Cafe Culture Magazine - Issue 69

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magazine JULY 2015 ISSUE 69

www.thecafelife.co.uk

TASTING THE LIFESTYLE OF THE CAFÉ SECTOR

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Welcome!

In this issue, we report on the recent Caffè Culture show and the very popular London Coffee Festival, and our features cover water, espresso machines and useful bits of kit for baristas and coffee shops.

We also hear how a Manchester café is enabling its customers to order ahead of time, generating more business in the process.

With this year’s Café Life Awards coming ever closer, we encourage you make sure that you have reserved your place at this year’s event (turn to page 16 for details).

Clare Benfield - Editor

CONTENTS NEWS

FEATURES

5

Big names confirmed for lunch! 2015.

6

Coffee-Bike enters the UK market.

26 Espresso machines – some espresso machine buying advice.

38 Winning ways with water – giving greater attention to your water supply.

48 Gadgets for geeks - useful tools and accessories to help baristas and coffee shop businesses.

8 Costa trials brand partnership with Chop’d.

10 Yorkshire-based coffee specialist invests in roasting facilities.

EVENT PREVIEWS 16 The Café Life Awards 2015.

52 The Speciality and Fine Food Fair 2015.

EVENT REVIEWS 22 Caffè Culture 2015.

34 The London Coffee Festival 2015.

ARTICLES 11 Why you should opt in for Assurance – help for cafés and coffee shops.

46 Seven way to save energy in your businsess.

PROFILES 44 Click and collect – placing breakfast and lunchtime orders ahead of time.

REGULARS 56 New products.

58 Checkout.

Editor Clare Benfield, Tel: 01291 636336, E-mail: clare@jandmgroup.co.uk Advertising Manager Paul Steer Tel: 01291 636342 E-mail: paul@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

Irish branded coffee shop market a growth hotspot?

The total Irish coffee shop market is estimated at 502 outlets and continues to outperform the Irish retail sector with significant sales growth of 14%, to reach total turnover of €284m, report researchers, Allegra.

According to Allegra World Coffee Portal’s definitive report, Project Café2015 Ireland, the coffee-focused market has driven overall growth in the last 12 months. Physical expansion by leading players, Insomnia, Costa and Starbucks, is the key driver of growth. However, smaller chains, such as Coffee Angel, closed stores and Nosh n Coffee exited the market.

Market leader, Insomnia, has 96 units and a 31% outlet market share and strong expansion plans and several new partnerships, including Debenhams, Compass and Spar UK. Costa is the second largest branded coffee shop chain, with most of its stores located regionally, note Allegra.

Ireland is historically a tea-drinking nation, with the coffee drinking culture emerging about 10 years ago, say Allegra, whose report shows that Ireland is now an emerging coffee-drinking nation. 83% of coffee shop visitors drink coffee at least once a month and 62% drink coffee daily (marginally less than the UK where 95% of coffee shop visitors drink coffee at least once a month and 75% drink coffee daily) and coffee is mostly consumed at home (10 cups per week), followed by at work (four cups) and then in coffee shops (three cups), report Allegra.

Currently 71% of consumers visit coffee shops at least once a week and one in five claim they intend to visit coffee shops more often in the next 12 months, fuelling further growth in this emerging market. The third wave/artisan coffee segment has profoundly influenced operator and consumer expectations about coffee quality and store design there, observe Allegra.

The Allegra World Coffee Portal predicts the total Irish coffee shop market will exceed 750 outlets and €610m turnover by 2020, driven by branded coffee chain expansion and non-specialist operator growth. The branded coffee shop segment is forecast to exceed €360m across 515 outlets by 2020 with outlets predicted to grow at 9.0% compound and revenue at 14.5% compound over the next five years.

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Two more awards for Fracino Fracino, which now exports its espresso and cappuccino machines to over 70 countries worldwide, reports that it has clinched two prestigious accolades in the space of one evening!

Commissioned by high profile clients including Subway® and Patisserie Valerie, Fracino was named Midlands Family Business of the Year at the 2015 Family Business of the Year Awards which celebrate the vital contribution that family businesses make to the UK economy.

Paul Andrews, founder and MD of awards organiser Family Business United, praised the third generation Maxwell family for its vision, innovation and tenacity.

“Fracino is an incredible family business success story and one that clearly found favour with the judges. Starting out from an inspirational concept, bringing a coffee machine back to the UK and launching the manufacturing process may have struck some as a difficult business to begin, but the Maxwell family have shown resilience and are continuing to grow an incredible company that now exports British made coffee machines from the Midlands all over the world,” said Paul Andrews.

“A well-deserved triumph and we look forward to hearing more from Fracino and the Maxwell family for generations to come."

Fracino was also recognised for its manufacturing expertise and continued growth at the West Midlands Business Desk

Business Masters awards - clinching the hotly contested Manufacturer (SME) crown.

Adrian Maxwell, MD who received the award thanked his father and Fracino founder, Frank Maxwell, saying: “To receive both accolades reinforces our commitment to world class manufacturing and our on-going investment, drive and innovation. They are a testimony to the tremendous hard work and dedication of our ever growing and fantastic team.”

Launched in a garden shed by chairman Frank Maxwell in 1963, the third generation family business manufacturers almost 5,000 machines annually and has posted double digit growth year on year since 2009.

Championing family businesses - from left Paul Andrews, Frank Maxwell and Sian Steele, head of family business for PWC in the UK.

Mancunians buy the cheapest lunches in Britain How much Britons spend on an average lunch vastly depends on where in the UK they find themselves, according to data from iZettle (www.izettle.com), a mobile payments company in Britain.

Whilst London lunches are unsurprisingly more expensive than in the rest of the UK, with people spending on average £6.60, Brighton residents are saving the pennies and watching the pounds look after themselves, spending on average £5.90 for lunch. Of the main UK city hubs, however, Manchester is the cheapest, with average lunch spending at £5.50 (25% cheaper than in London).

And interestingly, on average Britons spend 11% extra on their lunch at the weekend, claim iZettle, who created their Lunch Price Index to give small business owners a guide into how to price their lunches.

“Setting an appropriate price for your core product is vital but difficult. Finding the right price requires research of your

competitors' prices. Our lunch price data may serve as a benchmark for small businesses on just how much to charge for a lunch depending on where your business is located,” said Konstantinos Pantazis, a technical analyst at iZettle.

The lunch price data stems from thousands of cafés and restaurants across the UK, which has been collected between January 2014 and June 2015 (as part of its service to users, iZettle has started sharing insights about prices and small businesses survival tips on its new Business Hacks blog).

“One of the beautiful things about iZettle is that it allows for even the smallest business to keep close track of its sales patterns with our free sales analytics tools. This sort of immediate insight can save a lot of time for small companies, and provides them with ideas for offers based on for instance top-selling products and average spend,” added Konstantinos Pantazis.

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NEWS

Big names confirmed for lunch! 2015 Helen Higgins, food ambassador at EAT., Mark Palmer, marketing director of Pret A Manger, and Roger Whiteside, CEO of bakery and food-to-go giant Greggs, are among the big name keynote speakers already confirmed for lunch! 2015 – the multiaward winning trade event for the UK’s £6.9bn food-to-go market.

Returning to the Business Design Centre in London on 24-25 September, lunch!’s popular Working lunch!

Theatre will also feature senior directors from Marks and Spencer, Subway and Starbucks.

As in previous years, Horizons’ Emma Read will be back to report the latest lunch market developments (her focus for 2015 is on key menu trends and changing consumer demands, drawn from the latest findings of Horizons’ biannual Menurama survey).

One trend that shows no sign of abating is the rise in healthy eating. With more operators diversifying their menus, it’s proved a strong

area of growth across the food-to-go sector, although not always at the expense (or sales) of more indulgent foods. Perhaps contradictorily, whilst consumers do want the option to eat more healthily – sometimes “we all just want a treat”, says Helen Higgins.

Having helped McDonald's UK launch the McCafé range before joining EAT. in October last year, Helen Higgins will explore how ‘Indulgence is the new health’ in her opening day Keynote.

“Convenience food shouldn't be all about junk food but faddy diet food and tasteless cardboard sandwiches are out too. And sometimes we all just want a treat,” says Helen Higgins.

“Today's food-to-go retailers need to cater for a customer looking for balance, but taste and quality rules.”

Café and coffee-house operators looking for fresh ideas to enhance their menu balance, will find over 350 exhibiting companies at lunch!

(a 25% increase for 2015), making this year’s show its biggest edition yet, report the organisers.

Southover Foods Co, Devonvale Bakery, Heavenly Cakes, Lick Frozen Yoghurt, Farsan, Mom's Fabulous Foods, Timmy’s Pies, Coca Cola, Frobishers, Raynor Foods, Simple Simon Foods, Taylors of Harrogate, Unilever (Tea Fusion), Tri-star Packaging, Kavis, Planglow, Little Cherry, and Klikin UK are just a few of the returning exhibitors confirmed so far.

Whilst new exhibitors include Lucozade Ribena Suntory, New York Bakery Co, Euro Food Brands, Marston Foods, Food Stories, The Exploding Bakery, Candy Kittens, Good4U Food & Drink Company, Water Within (Antrim Hills), Blue Cap Coffee, TreeVitalise birch water, Tetley, Twinings, TM Electronics, Foster Refrigerator, Croust'wich, and WMF UK. To register for a free ticket to lunch! 2015, visit www.lunchshow.co.uk and quote priority code LUNC2.

Councils rejecting all-day Sunday trading could have devastating effects In response to chancellor, George Osborne, announcing in the recent budget that councils will be given the power to decide whether all-day trading on Sundays goes ahead in their constituencies, a Birmingham City University retail expert is warning of the consequences of making the wrong decision.

Chris Edger, retail expert and professor of Multi-Unit Leadership at Birmingham City University, said: “The announcement by the chancellor that shops over 3000 square feet will be able to trade all day on Sunday will obviously disappoint opponents who cited the fact

that the move would damage small convenience stores through greater competition, hit retail workers with longer 'unsocial hours' and merely switch consumption patterns to other timeslots without increasing the size of the market.

“However, we must look at consumer behaviour here. Market research provided by Mintel states that Sunday is the second biggest day of the retail week behind Saturday. Large stores already open their doors for 30 minutes of browsing time on a Sunday before their permitted six hours trading between 10am and 6pm. Clearly there is

high demand on a Sunday.

“The chancellor placing the decision for all-day Sunday trading in the hands of local councils and mayors may prove to be a tricky decision for some to make and it shouldn’t be rushed.

“Councils deciding to reject all-day opening will find that consumers will vote with their feet, visiting alternative shopping malls and retail parks that are open for business all day. This could potentially have devastating impacts on communities that shoppers then steer clear of. In the end though, convergence is bound to occur - it’s what the consumer wants!”

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NEWS

Coffee-Bike enters the UK market Since their foundation in 2011, the CoffeeBike GmbH has been one of Germany´s fastest growing franchise systems with over 90 franchise partners, and standing for high quality, certified organic coffee specialities, which can be created on the go by independent partners, without water and electricity connection, self-sufficiently for up to 14 hours, say the company.

The two CEOs - Tobias Zimmer and Jan Sander - see a big potential to establish the mobile Coffee-Bike concept on the English market.

“Over the last eight years, the coffee consumption in the United Kingdom increased for about 15% and will double over the next ten years – especially food franchise systems are booming,” said Tobias Zimmer.

Another advantage of the UK market which the two founders see is the steady

Bristol hosts ninth International Fair Trade Towns Conference On the 4 and 5 of July, 250 delegates from 21 countries across the world were welcomed to Bristol to attend the ninth International Fair Trade Towns Conference to explore ‘Fair Trade for Sustainability’ as part of the city’s European Green Capital events programme.

The city was ‘Fairtrade-ready’ for the event, with a welcome banner at Bristol airport, banners in the Centre Promenade, and Fairtrade activities taking place in the Bristol 2015 Lab on Harbourside and the Make Sunday Special on Sunday 5th being Fairtrade-themed with Fairtrade markets and family activities.

The Conference welcomed speakers including Harriet Lamb (CEO Fairtrade International), Eliza Anyangwe (the Guardian), Linda McAvan MEP and Fatima Ismael, environmental expert from Fairtrade Co-operative Soppexcca in Nicaragua.

There are now 1647 fairtrade towns in 27 countries, 21 of which are represented. Bristol is one of the world’s leading fairtrade cities and is celebrating 10 years as a Fairtrade City in 2015 - one of only a few cities to have held fairtrade status continuously for this long.

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CAFÉ CULTURE

growth in the consumption of sustainable and certified organic products. Therefore the CO2 neutral Coffee-Bike concept with a certified organic product portfolio is completely in line with current trends here, feel the duo, with future partners of this franchise company set to benefit from low fixed costs and a low entrance fee which are unrivalled in comparison to permanent Coffee-Shops, claim Coffee-Bike.

Coffee-Bike GmbH is holding regular Franchise Information Days in the UK, where interested people can get unbinding information about the mobile Coffee-Shop concept. The young start-up company from Osnabrück, Germany has already been honoured several times for their innovative business model of mobile Coffee-Shops (among others by the Lower Saxony Ministry of Economics and the NBank) and has

Coffee-Bike’s two founders and CEOs Tobias Zimmer and Jan Sander. successfully established the Coffee-Bike in numerous big European cities already (Coffee-Bike GmbH develops, conceptualises and builds all mobile Coffee-Shops in their own production site at their headquarters in Osnabrück).

Nichols secures growth in out of home channel Vimto owner, Nichols PLC, has entered into a partnership with £6.6m The Noisy Drinks Co., acquiring a 49% equity share that will enable the £110m soft drinks business to grow its presence in the Out of Home (OOH) market across the UK and Europe, say the company.

Investment in The Noisy Drinks Co., which markets and distributes iced slush and milk drink products in the UK and internationally, builds on Nichols’ presence within the OOH channel (Nichols PLC also owns Nichols Dispense, the UK's largest independent supplier of dispensed soft drinks including Vimto, Coca-Cola, Irn Bru, Sunkist, Ocean Spray and an ownbrand range).

The Noisy Drinks Co. is based in West Thurrock and was founded in 2002. High profile customers include Haven Holidays, Butlins, Whitbread and the Merlin Group.

Noisy Drinks brands are supplied to major Out of Home venues, including Brewers Fayre Family Restaurants, Alton Towers, Wacky Warehouses, Chessington World of Adventures, Gardaland in Italy, Heide Park in Germany, and Madame Tussauds throughout Europe.

Strong links between the two businesses already exist, with Noisy Drink Concentrates being manufactured at Nichols Manufacturing in Ross-on-Wye. This includes Vimto in the Froozie schools compliant slush offering and a newly launched frozen carbonated Range of

slush drinks marketed under the umbrella brand Burrrst (a new Vimto Starslush product is also set to be launched into the market and will be placed in major leisure venues).

The Noisy Drinks Co, employs a national network of 44 sales and technical specialists across UK and Europe and David Pearce, one of the founders of The Noisy Drinks Co, will continue in the role of managing director, reporting directly to Nichols PLC CEO, Marnie Millard.

“The philosophy at Noisy Drinks of offering service and quality as a key differentiator in the market is exactly in line with Nichols Dispense. Coupled with the international business, our investment in Noisy Drinks is an important step in increasing our expertise in the foodservice and leisure industry as well as unlocking new regional and national accounts as part of our growth strategy within the Out of Home channel,” said Marnie Millard.

David Pearce added: “Everyone at Noisy Drinks is very excited to be joining forces with Nichols Dispense. The popular, high profile Nichols brands will undoubtedly increase our frozen drinks market penetration. The skill sets, experience and resources of the two companies are complementary and will enable us to dynamically enhance our operations in the Out of Home market across Europe.”

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NEWS

London firm to distribute artisanal Italian espresso and roaster machines

Costa trials brand partnership with Chop’d Costa has launched a trial with London’s premium salad brand, Chop’d to offer fresh salads across select Costa stores in London.

The partnership is the first time Costa has collaborated with another food or drink brand. Working with London based Chop’d, a company that is committed to great quality, at selected London stores, Costa is now offering healthy, fresh food to compliment its handcrafted barista coffee and provide real choice for its customers.

Carol Welch, group brand and innovation director at Costa said: “At Costa, our customers define the focus of our innovation, and having listened to their feedback, I’m delighted to partner with Chop’d in this trial as the handcrafted fresh food company Chop’d is a great fit with our handcrafted coffee. As brands, we both originate from London, which means we share a passion and expertise for offering irresistible coffee alongside freshly prepared, delicious food, aiming to delight our customers day in, day out.”

Chop’d salads was founded in 2004 and currently has 12 stores in London. The trial will initially see the Chop’d Jerk Chicken, Tuna Niçoise, Feta & Lentil, Parma Ham & Mozzarella and Falafel & Houmous salads appear across six Costa stores in central London.

Eddie Holmes, managing director of Chop'd added: “We are delighted to have been handpicked by Costa to be their salad partner. It really is a great fit due to our joint passion for using the best ingredients, delighting our customers and of course both being born and bred in London.

“To think that our food will be tasted by a far wider audience really excites us and helps us on our mission to offer the best salads, soups and stews the UK has ever tasted.”

The new Chop’d salads prices start from £4.50 and are available in the selected stores - Cabot Place, Costa To Go Holborn, Costa To Go Moorgate, Costa St. James, Costa Eldon Street and Costa Great Marlborough Street - until 30th September.

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CAFÉ CULTURE

A London company has beaten off four competitors to win the exclusive rights to distribute a line of authentic Italian handbuilt equipment to the UK coffee market.

The equipment, including manual spring lever Torino espresso machines and Gemma coffee roasters, are built by Sweet Coffee Italia, based in Turin, and they are already being sold in Italy and exported to USA, South Korea, The Emirates, and Australia.

Now, Systix Limited has been awarded the contract to distribute the Sweet Coffee Italia roasters and espresso machines to the UK market (http://sweetcoffeeitalia.co.uk).

The Gemma Coffee Roaster, capable of roasting 2kg per cycle, is used by Giacomo Vannelli, winner of the 2014 SIGEP Barista Championship held in Rimini, Italy.

“Above all else I feel in love with the attractive design, and overall quality and reliability of the Sweet Coffee Italia equipment,” said Serhiy Horobets, managing director of Systix. “The Sweet Coffee Italia engineers studied the pros and cons of other manual coffee machines on the market and have improved on them to create the Torino line. And the fact that Giacomo Vannelli has chosen the Gemma roaster indicates how highly it is regarded for producing quality coffee.

“I was at this year’s London Coffee Festival, and consumers loved the equipment. I’m confident that those UK cafés looking to serve quality artisanal coffee will like our new ‘Bean to Cup’ solution.”

Serhiy Horobets says that he has always had a passion for artisanal coffee-making and started the machine importing side to his business after 15 years in the food and catering industry (he is a former food

operations manager for The Cantaloupe Group, The Big Chill Group and Camino Leisure Holdings).

Sweet Coffee Italia’s roots originate from Domenico Di Santo who in 1947 emigrated from Italy to Brazil, and with his sister started to trade coffee back to Europe. Domenico’s son, Mario Di Santo moved to Turin as a teenager and began to roast and mix highquality coffee beans from Ethiopia, Brazil, Guatemala, Costa Rica, Jamaica and Indonesia. After opening some successful restaurants and cafés in Turin, Mario di Santo set up Sweet Coffee Italia in 2008.

The Torino lever coffee machine is a manual machine with enhanced coffee pouring capabilities, having been designed and built to last and requiring minimal maintenance, say Systix. The body is stainless steel with chrome lever groups, with polished chrome filter holder, and steam wands in stainless steel, a boiler and a double pressure gauge. The Gemma roaster can roast 2 kg per cycle and is fully automatic with 10 pre-settings, say Systix, and it’s electric, it can be installed in any outlet without gas supply.

Cagliari Coffee UK goes to Scotland Cagliari Coffee UK participated for the first time at the well-known Savour Festival in Edinburgh recently.

Taking place in the historic Summerhall, this food festival sets to deliver an array of delectable delights in an exciting and rather unusual setting, transforming a dissection room into a wine lab and veterinary equipment cupboards into a gin lounge!

Following the success of the last edition, this year’s Savour Festival once again chose some of the best food-related exhibitors, including independent restaurants, boutique bars, craft brewers and local distillers, as well as Cagliari Coffee UK. Cagliari Coffee is a family company that has been producing coffee for four generations, having become a leading

supplier of quality coffee and coffee-related products and equipment in Italy and in 47 other countries around the world. Since 1909, Cagliari Coffee reports that it has been researching the best beans and the optimum methods for roasting, preparing and blending to produce the ultimate in wellbalanced flavours and strong, rich aromas. It is this long heritage and know-how that customers can find in their best-selling NespressoTM compatible coffee pods / capsules, claim the company.

Their range of ‘Espresso iLove’ NespressoTM-compatible coffee pods are available in five carefully selected flavours blended specially for the UK market (Ristretto, Crem Espresso, Deca, Grand Espresso and Elite).

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NEWS

Yorkshire-based coffee specialist invests in roasting facilities Artisan coffee specialist, Casa Espresso, has invested in new roasting facilities, as part of a business expansion, to become the first coffee roaster in the Bradford area.

Building on business connections and strong sales, and after identifying a gap in the market, Casa Espresso owner Nino Di Rienzo, reports that he has made a substantial investment in a five kilogram roaster to enable him to offer high quality coffees in small batches. Founded in 2000, Casa Espresso is a nationwide supplier of luxury coffee and premium Sanremo coffee machines to leading restaurants and cafés across the north of England.

The new speciality single origin coffees include Kenya Ther’i, Nicaragua Samaria, Rwanda Karengera and Ethiopia Kaffe Forest Organic. The beans are hand roasted to order twice a week at the company’s West Yorkshire headquarters, giving Nino Di Rienzo and his colleague (roaster and barista trainer Jonnie Drake) full control of the roast and allowing them to pull out and refine fantastic flavours to the customer’s taste or requirement.

Nino Di Rienzo, whose family has been

Left to right, Casa Espresso’s Nino Di Rienzo (owner), Jonnie Drake (barista trainer and roaster) and Matthew Adams (barista trainer and account manager). involved in the local restaurant and coffee scene for more than 40 years, said: “We’ve noticed more and more micro-roasteries opening up and wanted to be part of this exciting new trend. Our own brand of coffees sits perfectly alongside our existing range, and are available in both whole beans and pre-ground 1000g wholesale bags, and 250g retail packs. The reaction has been great and

Bringing a Ringtons cuppa to the south of England The business-to-business arm of British tea and coffee merchant, Ringtons, is set for expansion in the south of England, report the firm, following appointment of a new business development manager.

Brandon Thurley will be responsible for growing the 108 year old family business amongst cafés, restaurants, businesses and hotels across the south of England and the Midlands, as well as supporting and building on relationships with Ringtons’ existing national accounts.

Having left school at 18, Brandon Thurley ran his own car valeting business for seven years before embarking on a career in sales within the catering industry. Over the years Brandon Thurley has taken on a number of sales roles, promoting a range of products from commercial hot dogs, to take away ancillaries and espresso machines, and with 10 years of experience in the commercial coffee industry, is now joining Ringtons Beverages after almost six

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CAFÉ CULTURE

years at Dutch coffee company Douwe Egberts and most recently having worked for Crown Coffee.

“Having worked in the coffee and commercial catering industry for a number of years I was looking for a role which would allow me to apply my existing skill-set and offer me a new challenge, and Ringtons did just that. The opportunity to learn about tea from one of the UK’s longest standing tea merchants was a great pull for me and the fact Ringtons blends and packs all of its tea in its own UK factory is a big bonus which will appeal greatly to prospective customers,” said Brandon Thurley.

“Ringtons also has its own coffee roaster which means businesses benefit from fresh, premium roasted quality coffee and there are some very exciting plans in the pipeline for growth in this area. For me it’s a great time to be joining the company and I’m sure businesses in the area I cover will be just as impressed by the full service beverage solutions Ringtons can provide.”

we are already supplying the new coffees to cafes and coffee shops across North and West Yorkshire.”

Casa Espresso roasts beans from ethical coffee green importers, helping to support sustainable development of coffee agriculture. The traceability means the company can track the beans back to an individual farmer and village, providing a priceless connection to its coffee.

They are also working on a number of brand collaborations and recently teamed up with stylish cycling clothing company, Pilgrim Cycling Co, to supply a limited edition range of coffee (the custom Expedition Blend is designed to prepare cyclists for the ride ahead, and has been well received by attendees at industry events such as the London Coffee Festival & Spin London).

“Bringing coffee to the forefront of other industries with creative collaborations has been a great success. Our aim is to pass on the passion we feel for creating top quality blends, and we were pleased to share our creations with local customers at our recent launch event,” reports Nino Di Rienzo.

Jaz and Jul’s launch origin drinking chocolate range Award-winning independent producers, Jaz & Jul’s, have launched a new Origin retail range of drinking chocolates.

The three single-origin dark hot chocolates are each made with cacao grown in a different region, to produce a distinctive collection of subtle yet indulgent flavours, say the firm, and as with all of Jaz and Jul’s proper hot chocolates, the Origin mixtures are all made by hand in London, using organic chocolate that is ethically-sourced from small producers.

Jaz and Jul’s new Origin mixtures are a pure and unadulterated hot chocolate treat. Madagascar 61% made with Malagasy cocoa from the Sambirano Valley offers exciting fruity aromas, slightly spicy and a little sharp, whilst highly-prized rare white criollo beans from the Alto Piura region of north-west Peru with their buttery texture give Peru 75% a complex, coffeelike finish, say Jaz and Jul’s.

Finally, their Brazil 70% promises another unique sensory experience, thanks to its rich chocolate shavings made from Trinitario beans grown deep within the Amazon rainforest in

the state of Para.

Already a popular feature in many top independent coffee shops (such as Madagascar 61% at Pot Kettle Black, Peru 75% at Fields Beneath and Brazil 70% at Prufrock and Kaffeine), this new Origin retail range will now allow customers to enjoy Jaz & Jul’s fabulous single-origin dark drinking chocolate mixtures at home too, feel the company.

“Cacao, like wine, varies enormously across the globe and each of these new hot chocolates delivers its own very special dark chocolate flavour,” said cofounder Jasmine Kershaw. “Whilst these single-origin dark drinking chocolates may appear classic, they are anything but ordinary!”

“From the very beginning we’ve always wanted to provide not only the most indulgent hot chocolate, but also know the full journey of the cocoa beans so customers can trust the quality and ethics of the products”, added co-founder Juliet Sampson. “All the farmers working with our small producers are paid above fair-trade standards, with the chocolate delivered to the UK as directly as possible.”

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CAFÉ SOCIETY

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.

The

BRITISH

SANDWICH ASSOCIATION

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.

JULY 2015 CAFÉ CULTURE 11

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NEWS

La Cimbali commits to Cup North

Jamie’s Italian teams up with Kimbo Jamie Oliver has announced that Jamie’s Italian has teamed up with Kimbo, the historical Italian brand which embodies the authentic Neapolitan espresso, to launch a new bespoke Italian coffee menu.

Guests at Jamie’s Italian restaurants all over the UK can now enjoy a rich premium blend, obtained from selected origin coffee, subject to strict quality controls and brewed according to extensive knowledge and craftsmanship, typical of the Neapolitan tradition.

Having spent six months meticulously looking for the best classic Neapolitan-style espresso, Jamie Oliver eventually chose Kimbo, whose mission has always been to offer an excellent quality coffee, authentically “made in Italy”, produced with respect for people and the environment.

The new Jamie’s Italian bespoke coffee menu includes a wide selection of coffees, first of all the original and authentic Neapolitan espresso, created to give consumers a rare, special and unmistakable taste.

Guests can also choose from any of the different variations with milk (macchiato, cappuccino, latte) and from the specialty coffees, including the caffè corretto (with amaretto and cream), caffè marocchino (with chocolate and frothy milk) and caffè sheckerato (fresh espresso shaken up with ice and sugar syrup).

Paola Rubino, chairman of Kimbo, said: “We are absolutely delighted to work with Jamie Oliver and his great team. We share the same love and passion for authenticity and tradition, and this is reflected in the new bespoke coffee menu that we created together.

“This is an exciting opportunity to promote the culture of Neapolitan espresso in the UK through the renowned Jamie’s Italian restaurants and we look forward to a long and successful collaboration.”

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La Cimbali has been announced as headline sponsor of Cup North, a two day northern coffee party which will take place at the Victoria Warehouse Hotel, Manchester (7-8 November 2105).

The festival, which launched to great success last year, celebrates the thriving northern coffee scene and will feature competitions, live roasting, coffee cuppings from leading roasters, live music, art exhibitions, plus food and drink pairing.

Coffee companies will showcase their products alongside tea merchants, chocolate suppliers, brewers and food traders (Tamper Tantrum which provides a platform for opinions, data and theories from across the coffee industry will also feature heavily at the festival).

Cimbali say that they will be showcasing their M100 traditional espresso machine with integral pressure profiling system which allows the creative barista to really experiment with different flavour characteristics of the coffee, plus their M34 PGS - an award-winning mid-market traditional machine that consistently delivers great tasting coffee thanks to a host of patented user features.

Rob Ward, Cimbali’s coffee specialist

Cimbali sales executive Sarah Dyson at last year’s Cup North. said: “The festival helps bring the world of artisan coffee and all it has to offer to a much wider audience and for that reason we are delighted to be back at Cup North as headline sponsors for a second year.

“Artisan coffee is thriving and it’s great to be able to support some of the vibrant businesses that help make up the local coffee community by being a part of the festival and sharing our knowledge and understanding of coffee brewing with all those that come along over the two days.”

Cup North tickets go on sale from 1 August 2015 (www.cupnorth.co.uk).

Around the world with Miko’s Freehand Coffee roaster, Miko, has launched Freehand (www.freehandcoffee.com) a new seasonal range of espresso and filter single estate coffees that are sourced from three continents around the globe and hand roasted at the company’s in house roastery in the UK. From South America comes a medium bodied Freehand espresso coffee with sweet, fruity acidity and a beautiful honey sweetness that finishes with a nutty, chocolate caramel bite. Freehand filter coffees include a rich bodied blend from Rwanda with a bright apple and lemon acidity and sugar cane finish, plus a Kenyan coffee offering cherry and blackcurrant flavours with lots of syrupy sweetness. A Guatemalan Freehand blend, which is available as both espresso and filter coffee, offers soft blueberry and floral notes, to complete the range.

Freehand is supplied in eye catching monochrome packaging, featuring intricate hand drawn illustrations which depict the coffees’ country of origin, a bold move away from the brand heavy packaging which

dominates the high street and is one of the first blends to be launched by Miko UK since opening a purpose built in house roastery in Cornwall last autumn. To ensure the utmost freshness and a refined taste, Freehand is hand roasted in small batches using time honoured artisan methods, small machines and less than 10kg of beans per roast.

“Having our own roastery gives us complete control of the development cycle, from travelling the world to source the finest beans farmed in the most ethical way to experimenting with blends and flavours to develop something which pleases the palate and that is exactly what we have done with our new Freehand range,” explained Adrian Stagg, managing director Miko UK. “We manage every stage of the production process and key elements such as weight, colour, moisture, leakage, aroma, extraction time and grinding size can be checked meticulously to ensure Freehand coffee maintains a consistent in cup experience for drinkers.”

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NEWS

Welcome Break team member reaches final of Starbucks Barista Championships A Starbucks barista working in the drive-thru at the Hartshead Moor Welcome Break has reached the national finals of this year’s Starbucks Barista Championships, the first Welcome Break employee to ever do so.

This recognition of the top quality customer service offered to Welcome Break visitors comes as the motorway services operator has introduced 24 hour opening across all Starbucks sites in its portfolio as of June this year.

Charlotte Roadnight, who is 22 years old, has made it through to the national finals after succeeding at the regional heats, beating 1,000 other baristas from across the UK to reach the finals. She has worked as team leader at the drive-thru for one year, located at Hartshead Moor, off J25/26 of the M62 near Clifton, Yorkshire and has been a Welcome Break employee for four years.

In the regional heats, Charlotte Roadnight demonstrated her ability to handcraft deliciously perfect beverages and serve the very best coffee. The heats included two coffee tastings, taking the judges through a journey explaining where the coffee is from how it is grown, processed, flavour profiles and highlighting food pairings. As well as a comprehensive coffee quiz and a ‘lucky dip coffee

tasting’ Charlotte also had to design her own her signature beverage that could be replicated and sold in store.

She now progresses to the national championships, which take place at the Starbucks head office in Chiswick.

Welcome Break ensures all its Starbucks baristas undergo a dedicated training programme with their store manager, the brand training manager and the Starbucks district manager so they meet brand standards and offer customer an exceptional service, and product.

Rod McKie, CEO of Welcome Break commented: “It’s hugely important to us that the service offered at our Starbucks sites is exactly comparable to, if not better than, that received at Starbucks sites across the country. We ensure all our team members undergo rigorous training, and Charlotte’s achievement proves this has paid off – five of our other Starbucks baristas also made it to the regional heats.

“As an extension to our dedication to the Starbucks brand, we’ve made the decision to offer 24 hour opening at all our sites – this widens the food and drink options available to those customers travelling throughout the night and marks us out further as a leader in this competitive market.”

SHORTS La Spaziale preview S40 at TuttoFood La Spaziale is launching S40 Suprema - a new professional espresso coffee machine which combines the design of the top range with the practicality sought by baristas, roasters and technicians – and which they previewed at the recent TuttoFood in May. Caroline Wozniacki and Lavazza coffee Over the last four years, the Lavazza coffee break has established itself as a feature of Wimbledon, becoming a ‘ritual’ moment for socialisation on a par with the traditional strawberries and champagne, and this year, in Lavazza’s fifth year as the official coffee of Wimbledon, women’s World No.5 Caroline Wozniacki helped host the ultimate coffee break as the global PR ambassador for Italy’s favourite coffee.

Third win in a row For the third year in a row GO IN, one of Europe’s leading hospitality furniture suppliers, has won first place in the Contract Furniture category in the Best of Market Readers Choice Award.

Participants in the survey, conducted by four of Germany’s leading trade magazines, awarded top marks to GO IN who outperformed 60 competing companies in the category.

Sheppy's blend it with Blackberry and Elderflower Craft cider maker, Sheppy’s have launched a new cider infused with fruit and floral flavours. Cider with Blackberry & Elderflower is a match made in cider heaven, claim the firm - a sublime combination of rich blackberry, with the delicate floral overtones of elderflower. Fruity and aromatic - this latest addition to the Sheppy's cider family is the very essence of summer, feel the cider-makers.

“Bring it back” campaign The crisp brand, Walkers, is giving crisp lovers the chance to vote for their favourite flavour to come back and join the Walkers range, alongside the well-loved Marmite flavour which will be back straight away. Consumers can choose from Barbeque, Lamb & Mint, Toasted Cheese, Beef & Onion, and Cheese & Chive.

Available to the foodservice channel from 10 August, the new range will showcase previous flavours from the Walkers portfolio, offering consumers the infinite chance to vote for their favourite via www.walkers.co.uk and social media channels (the winning variant will be brought back to the Walkers offering and all those that vote will have the chance to win £100,000, as well as an array of exciting weekly prizes).

Bonsoy soya milk now available from Cream Supplies Bonsoy, now available from Cream Supplies (www.creamsupplies.co.uk), is a soya milk that differs to others available in the UK, claim the company.

It was developed by Japanese soy masters and quickly discovered by discerning Australian baristas who recognised its ability to provide a high quality, dairy alternative that could be worked in virtually the same way

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CAFÉ CULTURE

as cow’s milk, and has now become something of an industry standard amongst baristas all over the globe because it stretches readily, forms long lasting microfoams and is perfect for latte art.

Beyond the café scene, Bonsoy is also fast becoming a staple with consumers who enjoy its mellow flavour and rich, creamy texture, claim the brand who carried out blind taste test in which 90% of people preferred it to other

soya milks.

It is made with organic, golden soya beans and, with a 15% bean content, contains over twice the amount found in most other soya milks. The beans give it a high protein value meaning it’s a great addition to any dairy free diet, while its natural, additive free ingredients make it a healthy indulgence. It costs £15.99 per 6 x 1 litre case and is available for next day delivery.

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Latest bean to cup technology showcased UCC Coffee UK & Ireland – a total coffee solution provider – showcased its quality coffee, equipment and service capabilities at the recent AVEX International (30 June - 1 July) in Manchester to help vending operators increase sales and tap into the growing demand for quality takeaway coffee.

The coffee specialists showcased the latest in bean to cup technology from Eversys, which offers intuitive machinery and easy programming for consistent quality coffee and exceptional milk preparation, as well as the premium single origin and blends from their ThreeSixty˚ range.

Bradley Journet-Robins, regional business manager, UCC Coffee UK & Ireland commented: “Demand for quality coffee continues to drive the growth of the UK coffee market and this is key for vending operators to tap into, as more consumers choose coffee on-the-go. 30% of customers are buying coffee to takeaway and two billion cups of coffee served out of home each year, so it is hot stuff right now. Serving a quality coffee

will set you apart from the competition.”

Also featuring on the stand were two top of the range pieces of espresso equipment - the Victoria Arduino Aurelia T3 espresso machine and the Nuova Simonelli Mythos One grinder (the UK Barista Championship grinder).

Two hands on masterclasses covering the latest filter trends, coffee characteristics and how to get the ‘romance’ of coffee at the touch of a button with the latest bean to cup steam wand technology took place at Speakers Corner in the main exhibition area.

Portlebay Popcorn pops out new cappuccino flavour Premium snack brand, Portlebay Popcorn, has introduced a new cappuccino flavour to its range.

Hand popped and manufactured at The Poppery in Devon, this new variety is the first cappuccino popcorn in the UK, claim the firm, and this July they will be distributing the new flavour to Budgens stores nationwide and independent delis and farmshops, followed by other multiples including Tesco, SOHO Coffee and Thorntons’ coffee shops in autumn 2015 (retail from £1.70 per 75g bag).

Commenting on this latest addition, Jonty White, managing director of Portlebay Popcorn commented: “Flavour is king here at The Poppery, so we’re very excited to launch the first cappuccino popcorn in the UK. With notes of silky caramel and a bitter hint of coffee, it’s

the perfect pick-me-up. We strive to constantly innovate and continue to drive the popcorn offering forward. With this being a first in the category, we anticipate phenomenal demand for this new flavour following the results from our market research.”

Inspired by his passion for sailing on the Salcombe estuary, combined with a love for healthier snacks made with the best ingredients, Jonty White founded this premium snack brand in 2013. A market leader in the snack industry with its distinctive nautical-style branding, Portlebay Popcorn reports that it has seen huge success over the past few years with a staggering 230% sales growth in the last twelve months alone (keen to share their success, Portlebay Popcorn also donate 25% of all online sales to their nominated charity, Chicks).

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AWARDS

Awards 2015 DAY THURS 24TH 015 ER 2 B M E T SEP ANGE R G e h At t RIDGE B R E TOW TEL HO Following on from the great success of last year’s Awards and hoping that all powerful football broadcasters don’t conspire against us again*, the 2015 Café Life Awards will be held at the Grange Tower Bridge Hotel, celebrating all that is great in UK café society. eld, once again in conjunction with lunch!, the contemporary food to go show, the Café Life Awards 2015 will provide a focal point for exhibitors and is the official evening reception for the show. The Awards will be held on the evening of Thursday 24 September, the first of the two days of lunch!

Two of the Café Life Awards will, once again, be contested during the first day of lunch! The Café Sandwich Challenge and the Tetley Afternoon Tea Experience competition will see contestants from across the UK compete in front of a live lunch! audience, building their culinary masterpieces

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for a panel of judges, led by celebrity chef and café entrepreneur, Aldo Zilli.

The timetable for the competitions and awards, on 24th September, will run as follows: 10.00am - lunch! opens at the Business Design Centre, London 11:15am - Café Sandwich Challenge (Menu Innovation Theatre) 2:45pm - Tetley Afternoon tea Experience (Menu Innovation Theatre) 5.00pm - End of day 1 of lunch! exhibitor drinks and time to prepare 6.00pm - Free coach transfer to the Grange Tower Bridge Hotel from BDC

7.00pm - Welcome drinks and opening of Café Life Awards 2014 7:40 pm - Dinner is called 8.00pm - Welcome address and dinner is served 9.00pm - Aldo Zilli with the award presentations 10.00am - Disco 12.00am - Free return coach transfer to BDC For more information and regular news updates, follow us on Twitter @CafeLifeAwards and our friends @lunchexhibition The Café Society Award 2015 This is a lifetime award which may be presented to an individual or 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. Last year’s winner was Bar Italia – credited as the authentic Italian café in the UK, the very fact that Bar Italia has been run by the same family for over 75 years, through WWII and is still the place to be in Soho to this day makes Bar Italia an icon in café life. *Long story but last year’s awards were meant to be at a conference suite at a Premier League football ground. The date of a match was changed for broadcast reasons and the venue became unavailable at the eleventh hour. The organisers of the Awards did amazingly well to get the Mermaid Theatre at very short notice.

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AWARDS and product range offered. All those short-listed in this award will be visited by an independent judge who will report on their experience.

The Café/Coffee Bar Chain of the Year 2015 Aims to recognise the work being done by leading operators to set standards and drive the market in terms of innovation, standards and consumer satisfaction. A business with over 10 operating sites is considered to be a chain and includes in-store cafes. 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.

M&S Flavours Café are the 2104 holders for the chain development award (in-store cafés) and Boston Tea Party are currently wearing the café chain crown having won it in 2014.

The Independent Café/Coffee Bar of the Year 2015 Won last year by Timberyard, London, 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

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The Café Beverage Award 2015 Aims to encourage the innovation and development of beverages specifically for the café/coffee bar market, whether these are made inhouse or by specialist

suppliers. The award will be divided into two sections – one for hot drinks and the other for cold. In 2014 the titles were split: Hot Category Unilever Tea Fusion Range Cold Category Cawston Press - Rhubarb (Sparkling) The Café Food Award 2015 Aims to encourage the innovation and development of food products specifically for the café/coffee bar market, whether these are made inhouse or by specialist suppliers. The award will be divided into two sections – one for savoury products and one for sweet products.

Savoury Category Winner 2014: Snowbird Foods Gourmet Pork & Spiced Chorizo Sausage Sweet Category Winner 2014: Handmade Cake Company Zucchini and Lime Cake.

The New Product (Non Food) of the Year Award 2015 Aims to encourage the development of new products (including equipment) for the market, from furniture to coffee equipment and packaging. Last year’s award was split into three categories: Packaging (2014 winners: TriStar Packaging Tri-Pot™), Support Services (2014 winners: Orderbird Ipad Pos System) and Coffee Machines (2014 winners: Alpha Dominche Steampunk) In this category the judges will be looking particularly for products that have real innovation value for the café/coffee bar market.

The Café Design Award 2015 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 recognition.

The judges will be looking for designs that are innovative but commercially viable – providing an attractive and comfortable experience for the consumer. Last year they split the award between independents and chains. Best independent was Café Marmalade, Brighton and of the chains, Coffee #1 in Leominster came out on top.

The Café Innovation Award This award aims to encourage innovation in the market. In this category the judges will be looking for genuine innovations that are likely to benefit the market, from product developments to systems.

The Innovation Award is a new award replacing the Café Marketing Award which was won in 2014 by Planglow for their efforts with the Gastro Collection Campaign.

All entries are treated in strict confidence and only seen by the Café Society Secretariat and the judging panel. All judges are bound by a confidentiality agreement.

JULY 2015 CAFÉ CULTURE 17

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W IN £500 Come along and join us for

Afternoon

Tea Experience

Challenge he second live Tetley Afternoon Tea Experience Challenge is all set to wow the audience at the lunch! Menu Innovation Theatre. We can now reveal the six finalists chosen by our judges which will be made and judged on the opening day of lunch!

The finalists will prepare their sweet and savoury items along with their chosen infusion from the fabulous Tetley range in a bid to win the coveted title and £500. Café entrepreneur and celebrity chef, Aldo Zilli will be heading a judging panel made up of industry experts to find the 2015 champion.

T

THE FINALISTS ARE: Barny Luxmoore, The Jabberwocky Afternoon Tea Sushi Dawn Roe, Saints & Sinners - The Gents Afternoon Tea Dawn Roe, Saints & Sinners - The Greenhouse Effect Dominic Salter, The Sandwich Box - The Mad Earl Grey Afternoon Tea Richard Farrington, The Old Forge Caffe & Restaurant - The Devonshire Cream Tea Katarina Willingham, Lemon and Soul Cookery School - The Tetley Inspired Afternoon Tea

Make time for tea and be inspired by the Tetley Tea Experience Challenge Join us in the Menu Innovation Theatre, at lunch!, on Thursday 24th September, at 2.45pm to see these fabulous Tetley Afternoon Tea presentations judged by Aldo Zilli and his panel.

Sample some of the mouth-watering sweet and savoury creations which will be passed around the audience.

Come along and be inspired by brilliant ideas for menu creation.

We look forward to meeting you!

The Café Society team will also be on stand M243 throughout the exhibition, where we will be demonstrating our new training software. Come and meet us, take a virtual tour and see how the Café Society can support your business!

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The Café

Sandwich

Challenge This live challenge at lunch! is aimed squarely at those who offer sandwiches. 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 café/coffee bar market. Those entering this Challenge have been asked to nominate a drink to complement and accompany their sandwich and the pairing of the perfect beverage with the newly designed sandwich is a critical aspect of this competition.

The entries for this award will be judged at lunch! on the day of the Café Life Awards dinner, with sandwich makers asked to make up their creations for sampling by a panel of professional judges, led by celebrity chef Aldo Zilli. There will be a trophy and a special £500 prize for the entry judged to be the best across all the competitions.

Aldo, and his fellow judges from across the food industry, will be looking for presentation, taste, how the beverage complements the sandwich, innovation and commercial viability.

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THE SANDWICH CHALLENGE CATEGORIES

MENUMASTER TOASTED SANDWICH COMPETITION Contestants are asked to create a toasted sandwich recipe in this category, using

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ingredients of their choice, which has to be cooked in the Menumaster Commercial oven at lunch!.

FINALISTS IN THIS CATEGORY ARE: Barny Luxmoore, The Jabberwocky - The Manwich Rachel Price-Whittle, The Cooking Company - Steak & asparagus chimichurri melt Emma Taylor, Greencore Korean pulled pork and beans on toast Simon Chiremba - Umami braised beef brisket Barny Luxmoore, The Jabberwocky - The scotch egg toastie Kate Price-Whittle, The Cooking Company - Ultimate banana split

W IN £500 FINALISTS IN THIS CATEGORY ARE: Susan Yarnell, A Great Little Place - Egyptian grilled chicken Simon Chiremba, Greencore The Ultimate Double BLTA Dominic Salter, The Sandwich Box - Pulled long cooked brisket Stephen Freeman, Amadeus Catering - Sheik rattle & roll Susan Yarnell, A Great Little Place - Smoky and spicy mackerel pate CAFE CULTURE

New York Style Bagel Category Contestants are required to create a hot or ambient 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 itself and any spread/butter, mayonnaise/sauces and seasoning.

The sandwich must be suitable for a lunch offer, specifically, and prepared using standard equipment.

magazine www.thecafelife.co.uk

FINALISTS IN THIS CATEGORY ARE: Rob Lawton, Greencore Tender roasted pork loin on spelt loaf bread Dave & Jude Koller, The Wholesome Cafe - Mojito chicken on multi-seed bagel Sue Price-Whittle, The Cooking Company - Sticky pomegranate lamb flatbread Emma Taylor, Greencore Sushi surprise Tasha Rose Carmichael, The Cooking Company - Summer days salmon

TASTING THE LIFESTYLE OF THE CAFÉ SECTOR

The Evening Culture Category In this glamorous new category, contestants are challenged to devise an evening eat, a sandwich which café diners will salivate with anticipation for all day. The growing trend for evening café eating that’s gripping the nation needs ever more delicious and sumptuous dishes to keep consumers wanting more. The entry can be made in the form of an open sandwich, wrap or bagel, using ingredients and carrier of the chef’s choice.

Come along and see these fantastic recipes created in the Menu Innovation Theatre, at the lunch!

Show, at the Business Design Centre, Islington, on Tuesday 24th September at 11.15am ALSO Visit our stand M243 at lunch! to see the new hygiene training software demonstrated and learn how we can help support your business

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Awards 2015

Be sure to get your table for the main event, hosted by Celebrity Chef Aldo Zilli, for what promises to be a great celebration of all things in Café Life. Held in conjunction with lunch!

The contemporary food to go show, with complimentary coach transport to and from the Business Design Centre.

THE CAFÉ LIFE AWARDS 2015 DINNER BOOKING FORM I would like to book ..................places/tables at The Café Life Awards Dinner at the Grange Tower Bridge Hotel, London on Thursday 24th September 2015 at a cost of £195+ VAT per person (£1850 + VAT for a table of 10) including three course dinner and wine. All bookings must be accompanied by the appropriate remittance. Cheques can be made out to The Café Society. For Credit Card payments please complete the form below. No refunds can be made if cancellations are made within 20 days of the event and any cancellations before this time will be subject to a 25% cancellation charge.

Contact Name: ........................................................................................................................................................................................

Business Name:......................................................................................................................................................................................

Address: :................................................................................................................................................................................................ ................................................................................................................................................................................................................

Tel. No. :………………………………………………………………………….Email: :...........................................................................................................

Credit Card Payments: Type of card (Visa/Mastercard)......................................................................................Card Number:…………………………………………………

Security code (last 3 digits on back of card) ...............Expiry date: ................Name on card:...................................................................................

Signed by:......................................................................................................................... Date: ............................................................

Please send to: Pam Sainsbury, The Café Society, Association House, 18c Street, Chepstow NP16 5DB. Fax 01291 630402 or email to pam@thecafelife.co.uk

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FEATURE

some of our display stands for cafes and bakeries

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

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REVIEW

Biggest Caffé Culture

show ever!

According to the event’s organisers, more than 4,700 visitors with a passion for the business of coffee descended on London’s Olympia in May for this year’s Caffè Culture show.

EDUCATIONAL Celebrating its tenth anniversary with a show that was 15% (800 square metres) bigger than previous years, the UK’s only national event for the café industry buzzed with the latest coffee, food, drink and equipment innovations from over 220 suppliers, from artisan producers to global brands.

From start-ups to established operators and baristas to senior buyers, visitors enjoyed a packed two-day programme that featured something for everyone. Leading industry figures took centre stage at the show’s Business Theatre with expert speakers including John Richardson, Hugo Hercod, Paul Meikle-Janney and Tim Sturk sharing their knowledge, experience and practical advice on how to run a successful operation with top quality coffee at its heart.

Café operators also enjoyed two lively panel discussions. At the first session, the owners of hybrid coffee shops London Grace, Drink Shop & Do and Artisan discussed innovative ways to generate additional revenue by broadening the scope of a cafè’s core offer. The second session was led by BBC Radio 4 Food Programme presenter Sheila Dillon and Henry Dimbleby, co-founder of the Sustainable Restaurant Association, who discussed how to run an independent café or coffee shop sustainably, launching its new rating for independent cafés and coffee shops at the show.

On the Taste Experience Stage, acclaimed figures from the coffee, food

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and drink world including Andy Bates, Marco Arrigo, Emanuele Borella and Bee Berrie hosted live demonstrations to inspire and excite a packed crowd looking to boost their customer offering and profits.

COMPETITIONS In a celebration of the UK’s leading barista talent, the Caffè Culture Show played host to two Speciality Coffee Association of Europe (SCAE) competitions.

In the UK Coffee In Good Spirits Competition, sponsored by La Cimbali UK and Everpure, barista Sang Ho Park from Square Mile Coffee wowed the judges with a duo of perfect Irish Coffees and signature coffee cocktails to take first prize. In the UK Cup Tasters Competition, sponsored by Bunn and Everpure, Andrew Tolley from Taylor St. Baristas had the winning palate.

Both went on to represent the UK at the SCAE World of Coffee.

ARTISAN ELEMENT Rejection of mass production in the independent hospitality sector is a rising trend and the show’s organisers say that they were delighted to champion artisan skills at this year’s event.

At the hugely popular Independent Coffee Roasters’ Village in association with La Marzocco, home-grown indie coffee roasters Black Sheep Coffee, Caravan Roastery, Cast Iron Coffee Roasters, J. Atkinson and Co, Small Batch Coffee Company and The Isle of Wight Espresso Company demonstrated their roasting

talent with delicious coffee served throughout the show.

In the Artisan Food Market, craft bakers, soft drink producers, brewers and marshmallow makers from all over the country set out their stalls to tempt café buyers to support small enterprises with their delicious produce (exhibitors here included Chegworth Valley, Clam’s Handmade Cakes, Crazy Baker, Ganache Macaron, La-di-da Cupcake, Lashbrook Lassis, The Free From Bakehouse, My

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REVIEW Lunch Business magazine, said: “The Merangz product is very unique. I love its versatility. Whether you enjoy it as an addon to a cup of coffee or a dessert option, filling the nests with cream or in fact whatever you like, the bite sized treats have it all. It's a fun, innovative and extremely delicious product. I can see these going down a storm in coffee shops.”

Merangz’s Leanne Crowther said: “This is a great award to support the launch of our new food service box of Pistachio Bites which are perfect for cafe customers.”

Winner of the Best Innovative Product Award was Tea Fusion from Unilever - a tea solution for operators providing freshly brewed loose leaf tea in under a minute, with a visible brewing chamber. Judge Helen Marriott, editor of Caffè Culture Connect, said: “Tea Fusion combines fantastic ingredients – quality loose leaf tea, the perfect temperature, flavour, quality and consistency, with a sense of theatre that tea-drinking café customers will love.”

Lisa Badger from Tea Fusion said: “After years of development, we’re delighted that Tea Fusion’s innovation has been recognised.”

Sweet Tooth Factory, The Brownie Bar, London Velvet, Traybakes Ltd and Belinda Clark Confectionery).

With a huge range of new coffee, food, drink and equipment products and services launched at the Caffè Culture Show, the hotly-contested Exhibitor Awards celebrated the café industry’s spirit of innovation. Fifteen products were shortlisted from nearly one hundred entries with three winners impressing the judges with their outstanding quality,

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innovation and market appeal. Scooping the Best Drink Product Award and Visitors’ Choice Award were Oxfordshire-based artisan yoghurt drink producers Lashbrook Lassis (Lashbrook Lassis was the brainchild of ex-teachers Jo Howson and Mat Hulett following an inspiring bike trip around India).

Award judge Brian Williams, editor of Brian’s Coffee Spot, said: “What made Lashbrook Lassis stand out for me was the enthusiasm of the founders, Mat and Jo. The story of how and why they came up with the product is wonderful and their passion is infectious. They thoroughly deserve the award and I wish them every success in the future.”

Commenting on the win, Mat Hulett said: “People are really interested in our story and these awards have provided us with a huge amount of encouragement just at the point we start approaching distributors and retailers.”

Winner of the Best Food Product Award was Merangz Pistachio Bites from Shropshire. Judge Maria Bracken, editor of

NEW LAUNCHES Show launches included a new range of frozen baking doughs and mixtures from Baking Agent, premium Belgian chocolate covered marshmallows from Baru and Belinda Clark Confectionery and a new high fibre, low fat, wholegrain breakfast muffin from Clam’s Handmade Cakes.

Handmade, personalised macarons from Ganache Macaron were on show, as were Merangz Nests, Bites, Luxury Bites and Giant Swiss Merangz in a range of delicious natural flavours, as well as time and waste-saving hand-separated freerange liquid egg yolks from The Egg Project

by Merangz. Gluten, dairy and MSG free, vegan and vegetarian crisps were launched

by Ten Acre (Yumsh Snacks Ltd), as well as coeliac UK-licensed gluten-free cakes and traybakes from SIN and the Handmade Cake Company. Cereal bars, gluten-free snacks and sharing cookie packs were showcased by Yum Yum Bros.

New beverage product launches included Alpro Coconut for Professionals for baristas, Peanut HottieTM (the world’s first instant peanut butter hot beverage from Bravura foods), Sparkling Cox Apple Pressé from Belvoir Fruit Farms and new sparkling drinks and vegetable and fruit drinks from Cawston Press. Bonsoy soy milk from Community Foods was available for sample, and there were sugar and calories-free syrups from Jordan’s Skinny Syrups.

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REVIEW Vision refrigerated display counter by RSS Hereford were on display, together with the revolutionary new Best Foam milk system from Schaerer, the new Dark Smoke and Gold Aerobie AeroPress Coffee Maker from TKC Sales, the new range of AIDA, Deli and Visio refrigerated display cabinets from Viessman and the WMF espresso machine from WMF.

New Summer Drinks recipes plus handroasted microlot coffees were showcased

by Matthew Algie, and cultured yoghurt snack drinks from Lashbrook Lassis. There were new sparkling fruit drinks from Luscombe Organic Drinks, the UK’s first Tonka Bean syrup and new Lemonade Mix from Monin. Coffee-tea from New Vithanakande Tea - a blend of single-estate Ceylon black tea with single-origin ground coffee using fresh Arabica was on show, as were the new Heartsease Farm premium pressé drinks range from Radnor Hills and a ready-to-drink range of premium fruity drinks from Rock Drinks.

Other beverages featured the world’s first suite of fruit drinks using Yuzu (a citrus from the Far East) from Sansu Drinks, new premium tea blends and matcha from Teapigs, herbal wellness tea containing 100% all natural ingredients from Teekanne, caffeine controlled performance coffee from Truestart, Vietnamese coffee from Trung Nguyen and the UK launch of Cafés Richard, France’s number one coffee brand, by Udal Supplies.

Equipment product launches featured the first automatic Turkish Coffee Machine from Arzum Electrical Appliances, the UK’s first space-saving cross merchandiser with hot, cold and ambient display from Counterline and new machines from Franke (the C200 & C250FM capsule machines, the ‘Plug and Play’A200 and ‘Easy Control’ A600).

The new Pure range of contemporary flat glass counters from GW London and children’s highchairs with a unique twocolour finish from Helo Children’s Products were also on show, as well as the new Goldsun high intensity electric and the 800 gas series infra-red heaters from Infraglo, the new Zumex Soul professional compact juicer from Jestic and new bean to cup machines from La Cimbali.

The muggi safe drinks tray, the Karisma table-top coffee machine from N&W Global Vending and yhe latest, high performing Advantage warewashers from Nelson could be sees, plus the new DC4 display counter and 280E triple door cabinet from Osborne Refrigerators. The Cheeky Moo Swirl podbased soft serve dispenser from Projuice and he unique 90 degree curved Baroque

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PUBLIC VOTE Following the successful launch of the London Coffee Stop Awards last year which attracted votes from over 18,000 of the capital’s coffee lovers, Caffè Culture hosted the first ever Coffee Stop UK Awards for the nation’s favourite coffee shops. Public voting for the Coffee Stop UK Awards took place in the fortnight before the show with over 60,000 caffeine-loving fans casting their votes. Winners of ten award categories were announced on the show’s first day with Four Corners in London’s Waterloo pronounced Best coffee shop in the UK. CEO of Four Corners, Gary Baxter, commented: “We’re delighted to have been voted Best Coffee shop in the UK - it’s truly been an amazing and humbling experience. These awards are a fantastic chance to both engage with our customers and to celebrate all independent businesses all over the country. Bring on next year!”

OTHER AWARD WINNERS Established Coffee, Belfast (for the tastiest bakes and cakes) The Gentlemen Baristas in Waterloo, London (for the UK’s coolest baristas) Four Corners, Waterloo, London (for the best use of social media by a coffee shop) Giro Cycles, Esher (for the UK’s best coffee shop for cyclists) 200 Degrees Coffee , Nottingham (for best coffee shop for working ‘out of office’) Bean Shot Coffee, Somerset (for best coffee roasted in the UK) Two Doors Down, Kentish Town, London (for the UK’s best new coffee shop) Costa Coffee (for the UK’s best coffee shop chain) Coffee Forums (for the UK’s best media for coffee) The Coffee Stop UK Awards are the brainchild of coffee lover and author Chris Ward whose best-selling book, Out of Office, extols the virtues of working more creatively by escaping the confines of the office for coffee shops. His popular London Coffee Stops Tube Map signposting the best coffee shops near each London Underground station was seen by over three million people in two weeks in 2014.

“The awards amazingly attracted over 60,000 coffee-loving voters which reflects

the huge growth in this sector. The winning shops have already reported a surge in custom since they’ve proudly started displaying their winning blue plaques,” said Chris Ward.

Research by the Caffè Culture show earlier this year revealed that nearly six in ten (59.2%) owners of independent coffee shops and cafés saw business performance improve in 2014 compared to 2013. 92% are confident and optimistic about their business in the coming year, 80% expect turnover to grow and over half (53%) will increase staff numbers. And according to the research, three in ten plan to open more cafés within the next two years.

“We celebrated Caffè Culture’s tenth anniversary with a bigger show, new halls and a fresh new look and feel – all with coffee at its heart,” said Caffè Culture show event director, Cheryl Carroll.

“We achieved our vision with the hugely successful Independent Coffee Roasters’ Village showcasing home-grown roasting talent, world-recognised SCAE barista competitions, acclaimed expert speakers from the world of speciality coffee, brand new product launches and innovation from the world’s leading coffee machine manufacturers and suppliers, and by hosting the inaugural Coffee Stop UK Awards where we announced the nation’s favourite coffee shop.

“We’re absolutely delighted with the positive feedback we’ve had from exhibitors about the quality of visitors to the show and visitors have told us how much they enjoyed the show’s buzz this year. We’re already looking forward to

making next year’s show even better.”

DATE FOR YOUR DIARY 2016’s Caffè Culture show will take place at London’s Olympia, 10-11 May 2016 (www.caffecultureshow.com).

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ESPRESSO MACHINES

Espresso

machines Choosing an espresso machine can be a daunting experience; something that it’s important to get right. However, an understanding of the associated terminology, as well as some advice from those in the trade, can help guide the decision-making process.

What to consider “Whilst every customer’s equipment needs vary, in terms of universal essentials a good quality espresso machine is key,” says Andrew Jack, head of marketing at Matthew Algie.

“The size of machine a business requires will depend on the number of cups served per day, and at Matthew Algie we cover all sizes, from the Elektra Compact 1-Group for small premises, right up to large machines like the Rancilio 3Group to cover higher volume sites, for instance. Our most popular machine is the Elektra Barlume 2-Group which has an illuminated panel and retro styling to help make a serious style statement on your countertop.

“It is very important for operators to consider all aspects of their business and seek advice from their supplier when choosing an espresso machine. At Matthew Algie, we take the time to understand the business of every customer so we can advise them on the best machine for them.

“For many customers, renting an espresso machine may be more appropriate than purchasing one. Matthew Algie offers a machine rental service which gives operators the freedom to evolve with their business needs. This service comes with a host of benefits: if the machine goes wrong, we’ll fix it, and if staff require training on how to use it, we will provide this free of charge. All Matthew Algie machines are supported by their own field service engineers, who offer a 95% firsttime-fix and average response under four hours from the moment the call has been logged to arrival on site.”

Selecting the right machine for your

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business is not all that is needed to produce a great cup of coffee, caution Matthew Algie – you also need the right training, and particularly so when it comes to the successful operation of espresso machines.

“Barista training will enable your staff to get the most out of your equipment and is completely free for all our customers,” says Andrew Jack. “Every customer is assigned their own coffee sales manager who will be on hand to offer expert advice on topics ranging from operational efficiency to menu trends.”

All of Matthew Algie’s coffee sales managers are trained to the Speciality Coffee Association of Europe barista The Elektra Barlume 2-group

standards, and they can provide on-site training and advice to all our caterers. The company also offer training at our Coffee Schools in Glasgow, London, and Dublin.

Pre-owned or inherited According to Tommy Coleman, technical operations manager at Miko (www.mikocoffee.com), one of the world’s oldest and most well-known coffee roasters, a fallout of the recent recession and tough economic climate has been a significant increase in the number of second hand espresso coffee machines in use throughout the industry, which, in turn, impacts upon successful use and maintenance.

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ESPRESSO MACHINES Some operators coming in to the business have ‘inherited’ existing equipment from a business that has ceased trading. Or, to minimise risk at the crucial start up stage they might have opted to buy a second hand coffee machine with a view to trading up to new equipment when the business has proved itself financially.

A whole range of second hand espresso machines are widely available on many online trading sites and it’s never been easier to buy a pre-owned machine – if you know what you are buying that is. So it is worth giving some consideration to future servicing and maintenance if you decide to go down this route.

“Investing in older machines can throw up many problems, not least whether the equipment manufacturer is still trading and whether replacement spare parts are still available, especially as there are very few ‘universal parts’ in existence,” says Tommy Coleman.

In fact, the large volume of used machines has created a high demand for spare or replacement parts, report Miko.

“We estimate there to be at least 20 main manufacturers, each of which supplies at least five machines. That’s an awful lot of spare parts for our team to source and maintain in stock at any one time! It costs approximately £20k to kit out Miko service vans with spares and it is critical that we never run out of key items,” explains Tommy Coleman.

Miko operate a substantial nationwide service team of 19 field engineers plus service centre support staff that has doubled in capacity through the recession and benefited from more investment in the last two years then anytime previously.

“Our service engineers are trained to a very high standard. All new recruits have to pass our five day barista training course before they can start work as a service engineer so that they have the same knowledge and skill level as any competent barista. How can an engineer talk with any credibility about problems that a barista might be experiencing if he doesn’t know how to make a great tasting cup of coffee?

It is therefore a priority for all our engineers to be trained to barista standard,” says Tommy Coleman.

Miko’s engineer will start with level one responsibilities which includes machine installations and preventative and maintenance visits before moving on to level two which involves servicing traditional espresso machines and grinders. At level three an engineer is competent enough to work on super automatic machines. To move from a level one to a level three Miko service engineer can take between 18 months and three

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Miko’s Tommy Colman. years, depending on existing knowledge and experience, report the firm.

“We find that many people have never had the opportunity to see what goes on inside the machine. And if they don’t understand how the machine works then they will most likely not appreciate why they need to clean it. A great example is the valve which feeds the group heads with water which has a hole that is just 1.1 mm wide. If the machine is not cleaned on a regular basis then it is so easy for this to get blocked which results in the machine not working properly. A further example is the steam arm which if not vented correctly can result in milk souring the boiler and this will affect the taste of the coffee,” reveals Tommy Coleman.

Sometimes operators notice a change in the look and taste of the coffee but do not actually do anything about it until the machine stops working. Miko say that their service contracts include preventative service and maintenance visits every six months which are scheduled up to two years in advance and this helps avoid system downtime by identifying and correcting potential problems before they occur.

“We like to draw a distinction with our team because we do not consider them to be ‘fitters’, they are extremely competent engineers. Whatever the challenge, our priority is to always get the machine working as quickly as possible,” adds Tommy Coleman.

Pedigree The UK’s only manufacturer of espresso machines, Fracino are now celebrating over five decades of growth and innovation, having produced seven machines in seven years. They posted an unprecedented £4.6 million turnover at year end (March 31) following a 12% sales increase across the last financial year, report the company (recent highlights for the now 60-strong team include being invited to produce a bespoke espresso machine for Subway® franchisee outlets, marking new export milestones, and scooping two more prestigious awards).

With a 50% UK market share and a 700 strong - and growing - network of UK distributors, Fracino machines are installed in coffee shops, garden centres, boutique hotels, gastro bars and restaurants. UK customers span Costa Coffee, Patisserie Valerie, Druckers coffee shops, Pathfinder and Marston’s Beer Company.

They currently produce over 4,600 commercial and domestic espresso machines annually, and exports now constitute 28% of turnover. In a major breakthrough earlier this year, Fracino’s machines were commissioned by a Chinese consortium, which owns shares in a series of cafés and restaurants in Guangzhou and Hong Kong. The third generation family business, which was launched in a garden shed by Frank Maxwell in 1953, now provides a 50 plus portfolio of products which include bean-to-cup machines, hand fill machines and a range of traditional machines and associated equipment.

Consistently working to world class manufacturing standards, new machines spanning 2008-2014 comprise Cybercino (2008), Atlantis Water Boiler (2010), Piccino (2011), revolutionary, world first Proportional Integral Derivative (PID) Romano espresso machine (2012/2013), Velocino touch button machine (2014) and SUB1(2014).

Velocino goes down a treat in busy cafes and bars and Fracino’s ground-breaking Proportional Integral Derivative (PID) Romano espresso machine is suited to large café outlets, feel Fracino – overcoming the inconsistent/unreliable quality and temperature of coffee originating from conventional thermostatically controlled coffee machines. Available in two or three groups, it has been adapted from Fracino’s existing Romano machine and creates a constant temperature as well as enhancing the taste of the coffee (Fracino say that to the best of their knowledge, no-one has successfully designed a machine or componentry/system that was able to maintain water temperature, due to the complexities involved).

Fracino’s Contempo dual fuel machine stands alongside the famous Triumph Bonneville T100 bike at the National Motorcycle Museum which was featured in David Beckham’s renowned documentary.

The PID 2 group is also on show as it caters for customers in the museum’s café.

“We are extremely proud to see our machines providing great coffee to the National Motorcycle Museum visitors. It’s also a major bonus that the Contempo dual fuel espresso coffee machine sits beside the bike that David rode in his documentary,” said Fracino sales manager, John McGinnell.

The recently revamped Romano, which also reinforces Fracino’s world class engineering skills and state of the art

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ESPRESSO MACHINES

Nisbets and Fracino’s Bambino “With the UK coffee market still expanding rapidly, competition is fierce with customers becoming increasingly demanding about where and when they get their caffeine fix,” says Heather Beattie, Fracino brand manager for Nisbets Plc (www.nisbets.co.uk).

“And whilst good coffee starts with good ingredients – the right equipment and presentation can also play a part in delivering the most desirable offering; giving a point of difference and often justifying a more premium price-point.

“Whether operators are looking to take advantage of the growing breakfast trade, mid-morning pick-me-ups, lunch or afternoon tea, the ‘café culture’ appeal is one that remains relevant at all times of the day - so a machine that can deliver is key.”

Ideal for café and coffee shop operators looking to for a high quality professional machine at an affordable price-point, the Fracino Bambino coffee machine is available from Nisbets and has been designed to combine style with value for money.

Boasting a commercial top quality stainless steel look, with copper boiler

production methods, remains a popular choice with independent cafes and chains alike, report the firm. This machine combines classic curves and retro styling with contemporary materials and close attention to detail, and is available in two and three groups. It features a hot water valve fitted with an anti-splash nozzle and steam tubes for frothing milk.

Fracino says that it attributes its sustained success to a potent combination of factors which include innovation, investment and developing long-lasting partnerships with its network of valued distributors which include Nisbets (a main order company for catering equipment and catering supplies). Fellow established distributors include Cornish Coffee, Castell Howell in Camarthenshire, Logic Vending and GMS Espresso Servicing & Sales (the latter which supplies Fracino’s Contempo machines to Greene King pubs).

After 46 years of business activity, Italian company, La Spaziale, says that it is still growing, having now been producing professional espresso coffee machines since 1969. Founded in Bologna by Adriano Cacciari, nowadays it is run by his daughter, Franca Cacciari, and her husband, Maurizio Maccagnani, who for over 30 years have overseen the business and commercial strategies of the company. All La Spaziale

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for professional results, the Fracino Bambino has four pre-programmed touch pad espresso measured buttons, as well as an over-ride that offers the option for free flowing hot coffee.

This two group machine can also produce 240 espressos or 400 cappuccinos per hour, and can draw an impressive 40/50 litres of hot water an hour. A steam tube also comes as standard – perfect for streaming and frothing milk. Its high groups (with clearance of 130mm) are perfect for accommodating larger cups and mugs, whilst installation and professional training is provided (mainland UK only) so that operators can get the very best from their machine.

espresso machines are produced in their production plants of Bologna and Jesolo (Ve), with every coffee machine subject to a careful and strict quality control process and full testing prior to going to the customer.

La Spaziale previewed its latest S40 Suprema – a new professional espresso coffee machine which combines the design of the top range with the practicality sought by baristas, roasters and technicians, say the firm - at this year’s TuttoFood.

The company feel that the S40 Suprema is a perfect compromise between the full optional of S40 Seletron and the solidity of their well-established S8 and S9 models.

Available from two to four groups, and also in ‘take-away’ version, it boasts EGS (Electronic Coffee Grounds System which keeps coffee grounds inside the portafilter humid), a coffee counter function, an electric cup warmer which grants uniformity of cup temperature, a service scheduled control system by means of an external display (useful to remind the barista when to perform standard maintenance operations) and the ITC function (Individual Temperature Control) - an independent temperature control for each delivery group.

Fine adjustment of the operating temperature of the machines is essential while aiming to offer an optimal and consistent result in the cup, with any coffee

blend used, feel La Spaziale. Furthermore, with the S40 Suprema the barista does have the possibility to control at any time the operating temperature on the main display and each single extraction on a display for each group.

Other features include automatic dose setting, an electronic boiler temperature control with boiler temperature visualization on led display, visualisation of extraction time on led display for each group, operating temperature temporary boost function (UP function), visualisation and control system of water level in the boiler and LED lights for drip tray grid. Optional features are MAT (automatic system for milk emulsion with adjustable temperature) and soft touch varnishing.

Manual or electronic?

Serhiy Horobets, whose company imports Sweet Coffee Italia coffeemaking equipment to the UK, says that he has long had passion for artisanal coffee-making. And with Britain in a ‘third wave’ of coffee appreciation, he believes that there are nine essential reasons why manuals are better than electronic machines.

Three waves In Britain there have been three 'waves' in coffee for the public. The first was when coffee was introduced to the British market.

Since 1637, the British have been drinking coffee, forming clubs of coffee drinkers. But Britain was traditionally a tea-drinking nation, and this taste had to be overcome.

Once Britain had developed a taste for coffee, the second wave saw the arrival of 'convenient' coffee introduced to the market by the likes of Costa Coffee and Starbucks. It was all about 'grabbing a quick coffee and a bite' on the way to work. Thousands of coffee shops spread across Britain. Sadly, these corporate giants constantly looked to simplify coffee-making operations, so the quality of coffee for consumers reduced.

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ESPRESSO MACHINES I believe we are now in the third wave.

Since 2002, consumers have become distinctly more appreciative of the importance of the quality in their coffee.

Coffee is now considered more as an artisanal food product, much like wine. This wave has seen improved coffee-plant growing and harvesting (i.e. organic, fair trade, Rain Forest Alliance Certification) and a relationship between coffee growers and roasters, so ushering in higher quality, single-farm coffee beans (instead of generic 'country of origin') and fresh roasting ("nano-roasting") where cafés and coffee shop prefer to roast coffee beans in house, for example on counter tops or in basements.

This third wave has also seen an added interest in manual espresso machines. Even though only around 1% of UK coffee shops and cafés have manual coffee-machines, they are vital for the production of the finest espresso.

While new technologies and gadgets develop constantly, the best and most reliable machine - the spring lever espresso machine - was developed in 1938 in Italy. It is a descendant of the piston manual espresso machine, which relied on muscle power. The calibrated spring with its 260kg dual spring system replaced muscle power, allowing for

a barista to maintain constant pressure, making the espresso extraction significantly more consistent.

Here are my nine reasons why the manual machine is preferable to an automatic: 1. A manual spring-lever machine uses its spring to achieve an even and static, shot-by-shot, pressure of 13-14 bars.

Most electronic pump machines only allow full pressure of up to 9bars. The higher pressure the better extraction. A manual provides a better extraction from 7g of coffee, giving an improved yield per kilogram of coffee.

2. A controlled length of pre-infusion is only provided by manual machines. This gives the barista control over the espresso shot. Some electronic pump machines have pre-infusion, but it does not match that of manuals.

3. Spring-lever machines minimise the annoyance of the noise of a pump, making the café environment pleasanter for customers.

4. Manual machines, with a life span of 10 or more years, are a sounder long-term investment. With no electronic appliances, they let café owners down less. Plus, the groups on the machine operate independently.

5. No chemicals are needed to clean manual machines. Electronic machines should be cleaned every 40 minutes with cleaning chemicals, adding to the operational use or more than £500/year - and most alarmingly a chemical aftertaste.

6. Manuals allow a consistent temperature of water, providing a sweeter espresso shot and avoiding bitter or burnt espresso.

7. The spectacle of a barista pulling a shot on a manual has an attractive theatrical element which electronic machines just do not allow.

8. Manuals can be operated on dual fuel (LPG or electrics) giving the café owner a mobility option (bike or van) for his/her business.

9. Manual machines always have fresh water for each espresso. Once an electronic machine is turned off and back on the first 20-30 shots thereafter are made from stale water, unless one drains the boilers completely after the machine is switched off.

“

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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ESPRESSO MACHINES

Espresso A-Z If you don’t know your Robusta from your Arabica and think tamping is an Olympic sport then read on! Rob Ward and the team at Cimbali’s centre of excellence and UK training centre, L’Accademia di Cimbali, offer the following guide to some of the everyday and not so everyday espresso terminology.

Arabica Coffea Arabica originated in the south western highlands of Ethiopia. The coffee plant is sensitive to hot and humid conditions and grows at altitudes of 800-2000 MASL. Arabica coffee beans are known for their high quality and represent 59% of the world’s total coffee production.

Burr grinder A burr grinder, which is recommended for making espresso, has two disks, one stationary, one rotating, which ‘grind’ the coffee bean to create very fine particles. Burr grinders offer more consistency than blade grinders, however not all burr grinders are created equal.

As a rule flat burrs offer a tighter particle distribution and different diameter sizes and cuts in the teeth will change this too. Conical blades create a more defined two particle size known as a double hump and can increase crema and body.

Crema Considered by some to be a hallmark of quality and the barista’s holy grail! The crema is the lighter liquid which settles on top of the darker espresso below, that is created during espresso extraction as a result of the dispersion of air and carbon dioxide in liquid at a high pressure.

Doser A doser releases a measure of coffee grounds from the grinder (usually found on a burr grinder).

Extraction The forcing of hot water from the boiler though ground coffee.

This process dissolves coffee solids that carry flavours, aroma and other elements that turn water into brewed coffee or espresso.

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Froth Froth is created when milk is steamed with an espresso machine’s steaming wand, wrapping the milk protein bonds around the air. There is a skill attached to creating the perfect, smooth, silky foamed milk – it should be possible to pour steamed milk and froth without the need to spoon it out of the jug.

Group head A key part of the espresso machine. During extraction, pressurised hot water is forced through the group head which has many holes that distribute the water evenly over the surface of the grinds which are contained in the portafilter basket. The aim is to create an even cross sectional flow of espresso.

Health benefits According to recent research, coffee contains anti-oxidants and may also reduce the risk of type 2 diabetes.

Inconsistency Lots of things can affect the consistency of the finished drink including the freshness of the beans, the coarseness of the grind, the pressure at which the coffee is brewed, the water temperature, the ability of the barista etc.

Java Java coffee beans are produced in the Indonesian island of Java and are known for creating a very strong and robust style of coffee.

Kaldi Kaldi was an Ethiopian goatherder who is said to have discovered coffee.

Latte art Gone are the days when a simple heart or leaf is good enough for a cappuccino or flat white. Latte art

has become so popular that there is even a world championship for our most creative baristas.

Mouth feel A good syrupy mouth feel is often a characteristic of great espresso.

Natural coffee Unwashed or natural coffee refers to the oldest method of processing coffee in which the entire cherry is placed on tables to dry naturally in the sun.

Natural coffees tend to have good sweetness and body, but less fruity notes than fully-washed varieties.

Over extracted Espresso that has been exposed to brew water for too long becomes over extracted creating a bitter or burnt taste.

Portafilter The removable portafilter attaches to the group head and holds the finely ground coffee within a basket.

Qesher Qesher is a product of coffee production. It is the dried, but not roasted, husks which are removed from the coffee cherries during production. These are often brewed like tea and a popular way for some Yemenis to consume a form of coffee. In Central America they use just the cherries in the same way and refer to it as cascara.

Robusta One of the two primary coffee beans in the world (the other one being Arabica). Robusta is grown mainly in Africa and Indonesia and has a stronger, more powerful flavour with twice the caffeine content of Arabica.

Slow roast Slow roasting coffee beans at a low temperature allows complex reactions to take place which helps develop sweetness by

caramelising the natural sugars and maximises the organic compounds and aromatics held within the coffee oils.

Tamping The name given to the job of packing the coffee grinds into the group head to compact it and eliminate any air pockets. An even tamping helps with an even extraction.

Under extraction An under-extracted espresso tastes flat and insipid.

Varietal A coffee plant varietal is a botanical term which describes plant varieties that are derived either through natural selection or through selective breeding (for specific genetic traits).

Washed coffee Coffee made using the wet process is called washed coffee.

Coffee cherries, the red fruit of the plant in which the seed/bean is held, are put into water to sort out the ripe from the unripe. They are then left in water anywhere between and eight and 50 hours (depending on the country and temperature) and then dried.

X-factor The X factor is what sets you apart from competitors and is the key to running a successful operation!

Yield An extraction yield measured as a percentage can be an indicator of balance between acidity and bitterness in both filter and espresso coffees.

Zambia The rare, excellent coffees from Zambia are bright and floral, with a clean fruit-like complexity. Often overlooked by the speciality coffee market, Zambia still produces around 10,000 bags a year.

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h A record-breaking fift

More than 23,642 visitors (including 9,861 trade members) attended the London Coffee Festival (www.londoncoffeefestival.com, 30 April to 03 May at the Old Truman Brewery in East London).

Must-see event The London Coffee Festival has become an unmissable event for discerning coffee lovers and those working in the coffee scene. The festival featured over 250 artisan coffee and gourmet food stalls, tastings and demonstrations from worldclass baristas, interactive workshops, street food, coffee-based cocktails, live music, DJs, the Coffee Masters competition, fashion and lifestyle district Milk & Sugar and much more.

It was also the launch event of UK Coffee Week™ which takes place nationwide and features fundraising events in aid of Project Waterfall, a charity that delivers safe water projects to coffee-producing countries.

“We are thrilled to have had so many people join us for an incredible four day event, now established as the largest and most progressive coffee event in the world.

We had baristas and trade visitors fly in from all around the world to take part in this multi-sensory event and our exhibitors offered a fantastic quality of experiences to both trade and consumer,” said festival organiser Ludovic Rossignol.

“We have been absolutely delighted to witness our exhibitors raising the bar again with so many exciting launches and new

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event features, beautiful stands and experiences; so many enthusiastic visitors coming through our doors and so much fabulous coffee served across this four-day gathering.”

The festival’s two industry days have been designed to provide a suitable platform for visitors to source new products, business model inspiration and take part in exciting and interactive coffee experiences.

“The London Coffee Festival is all about elevating standards in the coffee industry and educating people about speciality coffee,” added Ludovic Rossignol. “It’s a celebration of the vibrant London Coffee Scene and the talented people who form its backbone, but it’s also a beacon model for the coffee industry and the creative sectors it surrounds. Through the festival we want to help both the industry and coffee scene to showcase speciality coffee, whilst educating all stakeholders and elevating standards among consumers.”

The event featured latte art workshops, world music from the coffee belt, live roasting demonstrations, brewing tutorials, bespoke coffee creations, unique restaurant idea the White Label Kitchen and the festival’s popular Lab programme.

Competition first New for 2015 was the inaugural Coffee Masters competition that tested top baristas to the very limit in this fast-paced contest across the four days of the festival.

Competing baristas included World Coffee in Good Spirits Champion Matt Perger (Australia), Latte Art Champion Ben

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REVIEW

general feel of The London Coffee Festival,” said Jeffrey Young, founder of the Allegra Group.

“Our aim was to showcase the expertise, craftsmanship and dedication required to work in some of the best cafés in the world.

But we didn’t want it to be one-sided – we wanted to create an event that was enjoyable, inclusive, interesting and highly entertaining to watch for everyone, no matter how much or how little they know about coffee.

“We’ve made sure that each discipline is self-explanatory – Cupping, Brewing, Latte Art, The Order Challenge and The Signature Drink, with The Espresso Blend.”

After four days of intense competition in front of a full audience – and with three wildcards making the quarter-finals – Sunday afternoon’s grand final came down to the UK’s James Bailey and Patrik Rolf Karlsson from Germany. The exciting final battle was close, but in the end it was James Bailey who became the first Coffee Master and took home the £5,000 prize.

“We are delighted that James Bailey from Workshop Coffee Co won the very first Coffee Master title,” added Jeffrey Young.

“James’ professionalism, expertise and superb practical execution make him an outstanding coffee professional and a thoroughly deserving Coffee Master.

“Equally this result is a fantastic outcome for London which is now established as one of the leading coffee cities in the world. Our next stop will be New York City where Coffee Masters USA Morrow (Australia) and UK Brewers Cup Champion James Bailey, plus 17 other strong contenders from around the world.

“When we first talked about organising our own barista competition we wanted to create something entertaining, yet educational that embraced the fast-paced world of the barista, while fitting with the

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DIARY DATE The London Coffee Festival will return in April 2016 for its sixth year from 07 to 10 April 2016 at the Old Truman Brewery, London.

London Coffee festival award winners Favourite Key Feature La Marzocco’s True Artisan Café Ultimate Coffee Experience Union Hand-Roasted (fourth year running) Most Engaging Stand Experience Union Hand-Roasted Favourite Stand Design Starbucks Best Food Experience Arancini Brothers Favourite New Exhibitor Square Mile Coffee Roasters Most Innovative Product Cold Brew (Minor Figures) Most Innovative Product (Industry Award) Linea Mini Domestic (La Marzocco)

will take place from 25 – 27 September 2015.

“We are also thrilled that The London Coffee Festival has raised over £65,000 through ticket sales for Project Waterfall, which aims to provide clean water to coffee producing communities.”

Much, much more Other festival features included L’Accademia di Cimbali’s sensory sessions, La Marzocco’s pop-up coffee shop The True Artisan Café, DRWakefield’s green coffee classroom, Union Hand-Roasted’s pop-up roastery, the Make Decent Coffee Lounge by ThreeSixty° Coffee, fashion and lifestyle district Milk & Sugar and the House of Coffee & Co, the festival’s new VIP Hospitality Suite.

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Starbucks’ Seattle roaster.

REVIEW

Joint celebration Starbucks and Fairtrade celebrated the fifth anniversary of 100% Fairtrade-certified Starbucks Espresso Roast during the event (Starbucks serves Espresso Roast as standard in core beverages as well as seasonal favourites such as Pumpkin Spiced Latte in Europe, the Middle East and Africa).

Fairtrade estimates that since 2009, Starbucks has contributed over $5 million in Fairtrade premium to coffee farmers, from sales of Fairtrade coffee in the UK alone.

Euan Venters, commercial director at Fairtrade Foundation said: “Fairtrade coffee purchases support the livelihoods of hundreds of thousands of coffee farmers around the world, ensuring a long-term supply of high-quality coffee and positively impacting famers’ lives, as well as the communities they live in. As one of the world’s largest coffee purchasers, Starbucks is setting a positive example and changing the industry for the better by supporting Fairtrade.”

Starbucks was the first private enterprise to invest in the Fairtrade Access Fund in 2012, and supported by a number of companies today the fund has loaned over $12 million to cooperatives, helping them with their trade and long-term finance needs, report the global chain. In 2014, 8.6% of all Starbucks coffee purchases were Fairtrade-certified, with 96% of coffee ethically sourced through Coffee and Farmer Equity (C.A.F.E.) Practices.

Ian Cranna, vice-president for marketing and category, Starbucks Europe, the Middle East and Africa, commented: “The five year anniversary of Fairtrade Espresso Roast is an important milestone for us. We are

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proud to partner with this leading ethical certification mark as part of our commitment to buy and serve high quality Arabica coffee that is responsibly grown and ethically sourced. We’ve been doing this for 40 years and take a holistic approach using responsible purchasing practices, farmer loans and forest conservation programmes.”

Starbucks opened its first Farmer Support Centre in Costa Rica in 2004, and now serves farmers with additional locations in China, Rwanda, Ethiopia, Tanzania, Colombia and Guatemala.

Cold Brew launch At the festival, Starbucks also announced the launch of Cold Brew in three central London stores – Kingsway, Great Portland Street and St. Martin’s Lane. The arrival marked the beginning of a roll-out which will see 30 stores across London serve the new format drink in its initial phase, said the brand. The first coffee chain in the UK to bring the new style of drink to the high street, claim Starbucks, Cold Brew demonstrates the latest step in Starbucks’ commitment to product innovation, feel the company.

To create the pure, high quality iced beverage, expert baristas at Starbucks use coffee beans - currently Guatemala Antigua coffee beans - to brew small individual batches at each store (Cold Brew is made by slowly steeping coffee grounds in cool filtered water for 24 hours, a process that creates a smooth taste and develops the unique flavours of the bean). The London Coffee Festival also saw Starbucks’ showcase its future design direction that is to be heavily influenced by its state of the art Seattle Roastery.

Mark Fox, chief executive of Starbucks UK added: “Inspired by the US West Coast, we’re proud to bring Starbucks Cold Brew to the UK. We love bringing new experiences to Starbucks customers and trialling new initiatives that get our fans excited.

“We have always offered a wide range of products to make sure all of our customers can find their favourite coffee at Starbucks.

As a result of our coffee innovation, it’s great to be able to bring a new coffee experience to existing customers and newcomers alike.”

“Cold Brew can be customised, with flavoured syrup for sweetness, a splash of milk for smoothness, or a foam milk topping for an extra creamy beverage – so every Starbucks customer can discover their favourite Cold Brew.”

See and sample During the Festival, unique sensory adventures took place in UCC Coffee UK & Ireland’s Orang-Utan Coffee Experience Room, giving visitors the chance to sample coffee produced via different brew

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REVIEW

methods, as well as learn more about the progress of Sumatran orang-utans.

UCC’s Orang-Utan Coffee is a 100% Sumatran Arabica single origin coffee that directly protects critically endangered Sumatran orangutans. The Experience Room featured a living rainforest complete with appropriate sound-effects and imagery, which took visitors on a sensory journey through the Orang Utan Coffee story, including live roasting, brewing and tasting with some of UCC Coffee’s specialist baristas.

Alpro hosted a special preview of the brand-new addition to Alpro’s ‘For Professionals’ range which they launched at the Festival. The ‘For Professionals’ range from Alpro is specially formulated for baristas so that it perform well in coffee and can be used to create foams and impressive latte art. The newest drink to join their lineup - Alpro Coconut for Professionals – also helps to provide consumers with a bit of a tropical twist to their hot and cold drinks, marking a significant innovation from the brand.

This newest addition to Alpro’s ‘For Professionals’ range is the first to market specially designed for baristas and offers a unique opportunity to exploit the coconut

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trend, claim the brand, who point out that coconut has been one of the star performers in retail with sales currently worth £9.2 million , and Alpro anticipating equal success in coffee shops. In addition, one in five households are now buying into plant-based food and drink and over 35 million beverages were made with Alpro in UK coffee shops in 2014, up 20% on 2013, report the company.

“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,” said Vicky Upton, marketing controller for Alpro UK. “Consumers are already choosing soyaccinos, but they are also looking for other convenient options that fit with their lifestyle. We believe this launch has huge potential to drive sales in coffee shops, as consumers seek out new healthy choices using the latest on-trend ingredients.”

Alpro Coconut for Professionals will not curdle or separate when added to hot drinks and in order to maximise workability for baristas it contains natural protein which enables the creation of latte art and

impressive foams. It can also be used in hot and cold drinks including hot chocolates, macchiatos and cappuccinos, and as a tasty base for summer smoothies and iced coffees.

Cakesmiths and Clifton Coffee Roasters teamed up to launch a delicious new coffee inspired brownie at the Festival. The Espresso Cheesecake Brownie is the new coffee inspired Brownie from celebrated baker Cakesmiths who say they have found the perfect partner in Clifton Coffee as they are both small companies, founded and run by their owners, and who share a passion for quality and great taste.

Following the recent announcement that influential food author and critic, Matthew Fort, has become the new Lavazza ambassador, he gave a talk at the Festival titled ‘The Place of Coffee in My Life’, in which he discussed how coffee fits within his life and the fine dining sector in particular, the rise of the specialities and what restaurants must do to differentiate and innovate their coffee offer. The Lavazza sensory area was also the place to sample some of Lavazza’s favourite coffee blends.

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FEATURE

Winning ways with

Water Cafés and coffee shops paying attention to the quality of their venue’s water are helping their businesses on two important fronts – beverage quality and the smooth-running of their coffee-making equipment.

A wise investment “Café owners shouldn’t underestimate the importance of their mains water because it can adversely affect the quality of your beverages and reduce the life expectancy of your equipment,” explains Paul Proctor, managing director of EcoPure Waters (www.ecopurewaters.com).

“For a number of reasons, we would encourage all café owners to invest in appropriate mains water filtration for their operations. First, it ensures the quality of your beverages, both hot and cold.

Second, it extends the life of your equipment, so improving the return on your investment. And third, it gives you an opportunity to sell your own-brand bottled water, replacing environmentallyunfriendly bought-in bottled water.”

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The good news is, say EcoPure, that a suitable filtration system will probably cost less than you think, and bespoke installation is invariably very quick and easy. The system, if well maintained and serviced, will give years of trouble-free life, ‘invisibly’ providing you with high quality filtered water on-demand.

The primary reason why café owners should specify filtration is to ensure the highest quality beverages for their customers. If you spend time and effort sourcing the best tasting, single-origin coffees, the top teas and infusions, and the finest cordials for your customers then you can’t ignore the role that the main ingredient - water - can play in influencing the taste of the final beverage.

“It’s a fact of life that mains water varies from region to region and, possibly, even from day to day within the same premises. It is affected not just by the water supply into the building, but also by internal causes such as ambient temperature and in-house pipework. While the mains water in the UK should always be safe to drink, it will sometimes have chlorine taints which will be detected by even the least refined palate. Also, tap water can be cloudy because it contains small air bubbles in suspension or possibly other impurities which can affect both the clarity and taste,” explains Paul Proctor.

“Any adverse tastes in your mains water can be transmitted, and sometimes exaggerated, into your beverages. This is especially true with teas and infusions, which usually have no other added ingredients, so the quality of the water alone has to carry the delicate, precise tastes and aromas without spoiling them.

And with tea, often brewed and served in crystal-clear vessels, it’s vital that the clarity of the water is second-to-none; after all, the ‘look’ of the tea is a major part of the overall sensory experience.

“Coffee is also surprisingly sensitive to variations in the taste and clarity of the mains water. You’ll have worked hard perfecting the finest beverages through careful bean selection, roast parameters, grind combinations and brew techniques; so it’s important not to let this effort go to waste by allowing poor quality mains water to adversely affect taste in the cup.”

Filtered water will also enable you to consistently produce the highest quality cordials, infusions and soft drinks too, point out EcoPure.

Filtering mains water can also extend the life of your expensive equipment and therefore improve the return on your investment. Any equipment that heats water for drinks, or is used in cleaning cycles or cooking, can suffer from issues relating to scale formation.

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WATER components can normally be accommodated within cupboard spaces utilising existing pipework.

“An additional benefit of installing a filtration system is that it can also be used to produce chilled still and sparkling drinking water for your customers to consume in-house. This water can be served in elegant, reusable glass bottles, which can be house branded if required, providing potential for an additional revenue stream and a practical, sustainable and cost effective alternative to environmentally-unfriendly bought-in bottled water.

“A system such as EcoPure’s can contribute significantly to your bottom-line if you’ve been selling bought-in bottled water. How significant? A still and sparkling water system can be designed and fully installed, with free bottles, dishwasher trays and carry-crates, for less than £4.50 a day (including regular servicing and full parts replacement cover). So, if you spend more than this on bought-in bottled water - around 8-10 litres daily - then you’re saving money from the outset.”

A high level of water hardness leads to much faster scale formation within hot water applications such as coffee and vending machines, combi steam ovens and dishwashers. At best, this demands additional servicing and maintenance schedules, and at worst, risks costly machine breakdowns and repairs, potentially leading to loss of trade.

For these reasons it’s sensible to ensure that water quality is controlled through filtration, especially in hard water areas, feel EcoPure, who claim that the cost of suitable scale eradication filters is relatively small compared to the cost of repairs, descaling, machine downtime, lost revenue and so on. In fact, in their experience, customers invariably increase their profitability by investing in the right water filtration, report the firm.

“Living with effective filtration in a commercial kitchen or café is hassle-free, particularly when the system is covered by a full care and maintenance package which removes any worries about unexpected machine breakdowns,” adds Paul Proctor.

“Your system will receive regular prescheduled visits by engineers who ensure your system is kept fully serviced and upgraded to the latest specification. Initial installation of the filtration system is usually very quick and easy after a survey;

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On tap solution “It’s important to implement high quality water filtration equipment to appease the ever increasing expectations of consumers across the nation, no matter your outlet type,” says Stephen Charles, managing director at Vivreau (www.vivreau.com).

“For cafés and coffee shops in particular – where space and budgets are often limited – it’s crucial to undertake research before you make a decision

about which system to implement. How efficient will the system be? Does it enable you to cope with fluctuating demand? Will it save you time, money and effort in the long run? For smaller outlets, the answer to all of these questions needs to be ‘yes’.”

After implementing a new piece of kit within a busy café, the predominant concern for the operator will be the productivity that follows in relation to the initial expenditure. As such, choose a water filtration system that works to reduce your carbon footprint without having to worry about it, advise Vivreau, but in a time where sustainable practice is at the height of importance, can you afford not to?

“Vivreau systems consider each of these things. Our Vi Tap, for example, has proven functionality in a multitude of establishments where its capabilities include dispensing high quality hot, chilled still and sparkling water at the touch of a button, utilising water direct from the mains supply,” explains Stephen Charles.

“This means that perfectly pure, filtered water is available on tap to create the best quality cup of coffee possible. But tea too can benefit, as brewing the perfect cup requires boiling hot water in order to infuse the tea leaves fully – easy to do when boiling water is available on demand.”

The Vi Tap system actively works to reduce wastage by eradicating the need to outsource. Thus, buying in filtered water becomes obsolete when the equipment is implemented, and meaning cafés serving a high quality, filtered drinking water can promote their services with a label of environmental consciousness, claim Vivreau.

In addition, its power saving option has been devised to reduce electricity consumption, so busy periods do not have to mean a significant increase in running costs.

Training programme Brita Professional has teamed up with specialist barista duo, Rob Dunne and Victor Frankowski, to launch an exclusive coffee training programme. Led by Rob and Victor – who bring their extensive experience of speciality coffee and education to the table - the unique, one day training sessions have been specially created to help operators understand how water affects the quality of coffee.

Each of the training sessions will take attendees through practical and theoretical elements including the science of flavour, aroma and taste, coffee cupping, sensory experiences and water theory.

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WATER “Baristas and coffee operators across the board put an immense amount of effort into their coffee – from the sourcing and roasting of the beans, to the brewing and presentation. However, water is often overlooked when baristas are perfecting their coffee recipe. We’ve been working with Brita to explore how water affects both espresso and filter and we’re excited

to share our combined knowledge through these sessions,” said Victor Frankowski of DunneFrankowski.

DunneFrankowski is a creative coffee consultancy founded by Rob Dunne and Victor Frankowski in 2011 with the aim to create a breach between the speciality and commercials side of the coffee industry. With their combined 17 years

knowledge of the industry and a creative network of collaborators they work on a wide range of projects ranging in focus from design, consultancy and training.

Over the past four years they have worked on projects globally for a variety of clients and brands, having created everything from concept cafés, drink designs to running social media

Water sommelier Coffee is the most widely consumed beverage in the world after water. And they are so interrelated that learning to distinguish the right kind of water is fundamental to prepare the perfect cup of coffee, argue specialist Italian coffee roasters and coffee book publishers, Bazzara.

The following text by Giuseppe Amati of the Associazione Degustatori Acque Minerali is taken from The Coffee Tasting

by Franco and Mauro Bazzara, currently at its third edition, and it explains step by step how to analyse and compare different qualities of water. The passage can be found in a chapter dedicated entirely to comparison tasting – an informative resource and a starting point for anyone who wants to explore the world of coffee, tea, wine and chocolate tasting in more depth.

Olfactory analysis enables us to perceive odours stemming from the water’s mineral content; those odours characteristic of the springs, those caused by alterations, by the purification process (not applicable for natural mineral or spring waters).

Visual analysis Water is a minimalistic reality, with imperceptible differences noted only upon comparison. Visual analysis of the water involves assessing its colour, clarity and effervescence.

1. Carefully look at the water as it is poured into the glass. Pouring lets us check right off for carbon dioxide (effervescence), and, if present, it gives us an idea of to what extent.

2. After having poured about 50g of water into the glass, lift it to eye level and look at it against the light, check its transparency and clearness.

3. Then lower the glass and incline to a 45° angle against a light coloured, if possible white, background. Look at it from above, through the thickest part, to determine the intensity of colour; view it through the shallower part to assess the tone and nuances of colour.

1. Bring the glass to your nose and, with the water still, breathe in deeply. Move the glass away from the nose at more or less regular intervals to prevent becoming inured to the smells.

2. Slowly swirl the glass to create an “eddy”, thus increasing the surface area, allowing the odor-producing substances to evaporate and be released. Then sniff the glass more energetically and bring it up to the nose several times, at more or less regular intervals, always breathing in deeply.

3. After having tasted and swallowed the water, exhale. Working inversely, this carries other hints to the olfactory mucosa, those released by the normal temperature in the oral cavity (36-37°C / 96.8-98.6 ºF) and by some enzymaticsalivary interactions (“in-mouth aromas”).

Olfactory analysis Olfactory examination – smelling - is the second phase in the sensory analysis of water. It lets you discover, and decipher, the water’s rich baggage of diversified, variegated scents, traces of everything that surrounds us in nature.

Gustatory analysis The third phase can be considered a gustatory-olfactory phase. Gustatory analysis is the perception of the four tastes in water and depends on the quality and quantity of dissolved salts.

Before performing a gustatory

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analysis, the mouth must be ‘reset’ with a base water (20 ml) to ‘clean’ the entire oral cavity before performing the true and proper evaluation.

1. Sip about 10 ml of water, about a tablespoon of liquid, the amount generally needed to wet the entire oral cavity and prevent any significant dilution by the saliva.

2. Bring the water to the front of your mouth, sucking a bit of air through the teeth to evaporate some of the components, amplifying the taste and feel.

3. Move the water around with the tongue, pressing it lightly against the roof of your mouth and then exhale.

4. After having swallowed, exhale again and, with your mouth empty, make a chewing motion to determine the gustatory and gustatory-olfactory persistence.

In conclusion Although we can say that water has practically no colour or odour, and the taste is not strong, it would be too easy, overly trite to say that our body’s sensors are not keen enough to detect the flavours and odours in water.

If any molecule constantly interacts with a sensor, it winds up saturating the signal being forwarded to the brain which then ceases to be perceived. Since our senses constantly operate in the presence of water molecules, we do not perceive so much the presence of water as its absence (environmental dryness alters our nasal mucosa and our plates, thus altering our perception of odours and flavours).

Bazzara (http://www.bazzara.it/en/coffeebooks) report that they are currently working on a new edition of Italian Cappuccino Latte Art (winner of the “Best Product Award” at the SCAE World of Coffee) with new content and layout. This book is a detailed handbook, full of pictures and step by step explanations for making the perfect cappuccino.

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WATER campaign. Most recently, together with Allegra Events they have created the Coffee Masters, a new multi-disciplinary consumer facing competition which launched at this year’s London Coffee Festival with a New York edition in the pipe line. Their past projects have included collaborations with Auchentoshan, Nike, Cravendale, Greygoose, LaCimbali, DeLonghi and VICE. Rob Dunne entered the world of coffee in 2008, stepping from the kitchen to the bar. After managing several busy café based kitchens in the Dublin area he decided to turn his attention to coffee.

Having stood out in SCAE barista competitions, he then delivered coffee education for a coffee supplier and introduced competition standard training for its independent clients. This led to a move to London where DunneFrankowski was formed with Victor Frankowski. He also competed in the Irish Barista Championships in 2008 and Latte Art Championships, reaching finals in both, and is now a certified sensory judge for the SCAE UK. Victor Frankowski began his career in coffee in Australia in 2003, working and refining his craft at several well-known cafés in Sydney. Since his move to

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Rob Dunne (left) and Victor Frankowski are helping Brita to highlight the importance of water quality to coffee shop businesses.

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WATER

London in 2007, he has worked with names including Taylor St Barista’s, Union Hand Roaster, Climpson and Tapped & Packed. In 2009, he turned his focus to training and consultancy as well as becoming a regular contributor to the London Independent Coffee Book and Sprudge.com. He finished third in the UK Coffee in Good Spirits Competition in 2009/2010, is a certified Sensory Judge for the SCAE UK and has judged competitions in the UK and abroad.

Miles Dawson, sales director, Brita Professional added: “Water has come onto the radar of the coffee community in a big way over the last few years and is no longer taken for granted. It’s now recognised as having a significant influence on the look, smell and taste of a cup of coffee.

“Our new training sessions with Rob and Victor aims to help equip operators across the board with meaningful, indepth knowledge of what’s in the cup and the water, so they can deliver exceptional quality coffee to their customers.”

The sessions are being offered exclusively through Brita Professional to customers, partners and operators interested in learning about water (to register your interest, email Miles Dawson on mdawson@brita.co.uk).

The partnership with DunneFrankowski will also provide a new chapter for the Brita Business Toolkit, which has been devised to offer practical advice to coffee shops and start-ups on how to make their business more profitable.

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New launches “With research finding that the best results for a perfect coffee are reached by using water which has been through a filtration system, many operators are increasingly investing in filtered water systems to ensure the highest quality beverage offering within their cafés,” says David Smithson, CEO of filtered water system manufacturer, Eau de Vie (www.eaudevie.com).

“In response to this demand, we have recently launched the multitap™. A technological breakthrough in energy efficient appliance design, this drinking water appliance provides instant filtered boiling and chilled water – both still and sparkling - in a single stylish dispense tap. Using patented filter technology, which captures up to 99% of elements that affect the taste and appearance of tap water, the system ensures the highest quality water in a convenient, costeffective and sustainable format.

“By making the switch to a filtered water system, café owners can not only improve the quality of their water offering, better their green credentials and help to build a more sustainable future for their business, they can also boost the bottom line through energy savings. It is a win-win situation.”

The Eau de Vie fresh filtered water systems come in a range of sizes, from the Point Of Use cooler for filling cups to larger systems, which produce up to 150 litres of fresh chilled still, or sparkling water an hour. They can be installed behind a bar and are plumbed directly into the cold mains water line (not unlike a large coffee machine). Alternatively, they can sit back-of-house in a kitchen or cellar area, where staff can refill bottles behind the scenes. Once installed a system works immediately and simply needs its filter changed every six months, say Eau de Vie, who also offer a full range of accessories from the specially designed bottle wash rack to ensure bottles are kept hygienically clean to bespoke printing of a sites logo onto the bottles.

European Water Care’s new iX series of ion exchange cartridge water filters for coffee and vending machines introduces a fully recyclable and easily replaced internal filter refill system, finally

offering users a truly cost-saving and ecofriendly alternative to discarding existing filters of this type, claim the company.

Initially available in two sizes giving 1600 or 3000 litres at 180 ppm, with flow rates from 0.5 to 15 lpm at 2 to 6 bar these high efficiency filters have a bypass blend for optimised flavour, aroma and crema.

Encased in a re-usable glass-filled polypropylene housing with 3/8in pushfit or adaptor to or BSP, the internal refillable filter contains ion exchange resin with carbon block for taste and odour control and is 100% recyclable.

Simple to install with wall bracket included, the unit’s quarter-turn head shuts off the water supply for easy maintenance and all parts are NSF certified.

Considerable cost-savings can accrue from this option of only having to replace the high capacity refill insert instead of the whole unit or still retain the option to replace the cost effective cartridge, report the company (IX is now available in several other application options such as Vend, Ice and new TAC media variants).

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PROFILE

Click and

collect Food On Third, based in Trafford Park, Manchester, is the brainchild of owner Paul Ingrouille who bought the business as a failing café and then gave it a complete overhaul, rebranding and improving the quality with home-cooked food.

Bold step Having turned the offering around, Paul Ingrouille says that he then recognised a customer need for a faster, more efficient service so he invested in the latest technology, click&collect.

More associated with the likes of John Lewis and bigger retailers, Paul Ingrouille now credits the investment in click&collect with having helped to double pre-orders as a direct result, with Food on Third being one of the first food outlets to implement the revolutionary new click and collect system from web design studio, Nettl.com.

The stylish café which is located in the heart of the village at Trafford Park, Manchester, has certainly transformed the customer experience. The new Nettl click&collect function enables people to customise their breakfast or lunch online at

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www.foodonthird.com, and select the time they’d like to call in to collect it.

Customisation The integration of the new service took some months to develop. Nettl.com worked with Epos Now - the UK’s largest till vendor - to build a custom integration from the ground up for Food On Third.

The process enabled the team to understand and create a modular solution that met an independent retailer’s needs and they plan to use this platform to help other cafés, restaurants and retailers throughout the region quickly deploy click&collect.

Paul Ingrouille says he is delighted his vision has now become a reality. “Our location among the many offices and factories nearby meant that we were taking a large number of telephone orders,” he says.

“I wanted to find a way of putting our entire product range online to allow customers to browse, build their ultimate sandwiches, pimp their jacket spuds and then reserve a collection slot.

There were no off-the-shelf services to do this so I approached Nettl whose Manchester office is just across the street from ours.

“After a lot of evaluation I selected the EposNow till system and because I liked the simplicity and flexibility of the back office and we’re thrilled with the feedback so far from the web shop Nettl designed for us. Customers love the new service – it enables them to beat the queues in their valuable lunch break, not have to mess about with cash, and they know their order will be ready to go exactly when they want it. The system is also helping us enormously as our team can now spend more

time baking and making delicious food, instead of on the phone taking orders!”

Paul Ingrouille says that he is now looking ahead to build

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PROFILE businesses to build a bespoke buffet, pay online and choose a delivery date. It will give customers the choice they want and makes it easier to budget and plan, not to mention the added benefit of being able to tailor a buffet depending on the requirements of the meeting attendees.

on the new system and plans to use the new Nettl web shop to launch an online buffet and catering option for meetings.

This will allow local

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So how does it work?

Nettl.com has built a custom web shop solution, based on the popular WooCommerce platform. Over 17% of all web shops in the world now use this platform, report the developers, which made it the ideal choice in terms of usage and reliability.

FoodOnThird.com integrates seamlessly with Food On Third’s in-store EposNow till system, with stock synced between the web shop and the physical shop.

When a customer places an order online, the transaction appears in Food On Third’s till and is automatically printed to their kitchen for preparation.

Customers choose their time slot, pay online and pick up at the express click&collect point.

“It works in just the same way customers are used to ordering items from major retailers online for in-store collection. But until now, the investment required for independent retailers and cafés had put it out of reach,” says Peter Gunning, chief technology officer at Nettl.com.

“We’re trying to change that and make it affordable, so businesses can keep up with the way their customers want to order. When you think about it, it makes total sense to introduce click&collect services for the busy breakfast and lunch runs, saving time for both customer and business.

“Having developed the bespoke solution for Food On Third, together with EposNow we have begun to roll-out the service for new retail clients – and not just cafés. Everyone benefits from Food on Third’s

valuable testing and we’re now able to get a new client up and running in just days rather than months. Whatever the business is selling, from pasties to postcards, from chocolate to cheesecakes, we can design a web shop and link it to their till to allow customers to choose delivery or collection in store.

“Anyone can have a Nettl click and collect site. All of our web sites are hosted in the cloud with twin-city hot-swap to ensure high uptime.

Retailers need an SSL certificate (the little padlock in your browser) and we take care of this headache. Not only that, but with our Nettl concierge service, we provide on-going support to clients as well as taking care of on-site training. At Food On Third we trained the store manager to use the back office so they can create new products and tweak their store whenever

they like. We believe that’s much better than having to go back to your original web developer every time you want to change a jacket potato topping!”

Nettl is a cross-media design studio franchise, the evolution of sister brand, printing.com with 25 locations throughout the UK, including Manchester, Birmingham and London. They offer a complete marketing strategy across branding, web design and online media and website services in the UK. In a bid to help small businesses and entrepreneurs get started, Nettl are currently offering £500 grants and a free consultation to restaurants, cafés and other retailers hoping to make the move online or revamp an existing web site that is in need of some attention (visit www.nettl.com for more information).

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FEATURE

Seven ways

to save energy in

your business Food outlets use a large amount of gas and electricity as part of food storage and preparation. For a small business, this can mean a dent in profits if you don’t keep a close eye on your bills. Kevan Enticott who owns Perfect Clarity - an independent energy broker – spends a lot of time working with businesses helping them to save money on their bills and offers his seven top tips to becoming a greener business and saving money.

Make your staff energy champions It’s easy for staff to forget how much electricity can cost especially when it’s not them paying the bills! Encourage staff to turn off lights, ovens and equipment when not in use. Ensure that heating and hot water are set at the correct temperature and that you are not heating water wastefully.

Don’t just switch everything on when you arrive in the morning, just switch on the equipment you need and you will find that you will quickly save money.

Make changes to the way you use heating and lighting Switch to energy saving LED lighting which is longer lasting and cheaper. Turn down the thermostat in your premises by 1-2 degrees – it can make a lot of difference to your energy

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costs. Regularly clean ventilation units and extractor hood filters, as this can increase efficiency and therefore reduce energy consumption.

Renegotiate your energy costs and save money Rather than unravel each of your separate energy contracts yourself while simultaneously trying to run your business, talk to an energy broker. Using an energy broker is completely free and will give you by far the biggest savings on your bills.

Energy brokers will work with a large range of suppliers to get you the best price – not just the big six.

The majority of energy companies in the business sector do not get involved in the domestic market that people are probably more

familiar with. A broker also has the advantage of the enormous buying power of thousands of customers combined. They have negotiated exclusive prices with energy companies and pass these lower prices onto their own customers.

Are you on the right type of meter?

The most common meter is a single rate meter, with one unit price for all hours of day or night. There are also two-rate meters, which have two unit prices, one of which has a cheaper off peak unit price for evening or night use (although the daytime price can often be higher than a single rate meter).

Two-rate meters can be beneficial if you use a lot of electricity at night, for example with large refrigeration units

running 24 hours a day, as the cost per kWh of electricity used will be much less than during the day.

Install a smart meter Smart meters can be fitted by your electricity or gas suppliers.

They replace your existing meter, and will send regular readings to the supplier. Your bills will be produced on accurate, not estimated, readings.

Your energy supplier can give you access to the data online, so you can monitor electricity and gas use, and highlight the times of day you are using more energy than you need.

Submit regular meter readings If you don’t have a smart meter, get into the habit of providing regular meter readings to your

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ENERGY energy company. You can easily do this over the phone or via their web site – you just need your account number.

Choose a fixed price contract, not a variable tariff If you are paying a variable rate, this will be much higher than you need to pay. Agreeing a fixed price contract for one to three years or even longer, will cost you much less – you will pay the same price per unit used for the duration of the contract.

Don’t be concerned about tying yourself into a two to three year contract if there is a chance you may be moving premises in the future. Unless you are on half hourly metering, there are usually no penalties for ending the contract early in this particular instance (as long as you pay for the energy you use up to the date you vacate the premises).

To find out more about how you could save money on your bills, visit www.perfectclarity.com

Energy aware Sue Hudson (pictured) from Devon runs Ashburton Delicatessen which is situated on the High Street in the pretty town of Ashburton. She started her premises about two and a half years ago and supplies fine foods including cheese, charcuterie and specialist ingredients to local customers.

“Ashburton is a very foodie place – we have a butcher, fish delicatessen, an artisan bakers and ourselves all on the local high street which is lovely. Since opening the Deli, we have been really busy and our produce is proving very popular locally,” explains Sue, whose shop is open six days a week from 9-5pm and cooks bread, pasties and sausage rolls on the premises.

“In my business one of my largest expenses is my refrigeration costs. I currently run five fridges, four large freezers and a very large chiller counter. I found I was paying British Gas costs of £4,610 a year in 2013 and they wanted to increase that to £5,480 for the next 12 months,” adds Sue. “I was recommended to Perfect Clarity who are independent energy brokers. They helped me to unravel the complex world of the energy market and were able to find me a new energy

contract which has ended up saving me £590 on what I was paying before. Overall, they have saved me over £1000 on what I would have been paying if I had stayed with British Gas on the new prices they wanted to charge me.

“As a small business, saving money on overheads is so important and using an energy broker was the best decision I have made for my business so far.”

A helping hand Hugo Hercod (pictured) has been running Relish food & drink, a café and delicatessen in Wadebridge, North Cornwall for eight years. The café serves fresh, hot meals made from locally sourced ingredients and the delicatessen sells a range of cheeses, charcuterie and olives.

“The business is set around two sides of is an old foundry courtyard. When we found the place it needed a lot of work to bring it up to standard as it was cold and damp. We put in under floor heating throughout to eliminate the damp problem but this costs a lot of money to run purely because it’s an old building,” says Hugo Hercod.

The business also runs ten fridges and freezers plus a deli serve-over counter as well as a coffee machine that is

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like a giant kettle, constantly boiling water.

“We originally had three electricity and gas suppliers and none of the contracts were in sync. To be honest, it was an absolute nightmare trying to keep on top of the admin surrounding the bills and it took me away from where I wanted to be - serving customers and running the café,” adds Hugo Hercod.

“I came across the energy broker Perfect Clarity through social media about three years ago. I hired them to take over all the headache of re-negotiating my energy contracts and it really has been one of the best decisions I have made for the business. Kevan, my energy broker, has taken a massive workload off me and I don’t feel I’m being ripped off any more by energy suppliers who seemed to rely on my lack of

knowledge of the market to charge me unfair rates and tie me into unreasonable contracts.

“For me, it’s less about the money I’ve saved – although that is a bonus – it’s more about the workload that I’ve

been able to hand over to someone who really understands what they are doing and who just gets on with it on my behalf. I don’t even have to deal with cold callers any more trying to sell me new energy contracts!”

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ACCESSORIES

Gadgets for geeks

Useful tools and accessories to help baristas and coffee shop businesses come in all shapes and sizes these days, from stylish pieces of drinks-making and serving kit to intuitive software that outlets are increasingly willing to embrace to enhance their overall operations.

In development Push (main picture) - a tamper developed

by UK-based Clockwork Espresso - caused quite a stir when it was used by UK champion Maxwell Colonna-Dashwood at the World Barista Championships in Seattle earlier this year.

It works by guaranteeing the user a perfectly level tamp (something scored critically in the competition), and complete control over the depth of the tamp. This means that for any dose and grind, the depth can be set, and then repeated perfectly again and again, by any user. For a champion barista this could be the difference between first and second place, but what about everyone else?

Tamping is not an easy skill to learn.

Having to balance a disc of metal on top of a pile of ground coffee, then compress it to a perfectly level puck, using just the right amount force, is quite a feat. It takes most baristas several months of practice (and bad coffee) to be able to do it correctly, so a tamper which gives you the control required to do it perfectly every time is a compelling proposition. What if your coffee always tasted exactly as intended with any member of staff?

Aside from tastier, more consistent coffee, there’s another impressive impact of the Push, says its creator, Pete Southern. Because the level of the tamper and the maximum depth is pre-set, you don’t have to see it to know if it’s level or when to stop - you can feel when the coloured handle touches the portafilter basket. With no requirement to see the

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tamper base, this means you can provide force with the palm or base of your hand no need to grip anything. So, instead of standing with one hand holding the portafilter, and the other arm stretched out beside you at an awkward angle, both arms can be kept close to the body, in a more natural posture.

A recent study by Wilfrid Laurier University, notes Pete Southern, found that as many as 73% of baristas have suffered from lower back pain, and 68% shoulder pain, with half of those attributing the pain to their job as a barista. In particular, the action of applying force with the arm extended at the shoulder can cause more damage than when keeping the arms closer to the body – something which Push allows the user to do.

Pete Southern, founder of Clockwork Espresso and the designer of Push, says he was really just keen to solve the problem for his colleagues.

“I’ve been in coffee for about six years now - I started out in Melbourne where I trained as a barista, and then when I came back I bought a mobile coffee bar. I ran that until a few months ago alongside my ‘day job’ - working for a company who design and manufacture DNA analysis machines. I persuaded the boss to buy a commercial espresso machine, but unfortunately my colleagues were struggling to make good coffee with it, and I explained it was because their tamping wasn’t right. It frustrated them and me that it was so hard for most people to get

it right, so I decided I would try and make a tamper which gave the barista more control,” he explains.

Push is not yet on sale, but anyone interested can head to the Clockwork Espresso web site to register their interest and find out more (www.clockworkespresso.com).

New launches Toccami (www.tocami.co.uk) have just launched a new brand in the UK, specialising in coffee accessories. Their new Impulso range of coffee stirrers have been crafted specifically for short and long coffees, say the company, and they can also offer them to coffee shops with their own brand logo on instead of their Toccami logo for orders over 100 units.

Toccami is a new design-focused coffee and wine accessory brand and the new Impulso range consists of the Stirrer 150, specifically for cappuccino, Americano and short coffees. The Stirer 188 is for Latte, Macchiato and ‘tall’ coffees. The Stirrers are available now, costing £9.99 for a set of two, but Toccami can also offer reduced trade pricing for coffee shop owners, with an option to personalise the logo with their own brand or logo.

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ACCESSORIES

Crafted using premium 18/10 stainless steel, the Impulso’s fluted design plays homage to the fluid movement of waves, the shoreline and natural spirals in seashells, allowing the coffee drinker to indulge in the scrumptious coffee foam, and stir their coffee with an air of elegance.

The company’ designer – Bernhard Geisen - is one of Germany’s most prolific product designers, and is well regarded by international companies as a champion of contemporary product design. At the heart of all of his work, is an understanding that humankind strives to experience the new, to awaken fantasy within oneself and construct an environment that exudes beauty, says the designer.

This Impulso Stirrer 188 is a graceful, longer length stirrer, making it ideal for tall coffees including the latte and macchiato, suggest Toccami, while also looking good when served alongside coffee glassware.

Bonzer Barware has introduced a brand new range of cocktail strainers to celebrate the brand’s history – which goes back to the 1930s – and which is inspired by years of bartending expertise, say the firm.

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Comprising four tools, the Heritage range offers a highly versatile straining solution for professional bartenders, complete with the Bonzer stamp of quality and authenticity.

Each tool in the range has ample space for branding, say Bonzer, as well as four entirely different finishes to choose from.

Not only have they been stylishly designed but they are also ergonomic, where each strainer features a curved handle created with comfort in mind, perfectly fitting every hand despite the preferred style of straining, claim Bonzer.

Fusing elegance with functionality, mixologists can choose to implement the entire set, or select from four different strainer styles, suggest Bonzer. Their Heritage Hawthorne strainer utilises an antique style spring with a thicker coil, ensuring a more rigid fit to prevent ice overspill.

Ideal for those who love to add theatre to their creation, Bonzer feel that their versatile Heritage Hawthorne Strainer enables its user to simply switch from one drink style to another. This tool also features the same style of spring as the Heritage Hawthorne Julep Strainer for improved security.

Their Heritage Julep Strainer can help to improve hygiene and durability in one with its unique design features, claim Bonzer, the distinct ridge of the Heritage Julep strainer allowing for greater control when pouring, making it another excellent tool when throwing drinks.

With a wide collar and generous hanging loop, as well as high quality fine mesh, Bonzer’s Heritage Fine strainer is the bartender’s best friend when serving classic shaken drinks, whilst its shape makes its suitable for use in a variety of straining techniques, claim the brand.

Different finishes allow for choosing a style of Heritage strainer that’s more suited to a particular establishment or beverage menu, point out Bonzer. Whilst the original stainless steel strainers are timeless classics, operators can choose gold-plating to make each item a symbol of luxury, giving a nod to the roaring twenties - opt for silver, for example, to exude old fashioned glamour or to ignite conversation, why not implement unique copper plated versions?

Exclusive to Mitchell & Cooper in the UK, Bonzer products are part of an innovative portfolio designed to encompass light catering equipment and barware (www.bonzer.co.uk).

Rhinowares, creators of durable coffee equipment for professional use, has introduced a new range of coloured silicon sleeves for milk pitchers to help identify the various types of milks used when making coffee.

Available from Coffee Hit (www.coffeehit.co.uk), a supplier to the coffee industry, the range is designed to help coffee making professionals easily identify the various types of milk that are now included on menus and stop crosscontamination, say the firm. The easily identifiable colours help improve accuracy and help the barista improve the speed and quality of the finished product. The sleeves are available in five different colours (red, green, blue, yellow and black) and suitable for three different milk pitchers sizes – 12oz (360ml), 20oz (600ml) and 32oz (900ml).

Commenting on the launch, Paul Radin, managing director of Coffee Hit, said: “We know from our customer insights that serving the wrong type of milk in a customer order is a big issue on a day to day basis for the industry, and it’s becoming more and more important to get it right as a growing numbers of customers demand dairy-free coffee drinks, or low fat alternatives to full fat milk.

“According to ft.com, around 1.7bn coffees are sold from more than 18,000 outlets in the UK so the trend is only going to increase as time goes on. The Rhinowares silicon sleeves provide the perfect solution to ensuring that everyone who is involved in making the coffee gets the order right first time. They help improve accuracy and speed ensuring that the customer is happy, and that footfall through the end counter moves at a quicker pace.

“We believe that there’s no other product on the market that does the same job, and the choice of colours covers most of the various types of milk/dairy free products used in the UK. We introduced them at the London Coffee Festival and received fantastic feedback and soon they will be available for all our customers throughout the UK.” The Rhinowares Silicon Sleeves are available at an RRP of £4.00 and went on sale in June.

Also available through Coffee Hit and available at an of RRP £40.00, Brewista has introduced its Smart Scale into the UK coffee market. Designed for pour over and espresso coffee, the scale auto times and auto tares and has nano-technology which makes it highly water-resistant. It is the first scale that automatically starts a timer as

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ACCESSORIES

Coffeeasy If you think setting up your own coffee company would be difficult, try also inventing a new coffee brewing and storage gadget. Those are just two of the daily challenges faced by Patrick Joseph, owner of Haute Culture Coffee Company and inventor of the Coffeeasy. Howard Mosley-Chalk (editor of the gadget and technology review web site The Test Pit) caught up with Patrick to get his take on the perfect cup of joe…

French influence "I guess it all started growing up in France in the mid-70s," says Patrick Joseph, who is originally from London, but now lives in Leeds. "I was mesmerised by my grandmother's morning ritual; grinding the beans, the noise, the smell of the fresh grounds, and a few minutes later, the smell of freshly brewed coffee.

You could say I started ‘smelling the coffee’ early."

Later in his life, while studying and working in Paris, Patrick learnt that cafés and coffee were important parts of everyone's life, from breakfast to after supper.

"Cafés are a huge part of the culture there, and that hasn’t changed. It’s here in the UK that the coffee and café culture has altered so much over the last ten to 15 years. The UK is getting more and more Continental, I guess at the expense of the pub culture," adds Patrick Joseph.

And it was that change, combined with his upbringing in France, that spurred him to create Haute Culture.

Culture vulture "That seems like a long time ago … McDonalds weren’t even

selling coffee then! The concept was to create an alternative to Italian coffees, to start a new business, learn about coffee, and develop the blends. Some took days, others took months.

Then there was the whole thing of opening supplier accounts when no one has ever heard of you. Over the last few years we've learned a lot about people's coffee habits and brewing routines, but it’s all been fun and led to this new venture," recalls Patrick Joseph.

The Coffeeasy is a simple pour-over brewing and storage kit, designed for people who like to take the time to prepare themselves a tasty cup of filter coffee.

"I came to the conclusion that it was pretty hard for most mere mortals to prepare a barista quality espresso or cappuccino at home, even with good equipment and training. It is much easier, with a little bit of knowledge and curiosity, to produce a very decent filter coffee. One day the Mrs told me she was fed up with the space my coffee gear was taking up in the kitchen, and that was the light bulb moment: a stylish and easy to use stand and storage

solution with all your equipment in one place,” explains Patrick Joseph.

"Over the past two years our prototypes have become much better constructed and more sophisticated, with help from coffee consultant Paul MeikleJanney. But the original objective remains the same: simplicity and flexibility... to make the best quality coffee at home without re-inventing the wheel."

Not a great deal of sleep So for a person who is clearly passionate about coffee, how much of it does Patrick actually drink?

"I don’t drink all that much coffee to be honest; about four cups a day on average. I’ve always had a preference for quality over quantity. It sounds clichéd but that’s genuinely how I feel about coffee. I'm very fortunate to receive samples from various UK roasters, which is great and extremely useful for all the testing and tasting I do on a daily basis,” says Patrick Joseph.

"But each day is different. It does, however, always start with a cup of coffee using the

soon as the liquid hits the glass, claim Brewista, and tares both time and scale once the cup or glass is removed from it. It weighs from 0.1g to 2kg and has four brewing models including two options for espresso, pour over coffee and a manual mode.

Launched at the London Coffee Festival is it the first of a range of new products developed by Brewista that will be available exclusively from Coffee Hit. Established in 2014, Brewista is a collaboration of engineers, designers, coffee and tea aficionados, roasters and brewers with decades of combined experience in the brewed beverage industry.

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Coffeeasy of course! The brewing vessel, dripper, coffee, and water quantity changes a lot - that’s the beauty of it, the constant experimenting.

Typically my six year old son will give me a shout when he’s seen the last drop fall into the cup while I am making breakfast.

‘Daddy, your coffee is ready!’ is a daily morning call. Talking beans, I have a preference for coffee from Central and South America, but there’s so much great coffee out there at the moment."

As the Coffeeasy hits the shelves of specialist coffee suppliers, does Patrick have other coffee innovations in the pipeline?

"Yes, there are other ideas that are being developed, but it’s early days so I can’t say too much at the moment. Right now we’re focussing on launching Coffeeasy. All I can say is that we think the hospitality sector needs to seriously re-think their in-room coffee and hot drink offering,” concludes Patrick Joseph.

To find out more about Patrick, Haute Culture and Coffeeasy, visit www.coffeeasy.com.

Commenting on the new scale, Paul Radin, managing director of Coffee Hit, said: “As coffee shops are constantly working to improve the quality of the coffee served, weighing and timing are critical factors in the process.

“Brewista’s new Smart Scale is the answer to so many issues that baristas face on a daily basis, and it taps into the emerging trend of pour over coffee which is set to be a mainstay for years to come. It helps ensure that speed and efficiency targets are met, and helps produce the finest quality coffee. Basically it’s a barista’s dream as it takes away the headache of weighing and ensuring the correct amounts of coffee and water are used.”

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ACCESSORIES

Silent treatment

Cloud-based till and reporting system When it became apparent that the back office reporting and analysis system in use at SOHO Coffee Co. was no longer able to provide the information required to manage its growing estate of stores, the Cheltenham-based company asked its IT services company, Converge Technology Ltd. to source a reliable, new system.

SOHO Coffee Co. is an independent, privately owned business determined to grow through good reputation with its customers and partners alike, and the company prides itself on great service and excellent food and coffee above all and it feels strongly that in today's tough and competitive environment it is their customers who are the most important asset.

The new system they opted for - like its predecessor - had to be touch-screen based and able to be used as both a frontof-house and a head office reporting and control system. Ideally, it needed to be cloud-based, offering access and control from a browser running on a smart phone or tablet. Converge Technology contacted Consolis Systems and arranged for a demonstration of its cloud-based head office information system, Inno on Demand.

Consolis Systems has become a market leader in the provision of powerful, affordable and user-friendly point-of-sale and payment systems. Since 1997, the company has built a worldwide customer base covering pubs, clubs, hotels, restaurants and many other retail businesses.

“With over 60 years’ experience, Santos has become well known for its in ‘silent’ coffee grinders - even manufacturing their own grinding discs for optimum results,” says Heather Beattie, Fracino brand manager for Nisbets Plc (www.nisbets.co.uk/Santos).

“Popular for its constant fine grinding, accurate portion dispensing and exceptional no ‘burn coffee’ effect (creating no electrostatic), the Santos Coffee Grinder (CF601) is popular with many baristas.

“A high quality automatic grinder, it boasts an asynchronous motor, 2.2kg capacity hopper and is supplied with three tampers for all kinds of filter holders (53(Ø)mm, 55(Ø)mm,

"Consolis engineers arrived on site at the end of March 2015, ready to install the Inno on Demand system carrying only a USB stick. The data transfer took place both quickly and seamlessly, and our operators sat in on demos - we were then up and running by early April. It was a seamless transition, and there was nothing that prevented us processing transactions,” recalls Peter Manuel, operations manager at SOHO Coffee.

"Since the system went live, we haven't experienced any downtime at any of our sites - the stability is phenomenal. And now we have access to all reporting information - at our fingertips. We can now dig deeper into our sales data.”

In practice, the new product offered considerably more flexibility and functionality as well as being a more resilient, efficient and swifter product than the predecessor due to the design and

57(Ø)mm), a cleaning brush and 63.5(Ø)mm grinding disc, and with an impressive 25kg/hr output, both grinding and dosing are easy to adjust whilst changing the grinding disc is also extremely easy.”

programming techniques used.

However, another major plus for SOHO Coffee Co. users was that the graphical user interface (GUI), looked similar to the old system and was quickly able to be used with confidence by the management team. In particular, the simple graphical user interface, till maintenance, the search functions and reporting capabilities of Inno on Demand including till sales, stock sales and archived history made it an instant success.

Inno on Demand can offer businesses great visibility over the entire estate regarding daily transactions and on-going business operations, which may be accessed any time, and from anywhere. In addition, detailed analyses as well as overview and summary reports and dashboards are all available to help SOHO Coffee Co. run the business as efficiently as possible.

The application With 10 stores directly-owned by SOHO Coffee Co. and some 27 tills in total, the company required real-time information across the estate without having to take any tills out of service to retrieve historical data. They particularly needed real-time data on till sales, profits, margins, wastage, best-sellers and stock movement across the product suite and estate of restaurants to ensure that the business was being continually monitored and optimised.

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PREVIEW

Looking for something

special?

The Speciality & Fine Food Fair 2015, B2B showcase of fine food and drink will be taking place at Olympia National, London (6-8 September 2015) with plenty of products and new brands offering potential to the café sector.

BIGGER SHOW, NEW HOME The show promises to be bigger than even before, say the organisers, having moved to a new home - Olympia National, London - due to an increased demand for stand space.

Showcasing the very best in artisan food and drink, the event offers a good opportunity to source products from more than 750 British and international exhibitors. There will be thousands of new, gourmet and artisan products available to see and taste in attendance and visitors will be able see live cookery demonstrations and discover new ingredients and ideas. Visitors can also engage in seminars, business forums and network with industry peers. Featured within the show is the Speciality Chocolate Fair - the UK's largest B2B showcase of luxury and gourmet chocolate.

2014’s event saw more than 12,000 visitors and 750 exhibitors, with plenty of food and drink producers signing up for this year's fine food showcase as a result.

The Small Producers Village for start-ups, for example, quickly sold out.

The show’s Small Producers Village will be where you can discover dozens of new food entrepreneurs showcasing their products, and find out how last year's first timer's have developed their brand. Why not visit Cast Iron Coffee Roasters, Cookie Crumbles, Tea People, Merangz, Wise Owl Tea, Mallow and Marsh along with Freida's Pantry (creators of a food bar for breastfeeding mothers) and Drink Maple (producers of a new healthy maple drink).

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The show organisers, Fresh Montgomery, have estimated that even more buyers and industry professionals will attend this year's artisan food paradise to learn about the latest developments and trends to enhance their product offering and give their business the winning edge. Premium snack producer Ten Acre exhibited for the first time last year, commenting that "there were lots of serious buyers, particularly from overseas”.

Adrian Boswell, Cheese & Deli Buyer at Selfridges observed: "I visit Speciality & Fine Food Fair to keep up with what's happening within the industry, meet new suppliers, and catch up with existing suppliers."

This year, Olympia National is set to bring together a whole spectrum of new

and exciting products - from food on the go, snacks, soft drinks, condiments, confectionery, bakery - as well as many teas and barista products. Show goers can also be confident that their shelves or menus can feature some of the finest and most exciting produce by being the first to see the winners of those coveted gold stars from the Great Taste Awards 2015.

GORGEOUSLY GOURMET Speciality Chocolate Fair is at the heart of Speciality & Fine Food Fair - and is the UK's only dedicated trade event for fine and artisan chocolate. The 'show within a show' will feature its own live theatre -

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PREVIEW Speciality Chocolate Live which will be hosted by author, pastry chef consultant and chocolate ambassador Will Torrent.

The presenters include Marc Demarquette, Master Chocolatier at Demarquette Fine Chocolates and The Chocolate Man - Willie Harcourt-Cooze from Willie's Cacao. Supported by the Academy of Chocolate, there will also be Rising Star demo sessions showcasing new and inspiring talent. Amongst the producers will be specialist single origin chocolatier Amelia Rope, Sweet Virtues who produce truffles with super-foods and Morse Toad, who create chocolate personalised messages.

MORE THAN A SHOW As well as a showcase of fine artisan brands - Speciality & Fine Food Fair is an experience. There will be a line-up of top chefs in Fine Food Live - all participating in live cookery demonstrations, making it a place to keep up to speed with flavour trends and learn about the latest cooking techniques.

There will also be a Small Business Forum featuring a series of talks giving practical advice on increasing consumer loyalty and ensuring your company has longevity. Speakers will include Natasha Corrett (CEO Honestly Healthy Ltd), Paul

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PREVIEW

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A UK INVESTMENT FIRST In a UK first, six new, ambitious food and drink businesses will be discovered - and invested in - at Speciality & Fine Food Fair.

Presented by Grocery Accelerator, the selected businesses stand to share an investment pot of £360,000, and a place on a break-through business accelerator programme.

During the Fair, twelve businesses will battle it out for a place on the unique six month coaching and mentoring programme (the winners will be announced on September 8th at the Fair).

££££££££££££££££££££££££££££££££££££ Hargreaves (Cotswold Fayre Chief Executive) and John Stapleton (co-founder New Covent Garden Soup Co and Little Dish). Plus, there will be a Business Mentoring Centre where industry experts will be on hand to give free one-to-one advice.

"In 2015 we will be celebrating our sixteenth edition of the Fair - which just goes to show how vibrant the speciality sector is in the UK,” says Soraya Gadelrab, event director. “When the doors open in September, the stage will be set for our many producers to showcase their fantastic products - and for retail buyers, café owners and chefs to source some of the very latest and diverse speciality products that there are available."

NEW PRODUCTS, BRANDS AND IDEAS Fudge Kitchen (Stand 3910) will be launching their new handmade Signature Slice range available in eight flavours including Peanut Butter, White Chocolate & Raspberry, Sea Salted Caramel and Chilli Chocolate Orange.

Jadu Tea (Stand 3850) is an independent luxury tea brand launching in the UK to treat tea lovers and will showcase their premium range of tea in a selection of exquisite blends, from traditional English Breakfast to elegant Mademoiselle Grey and healthy China Green.

Coco Pzazz (Stand V50) produces quirky hand-poured chocolates in a minichocolate factory in Montgomeryshire infusing quality chocolate with a selection of oils, herbs and spices to create unusual

54 JULY 2015

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flavours. The brand will showcase their signature giant chocolate buttons encased in stylish pillow packs, and available in eight flavours - Espresso, Orange and Cardamom, Lemongrass, Vanilla Salted Caramel, Chilli & Ginger, Japanese Chilli, Salted Spiced Orange and Peppermint.

Miss Millar's Marvellous Marshmallow's (Stand V110) will be showcasing an array of delicious, high quality, great big pillowy clouds of fluff! Their range of marshmallows includes coconut and lime made with fresh lime zest, lime juice and grated creamed coconut before being topped with lightly toasted coconut. The dark chocolate and cranberry marshmallows are made with a rich cranberry jelly then topped with chopped dried cranberries and 70% Belgian dark chocolate. A real treat at Christmas time?

Tg Green Teas (Stand 4468) blend a hot brew in a variety of three flavours - Green Tea, Green Tea with Ginger & Lemon, and Green Tea with Jujube & Osmanthus. The pyramid bags are hand-packed into resealable stand up pouches which are nontransparent – important for keeping green tea fresh for longer. No added flavourings ensure a deliciously natural taste.

Your Tonic (Stand V20) will showcase water’s latest Superdrink Buddha water (a refreshing drink made of pure organic birch sap which is tapped in the early spring, from trees in the forest of Finland).

Buddha water is available in five different Sparkling Water Flavours including Original, Lemon/ Lime, Mango, Cherry, Cranberry and Hibiscus.

The Live Coffee Company (Stand 2103) expertly blend their coffee to be full of character and slightly sweet but not over

roasted and will be showcasing five delicious new blends (Brazilian, Santo Domingo, Estate Reserve, Espresso and Gourmet - a blend from Colombia providing a rich aroma with a hint of chocolate).

Merangz (Stand V67) have created a luxurious presentation box filled with a selection of deliciously decadent bitesized Chocolate Merangz with five mouthwatering mini meringues to indulge in Chocolate Orange, Chocolate Strawberry, White Chocolate, Mocha, and White Chocolate and Raspberry. They are naturally gluten free and will be available from October until March.

Ten Acre (Stand 1311), a premium snack brand, is launching a new flavour of popcorn with a nod to the coffee house industry. Lucia Popperley’s Cappuccino Popcorn’s cappuccino flavour offers an aroma to transport you all the way to Milan!

Green Lady (Stand 4366) say that they will be introducing the first ever sparkling tea beverage in the UK – an en-vogue non-alcoholic drink called Inner Beauty that is described as a “sparkling infusion of Green Tea, carob fruit, nutmeg and a splash of rose oil”.

Updates News on products, people, speakers and businesses will be regularly updated via social media, Engage in the Speciality buzz @Speciality_Food and @SpecialityChoc using the hastags #SFFF15 and #SCF15.

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NEW PRODUCTS BENDERS PAPER CUPS SUPPORTS BRODERICK’S SOCIAL MEDIA CAMPAIGN WITH BESPOKE PRINT DESIGN Benders Paper Cups is supplying Broderick’s with a bespoke social media print design for their paper cups, for vending and coffee to-go use.

Broderick’s asked Benders to manufacture paper cups to promote the company’s emergence into the world of social media, to be stocked in Broderick’s vending machines and in their burgeoning selection of coffee shops across the UK. This is the first time Broderick’s have used a custom print cup to support their social media campaign, a concept that John Broderick, MD at Broderick’s, says is his company’s top priority for the foreseeable future.

He said: “Social media is at the forefront of the interactive world, and platforms such as Twitter, Facebook, Instagram and YouTube are where everyone is interacting the most – sharing stories and experiences with the world instantly.

“We needed to appeal to this next generation of interactive vending users on their own terms, and use this incredible opportunity, directly at the point of sale, to engage with them.

“Paper cups are a prolific sales tool for marketing to our customers, right in the palm of their hands. Every time a customer uses one of our machines and takes a moment out of their day to relax and enjoy a cup of coffee, we instantly encourage them to connect with us and interact on an accessible social media platform that’s relevant to their daily lives.

“This open up a dialogue between Broderick’s and our customers, inviting people to post selfies of themselves using cups in their workplaces, share their thoughts about their Broderick’s coffee experience, and participate in our social media promotions – all reinforcing the identity of and loyalty to the Broderick’s brand.” www.benders.co.uk.

56 JULY 2015

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BENDERS PAPER CUPS INTRODUCE TWIN WALL CUP AT CAFFè CULTURE 2015 Benders Paper Cups introduced their Twin Wall paper cup design at this year’s Caffè Culture event.

Available in 8/9oz, 12oz and 16oz sizes, the Twin Wall cup incorporates a special outer wrap to deliver both a high level of insulation and a rigid, comfortable handhold.

The outer wrap helps to insulate hot drinks, keeping them warmer for longer and allowing the fingers to warm gradually, if drinking on the move.

The Twin Wall cup has a smooth fullheight outer wrap, maximising the opportunity for developing custom-printed brand messages and promotions, in up to six colours of water-based inks.

As with all of Benders’ paper cups, the Twin Wall cup is made in the UK in a BRC Grade-A facility, with full Chain of Custody accreditation. The cups are also

manufactured using paperboard from PEFCaccredited, sustainably managed forests compliant with European Timber Regulations.

The company exhibited its full range of single wall, barrier insulated, embossed insulated and super insulated paper cup designs. www.benders.co.uk.

Monarch launches unique dual action range of CFU’s Monarch Water Ltd, a family-owned company, have supplied customers with water treatment products for over 50 years, 32 of those in the food service industry (they sold their very first scale prevention filter to Brasilia coffee systems and the Still company in 1982).

Recently, Monarch launched their unique dual action range of CFU’s, incorporating Ceramic Bead Technology with pH stable resin, ideal for any coffee machine, ice machine or steam application. Also recently launched is their range of Aqua Hc filter systems, high capacity filters, complete with a quarter

turn shut off head, suitable for any make of coffee machines, water coolers, ice machine and vending machines. Monarch’s aim is to provide you with both clean and soft water, offering a solution for all of your applications.

Monarch’s water filters protect against scale (vital to maintain efficient equipment), remove bad tastes and odours, and ensure high quality filtered water on tap all day, every day (call 01986 784759. or visit www.monarchwater.co.uk).

BENDERS PAPER CUPS SUPPLIES NESCAFÉ WITH CUSTOM PRINTED CUPS Benders Paper Cups has supplied Nestlé with their first range of custom printed cups for Nescafé Gold Blend Barista Style floor standing self-serve coffee solution.

Benders have supplied Nestlé with their distinctive Embossed double wall cup in both 8/9oz and 12oz sizes, in addition to a 12oz vending cup. The cups are all branded with the new Nescafé Gold Blend Barista Style logo.

The cups are designed for use with Nestlé’s new self-serve coffee solution, allowing operators to offer consumers the quality of drinks they have come to expect from coffee shops, but from the convenience of a vending machine.

Nestlé have also entered a licencing agreement with Benders, that enables Benders to supply Nescafé Gold Blend Barista Style customers with paper cups on a direct basis, further reinforcing the relationship between both brands. www.benders.co.uk.

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“

When I was setting up my new café your website was a godsend! I went to it whenever I needed to find anything out.

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

JULY 2015 CAFÉ CULTURE 57

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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 Technomic Inc. Market Research Technomic Inc. 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 Total Foodservice Ltd. Tortilla & Wraps Freshfayre Mission Foods Santa Maria UK Ltd. BreAd & rolls Fresh Coup de pates Jacksons Bakery Total Foodservice Ltd. Pita/Flat Bread Nina Bakery Speciality Coup de pates Jacksons Bakery Mission Foods New York Bakery Co. Santa Maria UK Ltd. Total Foodservice 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 Southover Food Company Ltd. Spreads Arla Foods UK Freshfayre The Cheese Cellar Spreads (olive) Freshfayre Leathams Cheese & dAiry ProduCts Cheese Arla Foods UK Bel UK Ltd. Bradburys Cheese Freshfayre Harvey & Brockless Leathams Norseland Ltd. Southover Food Company Ltd. Total Foodservice Ltd. Yoghurt Freshfayre Sour Cream Freshfayre Santa Maria UK Ltd.

58 FEBRUARY 2015

CleAning MAteriAls Bunzl Catering Supplies Byotrol Technology Ltd Total Foodservice Ltd. Chutneys & relishes Chutneys Beacon Foods Food Network Freshfayre Geeta’s Foods Ltd. 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 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. 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. 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 Piquant The English Provender Co Total Foodservice Ltd. Zafron Foods Ltd. Mustards Southover Food Company Ltd. The English Provender Co Total Foodservice Ltd. Zafron Foods Ltd. Sauces & Ketchups Beacon Foods Caterers Choice Freshfayre Freshtime UK Ltd. 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

CAFÉ CULTURE

Juices Caterers Choice Freshfayre Kool Kup 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 Southover Food Company Ltd. Egg Products Freshfayre Fresh-Pak Chilled Foods Fridays Leathams Southover Food Company Ltd. Zafron Foods Ltd. equiPMent & vehiCles Buttering Machinery Deighton Manufacturing Grote Company Millitec Food Systems Ltd. Coffee Machinery Andronicas Coffee Co Ltd. 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. Grills The Contact Grill Company 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 Southover Food Company Ltd. Vestey Foods UK Zafron Foods Ltd. Salmon Caterers Choice Food Network Freshfayre 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 John West Foods Ltd.

Martin Matthew & Co Ltd. Moy Park Ltd. Ocean Finest Foods 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 Leathams Santa Maria UK Ltd. Pineapple Beacon Foods Caterers Choice Food Network Freshcut Foods Ltd Martin Mathew & Co insurAnCe Premier Business Care Tasker Insurance Brokers MeAt ProduCts Bacon Food Network Freshfayre Freshtime UK Ltd. Gierlinger GbmH Leathams Moy Park Ltd. Smithfield Foods Ltd. TMI Foods Vestey Foods UK ZMI UK Beef Charcuterie Continental Ltd. Food Network Freshfayre Leathams Moy Park Ltd. Newsholme Food Group Sam Browne Foods Southover Food Company Ltd. Universal Meats Vestey Foods UK ZMI UK Zwanenberg Food UK Ltd Canned Meat Freshfayre Moy Park Ltd. Smithfield Foods Ltd. Total Foodservice Ltd. ZMI UK Chicken 2 Sisters Food Group Cargill Meats Europe Charcuterie Continental Ltd. Freshfayre Freshtime UK Ltd. Kookaburra Leathams Newsholme Food Group Moy Park Ltd. Sam Browne Foods Smithfield Foods Ltd. Southover Food Company Ltd. TMI Foods Universal Meats Vestey Foods UK ZMI UK Zwanenberg Food UK Ltd Continental Charcuterie Continental Ltd. Freshfayre Leathams Southover Food Company Ltd. ZMI UK Duck 2 Sisters Food Group Food Network Freshfayre Sam Browne Foods Universal Meats Vestey Foods UK

Ham Charcuterie Continental Ltd. Food Network Freshfayre Freshtime UK Ltd. Leathams Martin Mathew & Co Ltd. Newsholme Food Group Smithfield Foods Ltd. Southover Food Company Ltd. Vestey Foods UK ZMI UK Lamb Freshfayre Sam Browne Foods Vestey Foods UK Marinated Meats Food Network Kookaburra Meatballs Food Network Snowbird foods Zwanenberg Food UK Ltd. Pork Charcuterie Continental Ltd. Food Network Freshfayre Freshtime UK Ltd. Leathams Moy Park Ltd. Newsholme Food Group Sam Browne Foods Smithfield Foods Ltd. Southover Food Company TMI Foods Vestey Foods UK ZMI UK Zwanenberg Food UK Ltd Sausages Charcuterie Continental Ltd. Food Network Freshfayre 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 Charcuterie Continental Ltd. Freshfayre Kookaburra Leathams Moy Park Ltd. Newsholme Food Group Sam Browne Foods Smithfield Foods Ltd. Southover Food Company Vestey Foods UK ZMI UK lABels Bunzl Catering Supplies Planglow Ltd. Tri-Star Packaging Supplies Ltd. oils Freshfayre 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) Disposable Bunzl Catering Supplies Colpac Ltd. Coveris Flexibles UK Ltd. (St Neots) Dempson Ltd. Tri-Star Packaging Supplies Ltd. Food wraps Dempson Ltd. Tri-Star Packaging Supplies Ltd. Plastic Tri-Star Packaging Supplies Ltd.

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Café Manufacturers & Distributors Sandwich Packs Colpac Ltd. Coveris Flexibles UK Ltd. (St Neots) Tri-Star Packaging Supplies Ltd. PAstA Caterers Choice Ltd. Food Network Freshcut Foods Ltd Freshfayre Freshtime UK Ltd. 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 Southover Food Company Ltd. Zafron Foods Ltd. Frozen Fillings 2 Sisters Food Group Beacon Foods Sandwich Snacks Green Gourmet souPs Freshfayre 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 Herbs Unlimited Santa Maria UK Ltd. Total Foodservice Ltd. Jalapenos Beacon Foods Caterers Choice Ltd. Freshfayre Food Network Santa Maria UK Ltd. sAlAd Freshcut Foods Ltd. Freshfayre Herbs Unlimited MyFresh Southern Salads Ltd. Salad (prepared) Freshcut Foods Ltd Freshfayre MyFresh Southover Food Company Ltd Southern Salads Ltd. Sundried Tomatoes Beacon Foods Caterers Choice Ltd. Food Network Freshfayre Leathams Plc Martin Matthew & Co Ltd. Sweetcorn Beacon Foods Caterers Choice Food Network Freshfayre Martin Mathew & Co Ltd. Universal Meats Tomatoes Beacon Foods Caterers Choice Food Network Freshfayre 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 Fax: 0116 2361101 clare.keers@bradgate-bakery.co.uk

CrAnswiCk Food on the go Unit 7, Carlyon Road Industrial Estate,

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

Atherstone, Warwickshire CV9 1LQ Contact: Steve Matthew Tel: 01827 719 100 Fax: 01827 719 101 steve.matthew@tsfl.co.uk www.thesandwichfactory.ltd.uk FreshwAys ltd IDA Industrial Park, Poppintree, Finglas, Dublin, Ireland Contact: Thomas Kiely Tel: 00 353 1864 8000 Fax: 00 353 1864 4033 www.freshways.ie

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

love Bites ltd.

Granary Court, Eccleshill, Bradford, West Yorkshire BD2 2EF Contact: Richard Smith Tel: 01274 627000 Fax: 01274 627627 richard@love-bites.co.uk www.love-bites.co.uk Melton Foods 3 Samworth Way, Leicester Road, Melton Mowbray, Leicestershire LE13 1GA Contact: Michelle Sanders Tel: 01664 484400 Fax: 01664 484401 michelle.sanders@meltonfoods.co.uk

on A roll sAndwiCh CoMPAny 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

tAsties oF Chester ltd Prince William Avenue, Sandycroft, Flintshire, CH5 2QZ Contact: Richard Brown Tel: 01244 533 888 Fax: 01244 533 404 enquiries@tasties.co.uk www.tasties.co.uk the BrunCh Box sAndwiCh CoMPAny Unit H2, Dundonald, Enterprise Park, Carrowreagh Road, Dundonald, Belfast BT6 1QT Contact: John Weatherup Tel: 028 90 486888 Fax: 028 90 485486 john@thebrunchbox.com

the soho sAndwiCh CoMPAny Unit 417 Union Walk, Hackney, London E2 8HP Contact: Daniel Silverston Tel: 0203 058 1245 Fax: 0207 739 1166 dan@sohosandwich.co.uk www.sohosandwich.co.uk 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 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

info@impress-sandwiches.com

www.impress-sandwiches.com

FEBRUARY 2015 CAFÉ CULTURE 59

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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

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

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

AndroniCAs CoFFee Co ltd.

91-93 Great Eastern Street, Shoreditch, London EC2A 3HZ Contact: Andrew Knight Tel: 020 7729 4411 Fax: 020 7729 4477 ak@andronicas.com www.andronicas.com 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 2JA Contact: Toby Lewis Tel: 0333 900 2020 Fax: 01732 467596 tlewis@groupe-bel.com www.bel-foodservice.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

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 Byotrol teChnology ltd.

Innovation Centre, Keckwick Lane, Daresbury WA4 4FS Contact: Dawn Williams Tel: 01925 742000 Fax: 01925 742029 dwilliams@byotrol.com www.byotrol.com CArgill MeAts euroPe Orchard Block, Grandstand Road, Hereford HR4 9PB Contact: Anna Brown Tel: 01432 362219 Fax: 01432 362482 anna_brown01@cargill.com www.cargill.com

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

ChArCuterie ContinentAl ltd.

The Green, Twechar, Glasgow G65 9QA Contact: Ian Lonsdale Tel: 01236 824440 Fax: 01236 825044

ian.lonsdale@charcuteriecontinental.co.uk

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 CouP de PAtes Delice House, 149 Brent Road, Southall, Middlesex UB2 5LJ marketing.UK@aryzta.com www.coupdepates.co.uk

Coveris FlexiBles uk ltd. (st neots) 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

deMPson ltd.

Hermitage Mills, Hermitage Lane, Maidstone, Kent ME16 9NP Contact: Jon Katzauer Tel: 01622 727027 07885 871803 jonk@dempson.co.uk www.dempson.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

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: Teresa Walchshofer Tel: +43 7234 83141 tw@gierlinger-holding.com 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

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 herBs unliMited Hawkers Lane, Sandhutton, Thirsk, North Yorkshire YO7 4RW Contact: Melanie Whitehead Tel: 01845 587694 Fax: 01845 587695 mel.whitehead@btinternet.com www.herbsunlimited.co.uk JACksons BAkery 40 Derringham Street, Kingston upon Hull HU3 1EW Contact: Victoria Kennedy Tel: 01482 224131 Fax: 01482 588237 victoriakennedy@jacksonsbakery.co.uk www.jacksonsbakery.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.jurauk.com 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

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Café Suppliers Index kool kuP UCD, 1 Sheerland Farm, Swan Lane, Pluckley, Kent TN27 0PN Contact: Natalie Russell Tel: 01233 840 296 sales@koolkup.co.uk www.koolkup.co.uk leAthAMs ltd 227-255 Ilderton Road, London, SE15 1NS Contact: Des Hillier Tel: 0207 635 4000 Fax: 0207 635 4017 des.hillier@leathams.co.uk www.leathams.co.uk

MArtin MAthew & Co. ltd 50A St Andrews Street, Hertford SG14 1JA Contact : Matthew Donnelly Tel: 01992 641641 Fax: 01992 210177/210178 matthewdonnelly@martinmathew.co.uk

www.martinmathew.co.uk MilliteC Food systeMs ltd.

Woodhill Industrial Park, Nottingham Lane, Old Dalby, Leicester LE14 3LX Contact: Richard Ledger Tel: 01664 820032 sales@millitec.com www.millitec.com

Mission Foods euroPe ltd 5th Floor West, The Mille, 1000 Great West Road, Brentford, Middlesex TW8 9HH Contact: Sue Applegarth Tel: 0208 380 1100 Fax: 02476 676560 team@missionfoodservice.co.uk www.missionfoodservice.co.uk

new york BAkery Co. 6-9 The Square, Stockley Park, Uxbridge UB11 1FW Contact: Tracy Southwell Tel: 07507 063090 tracy.southwell@mapleleaf.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

oCeAn Finest Foods ltd.

Dock Street, Fleetwood, Lancashire FY7 6NU Contact: Lisa Adams Tel: 01253 772860 Fax: 01253 776344 lisa@oceanfinest.co.uk www.oceanfinestfoods.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

www.myfreshprepared.co.uk

Pettigrews Pinnaclehill, Kelso, Roxburghshire Scotland TD5 8DW Contact: Robin Leaver 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

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

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

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.

Sandy Lane, Chicksands, Bedfordshire SG17 5QB Contact: Dominic Pleasance Tel: 01462 819740 dominic.pleasance@myfreshprepared.co.uk

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: Sarah Eastwood Tel: 0870 728 1111 sarah.eastwood@hovis.co.uk www.rankhovis.co.uk

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

sAntA MAriA uk ltd.

Nimbus House, Maidstone Road, Milton Keynes, Buckinghamshire MK10 0BD Contact: Rob Barzda Tel: 01908 933000 Fax: 01908 933074 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 tAsker insurAnCe Brokers Unit 4 Diss Business Centre, Dark Lane, Diss, Norfolk IP21 4HD Contact: Alex McAusland Tel: 0845 548 8220

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

Alex.Mcausland@taskerinsurance.co.uk

www.taskerinsurance.co.uk teChnoMiC inC. Knowledge Center, 300 S Riverside Plaza, Suite 1200, Chicago, Illinois IL 60606 Contact: Patrick Noone Tel: +01 205 991 1234 Fax: +01 205 980 3770 pnoone@technomic.com Web: www.technomic.com

the ContACt grill CoMPAny Unit 1 Headley Park 9, Headley Road East, Woodley, Berkshire RG5 4SQ Tel: 01189 441100 Fax: 01189 441080 info@contactgrillcompany.co.uk the ingredients FACtory Unit 2-3 Hamilton Road Ind Estate, 160 Hamilton Road, London SE27 9SF Tel: 0208 670 6701 Fax: 0208 670 9676 Contact: Tim Marcuson tim@theingredientsfactory.com www.theingredientsfactory.com

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

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

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

vestey Foods uk 29 Ullswater Crescent, Coulson, Surrey CR5 2HR Contact: Les Roberts Tel: 0208 668 9344 Fax: 0208 660 4640 l.roberts@vestey.com www.vesteyfoods.com zAFron Foods ltd.

Unit B-G Eagle Trading Estate, Willow Lane, Mitcham, Surrey CR4 4UY Contact: Jack Kenny Tel: 0844 847 5116 Fax: 0844 847 5117 jack@zafronfoods.co.uk www.zafronfoods.co.uk 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 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 AB Box 5924 Majorstua 0308 Oslo, Norway Tel: 0047 23 33 44 34 Fax: 0047 23 33 44 34 k.brandmo@nordiclunch.com Contact: Kjetil Bra

resAs CoMMuniCAtAion & design gMBh & Co kg Schwagerstrasse 12, Bielefeld, D-33739, Germany Tel: 0049 5206 4797 Fax: 0049 5206 5094 Contact: Kerstin Cramer-Saunders k.cramer-saunders@rcd.de

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

Product listing BAkery inserts Sigma Bakeries Ltd BreAd Sigma Bakeries Ltd FACtory design Alimentos Daily Fresh orgAniC ProduCts Sigma Bakeries Ltd PACkAging Resas Communicataion & Design GmbH & Co KG sAndwiChes Fres Co Nordic Lunch AB Subway Snack Support Tamarind Foods sAndwiCh Fillings (prepared) Sigma Bakeries Ltd sPeCiAlity BreAds Sigma Bakeries Ltd

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

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