Cafe Culture Magazine - Issue 75

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magazine JULY 2016 ISSUE 75

www.thecafelife.co.uk

TASTING THE LIFESTYLE OF THE CAFÉ SECTOR

...unchanged since our creation in 1966.

Stock up and raise a glass to celebrate with us this summer.

For all new business & Appletiser enquiries please call 0207 788 8448

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For those who are last to leave the party.

KeepCup, makers of the world’s first barista standard reusable cup, now bring you LongPlay.

Lasting drinking pleasure the Booster increases durability, retains heat and protects touch.

To hold and savour.

ENJOY.

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Get Get Ready Read dy F For or S Summer ummer

Welcome!

The desire to indulge in café culture is broadening, as is café culture’s ability to embrace products traditionally associated with other hospitality sectors, if our profiles of a leisure park and the potential of craft beer are anything to go by!

In this issue, we also consider the importance of the recyclable takeaway cup, the changing nature of tastes in coffee, and come up with some alternative soft drinks suggestions.

For all the latest on the Café Life Awards, including details of the celebratory dinner to be held at the Lancaster London Hotel, please turn to page 12.

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Clare Benfield - Editor

CONTENTS NEWS 5 6

Caffè Nero acquires Harris+Hoole.

Jason Cotta appointed new UK MD for Costa.

8 Aerosol tea solution.

9

Lincoln & York launches UTZ certified coffees.

EVENT PREVIEWS 12 Café Life Awards 2016.

EVENT REVIEWS 16 Caffè Culture 2016.

FEATURES 20 Drinks menu – new product launches and beverage ideas.

30 All about the recycle – the drive to ensure takeaway cups are recycled.

Rustic Condiment Holder Engraving available** was £16.50 now £13.20

New Chunky 1/3 Pint Beer Bat Perfect for beer sampling was £7.50 now £6.00

38 Coffee connoisseurs – consumer interest in origin, roast and blend is growing.

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ARTICLES 26 The trend for highbrow beer – an opportunity for cafés and coffee shops?

48 The Greggs toilet case – the end of café culture or just a toilet rumour?

*t&c’s apply - please see website for details ** Additional cost for engraving Please note: Glasses, condiments & cutlery used in photography are not included with the products

OF8H

PROFILES 24 From stamps to sandwiches – post lady turned café owner.

36 Café culture at leisure – the Forest of Dean’s Whitemead Holiday Park.

46 Temptations Café – the ingredients-savvy independent café group.

New Budget Table Talkers Re-writable chalk surface Available in sizes: A4 & A5 A5 was £4.80 now £3.84

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REGULARS 35 New products.

54 Checkout.

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Editor Clare Benfield, Tel: 01291 636336, E-mail: clare@jandmgroup.co.uk Advertising Manager Sue Morgan Tel: 01291 636333 E-mail: sue@jandmgroup.co.uk Subscriptions and Customer Service Tel: 01291 636333 E-mail: subscribe@thecafelife.co.uk Editorial Address Café Culture, Association House, 18c Moor Street, Chepstow, Monmouthshire, NP16 5DB Fax: 01291 630402 E-mail: cafe@jandmgroup.co.uk www.cafeculturemagazine.co.uk Opinions expressed in Café Culture are those of the contributors and not necessarily those of J&M Group Ltd or Café Culture. No responsibility is accepted for the opinions of contributors. Café Culture is published by J&M Group Ltd. and supports Café Society. It is circulated to managers, executives, buyers, retailers and traders in the café industry. © 2016 J&M Group Ltd

www.cafeculturemagazine.co.uk

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NEWS

Uncertainty for hospitality sector in wake of vote for Brexit Spirits were reportedly high at the recent British Hospitality Association (BHA) Summit event held in the City of London, and where senior industry figures gathered to debate issues, and not least the potential impact of the EU referendum result.

Opening their summit, BHA chairman Nick Varney, who is CEO of Merlin Entertainments, told delegates: "Tourism and leisure can continue to grow under Brexit! Initially a weaker pound will encourage visitors and also exports will flourish. We should seize the moment and lock in that competitive advantage with a permanent cut to VAT for accommodation, and possibly in the future also for restaurants."

In an industry that has created nearly 600,000 new jobs over the course of the last Parliament (one in three of all new

jobs created, claim the BHA) the industry organisation also called upon government to urgently clarify the issue of movement of labour which is so important to the growth and expansion of the sector, as well as to reassure the workforce that they are both welcome and valued members of our society.

“The UK economy will now face a period of uncertainty which is likely to be intense over the next few days and weeks, but will be on-going for five years or so as Britain finds its new way in the world,” commented Peter Backman, managing director of foodservice consultancy Horizons.

“Notably for foodservice, the pound will remain volatile and will trade at lower rates than over the last few years.

Consumer sentiment will probably remain depressed, costs will be elevated, and

there will be some uncertainty over employment because of our reliance on European labour.

“The foodservice sector will be less buoyant than it would have otherwise been – but the impact is likely to be felt differently in different areas of the business. Sectors that could benefit include tourism-related business including hotels and leisure, while restaurants, QSR and pubs could lose out. However, profitability, and therefore investment in the sector, is now under threat.

“Overall we could be facing reduced sales, increased costs and lower demand from the home market and while this could be offset to a small degree by more foreign tourists coming here due to the fall in the value of the pound, the eating out market now faces less growth than we predicted for this year and next.”

SOHO Coffee Co. & CH&Co Group announce joint venture Artisan fresh food and coffee brand, SOHO Coffee Co., has entered into a joint venture with leading independent caterer, CH&Co Group, centred around the Apostrophe café chain.

The innovative venture involves SOHO’s dedicated management and development structure acquiring all of the current Apostrophe sites, using the support of CH&Co Group’s back of house systems and procurement services. It will also see CH&Co Group offering the SOHO Coffee Co. brand as part of its portfolio of catering solutions for clients.

“We’re very excited to align ourselves with a catering brand of the quality of CH&Co Group,” said Chris Copner, chairman, SOHO Coffee Co. “This deal is the perfect opportunity for both parties to help each other grow.

It immediately gives SOHO a top quality London portfolio of 15 stores to build on and gives CH&Co Group exclusive access to a rapidly growing, and increasingly international,

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CAFÉ CULTURE

quality food and coffee brand that will create opportunities and leverage sales in the contract catering arena.

“SOHO is an emerging and growing brand and we have a history of dynamically developing our stores. Our artisan food and drink offer has struck a chord with consumers and we now have an increasing number of flagship stores elsewhere in the world too. The emphasis is very much on

future growth and we have plans to further adapt and grow the food offer in the Apostrophe branches in the coming months to meet the ever-changing needs of the chain’s customers.”

“We’ve been watching SOHO’s growth and development with interest in recent years and they are definitely a company to watch.

We’re proud to be working together on this venture,”

added Bill Toner, CEO of CH&Co Group.

“The joint venture is a good cultural fit and both companies have complimentary expertise; the team at Apostrophe will gain from opportunities that the wider exposure to a quality international brand like SOHO will bring and the customer experience will be enhanced further too.

“For CH&Co Group, the ability to offer the SOHO Coffee Co. brand as an additional service offer to appropriate clients is a great opportunity and early indications are that we will open about 10 SOHO outlets a year within contract catering environments. Our partnership means that both companies will have a stronger portfolio, a wider footprint, and for Apostrophe, a new dedicated management team with in depth international experience of that sector – increasingly important in London, which is arguably one of the world’s most dynamic capital cities for food.”

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NEWS

Caffè Nero acquires Harris + Hoole Caffè Nero has acquired the Harris + Hoole coffee business from supermarket giant Tesco.

Harris + Hoole has 43 sites in both high street (12) and supermarket (31) locations and Caffè Nero said in a statement that it intends to retain the Harris + Hoole brand and grow the business.

Tesco’s relinquishing of this brand comes just four years after it first invested in the fledgling business, and against a background of further recent sell-offs of its Giraffe restaurant and Dobbies Garden Centre interests For many consumers, the discovery that the seemingly

Harris+Hoole shops have now been acquired by Caffè Nero. local and independent coffee shop was in fact backed by Tesco did not rest easy with

them, and some industry analysts also now feel that Tesco’s attempts to lure

shoppers back to its often under-used out of town stores have ultimately proved to be unsuccessful.

“This acquisition is the start of an exciting new journey for both Harris + Hoole and Caffè Nero,” said Gerry Ford, chairman and CEO of Caffè Nero. “Harris + Hoole has a strong reputation for high quality coffee and that is what Caffè Nero is all about. This focus on coffee quality coupled with their enthusiastic and knowledgeable baristas give me reason to be excited about developing and growing the Harris & Hoole business over the coming years.”

A Champion dairy free New one day Cafe-Biz Expo alternative

to launch in Manchester From the people behind the successful one-day Vendex trade show comes a brand new trade event aimed at the fast expanding coffee sector in the Midlands and North of England - CaféBiz Expo from Trade Events Limited.

Established 13 years ago, Vendex has since become the industry’s favourite vending exhibition with demands for stands running at record levels, report organisers. Its one-day format has proved very popular with exhibitors and visitors alike and this same model will be used for CafeBiz Expo with the organisers expecting a lively buzz, capturing the essence of the UK’s fast growing away from home coffee sector.

Showcasing the latest in coffee innovation, the show aims to welcome everyone from café owners and operators through to facilities managers, contract caterers, hotels, pubs, restaurants and fast food outlets.

Trade Events co-founder Phil Reynolds said: “According to the Project Café 2016 UK report by Allegra World Coffee Portal, Britons spent £7.9bn in coffee shops last year and this growth isn’t just happening in London but in ‘happening’ foodie cities like Manchester, Birmingham and Leeds.

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It makes sense to launch a convenient showcase in the north of the country for coffee shop operators to be able to source the latest products and equipment as well as keeping up with the trends in the sector.

“This is a great opportunity for suppliers to coffee shops, delis, restaurants, hotels to showcase their brands and we are expecting high demand for exhibition space.”

Manchester’s bustling coffee scene, which even has its own Coffee Quarter is the perfect setting for the new northern show which will take place in the International Suite at Manchester United Football stadium, Old Trafford on 10 November 2016.

The new show is fully supported by the Beverage Service Association who will have a prominent presence and will be hosting the finals of their Barista Championship, the winner of which will be presented with their prize by the champion of BBCTV’s MasterChef series.

There will also be an award for the best cup of coffee from a bean to cup machine.

BBC Wales are scheduled to be following one of the baristas through the heats and will be filming the finals on show day.

With up to one in five people in the UK suffering the symptoms of of lactose/dairy intolerance according to Allergy UK and approximately 12% of the UK population consciously avoiding dairy milk according to Mintel, the Progressive Food Company (www.theprogressivefoodcompany.co.uk) has announced that it is now offering food service operators an innovative way to cater to their customers’ needs, via their single-serve portions of Champion soya milk.

James Green, a director of the company said: “It is important that forward thinking food service operators are offering their customers an alternative to cow’s milk to add to their hot drinks and Champion soya portions allow them this option, without the potential wastage of having to open litre packs, which many have suggested is a reason they don't offer their customers a dairy alternative.”

Champion is thought to be the only single portion soya milk product in the UK. The single serve pots have a long shelf life and being ambient don't require chilling, and the product is available nationally from distributors including Bidvest and Bookers.

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NEWS

Starbucks introduces smoothies as part of lighter summer menu

Jason Cotta appointed new UK MD for Costa Costa has announced the appointment of Jason Cotta as managing director, Costa UK & Ireland.

Jason Cotta has extensive retail experience having worked as operations director, international and development for Travelodge and operations project director for Care UK. He was also operations manager for TGI Fridays.

Since joining Costa in 2010, Jason Cotta spent two years as operations director for Costa UK Equity stores and two years as managing director for Costa Retail from 2013. In 2015 he took responsibility for the Costa EMEA business, with accountability for Costa businesses in Poland and Latvia, France and Singapore as well as Costa’s international franchise operations.

“In his new role Jason will be looking to capitalise on UK opportunities for growth, building the brand and delivering for our customers. Jason has delivered outstanding results in his previous roles at Costa and brings with him a wealth of relevant experience to support the UK business at this important stage in its development,” said Christopher Rogers, CEO of Costa.

In his new role Jason Cotta will have overall responsibility for the UK and Ireland. The role has an extended remit that also covers corporate franchise, Proud to Serve and Ireland, in addition to the existing UK retail estate of equity and individual franchise operations.

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Starbucks has launched a new smoothie range in UK stores.

The three smoothies - Green, Berry and Orange & Ginger - are made with fresh fruit and vegetables and blended with natural cloudy apple juice or coconut milk. They contain no added sugar and provide customers with one of their five-a-day, per serving, say the brand.

In January, Starbucks announced its health and wellness commitment to reduce added sugar by 25% by 2020, to continue to help customers make informed and improved nutritional choices, and reports that it has already reached its 2016 sugar reduction target, reducing added sugar in syrups (vanilla, hazelnut and caramel) by 5%.

Mini Frappuccino has also been launched for a limited time. This new 10 oz cup size gives customers even more ways to customise their favourite Frappuccino in a smaller size this summer.

Sara Bruce-Goodwin, vice president, research & development and quality & regulatory for Starbucks EMEA said: “We’re delighted to be launching our new smoothie range this summer, growing our menu to continue to meet the needs of our customers.

“There are thousands of ways to customise our drinks and by continuing to make changes towards our 2020 health and wellness commitments, we hope to provide customers with even more choices.”

Costa launches Android Pay Costa is now offering customers the ability to pay for their food and drink with their Android phone.

The launch of Android Pay in Costa’s UK stores provides an additional payment method that will help increase the speed of transactions and give mobile payment options to almost the whole UK phone market, say the brand.

To ensure customers’ safety and security, no actual card numbers are stored on the device when a credit or debit card is added to Android Pay. Instead, a virtual account number represents account information so that customer’s card details stay safe, say Costa.

“Costa is committed to finding new and innovative ways to improve the

customer experience. The decision to work with Google to roll out Android Pay was an obvious choice. We currently provide other contactless payment methods across the majority of our UK stores, so offering Android Pay will give customers even more choice when it comes to payment,” said Jon Fisher, head of mobile and loyalty at Costa.

Spencer Spinnell, director of business development at Google added: “We want to make in-store payments simpler for everyone, so we've worked with Costa to enable Android Pay in the majority of their UK locations. This adds to the list of almost 460,000 contactless payment terminals in the UK where people can seamlessly tap and pay with their Android phones.”

Grade A for Barry Callebaut Barry Callebaut Beverages UK has received a Grade A from BRC Global Standards in recognition of the leading beverage manufacturer’s best practice for food safety.

The certification reflects the company’s high standard of food safety management and its first-class manufacturing practices, which ensure premium quality across all products in the company’s wide range.

The audit, carried out by BRC, covered the blending and packing of dried powders, chocolate drinks, whiteners and coffees into pillow packs, vending sleeves, bulk lined cartons and big bags, referencing Barry Callebaut’s entire quality

management system.

“Our industry is familiar with BRC Standards and, for many, this is like a gold flag. We’re really proud to have scored so highly and are pleased to now be able to publicise this accolade as it is an indication of the improvements we have made to our manufacturing processes in our Chester base and shows how well we operate as a company across the board,” said head of sales for Barry Callebaut Beverages, Paula Bentley.

Barry Callebaut Beverages has recently introduced three Bensdorp’s Barista Single Origin Cocoa and Chocolate drinks to its extensive, quality product line.

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NEWS

Fracino marks trailblazing year end with highest ever turnover Birmingham espresso coffee machine manufacturer, Fracino, is toasting its most successful year end to date – posting a £5.5m turnover as sales at home and abroad continue to rocket.

The 60-strong, third generation family business exports over 30% of the 5,000 plus machines it produces annually to 70 countries worldwide – securing new commissions from Honduras, Saudi Arabia, Canada and Turkey in recent months.

Acknowledged as a leading champion of British craftsmanship, exporter and innovator, Fracino is the first UK manufacturer commissioned by Subway® purchasing group (EIPC) to produce a bespoke machine which is installed in hundreds of Subway® outlets in

Punching above their weight: Fracino MD Adrian Maxwell, (front row, 2nd right) with many of Fracino’s 60-strong team. the UK and Poland.

Praised by Siemens senior representatives as ‘a company that has put innovation at the heart of its business’, the SUB1 machine has scooped two awards - a silver accolade in the Smart Product category of the manufacturer’s association, EEF, Future Manufacturing Awards

No added sugar porridge It was a customer’s email to the Phat Controller that prompted a change to their Phat Porridge Pot, report The Phat Pasty Company (www.phatpasty.com), who introduced an individual Traditional Porridge pot last year, selling nationally through Bidvest Foodservice.

One of their regular Phat Porridge customers wrote to them explaining how she loved the porridge but had just been diagnosed as having diabetes and was therefore unable to continue with her daily morning porridge. She asked for a ‘special batch’ to be sent to her without the added sugar – however this was not possible. Then came back the reply “so why don’t you simply add a sachet of sugar inside? Just like the salt sachet in my crisps of old. Then customers have the choice to add or not.”

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CAFÉ CULTURE

“This was such an obvious and simple solution! So that’s exactly what we have done,” says the company’s ‘Phat Controller’. “The new format contains both a spoon and Demerara Sugar sachet inside, so it’s healthier and gives everyone the choice to add or not.”

The Phat Porridge Pot is a 65g ‘simply add boiling water’ pot and is made with 100% Scottish Oats. It’s ideal for both a hot breakfast option or as a snack throughout the day and Bidvest Foodservice now stock the ‘Sugar Free’ Phat Porridge, making it available nationally to operators. Not available in supermarkets or retail outlets, this was developed to give foodservice operators a fully branded quality porridge with no ‘retail’ price comparison to sell in cafes, coffee shops and restaurant areas.

and ‘Made in the Midlands’ Advanced Manufacturing Innovation Award.

Launching four new machines across the space of four months in 2016, an on-going multimillion pound investment programme includes plans for a state-of-the-art reception area at the 45,000 square foot facility

where around 90% of components are manufactured in-house, report the company.

Growing the team by 25% across the last year, recent appointments include head of sales and marketing Peter Atmore – a former Fracino distributor who can boast a powerful industry track record.

“Our strong year end results reflect our relentless drive and commitment to innovate, invest and train and develop our managers - which in turn enables us to expand our evergrowing customer portfolio regionally, nationally and internationally. Well done to every team member whose role has been instrumental in helping Fracino to achieve this milestone,” said Fracino MD, Adrian Maxwell.

Aerosol tea solution With the standard tea bag having been in circulation since 1904, and accounting for over 96% of tea drunk in the UK, it’s fair to say that the tea market hasn’t been at the cutting edge of innovation over the last century but successful drinks entrepreneur, Guy Woodall, looks set to dramatically change this trend with his latest launch.

Guy Woodall is no stranger to the beverage industry, having been at the forefront of the elderflower boom in the UK as one of the largest suppliers of elderflower extract to the drinks market. He also created the Thorncroft drinks brand and most recently launched an exciting range of cordial style iced teas called Yum Cha. It is No More Tea Bags that

Guy Woodall is now most excited about however, feeling that the technology behind the brand could revolutionise the way we drink tea.

No More Tea Bags is based on a new patentpending technology which allows for high quality liquid teas to be contained in an aerosol style recyclable can.

This means tea can be dispensed into a mug, hot water and milk added and the perfect cup of tea created without the need for waiting for brewing (or mashing depending on which part of the country you’re from) or having to mess about with and dispose of tea bags, he claims.

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Lincoln & York launches UTZ certified coffees Coffee sourcing, roasting and packaging specialist, Lincoln & York, now offers UTZ certified coffees.

The UK-based private label roaster obtained the certification following a growth in demand from customers and an increased presence overseas and now claims to be the largest UK roaster to offer the certification.

UTZ is a programme and label for sustainable farming of coffee, cocoa and tea. The programme supports coffee farmers to develop their farming methods, improve their working conditions and take better care of people and the environment.

Lincoln & York, which was founded in 1994, now supplies coffees from over 40 origins, with other sustainable certifications including Fairtrade, Rainforest Alliance Certified™ and Organic.

“We are very proud to be expanding our offering of sustainable certifications to include UTZ. UTZ has become a wellrecognised certification, both in the UK and overseas,” said James Sweeting, managing director of Lincoln & York.

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“As a private label coffee supplier, flexibility is very important. As we continue to grow our European customer base we have to adapt to satisfy the changing needs of coffee consumers.”

Costa’s Seriously Summer stores Costa has launched three brand new Seriously Summer stores across the UK recently to mark the start of summer and the launch of Costa’s new summer food and drink menu (London, Leeds and Glasgow were specially chosen as the three locations across the UK to be refurbished with a new tropical décor that they kept until 27 June).

Costa brought summer to the three locations with full sized window, floor, wall and table vinyl’s printed with tropical prints and flamingos. Hot pink neon signs lit up the stores, while brightly patterned coasters and cushions and plants adorned the interior.

The flagship stores also had Selfie Zones where customers could pose in a Miami-themed setting complete with sun loungers, fake grass and flamingos, with customers in with the chance of winning

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Seriously Summer in-store pieces if they tagged their selfie with #seriouslysummerselfie.

And for a stylish new look, all Costa baristas this summer will be wearing tshirts specially designed by entertainment fashion website Refinery 29 as part of an on-going partnership, say the brand.

“We wanted to give select Costa stores a complete revamp to celebrate the start of summer and create an engaging environment for customers to enjoy our new summer menu. We hope the fresh look will encourage customers to see Costa as a seriously summer destination,” said Caroline Harris, UK&I marketing director at Costa.

“The new Seriously Summer stores were unveiled to mark the launch of Costa’s summer food and drink ranges that went on sale Costa stores across the UK. The new menu includes Costa’s news SuperDay Smoothies and Rainbow Salad Wraps.”

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NEWS

Lincoln & York appoint new European sales manager

Grumpy Mule’s Hakuna Matata is available in 227g and 500g packs, supplied in craft bags with bespoke labels.

Grumpy Mule launches Hakuna Matata Hakuna Matata is the latest single origin coffee addition to Grumpy Mule’s Roast to Order menu, which supplements their regular range of award-winning coffees, their Roast to Order menu bringing a totally new range of epic, seasonal and carefully crafted beans to the market every couple of months, say the company.

These rare, often unique, limited edition coffees are processed and harvested in tiny batches, before being individually roasted to a curve, time and temperature expertly calculated for peak flavour, designed for true coffee aficionados.

Hakuna Matata is sourced from Ecuador’s Pichincha province in the Andes. It’s an up and coming coffee region, which is home to firstgeneration coffee producers with a completely different vision for coffee agriculture, report Grumpy Mule.

Henry and Verena Gaibor own and operate several farms, including Hakuna Matata, where they bring a careful methodology and skilled approach to picking, processing, and drying and have produced some absolutely outstanding coffees. The Hakuna Matata farm produces superb Caturra in a surprisingly low lying, but sheltered and misty microclimate that lowers the temperature to something more analogous to much higher altitudes.

With Grumpy Mule’s light and careful roasting, the resulting Hakuna Matata offers jammy and strawberry flavours in milk, and with its lime acidity and mandarin orange sweetness, this coffee is a real treat, feel the brand.

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CAFÉ CULTURE

Lincoln & York has recruited a European sales manager as part of plans to expand its supply on the Continent.

Franz Foerster joins the private label coffee roaster after over three decades working in the international coffee industry.

German-based, Franz Foerster has worked for global players in coffee as an international business developer and sales manager in both Out of Home and Foodservice. Having previously lived and worked in Switzerland, Austria, Singapore, Kuala-Lumpur, Hong Kong and the US, he has a wealth of experience in the global coffee industry and speaks fluent English as well as German.

He has been brought on board to establish Lincoln & York in new markets on the continent. Following the installation of the UK’s largest coffee roaster in 2014, the business is primed with capacity and wellequipped to service high volume requirements.

Lincoln & York works with customers to create bespoke blends and packaging.

Coffees are sourced from over 40 origins and

Franz Foerster has joined Lincoln & York. available in a range of certifications including UTZ, Fairtrade, Organic and Rainforest Alliance Certified™. The company was named at one of the Europe’s best coffee roasters at the European Coffee Symposium in 2011 and currently supplies customers in France, Holland, Poland, Denmark, Ukraine and Singapore.

James Sweeting, managing director of Lincoln & York said: “We’re very pleased to have Franz join the team at such an exciting time for the company. With the largest roasting capacity in the UK, it is a clear next step for us to increase the businesses we supply with private label coffee in Europe and beyond.”

Franz Foerster added: “I am delighted to have joined the team at Lincoln & York. Private label coffee is an attractive concept to foodservice operators in Germany and I look forward to opening doors and starting longstanding relationships both here and across the continent.”

Amadeus lands £3million contract with Delapré Abbey Amadeus have successfully secured a £3million contract over five years with Delapré Abbey Preservation Trust to run their new café and to support event catering needs.

Rachael Boyd, director of the Delapré Abbey Preservation Trust said: “Amadeus prepared an outstanding response to the tender and have demonstrated a can do attitude throughout the process. We have been impressed with the quality of the catering they deliver in other visitor attractions and the high standards of food and service for conferences, meetings weddings and other events.

“It is important to us that we recruit locally and use local based suppliers, which is something Amadeus are clearly passionate about. We look forward to working with them.”

The catering functions are part of the wider restoration and development of Delapré Abbey funded by both The Heritage Lottery Fund and Northampton Borough Council. The whole Abbey experience will open in Spring 2017, and is set to become one of the East Midland’s Premier Attractions.

Chris Reynolds, sales director for Amadeus

said: “Delapré Abbey is just the type of business that we can really help become a success. We will be providing our best in class services, tailored just for Delapré to help the business thrive. We are delighted to have been awarded the contract and look forward to working with Rachel to make the Abbey a must visit attraction in Northamptonshire.

“We expect great local patronage to the café, county wide patronage for afternoon tea in the Billiard Room, business use of the fabulous meeting and event rooms and it is the perfect setting for weddings and other family events.”

Along with event catering, Amadeus will be serving food in The Conservatory Café, a destination in its own right which is open to the public all year round.

Amadeus Food and Beverage Director, Marc Frankl said: “It has been great working with the Abbey on the designs of the kitchen and café. We have already engaged with some really special local suppliers. When we do recruit we will be looking for a team from Northampton to fully support the venue and there will be some exciting opportunities.”

Amadeus will be looking to complete mobilisation by November 2016.

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NEWS

Caravan Coffee Roasters announce new London roastery site Caravan Coffee Roasters has announced that it will open a stand-alone speciality coffee roastery in London, this September.

Having outgrown the roastery space to the rear of the restaurant in Caravan King’s Cross, on Granary Square, Caravan Coffee Roasters is set to open a new dedicated roastery just north of King's Cross.

Housed in an 8,500 square foot Victorian warehouse with a pitched glazed atrium and original architectural features, the new roastery will include a coffee education studio, as well as a brew bar and café, serving daily baked goods, daily changing filter and espresso coffee, and a retail shop. With sustainability at the core of the design, build and operations, the roastery will also feature a roof top garden, solar panels, vertical planting and wormery and pilot the very first SKA industrial sustainable scheme in the country. The team will also produce its own range of housemade cold-press juices, house tonics, sodas and cold brew coffee, all of which will be available at Caravan restaurants and in the onsite café and shop.

Caravan Coffee Roasters was set up by New Zealanders and Caravan co-founders Miles Kirby, Laura Harper-Hinton and Chris Ammermann and began life in the basement of their first restaurant in Exmouth Market when it opened in 2010. The team then opened the Caravan King’s Cross restaurant in 2012 and roastery operations followed suit, taking pride of place at the back of the restaurant; which offered a larger space for roasting, training and tasting Caravan Coffee Roasters' signature blends and single origin coffees.

Over the last six years Caravan Coffee Roasters has gone from strength to strength, receiving accolades for its coffee and the skill of its roasting team

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Left to right, Caravan’s Chris Ammermann, Laura HarperHinton and Miles Kirby. and baristas; this includes winning ‘Best Independent Coffee Shop’ at the European Coffee Awards 2015, offering ongoing support to London Coffee Week and lead sponsor and coffee partner for Coffee Masters, as well as recent collaborations with likeminded brands such as Crosstown Doughnuts and Beavertown brewery. The team’s aim to provide coffee from single farms and producers where the focus is on the quality, provenance, sustainability and fair relationships with growers has been a winning formula in a growing specialty coffee market within the UK. Having now outgrown its current King’s Cross home and the new site is the natural move for the team to expand.

“Having outgrown our current roasting operations, we have been on the hunt for a dedicated stand-alone roastery space in the capital for some time now.

We have located the perfect site in a beautiful disused Victorian warehouse just north of our King’s Cross restaurant and feel that with London’s growing thirst for quality, carefully produced coffee from independent suppliers showing no signs of waning, it is an exciting time for us to open our new coffee roastery and coffee education centre, this September,” said Caravan Coffee Roasters’ cofounder Laura Harper-Hinton.

SHORTS lunch! show preparing to return Catering specifically for cafés, coffee shops, supermarkets, travel caterers and contract caterers, the lunch! show will be returning to the Business Design Centre on 21 and 22 September in what is already shaping up to be its biggest and best show yet, report the show’s organisers (www.lunchshow.co.uk).

UCC launches premium Grand Crü UCC Coffee UK & Ireland has launched its new seasonal Grand Crü speciality coffee for the out of home market, and the new Grand Crü Composition No1, developed in conjunction with Master Sommelier Ronan Sayburn, represents the pinnacle of the UCC Coffee range, say the company. The new Grand Crü is a blend of three speciality grade coffees selected from the best of the season’s crop from Inzá Cauca in Colombia, Fazenda Samambaia in Brazil and Gicherori in Kenya. Ronan Sayburn and UCC Coffee head of coffee quality and Q grader Gayan Munaweera have personally overseen the delicate blending process, using their combined knowledge to create a unique composition and an extraordinary coffee.

New sandwich fillings Country Choice have launched three new sandwich fillings. For a taste of the Big Apple serve up the New York Style Pastrami, a combination of pastrami and turkey slices mixed with sauerkraut and sliced gherkin in a creamy mayonnaise. The BBQ Pulled Pork is just what it says, pieces of juicy pulled pork coated in a rich barbecue sauce, and the third new variety is Piri Piri Chicken - sliced chicken breast in a Portuguese-style Piri Piri dressing made with red and yellow chargrilled peppers.

ARTea Afternoon Tea from Lancaster London Lancaster London has devised an Afternoon “ARTea” for those who know their Monet from their Picasso. From £35, the eclectic ARTea menu is edible, as are the canvasses within the afternoon tea, while waiters serve guests in whimsical painting aprons. Dishes are delivered to tables in painters boxes, revealing a delectable take on painting essentials. Delicate delights on offer include finger sandwiches, pastries and freshly baked scones, all served on painting slates alongside jam and clotted cream concealed in 30ml paint tubes.

Burts Chips launch two new flavours Hobgoblin® Burts Hamageddon Potato Chips are made

by Burts Potato Chips Limited under licence from Wychwood Brewery and are in available in 40g bags to Marston’s pubs & bars, various free, on-trade accounts, and to delicatessens, farm shops and independent stores via the wholesale channel. Levi Roots Caribbean Coconut Curry Groove Cut Crisps are made by Burts Potato Chips Limited under licence from the Levi Roots brand and are in available in 40g bags to delicatessens, farm shops and independent stores via the wholesale channel and to the on-trade.

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The show

w o h s e h t within he 2016 Café Life Awards Challenge Finals will once again be held at lunch!, the contemporary food to go show.

This year’s finals, however, will also be the centrepiece for a host of Café Society activity in the executive suite.

The 2016 head judge is none other than the Michelin starred chef, Theo Randall. Join us from 11.00am for a drinks reception where Theo will open the day with a book signing, exclusively for Challenge Finals attendees.

The two live finals, first the Tetley Great British Brunch Challenge, then the Café

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Sandwich Challenge, will be held back to back from 11.30am until 1.30pm – join us for the perfect way to avoid the crowds at the peak period on day one.

We’re capping entry to 50 delegates to give ample opportunity to network and connect with new and existing contacts from across the industry. With all of the wonderful creations on show at the final, there will of course be opportunity to sample some of the bespoke dishes and the keynote ingredients that went into them.

So what can you expect to see from the finals?

tition judge Book signing with compe ndall and awards host, Theo Ra

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AWARDS

The Café

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

The entries for this award will be judged at the lunch! Show on 21st September 2016, by a panel of expert judges headed up by celebrity chef Theo Randall.

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THE CATEGORIES

The Norseland cheese category The brief: create a sandwich recipe, using any or all of the three nominated cheeses Mexicana, Applewood and Jarlsberg, together with any carrier (wraps, bagels, bread) and other ingredients of your choice.

New York Style Bagel Category A study in simplicity: Take a New York Style Bagel from the New York Bakery Company and add no more than five ingredients (excluding spreads and/or seasoning) to create a heavenly café dish.

Menumaster toasted sandwich competition A freestyle round for a hot eat sandwich cooked in the Menumaster Commercial oven at lunch!

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

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

Because it’s a British classic, the classical British accompaniment is, of course, tea. So our great friends at Tetley have given us their range of tea to inspire contestents to match up a fabulous new brunch dish.

Contestents have been asked to create a new brunch dish (sweet or savoury), or adapt a classic to match with one of these Tetley teas:

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The Tetley Great British

Brunch Challenge

W IN £500 Tetley Earl Grey Tetley English Breakfast Tetley Green Tea Tetley Lemon and Ginger Tetley Green Tea and Mango Tetley Raspberry and Pomegranate As this is a live competition in a theatre environment contestents won’t have a full kitchen to prepare in. The dish must, therefore be simple to prepare or assemble.

Contestents are asked to prepare ingredients in advance, considering transport and storage for their recipe creation.

W IN £500

For the full details visit our website www.thecafelife.co.uk and click on Awards.

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AWARDS

Attend the awards dinner After a fantastic day at the Business Design Centre, it’s off the Lancaster London Hotel, Hyde Park for a relaxing glass of something refreshing, a very social dinner and of course, the Café Life Awards, also hosted by Theo Randall.

Judged by panels of professionals from the industry, the awards are intended to inspire by example by highlighting those involved in the sector who are pioneering and leading the market, whether in the development of new products or the creation of excellence in the high street.

THE ‘FREE-FROM’ PRODUCT INNOVATION AWARD This year we have added the new ‘Free-From’ Product Innovation Award to recognise the innovative food and drink products in this high-profile and growing sector.

Specifically aimed at new dairy /gluten/sugar/additive free products launched since June 2015.

NEW

NEW PRODUCT (NON-FOOD) OF THE YEAR AWARD This award aims to encourage the development of new products (including equipment) for the market, from furniture to coffee equipment and packaging. In this category the judges will be looking particularly for products that have real innovation value for the café/coffee bar market.

THE CAFÉ SOCIETY AWARD This is a lifetime award which may be presented to an individual, or organization, that the judges consider merits recognition for the contribution they have made to the development, growth and prosperity of the café/coffee bar market.

THE CAFÉ DESIGN OF THE YEAR AWARD This award aims to encourage good design practices in the sector. This award is aimed at those who are responsible for developing new concepts in the High Street. Gold Awards will be presented to all those who the judges consider achieve sufficiently high standards they consider merit recognition. The judges will be looking for designs that are innovative but commercially viable – providing an attractive and comfortable experience for the consumer.

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THE CAFÉ FOOD AWARD This award 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.

THE CAFÉ BEVERAGE AWARD This award 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 one for cold.

CAFÉ/COFFEE BAR CHAIN OF THE YEAR This award 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

hosted by Theo Randall

chain. The judges will be particularly keen to recognise businesses that consistently set and maintain high standards, from the quality of the products they offer to the friendliness of staff. All those short-listed in this award will be visited by an independent judge who will report on factors such as atmosphere, facilities, cleanliness and product range as well as customer service.

INDEPENDENT CAFÉ/COFFEE BAR OF THE YEAR. This award aims to recognise the work being done by entrepreneurs in the industry to develop successful independent café/coffee bars. A café/coffee bar business is considered to be independent with fewer than 10 outlets. Gold Awards will be presented to all those judged to merit recognition.

The customer experience will rank highly in the judging of this award, particularly in relation to atmosphere created and the standards of service and product range offered. All those shortlisted in this award will be visited by an independent judge who will report on their experience.

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

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

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

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

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

What is assured advice?

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

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

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

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

How does it work?

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

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

What does Assured Advice cover?

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

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

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

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

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

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REVIEW

Café industry flocks to Caffè Culture show Thousands of visitors with a passion for the coffee business descended on Olympia London in May for a busy Caffè Culture show.

CAFÉ SHOWCASE The show is the only national event dedicated to the café industry, and this year it attracted in the region of 5,000 industry professionals and over 220 innovative sector suppliers. From owners of independent coffee shops and cafés, to buyers from the high street chains and national hospitality companies, visitors came from all over the UK for inspiration to improve their coffee offer and update their supply chain.

Winner of Best Food Product was the Cadbury’s Crème Egg Brownie from Heavenly Cakes Ltd.

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The Caffè Culture Show has become a major launch platform for café industry suppliers with the exhibitors in attendance all showcasing a vast range of new products, services, flavours, varieties, makes and models at this year’s event.

From leading global suppliers to artisan producers and start-up businesses, more than eighty companies entered the show’s Exhibitor Awards which recognise café industry innovation.

Winner of Best Drink Product was Himalayan Coffee & Tea from Himalayan Treasures (a social enterprise sourcing premium tea varieties and coffee beans from Nepal and donating profits to mountain communities affected by the 2015 earthquake).

Winner of Best Food Product was the Cadbury’s Crème Egg Brownie from Heavenly Cakes Ltd - “a deliciously indulgent chocolate treat,” according to judges. The Barista Milk Mate - an ergonomic solution to milk wastage, by Mulmar Foodservice Solutions - was crowned Most Innovative Product.

Caffè Culture Show event director, Cheryl Carroll, commented: “It’s clear that when it comes to developing innovative new ideas, the café industry never stands still.”

SAMPLING OPPORTUNITIES As always, coffee was at the heart of the show, and by popular request, there was an expanded Independent Roasters Village this year celebrating top artisan roasting talent from across the UK. Visitors enjoyed delicious small batch roasts including some world-class latte art from four times UK Latte Art Champion Dhan Tamang.

In the Cupping Zone, World Barista Championships technical judge and UK Barista Championships head judge, Lynsey Harley, hosted coffee tasting tutorials. All sessions were sold out even before the show began.

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REVIEW coffee every day, Artisan Coffee School founder Edwin Harrison on the vital importance of training and the Sustainable Restaurant Association on the impact of switching to free-range dairy.

For established operators, the Caffè Enterprise programme offered advice on how to secure investment and turn a business into a major brand. Speakers included the team behind marketdisrupting Shoreditch Grind, investment experts from private equity firm Livingbridge, franchise experts Carl Reader and Euan Fraser, and iCafé founder Umer Ashraf Malik on how to perfect a business model for growth.

combined with a contemporary, individual look.

Barry Callebaut Beverages hailed the launch of its latest offering - Bensdorp’s Barista Single Origin Cocoa and Chocolate drinks – a great success following the rapturous reception that all three drinks received at this year’s show. Their unique new line-up, report the firm, is now poised to take the market by storm having received a big thumbs up from the café community, which has been won over by the drinks’ distinct and powerful aromas and rich tastes.

In the Artisan Food Market, there were samples galore as visitors were able to enjoy tasting a range of delicious baked goods, snacks, indulgent treats, soft drinks and more. Rainbow bagels, fruit crisps, chocolate honeycomb and raw vegan snacks were just some of the products on offer.

The global street food scene influenced the Urban Collection which successfully featured at the show. With a mix of textures, cool earthy colours with durable denim and canvas fabrics, these aprons and headwear are meeting the needs of many independents who want quality

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EDUCATION Education has always been a major priority for the organisers of the Caffè Culture Show, who say that they always aim to ensure that every visitor leaves the show with great advice from leading industry experts to apply to their own business. Whatever stage of growth a coffee business is at, the show’s Business Theatre programme offered something for everyone.

For those starting out or looking to stay small, the Caffè Fundamentals programme set out how to build a business, attract new customers and develop a unique proposition. Speakers included bestselling author and coffee shop consultant John Richardson on how to get the basics right, national business journalist Guy Clapperton on how best to approach marketing and social media, the SCAE’s Tim Sturk on how to serve the very best

CAFECONOMY RESEARCH REVEALED John Richardson discussed the findings of this year’s Caffè Culture Show Cafeconomy research, exploring the state of the market and consumer views of the coffee shop experience.

74% of independent cafés and coffee shop owners surveyed saw their turnover increase in 2015 compared to 2014, with 92.3% expecting further growth this year.

36.5% plan to open more outlets in the next two years.

62.5% of consumers prefer to get their out-of-home caffeine fix at an independent coffee shop, rather than from a chain operator (25.5%). 50.9% said they would like to see the number of independent coffee shops increase, compared to just 3.2% who wanted to see expansion by the high street chains. The quality of coffee served is the biggest motivating factor in choosing which coffee shop to visit (81.3%) and 82.5% refuse to return if quality is poor.

“A well run independent coffee shop can easily compete with one of ‘the big three'. What they must do is offer consistently better coffee, food and service,” John Richardson told visitors.

Barry Callebaut Beverages reported a successful show.

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REVIEW

Tim Sturk hosting a well-attended master-class.

He also acknowledged that whilst consumer demand for independent coffee shops is undiminished, profitability remains a real challenge for owners. “The dream of opening a coffee shop is attractive but the realities can bite hard.

The Caffè Culture Show provides advice and support to help independent coffee shops thrive,” he added.

MASTER-CLASSES Very popular this year were the show’s mini master-classes in which top beverage and business experts shared great ways to improve the customer experience. Topics for these intense ten minute sessions included why it pays to treat tea as seriously as coffee, water quality and its impact on achieving better

NEXT TIME The Caffè Culture Show (www.caffecultureshow.com) is a leading annual event for the UK café industry and takes place at Olympia London. A national event, it brings together the entire UK café community to learn, share and celebrate all the industry has to offer. The next Caffè Culture Show will take place at Olympia London on 23 and 24 May 2017.

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tasting coffee, whether Trip Advisor really matters and ensuring a soft drinks menu isn’t an afterthought.

“The Caffè Culture Show is as fresh and diverse as when it launched eleven years ago,” said event director, Cheryl Carroll.

“We know this market well and tailor the show’s content specifically to offer maximum value to our visitors. We know how difficult it can be for independent coffee shop operators to step away from the business even for a day, so it’s important they leave the show having had a great time, with a head full of fresh ideas, inspiration and expert advice, plus some great contacts to help them improve and grow their business.”

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DRINKS

Drinks menu As we enter the hopefully warmer, summer months, what else, apart from coffees and teas, are expected of a café, or coffee shop, beverage menu? We profile some new product launches and beverage ideas.

Water re-invented Soft drinks innovator AG Barr says that it is reinventing water with new Rubicon Spring, a range of products which are healthy like water, but big on taste.

Backed by a £2 million through-the-line marketing campaign including TV advertising, the Rubicon Spring range combines sparkling spring water with fruit juice and has 15 calories or less per bottle.

Each of the four full-on flavoured variants – Strawberry Kiwi, Lemon Lime, Orange Mango and Black Cherry Raspberry – has no added sugar, contains vitamins and green tea extract and is made with natural flavours and colours.

"We undertook our biggest ever research programme to fully understand the key drivers behind changing attitudes towards health,” says Adrian Troy, AG Barr’s head of marketing.

“The research highlighted an 18% growth in the number of carbonates shoppers who are also buying water and a 19% rise in the number who only buy water according to Kantar Worldpanel data (Jan 14 v Jan 16). Many of these consumers are primarily

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looking to reduce their sugar and calorie intake.

“What makes Rubicon Spring so exciting is that it appeals to consumers across different categories. For those wanting a healthier alternative to a fizzy drink or fruit drink, it has all of the low calorie and healthier benefits of spring water. And for those coming from water or flavoured water where taste can often be bland and disappointing, it has a big hit of Rubicon flavour."

Rubicon Spring has performed exceptionally well in consumer research with 74% of all consumers saying they would buy it, according to Toluna, Online Research (March 2016).

In addition to the national TV campaign, the £2 million media investment comprises social media, weather activated outdoor adverts and a wide-ranging social media campaign.

Adrian Troy concludes: “Our consumer research has helped us to create a new range of drinks that really deliver against what people want – full-on flavour, hydration and 15 calories or less per bottle.

“Supported with heavyweight national advertising and underpinned with the credibility of the

Rubicon brand, this represents an unmissable sales opportunity. It’s water….reinvented!”

New variants Peros has announced the introduction of two new variants to their popular and innovative range of all-natural fruit juices from Cawston Press. These gently sparkling soft drinks are perfect for discerning grown-ups and, for the health-conscious, are reassuringly low in calories (just 99 calories per 330ml can), point out the company.

The two new flavours, inspired by the kitchen garden, are Gooseberry and Cucumber & Mint. Gooseberry is a ‘fabulously fruity’, sweet and tart blend of plump gooseberries and crisp apples, say the brand, while Cucumber & Mint is an ‘exceptionally cool’ blend of cucumbers and refreshing mint (both drinks have sparkling water added for a light ‘zing’).

Cawston Press’s multiple award-winning range is made using pressed juice, not from concentrate, and with nothing artificial - no artificial

Peros has launched two new Cawston Press flavours.

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DRINKS sweeteners, no preservatives and no colourings, and these refreshing juices are perfectly balanced, not too sweet and with a gentle fizz, claim the company, making them ideal for drinking on their own, or as ingredients in an increasingly wide range of food and drink recipes.

Six Cawston Press flavours are now available from Peros in 330ml cans – Gooseberry, Cucumber & Mint, Cloudy Sparkling Apple, Sparkling Rhubarb, Sparkling Ginger Beer and Sparkling Elderflower Lemonade. There are also two Kids’ Blend flavours supplied in 200ml cartons (Apple & Pear and Apple & Summer Berries).

The family run drinks producer, Hartridges, has revealed a complete packaging refresh for its portfolio of premium soft drinks alongside the launch of a new line of sparkling flavours.

The British company, which has been producing soft drinks for over 130 years - spanning five generations – reports that it has responded to changing consumer behaviours and demands by unveiling a new look for its bottles and all brand materials.

The new look has been designed to mirror the family’s core values of craftsmanship, heritage, authenticity and quality, and create a greater presence on shelf. Thus, the family crest is now prominently displayed on the neck of each bottle - elements of which date back as far as 1332. The labels also feature a handwritten font type and a signature from a Hartridge family member in a new clearer design.

A new range of premium sparkling drinks has also been added to the Hartridges portfolio, consisting of Elderflower Presse, Ginger Beer, Cranberry and Raspberry & Rose Lemonade. The new line has been added to help the brand and its on-trade partners reach the growing number of consumers choosing premium soft drinks when out of the home, say the firm.

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“We’re delighted to relaunch the Hartridges range with the addition of the sparkling line. We feel the new look reflects the qualities our family business has been built on and will help us to reach a broader audiences,” said Ed Hartridge, marketing director at Hartridges.

“Over time, our family business has evolved, creating new flavours and ranges to capitalise on trends and meet the demands of the on-trade, but we’ve always kept the same rigorously high standards in our production. We believe quality is everything and it remains the cornerstone of our business.”

Hartridges’ full range includes sparkling variants, fruit juices, fruit juice mixes, cordials and post mix.

Karma Cola (www.karmacola.co.uk) have announced that they are now giving UK consumers more reasons to indulge in tasty, organic soft drinks in an ethically cool way.

Alongside their original, sleek glass bottle counterparts, Karma Cola and Friends, Gingerella Ginger Ale and Lemony Lemonade are now available in squat new 250ml aluminium cans. The snack size format, which is smaller than a standard canned soft drink (330ml), is set to take on the growing ‘food-to-go’ market encouraging retailers to offer an ethically sourced fizzy drink made with real organic and Fairtrade ingredients, claim the company. And as well as foodto-go outlets, the cans were created to appeal to the ontrade, where mixologists have been looking for natural mixers to accentuate the flavours of premium and craft spirits.

Unlike some other soft drinks, Karma Cola & Friends are made with natural organic and Fairtrade ingredients, point out the makers, including organic cane sugar, real cola nut, vanilla, lemon and ginger, no artificial flavours, colours or preservatives.

Named ‘The World’s Fairest Trader’ in 2014 by Fairtrade International, Karma Cola is also helping to make a big difference for cola nut farmers in a small village in Sierra Leone, sending part of the proceeds from the sale of every product back to invest in community projects. By sourcing Fairtrade cane sugar, the company help small-scale sugar farmers in India to be paid fairly for their crops, feed their families and create better lives for their communities.

Karma Cola’s original recipe combines cola nut from the Boma village in Sierra Leone with organic lemon juice and other spices, and Fairtrade organic cane sugar from the Suminter Organic Farmers Cooperative in Bhimanagar India, meaning that the authentic cola flavour is completely natural. Cola is intense and the trick to making

a great tasting drink from it is mellowing the bitterness so they add Fairtrade organic vanilla, cane sugar and malt extract (that makes the colour and flavour of our cola even deeper), citrus oils and spice.

Then they mix the infusion with water and bubbles, pop it in a bottle and cap it (real ingredients also eliminate the need for the artificial ones there’s no burnt sugar or caramel colouring, no preservatives or phosphoric acid, point out Karma Cola).

Gingerella ginger ale’s imagery features a fiery redhead who fights for justice, supporting ginger growers in the Forest Garden Growers Association in Sri Lanka.

Shott premium fruit concentrates and coffee syrups, which claim to be the ‘go to’ gourmet ingredient for creative cocktails, non-alcoholic drinks and speciality beverages are now available exclusively in the UK from Miko. These fruit concentrates are made from real fruit which is harvested in season when at its ripest for maximum flavour and contain no artificial colours, flavours or sweeteners, say the company.

Choose from 18 innovative combinations including Blueberry and Green Tea, Orange and Lemongrass, Lemon Ginger and Honey, Cranberry and Lime and Spiced Berry, then simply mix with chilled still or sparkling water for thirst quenching refreshment or get creative with colourful cocktails, herbal teas and fruit infusions.

“Although we are best known as a coffee roaster, we

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DRINKS

don’t just supply coffee,” says Jenna Horsnell, marketing manager at Miko Coffee. “As a coffee specialist, we provide complete concepts. So as well as the coffee, this might include the equipment, barista training, service and maintenance and we also offer a whole range of back bar accessories which we consider to be essential for an urban coffee experience.

“The Shott range of beverage concentrates, which is made in New Zealand and exported worldwide, therefore fits very nicely into our portfolio of ‘extras’ and for that reason we are delighted to represent the brand in the UK.” Taste of summer There’s a delicious point in the early summer months when the hedgerows come alive with a profusion of delicate white flowers and a sweet scent which can only mean one thing – elderflowers. These sprays of tiny flowers which blossom on the elder tree are one of nature’s greatest treasures, and thanks to Devon-based Luscombe Drinks (www.luscombe.co.uk), elderflowers don’t have to be a fleeting pleasure.

The company report that they forage the hedges for the perfect blossoms to create their delightful non-alcoholic alternatives to Champagne, Wild Elderflower Bubbly (RSP 74cl from £3.60 / 32cl from £2.20) and their Apple Juice with Elderflower (RSP 74cl from £3.60).

The elderflower season is a relatively short one – from May to around the end of June – and

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for centuries, people have foraged fields and country lanes to pick the heads on a hot sunny day (the flavour being at its best when the elderflower heads are dry and warm, advise Luscombe). The flowers are delicate, the scent is distinct and the taste sums up summer - fruity and floral, subtle and sweet.

Luscombe Drinks pick their elderflowers in the sunshine and, before the flavour fades, start crafting a delightful infusion that combines with spring water, organic raw cane sugar and a twist of Sicilian

lemon juice to make Wild Elderflower Bubbly. A perfect choice for celebrations, it is available in larger bottles (74cl), making it ideal for sharing, or the familiar single serving bottle (32cl) with ‘Luscombe’ embossed on the glass. The elderflower also brings out the fruity flavour in Luscombe’s Apple Juice with Elderflower.

Pair the juice with slightly spicy south-east Asian salads or a French-style apple or apricot tart, suggest the firm.

Luscombe Drinks is a familyowned business based on a farm in South Devon. They began making small batches of drinks using organic apples from their orchards and the very best produce they could source. The equipment is crafted to be in keeping with traditional artisan methods too and there are no additives, synthetics or concentrates, their range of 22 soft drinks, juices, crushes, ginger beers and bubblies, all being handmade in small batches using only the best fresh ingredients.

As a result, they have subtle

variations in taste or colour depending on the conditions their growers encountered during the season and the drinks often have sediment, but this is evidence of their authenticity and proof that Luscombe uses as few juicing processes as possible. The firm is also a proud member of the Soil Association, the UK's leading membership charity campaigning for healthy, humane and sustainable food, farming and land use, and they have won a long list of awards over the years.

Most recently in 2015 at the Food & Drink Devon Awards, they picked up Gold for their Damascene Rose Bubbly, Sicilian Lemonade, Raspberry Crush, as well as Silver for their Lime Crush. Great Taste Awards include 2* English Apple Juice, 2* Apple Juice with Ginger, 1* Apple and Pear Juice, 1* Raspberry Crush, 1* Lime Crush and 1* Passionate Ginger Beer Homemade “Many pre-packed drinks contain extra sugars and preservatives, which some customers will want to avoid,” points out Mark Hogan, marketing and sales manager of Foodservice Equipment Marketing (FEM). “And with the negative effects of such drinks being widely discussed in the media, more people look closely at what they are consuming and switch to healthier, fresher alternatives.

“There is increasing demand for a range of premium cold and mixed drinks, such as speciality soft drinks, fresh juices and smoothies. As well as commanding premium prices, freshly prepared drinks are a particularly good source of vitamins and minerals.

“Many caterers think that making smoothies and juices is a time-consuming practice.

However with good quality equipment, they can be quickly made and served. Juicers, blenders and drinks mixers such as FEM’s Hamilton Beach range for example, enable cafés to offer a wider range of fresh juices and smoothies. As well as producing perfect drinks,

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DRINKS

Tapping into the flavour trends “The expansion of beverage culture has been driven by consumers’ increasingly explorative tastes and raised expectations,” says Jeanette Levis, food service brand manager for Kerry Beverage who supply the DaVinci Gourmet range (www.davincigourmet.com).

“Consumers are able to find the beverage of their preference within a wide variety of establishments and as such operators who tap into beverage and flavour trends will thrive when they provide consumers an all-encompassing offer.

“Consumers are becoming increasingly discerning in their purchases so capitalising on the desire to try new flavours is important and consistently report that they want to indulge, especially when out of home. Kantar research, for example, has shown that 60% of consumers want to try new drinks every 60 days, so operators should look to create a constantly changing menu to capitalise on this demand.

“Looking beyond traditional and standard beverages and introducing variety to a drinks menu is sure to increase beverage sales. DaVinci Gourmet offers the full beverage solution, enabling operators to create beverages ranging from espresso based hot beverages, hot chocolates, smoothies, frappés, sparklers and teas in endless flavour combinations.

“Tea is highly versatile, and this has led to an increase in its rate of consumption, with tea now accounting for just over onequarter (27%) of all OOH hot beverage

blenders can be used to speed up food prep too.”

Cleaning afterwards also isn’t a problem, claim FEM (www.fem.co.uk), as the Hamilton Beach Commercial offers a Container Rinser that fits in the sink and connects directly to the taps to deliver a powerful spray inside the blender jug.

The ideal blender needs to be fast and reliable, but also needs to produce perfectly smooth drinks time after time after time. FEM’s Hamilton Beach Commercial blenders feature a Wave-Action® system continually forces the mixture down onto the blades to ensure no lumps are left behind.

Operators should look for quiet blenders and drinks

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RECIPE IDEAS ORANGE GROVE TEA Ingredients: 2 pumps DaVinci Gourmet Lemon Tea Syrup, 1 pump DaVinci Gourmet Orange Syrup, DaVinci Gourmet Almond Syrup, hot water Method: Add syrups to base of cup, top with hot water and mix well.

COFFEE TOFFEE FRAPPÉ Ingredients: DaVinci Gourmet Coffee Frappé Powder, 2 pumps of DaVinci Gourmet Toffee Syrup, milk and ice.

Method: Fill cup with ice and blend.

Add milk, the Coffee Frappé powder, Toffee Syrup and blend. To serve, top drink with whipped cream and toffee pieces.

servings in Britain. Looking beyond traditional black tea and introducing tea infusions in a variety of flavours, will set an offer apart from the competition and draw in the crowds. By using our handcrafted tea platform guide, operators can showcase a new and enticing drinks offer, while also reflecting seasonal tastes. For example a flavourful Passion Iced Tea is the perfect refresher during the summer months.

“Over the last few years, blended ice drinks have grown in popularity and are now the fourth fastest growing beverage product - a staple items for operators. The subtle tastes of coffee and sweet flavours of DaVinci Gourmet Frappés, for example, have made them popular with younger consumers who are discouraged by the taste of coffee. DaVinci Gourmet’s Frappé

mixers (a study by Zagat Staff indicates that noise irritates diners more than anything else, and conventional blenders, with their loud motors and blades working overtime to crush fruit and ice, quickly exacerbate this).

Hamilton Beach Commercial says that it has found a solution with its Eclipse blender. For the Eclipse to operate effectively but with minimal noise, Hamilton Beach Commercial has developed its own QuietBlend technology. This reduces its noise level to 60-70 dB, the same as normal conversation. The blender sits within a QuietShield, which seals it tightly and significantly blocks the sound of its operation cycle. Air is taken in

HONEYCOMB MOCHA Ingredients: 1 pump DaVinci Gourmet Honeycomb syrup, 1 pump DaVinci Gourmet Chocolate sauce, 1 shot espresso, milk, to finish whipped cream, DaVinci Gourmet Chocolate sauce, sprinkle honeycomb crisp.

Method: Add sauce, syrup and espresso to cup. Half fill cup with hot textured milk and stir well. Top the cup with the remaining hot textured milk.

Decorate with whipped cream, chocolate drizzle and sprinkle of honeycomb crisp.

Mix range comprises six flavours –Mocha, Yoghurt, Chocolate, Chai, Vanilla Bean and Coffee, winner at the Café Quality Food and Drink Awards 2015.”

from the bottom of the machine and then emitted through a small exhaust at the rear base of the unit, further reducing noise.

“Most traditional blenders can only be used for a limited amount of time before they overheat, which can lead to permanent damage,” adds Mark Hogan.

“The Hamilton Beach Commercial Eclipse’s advanced airflow design means significantly less air is needed for cooling, compared to conventional blenders and mixers, so the risk of overheating is virtually eliminated, making it ideal for back-to-back batches. Eclipse’s display notifies users if it’s getting too hot, with a simple

instruction on how to run its cool down cycle.

“Our recommendation would be to look for beverage equipment that’s easy to use.

For example, pre-programmable blenders will reduce the requirements for staff training and ensure consistency.”

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PROFILE

From

stamps to

sandwiches!

A Felixstowe lady has made the move from stamps to sandwiches, leaving her job at a local post office to open a beachside café.

A local draw Caroline Stafford of Felixstowe has taken on the new business with her long-term partner Matt Howe, and with the full support of her family and friends.

Beach Bites Café on Beach Station Road opened on 4 April 2016, and has seen a steady stream of new customers eager to try out the new offerings. The café, which benefits from an enviable position just off the promenade, offers breakfasts, lunches, drinks and local food deliveries too.

The couple report that they have also seen a steady increase in the number of customers since they opened and are priding themselves on their friendly, customer-focused service, use of local produce and low prices.

Both Caroline and Matt are strong supporters of local businesses, using a number of local produce providers for key café items such as eggs, cakes and ice cream, and are keen to source more.

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“I am so pleased with how our first few weeks have gone. This was a huge, scary step for me, leaving a job I had enjoyed at the post office in old Felixstowe for 10 years to take on this new challenge,” says Caroline Stafford.

“I am absolutely loving running Beach Bites. It’s great meeting so many new people every day and seeing how pleased people are with our service and our food. I want the café to be a friendly, welcoming place for anyone visiting Felixstowe to pop in for some homemade refreshments.”

Matt, a procurement consultant is continuing his full-time work whilst helping to launch the business. “It’s certainly been a challenge for us to learn the ropes of owning and running a café, but we’re loving every minute of it,” he says. “The support we have received from friends and family has been amazing and we hope that lots of local people and visitors to the town will come along and see us soon.”

The menu The Beach Bites Café menu consists of cooked breakfasts, filled hot and cold sandwiches, and jacket potatoes, and one of their most popular items, they report is their freshly made salads which range from Tuna Nicoise, Chicken and Bacon, Feta and Avocado, to the Greek-inspired Mezze Mix. Customers have really enjoyed tucking into these colourful, healthy options, they note.

“We are selling Suffolk Meadow ice cream, as we wanted a product that was made locally. When we were walking along the prom in Felixstowe, we saw lots of people selling Cornish and Italian ice cream and we thought that we should promote something closer to home,” adds Caroline Stafford.

“The Sausage Shop in Trimley provides our sausages and we get fresh free range eggs from Newbourne Nurseries.

Homemade cakes are delivered from Michelle at the Mixing Bowl, which is based in Woodbridge. They really are delicious and very hard to resist.”

The café sells a range of tea, coffee and soft drinks, including Nudge Smoothies with Mixed Berry, Tropical Twist and Kale Kick variants on the menu.

The Kale Kick has been very popular for those who want a quick boost, observe the café, and is lovely on a hot sunny day as a refreshing drink with a twist.

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PROFILE Outside input “As we are both new to managing a café, the only current catering training we have had, is the food safety course. We were proud to get our food hygiene certificate and pass the inspection with five stars.

We now hope to go on a barista course to hone our new coffee making skills,” adds Caroline Stafford.

“The best advice we have had is from people in the local community. They have told us that they want a clean, relaxed, friendly place to eat; which serves food at a reasonable price. We spent four days cleaning and decorating before we opened, so we have a fresh, bright, beach themed-cafe.

“Lucy Sheehan has been invaluable in helping us market the business, by guiding us on how to use social media as we are both technophobes. Lucy has put us in touch with contacts in the local community who can support us and she has loads of great ideas to promote the café and reach a wider demographic.

“The feedback from customers has been extremely positive. We have been overwhelmed by the fantastic reviews people have left on our facebook page.

Customers have been very encouraging and we are happy to hear about the

products they would like us to sell. If they want almond milk or gluten-free products, we will try our hardest to provide these.

“The biggest challenge is that there are never enough hours in the day! We open the cafe at 7am and work our socks off.

We imagined that we would have lots of time to sit and chat with customers, but there is always another job to do. At the end of the day there is still shopping, accounts and tasks to complete. We are sure that as we find our feet and get more organised those dreams of having a moment to soak it all in will become reality.”

Future plans In the future, say the duo, they would like to develop their delivery business.

Currently, they have a van that delivers to the dock area of Felixstowe, but they would love to be able to reach businesses and homes in and around the town centre.

They also hope to extend their opening hours and do after school offers for busy parents who would like to feed their children healthy food while having a fun experience.

Visit the Beach Bites page on Facebook or follow them on Twitter @beachbitesflx.

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JULY 2016 CAFÉ CULTURE 25

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CRAFT BEER

The trend for highbrow beer Many coffee shops across the UK are already expanding their opening hours, offering alcoholic drinks and in some cases evening menus - but now beer from British independent craft breweries is set to make big waves across the industry.

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it comes to beer. The UK’s craft brewing industry has never been stronger or more exciting and there is a clear fit between coffee shops and craft-brewed beer particularly craft canned and bottled beers, which are small, light and easy to store, but offer amazing flavour and quality.”

Opportunity knocks But what does this mean for independent coffee shops or small chains in the UK? Well, it’s an opportunity to aim for the quality end of the market with well-made beers from smallindependent breweries, rather than opting for the same beers available in supermarkets or pubs.

In order to meet the demand and make the process easier for business owners, SIBA - a notfor-profit organisation - have adapted their existing BeerFlex service to work for the UK’s coffee shops.

BeerFlex was developed to supply UK’s biggest pub companies with independent beer from SIBA breweries, allowing business owners to deal with one single invoice but order from hundreds of local breweries. Whilst the basis of this arrangement was draught cask beer - aka ‘real ale’ - SIBA say the focus of the updated

wcredit: ww.bigstock.com/SolodkayaMari

Consumer demand According to research carried out by independent research company M&C Allegra, a fifth of people in the UK would visit coffee shops more often if they sold British craft beers. It's a trend the UK’s biggest coffee companies are already looking to capitalise on, having continued to extend the number of branches selling alcohol in recent years.

According to the research, commissioned by the Society of Independent Brewers (SIBA), the consumer demand for British craft brewed beers to be sold in coffee shops has never been higher and the brewing trade organisation are now relaunching their BeerFlex service to suit coffee shop owners.

“Many of the UK’s large coffee chains, Costa Coffee, Starbucks, Harris + Hoole have already begun to look to increase the number of outlets with alcohol licenses and the idea of coffee shops as all day venues is something they are taking extremely seriously,” says Mike Benner, SIBA managing director.

“It’s important, though, that coffee shops which pride themselves on serving high quality, expertly prepared coffee, don’t let their offering slip when

BeerFlex designed for coffee shops will be bottled and canned beers, which are easier to store, chill and serve - but that all formats will be supplied if customers require it.

The ‘bier café’ culture of places like Belgium is also making an impact in the UK with beer often being served in smaller stemmed glasses than the traditional pint glass associated with beer in the past.

In fact, when people are trying new beers 34% of people opt for a half pint glass, whereas just 26% opt for a pint glass, according to research conducted

by YouGov last year.

This also ties in with research released by SIBA this year which shows nine out of 10 consumers are interested in learning about different types of beer - a clear sign consumers are moving away from mass produced lagers towards craft-brewed beer, where a much larger range

of styles and flavours are available.

“Excellence and quality over quantity is clearly the direction the industry is headed and it is great to see more breweries and bars considering how their beers should be best served, with many pubs, bars and restaurants choosing specific glassware which showcases a particular beer at its best - the Belgians have known for years that a glass can have a huge affect on the aroma and flavour of a beer, something the UK is just catching up with!” adds Mike Benner.

As well the large coffee chains looking to cash in on the growing trend for serving alcohol there are a new wave of small, independent, ‘beer cafés’ cropping up across the UK which fuse the laid back look of continental coffee shops with British and international craft beer.

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Examples in London include the wonderfully esoteric Look Mum No Hands! - a fusion of hipster bike shop, coffee shop and craft beer bar with outlets in Shoreditch and Brixton. In Yorkshire there is the Sparrow Bier Cafe, and in Edinburgh you have The Hanging Bat interestingly the first bar in the UK not to offer pints. Tunbridge Wells has The Fuggles Beer Café. Berwickshire, effectively part of the Scottish Borders region has the Hemelvaart Bier Cafe which nails its continental influences to the door.

Mark Husak is owner of the Sparrow Bier Café and also its sister bar Bundobust in Leeds, which this year won SIBA’s Best Independent Craft Beer Restaurant.

“I think café style bars have become more popular as they are informal and relaxed. They have a European coffee culture vibe to them and the smaller spaces mean that the rent is cheaper and the bills are less than a big pub,” says Mark Husak.

“This café culture style of drinking craft beer is something that is really catching on in the UK, following years of popularity in Eruope, particularly in Belgium but also Spain, Italy and France.”

“Beer from craft breweries lends itself to being drunk in a variety of outlets and increasingly we are seeing crossover businesses fusing British independent craft beer with a coffee shop style,” adds Mike Benner.

“These outlets are popular with a wide and diverse demographic and offer beers which present a true range of flavours meaning there really is something for everybody to enjoy - from punchy, intense and bitter to smooth, roasted and full-bodied - the flavours associated with great beer could just as easily be describing coffee. In fact the artisan, hand-crafted nature of fantastic coffee has many parallels with the world of independent beer - not least the increasingly young, discerning drinkers who choose it.”

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CRAFT BEER

What is craft brewed beer?

Craft beer is brewed by small, independent craft breweries across the UK. These can be traditional, real ale brewers supplying a few pubs, regional family brewers producing a range of styles or one of the many new breweries who are specialising in canned and kegged beers that are full of flavour.

Independently brewed British craft beer is all about flavour, with a huge range of strengths, styles and flavours available meaning there really is something for everybody. From crisp, light and refreshing lagers, pilsners and golden ales, or rich and deeply flavoured stouts, porters and old ales, to floral, citrusy and aromatic India Pale Ales (IPA) or American style pale ales - there really is no limit to the different flavours that are on offer.

There’s even a trend towards brewing fantastic Belgian styles in the UK, such as dry and peppery saisons, or even sour beer styles such as gueuze or fruit-infused lambic beers which are closer to what you would expect from a traditional dry cider or even a white wine than the flavour you would associate with beer. All of these beer styles re currently being brewed

by SIBA members across the UK and the benefit of SIBA’s BeerFlex system is that you can choose a selection of beer from local breweries, or if you’re looking to represent beer from across the UK then that is perfectly fine too - SIBA have the expertise to help you

choose an amazing, wellcurated beer list, no matter what your aim is.

It’s important to point out that this breadth of styles has attracted new drinkers to the beer market too, particularly younger people, and women, who have found that this new wave of craft beer has much more to offer than the traditional bitters and lagers that previously dominated the UK’s bars.

The developments in kegged,

bottled and canned beer mean that quality, flavoursome craft beer can now be enjoyed in a variety of outlets and it’s important that coffee shops keep up with market trends.

If you’re aiming to offer your customers the very best whether its coffee, cakes, sandwiches or service - then craft beer can certainly be a vital part of the equation, suggest SIBA (www.siba.co.uk), who represent the independent face of British brewing.

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JULY 2016 CAFÉ CULTURE 27

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The Simply Cups scheme is successfully recycling cups to create other usable items.

All about

the recycle As well as the continuation of new packaging cup product launches, wider moves and initiatives are afoot to tackle the whole challenge of recycling the cups that are the inevitable by-product of our love of takeaway coffee. Suppliers, cafés and coffee shops are all increasingly demonstrating a greater commitment to recyclability as well as fitness for purpose.

NEW AIMS “We’re constantly looking for ways to improve our green credentials and to drive environmental issues and this involves a two-pronged approach,” says Chris Penn, managing director of sector supplier, 4 Aces.

“There’s what we choose to do as a company and then there’s the issue of what our suppliers are doing. So, when

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CAFÉ CULTURE

we source and invest in new suppliers, we ensure that the right processes are in place and that our suppliers are also working to an environmentallyfriendly agenda in relation to recycling.

“Part of our pro-active approach - when looking inward - is to seek out industry-wide initiatives that will help to make a difference.

For example, we support, and

are members of Simply Cups, a scheme that provides all cup manufacturers, suppliers and out of home beverage and snack outlets with a costefficient collection and recycling service that helps to reduce operating costs as well as giving any environmental credentials a boost.

“We aim to operate with a conscience and with a commitment to green issues

but, ultimately, it’s the enduser that drives the business for everyone and this runs through from the cup manufacturer to the café owner. As long as the disposable element of our products and their recyclability is relevant to the customer, it has to be relevant to us.”

In addition, companies such as Australia’s KeepCup concept (a barista- and coffee

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PACKAGING machine-friendly reusable cup that the consumer keeps with them at hand for their coffee shop visits, and which are available in a range of trendy designs and colours), would quite rightly claim that they have already kick started behavioural change in this regard in an approach that is now steadily spreading across the world.

“People purchase KeepCups because they love the way they look and feel, and continue doing so because they form a positive habit,” says Suzanne Themps, KeepCup’s European general manager.

“For many of our customers it has been the beginning of a journey to reduce the consequences of convenience behaviour. The environmental footprint of our products is really important to us, so we were committed to local manufacture, this is why we have started to manufacture in the United Kingdom.

Sustainability is linked to usability, and we believe quality and sustainability underpins the ethos of the business.”

PROJECT RECYCLE Simply Cups (www.simplycups.co.uk), which currently claims to be the UK’s only active cup recycling scheme, reports that it has launched a number of exciting new initiatives at its recent third Annual Meeting, notably an extended

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collection service, a host of new members and, most importantly, a range of functional products created from the post-consumer materials that the scheme is collecting.

Key to the development of Simply Cups’ range of new promotional, office and point of sale products is the creation of a new durable polymer that has been produced using both the paper and plastic content of paper cups. Trials have shown that the composite is much stronger than conventional plastics and can be readily moulded into products at high speeds, they point out.

A partnership has been struck between Simply Cups and the creators of the polymer, specialist recycler Nextek and product designer and manufacturer AShortWalk, which will result in the launch of a wide range of new consumer products made from this breakthrough material and sold on the Simply Cups web site. Items will include coasters, key rings, signage and wall clocks together with a host of other products made from recycled paper and plastics, such as stationery, office supplies and even clothing.

“Since launching the scheme we have continually sought new applications for used cups and our partnership with Nextek and AShortWalk enables us to produce functional Simply Cups branded products from the materials we collect,” said Simply Cups director, Peter Goodwin.

“Furthermore, this will enhance the credibility and value of the scheme to our members who will now see a tangible return from their assistance in placing their used cups in the appropriate cup recycling bin. Most importantly, however, we aim to capitalise on the demand for locally manufactured products using locally, derived post-consumer material.

“Whilst we are delighted with the significant progress

we have made to date, this will be a game changer for us as it will create the required pull for recycled products from the marketplace that will fund the further the expansion of the scheme”.

“It’s easy to forget that nothing is truly recycled until it’s been physically reused,” adds Dan Dicker, MD of AShortWalk, who specialise in the design and manufacture of products made from recycled materials.

“A solution like this that opens up wider product possibilities will create a far bigger demand for the recycled cups and close an economic as well as a recycling loop.”

The launch event, held at the Museum of London, was attended by over one hundred representatives from the UK’s leading hospitality and food service companies, including manufacturers, suppliers and well-known brands.

Simply Cups has also announced a new, extended cup recycling service which means that, along with paper cups, the scheme will now be collecting and recycling Polypropylene (PP), High Impact Polystyrene (HIPS) and PET Cups. To reflect this change, a number of new cup manufacturers have now also joined the scheme and include Coveris, Nupik Flo and RPC Tedeco-Gizeh.

Simply Cups, a partnership between Closed Loop Environmental Solutions and Simply Waste Solutions, was launched in August 2014, and now provides paper cup manufacturers, organisations operating in the supply chain as well as beverage and hospitality outlets, with a cost-efficient collection and recycling service that will reduce their operating costs and improve their environmental credentials.

Founding members of the scheme include Costa Coffee, John Lewis Partnership, Bunzl Catering Services, BaxterStorey, ISS Facility Services, Huhtamaki, Benders Paper Cups, 4Aces, Dart

Products Europe, Maxabel International, Connect Vending, James Cropper, WRAP, the Automated Vending Association, the Food Packaging Association, The British Association for Sustainable Sport (BASIS) and Keep Britain Tidy.

PART OF THE BRAND MESSAGE Companies regularly re-brand themselves as part of their natural process of evolution and development, adapting to an ever-changing world, and Benders Paper Cups - a leading UK-based manufacturer of paper cup products – says that it is able to help them extend that branding and build customer awareness. Importantly, they also fully appreciate that in an age of climate change, air pollution and other manmade phenomena, environmental sustainability is a necessary part of any company’s brand these days.

And so using products made from sustainably sourced materials that can be recycled post-consumer use and paper cups in particular therefore enables a company to showcase its environmental credentials, proving that its values are in line with its practices, they advise.

Take Connect Vending, for instance. At the heart of their new business and brand values lies sustainable sourcing across the breadth of its products range and best practice care of the environment. Having previously used plastic cups, they switched exclusively to paper cups manufactured by Benders Paper Cups to help convey the caring and understanding they have for the environment.

“Customer enjoyment is much more than just the drink, it’s about the total experience, and our customers need this to deliver on their environmental beliefs as much as beverage quality,” says Olid Uddin, Connect Vending’s marketing manager.

JULY 2016 CAFÉ CULTURE 31

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PACKAGING

“COMMENT ”

Becci Eplett, UK marketing manager, Huhtamaki UK Ltd

According to our independent research commissioned into consumer attitudes towards takeaway hot drinks and the use of disposable cups within beverage services found on the UK high street, 80% of the UK population buys a takeaway hot drink. This shows that consuming a takeaway beverage has very much become a part of everyday life.

The use of paper as a material from which to manufacture disposable cups has become more widespread. Its qualities for providing improved insulation and greater branding opportunities make it desirable for takeaway beverages. Double wall cups offer superior insulation, which is of paramount importance for beverage services which offer ‘to go’ choices. Cups should feel comfortable to hold and should retain the heat of the product within – without being too hot to handle by consumers.

The aesthetics of takeaway cups has also become more important. Consumers buy with their eyes, and if beverages look the part – in terms of both the drink itself and the way in which they are being sold – then sales will be secured. Cups which carry attractive designs or which offer a tactile appearance can help increase the cost being charged for beverages to go.

Whether it’s a soya latte, skinny cappuccino or Americano, takeaway beverages served in disposable paper cups allow operators to offer a premium service with a quality printed product, which is great for those who want to provide customers with a branded takeaway service.

Branded paper cups can be used to communicate product information and promotional opportunities, as well as to enhance your overall branded presence.

Custom-printed cups can promote a particular message to customers, as well as keep a brand front-of-mind. Customisation

In making this change, Benders Paper Cups point out that its cups are still well placed to be able to project the kind of image a modern business needs, as they manufacture a wide range of paper vending cups featuring environmentally friendly waterbased custom printing to further endorse and promote

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CAFÉ CULTURE

also means that specific messages about ethical sourcing can be conveyed – so if an operator is using Fairtrade ingredients or sourcing disposables which are made using paperboard from sustainably managed forests, then they should be telling people about it!

Most consumers (75%) have a preference as to the colours they find appealing on takeaway cups. Two thirds of consumers expressed a preference for messaging which relates to the provenance of ingredients and the ethical sourcing of materials used to make the disposable cup.

Consumer preferences for earthy colours and environmental-type messaging show that they like products which help promote the ‘green’ credentials of both the outlet and of the takeaway hot drinks they choose to buy.

Whether it’s a macchiato or a mocha, a cappuccino or a café au lait, the skills of expertly trained barista have certainly encouraged us to become a nation of coffee lovers. So to help ensure that beverage services are able to provide a premium quality takeaway drinks experience, we have created our new Sorello smooth double wall paper hot cups.

Featuring the Café Life stock design – created to help convey the superior print quality offered by the cups’ smooth exterior – the Sorello cups have a sophisticated appearance. Each of the black and white photographs used to create the print depict an image of high street drinking and captures the café culture trend, giving the cups a classic feel. To evoke feelings of quality and warmth, the design includes a black band that runs around the middle of the cup featuring the words ‘fresh, hot and delicious’.

When it comes to issues concerning the environment, our research shows that two thirds of consumers (68%) are aware of the availability of biodegradable paper and

customer branding.

“We are ideally positioned to endorse the Connect Vending values,” says Adrian Pratt of Benders Paper Cups.

“All of our cups are made in the UK, all our cupboard is sustainable with PEFC Chain of Custody accreditation and we’ve retained BRC/IOP Global Standard for Packaging and

‘plastic’ products, and understand the concept of biodegradability. 85% of consumers want outlets to use compostable takeaway cups – and over half of consumers (57%) would pay 2% more for their drinks to be served in them.

Disposable products which are made in the UK are also desirable, and a necessary consideration for operators. Our research also shows the public’s willingness to support UK manufacturing, with 83% of consumers wanting caterers to use disposable cups which are made in the UK. All Huhtamaki UK paper cups are made with 100% PEFC paperboard and are fully compliant with the EU Timber Regulation No. 995/2010. Huhtamaki is a also member of the Simply Cups recycling scheme which aims to provide a cost-efficient collection and recycling service to help paper cup manufacturers and organisations operating within the supply chain reduce their operating costs and improve their environmental credentials.

Many of our customers ask if there is a paper cup recycling service available, and by choosing to support initiatives introduced to the industry by Simply Cups we feel that we can, as a responsible manufacturer of disposable packaging products, provide them with information and viable options for recycling.

Packaging Materials A Grade status for three years running.”

The Connect Vending brand itself is the champion of the new positioning and the company has even gone one step further by joining forces with Simply Cups, who will ensure that its paper cups are collected and recycled into the

highest value new material possible. Connect Vending will communicate the new positioning with exciting and innovative designs on the cups.

“Apart from the machines, the cups are our only direct connection to the end user in getting our image across,” Olid Uddin continues. “We worked

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PACKAGING

Connect Vending’s cup branding conveys coffee origin as well as cup recyclability.

closely with Benders in bringing our designs to life and hope this will be a stepping stone in doing more exciting projects with our paper cups in the near future so as to encourage sustainable recycling.”

Benders paper vending cups enable Connect Vending to take their new message directly to their customers, quite literally right under their nose, and feel that the range of designs included will add an extra dimension of interest to each drink served.

Benders Paper Cups claims to be UK’s only dedicated manufacturer of paper hot cups. All of its cups are made in the UK at its factory in Wrexham, North Wales, and then supplied across the UK and Europe to the workplace and on the go sectors covering vending, speciality coffee, QSR and to-go’ markets. The company has a long history of producing paper cups and is part of the Flo, Dopla and Nupik group of companies.

COLLECTIVE APPROACH “Recent press coverage has brought the problem of paper cup recyclability sharply into focus, but those of us in the industry have been calling on the government to help find a sustainable, long-term solution to the issue for years,” says Kevin Curran,

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managing director of Tri-Star Packaging (www.tri-star.co.uk).

“The fact is, a collective approach is the only way to solve the problem - no one part of the chain can resolve it on their own. We need greater collaboration between retailers and caterers, manufacturers, suppliers, waste management companies, local authorities and the government to address the issue.

“Disposable paper cups, whilst a premium marketing tool, are a difficult waste stream to capture. Better recycling facilities in-store will help, but most cups are taken away from the premises, so we need to find ways to increase recycling once customers have left the retailer. More education is needed to ensure consumers recognise paper cups as a resource with value and dispose of them correctly.

Local authorities in turn need to provide more recycling and composting bins on our streets to enable them to do that.

“Whether paper cups are recycled after disposal is still something of a lottery. It depends on the council that collects them and the processing facility they go to.

The government needs to take the lead by helping local authorities to put in place workable segregation and recycling schemes. Some cups

can be recycled as part of a mixed waste stream, but currently there are only two specialist plants in the UK – both in the north - that can separate the PE lining from the paper cup. There needs to be investment in more specialist plants – particularly in the south – to cope with future demand. Even then, further challenges remain – the cups need to be free from contamination by food or liquid for the recovery and recycling to be commercially viable.”

“There is no easy, overnight solution, but Tri-Star is taking positive steps to try to address the problem. For example, we’re actively engaged with manufacturers and waste management and resource companies as well as looking at ways to provide a credible cradle-to-grave solution to our customers. In the meantime, we’re about to trial the UK’s first fully recyclable paper cup.

This unique product has a plastic liner that can be easily separated, meaning the cup can be recycled with normal waste paper.

“We also feel that Tri-Star already offers one of the widest ranges of compostable cups in the UK. Compostable cups are one solution, but only if the proper waste stream is in place and they end up in the right bin - if they’re not

composted and go to landfill, then there’s no real benefit.

Currently they are not a complete solution for high street retail, but they are a practical option for closed environments, such as offices, stadia and contract catering operations, where effective recovery can take place to ensure waste is not sent to landfill. Reusable cups are another option, but it’s going to take a lot to influence and change people’s behaviour.

“In my opinion, it’s not right to lay the blame wholly at the door of the coffee chains. It is the responsibility of everyone in the supply chain – manufacturers, suppliers, retailers and users, as well as the waste industry and local and national government - to work together on an effective solution to tackle the problem.

“Whatever choice of takeaway cups café operators make, the key to boosting recycling rates is good communication. Environmental credentials can be printed on disposables to reinforce the sustainability message and recycling bins can be clearly signed to help customers to dispose properly of their waste. Clear communication is the key to ensuring ecofriendly products are disposed of via the correct waste chain and their green credentials are not wasted.”

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NEW PRODUCTS

Benders help Connect Vending to be environmentally-sustainable

Sprinkle this golden idea They are small enough to sprinkle, they have won gold in the BPex Pork Product of the Year competition and they have turned into very big business for Snowbird foods and the Red Tractor approved British pig farmers who supply meat to Snowbird.

The fully cooked and frozen mini meat bites weigh in at just 1.7g and have joined their bigger brother (4g) as an exciting new, gluten free ingredient which is ideal to sprinkle on pizzas and as a savoury inclusion for wraps, snack pots, sandwiches, ready

meals, quiches and salads.

The bites are attractive, irregularly shaped pieces of pork, beef, lamb, chicken or turkey – or selected combinations of the meats.

They are made by a special process which is regarded as a significant technical breakthrough. Early customers included a pan European pizza manufacturer and a British ready meals manufacturer, the latter a supplier to one of the UK’s top five supermarkets (call 020 8805 9222 or visit www.snowbirdfoods.co.uk).

Barry Callebaut Beverages strengthens its business development Barry Callebaut Beverages has appointed Ansell Harrison as business development manager to oversee sales and source new leads in the south for the leading hot drinks manufacturer, reflecting the company’s ongoing commitment to its plans for future growth, following on from the announcement that it has once again extended its product range with Bensdorp’s Barista Single Origin Cocoa and Chocolate drinks.

With almost 20 years’ experience in the vending industry, Ansell Harrison is a wellrespected figure with a proven track record for customer service and will report to the head of sales for Barry Callebaut Beverages in the UK, Paula Bentley.

“I’m really pleased to be joining such an illustrious brand

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and am looking forward to fostering the good relationships my predecessors have built todate, as well as engaging with new business leads and testing new markets with the company’s recently extended product range.

These are very exciting times for Barry Callebaut Beverages and I’m happy to be a part of it,” said Ansell Harrison on his appointment. call (01244) 370500 or visit www.barrycallebautvending.co.uk.

Companies regularly re-brand themselves as part of their natural process of evolution and development, adapting to an ever-changing world, and Benders Paper Cups - a leading UK manufacturer of paper cup products - is able to help them extend that branding and build customer awareness.

In the age of climate change, air pollution and other man-made phenomena, environmental sustainability is a necessary part of any company’s brand today. Using products made from sustainably sourced materials that can be recycled postconsumer use, such as paper cups, enables a company to showcase its environmental credentials, proving that its values are in line with its practices.

At the heart of their customer, Connect Vending’s, new business and brand

values, for example, lies sustainable sourcing across the breadth of its products range in terms of best practice care of the environment.

Having previously used plastic cups, Connect, recently switched exclusively to paper cups manufactured by Benders Paper Cups in order to better convey the caring and understanding they have for the environment (call 01978 253113, or visit www.benders.co.uk).

“

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

Donna Young Dulcies

”

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

JULY 2016 CAFÉ CULTURE 35

PROFILE

leisure Café culture at

Credit: Nizaam Jones

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Whitemead Holiday Park in Gloucestershire’s Forest of Dean is popular with locals and tourists alike, having recently breathed new life into its café’s food and beverage offering.

Whitemead’s Sam Pawling (main picture) told us more…

Tell us a little about Whitemead and what it’s all about…

Whitemead Forest Park is a resort which is very much proud of its evolvement from humble beginnings to becoming 2016’s winner of the Forest of Dean Business of the Year Award.

It is a place where all are welcome to spend their free time using a multitude of great facilities while surrounded by beautiful woodlands and well-kept lawns. It comprises of an array of apartments, log cabins, touring pitches and glamping pods with a complex situated in the heart of the park offering a heated swimming pool, spa, beauty parlour, gym and a vast selection of food and beverage options for all times of the day.

We entertain our guests in the evening with live music, cabarets, magicians, hypnotists and many more exciting acts!

During the daytimes our Go Active team run a mix of experiences such as body zorbing, archery and water walkers to ensure children and adults alike make the most of their holidays and time off.

Who visits and why?

We are predominately a family holiday park and so attract guests from all over the country and even further afield who want to

Credit: Nizaam Jones

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get away from their busy lives to spend some quality and hassle free time together.

We also have a loyal following to our Escape Leisure Club who make daily use of our heated swimming pool and spa areas including hot tubs, sauna, steam room and beauty parlour which offers an extensive range of treatments.

With our trendy bar and lounge areas offering punters a range of food and beverages throughout the day we are never short of a bustling and atmospheric environment provided by all manner of visitors. For those seeking a comfortable, vibrant and welcoming place to spend some quality time either by yourself, with colleagues, friends or family Whitemead ticks all the boxes! Our multi-purpose function room attracts businesses for corporate events, local families celebrating children’s parties and happy couples enjoying their wedding receptions. And with our successful Sunday carvery and Friday night tributes, we really do have a healthy mix of visitors.

What other kind of corporate events and guests do you host/welcome?

We can cater for an array of corporate events including conferences, team building days, awards ceremonies, presentations

and many more. Adjacent to our main building we have the ideal function room that can be re-sized to provide for the smaller events and also larger events for up to 300 guests. Mid-week weddings are provided for with ease due to our experienced staff and great setting.

What does this all mean in terms of the level of food and beverages required by your guests?

As we cater for a multitude of tastes, preferences and demands, we provide extensive ranges of hot, cold, alcoholic and non-alcoholic beverages. We have to always keep up with what is currently fashionable and trendy but also keep in mind our customers who prefer the traditional offerings. With regards to our food we cover the varying demands with carefully selected dishes when creating our menus. Our menus consist of a deli, takeaway and daily menu which covers a broad selection of great dishes and options. We also enjoy creating tailor made menus upon request for the functions and special events that we cater for, and we take the time to listen to our customers to create something that suits them.

Tell us a little more about the range of food offerings and styles of food serving areas you have.

We deliver an eclectic range of dishes through a global influence, from the traditional fish and chips to sizzling fajitas, gourmet burgers and toppers to themed nights such as our popular curry night. Our coffee bar displays cakes and pastries that go hand in hand with our freshly made barista coffee. We provide a takeaway service that runs throughout the day so onsite guests have the relief of not worrying about cooking or going out. As mentioned, our Sunday carvery is extremely successful with onsite and local guests joining us, and we take a huge amount of pride in the

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PROFILE What kind of coffee solution did you opt for, and why?

We were very keen to offer the best standard of coffee that we could, and to be on a par with the likes of the high street brands. We use a La Spaziale espresso machine which coupled with our trained barista staff really gives the customer a great coffee experience. The blend we have opted for is a Fairtrade medium roast bean which comes from our carefully selected supplier Beans & Steam. We receive a great amount of support from this supplier and we have the assurance that quality and ethical standards are a priority for them.

service and quality that we deliver and have built a great reputation because of it. We are always conscious about the quality of ingredients that we use and the products that we offer, the pleasure it gives to us to see our customers’ enjoyment in taking advantage of this makes it all worth it!

The café area was revamped a year ago – why, and what were your aims in doing this?

We have had a café operation for a while but within the last year have really focused upon the ways we can re-invent it and create something that offers something bigger and better. The standard and popularity of café beverages and partnering food options has dramatically risen over the last few years, so we really want to be at the level where we can offer the experiences that are the reason for this.

How would you describe the style of the café and its food?

We are creating a trendy café with a comfortable and vibrant surrounding that boasts top of the range equipment providing our guests with an extensive range of quality coffees, sweet treats and deli options. You will find all of our pastries are supplied by the Handmade Cake Company which offers great quality assurance with a fantastic range of cakes, slices, bars and many more. Our Fairtrade coffee beans, chocolate and sugar are supplied by a relatively new brand called Beans & Steam operated by one of the biggest food suppliers in the country, and our Twining’s tea selection consists of traditional, fruit and herbal choices all delivered in stylish mugs. The deli menu includes toasted sandwiches, wraps and jacket potatoes with a delicious choice of fillings all freshly prepared by our kitchen team, not forgetting our daily menu which offers a variety of dishes for the bigger appetites.

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How important has barista training been to your set-up?

Barista training is crucial, making a great coffee is an art which is to be enjoyed and taken pride in. There are some very key control points and components to understand before anyone should attempt to serve a coffee using an espresso machine, especially when you are serving it to a paying customer.

How popular has the café been so far, and what’s been the feedback from customers?

Our coffee bar is going from strength to strength. Our local customers are taking full advantage of the changes we have made so far and are very much enjoying the range of products we now offer. Children are loving our babyccinos and doughnut selections.

The concept is there and the quality is up to a high standard; it is now a case of improving even more and adding to what we have created.

levels because of increased footfall. We are now very much prepared for what we are achieving and all who pop in are greeted with a great range of pastries and beverages served quickly and efficiently by our staff.

Is there anything you would now have done differently, a year on?

No I don’t believe there is. We are comfortable with what we have achieved and are excited for what lies ahead.

You say that you would like to be able to react to (food?) trends, so what future plans do you have to be able to do this in catering terms?

We are currently looking at all the areas of the food and beverage operation, the idea being to create and build a department that has a better identity which includes themes that are fashionable and trendy. We are working to be more disciplined and focused with what we offer in terms of quality and selection to ensure our customers are receiving something that exceeds expectations. We want to be able to offer our customers something that isn’t easily accessible within the Forest of Dean but will cater for and attract guests from elsewhere also. This will take the form of menus that have a global influence coupled with fashionable beverage options all served within a contemporary and quirky setting.

Credit: Nizaam Jones

What do you feel have been the main challenges you face in running the café?

The main challenges we have faced are really just keeping up with the demands of our customers in terms of staff and stock

Credit: Nizaam Jones

JULY 2016 CAFÉ CULTURE 37

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Coffee connoisseurs

Consumers are more interested than ever before in the types, and origins, of the coffees they drink, which is good news as the sector takes greater steps to deliver high quality blends and roasts, as well as make them more widely available.

inside a hessian coffee sack rather than just in a hessian coffee sack itself, as this greatly improves the quality of the raw coffee bean prior to roasting. Coffees from different countries exhibit different characteristics, and roasters who enjoy using these varying characteristics to create some wonderful coffees are becoming increasingly skilful in their results!

“Coffee roasters themselves are investing in more modern and energy efficient roasting equipment that uses a fraction of the energy needed by older technology. Integrated systems monitor every aspect of the process - including humidity, density, size of the green beans and several other factors – to ensure that each batch roast is carefully finished to perfection. The roast master now has technology to assist his skills and professional craftsmanship in producing

the highest quality coffee “Consumers are becoming ever more aware of how a quality coffee should taste.

Passionate, artisan coffee roasters independent coffee houses and high street chain coffee bars alike are providing increasing amounts of information on their products for consumers, and expectations are rising all the time. No longer is tired, poorly prepared or sloppily served coffee acceptable. We are also increasingly aware of the language of the barista, and terms such as ‘chocolate’, ‘citrus’, ‘tobacco’, ‘acidity’, and ‘smoke’ all take on a new and positive meaning to us; they’re associated with enjoyable flavours, quality, vibrancy and something worth spending that little bit extra on!

“Doppio, Ristretto, Coretto once used to be terms of wide-eyed bemusement – some sort of strange language! But now we all utter these words to our barista to

CHANGING TIMES “The horse meat scandal of April 2013 was a wakeup call to the food industry in general. It has affected the coffee industry insofar as we are required to have complete traceability back to origin, and the latest food safety audits are very much focusing on this,” says Peter Atmore, head of sales and marketing at Fracino (www.fracino.com).

“Furthermore, increasingly the focus is on making sure the coffee farmers are receiving a fair and decent price for their crop. The threat of urban migration to local towns and cities is threatening the rural coffee growing communities and their traditional way of life, and the fight is on to ensure the next generation of coffee farmers are still there to carry on producing the beverage we all love.

“More and more farmers are looking to transport their coffee in grain-pro bags

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COFFEE our global reach, we can see just how marked the change can be from country to country in regards to coffee.

“The days of seeing Robusta in a blend as simply a way to keep the cost down has quite rightly gone. The unique flavour delivery given by this coffee type warrants its incorporation into blends on its own rights, in order to deliver the power and depth to the drink now highly sought after by a growing segment of the UK marketplace. Customers need and want to taste the coffee in their drink rather than having a milk-based beverage where the coffee plays a part, but is not the star of the show.”

Fracino’s Roastilino. receive coffees with flavour nuances that tantalise, excite and satisfy the desires of our taste buds.

Alaster Siddle, global head of coffee at Melitta, also sees a changing marketplace.

“The market has changed globally due to the increase in consumer awareness regarding their personal taste preference.

This is a move away from selecting a destination for coffee related to the brand or coffee shop itself and now consumer choice is being led by the drive to seek out the origins and blends that they like,” he says.

“With this in mind, baristas and coffee shops need to be aware of the taste profiles, regions and characteristics of the coffee they are serving. It might sound simple but I can assure you that this point is lost on a lot of induction and training programmes for what can be a very transient layer of staff, such as the parttime and weekend teams.

“Choosing a coffee supplier who provides wording, phrases and insights into the coffees being served should be a must. This expertise should come from the roasting source as this is where blends are mostly created. For example, at Melitta, the highly anticipated new UK product range being launched later in the year has clear, concise advice and wording on the pack to deliver exactly what the server needs for this ‘30 second interaction’ with their customer.

“Taste profile is a key change globally where the range of origins allows for the true art of roasting to shine. This is why Melitta will be launching a number of different origins and roast colours within the new UK range. These are specifically blended for the UK taste palate and due to

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TELLING THE STORY “There are definitely a growing number of consumers who are genuinely a lot more interested in their coffee today than say five or 10 years ago,” says Simon Remmer of Rombouts Coffee.

“It used to be that much of the coffee served in the UK was just burnt tasting, brown water; purely a vessel for the morning caffeine that without milk and sugar wasn’t great to say the least. But things are changing, and we feel for the better.”

Rombouts can boast a rich 120 year history of sourcing great coffees from around the globe. Traditionally, they report, many of these coffees were blended and roasted to achieve a consistent taste profile, very much “coffee tasting coffee”, leaving the origins unable to shine.

“What we have noticed over the past 10 years and more noticeable in the last five, is that customers are asking us more about the coffees; where they come from, how they are processed, how we roast them,” Simon Remmer continues.

“It’s genuinely exciting that people want to know what we have known for so long. Now many of the stories behind some of our finest coffees that have gone unpublicised for so long are actively sought out and listened to by customers, consumers and the media, and it gives us the opportunity to tell people about our coffees in more depth. We deal with numerous plantations and farms around the world and have special relationships with many of them.”

Rombouts report that their favourite coffee at the moment is from Laos.

Following a trip to Laos in 2009, the company saw an opportunity to work in partnership with the farmers from the Bolaven Plateau region to create something special. Much of the coffee was very good - a wet processed, Typica variety, but there was not much of it and it was fairly inconsistent in quality. Due to

this, the farmers had difficulties selling that year’s harvest so Rombouts decided to invest and take a long term view by purchasing the entire harvest. This cemented a partnership that has flourished.

“We have since worked closely with the farmers through the Bolaven Plateau Coffee Producers Cooperative, or CPC, to improve the quality and the yield of the coffees. It’s a case of making an investment of both time and money so that the farmers can make improvements in quantity and flavour, thus making the coffee more valuable to us and our customers. The result is investment in a laboratory and processing plant for the coffee farmers and a school for the children, plus continued development for the local economy. And for us? A delicious, lightly acidic coffee, with notes of chocolate, nuts and subtle peach aromas,” Simon Remmer reports.

“Our Fairtrade, Organic, Laotian Bolaven Plateau coffee has been used as a component of many of our core coffee blends for a long time and now due to the continuing interest in all things coffee, it is able to shine as a single origin!

“We believe a big driver for the quest for change is knowledge and access to information. Be it online or more recently via social media, there has never been so much information readily available to consumers to help (or hinder) their choice!

Simply type in #coffee to Instagram and there are well over 48 million posts. Pretty impressive considering Instagram wasn’t around before 2010.”

Another change is in brewing knowledge and methods, observe Rombouts, who point out that there is now simply more, better quality and better brewed coffee readily available to consumers.

“Five years ago, for instance, weighing coffee in and out for espresso was relativity unheard of, now it’s common practice amongst many speciality coffee shops and appears to be gaining traction across the industry,” says Simon Remmer.

“We think it’s a good thing that consumers are more knowledgeable and enquiring about what they choose to drink. We still have commercial blends to cater for those consumers looking for a ‘coffee tasting coffee’, but even with those we’re happy to tell people what’s in them.

“We have always prided ourselves on the quality of coffee we supply, be it in whole beans, ground, espresso pods (the new industry darlings) or our famous One Cup Filter coffees, and we have seen many a fad and fashion come and go, but information, quality and knowledge are things that the Rombouts family have

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COFFEE

based their business on over their 120 year history, and thankfully those things don’t look like subsiding in the near future.”

Likewise, coffee roaster and supplier, Lincoln & York agree that consumers are increasingly curious about the journey coffee goes on before it reaches their cup.

As a private label coffee roaster, they supply operators with bespoke blends that satisfy the taste preferences of their customer which means that they can tell the story in their own way.

All baristas should be trained and educated on the uniqueness of the blend and menu, and key elements to communicate to the consumer should include where does the coffee come from, how is it roasted (what colour and style?), is the farmer getting a fair deal, and is it 100% Arabica, they advise. And, most importantly, what are the tasting notes?

Coffee shops across the world are finding new, innovative and creative ways to promote these credentials.

On the whole, they feel that consumers are more knowledgeable about the types of coffee they drink. As retailers and Out of Home operators expand their ranges, the consumer is becoming more educated on the many variants of coffee – roast colour, origin, blend, species etc – they observe.

That being said, they also feel that they want to be educated further and so it is important to ensure your coffee messaging is clear, comprehensible and relevant to your demographic.

The rise of the flat white, they suggest, is proof alone that UK coffee drinkers are becoming more sophisticated in their coffee choices, and this is encouraging all outlets serving coffee to up their game and it has never been more important to get your offering right (great tasting coffee being the key driver for consumers to revisit a venue according to Allegra ProjectCafé 2016 data).

They have also identified a key

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demographic driving the Out of Home market at the moment as being the Millennial one. 18-34 year-olds are eating out most frequently and drinking coffee on-the-go is part of their routines, they claim, and have more choice than ever though, so standing out from the crowd is essential. And a completely customised coffee solution is a great way to do this, thy feel.

In 2014 they opened their new contingency roastery and installed the UK’s largest coffee roaster, capable of producing 600kg batches of beans. As anticipated, demand for freshly roasted coffee continues to rise so the last few years have kept both roasteries very busy indeed.

And it’s not just the UK market that’s growing. Coffee consumption across the world is increasing; Lincoln & York recently having expanded their supply into Europe, with the recruitment of Franz Foerster to the role of European sales manager. This year, the company also became the largest roaster in the UK to supply UTZ certified coffee (a popular sustainable certification on the Continent).

ON SITE ROASTING “I talk to catering professionals every day. From large multiples to small independents, I feel privileged to chat to the very best in the business as they look to expand successful concerns and discuss strategy with new, passionate entrants to the sector as they begin planning for opening day,” says Jon Steward, sales manager at catering equipment specialist U-Select.

“I feel that equipment is a very good barometer for the state of a sector as businesses actually invest in a concept they think will give them a competitive advantage. When the market moves, equipment distributors are the first to know. And one of the trends we are seeing at the moment shows that the café sector is becoming more responsive to demand and looking to

create points of difference in an increasingly crowded market.

“The most significant trend for us right now is an explosion of interest in roasting coffee on site for cafés. We have secured a great deal with roaster manufacturer Ceroffee to be their sole distributor in the UK as a response, and that move is paying off.”

Why is roasting such a big deal? It allows cafés to develop their own roasts and blends of coffee to suit their customers and also save money hand over fist by not buying pre-roasted beans, feel U-Select.

“We estimate that cafés can save at least a third on non-bulk orders and even more if they order large quantities,” says Jon Steward.

“The advantages keep on coming though, because the green, unroasted beans are not only cheaper, they are also easier to store (roasted beans and ground coffee have to be carefully packed to avoid oxidation which ruins the flavour) and have a long shelf life.

“The key here for me comes down to one word - freshness. Coffee beans are at their best two to ten days after roasting.

They simply taste better in that time window, but most roasters will struggle to get you beans that quickly. Therefore, roasting on site can save you money, give you a point of difference, as well as deliver a high quality product. This is why it’s booming right now. We now roast our own beans here at U-Select and I, for one, will never go back.”

Roasting on site also adds a dash of theatre to your business along with the rich, enticing aromas of freshly roasted coffee, encouraging customers to both buy a cup and stay put longer once they have it.

The Ceroffee coffee roaster.

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An extract from the roasting section of the recently published Real Fresh Coffee by Jeremy Torz and Steven Macatonia, published by Pavilion.

ROASTING In the world of food and drink, there can be few things that come anywhere near the almost magical transformation that coffee undergoes in its roasting.

Coffee roasting is a creative art, the alchemy of changing green seeds with almost no flavour into chestnut-brown beans that release an intoxicatingly heady aroma.

This is the world of the coffee roaster. We select fine coffees from many countries, each capable of producing a different cup, and by working with different timings and temperatures arrive at a final roast that presents the coffee in its best light. It’s a constantly changing and challenging world: throughout the year after harvest, the green coffee can change ever so slightly and the roast will need to be modified to take account of these changes.

In large companies, roasting is often done by technicians who manage computerized plants; they make no decision as to how the coffee should taste, they just follow the flight plan. For those of us at the small end of this trade, choosing to work with higher-quality speciality grade coffees, roasting is a long way from mere processing.

Understanding what has gone into producing the finished green beans, we feel a personal responsibility to make the most of those beans through roasting.

The description of roasting that follows is based on our practice, developed over years in our own company. We are not saying it is the only way of practising this intricate art, it is just the way we do it.

THE PRINCIPLES OF ROASTING Roasting, even more than country of origin and processing method, is probably the most important aspect of coffee when it comes to flavour in the cup. At its most basic level, roasting is

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responsible for the perception of ‘strength’. Light roasts will be perceived as lighter in body and bright on the palate. Darker roasts feel heavier and more intense, and as darkness increases, more bitter-sweet. The darkest roasts have a distinct smokiness and an overtly bitter character.

A good analogy here is chocolate. Imagine tasting chocolate bars from milk through dark, all the way through 75 and up to 90 or 100 per cent cocoa content. At the higher cocoa content, the fruitiness and depth of flavour of the chocolate closes down, becoming almost too intense to find flavours other than bitterness.

But roasting is much more complicated than a simple question of light versus dark.

Our challenge as coffee roasters is to achieve balance through understanding the progression of the coffee throughout the roast, what we call its development.

THE DEVELOPMENT OF FLAVOUR DURING ROASTING Two key components found in green coffee beans constitute the roaster’s tightrope: sugars and naturally occurring fruit acids.

These two families of compounds need almost opposite treatment during the roast.

Sugars in their mostly natural

state taste sweeter than the caramelized sugars that are created the further (darker) we go into the roast. The acids, particularly chlorogenic acids (CGA), begin their journey largely as phenolic, bitter or astringent flavours on the palate and need time and energy to break down into more acceptable notes. But at low levels they add to coffee’s desirable characters.

Successfully walking the tightrope means pushing the roast far enough for adequate breakdown of undesirable acids while preserving the sweeter sugars and balancing these two characteristics.

It’s the roaster’s choice as to how far to take the coffee, and a wide range of opinion exists as to what constitutes under- or over-roasting. At its worst, under-roasted coffee, where the chlorogenic acids have not broken down enough, will have sour or grassy, vegetal or phenolic notes that either taste bad or can make the cup astringent on the palate even though it may be very sweet to taste. Over-roasted coffees will be perceived as ‘stronger’, but this comes at a cost of being markedly less sweet with overtones of smoky caramel or

very dark cocoa: a flat cup more or less devoid of the graceful acids.

When we first started roasting coffee back in the 1990s, we chose to roast dark, our inspiration having been Peet’s Coffee in the San Francisco Bay area. Peet’s taught us that it was possible to produce dark-roasted coffees that were still very sweet.

Over the years, however, as we’ve built our own network of outstanding farmers, improvements in quality have given us green coffees showing wonderful characteristics that beg to be allowed their day in the sunshine. Even with very skilful dark roasting, some of these aspects will be lost. So the majority of our coffees nowadays can be considered medium roasts – although we prefer the term ‘signature roast’: each coffee balances sweetness with an elegant combination of acids that allow the cup to sparkle on the palate.

The exact point at which to stop the roast is determined by agreeing exactly what shade of brown best showcases this particular batch of beans. As the roast progresses these colour changes happen more quickly.

Our roasters check bean colour and aromas infrequently at first, but then stand fixed in front of the machine, constantly checking. Ten or 20 seconds can be the difference between that perfect score and ‘close but no cigar’. The coffee won’t be bad, but ‘not bad’ is not what we are aiming for.

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COFFEE

NEW LAUNCHES AND CHANGING TASTES Straight from their debut at World of Coffee, the brand new line up of hand roasted coffees from leading independent coffee roaster, Matthew Algie, is now on sale, and they are also available to buy from Matthew Algie online for the first time, say the company.

The new headline act in their Hand Roasted range - a collection of highly prized microlots - is called Crafty Little Number 5. A blend of three coffees, it combines two pre-blended Brazilian coffees with an Ecuadorian offering. With sweet notes balanced by a buttery body, this was a favourite amongst baristas at World of Coffee, working well as an espresso and at its very best with just a small amount of milk, report the firm.

“Our team travel the globe to source the most outstanding one-off micro-lots, often an entire crop, from individual farmers. By selling them online we’ve made it even easier for our customers to buy these special coffees – all chosen for their distinctive and memorable flavour,” commented Andrew Jack, head of marketing at Matthew Algie.

Also launching are two single origin coffees directly sourced from some of the very best farms. The first - Ecuador Maputo - comes from a farm tucked away in northern Ecuador, and fast making a name for itself thanks to its owners’ dedication to perfecting the art of coffee growing and processing, report Matthew

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Algie. Kenya Oreti Natural meanwhile has been sourced from the Oreti Estate that has been experimenting with processing methods. The secret to this fruity offering is that it is unwashed – unusual for this part of the world.

Union report that they have a new season of Yayu Ethiopian coffees which will be available in August. They are very proud of these coffees as the Yayu Forest Reserve in Ethiopia is home to one of the most important refuges for wild Arabia coffee in the world and they are working with partners in Ethiopia and the Royal Botanic Gardens Kew alongside farmers at Yayu to preserve the forest via sustainable coffee production, helping to safeguard the future of the forest and its wild coffee.

These coffees share common characteristics typical of their terroir, characterised by a bright and pleasant acidity with delicious citrus notes.

However they do have their own personalities and distinct flavour notes – some evoke stone fruits or papaya, while others are more floral and tea-like such as jasmine blossom or bergamot. All these coffees are perfect for filter brewing through the summer, and would suit any café wanting to offer something a bit special to their customers and support wild coffee conservation, advise Union, who are witnessing an increasing demand for more sophisticated coffees.

Their customers and consumers are becoming more and more interested in

exploring rare micro-lots as guest coffees, and selecting different flavour profiles and roasts for their single origin offering. In blended coffees they are also seeing a trend towards naturally sweeter and sophisticated coffees, breaking away from the traditional ‘strong’ and bitter cup which has long been the norm for many people, they note.

They also feel that the UK’s ‘coffee knowledge’ is on the rise, citing the fact that the number of speciality cafés across the country is rising steadily and events such as the London Coffee Festival are gaining momentum every year. The menus of independent coffee shops are also evolving to cater for a more sophisticated and adventurous consumer base by increasingly offering guest coffees and rare micro-lots.

Ever-higher numbers of people are seeking out quality coffee in cafés, say Union, but also at home and exploring different methods of brewing. As people explore new coffees and brewing methods, the sales of whole bean coffee for home-consumption are growing as more people choose to grind their own coffee at home in pursuit of the freshest cup, they report. Interest is also rising in where coffee comes from, which fits the overall trend for increased interest in the provenance of ingredients and foods which has been witnessed across the wider food and drink sector in recent years.

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COFFEE SOLUTIONS “Consumer expectations for coffee are rapidly evolving, we are seeing a growing appreciation for quality, greater understanding of what constitutes excellent coffee and more sophisticated palates,” says Rachael Evans, customer relationship manager at Verde Coffee who have been supporting the commercial coffee trade for over 20 years.

“This is partly due to the premiumisation of coffee at home - the rise of premium capsule systems and digital coffee subscriptions has resulted in an upgrade in the consumer coffee experience. Therefore, coffee businesses have needed to increase their focus on quality and provenance in order to attract the ever more discerning coffee consumer.”

Verde sell their own, unique coffee blends and also partner with some of Europe's leading manufacturers to provide the best espresso machines and equipment, specialising in espresso machine rental, both long and short-term, and also offering free on loan options on all our machines.

“There has definitely been a rise in the barista-centric trading model, and baristas are now seen as intrinsic to a café's success and pivotal to consumer loyalty,

Extracting Tastier Profits from Coffee

therefore investment in staff training has become fundamental to success and it's important to develop company cultures which promote employee development,” adds Rachael Evans.

So what products do Verde Coffee now offer, and how does the changing nature of taste perception/education impact upon what they do?

“Some cafés struggle to provide consistently good quality coffee, especially in busy locations,” says Rachael Evans.

“This is an important consideration, as in a crowded and competitive marketplace one badly made coffee could send your customer to a competitor. So to these cafés we recommend our biodegradable coffee capsules. We've worked hard to make sure our capsules create a perfect espresso with a thick crema and they can be used in any of our traditional espresso machines using a capsule handle.

“The current 'eat clean' movement has also meant greater ingredient scrutiny and therefore more products with natural, organic and raw ingredients. So where possible we stock only the best quality products with as few additives as possible, and there are some excellent healthy and reduced sugar options on the market at the moment.

“Each coffee business is unique and so selecting the right type of coffee and espresso machine depends on many factors, such as whether they plan to train a barista, whether they will be offering food, how many covers they have, their level of coffee knowledge and cash flow.

“The most powerful thing we do with a new customer is listen, and we can then tailor a package to perfectly suit them and their growing coffee business. One of the most popular packages we offer is our free on loan deal, where the customer buys our coffee and loans a machine for free; it suits our customers as they have the flexibility to change espresso machine should they wish and can cancel at a month's notice.”

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Espresso Warehouse And it doesn’t stop at coffee!

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PROFILE

Temptations

Café

Temptations Café is an independently run café group in London. They pride themselves on great food, friendliness and superb attention to detail. Graham Harris is a partner in the business who prides himself on being ahead of the curve, and that meant getting to grips with food ingredients and communicating nutritional information to customers.

ATTENTION TO DETAIL Temptations Café was founded in 2011, by Tim Watts and Nilton da Silva after securing a first site in Highbury & Islington. Two years later, Graham Harris joined the team to help open the second site in Clerkenwell, with the aim of rolling out the concept. Now in their fifth year, they are looking to raise finance to take the concept across London and open a number of new sites in the coming years.

Their sandwiches and salads are made by them using ingredients from carefully chosen, local suppliers. The meat in their sandwiches is delivered fresh from Smithfield Market by their butcher, their fish comes from James Knight of Mayfair (both of which are cooked by them on site to ensure that their product is as fresh as it can be).

Their fruit, vegetables and salad are hand selected each night from New Covent Garden market and in their shop ready for opening each morning. They also have a baker who has won a number of Great Taste awards.

Based in West London, they bake for the outlet overnight, supplying fresh cakes and pastries early in the morning on a daily basis.

“Where we can, we love supporting other independent growing businesses as long as their principle for quality is as high as ours,” adds Graham Harris.

The company offer a choice of firm favourites such as chicken Caesar artisan baguette, as well as what is currently on trend, such as a very popular macaroni cheese, as well as a miso salmon and quinoa salad. And instead of a limp hot wrap, they offer a packed out burrito with hot salsa, cheese, spicy rice, refried beans, and Mexican chicken, roasted by them.

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Even their snacks get the same level of attention. Their crisps are sourced from a small company based in Cambridge, and their handmade sausage rolls have somewhat of a legendary reputation, they report.

CHALLENGES “We have noticed our customers becoming more and more health aware as well as increasing competition from perceived healthy operators,” says Graham Harris.

As a result, the business felt that they were faced with a number of challenges – finding a cost effective way to make food more transparent, being able to manage recipes and easily make them healthy, calculating allergens, nutrition and cost, then easily communicating this information to customers. In fact, Graham Harris says that he knew in order to stay ahead of the competition it was important to be as transparent as possible about our products.

“With the population becoming increasingly concerned about health issues potentially associated with certain foods such as gluten and dairy, customers are looking to make more informed decisions about their purchases and want access to nutritional information quickly and easily. Finally, we have had a number of customers ask us for calorie information, we try and listen to our customers as much as possible and provide as best we can for them,” he explains.

To help them realise these aims, they selected menu management software provider, Kafoodle.

“We found Kafoodle by chance, as they were local to our shop, and regular

customers,” reveals Graham Harris.

“We got chatting, and realised what they did fitted perfectly with what we needed and wanted to do, given the legal allergen requirements. Aside from this, we also wanted to be able to provide our customers with as much nutritional information as possible, and now label our products with calories, fat, carbs, and sugar content.

“The most time-consuming part of the process was making sure that we had accurate recipes for all of our products. Once we had these, it took about a day to load all of these in to Kafoodle, and another half a day to load all of the ingredients in (fortunately there is an import function that imported the data that we received directly back from our suppliers.)

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PROFILE African Arabica beans. A small amount of Vietnamese Blue Dragon Robusta beans are also added to support the flavour and give really great crema. We also train our baristas to a very high standard, with exact requirements on weight, grind and temperature for all of our coffees. This ensures that we offer a far better coffee experience than elsewhere on the high street, without the long wait that you would expect in a super-premium coffee shop.”

And they haven’t forgotten our tea and hot chocolate drinkers, carrying a large range of tea flavours served in their signature orange teapots. As well as the traditional English Breakfast, and Earl Grey, flavours include Green Tea, Peppermint Tea, Berry Tea and many more, with their hot chocolate receiving regular praise from their customers.

“There has recently been a trend towards healthy, freshly squeezed juices and we have introduced a juice bar in to Clerkenwell with high quality, freshly made juices, including fruit smoothies and green juices. These are proving to be particularly popular, and this is something that will be built in to future sites from the outset,” reports Graham Harris.

“Now that we have the system in place, we can easily add new products, which takes a few minutes, and straight away we have all of the nutritional information we need. We will certainly be using Kafoodle as we grow. It has also helped us develop products that are more nutritionally balanced, and we have just launched our first product that is free of any of the specified allergens!”

Temptations say that they chose to use Kafoodle for two reasons.

“It’s a really simple to use system, and it offers a complete solution. We particularly like the fact that there is an app that our customers can look up our food items on, which also gives us exposure to potential new customers. Obviously there is a legal

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requirement for us to have allergy information available, and Kafoodle gave us this information quickly and easily, as well as providing a full nutritional breakdown,” Graham Harris continues.

“When it came to implementation the team at Kafoodle were happy to help with the set up. The system itself is very easy to use. The main work from our side was gathering all the supplier data and putting time aside to enter recipes into the system.

We’ve had one training session on the system and might do a top up later on in the year if needed but so far so good.

“We certainly expect to see some uplift as we fully implement Kafoodle across our shops, and we feel that it could be as much as one in 10 of our potential customers are not coming to us as we don’t display calorie and nutritional information, so we feel we could potentially see a 10% plus uplift once we make this transparent in our shops and easy for customers to access.”

TOP NOTCH BEVERAGES “Each day we offer a selection of hot dishes and soups, as well as a daily changing hot roast sandwich, by far our most popular menu item. We also have a huge selection of sandwiches, salads, wraps, baguettes, and toasties, all freshly made that day or to order,” says Graham Harris.

“We have given the same care and attention to our hot drinks as we have to our food. We have worked hard with our coffee roaster to create the perfect blend of coffee.

The majority of the beans are Brazilian and

VISUAL ENVIRONMENT The business always wanted to create a warm and friendly atmosphere, where their customers enjoy spending time, and where they are happy to sit down for a coffee and a chat, or a quick lunch, as well as grabbing something to takeaway. And they feel that it is their great staff who contribute the most towards this atmosphere, however the bright vibrant design of our shops also helps to emphasise this.

Temptations Cafés are bold, bright and cheery, in contrast to many of the chains.

They also want each shop to feel local, so have community boards for locals to post on. They have music playlists curated for them by specialists in the music industry, with a different style of music played depending on the time of day. And in Clerkenwell, they carve their hot roast sandwich in front of the customer, all helping to create a real sense of occasion, and promote the freshness of their food.

Their juices are made in front of the customer using the fresh fruit and vegetables that are on display. Again, this serves to highlight the freshness of their product, and allow the opportunity to interact with the customer.

Indeed, they train their staff to get to know each customer, and build a relationship with them over time, and so many of their customers have their hot drink made before they even order, and some have even invited members of their staff for a night out!

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The Greggs toilet case – the end of café culture or just a toilet rumour?

A court case involving Greggs and public toilets caught the attention of our national newspapers at the end of May. “Greggs toilet ruling could close your favourite takeaways,” said the Independent. “Greggs, Starbucks, Costa and Pret could be forced to provide toilets for customers,” screamed the Sun. The facts, however, are much more complex than that, as law firm Howard Kennedy’s privy counsel, John Martyn, explains here.

LEGAL FRAMEWORK To understand this decision and its implications for Greggs and the wider trade some familiarity with both the Local Government (Miscellaneous Provisions Act) 1976 and the Primary Authority Scheme (PAS) is necessary.

The Local Government (Miscellaneous Provisions) Act 1976 Section 20 of the Act gives a local authority the power to issue a notice to the owner or occupier of a “Relevant Place” requiring it to provide “water closets, other closets, urinals

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and wash basins” by a specified date. “Relevant Place” is defined to include a place “for the sale of food or drink to members of the public for consumption at that place”.

An owner or occupier served with a notice can appeal to the County Court which has the power to modify or quash a notice on the grounds that: • The proposed requirement is unreasonable (a small café with a history of trading from the same premises might argue that a notice is unreasonable if

there is insufficient space to install sanitation appliances); or • That it would be fairer to serve the notice on another person.

Failure to comply with a notice is a criminal offence punishable by a fine. The grounds for appeal to the county court may also be deployed as a defence in the event of a prosecution.

Confiscation proceedings may be brought following conviction for the purpose of depriving the business of any financial benefit from its offending.

A person, who continues to trade following conviction without having provided the required appliances, commits a further offence for which a fine of £50 for each day of non-compliance may be imposed.

PAS PAS was introduced in the Regulatory Enforcement and Sanctions Act 2008 and enables a business to partner with a local authority (the “Primary Authority”).

A business is entitled to rely on its Primary Authority’s advice in respect of all its

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LEGISLATION businesses throughout England and Wales. The Primary Authority is responsible not only for advising the partner business but also any other local authority (the “Enforcing Authority”) as to how it should exercise its functions in relation to the partner business, including directing the Enforcing Authority not to take enforcement action.

An Enforcing Authority may refer a matter to the Better Regulation Delivery Office (BRDO) (part of BIS and since renamed “Regulatory delivery”) for confirmation or revocation of a Primary Authority’s direction.

A direction will be confirmed if BRDO is satisfied that: 1. Enforcement action is inconsistent with the Primary Authority’s advice; 2. The Primary Authority’s advice was correct; and 3. The advice or guidance was properly given.

THE FACTS Newcastle Council is Greggs’ Primary Authority. Newcastle advised Greggs that its shops were not “relevant places” for the purpose of Section 20 provided that their predominant business was takeaway sales and they had less than 10 seats.

Hull Council issued notices requiring Greggs to provide sanitary appliances in two of its shops in that city. Greggs did not comply with the notices and Newcastle directed Hull not to take enforcement action.

Hull applied to BRDO to revoke Newcastle’s direction on the grounds that its advice to Greggs was not correct because it misstated the law on what constitutes a “Relevant Place”. Newcastle defended its advice but also submitted that this did not need to be correct as long as it represented “an informed and considered professional view of the law”.

Hull applied for a judicial review of the decision to confirm Newcastle’s direction.

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THE JUDICIAL REVIEW DECISION Mr Justice Kerr found that “Newcastle wrongly stated that a Greggs branch is not a relevant place if it has fewer than 10 seats. That is not the law. Further it wrongly stated that a Greggs branch is not a relevant place if most of the customers take their food away. That is not the law either.”

BRDO misdirected itself by proceeding on the basis that Newcastle’s advice could be “correct” even if it was based on a misinterpretation “It must get the law right … the law must be the same for everyone in the relevant market, to avoid unlawful distortion off competition.

You cannot have one law for Greggs and another for its competitors”.

The decision was quashed but BIS was granted leave to appeal.

WHAT NEXT FOR GREGGS? The present position is that Hull can serve notices on Greggs requiring it to provide sanitation appliances. A prosecution is likely to follow if those facilities are not provided within the period specified by the notice.

Greggs can appeal to the County Court and, if it does, the period for compliance will be extended pending a decision on the appeal. If Greggs is unable to obtain relief at the County Court or defend the case, then it must install the required sanitary appliances or remove the seating from the premises.

IMPLICATIONS FOR THE TRADE The decision brings Greggs into line with all other food and drink businesses, removing its de facto immunity from enforcement action under Section 20.

There are, however, wider implications for the trade as Newcastle’s advice was shared with all local authorities in England and Wales.

Many authorities accepted Newcastle’s incorrect advice and incorporated it into their own guidance. These local authorities may now revise their policies and their approach to enforcement.

It is hoped that any appeal

by BIS will provide clarification of precisely what facilities a food outlet is required to provide, but in the absence of national

John Martyn is a solicitor in the business crime and retail teams at Howard Kennedy (www.howardkennedy.com).

guidance local authorities may fall back upon British Standard BS64651:2006+A1:2009 which recommends that establishments with up to 25 seats should provide at least one wheelchair accessible unisex toilet.

Whilst the decision is unlikely to lead to the mass closure of takeaway outlets contemplated by the press, an increase in inspections, the service of notices and ultimately enforcement action is possible.

PRACTICAL ADVICE An exclusively takeaway business cannot be compelled to install sanitary appliances as Section 20 applies only to a place where food or drink is consumed.

Even if an outlet is supplying food or drink for consumption on the premises there is no obligation to provide sanitation facilities unless the local authority has served a notice.

If a notice is served, professional advice should be taken as to the viability of an appeal to the County Court (an appeal must be brought within six weeks of service of a notice) or defending criminal proceedings.

Traders should consider the potential consequences of conviction for failing to comply with a notice. If your business is not incorporated then the proceedings (and any confiscation proceedings) will be brought against you personally.

Those planning to take on a new food or drink outlet are advised to consider Section 20 as part of their due diligence procedures and to consult their local authority before opening a business that does not conform to its guidance/British Standard BS6465-1:2006+A1:2009.

The decision also undermines the attraction of PAS as a business that has entered an agreement can no longer be certain that it will not be prosecuted if it follows its Primary Authority advice.

JULY 2016 CAFÉ CULTURE 49

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Café Product Index Advisory, Business & 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 Retail FSC Share Music The Cardinal Group Vestey Foods UK Training Publications The Cardinal Group BAkery ProduCts Doughnuts Moy Park Ltd. Morning Goods New York Bakery Co. The FoodFellas Patisserie J Buckland The FoodFellas Total Foodservice Ltd. Tortilla & Wraps Freshfayre J Buckland Mission Foods Santa Maria UK Ltd. Worldwide Cuisine Ltd. BreAd & rolls Fresh Jacksons Bakery Total Foodservice Ltd. Pita/Flat Bread Nina Bakery Speciality Jacksons Bakery Mission Foods New York Bakery Co. Santa Maria UK Ltd. The FoodFellas Total Foodservice Ltd. Worldwide Cuisine Ltd. Bread Making Ingredients Beacon Foods Caterers Choice Ltd. EDME Ltd. Harvey & Brockless Rank Hovis Total Foodservice Ltd. Flour EDME Ltd. Butter & sPreAds Butter Freshfayre J Buckland Kerrymaid Southover Food Company Ltd. The FoodFellas Spreads Arla Foods UK Freshfayre Fromageries Bel J Buckland Kerrymaid The Cheese Cellar Spreads (olive) Freshfayre Leathams Cheese & dAiry ProduCts Cheese Arla Foods UK Bradburys Cheese Extons Foods Freshfayre Fromageries Bel Futura Foods UK Ltd. Harvey & Brockless J Buckland Kerrymaid Leathams Norseland Ltd. Southover Food Company Ltd. The FoodFellas Total Foodservice Ltd. Yoghurt Freshfayre Futura Foods UK Ltd. Sour Cream Freshfayre Santa Maria UK Ltd. The FoodFellas

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

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

John West Foods Ltd. Martin Matthew & Co Ltd. Moy Park Ltd. Southover Food Company Ltd. Universal Meats Vestey Foods UK Zafron Foods Ltd. Fruit Canned Fruit Caterers Choice Ltd. Total Foodservice Ltd. General Beacon Foods Compleat Food Network Southern Salads The Ingredients Factory Guacamole J Buckland Leathams Santa Maria UK Ltd. The FoodFellas Pineapple Beacon Foods Caterers Choice Food Network Freshcut Foods Ltd Martin Mathew & Co insurAnCe Premier Business Care lABels Bunzl Catering Supplies Planglow Ltd. Positive ID Labelling Systems Ltd. Tri-Star Packaging Supplies Ltd. MeAt ProduCts Bacon Compleat Food Network Dawn Farms UK Freshfayre Freshtime UK Ltd. Gierlinger GbmH J Buckland Leathams Moy Park Ltd. Smithfield Foods Ltd. Vestey Foods UK Worldwide Cuisine Ltd. ZMI UK Beef Compleat Food Network Freshfayre J Buckland Leathams Moy Park Ltd. Newsholme Food Group Sam Browne Foods Southover Food Company Ltd. Stephen’s Fresh Foods Ltd. The FoodFellas Universal Meats Vestey Foods UK ZMI UK Zwanenberg Food UK Ltd Canned Meat Freshfayre J Buckland Moy Park Ltd. Smithfield Foods Ltd. Total Foodservice Ltd. ZMI UK Chicken 2 Sisters Food Group Cargill Meats Europe Dawn Farms UK Freshfayre Freshtime UK Ltd. J Buckland Kookaburra Leathams Newsholme Food Group Moy Park Ltd. Sam Browne Foods Smithfield Foods Ltd. Stephen’s Fresh Foods Ltd. Southover Food Company Ltd. The FoodFellas Universal Meats Vestey Foods UK Worldwide Cuisine Ltd. ZMI UK Zwanenberg Food UK Ltd Continental Freshfayre J Buckland Leathams Southover Food Company Ltd. Stephen’s Fresh Foods Ltd. ZMI UK Duck 2 Sisters Food Group Compleat Food Network Freshfayre J Buckland

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

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

2 sisters Food grouP 3 Godwin Road, Earlstrees Industrial Estate, Corby, Northamptonshire NN17 4DS Contact: Simon Brooksbank Tel: 01909 511846 Fax: 01536 409 050 simon.brooksbank@2sfg.com www.2sistersfoodgroup.com Adelie Foods grouP ltd 2 The Square, Southall Lane, Heathrow UB2 5NH Contact: David Guy Tel: 020 85711967 david.guy@adeliefoods.co.uk www.adeliefoods.co.uk AnChor CAtering liMited Units 2, 21 & 22, Wotton Trading Estate, Wotton Road Ashford, TN23 6LL Contact: Mark Leigh Tel: 01233 665533 Fax: 01233 665588 Mobile: 07966 664 408 mail@anchorcatering.co.uk

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 hAlAl kitChen Units 1, 2 & 8 Sunnyside Business Park, Off Adelaide Street, Bolton BL3 3NY Contact: Sohel Patel Tel: 01204 855967 sohel@expresscuisine.co.uk www.expresscuisine.co.uk

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

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 info@impress-sandwiches.com

Industrial Estate,

www.impress-sandwiches.com

Atherstone,

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

Warwickshire CV9 1LQ Contact: Alex McLaren Tel: 01827 719 100 Fax: 01827 719 101 alex.mclaren@cranswick.co.uk www.cranswick.co.uk

Melton Foods 3 Samworth Way, Leicester Road, Melton Mowbray, Leicestershire LE13 1GA Contact: Michelle Sanders Tel: 01664 484400 Fax: 01664 484401 michelle.sanders@meltonfoods.co.uk

on A roll sAndwiCh CoMPAny The Pantry, Barton Road, Riverside Park Industrial Estate, Middlesbrough TS2 1RY Contact: James Stoddart Tel: 01642 707090 Fax: 01642 243858 jstoddart@onarollsandwich.co.uk www.onarollsandwich.co.u

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

the 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 sAndwiChMAn ltd.

54 King Street, Wallasey, Merseyside CH44 8AU Contact: Jeffrey Gilmore Tel: 0151 6394575 sandwichman2010@live.co.uk

tAsties oF Chester ltd (street eAts) Prince William Avenue, Sandycroft, Flintshire, CH5 2QZ Contact: Anthony Wilkinson Tel: 01244 533 888 Fax: 01244 533 404 anthony@streeteatsfood.co.uk www.streeteatsfood.co.uk

ACCredited distriButors

ginsters 81 Tavistock Road, Callington Cornwall PL17 7XG Contact: Jo Hartop Tel: 01579 386 200 ginsters.reception@ginsters.co.uk www.ginsters.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

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

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

BeACon Foods Unit 3-4, Beacon Enterprise Park, Warren Road, Brecon LD3 8BT Contact: Lynne Skyrme Tel: 01874 622577 Fax: 01874 622123 lynne@beaconfoods.co.uk www.beaconfoods.co.uk BFr systeMs Route de Charnoz, 01800 Meximieux, France Contact: Simon O’Connor Tel: 0044 (0) 7764564421 soconnor@bfrsystems.com.uk www.bfrsystems.com

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

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

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

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

ColPAC ltd Enterprise Way, Maulden Road, Flitwick, Bedfordshire MK45 5BW Contact: Rebecca Beattie Tel: 01525 712261 Fax: 01525 718205 rebecca.beattie@colpac.co.uk www.colpac.co.uk CoMPleAt Food network ltd The Manor House, 34 London Road, Newbury Berkshire RG14 1JX Contact: Tim Scarborough Tel: 01763 837 000 Fax: 01763 838 280 tim@compleatltd.com www.food-network.com

Coveris FlexiBles uk ltd.

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

Chris.Chisnall@bradburyscheese.co.uk

www.bradburyscheese.co.uk

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

dAwn FArMs uk Lodge Way, Lodge Farm Ind. Est, Northampton NN5 7US Contact:Julie Sloan Tel: 01604 583421 Fax: 01604 587392 info@tmifoods.co.uk www.tmifoods.co.uk Accreditation body: BSA

deighton MAnuFACturing (uk) ltd Gibson Street, Leeds Road, Bradford, West Yorkshire BD3 9TR Contact: Andy Hamilton Tel: 01274 668771 Fax: 01274 665214 sales@deightonmanufacturing.co.uk www.deightonmanufacturing.co.uk

edMe ltd.

High Street, Mistley, Manningtree, Essex CO11 1HG Contact: Andy Smith Tel: 01206 393725 Fax: 01206 399512 andy.smith@edme.com www.edme.co.uk english Provender Co. ltd Buckner Croke Way, New Greenham Park, Thatcham, Berks, RG19 6HA, Contact: David Barker Tel: 01635 528800 Fax: 01635 528855 david.barker@englishprovender.com www.englishprovender.com BRC Grade A e.on uk PlC Callflex Business Park, Golden Smithies Lane, Wath upon Dearne, Rotherham, South Yorkshire S63 7ER Contact: Sales Tel: BSA – 0330 400 1146 Café – 0330 400 1148 sales.partnerships@eonenergy.com

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

Florette uk & irelAnd Florette House, Wood End Lane, Fradley Park, Lichfield, Staffordshire WS13 8NF Contact: Tracy Southwell Tel: 01543 250050 Fax: 01543 410000 trsouthwell@florette.com www.florettesalad.co.uk 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 FroMAgeries Bel 2 Allee de Longchamp, Suresnes, 92150, France Contact: Bruno Camozzi Tel: +33 (0) 1 84 02 30 99 bcamozzi@groupe-bel.com www.belfoodservicepai.com

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

The Priory, Long Street, Dursley, Gloucestershire GL11 4HR Contact: Jo Carter Tel: 01666 890500 Fax: 01666 890522 jo@futura-foods.com www.futura-foods.com geetA’s Foods ltd.

Unit 1, 1000 North Circular Road, London NW2 7JP Contact: Nitesh Shah Tel: 020 8450 2255 Fax: 020 8450 2282 nshah@geetasfoods.com www.geetasfoods.com gierlinger holding gBMh Dosza Gyorg, UT123, Tamasi 7090, Hungary Tel: 01386 421708/07515 422454 ns@gierlinger-holding.com Contact: Trent Kieser Tel: +43 7234 83141 tw@gierlinger-holding.com

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

hArvey & BroCkless 44-54 Stewarts Road London SW8 4DF Contact: Tina Alemao Tel: 0207 8196045 Fax: 0207 8196027 Tina.alemao@cheesecellar.co.uk www.cheesecellar.co.uk Accreditation body: BSA

JACksons BAkery 40 Derringham Street, Kingston upon Hull HU3 1EW Contact: Trevor Maplethorpe Tel: 01482 301113 Fax: 01482 588237 trevor@jacksonsbread.co.uk www.jacksonsbakery.co.uk J BuCklAnd 19-20 Orion Court, Cranes Farm Road, Basildon, Essex SS14 3DB Contact: Danny Silverosa Tel: 01268 289056 Fax: 01268 450012 info@jbuckland.co.uk www.jbuckland.co.uk JiFFy truCks ltd 26 Jubilee Way, Shipley West Yorkshire BD18 1QG Tel: 01274 596000 Contact: Stephen Downes stephen@jiffytrucks.co.uk www.jiffytrucks.co.uk

John west Foods ltd No. 1 Mann Island, Liverpool, Merseyside L3 1BP Contact: Paul Kent Tel: 0151 243 6200 Fax: 0151 236 7502 paul.kent@mwbrands.com

JurA ProduCts ltd.

Vivary Mill, Vivary Way, Colne, Lancashire BB8 9NW Tel: 01282 868266 Fax: 01282 863411 Contact: Roger Heap sales@uk.jura.com www.juraproducts.uk kerryMAid Thorpe Lea Manor, Thorpe Lea Road, Egham, Surrey TW20 8HY Contact: Aonghus O’Drisceoil Tel: 07771 678897 aonghus.odrisceoil@kerry.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: Natasha Bailey Tel: 0208 380 1100 Fax: 02476 676560 team@missionfoodservice.co.uk www.missionfoodservice.co.uk

Moy PArk ltd.

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

Unit 5 Walthew House Lane, Martland Park Industrial Estate, Wigan WN5 0LB Contact: Emma Hesketh Tel: 01942 219942 emma.hesketh@myfreshprepared.co.uk www.myfreshprepared.co.uk

newsholMe Food grouP New Hay Road, Oakes, Huddersfield, West Yorkshire HD3 4BZ Contact: Steve White Tel: 01484 642126 Fax: 01484 648402 steve.white@newsholmes.co.uk www.newsholmefoods.co.uk new york BAkery Co. 6-9 The Square, Stockley Park, Uxbridge UB11 1FW Contact: Sandie Belton Tel: 07507 063090 katrina.hamill@grupobimbo.com www.newyorkbakery.co.uk ninA BAkery 114 Halutssi Hatasia, Haifa, 2620113, Israel Contact: Michal Neeman Tel: +972 544 578648 michal.neeman@lumeega.com norselAnd ltd.

Somerton Road, Ilchester, Somerset BA22 8JL Contact: Nicky Gavey Tel: 01935 842800 Fax: 01935 842801 ngavey@norseland.co.uk www.norseland.co.uk

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 PiquAnt ltd Willenhall Lane, Bloxwich, Walsall, W.Midlands WS3 2XN Contact: Julie Smith Tel: 01922 711116 Fax: 01922 473240 salesinfo@piquant.co.uk www.piquant.co.uk Accreditation body: BSA

PlAnglow ltd King’s House, Bond Street, Bristol BS1 3AE Contact: Rachael Sawtell Tel: 0117 317 8600 Fax: 0117 317 8639 info@planglow.com www.planglow.com Positive id lABelling systeMs ltd.

Castle Lane, Melbourne, Derbyshire DE73 8JB Contact: John Mayers Tel: 01332 864895 Fax: 01332 864315 john@pid-labelling.co.uk www.pid-labelling.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: Mark Ellis Tel: 0870 728 1111 rankhovismarketing@hovis.co.uk www.rankhovis.co.uk rAP ltd.

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

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

southern sAlAds liMited Units 1 & 2 Cannon Bridge Cannon Lane, Tonbridge, Kent TN1 9RP Contact: Mr Ray Boakes Tel: 01732 362444 Fax: 01732 361919 ray@southernsalads.co.uk www.southernsalads.com southover Food CoMPAny liMited Unit 4, Grange Industrial Estate, Albion Street, Southwick,Brighton BN42 4EN Contact: Robert Partridge Tel: 01273 596830 Fax: 01273 596 839 bob@southoverfoods.com www.southoverfoods.com stePhen’s Fresh Foods ltd.

Units 20-21 Revenge Road, Lordswood Industrial Estate, Chatham, Kent ME5 8UD Contact: Glen Ochman Tel: 01634 684148 Fax: 01634 684673 glen@stephensfreshfoods.co.uk www.stephensfreshfoods.co.uk the FoodFellAs Lakeside House, 1 Furzeground Way, Stockley Park, Uxbridge, Middlesex UB11 1BD Contact: Millie Deane Tel: 0208 622 3064 Fax: 0845 2801166 millie@thefoodfellas.co.uk www.thefoodfellas.co.uk the ingredients FACtory Unit 2-3 Hamilton Road Ind Estate, 160 Hamilton Road, London SE27 9SF Tel: 0208 670 6701 Fax: 0208 670 9676 Contact: Tim Marcuson tim@theingredientsfactory.com www.theingredientsfactory.com

www.santamariafoodservice.co.uk

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

sMithField Foods ltd.

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

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

worldwide Cuisine ltd.

Hay Lane, Foston, Derbyshire DE65 5PJ Contact: James Croft Tel: 01283 585595 Fax: 01283 585313 james.croft@elbarworldwide.com www.elbarworldwide.com zAFron Foods ltd.

Unit B-G Eagle Trading Estate, Willow Lane, Mitcham, Surrey CR4 4UY Contact: Jack Kenny Tel: 0844 847 5116 Fax: 0844 847 5117 jack@zafronfoods.co.uk www.zafronfoods.co.uk zMi uk 1 Middle Pett Farm Cottages, Pett Bottom, Canterbury, Kent CT4 5PD Contact: Jon Gymer Tel: 01227 831155 Fax: 01227 831150 jon@zmi.uk.com www.zurmuehleninternational.com

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

linked AssoCiAtion loCAl Authority CAtering AssoCiAtions LACA Administration Bourne House, Horsell Park,Woking, Surrey GU21 4LY Tel: 01483766777 Fax: 01483751991 admin@laca.co.uk

ConsultAnt 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

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

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

CC_July16_p50-56_Layout 1 12/07/2016 16:18 Page 54

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

sigMA BAkeries PO Box 56567 3308 Limassol, Cyprus Contact: Georgios Georgiou Tel: +357 25 878678 Fax: +357 25 346131 info@sigmabakeries.com www.sigmabakeries.com suBwAy Chaston House, Mill Court, Hinton Way, Great Shelford, Cambridgeshire CB22 5LD Contact: Frederick De Luca Tel: 01223 550820 www.subway.co.uk

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

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

Checkouts Reach thousands of potential customers from as little as £115 to Advertise Call

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sue Morgan

01291 636333

email: sue@jandmgroup.co.uk

Repairs Servicing Sales Installation Delivery Training

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W: www.coffix .com

sAndwiCh Fillings (prepared) Sigma Bakeries Ltd sPeCiAlity BreAds Sigma Bakeries Ltd

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21-22 September 2016 Business Design Centre | London

VISITOR REGISTRATION IS NOW OPEN “lunch! is a key event for our buying team. The quality of suppliers makes it the destination show for our industry” HELEN HIGGINS, HEAD OF FOOD, EAT.

Book your free trade ticket now at www.lunchshow.co.uk quoting priority code LUN4

Winner of Best Trade Show 2014 EXHIBITION

NEWS AWARDS WINNER

Winner of Best UK Trade Show under 2000m2 2010 & 2011 and Best Marketing Campaign 2012 2010

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