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magazine APRIL 2017 ISSUE 79



• NEW slim can to help tap into



the growth of the £167m adult soft drinks sector* • Appletiser has grown by 4% since last year* • Supported by social, digital and online media campaign and sampling

To find out more contact us at connect@ccep.com or call our Customer Hub on 0808 1 000 000 * Nielsen, Total GB, Value, MAT to 17.12.16 © 2017 European refreshments. All rights reserved. APPLETISER is a trademark of European refreshments.

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Welcome! In this issue, we preview some of the events taking place at the London Coffee Festival, as well as highlight some of the companies in attendance. Our features cover water, packaging and barista training, and having visited a chocolatier (Marimba) in recent times, we report on their popular chocolate beverage, as well as give a flavour of the development of chocolate as a hot drink. With the year already picking up speed, we encourage you to consider entering the Café Life Awards (turn to page 16 for details).

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28 Appearances matter – packaging update.



Caffè Nero report continued profitability and expansion. Blending coffee and business for over a decade – preparing for this year’s Caffe Culture show. Handle-it to support Coffee Week

8 Brakes goes full speed ahead for Kelly’s café

EVENT PREVIEW 16 Café Life Awards 2017. 22 London Coffee Festival.

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34 Barista school – giving your coffee shop business the edge. 46 Water’s changing – the water supply industry in England is changing, while outlets are paying greater attention to water quality.

PROFILES 52 Sea Shanty Café 55 White Mulberries 56 Peel Café

REGULARS 19 New products. 62 Checkout.

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




Lincoln & York celebrates Rebekah’s new R-Grader status The team at Lincoln & York – a private label coffee sourcing, roasting and packing specialist operating from a state-of-the-art roastery in North Lincolnshire - is celebrating after coffee buyer and taster, Rebekah Kettrick, became only the third female Q Arabica and Q Robusta licensed coffee grader in Europe. At the UK’s first ever Q Robusta course, held at the end of 2016 in Edinburgh, Rebekah Kettrick experienced a rigorous six days learning about the Robusta bean’s attributes and flavours, alongside calibrating, cupping and scoring the coffee. The week culminated in 20 tests where the graders had to differentiate and classify the Robusta coffee, amongst other olfactory tests. “The week-long course was extremely intense but great fun tasting and comparing Robusta coffee from many different origins. It opened my eyes to the diverse range of flavours Robusta can offer,” said Rebekah Kettrick. Director and founder of Lincoln & York, James Sweeting, added: “Rebekah’s achievement should not be underestimated and I am delighted for her. We take the quality of coffee very seriously and now, having three Q Arabica graders and one Q Robusta grader at Lincoln & York, means our customers are guaranteed great coffee.” The firm will be exhibiting at the London Coffee Festival (6-7 April 2017).

4 APRIL 2017


Own goal for conning café couple Two North London café-owners, who stole £67,000 in tax and spent it on gifts including Premier League football tickets for their family, have been sentenced after an investigation by HM Revenue and Customs (HMRC). Andreas Odysseos, 47, and Kathlena Bowman, 48, who ran the Americanos Café in Edmonton, were found to have made 11 fraudulent VAT repayment claims between May 2012 and August 2014. HMRC officers discovered the couple, who together cooked and ran front of house in their American–themed diner, produced dozens of fake invoices, for non-existent kitchen equipment, to support their fraudulent claims. The couple continued to fraudulently claim VAT repayments even after the café had ceased trading. The couple spent the proceeds of their

fraud, £67,768.69, on lifestyle expenses and gifts for their family, including tickets to see Tottenham Hotspur. “Odysseos and Bowman thought they were above the law and that they could get away with cheating the system. They were wrong and they are paying the price for their greed,” said Anthony Swarbrick, assistant director, Fraud Investigation Service, HMRC. “Those who avoid paying their taxes steal from public services and create an uneven playing field for honest competitors. I urge anyone with information on tax fraud to contact the Customs Hotline on 0800 59 5000 and report it.” Andreas Odysseos was sentenced to 26 months in prison and Kathlena Bowman to 20 months in prison, suspended for two years, at Blackfriars Crown Court.

Appletiser launches stylish new can Coca-Cola European Partners (CCEP) has launched a new Appletiser 250ml can format to help caterers tap into the growth of adult instant consumption soft drinks, and consumer preference for premium products. Appletiser, a lightly sparkling 100% apple juice, was made available in a 250ml can from early March, replacing the 330ml can format, and joining the original variant in this new format will be the Apple and Pomegranate flavour, launching in a can for the first time.

The new 250ml cans boast a sophisticated, sleek and modern packaging design reinforcing the quality credentials of the Appletiser brand with the new look and size meeting consumers’ increasing preference for premium soft drinks that they can enjoy whilst on-the-go, feel CCEP.

Lakeland Dairies releases milk in a stick industry wide Following its successful launch in the travel sector, the latest addition to the Lakeland Dairies milk portion range – Milk in a Stick – is now available through general wholesale. From last month, the new 240 box is being introduced to suit smaller operators looking to offer a high quality, ambient milk portion to support their hot beverage service with minimal storage footprint. Available in both whole and semi-skimmed, fully traceable, 100% farm assured milk, Milk in a Stick is the ideal hygienic format for out-of-home. Developed to be not only strong and flexible for ease of transportation and storage, but also easy to open and pour.


Blending coffee and business for over a decade Returning to London’s Olympia on the 23 and 24 May 2017 preparations are now in full swing for the Caffè Culture show (www.caffecultureshow.com) which will play host to hundreds of exhibitors and industry experts offering visitors business advice - all for free, and all under one roof. The show’s Caffè Connections is an exciting new debating arena, held on the show floor, and designed for senior executives from the coffee shop and foodservice markets with a special focus on strategy development for buyers and procurement managers. Caffè Connections’ prestigious panels will be offering a mixture of high-profile industry speakers from the coffee and food to go

sectors as well unique opportunities for conversation with key business figures, say the show’s organisers. The show’s masterclasses will provide the perfect place to learn all you need to know about the practical side of delivering a first-rate products in your

business, featuring show-stopping latte art and customer-pleasing coffee cocktails through to a tea-tasting challenge and a chance to put your most complex coffee questions a panel of coffee geeks. The show’s Artisan Food Market will once again offer fresh, organic goodness from independent producers to help businesses stand out from the crowd. An Independent Coffee Roasters’ Village will enable visitors to understand the huge variety of coffee blends available and learn from the most passionate people in the business, as well as gain invaluable knowledge to pass on to customers and boost your credibility.

Failure to display food hygiene rating risks a fine A Newport café owner ended up in court for failing to publicly display their food hygiene rating, reported Newport City Council (www.newport.gov.uk), but has since gone on to rectify matters and display the required rating in a prominent place in their café. After a routine food hygiene inspection carried out by Newport City Council’s environmental health officers, Cedars Café in the city centre was awarded a zero-food hygiene rating due to poor standards (the zero rating was awarded in May 2016 for the premises in Skinner Street, with officers later revisiting the café to ensure hygiene standards had improved). However, despite many warnings, the zero score was not displayed at Cedars Café, and so in August 2016 a Fixed Penalty Notice of £200 was issued (under current food hygiene rules, if a premise wants to be rescored it is the owner who has to pay for such a visit to take place). At this time Cedars Café owner, Ms Roberts, paid for a rescore inspection but as she failed to display the zero rating the inspection could not be carried out despite several attempts by


Newport City Council’s Environmental Health Department to resolve matters, and so the fee was refunded. Then, even after further warnings, Ms Roberts continued to flout the law by failing to display the zero Food Hygiene Rating sticker, leaving Newport City Council with no option but to prosecute. At Cwmbran Magistrates Court, on January 23 this year, Ms Roberts pleaded guilty to the charge of failing to display the food hygiene rating and was given a conditional discharge for two years and ordered to pay full costs to the Council of £750 plus a £20 victim surcharge. However, a subsequent programmed food hygiene inspection was carried out resulting in Cedars Café being awarded a rating of 3 (which means generally satisfactory) and this rating is now being clearly displayed at the café. “When eating out, visitors to restaurants and businesses selling food to the public have a right to know if the operators are working within the law,” said Councillor Bob Poole, Cabinet Member for Regulatory Functions. “It is the law across Wales for food businesses to display their food hygiene

According to the current FSA web site (www.food.gov.uk), businesses in England do not have to display their rating. So if customers see a business without a hygiene rating sticker or certificate, they have to decide if they want to eat or buy food from there without knowing the hygiene standards. The situation is different in Wales and Northern Ireland. Businesses that get a new rating after 28 November 2013 and 7 October 2016 respectively, must by law display a sticker showing their rating in a prominent place in all entrances to the premises. rating, irrespective of whether it is the top score of five or the lowest of zero and our officers will ensure compliance. “Consumers are entitled to know the rating so they can make an informed choice as to where to eat. If they cannot see a rating they can report it to Environmental Health.”



Caffè Nero report continued profitability and expansion

Caffè Nero have reported their turnover and profit growth for the year to 31 March 2016. Opening of new stores and a like-for-like sales growth of 2.2% facilitated revenue growth of 6.7% to £257.6m (2015: £241.3m), reported the chain. Gross profit in turn increased by 6.7% to £62.1m (2015: £58.2m), and store margin was consistent at 24.1% (2015: 24.1%). Adjusted EBITDA increased by 3.5% to £42.5m (2015: £41.1m) and EBITDA margin has remained broadly constant at 16.5% (2015: 17%), they added in a statement. Operating profit increased to £25.5m (2015: £23.6m) with operating profit margin slightly increased to 9.9% (2015: 9.8%). In the current year, they opened 34 stores and three stores were handed back to the landlord, resulting in a net increase of 31 stores or 5.4% of the overall estate, said the statement. At year end, the brand reported having some 613 stores operating in 247 UK and Irish towns and cities with the directors believing there is potential in the UK market for at least 750 stores. The statement also added that profit before tax was £25.5m (2015: £23.6m).

6 APRIL 2017


Lindt Hot Chocolate returns to Costa menu this Easter Costa Coffee is teaming up with master chocolatiers, Lindt, to bring back a delectable chocolate option just in time for Easter. The luxurious Lindt Hot Chocolate - a customer favourite from the 2016 Christmas menu - is available now exclusively in Costa stores across the country for £2.95. For those who missed it the first time around, the limited-edition drink offers a moment of pure chocolate bliss with a velvety consistency and delicious Lindt chocolate flavour. For an extra Easter treat, customers can accompany their hot chocolate with a small Lindt bunny for 50p. This unique partnership means Costa Coffee is the only high street coffee shop where the Lindt Hot Chocolate is available, say the brand. Emma Dixon, senior beverage innovation manager, Costa Coffee said: “The exclusive Lindt Hot Chocolate perfectly complements our range of famous handcrafted coffees and what better time to bring it back into store than at Easter? We’re always looking to offer new taste experiences to our customers

and we hope this Lindt Hot Chocolate is a welcome return for customers.” Mary-Eve Rigley, seasonal marketing manager, Lindt added: “As master chocolatiers, Costa’s master baristas are the perfect partners to serve our hot chocolate. Easter is a chocolate lover’s dream and we’re delighted to bring our Lindt Hot Chocolate to Costa customers.”

Handle-it to support Coffee Week

Handle-it (www.handle-it.co) say that they are very proud to be supporting UK Coffee Week 2017 (10-16 April 2017). UK Coffee Week is a nationwide fundraising initiative where coffee operators, trade professionals and their customers join together to celebrate the vibrancy of British coffee culture while raising valuable funds for the communities which grow our coffee. All funds raised during this week

go directly to Project Waterfall, an initiative established to bring clean water and sanitation to coffee growing communities around the world. During UK Coffee Week 2017 Handleit says that it will be supplying branded cup holders to participating coffee shops as part of their fundraising kits. Customers can simply make a donation in return for a re-usable, environmentally friendly and very useful cup holder.

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Brakes goes full speed ahead for Kelly’s café Double Olympic champion Dame Kelly Holmes likes to do things in twos and now, with a little help from catering supplier Brakes, she is celebrating two years of success with her Café 1809 business in Hildenborough, Kent. To mark the birthday, Brakes called upon catering and hospitality students at the Towers School in Ashford, Kent, to make a cyclingthemed cake, using the supplier’s ingredients, which was presented to Dame Kelly Holmes, a keen cyclist, at a special birthday event. Growing up in Hildenborough, Dame Kelly Holmes was a regular visitor to the local newsagent – she even had a paper round which she no doubt fulfilled with lightning speed! When the opportunity arose to buy the premises she jumped

at the chance and opened Café 1809, enlisting the help of Brakes to expand the menu. Named after Dame Kelly Holmes’s winning race number, Café 1809 is designed to bring people in the community together to ‘Eat, Drink, Relax and Smile’. Brakes supplies all the

ingredients for the chef-led team to create homemade cakes, light lunches and other all-day delights. With the help of Brakes’ account manager Jemma Fowler and its food and business development chef, Zoe Gill, Kelly Holmes now has a menu focusing on healthy, fun dishes with

seasonal touches. “Brakes’ quality of service and detailed support has always been second to none and we can always be sure that the food it provides is of top quality,” said Dame Kelly Holmes. “The glutenfree products in particular have received lots of positive feedback from our customers. “It’s amazing how quickly the two years have gone. I am pleased to say that the vision of establishing a community hub which has also become a destination for cyclists, mums and young children, businessmen and women and the wiser generation has been reached. We have some amazing plans lined up for 2017 and look forward to continuing to provide a great experience to our fantastic existing friends and welcoming new people to enjoy our space.”

New loose leaf tea range from Drury In response to a growing demand for quality leaf tea from an increasingly more knowledgeable and discerning clientele, the Drury Tea & Coffee Company, a London-based speciality tea blender and coffee roaster, has repackaged its extensive range of over 120 loose leaf teas with the tea varieties clearly differentiated by region and tea type. In all, there are 10 different pack designs (Teas of India, Teas of China, Teas of Sri Lanka, Teas of Japan, Teas of Africa, Teas of Taiwan Traditional Teas (Blended),

8 APRIL 2017


Earl Grey Teas, Flavoured Teas and Infusions). The packs feature the iconic Drury blue and each region or

tea type is differentiated by a design of teapot appropriate to the tea contained in it. The new range is packed

in various weights from 50 to 125g depending on the tea type chosen. Caterers may purchase just one pack, subject to a minimum mixed order of £50. Prices range from 75p to £6.00 per pack depending on the product. “The different teapots and the designation by region is aimed at helping caterers pick their way through our extensive range of loose leaf teas. With 120 plus to choose from and a little advice from us, they should have no difficulty building their own tea menu or selecting a ‘house’ blend,” said Drury director, Marco Olmi.

NEWS Grumpy Mule launches Burundi – Mutana Hill ‘roast to order’ coffee Burundi – Mutana Hill is one of the latest additions to Grumpy Mule’s ‘roast to Order’ coffee menu, the supplementary listing that supports their regular range of award-winning coffees, and provides a wide choice of carefully selected limited-edition single-origin, sustainably-sourced guest coffees from around the world, say the company. Burundi – Mutana Hill has a creamy and jam-like body, flavours of apricot and raspberry with a floral and jasmine aromatic and an orange rind and lime finish, coming from the smallholders of the Heza region of Burundi - a country whose coffee is now becoming one of the most sought after in all of speciality coffee, claim the brand. “This coffee is brought to us from the remarkable people and producers of the http:// www.longmilescoffeeproject. com. Their belief in the coffee, people and potential of Burundi is demonstrated in this amazing coffee processed at the Heza washing station,” said Howard Barwick, coffee programme manager at Bewley’s. “The bourbon varietal, grown at high altitude in a moderate climate, and the close proximity of the washing station to the growing communities, make this coffee the remarkable cup profile it is. The result is a superb coffee highlight, which enthusiasts will recognise as a worthy addition to the Grumpy Mule ‘Roast to Order’ menu.”

10 APRIL 2017


Chicopee showcases microfibre range Chicopee, a brand of professional cleaning materials, showcased their innovative short term use microfibre product range at this year’s Cleaning Show in London, on stand F06. Visitors to the Chicopee display were able to see first-hand the wipes, cloths and mops, that use the very latest microfibre technology with Chicopee’s new range of microfibre mops nominated for one of the show’s prestigious Innovation Awards (judged by a panel of industry experts and recognise excellence and intelligent use of technology). Chicopee spent two years developing the mops, which are designed for shortterm use and are ideal for cleaning companies and facility managers looking to reduce cleaning time and eliminate the need to launder mops, while improving performance and hygiene, say the firm. Traditional string mops can be used to clean floors and mop up spills, but as they hold a large amount of liquid, they can be heavy to use, and even after laundering, they may still contain germs,

increasing the risk of contaminating the next surface to be cleaned. In addition, wet mopped floors can take up to 10 minutes to dry fully, increasing the risk of accidental slips and falls, claim Chicopee. Using Chicopee’s unique APEX® technology, the microfibre mops trap dirt and bacteria, then are simply discarded after use. The mops are used with the ergonomically designed Chicopee mopping tool, which is both light and easy to manoeuvre. Cleaning fluid is only released when the user pulls the trigger, meaning significantly less water and chemicals are used.

Primal Joy unveils new look as business expands Primal Joy (www.primaljoy.co.uk) - a range of all-natural, gluten-free snacks and granolas - has unveiled a new look and improved packaging as part of the brand’s continued expansion. The brand’s grain, soy, trans fat and refined sugar free products are now available in sophisticated white packaging with contemporary, clean graphics reflecting the all-natural ingredients, the new packaging having also been developed to extend shelf life, making them ideal for retail, coffee shops and food to go. Handmade in small batches, the Primal Joy range includes bars and bites, featuring berries, nuts, seeds, raw cacao and coconut oil as well as wholesome treats including an indulgent dark chocolate brownie and a fig and orange pudding bar. There are also three varieties of granola: Cinnamon, Honey & Nut and Maple & Pecan. Founded in 2013 by Sarah Mace in her Gloucestershire kitchen, Primal Joy has grown rapidly in response to consumer

interest in natural snacks that do not compromise on quality, taste or nutrition. The bars are ideal as a healthy ‘food to go’ option while the granolas, packed full of nuts and seeds, are far less processed than big brand granolas currently available. “The new packaging and branding better reflects the indulgent, flavoursome nature of the Primal Joy product while also indicating that it is a healthier choice for consumers through its fresh but simple design. Our products appeal to consumers who are interested in eating as naturally as possible but also enjoy ‘a little of what they fancy’,” said Sarah Mace.

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Bidvest Foodservice launches Black + White Coffee Co. range Bidvest Foodservice is launching Black + White Coffee Co. - a coffee label designed to fulfil consumers’ caffeine cravings that is exclusive to its customers, say the company. In the UK, according to Allegra UK Retail Coffee Shop Market – Strategic Analysis, December 2015, consumers drink 2.2 billion cups of coffee a year out of home and this is forecast to grow by 11% by 2020 with over 80% of us visiting a coffee shop at least once a week, pushing the demand for good-quality coffee ever higher. However, good coffee is no longer limited to coffee shops, observe Bidvest, with consumers today knowing their flat whites from their lattes, and expecting a great coffee offering wherever they are, so for foodservice outlets, being able to offer a wide range of options is key, they feel. Delicious, artisan-quality coffee doesn’t have to be expensive or difficult to provide, say Bidvest, their aim behind Black + White Coffee Co. being to enable

foodservice outlets to deliver the very best coffee experience to their customers at a reasonable price. The range has been carefully selected using the finest beans for a full-bodied and smooth finish (there are four different blends, including Fairtrade and single origin options, as well as both dark and medium roasts, and three filter coffee choices available). “The UK has increasingly become a nation of coffee lovers and consumers simply expect a great cup of coffee, anytime, anywhere. According to research

by Allegra UK, how a cup of coffee tastes is the number one factor that influences return visits – sitting above loyalty cards at number two or value for money at number three,” said Holly Marrero Easson, brand controller at Bidvest Foodservice. “That’s why quality of taste is at the heart of the Black + White Coffee Co. range – we want to enable our customers to stay ahead of the competition with unrivalled product quality. We wanted to bring something different to the market that is great quality but also at a great price; for example, we have introduced a brand new premium Costa Rican Medium Roast to the range, which is 100% Arabica.” A full complement of support materials are also available for foodservice outlets that choose to carry the Black + White Coffee Co. brand, including branded cups, loyalty cards, posters, swing signs and menus, as well as a full range of catering equipment to suit.

Gordons help Laynes Expand A popular Leeds coffee shop - Laynes Espresso - has expanded its New Station Street property, more than doubling the size of its premises. Laynes Espresso, launched in 2011 by owner Dave Olejnik, has become well established among the many contemporary food and drink outlets in Leeds and is well known for serving some of the best coffee and snacks in the city centre. The new premises have been extended into the property next door, which was formerly occupied by a hair salon and is now able to seat 50 customers. The venue’s expansion has increased the size of Laynes Espresso to 1,500sq ft. and has created four new jobs. Gordons commercial property partner, Simon Mydlowski, advised Laynes Espresso on the expansion project, negotiating a five-year lease on the premises. “Our extension project was an ambitious but exciting one and now

12 APRIL 2017


that the work has been completed and the new look shop is open we can really look forward to what the future holds for us,” said Laynes Espresso owner, Dave Olejnik. “The advice Simon and his team at Gordons provided throughout the process has been invaluable in helping us to achieve the growth we have been planning for some time and we’re looking forward to being able to welcome even more people to the coffee shop in the coming months.” As well as serving high-quality coffee and food to customers, Laynes Espresso also offers a training and consultancy service. With over 15 years’ experience in the coffee industry Dave and his staff are keen to pass on their knowledge to budding baristas and offer training courses for everyone from complete beginners to those with experience in the industry. Gordons partner, Simon Mydlowski, added: “The expansion of Laynes Espresso is testament to the fantastic product Dave and his team have been

offering to the people of Leeds for the last five years. It has quickly become renowned as a high-quality coffee shop and I’m sure its expansion into a larger property will be a resounding success.” The Laynes Espresso menu will also be expanding with the addition of new items to the breakfast, lunch and early evening menus.

Laynes Espresso owner Dave Olejnik outside his coffee shop with Gordons commercial property partner Simon Mylowski.


Brexit benefits British water filters A British water filter manufacturer and supplier - European WaterCare - has announced a price-freeze, holding 2017 prices at 2016 rates for its range of commercial water filters made in the UK. The move comes in order to protect customers from significant price rises implemented by supplier partners (such as 3M, BRITA and Everpure), claim the company, and who, they say, source from outside the UK. These products have been adversely affected by currency fluctuations and a re-alignment of UK/Eurozone pricing, claim European WaterCare. Steve Slark, managing director of European WaterCare said: “We are aware of the impact that Brexit is having on the market and the uncertainty

this is bringing with it. But for us, it means that our already competitive products are now even more so. For example, our CTU10 now costs 57% less than the nearest equivalent leading brand of Ion Exchange filter and at standard distributor pricing offers substantially better value, whether purchased in volume or individually. The numbers cannot be ignored and offer a strong opportunity for operators to make costs saving, particularly over estates that benefit from economies of scale.” European WaterCare manufactures its range of ecofriendly water filter products at its UK headquarters in Essex and has ISO 9000, 14001 and 18001 accreditations assuring customers of its commitment to quality assurance and sustainable production.

Five Cups for Scarborough hotel’s top notch coffee South Yorkshire-based the Heavenly Coffee Company is celebrating with one of its customers, The Crown Spa in Scarborough, after the hotel was awarded 5 Cups along with the accolade for best espresso at the national Beverage Standards Awards. The hotel’s Taste Café Bar won the award for the taste, body, balance and visual appearance of its Espresso coffee, which was made from one of The Heavenly Coffee company’s own unique blends. The competition is judged by mystery shoppers, who visit hundreds of coffee shops and restaurants throughout the UK and it also takes into account the knowledge of staff who sell the drink. “We are delighted to have won this really prestigious award for our coffee. This is a result of the excellent service that we receive from Katie


and the team at the Heavenly Coffee Company,” said David Chambers, general manager at the Crown Spa Hotel in Scarborough. “Over the past five years, they have taught our staff so much about coffee, the blends, how to grind the beans properly, how to serve the coffee and even about the many different coffee origins, so we all can speak knowledgeably about them to customers. We are so proud of the award, which is a great achievement for our staff.” The Crown Spa Hotel is Scarborough’s only four-star hotel. Based at the South bay in Scarborough, it provides luxury accommodation as well as a health club and spa. Its Taste Café Bar is an ideal place to enjoy coffee, afternoon tea and light meals and has both a sun terrace and lounge.





Starbucks have announced plans for their newest roastery to be located on Piazza Cordusio in Milan, Italy. The Milan Reserve Roastery is set to open in late 2018, and will be the first Starbucks roastery to open in the Europe, Middle East and Africa region (but their fifth globally).


This year’s Commercial Kitchen show (www. commercialkitchenshow.co.uk) has now opened visitor registration for 2017 and claims to be the UK’s only dedicated trade event for the entire commercial kitchen industry. It expects to welcome 2,000 catering equipment buyers, specifiers, distributors, and consultants from across the foodservice and hospitality sector. 100 leading exhibitors showcasing everything from cooking equipment, refrigeration, ventilation, and storage, to ware-washing, fit out and design will be there to meet them at the NEC Birmingham on 6 and 7 June 2017.


British Frozen Food Federation (BFFF), Craft Guild of Chefs (CGC) and the organisers of IFE (19-22 March 2017, ExCel, London), Fresh Montgomery, have collaborated to create a pop-up Ice Café at the event aimed to showcase how fantastic frozen food can be. Sponsored by Bidvest, the pop-up café will challenge perceptions of frozen food across both the foodservice and retail markets by serving great tasting meals daily between 11:30am and 3:00pm at stand 2750.


Market analysis from coffee machine specialists, Eversys, has shown a definite shift in people’s coffee preferences across the generations. Depending on our age, our taste for coffee changes quite dramatically. Their statistics show that 41% of baby boomers (aged 55+) and 22% of those labelled as ‘Generation X’ (aged 35 – 54) choose to drink filter or traditional brewed coffee. A classic cappuccino was found to be the most popular across all age groups, whilst a latte was preferred mostly by young (under 25) and older millennials (aged 25 – 34). The latter also prefer milk-based products, where the youngest millennials appear to be the most adventurous. They love coffee and are open to any new coffee entry in the market; 11% of young millennials selected iced coffee, compared to just 4% of 55+ Baby Boomers.

14 APRIL 2017


Grumpy Mule launches two new Guatemalan ‘roast to order’ coffees Guatemala Santa Paula ‘Natural’ and Guatemala Santa Paula ‘San Francisco’ are the most recent single origin, sustainably-sourced additions to Grumpy Mule’s ‘Roast to Order’ coffee menu. This seasonal and limitededition listing supplements Grumpy Mule’s regular range of award-winning coffees, and provides a wide choice of carefully selected guest coffees from around the world, say the firm. These two exclusive coffees are both sourced from the same farm, Finca Santa Paula, located at around 1,375m near the small town of San Pedro Carcha, in the Alto Verapaz region of Coban in north-central Guatemala. The wet and humid climate ensures a long and steady maturation of the coffee cherries and a challenging drying process, which gives great opportunities for further distinctiveness. Despite being grown on the same relatively small estate, different coffee plant varieties and post-harvest processing means the two coffees offer radically different taste profiles. The Guatemala Santa Paula Natural

is highly moreish, with flavours reminiscent of Turkish delight, milk chocolate and sweet floral aromatics. The Guatemala Santa Paula ‘San Francisco’ - a new and very rare varietal - is a stunning coffee offering sweet, crisp, super-clean notes of honey, pear, and lychee. “We are delighted to have a UK exclusive on these coffees. In return, we support the local school with an annual donation based on sales of the retail packs of Guatemala Pocola coffee and we are proud to play a small part in the future of the community. Importantly, in recent years, we have actively supported the owners and managers at Santa Paula by working together on new offerings, to further raise quality and to explore the potential of new processes and varietals that may suit the cooler and wetter local climate,” said Howard Barwick, coffee programme manager at Bewley’s.

Government to relax controls against avian flu The government is relaxing the controls against avian flu. While restrictions requiring the housing or shielding of poultry from wild birds are expected to stay in place in high risk areas, in other areas birds are likely to be allowed out. Under EU regulations, birds that were kept indoors for more than 28 days could not be referred to as free range. Recent measures, which had been in force since December 6 last year, but which ran out at the end of February,

required all birds to be housed. As a consequence the food industry generally had been facing substantial relabelling costs where poultry products had previously been referred to as free range. Although no formal decision was expected at the time of going to press, this relaxation of the rules has generally been anticipated, and DEFRA has issued a notice to this effect (visit www.gov. uk/government/news/updateon-biosecurity-measures-toprotect-against-avian-flu).

NEWS CQS introduces new Sicilian pastries Continental Quattro Stagioni (CQS, www.continental-food. co.uk), supplier of a wide range of food and drink to multiple and independent restaurant groups, hotels, bars and clubs, fast food outlets and regional catering wholesalers has introduced seven tempting new Sicilian pastries to its range. Traditional Sicilian desserts are made for special occasions or to celebrate a religious feast, say CQS, with all pastries, cakes and cookies associated with traditions going back a long time ago with links to religious rituals, superstitions and folklore. Their new range comprises Aragostine (an Italian flaky pastry in the shape of a lobster tail dusted with icing and available with the new fillings of zabaglione cream or run flavoured cream), Barchette (boat shaped shortbread pastry now available with a lemon or apricot cream filling), Fichi Ripieni (almond biscuits filled

with a fig paste and covered with a layer of pistachio glaze), Ferratelle Gianduia (thin waffle cookie drizzled with chocolate sauce - pictured) and Petit Fours Ciliegia Rossa (a curl of soft marzipan decorated with candied red cherry). “Italian food remains hugely popular in the UK, along with all things Italian in fact. With Mother’s Day and Easter just around the corner these delicious pastries make a welcome and innovative addition to an afternoon tea or can be enjoyed as a dessert with an after-dinner coffee,” says Sandro Bevilacqua, vice chairman of Continental Quattro Stagioni.

All of CQS’s new pastries are available in in 1 x 1.5kg packs.

Go coconuts for Dawn’s new range! In response to growing demand for the on-trend flavour of coconut, Dawn Foods has launched a seasonal range of finished and part finished coconut bakery products including a baked cookie, a cookie puck, a filled ring donut and a tulip muffin. Traditionally a flavour associated with summer and the exotic, coconut is now established as a popular all year-round flavour, say the company, with research confirming that globally as an ingredient, it has had the highest growth rate in the past three years; it was also named flavour of the year for 2016 (Innova Market Insights & Mintel 2016). From coconut water, to coconut oil, butter, milk and even flour, it’s the taste of today, claim Dawn. The new American-style Cookies are available either finished frozen to defrost as required or the cookie ‘puck’


is ready to be baked off from frozen for an enticing aroma and freshly baked taste. Made to an indulgent palm oil-free, all-butter recipe, both cookies have a crunchy outer and soft inside and feature real coconut pieces and dark chocolate chunks throughout to deliver on both flavour and texture. And for consumers who like a fresh and fruity taste with their coconut, Dawn’s Coconut & Pineapple Muffin is light textured but full of natural flavour as it is filled with a real fruit pineapple jam. This premium tulip-shaped muffin has a handmade, artisanal look too with coconut pieces throughout and a toasted coconut flake top.

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Awards 2017 Celebrating Success! Here’s your opportunity to tell the world how great your business is and promote your products. If your business is linked to the café sector we want to hear about your success over the last 12 months. Held in conjunction with the lunch! show, we will also be celebrating the tenth anniversary of this successful 16 APRIL 2017

food to go show, which this year takes place at Excel on 21 and 22 September. The show will also be hosting the live Café Challenge competitions on the first day, following a drinks reception at 11am to celebrate 10 years of lunch! The awards will be held at the Grange City Hotel, commencing with

The 2017 Café Life Awards is open for entries! Plus, it’s free to enter! Come along and celebrate your success at the Grange City Hotel on Thursday 21 September 2017, at a gala dinner hosted by celebrity chef Theo Randall.

a drinks reception at 6.30pm on 21 September 2017 - the first night of the lunch! show, providing a great opportunity to relax, network and celebrate after lunch! The seventh annual Café Life Awards will combine the presentation of the awards with informal after-show entertainment and networking.

The closing date for nominations is 1 July 2017.



About the Awards The Café Life Awards aim to recognise excellence and encourage innovation in the important UK café and coffee bar sector. Judged by panels of professionals from the industry, the awards are intended to inspire by example, by highlighting those involved in the sector who are pioneering and leading the market, whether in the development of new products or the creation of excellence in the high street.

The Awards THE CAFÉ SOCIETY AWARD This is a lifetime award which may be presented to an individual, or organization, that the judges consider merits recognition for the contribution they have made to the development, growth and prosperity of the café/coffee bar market. This is an occasional award presented by the director of the Café Society. Entry information: Entries should state the name of the individual, or organisation, being nominated and the reasons why they deserve such recognition – entries should be no more than half an A4 sheet of text. THE CAFÉ DESIGN AWARD Created to encourage good design practices in the sector this award is aimed at those who are responsible for developing new concepts in the high street. One award will be presented for the best overall design from all entries, which can include independent, chain or in-store cafes. The judges will be looking for the best design which is innovative but commercially viable – providing an attractive and comfortable experience for the consumer.


Entry information: Please send the business name and address to be judged to caron@jandmgroup.co.uk by April 7th. Download the entry from www.thecafelife.co.uk awards and complete your entry by 1 July 2017. Entries should comprise a short explanation – no more than half an A4 sheet of text – giving details of why you think this business deserves an award. Information should include details of the aims behind the design and how these have been achieved. Entries may be accompanied by photographs. THE CAFÉ NEW PRODUCT/EQUIPMENT AWARD Aims to encourage the development of new products (including equipment) for the market, from furniture to coffee equipment and packaging. In this category the judges will be looking particularly for products that have real innovation value for the café/coffee bar market. Entry information: Entries should comprise a short explanation – no more than half an A4 sheet of text – giving details of the cost of the product, why

the product is innovative and the value the product offers to a café business. It is important that entries provide data to support success in the market. Entries should be accompanied by product literature and photographs.



CAFÉ FOOD AWARD Aims to encourage the innovation and development of food products specifically for the café/coffee bar market, whether these are made in-house or by specialist suppliers. The award will be divided into two sections – one for savory products and one for sweet products. Entry information: Entries should comprise a short explanation – no more than half an A4 sheet of text – giving details of why the product is innovative and deserves an award. It is important that entries provide the retail selling price and data to support sales success in the market. Entries should be accompanied by product literature and a photograph. Those products short-listed for this award will be asked to provide samples for judging in late July. CAFÉ NEW DRINK INNOVATION AWARD This award has been re-launched for 2017 and aims to encourage the innovation and development of beverages specifically for the café/coffee bar market, whether these are made in-house or by specialist suppliers. The award will be divided into two sections – one for hot drinks and the other for cold. From the entries received, the top three made-on-site drinks, in each category, will be prepared and judged live at the lunch! Show. Entry information: Entries should comprise a short explanation – no more than half an A4 sheet of text – giving details of why the product is innovative and deserves an award. It is important that entries provide data to support sales success in the market. Entries should be accompanied by product literature (or recipe for made-on-site) and a photograph. Those products short-listed for this award will be asked to provide samples for judging in late July. CAFÉ/COFFEE BAR CHAIN OF THE YEAR Created to recognise the work being done by leading operators to set standards and drive the market in terms of innovation, standards and consumer satisfaction. A business with over five and up to 20 operating sites is considered to be a small chain. The judges will be particularly keen to recognise businesses that consistently set and maintain high standards, from the quality of the products they offer to the friendliness of staff. All chains will be considered, irrespective of entries received and will be judged using external data from independent research organisations. This award will be split into

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three categories – national, regional and in-store. Entry information: All chains are considered irrespective of entry and will be judged using external research organisations such as MCA Insight and Kantar. Should you wish to forward further information to support your entry, please send no more than half an A4 sheet of text giving details of why the business deserves an award and the success of the business. The information may also be accompanied by supporting literature. Please email the entry information to caron@jandmgroup.co.uk CAFE ‘FREE FROM’ PRODUCT INNOVATION AWARD This award is open to all food and drink products and aims to recognise the most innovative products within the ‘free from’ sector. This category can include gluten free, sugar free, dairy free and additive free products. Entry information: Entries should explain what makes the product unique within this category and if possible, data to support sales success in the market. Sample products will be required for judging in late July. INDEPENDENT CAFÉ/COFFEE BAR OF THE YEAR This award aims to recognise the work being done by entrepreneurs in the industry to develop successful independent café/coffee bars. A café/ coffee bar business is considered to be independent with fewer than 5 outlets. Gold Awards will be presented to all those judged to be the best in each region. The awards will be presented to the winners at their premises to maximize local publicity. From the gold winners, a platinum winner will be chosen. The platinum winner will be presented with their award on stage, at the awards dinner.

The customer experience will rank highly in the judging of this award, particularly in relation to atmosphere created and the standards of service and product range offered. All those shortlisted in this award will be visited by an independent judge who will report on their experience. To enter: Please send the business name and address to be judged to caron@jandmgroup.co.uk by April 17th. Download the entry from www.thecafelife.co.uk/awards and complete your entry by 1 July 2017. Entry information: Entries should provide no more than half an A4 sheet of text giving details of why they think the business deserves an award. Details of the success of the business should be included as well as photographs showing the frontage, customer area and serving area while operating. Entries may be accompanied by supporting literature. The business will be visited by an independent ‘mystery shopper’ judge who will prepare a report to accompany your entry.

The ‘Award Qualifying Period’ is 1 July 2016 to 30 June 2017 CLOSING DATE FOR ENTRIES: 1 JULY 2017 Please ensure your entry arrives before the closing date. All entries will be treated in strict confidence and only seen by the Café Society Secretariat and the judging panel. All judges will be bound by a confidentiality agreement. Your entry can be sent by post or email to Caron Parry at The Café Life Awards, C/o The Café Society, Association House, 18c Moor Street, Chepstow NP16 5DB. Telephone: 01291 636346 Email caron@jandmgroup.co.uk

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NEW PRODUCTS 4 Aces proudly announces… The Evolution of the Read Bean Cup Packaging specialist, 4 Aces’ popular Red Bean Cup has had a design refresh to reflect the contemporary line’s universal appeal and its modernity. The design has evolved with a more vibrant look that has echoes of the old design, reflecting the previous colours and images, pleasing old fans of the iconic cup while embracing busier, eye-catching undertones and providing an improved product to attract a new, wider audience. The single wall, double wall and ripple wall effect cups are now available in 8oz, 12oz and 16oz sizes to cater to all requirements, and the relaunch of the Red Bean follows the company’s recent announcement regarding a surge in demand for printed paper cups from distributors and vending operators, keen to provide added value to their own customer bases and give them an opportunity to stand out (call 01992 535774 or visit www.4acesltd.com).

New wines for Intrepid Fox single-serve range Intrepid Fox, the prefilled red, white and rosé single-serve goblets from Lyme Bay Winery, are now filled with new and exciting Spanish wines. Each fully recyclable, shatterproof PET glass now comes filled with delicious Spanish Syrah, Sauvignon Blanc and Rosado wines. With over 15 years’ experience of producing awardwinning wines, Lyme Bay’s winemaking team, under the watchful eye of head winemaker Liam Idzikowski, has worked closely with their Spanish counterparts to ensure Intrepid Fox single-serve goblets are filled with high-quality wines sourced from the historical winemaking region of La Mancha in central Spain. Combining high-quality wine with single-serve packaging, Intrepid Fox pre-filled goblets offer customers a convenient way to enjoy wine on the go, reducing service time and on-site wastage for caterers and retail outlets (call 01297 551355 or visit www.intrepidfoxwine.com)


New Live Challenges! OPEN FOR


This year we will be celebrating the tenth anniversary of lunch! with new live competitions and a drinks reception, which will take place in our exclusive BSA/Café Life space at Excel, on Thursday, 21 September 2017. The winners, as ever, will be presented with their awards and cash prizes at the gala dinner, to be held that evening, at the Grange City Hotel, London.

There will be five live Café Life Challenges, including the Speciality Drink Challenge, Florette Food to Go Challenge, Brunch Challenge, Norseland Toasted Cheese Sandwich Challenge and the New York Bagel Croll Challenge. The top five short listed in each competition will be invited to create their winning recipes, live in front of an audience, at the lunch! show, at Excel, on 21 September 2017 and will each receive two tickets for the awards dinner, in the evening. In addition to these competitions we’ll be judging the top three products, in the hot and cold categories of the New Drinks Innovation Award. Due to the artistry involved in the preparation, some drinks have to be experienced on site but it’s not always possible to send a panel of judges around the UK. So this brings the finalists to lunch!

DAVINCI GOURMET SPECIALITY DRINK CHALLENGE This competition is open to all working within the café sector – from independents, chains, in-store and foodservice. If you serve a speciality drink which is popular with your customers, now is the time to win recognition for your creation by entering the competition. Contestants are asked to create a speciality hot, or cold, drink, using the nominated DaVinci Gourmet syrups and pair it with a cake product of their choice to complement their creation. Initially contestants are asked to forward their entry to include the recipe ingredients and instructions, together with a photograph of the finished drink

20 APRIL 2017


and the chosen cake, stating why the cake complements the drink by the closing date of 1 July 2017. The top five short listed will be invited to create their drinks, live at the lunch! Show and the winner will be announced at the awards dinner in the evening. Please email caron@thecafelife.co.uk by 17th April 2017 for entry form and full details.

NORSELAND TOASTED CHEESE SANDWICH CHALLENGE Contestants are asked to create a sandwich recipe, using any or all of the three nominated cheeses, together with any carrier suitable for toasting, plus other ingredients of the contestant’s choice:

We’re delighted to announce that our brilliant head judge, celebrity chef Theo Randall, will be returning.

Mexicana® – Dare you try it? A fiery mix of bell, jalapeno and chilli peppers carefully blended with Cheddar and a secret mix of Mexicana® spices. Jarlsberg – Made to a secret recipe using only the purest milk for a smooth distinctive and rounded taste. Incredibly versatile and keeps its flavour when melted. Applewood – A traditional West Country Farmhouse Cheddar with a rich smoky flavour and delicate aroma, perfectly finished with a dusting of paprika. Samples of all cheeses will be delivered to each contestant in June. The completed recipe, and photograph should be emailed by the closing date of 1st July. The top five will be chosen to create their recipes live at the lunch! Show. NEW YORK BAGEL CROLL CHALLENGE The new hybrid has all the lightness and taste of a croissant combined with the convenience of a roll. Inspired by New York coffee shops and bakeries, croll is perfect for filling with sweet or savoury ingredients

AWARDS using Florette Classic Crispy Salad, or Florette Superfood Salad in the Florette Tasty & Balanced container (the containers will be delivered to the contestants). The meal creations should be under 200 calories and preferably high protein. The completed recipe and photograph should be emailed by the closing date of 1 July 2017. The top five recipes will be chosen to be created live at the lunch! show.

and is ready to use once defrosted but is also delicious toasted. It can hold more filling than a traditional croissant and our recipe means it’s less flaky so it makes a fantastic on the go carrier. With standout visuals on shelf and great plate coverage it’s perfect for a premium on the go offer or a casual dining brunch menu. Samples of the croll will be delivered to each contestant in June. Contestants are asked to create a sweet, or savoury, recipe using the croll. The completed recipe, and photograph should be emailed by the closing date of 1 July 2017. The top five will be chosen to create their recipes live at the lunch! show. FLORETTE FOOD TO GO CHALLENGE Contestants are required to produce a commercially viable, food to go meal option, which is leaf based,

CAFÉ BRUNCH CHALLENGE This year we are asking contestants in this competition to create a new brunch dish (sweet, or savoury), or adapt a classic, to pair with a coffee – whether espresso, cappuccino, latte or a coffee recipe of your choice. The completed recipe, and photograph should be emailed by the closing date of 1 July 2017. The top five will be chosen to create their recipes live at the lunch! show.

Microwave provider for the Café Life Awards

Hot Beverage equipment provider for the Café Life Awards

ChoCarOokie 9oz glass

Ingredients: ½ tbsp Kool Kup Toppings Pure Cocoa or 30ml 1883 Chocolate Sauce 2 pumps 1883 Chocolate Cookie ½ scoop / 20g of Kool Kup Frappe Mix 1-2oz Water or Milk 1883 Caramel Sauce 2 Chocolate Cookies (1 to garnish) Method: Blend Ice, Cocoa or 1883 Sauce (sweeter) and Syrup 20 seconds Add Kool Kup and 1 Cookie and blend 20 to 30 seconds. Drizzle caramel sauce inside the glass and pour in the mixture. Garnish with the cookie Serve a latte or soda spoon! “Wickedly indulgent! Like cake mix or Cookie dough!”

How to enter the competitions: In the first instance, please send your name, address and telephone number to caron@thecafelife.co.uk by 17th April 2017. Contestants will receive the entry form, details of the competition and free sample products. Closing date 1 July 2017.


For supply enquiries contact; Tel: 01233840296 sales@ucd.uk.com Recipe created APRILand 2017 Sally CAFÉ CULTURE by Natalie UCD.21

Celebrating its seventh year, the London Coffee Festival – popular with the general public and industry alike – will be returning to Brick Lane’s Old Truman Brewery in London (6-9 April 2017).

Sampling opportunities Global flavouring specialist, Monin, will be launching a programme of summer drinks with stand G3 set to be a hub of inspiration with the unveiling of a drinks menu created specifically with coffee shops in mind, say the firm. Frappes, smoothies, lemonades and iced teas will be among the beverages to be showcased at this year’s event, highlighting Monin’s expertise beyond its world-renowned range of coffee syrups. New product Le Fruit de Monin Rhubarb purée - which provides the nostalgic taste of a day in the countryside, say the company - will also be demonstrated at the four-day show (Monin’s range includes over 140 syrups, sauces, smoothies, fruit mixes, concentrates, frappes and liqueurs). Thus, visitors to the Monin stand will be able to sample a range of drinks made with Monin products, while Monin coffee expert and previous World Barista Championship finalist, Attila Molnár, will be on hand to provide tips on how to make the perfect coffee. UK Coffee Week (April 10-16), of which Monin is official syrup sponsor, will be launched at the London Coffee Festival ahead of seven days of fundraising for Project Waterfall which provides clean water to coffee growing countries throughout the world. The Italian Beverage Company (IBC, www.italianbev.com) will be making its

22 APRIL 2017


debut at the London Coffee Festival revealing the secret to driving maximum sales and profitability from the beverage menu, claim the company, with the addition of the all new gourmet Simply beverage and snacking range. Sampling from IBC’s exclusive new impulse offer, on show will be wrapped Simply Wafers crisp and moreish biscuits generously loaded with a rich, creamy filling for optimum flavor. Choose from hazelnut, cocoa cream and vanilla. Plus, there is their new Simply Biscotti - twice baked for twice the flavour and crunch and studded with almonds or chocolate chips. Presented in 50g grab bags containing eight generously portioned biscuits, Simply Biscotti are ideal for snacking and sharing, eating in or on the run, suggest IBC. Both the Simply Wafers and Biscotti are made in Italy to authentic recipes and feature contemporary, understated packaging to complement urban coffee shop interiors and to appeal to design conscious consumers. In addition, IBC’s Simply Smoothie concentrates – designed to help operators deliver the fresh fruity goodness that customers crave in a convenient, ready

to go format – will be on show. Available in a whole range of more unusual mouthwatering combinations such as cherry and passionfruit, pomegranate and blackcurrant and blueberry and blackberry to add interest to a menu, all that’s required is mixing with ice, blending and serving.

Also on show from IBC will be Simply Frappe - a liquid concentrate available in Vanilla, Strawberry, Coffee and Chocolate Flavours – designed to create tasty, thirstquenching drinks in an instant (just pour over ice and serve, or get creative and finish with whipped cream and toppings). “As a manufacturer, we have the resources and expertise to create our own branded lines to meet the specific needs of the UK market place, which might mean adapting a product recipe to appeal to UK taste buds or adapting the all-important

PREVIEW packaging to appeal to the UK consumer as we have done with our new wafers,” says Ricky Flax, general manager at the Italian Beverage Company. “We don’t do ordinary. Our focus is on getting maximum flavour into a product to create delicious, unforgettable drinks and snacks that keep customers engaged. On a more practical level, we develop great products that an operator can serve quickly, easily and to a consistent standard day in day out and for that reason there’s no wastage, no prepping in advance, no storing of fresh fruit and no skill required to serve any of our Simply range.” Drawing on 20 years of industry experience and know-how, IBC have come to be known as industry innovators; a ‘go to’ partner for many operators seeking to maximise year-round sales from the beverage menu. It was founder and managing director, Sheldon Flax, who claims to have discovered flavoured syrups whilst on a hunt for new products in the USA, subsequently introducing them to the UK coffee shop sector. Since then, the company has evolved with a full range of Simply branded top quality drinks including flavoured syrups, smoothies, ‘no blender’ frappe liquids, hot chocolates and so much more. Cimbali will be taking visitors to their stand on a journey of discovery at the festival as Rob Ward, Gruppo Cimbali’s coffee specialist, presents an intimate whiskey and coffee masterclass in a sensory exploration of flavour and aroma matching. This immersive sensory experience will pair premium artisan whiskeys with coffees from some of the UK’s most creative roasters and uncover the artistry involved in developing the rich tapestry of flavours within. “There can be a lot of similarities in the flavour profiles of these two beverages. For example, some whiskeys have sweet, honeyed tones or floral, citrus, and white chocolate notes in the same way that many speciality coffees do,” says Rob Ward. “I will guide visitors through the tasting process so they can experience the complexities of flavours for themselves. As well as gaining a valuable insight into the whole process of professional whiskey and coffee tasting, visitors will also find out which blends can be enjoyed together and which combos are best avoided.” Cimbali’s Whiskey and Coffee Masterclasses are free of charge on trade days but spaces are limited and so booking will be essential at www. londoncoffeefestival.com/WhatsOn/ CoffeeMeetsWhiskey.


Cimbali will also be showcasing ‘man versus the machine’, an exploration of two of the company’s ‘hero’ beverage makers - the M100 traditional espresso machine and the S30 Perfect Touch super-smart super-automatic, award winning machines which are designed to cater for the demands of fifth wave café culture. “These machines both incorporate the most advanced technologies which really take all the guess work out of delivering a consistent coffee quality, even for the most inexperienced barista,” adds Rob Ward. “Visitors will be invited to try each machine and brew up their favourite beverage so they can experience just how easy it really is to deliver barista standard beverages.”

The new Cimbali S30 Perfect Touch - a new generation of ‘super-smart’ superautomatics. The family-run coffee roasters, Rombouts will be exhibiting, and giving café and coffee shops operators the chance to experience its complete coffee offering. From premium quality coffees through to equipment to suit all requirements and full barista training, Rombouts says that it is a one-stop shop for coffee. Visitors to the Rombouts stand (HP27) will be welcomed by the team, who will be on hand to listen to the business needs of each individual and tailor advice on how the brand’s wide range of high-quality

whole beans, roast and ground coffees, and biodegradable espresso pods can benefit café and coffee shop operators. Whether it’s a large capacity traditional espresso machine or an automatic bean to cup machine, Rombouts says that it has packages that include the equipment, coffee, biscuits, crockery and promotional items, not to mention full installation, staff training and engineering support. “We’re hugely excited to be back at the London Coffee Festival this year, showcasing our portfolio of coffee products, equipment and barista training to the out-of-home sector. We feel our complete coffee solution enables café operators to offer consumers great tasting, premium coffee with a point of difference, while also feeling confident that the equipment and staff training provided is backed up by our knowledge and expertise,” says Simon Remmer, sales director at Rombouts, and who have been supplying premium coffee to cafés and coffee shops across the UK for over 50 years. Discover water’s major impact on coffee How important is water to getting your coffee offer right? Americano is the third most popular drink in the UK and filter coffee is consumed by 10% of coffee shop visitors according to Allegra Project Café 2016, Allegra World Coffee Portal. And with only two ingredients responsible for the taste, aroma and flavour of black coffee, getting these right should be the top priority. Particular attention should therefore be given to the main ingredient – water – as it makes up to 98% of the drink. At this year’s London Coffee Festival, BRITA Professional will be joined by Rob Dunne, barista and founding partner/ director, Old Spike Roastery, to take operators through a specially developed tasting session that explores water and coffee. By tasting, those attending the session will discover how water affects the taste,


PREVIEW flavour, aroma and appearance. Operators will leave knowing what needs to happen to their water to make sure their coffee offer is consistent and high quality, say the company. BRITA will also be showcasing the Purity C Finest on stand. Specifically developed for areas with permanently hard water, the cartridge delivers water that has the perfect composition of minerals for espresso. A team of water consultants will be also available to provide expertise and walk visitors through how to use the water hardness test kits on stand to determine their water quality (for more information on the session visit http://www.brita.co.uk/brita/ en-gb/cms/professional.grid or follow on Twitter @BRITAPRO). Bespoke branded lots Grumpy Mule, the irreverent coffee brand for retail and foodservice, says that it will once again be showing its attitude at this year’s event. It’s not all grumpy though! They’ll be aiming to cheer up visitors with a couple of cheeky, ‘off the wall’ ideas, say the brand. Visitors will get the chance to brand their own coffee by having their own personalised label printed; customers can choose any three words to feature on a bag of Grumpy Mule ‘Micro-lot’ coffee. Their ‘Micro-lot’ coffee is little rarer, a little less known and a little bit special, so it’ll be truly unique when it’s branded with a visitor’s own three little words, point out the company. And while they’re waiting for the ink to dry, visitors will be able to amuse themselves at Grumpy Mule’s ‘selfie’ wall, posing with ‘mule ears’ and posting irreverent comments on Twitter and Instagram! There will also have be a choice of coffees to try from their most recent ‘Roast to Order’ menu. This ever-changing feast supports their regular range of award-

24 APRIL 2017


winning coffees, and provides a wide choice of carefully selected limited-edition single-origin, sustainably-sourced guest coffees from around the world, say the brand. Look out for Cascara options, and a choice of Guatemala coffees. All proceeds from coffee sales at the show will go to our charity partner One Water, whose profits fund sustainable water projects for some of the world’s most vulnerable people. With a mission to fight the blight of bad coffee, Grumpy Mule says that it obstinately sticks to its principles - to source fairly and sustainably, and to roast with precision and care, to ensure they get the very best flavour from each and every bean that their growers have worked so hard to produce. Roasting and cupping experiences UCC Coffee UK & Ireland will be holding an interactive live roasting and cupping experience, exploring the journey of coffee from seed to sip, using a speciality grade Yirgacheffe Kochere coffee chosen specially for the festival. Gareth Davies, head of coffee excellence, UCC Coffee UK & Ireland, will walk visitors through everything from how it’s grown and harvested to its processing, transportation and roasting; ultimately discovering how the terroir, altitude, temperature, weather, and treatment combine to create unique character and a distinguished coffee. Firing up its Ikawa roasters, UCC Coffee will guide visitors through the roasting process as they roast their own beans. They’ll explore the differences between light, medium and dark roasts, cupping coffee from each, before being given a bag of specialty coffee, as their favourite roast. UCC Coffee have also collaborated

with Hotel Chocolat to host sensory lab sessions, complete with a specially developed coffee chocolate, exploring what makes coffee and chocolate great. The sessions will help visitors discover the stark similarities between coffee and chocolate as natural products, and discovering the differences in harvest and production, say UCC. Visitors will be able to pair coffees and chocolates from the same origins as experts walk them through the key stages in each product’s development, discovering how roasting affects coffee and chocolate in different ways. And, how chocolate’s delicate ‘conching’ process can create completely different flavours from the same raw product. Attendees will also leave the session with a pack of the coffee chocolate and an exclusive bag of Hotel Chocolat’s own coffee beans, to take away! Festival favourites Sponsored roaster, Union Hand-Roasted Coffee, will present The Roastery. Back by popular demand, there will be a packed timetable planned for lovers of extraordinary coffee who are encouraged to visit stand SO8 for some live coffee roasting. Union’s live coffee roasting sessions recreate the buzz and energy of their East London roaster, but to a much bigger audience. No booking is required and sessions will take place at 11am, 13:30, 15:00 and 17:30 but keep an eye on the stand for further updates. The Coffee Flavour challenge (which won best festival experience at last year’s festival) will be bigger and better, say Union, and be available to all who want to try. Union says that it has taken inspiration from wine tasting for their flavour

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PREVIEW challenge, which is designed to help people taste and understand the different flavours occurring naturally in coffees. The tastes and aromas found in coffee

Union’s Jeremy Torz range from fruity to nutty and citrus to chocolatey. Visitors will be able to challenge their taste buds and discover their favourite coffee profile. Tickets for the specific slots are fully booked, but the flavour challenges will continue to take place throughout the day (just ask at the

stand for more details). The festival’s Espresso Bar and Brew Bar will showcase a wide range of exciting blends and single origins coffees, enabling visitors to learn more about where the coffees come from and their tasting and flavour notes, and to taste some amazing quality, speciality coffee brewed using filter methods. Union Founders, Steven and Jeremy, will be hosting a Yayu Wild Forest Coffee talk. In 2014, Union partnered with Kew’s Royal Botanic Gardens to help conserve the Yayu Coffee Forest in Ethiopia. The Union Direct Trade initiative helps to enhance smallholder livelihoods, preserve a unique wild coffee biosphere, and improve the quality of the coffee grown. The Yayu Forest Reserve in south-west Ethiopia is one of the last and most important remaining places for the preservation of wild Arabica coffee in the world. Visitors will be able to come along and find out more about this interesting project which has been established to preserve the future of coffee. Union Hand Roasted Coffee’s Roasting and Education Centre Campus will also be present on stand M15 and heading up the Tasting Room with a cupping of different varietals of coffees on all four days of the festival.

Coffee Masters Coffee Masters is the fast-paced, multidisciplinary global barista tournament – 20 contenders, seven disciplines and one winner, and Union’s very own James ‘Westy’ West will be competing in the Coffee Masters taking place at this year’s festival. Judged by a panel of industry figureheads, the speedy knockout battle format of Coffee Masters will see 20 baristas showcase their skills head-tohead across a broad range of disciplines - Cupping, Brewing, Latte Art, The Order and The Signature Drink, with The Espresso Blend being included for those who successfully make it to the Coffee Masters semi-finals (http://www.londoncoffeefestival.com/ WhatsOnCoffeeMasters#TheContenders).

Where and when The Old Truman Brewery, Brick Lane, London 6-9 April 2017


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03/03/2017 08:08

Proportional Integral Derivative

Coffee with Control

World-class Engineering Fracino presents the stunning P.I.D. – the latest in our range of award winning, world class espresso machines, made in the UK. The fusion of technology and contemporary design; the individual group boilers and state of the art electronics offer precision and control to fulfil the expectations of the most discerning barista. Available in 2 or 3 group versions, the P.I.D. also features powerful, temperature controllable, hot water outlets, fitted with anti-splash nozzles and stainless steel steam tubes. In a class of its own! It boasts all the power, technical qualities and reliability synonymous with Fracino products, in a stunning new look to create the ultimate bar furniture. The P.I.D. elegantly combines classic curves and retro styling with contemporary materials and close attention to detail, ensuring a truly outstanding finish. The P.I.D. is available in a choice of gloss white, burgundy, black and stainless steel, featuring an illuminated back panel.

Control Features The Fracino P.I.D. offers an array of control and diagnostic features, allowing the user to adjust and fine tune various elements on the machine to create the perfect espresso time after time. Most of the features are controlled by a simple and easy to use LCD display mounted on the front panel. Each group has an independent boiler for optimum temperature control - settable between 80 - 115°C for example the user can set one group to 90°C and another to 95°C, whilst still maintaining the standard boiler for water and steam.


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Appearances matter The capacity of packaging to enhance your café’s beverage and food offering is a key part to making a positive impression with your customers. Not only can you assist them with their ‘to go’ needs, but you can showcase your ‘green’ credentials at the same time as promoting your brand.


Part of Parsley in Time’s compostable Vegware range. Enhanced offering With the growth in food-to-go and takeaway hot drinks, selecting disposable packaging that can enhance the food and drink that an outlet serves is critical. According to research conducted by packaging company, Huhtamaki (the firm commissioned independent consumer research into food to go consumption within the UK), almost a third of consumers (30%) expressed an opinion as to the appearance of the packaging in which food to go is served. Of these, 60% were interested in the colours/patterns of the packaging design, and 55% the messaging. This compares to those buying hot beverages to go (according to Huhtamaki’s Hot Beverages Report), whereby 75% of consumers were interested in the type of colour(s) used and 63% in the messaging. “Working with a supplier who can brand your packaging will enhance your communications and make your outlet’s branding work even harder,” says Becci Eplett, UK marketing manager at Huhtamaki UK Ltd. “Alongside the choice of food being offered, it’s important to consider the role that packaging plays in the takeaway and food to go marketplace. Consider these top five tips for choosing disposable packaging that will enhance the reputation of your outlet.” Considerations 1. Think about your existing menu and the choices you are going to make

28 APRIL 2017





available to take away, and consider the type and quality of disposables required. Place the same level of consideration on the disposable solutions you choose as you would when sourcing the ingredients for the menu choices that you serve. Consider the appearance of the disposables and choose the products which best portray the style and image for your outlet to further enhance the consumer experience. Choose disposables that come in a choice of different sizes and colours. This is for ease of service as well as aesthetics! Use containers that are coloured according to their size for easy selection of the right sized product. If catering at events, choose disposables which can be used for the food provision there too – don’t just consider what you’re serving, but think about the nature of the event and how you will be catering for customers who are eating direct from the pack, almost certainly on the move. Try and use disposables which are made in the UK. More and more consumers are becoming aware of this, and as such are asking for it (Huhtamaki’s own research shows the public’s willingness to support UK manufacturing as being 83% of consumers wanting caterers to use disposable cups which are made in the UK).

Flexibility Designed to cater for the increased demand for juices and smoothies as we move into spring, and the (hopefully) warmer months, is the Polarity range from Huhtamaki. Offering strength, flexibility and excellent clarity – whilst being environmentally friendly too – Polarity tumblers are available in a choice of sizes 7oz, 10oz, 12oz, 16oz and 21oz sizes. This variety of different sizes makes the tumblers ideal for a wide range of drinks - from vibrant orange, carrot and ginger

juice or the ever popular and nutrient-rich ‘green’ juice packed full of kale, spinach and avocado, suggest Huhtamaki. Polarity tumblers are available plain or in Huhtamaki’s popular ‘enjoy’ design, which features a coloured smile. The cheerful ‘smile’ logo is available in five different colours in accordance with the tumbler’s size, which is designed to help operators make service quicker and easier – at a glance, you can tell the cup’s size thanks to its colour. ‘Enjoy’ Polarity tumblers are a safe, shatterproof alternative to glassware, and are ideal for serving cold drinks on the go, advise Huhtamaki, and they can be fitted with a choice of lids to help minimise any inevitable spills (choose from a domed lid with hole, a domed lid with no hole, and a flat straw-slotted lid). For those wanting to maximise branding, Polarity tumblers can be custom printed to feature a design company logo, or promotional message; creating an impactful custom print with customer appeal. The Polarity Range is manufactured at their Gosport factory from recycled PET (RPET), a material derived from post-consumer recycled material such as carbonated water and PET bottles. Huhtamaki’s comprehensive packaging range also includes the Eatwell range of paper food containers which offer a good solution for serving a whole host of different foods from soups and noodles to accompaniments served in the small sizes. Created to provide the market with a versatile and comprehensive disposable packaging solution suitable for a wide range of takeaway foods, the Eatwell range of paper food containers comprises of seven sizes – 7oz, 8oz, 12oz (‘tall’ or ‘squat’), 16oz (‘mid’ or ‘tall’) and 24oz.

PACKAGING Compostable “The latest trend in packaging is solutions that are practical and sustainable. The most ethical solution available on the market is packaging that is completely compostable, such as Parsley in Time’s Vegware range,” says Rob Blunderfield, marketing manager at Parsley in Time (www.parsleyintime. co.uk). “We have found that this range has become very popular as customers look for a truly sustainable solution, that doesn’t compromise on functionality or affordability.” Vegware, claim Parsley in Time, is the only UK packaging brand with compostability certification for its entire range. All the products in this range are made of sustainably sourced plants – renewable natural materials from a responsible forestry source or from recycled card, paper and bagasse (recycled sugar cane fibre) – say the firm. The products are certified food safe and are also certified compostable, breaking down in under 12 weeks. The Vegware disposables are also low carbon, point out Parsley in Time, being made from renewable or recycled materials so that they can be recycled along with food waste at the end of their service life (Parsley in Time’s Vegware range currently includes cups, cutlery, takeaway boxes and trays, sandwich and

Official cup sponsor The Australian-owned packaging company, Detpak (www.detpak.com), says that it is excited to be partnered with the Amsterdam Coffee Festival for 2017 as the official cup sponsor once again. The company has a global reach and says that it prides itself on making cups to world class standards, their plants being accredited for food safety and quality consistency. Coffee lovers at the event will experience the fusion of science and art that is Detpak’s Ripple-Wrap Hot Cups, say the company, with some 400,000 6oz cups in three different designs set to be used to serve and enjoy coffee on-the-go throughout the festival. Detpak Europe/UK sales director, Gert Mengerink, feels that festival-goers will enjoy the experience of drinking coffee from their Ripple-Wrap Hot Cups, with coffee businesses able to see the cups in action. “Just like the perfect coffee, our Ripple-Wrap Hot Cups bring together science and art – they’re an example of beautiful design that keeps your hand


wrap boxes, deli containers, carrier bags and napkins). Interest in sustainable foodservice packaging is continuing to rise across the British Isles, agree International Paper Foodservice Europe, who say that they are delighted to meet that demand with its ecotainer® range of biopolymer foodservice products, which include cups, food containers and the recently launched CPLA (Crystallised Polylactic Acid - a specially formulated plant-based resin) lids. Their entire ecotainer range is certified by DIN CERTCO (an independent assessment and certification scheme that works with a broad range of products and services, enabling suppliers to document conformance to specified requirements) as being compostable in an industrial composting facility. Thus, if disposed of correctly, opting for ecotainer can help reduce the amount of used foodservice packaging that ends its life in landfill. All ecotainer cups and food containers are available in a range of sizes, with lids to fit. “International Paper Foodservice Europe is continually looking at ways to introduce innovative products that offer operators solutions to current challenges. Sustainability remains at the forefront of foodservice packaging innovation and with a choice of sizes and the inclusion of cool and the coffee hot,” said Gert Mengerink. “The 6oz cups are on offer this year. Baristas know it’s the perfect size for cappuccinos, allowing for the right balance of coffee, milk and foam.” Café owners will love the RippleWrap cup’s unique design, feel Detpak, as it features a layer of corrugated paper wrapping to provide increased hand comfort and heat insulation, so there’s no need for sleeves, double cupping or burning fingers. Detpak reports that it is also offering custom printing options, a comprehensive range of café packaging solutions, as well as an innovative biodegradable and compostable packaging range.

a lid, choosing ecotainer means operators can have an entire package of cups and food container products that are certified compostable,” said David Lawlor, sales and marketing director of International Paper Foodservice Europe. As a result of International Paper Foodservice Europe’s investment in the latest printing technology at its factory in Winsford, Cheshire, more customers are also benefitting from the marketing and brand promotion opportunities offered on ecotainer cups as superior quality custom printing is now available on more flexible print runs than ever before, point out the company.

New launches The new, next generation PortaTray™ is the award-winning revolutionary multidrink, flat-pack, pop-up tray for hot and cold beverages that reduces storage and handling costs by 50%, claim its creators, Tri-Star Packaging. Safe and easy to use, the PortaTray can be ‘clicked up’ in seconds by staff and consumers, cutting service and queuing times by up to 25% and helping to guarantee a smooth flow of trade – critical for cafés and fast serving venues, suggest Tri-Star. New grip holes in the side panels enables easier and more secure carrying of large drinks, with stability even at a 45° tilt, reducing the risk of accidents, making it suited to busy lunchtimes service in cafés and drive throughs. It can be branded on all four sides, which also means it is ideal for communicating brand identities and sponsorships. Made with higher quality, rigid board, the new PortaTray can be easily split from a four-cup to a two-cup carrier with no residue and presents a smoother surface for enhanced print finish, maximizing branding opportunities, point out TriStar. The PortaTray also meets tough environmental standards and is made from 100% recycled post-consumer waste and is recyclable, compostable or reusable. “The award-winning and best-selling PortaTray is a good example of applying new thinking and a modern design to the old problem of serving multiple takeaway drinks conveniently for café environments whilst enabling the consumer to carry



onsumers are increasingly keen to make good environmental choices in their everyday purchases. This includes the packaging in which they take away the all-important morning coffee, snack or lunch. Consumers expect packaging to be responsibly sourced, easily recycled with a minimal impact on the environment and ultimately, the world’s forests. Recognising the importance of meeting customer expectations, more and more manufacturers are now producing packaging certified as sustainable through assurance programmes such as PEFC’s. Programme for the Endorsement of Forest Certification (PEFC) is an independent, not-for-profit organisation which promotes sustainable forest management through the certification of forests and the products that come from them including paper-based packaging. For those new to PEFC and its label, the PEFC programme involves two separate but linked processes: Sustainable Forest Management – certification assures that forests are managed in line with challenging environmental, social and economic requirements – balancing people, planet and profit. Chain of Custody Certification – this means that the trees and products made from them are tracked. It demonstrates that each step of the supply chain has been verified through an independent auditing process as being legal and sustainable. Certification is only awarded after strict audits have verified compliance with PEFC’s globallyrecognised sustainability benchmarks. Leading manufacturers supplying the ‘food to go’ sector have obtained Chain of Custody certification and are already supplying PEFC-labelled packaging. These include leading food packaging supplier Colpac. Their packaging range has strong green credentials, from compostable products, which

30 APRIL 2017

break down completely within 90 days to recyclable and biodegradable packaging. The fibre used to make Colpac’s paperboard packaging, originates from certified forests. Bender’s – one of the UK’s leading paper cup suppliers – has been committed to sustainable sourcing for its raw materials for many years. All the paperboard used to make its cups comes from PEFC-certified forests in Finland. Bender’s was also the first manufacturer to use water-based inks in paper cup printing. As a further demonstration of the company’s green credentials, Bender’s was a founding member of the industry-wide

Paper Cup Recovery and Recycling Group. This was established to promote post-use, paper cup recycling. AB Group Packaging is a high-volume, manufacturer of quality, renewable certified paper bags and carrier bags for the food to go sector. The company operates in the UK, Europe and the US. AB has been Chain of Custody certified for many years and is therefore able to use the PEFC certification labels on its paper bags and food wraps to demonstrate its commitment supplying customers with responsibly sourced products. Companies who want to demonstrate their green credentials to customers should ask their suppliers of fibreboard packaging if they are PEFC-certified. If they are already being supplied with certified materials, they can ask their suppliers to apply PEFC’s distinctive ‘two trees’ label - exclusively available on PEFC-certified products. This will enable customers to clearly identify packaging that is made from responsibly-sourced raw materials and support the sustainable management of our forests for future generations. To find out more visit: http://www.pefc.co.uk/markets-forpefc/packaging-print-paper E-mail:info@pefc.co.uk

Photos: Oporkka/iStock, Wavebreakmedia/Shutterstock, Bender’s Paper Cups

Sustainability Labels Boost Brand Value C




Photos: Oporkka/iStock, Wavebreakmedia/Shutterstock, Bender’s Paper Cups

PEFC: Your assurance of responsibly sourced packaging

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Caring for our forests globally and locally APRIL 2017 CAFÉ CULTURE 31

16/02/2017 17:42

PACKAGING Printed Cup Company launches personalised ceramic mugs Printed Cup Company (www.printedcupcompany.co.uk) are already well known for their printed paper cups and now they have launched fully customisable ceramic mugs to add to their extensive product range. The promotional Cambridge and Latte Mugs are a popular and refreshing way to showcase a company logo with a fantastic, full colour wrap-around print, say the firm. These mugs are an ideal and affordably priced promotional gift to spread the word to existing clients or potential customers, they suggest, and are also perfect for parties, promotional merchandise, souvenirs and much more. The fully customisable ceramic mugs are becoming increasingly popular through a diverse market due to the low minimums, flexible print area and vibrant colours, report the Printed Cup Company them safely without spilling the contents,” says Kevin Curran, Tri-Star Packaging’s managing director. In addition, Gourmet 24.7, is Tri-Star’s new takeaway packaging solution for growing premium café culture. Grab-and-

who have an in-house creative team who will work with the customer to achieve the perfect design (all the customer needs to do is send their logo, photos or text so that the Printed Cup Company designers can create vibrant, full colour promotional mugs). “This is a very exciting time for our business and we are delighted to be able to launch a new, fresh product into our existing range. We have invested largely into researching and developing this product in order to ensure that the ceramic mugs range will be of the highest quality and that we will be able to offer fast lead times in line with our existing paper cup range,” said Printed Cup Company managing director’s Cengiz Avci. “As a company we recognise that innovation and the generation of new ideas are great investments;

this enables us to provide our new and existing customers with fresh and exciting products available to order”. The Printed Cup Company manufacture bespoke printed paper cups in Clitheroe, Lancashire. Alongside their sister company, The Paper Cup Company has now been specialising in branded paper cups for over 10 years. With no minimum order quantity and a range of lead times starting from 24 hours ready to dispatch, they claim to be the fastest manufacturer of printed cups in the UK.

go café menus can now be much more adventurous with the revolutionary new Gourmet 24.7 multi-functional packaging solution, feel Tri-Star. Gourmet 24.7 is a unique and groundbreaking product that claims to be an

industry-first in enabling operators to pack multiple takeaway dishes, both wet and dry, hot and cold, into a single container without the different foods mixing. Snacking, food-to-go and café takeaways are continuing to grow, but the



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PACKAGING consumer is becoming increasingly discerning, and so Gourmet 24.7 has been created to enable cafés to continue to develop their menus in-line with the latest consumer food trends and improve their profits. A more premium packaging solution, with Gourmet 24.7 cafés can position their takeaway menu as a more premium offering, feel Tri-Star. Gourmet 24.7 offers an easy to use push and click system, and seven different combinations are possible from four interchangeable components - two primary board base cartons, one large and one small and a thermoformed container and a lid. The lid will push fit into each of the other components for a simple product combination and also doubles as a sharing plate, making it great for parties. More complex combinations are possible as the thermoformed container will push fit snugly into either of the primary board base cartons. The push fit system is not only easy to assemble but ensures a tight seal is achieved to prevent against any leakage, say Tri-Star. Each component part of Gourmet 24.7 is also microwaveable, so the food may be reheated in its packaging if required. The customised design can also include sleeves, to highlight food ingredients and menus. “You only need to look at the branded fish and chip outlets to see how takeaway packaging is becoming more premium across the board and this is never more evident than with the rise of café culture,” explains Kevin Curran. “Packaging is becoming more complex to meet changing trends in the market and the demands of the increasingly discerning consumer. Without this sort of innovative approach to developing new packaging solutions operators on the high street would soon find themselves standing still, unable to keep up with consumer trends. Gourmet 24.7 is a perfect solution for ensuring the food remains in peak condition until consumption, enhancing repeat sales and improving brand satisfaction.”


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Barista school Busy baristas at the newly opened Over Under (a speciality coffee shop in Earl’s Court, London).

Want to give your café or coffee shop the edge? Then invest in some training to fill any skills gaps, and in the process enhance your beverage offering. Vital “In the highly competitive coffee marketplace, consumers are becoming more knowledgeable than ever and, with that knowledge, comes a demand for a higher quality serve,” says Andrew Jack, head of marketing at Matthew Algie. “At Matthew Algie, we believe our coffees and machines are only part of what makes the perfect coffee – it also needs a barista’s skill, knowledge and passion. It is therefore essential to a business’s success that their baristas have the highest quality training. It is also important that staff are trained in machine maintenance and know how to clean the machines properly as this impacts on beverage quality. “Training is completely free for Matthew Algie customers, with every customer assigned their own coffee sales manager who will be on hand to offer expert advice and training. Our coffee sales managers are trained to the Speciality Coffee Association (SCA) barista standards and provide on-site training and advice on topics ranging from operational efficiency to seasonal menu trends. “We also offer specialist training at our dedicated Coffee Schools in Glasgow, Dublin and London, which cover a wide range of classes. Coffee School Class is a beginner’s guide to making espresso based drinks, Brew Class is for more experienced baristas which covers how to get the perfect espresso shot and explores other brewing methods and the Milk Class teaches attendees how to create impressive latte art.” Matthew Algie also offer the Espresso Class, aimed at helping baristas understand what an excellent espresso

34 APRIL 2017


should taste like, whilst also exploring coffee profiles, processing and roasts, espresso composition and other variables. Finally, they offer the all-important Coffee Trainer Class, which is specifically aimed at head baristas, supervisors and managers – or anyone else responsible for coffee quality checks, equipment cleanliness and passing on skills – and covers the best and most effective training techniques and methods to use with their own staff. “In addition to all these classes, we have now also started offering a number of Speciality Coffee Association (SCA) courses which count towards an official SCA diploma,” adds Andrew Jack. “The SCA is the world’s leading professional organisation promoting excellence in quality coffee and draws together professionals from all aspects of the coffee industry. The diploma aims to improve global coffee standards through furthering knowledge and education and consists of a number of different courses. “We believe that ensuring staff have a strong understanding of sourcing, production, taste and brewing is extremely important to their training. It allows them to be effective and efficient as well as being able to engage with customers and be passionate about the coffee they are serving.” Hands-on “Customers are becoming increasingly discerning about the standard of coffee, with many travelling further to find a café or coffee shop that makes theirs just the way they like it,” agrees Andrew Scott, managing director of Victus Hospitality Consultancy (http://victusconsultancy. co.uk/).

“You get this, so you’ve researched and sourced the perfect coffee beans. You’re kitted out with some great equipment and you’ve got some funky mugs. You have every option of coffee available on your menu; and you haven’t forgotten catering for customers with different dietary requirements by offering different milk options. But is the end result as good as it could be? “Barista schools and institutes are popping up all over the country, and you could send your staff to one of their training courses, but there are drawbacks to offsite training. Regular training excursions can get expensive quickly, and there’s no guarantee that technical training received will be applicable for the equipment you have in your venue. There are also plenty of online options, which are cheaper but offer no ‘handson’ training. Which is why my preferred option is to invest in a barista trainer, or speciality coffee consultant, to come to you. This way, staff receive more tailored training using the equipment they’re used to.” Sessions could include background information (coffee growing, harvesting

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TRAINING and roasting), freshness and packaging, espressos and pulling shots, making the perfect latte, cappuccino, macchiatos and alike, adding flavours and syrups, steaming milk to perfection, latte art (adding the final flourish) and cleaning and maintenance, suggest Victus Hospitality. “Once this training is complete, your newly skilled staff could in turn provide training for other and new team members, minimising future costs and creating a development opportunity for everyone,” points out Andrew Scott. “A little training and investment goes a long way to ensure you become known for your coffee, and a destination rather than simply a convenient place to stop!” Consistency and reliability “For any business serving coffee, well trained staff are critical to your sales and reputation. Customers expect a great cup of coffee everywhere from Aberdeen to Penzance, and skilled staff can not only serve a delicious and well-presented drink but also keep your espresso machine performing day after day,” says Ann Roberts, Kimbo’s marketing manager. “Barista training ensures consistency and reliability in every coffee, which leads to increased customer loyalty – a customer who leaves with a fabulous taste in their mouth is more likely to return and recommend the business to friends. “There are also practical incentives; we train clients in how to properly care for an espresso machine. Your kit is an expensive investment so maintaining it to a high standard is essential for longevity and fewer engineer call outs.” The Neapolitan brand report that they have been offering barista training since Kimbo started in the UK in 2010. Originally, they only offered this to Kimbo customers, however now they have extended their courses to the general public after experiencing a growing demand from coffee enthusiasts. Their barista training clients span the full spectrum of the industry – from staff working in coffee chains or restaurants, to people establishing their own coffee

New app for bartenders and baristas A new inspirational app packed full of professional recipes created for and by bartenders and baristas from around the world has been launched in the UK. Monin Inspiration - available as a free download via the App Store or Google Play - gives bartenders and baristas the opportunity to create and share recipes, as well as showing how best to use Monin’s extensive range of syrups, sauces, smoothies, fruit purées, liqueurs and frappé powders. While users can search for new and classic recipes on the app, they can also share their own beverage ideas with the Monin Inspiration community worldwide and via social media (these can be organised by levels of difficulty and showcased with a photo on individual profiles). Other in-built features include geolocation capabilities and a Mood Matcher, which provides the perfect recipe for how a person is feeling or to match the atmosphere of an upcoming event. The app for smartphones and tablet devices has been designed with all skill levels in mind and provides access to hundreds of drink recipes and exclusive businesses – as well as those who just want to make a great cup at home, they observe. They also work with charity Centre Point, so as to offer young people the chance to add to and improve their skills and increase their employability. “The capital is our primary source of course participants – London has become a major coffee hub, with so many exciting innovations happening there. The cafés there are setting the bar high, and people want to be able to make the same quality coffees at home. Consumers are also taking a real interest in the origins and roast of their coffee, learning more about what they like and what to look out for,” adds Ann Roberts. “At the same time, demand for our on-site training is also on the rise and we’re preparing to launch a new training

Inside Kimbo’s barista training facility, where consistency is the key.

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content at the touch of a button. “With a growing library of recipes and so much beverage knowledge from around the world, there’s no better way to share this information than with an exclusive Monin smartphone and tablet app,” says Monin on-trade brand ambassador, Daniel Davis. “Being beverage innovators in more than 30 countries, the Monin Inspiration App will allow our growing team of international Monin flavour experts to connect with counterparts working in bars and cafés worldwide – as well as enthusiasts everywhere – for a truly universal experience.” To download, search for ‘Monin Inspiration’ in the App Store or Google Play.

facility in Manchester to serve our northern clients. Our City & Guilds accredited course, approved by the Beverage Standards Association (BSA), provides participants with an internationally recognised VRQ. “We now also offer a BSA one day course, a perfect introduction to the barista role. “Formal accreditation isn’t the only draw card for our clients. We constantly update our in-house Kimbo training sessions to include the latest brewing techniques (such as Chemex, V60 and the Kimbo Cuccuma) and presentation skills, like latte art. “All of our participants receive a Kimbo certificate and we also happily provide references for future employers. Kimbo as a brand has become recognised worldwide for quality and authenticity, and so we’re very proud that our clients can rely on the strength of our brand to demonstrate the quality of the training they’ve undertaken.” Educating distributors “Being trained in the art of coffee making is becoming an in increasingly integral skill to possess as the industry faces heightened competition within a highlyconcentrated market. Consumers are now increasingly aware of quality and, in turn,


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Cannon Hall Farm Cannon Hall Farm is a multi-award winning attraction nestling in the foothills of the Pennines near Barnsley, South Yorkshire. This family-run operation allows visitors to experience the day to day workings of a modern farmyard, complete with tractors, milking parlour, rare breed barn, indoor play area, farm shop, two restaurants, a gift shop and the occasional round of sheep racing! “We can have 3000 visitors here over the course of a weekend during the school holidays and that’s an awful lot of food and beverages to prepare and serve well,” says Mark Aseervatham, restaurant manager at Cannon Hall Farm. “As the attraction is ‘off the beaten track’ the café very much relies on its reputation to attract and retain a loyal customer base.” Mark Aseervatham, who is very busy man, says that he takes pride in the quality and range of the food on offer and as much of it as possible is homemade and locally grown. It’s an approach that also extends to the speciality coffee menu. “Coffee is an ingredient in its own right and should be treated with respect. have developed a higher expectation for the way in which they want their coffee to taste and be presented,” says Dave Cutler, head of innovation at Lavazza UK (www.lavazza.co.uk/uk/coffee-passion/ training-center/). “Educating distributors in handling ‘real’ coffee and managing the end serve quality is essential. Lavazza hosts a comprehensive training programme to ensure all members of staff are equipped to optimise the equipment correctly, manage brand standards and deliver an excellent after-care service that will help to continue to grow exponentially for years to come. “At the Lavazza Training Centre in Uxbridge, we provide in-depth training and information about the culture of Italian espresso – the true authentic origin of coffee. The centre’s main aim is to educate on the art of preparing coffee in order to preserve the excellence of the product in the moment of preparation and consumption. “Thus, the Lavazza Training Centre offers extensive training courses which cover everything from the botany of coffee (from plant to cup) to explaining the different ways of extracting coffee using a variety of brew methods. It’s important for any distributor to ensure their barista

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We sell a large cappuccino for £2.55 of which the cost to us including labour is just 30p. There is enormous potential there for the taking, but little things like presentation are important in terms of perceived value and determining a realistic price point,” explains Mark Aseervatham. Mark Aseervatham manages a team of 18 baristas, made up of six full time staff and a dozen part timers. There are nine Cimbali M39TE PGS (Perfect Grinding System - automatic grinder adjustment) traditional espresso machines and Magnum grinders located at various points around the farm. So that the team were better able to cope with the queues at peak times they opted for three group head machines so multiple drinks can be brewed at any one time. Tim Medley, after sales trainer for Cimbali has recently returned to Cannon Hall Farm to undertake some on site refresher training with the barista team; the idea being to establish a key team of baristas who are sufficiently knowledgeable to be able to train the rest of the staff in-between Cimbali’s regular refresher sessions. “Tim not only helped with our brewing skills but he also looked at ways that we team is trained in how to create the perfect serve, but it is also equally as important to strive towards innovation and creativity. This comes from learning the different profiles of coffee deriving from different origins and blends, another skill the Lavazza Training Programme teaches at its dedicated training centre.” Coffee connoisseurs “We have become a nation of coffee connoisseurs, drinking a whopping two billion cups in coffee shops last year,” confirms Rob Ward, group coffee

could improve our operating efficiency in order to reduce the queues at the till,” reports Mark Aseervatham. “Speed of service is really important to us and Tim taught us how to see past the queue and ticketing machine to focus on our ability to deliver great coffee quickly.” Cannon Hall Farm is due another training session next month and Mark Aseervatham says that he is looking forward to learning a few more ‘golden nuggets’ that will help improve the operation even further. “I would say to any operator that if an opportunity comes along for you to undertake some professional barista training then grab it while you can. I know it has definitely helped our business and it will probably be the best decision you will ever make too,” concludes Mark Aseervatham.

specialist at Cimbali UK. “There is no doubt that café culture is a thriving market - it’s one of the most successful sectors in the UK economy - and although it slowed slightly year on year in 2016, it is still very much on an upwards curve. “The influence of the fifth wave artisan and independent sectors have to some degree educated consumers who are now much better informed about origin, roast and delivery of coffee from bean to cup. Coffee quality is now a given and the increased competition from specialist and non-specialist operators means consumers can pick and choose where to get their caffeine fix and if they don’t like what’s on offer they won’t come back. “A requirement for operators to deliver consistent coffee quality has become essential in order to build brand loyalty amongst these ‘super aware’ consumers. As an industry known for a high churn rate and a reliance on part time and casual staff, it is more important than ever for operators to establish a training cycle within their business in order to deliver the quality that consumers demand.” Therefore, an ongoing investment in skills training introduces a level of professionalism to the industry, feel Cimbali, by demonstrating a willingness to develop staff to their full potential. It also

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Generation Z opting for careers as baristas and foodie experts New research from the coffee shop chain, Costa, has revealed that growing demand for top-notch food and drink is creating jobs for Generation Z. According to their research (based on a survey of 1,000 people by OnePoll), Costa claim that 63% of the nation say Brits are more concerned with handcrafted food and drink (such as barista made coffee) than a decade ago, 60% of 16-24 year olds now choose their coffee shop based on skills of staff, and more Brits believe hospitality offers long term career development compared to a work-life in politics This new research from Costa also shows that almost half (42%) of Brits now identify as ‘foodies’, heralding a boom for the hospitality industry, they feel with the brand reporting that it gives more than 110 young people every week their first step on the career ladder (Costa Data: number of new hires recruited to the business during the full year of 2015 – 2016 aged from 16 – 24), as our obsession with high quality produce and handcrafted consumables has led to a shift in artisanal trades to the food and drink sector. Their research also reveals that around two thirds (63%) of Brits believe that people in the UK are more concerned with handcrafted food and drink than a decade ago. At the same time, the labour force is turning towards foodie jobs as over half (56%) of 16-24 year olds believe learning a food and drink based trade would boost their career opportunities, compared to only 37% of the over 55s. Brits are also twice as likely to believe hospitality offers good career progression, compared to a job in politics (34% vs 17%), suggests the research. As demand for high quality food increases, so does Brits’ appreciation of the skill that goes into crafting it. According to the data, more than half

motivates the team and helps with staff retention, making it an investment that pays dividends. There are lots of training providers out there delivering all sorts of programmes and in the case of of La Cimbali’s MUMAC Academy, London, they offer both bespoke courses tailored to the needs

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(54%) believe it is difficult to make a great cup of coffee and many (52%) say they choose a particular coffee shop because of the skills of its baristas. The research revealed that 16 – 24 year olds are the choosiest coffee connoisseurs, with 60% claiming the baristas’ skill is key to deciding where they pick up their daily java. The research came not long after Costa Coffee crowned its 2016 Barista of the Year – the coffee chain’s global competition to find the most skilled Costa barista (Costa currently employs over 7,000 16 – 24 year olds in the UK). “It is clear that the hospitality industry is not only booming, but it’s got the attention of a nation of foodies. Brits are coffee lovers and Costa baristas are consistently working to deliver the best coffee experiences for customers. Costa baristas undergo world-class training and pour passion, pride and skill into every cup. We’re always on the look-out for enthusiastic people who are passionate about coffee, keen to learn a useful trade and enter a flourishing industry,” said Kate Seljeflot, group HR director at Costa Coffee (www.costacareers.co.uk). Costa’s latest Barista of the Year competition took place in London on 12 January 2017 with law student, Giorgio Ventisei (pictured), from Dundee crowned as Barista of the Year 2016. Previous winners have gone on to pursue broad ambitions within the business, including 2012’s UK based winner, Victoria Stewart, who is now an Insights Executive with the brand.

of the customer and the internationally recognised SCA Coffee Diploma system. Raising the bar The Speciality Coffee Association Diploma is a flexible system with modules covering Green Coffee, Sensory Skills, Roasting, Brewing and Barista Skills, as well as a

general introduction to coffee. Trainees can choose the modules that match their skills gap and intended career path. Each module has three levels of qualification: Foundation, Intermediate, and Professional (apart from Introduction to Coffee which is just one level). Points are awarded for every module successfully completed and the Diploma is awarded once the trainee achieves 100 points. “At MUMAC, we have two Authorised SCA Trainers (AST) and we offer the Barista Skills module of the Diploma,” explains Rob Ward. “At the Foundation and Intermediate levels (one and two day courses respectively) we cover all the traditional barista skills including how to set the grinder, brewing the perfect espresso, milk preparation for cappuccinos and latte art. The Foundation level is ideal for anyone who has just bought or is thinking of buying an espresso machine, or someone who is planning to open a café, or anyone who wants to achieve better results for their espresso machine. “The Intermediate level is best suited to those already familiar with the job of a barista who wishes to consolidate their skills. A barista who achieves the Intermediate level qualification has reached an excellent standard of skill and knowledge and would be welcome in any speciality coffee shop. “The Professional level, which is a must-have qualification for any senior or head barista is a three-day course for experienced individuals who have completed the Intermediate qualification and adds a scientific edge to the art of making espresso based drinks. “Allowing time in between each qualification to put into practice what has been learnt, it takes around six to eight months to complete the Barista Skills module at a total cost of £1500. Given that we are working in quality driven marketplace, that is quite a small price to pay.” New barista workshop Jacobs Douwe Egberts (JDE) has recently announced the official opening of its new Oxfordshire-based coffee training centre - the Barista Workshop (www. thebaristaworkshop.co.uk). Run by the company’s coffee specialist, a carefully curated range of courses is aiming to give HoReCa customers unrivalled training, enabling them to drive sales through improved service. The specialist training centre, located in Banbury, offers barista courses for every skill level from beginner to advanced. Coffee specialist Stuart Haden, who has more than 25 years’ experience

TRAINING in the industry, is on hand to ensure that all attendees leave with a greater insight into the value and art of professional barista training. The training is available to customers using the wide range of JDE brands in the UK, which include the well-established Douwe Egberts Espresso brand, along with the speciality espresso Piazza D’Oro coffee brand. Their Espresso Fundamentals course is expected to be the most popular, with JDE aiming to ensure that all customers are equipped with the basic knowledge that is essential for excellent barista service. More advanced courses will be available for businesses looking to further educate and train their staff, say JDE. Espresso Fundamentals takes customers through six modules, with theory-based learning and assessment accomplished online prior to face-to-face practical sessions. Participants leave with a greater understanding of what coffee is, how traditional espresso machines work and how to maintain equipment through best-practice cleaning. Additionally, Stuart Haden is educating baristas on how to perfect the extraction process and adjust grinders to produce the perfect espresso, as well as explaining how to stretch, spin, fold and pour perfectly-textured milk. Each class comprises three to six attendees, ensuring that the aspiring baristas receive as much one-to-one tutelage as possible. “We’re excited to have launched this new training centre, which we believe will add great value to our customers,” said Lynne Baker, sales manager for Hotels at JDE. “The feedback we have had from our first attendees has been superb. Their staff were thoroughly engaged with the training and were impressed with the depth of knowledge and the level of professionalism from Stuart and his team.” And not forgetting tea “Lots of thought goes in to barista training and we think it’s just as important for staff to understand more about the tea they serve,” says Louise Cheadle, teapigs co-founder and tea taster. “When you say ‘tea training’, sometimes people wonder what more they can learn about making tea but when they attend our tea school, they’re fascinated! We run regular tea schools at our HQ in Brentford and do on-site trainings too. We go through the golden rules to guarantee a perfect cup or tea but we also say that it’s ‘more than just a cuppa’. “We train on making freshly brewed iced teas, real tea lattes and a range of


matcha drinks (matcha has become so popular now, it’s really important to have it on the menu). Demand for speciality teas is really growing and everything attendees learn at one of our training events can help boost tea sales and give them a point of difference over competitors.” The hot beverage market has seen steady growth year on year, and a cup of hot tea is still the most popular drink in the UK and the sales opportunity it offers spans across all day parts, point out Tetley, who observe that the purchase of tea is rising rapidly, with nearly 20 billion cups of tea consumed out of home in the UK (according to MCA Allegra OOH Tea Data June 2016), making tea an essential source of revenue for caterers. Tea continues to be the second biggest beverage category out of home overall, with growth in the sector increasing from

1.6% to 3.6% compared with the previous year. Coffee occasions out of home, however, have stagnated, dropping from 6.7% YoY occasion growth to 1.2% (KWP Usage, 12 m/e May 2016, Individual Meal Occasions, YoY % Change), presenting a key opportunity for operators to assess their current hot beverage offering and attract new advocates to the tea category, feel the tea brand. However, when it comes to tea, there is often a lack of knowledge and understanding on how best to prepare the optimum quality serve. Customers respond well when front of house staff are well-informed and passionate about their products. So in October 2016, Tetley launched Tea Masters, an online tea training platform, specially designed for the out of home sector. Developed to address tea purchase barriers including

poor knowledge and quality of serve, Tetley says that it is invigorating the category and broadening its educational reach to operators using online training to improve industry standards. “It is important that staff have the knowledge and confidence to offer advice on the variety of tea blends they offer,” says Marshall Kingston, senior brand manager - out of home for Tetley. “The introduction of our education platform to the catering foodservice sector will drive sales and improve the quality of tea served across the board. A key point we cover on the course is the art of the perfect tea serve, so for example, it’s important to ask your customers “how do you like your tea?” Consider conducting team tea tastings highlighting the importance of the tea occasion while encouraging staff engagement with customers, as this will benefit your business by driving sales and generating repeat visits.” This free to access industry-approved foundation level course is presented by renowned Tetley master blender, Sebastian Michaelis, and is suitable for all levels – whether front of house, a tea buyer or management – say Tetley. Taking users on a crop-to-cup journey, the fully-certificated course consists of four modules with a series of short training videos, followed by quick multiple-choice tests (users can register at www.tetleyteamasters.co.uk). Additionally, the beginning of December 2016 saw Tetley launch The Tea Report 2017 – a comprehensive overview of the out of home tea market. This report offers a deep dive into current market trends, providing category insight and purchasing analysis to help support out of home operators. It looks back on key trends within the out of home tea market across 2016 and also forward to the future, reviewing potential upcoming innovations and advances that experts are expecting to see across the everevolving tea sector. “Café chains are re-evaluating their tea offering, tapping into consumer desire for speciality beverages that offer a little extra wow factor and theatre, and also command a little extra money at the till too. The launch of this report demonstrates our 180 years of expertise and commitment to providing the industry with the insight and advice to deliver a profitable tea offering,” says Marshall Kingston. “To engage and resonate with the tea drinker of tomorrow, the industry must continue to evolve and innovate, and we hope our annual tea report will act as a key pillar and drive industry growth of the great British brew.”


Marimba world Marimba (www.marimbaworld.com) started out as a café located in Sudbury’s Borehamgate Precinct in Suffolk, but as Café Culture found out, has since grown to become a leading supplier of premium hot chocolate to other cafés, as well as chocolatier, chocolate shop and museum. Family firm Marimba was originally founded by David and Jackie Wright in 2008 in the form of a chocolate-focused café located in Sudbury, Suffolk, the world of cafés already having been something of a calling for them in previous generations, reveal the Wrights, and indeed the world of chocolate itself being characterised by many famous family-run businesses across time, they point out. A black and white picture of television’s infamous Likely Lads on the Marimba café’s wall perhaps gives a slight clue to the origin of the café’s - and now a brand in its own right - name, which, feel the Wrights, also serves to convey a sense of the nature of cocoa’s more exotic origins (a marimba being a percussion instrument originally developed in Central America, the region most associated with top quality cocoa production). The Marimba Café was soon followed by a chocolate shop, ideally located opposite the café in the precinct and now forming something of a popular ‘chocolate haven’ in a town that is already a draw for tourists due to its connections with the famous artist, Thomas Gainsborough. As a barista himself, the Wright’s son, Brad, was able to help in the café in the early days, and has since gone on to oversee the wholesale side of the business and now a growing sales team. In the successful and ongoing development of their chocolate product range – which originally came about when the family were unable to find a chocolate drink product they were truly happy with to serve in their café - Jackie Wright and daughter, Katherine, also took time out to perfect their knowledge of fashioning chocolate and chocolate recipes by attending chocolate-focused training courses, and so are also involved in this family-run business right at the heart of things at their production site. Having discovered a method of producing chocolate flakes that they were happy with for the creation of hot

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chocolate beverages, they did consider the possibility of going down the route of opening a chain of hot chocolate focused cafés. However, they decided against this option as they felt it would be slow and need more investment funds than their young business had available. So instead they decided to make their hot chocolate beverage products for retail to others within the café sector, and report that they are always innovating and also keen to get involved with start-up café businesses with the back-up of POS material, having a considerable amount of café-owning and running experience to draw upon themselves, of course. “People are picky about their coffee, but yet to see the real potential of hot chocolate in terms of really understanding it,” says David Wright. “But we are finding that there is increasing demand for hot chocolate. It often starts off slowly, but then businesses are soon buying more and more.” Initially, the Wrights ran their chocolate creation side of things from a small kitchen unit at the back of their chocolate shop (also located in Sudbury), but when demand for their Chocolate Melts shot up, they soon realised that bigger premises would be required. And so in 2016 they took on, and refurbished, a far larger facility located

on an industrial site in Bury St Edmunds, and this is where they now make their trademark Chocolate Melt Flakes (flakes of chocolate used to make hot chocolate beverages) by hand, as well as many other skilfully-made chocolatey things, as retailed and presented to an extremely high standard in their shop. Loyal customers making regular purchases can benefit from a loyalty card

PROFILE for the shop as they sample premium handmade truffles in some 24 flavours, a now expanded range of single origin chocolate bars, take-home packs of Marimba hot chocolate, fudges, chocolate lollies, dipped pretzels, Easter eggs, chocolate Santas and giant chocolate buttons to name but a few. Factory Marimba are, it must be pointed out, chocolatiers – sourcing and importing their premium chocolate from Belgium in button format before then fashioning it into their chocolate shop creations and their range of Marimba Hot Chocolate Melts. As a result, they pride themselves on maintaining good communications with their suppliers so as to in turn be able to maintain a consistent level of quality and availability when it comes to the products they make. “Current challenges to face include a 15% price rise in chocolate, as well as the exchange rate for the pound against the euro as our chocolate is coming from Belgium,” says David Wright. “So it’s all about balancing prices against still being able to deliver the quality product we want to.” Before the chocolate Marimba receive can be fashioned it first needs to be tempered – a heat process which helps give the chocolate a consistent gloss nature and appearance throughout before it is used to make other things. Chocolate that is heated and cooled without attention being paid to the controlling of the temperature results in poor crystallisation of its cocoa butter which leads to the development of crystals of different sizes being created. This also causes chocolate to bloom. In other words, it will have a matt appearance and be covered with undesirable white patches. It will also crumble as opposed to making a pleasant snap when broken in half. Tempering therefore serves to control the crystals so that only consistently small crystals are produced, resulting in far better quality and consistency of glossy chocolate. Marimba’s factory unit features cooling and warming rooms that they use to achieve perfectly tempered chocolate and ‘snipping’ machines with sharp blades that create the end flaked product. The packaged flakes are the result of some four to five days’ work, time that is spent mostly ensuring correct tempering and cooling so that the chocolate is prepared for further fashioning. After flaking, any large lumps are removed and the resultant flakes bagged up into 1kg catering bags with a 5/8g tolerance being allowed over this weight so as to be sure the bag contains 1kg in


Tempering, flaking and bagging the final product. weight of chocolate (they also offer 240g retail packs). In the run-up to Christmas, one tonne of chocolate was leaving the factory a week, report Marimba, and in any case, they always strive to have two weeks’ worth of stock on hand in their storage area (their white chocolate melts have a shelf life of nine months, the milk chocolate 18 months and dark chocolate 24 months). Marimba also emphasise that their hot chocolate melt products are ‘real’ in that they are flakes of actual chocolate that could be eaten ‘as is’, as opposed to being a powder, say, and there are no additives. Successful chocolate fashioning and chocolate product creation, point out Marimba, is all about successful management of various parameters, with even the weather, for example, and prevailing atmospheric conditions within their factory unit having the capacity to affect the various stages of production if not taken into consideration prior to tempering, for instance.

Products Their range of Hot Chocolate Melts are made from 40g of single-origin chocolate (the same amount that goes into their chocolate bars). This, feel Marimba, results in a richer and smoother chocolate beverage which delivers that all-important indulgent experience. Their dark hot chocolate is made from 71% Nacional cocoa beans from Ecquador, and which offers a subtle floral flavour combined with a hint of earthiness, say Marimba. Their milk chocolate features 43% Criollo and Trinitario cocoa beans from Venezuela, and that gives a flavour

hint of hazelnut and caramel to create a sweet and intense milk hot chocolate. Their white variant features 31% Sanchez cocoa beans sourced from the Dominican Republic, creating a delicate flavour with a hint of flowers and dried fruit, say Marimba. Marimba’s hot chocolate drinks range has gone from strength to strength in recent times, each milestone in terms of the number of cafés it is now being served in, marked as more and more outlets proudly display the ‘Marimba hot chocolate served here’ sign in their shop windows (they report that with a boosted sales force, they are aiming to reach the 1000 outlet mark in the UK market this year). So what makes their hot chocolate different? Marimba point to the fact that they use real chocolate as opposed to cocoa powder, as well as the fact that they select single origin chocolates in order to deliver a premium flavour. The flake nature of their product also means that the chocolate can blend easily in the hot milk without overheating, and there is the added advantage of the flakes having been created on their own premises in their own kitchens under their watchful eye and attention to detail and quality. Needless-to-say, it is also possible for smitten hot Marimba chocolate-consuming customers to buy Hot Chocolate Melts to take home, in turn offering cafés and coffee shops the chance to boost impulse sales. Sugar-free option In 2015, catering to the free-from market, they launched a sugar-free Hot Chocolate Melt aimed at people seeking to reduce their sugar intake (this contains the alternative sweetener maltitol instead). After initially trialling it in their café, they found that this new product was more successful than they had anticipated. The sugar-free variant is still made from real chocolate flakes with a 55% cocoa content, however. The whole range of Melts are gluten-free, while the sugar-free


A4 Fu

PROFILE and dark varieties are also dairy-free. Thus, there is great flexibility within this hot chocolate drinks product range in being able to cater to different dietary requirements. Their melts work well with unsweetened milk alternatives, Marimba report, and for those who are allowed lactose, they can still cut down on their sugar by opting for the sugar-free option, for example. Upon watching the hot chocolate beverages being made in their café, it is clear how quickly and easily a premiumlooking beverage can be made; the flakes being emptied into the milk jug to be combined with the milk during its heating and foaming at the coffee machine. In 2013, Marimba won Café Beverage Award (Hot) in the Café Society Awards (now the Café Life Awards), recognition which followed not too long after they picked up a Highly Commended Award at the Essential Café Awards. From the Mayans to modern day The early part of this year saw Marimba open a currently one-room hot chocolate beverage museum at the back of their chocolate shop – in the very room where they initially used to make their chocolate products - and where the story of this popular beverage is told across time. This informative development and dedicated area for some background reading is something that is appreciated by locals and tourists alike, report Marimba, particularly in these provenanceaware times when more and more people are seeking to find out more about the products they consume. The museum charts the development of hot chocolate over some 400 years, from the early Central American civilisations to the Spanish conquistadors and its appreciation in Britain as a popular ‘go-to’ beverage for all sorts of occasions from pick me up to indulgent treat. Britain’s exposure to chocolate started in 1579, notes the museum, when English buccaneers burned a captured Spanish

shipload of cacao, believing it to be sheep droppings! Then, later in 1640, based on a document called A Curious Treatise of the Nature and Quality of Chocolate, it was made for Viscount Conway, a wellknown gourmet with an interest in foreign delicacies, and which led to it being introduced to the English Court. By 1650, cocoa was first advertised in England in Oxford where Cirques Jobson sold coffee and chocolate in what it is claimed was the first coffee house in the country. By the nineteenth century, cocoa makers were at the stage of aiming to make hot chocolate in particular more appealing, notes the museum. Across time, chocolate making has been all about getting the cocoa out of the bean, and by then the process had become more industrial and labour intensive, the museum reports. The whole bean was ground and boiled in water, but this led to the creation of a fatty deposit on the top – the cocoa butter. Sago or other starchy products were added, or the cocoa butter was removed, but the latter was expensive and slow, so additive addition was the chosen method. Analysis from a study published in the Lancet in 1855 revealed that wheat, corn, sago flour, potato starch and old sea biscuits were all going into chocolate, with ‘ingredients’ such as red ochre, red lead and brick dust also thrown into the mix in pursuit of a more appealing, darker colour (many of which were subsequently banned). In the 1860s, it was the Netherlandsbased cocoa-maker, Coenraad Van Houten who started selling ‘Dutched’ cocoa, as it was termed, as he knew that the Aztecs had used wood ash to counter the acidity of cocoa, so he tried adding alkali salts before roasting, the result being a less bitter taste and a more soluble product. As a result, the Netherlands were established as leaders in cocoa production for many years to come. It is no surprise to learn then that David Wright, having put so much effort into

the research of hot chocolate and in the process collected an informative range of hot chocolate-related packaging and memorabilia from its development and commercialisation, has also been planning a book on the topic, having not been able to find a book on the subject. In fact, it was as a result of his book research that he came across a number of hot chocolaterelated items that he knew would be of interest as showpieces in the fledgling museum which will no doubt go on to grow in size as Marimba and its products continue to develop further.

Marimba’s David Wright in the newlyopened museum.

HOT CHOCOLATE FACTS FROM MARIMBA’S MUSEUM OF HOT CHOCOLATE Chocolate has been used as a currency, a medicine and as a carrier for poison.

Manufacturers in the 19th century struggled to control hot chocolate’s fattiness.

Polar expeditions relied on cocoa for their energy.

The temperance movement put hot cocoa at the heart of its Cocoa Rooms.

Some of the biggest brands are now just memories (Churchman’s, Taylor Brothers and Epps).

Hot chocolate has retained its place as a sophisticated adult drink.

A4 Full page Jan 2017.qxp_Layout 1 26/01/2017 08:21 Page 1

Hot Chocolate, redefined Marimba Hot Chocolate Melts are made from a whole 40g of flakes of real single-origin chocolate, just the same as our handmade chocolate bars. The result is a richer, smoother and more indulgent hot chocolate experience, available in sophisticated Dominican Republic white, comforting Venezuela milk, punchy Ecuador dark and sugar free dark varieties.

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Water’s changing From April, businesses will be able to choose their water supplier which should make its supply far more competitive. At the same time, the drive continues to encourage cafés and coffee shops to pay greater attention to the nature and quality of the water they use.

Changes in the water industry Making coffee, cooking food, providing water for your customers, using the boiler, turning on the dishwasher, cleaning, flushing the toilets... We accept water is there, we generally use it without thinking, then your water supplier sends you a bill, it gets paid, and that is where it ends. In April, however, this is going to change. The water industry in England is undergoing the largest change since privatisation in 1989, report sector utility consultants, Perfect Clarity (www.perfectclarity.com). Businesses will be able to use the water supplier of their choice from April of this year, just like you choose your own gas or electricity supplier. However, according to a recent report published by Ofwat (the water regulator), only a third of businesses in England know that they will be able to change their 46 APRIL 2017


water supplier, claim Perfect Clarity. There will be a number of options available to café owners, feel the firm, but first it is necessary to look at what will be different in the new water market. Currently, the network of water and sewerage pipes in England are owned and maintained by the regional water company in your area. You pay the same company for your water services and have no option to use any other water provider. From April, these regional water companies will separate their services into wholesale and retail businesses. The wholesale company will continue to look after the network of pipes in their region and be responsible for the maintenance and fixing leaks. These wholesale companies will sell water and sewerage services to the retail company, and it is the retail company who your café will

purchase water from. The big difference will be that you can choose from any of the 15 water retailers who have so far registered for a licence from Ofwat (more are expected to follow suit). What will happen? Some of the existing water companies have chosen not to be a part of the new water retail market and will focus instead on their wholesale business, looking after the network of pipes, as they currently do. They will move their retail services to another company, and have probably written to you already if this is the case. So, from April 2017, your water bills will be from the water retailer appointed by your current water company. Businesses in Wales will only be able to change their water supplier if they use more than 50 megalitres. The water

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WATER market in Scotland was deregulated in 2008, providing good insight into what we can expect in England. Going back to the Ofwat report mentioned earlier, of those businesses that were aware of the upcoming changes, just over 50% said that they would be interested in changing their water company immediately, as soon as the market opens (they cited the potential to reduce the water costs as being the main reason). With the new water retailers able to compete for your business, price is obviously a factor. The experience of the Scottish market shows there were certainly opportunities to get a better deal by shopping around. However, the largest savings on bills (of around 25%) came a few years down the line, after retailers had improved efficiency to be more competitive. Thus, hopefully retailers have learnt from deregulation in Scotland, and the larger savings should be passed through more quickly, suggest Perfect Clarity. Competition should also mean that water companies offer more value alongside price, they add. This could be leak detection to reduce water consumption, installation of smart meters for automated meter readings, better customer service, and consolidated bills for businesses with more than one site. So the general advice is to start shopping around in April. And if you don’t have the time, or would like further advice, utility consultancies such as Perfect Clarity are well placed to help talk you through options available from the different water companies, and then negotiate the contract for you to help ensure that your café benefits from these changes to the water market. This could, for example, be to include any incentives that are being offered so that you can enjoy the best package available. Perfect Clarity say that they save businesses money with lower energy and water prices through their buying power, and are on hand throughout the length of a contract to help with any queries businesses may have.

48 APRIL 2017


‘Self-supply’ service The independent water consultancy, Waterscan, report that they have secured a Water Supply and Sewerage Licence (WSSL) to enable them to bring a new water procurement approach to the marketplace. Waterscan (www.waterscan.com) is a multiple award winning independent water management specialist with over twenty years’ experience supplying intelligent, bespoke water management solutions to the commercial and public sector, acting as trusted advisors to a wide range of industrial sectors. In November 2013, they became one of the first water management companies in the UK to achieve ISO 9001 certification. The company’s pioneering ‘self-supply’ service will aim to give non-household customers complete control over their water consumption and cost so as to enable greater savings by paying direct wholesale costs, ensuring billing accuracy at source and, as a market participant, influencing the marketplace with Waterscan’s full and independent support. “Our focus remains, as always, to drive innovative ways to reduce our clients’ water consumption and costs. Holding a WSSL will support us in maximising the many opportunities that the open market presents for our clients while ensuring that we continue to provide the most complete, independent water consultancy service in the UK,” says Neil Pendle, managing director at Waterscan. “Being able to offer self-supply, in addition to our existing procurement service, strengthens our ability to deliver our core values - save water, save cost and create value throughout the supply chain.” With this inventive new service, Waterscan claims that it will have unprecedented real-time market intelligence to use for its customers’ benefit. By cleverly integrating its existing comprehensive Waterline© software system with the Central Market Operating System (CMOS), the company now says that it has the unique capability to supply and receive accurate client data and to interrogate wider market data to drive savings. Furthermore, it can offer a genuine national service which will package up services across England, Scotland, Wales and Northern Ireland to create efficiencies across all multi-site operations. Importantly, they add, by focusing on supporting clients with its self-supply or procurement tendering services, the company’s independent, customerfocused approach is retained. The implementation of strict confidentiality

controls that have been approved by Ofwat further reinforce this position as these will see the formation of separate departments, ensuring that tender information is only accessible to clients and their assigned Waterscan procurement team. “Our ground-breaking and multifaceted approach to water procurement will drive the market on many levels. Self-supply customers and Waterscan can together play a big part in pushing wholesale charges down. And, with direct access to market data, we can build tailored evidence-based water efficiency strategies to help clients achieve their corporate social responsibility goals, ultimately creating further opportunities for investment in infrastructure and sustainability initiatives,” adds Neil Pendle.

Waterscan’s Neil Pendle anticipates benefits across the whole marketplace in response to April’s changes in the water market.

Water quality The nature and quality of the water an outlet uses has a direct effect on the beverages it serves and has become one of the biggest issues in the café business today and has been so for over 40 years. To make a great tasting hot drink you need to have great tasting water and this has always been a contentious and problematic issue for the café industry due to the many issues with taste and also machine reliability. The main problem for machine operators/service companies is that the water in our country is constantly changing and in some areas water supply companies frequently mix localised water with other water sourced from around the country, therefore causing fluctuating pH levels.

WATER “Neutral water has a pH of 7, therefore anything that lowers the pH drastically could cause acidic water. The pH hard scale is logarithmic and as a result each whole pH value below seven is ten times more acidic than the previous value. For example, a pH value of four is ten times more acidic than pH 5 and 100 times more acidic than pH 6,” says Emma Redford of H2O Direct Ltd. “Many filter manufacturers who use Ion Exchange resins have to blend or mix the water by ever changing amounts to find the optimum pH levels which can be a very complex job that needs to be performed by suitably experienced engineers. “The issue of acidic water can result in the consumer experiencing bitter or metallic tasting drinks. Ideally a minimum of 6.5 should be observed in all coffee/tea machines but of course the blending and roasting of coffee beans is an art and can frequently result in the true taste being eradicated. “Recent press articles have commented on the need for clear criteria for the amount of calcium and magnesium in the water. Baristas and other coffee ‘experts’ have stated that high levels of these elements are needed to extract the flavour from the coffee and tea. These opinions have divided the industry as there are conflicting options available in the industry which confuses all parties concerned. “Some well-known manufacturers have variable bypass head filter systems to help control pH drop and these work by mixing the rate of de-chlorinated water with what has become a near demineralised water through an ion exchange process at varying percentages, thus turning the water into ‘liquid’ with very little or no mineral content. Another issue is machine reliability due to scale build up as this costs the industry millions of wasted man hours during a year and is one of the everincreasing costs in running a café.”

water treatment systems that help remove minerals that can cause hard scale issues over time. To help address this, H2O Direct report that they have developed, with the help of their partners Microfilter, new filters for the industry that have proved to be popular in the café and vending industry. Their SP range of water filters, for example, allows the transformation of calcium and magnesium hardness into non-soluble micro crystals and highlights the uniqueness of this product. These crystals provide essential minerals to the water, enabling it to be the healthiest water available and essential for the coffee/tea taste. The SP filters have been proven to help with the taste issues and dramatically reduce hard scale build up thus creating a water filter that is one of the best available with very high capacities (up to 25,000 litres) and also a 5 micron rated carbon block which helps with the taste/ odour problems, claim H20 Direct (the SP filters, if used in conjunction with their ID Scale service filter and fluid will stop all hard scale build up for the entire life of the machine and can also be used as a sanitisation filter). “If the water has been decarbonised or softened using Ion Exchange filters (decarbonisation or softening is the process of removing minerals), the extraction will be weak and the beverage will be relatively flavourless – as food can be if no seasoning is used!” adds Emma Redford. “For businesses that wish to continue down the route of ion exchange treatment to help alleviate scale build up inside machines we have developed a new IEN range of filters. The IEN filters have a high quality and unusual mix of ion exchange resins within them to help stop the scale build up and will also help reduce the pH drop that sometimes the normal type of ion exchange filters can cause.”

Before (left) and after (right) water treatment. Excessive scale build up, of course, can cause the machines to break down with issues such as blocked pipes, temperature control problems, leaks etc. These problems will result in expensive call out repairs and mostly obviously, a lack of sales. The industry has been trying to find a solution to this issue for years and has been using a mixture of high level calcium


Many reports from service engineers have highlighted problems with corrosion within machines plus scale build up if filters have not been changed regularly. Some of this corrosion can be caused by low pH/Acidic water and so H2O Direct’s new IEN2000 filters will only lower the pH half as much as most other brands on the market, making them suited to areas

which may be prone to hard water. “The success of a café is dependent on many variants, being able to serve your customers with hot drinks is just one of them and without them the business would question its viability. Rising servicing costs will always be an issue in any business where profit margins can be narrow, therefore reducing these costs as well as the inconvenience caused by multiple service visits must be the way ahead,” concludes Emma Redford.

H2O Direct’s SP-510 and SP-520 filters.

New launch BRITA Professional report that they have launched a new FilterManager app, which provides an alert when a filter change is approaching, allowing operators to plan their exchange in advance and never forget a filter change again. Available for BRITA’s Purity and Purity C filters, FilterManager is the perfect tool to give peace of mind that water remains free of the unwanted particles, metals, minerals and chlorine that can have a negative impact on the taste, appearance and aroma of food and drink, say the company. Water filtration plays a crucial role in guaranteeing optimum taste and appearance of drinks and food, as well as protecting machines by preventing limescale, but the ongoing maintenance and capacity of each filter needs to be monitored and the cartridge exchanged frequently for the filter to remain effective. Therefore the innovative new app has been designed specifically to address this issue, say BRITA, helping make regular exchange easy for operators. “At BRITA Professional, we understand that remembering an upcoming filter change isn’t always front of mind in busy


WATER kitchens and coffee shops. It is, however, important to stay on top of it in order to serve the best quality product,” said Glenn Roberts, sales director at BRITA Professional. “According to our recent research, almost two thirds (63%) of chefs don’t know that untreated water can cause a combi oven to breakdown, for example. And that’s why we’ve introduced our new FilterManager app. It’s easy and convenient functionality make it simple and quick to use, giving you peace of mind – and one less thing to worry about.” The app is free and available from the App Store or on Google Play and is compatible on mobile, tablet and computer. After installing the app, simply

scan your filter using the QR code. This will calculate the change interval. Then select your filter location as well as the type of reminder you would prefer, including email, mobile and calendar notifications. This will enable you to plan your regular replacements in advance.

BRITA have launched an app to monitor when a filter change approaches.

A chance to sample The Specialty Coffee Association (SCA) has announced that BWT water+more (www.bwt-wam.com) has been appointed headline sponsor of the World of Coffee event for the third year in a row, continuing a successful partnership that began in Gothenburg. BWT water+more is an international water optimisation specialist and claims

MANAGING WATER METICULOUSLY WITH THE GENTLEMEN BARISTAS Consumers are more informed about not only coffee preparation, but also the other ingredients that go into the cup, and most importantly water. So, now, more than ever before, the make-up of water is firmly in the spotlight and needs to be perfect, feel water filtration experts, BRITA (www.brita.co.uk/ professional). More than 60% of the UK has hard water where operators are most susceptible to scale, and London is no exception. When Henry Ayers, director and founder of London-based coffee shop, the Gentlemen Baristas, was looking for a water treatment solution that would allow him to adjust water composition to suit his brew recipe, he turned to BRITA to help solve the challenge. “With a busy coffee house and training school, having a water filter that could be flexible to reflect changes in the make-up of water meant we could ensure careful management of the capital’s hard water and serve consistently good coffee,” said Henry Ayers. “Not long after we set up a couple of years ago, it became apparent that our water needed to be managed on a regular basis. Any small variation in its hardness over time started to affect our brew recipe. If it’s too hard or lacking in crucial minerality, the taste, aroma and mouthfeel of the coffee will be impaired. “I wanted to know the benefits that different filters could offer. So we conducted trials with a range of filters from different companies to understand their benefits and how they impacted on the quality of the drink. After months of meticulous testing, we chose BRITA, not

50 APRIL 2017


only because it’s a name you can trust, but because it could offer a cartridge that could give us the flexibility we were looking for. As soon as they were installed, all I needed to do was check the water hardness that day and change the percentage on the BRITA cartridge head and the coffee would sing!

“We opted for both 600 and 1200 Purity C cartridges due to space and volume. We needed the larger size for our main espresso machine and Über Boiler because it can cope well with the volume of water demanded of it. We also have Purity C 600 cartridges to fit into smaller places – there’s a lot we need to pack in behind our brew bar and school.” Gary Norwood, business account manager at BRITA Professional added: “Our water filters use ion exchange technology, carbon and filter fleece which remove unwanted particles, metals, minerals and chlorine from water. They also balance the hardness so that you can consistently brew the best coffee and tea. Water has a huge impact on the acidity, sweetness, body and mouthfeel you get from a cup of coffee. As consumers’ palates

get more discerning and they seek a quality experience, it makes sense to get the water right. It’s not just about the effect on aroma, flavour and taste, but allowing our customers to serve their customers consistent quality hot beverages.” The Gentlemen Baristas also use the domestic BRITA jugs in their shop too and recommend them to customers purchasing home coffee brewing equipment, using them for the day to day making of cold brew coffee. “We use BRITA for all our machines and events, so why not for other coffee making equipment? There’s a huge difference in taste of filtered compared to ordinary mains tap water,” Henry Ayers continued. “You need to consider the whole picture. If you look after the equipment it will last a lifetime; if not you’ll have to outlay for an engineer. Without a filter, lime-scale build-up will have a major impact on the running of your equipment. You’re already investing a huge amount in your machines so, by installing a filter, your equipment will last longer and you will reap the benefits long term. A filter is preventative maintenance, that’s why it’s so important to invest in a quality cartridge. You also need to keep an eye on when to change it – we change ours every five to six months depending on the volume. You can test this or ask your engineer or coffee company to. “Installing a water filter goes without saying in the coffee business. Customers will keep returning if the coffee tastes good – and you protect your investment. If they don’t, you need to ask yourself why.”


BWT water+more’s Water bar will be present at this year’s World of Coffee in Budapest.

to have the world’s biggest product portfolio for the optimisation of water for hot and cold beverages. Founded in 2005, the company is a member of the global Best Water Technology AG (BWT). Established in Austria in 1990, the BWT Group is also a leading European player in the water treatment industry, boasting more than 3,300 employees in 70

subsidiaries and affiliates. Taking place in the stunning city of Budapest, 2017’s World of Coffee (www. worldofcoffee-budapest.com, 13-15 June) promises to be a very special event on the European coffee calendar featuring over 200 of the world’s most innovative coffee industry suppliers, three full days of competitions, the Re:co Symposium,

seminars, educational workshops and a packed social and networking programme. “We are delighted to continue our sponsorship of the World of Coffee in Budapest this year and will again do all that we can to ensure that the event is an exciting and inspiring experience for everyone,” said Dr Frank Neuhausen, managing director of BWT water+more GmbH, Germany. “Our BWT Water Bar will allow visitors the chance to sample a variety of water produced using different water optimisation solutions. In the unique cup tasting experiment, guests can experience the influence of different water qualities on the taste of the coffee.” “SCA’s partnership with BWT water+more is a correct brand fit for World of Coffee,” added the association’s deputy executive director, Yannis Apostolopoulos. “In our industry, we are committed to increasing the level of excellence and standards in coffee service. BWT water+more is an innovative company that is passionate about water and coffee quality. Consistency in coffee taste and delivery is paramount to us and by using the best technologies for water optimisation, we can continue to lead the industry from the forefront.”






The Sea Shanty Café Ever wondered what happened to Phil Brown (left, main picture) after he sold Philpott’s in 2006? He and former Philpott’s PDM, Neil Gitton (right, main picture), have opened a distinctive seaside restaurant/café in Trearddur Bay with a maritime theme, and despite it being the colder part of the year report that they are already employing 50 staff after only six months’ trading, with plans to recruit more.

An unexpected find Recalling how innovative and ‘different’ Phil Brown’s previous success has been, it is soon clear that his latest creation which is enjoying reportedly stunning sales figures, does not disappoint when it comes to making a statement. The building is a brand-new build, but it nestles behind the sand dunes of Trearddur’s main bay as if it has been there forever. The corrugated iron roof, shiplap wooden walls and veranda are topped with a four-faced classic designed clock tower and weather vane. A hard-standing footpath has been created from the front entrance towards the beach so as to be able to join up with a £4 million beach front promenade and sea defence that was completed

52 APRIL 2017


only just a few years ago. Trearddur Bay is a small village on an island (Holy Island) located off a larger island (Anglesey) which is in turn located off the very north west tip of North Wales. It’s not exactly Leicester Square! Curiouser and curiouser! A train to Holyhead will bring you to within two miles of Trearddur Bay where the Sea Shanty Café shares the only street with a SPAR and a Chinese restaurant and a fishing bait shop. And upon walking walked inside you are immediately taken somewhere special. The entrance alone is extraordinary. It contains a solid mahogany Edwardian ice cream parlour with a 30-pan counter, a floor made of a yacht’s deck and a collection of Chippendale pressed glass.

To one side stands a fully restored and expanded Seeberg Nickelodeon which, with the introduction of a £2 coin trots out five minutes of loud toe-tapping 1920’s ragtime music with built in piano, harpsichord and wooden Xylophone. It is mesmerising since Phil Brown’s craftsmen introduced windows so that all the workings are illuminated and visible. Then you pass beneath an extraordinary collection of old pulley blocks, scores of them from the very smallest to a large one weighing the equivalent, so Phil Brown reports, in old fashioned CWT to two bags of cement. Maritime haven It would take too long to describe each artefact and

exhibit that this 160 cover café features, but in summary there are eight complete sailing boats upside down in the ceiling, including a 21-foot Half Rater Seabird, 16 vintage outboard motors, oars, masts, gaffs, booms, propellers, fishermen’s glass floats (not those ones about the size of a grapefruit we have all seen, but huge ones of course). There is a clock made entirely of wood with a sledge hammer as a pendulum and an enormous anchor travelling from the ceiling pitch to the floor as a weight. There are 150 bottles of sand from beaches all over the world, scores of jars each containing different categories of beach finds from shells to shackles, cockle eggs to clay pipes. There are life-long collections of cowries, yellow winkles, stone circles, coins



COURSES SUITABLE FOR ALL LEVELS and even dinky toys all found on beaches and donated by friends and locals. The floor is made of random width and random thickness recycled softwood, the walls are clad in driftwood, there are relics from wrecks, curiosities everywhere. Even the toilets delight and surprise with the sound of breaking surf in the ladies, the cry of seagulls and a ceiling studded with starfish. In the gents it’s a continuous one hour loop of the shipping forecast with marine charts papering the walls. “There is not a ship’s binnacle, a diver’s helmet or a ship’s wheel to be seen. Too cheesy!” says Phil Brown. The daily tide tables are displayed along with sunrise and sunset times, and a column of weather instruments give wind speed and direction, barometric pressure and temperatures. “You can plan your day over a ‘full English’ or just a coffee and a read of the paper,” suggests Phil Brown. All day offering So what about the food? Well, naturally, given Phil Brown’s background, there are sandwiches on the menu, but a lot more besides. “This is a village without a Starbucks, a Pret, a Costa, a Greggs or indeed a Philpott’s, so we are here to provide all


these offers under one roof, plus a breakfast menu, full lunch menu, afternoon tea and fully licensed evening menu too,” explains Phil Brown. “Some people want to just sit by the fire with a drink or a coffee while others want dinner with wine. There is deliberately no bar. That is why breakfast is such a success. Nobody wants to eat breakfast in a pub. “Naturally, we have a a good selection of sandwiches served with salad, home-made coleslaw and vegetable crisps plus an ever-changing range of pizzas. Our three pizza ovens can each make four pizzas at a time so we are ready for the arrival of our first Easter, the improving weather and a tsunami of beachgoers, kayakers, swimmers, fishermen and sailors - not to mention hikers using the newly completed coastal path only 20 metres away. “However, we are enjoying good sales right now, and it’s been cold and windy and raining, so we need to prepare carefully for the coming holiday season. This is the most beautiful beach in North Wales and we will need to think about some kind of beach delivery system at some stage, but not this year. We have not even discussed takeaway yet but we know the potential is there!”

Training is at the heart of what we do at Kimbo UK. Serving incredible coffee is a journey, let us guide you along the way and help you deliver an experience that will bring repeat and loyal customers through your door. P P P P

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White Mulberries extends hospitality An independent coffee shop - White Mulberries (www.whitemulberries.com) - is now extending its uniquely warm and welcoming dockside hospitality to more visitors, thanks to a major refurbishment and extension of its iconic home at St. Katharine Docks in London. Premium site and offering From winning Best Coffee Shop in the London Coffee Stops Awards in 2014 (which earned them two return flights to Addis Ababa in Ethiopia – one of the best locations for sourcing coffee – courtesy of Ethiopian Airlines) through to regularly featuring in London’s Best Coffee Guides, White Mulberries has come to enjoy an enviable reputation for serving up great coffee and some of the best sandwiches and cakes in the capital. Founded in 2012 and located in the historical Ivory House (which was built in 1858 and is the only original warehouse still standing in St. Katharine Docks), White Mulberries is an independent coffee shop located minutes away from the Tower of London. The café is open from 7.30am-5.00pm Monday to Friday, 8.00am to 6.00pm on Saturdays and 8.30am to 6.00pm on Sundays and serves a rotating menu of coffees sourced from some of the top roasters in the UK and around the world – their aim being to ‘source the perfect cup’ for their customers. Customers have also come to enjoy delicious chocolate melts, authentic breakfast and sandwiches, as well as cakes, pastries and plenty of yummy bake goods. All of which has enabled White Mulberries to also be awarded the prestigious title of London’s Best Coffee Shop by the Evening Standard. The iconic St. Katharine Docks is Central London’s only marina and has evolved into a leading mixed-use destination. A stone’s throw from the tourist hotspots of the Tower of London, Tower Bridge and the City of London, this site has a fascinating


history and retains many original features. Opening in 1828, the Thomas Telforddesigned dock was once one of the busiest ports in the UK, renowned for handling luxury goods, including sugar, rum, spices, perfumes, wines and tea. Today, St. Katharine Docks has become home to a range of leading companies, restaurants and brands, including Smarkets, Tom’s Kitchen, CAU and Rainmaking Loft. More room to linger Doubling the area they have to play with, the owners of White Mulberries coffee shop - Peyman and Rana Darban – report that they have been able to completely reconfigure their popular café which now boasts a new 4.8 metre long bar area, muchneeded additional seating taking in the waterside views and further areas dedicated to displaying their distinctive artwork.

“The new White Mulberries retains all the best features of the original – warmth, cosy décor, top notch coffee and food, edgy artwork and fantastic views over the marina,” says Rana Darban, commenting on the re-launch. “Additional seating allows customers to linger as long as they like, and we are now able to cater for meetings and events too. We want people to consider our café as their second home, office or somewhere to grab a coffee and feel like they never want to leave! “St. Katharine Docks is both an iconic London landmark and a true haven of tranquility. It is unbelievable that we are only a short walk from the hustle and bustle of the city.” Successful recipe White Mulberries say that they will continue to offer coffee sourced from some of the most notable roasters from around the world such

as Workshop, Koppi, Barn and Dark Arts Coffee, with highly skilled baristas on hand to in turn make the perfect cup. And for those looking for a bite, there is always a wide selection of cakes, pastries and sandwiches alongside quality teas and hot chocolate to indulge in. At the same time, their new space has enabled White Mulberries to tap into the trend towards healthier food choices with a range of colourful topless sandwiches for those looking for less carbs, point out the business. With Rana and Peyman Darban having always been passionate about graffiti and street art, both have remained a strong theme for the refurbished café. Indeed, White Mulberries support the Coffee Art Project and have once again commissioned Australian born London barista and artist, Tim Shaw, to create a new coffee-inspired mural for their new space. Works by other emerging artists will be shown on a rotational basis, and in recent times they have been exhibiting works by Whitechapel artist Barney Wilby. During UK Coffee Week (10-16 April 2017), White Mulberries will once again be exhibiting works from the Coffee Art Project - a high profile art competition linked to the theme of coffee and the coffee shop experience. This initiative supports Project Waterfall, a charity committed to bringing clean water to coffee growing communities. Like all other participants in UK Coffee Week, 10p for every cup of coffee sold will be donated to this charity (last year, White Mulberries became the seventh largest donor in the UK to Project Waterfall).



Crieff Hydro’s Peel Café The popular Peel Café is situated in Scottish countryside that attracts mountain bikers from all over the UK. So when the management contract came up, the Crieff Hydro family of hotels jumped at the chance to tender. We found out more from Patrick Diack, general manager of Peebles Hydro, who is overseeing the hotel group’s new operation.

Tell us about the Peel Café The café is nestled in the popular Glentress Forest and owned by Forest Enterprise Scotland, an agency of Forestry Commission Scotland. It’s a really popular stop-off for mountain bikers and walkers, as well as a place for locals to have a coffee and cake, or meet for lunch. There’s a ski lodge appearance to it (it’s built from local timber), which fits with the customers it attracts. How did a hotel company find itself running a café? Here in Peebles, Glentress Forest is one of the main centres for mountain biking – not just in Scotland but the UK. It’s a hub for a lot of people – individuals, schools, companies and community groups - who love the countryside and all things outdoors. We already welcome mountain bikers at the Peebles Hydro, where we have bikes for hire and

56 APRIL 2017


information at reception about outdoors activities. Added to that, Peebles Hydro and our sister property in Peebles, The Park, pride ourselves as being at the heart of the local community. So when the management contract came up last year for the Peel Café it made sense for our parent company, Crieff Hydro, to tender for it. We won a 10-year lease last June. Will it be an obvious extension of the Freedom Hotels brand? If anything it will be a subtle one. We very subtly promote Peebles Hydro and The Park, and the activities and spa services we offer. Has it been a success so far? It’s been a huge success. We’ve been surprised at the response since we took over, and the extra sales and footfall we’ve generated.


Tell us about the menus… Our customers tend to like the outdoors, keeping fit and eating healthy, so the café is big on vegetarian dishes and soups, for example. Everything is baked or cooked from scratch. The customers are biking and want a lot of carbs. So there are a lot of pasta- and potato-based dishes. Baked goods come via our bakery at The Park. Many core ingredients come from our kitchen garden at the Hydro or are sourced locally where possible. As with our hotel menus, we’re very seasonally aware at the Peel Café. Coffee is from artisanal coffee company Paddy & Scott’s, which supplies the whole hotel chain. How many customers do you see coming through? On Saturdays and Sundays we get 350 to 500 visitors a day and during the summer holidays it can be that number every day. As well as mountain bikers and tourists, the café is a popular place for locals to lunch or meet for coffee. We want to promote the cafe as a great venue for local events, especially community gatherings like kids’ clubs and face paintings.

also see the Peel Café develop as an important community venue. Christmas is a case in point. Every year we’ve had Santa’s grottos at our two Peebles properties where we ask for charity donations at the same time. This past Christmas we did it at the Peel Café instead. It made sense because the café already sells Christmas trees seasonally. We raised an additional £300 for local charities just by switching the grotto from the hotels to the Peel Café.

ABOUT THE CRIEFF HYDRO FAMILY OF HOTELS Crieff Hydro Family of Hotels is a collection of 10 hotels all set within locations that act as an ideal base to explore the heart and soul of Scotland and the North of England. Each hotel is either steeped in history, or set within a historic location. The family includes something for everyone. From 21 to 215 bedrooms, onsite activities, various dining options, corporate events, team building, and leisure facilities. As well as 10 owned and managed hotels and their eating places, Crieff Hydro also operates the Peel Café in Peebles.

What other plans can you share? Over the next 12 months, customers will see an even more refined offering. They’ll



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2 SISTERS FOOD GROUP 3 Godwin Road, Earlstrees Industrial Estate, Corby, Northamptonshire NN17 4DS Contact: Renee Skukowski Tel: 01909 511800 Fax: 01536 409 050 renee.skukowski@2sfg.com www.2sistersfoodgroup.com ADELIE FOODS GROUP LTD 2 The Square, Southall Lane, Heathrow UB2 5NH Contact: David Guy Tel: 020 85711967 david.guy@adeliefoods.co.uk www.adeliefoods.co.uk ANCHOR CATERING LIMITED Units 2, 21 & 22, Wotton Trading Estate, Wotton Road Ashford, TN23 6LL Contact: Stephen Drew Tel: 01233 665533 Fax: 01233 665588 Mobile: 07780 668145 sdrew@anchorcatering.co.uk www.anchorcatering.co.uk

GREENCORE FOOD TO GO LTD – BROMLEY BY BOW Prologis Park, Twelvetrees Crescent, London E3 3JG Tel: 0207 536 8000 Fax: 0207 536 0790 Contact: Richard Esau richard.esau@greencore.com www.greencore.com GREENCORE FOOD TO GO LTD. – ATHERSTONE Unit 7, Carlyon Road Industrial Estate, Atherstone, Warwickshire CV9 1LQ Contact: Alex McLaren Tel: 01827 719 100 Fax: 01827 719 101 alex.mclaren@greencore.com www.greencore.com HALAL KITCHEN Units 1, 2 & 8 Sunnyside Business Park, Off Adelaide Street, Bolton BL3 3NY Contact: Sohel Patel Tel: 01204 855967 sohel@expresscuisine.co.uk www.expresscuisine.co.uk

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IMPRESS SANDWICHES Units 4-5a, Horton Road Industrial Estate, Horton Road, West Drayton, Middlesex, UB7 8JL Tel: 01895 440123 Fax: 01895 441123 info@impress-sandwiches.com www.impress-sandwiches.com LOVE BITES LTD. Granary Court, Eccleshill, Bradford, West Yorkshire BD2 2EF Contact: Richard Smith Tel: 01274 627000 Fax: 01274 627627 richard@love-bites.co.uk www.love-bites.co.uk MELTON FOODS 3 Samworth Way, Leicester Road, Melton Mowbray, Leicestershire LE13 1GA Contact: Michelle Sanders Tel: 01664 484400 Fax: 01664 484401 michelle.sanders@meltonfoods.co.uk

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

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

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

SANDWICHMAN LTD. 54 King Street, Wallasey, Merseyside CH44 8AU Contact: Jeffrey Gilmore Tel: 0151 6394575 sandwichman2010@live.co.uk STREET EATS Unit 366 Stockley Close, West Drayton, London UB7 9BL Contact: Nicky Gill Tel: 01244 533888 nrg@pastaking.co.uk www.streeteatsfood.co.uk TASTIES OF CHESTER LTD (STREET EATS) Prince William Avenue, Sandycroft, Flintshire, CH5 2QZ Contact: Anthony Wilkinson Tel: 01244 533 888 Fax: 01244 533 404 anthony@streeteatsfood.co.uk www.streeteatsfood.co.uk

THE BRUNCH BOX SANDWICH COMPANY Unit H2, Dundonald, Enterprise Park, Carrowreagh Road, Dundonald, Belfast BT6 1QT Contact: John Weatherup Tel: 028 90 486888 Fax: 028 90 485486 john@thebrunchbox.com

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

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

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

BRADBURYS CHEESE Staden Business Park, Staden Lane, Buxton, Derbyshire SK17 9RZ Contact: Chris Chisnall Tel: 01298 23180 Fax: 01298 27302



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

COVERIS FLEXIBLES UK LTD. 7 Howard Road, Eaton Socon, St Neots, Cambridgeshire PE19 8ET Contact: Sales Department Tel: 01480 476161 Fax: 01480 471989 sales@stneotspack.co.uk www.stneotspackaging.co.uk DATATHERAPY LTD.

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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 ENGLISH PROVENDER CO. LTD Buckner Croke Way, New Greenham Park, Thatcham, Berks, RG19 6HA, Contact: David Barker Tel: 01635 528800 Fax: 01635 528855 david.barker@englishprovender.com www.englishprovender.com BRC Grade A E.ON UK PLC Callflex Business Park, Golden Smithies Lane, Wath upon Dearne, Rotherham, South Yorkshire S63 7ER Contact: Sales Tel: BSA – 0330 400 1146 Café – 0330 400 1148 sales.partnerships@eonenergy.com

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

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

FRESHFAYRE Unit 10, Severn Way, Hunslet Industrial Estate, Hunslet, Leeds LS10 1BY Contact: Caroline Bartrop Tel: 0113 277 3001 sales@freshfayre.co.uk www.freshfayre.co.uk

FRESH-PAK CHILLED FOODS 1 Waterside Park, Valley Way, Wombwell, Barnsley S73 0BB Contact: Mike Roberts Tel: 01226 344850 Fax: 01226 344880 mike.roberts@fresh-pak.co.uk www.fresh-pak.co.uk FRESHTIME UK LTD. Marsh Lane, Boston, Lincolnshire PE21 7RJ Contact: Bryan Nelson Tel: 01205 312010 Fax: 01205 357838 bryan.nelson@freshtime.co.uk FRIDAYS Chequer Tree Farm, Benenden Rd, Cranbrook, Kent TN17 3PN Contact: Pat Dunne Tel: 01580 710200 Fax: 01580 713512 pd@fridays.co.uk www.fridays.co.uk Accreditation body: BSA FROMAGERIES BEL 2 Allee de Longchamp, Suresnes, 92150, France Contact: Bruno Camozzi Tel: +33 (0) 1 84 02 30 99 bcamozzi@groupe-bel.com www.belfoodservicepai.com

FSC Cheddar Business Park,Wedmore Road, Cheddar, Somerset BS27 3EB Contact: James Simpson Tel: 01934 745600 Fax: 01934 745631 james@thefscgroup.com www.thefscgroup.com

FUTURA FOODS UK LTD. The Priory, Long Street, Dursley, Gloucestershire GL11 4HR Contact: Jo Carter Tel: 01666 890500 Fax: 01666 890522 jo@futura-foods.com www.futura-foods.com GEETA’S FOODS LTD. Unit 1, 1000 North Circular Road, London NW2 7JP Contact: Nitesh Shah Tel: 020 8450 2255 Fax: 020 8450 2282 nshah@geetasfoods.com www.geetasfoods.com

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

HARVEY & BROCKLESS 44-54 Stewarts Road London SW8 4DF Contact: Tina Alemao Tel: 0207 8196045 Fax: 0207 8196027 Tina.alemao@cheesecellar.co.uk www.cheesecellar.co.uk Accreditation body: BSA H SMITH FOOD GROUP PLC 24 Easter Industrial Park, Ferry Lane South, Rainham, Essex RM13 9BP Contact: Chris Smith Tel: 01708 878888 chris@hsmithplc.com www.hsmithplc.com INSURANCE PROTECTOR GROUP B1 Custom House, The Waterfront, Level Street, Brierley Hill DY5 1XH Tel: 0800 488 0013 business@ipgdirect.co.uk www.insuranceprotector.co.uk

JACKSONS BAKERY 40 Derringham Street, Kingston upon Hull HU3 1EW Contact: Trevor Maplethorpe Tel: 01482 301113 Fax: 01482 588237 trevor@jacksonsbread.co.uk www.jacksonsbread.co.uk JIFFY TRUCKS LTD 26 Jubilee Way, Shipley West Yorkshire BD18 1QG Tel: 01274 596000 Contact: Stephen Downes stephen@jiffytrucks.co.uk www.jiffytrucks.co.uk

JOHN WEST FOODS LTD No. 1 Mann Island, Liverpool, Merseyside L3 1BP Contact: Paul Kent Tel: 0151 243 6200 Fax: 0151 236 7502 paul.kent@thaiunion.com

JURA PRODUCTS LTD. Vivary Mill, Vivary Way, Colne, Lancashire BB8 9NW Tel: 01282 868266 Fax: 01282 863411 Contact: Roger Heap sales@uk.jura.com www.juraproducts.uk

Café Suppliers Index KOOKABURRA 3 Armstrong Road, N.E.Ind.Est, Peterlee, Co. Durham SR8 5AE Contact: Samantha Henderson Tel: 0191 518 4000 Fax: 0191 518 4226 shenderson@kookaburra-uk.com www.kookaburra-uk.com KPMG SMALL BUSINESS ACCOUNTING 15 Canada Place, London E14 5GL Contact: Sales Team Tel: 0808 231 7921 accounting@kpmg.co.uk

KOOL KUP UCD, 1 Sheerland Farm, Swan Lane, Pluckley, Kent TN27 0PN Contact: Natalie Russell Tel: 01233 840 296 sales@koolkup.co.uk www.koolkup.co.uk

LEATHAMS LTD 227-255 Ilderton Road, London, SE15 1NS Contact: Des Hillier Tel: 0207 635 4000 Fax: 0207 635 4017 des.hillier@leathams.co.uk www.leathams.co.uk

MARTIN MATHEW & CO. LTD 50A St Andrews Street, Hertford SG14 1JA Contact : Matthew Donnelly Tel: 01992 641641 Fax: 01992 210177/210178 matthewdonnelly@martinmathew.co.uk www.martinmathew.co.uk MILLITEC FOOD SYSTEMS LTD. Woodhill Industrial Park, Nottingham Lane, Old Dalby, Leicester LE14 3LX Contact: Richard Ledger Tel: 01664 820032 sales@millitec.com www.millitec.com

MISSION FOODS EUROPE LTD Heathrow Boulevard 4, 282 Bath Road, Sipson, West Drayton UB7 0DQ Contact: Natasha Bailey Tel: 0208 754 0115 Fax: 02476 676560 team@missionfoodservice.co.uk www.missionfoodservice.co.uk

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

MYFRESH PREPARED PRODUCE LTD. Unit 5 Walthew House Lane, Martland Park Industrial Estate, Wigan

PLANGLOW LTD King’s House, Bond Street, Bristol BS1 3AE Contact: Rachael Sawtell Tel: 0117 317 8600 Fax: 0117 317 8639 info@planglow.com www.planglow.com PRINCES FOODS LTD. Royal Liver Building, Pier Head, Liverpool L3 1NX Contact: Brian Robbitt Tel: 0151 966 7000 Fax: 0151 966 7037 brian.robbitt@princes.co.uk www.princes.co.uk

WN5 0LB Contact: Emma Hesketh Tel: 01942 219942 emma.hesketh@myfreshprepared.co.uk www.myfreshprepared.co.uk NEW YORK BAKERY CO. 6-9 The Square, Stockley Park, Uxbridge UB11 1FW Contact: Sandie Belton Tel: 07507 063090 sandie.belton@grupobimbo.com www.newyorkbakery.co.uk NINA BAKERY 114 Halutssi Hatasia, Haifa, 2620113, Israel Contact: Michal Neeman Tel: +972 544 578648 michal.neeman@lumeega.com NORSELAND LTD. Somerton Road, Ilchester, Somerset BA22 8JL Contact: Oliver Scott-Harden Tel: 01935 842800 Fax: 01935 842801 oscott-harden@norseland.co.uk www.norseland.co.uk

OREXIS FRESH FOODS LTD. Unit 54B Minerva Road, Park Royal, London NW10 6HJ Contact: Romi Stavrou Tel: 0208 9652223 romi@orexis.co.uk www.orexis.co.uk PAUWELS UK 1st Floor, Axiom House, High Street,Feltham, Middlesex TW13 4AU Contact: Rees Smith Tel: 0208 818 7617 Fax: 0203 187 0071 rees.smith@pauwels-sauces.com www.pauwel-sauces.com PIQUANT LTD Willenhall Lane, Bloxwich, Walsall, W.Midlands WS3 2XN Contact: Julie Smith Tel: 01922 711116 Fax: 01922 473240 salesinfo@piquant.co.uk www.piquant.co.uk Accreditation body: BSA

PUMPHREYS COFFEE Bridge Street, Blaydon, Tyne and Wear NE21 4JH Contact: Sales Tel: 0191 4144510 sales@pumphreys-coffee.co.uk www.pumphreys-coffee.co.uk RANK HOVIS The Lord Rank Centre, Lincoln Road, High Wycombe HP12 3QS Contact: Mark Ellis Tel: 0870 728 1111 rankhovismarketing@hovis.co.uk www.rankhovis.co.uk RAP LTD. Mansel Court, 2A Mansel Road, Wimbledon, London SW19 4AA Contact: Martin Beaver Tel: 0208 069 0700 catherine.young@rapuk.com www.rapuk.com ROYAL GREENLAND LTD. Gateway House, Styal Road, Wythenshawe, Manchester M22 5WY Contact: Solenne Labarere Tel: 0161 4904246 sola@royalgreenland.com www.royalgreenland.com

SAM BROWNE FOODS Kelleythorpe, Ind.Estate, Driffield, East Yorkshire,YO25 9DJ. Contact: Joanna Frost Tel: 01377 249000 joannafrost@sambrownefoods.co.uk www.sambrownefoods.co.uk

SHARE MUSIC c/o Share Radio, 22 Chapter Street, London SW1P 4NP Contact: Sales Tel: 0207 798 1960 music@shareradio.co.uk www.sharemusic.me

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

SNOWBIRD FOODS Wharf Road, Ponders End, Enfield, Middlesex EN3 4TD Contact: Roy Anderson Tel: 0208 805 9222 Fax: 0208 804 9303 roy.anderson@snowbirdfoods.co.uk www.snowbirdfoods.co.uk

SOUTHERN SALADS LIMITED Units 1 & 2 Cannon Bridge Cannon Lane, Tonbridge, Kent TN1 9RP Contact: Mr Ray Boakes Tel: 01732 362444 Fax: 01732 361919 ray@southernsalads.co.uk www.southernsalads.com SOUTHOVER FOOD COMPANY LIMITED Unit 4, Grange Industrial Estate, Albion Street, Southwick,Brighton BN42 4EN Contact: Robert Partridge Tel: 01273 596830 Fax: 01273 596 839 bob@southoverfoods.com www.southoverfoods.com THE FOODFELLAS Lakeside House, 1 Furzeground Way, Stockley Park, Uxbridge, Middlesex UB11 1BD Contact: Millie Deane Tel: 0208 622 3064 Fax: 0845 2801166 millie@thefoodfellas.co.uk www.thefoodfellas.co.uk THE INGREDIENTS FACTORY Unit 2-3 Hamilton Road Ind Estate, 160 Hamilton Road, London SE27 9SF Tel: 0208 670 6701 Fax: 0208 670 9676 Contact: Tim Marcuson tim@theingredientsfactory.com www.theingredientsfactory.com

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

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

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

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

LINKED ASSOCIATION LOCAL AUTHORITY CATERING ASSOCIATIONS LACA Administration Bourne House, Horsell Park,Woking, Surrey GU21 4LY Tel: 01483766777 Fax: 01483751991 admin@laca.co.uk

CONSULTANT INTERNATIONAL MASTER CHEF & AUTHOR Tom Bridge, 21 Blackhorse Avenue, Blackrod Village, Bolton BL6 5HE Tel: 01204 695450 or 07889 111256 www.cookerydetective.com www.piesocietybook.co.uk

International Product Listing

Sandwich Manufacturers

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 2c, 1930 Zaventem, Brussels, Belgium Tel: +32 2 731 69 77 Fax: +32 2 731 69 78 Contact: Frederic Teichmann fteichmann@tamarindfoods.be www.tamarindfoods.be


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

Coffee pleasure –

freshly ground, not capsuled.

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

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


Create delicious Chai Latte with steamed milk or lactose free options with coconut, almond or soy Visit us at London Coffee Festival stand HP20


*than our original Spiced Chai Latte



LIMITED OFFER : FREE 1kg bag + scoop tel: 01689 854270 louise@drinkmechai.co.uk


Profile for J & M Group Ltd.

Cafe Culture Magazine - Issue 79  

In this issue, we preview some of the events taking place at the London Coffee Festival, as well as highlight some of the companies in atten...

Cafe Culture Magazine - Issue 79  

In this issue, we preview some of the events taking place at the London Coffee Festival, as well as highlight some of the companies in atten...