Cafe Culture Magazine - Issue 72

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magazine FEBRUARY 2016 ISSUE 72

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TASTING THE LIFESTYLE OF THE CAFÉ SECTOR

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Welcome!

Turn to page 20 for a report on the European Coffee Symposium that took place towards the end of last year. In this issue, we also look ahead to this month’s Coffee Leader Summit in London (26 February) and the very popular London Coffee Festival.

Our features cover milk, some coffee shop design ideas from home and abroad, as well as bean to cup machines. We would also like to take this opportunity to wish you a very successful 2016, and encourage you to start thinking about your entries and nominations for this year’s Café Life Awards (page 16).

some of our display stands for cafes and bakeries

Clare Benfield - Editor

CONTENTS NEWS

FEATURES

4

Starbucks Mobile Order & Pay now available nationwide.

34 Bean to cup – the continuing drive to deliver ‘on demand’ beverage consistency.

5

Registration opens for Caffè Culture 2016.

6

Klara Rohel is Costa’s Barista of the Year.

10 Scottish wholesaler expands to new city centre location.

42 Milk mission – the significance and importance of how you handle your milk.

Call 0800 688 9085 or visit us at www.dwdisplay.com

48 Design notes – Scandi-style is still cool, but there are ways of making your own design statements.

PROFILES EVENT PREVIEWS 16 The Cafe Life Awards 2016.

30 UK Coffee Leader Summit 2016.

31 London Coffee Festival 2016.

EVENT REVIEWS 20 European Coffee Symposium 2015.

28 A victory for vintage – Chesterfield’s H&F Vintage Tea Rooms.

ARTICLES 56 Business is booming – Allegra’s latest research.

REGULARS 55 New products.

62 Checkout.

Editor Clare Benfield, Tel: 01291 636336, E-mail: clare@jandmgroup.co.uk Advertising Manager Sue Morgan Tel: 01291 636333 E-mail: sue@jandmgroup.co.uk Subscriptions and Customer Service Tel: 01291 636333 E-mail: subscribe@thecafelife.co.uk Editorial Address Café Culture, Association House, 18c Moor Street, Chepstow, Monmouthshire, NP16 5DB Fax: 01291 630402 E-mail: cafe@jandmgroup.co.uk 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. © 2009 J&M Group Ltd

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NEWS

Ahmad Tea taps into growing taste for iced tea British tea company, Ahmad Tea, says that it is thrilled to announce the launch of its Cold Brew Teas range into food service this spring - an exciting innovation for the sector, as iced tea becomes an increasingly fashionable trend with consumers in the UK. Ahmad Tea Cold Brew is a new concept in tea – making freshly brewed ice tea with real tea and cold water in under five minutes.

With no added sugar or sweeteners and 80% less caffeine compared to hot tea, say the firm, this is a healthy alternative to soft drinks that is ideal for the spring and summer months. Packed in foil fresh sachets, three flavours are being launched - English Tea, Lemon & Lime, and Peach & Passionfruit.

The old fashioned method of preparing fresh ice tea – a timeconsuming process involving boiling water, brewing and then chilling the infusion down to drinking temperature, has been a barrier to adoption, feel Ahmad.

So the practicality of Cold Brew could be a game-changer for food service, making Ahmad Tea Cold Brew a good choice for any forward-thinking café, hotel or restaurant.

“2016 will see the speciality tea category continue to expand, with more consumers appreciating the delights that tea can offer. Cold Brew teas are a key part of the innovation in this category. At Ahmad Tea we want to offer consumers an iced tea from real tea leaves. And with low production costs and high margins, it is ideal for the service industry who are looking for the next top thing,” said Ali Afshar, Ahmad Tea’s UK general manager.

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Starbucks Mobile Order & Pay now available nationwide Starbucks have announced the national launch of its Mobile Order & Pay app, available in 300 UK stores.

Following the successful launch on iOS in London stores last October, the mobile app is now also available to customers with Android devices.

Mobile ordering is emerging as the fastest and easiest way for Starbucks customers to order ahead then pay and pick up their food and drinks. The news coincides with an international roll-out in Canada and follows the nationwide roll out in the US last year.

The Mobile Order & Pay feature allows customers to order drinks and food on their phone before arriving in store, offering greater convenience and the ability to customise their order while skipping the queue.

Following confirmation, orders are immediately sent to the chosen local Starbucks store where baristas begin preparing the order and an approximate collection time is sent to the customer to pick up their order directly from their barista

– skipping the queue. Users of the app have opportunities to earn stars towards free drinks and exclusive rewards with the My Starbucks Rewards loyalty programme.

“We’re really proud of Starbucks Mobile Order and Pay, the newest, fastest and most innovative way to buy coffee on the go. It has seen high demand and we’re excited to be bringing it to Starbucks customers across the country,” said Ian Cranna, vice president marketing & category EMEA. “The launch of Mobile Order and Pay means there is always time for great coffee.

Our customers can skip the queue by placing and paying for their order before they get in store – ideal for those rushed days when every minute counts and you don’t think you have time to stop for coffee.

“We’ve responded to our customers’ onthe-go lifestyles by offering them greater convenience with Mobile Order & Pay providing the ability to customise their drink and food orders, time savings and access to exclusive opportunities to earn Stars with My Starbucks Rewards.”

Tetley launch new campaign Tetley has unveiled a new £10m campaign, ‘It Starts With Tea’ to celebrate the best of Britain since 1837, the year that Joseph and Edward Tetley first founded their business in Yorkshire.

The ‘Britain, Built on tea since 1837’ ad aired on 8 January with a 40 second television commercial starring the muchloved Tetley Tea Folk (the ad is a tongue in cheek celebration of Tetley’s role as a catalyst to iconic moments from British history). The Tea Folk are taking a quick break when Sydney explains he couldn’t do a thing without a cuppa. Gaffer replies he’s not the only one and bursts into song as he wheels his tea trolley through a set of doors into Britain’s past…

Viewers are then treated to a series of upbeat and enjoyable scenes that celebrate the best of Britain. A variety of great British characters, including Pearly Kings and Queens and mods and rockers enjoy the celebrations over a quality cuppa, with Gaffer proudly stating: “Tetley. It starts with tea.” (Tetley having

been at the start of so many of our nation’s iconic moments since 1837 and as such has been established as a great British institution).

Isabelle Haynes, OOH Senior Brand Manager at Tetley, commented: “Tea is the nation’s favourite drink and an iconic symbol of British heritage. Growing at a rate of +1% YOY out of home, purchase of tea is rising rapidly and an additional 40 million cups were drunk OOH in the last year. Nothing in the UK starts without a cuppa, no matter where you are, so who better than the Tetley Tea Folk to help us celebrate all things British?”

The ad is part of a £10m campaign that includes VOD, outdoor ads, print, digital and social media, plus an exclusive PR partnership with NatCen Social Research revealing the nation’s current attitudes to Britishness. #ItStartsWithTea is the first execution featuring Tetley’s new-look brand identity. The new logo takes the form of a smile, emphasising the emotional connection we have with tea.

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NEWS

Registration opens for Caffè Culture 2016 Now celebrating its 11th anniversary, the Caffè Culture show will take place on 10 and 11 May 2016 at London’s Olympia, enabling café and coffee businesses at every stage to meet with award-winning artisan roasters, baristas, food and drink producers, and world-leading suppliers and manufacturers.

As the UK’s longest-running and largest show for the café and coffee industry, the Caffè Culture show supports businesses of all sizes, from one-shop independents through to entrepreneurs on to their fourth or fifth outlet. Hundreds of companies from across the supply chain will be showcasing the very latest innovations, trends and insights in coffee, food, drink and equipment.

There will be a packed programme of seminars and workshops in the show’s Business Theatres, and for established operators, head to the Caffè Enterprise Theatre for advice on how to secure investment and how to turn your business into a major brand. For start-ups and smaller businesses, the Caffè Fundamentals Theatre will be the place to go for support on building a successful operation and growing a customer base.

Back by popular demand in response to the growth of the roasting industry in the UK will be the Independent Coffee Roasters’ Village. This champions some of the finest home-grown roasting talent, and offers the perfect place to find an artisan UK supplier for

Free ticket registration is now open at www.caffecultureshow.com/register your coffee operation.

Also returning to Caffè Culture 2016 will be the Artisan Food Market. Recognising that many operators want to support and source from small, local food and drink producers, this vibrant marketplace is a celebration of craft enterprise laid out in a farmers’ market style. From baked goods to craft beers, healthy snacks to indulgent treats, visitors have the opportunity to meet the awardwinning independent producers behind them.

A new masterclass programme will offer interactive demonstrations on how to create signature drinks, and visitors can learn how to hone their coffee-tasting skills from leading palates at the brand new Cupping Zone. The best suppliers in the business will be recognised in the much-respected Caffè Culture Show Exhibitor Awards.

Research by the Caffè Culture Show in 2015 revealed that nearly six in ten (59.2%) owners of independent coffee shops and

cafés saw business performance improve in recent years. A large majority (92%) felt confident and optimistic about their business in 2015 with expectations of turnover growth (80%). Taking the temperature of the sector again this year, the show’s Cafeconomy study will explore how operators are feeling about the state of the market a year down the line along with consumer views of the coffee shop experience.

Caffè Culture show event director Cheryl Carroll said: “In 2015, we celebrated Caffè Culture’s tenth anniversary with a bigger show, new halls and a fresh new look and feel that put coffee right at the heart of things.

We achieved our vision of giving the show renewed energy and were thrilled with the positive reaction we got from visitors and exhibitors alike. The 2016 show is set to be even better and we can’t wait to announce more details about the show’s exciting new features in coming months.”

Costa announces arrival of Costa Fresco Coffee shop chain Costa has been pulling on its oven gloves to launch its first food-led concept store, Costa Fresco in London.

The specially designed store environment, exclusive to Costa, features designated zones for relaxing and a new way of presenting freshly baked food. Specially trained staff are on hand to advise, bake and serve the new menu of oven-fresh food, along with Costa’s famous barista-made coffee.

The brand new menu features handcrafted ciabattas and pastries, warm melt in the mouth cookies and fresh fruit juices, all using quality ingredients. Whether it is for breakfast, lunch or a light snack, menu options include a Rustico Dry Cured Ham and Mature Cheddar Flatbread, Roasted

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Pork Belly with Caramelised Braeburn Apple and Onion Ciabatta and Citrus Chelsea Buns.

The Costa Fresco concept is inspired by the Costa brother’s Italian passion and respect for tasty handcrafted food. When Sergio and Bruno opened their first store in London, over forty years ago, they used to offer their customers freshly baked pastries

each morning with their famous Mocha Italia blend, which Costa still serve today.

Carol Welch, Costa’s global brand and innovation director, describes the new store as “a fusion of London’s handcrafted bakeries brought to life by our heritage, Italian passion and gusto for vibrant ingredients and genuinely good food.”

She added: “The opening of Costa Fresco is a reflection of exciting things to come from Costa. We are committed to continuing to innovate and delight our customers with what they want – quality food, alongside irresistible coffee in a warm, welcoming environment.”

Costa Fresco is located at 190 Tottenham Court Road in London.

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NEWS

Klara Rohel is Costa’s Barista of the Year Klara Rohel, a Costa barista from St. Ann’s in Dumfries was named Costa’s 2015 Barista of the Year Champion last at the brand’s global final held at Tobacco Dock, London recently.

Klara Rohel, who has worked at the Annadale Roadchef store on Junction 16 on the A74 for a year and three months, beat stiff competition from Costa’s most accomplished baristas from around the world to be named the best Costa barista in the world in the 10th year of the international championship, and impressing Costa’s master of coffee, Gennaro Pelliccia, celebrity chef Phil Vickery and esteemed restaurateur and cookbook author Dipna Anand with her outstanding performance in each of the stages of the final.

The showstopper of the competition was Klara Rohel’s signature drink, the Peanut Long Macchiato. In this round, the winners were

allowed to pour their own personality into their coffee. Klara Rohel also impressed the judges by crafting 11 perfect espressos in an exhilarating one-minute espresso race against her fellow competitors. In addition to taking home the coveted trophy, she was also awarded a 10-day trip for two to a country with a Costa connection of her choice.

“I’m still in shock that I have won Barista

of the Year! The whole journey has been amazing and I was so honoured to even reach the final. I’m very grateful to my family and friends and to my Costa colleagues who have given me so much support along the way,” said: Klara Rohel on her win.

Head judge and Costa’s master of coffee, Gennaro Pelliccia added: “Our people are the most important ingredient in our coffee. The confidence and craft they show in their coffee making skills ensures that our iconic Mocha Italia blend continues to be the coffee that our customers know and love across the World. With over 30,000 Costa Coffee baristas around the world Klara did a fantastic job against outstanding competition. She has everything we look for in our baristas: someone who possesses true pride, passion and personality.”

Beyond the Bean announce Barista Bursary winner Miko secures exclusive distribution rights to prestigious Italian brand The Portioli range of authentic Italian style coffee is now available exclusively in the UK from Miko (www.mikocoffee.com), an award-winning coffee specialist and one of the world’s oldest and well known coffee roasters.

Portioli, a fourth generation traditional coffee roaster based in Milan, is one of Italy’s bestselling brands which is active in the home, HORECA and B&I markets and exported to 100 countries around the world. Its range is rooted in the fauna rich rainforests of South America, Asia and Africa from where the finest natural and washed Arabica and Robusta coffee beans are sourced. The company’s expert roasters use a unique precision controlled ‘recipe’ for each blend which incorporates different roasting styles, times and temperatures to highlight the varying flavour characteristics of the coffee beans.

Each of the five Portioli blends contain a significant

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percentage of Robusta beans for an added caffeine kick and the crema-boosting properties so highly regarded in traditional Italian espresso bars.

“Although we all love the big fruity flavours which are so typical of third wave speciality coffee, we are now seeing a demand for the more bitter sweet espressos that the Italians do so well,” said Jenna Horsnell, marketing manager for Miko UK. “Portioli started out in 1958 as a small artisan roaster and although the business has expanded to include a comprehensive product range, their own range of coffee machines, a thriving export market and a training academy, it is still very much a family-owned operation.

Portioli complements our existing range of speciality coffees which includes Puro Fairtrade, Freehand and Grand Milano and we are delighted to act as exclusive distributors for such a prestigious brand.”

2015 saw Beyond The bean (BTB) launch their Barista Bursary which was designed to give financial support and advice to one lucky barista throughout the UK Barista Championships heats, and hopefully on to the championship finals (applicants were asked to submit a video that told BTB just why they should be picked as the winner, then a final three were shortlisted and asked to visit our judges in Bristol).

With experience of sponsoring the UK Barista Championships, BTB are also on the SCAE UK committee, have held various WCE positions and are also hosting the 2016 UKBC Bristol heat, so they know the industry, know the competition and know the financial costs that competing in the UKBC can bring, which is why they introduced their BTB Barista Bursary.

After a judging session that was designed to find out more about the baristas, their relationship with coffee and how it fitted with Beyond the Bean, it was Diana Johnston of Workshop Coffee in London who was picked as the winner. She will now go on the represent Beyond the Bean in the UKBC heats, starting in Glasgow. After being

picked as BTB’s winner, Diana Johnson tweeted: “Thank you so much for the opportunity! Now let’s do this.”

The competitions will span over several months from all corners of the UK from Warwick to Bristol to Glasgow where they will culminate in a grand finale to pick the winner who will go on to represent the UK at the World Barista Championship in Dublin.

Beyond the Bean, who have over 18 years’ experience in making and developing beverages designed for the coffee industry, say that they are particularly excited to see the Southern heat land in Bristol where they are also hosting the heat. Their products are exported to over 40 countries worldwide, supplying many of the largest coffee shop chains and food service suppliers and they are the brains behind Sweetbird & Zuma products.

Diana Johnson (left) with the BTB team.

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Make Your Customers’ Day Courtesy of Keurig!

We all love our daily cuppa to get ourselves going – whether it’s a fragrant cup of coffee or a bracing mug of tea. Keurig UK are the coffee experts and offer a range of brewing systems that will transform your customers’ coffee and tea provision with the perfect cup every time.

Keurig® brewers currently offer nearly 20 varieties of coffee and tea in the UK including those from well-known brands such as Twinings® and Starbucks®, so a wide range of taste buds and health and dietary needs can be easily catered for. And, with more flavours, options and well known brands coming on stream over the coming year, there is the perfect beverage for everyone. Isn’t this the ideal solution to keep your customers happy in one small and perfectly formed machine whatever their coffee or tea preference? Keurig brewers produce a fresh cup in under a minute from our specialist pods at the touch of a button with no mess and no trouble. Perfect!

This is why Keurig have become America’s favourite brewing machine provider. They haven’t been here in the UK very long but are already making their mark. Don’t make do with the ordinary, Keurig are the simple and easy way to keep customers happy with whatever coffee or tea fix they need.

www.keurig.co.uk

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NEWS

SSP opens Starbucks and Caffè Ritazza at Euston Station

Benders Paper Cups retain packaging certifications The packaging company, Benders Paper Cups, have announced their retention of both the BRC/IOP Global Standard for Packaging and Packaging Materials and PEFC Chain of Custody certifications.

Allan Paterson, quality and technical manager at Benders said: “We pride ourselves on offering the highest quality products, responsibly sourced and manufactured, and these two accreditations are a testament to this.

Retaining both of these standards is fantastic news for us and demonstrates the hard work that we have put in to ensure that our products are manufactured to the very highest level, using only sustainably sourced material.”

The BRC Packaging and Packaging Materials Standard is globally renowned, and Benders have now retained the BRC packaging certification at an A grade for a third year (the highest available level), a clear demonstration of their commitment to providing expertly manufactured paper hot cups for the coffee to go, workplace and wholesale market channels, feel the company.

“The PEFC Chain of Custody Certification demonstrates that the materials we use have been sustainably sourced and can be traced through the entire supply chain to guarantee the provenance of the finished product,” explained Allan Paterson. “It is a globally recognised standard of ethical sourcing of forestry raw materials and also compliance with EU Timber Regulations, trusted by consumers wanting to make a positive difference to world forestry and operators embracing ethical and environmental responsibilities.”

Benders have achieved the PEFC certification also for the third year running, and as further indication of their commitment to the use of responsibly sourced materials.

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SSP, a leading operator of food and beverage brands in travel locations worldwide, is making a visit to Euston Station even better with the opening of two new coffee shops.

As part of a major refurbishment of the station, the new Starbucks welcomed its first customers at the end of 2015, while a Caffè Ritazza is scheduled to open early this year.

The Starbucks store is the first in the UK rail sector to offer Starbucks Evenings, which gives customers a choice from a range of small hot and cold sharing plates, alongside premium wines and beers.

Dishes on the menu range from chorizo and prawn skewers with chilli ketchup, to truffle mac & cheese, and braised British beef.

The Caffè Ritazza will be designed to feature the brand’s new look and will offer

a newly improved premium fine food range.

Commenting on the new openings, Simon Smith, CEO of SSP UK and Ireland said: “We have had a long and successful relationship with Network Rail and we are delighted to be building on the success of this partnership with the opening of two great brands.”

Hamish Kiernan, director of retail at Network Rail said, “We want to create great places for station passengers and visitors. Part of this means providing a good selection of outlets where people can eat and drink, whatever time of day or night they are visiting. These two new additions to Euston station are part of major refurbishments and will help ensure we cater to the demands of the travelling public as well as all those who live and work near the station.”

Caffeine Limited welcomes Tim Westmacott and Dave Short Caffeine Ltd says that it is ramping up its commitment to providing “benchmark” for customer service by welcoming two new additions to its team with the appointment of Tim Westmacott, joining the company as service manager, and Dave Short, who becomes senior engineer.

Tim Westmacott has 26 years’ experience in the coffee industry, covering a wide variety of roles from field service engineer to operations director and five years as account manager/director. Twenty years ago he worked with Caffeine Limited’s managing director Justin Stockwell at Chevron Limited.

“We have a fantastic opportunity to deliver excellent customer service within the espresso coffee market, where most are currently failing,” said Tim Westmacott.

“The premium coffee market has been growing rapidly for some years now and it shows no signs of slowing in the foreseeable future. I think we can build an equipment and service solution to compete with the very best.”

Tim Westmacott brought in Dave Short, who was his “right hand man” at their previous company.

“Dave shares the same ideas and ethics I do about field service and the best way to deliver this to the customer. He’s integral to our plans for the future and will be a major

asset to Caffeine,” adds Tim Westmacott.

Dave Short entered into the foodservice industry 25 years ago, with 13 spent in the coffee sector.

“When Tim introduced me to Justin, I was very impressed with his vision of creating an in-house service operation that sets the standard in the UK,” said Dave Short. “It’s going to be hard work to begin with, but I’ll initially be working out in the field alongside our distributor partners to get a complete picture of our customers’ requirements. As the speciality coffee market increases, we need the expertise to ensure that we have the right equipment set up and maintained correctly to provide the best quality coffee to our customers.”

Tim Westmacott (left) and Dave Short have joined Caffeine Limited.

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Why you should opt in for Assurance In November 2014, the Café Society along with the British Sandwich Association finalised a Primary Authority Partnership with Slough Borough Council which will transform the way members of the deal with enforcement agencies in future. Here, association director, Jim Winship, explains how the scheme will work and why it could have major benefits for everyone.

In partnership Every year thousands of food businesses across the UK are visited by Environmental Health and Trading Standards Officers to check that they are doing everything correctly and not putting the public at risk.

While most of these visits are straightforward, every now and then businesses find themselves being challenged on their practices. Interpretation of law is not always consistent between local authorities. For those with multiple sites across the UK, this variance can cause major problems. Even for smaller businesses this can cause unnecessary cost.

To address this, the Café Society has formed a partnership with Slough Borough Council with the aim of helping members across the UK to get consistent and reliable advice. The partnership, which has the approval of the government’s Better Regulation Delivery Office (BRDO) (part of the Department of Business, Innovation and Skills), will in future be issuing formal assured advice on compliance and interpretation of the law which, if followed, will offer members protection from enforcing authorities.

In essence this means members will have one point of contact for assured advice and guidance specific to the industry.

What is assured advice?

Assured Advice is advice provided by the Society’s Primary Authority Partner, Slough Borough Council, which comes with an assurance that it will be respected by other regulators across the country to prevent inconsistent interpretation of the law. This means that guidance on issues directly affecting member businesses, and covered by the partnership, can be dealt with consistently across the UK so that everyone is treated the same.

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take up issues and provide Assured Advice through the partnership. As long as the issue is one that affects a significant proportion of members, the Society can take it up through the partnership for assured advice to be produced.

It also means that, provided members correctly follow the guidance, enforcement officers everywhere (including environmental health and trading standards) have to respect for the partnership’s interpretation of legislation and if an enforcing authority disagrees with it, they have to take this up with Slough Borough Council and the Society, not with the member.

Thus, members are protected and can simply hand the issue over for the partners to deal with, saving themselves the hassle of arguing their case.

How does it work?

On issues that specifically affect the café sector – such as the new EC labelling regulations - the Society will draw up Assured Advice jointly with Slough Borough Council. Once this guidance has been issued, and provided that members follow it, they can be confident they are compliant and protected from challenge.

Members can also ask the Society to You can find out more about the scheme by contacting Café Society director, Jim Winship at jim@cafesociety.org.uk

What does Assured Advice cover?

In future members will benefit from receiving tailored sector advice on a wide range of areas, including food safety and food standards. One of the first pieces of advice to be covered will be the new EC food labelling requirements for sandwiches, which includes advice on how to deal with the new allergen requirements.

How to join the scheme The scheme is only open to all members of the Society. To take advantage of the Assured Advice and gain the protection of the coordinated primary authority partnership, members simply complete a straightforward on-line form (visit http://www.thecafelife.co.uk/ for a link).

There is absolutely no cost involved in signing up to the partnership, as it is included within membership. However, there may be a cost involved if the Society takes up a specific issue on behalf of a member but those involved will always be notified of any costs in advance.

Members can either sign up to all areas of the partnership, which means that they are automatically included in any assured advice issued (a copy will be automatically sent to all those involved), or they can optin to adopt specific areas advice, such as labelling. In such cases the member will only be protected when following advice in this specific area.

Those signing up to all areas of the partnership will also be involved in consultation on new guidelines being drawn up under the scheme.

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NEWS

Hollyoaks star at small independent launch Hollyoaks actress Anna Passey was back in her home town of Uttoxeter last month to help open up the highly-anticipated Bear Coffee Co. Anna Passey – who plays Sienna Blake in the popular soap – was at the coffee shop’s launch event on January 31, ahead of the official opening on February 1. The TV star said that she delighted by the opportunity to support independent, high street growth in Uttoxeter.

Co-founder Craig Bunting said: “Having Anna open the store for us further cements the community spirit Uttoxeter offers. We are incredibly proud of our store which is a long-awaited dream coming into fruition. However, we are more so proud of our local community – many people have invested hours of free labour, offered incredible discounts and supported our venture from day one.”

With a passion for premium quality coffee, exceptional customer service and community immersion, the independent establishment is set to emerge as a high street favourite with locals and visitors alike.

While Uttoxeter is enjoying unprecedented growth the socialisation of the high street is a nationwide phenomenon, feel the business as across the UK more and more towns are beginning to create central thoroughfares featuring independently owned grocery stores, delis, tattoo parlours, hair salons, bakeries, farm shops, clothing boutiques and of course, coffee shops.

Bear Coffee Co says that it is determined to be a part of the countrywide trend and ensure that the Uttoxeter community enjoys a unique and dynamic high street (www.bearcoffeecompany.com).

Exceptional retail and catering business opportunities in Halifax As the £19.2 million restoration and transformation of The Piece Hall nears completion, ambitious and inspired entrepreneurs are being invited to play a part in major regeneration plans for Halifax and Calderdale.

Due to reopen in summer 2016, the monumental heritage structure, described by English Heritage as Yorkshire’s “most important secular building” and “the building that makes Halifax unique”, currently is being redeveloped to meet the needs of 21st century businesses, customers and visitors. Once a magnet for the world’s woollen trade, The Piece Hall is set to be a world class retail, heritage and cultural destination for the North of England, as well as a central meeting point at the heart of Halifax.

An exceptional opportunity for over 40 diverse businesses and start-ups, The Piece Hall Trust is actively seeking the interest, commitment and investment of one worldclass catering partner, as well attracting around 20 independent retailers and 20 SMEs from the creative industries.

The Piece Hall proposition for a catering partner is rare and the search is on to find an experienced operator/investor that will help the Trust team to maximise the opportunity.

When fully operational, The Piece Hall

catering operation will include restaurant, piazza, bar and conferencing facilities. The restaurant has space for over 150 covers across two floors, with an additional 50+ outdoor covers overlooking the stunning grand courtyard. Prospective catering partners also will have the opportunity to provide catering for up to 7,500 capacity audiences for a year-round major events programme, as well as for smaller public and private events and conferences.

The catering contract will be commissioned through a tendering process and interested parties are invited to email Monica Vaughan monica.vaughan@cyassociates.com for further information.

Chief executive of the Piece Hall Trust, Sam Mason said: “The Piece Hall is about to take its place once again at the beating heart of Halifax and Calderdale. We are working together with our partners and stakeholders to make sure that this - one of the most significant refurbishment programmes in the UK - is a fantastic addition to the town and a significant attraction for the North of England.The Piece Hall has over 300 years of incredible history and the next chapter promises to be the most exciting in a generation. We want ambitious young, local, tried and tested, as well as new businesses to join us in making it happen.”

Scottish wholesaler expands to new city centre location Glasgow based Lomond – The Wholesale Food Co (www.lomondwholesale.co.uk) relocated their depot in December, moving to a 25,000sqft premises close to Glasgow city centre.

The move comes following 18 successful years providing chilled, ambient and frozen goods to caterers throughout Scotland from their previous West Glasgow site.

“We are delighted with the new depot! It’s great to be working from a fantastic purpose built food wholesale facility. We are closer to the main transport links, and have the all the latest equipment. We are sure to benefit

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from the efficiencies of this going forward and there’s plenty of room for expansion. It’s a very exciting time!” said managing director, Sam Henderson.

Lomonds own bakery 'Cake' (www.handmadecakeuk.co.uk) is also preparing for a move to a brand new site, increasing its production space seven fold.

The building work is currently being completed so customers can soon expect to have their tray bakes, cakes and scones produced in a fantastic new facility from Cherry Bakewell Triangle - part of Lomond’s early February, with more exciting products Cake range. sure to follow, say Lomond.

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NEWS

SCAA re-invent the (flavour) wheel One of the most iconic resources in the coffee industry, the Specialty Coffee Association of America’s (SCAA) Coffee Taster’s Flavour Wheel has been updated for the first time in its 21-year history.

The foundation of this work, the World Coffee Research Sensory Lexicon, is the product of dozens of professional sensory panellists, scientists, coffee buyers, and roasting companies collaborating via World Coffee Research (WCR) and the Specialty Coffee Association of America (SCAA). This is the largest and most collaborative piece of research on coffee flavour ever completed, inspiring a new set of vocabulary for industry professionals. This ground-breaking new tool will shift the way our industry thinks about and utilises coffee flavour, say the SCAA. Over the past few years, SCAA and WCR have been working together to address the fact that our industry needs more scientific ways to research and understand coffee flavour. The SCAA cupping protocol is a valuable tool to understand and evaluate overall coffee quality, but it is not well suited for the kind of scientific research we seek to do in coffee. For example, two coffees might both earn 86 points but taste very different from each other. In order to understand what causes and influences particular flavours in coffee, there must be a better tool for quantifying what those flavours actually are, and quantifying them.

In light of this new research, the SCAA

saw a great opportunity to revise the Coffee Taster’s Flavour Wheel. The strength of WCR’s research, and the importance of the idea of common-language in coffee research, made it clear that it was critical to revise the SCAA flavour wheel to be compatible with the lexicon and bring a new tool to the coffee industry. Although there is strong overlap with SCAA’s original flavour wheel, there are important differences too.

To design the new flavour wheel, SCAA embarked on another ground-breaking research study, this time with the prestigious Food Science and Technology Department at University of California, Davis, to understand how coffee tasters associate these flavour attributes with each other. While the WCR Sensory Lexicon identified a list of coffee flavour attributes, it did not organise them as a flaour wheel does, so they engaged UC Davis to provide some support on this critical component of its development.

The research conducted at UC Davis included over 70 professional coffee tasters and sensory panellists who participated in an Agglomerative Hierarchical Cluster (AHC) analysis, a webbased graphical sorting exercise never before used in coffee research, which was performed to group the flavor attributes into different categories. A Multidimensional Scaling (MDS) analysis was also performed to help visualise where the flavour attributes fell in

proximity to one another. This powerful statistical analysis enabled the parties to group flavour attributes into a hierarchy and arrange them in tiers around a wheel.

The outcome revealed that both coffee professionals and sensory panellists organised the lexicon flavors very similarly to each other, thereby giving a high level of confidence in the outcome. This is the first time such a study has been used to organise descriptors on a flavor wheel, making the organisation of the wheel as research-based as the lexicon flavur attributes themselves.

SCAA recognises that other resources they offer will require updates with the release of the new flavour wheel, and that work begins now. It would not be possible to release all of these resources in conjunction with the flavour wheel, they reoport, but over time the new information will be incorporated into SCAA classes, handbooks, and other resources as needed.

The publication of the WCR Sensory Lexicon and the SCAA/WCR Flavor Wheel is the culmination of over three years of scientific research and collaboration within the speciality coffee community. Dozens of research scientists, sensory experts, coffee tasters, and roasters have collaborated on this project, and the SCAA say that it is the most compelling result yet of collaborative coffee science in action and that they couldn’t be prouder to celebrate this important milestone in coffee research.

Chicopee introduces a new coffee towel Chicopee, a leading brand of professional cleaning wipes materials, has introduced a new purple version to its growing range of specialist coffee towels.

The new purple towel is being launched specifically to help baristas ensure that there is no cross contamination of milk products when cleaning the steam wand on professional coffee machines (currently the majority of coffee machine users only use one cloth to clean the wand, irrespective of the type of milk and cloths may sometimes be rinsed in-between wipes; however, on most occasions they are not).

By using Chicopee’s orange and purple Coffee Towels, which have been specifically designed for cleaning coffee machine wands, businesses can dedicate a particular colour to specific types of milk, thereby minimising risk of cross contamination, claim the company, and as both Chicopee coffee towels are outside

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the traditional four colour HACCP system, they pose no risk of being confused with a traditional cloth or wipe that would be used around the bar or restaurant area.

“Following the introduction of the new EU Food Allergens legislation, it is not only important for establishments to avoid cross contamination for their own benefit, but also for the health of their customers,” said James Taylor, director of product marketing for Chicopee. “The newly launched purple Coffee Towel, when used as part of an effective cleaning and hygiene plan alongside the orange coffee towel, can assist in achieving these objectives.”

The purple coffee towel has the same superior cleaning capabilities as its orange counterpart, say Chicopee, including being ISO 12127 certified to be heat resistant up to 250°C when folded twice, the ability to absorb up to nine times its own body weight and a unique weave structure which

improves bacteria pick up and makes it 30% more durable than other cleaning cloths and wipes. Chicopee coffee towels also have an external certification from ISEGA, a leading German test institute, against ISO EN 1186 for Food Contact Clearance, a benefit that not many wipes and cloths used for cleaning coffee machines offer, claim Chicopee.

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NEWS

Dawn Foods launches improved cake donut mixes Dawn Foods (www.dawnbakery.co.uk), creators of the original Raised Donut in 1920s America, has relaunched its complete range of donut mixes, concentrates and bases to include a just add water Cake Donut Mix ideal for concessions such as fairgrounds and other food to go outlets, say the company, and all products in the range are now also Halal certified and palm oil free.

Dawn’s Heritage and Majestic Cake Donut Mixes are easy to use, requiring just the addition of water to produce consistent results every time regardless of skill level. Their Heritage brand delivers a classic donut taste that is perfect for a cinnamon ring or coating in

chocolate, say Dawn, while the Majestic product has a natural lemon flavour in the finished donut – ideal for coating in sugar or vanilla iced, suggest Dawn. Heritage is available in 12.5kg bags while Majestic is available in 12.5kg and for larger scale users, a 25kg bag.

Dawn’s hints and tips from the Donut experts at Dawn Foods include elastic dough (mix the dough until it becomes a well-developed elastic dough), give the dough a break (after mixing, the dough needs a few minutes to rest), the perfect cut (pin out the dough evenly and ensure the donuts are not cut too close to each other) and correct proofing and frying (this all influences the donut shape).

Grumpy Mule voted Best Brand Grumpy Mule has been voted Britain’s ‘Best Brand’ of coffee for the third year in a row by topping a survey of speciality food products on sale in UK delicatessens, farm shops and food halls, as voted for by the retailers themselves.

“This award is really important to us as it’s voted for by our customers, the retailers themselves,” said Julie Wild, Grumpy Mule’s brand manager. “Following our major rebrand in 2015, it’s great to see that our retailers still connect with our brand and what it stands for, and that their customers still love the product. We’re incredibly proud to be able to offer high quality, ethically traded coffee in a way that is refreshingly cheeky, fun and unique.”

Grumpy Mule offers distinctive 100% Arabica single origin coffees and espresso blends to suit a discerning audience, sourcing all their coffee with a long-term commitment to sustainability at origin, and meaning that Grumpy Mule comes with Fairtrade, Organic and Rainforest Alliance credentials.

The Grumpy Mule retail coffee range is available to buy through specialist retailers or directly from the Grumpy Mule website, and the brand also supplies coffee to foodservice operators, who can benefit from a full range of branding materials, ancillary products, additional specialist coffees, barista training and business support.

Breakfast to your door app-based service To coincide with National Breakfast Week at the end of January, a leading door-to-door delivery service - with an average delivery time of just 35 minutes - partnered with leading breakfast brands in order to offer Londoners breakfast without them even having to leave the house, after a poll revealed that 72% of Londoners admit to skipping ‘the most important meal of the day’.

A survey conducted on behalf of www.Jinnapp.com which saw 1,011 London based adults polled, revealed that of the 72% that admitted they skipped breakfast, 62% of these stated it was due to not having time to make it themselves in the morning and 32% stated they often lacked ingredients to make their desired meal.

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In accordance with catering businesses such as Joe & Juice, Maroush Bakehouse, The Breakfast Club, The Good Life Eatery and VQ, those using the iOS and Androidfriendly app, www.JinnApp.com enabled orders to be placed via the app. The service is available from 8am onwards.

“The whole philosophy of Jinn App is based around delivering convenience to the consumer and taking the hassle away from the supplier – we are proud to be the gobetween!” said Mario Navarro of www.JinnApp.com.

“There’s no more critical a time than breakfast; the bare cupboards or food preparation are just too much to face first thing, so many of us end up skipping the meal altogether or grabbing something on

the go. It is shocking that so many Londoners skip the most important meal and I hope our services can changes this.

This will revolutionise the morning rush, allowing Londoners to order something delicious and have it arrive in the time it takes for a shower and a shave, or order it to arrive at work just when they do.”

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NEWS

SHORTS “Coffee machine that changed the world” master class Marco Arrigo and Mulmar Foodservice Solutions will be hosting a mixologist Coff-Tails master class on Tuesday, 16 February 2016 and Wednesday, 17 February 2016 at the famous Bar Termini in London, during which attendees can find out about the Faema E61 – the coffee machine that changed the world. Renowned historian of Italian espresso, professor Jonathan Morris from the University of Hertfordshire, will also be explain the evolution of the E61 and its impact upon Italian coffee culture, using materials from the Faema archives. The afternoon will include coffee tastings. Tickets for the event cost £30 (contact Shona Hayes on 01707 286 966).

Biggest bumper harvest for Brazil?

Brazil will harvest a bumper crop this year, possibly the biggest in its history, it is being claimed. In its first official forecast for the 2016/17 crop, the National Supply Company, or Conab, a public enterprise of the Ministry of Agriculture, Livestock and Supply (MAPA), pegged Brazil’s next crop between 49.13 and 51.94 million bags, up by 13.6% to 20.1% on the year. If the median estimate (50.5 million bags) is considered, this may be the second largest crop in the country’s history, slightly below the record crop of 50.8 million bags reaped in 2012. The higher end of the estimate is close to 52 million bags – by far Brazil’s biggest crop ever, if the forecast turns out to be true.

Bidvest relaunch Own Brand With innovation at its heart, Bidvest Foodservice has unveiled the re-launch of its Own Brand portfolio. Consisting of four ranges Essential Supplies, Everyday Favourites, Premium Selection, and Farmstead – the Own Brand collection offers improved product choice and an easy-to-shop solution for hospitality and foodservice operators looking for quality and variety, feel the company, who say that they have developed the brands to better position the range for customers, and reflect current and upcoming foodie movements, enabling its customers to continually update their offering with modern, on-trend dishes.

The Steigenberger Grandhotel choose Franke The Steigenberger Grandhotel used the innovative C250FM capsule machine from Franke Coffee Systems to serve its distinguished guests during the Annual Meeting in Davos recently. About 60 conference rooms in the five-star luxury hotel were equipped with the new C250FM capsule machine that can serve high quality coffee, tea and mixed milk drinks with a variety of flavours.

Drink Me Chai on track for continued expansion into cafés Rail travellers will be able to enjoy a new drink option following the recent listing of Drink Me Chai at Pumpkin cafés, part of the SSP portfolio of food travel brands.

Drink Me Chai – an aromatic blend of tea, milk and spices which can be drunk hot or iced – is a favourite amongst young consumers, and the listing of the Drink Me Chai’s best selling Spiced Latte flavour at Pumpkin’s 126 railway locations, continues the brand’s expansion in all corners of the country.

Drink Me Chai founder and

CEO Amanda Hamilton commented: “We are delighted that Drink Me Chai is now available at Pumpkin – our customer demographic is one of the most likely to travel by train (On The Move study 2015 by the Independent Transport Commission), and the availability of our Spiced Chai Latte in the Pumpkin cafes fits perfectly with our plans to extend our brand in both national chains and independent cafes.”

Drink Me Chai Latte is also available in Caffè Nero and independent cafés and restaurants throughout the UK.

Charbrew launch new foodservice range Charbrew Tea (www.charbrew.com) has launched a new foodservice range in a stylish but practical zip lock pouch, part of a funky range of speciality teas to rival Teapigs with a competitive price point, say the brand.

Their new blends include classics such as English Breakfast, Earl Grey and Green tea as well as caffeine free alternatives including Peppermint, Camomile and Strawberry & Kiwi. The new Charbrew range is

available to order direct from Charbrew or via London based distributors Simply Heavenly and RA & Olly.

Founded by Newcastle Graduate Adam Soliman in 2009, Charbrew is a Manchester-based natural and eccentric tea and ice tea company. Driven by his personal passion for tea, Adam Soliman started his business in 2009 from his parent’s house with his personal savings. Today, Charbrew supplies national retailers including Holland and Barrett and WHSmith.

Leading coffee brand to get a student makeover UCC Coffee UK & Ireland has challenged students to design new packaging for its most popular out of home coffee range – Grand Café.

The creative brief, which is part of the Annual YCN Student Awards programme, asks students and recent graduates to visually rethink and revitalise the look and feel of the

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coffee brand, which is served by thousands of contact caterers, restaurants, pubs and foodservice operators across the UK. To be in with the chance of seeing their designs on the coffee, students are being asked to submit a design that is in line with the strong ethical credentials of the coffee range (each blend in the Grand Café range is

certified by either Rainforest Alliance, Soil Association, Fairtrade or certified by all three).

Students have until 11.59pm GMT on Thursday, 24 March 2016 to submit their designs (more information on the YCN Student Awards can be found at www.ycn.org/awards/ycn-studentawards/2015-16-ycn-student-awards

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Colpac enhances range for spring and summer salads Always aware of consumer eating trends, Colpac (www.colpacpackaging.com) says that it is enhancing its range of authentic Kraft packs suitable for salads and crudités in time for spring and summer.

The popular Kraft Tuck-top Salad Packs, available in two sizes (825ml and 1000ml), are now made of Kraft paperboard with PE barrier, which is ideal for salad dressings and other seasonal wet foodstuff, suggest the firm. These recyclable packs feature a clear anti-mist window on the sides and top to allow excellent visibility of the products.

Colpac is also extending its range of Kraft Multi-Food Pot & PET Lids, bringing out a new 1000ml version to complement the 470ml and 550ml sizes. Made of printed Kraft effect paperboard on the outside with a white PE coating on the

inside, these recyclable pots are perfect for salads, rice dishes and noodles, and the transparent plastic lids provide an attractive and appetising product presentation, point out Colpac.

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Suncream launch three new indulgent ice creams Suncream Dairies (www.suncreamdairies.com) has extended its popular range of Gelato Gold Italian-style luxury ice cream with the launch of three exciting and indulgent new flavours for 2016.

The new Gelato Gold Lemon Curd Meringue and Bubblegum & Marshmallow flavours deliver a touch of on-trend retro to ice cream menus and are guaranteed to brighten up your scooping cabinets, claim the company. Completing the trio of newcomers is the rich and creamy Gelato Gold Clotted Cream, delicious either as a scooping ice cream or as a dessert accompaniment, suggest the firm.

Like the rest of the Gelato Gold range, the three new flavours are made to traditional family recipes with fresh double cream and premium quality inclusions. Crisp drops of meringue add texture to the fresh and zingy taste of the Lemon Curd Meringue ice cream, while the bright colours of Bubblegum & Marshmallow are expected to particularly appeal to children. All are made in a nut-free environment using a recipe which is suitable for vegetarians and those seeking a glutenfree product, and are available in 5 litre resealable catering tubs.

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and contemporary additions to the Gelato Gold family, we’ve worked hard to ensure that they deliver the same excellent quality and value for money as the others in the range,” comments Rebecca Manfredi, Suncream’s managing director.

“For example, the blue colour of Bubblegum & Marshmallow is achieved through the use of Spirulina, a 100% all natural and safe micro water plant which is approved for use as a food colourant both in the UK and Europe, and unlike many marshmallow products on the market, ours are suitable for vegetarians.”

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ENTRY IS

FREE

Awards 2016 ere’s your opportunity to tell the world how great your business is and promote your products. If your business is linked to the café industry we want to hear about your success over the last 12 months.

Come along and celebrate your success at the Lancaster London, Hyde Park, on Wednesday 21st September, at a gala dinner this year hosted by celebrity chef Theo Randall.

Once again, the Café Life Awards will be held in conjunction with lunch! the contemporary food to go show. The awards will be held in the Westbourne Suite, at the

H

ABOUT THE AWARDS The Café Life Awards (formerly the Café Society 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 CLOSING DATE FOR NOMINATIONS IS 1ST JULY 2016.

THE AWARDS The Café Society Award This is a lifetime award which may be presented to an individual, or

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Lancaster London hotel, Hyde Park, from 6.30pm on Wednesday 21st September - the first night of the lunch! Show.

This year we have added the new ‘FreeFrom’ Product Innovation Award to recognise the innovative food and drink products in this high-profile and growing sector. So if you have launched a new dairy /gluten/sugar/additive free product since June 2015, then nominate it for this award!

The sixth annual Café Life Awards will combine the presentation of the Café Life Awards with informal after-show entertainment and networking.

organisation, that the judges consider merits recognition for the contribution they have made to the development, growth and prosperity of the café/coffee bar market.

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 of the Year Award Aims 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. Gold Awards will be presented to all those who the judges consider achieve sufficiently high standards they consider merit

hoste

by Cele d brity Chef

THEO RANDA LL

recognition. The judges will be looking for designs that are 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 March 15th 2016. Download the entry form from www.thecafelife.co.uk/awards and complete your entry by 1st July 2016.

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.

Entries should include details of the aims behind the design and how these have been achieved. Entries may be accompanied by photographs.

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New Product (non-food) of the Year 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 why the product is innovative and deserves an award. It is important that entries provide data to support success in the market. Entries should be accompanied by product literature and photographs.

The 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 savoury 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 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.

The Café Beverage Award 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.

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 and a photograph. Those products short-listed for this award will be asked to provide samples for judging in late July.

drive the market in terms of innovation, standards and consumer satisfaction. A business with over 10 operating sites is considered to be a 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 those short-listed in this award will be visited by an independent judge who will report on factors such as atmosphere, facilities, cleanliness and product range as well as customer service.

Entry information: Please send the business name and address to be judged to caron@jandmgroup.co.uk by March 15th. Download the entry form from www.thecafelife.co.uk/awards and complete your entry by 1st July.

Entries should consist of no more than half an A4 sheet of text giving details of why the business deserves an award.

Details of the success of the business should be included. The nominated outlet will be visited by an independent judge.

Entries should be accompanied by supporting literature.

The ‘Free-From’ Product Innovation Award This new 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. 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 10 outlets. Gold Awards will be presented to all those judged to merit recognition.

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.

Entry information: Please send the business name and address to be judged to caron@jandmgroup.co.uk by March 15th. Download the entry form from www.thecafelife.co.uk/awards and complete your entry by 1st July.

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 1st July 2015 to 30th June 2016 CLOSING DATE FOR ENTRIES: 1ST JULY 2016 Please make sure 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 are 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 5DBTel: 01291 636346 Email caron@jandmgroup.co.uk

Café/Coffee Bar Chain of the Year Aims to recognise the work being done by leading operators to set standards and

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FEBRUARY 2016 CAFÉ CULTURE 17

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The Tetley

Great British

Brunch Challenge WIN

£500

runch is a great excuse for friends to get together, which makes it the perfect meal for a café. The relaxed, social affair ticks so many boxes that the whole world is in love with it.

But did you know this world famous portmanteau is a British classic dating back over a hundred years? It made the Oxford English Dictionary in 1896 having first been coined the year before in Punch Magazine.

Because it’s a British classic, the classical British accompaniment is, of course, tea.

So our great friends at Tetley have given us their range of tea to inspire you to match up a fabulous new brunch dish.

All you have to do is to create

B

a new brunch dish (sweet or savoury), or adapt a classic to match with one of these Tetley teas: Tetley Earl Grey Tetley English Breakfast Tetley Green Tea Tetley Lemon and Ginger Tetley Green Tea and Mango Tetley Raspberry and Pomegranate Remember, this is a live competition in a theatre environment so you won’t have a full kitchen to prepare in. The dish must, therefore be simple to prepare or assemble.

You could always prepare some ingredients in advance, if you would do so in your café, but consider transport and storage before creating your recipe.

How to enter both competitions: In the first instance, please send your name, address and telephone number to caron@jandmgroup.co.uk by 18th May 2016.

Contestants will be sent the competition entry form and full details of the competition.

Free samples of the sponsors’ products will be sent out in early June to inspire your recipes – which you’ll need to submit by 1st July 2016.

Contestants may submit up to two entries per category.

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The Café

Sandwich

Challenge Judged at the lunch!

Show by celebrity chef Theo Randall

omprising three separate competitions, this award aims to encourage the development of sandwiches (whether made in-house, or bought in) that have been developed specifically for the café/coffee bar market. Those entering will be asked to nominate a drink to complement and accompany their sandwich.

The entries for this award will be judged at the lunch!

Show on 21st September, by a panel of expert judges headed up by celebrity chef Theo Randall.

C

W IN £500 Contestants are welcome to attend one of Bradshaw’s development kitchens, or a loan oven can be arranged, if appropriate.

THE SANDWICH CHALLENGE CATEGORIES

Menumaster toasted sandwich competition Contestants are asked to create a toasted sandwich recipe in this category, using ingredients of their choice, which has to be cooked in the Menumaster Commercial oven at the lunch!

Show.

The same oven can be made available for any competitor who wishes to perfect the cooking parameters prior to the competition.

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The Norseland cheese category Contestants are asked to create a sandwich recipe, using any or all of the three nominated cheeses - Mexicana, Applewood and Jarlsberg, together with any carrier (wraps, bagels, bread) and other ingredients of your choice. Samples of all cheeses will be delivered to each contestant in June.

New York Style Bagel Category Contestants are required to create a hot or ambient bagel sandwich, using either a plain or multi-seed New York Style Bagel from the New York Bakery Company. The sandwich must contain no more than five ingredients, excluding the bagel

and any spread/butter/ mayonnaise/sauces and seasoning.

The sandwich must be suitable for a lunch offer, specifically and is to be prepared using standard equipment. Please submit a photograph of your finished recipe.

See page 18 for entry details FEBRUARY 2016 CAFÉ CULTURE 19

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European Coffee Symposium 2015 The theme of Allegra’s European Coffee Symposium 2015, held at the Bella Centre in Copenhagen on 25 November 2015 was “growth: Strategies for accelerating profit”.

JEFFREY YOUNG, ALLEGRA In his presentation that launched the symposium, Allegra’s Jeffrey Young reminded attendees of the various development waves that the coffee sector had undergone - the first wave of traditional coffee culture, the second wave of the rise of the branded chains, the third wave of artisan coffee and the fourth wave of the science of coffee – with various European countries now being at different stages, but the UK acknowledged as “still leading things in Europe” said Jeffrey Young.

There were currently some 20,000 branded coffee shops in the European market, Jeffrey Young reported, with a market potential for 30,000 by 2020.

Costa continued to lead the way with 2315 stores (up 209), followed by McCafé’s 1993 stores (up 64), Starbucks’ 1965 stores (up 185) and Caffè Nero’s 660 stores (up 42).

In particular, the UK with its population of 64 million was now home to 1977 Costa stores, 849 Starbucks stores and 610 Caffè Nero outlets with an estimated market size by annual turnover of coffee-focused branded chains of €4,500 million. The number of branded coffee shop chains in the UK had gone up by 13%, noted Jeffrey Young’s presentation, with UK coffee consumption per capita standing at 3.1kg and the average price of a medium cappuccino in a UK coffee-focused branded chain being €3.07.

In relation to the rise of the branded chains, Jeffrey Young drew attention to the role of coffee shops as now essentially being appealing, ‘third place’ store

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environments for customers, as well as their increasing adoption of artisan credentials. Quality standards were on the rise, he noted with localisation and regionalisation of more significance. The service element had been extended and there was now also a high level of mergers and acquisitions activity.

The artisan coffee trend was now characterised by a focus on quality and provenance said Jeffrey Young, centring around the third and fourth waves of coffee, but in particular the science. Microroasting, direct trade and the emergence of speciality chains were also part of this trend with more craft filter brewing methods being seen alongside innovation and experimentation.

Jeffrey Young also asked if the ice beverage revolution – a trend from the US – offered operators an opportunity to introduce iced coffee, tea and blended beverages. Not only did it offer entry products for young consumers, it catered for sweet palates too and represented a potential year-round offering. There had now been an introduction of cold brew globally observed Jeffrey Young and the iced beverage revolution also offered opportunity for beverage customisation.

Another major trend impacting the coffee sector was the drive for health and wellness and the ‘eat clean’ movement, claimed Jeffrey Young, not least because of greater ingredient scrutiny. Natural, organic and raw ingredients were increasingly becoming the order of the day, as was the elimination of additives.

Options to cover dietary needs were now

required and there was demand for detoxoriented and healthy products, as evidenced by the popularity of the matcha latte.

Speciality tea (loose leaf, herbal, esoteric and alternative, iced teas) is on the rise, reported Allegra’s Jeffrey Young, with innovation to be found in tea bag and cup design, more attractive packaging, as well as emphasis on the importance of origin.

Innovation can also be found when it comes to food, Allegra’s report had found, with increased expectation of food quality and packaging and presentation crucial.

There were now in-house kitchens and hub kitchens to be found, and outlets were capitalising on the increasing popularity of breakfast and brunch, said Jeffrey Young.

The launch of evening food offers and brand partnerships could also be seen.

There was a new consumer generation felt Jeffrey Young – generation Z (those born after 1995), who were entrepreneurial and resourceful, self-learners and avid researchers with identity less constructed by gender. This was the online, multi-

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REVIEW screen generation with a short attention span (‘FOMO’ – fear of missing out) who preferred to ‘snack’ on media and were migrating to new social platforms, and who were realists and future-focused.

Deeper use of social channels for the advocacy of feedback and mobile payment was another developing trend, noted Allegra, with app-based pre-ordering and pre-paid beverage subscription plans now in use. Intelligent reward schemes were also giving customers a stake in their data.

Increasing urbanisation is now leading to cities becoming attractive places to live, work and socialise in. There was more urban density but more green space was found to be increasing dwell time, reported Allegra. Considered town planning, vehicle traffic reduction initiatives, pollution and waste reduction, as well as upgraded public transport systems and cycle-friendly infrastructure were diving urbanisation, claimed Allegra.

Coffee shops are becoming community hubs.

The premiumisation of coffee in the home environment was the leading to an upgrading of the coffee experience, as evidenced by the rise of premium capsule systems and the growth of craft brewing equipment with greater penetration of speciality coffee and launch of digital coffee subscriptions, Allegra had found.

Thus, another key trend was the barista-centric trading model that recognised that it was baristas who were intrinsic to success. This required investment in staff training and an awareness that baristas are pivotal to consumer loyalty, and so it was now important to develop company cultures which promote employee development, felt Allegra.

In concluding his look at the current state of the sector and current trends, Jeffrey Young told attendees that ‘C’ didn’t just stand for coffee, but rather the whole community that the world of coffee now embraced.

For one thing, mobile ordering and payment meant that customers could bypass queues, and there was also now the facility to charge their mobile phones too. The food offering was now of good quality, he reported, impacted upon by greater consumer concern over their health.

“Just as food focused outlets have improved the quality of their coffee, the coffee chains have improved the quality of their food,” said Ian Cranna.

In particular he talked about the increasing influence across the brand of Starbucks Reserve Roastery & Tasting Rooms in Seattle, pitched as “the next generation of Starbucks stores.” Every detail of this 15,000 square foot location that used to be a car showroom had been worked on by a design team. It features two roasteries and a barista team made up

from some the best baristas from Starbucks, with visitors greeted by a ‘theatre of coffee’ when they walk in and the availability of every brewing method.

Merchandise sourced from local crafts people is available, just as the coffees served are also crafted from bean to cup, pointed out Ian Cranna.

In a short video clip, the founder of Starbucks, Howard Schultz, talked about how the aim of this store had been for Starbucks to really stretch themselves, creating what he described as the ‘Willy Wonka’ of coffee. The brand had always wanted to find a way of showing how coffee was made, and this cutting edge store was their expression of that in the form of a lot of individual craft things coming together to make a stunning impact, added Ian Cranna, not least the availability of micro-lot coffees. This store

IAN CRANNA, STARBUCKS Ian Cranna (VP marketing & category EMEA) reflected on the fact that sourcing and roasting some of the finest Arabica coffees was at the heart of their business, and that there had been a lot of activity from the brand over the past 12 months.

This was evidence of the fact that they saw themselves as future-thinking and progressive when it came to pursuing growth, he said, and there was just as much future thinking in their beverages as there was in their technology and store designs. This had been part of their forty years in business to date, and would continue as such for the future.

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REVIEW represented the next generation, but what did this one store mean outside of Seattle, he asked.

Going on to talk about the Starbucks store in London’s Soho, which had opened very recently, Ian Cranna said that its store design had been inspired by the roastery in Seattle, and that they had crammed every piece of innovation they could into it. For one thing, there was no cash register for customers to queue at, and upon entering customers are greeted by a host using the latest mobile POS technology to take orders and payment, as well as show customers to a seat. The order was then sent straight to a barista who would craft their beverage, explained Ian Cranna.

Mobile ordering and payment was now growing in popularity in the UK having been established in the US as part of the loyalty scheme that was originally rolled out in 2007 (the UK experienced a later start in 2012 with its Starbucks loyalty card and pre-scheme).

Their latest technology included superfast Wi-Fi as well as the latest brewing equipment, and the store was also an evening store after 4pm, at which point customers could avail themselves of things such as wine, craft beers and charcuterie plates. The food was prepared on site, he reported – fresh baked pastries in the morning, freshly made salads, wraps and sandwiches for lunch, so that customers could be assured of fresh, healthy food delivered fast to their table or ready to take away. The offering also featured reserve coffees that were all roasted in the roasting and tasting room in Seattle and shipped across to any reserve-serving Starbucks outlet across the world. There was also a slow bar in order to enable coffee to be prepared in a variety of formats (pour over, Clover and siphon, for example).

Customers could chat with baristas handpicked from London and beyond, all of whom had taken part in an additional four weeks training to make sure that the passion for the coffee could come through as they served customers their cups.

In another short video, Ian Cranna referenced Starbucks Reserve Ltd being a small batch roaster of rare coffees and representing the company doing something different that they had never done before. The Starbucks Reserve Coffee brand sourced coffees from around the world in small amounts from various microclimates which meant that they were often only available for a few weeks. This development was something that was influencing their stores around the world, not just the Seattle and London stores, said Ian Cranna, who added that it was not just about creating showcase stores, but also growing where customers wanted a

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great cup of coffee and a convenient one.

Thus, pointed out Ian Cranna, their premium self-serve offering (in partnership with Selecta) which had been started in 2013 had now grown to over 13000 units in Europe. These gave the essence of a Starbucks store design and retail experience, he explained, and were a true experience as opposed to a ‘plastic vending machine’. Such units could be found in offices, universities and offered visual impact and their adoption signified success in convenience that was a growth driver. In addition, they were bringing their coffee to more and more places where customers already were, working in partnership with other companies.

They also had Seattle’s Best Coffee (SBC) which had originally been started in 1970 at the Red Rooster Café and so was older than Starbucks itself. In 1990 this coffee had won a competition to find Seattle’s best coffee and so was renamed.

In 2003 it joined the Starbucks family with a mission to take good coffee elsewhere, coming to the UK 2014, and to be found in ASDA and KFC, for example, giving them a point of presence and offering consumers convenience without compromising on quality.

As well as being referred to as a coffee company, these days Starbucks were also known as a technology company via their free Wi-Fi (which customers now expect as the norm, said Ian Cranna), wireless phone charging mats in some 7000 US stores and a handful of UK stores and not least their mobile order and pay facility. The latter had transformed the way customers buy their food and coffee, claimed Ian Cranna.

“Clicks and bricks” internet shopping was on the rise, and the high street is struggling, he argued, but the question was how to bring internet shopping to a hot cup of coffee. This was the challenge they had set themselves, and the order and pay via a mobile phone facility that was now on offer in 150 London stores meant that customers could walk into a store to have their order sitting waiting and bypass the queue.

Ian Cranna concluded his presentation by acknowledging Starbucks’ continuing commitment and investment in corporate social responsibility as part of the wider aim of the whole coffee sector which was seeking to make coffee the first sustainably sourced commodity. Starbucks could now claim that 99% of the coffee they served as third party certified in some way and in recent times they had invested some $70 million in the form of agronomy centres an allied initiatives and programmes all aimed at increasing yields and enhancing the livelihoods of farmers and their families.

KEVIN HYDES, COSTA In his presentation, which Costa’s international brand development director, Kevin Hydes, said was an opportunity to tell some of the stories that people might not know about the brand, he focused on the foundations of the business and what they had experienced as part of their growth over the past 45 years, asking what it was that had driven it. He mentioned innovation, their people and their coffee, saying that in effect it was a combination of all. Costa had now grown from being an artisanal brand in the 1970s to a major operator in the international landscape.

The original founders – Sergio and Bruno Costa – had come to the UK when they were eight and 10 years old when their parents had moved from Parma, Italy to the UK, and their first jobs had been working in their father’s gelato shop in London, Kevin Hydes reflected. As a result, Sergio in particular had then wanted to learn more about coffee, going to work for a wholesaler and learning the art and craft of coffee which led to him founding his own business in partnership with his brother in order to focus on developing their own coffee blends.

The brothers had started out in 1971, Kevin Hydes reminded, arguably the real start of the artisan scene when very few people really even knew what an espresso was. However, the brothers had made a real effort to change this by setting about supplying businesses in London, working hard and being successful in supplying many well-known London hotels. It was this supply foundation that had led to future dramatic growth, felt Kevin Hydes.

Costa had now taken its coffee recipes to people all around the world with Dubai having been the brand’s first international store opening (now they have 130 shops across UAE), and it was this ability to take products to markets around the world that had been the driving force of their business, felt Kevin Hydes, who went on to outline three principles of success – innovation, passion for coffee and people – that were all aspects that still held true for Costa today.

When it came to innovation, Kevin Hydes observed that Costa had started out

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REVIEW

PONTUS WRETMAN, ESPRESSO HOUSE In his presentation Espresso Warehouse’s Pontus Wretman talked about product innovation and areas for growth in the Nordic region. He had now been with the company some seven years and had become a product manager, reporting that the German JAB Holding Company had bought them in 2015 with a view to being able to grow their business in the Nordic region.

In this region, people drink more filter coffee, and so this was a trend to watch there with consumers wanting more brewed and filter coffees and showing less interest in the espresso style of serving coffee. Thus, it was more of a challenge in these countries to deliver the espresso style of coffee as more skill was required and in turn there was more expense associated with such beverages for the consumer. As a result, the way to achieve this, he felt, was by setting out to challenge the consumer’s perceptions by means of taste.

They had invested in premium coffee machines such as La Marzocco and Mazzar, with their baristas receiving extensive training before they even got near a machine, Pontus Wretman reported. In this way, he also felt that he could also keep their knowledge and expertise within the company.

They had identified areas for product growth, but in particular for a requirement for cold drinks in Sweden during the summer time. “Trend is your friend,” said Pontus Wretman, revealing that Espresso House currently has only two people working on innovations. The company did things differently, he reported, by throwing up lots of ideas at the same time, thereby enabling them to pursue more than perhaps other businesses were able to. However, all ideas and innovations were worth nothing if there could be no successful implementation, he concluded.

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as a wholesaler but become a retail experience. Its first branded shop had opened in 1971 and when the recession hit, and less people were ordering coffee, the Costa brothers started to look at alternative ways to drive their business, spotting an opportunity in London to open ‘coffee boutiques’. The original Costa store had been very different to what you see now, said Kevin Hydes, but drinking coffee in a shop at that time in London was fairly alien, so they had had to work hard to encourage people to do it. However, the Costa brothers did so via an entrepreneurial spirit that remained with the brand today (namely, finding new routes to market). And today, this had transferred to the brand being present in retail parks, high streets and drivethroughs, for example, and they continued to always seek new opportunities (concessions, for example).

Early on, said Kevin Hydes, the Costa brothers had realised that the best place to locate their shops was where people had travelled and therefore were likely to have experienced Italian style espresso coffee and appreciate it, and so Costa had established itself at railway hubs and airports. This approach had stayed true until today, said Kevin Hydes, with Costa “placing coffee in the customer’s reach”.

In 1994, when Whitbread had bought the business they had started to focus on taking coffee beyond the cities to affluent provincial locations. The Costa brothers had also originally established partnerships as it had been difficult to get retail space so they had partnered with like-minded businesses (Sock Shop and Tie Shop, for instance), and they had continued to be a pioneer with this, and could be found in book shops, supermarkets and now fashion retailers today.

The next area of innovation had been the coffee, reported Kevin Hydes. At the start, few knew what espresso or a cappuccino was, so the first challenge had been to educate consumers with the Costa brothers having placed cups on the walls to denote size (many people at the time wanted to buy the cheapest beverage and might not have been pleased to be served a ‘short’ drink) and utilised phonics to assist consumers with their pronunciation.

They had brought the flat white to the UK, then sent it global.

The serving of their coffee had been a focus too and it was not incidental that their coffee was served in porcelain which keeps coffee warmer for longer and also meant customers were likely to stay longer and order food. And in their early days, inkeeping with their “delivering coffee to where people need it most”, they had

made a good impression when they had been prepared to make a delivery of coffee to a hotel by London black cabs, revealed Kevin Hydes, such was their commitment to a quality service. The same characteristics of quality and service were apparent in their Costa Express innovation, there being 5000 of them now, created from joint work with companies such as Intel and Pininfarina to deliver the best product and taste.

The second part to their success was passion, said Kevin Hydes, the company having aimed to deliver high quality from the start. Sergio Costa had learnt the coffee craft and then wanted to deliver an exceptional coffee experience, and that remained the case today. Costa still roasted its coffee at its roastery in London, with all of the business’s coffee having passed through there, the place where they had originally created their signature blend (Mocha Italian - inspired by the Italian phrase La Dolce Vita – “the sweet life” – conveying the Italian ability to sweeten life’s bitter moments, as Sergio Costa recognised that there were some bitter coffees, but he was after something sweeter), Kevin Hydes informed the audience, Sergio Costa’s original aim having been to combine an Italian espresso taste with a sweetness for a true balance.

This process had originally created 112 products to create one and today they were going back to some of these original blends to create limited batches under the Old Paradise Street name, coinciding with consumer desire to develop and enjoy new blends. However, it was Costa’s fundamental ability to scale their coffee taste that had enabled consumers across the world to fall in love with their coffee, said Kevin Hydes, in turn leading to many accolades.

Their people was the third principle of success, and something that had again been true from the start, the Costa brothers having recognised that growth would not be possible unless they employed people who really cared about their products. This was why in the early days, Costa shops had started up in London and been run by the Italian community there, but it had become increasingly difficult to do this, but a desire to work with local communities and invest in them remained.

In addition, there was a high recognition culture for their baristas, Kevin Hydes pointed out, so as to offer good opportunities for progression. A Barista of the Year competition had now been running for 10 years, rewarding best store baristas, area, then national and international.

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REVIEW In 2006, they had created the Costa Foundation to provide educational opportunities for coffee communities around the world and so far 50 schools had been built enabling some 30,000 children to go to school in places close to coffee plantations where it was often difficult to access education without a fair distance to walk.

Kevin Hydes concluded his presentation by saying that the dedication and focus of Costa’s people was on the customer experience, and that as Sergio Costa had commented some time ago, “you are only as good as the last coffee served”. Thus, the barista is key, he felt, and so the original small team of experts at Costa were able to resonate throughout the business today. This was the secret ingredient, he suggested, and the future would see continued customer focus and innovation, as well as time, effort and commitment to crafting coffee as part of the store experience.

MORTEN MUNCHOW, UNIVERSITY OF COPENHAGEN Morten Munchow of the University of Copenhagen, as well as Coffee Mind (a company with a team of three with academic backgrounds involved in coffeerelated education, research, consultancy and events) talked about research projects he had been involved with in connection with coffee consumers and behavioural economics, and how their work could help merchants. He explained that they work with classical methods in consumer preference and analysis, but also some ‘raw’ experience, and wanted to share with the audience what questions were behind the different types of research they had carried out to measure people’s behaviour around coffee quality.

They had started their work a year ago as an interest in behavioural economics and some key questions had been driving this research’s different types of set-ups they used.

One problem and area of concern, he reported, was the fact that when served a really expensive cup of coffee, and then the cheapest, they had found that people preferred the low quality. Via their work

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with the SCAE, for example, there had been a move to promote high quality to the market, but if people preferred low quality, this was something that had not been considered before, and so was therefore something that needed to be better understood. Thus, first off, they needed people to be able to differentiate between high and low quality coffee, as to some “coffee is just coffee”, in turn making it potentially difficult to have a quality concept in any set-up.

“The moment people get that they can taste the difference between two, four and six cups, that’s how you drive the move towards better coffee,” said Morten Munchow, who also added that he has his own pragmatic approach through his work as a consultant.

He usually chooses a green coffee range to design a product range from to make certain customers happy, and that was his craft. He had his own pragmatic quality parameters that he always took into consideration, he explained, but he invariably needed to ‘hit’ a certain customer preference too in the commercial world. To him personally, quality made sense, but scientifically, things were not as easy and so that needed clarification as to how we understand quality.

This investigation was something they could approach in a classical way, and so last year, in connection with some work they began this, having been asked to carry out some work in Kuwait to help in the opening of an independent coffee shop in Kuwait City. As they only had a few days there, they also needed to generate results and get a feel for things for quickly.

Initially, they found 35 people in the age range and demographic profile of the store’s intended customer base, asking them questions such as how much coffee do you drink, how do you prefer to drink your coffee and how often do you visit a coffee shop. They soon found that 85% drank more than one coffee a day (a good start, as not knowing anything about Kuwait, they needed to see if it was even viable to open a coffee shop), that there was a preference for dark, strong coffee and 65% would having something with their coffee (at least half would have milk). With these first questions, you could get far in a new market, felt Morten Munchow, when you do not have any idea but you need to produce a product range.

You could also run a focus group in which you test different types of green coffee from different origins. Indeed, they took some coffee and roasted it differently and tested, and consequently founded reasons to have a broad product range as opposed to a narrow one. But everybody

preferred black and really dark, they found, so there was no reason have a light roast if that was the case, and also that they should have different ‘waves’, as although they had originally wanted to bring the third wave there, he hadn’t been sure if it was a good idea. They had bought a roaster and by doing this, found out that 15% of customers interviewed would have preferred what the founder behind the new Kuwait City coffee shop would have done anyway (ie. some 85% preferred the much darker roast, which would not have worked with ‘third wave’ coffee characterised by lighter roasts).

However, this venture is still doing third wave, but not solely, and from day one of the business, the owner did not lose out on the 85% because the necessary data was available from the beginning.

This had been the classical approach, but the problem was when you ask someone they are not necessarily the best person to tell you about the behaviour they have, as often there is a big discrepancy between what you think about yourself and what you do, and when you have a business, you care about what people do, not what they say.

Therefore behavioural economics is great because you don’t ask people you observe their behaviour and physiology, pointed out Morten Munchow, and meaning that there could be something about their eye movements, skin response and all the physiological things that you could measure.

This type of research was not just observational, but experimental, as you have people in a controlled environment, explained Morten Munchow, and sometimes without them knowing it, at which point you could allocate different treatments. So there needed to be a prospective experiment going on, not just observation and also you had to offer an incentive to really engage people. As a result, the last thing they did, having just two hours and 11 students aged 22-28, was to try and see if they could nudge them towards high quality coffee by giving them information, and which involved two options – best coffee and canteen coffee.

With the first half of the students, they told them to just take a sip and take the coffee they preferred, without saying anything and just noting which coffee they walked away with. With the second half of the students, they provided detailed explanations about the good and bad coffees, being very explicit about the negatives of the bad and very positive about the positives of the good, and explaining cupping. Then they asked them which they preferred, finding that 60% went for the canteen coffee when there

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REVIEW was a free choice and no story, but that 67% (even more) opted for canteen coffee when there was free choice and a story.

Morten Munchow added that although the sample surveyed just numbered 11, he felt the results were still a surprise.

In reaction to their preference for low quality coffee, the respondents who felt they had to excuse themselves after the informative cupping input said “I just really like black coffee”, “I like strong coffee” and even “it tastes like tea” and “is it a thin version of the canteen coffee?” noted Morten Munchow. So how did you convince such people to pay much more for a cup of coffee if they preferred low quality?

Morten Munchow also reported on some research they had carried out at a highly regarded and high quality coffee vendor – Café Europa in Copenhagen – and where quality-conscious customers paid a lot to go there. They carried out a random experiment in which the throw of a dice in the bar determined what type coffee the customer was served, with the customer being oblivious to that fact. The coffee was then served and the customer observed from when they got their coffee, with all events during consumption tracked (adding milk, each sip etc) via a stopwatch. This was followed by a debriefing when the customer was just about to leave, at which point it was explained to them by the researcher dressed as a waiter and who told them that there had been two coffees being served – low quality and high quality – and which one did they think they had received? There was also an element of memory to this, pointed out Morten Munchow.

100 people were surveyed in this experiment, and it was also interesting to think about what result you might expect to get from it, suggested Morten Munchow. 70% perhaps, in a high quality environment, would be able to ‘guess’ what type they had been served , but in the event just over half had been able to correctly recognise what they had been served, and even though they had the high quality and low quality side by side, making the result a real surprise, said Morten Munchow.

They had also assessed their observations of the behaviour too, he reported, noting that lower quality was consumed quicker, and so they now had an interpretation task ahead of them to find out even more, as it had been interesting to discover that high quality coffee was consumed more slowly. Which, in reality, potentially translated to high quality coffee-serving outlets not only having to pay more for their coffee, but

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experiencing a lower turnover of product and less profit as a direct result something which, at least from the financial standpoint, was good to know.

Then, they also conducted a consumeroriented study, going to Copenhagen’s busiest railway station where they served the same high and low quality coffee as served in the café, telling those surveyed “this is competition in which you can win a cup of coffee, which one would you prefer to win?” When they had decided that, they then told them that they could win it if they could say correctly which one was the most expensive. In this, they would have expected 80/90% to guess or prefer the high quality, felt Morten Munchow, but only 46% actually did out of a sample of 205. They also asked this sample of people to say which one was the most expensive (not daring to ask about quality, as consumers did not appear to have a quality concept, but that they might have an idea about the most expensive). 50% were able to identify the most expensive.

So, by combining all of these results, it was possible to find out, out of the people who were able to correctly point out the high quality coffee, who actually preferred it too. It transpired that there was another surprise for the researched – of the 109 who could identify the high quality coffee, only around half of them said they preferred it. The ones who could not identify the high quality, could have been ‘excused’, suggested Morten Munchow,

but not those who could tell the difference.

As a result, and in a further project, Morten Munchow said they wanted to look at nudging because if, in some segments, peopled preferred low quality, what could be done? This would require more canteen experiments where they could track behaviour, and customers could pay with a card so as to get a better price by way of incentive. One group would get one cup for free, another ten, and a third 25, which people randomly put into these groupings. In other words, they could buy high quality from day one, but different groups would be getting more or less high quality for free, by way of seeing how much they truly preferred it.

Phase two of this research will be a function of what the sample were exposed to in terms of how these groups now behave differently, at which point everybody will have to pay for the high quality coffee. This was on-going, said Morten Munchow, but their conclusions so far were that low quality coffee is consumed faster than high quality (but they still don’t know why), there is a greater preference for high quality coffee in a high quality café from high qualityaware consumers (to be expected), and that there was a need to differentiate the barriers to high quality coffee as there was a big difference between those who can distinguish and those who can’t in terms of getting them to consider high quality coffee.

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PROFILE Inside and out, H&F Vintage Tea Rooms (www.vintagetearooms.co.uk) is one of the most distinctive buildings in Chesterfield town centre, Derbyshire. It is located on New Beetwell Street in a former corn mill, built in the 1800s, and which also happens to be situated next to Chesterfield’s bowling green dating back to 1294 (one of the oldest recorded greens in the country).

A victory for MULTI-FACETED The building H&F Vintage Tea Rooms – the H and F standing for Home and Furniture - is in actually doubles as a shop and workroom for a furniture business which is also owned and operated by the owner of H & F Vintage Tearooms - Louise Peel and her husband, Philip. As well as running their business, Louise and Philip are kept busy with their family with children aged three, eight, 16 and 18.

The inspiration for H&F Vintage Tearooms began in 2007 when Louise left dental nursing after a 16 year career and joined her husband in the family business.

“Joining the furniture side of the business gave me chance to get involved in interiors which I loved and from this came the love of all things vintage. I have always had a keen interest in vintage fashion and home accessories but this gave me the

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chance for my imagination to run wild,” says Louise Peel.

It was while on maternity leave in 2012 that Louise decided to set up her own vintage tearoom using her own collection to furnish the interior.

“I had collected many things over the years including the vintage crockery which was a perfect way to start the tearoom,” explains Louise Peel.

WINNING WAYS Initial fears of whether the business would thrive in Chesterfield were unfounded as it has recently won the coveted 2015 Chesterfield Tearoom of the Year title at the town’s Food and Drink Awards hosted by celebrity chef Theo Randall.

“When I set up the business, I had a moment when I thought that a vintage tearoom wouldn’t work in Chesterfield as it

is something a little different within the town but, thankfully, our customers have embraced what we have tried to achieve and we get many great comments,” adds Lousie Peel.

“I have two young children which, I'm sure as every working mother knows trying to combine family life and a business, certainly can be hard at times but is also very rewarding. Winning the Food and Drink Cafe of the Year 2015 was amazing as all the hard work was rewarded for myself and the team in a truly wonderful award.”

Inside H&F Vintage Tearooms there’s a real fire and an eclectic mix of items, including an extremely old Fitzsimmons piano which boast the tearooms’ cake display, old vintage radios and Picture Post magazines which make for great nostalgic reading. Bunting, coffee bean sacking, mismatched tables, china, crockery, chairs

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and Chesterfield (what else?) sofas also make the building unrecognisable from its former use.

“We’ve gone with a 1940s theme as I feel a lot of people can relate to that particular era. It seems to take people back to the good old days when life seemed a little less hectic. Usually we hear our customers discussing their youth as the vintage crockery and decor reminds them of how their mum or grandma’s homes looked.

There are some very sweet stories that we’re lucky enough to hear,” Louise Peel reveals.

H&F Vintage Tearooms holds appeal with all age groups from the babies in high chairs to those who were youngsters themselves in the recreated era. The 21st century hasn’t been completely forgotten as the free WiFi on offer means that customers can make use of their iPads and laptops in the cosy surroundings; a perfect example of the past harmonising with the present.

FOOD The tearoom’s menu continues the vintage theme, offering a very popular breakfast menu including Eggs Benedict and Eggs Royale as well as a selection of light lunches, sandwiches, tart of the day, Ploughman’s and homemade soups. And in the colder months, customers like to sit by the fire with their pie, mash and peas.

Louise Peel works in the tearoom herself and is supported by four members of staff.

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Wherever possible, she says that she endeavours to use local suppliers.

Chesterfield-based Northern Tea Merchants supplies the tearoom’s array of loose leaf teas and gourmet which have proved to be real hit with customers.

“Our most popular drinks are our loose leaf teas as people love to try new and exciting flavours. We like to try new teas and match them to the seasons, such as the chocolate loose tea infused with roasted cocoa shells and an exciting Christmas blend for the winter months and to get people into the Christmas spirit,” says Louise Peel.

As well as superlative teas, H&F Vintage Tearooms has also become renowned for its selection of homemade cakes supplied by Chesterfield-based Liza Bakes, shortlisted for Food Producer of the Year in the 2015 Chesterfield Food and Drink Awards, and Matlock-based Smiggle Kitchen. Cakes include hazelnut and caramel, chocolate and Guinness cake and salted caramel. Fresh bread is also provided by Jackson the Bakers.

A diary started by the building’s former owner local man Thomas Irving in 1855, show that H&F Tearoom’s cakes seem right at home in the building. Thomas Irving was the founder of Chesterfield Corn merchants Thomas Irving and Co, and the diary records the weather daily over a 23 year: ‘1873 Chesterfield had a terrible frost and it was so cold,’ but the same month the following year a quote ‘a wasp in the window - sun extremely hot.’

“He was so obsessed by the weather as trade at the corn merchants depended so

much on it,” explains Louise Peel. “It is an interesting diary as many of the jottings seem to be relevant to what we do today as the building, even all those years ago, provided flour for many people to bake cakes and here we are today as a tearoom selling cakes once again, the life of the building seems to have come full circle.”

With such a fabulous array of produce it is no surprise that afternoon teas are very popular with customers, offering a lovely way to spend time with family and friends on those special occasions, or simply just as a treat.

EVENTS Central to the tearoom’s vintage atmosphere are regular events. The beautiful singing trio The Daisy Belles regularly perform a mix of war time songs to entertain customers.

This Christmas just gone, Narnia was recreated for the younger customers in the tearoom with a magical wardrobe from them to walk through and meet the man himself, Santa, on the other side.

Vintage afternoon tea parties for a baby shower, bridal party or birthday celebration are always popular with customers and regular occurrences at H&F, so much so that plans to extend are already underway.

“Our plans for the future are to extend the exterior to provide an extra space for people to sit and relax. Ideas are already happening, so watch this space,” says Louise Peel.

DESTINATION CHESTERFIELD Destination Chesterfield is a marketing campaign which is helping to improve the economic prosperity of Chesterfield by promoting it as a contemporary destination to inward investors. The campaign was established in 2011, funded through support from the European Regional Development Fund, Local Businesses and Chesterfield Borough Council.

The local business community plays a central role in the campaign’s success by leading an independent board of directors

and pledging their support through the Chesterfield Champions Scheme. The Chesterfield Champions Scheme currently numbers more than 150 businesses, schools and charities which are driving the development of the local economy, shaping its future and showcase all that is good about the area.

Further information about the Destination Chesterfield project and the Chesterfield Champions Scheme can be found at www.chesterfield.co.uk.

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PREVIEW

FAST NETWORKING SESSIONS Now in its eighth year, Allegra’s UK Coffee Leader Summit – sponsored by UCC Coffee, Dart – Solo, Tate & Lyle Sugars – looks set to be the must-attend event for industry stakeholders seeking to accelerate growth in their business.

NETWORKING OPPORTUNITIES Taking place at London’s Langham Hotel on 26 February 2016, this year’s summit promises to deliver actionable insights, road-tested case studies, and the launch of not one but two new features — Allegra’s Fast Networking Sessions and CoffeeTrack (a real-time brand tracker for the coffee and food-to-to market).

The event will kick-off with a datadriven breakfast meeting delivered by the market analysts Allegra Strategies, followed by the innovative Fast Networking Programme. Developed to help suppliers and senior buyers connect and establish meaningful business relationships, the programme offers attendees the opportunity to meet with a minimum of ten preselected buyers, for 12 minutes at a time.

“In an ever-more digital world, it is becoming increasingly difficult to benefit from quality face-time with likeminded industry peers,” said Ludovic Rossignol, head of events at Allegra.

“Based on our highly successful Supply and Innovation Model, the Fast Networking Sessions will deliver highlystructured, collision-style meetings that will allow you to interact with countless potential business partners over the course of just one day.”

SPEAKERS If that is not reason enough to attend, then the line-up of speakers for the afternoon’s proceedings certainly is, feel Allegra, and that will feature an exploration of ‘The Rise of Quality at Scale.’ Expect a thorough analysis of the latest market trends, say Allegra, inspirational thinking and lively debate.

26th y Februar 2016

Jeffrey Young, founder and CEO of the Allegra Group, will begin by presenting the findings of Project Café 2016. He will then be joined by some of the most influential thought leaders in the coffee and food-to-go industry.

Some of the topics and speakers to look forward to are…

Delivering Higher Quality Across the Entire Estate Louise Pilkington, marketing director, UK & Ireland and Nicola Morris, marketing director, business and industry (Compass Group).

Emerging Technologies – Improving the Customer’s Shopping Experience Kester Dobson, head of technology (Harris+Hoole).

Nectar Rewards and the Future of Loyalty Programmes Nick Rudd, chief propositions director (Aimia).

Can Consumers Expect High Quality at Home?

Maxwell Colonna-Dashwood, partner (Colonna and Smalls).

PANEL DISCUSSION THE RISE OF SPECIALITY COFFEE AT SCALE PANELLISTS WILL INCLUDE • Mike Logue, operations manager (Caravan Coffee Roasters) • Maxwell Colonna-Dashwood, partner (Colonna and Smalls) • Ashley Lopez, CEO (Department of Coffee & Social Affairs) • Kristian Katin, head of retail operations (Small Batch Coffee) • Nick Tolley, co-owner (Taylor St. Baristas) • Elaine Higginson, managing director (UCC Coffee UK & Ireland) • Anya Marco, director of insights (Allegra Strategies)

To find out more, or to secure your place at the Coffee Leader Summit, visit www.ukcoffeeleadersummit.com.

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PREVIEW

7th-10th

April 2016

he largest coffee festival on earth boosts its capacity due to increased demand from London’s thriving coffee scene.

Returning for its sixth year, the London Coffee Festival is the UK’s largest coffee and artisan food event that celebrates London’s vibrant coffee culture. Designed to showcase the industry’s finest artisan coffee roasters, independent coffee shops and talented baristas, this year’s event will feature two industry days at the Old Truman Brewery from 7-8 April 2016, followed by two days opened to the general public 9-10 April 2016.

Complimentary tickets to this event will be available for the trade until 26th February 2016 and with an increased capacity of 50,000 square feet accommodating 35,000 attendees for 2016, there are plenty of reasons to attend.

T

EXPERIENCE EXCEPTIONAL COFFEE The London Coffee Festival sees some of the world’s best roasters come together under one roof, meaning coffee aficionados can experience

the very best that the industry has to offer. Caravan Coffee Roasters, Square Mile Coffee Roasters, Workshop Coffee, Ozone Coffee Roasters, The Roasting Party, Climpson & Sons, Allpress Espresso, Origin Coffee, Union HandRoasted Coffee and UCC are just a few of the top-notch roasters presenting their seasonal single origin coffees and blends at the festival.

Attendees will have the chance to try their hand at making their own espresso blend at Assembly’s stand, as well as taste the nine blends that Caravan Coffee Roasters is creating especially for Coffee Masters – the fastpaced, multi-disciplinary barista competition that will be held at the event.

TRY THE LATEST AND GREATEST EQUIPMENT AND TECHNOLOGY From the launch of La Cimbali’s S30 new fully automatic machine, Bonavita’s brewing equipment to BRITA’s water filtration, this year’s festival will showcase the most advanced technology on the market. Witness a coffee revolution as Maxwell ColonaDashwood – the 2015 UK

Barista Champion – launches the world’s first range of speciality coffee machine pods; try-out Mahlkonig’s brand new K30 PEAK grinder, see Faema’s E71 for the first time as it is unveiled at the festival, and discover undercounter espresso technology with Mavam making their first continental appearance straight from the West Coast.

PROVIDING EDUCATION Coffee afficiandos can brush up on their knowledge by participating in the extensive Lab programme - set to see likes of Allegra Strategies deliver key findings from its latest Project Café UK report, and various sessions run by The Artisan Coffee School.

Visitors can take part in Allessandro Bonuzzi’s ‘Training – Why It Is So Vital and How to Deliver It’ workshop, or perfect their latte art skills with Coffee Masters New York 2015 champion Ben Morrow at Rachel Organic’s Milk Bar. BE ENTERTAINED The London Coffee Festival wouldn’t be a festival without a little party, so visitors can expect to be entertained by

musicians such as Bloom Twins and Gypsy Hill, whilst sipping on one of Baileys’ Flat White cocktails.

For those looking for a bite to eat, the House of Coffee & Co, LCF’s VIP Suite will play host to Scandinavian Embassy’s pop-up restaurant.

Visitors keen to explore the unknown are invited to experience the combination of chilled espresso and oysters with head chef Rikard Andersson, who has created a three-course coffee and food pairing experience that will both challenge and delight taste buds.

“Coffee is becoming a lifestyle – seductive and stylish, yet technical. The ‘fourth wave’ or the science of coffee is injecting a new dimension to how coffee is served in cafes, enjoyed at home, or in the office. The richness and breadth of coffee experiences offered at the festival, we hope, will stir your senses and elevate coffee standards across London and beyond,” said festival founder, Ludovic Rossignol.

The London Coffee Festival is also proud to be the official launch event of UK Coffee Week™.

For further information around London Coffee Festival, visit www.londoncoffeefestival.com. www.cafeculturemagazine.co.uk

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Bean to cup

Improvements in technology can be seen in bean to cup machines, making them an increasingly sound business investment for outlets concerned about maintaining beverage quality and consistency in competitive times where high quality coffee is increasingly required in more and more diverse locations.

A Cappuccino Fujiyama made using Schaerer Best Foam technology.

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BEAN TO CUP Quality, consistency and reliability The UK’s only espresso machine manufacturer, Fracino (www.fracino.com), has used its award-winning expertise to create a bean to cup machine in the form of the Cybercino, having observed various trends in the coffee-serving business at large that are putting greater emphasis on the requirement for consistency and quality of drinks offerings.

Currently, the company’s portfolio includes 55 products and they manufacture a range of coffee machines including the bean to cup Cybercino machine, hand fill machines, a range of traditional machines including the stylish Romano and the new PID (Proportional Integral Derivative). Their portfolio also extends to dishwashers, glass washers, ice machines and water boilers.

It is the integration into our everyday life of the high street coffee bar that has created an expectation for consistently high quality drinks, feel the family-run firm.

Consumers are no longer content to accept a poor quality drink as the consequence of being out and about, at work or simply in a hurry! We are all well aware of how good a correctly made cappuccino should taste – that a caffe latte should taste completely different for example, and that an espresso should be a short, delicious coffee with an intense, but smooth flavour.

Automatic equipment has traditionally been associated with creating poor quality drinks that struggle to create the variety of flavours and milk textures necessary to provide enjoyment and satisfaction of the customer, but new technology and development has been focused on creating drinks that fulfil these expectations ever more closely feel the company.

“The complexity of technology necessary to produce these high quality drinks necessitates manufacturers to use processes, techniques and component

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development that will produce reliable equipment that can perform under ever increasing use,” says managing director, Adrian Maxwell.

“Components and electronics must be thoroughly tested and any attempt to make shortcuts soon results in unreliable equipment or inferior quality drinks produced. Reputable equipment manufacturers are always working to develop equipment that offers maximum reliability, cost-effective operating costs and the highest quality drinks produced.”

So what might the next three years hold for bean to cup machines?

“In an ever increasingly busy world, our expectation of premium coffee ‘on demand’ will continue to grow. Increasingly, venues that may not previously have offered a quality coffee service for many different reasons, will be attracted to the benefits that bean to cup equipment will provide them with – consistent, readily available hot drinks, with minimal staff requirements or training skills,” adds Adrian Maxwell.

“Whilst reducing the requirement for operators to have fully trained baristas to operate the equipment, they are generally more expensive to purchase initially, require a rigorous daily cleaning and maintenance routine – both for hygiene and reliability requirements. However, they certainly offer benefits during their daily operational use, offering self-service capabilities or use by operatives with only minimal training opportunities, but the costs associated with the routine cleaning and maintenance processes must be carefully considered.”

And what do end users expect? Quality, consistency and reliability, report Fracino.

“Traditionally these features have not necessarily been available from the same piece of equipment, without requiring a very substantial investment in top of the range models from only the best manufacturers. Companies such as ourselves, however, have developed proven, tried and tested technologies and components to create equipment that fulfils all of the criteria that is affordable by a much wider audience,” says Adrian Maxwell.

Fracino celebrated its fiftieth anniversary in 2013, the business having become home to three generations of the Maxwell family. Founder Frank is the company’s chairman, and his son Adrian is the MD. Adrian’s wife Marion is accounts director and their daughters Rebecca and Katrina work as service engineer and purchase administrator, respectively. Their brother David also works in the business in his university breaks.

The company was formed in 1963, when Birmingham engineer Frank Maxwell

began making coffee machines in his garden shed before going on to become the UK’s sole manufacturer of cappuccino and espresso machines – a market traditionally dominated by Italian and Spanish manufacturers. Their 50-strong team sells over 4,600 machines every year to customers including SUBWAY®, Patisserie Valerie, Druckers coffee shops and Pathfinder pub chains, and despite the recession, Fracino has achieved double digit sales growth year-on-year since 2009.

Top technology In the second half of 2015, WMF (who can boast over 80 years’ experience in the manufacture of high quality coffee machines), launched the 5000S, its third new generation bean to cup machine, built for the delivery of indulgence with pace.

This machine has been designed to offer the performance level of a high throughput machine from a slim-line body, coupled with consistency, speed and ease of use.

With a high performance pump and a heavy duty brewer, it has a capacity of up to 19g that is normally used in larger capacity machines, and offers operators the benefits of a high speed, reliable and consistent beverage offer to ensure that every drink served is of consistent quality, made achievable through intuitive operation and enhanced technology, claim WMF (www.wmf-coffeemachines.uk.com).

The WMF 5000S is just 325mm wide and it has a wide-ranging drinks capability.

Its sleek, modern design and reduced noise levels mean that it can be located perfectly front of house and is well suited to self-service with its touch screen interface, which doubles up as valuable promotional space for key messages. Other new features on the 5000S include ‘Clean in Place’, a time-saving, HACCP compliant cleaning system which enables the cleaning of the milk foamer without the need to disassemble it or even remove it from the machine, and the Dynamic Milk System.

Because the majority of coffees are served with milk, WMF invested time in developing a system to enable the 5000S to automatically produce hot and cold milk and hot and cold milk foam (in fact, there are four different consistencies of hot milk foam and three varieties of cold milk foam options).

The 5000S also comes with a Steam Jet which can heat cups up to the correct temperature in a matter of seconds. There are lockable, dishwasher-proof bean hoppers and a timer function that can be used to turn the machine on and off as required (you can switch it to self-service at designated times of the day and limit the availability of certain drinks and functions

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BEAN TO CUP

as required, for example). It can even switch between drinks served with fresh milk to milk powder for out of hours convenience, point out WMF. As technology develops, it’s getting easier for those not previously focused on hot beverages to offer a more complex coffee menu, feels Justin Stockwell managing director of Caffeine Ltd one of the UK’s well known coffee machines specialists, distributing brands including Schaerer and Gaggia (www.caffeineonline.co.uk).

“The more advanced bean to cup espresso machines, such as the Schaerer Coffee Art models, for example, are multifunctional, so they can offer dozens of different drink variations at the touch of a button,” claims Justin Stockwell.

“What’s more, by ensuring a careful balance of ingredients - coffee, milk, cocoa, syrup and so forth – these machines give operators enormous freedom in creating their own speciality beverages, which, once developed, can be easily reproduced with consistent quality.

“Lots of people claim that you need 25 seconds and a trained barista to brew an espresso. But modern bean to cup machines are easy for anyone to operate and use different temperatures and pressures, so they can brew faster.

Crucially, bean to cup machines also use more coffee per single shot – typically 10g as opposed to 7g. They pre-brew the coffee, too, by dampening it before the main shot of water is put through, which achieves a better extraction.”

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The latest bean to cup espresso machines are not only designed to deliver great coffee, but also to deliver it fast, point out Caffeine Ltd. They are faster than a barista (they can dispense up to 350 beverages per hour) and the quality is just about indistinguishable, claim the firm.

“Top end Schaerer machines can make a coffee as close to a barista-brewed espresso as a push-button machine can get. In fact, the company says its Supersteam wand actually foams milk better than a barista, thanks to its consistency and ability to be finely tuned to different drinks’ requirements,” reports Justin Stockwell.

One issue with bean to cup machines is the impression while the best ones can produce a great coffee, their menus can be restricted but Caffeine Limited feels that with the launch of a new bolt-on option to its top of the range Coffee Art Plus system, this now allows the unit to make not just a full range of espresso-based beverages but also flavoured coffees, with a choice of four different flavours, all at the touch of a button.

The Coffee Art Plus is manufactured in Switzerland by Schaerer, regarded by many as a market-leader in bean-to-cup technology and the new bolt-on is called Flavour Point and can be used with syrups or alcohol to flavour drinks. In conjunction with the Coffee Art Plus system, it can make both hot and cold beverages and, as well as popular coffee-based drinks such as vanilla latte macchiato, it can also make milkshakes, say Caffeine.

Flavour Point has also been designed to match in with the attractive Coffee Art Plus facia so as to make a seamless and compact beverage system. Operation is

The latest Faema S30 with wireless, touch screen technology.

Caffeine Ltd has launched Schaerer's Coffee Art with TouchIT control and Supersteam wand. simple of the Coffee Art Plus is via a touchscreen facility that has clear graphics allowing the user to select their drink and flavour. In fact, by utilising a Flavour Point bolt-on, a Coffee Art Plus menu can be programmed with well over 100 drink variations, claim Caffeine Ltd. “With Flavour Point and Coffee Art Plus we feel that we can offer an all-singing, alldancing bean-to-cup system that replicates the drinks on the most comprehensive coffee menu, at the touch of a button,” adds Justin Stockwell. “Thanks to Schaerer’s advanced technologies, the quality, taste and aroma are not only totally consistent but also just as good as a barista-made beverage.”

With technological enhancements introduced in their traditional coffee machine range, including Bluetooth wireless technology on their Emblema and Teorema machines, Faema reports that it has now pushed the boundaries to produce one of the most advanced bean to cup machines on the market, with this new machine embodying the phrase ‘the devil is in the detail’, say the brand.

The brand new stylishly designed S30 incorporates an intuitive touch screen ‘thinking unit’ which has embedded bidirectional wi-fi capability for connection to the Cloud along with USB interface. New bean grinders have been fitted with a physical vapour deposition (PVD) and the all new patented Perfect Grinding System (PGS) to ensure total consistency drink after drink.

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BEAN TO CUP A new version of Faema‘s milk precision system allows dispensing of milk in three ways - cold milk, hot steamed milk or hot frothed milk. This new system froths the milk to the user setting before heating, meaning total control over the drink produced, say the machine’s UK supplier – Mulmar Foodservice Solutions, who say that they are looking forward to showcasing this machine in 2016.

Faema’s forward thinking has not stopped there, however. The S30 has a brand new independent dual coffee and steam boiler system, report Mulmar, which have a new melamine and fibre glass insulation for reduced heat loss and increased consistency.

Was this enough? Faema didn’t think so.

The group head on this machine is selfadjusting, and the new Turbosteam wand has a brand new construction. The automatic wash cycle has been upgraded and the machine has a brand new digital telemetry system for one of the fastest and most accurate maintenance diagnosis seen on a bean to cup coffee machine, claim the company.

Bean to cup machines have typically been viewed as the choice for self-service situations or cafés with a high-staff turnover, but recent technology means these machines shouldn't be overlooked by cafés looking to serve high-quality espresso.

The Vision Xpress automatic bean to cup machine sets out to produce the same rich, dark espresso with a golden crema that you would expect from a traditional machine, claim its UK suppliers (Verde Coffee), and this bean to cup machine has many other benefits which a busy café or restaurant may not have considered.

Apart from their obvious usability benefits, bean-to-cup machines can be easier to maintain. The Vision Xpress bean to cup machine has a modular design, meaning that internal parts can be removed or replaced quickly and easily. Another useful feature is that the Vision Xpress is available with two coffee hoppers, meaning that different blends or decaffeinated

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options can easily be offered, without needing the counter space that two grinders would require. Since the machine can produce 15 litres of hot water an hour without diminishing its coffee making capabilities, cafés looking to serve large amounts of tea would not need a separate hot water boiler as they would do with a traditional machine, point out Verde Coffee.

One of the best features of this machine, feel Verde Coffee is that its touch screen is fully programmable, so that users can chose coffees using names they understand. Up to 32 different drink choices can be programmed and the Vision Xpress can produce up to 240 drinks an hour with a 1200g coffee capacity.

Verde Coffee says that it has been supporting the commercial coffee trade for over 20 years and over this time has built up an extensive portfolio of coffee machines, barista equipment and consumables. They also sell their own, unique coffee blends and partner with some of Europe's leading manufacturers to provide the best espresso machines and equipment. They specialise in espresso machine rental, both long and short-term, but also offer free on loan options on all our machines, installation services, maintenance contracts and barista training.

The bean to cup vending boom Thanks to the latest advancements in bean to cup machines, vended coffee in particular now tastes just as good as the varieties prepared by expert baristas.

Vending is a dynamic market that currently is worth around £1.65bn per annum, with some 5.5 billion vends per year and it employs over 15,000 people and operates over the entire British economy, report the Automatic Vending Association (AVA).

“Little more than a decade ago, the majority of coffee in workplaces and food outlets was instant or fresh brewed and vended coffee was considered a poor quality, watered down option,” says David Ward, AVA’s chairman.

“The last ten years have seen dramatic changes in the UK coffee market: a boom in

a Southern European style coffee culture in the UK, which places strong espresso coffee at its heart, has led to an increase in the choice and quality of coffee available to consumers. A large number of coffee shops have also appeared up and down the high streets across the country and the way we consume coffee in the workplace environment has also changed.

“Bean to cup vending machines are a key part of this trend and have found their way into an increasing number of coffee outlets and workplaces to satisfy appetites for high quality, espresso coffee at all times of the day. These machines now account for around half of the vended coffee market and, thanks to buoyant consumer demand and advances in technology, are easier to operate and clean than ever.”

Table top bean to cup machines in particular have seen strong growth, especially in white-collar offices, note AVA. There has been a noticeable shift in demand in the workplace. In times past, workers were more than happy to drink the same hot drinks as they would at home – preparing drinks of instant coffee or tea with the office kettle. Nowadays it’s the norm to drink the same kind of hot drinks that you can purchase on the high street, from the table top bean to cup coffee machine many now have installed in their office.

The improvements in coffee quality from these vended machines are paralleled by an expansion of flavours and varieties now on offer. Long gone are the days of a white or black coffee; now there are numerous options incorporating espresso, including cappuccino, latte and macchiato, giving consumers increased beverage choice.

Many machines also enable them to adjust the strength of their drink allowing them to tailor it to suit their taste, observe the AVA. “As well as offering great taste, many bean to cup machines now offer added extras to further enhance the customer experience. Touch screen technology is becoming increasingly common - the latest models allow brands to play product videos and even provide additional product information such as details on ingredients and calories,” adds David Ward.

“Some machines go even further and incorporate facial recognition technology opening up an entire new range of possibilities where a vending machine is capable of identifying, personally greeting and servicing the user with tailor-made options based upon historical purchases, preferences and favourite recipes.

“The days of poor quality vended coffee are well and truly gone and bean to cup vending machines are now at the forefront of the vended coffee market, leading the way in terms of quality and innovation.”

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Vended drink insight With many bean to cup machines used in self-serve and vending applications, packaging company, Huhtamaki’s latest research (carried out by Atomik Research in April 2015) confirmed the importance of presentation and convenience for the final served beverage itself, having commissioned independent consumer research into hot drinks vending and vending machine usage within the UK. “The use of bean to cup machines has grown as they deliver high quality beverages quickly and easily, at the mere touch of a button. What is more, they are perfect for self-serve beverage services like those situated with cafés in retail, hotels or places of work – venues that may not necessarily have barista-qualified staff, especially after peak times. With this in mind, bean to cup machines form a valuable part of a ‘vended’ beverage service,” agrees Linda Young, UK foodservice marketing manager, Huhtamaki UK Ltd. “Operators looking to match the quality of their hot beverages with the quality of the disposable cups in which they are served will be spoilt for choice with our range of paper hot cups. No matter what is the order of the day, you can add an eye-catching pop of colour to beverage services with our stylish ‘enjoy’ double wall paper hot cups, for example. Their contemporary design features the cheerful ‘smile’ logo – a great way to greet customers – and the embossed ‘bubble’ texture ensures that the cups provide enhanced insulation.

This gives customers an improved grip, and makes the cup feel more comfortable to hold. Fit with a sip-thru lid to help prevent spills – perfect for drinking on-the-go.”

In their research, over 4,000 consumers were asked if they bought vended drinks, of which 50% said ‘yes’. These 2,000 respondents (respondents representative of the general UK population aged 18+ years, who

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purchased drinks from a vending machine within the 12 month period prior to being questioned) were then questioned on four main areas – frequency and type of purchase, what they are drinking and the importance of the vending cup and environmental concerns.

According to the research, Huhtamaki calculate that almost half a million consumers buy a cup of hot or cold drink from a vending machine once a day at least. Nearly 50% of consumers buy a hot or cold drink from a vending machine once a week or more – almost 1.325 million consumers (figure based on the universe of adults over 18 years old in the UK, according to the office of national statistics).

Convenience (70%) and availability (60%) – either because no retail alternative is available or because it’s available 24/7 – are the most popular reasons why consumers buy from a vending machine.

Most consumers (24%) buy from a vending machine at work, report Huhtamaki.

Traditional vending machines are most frequently used, and are used by 65% of consumers.

They are most commonly situated in hospitals, the workplace and in educational establishments, and over half of consumers (56%) buy from a vending machine which dispenses drinks that are made using fresh ingredients, note Huhtamaki.

The most popular drink bought by consumers from a vending machine is coffee (70%). White coffee (37%), cappuccino (27%) and latte (15%) are preferred – choices that reflect the taste expectations of consumers and their buying habits from high street chains, which means that they are now available in vending.

Just over half of consumers (51%) know whether the hot drinks sold in the vending machine they use are Fairtrade or Rainforest Alliance (or neither). Of those who knew, almost a quarter (24%) said that

drinks were Fairtrade or Rainforest Alliance, the research revealed.

When it comes to paying for vended goods, cash is still the most popular method of payment amongst consumers (94%). However, consumers buying a vended drink within an educational establishment are most likely to pay via a non-cash method, such as by using a prepaid card, token or Smartphone.

With environmental awareness amongst consumers at a high, consumers not only want to know more about the environmental credentials of the vending cups dispensing their drinks, but are willing to pay more for them to be compostable, claim Huhtamaki.

Over three quarters of consumers (76%) want to know about the ‘green’ credentials of the paper vending cup being dispensed – like whether it’s recyclable or compostable made in the UK, or made from paperboard sourced from responsibly managed forests (of the consumers who pay for their vended drinks, 76% would pay

1p more for their drinks to be served in compostable vending cups).

The majority of consumers (86%) surveyed reported having access to on-site facilities to ‘waste stream’ their used vending cups. 60% of consumers use them – of which, 36% use them to recycle paper vending cups, and 30% use them for the collection of plastic vending cups.

60% of consumers who buy drinks which are vended in a paper cup would ‘up-size’ to a larger, high street-style 12oz or 16oz size if it were available, and nearly half of consumers (45%) would happily pay more for their vended hot drink if it were sold in a premium quality double wall cup, Huhtamaki’s research showed. 74% of consumers who had bought a drink from a vending machine had also bought food and/or a canned/bottled drink. This vending research follows previous independent research commissioned by Huhtamaki into consumer attitudes towards takeaway hot drinks in the UK.

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The only foodservice solution provider in the industry Industry leaders in espresso for 28 years….we supply world class equipment with first class service Coffee Equipment • Catering Equipment • Concept & Design • Milk Mate Auto Hand Wash • Service & Support • Maintenance • Training For more information visit the Mulmar website or contact us on +44 (0)1707 286 966 / sales@mulmar.com

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m i ssi o n In the midst of so many beverages and food items to be found on a café’s menu these days, the significance and importance of milk from its very nature and hygiene considerations to the way it’s served can often go unappreciated. As we outline here, important work also continues when it comes to providing help for cafés with their beverage-making skills.

HYGIENE-AWARE “Fresh milk is the best thing for taste and foam texture in espresso-based drinks. On the other hand, it’s amongst the worst when it comes to hygiene!” says Justin Stockwell, managing director of Caffeine Ltd, a UK-based coffee machines specialists, distributing brands including Schaerer and Gaggia (the company also offers a comprehensive choice of coffee service accessories).

“Until now, bean to cup coffee machines that incorporate a fresh milk system have been a real challenge for staff when it comes to cleaning. Milk can clog pipes creating odours and bacteria, and it requires expensive, powerful and unpleasant chemicals for thorough cleaning.”

Thus, to solve this problem, Caffeine (www.caffeineonline

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.co.uk) reports that it has recently launched a new milk system, the NC (no-clean) Foamer, developed by Schaerer, which is eco-friendly and needs no nasty chemicals.

In addition, it’s also cheaper than a single dose of the chemicals used to clean a traditional system, claim Caffeine Ltd. “The key to the new system is that it’s disposable,” explains Justin Stockwell. “It has been designed for use in the popular Schaerer Coffee Prime range of bean to cup espresso machines, so that at the end of each shift the operator simply opens the door, unclips the NC Foamer and disposes of it. It’s fully biodegradable and HACCPcompliant. The next day, the operator simply clips in a fresh one.”

This now means that what used to be a horrible, end-of-

Schaerer's clever no-cleaning milk system is available from Caffeine Limited.

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MILK shift task is now a hygienic cinch, claim Caffeine Ltd, who go further, adding that the fact that there’s no need to use powerful cleaning chemicals is a big plus for staff health and safety, too, making the system game-changing.

A PROBLEM SOLVED Middlesbrough-based Caffe Vinci (www.caffevinci.com) reports that it has been working on an intuitive application and product that originally came from Australia, and that they feel will help significantly to tackle a lingering challenge in the UK coffee market – that of being able to prepare and foam milk correctly to a sufficiently high enough standard befitting top notch cappuccinos and lattes (popular drinks for a customer base who invariably favour longer, milky drinks).

How many times has a good quality roast of coffee in beverages such as cappuccinos or lattes been let down by a key component the nature of its milk – rendering these so-called speciality beverages generally lack-lustre and weak in texture? How many times are such beverages sent back by consumers less than impressed by what they have been served, or even worse, the customer doesn’t send it back - they just decide never to visit your establishment again.

Or maybe a café or coffee shop simply wants to be able to up its skills when it comes to improving its latte art.

It is fair to say that to many in the industry, the milk foaming skill remains an elusive one, and particularly in the UK market it has to be said, to the potential extra and unwanted wastage cost as well as the reputational detriment of the outlets concerned.

However, the right kind of practical help that should also still be able to cope with a high turnover in staff, is now at hand, feel Caffe Vinci.

Called Temp-Pal, the launch of this product will be early March, and it will be backed by a dedicated web

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site, informative info-graphics and YouTube video to feature a friendly barista demonstrating exactly how to use the product, and therefore show how anyone can quickly, and easily, be put in the confidence-inspiring position of being able to make consistently high quality beverages, as demanded by today’s ever-more wellinformed consumers.

Supplied as a heatsensitive sticker to be applied directly to exterior of the milk jug itself, and calibrated according to the size of milk jug to be used, Temp-Pal actually ‘tells’ the barista what to do via a simple but effective, temperature-led display of instructions (surf, swirl, stop and too hot!).

Critically, this means that the barista does not even need to know the actual temperature of the milk inside the jug itself, but rather be guided by what is displayed on the sticker which, in turn, advises the barista on precisely what they should be doing in terms of the cycle of effective milk preparation. The sticker even indicates when the milk is too hot and no longer ‘fit for purpose’ in foaming terms, and has a life expectancy of six months depending on frequency of use.

“The sticker has been designed as a simple guide for an inexperienced user, to guide them through the stages of producing milk that is at the correct temperature and texture, and we have deliberately not included any temperatures on the sticker,” explains Jim Moran, Caffe Vinci’s MD. “The temperatures have been calibrated for different sized milk jugs, and we plan to have three different stickers available for use on .5l .75l and 1 L jugs Motta jugs, and put together an instructional video showing how the sticker should be used.

Early tests of the product that is expected to retail at about the £5 per sticker mark, have gone very well indeed, reports Jim Moran, who

mentions that his warehouse manager has now started to regularly make a more premium style of coffee using the sticker, now that he feels confident in being able to get the milk “right all the time”!

Existing customers and new visitors to Caffe Vinci’s showroom and training facility who would not necessarily describe themselves as being professional baristas as such, have also been testing the sticker, and have been equally impressed by its potential. It is, they all acknowledge, set to address, if not solve, a key problem area for the café and coffee shop sector as a whole that has yet to be reliably met by other means.

“The milk skill is often the last thing a barista acquires,” adds Jim Moran. “Foaming milk is more complicated than people think, and people are often frightened of the effects of temperature, as well as the chemical reactions going on within the protein content of the milk.

“But milk is just as important as the coffee, if not more so in a milky drinkconsuming market and culture.

So we asked ourselves if there was a way to simplify matters.

Get the milk right, and you are a very long way to getting the whole beverage right, and we are confident that Temp-Pal will help outlets to do just that.”

market is about to benefit from a highly innovative, ultramodern product that has been designed to help out.

A forward-thinking and market-changing invention from the team at La Cultura Del Caffe (a Cimbali distributor in Austria), the Barista Milk Mate provides the sustainable, clean milk portioning that the market demands, say Mulmar, the machine having been designed to deliver perfectly portioned milk, dispense after dispense, after dispense.

The machine’s integrated rinsing system also allows the milk jugs to be cleaned for the next use, and a 2.4 inch LCD touchscreen integrated display and computer interface facilitates total dispensing control from the first dispense to the last dispense every day.

A stainless steel, interchangeable pipework and a self-clean function, also offer total hygiene control.

The stylish design of the Milk Mate means that it can also sit comfortably in a top end restaurant whilst also giving that essential lift to the local coffee shop, feel Mulmar. Its size allows it to fit within that piece of worktop that just never gets used, back of house or front of house.

PORTION CONTROL In times of austerity, when every penny counts, how many people like to know that they are doing the best they can for the future of their business? To a coffee shop owner, the milk is as important as the coffee, feel Mulmar Foodservice Solutions, who report that they are very excited to be bringing the Barista Milk Mate to the UK market.

With coffee machine manufacturers clamouring to be the first to produce a zero coffee wastage machine, claim the firm, milk usage and wastage has become ever important, and now the UK

COMMUNICATION Independent research commissioned by British organic dairy brand, Rachel’s (www.lactalisfs.co.uk/rachels), has revealed that 80% of people think that coffee shops/cafés should tell their customers that they use organic milk in the same way as they highlight the use of fair trade products. Yet notably when questioned, less than half confirmed that their regular café/coffee shop told them which type of milk they used.

With over 75% of UK consumers having purchased a hot beverage (drink in or takeaway) from a café or

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MILK coffee shop in the last 12 months, the survey also revealed that over half most frequently purchased a milkbased hot drink (2000 people were surveyed over a two week period with milk-based drinks defined as those that are predominantly made using milk such as latte, flat white, cappuccino and hot chocolate).

Popular choices included cappuccino and latte, demonstrating the significance of milk in out of home hot beverage offerings. And whilst the coffee itself of course plays a huge part in the overall beverage, the survey revealed that the quality and provenance of the milk used was particularly important to British consumers.

Over half of frequent purchasers (i.e. those purchasing more than one hot beverage a day) said they would prefer their regular café /coffee shop to use organic milk. And of those who stated a preference for the use of organic milk, over 50% said they did so as they believed it was a better quality product.

“It’s clear that the use of organic British milk is important to UK consumers,” says Chris Huggon, Rachel’s brand manager. “Yet our research has highlighted a distinct lack of communication when it comes to operators making people aware of the type of milk they use. ‘‘There is a real opportunity for those looking to give themselves a point of difference to utilise this demand for organic British milk by using organic products such as Rachel’s products and point of sale material. And the message is loud and clear…customers want to know about it.

“We will be developing our outlet point of sale in the coming months for new and current accounts that list Rachel’s milk to help share this message. In addition, Rachel’s will be the official milk sponsor of the London Coffee Festival. This will strengthen our message as

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the best organic milk brand to partner with coffee.’’

Available in one and two litre formats, Rachel’s Organic Milk comes from British cows free to graze seasonally in rich pastures with lush green grass, untreated without any artificial fertilizers or pesticides. The result, say the brand, is naturally nutritious skimmed, semi-skimmed, whole milk and double cream – ideal for creating the perfect milk-based hot beverage.

PLANT-BASED Dairy milk, of course, cannot be consumed by all a café’s customers, and dairy-free alternative company, Alpro, report that sales of plantbased alternatives continue to grow through the OOH (out of home) channel with 11% of coffee shop visitors consuming soya-based drinks at least once a month, claim the brand. And according to market sector analysts, Allegra, soya and other plantbased drinks including almond and coconut-based drinks, have quickly gained popularity in coffee shops with demand

set to rise further in 2016.

Alpro continued to boost the range of its plant-based options available for baristas with the launch of Alpro Coconut for Professionals in 2015. The brand also focused on educating and inspiring baristas and consumers alike with activity at London Coffee Festival and London Fashion Week, which saw the brand become the official drinks supplier, linking up with fellow sponsor Lavazza.

“We saw the popularity of our offer at last year’s London Coffee Festival. Our stand was buzzing with baristas and customers wanting to take a

look at the plant-based ingredients on offer and how they can inspire their drinks menu,” says Vicky Upton, marketing controller for Alpro UK. Alpro worked with Dan Lacey, barista trainer from the London School of Coffee, to show visitors some of his coconut-inspired creations.

The brand also sponsored the Barista Challenge, a European recipe competition that challenged baristas to create their own plant-based drink.

The Barista Challenge was linked to the World of Coffee Barista Championship in Gothenburg, Sweden.

In September last year the brand also became official supplier to London Fashion Week with a sales push centred around Alpro Coconut for Professionals in Central London and a link up with Lavazza and Hix restaurants.

“Out of home is a significant sales channel for us and we will continue to look at how our products meet the demands of the foodservice sector in 2016 as we believe this sector still has huge untapped sales potential,” adds Vicky Upton.

Baristas have been able to tap into the craze for coconut thanks to Alpro’s launch of Alpro Coconut for Professionals. The newest addition to Alpro’s ‘For Professionals’ range, it was the first to market, and specially designed for baristas and offers a unique opportunity to exploit the coconut trend, claim the brand (it was unveiled at last year’s London Coffee Festival).

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MILK

Nocturnal milk reduces anxiety and promotes sleep Scientists at the Sahmyook University in Seoul (South Korea) have demonstrated in an extensive study with rats and mice that nocturnal milk, but not ‘day milk’, produces sedative and anxiolytic effects. As stated in their scientific paper, which has now been published in the Journal of Medicinal Food, nocturnal milk contains abundant sleeppromoting ingredients such as tryptophan and melatonin.

"These results suggest that nocturnal milk could be an effective, natural aid for sleeprelated disorders, and a promising alternative for the treatment of anxiety disorders,” the authors concluded after analysis of various tests.

In Germany, the company Milchkristalle GmbH has been producing nocturnal milk since 2010 according to a patented method, which is then freeze-dried and sold through pharmacies and on the Internet.

In their tests, the Korean scientists administered day and nocturnal milk powder dissolved in water to rodents. While the day milk powder contained 375.16 mg of tryptophan per 100 grams and 8.8 picogrammes of melatonin per gram, the nocturnal milk powder reached a tryptophan concentration of 465.88 milligrams per 100 grams and a melatonin concentration of 85.5 picogrammes per gram.

“More and more consumers are looking for healthy choices when they are on the go and sales of our plant-based food and drink in retail and OOH are reflecting this trend with strong growth in volume and value sales,” reports Vicky Upton.

“Consumers are already choosing soyaccinos, but they are also looking for other convenient options that fit with their lifestyle.”

Alpro Coconut for Professionals does not curdle or separate when added to hot drinks. In order to maximise workability for baristas it contains natural protein which enables the creation of latte art and impressive foams. It can be used in hot and cold drinks including hot chocolates, macchiatos and cappuccinos, and as a tasty base for summer smoothies and iced coffees.

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Tony Gnann, CEO of Milchkristalle GmbH from Munich, viewed the tryptophan and melatonin concentration achieved in the day and nocturnal milk as realistic. "By the right time of milking at night the melatonin content can increase significantly," he said.

The Milchkristalle GmbH achieved a higher native accumulation of the amino acid and the hormone through a patented light regime and special feeding of cows. The milk crystals, which are obtained by freeze-drying the nocturnal milk, contain about 150 picogrammes per gram of melatonin, which is almost twice as much as in the test carried out by the scientists.

The tryptophan content of milk crystals is also about twice as high.

In the Guardian, Carl Bazil, director of the division for epilepsy and sleep disorders at the Department of Neurology at the University of Colombia, considered the Korean study to be promising, the idea of nocturnal milk being conceivable with regard to its properties. In another recent publication, which is also related with the Korean study, Sanjeev Kothare, professor in the Department of Neurology at the Comprehensive Epilepsy Centre of the NYU Langone Medical Centre and director of the paediatric sleep medicine, said: "Scientifically, it makes sense that the secretion of melatonin increases at night."

RELIABLE CONVENIENCE 2016 sees dairy products company, Pritchitts (www.pritchitts.com), reports that it is gearing up to celebrate its thirtieth anniversary of its Millac Maid Mini Pot, with new research suggesting that it has become as iconic as the Coca-Cola bottle and the Marmite Jar with a staggering 88% of consumers recognising it by its shape alone, claim the brand (Consumer Insight, Toluna 2015, 300 sample size).

Pritchitts is the foodservice division of Lakeland Dairies, one of Ireland’s largest farmerowned dairy co-operatives.

Their cows graze on lush, green pastures producing high quality milk, which is collected from over 2,100 family farms on a daily basis. Using their expertise and state of the art machinery, they process over 800 million litres of milk into

their range of value added dairy products.

Launched back in 1986, their peel-and-pour, premium single portion long life whitener for tea and coffee became a market-leading mini pot brand.

Propelling it to be held in such high regard is the fact that Millac Maid has been proven through research to taste just like fresh milk in tea (Leatherhead Food Research survey of 309 consumers, January 2013) and coffee, but in a format that is both more practical and hygienic. What’s more, its ambient shelf life helps makes it easy to store and minimise wastage, as well as delivering easy portion control for hotels, conference centres, on-board travel and quick service restaurants, point out Pritchitts.

As well as showcasing how familiar consumers are with the humble mini pot, the research

also reveals just how ingrained the single serve whitener is in consumers’ psyche with 78% having used one, and nine in 10 expecting to see a mini pot in a hotel room.

With the Millac Maid Mini Pot proving easy to open and use, it’s not surprising that over three quarters (77%) of consumers like it for its convenience, while the fact it is sealed with no need for refrigeration ticks the boxes for nearly six in 10 people who prefer to be served a mini pot rather than an open milk jug for hygiene reasons.

Commenting on the milestone, Simon Muschamp, head of marketing at Pritchitts, said: “When we first launched the Millac Maid Mini Pot 30 years ago it was to meet the need for a whitener for tea and coffee that would provide the same great taste of fresh milk in a convenient no mess, no waste format. We’re delighted that 30 years on the Millac Maid Mini Pot is still answering those same demands and providing practical benefits to both consumers and operators.

“The research clearly shows that consumers and caterers have not only come to know and trust the mini pot, but can also see the clear benefits it offers over a jug of fresh milk.”

To commemorate the 30th anniversary of Millac Maid Mini Pots, Pritchitts has created an infographic based on the findings of its research and has also designed a limited edition tea towel featuring additional cow-related trivia. Millac Maid Mini Pots come in both full-fat and half-fat versions and are sold in cases of 120x12ml or 240x12ml pots. The full-fat option is also available in cases of 480x10ml pots.

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Design notes

Scandinavian influence Why has the UK fallen in love with Scandinavian design? Well you may have heard of hygge, but where do its roots lie?

Put simply, hygge is a Danish concept derived from a Norwegian word which roughly translates as wellbeing.

The philosophy of hyggehyggecafé and coffee shop environment as it embraces simplicity, warmth, calmness and comfort within a space, feel Catering Design Group (CDG, www.cateringdesign.co.uk), an award winning restaurant and commercial kitchen design company for the hospitality industry. And it’s courtesy of the hyggefactor that we’re now seeing a growing trend in café and coffee shop designs towards ‘Scandi-style’ concepts, say the company who specialise in creating inspiring environments across front and back of house via great designs, great people and great service.

Uniquely for a design company, say CDG,

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they offer their clients a diverse range of inhouse skills to ensure that they have a real understanding of how a restaurant or kitchen should look, feel and operate, so as to be able to deliver on time, on budget and on brief.

The simplicity and ethos of Scandinavian style in particular, note CDG, can already be found throughout the UK – and definitely not solely through IKEA, who we have to thank for bringing it to our attention. At the heart of Scandi-style lies an unfussiness and simplicity that delivers clean lines using colour palettes of greys, whites and blues, which contrast with pops of colour, all of which are set against natural materials such as stripped wood to create understated, elegant spaces.

With Nordic countries boasting some of the best design schools in the world, such as the Bergen Academy of Art and Design in Norway, it’s no wonder that we’re really starting to feel this influence as a huge

Great design solutions and ideas can be seen all around us these days, not least in the appealing world of café culture, as our dip into some successful design statements being made in beverageserving environments clearly demonstrates.

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DESIGN trend in the UK. Scandi interior design is perceived as innovative, and embodying Scandinavian soul means functional and honest, yet delivering the highest quality craftsmanship at the same time.

“As designers we always strive to produce an operationally efficient café or coffee shop space that will drive footfall and work hard to increase sales. To do this, we must always consider how the space should look, feel and operate as part of the overall customer experience,” says Drew Keen, creative director at Catering Design Group.

“Over the past decade, interior design within café and coffee shop spaces has had a strong focus on upcycling and recycling, which has seen interiors move into categories such as vintage, shabby chic and market kitchen.

“The move to Scandi-style has also seen major retailers adopt its principles for their in-store cafés and restaurants, taking key elements of the design style, such as the furniture and colour palettes to create a harmonious, relaxing and inviting environment for their customers.”

Simple and humble Scandi-style has never been cooler, claim CDG, and is going to be with us for a very long time indeed. Why? Because it replicates how many UK consumers are choosing to live today. More and more we’re reading in the news how we’re downsizing, moving away from cities into the country for a simpler existence, which doesn’t in any way replicate mass-consumerism – it’s simple and it is humble.

Hygge is inspired by nature, its stripped or bleached wood, concrete and ceramic finishes, together with typical Scandinavian colour palettes are perfectly suited to a café or coffee shop environment.

“Use white walls to reflect light to create a spacious and airy environment.

Incorporate the classic cool greys and blues of the style, and complement with splashes of colour, such as yellow and teal to add vibrancy and warmth creating a feel of

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elegant minimalism, the ideal backdrop to showcase the food offer. All that remains to finish the look is a blend of textures and motifs to bring everything together and convey a ‘feel good’ factor,” says Drew Keen.

“The trick to ensuring this trend works for you is making it relevant to your target audience. Think stripped back wood and modern, classic touches of furniture which have a nod to the iconic designs of the 1950’s, such as Hans J. Wegner’s ‘wish bone chair’. Such statement pieces can really accentuate your café or coffee shop space and are becoming much more accessible.

“Remember, at the heart of Scandi-style is warm functionality. It is about creating the sense of hygge for customers, so that on entering your café or coffee shop, they feel instantly comfortable, relaxed and calm. Hygge should emerge effortlessly from every element of the design, from the texture and finishes of the materials, natural tones on the walls, to the shapes of your furniture. Ultimately, what Scandinavian style will do is provide a memorable experience for your customers who will want to visit again and again.”

Living walls With customers expecting ever more interesting and high quality experiences when dining or purchasing food, one of the growing trends for businesses looking to deliver something different is the use of living elements – plants – in innovative ways. However, getting the balance right is the challenge. How do you introduce plants into a retail or eating environment in a way that is effective, yet unobtrusive and low maintenance?

Established by London bakers Steven Whibley and Troels Bendix, Pinkmans Bakery in Bristol’s fashionable Park Street is a fully licensed bakery and café, serving breads, pizza, coffee and cakes for takeout as well as eating in, throughout the daytime and evening. The bakery has an open kitchen and a wood fired oven.

Plants are a big feature of the interior

design of the establishment. As well as a wide selection of hanging plants and strategically and cleverly placed pots, Pinkmans Bakery also features a two square metre LivePanel internal living wall recessed into a wall in the dining area and incorporating a pink neon ‘P’ nestling within the plants. The system was installed by Just Plants of Bristol.

“Pinkmans Bakery is a very exciting project,” said Adam Bristowe of Just Plants.

“The ethos is all about natural food and connecting with the environment, while the experience for shoppers and diners is interesting. It’s all about producing beautiful bread in a lovely environment, and the liberal inclusion of plants helps to make that experience a unique one. Finding the right places to incorporate the hanging plants and the wall has taken some doing, but we are delighted by the finished effect and the response of customers.

“We’ve noticed a growing trend where new and younger architects are increasingly incorporating plants in their designs in interesting ways and in projects and environments where you traditionally would not expect to see them. Not only do plants make an interior environment look fantastic, but they add a strong contemporary feel and deliver a range of sustainability and wellbeing benefits.”

The secret to this successful interior living wall installation is that LivePanel is a modular living wall system. The modules have a specially developed substrate designed to enable the plants to establish and thrive, and the feeding of the plants with water and nutrients is ensured by an integrated irrigation and drainage system.

This helps to ensure the system is low maintenance. And with a wide selection of plants which can be used within the system, LivePanel allows for a lot of creative freedom in the design. Plants can even be changed to suit the seasons or even mood.

As well as creating an interesting and relaxing ambiance, interior plants deliver well understood health and wellbeing benefits, as well as proven productivity

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DESIGN benefits. These benefits are the reason plants are enjoying a renaissance in offices and other workplaces. Interior living walls take the concept further by incorporating substantial amounts of plants, but without taking up valuable floor space as potted plants would. And of course for the business which takes seriously its commitment to sustainability, nothing says ‘green’ quite like plants.

DON’T BE FLOORED Ireland’s brand new further education and training authority, Solas, has upgraded its state-of-the-art facilities in Dublin, opting for Moduleo flooring as a result of its outstanding features.

The luxury vinyl flooring manufacturer’s Verdon Oak 24870 was chosen for the staff restaurant and break-out areas, with the designers citing its timeless style, together with the fact it’s easy to clean, durable and scuff-resistant as the big selling point.

Ray O’Connor of Moduleo’s Irish agents ROC Agencies, who worked alongside RKD Architects on the project, said: “Hygiene was imperative for the Solas project, but we didn’t want to compromise on quality and luxury, and after looking at all of our options Moduleo was the unanimous choice.

“As we opted for Click installation, the flooring was incredibly easy to fit, and didn’t require any timely preparation beforehand. What’s more, it comes with a 20 year guarantee so the customers get the peace-of-mind that their flooring is of the finest quality and will last – particularly in areas, like this, which experience such high levels of footfall.”

The Verdon Oak 24870 flooring is from Moduleo’s Transform range features a hard-wearing top layer, making it particularly ideal for commercial use.

“Our Transform flooring has been a real success in commercial environments, particularly in spaces such as restaurants or hotels, where hygiene is paramount. We’re delighted that such a fantastic new facility is benefitting from our designs, and the finished product looks sensational,” explains David Bigland, managing director at Moduleo UK and Eire (www.moduleo.co.uk).

Moduleo produces a diverse range of vinyl floor tiles in a large selection of colours and finishes and their products are available in both a traditional LVT construction and a simple-to-install Click system which offers added flexibility.

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Image-conscious “Disposable cups are no longer just a way of serving a takeaway hot drink, they are a great marketing tool too,” says Linda Young, UK foodservice marketing manager, Huhtamaki UK Ltd (www.foodservice.huhtamaki.co.uk).

According to the packaging company’s independent research commissioned into consumer attitudes towards takeaway hot drinks, 75% of consumers expressed a preference as to the types of colours on takeaway cups which they found appealing.

63% of consumers had a preference as to the types of messaging which featured on takeaway cups, and of these, two thirds wanted to see messages which related to the coffee and the environment (namely about the provenance of ingredients and the ethical sourcing of materials used to make the disposable cup).”

“We knew that being able to serve quality barista-style coffee would allow us to appeal to more people – especially if they had the option to ‘take away’. Having found the beans and learnt about the grind, we then needed to find a disposable takeaway cup which would match the quality of the coffee we’d so carefully sourced. Huhtamaki’s ‘enjoy’ cups satisfied the requirements we were looking for, and their vibrant colours and design were added benefits as they perfectly match the fun and colourful aspects of our outlet,” says business owner, Tamsyn Beach.

“The cheerful ‘smile’ logo of the cup’s design also ties in with our motto, ‘bring the happy child out in everybody’. As soon as we saw the ‘enjoy’ cups we knew they’d be a perfect for us because of their attractive, eye-catching design. The zesty

colours of the hot cups are a real point of difference and have proved to be a talking point with customers too. The cups are instantly recognisable and it’s lovely to see people drinking one of our drinks as they walk along the high street.”

‘Enjoy’ double wall paper hot cups are currently available in a mixed sleeve of four modern colours – ‘Hot Cerise’, ‘Zesty Orange’, ‘Nice ‘n’ Natural’ and ‘Citrus Lime’ – in 9oz, 12oz and 16oz cup sizes.

Colpac’s c-creative design team (www.colpacpackaging.com) reports that it draws on its wealth of experience in food packaging design and construction to develop packaging that complements or enhances the branding of retail outlets and coffee shops.

One such example is Southampton based Supa Snacks, Biglands Bakery’s sister company, offering outside catering.

They approached c-creative to create a new brand for their range of sandwiches, made using bread baked in their bakery. The Artisarni brand was designed to portray a very fresh look and enhance the use of local ingredients in line with Biglands’ image, as well as be flexible enough to, in time, extend across a range of other products such as salads, wraps, and more.

“Our design team conducts extensive research to keep up-to-date with food

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DESIGN market trends in the UK and around the world,” says Andrea Waller, head of Colpac’s c-creative team. “This enables us to deliver creative designs for companies such as Biglands, starting from an initial meeting to establish the brief and requirements, through to preparing logo concepts and constructing pack prototypes, producing test samples and mock-ups for photography and carrying out the project all the way to finished artwork and pack production’.

Be your own designer Café owners can now go online at www.avery.co.uk/WePrint and use the simple design software to create items

www.cafeculturemagazine.co.uk

such as loyalty stamp cards, menus, stickers for products or takeaway packaging, price or allergen labels, removable wall signage in a range of shapes and sizes, plus lots more.

Avery then professionally print the designs and ship them out. The minimum order quantities are low, say Avery, making their service ideal for independent businesses who wouldn't necessarily use a professional printer or designer. The software tool and free customisable templates also make it easy to do all the design work yourself.

You don’t need to be designer to use WePrint, claim Avery, as the design tool has been devised to make it easy to get a professional, customised look. There are hundreds of pre-designed templates for you to adapt, and you can also upload your own logo and image files to completely personalise your materials. WePrint products are also guaranteed to be of high quality, say Avery, and there’s a friendly customer service team to help you every step of the way too. The service works for cafés, QSR operators, restaurants, boutique hotels, delis, mobile caterers, food retailers and more.

Avery WePrint report that their research (Vital Research & Statistics, sample size 2,000 UK adults) confirms that the British

public prefers purchasing food and drink from small and independent food businesses. In fact, restaurant meals, fresh produce, takeaway coffee and food-to-go all feature on the top ten list of products and services Britain favours buying from a small or independent business. This, say Avery WePrint, is why they are encouraging independent outlets to celebrate their status as a small business, and being something very special.

If your business is proudly local, independent and passionate, it’s important that you convey this in everything you do.

Avery WePrint’s suggestions on how best to communicate this include labels and stickers (available in a wide variety of shapes, sizes and finishes, these labels are designed to last and can go on jars and bottles, takeaway cups and packaging or simply used as branded price, allergen or ingredient labels), business cards (there are so many uses for these clever little cards from identifying food on the display counter to turning a traditional business card into your own branded loyalty stamp card), signage (Avery say that their removable wall stickers make great posters and signage for a range of outlets) and cards (like business cards, only bigger - A5 or A6 postcards, DL-sized cards to use as menus, promotional flyers or table talkers).

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DESIGN

SNEAK PREVIEW Coffee Culture: hot coffee + cool spaces (to be published in 2016 by Images Publishing) will be a full colour presentation of coffee shops crafting great coffee in interesting spaces with good design aesthetics, and looks set to be a must-read and must-see for anyone interested in coffee shop design ideas currently gracing the US. The author (Robert Schneider) has selected thirty-three coffee shops located in cities across the United States including Ann Arbor, Chicago, Denver, Los Angeles, Minneapolis, New York, Oakland, Philadelphia, Portland, San Francisco, Santa Cruz and Seattle, and the book’s photography has been carried out by an eclectic group of photographers with the aim of capturing the feel and personality of each coffee shop.

The concept of space is often extended from the shop interior to the neighbourhood—interweaving coffee, art, architecture, design, and historic preservation – and the book will showcase coffee shops located in historic buildings, modern architecture, an art museum, an arcade, a courtyard, a former loading dock and even a reclaimed cargo shipping container (the common thread being an appreciation for great coffee in spaces that invite human interaction and create memories through good design).

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NEW PRODUCTS Boullies latest Coffee Shops ‘spice’ up sales with the help of Barry Callebaut

Snowbird rolls out spherical sausages It is estimated that sausages feature in a least half a billion meals in this country every year and now the innovative brains in the new product development department at Snowbird foods have unveiled what they claim is the biggest change in sausage making and marketing in three centuries - the Spherical Sausage! Snowbird has stayed true to its award-winning recipes for pork, Lincolnshire and Cumberland and made them all gluten free at the same time.

Snowbird’s child-friendly

Spherical Sausages are fully cooked and frozen as part of the factory process so they can be heated from frozen in a microwave in seconds or batch prepared in an oven. They are all made with British pork from outdoor bred pigs reared on Red Tractor approved farms.

Initially, these unique spherical sausages will be exclusively for the foodservice and ready meals sector, and they are available in bulk or in units of varying quantities (call 020 8805 9222, or visit www.snowbirdfoods.co.uk).

Cymraeg Vending is expecting to sell 5% more hot beverages at the latest locations to be added to its coffee shop chain, Boullies, than the amount it initially forecast. The company attributes the estimated higher sales to the introduction of long-term, preferred supplier Barry Callebaut’s Caprimo range, with the indulgent Chai Latte drink, fusing a mix of herbs and spices, creating the biggest stir.

Having opened at a new site in further education college, Coleg y Cymoedd in South Wales and with another situated in a major call centre in Cardiff,

Cymraeg Vending was keen to identify and supply the type of products that would appeal to the widest market in order to attract and retain a high number of customers and to bolster the Boullies brand.

Barry Callebaut Beverages’ range of popular products also includes Classic, Van Houten and Le Royal (call 01244 370500, or visit www.barrycallebaut vending.co.uk).

“

As someone who has spent time researching their new café (opening soon) I was very impressed with the information provided by the Café Society. They also made some good connections for us and it was certainly worthwhile joining in advance of opening. Their on-line Hygiene training course was just what we needed to open fully trained.

Pauline Hennessy Croydon

”

tel: 01291 636333 web: www.thecafelife.co.uk/cc57 www.cafeculturemagazine.co.uk

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UK COFFEE MARKET

Business is

Booming Estimated at 20,728 outlets the total UK coffee shop market has shown significant sales growth of 10% on last year and a total turnover in 2015 of £7.9 billion, reports the Allegra World Coffee Portal: Project Café 2016 UK (the researchers conducted 150+ online and telephone interviews with CEOs, managing directors, senior managers and store managers of major industry players, and 16,722 online surveys with UK consumers and a 5,000-strong independent panel).

MOST SUCCESSFUL According to this latest research, the branded coffee chain segment recorded £3.3 billion turnover across 6,495 outlets, following impressive outlet growth of 12%, adding 714 stores during 2015 and delivering sales growth of 15%.

After 17 years of considerable growth, the coffee shop sector continues to be one of the most successful in the UK economy.

Costa Coffee (1,992 outlets), Starbucks Coffee Company (849) and Caffè Nero (620) remain the UK’s leading brands with 53% share of the branded chain market, report Allegra. Physical expansion by leading chains is a strong

driver of growth, particularly market leader Costa which added 171 UK outlets and had sales growth of 14% in calendar year 2015.

Coffee quality is now expected and is being constantly improved across the sector due to the influence from both artisan chains and independents, claim Allegra. In their survey of over 16,000 consumers, artisan chain Harris + Hoole was ranked number one for coffee quality. Increasing competition provides consumers with better choice of quality coffee at home, at work and from nonspecialists, with consumer choice now based on far more criteria than ever before, feel

the researchers.

A greater commitment to coffee credentials by the nonspecialist sector, such as pubs, fast food outlets, supermarkets and retail stores, has also generated wider consumer interest while adding to competitive pressures. This sector has experienced outlet growth of 10.5%, reaching 7,976 establishments with a strong coffee offering (excluding branded chain partnerships).

Supermarkets also fuelled growth, adding a further 322 outlets, driven mainly by Morrison’s commitment to a competitive coffee experience, adding a further 270 cafés to reach 398, second to Tesco with 481

coffee shops and cafés, noted Allegra.

The non-specialist sector took a further 2% share of the market and now represents 39% of the total coffee shop market, compared to the branded chains with 31% share and the independents with 30% share.

A MAJOR CONTRIBUTOR The UK coffee shop market is dynamic and rapidly growing and Allegra’s report shows that the UK is becoming a nation of coffee connoisseurs.

Compared with last year, daily visits to coffee shops have

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UK COFFEE MARKET

increased and 16% of coffee shop visitors frequented a coffee shop at least once a day in 2015 compared with 14% in 2014.

With coffee widely available out of home, coffee shop visitors drink an estimated 2.2 billion cups of coffee per year in coffee shops, Allegra calculate.

Costa is the number one seller of speciality coffee with an estimated 169 million cups sold annually. Costa has also, for the sixth year in a row, been voted the nation’s favourite chain by Allegra’s independent panel of

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consumers, ahead of Caffè Nero and Starbucks.

Coffee shops are playing an increasingly important role in the UK, enhancing the social vibrancy of a community as well as being a large contributor to employment and the economy. The significant growth of medium-sized artisan chains such as Coffee#1 signals a new era of competition for the branded chains.

raise consumer expectations about coffee quality and store design and the most successful brands are responding to this trend, feel Allegra. The artisan independent segment is becoming far more regionalised than ever before, with cities such as Bath, Edinburgh, Manchester and York boasting strong artisan independents.

Furthermore, these strong artisan independents are expanding into small chains with the support of consumer funding and traditional investment, following the success of leading small chains such as Taylor St. Baristas, Department of Coffee & Social Affairs and Grind & Co. The gradual decline of instant coffee consumption at home and the subsequent premiumisation of the athome segment further increase the availability of speciality coffee and intensify the competition, suggest Allegra. Consumers are becoming increasingly knowledgeable about coffee and brewing at home is on the rise, with 7% of consumers now having a range of third wave equipment (V60, aeropress, chemex etc.) compared with 2% in 2014.

While outside of the report scope, Allegra notes that gourmet vending units are now outnumbering branded chains, with 6,838 machines representing growth of 29% in 2015 and an estimated £280 million turnover.

MARKET GROWTH Allegra predicts the total UK coffee shop market will comfortably exceed 30,000 outlets and £15 billion turnover by 2025, driven by branded coffee chain expansion and nonspecialist operator growth. The branded coffee shop segment is forecast to exceed £5.7 billion with more than 8,500 outlets by 2020, with outlets predicted to grow at 6% compound and revenue at 12% compound over the next five years.

The future coffee shop marketplace will be shaped by further increasing consumer participation and the desire for premium quality coffee anywhere at any time, Allegra predict. This will drive improved coffee offers across a broader set of channels. UK consumers will become even more informed about the subtleties of coffee preparation and delivery from bean to cup, in particular origin and roast, as well as the importance of milk foaming and water quality. Allegra expects to see a significant increase of multi-brand strategies by leading operators and increased investment in artisan brand concepts.

Jeffrey Young, MD of the Allegra Group commented: “The strong market growth of the past 12 months has exceeded our own estimates. This provides further evidence of the growing importance of coffee shops to the British economy and more importantly their impact on the daily lives of everyday consumers. With a market now valued at £7.9 billion, no-one can ignore the fact that coffee is big business.”

TRENDS The third wave/artisan coffee has profoundly helped to

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Café Product Index Advisory & ConsultAnCy serviCes Factory Grote Company FSC Millitec Food Systems Ltd. Zafron Foods Ltd. ZMI UK Food Safety ALS Food & Pharmaceutical Intertek Stoke Food Industry Green Gourmet Nutrition and Allergens Nutritics Retail FSC The Cardinal Group Vestey Foods UK Training Publications The Cardinal Group BAkery ProduCts Doughnuts Moy Park Ltd. Morning Goods New York Bakery Co. Patisserie J Buckland Total Foodservice Ltd. Tortilla & Wraps Freshfayre J Buckland Mission Foods Santa Maria UK Ltd. Worldwide Cuisine Ltd. BreAd & rolls Fresh Jacksons Bakery Total Foodservice Ltd. Pita/Flat Bread Nina Bakery Speciality Jacksons Bakery Mission Foods New York Bakery Co. Santa Maria UK Ltd. Total Foodservice Ltd. Worldwide Cuisine Ltd. Bread Making Ingredients Beacon Foods Caterers Choice Ltd. EDME Ltd. Harvey & Brockless Rank Hovis Total Foodservice Ltd. Flour EDME Ltd. Butter & sPreAds Butter Freshfayre J Buckland Southover Food Company Ltd. Spreads Arla Foods UK Freshfayre J Buckland The Cheese Cellar Spreads (olive) Freshfayre Leathams Cheese & dAiry ProduCts Cheese Arla Foods UK Bel UK Ltd. Bradburys Cheese Extons Foods Freshfayre Harvey & Brockless J Buckland Leathams Norseland Ltd. Southover Food Company Ltd. Total Foodservice Ltd. Yoghurt Freshfayre Sour Cream Freshfayre Santa Maria UK Ltd.

58 SEPTEMBER 2015

CleAning MAteriAls Bunzl Catering Supplies Chicopee J Buckland Total Foodservice Ltd. Chutneys & relishes Chutneys Beacon Foods Food Network Freshfayre Geeta’s Foods Ltd. J Buckland Leathams Pettigrews Southover Food Company Ltd. The English Provender Co The Ingredients Factory Total Foodservice Ltd. Zafron Foods Ltd. Relishes Beacon Foods Freshfayre Freshtime UK Ltd. Harvey & Brockless J Buckland Leathams Pettigrews Southover Food Company Ltd The English Provender Co The Ingredients Factory Total Foodservice Ltd. Zafron Foods Ltd. Pickles Food Network Freshfayre Geeta’s Foods Ltd. J Buckland Leathams Pettigrews Southover Food Company Ltd The English Provender Co The Ingredients Factory Total Foodservice Ltd. Salsa Beacon Foods Freshfayre Freshtime UK Ltd. Santa Maria UK Ltd. Zafron Foods Ltd. dressings, sAuCes And MAyonnAise Dips Beacon Foods Freshfayre Fresh-Pak Chilled Foods Freshtime UK Ltd. J Buckland Orexis Fresh Foods Ltd. Santa Maria UK Ltd. The English Provender Co The Ingredients Factory Zafron Foods Ltd. Mayonnaise Caterers Choice Freshfayre Fresh-Pak Chilled Foods Harvey & Brockless J Buckland Piquant The English Provender Co Total Foodservice Ltd. Zafron Foods Ltd. Mustards J Buckland Southover Food Company Ltd. The English Provender Co Total Foodservice Ltd. Zafron Foods Ltd. Sauces & Ketchups Beacon Foods Caterers Choice Freshfayre Freshtime UK Ltd. J Buckland Orexis Fresh Foods Ltd. Piquant Santa Maria UK Ltd. Southover Food Company Ltd. The English Provender Co The Ingredients Factory Total Foodservice Ltd. Zafron Foods Ltd. drinks Coffee Kool Kup UCD Juices Caterers Choice Freshfayre Kool Kup J Buckland

CAFÉ CULTURE

Leathams Southover Food Company Ltd. Total Foodservice Ltd. Peanut Hottie Bravura Foods Tea Kool Kup UCD eggs & egg ProduCts Eggs (hard boiled) Freshfayre Fresh-Pak Chilled Foods Fridays J Buckland Southover Food Company Ltd. Egg Products Freshfayre Fresh-Pak Chilled Foods Fridays J Buckland Leathams Southover Food Company Ltd. Zafron Foods Ltd. equiPMent & vehiCles Buttering Machinery Deighton Manufacturing Grote Company Millitec Food Systems Ltd. Coffee Machinery Chicopee Pumphreys Coffee Combi-Ovens Bradshaw Group Conveyors Deighton Manufacturing Grote Company Millitec Food Systems Ltd. Cutting & Slicing Equipment Grote Company Millitec Food Systems Ltd. Depositing Machinery Grote Company Millitec Food Systems Ltd. Labelling Systems & Barcoding Planglow Ltd. Microwaves Bradshaw Group Mobile Catering Vehicles Jiffy Trucks Ltd. Sandwich Making Machinery Deighton Manufacturing Grote Company Millitec Food Systems Ltd. Fish ProduCts Anchovies John West Foods Ltd Martin Mathew & Co Ltd. Crayfish Freshfayre Mackerel Food Network John West Foods Ltd Prawns Freshfayre J Buckland Southover Food Company Ltd. Vestey Foods UK Zafron Foods Ltd. Salmon Caterers Choice Food Network Freshfayre J Buckland John West Foods Ltd Leathams Martin Matthew & Co Ltd. Southover Food Company Ltd. Vestey Foods UK Sardines John West Foods Ltd Martin Matthew & Co Ltd. Tuna Caterers Choice Food Network Freshfayre J Buckland John West Foods Ltd. Martin Matthew & Co Ltd. Moy Park Ltd. Southover Food Company Ltd.

Universal Meats Vestey Foods UK Zafron Foods Ltd. Fruit Canned Fruit Caterers Choice Ltd. Total Foodservice Ltd. General Beacon Foods Food Network Southern Salads The Ingredients Factory Guacamole J Buckland Leathams Santa Maria UK Ltd. Pineapple Beacon Foods Caterers Choice Food Network Freshcut Foods Ltd Martin Mathew & Co insurAnCe Premier Business Care MeAt ProduCts Bacon Food Network Freshfayre Freshtime UK Ltd. Gierlinger GbmH J Buckland Leathams Moy Park Ltd. Smithfield Foods Ltd. TMI Foods Vestey Foods UK Worldwide Cuisine Ltd. ZMI UK Beef Food Network Freshfayre J Buckland Leathams Moy Park Ltd. Newsholme Food Group Sam Browne Foods Southover Food Company Ltd. Stephen’s Fresh Foods Ltd. Universal Meats Vestey Foods UK ZMI UK Zwanenberg Food UK Ltd Canned Meat Freshfayre J Buckland Moy Park Ltd. Smithfield Foods Ltd. Total Foodservice Ltd. ZMI UK Chicken 2 Sisters Food Group Cargill Meats Europe Freshfayre Freshtime UK Ltd. J Buckland Kookaburra Leathams Newsholme Food Group Moy Park Ltd. Sam Browne Foods Smithfield Foods Ltd. Stephen’s Fresh Foods Ltd. Southover Food Company Ltd. TMI Foods Universal Meats Vestey Foods UK Worldwide Cuisine Ltd. ZMI UK Zwanenberg Food UK Ltd Continental Freshfayre J Buckland Leathams Southover Food Company Ltd. Stephen’s Fresh Foods Ltd. ZMI UK Duck 2 Sisters Food Group Food Network Freshfayre J Buckland Sam Browne Foods Universal Meats Vestey Foods UK Ham Food Network Freshfayre

Freshtime UK Ltd. J Buckland Leathams Martin Mathew & Co Ltd. Newsholme Food Group Smithfield Foods Ltd. Stephen’s Fresh Foods Ltd. Southover Food Company Ltd. Vestey Foods UK ZMI UK Lamb Freshfayre J Buckland Sam Browne Foods Vestey Foods UK Marinated Meats Food Network Kookaburra Meatballs Food Network Snowbird foods Zwanenberg Food UK Ltd. Pork Food Network Freshfayre Freshtime UK Ltd. J Buckland Leathams Moy Park Ltd. Newsholme Food Group Sam Browne Foods Smithfield Foods Ltd. Stephen’s Fresh Foods Ltd. Southover Food Company TMI Foods Vestey Foods UK ZMI UK Zwanenberg Food UK Ltd Sausages Food Network Freshfayre J Buckland Leathams Moy Park Ltd. Newsholme Food Group Smithfield Foods Ltd. Snowbird foods Southover Food Company ZMI UK Zwanenberg Food UK Ltd Turkey 2 Sisters Food Group Freshfayre Kookaburra J Buckland Leathams Moy Park Ltd. Newsholme Food Group Sam Browne Foods Smithfield Foods Ltd. Stephen’s Fresh Foods Ltd. Southover Food Company Vestey Foods UK ZMI UK lABels Bunzl Catering Supplies Planglow Ltd. Tri-Star Packaging Supplies Ltd. oils Freshfayre J Buckland Martin Mathew & Co Ltd. Total Foodservice Ltd. orgAniC ProduCts Beacon Foods EDME Ltd. Fridays Leathams Southover Food Company Ltd. The English Provender Co Ltd. PACkAging Cardboard Colpac Ltd. Coveris Flexibles UK Ltd. (St Neots) Rap Ltd. Disposable Bunzl Catering Supplies Colpac Ltd. Coveris Flexibles UK Ltd. (St Neots) J Buckland Rap Ltd. Tri-Star Packaging Supplies Ltd. Food wraps J Buckland RAP Ltd. Tri-Star Packaging Supplies Ltd.

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Café Manufacturers & Distributors Plastic J Buckland Tri-Star Packaging Supplies Ltd. Sandwich Packs Colpac Ltd. Coveris Flexibles UK Ltd. (St Neots) Rap Ltd. Tri-Star Packaging Supplies Ltd. PAstA Caterers Choice Ltd. Food Network Freshcut Foods Ltd Freshfayre Freshtime UK Ltd. J Buckland Leathams Martin Mathew & Co Ltd. Southover Food Company Ltd sAndwiCh Fillings (reAdy PrePAred) Fresh Fillings 2 Sisters Food Group Beacon Foods Freshcut Foods Ltd Freshfayre Fresh-Pak Chilled Foods Fridays Harvey & Brockless J Buckland Southover Food Company Ltd. Zafron Foods Ltd. Frozen Fillings 2 Sisters Food Group Beacon Foods souPs Freshfayre J Buckland Leathams Southover Food Company Ltd vegetABles & herBs Canned Vegetables Caterers Choice Ltd. Food Network Freshfayre Total Foodservice Ltd. Chargrilled Vegetables Beacon Foods Food Network Freshcut Foods Ltd. Leathams Moy Park Ltd. Herbs & Spices Beacon Foods Santa Maria UK Ltd. Total Foodservice Ltd. Jalapenos Beacon Foods Caterers Choice Ltd. Freshfayre Food Network J Buckland Santa Maria UK Ltd. sAlAd Florette UK & Ireland Freshcut Foods Ltd. Freshfayre MyFresh Southern Salads Ltd. Salad (prepared) Florette UK & Ireland Freshcut Foods Ltd Freshfayre MyFresh Southover Food Company Ltd Southern Salads Ltd. Sundried Tomatoes Beacon Foods Caterers Choice Ltd. Food Network Freshfayre J Buckland Leathams Plc Martin Matthew & Co Ltd. Sweetcorn Beacon Foods Caterers Choice Food Network Freshfayre J Buckland Martin Mathew & Co Ltd. Universal Meats Tomatoes Beacon Foods Caterers Choice Food Network Freshfayre J Buckland Martin Mathew & Co Ltd. Southern Salads Ltd.

2 sisters Food grouP 3 Godwin Road, Earlstrees Industrial Estate, Corby, Northamptonshire NN17 4DS Contact: Simon Brooksbank Tel: 01909 511846 Fax: 01536 409 050 simon.brooksbank@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: Mark Leigh Tel: 01233 665533 Fax: 01233 665588 Mobile: 07966 664 408 mail@anchorcatering.co.uk www.anchorcatering.co.uk BrAdgAte BAkery Beaumont Leys, Leicester, LE4 1WX Contact: Clare Keers Tel: 0116 2361100

ginsters 81 Tavistock Road, Callington Cornwall PL17 7XG Contact: Jo Hartop Tel: 01579 386 200 ginsters.reception@ginsters.co.uk www.ginsters.com greenCore Food to go ltd PArk royAl Willen Field Road, Park Royal, London NW10 7AQ Contact: Clare Rees Tel: 0208 956 6000 Fax: 0208 956 6060 clare.rees@greencore.com www.greencore.com greenCore Food to go ltd – MAnton wood Manton Wood, Enterprise Zone, Retford Road, Manton, Worksop, Notts, S80 2RS Contact: Andrew Wilcox-Jones Tel: 01909 512600 Fax: 01909 512708 www.greencore.com greenCore Food to go ltd – BroMley By Bow Prologis Park, Twelvetrees Crescent, London E3 3JG Tel: 0207 536 8000 Fax: 0207 536 0790 Contact: Richard Esau richard.esau@greencore.com www.greencore.com

Fax: 0116 2361101 clare.keers@bradgate-bakery.co.uk

CrAnswiCk Food

Fax: 01827 719 101

iMPress sAndwiChes (The Good Food Company of Harefield Ltd.) Units 4-5a, Horton Road Industrial Estate, Horton Road, West Drayton Middlesex, UB7 8JL Tel: 01895 440123 Fax: 01895 441123

wayne.greensmith@cranswick.co.uk

info@impress-sandwiches.com

www.thesandwichfactory.ltd.uk

www.impress-sandwiches.com

on the go Unit 7, Carlyon Road Industrial Estate, Atherstone, Warwickshire CV9 1LQ Contact: Wayne Greensmith Tel: 01827 719 100

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

tAsties oF Chester ltd Prince William Avenue, Sandycroft, Flintshire, CH5 2QZ Contact: Paul Kingsley-Bates Tel: 01244 533 888 Fax: 01244 533 404 enquiries@tasties.co.uk www.tasties.co.uk

Melton Foods 3 Samworth Way, Leicester Road, Melton Mowbray, Leicestershire LE13 1GA Contact: Michelle Sanders Tel: 01664 484400 Fax: 01664 484401

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

michelle.sanders@meltonfoods.co.uk

on A roll sAndwiCh CoMPAny Unit 2 Easter Park, 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.u

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

the soho sAndwiCh CoMPAny Unit 417 Union Walk, Hackney, London E2 8HP Contact: Daniel Silverston Tel: 0203 058 1245 Fax: 0207 739 1166 dan@sohosandwich.co.uk www.sohosandwich.co.uk uAB MAntingA Food Stoties Str. 51, Marijampole, LT68261, Lithuania Contact: Vilija Petkuniene Tel: +370 343 98 122 Fax: +370 343 98 212 El.pvpetkuniene@mantinga.lt

www.mantinga.lt

ACCredited distriButor

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

green gourMet ltd.

The Moorings, Bonds Mill, Stonehouse, Gloucestershire GL10 3RF Contact: Rob Freeman Tel: 01453 797925 Fax: 01453 827216 rfreeman@greengourmet.co.uk www.greengourmet.co.uk

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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 Bel uk ltd Suite 1, 2nd Floor, 160 London Road, Sevenoaks, Kent TN13 1BT Contact: Toby Lewis Tel: 0333 900 2020 Fax: 01732 467596 tlewis@groupe-bel.com www.bel-uk.co.uk Accreditation body: ISO

BrAdBurys Cheese Staden Business Park, Staden Lane, Buxton, Derbyshire SK17 9RZ Contact: Chris Chisnall Tel: 01298 23180 Fax: 01298 27302 Chris.Chisnall@bradburyscheese.co.uk

www.bradburyscheese.co.uk

BrAdshAw grouP Bradshaw Building, 173 Kenn Road, Clevedon, Bristol BS21 6LH Contact: John Marks Tel: 01275 343000 johnm@bradshaw.co.uk www.bradshaw.co.uk

BrAvurA Foods

26 York Street, Mayfair, London W1U 6PZ Tel: 0203 086 8676 enquiries@bravurafoods.com www.peanuthottie.co.uk

Bunzl CAtering suPPlies Epsom Chase, 1 Hook Road, Epsom, Surrey KT19 8TY Contact: Karen Williams Tel: 07767 290680 karen.williams@bunzl.co.uk CArgill MeAts euroPe Orchard Block, Grandstand Road, Hereford HR4 9PB Contact: Stuart Bowkett Tel: 01432 362423 Fax: 01432 362482 stuart_bowkett@cargill.com www.cargill.co.uk

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

ChiCoPee (A brand of Berry Plastics) Lange Oijen 16, 5433 NG, Katwijk, The Netherlands Contact: Richard Nicholls Tel: +44 7760 167807 richard.nicholls@avintiv.com www.chicopeesolutions.com

ColPAC ltd Enterprise Way, Maulden Road, Flitwick, Bedfordshire MK45 5BW Contact: Rebecca Beattie Tel: 01525 712261 Fax: 01525 718205 rebecca.beattie@colpac.co.uk www.colpac.co.uk

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 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

edMe ltd.

High Street, Mistley, Manningtree, Essex CO11 1HG Contact: Andy Smith Tel: 01206 393725 Fax: 01206 399512 andy.smith@edme.com www.edme.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 Florette uk & irelAnd Florette House, Wood End Lane, Fradley Park, Lichfield, Staffordshire WS13 8NF Contact: Tracy Southwell Tel: 01543 250050 Fax: 01543 410000 trsouthwell@florette.com www.florettesalad.co.uk

Food network ltd Keepers Cottage, Chrishall Grange, Heydon, Royston, SG8 7NT Contact: Peter McDermott Tel: 01763 837 000 Fax: 01763 838 280 peter@food-network.com www.food-network.com FreshCut Foods ltd 14-16 Lilac Grove, Beeston, Nottingham NG9 1PA 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

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 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 gierlinger holding gBMh Dosza Gyorg, UT123, Tamasi 7090, Hungary Tel: 01386 421708/07515 422454 ns@gierlinger-holding.com Contact: Trent Kieser Tel: +43 7234 83141 tw@gierlinger-holding.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

JACksons BAkery

40 Derringham Street, Kingston upon Hull HU3 1EW Contact: Trevor Maplethorpe Tel: 01482 301113 Fax: 01482 588237 trevor@jacksonsbread.co.uk www.jacksonsbakery.co.uk J BuCklAnd 19-20 Orion Court, Cranes Farm Road, Basildon, Essex SS14 3DB Contact: Danny Silverosa Tel: 01268 289056 Fax: 01268 450012 info@jbuckland.co.uk www.jbuckland.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@mwbrands.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 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

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

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Café Suppliers Index 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 5th Floor West, The Mille, 1000 Great West Road, Brentford, Middlesex TW8 9HH Contact: Natasha Bailey Tel: 0208 380 1100 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 WN5 0LB Contact: Emma Hesketh Tel: 01942 219942 emma.hesketh@myfreshprepared.co.uk

www.myfreshprepared.co.uk

newsholMe Food grouP New Hay Road, Oakes, Huddersfield, West Yorkshire HD3 4BZ Contact: Steve White Tel: 01484 642126 Fax: 01484 648402 steve.white@newsholmes.co.uk www.newsholmefoods.co.uk new york BAkery Co. 6-9 The Square, Stockley Park, Uxbridge UB11 1FW Contact: Sandie Belton Tel: 07507 063090 katrina.hamill@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: Nicky Gavey Tel: 01935 842800 Fax: 01935 842801 ngavey@norseland.co.uk www.norseland.co.uk nutritiCs 20-22 Wenlock Road, London N1 7GU Contact: Stephen Nolan Tel: 0208 144 1883 stephen.nolan@nutritics.com www.nutritics.com

rAP ltd.

Mansel Court, 2A Mansel Road, Wimbledon, London SW19 4AA Contact: Martin Beaver Tel: 0208 069 0700 emma.summers@rapuk.com www.rapuk.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

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

Pettigrews Pinnaclehill, Kelso, Roxburghshire Scotland TD5 8DW Contact: Sheena Turnbull Tel: 01573 224 234 Fax: 01573 223 717 sales@pettigrews.com www.pettigrews.com PiquAnt ltd Willenhall Lane, Bloxwich, Walsall, W.Midlands WS3 2XN Contact: Julie Smith Tel: 01922 711116 Fax: 01922 473240 salesinfo@piquant.co.uk www.piquant.co.uk Accreditation body: BSA

PlAnglow ltd 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 PreMier BusinessCAre Caton Road, Lansil Way, Lancaster LA1 3PE Contact: Gary Skipworth Tel: 0330 102 6174 gary.skipworth@premierbusinesscare.co.uk

www.PremierBusinessCare.co.uk

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

sAntA MAriA uk ltd.

Nimbus House, Maidstone Road, Milton Keynes, Buckinghamshire MK10 0BD Contact: Rob Barzda Tel: 01908 933000 Fax: 01908 933074

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

tMi Foods Lodge Way, Lodge Farm Ind. Est, Northampton NN5 7US Contact: Ian Ritchie Tel: 01604 583421 Fax: 01604 587392 info@tmifoods.co.uk www.tmifoods.co.uk Accreditation body: BSA

robert.barzda@santamariafoodservice.co.uk

www.santamariafoodservice.co.uk

sMithField Foods ltd.

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

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: Niall Singers Tel: 01273 596830 Fax: 01273 596 839 niall@southoverfoods.com www.southoverfoods.com stePhen’s Fresh Foods ltd.

Units 20-21 Revenge Road, Lordswood Industrial Estate, Chatham, Kent ME5 8UD Contact: Glen Ochman Tel: 01634 684148 Fax: 01634 684673 glen@stephensfreshfoods.co.uk www.stephensfreshfoods.co.uk

totAl FoodserviCe solutions ltd.

Ribble Valley Enterprise Park, North Road, Barrow, Clitheroe BB7 9QZ Tel: 01254 828 330 Fax: 01254 823996 sales@totalfoodservice.co.uk www.totalfoodservice.co.uk

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

worldwide Cuisine ltd.

Hay Lane, Foston, Derbyshire DE65 5PJ Contact: James Croft Tel: 01283 585595 Fax: 01283 585313 james.croft@elbarworldwide.com www.elbarworldwide.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 zMi uk 1 Middle Pett Farm Cottages, Pett Bottom, Canterbury, Kent CT4 5PD Contact: Jon Gymer Tel: 01227 831155 Fax: 01227 831150 jon@zmi.uk.com www.zurmuehleninternational.com

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

universAl MeAts (uk) ltd Hall Place, Sevenoaks, Kent TN15 OLG Contact: Alan Burke Tel: 01732 760760 Fax: 01732 760780 info@universalmeats.com www.universalmeats.com

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

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International sandwich Manufacturers AliMentos dAily Fresh s.A. Avendia El Parque 423 El Quillay 573 Pasque Industrial Valle Grande, Lampa, Santiago, Chile Tel: 0056 2 4119112 Fax: 56-2-4119101 Contact: Pablo Montenegro Email: pmontenegro@dailyfresh.cl nordiC lunCh As c/o Bama Gruppen AS, Postboks 267 Alnabru, 0614 Oslo, Norway Tel: 0047 23 33 44 34 Fax: 0047 23 33 44 34 k.brandmo@nordiclunch.com Contact: Kjetil Bra

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 Brixtonlaan 2c, Zaventem, Brussels 1930, Belgium Tel: +32 2 731 6977 Fax: +32 2 731 6978 asodro@tamarindfoods.be Contact: Anna Sodro

Product listing BAkery inserts Sigma Bakeries Ltd BreAd Sigma Bakeries Ltd FACtory design Alimentos Daily Fresh orgAniC ProduCts Sigma Bakeries Ltd sAndwiChes Fres Co Nordic Lunch AS Subway Snack Support Tamarind Foods

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