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life

magazine magazine JULY 2017 ISSUE 81

TASTING THE LIFESTYLE OF THE CAFÉ SECTOR

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www.thecafelife.co.uk

TASTING THE LIFESTYLE OF THE CAFÉ SECTOR

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OF8H

Welcome! Summer is upon us, with cold drinks such as healthy juices and smoothies in demand, and also the focus of one of our features. Other topics include the importance of understanding your roast and ground offer, as well as the value of a good ‘free-from’ menu to cater for customers with ever broadening dietary requirements. Entries are coming in thick and fast for this year’s Café Life Awards – turn to page 16 to find out, as well as book your table at this year’s celebratory dinner to be held at the Grange City Hotel, London on Thursday, 21 September 2017. Clare Benfield - Editor

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CONTENTS NEWS

PROFILES

4 Contaminated ice found at major high street coffee chains.

34 Tim Hortons arrives in

5 New venue, new dates! 6

Melita partners wins Roadchef business.

8 The Lusso Barista Championship serves a winner.

36 Nespresso planning wider UK availability – the 52 Hello Herne Bay – how

22 Caffè Culture 2017.

location.

the recycling of coffee

38 VegFest 2017.

grounds.

26 Juices and smoothies – healthy beverages with summer appeal. 42 Roast and ground – the demand for greater knowledge. 48 Free from – a major opportunity for the café sector.

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ARTICLES 60 Can mobile ordering drive more reusable cup adoption? – cup recycling.

REGULARS 63 New products. 69 Checkout.

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

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56 From bean to biofuel –

16 Café Life Awards 2017.

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NEWS

Contaminated ice found at major high street coffee chains The BBC’s consumer programme, Watchdog, has reported that nearly half of all samples of ice used in drinks that they sampled in a recent survey – a sample of thirty shops with ten selected from each chain, and taken from the high street coffee chains Costa, Caffè Nero and Starbucks were found to contain faecal bacteria upon analysis, with the potential to cause illness and infection. Some samples, in fact, were “off the scale”, claimed the programme, whose research centred around testing the cleanliness of tables, trays and high chairs, as well as the ice used in drinks. Seven out of ten samples from Costa contained faecal coliforms, the programme reported, whereas for Caffè Nero and Starbucks, the incidence was three out of ten. “The level of contamination of faecal bacteria concerns me a great deal,” Tony Lewis, head of policy and education at the Chartered Institute of Environmental Health, told Watchdog. “The bacteria found are opportunistic pathogens — the source of human disease. These should not be present at any level.” “We were disappointed with the findings, especially as these stores are all rated Very Good with the top Hygiene Rating of 5. It is extremely important to us that all our stores operate to

high standards of hygiene at all times and we take it very seriously when any store fails to meet these standards. We adopt industry standard cleaning processes across all our stores, in line with the Food Standard Agency’s advice. Following these results we have taken immediate action to update our ice handling procedures,” said Costa in a statement.

“At Caffè Nero we take the cleanliness and safety of our stores very seriously. We have a team dedicated solely to ensuring that all aspects of safety are maintained and our stores have detailed and timely cleaning schedules to ensure that they are kept up to standard. These standards are regularly audited by our operations team,” said Caffè Nero in a statement.

“Our food safety standards and procedures are signed off by our Primary Authority Partner, Eastleigh Borough Council who also work with us to continuously improve our high standards. All of our staff are trained on these procedures and 99% of our stores are rated as very good, good or satisfactory by their local EHO – making us one of the most highly rated businesses on the high street. “We are concerned to read the findings in BBC Watchdog’s recent report and a thorough investigation is now underway and the appropriate action will be taken.” At the time of going to press, no comment had been received from Starbucks. “It’s not like we haven’t seen this before,” said Mark Stebbings, technical and aftercare manager at Hubbard Systems. “Every year for as long as I can remember the issue comes up. And every year ice machine suppliers point out the simple measures that need to be taken to sort it out.” “There are loads of online resources that can help anyone looking for guidance on cleaning ice machines, such as our ‘how to’ videos, which can be found in the video area at scotsman-ice.co.uk,” pointed out Mark Stebbings. “With all the information available, there’s simply no excuse for poor hygiene.”

Clean ice – the simple do’s and don’ts • •

Keep hands clean - staff should always wash their hands before and during service. Keep the machine clean – by following the manufacturer’s cleaning instructions (make sure you empty, clean and sanitise the storage bin on a regular, weekly basis). Don’t pick up ice with your hands – use a scoop

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CAFÉ LIFE

• •

(consider using a scoop with a guard which will further protect the ice). If your machine is fitted with an anti-bacterial system, change the anti-bac bag every month. Have a maintenance schedule for the components that need regular cleaning - it will help keep your equipment in peak condition.


NEWS

New venue, new dates! Exhibitors and visitors to the recent Caffè Culture Show were greeted with the news that the long-running show has been acquired from Upper Street Events by Living Media Events for the 2018 show onwards (the founder and associates of Living Media Events being part of the original team to launch the event and guide it through its most successful period during the show’s history). Living Media Events have announced a fresh vision for 2018. Namely, a new venue (the Business Design Centre), new dates (16-17 October 2018), new stand rates and rebook rates, as well as reduced services charges and a ‘one show, one platform’ approach’ with a new team and focus to better reflect the current trends in the industry and an aim to better help exhibitors and visitors achieve continued success,

sustainability and growth. “We believe over the past few years the show has been great for the sector but still has a massive potential to deliver all round benefits across the industry and supply chain. As the leading tradeshow for the sector, and with the UK coffee shop market set to continue to grow, we want to evolve the event around its core principles and concept: a trade show for the businesses serious about coffee,” said the Living Media Events Team in a statement.

Stokes Tea & Coffee tea and coffee celebrates its plans for the future A Midlands-based tea and coffee company is marking its 115th year by carrying out a major development that will allow it to expand into the national market. Stokes Tea & Coffee (www.stokescoffee.co.uk) is currently transforming an iconic building in Lincoln that once complete will deliver an increase in production and sales across the country. The site will include a new café, restaurant, barista training centre and office spaces. A new roastery is also set to take centre stage in the building where Stokes will produce its bespokeblended coffees. The café is set to open this summer, with other phases of the build set for final completion by the end of this year, say the company. “The Lawn’s new café will be the third Stokes’ site in Lincoln, and a further example of our commitment and historic links to the city. Relocation of the roastery to the new site will enable larger-scale production not only for our own shops, but also other independents around the country that stock and serve Stokes’ coffees and teas,” said Nick Peel, managing director of Stokes.

www.thecafelife.co.uk

Stokes’ new headquarters, The Lawn, is a former psychiatric hospital and stands in a prominent position at the top of Lincoln’s Steep Hill next to the castle. Laying empty for almost a decade, The Lawn has much prominence in the city, and members of the public are looking forward to seeing this iconic building being brought back to life. The family-run business founded by Nick Peel’s great grandfather, Robert William Stokes, in 1902, sells a broad range of ethically-sourced artisan teas and coffees that are all processed in Lincoln, including the sourcing, blending, roasting, packaging and distribution. “Although we are looking at increasing production and widening our distribution area, it is very important for us to be loyal to our traditional and ethical values that are at the heart of what we do. Customers and suppliers will continue to enjoy and serve the highest quality bespoke teas and coffees that have the Stokes’ unique taste,” added Nick Peel. In addition to its retail offering, Stokes sells its original tea and coffee

Nick Peel, whose family-run tea and coffee business will be setting up its new HQ at Lincoln’s The Lawn. blends, and various coffee equipment to the trade. From delis to cafes, restaurants and hotels, Stokes’ artisan blended teas and coffees have featured on menus ever since the business began.

JULY 2017 CAFÉ LIFE 5


NEWS

Order & Pay app for coffee at independent cafés intelligentpos by iZettle, a provider of EPOS to the hospitality and retail industry, has launched Order & Pay, a mobile app that lets customers pre-order and pay for products prior to collection. Customers are able to pre-order a desired item via the app, pay on their smartphones using a stored credit card or Apple Pay for either collection or delivery at a time that suits them. The Order & Pay app also enables customers to obtain loyalty points from their favourite bar, café or restaurant, for each transaction they make, allowing small businesses to reward their most valuable, recurring customers. The launch of this product is part of intelligentpos by iZettle’s overall mission to provide smaller businesses in the food and drink industry with tools that will empower them to compete with bigger chains and truly grow their businesses, say the firm. “We’ve launched Order & Pay to empower our small business customers, allowing them to open up new sales

channels, reclaim their neighbourhood and succeed in trading alongside bigger corporations,” said Graeme Horsfall, general manager at intelligentpos by iZettle. “Now, small business owners can increase customer happiness whilst gaining invaluable data which can be used

in targeted marketing campaigns.” To install, intelligentpos by iZettle works with each small business to build and design an Order & Pay app that is bespoke and tailored to its branding. The app, which includes app store hosting on Apple and Android, costs a fixed monthly fee of £49.

Melitta partners wins Roadchef business Melitta Professional Coffee Solutions has secured a three-year contract to supply roast and ground coffee into Fresh Food Café and Restbite at Roadchef motorway service areas. Rolled out across April and May, Melitta’s fully branded speciality coffee offering – including a new iced beverage menu, available just in time for summer – will be featured exclusively in the Fresh Food Café and Restbite outlets and in other selected business areas across Roadchef’s 30-strong estate. The coffee supplier has worked with Roadchef to ensure its team members complete a full coffee quality training programme – a cornerstone of any Melitta tender partnership, point out the firm – and has helped create an exclusive loyalty scheme where consumers can enjoy a fifth coffee for free following the purchase of four. “We are tremendously excited to be working in partnership with the Roadchef team. The Melitta HORECA

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CAFÉ LIFE

Coffee team are dedicated to offering a quality product and service, and the launch of the loyalty scheme alongside a new iced beverage menu, are just the first steps,” said Laura Sherwood, new markets manager, Melitta Professional Coffee Solutions. Commenting on the new partnership, purchasing & logistics manager at Roadchef Motorway Ltd, Stuart Glover added: “As well as offering great tasting coffee, the team at Melitta showed great energy and enthusiasm to work with Roadchef. We were impressed by their support through the entire tender process from coffee sampling and their new product and service ideas through to the roll out across the estate.” The Melitta coffee range, which has been blended specifically to the UK palate, includes Espresso Samba (a blend of 100% Arabica coffee beans sourced from some of the most soughtafter regions within Brazil), Espresso Blend (a characteristic blend allows the

Robusta to combine beautifully with the Arabica to produce a balanced, yet full bodied taste profile) and Espresso Nature (100% Arabica coffee which delivers on quality of taste as well as quality of care as it’s also 100% from Rainforest Alliance Certified farms).


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NEWS

The Lusso Barista Championship serves a winner Lusso, a specialist City caterer and part of CH&Co Group, has crowned Sylvia Begun (pictured) its number one barista at the Lusso Barista Championship 2017. The gifted barista showed first-class technical skills, knowledge and creativity at the final to beat tough competition and claim the title and among other prizes, Sylvia will enjoy an educational fiveday coffee trip to Bologna where she will learn all about coffee, from production through to service, and enjoy tasting some of Italy’s finest. The Lusso Barista Championship, which is delivered in partnership with coffee supplier Bewleys, celebrates the UK coffee culture and upholds Lusso’s commitment to quality coffee prepared and served by talented, professional baristas, and developing the skills

of its employees. Demonstrating the consistent excellence of the Lusso coffee offer, every site was ‘mystery shopped’ in order to select the ten finalists, who then received specialist competition coaching at the Barista Academy. At the final, competitors were challenged with producing and serving an espresso, a cappuccino and their own signature drink in a strict time frame that included preparation and clearing. The panel of expert judges, which featured an international competition judge, were looking for technical skills, taste, knowledge of the drink and coffee blends, as well as organisation and hygiene practices. Lidia Concilio scooped second place and the Best Signature Coffee accolade for her Raspberry

Coffee Caipirinha, and Giulia Mastino took third place. “The Lusso Barista Championship was a brilliant event. The talent and enthusiasm of all the competing baristas was palpable. Huge congratulations to our winner, Sylvia, but also to all the competitors who did a fantastic job,” said Paul Hurren, Lusso’s managing director.

“Coffee is a very important part of the Lusso offer and this competition demonstrates just how seriously we take it. Every finalist delivered an exceptional standard of skill and creativity that our customers will see every day at our sites. Our customers can also expect to see Lidia’s winning signature coffee on the menu next year, as it will be our special edition Summer 2018 drink.”

Lavazza’s latest café bar launched at Ascot Lavazza opened its new Lavazza ¡Tierra! Bar in the third year of its partnership with Ascot Racecourse, serving speciality blends from Lavazza’s ¡Tierra! Origins range to some 650,000 spectators. Lavazza’s ¡Tierra! Origins is a collection of premium, sustainablysourced, single origin coffee from Tanzania and Brazil which have been hand-picked by Lavazza’s master blenders to offer a unique taste experience. David Rogers Lavazza UK managing director, commented: “Lavazza’s founder Luigi Lavazza was the artisan roaster of his day, caring about his products, sustainability, provenance, authenticity and – of course - quality. We are proud to open our Lavazza ¡Tierra! Bar at Ascot Racecourse and honoured to partner with an institution that shares the same sense of ethics and responsibility for its role in UK society.

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CAFÉ LIFE

“Ascot has been present for over 300 years and is regarded as the UK’s finest racing establishment, with its notoriety excelling beyond racing to a special lifestyle institution that has evolved over time. It is therefore with great pride that Lavazza partnered with Ascot for a third year running.” The Lavazza ¡Tierra! Bar was located

on Level 1 opposite the Brigadier Gerrard Lawn, serving race-goers blends specially selected for Ascot including the ¡Tierra! Brasile – a velvety, sweet espresso with an intense body and hints of caramel and hazelnuts, as well as the ¡Tierra! Tanzania, which produces an elegant cup of filter coffee with a balanced body, delicate acidity and a sweet, fruity aroma.


NEWS

Coffee innovator Matt Perger joins forces with Eversys Champion barista Barista Hustle founder and coffee innovator, Matt Perger, is collaborating with Swiss coffee equipment company, Eversys, on its range of super automatic coffee machines. Matt Perger, who has consistently challenged the industry’s perception of the quality and capability of superautomatic equipment, will work closely with Eversys to launch its new machine later this year. He will also work with the Swiss-based team and its customers worldwide to help them provide consistent quality in the cup and coffee excellence across the board. “Eversys is right at the forefront of coffee making tech, so I’m excited to be working so closely with the team behind it. I’m a big believer in super automation freeing baristas to do what they do best – bringing the human touch to coffee

[fact]

LUNCHTIME QUEUES LOSE CUSTOMERS

making. I’m in this industry for the love of coffee, and Eversys’s technology is raising the bar to deliver quality coffee for everyone,” said Matt Perger. “Only two years ago, I gave a talk at La Marzocco’s Out of the Box, where I predicted that super automatic machines would one day provide an authentic challenge to traditional machines. Fast forward to today, and Eversys is the super automatic manufacturer to make the breakthrough, with machines that provide coffee quality and steadfast consistency.” Kamal Bengougam, chief commercial officer at Eversys added: “The partnership with Matt is a great fit – we share a philosophy of fantastic coffee. His endorsement of our technology is confirmation of how we help baristas deliver the exceptional service customers want.”

[myth]

CLICK & COLLECT APPS ARE EXPENSIVE

Eversys’s hotly anticipated new super automatic machine will be released later this year and is expected to take super automation to the next level of coffee making, further bridging the gap between traditional and super automatic coffee machines. It will launch with full details at HOST, Milan in October 2017.

[myth]

CLICK & COLLECT APPS ARE HARD TO MANAGE

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JULY 2017 CAFÉ LIFE 9


NEWS Giorik Easyair Combi’s the new bake-off star Catering equipment supplier, Euro Catering, has taken delivery of the brand new, intuitive Giorik Easyair convection oven – the bake-off star of the season in any bakery, sandwich shop, or convenience store environment, claim the company. The Giorik Easyair is hotoff Giorik’s production line in Northern Italy is creating waves across Europe, as a simple-touse convection fan oven, ideal for the bake-off of bakery and pastry products. As operators will see, Giorik has achieved its mission of providing the Easyair with easy-to-use controls and an oven ready to accept 60x40cm and 1/1GN trays. It is a neat oven, stackable two-high using a stacking kit, and is available in both gas and electric with five, seven and 10-level sized ovens available. It has two model options: hot air only, or hot air with adjustable humidity, which is particularly good for baking. When it comes to cleandown, the interior chamber has coved corners, whilst cleaning is also facilitated by a double-glazed door with inner door opening and removable oven racks. An automatic fan rotation from a three-speed cooking fan provides even cooking and consistent results without having to turn a tray around. With all these features, it offers all a bake-off or convenience store operator could desire. Euro Catering’s sales director, Justin Towns, says: “Bakeries, sandwich shops and convenience stores are going to love this oven, which is simple-to-use and which ensures consistent cooking of food products. It also comes with the peace of mind of a 24-month labour and parts warranty, from a manufacturer with 25 years’ experience, so definitely holds the recipe for success.”

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CAFÉ LIFE

Trend continues for the consummate hot chocolate Hot drinks manufacturer, Barry Callebaut Beverages UK (www.barrycallebautvending. co.uk), reports that it is currently enjoying a steady rise in sales of one of its premium brands - Van Houten. The Van Houten selection, which provides 26 variants of chocolate products including fairtrade, low sugar and white chocolate, sits at the pinnacle of the company’s product range, having become renowned for providing an indulgent and authentic chocolate drink with a conscience, thanks to its fairtrade credentials and Barry Callebaut’s welldocumented commitment to sustainability. “We’ve discovered that facilities managers and vending providers are continuing to prioritise quality hot drinks, despite the impact of Brexit,” commented head of sales for Barry Callebaut Beverages in the UK, Paula Bentley. “A good quality chocolate beverage is an affordable luxury and it is great to see that our customers aren’t compromising; consumers still want the very best when it comes to hot chocolate and this is where the legacy of the brand comes into play, giving the drink its wide appeal. Van Houten is a traditional European brand, with a pedigree spanning almost 200 years, point out the company, and so steeped in authenticity and quality. Both Van Houten and Barry Callebaut Beverages are part of the Barry Callebaut Group - a

leading chocolate manufacturer and the only fully integrated supplier of chocolate and cocoa products, responsible for 20 per cent of chocolate and cocoa production worldwide, claim the brand. Last year, Barry Callebaut strengthened its sustainability positioning with a manifesto, ‘Forever Chocolate’, outlining a series of promises to target 100% sustainable chocolate by 2025, in a bid to make it the norm. The Group’s pledges include eradicating child labour from the supply chain, lifting more than 500,000 cocoa farmers out of poverty, being carbon and forest positive and using 100 per cent sustainable products in all of the company’s ingredients. It is also reports that it is working with governments, NGOs, consumers and customers to find solutions to the challenges currently posed in the supply chain and to make ‘Forever Chocolate’ a reality.

Brioche Pasquier’s new éclairs are full of Gallic charm With French pâtisserie being de rigeur in the pastry world at the moment, the much-loved éclair is now making a comeback, claim Brioche Pasquier. Like the macaron aånd petit fours before it, both of which have become highly fashionable in recent years, the modern éclair is lighter, more intensely flavoured and more genuinely French in style than its recent predecessors, say the company, having been baked with the lightest, crisp choux pastry made with French butter and filled with an authentic flavoured crème pâtissière filling. Baked to the highest standards, Brioche Pasquier say that their light and delicious éclairs bear little resemblance to the rather weighty anglicised versions which tend to be filled with cream and topped with a dollop of chocolate. “All of our pâtisserie is made to traditional recipes in France by expert pâtissiers using the finest French ingredients and faithfully following classic French baking methods,” explains Jon Turonnet, foodservice sales

manager, Brioche Pasquier. “This means that they are a completely authentic product, true to the flavours of France and with no preservatives or artificial flavours. The éclairs are baked, filled and finished and then frozen immediately to seal in that freshly baked flavour.” The new éclairs come in two flavours and two sizes (15cm and 7cm long). The Éclair Chocolat is dark with a really chocolatey crème pâtissière filling and finished with a sweet icing which has the mirror shine that is so important to the look of a truly accomplished French éclair. The Éclair Café has all the rich coffee flavour of a proper French ‘un petit noir’ infused into its crème pâtissière filling and it is topped with a light and shiny coffee icing.


NEWS

Largest ever UK Coffee Week raises over £335,000

This year saw the largest ever UK Coffee Week with a total of over £335,000 raised from over 4,500 donors. The funds will change over 5,000 lives through the provision of clean water and sanitation facilities in schools around coffee growing regions of Ethiopia, Kenya and Uganda, in partnership with Wateraid. UK Coffee Week 2017 is an industry-wide celebration of the thriving UK coffee shop scene and ran from the 10–16 April this year to help bring clean water and sanitation to coffee growing communities worldwide. Leaders from across the industry signed up to take part in the activities, including Starbucks and Caffè Nero who raised even more money than in previous years. Other participants included Costa, Debenhams, Harris + Hoole and Le Pain Quotidian amongst others. Key independent donors included London cafés Timberyard Soho, who raised £1,822, Tintico with £580 and Kaffeine at £474. Independent stores across the UK raised an average of £70 each with London, Brighton, Manchester, Edinburgh and Bristol being key fundraisers. Coffee pours £8.9bn into the UK economy and last year alone saw a further 1,222 coffee shops open

– an average of 3.4 new stores per day with UK Coffee Week providing a chance for this booming industry to give back to the communities that grow the precious beans. Project Waterfall is a charity that works to deliver clean drinking water and sanitation to coffee growing communities across the globe. Since inception, the charity has raised over £600,000, changing over 23,000 lives in coffee growing communities. “We are thrilled to announce that 2017’s UK Coffee Week has been the most successful ever,” said Jeffrey Young, founder of UK Coffee Week. “The money raised will completely change the lives of thousands of people in coffee growing communities around the world. UK Coffee Week is about celebrating the UK coffee industry that is so important to the nation both financially and culturally, but it’s also about recognising and supporting the provenance of our caffeine fix. The humble coffee bean is the second most traded product worldwide and millions of people in countries from Guatemala to Indonesia rely on it for their livelihoods, so we are very proud to say that we help the industry to give something back. It’s about great coffee and good will.”

Berry Cake Frappe 9 to 12oz glass

Ingredients

Glass of ice 20g / ½ scp Kool Kup mix Water or milk 3oz 2 pumps 1883 French Madeleine syrup 36ml 1883 Creation FRUITS Strawberry puree Fresh Berries, 1883 Strawberry sauce & Kool Kup Toppings to garnish

Method

Add all the main ingredients to the serving glass. Pour into blender and blend for approx 30 seconds. Pour in glass. Garnish and serve with a spoon straw or long spoon.

UK’s largest hospitality company commits to 100% renewable energy Whitbread, the country’s largest hospitality company, has announced that it has begun powering its entire UK operations serving more than 28 million customers every month, from 100% renewable sources. From 1 April 2017 all Whitbread brands, including Costa Coffee and Premier Inn, have been sourcing their purchased electricity in the UK from renewable sources. The decision means that the energy used to power 68,000 Premier Inn rooms and 2,200 Costa Coffee stores across the UK, is now coming from 100% renewable sources.

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James Pitcher, director of sustainability for Whitbread, said: “As the UK’s largest hospitality brand, we have a responsibility and an opportunity to drive change within the industry which is why we have made this decision for the business. “Whitbread is committed to minimising its environmental impact and operating is a way that respects people and the planet and we hope this will be a landmark step in helping to set the industry standard”.

For supply enquiries contact; Tel: 01233840296 sales@ucd.uk.com Recipe created JULY 2017 CAFÉ LIFE 11 by Natalie and Sally UCD.


NEWS

QED supplies new Canadian-themed venture Quality Equipment Distributors (QED) - a Glasgow-based designer and supplier of coffee shop and restaurant display counters, catering refrigeration and other food service equipment - has recently installed a custom-designed servery counter to the UK’s very first permanent Caribou Poutine fast food outlet in Liverpool city centre. Caribou Poutine was founded by Michael Palfreeman and Lizzie Hurst when they were still undergraduates at Birmingham University They originally developed a taste for poutine – a mix of chips, cheese curds and gravy – when they spent time working as ski instructors in Canada and decided to introduce this tasty dish to the

UK when they graduated. Caribou Poutine began as a street food operation, attending food festivals and other events all over the country for over two years, before opting for a permanent base in Liverpool. “We chose Liverpool because Lizzie is from here and, with a very large student population, it was crying out for some delicious Canadian comfort food,” said Michael Palfreeman. “After doing a lot of research online, we selected QED to supply our allimportant servery counter. Their Avalon range had just the kind of rustic look that we wanted, along with clean, straight lines and a combination of hot and cold food dispensers for all our ingredients,

which have to be kept at a constant temperature. “Since our opening at the end of May, we have had an enormous response from the public and are confident that Caribou Poutine has an exciting future.”

Artisan café Heaven Scent to open in Dunfermline Carnegie Library & Galleries Popular Milnathort-based coffee shop, Heaven Scent, has announced the opening of a new outlet at Dunfermline’s prestigious Carnegie Library and Galleries. Part of the major Dunfermline Carnegie Library & Galleries development, the mezzanine café boasts stunning views over the landscaped garden to Dunfermline Abbey and the Heritage Quarter of the town. In keeping with Heaven Scent’s ethos of using ethically and locally sourced products combined with creatively prepared dishes, the new café, which seats 60, serves a mixture of classic soups and sandwiches, as well as treats such as milkshakes and homemade baking. Dishes include toasted flat breads, a warm tart of the day and a range of breakfast options. Free-from catering for those with special dietary requirements (those on gluten free diets, for example) is a particular strength with Heaven Scent a finalist in the national Free From Awards for three years running. The spectacular £12.4million awardwinning new building has been designed by Richard Murphy Architects and has already won the EAA Building of the Year award. It links with the world’s first Carnegie Library and houses a new

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CAFÉ LIFE

museum, exhibition galleries, local history reading room and new children’s library. Nestled in Dunfermline’s Heritage Quarter, the building will provide a new home for culture in the town. “We are beyond thrilled to take Heaven Scent to Dunfermline in such a stunning venue,” said Heaven Scent owner, Andrew Scott. “We’ve long had customers that travel regularly from Dunfermline to Milnathort for our barista-made coffees, milkshakes and delicious menu. In a world where town centres have become ever more homogenised by bland international retail and catering outlets, Heaven Scent’s character and success stands out. Our customers seek us out because they know Heaven Scent’s personality is ingrained through its outstanding service, fabulous food and drink and personal approach. We’re really looking forward to developing our menu for both locals and visitors to Dunfermline.” Heaven Scent was awarded the contract by Fife Cultural Trust, which aims to provide creative, entertaining and learning experiences that enhance the quality of life, through their partnerships and in their museums, galleries, libraries and theatres. The new Dunfermline opening adds a third outlet to the original charming

Heaven Scent coffee shop in the Perthshire village of Milnathort and the lively restaurant at Knockhill Racing Circuit. Heaven Scent also operates a professional catering service. Heaven Scent has won a string of awards including independent Coffee Shop of the year, Excellence in Business Innovation from Perthshire Chamber of Commerce, VisitScotland’s Taste Our Best accreditation and TripAdvisor’s Certificate of Excellence for four years in a row.


NEWS

Seed Fund’s Class of 2017 is announced Jam-packed with sauces, snacks, soft drinks and single origin chocolate, the Seed Fund Academy has announced its Class of 2017, with 13 fledgling food and drink businesses now set to benefit from an intensive educational summer programme, hosted by a group of leading industry experts. Having impressed the mentors during the first round of judging, these hand-picked start-ups will now be offered a series of seminars, workshops, industry visits and meetthe-buyer events. Designed to help food and drink’s future stars transform their big ideas into big business, The Seed Fund Academy will provide expert guidance from buyers, marketers, investors, accountants and established entrepreneurs, while also encouraging the Class of 2017 to share their experiences and bring fresh ideas to the table. The Seed Fund Academy’s

13 members for 2017 include Barmies, Nottingham (baked snacks made from ‘beer barm’), Bullion Chocolate, Sheffield (single origin chocolate), Firepot by Outdoorfood, Ryall, Dorset (dehydrated meals for outdoor adventures), Funky Elephant, London (fresh Indian sauces and marinades), Gaia Pulses, London (organic pulsebased products), Grounded Drinks, London (100% raw fruit water), Happy Butter, Totnes, Devon (organic ghee), Ma Baker, London (micro bakery), MiiRO, London (dairy and gluten free, raw chocolate coated lollies), Northumberland Honey Co, Haltwhistle, Northumberland (bee-to-bottle sparkling mead), Olly’s Olives, London (naturally cured olives), Oompf Energy, Upwey, Dorset (100% natural energy bars and balls for athletes) and the Urban Cordial Company, London (handmade small-batch seasonal cordials).

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30.06.17 13:45


NEWS

SHORTS

INITIAL STATEMENT WELCOMED

The Association of Licensed Multiple Retailers (ALMR) has welcomed Theresa May’s recent statement in Brussels, in which she set out her plans for migration upon Brexit and said that she didn’t want anyone working in Britain to have to leave. The prime minister announced that, subject to reciprocity and negotiation on detail, EU nationals resident in the UK for more than five years would be offered residency. A criteria to build up a new ‘settled EU status’ for those with shorter residency is another stated aim, along with other assurances to assuage concerns for EU nationals working in the UK.

NEW BISCOTTI FROM IBC

The Italian Beverage Company (IBC) has extended its sweet snacking offer for the OOH sector with an exclusive new range of Simply Biscotti that offers a fresh new take on the much-loved traditional Italian biscuit, feel the company. Made in Italy to an authentic recipe and twice baked for extra flavour and crunch, these light and crisp biscuits come studded with almonds or chocolate chips, adding an interesting twist to the traditional treat which Italians enjoy best dunked in a morning espresso or served with Vin Santo and are supplied in 50g grab bags containing eight generously portioned biscuits.

MONSTER ENERGY AND LEWIS HAMILTON PRESENT ‘44’

Three time F1 world champion, Lewis Hamilton’s signature Monster Energy drink has been unveiled, with ‘44’ hitting the shelves across Europe. In a world where milliseconds count, only the very best make the grade, which is why Monster Energy say they are proud to have joined forces with Lewis Hamilton to present their latest product innovation: the “Lewis Hamilton signature” energy drink. Named after Lewis Hamilton’s race number with which he began his racing career, and won multiple championships, and currently races with in Formula One, ‘44’ has gone on sale.

MAXWELL HOUSE REPORT SALES LIFT

Maxwell House reports that it has enjoyed a 31% leap in sales following its brand-wide repackaging launch earlier this year. Already a popular brand with around 2.1m households buying the brand annually, report the firm, their packaging refresh has further bolstered awareness and uptake within the UK, supported by in depot coffee sampling, and stick samples sent to customers through the trade press. Owner JDE also invested heavily in marketing and trade media advertising, which have worked together to push sales by almost a third.

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4 Aces unveils tidy solution! Packaging specialist, 4 Aces (www.4acesltd.com), has unveiled its latest product, tailored specifically for the burgeoning table top, vending market – a white, flip-top cup dispenser. Designed to counter mess and hygiene issues when cups are left loose and scattered around the machines, the flip-top cup dispenser keeps cups tidy, dispensing them one by one, without fuss or danger of crosscontamination. The dispenser is inspired by the packaging provider’s offering to the water cooler market and allows for a range of sizes of cups to be dispensed, making it an ideal product to have to hand when vending hot beverages, suggest the firm. Besides points of hygiene, sanitation and general tidiness, cup dispensers can be of great benefit to the environment as, by controlling the amount of cups dispensed, they alleviate a lot of waste – environmentally and economically, as managing director of 4 Aces, Chris Penn explained. “Part of our remit, at 4 Aces, is to plug any gaps in the market and to effectively deliver what the customer needs,” said Chris Penn. “We recognised that when it comes to table top vending,

cups aren’t always dispensed of properly; they’re often left scattered near the machines and can be discarded without having been used for their intended purpose - which means that there are further costs incurred to replace those cups and unnecessary waste issues involved for the operator too. “The white flip-top cup dispenser acknowledges and answers all those problems instantaneously. It’s fast and efficient, with a strong, simple mechanism that eliminates multiple cup drop outs, and it can be attached to any surface or wall for ease of use.” The dispenser is expected to be picked up by workplace suppliers, along with other table top distributors, who have customers who prioritise neat and tidy, germ-free environments. It comes in a box of 12, complete with screws and brackets.

Adelie Foods further strengthens commercial and product capability Adelie Foods has announced four new appointments to its commercial and product development teams. Joining Adelie is new chief commercial officer, Nick Anderson, who will lead all commercial, innovation, product development and process aspects of the business. And joining Nick’s team are Martyn Gilbert as commercial director for Urban Eat, Sally Ashby as group product director and Wayne Greensmith as head of category marketing. These new appointments have been carefully made to further strengthen Adelie’s capability in consumer insight, commercial

development and innovation, say the firm, in order to serve their customers even better. Martin Johnson, CEO of Adelie Foods said: “We’re delighted to welcome such a wealth of talent to the organisation. We’ve made some great progress so far towards our vision of being the preferred choice in food to go, delighting our customers and consumers with the perfect mix of quality, innovation, value and service, but we’re yet to reach our full potential. I’m confident these new appointments will help us to achieve our ambitious growth plans and propel us to greater success.”


NEWS

Dalla Corte outlines its future-defining projects ‘What’s next?’ – an event organised by Dalla Corte which gathered all their European partners in Milan (Italy) on 13-14 March and all the Asia-Pacific distributors in Seoul (South Korea) on 11-12 April gave a preview of the company’s news for 2017/2018. Paolo Dalla Corte presented a young and dynamic team, with new staff members including Francesco Bolasco, marketing manager (with work experience from multinational corporations in the renewable energy field), Francesco Bernasconi, Europe and America sales manager (and former sales manager at Mitaca, Illy Group) and Marco Libonati, an expert in Asian markets and in the food and beverage sector, who will be in charge of the Middle East, Africa and Asia Pacific markets, say Dalla Corte. The focus was on the new products, such as the DC Pro Rebel version, designed with graphics by Massimo Dibitonto of Pepper Art - a successful company specialising in the creation of graphics for MotoGP, Rally, Nascar, Paris Dakar and Offshore World Championship. The occasion also offered a preview of the new Mini, the one-group machine for high quality home espresso lovers (to be exhibited at Host 2017). The protagonist of the event, however, was Mina – described as a revolutionary espresso machine featuring innovative technology that allows the water flow

to be regulated digitally, working dynamically on the coffee cake at each extraction stage, say Dalla Corte. Attendees tried Mina’s new app, set different extraction profiles and saw how even the smallest variations can intensify aromas and also satisfy different tasting needs - an important aspect, considering how preferences and trends change in the different geographic areas, point out the firm. The marketing activities at Italian and international level were also numerous, starting with the World Tour (a journey

around the world together with their Coffee Pros, intended to tell a real story about Dalla Corte’s values and strengths, and also about its machines, featuring real experiences and testimonials of different cultures). Once again, the journey is the central idea of a new initiative, report Dalla Corte, to support the Orang Utan Coffee Project in Sumatra (Indonesia), the aim being to safeguard orangutans and the tropical flora and to foster the education of farmers regarding sustainable coffee agriculture.

Newby Teas presents new summer iced tea From Newby’s popular Classic Tea Bag Collection comes a healthy, delicious and refreshing alternative for the discerning customer who wishes to avoid artificiallysugared summer drinks, say the company - Iced Summer Berries and Iced Green Lemon. Summer Berries combines a rich berry taste with notes of hibiscus and vanilla, while Green Lemon is light yellowgreen, with a delicate citrus taste and a tangy finish, say Newby.

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Each luxury tea and tisane is presented in a Newby sachet, sealed the Newby way, a proprietary system which preserves the freshness and aroma of the tea, keeping it safe from adulterates. “All you need to do to make our summer iced teas is brew, cool and add ice. Use one teabag per person, add boiling water, then brew for three to five minutes. Alternatively, for green tea, you can use our specially-developed recipe,”

said Gwen Hustwit, general manager creative & marketing at Newby Teas (www. newbyteas.co.uk). “At Newby Teas, we are dedicated to reintroducing quality and uncompromising flavour to every one of our products. Our teas are fresh and full of flavour and character, and our tisanes retain the fruits’ natural sugars, offering the perfect sweet indulgence, which can be served sugar free without calories, making it the perfect summer refreshment.”

Newby Teas Classic Tea Bag Collection was relaunched earlier this year with a series of unique designs created to celebrate craftsmanship. Green Lemon and Summer Berries cost £5.50 per 25 bag packet.

JULY 2017 CAFÉ LIFE 15


AWARDS

Awards 2017 Live Challenges at lunch! A Show within the Show The 2017 Café Life Awards Challenge Finals will be held again at lunch! the contemporary food to go show, on Thursday, 21 September – the first day of the show. As last year, the finals will also be the centrepiece for a host of Café Life activity taking place in South Gallery Room 8. Heading up the panel of judges for this year will be Michelin-starred chef Theo Randall. Theo will be taking to the main stage at 10.15am for a live interview with the BSA’s Gethin Evans, where discussions will centre around “Promoting Innovation in the Sandwich and Food to Go Industry”. From 11am, Theo will be hosting a drinks reception in the Café Life/British Sandwich Association Hospitality Area, South Gallery Room 8, as a prelude to the live

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Celebrity Chef Theo Randall will be returning this year as Head Judge. Theo will be looking for innovation, taste and presentation within each category.

challenges which will start shortly after. The Live Challenges this year include the Da Vinci Gourmet Speciality Drink Challenge, the Florette Food to Go Challenge, the Norseland Toasted Cheese Sandwich Challenge, New York Bakery Croll Challenge and the judging of the Café New Drink Innovation Award. The Live Challenges will provide the perfect arena to network and connect with new and existing contacts from across the industry whilst sampling some of the bespoke dishes and drinks and the keynote ingredients used to create the recipes. Come up to South Gallery Room 8, watch the live challenges and mingle with some of the leading names in the industry!


AWARDS

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

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

products 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 DESIGN AWARD Created to encourage good design practices in the sector, this award is aimed at those who are responsible for developing new concepts in the high street. One award will be presented for the best overall design from all entries which can include independent, chain or in-store cafes. The judges are looking for the best design which is innovative but commercially viable – providing an attractive and comfortable experience for the consumer.

CAFÉ FOOD AWARD Aims to encourage the innovation and development of food products specifically for the café/coffee bar market, whether these are made in-house or by specialist suppliers. The award will be divided into two sections – one for savoury products and one for sweet products.

THE CAFÉ NEW PRODUCT/ EQUIPMENT AWARD This award aims to encourage the development of new

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CAFÉ NEW DRINK INNOVATION AWARD This award has been relaunched for 2017 and aims to encourage the innovation and development of beverages specifically for the café/coffee bar market, whether these are made in-house or by specialist

suppliers. The award is divided into two sections – one for hot drinks and the other for cold. The top three made-on-site drinks, in each category will be prepared and judged live at the lunch! show on Thursday 21st September. CAFÉ/COFFEE BAR CHAIN OF THE YEAR Created to recognise the work being done by leading operators to set standards and drive the market in terms of innovation, standards and consumer satisfaction. A business with over five and up to 20 operating sites is considered a small chain. The judges are keen to recognise businesses that consistently set and maintain high standards, from the quality of the products they offer to the friendliness of staff. All chains will be considered. The award is split into three categories – national, regional and in-store. CAFÉ ‘FREE FROM’ PRODUCT INNOVATION AWARD This award is open to all food and drink products and aims to recognise the most innovative products within

the ‘free from’ sector. This category can include gluten free, sugar free, dairy free and additive free products. 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 cafe/coffee bars. A café/coffee bar business is considered an independent with fewer than five outlets. Gold Awards will be presented to all those judged to be the best in each region. The awards will be presented to the winners at their premises to maximise local publicity. From the gold winners, a platinum winner will be chosen. The platinum winner will be presented with their award on stage, at the awards dinner. The customer experience will rank highly in the judging of this award, particularly in relation to atmosphere created and the standards of service and product range offered. All those shortlisted in this award will be visited by an independent judge. JULY 2017 CAFÉ LIFE 17


AWARDS

New Live Challenges! To celebrate the tenth anniversary of lunch!, Café Life has launched four new live challenges and a drinks reception. The live challenges will showcase some of the industry’s newest and most innovative food and drink developments. The challenges will take place at the lunch! show at ExCel on Thursday, 21 September in the exclusive BSA/Café Life area, South Gallery Room 8. There will be four live challenges including the DaVinci Gourmet Speciality Drink Challenge, Florette Food to Go Challenge, Norseland Toasted Cheese Sandwich Challenge and the New York Bagel Croll Challenge. The top five finalists in each competition will produce their winning recipes in front of a live audience at ExCel.

Microwave provider for the Café Life Awards

NORSELAND TOASTED CHEESE SANDWICH CHALLENGE Norseland are the number one British blended cheese supplier, producing award-winning sweet and savoury cheeses. With innovation at its heart, Norseland produce cheeses in all formats from delicatessen, prepack spreadables and slices to seasonal, gifting and snacking ranges. Still the most popular sandwich filling, cheese in its many guises tops the popularity charts as a lunchtime favourite. Norseland Innovative Cheese specialists are looking for the ultimate toasted cheese sandwich using any or all three of the nominated cheeses, together with any carrier suitable for toasting, plus other ingredients of the contestant’s choice: Mexicana® - a fiery mix of bell, jalapeno and chilli peppers carefully blended with Cheddar and a secret mix of Mexicana® spices.

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Hot beverage equipment provider for the Café Life Awards

Jarlesberg – made to a secret recipe using only the purest milk for a smooth distinctive and rounded taste. Incredibly versatile and keeps its flavour when melted. Applewood – a traditional West Country Farmhouse Cheddar with a rich smoky flavour and delicate aroma, perfectly finished with a dusting of paprika.

DAVINCI GOURMET SPECIALITY DRINK CHALLENGE DaVinci Gourmet was born in the heart of coffee culture Seattle, Washington in 1989 to supply the growing speciality coffee industry. Premium supplier of beverage solutions, DaVinci Gourmet prides itself on creating new and unparalleled flavoured syrups and sauces, designed to capture the imagination of today’s coffee drinker. DaVinci Gourmet brings a unique palette of flavours to traditional speciality beverages.With the growing emergence of the coffee culture the demand grows for more elaborate and speciality drinks.

The Da Vinci Gourmet Speciality Drink Challenge is looking for a new speciality hot or cold drink created using the nominated DaVinci Gourmet syrups. NEW YORK BAKERY CROLL CHALLENGE The New York Bakery Company was started by a baker who arrived in England from New York. Following his passion for food and wanting to share the great taste of a true New York bagel, he started the New York Bakery Company in the 1990’s in Rotherham. Croll is the new hybrid that has potential to grow the pastry category and drive innovation on menus and in foodto-go ranges. The Croll is perfect for filling with sweet or savoury ingredients, ready to use once defrosted and can also be served hot. It can hold more filling than a traditional croissant and is less flaky, making it the perfect on-the-go sandwich carrier.


AWARDS

FLORETTE FOOD TO GO CHALLENGE As people are opting for healthier lunches on-the-go, leafy prepared salad company, Florette are looking for a leaf-based Food to Go winner! The Florette Food to Go Challenge requires contestants to produce a food to go meal option using either Florette Classic Crispy Salad or Florette Superfood Salad. Your creations must showcase a leaf-based food-to-go recipe, it must also be high in protein and under 500 calories, it needs to be commercially viable and be prepared in the Florette Tasty & Balanced container (which will be delivered to contestants). The completed recipe and photograph should be emailed no later than the closing date, 1 July 2017 and the top five recipes will be created live at the lunch! show. Florette produces fresh washed and ready-to-eat salads. With a large network of farms across Europe, Florette ensures that only the leaves that have had the perfect balance of temperature and natural light levels are harvested – meaning that every leaf has been grown in the sunshine.

As Café Life goes to press, chefs are receiving the ingredients to create their recipes ready for the regional heats. The recipes will then be shortlisted by a judging panel and the top five recipes in each category will be invited to create their recipes live at the lunch! show. The winners will each receive two tickets for the awards dinner that evening at the Grange City Hotel where they will be presented with their awards and cash prizes.

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JULY 2017 CAFÉ LIFE 19


Join us at the Awards 2017 GRANGE CITY HOTEL, COOPER’S ROW, LONDON Thursday, 21 September 2017

Book your place for the main event, hosted by celebrity chef, Theo Randall, for what promises to be a great celebration of all things Café Life! Held at the Grange City Hotel, Cooper's Row, London, EC3N 2BQ, in conjunction with the lunch! show, this is the ideal opportunity to entertain your guests and network with those in the café industry, in a great atmosphere.

BOOKING FORM I wish to book .................. places/tables at the Café Life Awards Dinner at the Grange City Hotel, London on Thursday, 21 September 2017 at a cost of £195 + VAT per person (£1850 + VAT for a table of 10) including three course dinner and wine. Contact name: ……………………………………………………………………………………………………………………………………… Business name: …………………………………………………………………………………….....………………………………………......... Address: …………………………………………………………………………………………….....………………………………………......... Tel. No. ……………………………………………

Email:………………………………………....………………....………………......

Credit Card Payments: Type of card (Visa/Mastercard) ………………………………………………………………….....…………………………………………….. Card number: …………………………………………………………………………………….......……………………………………………. Security code (last three digits on back of card) ……….

Expiry date: ………………………….………………………….………..

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Date: ………………………………………………....

Please send to: Pam Sainsbury, The Café Society, Association House, 18c Moor Street, Chepstow, NP16 5DB or email to pam@thecafelife.co.uk All bookings must be accompanied by the appropriate remittance. Cheques can be made out to The Café Society. For credit card payments please complete the form below. No refunds can be made if cancellations are made within 20 days of the event and any cancellations before this time will be subject to a 25% cancellation charge.


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As usual, coffee shop operators and hospitality sector buyers were able to find hundreds of exciting new products and services to help enhance their business and attract new customers at the Caffè Culture Show, held back in May.

Shop front The show has long been the café industry’s shop front for innovation and trends from suppliers big and small. Global brands to artisan producers and start-ups were all in attendance to showcase their latest ranges. “There is no other business event that focuses specifically on the needs of the coffee shop and café market. No wonder so many suppliers and manufacturers choose this show as their major launch platform of the year,” said the show’s event director, Chris Holman. Tasty new launches Premium biscuit manufacturer, Border Biscuits, has launched a bespoke range of quality biscuits to appeal directly to the out of home and foodservice sectors, and showcased these at the show. Following extensive research, a Café Bake range has been developed specifically for cafés and coffee shops and will help add value to instore and ‘grab and go’ purchases, feel the company, whose research has revealed

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CAFÉ LIFE

that 75% of consumers agree that seeing Border Biscuits when visiting a tea or coffee shop would make them happy (that’s almost four times more satisfied customers versus unbranded, claim the brand). The new Café Bake range includes Yogurt, Cranberry and Pumpkin Seed Oat Crumbles, Pecan and Maple Syrup Oat Crumbles and mouth-watering Lemon Drizzle Melts. Available in stylish counter display units of 20, the larger single biscuits are individually wrapped in attractive window packaging, to create stand out and appeal to consumers at the moment of purchase. The new range is set to enhance the café experience for the customer and the unique packaging makes them an ideal treat for ‘on-the-go’ purchases, feel Borders Biscuits. “The new Café Bake range is based on extensive research and our understanding of the marketplace. It will offer customers a unique and outstanding biscuit experience and draws on our expertise of baking the very best biscuits using quality ingredients. The new range

will help boost sales and add value to cafés and coffee shops and showcases flavours that we know consumers love,” said brand and innovation director Lesley Ann Gray. Also showcased at the Caffè Culture Show, were their new single portion luxury Mini Packs to appeal to the foodservice arena, in particular the hotel and conferencing sector.

Flower & White unveiled Meringue Drops - dinky little drops of handmade, Swiss-baked meringues in a kaleidoscope of colours were showcased alongside their award-winning Merangz.range. The company feel that they revolutionised and challenged the way people think about, and use, meringues, whisking them up, slow-baking them and painstakingly perfecting each individual flavour. Their range features incredible Giants, including the Great Taste 2016 award winning Chocolate, White Chocolate & Raspberry, and Mocha, as well as the smaller Bites and Pavs.


REVIEW Flower & White’s award-winning Gluten Free Muffinz also took centre stage. Perfect for the café market, feel the company, they are light and moist, with exceptional fillings and flavour. Handmade with premium quality ingredients and British free range eggs they are available in six varieties (the Free From Awards 2017 bronze winner Lemon Curd, White Chocolate & Raspberry, Salted Caramel, Triple Chocolate, Blueberry and Coffee Caramel). “These naturally-flavoured Meringue Drops meet the boom in demand for food and products which are fat free and low in fat - and contain fewer ingredients. They are perfect as a sweet treat with a coffee - or a grab and go purchase. The reaction so far has been phenomenal,” said Leanne Crowther, co-founder of Flower & White. Preserves pioneers, The Bay Tree, branched out at Caffè Culture by introducing their extended foodservice lines and single serve range to the growing community of coffee shop owners. Following the introduction of their brand refresh last year, The Bay Tree continues to enhance their presence in the hospitality sector by introducing new foodservice lines for 2017. The latest catering tub additions include the time-saving Heavenly Hollandaise, Rich Béarnaise and Scrumptious Cider Apple Jelly. Established in 1994 by former chef, Emma Macdonald, the company offers 24 of their bestselling sauces, condiments and preserves in catering-sized tubs as well as 14 single serve 35g and 40g jars including the newly launched Lemon Marmalade with Gin & Lime, and Hot Chili Chutney. Now café kitchens can benefit from The Bay Tree’s proven recipe formulas that have been a hit with their longstanding retail customers. “The café sector is really dynamic. For us it’s an exciting new opportunity and I believe that we deliver a comprehensive solution to service the industry with quality branded condiments and preserves. Our catering-sized tubs provide time-saving solutions that don’t compromise on taste, as our recent Product Excellence Award for our Glorious Garlic Pickle testifies,” said Emma Macdonald, founder of The Bay Tree. RJ Foods attended in tandem with its parent company, Tommy Tucker. Formed in 1989 as a Dorset family bakery, RJ Foods was acquired in 2015 by the UK’s largest independent popcorn manufacturer and relocated to the Sheffield region (RJ produces a range of delicious baked flapjacks for both domestic and European customers).

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The RJ team showcased products from bakery and popping lines alike, including Tommy Tucker’s 2017 Disney popcorn range, RJ’s upcoming Bak’d premium flapjacks, and the new Thomas Tucker Luxury Toffee Popcorn range. A new Fairtrade grab-and-go Cappuccino Chocolate Bar from Divine Chocolate, combining Divine chocolate with real coffee pieces, could be sampled. Golden Mini Cacao Pods from Willie’s Cacao - a golden tin, sculpted in the shape of a cacao pod and filled with the very finest quality, single estate chocolate caramels (the pods open to reveal Dark Chocolate Pearls filled with molten Sea Salt Caramel or Milk Chocolate Pearls with Passion Fruit Caramel). Premium date-filled cookies were on show from Grandeur Products, and new two-finger packs from Great British Biscotti Company in Simply Almond, Belgian Chunky Choc, Coffee & Walnut and Lemon, Honey & Ginger could be sampled. Patisserie, cake products and handcrafted breads from leading London independent artisan bakery Paul Rhodes Bakery were at the show, as were award-winning specialist free-from bakes from the Free From Bakehouse (including Banana & Chocolate Chip Loaf, Battenberg, Chocolate Amaretto Truffle Torte, Hazelnut Praline Cake, Pistachio, Raspberry & Rosewater Cake and Matcha, Sour Cherry & White Chocolate Cake). Low GI, high energy, gluten free and no added sugar granolas were on show from Rollagranola (flavours include Cashew Craze Mini, Caveman Dream Mini, Neanderthal Nibbles Mini and Cool Raspberry Mini).

A taste of Brazil was on offer from Açaí superfood brand, Sambazon, bringing the Açai bowl movement to the UK. Quinoa Porridge Pots from Quoats, made using British quinoa, oats and flax, could also be found at the show. This nutritious breakfast on the go comes in Original, Coconut and Raspberry, and Date and Pecan flavours. Peanut Brittle flavour ice cream from Simply Ice Cream and Fudge Kitchen, traditionally made in Kent by hand in small batches could also be sampled. Environmentally aware Over 2.5 billion coffee cups are thrown away in the UK each year, pointed out Reward-IT Ltd’s Richard Wylie. Every day hundreds of thousands of Britons put their coffee cup into a recycling bin, adding up to a huge number of used cups. Unfortunately, hardly any of these are recycled, with most consumers wrongly assuming that paper cups are a “green” choice, when in fact, less than 10% are able to be recycled, claim the company. This adds up to a horrendous waste, with a massive carbon footprint and meaning, as we have done with plastic bags, the UK now desperately needs to address the problem of waste with coffee cups, point out the firm, who announced at the show that they have now launched a range of porcelain coffee cups. These cups can be branded and re-used, time and time again, and the coffee shops can incentivise their customers to use these cups, by offering a discount to customers who use these cups, suggest Reward-IT, adding that operators can easily knock off the price of a paper cup as they will be saving this

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REVIEW

cost and at the same time offer a loyalty discount to customers using these mugs. A variety of cups are available - different sizes, grips, colours, lids - and all can be branded with logos, messages etc. In addition, if a coffee shop runs a loyalty scheme, a barcode or RFID chip can be integrated into the lid, point out RewardIT. Outdoor accessory distributor and exclusive distributor for Klean Kanteen in the UK, Whitby & Co showcased its full range. Kendal-based distributor Whitby & Co. introduced Klean Kanteen to the UK market in 2013 and since then, Klean Kanteen has become synonymous with high-quality, sustainable stainless steel bottles and food canisters. The brand’s range of vacuum insulated bottles and tumblers are complementary products for coffee retailers who want to encourage customers to make environmentally conscious decisions each time they buy their favourite coffee. For example, Klean Kanteen’s popular Wide insulated collection now ships with a new leak-proof Café Cap 2.0 as standard to keep hot and cold drinks safely contained –and completely spill free. “We were delighted to be back at Caffé Culture, this year especially as more people are becoming aware of reducing coffee cup waste,” said Garry Woodhouse, sales and marketing director. “We have been very aware of how we and Klean Kanteen can tackle

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this problem, we have backed campaigns such as Sky Ocean Rescue to encourage people to think about their waste. “In 2014 Klean Kanteen also launched the Bring Your Own® project to raise awareness around reusables and inspire consumers to reconsider their choices and to ditch plastic bottles and nonerecyclable coffee cups in favour of a more sustainable option.” The range of Klean Kanteen bottles, tumblers and canisters come in a variety of different sizes, colours and insulated and non-insulated options – there’s a Klean Kanteen for everyone! Erika Bruhn, director of marketing and brand at Klean Kanteen, added: “At Klean, we don’t just make bottles. We create solutions for social change. We work hard to design durable, versatile, affordable products that replace mountains of single-use waste – and last a lifetime.” Beverages Banz Kofi - premium boutique coffee roasters who use only the finest green beans grown in the Highlands of Papua New Guinea – were in attendance. Roasted fresh and delivered by air freight to your door, their roasted beans and ground coffee is supplied in 1Kg and 250g resealable bags, as well as 70gm portion control packets (they also do 5g biodegradable capsules and 10g capsules). A wide range of coffees served

three ways was available at Matthew Algie’s main bar – espresso drinks on the new Synesso machine, filter coffees through a wide range of brew kit and cold brew prepared using the Toddy range. Hampshire roasters Moonroast Coffee were allowing visitors to sample two popular café blends – the 1 Star GTA award winning Peru Blend and Moonshot Espresso Blend, with sampling and latte art from the Moonroast barista. There was also an Espresso Box Set from The Urban Roast Coffee Company and small batch, handcrafted espresso strength cold brew coffee from Kuka Coffee. Tea, chai and infusions included Tea People’s Carrot Orange Rooibos, Vanilla Chilli Cookie, Coffee Truffle and Pineapple Green Tea with Matcha, plus new organic teas including Earl Green, Turmeric Chai and Peach and Grape Black, while Nature’s Harvest were showcasing their Turmeric Latte mix from Chai Guy. New soft drinks for 2017 included cold pressure premium juices from Coldpress in Blood Orange & Mandarin and Raspberry Lemon fruity coconut waters, plus sparkling waters in Strawberry Apple & Watermelon and Raspberry, Pineapple, Apple & Pear. There was also award-winning still and sparkling pressed fruit juices and children’s ranges from Cawston Press on show, and Robinsons Refresh’d from Britvic - a new low-sugar soft drink containing spring water mixed with real fruit using 100% naturally-sourced ingredients.

Equipment Lincat showcased its latest generation FilterFlow water boiler models with enhanced self-diagnostics, smaller footprints, timer modes and longer life filter cartridges. SHOP UPster from Meiko UK which delivers high quality glass and dishwashing equipment fast was on display. The new UPster U400, U500 and pass through H500 models feature optional extras including baskets, chemicals, fixed priced installation, tabling modifications and disposal of old machines (all machines come with a 24-month warranty as standard and free installation). The latest high performing, energy saving Advantage warewashers from


REVIEW

Nelson Catering Equipment, plus kitchen and counter design and installation services were on show. The Everpure Conserv 75E High Efficiency Reverse Osmosis (RO) System from Pentair Food Service, which brings the benefits of RO water to coffee applications, could be seen (it combines a carbon filter, scale inhibition, calcite feeder and blending to create the right balance of minerals to prevent both corrosion and scale formation). New coffee machines from Bianchi Industy Spa included the DIVA which has a 32” LCD touch screen display with over 350 drink, flavour and topping combinations, and MODA for self-service settings. On their stand, Frima (exhibiting alongside sister company Rational) explained just how quick and easy it is to cook a variety of dishes with the latest hi-tech multifunctional cooking technology. Their VarioCooking Center can boil, fry, deep fry and confit, replacing griddles, kettles, bratt pans, large pots and fryers. Alongside all its cooking processes it can also slow cook overnight and fast cook under pressure, taking the concept of multifunctionality to a new level, say the company. Frima’s latest VarioCooking Center is the 112L, a twin-pan unit, each with a capacity of 25 litres. Like the recently launched 112T, the 112L is a counter top model that can easily be installed on the work bench, on a stand or elsewhere. The 112L’s two pans offer maximum flexibility. The 50 litre capacity provides sufficient frying surface and boiling capacity even at

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peak times. The height of the pan base is ergonomically designed to make it easy for chefs to work with, which is an important benefit compared to tilting pans or other multifunctional appliances. Scanomat’s TopBrewer - best known for being the world’s first app-controlled coffee machine and for serving fresh speciality coffee on tap - was on show. “Over the past few years we have redefined the consumer coffee experience with TopBrewer in many sectors and were excited to be return to Caffè Culture to launch some exciting new features which are particularly relevant to the increasingly innovating operators within the hospitality and retail sectors,” said Simon Bracken, managing director and co-founder at Scanomat UK. Cold Brew is the latest trend to take the coffee industry by storm and now Scanomat have designed an all new TopBrewer ColdBrew unit to supply Cold Brew coffee on tap, with optional milk and syrups. The elegant ColdBrew faucet may also dispense water, juice, wine, chocolate, etc, in a bag-in-box format and there is also the option to make icetea, ice-latte, ice-cappuccino, etc, for a delicious refreshing summer menu.

CoffeeCloud claims to be an industry first as a fully-fledged cloud application, providing TopBrewer customers and dealers with real-time operational insights, key metrics and live dashboards to ensure the smooth operational running of commercial coffee machines in a way that has never been seen before - with a range of useful insights such as drink counts, cleaning reports, fault reports and much more. Scanomat also revealed its new payment solution that can accommodate all scenarios of cashless payment to make charging for drinks seamless and hassle free, claim the company. The payment solution is connected to the TopBrewer app for swift mobile payment and also offers a card reader option. Established in 1968, Epos Company were present at the show. From the basic to state of the art systems with online ordering, remote order taking, SMS messaging and bespoke programming, their main objective is to always find the best solution suitable for individual needs, say the firm, who add that their solutions can help contribute immensely to the growth of businesses. Their ECTouch epos software was first released in 2008 and has since been installed in many retail and hospitality environments such as restaurants, bars, clubs, pubs, fast food outlets, newsagents, convenience stores and dry cleaners, they report. Installations include University of West London for their enrolment periods as well as fast food chain Southern Fried Chicken. In both cases through a VPN they established a permanent connection with our back office ECPos software for remote monitoring of sales and stock. Other technology launches included a free loyalty stamp app from Loyale with paid plans to grow a business by up to 80% and a new marketing and loyalty solution from Loyalty Wallet that helps operators establish deeper, more meaningful relationships with customers. An order-ahead and integrated loyalty mobile app solution from WaitlessMunch to help cafés enhance their customer footprint was also showcased. Business service launches included commercial interior design to social media management and advice for coffee shops and cafés from Décor Fuson.

Technology Scanomat also demonstrated its recently launched CoffeeCloud – an innovative platform is the world’s most advanced IoT cloud management tool for coffee machines, designed to deliver unique business intelligence and a completely connected operational interface. Available now as a stand-alone app,

Packaging Packaging launches included Bizzi children’s activity packs, tabletop activities, party-ware and meal packaging solutions from Crafti’s and the Ovenbag from ELAG Group which enables coffee shops to heat paninis and snacks and then hand them to the customer without mess or handling hot food.

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Juices and smoothies Juices and smoothies are popular during the warmer summer months, but their healthy credentials also mean that they have become a café and coffee shop staple in their own right, irrespective of the time of year. Juice bar concepts and cafés with a healthy emphasis are also on the rise.

Right product, right time The recent high temperatures saw a frazzled Britain ditching its daily take-out coffee and opting for a cooler alternative, claim Love Taste Co (www.lovetaste. co), who report that they enjoyed a huge surge in sales in their smoothie products when the heatwave took the country by storm. With a thirst quenched Britain opting for ice-cold beverages, Love Taste say that they saw their weekly sales boom by 133% compared to May. Online sales too saw a huge increase of 49% compared to just a week before as the nation stocked its freezers with the company’s awardwinning smoothies. Summer is always the busiest period, they acknowledge, but founder, Richard Canterbury, believes that this was the biggest surge in sales they had ever experienced. “We have always seen spikes in sales around periods of warm weather, but this was unprecedented. For retail sales to rocket up to £1.2 million per week is

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extraordinary,” said Richard Canterbury. “We feel that our smoothies’ combination of frozen fruit and veg made them the perfect refreshing pick me up in the sweltering heat.” Founded in Borough Market in 2005, the company sold more than £40m RRP of smoothies, frappes, fruit teas and bone broth in 2016. Their Love Smoothies innovative frozen fruit sachets enable anyone to make fresh smoothies in 30 seconds - by simply emptying the contents into a blender, adding almond milk or fruit juice and pulsing for 30 seconds. Having won countless Great Taste awards for their exotic flavours, including Kale Kick and Broccoli and the Beast, it is no wonder Love Smoothies have become a talking point across the UK and beyond, with key territories developing in the Middle East and Australia. The company has also worked with some Michelinstarred chefs and great nutritionists, who have helped the brand develop their range of drinks. A mix of fruit and

veg, flavours such as Kale Kick, Broccoli and the Beast and Detox Zing have won countless Great Taste awards. Fruit based drinks, of course, are still perceived to be the healthier alternative to most soft and fizzy drinks, and for that reason they are an essential option on any café or coffee shop beverage menu. Some operators choose to make fruit based beverages such as smoothies and juices using fresh ingredients, but this generally slows service and limits the range of options on offer to the customer, claim sector suppliers such as IBC (www.italianbev.co.uk). Therefore, IBC are helping operators to deliver the fresh fruity goodness that customers seek in a convenient, ready to go format with their Simply ‘blendable’ fruit based smoothie concentrates which are available in a whole range of innovative flavours including the more unusual combos of cherry and passionfruit, pomegranate and blackcurrant and blueberry and blackberry.


HEALTHY DRINKS Using a Simply smoothie concentrate gives the operator the opportunity to extend or update the menu at short notice with a range of unusual drinks which are perfect for anytime of the year, particularly the summer months when customers may be looking for light and fruity thirst quenchers, suggest the firm. Their smoothies have a shelf life of 12 months (unopened) with ambient storage, and can be prepared on demand using a blender for the added touch of theatre which customers like to experience. To serve, just mix with ice and blend until smooth. There’s no wastage, no prepping in advance, no storing of fresh fruit and no skill required to serve, they point out. Plus, the operator can ring the changes and jazz up the beverage menu with a dazzling mix of the finest fruit flavoured smoothies - guaranteed to help drive sales. IBC’s new Add a Scoop powdered nutritional supplements also enable operators to inject a healthy boost to juices, smoothies, shakes and frappes, feeding the clean eating trend and allowing operators to cater for the growing number of health conscious consumers who routinely seek nutrient rich food options as part of their daily diet. “Consumers are taking a much more proactive approach to health these days with nearly half of Britons taking a daily vitamin or mineral supplement,” says Ricky Flax, general manager at IBC. “This current interest in wellness is prompting a surge in vegan and plant based menu concepts, and dairy, gluten and soya free food items as consumers prioritise their health and look for healthier choices. “Operators can tap into this market by creating a ‘healthy options’ beverage menu. Just add one scoop of our taste and odour free nutritive supplements to everyday blended beverages including smoothies, lattes, speciality teas and hot chocolates and food items such as cereals and yoghurts and serve, it’s as simple as that.”

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“Being able to tell the customer that your smoothie provides at least one of the recommended ‘five-a-day’ is paramount to any offering nowadays,” says Lee Hyde, Monin beverage innovation manager. “An increasing number of people want to have a refreshing drink, especially in the summer, safe in the knowledge it contains authentic ingredients. In a survey commissioned by Monin, consumers listed health as one of the main attractions to ordering a smoothie. “The key for coffee shops is being able to deliver smoothies quick and easy without getting distracted from their main strength of delivering great coffee. Available in Strawberry and Mango, Le Smoothie de Monin delivers one of the highest fruit contents on the market, as well as being free of artificial colours, flavours and preservatives. Just blend the chosen flavour with ice for a refreshing fruit smoothie made in seconds with minimal fuss.”

Differentiate “Consumers are becoming increasingly discerning in their purchases, and looking beyond traditional beverage serves will set an offer apart from the competition and draw in the crowds,” says Tom Noonan, senior brand manager for DaVinci Gourmet, who offer a complete beverage solution that allows customers to personalise beverages to their own taste preferences. “Caterers who stock juices and smoothies will attract more customers – particularly in the warmer months, as they will offer variety on a broader menu. Consumers consistently report that they want to indulge, especially when out of home and capitalising on the desire to try new flavours is important. Kantar research 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 take advantage of this demand.” Blended iced beverages are now the fourth fastest selling beverage product according to Allegra Project Café Report 2016 and DaVinci claim that

their Gourmet’s Smoothie mixes are simple to blend with ice and combine with syrups. They provide less wastage than when using fresh fruit and flavours include favourites of Strawberry, Mango, Peach, Strawberry Banana and Summer Fruits. Additionally, they can be mixed with DaVinci syrups to create a wide range of flavour combinations, tapping into the growing consumer trend for personalisation. “Recently there has been an increased focus on the importance of health and wellbeing with consumers and operators paying increasingly close attention to the ingredients and nutritional contents of their food and drink choices. DaVinci Gourmet’s range of flavoured syrups has been re-formulated to become the largest brand free from artificial colours and flavours, so operators can rest assured they are providing customers with exciting and delicious drinks that are full of natural flavours,” adds Tom Noonan. To meet the demand for new, natural flavours, DaVinci Gourmet has launched five Botanical Syrups and a Sicilian Lemonade, created with the spring and summer seasons in mind. The new flavoured syrups are made with real botanical extracts and are free from artificial colours, flavours and preservatives. The Botanical syrup range acts as a natural way to flavour drinks and provide an array of additions to any spring and summer menus in the form of lemonades, sodas, teas and more. Additionally, DaVinci Gourmet’s Sicilian Lemonade contains the juice of real Sicilian Lemonades and is ideal for mixing with the DaVinci Gourmet syrup range or enjoying 50/50 over ice for a refreshing thirst-quencher, they suggest (recipe inspiration can be found by downloading DaVinci Gourmet’s interactive digital publication DR:NK from the App Store or Google Play).

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Mango Lassi

Garden Mint Lemonade

Ingredients • 1/2 a cup DaVinci Gourmet Mango Smoothie • 60g DaVinci Gourmet Frappé Powder • 2 pumps DaVinci Gourmet Honeycomb Syrup • Ice • 30ml milk

Ingredients • 2 pumps DaVinci Gourmet Garden Mint Syrup • DaVinci Gourmet Sicilian Lemonade • Ice

Method 1. Fill a cup with ice and the smoothie mix and pour into the blender. 2. Add the Yogurt Frappé Powder, Honeycomb Syrup and milk and blend. 3. Pour into a glass, garnish and serve.

The right kit “The rise of the speciality juice bar in recent years has not only encouraged mainstream bars and restaurants to add fresh choices to their drinks menus, but also means that they must work hard to retain the custom of the ever more discerning customer,” observes Paul Siouville, brand manager for sector supplier, Waring. “Café owners need not necessarily opt for the latest celebrity trends, such as clay shots or charcoal drinks, but they do need to demonstrate a health-conscious approach to their drinks menu. “With more and more concept smoothie bars appearing on the high street, customers are proactively looking for cafés and coffee shops that incorporate an array of traditional or more exotic fruits, vegetables and other fresh ingredients into their offering, that can be selected for their freshly-made smoothie or juice.” And when it comes to equipping your café to this end, the difference between the juicers and blenders you might use at home, and those in the café and coffee

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Method 1. Fill cup with ice and add DaVinci Gourmet Garden Mint Syrup. 2. Top with Sicilian Lemonade, mix, garnish and serve. •

Top tip: Offer customers their favourite lemonades to share with friends.

shop arena, is the more heavy-duty nature of their construction and capacity. Choosing a powerful blender, such as the Waring Xtreme High Power Blender MX1100 (CB136), for example, will ensure that café owners can capitalise on the superfood trend, easily enhancing their drinks range with superfood smoothies or impressive ‘mocktails’, suggests Paul Siouville. “The Waring Xtreme High Power Blender features a heavy duty 3.5HP motor and ultra-strong blades that can not only crush ice in seconds but can also blend thick spreads, frozen fruits and other tough ingredients with ease, making it the perfect, versatile addition to any busy café or bar. With a thirty second countdown timer it has a large two litre jug which is BPA free, shatterproof and dishwasher safe. It also features a handy sound enclosure to drastically reduce the amount of noise,” explains Paul Siouville. “Adding freshly-pressed juices to a drinks menu is a great way for café owners to complement their drinks offering and demonstrate a commitment to fresh, high quality ingredients,” agrees Mark Veale, brand manager for Santos. The Santos High Output Juicer SC-50 (E073) from Nisbets (www.nisbets.co.uk) enables bar operators to easily produce a range of fruit juices via one piece of equipment, claim the company. The result of 60 years of worldwide experience, this model is powerful and robust, boasting an exceptional output of up to 100 litres per hour, and with extra fine filtration for fresh, high quality and pulp-free juices. The extra-wide feeding tube means fruits and vegetables can be fed in whole – thus saving time chopping. The powerful motor will then extract the maximum amount of juice to ensure not one drop

is wasted. In addition, this juicer’s exceptionally quiet motor makes it the ideal choice for busy cafés and coffee shops, where noise levels already tend to be high thanks to frequent footfall. Once finished, the stainless steel bowl and blades make sure that cleaning is both quick and simple. Hamilton Beach Commercial’s powerful food blender, the Expeditor HBF1100S is now available from FEM (www.fem.co.uk). With a four-litre capacity, the HBF1100S is super-fast and ideal for high-volume blending, claim FEM, featuring a heavyduty 3.5hp motor, which drives customdesigned stainless steel blades to chop, grind, blend, puree and emulsify large quantities in a fraction of the time. Touchpad controls and the variable


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HEALTHY DRINKS

Home grown success at the Plant Academy Ellie Richards-Johnson (pictured) switched to whole foods and juicing to help better manage her family’s health. So when she fulfilled a lifelong dream of opening a vegan café in her home town of Southport, Merseyside, creating a menu focused on healthy food seemed the natural thing to do. “At a time when I had first-hand experience of the benefit of cutting processed foods from my diet suddenly everyone was talking about juicing, free from and wholefoods. I immediately saw the potential of launching into this market with a plant based food concept. It’s an approach that is very current, very now. To me, it’s just great tasting food that is packed full of the healthy stuff,” says Ellie Richards-Johnson. Before opening for business, Ellie spent two weeks travelling around the UK drawing inspiration from other plant based cafés. “It was an opportunity for me to see what the recurring trends were and to gain an insight into what consumers were looking for,” she reports. “That time was invaluable and helped shape the concept for the Plant Academy. I was also very much influenced by Deliciously Ella and the whole clean eating movement which is growing at an incredible rate.” At the Plant Academy (https://theplantacademy.com/). everything is created to satisfy the taste buds and fuel the body. The

speed dial give operators maximum control over the blending process while, custom programme and pre-set timer buttons allow operators to produce popular recipes consistently, without the need to constantly monitor the mixing process. Re-programming is simple too – operators just have to insert a memory card when there are any menu changes. The blender also features an innovative ‘chop’ function which pulses the blades to keep thick mixtures, such as hummus, salsas and green smoothies, moving inside the blender jar for a super smooth finish, point out FEM. The HBF1100S comes with a heavyduty brushed stainless steel four-litre container, dosing cup and a transparent lid which allows users to easily see into the blender container during the blend cycle, for precise control over texture and consistency.

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menu varies almost daily and might include, for example, homemade soups, a tofu BLT sandwich, chickpea melt, delicious salad or a hearty dhal. There are always freshly baked cakes on offer, gluten and dairy free. Plus, Ellie has created a range of raw cakes loaded with fruit, vegetables and nuts which are particularly popular and packed full of goodness. “We avoid processed ingredients and refined sugars and, for example, use coconut sugar in most of our baking,” says Ellie. Ellie Richards-Johnson sources as much as possible from local suppliers such as fresh produce from Mrs G’s green grocers in Southport. Plant milks and other specialist ingredients are supplied by Suma ethical co-op, and Matcha and chakra balancing herbal teas come from Positivitea. The Plant Academy has a comprehensive speciality coffee menu too, with freshly roasted coffees from Crosby Coffee brewed through a Casadio traditional espresso machine from La Cimbali. The café is dairy-free, so no cow’s milk but five plant based milks for customers to choose from instead. This month, the Plant Academy will launch a new delivered fresh juice service. Three colour coded fresh juice mixes are on offer – Red (beetroot based), Orange (based on carrots) and Greeb (a kale-based juice). “We mix in seasonal fruit, veggies

Designed with safety in mind, the lid interlock ensures the blender won’t start until the jar and lid are securely in place. The blender’s over-moulded comfort handles on the jar sides and low profile design increase ergonomics. To monitor and prevent overheating, the blender features a temperature gauge and the weighted, die-cast aluminium base with non-skid feet improves the unit’s stability. It measures 227mm (w) x 378mm (d) x 481mm (h) and is available from FEM distributors for a list price of £2130 (+VAT). “Health is a rising trend in the soft drinks world. The government’s work to tackle the amount of refined sugar in drinks has certainly had an impact on consumers and more are opting for no-sugar versions of soft drinks. Many see pure juice as a healthier option both as a soft drink and as a mixer for spirits and cocktails. This is supported by the latest

and herbs. For example, we recently added cucumber, apple and mint to our green base and it sold out within a few hours,” says Ellie. “We tested the service first and it went really well. Customers with busy schedules just do not have the time to shop for juicing ingredients and are happy to pay for a home delivered service instead rather than miss out on their daily dose of vitamins and minerals. We keep the price reasonable as we see it primarily as a value-added service which will help build loyalty to The Plant Academy rather than being just a money spinner.” Freshly prepared juices in 500 ml (from £6.00) recyclable bottles are delivered to customers three times per week. Customers can order and pay online. The 250ml drinks are £3.75 (sold in the café).

research by CGA Strategy which found that the pure juice category has grown 6% over the last year,” says Mark Riley, sales director at juice machine company, Zummo, London. “Separate research by Mintel also shows considerable consumer interest in products with health-oriented ingredients. Of those it surveyed who drink sports and energy drinks, 28% said they would be interested in seeing cold-pressed juice included in these drinks. “From our point of view, we have seen a rising number of cafés, restaurants, hotels and bars wanting to serve fresh juice to their customers with the likes of Shangri-La at The Shard, Chiltern Firehouse, Ace Hotel Shoreditch and Soho House Group’s new resort The Ned, installing our super-fast Z40 machine. Consumers are increasingly interested in the contents of their food and drink and


HEALTHY DRINKS

Health-focused cafés The Peabodys Group is a coffee shop company located within some of London’s best known hospitals and healthcare environments. With an emphasis on freshly prepared, locally sourced ingredients, Peabodys thrives on delivering healthy and nutritious menu choices at cost effective prices. GreenHouse, an innovative ‘build your own salad’ bar which is bursting with the freshest of leaves, vegetables, proteins and carbs is especially popular with customers. Similarly Juiced - a smoothie, shake and juice concept allows a bespoke blend to be created from a long list of fruits and vegetables including cherry, mango, avocado, kale, ginger and basil, all freshly prepared and ready to go. There’s a range of carefully blended super smoothies such as Iron Boost (Açai puree, spinach, kale, blueberry, banana and apple juice) and Eat your Greens (avocado, spinach, apple, basil and apple juice). Customers can also choose a wellness health boost such as Chai seeds, wheatgrass, Açai berries, whey protein and vitamin C for an extra shot of nutrition. “We are very proud of the fact that we were the first to bring high street quality food and drink into the hospital environment,” says Claudia Mascino, director, Peabodys Group. “When we started out over 20 years ago, there was no one else doing what we do and we identified an opportunity to claim the space with our unique approach to selling gourmet food and beverages within the healthcare sector.” Gourmet organic and Fairtrade Puro coffee is also part of the mix at Peabodys. “When it came to choosing a coffee range we really didn’t want to compromise on quality or taste,” adds Claudia Mascino. “We were looking to partner with a likeminded brand that

shared our ethical approach and one that would sit well with our ethos of social responsibility.” The Puro range from Miko Coffee proved to be the perfect partner. “As a business, we put our customers’ health and wellbeing at the heart of everything we do and we liked the fact that Puro has a similar social conscience.” Puro carries the Fairtrade mark, a guarantee that the farmers that grow the coffee receive not only a fair price for their harvest but a social premium which is invested in housing, education, welfare and other socio-economic projects. Puro has also been working in collaboration with the World Land Trust since 2005 and has created 9 rainforests within 7 coffee producing countries, saving 17,139 acres of rainforest and safeguarding the homes of protected species for the future. Not only that, the coffee tastes just great too! In true artisanal style, Peabodys runs a full barista team and offers an extensive range of speciality drinks, all delivered in style thanks to the La Cimbali traditional machines. Comprehensive barista training delivered a team of City and Guilds registered trainers who are based at dedicated training centres throughout

are looking to avoid additives as well as added sugar so fresh juice straight from the fruit appeals. “As consumers are becoming more knowledgeable and discerning in this area, I think it is incredibly important that businesses who are selling or specialising in juices ensure that their offering is of the highest quality or risk losing their customers to the increasing number of competitors in the market.” Zummo London’s Z40 juicer, which claims to be the ‘ultimate’ juicing machine,

has recently been introduced to the UK market to serve establishments where demand for fresh, high quality citrus juice is high. Producing three litres of 100% pure orange juice in 60 seconds, not only can the Z40 add a touch of theatre to a café’s offering but it is also available as a self-service model which is popular with many customers offering a ‘grab and go’ range of products, feel the brand. The machine’s unique vertical squeezing system also produces juice with zero wastage, as you only use what

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the UK was also part of the package. “Peabodys take their coffee offer very seriously and make a regular investment in ongoing training to keep the baristas up to speed and motivated,” says Luigi Marras, sales director for Miko Coffee. “We have also become involved in Peabodys’ barista championship, an internal challenge to find the top barista within the Group. It’s a great way of brushing up on those essential barista skills whilst having some fun at the same time.” So great coffee, delicious food and drink, and socially aware. Is there anything else we should know about Peabodys? Take a look at Peabodys’ in store design. An exciting new relationship with top Milan based architects Modourbano has paid off handsomely. An enveloping and warm space for customers has been created with wood being used on all surfaces, creating a modern and minimal feel. A stand out feature is the wooden boxes which descend from the ceiling, hiding the air conditioning and light fittings, whilst improving the acoustics and thereby creating a great environment to relax and enjoy everything Peabodys has to offer. you need when you need it, and the juice has dramatically lower levels of chemical residue than machines using the rotary system, so the flavour is significantly fresher and better. “With sales of soft drinks having taken a sharp rise in recent times following the push for a healthier lifestyle, cafés and coffee shops are beginning to see an opportunity to increase sales, attract a more diverse customer base and offer a beverage menu that is not just delicious, but also provides an element

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of seasonality and ultimately freshness,” says Steve Morris, sales director at Jestic Foodservice Equipment (www.jestic. co.uk). “The benefits of consuming fresh fruit and vegetables more prominent than ever, producing a product that is perceived as good for you, yet packed full of flavour is a real win-win situation for operators especially at a time when many consumers continue to strive to achieve a healthy lifestyle and balanced diet. “In line with this significant trend for beverages that are perceived to be healthy, fresh and highly nutritious, graband-go outlets should be evaluating their current offering in order to identify ways to offer a fresh, seasonal menu, packed full of flavours, colours and consistencies. “Seen as a healthy alternative to many processed soft drinks offered across the beverage industry, freshly prepared juice and smoothie products provide virtually all operators with an opportunity to demonstrate their creativity and flair, while also achieving excellent profit margins. “To get the most from a soft drinks offering, the key is in the freshness and seasonality of a range. Keeping costs low yet being able to offer something different from just a standard range of prepacked beverages can make a significant difference to sales. Producing this varied offering to a continually high standard requires a certain degree of consideration into the type of equipment used. At Jestic, we are proud to represent some of the finest brands in the industry, including Vitamix – a manufacturer of choice for many operators around the world for over 70 years, helping to deliver varied and successful fresh juice, smoothie and soft drink menus. Providing consistency

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through improved speeds, customisable programme selection and enhanced blend techniques, the range of countertop appliances are renowned for reliability.” The Vitamix BarBoss Advance® is features six optimised programme settings for consistent blends and a pulse function to quickly refresh a drink. It also features automatic shut off, which allows the operator to prepare the juice and start the blend, before continuing with the rest of the customer’s order, safe in the knowledge the unit will automatically stop when finished. For those looking to maintain a relaxing atmosphere in their café or coffee shop, Jestic say that the Vitamix ‘The Quiet One®’ features a magnetically secured sound cover and advanced vibrationdampening technology to make it up to four times quieter than the competition. The unit also includes variable speed and 34 programmes. Locally sourced “According to Mintel’s 2016 Fruit Juice, Juice Drinks and Smoothies Report, four fifths of consumers drink fruit juice, juice drinks or smoothies - evidence of their lasting appeal!” says Becci Eplett, UK marketing manager at Huhtamaki UK Ltd. “However, with sugar fears still prevalent as well as concerns regarding artificial sweeteners, cafés can still capitalise on the fresh juice and smoothie market by improving nutritional credentials and introducing local sourcing of fresh, natural ingredients.” Mintel’s Global Food & Drink Trends 2017 also confirms that over the past few years, interest in authenticity and a product’s local story has expanded the use of craft, artisan and handmade claims in food and drink. So, a café shop

looking to capitalise on this trend should look to local sourcing for all elements of the menu. Not only food ingredients but their packaging too, feel Huhtamaki, with support for UK manufacturing having been identified in Huhtamaki’s independent research with 83% of consumers preferring to use disposable cups made in the UK. Huhtamaki point out that their Polarity range of clear tumblers – suitable for a breakfast smoothie or freshly squeezed juice to takeaway - are made right here in the UK, at Huhtamaki’s Gosport factory from recycled PET (rPET) – a material derived from PET bottles, for example, carbonated drinks and water bottles. Mintel’s Global Food & Drink Trends 2017 notes that sales of vegetarian and vegan foods is increasing in supermarkets, with consumers turning to fruits and vegetables in droves. Seen as the ultimate health food, packing a powerful nutritional punch some consumers still find it difficult to reach the daily recommended intakes and so offering fruit and vegetable juices and smoothies on a menu is an easy way to provide nutrient dense breakfast options. Huhtamaki feel that their Polarity tumblers (available in a choice of sizes 7oz, 10oz, 12oz, 16oz and 21oz sizes) are particularly well suited to a wide range of healthy drinks, from wheat grass shots, vibrant orange, carrot and ginger juice or a nutrient-rich ‘green’ juice packed full of kale, spinach and avocado. They are a shatterproof alternative to glassware and can be used on-the-go; fitted with a lid and straw if required.


PROFILE

Tim Hortons arrives in the UK In the year of Canada’s 150th anniversary, Tim Hortons® (www.timhortons.com) - the famed Canadian café and bake shop brand - has announced extensive plans for roll-out across Great Britain in 2017, having opened its first store here. A Canadian institution Their first UK store opened on Argyle Street in Glasgow in June, Tim Hortons having announced at an official launch event held at Canada House in London on 24 April 2017, ambitious plans to take their signature coffee, freshly-prepared food, delicious baked goods and Canadian charm nationwide over the next 12 months (in the region of 100 being the rumoured number). Part of the fabric of Canada’s culture, and found in nearly every small town and city in Canada, Tim Hortons was founded by its namesake - a famous professional ice hockey player who wanted to create a space where everyone would feel at home. Now, as one of Canada’s most popular brands, eight out of 10 cups of coffee sold across Canada are served at Tim Hortons, report the company, with more than 5.3 million Canadians – approximately 15% of the population – visiting the café daily (as of September 30, 2015, Tim Hortons had more than 4,700 system-wide restaurants located in Canada, the United States and the Gulf Cooperation Council). Tim Hortons is part of Restaurant Brands International Inc., one of the world’s largest quick service restaurant companies with more than $27 billion in system sales and over 23,000 restaurants in more than 100 countries and U.S. territories, and operating in the quick service segment. Originally founded as a single location in Canada back in 1964, Tim Hortons appeals to a broad range of consumer tastes, with a menu that includes premium coffee, hot and cold speciality drinks (including lattes, cappuccinos and espresso shots), speciality teas and fruit smoothies, as well as freshly baked goods, grilled paninis and classic sandwiches, wraps, soups, prepared foods and other food products. First European step Great Britain, they report, is a key strategic market for them and the first European country to open its doors to the brand. And responsible for bringing Tim Hortons to Great Britain is SK Group (an experienced franchise operator that

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has already played a major role in the successful UK expansion of Domino’s Pizza). Across Great Britain, Tim Hortons will be offering an extensive menu of delicious drinks, including Tim Hortons signature coffee, espresso-based beverages, hot chocolate, French Vanilla and classic frozen Iced Capp®, as well as baked goods, breakfast and lunch items made from 100% quality ingredients. Guests can also look forward to the coffee shop’s signature Timbits® bitesized doughnuts which come in a variety

of flavours. At the very heart of Tim Hortons, though, say the brand, is their mission to make a true difference in the communities they serve, and to be achieved through local initiatives that will be extended into Great Britain. “We’ve witnessed Tim Hortons’ phenomenal success in Canada, and wanted to replicate this in Great Britain,” said Gurprit Dhaliwal, COO of Tim Hortons UK and Ireland LTD. “It’s hard to explain just how important Tim Hortons is to Canadians – it’s not just a restaurant, it’s a way of life and a place of ‘home’, and we’re positive Great Britain will fall in love with the brand.” Elías Díaz Sesé, president, Tim Hortons Brand, added: “Bringing Tim Hortons to Great Britain and Glasgow, is something we’re really excited about. Great Britain is a nation of coffee lovers, so we’re confident Tim Hortons will continue to be a leader in the quick service restaurant sector across the pond.” Coffee and food Tim Hortons’ signature freshly brewed drip coffee is a medium roast guaranteed to be served no more than 20 minutes


PROFILE after brewing, claim the brand. Only three people in the universe know the secret recipe for the Tim Hortons Original Blend coffee, and its expert Coffee Masters in Canada sample over 75,000 cups of coffee per year in order to ensure continuity of quality, they point out. Their coffee beans are sourced from some of the world’s top coffee growing countries such as Brazil, Colombia, Guatemala and Honduras with Tim Hortons, in turn, supporting these regions through the Tim Hortons Coffee Partnership – a programme that provides small-scale coffee farmers with tools and resources to increase the productivity of their farms and the quality of their beans in a sustainable way. Taking the hassle out of ordering on the go, as well as being freshly brewed, each guest’s coffee drink can be prepared with the guest’s choice of milk, cream and sugar. Brits will be invited to taste the Tim Hortons signature “DoubleDouble™” coffee, for example – a satisfying coffee served with two creams and two sugars done the Tim Hortons® way, and just as the Canadians like it. There will also be an extensive menu of other drinks such as delicious espresso-based beverages, smoothies,

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hot chocolate, French Vanilla and their classic frozen Iced Capp®. The food offering will feature breakfast, lunch and baked goods, with options ranging from bagels to soups, chilli, toasties and wraps with a side of

warm Kettle Chips. Their highly popular Timbits® bite-sized doughnuts come in a variety of flavours such as chocolate glazed, birthday cake and strawberry filled, while other baked goods include fresh baked muffins and cookies.

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PROFILE

Nespresso planning wider UK availability Nespresso (www.nestle-nespresso.com) has announced that it is strengthening its London café offering with the opening of its second café in the heart of a Soho – profiled here, and part of wider UK expansion plans for the premium, boutique-style portioned coffee capsule brand (and to include Newcastle, Glasgow and Reading initially). Greater accessibility The series of new boutique openings over the coming months is part of the company’s ambition to be more accessible to customers, and to enable them to discover the full Nespresso experience, report the company. The first Nespresso boutique opened in the UK in 2001, and in the past two years the company has greatly expanded its retail portfolio, growing from 13 boutiques at the end of 2015 to 21 in the UK and Ireland at the beginning of 2017. Nestlé Nespresso UK&ROI describes itself as a pioneer and reference for highest quality portioned coffee. Across

their 21 outlets in the UK and Republic of Ireland, they employ 620 people with their headquarters being located in Lausanne, Switzerland. Since launch, they have come to operate a global retail network of over 600 boutiques in 64 countries. “We’re excited to be growing our retail network to more Nespresso’s customers across the UK,” said Nespresso’s Franciso Nogueira. “We’ve seen great success and popularity with the eight openings in our boutique portfolio last year. These new openings are part of our long-term ambition to ensure every British customer

is no more than an hour’s drive away from a boutique. In fact, one of our most frequently asked questions on social media is from our customers asking us to open a boutique in their local area. It’s great to see this demand and we have big plans for further roll-out of boutiques in new locations.” Each retail location has been chosen specifically in response to the increasing appetite for quality coffee in the area, say Nespresso, with Newcastle, Glasgow and Reading all seeing the opening of Nespresso pop-ups, with the pop-up in Reading converting into a large-scale Nespresso boutique at the Oracle. The decision to pursue this expansion follows what Nespresso have identified as the rise of the discerning coffee connoisseur – a new wave of coffee consumer who desires not just a consistent cup of coffee, but new and different blends with interesting backgrounds and distinct flavours. “Each Nespresso boutique concept provides an immersive and personalised experience,” says Francisco Nogueira. “Customers visiting the boutiques will be given the opportunity to enjoy the full Grand Cru range, learning more about the wide range of coffees and their origins.” Second London site This summer will see Nespresso open its second London café in the heart of Soho, and meaning that customers will be able to enjoy Nespresso’s latest signature

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PROFILE range of 13 Grand Crus, cocktails and coffee-inspired dishes in a new setting reflective of one of the capital’s vibrant neighbourhoods. Nespresso is again partnering with DO&CO to offer a complete tasting experience to coffee enthusiasts. Expertly trained Nespresso Maestros will provide advice on gourmet coffee options and origins, the profile of each blend and the best food accompaniments for each coffee. “Following in the footsteps of our

successful launch in June last year, we are extending the Nespresso offering to a wider base in the capital and into a neighbourhood famous for its thriving coffee culture and vibrant atmosphere,” adds Francisco Nogueira. “As our customers enjoy their coffee or an after-work cocktail, we want them to experience a truly personalised service. The combination of our range of distinct coffee blends created into recipes by expert Coffee Maestros means that

café customers are able to enjoy drinks prepared exactly for their tastes.” The café will also be featuring a Nespresso Cube – an automated self-service boutique that prepares personalised multi-product orders in minutes, giving customers the chance to also buy Nespresso capsules to take home. The new café will be using coffee in cocktails, as well as serving a selection of wines and spirits. There will be a range of sweet and savoury food and snacks available for early morning until late afternoon. “We couldn’t be happier to continue our relationship with Nespresso. The new opening will give more customers the chance to enjoy special coffee moments alongside a range of delicious freshly prepared sweet and savoury food and snacks,” said Atilla Dogudan, DO&CO founder. As part of the Nespresso sustainability commitment, the café will feature a recycling drop-off point for customers to return their used capsules. The Café Nespresso Soho is located at 32 Broadwick Street, W1F 8JB. The first Café Nespresso opened last year at 100 Cheapside, London, EC2V 6DT.

NEW PRODUCT Benders are excited to support Millsons Vending in their very first, custom printed paper cup! Millsons are introducing their own design to reinforce the acknowledged quality of their drinks sources, also incorporating the BRITA brand within the design the perfect opportunity to promote the drink quality, highlighting the importance of water in the taste of the final drink. Their bespoke print has been developed into a mixed sleeve design, four separate designs which contain the same colours but with their own unique pattern; the simplicity of these designs oozes with quality. Millsons are a long-established vending business and AVS members. They have been using paper cups to endorse the quality of their drinks for a number of years, so as they move to custom print, Benders’ print capability and support make them the natural partner in creating the joint branded Millsons/BRITA cups (also BRITA’s first joint branding production). Call 01978 253090, or visit www.benders.co.uk.

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PREVIEW

UK’s first dedicated vegan trade show VegfestUK Trade on 20 October 2017 at Olympia London is set to attract thousands of delegates from the café culture as well as catering, hospitality, retail and natural health sectors and media professionals, gathering together vegan brands and recipes for café owners all under one roof. Key market With the massive rise in all things vegan in the UK right now, it’s an important consideration for anyone within the hospitality and catering trade to be thinking about broadening their repertoire of vegan options. Fortunately, with the rise in demand comes a rise in supply, and those looking to keep pace with the vegan market and to train staff in exactly what vegans are looking for when travelling and eating out, look set to be well served by the UK’s first dedicated Vegan Trade show. VegfestUK Trade is also the ideal place to source the best plant milks for coffees and teas, as well as supreme vegan chocolate and delectable vegan cakes and ice cream, on top of easy, accessible and delicious vegan recipes that can be included in your menu, alongside insights from industry experts on how your businesses can effectively tap into the expanding vegan market. Why attend? As well as enabling café owners to keep pace with the ever-growing vegan market the show will help train your staff on what vegans are looking for when eating out, and provide tips on avoiding the pitfalls when it comes to serving vegan customers. Up to 160 exhibitors will be present at the show with some fantastic vegan products on display. Brands will cover a large number of plant-based food varieties ranging from milks and chocolates, to cakes, ice creams, ready meals, teas and cheeses.

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In particular, Bute Island Foods (makers of their Sheese brand of dairy free vegan cheeses) are behind the current vegan cheese revolution witnessed in Sainsbury’s and Tesco with these major supermarkets stocking up Bute Island’s dairy-free cheeses en masse. Other brands that café owners should look out for include Ms. Cupcake, Cupcakes & Shhht (vegan cakes), Conscious Chocolate, Moo Free Chocolate, Pana Chocolate, So Free Chocolate (vegan chocolate), Bute Island, Follow Your Heart UK, Tyne Chease (vegan cheeses), EcoMil, Isola Bio (vegan milks), Jollyum (vegan ice cream), Badgers Dairy Free, One Planet Pizza (vegan ready meals), Essential Trading young organic jackfruit (vegan meats) and Creative Nature, Fry’s Coconut Island, Perk!er Foods, The Raw Fix, Wild Thing (vegan snack bars) with more brands to be added. Essential Trading, Suma Wholefoods and the Health Store – distributors of vegan products - will be at the trade show and deliver nationwide to trade accounts. A number of traders will be running one-off special offers on bulk orders made at VegfestUK Trade only, with all special offers to be published on the show web site and in the Trade Show Guide in advance of the event. Expert presence in over 30 workshops A stellar lineup of speakers will be heading up over 30 talks and panels spread over six featured areas, with a variety of topics tailored to delegates from the cafe sector amongst many other representatives.

Areas will include a Plant-Based Chefs Corner, a Vegan Health Clinic, an Independent Retailers Lounge, a Vegan Business Support lounge, a Vegan Celebrity Zone and a Vegan Bodycare Pavilion. Of particular interest to the café sector will be the Plant-Based Chefs Corner, with a number of innovative chefs, including Aldo Zilli and Christine Bailey, demonstrating unique and varied vegan recipes that can be easily incorporated, accompanied by teams of panellists for live tasting and Q&A’s.

Workshops for café owners The Vegan Mylk and Latte workshop will be showcasing the best plant milks in the market and different ways of incorporating plant milks in lattes, cappuccinos, americanos and other drinks commonly served in cafés. The Vegan Cakes, Pastries and Desserts session will see veganised editions of our everyday café-based sweet treats demonstrated. Particular attention will be paid to how to replace the main pastry ingredients with vegan alternatives, how to organise a large-scale production for freezable desserts, ‘flexible’ desserts


PREVIEW suitable for different occasions, and recipes to accompany afternoon tea, including petit-four, plated dessert or birthday cakes. Executive pastry chef Daniele Maupertuis from top London hotels Rubens at the Palace, 41 and the Milestone Hotel in Kensington Gardens, will be performing the vegan pastry demo at VegfestUK Trade. “I’m a pastry chef and I work in hotels, so I deal with the afternoon teas. It’s very popular because we are just next to Buckingham Palace and get lots of tourists. Until a couple of years ago, we only had the very occasional vegan in, but we now have more and more, asking for a vegan tea. I was really frustrated with the options we were offering – if it was last minute, we’d only have fruit salad or a sorbet to give them, and it wasn’t fair. Industry suggestions for vegan cakes didn’t seem very yummy to me, so I decided to create my own,” said Daniele Maupertuis. Soya is a common ingredient in vegan recipes especially with soya milk getting increasingly prevalent in cafés, supermarkets and restaurants. There has been plenty of conflicting information surrounding whether soya is healthy or not. The truth on soya according to

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science, rather than scare stories, will be unveiled in one of the sessions in the Vegan Health Clinic - hosted by health professionals including renowned health authorities and ideal for anyone interested in this topic. Chocolate is a popular confectionery in cafés and the rise in popularity of vegan chocolate has coincided with the social justice issue of whether vegan chocolate is also cruelty free in respect of being fair and just to chocolate producers. With the number of vegans everincreasing in the UK and globally, how can you ensure that you’re effectively reaching the new wave of vegans with your outlets? An informative panel session in the Independent Retailers Lounge where a team of experts and panellists will explore this topic. What is vegan and what isn’t? It’s important for café owners and staff members to understand clearly what’s vegan and what’s not vegan if you want to impress your vegan clientele. Not vegan • Any produce which involves the use of animals (examples - meat, milk, cheese, butter, eggs, honey, fish).

Also check for trace ingredients and if in doubt check with the Vegan Society (www.vegansociety.com). Not all alcohol is vegan - some beers, wines and ciders contain Isinglass (fish swim bladders) or casein (milk proteins), so it’s worth checking with www.barnivore.com if you are serving alcohol. Most soft drinks are vegan but sometimes the colourings or additives may not be.

Vegan • Any produce that does not come from an animal (examples - fruits, vegetables, nuts, grains, seeds, beans and pulses). • The good news is that nowadays there is a vegan alternative on the market for nearly every animal product, with many of the relevant brands set to be at VegfestUK Trade. Sales of vegan products growing In a press release from Ocado.com for World Vegan Day 2016, it was reported that sales of almond milk alone were up by 2,343%. The Grocer magazine also reported that Alpro plant-based milk sales were up £23m, whilst sales of fresh cow’s milk were down by £54m.

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PREVIEW standout sales. Pret said over half (52%) of Veggie Pret customers are meat-eaters looking to cut down. And according to data from Innova Market Insights, 9% of global launches in 2016 were specifically positioned on a vegetarian platform, an increase of 85% since 2011. Ready meals featuring the term “vegan,” meanwhile, accounted for 4.5% of the total global launches in 2016, up from just 1.1% in 2011. Following on from this trend, vegan labelling and certification schemes are becoming increasingly common across a range of product sectors according to www.foodingredientsfirst.com (April 2017).

It’s not just the UK, Worldwide BCC research predict sales of plant milks will be over $10Billion within two years with 50% of sales in the Asia/Pacific market. Meat-free products in the UK are growing by 13%. More than nine and a half million shoppers buy meat-free products (betterretailing.com April 2017). And it’s not just vegans looking for plant-based options. “Seventy-three per cent of meat-free shoppers are meat reducers. The Quorn brand accounts for more than half of all meat-free sales in both chilled and frozen,” says Quorn’s Julian Cooke. Sales of Jackfruit, for example, have risen by 20% in a year, making a top-trending exotic produce for 2017. Increased sales are attributed to popularity with vegans and vegetarians who use it as a substitute for pulled pork. Pret’s first trial Veggie Pret, in central London, was made permanent after

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How to keep vegan customers happy Do’s • Clearly label on your menu anything that is 100% vegan (this will save customers a lot of effort in sieving out any items that are non-vegan, and save you plenty of time too in having to check in real time if a certain food item is vegan or not). • Also include a menu online labelling of what’s vegan (as vegans tend to do their homework early in deciding which places to visit that have got good vegan options).

Vegans love their vegan cakes almost by default, and plenty of vegan cakes and other confectionery will keep them very happy indeed.

Don’ts • When it comes to vegan desserts, a fruit salad just won’t cut it nowadays, especially with the sharp rise in vegan options and a rising expectation from vegans in the quality of their sweet treats as a result. • Cross contamination between vegan produce and animal products is a non-starter for vegans who will pay close attention to detail (therefore it pays to ensure your preparation keeps vegan and non-vegan produce separate). Where and when VegfestUK Trade will take place on 20 October 2017 from 10am-6pm in the Central Hall on Level 1 of Olympia London (www.trade.vegfest.co.uk). It will be followed by VegfestUK’s fifth annual vegan consumer show at the same venue on Saturday and Sunday - this event includes the VegfestUK Awards Ceremony which celebrates the best vegan products and brands in the UK right now (www.london.vegfest.co.uk).

Free registration Registration will be open from 1 July 2017 at www.trade.vegfest.co.uk/ registration. Everyone from the café sector as well as the catering and hospitality trades is welcome to register and attend the event for free. Everyone is also encouraged to invite their co-workers in their trade to attend and witness the growing vegan revolution in the market, say the event’s organisers.


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Roast and Ground With consumer interest rising in the sourcing and nature of the coffee they drink, it’s very important for cafés and coffee shops to understand the true nature of the beverage they serve, as well as how it should taste.

Greater knowledge “The UK market is evolving, with the demand for excellent quality products being taken on board by high street chains, café culture and emerging coffee shops alike, who recognise that even the younger consumers know what they want and expect premium quality coffee,” says Barry Kither, AFH sales and marketing director at Lavazza UK. “The importance of roast and ground is something to consider to increase your coffee offering. Understanding how origin can affect strength, taste and quality is a huge factor within this. Single-origin coffee, for example, is coffee from one specific growing area and is often as rich in heritage and provenance as it is in taste. “It’s becoming increasingly popular amongst trade to parallel a rise in consumer demand for high quality coffee and an interest in provenance and origin. That’s another reason why more brands are using origin-centred coffee – each blend has a unique story and gives their offering a genuine background, which resonates with consumers and therefore creates a stronger connection with their product. “By selecting ethically-sourced products such as Lavazza’s recently launched Tierra Origins range, for example, businesses can reassure consumers that their purchase is supporting the coffee-growing

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communities in which it has been sourced.” Lavazza’s Tierra Origins range is the latest addition to Rainforest Alliancecertified Tierra Project, featuring coffee from Brazil and Tanzania. Lavazza’s Tierra project first debuted in 2002 to improve the living conditions, social development and economic growth of farming communities. The new range reaffirms Lavazza’s commitment to promoting sustainable agriculture and acknowledging the work of everyone involved in the supply chain and dedication to sustainability is based on three fundamental principles: premium product quality, support and care for small communities and respect for the planet. “With the right kind of technology, you can also ensure that the quality of your coffee served is at its best,” adds Barry Kither. “One solution to providing barista-quality coffee – without employing barista-qualified members of staff – is capsules. “This is the fastest-growing part of our business; a capsule-based solution allows coffee businesses to provide a variety of serves at consistent quality, costeffectively. “The Lavazza Blue Wega capsule machine, for example, enables operators who do not have highly skilled baristas to provide equal, if not better, quality coffee every time. Each single capsule contains

a 7-8g dose of coffee, the same dose baristas use for each espresso they serve to their customers. “In addition to this, the equipment that Lavazza supplies to businesses often has a temperature controlled steam arm. This allows the milk jug to be left still on the platform with no extra manoeuvre from the barista, creating consistent foam that doesn’t burn or overheat the milk. The temperature controlled steam arm is a key element for non-specialists in the coffee sector as the milk foaming element is a tricky skill to master. “Choosing a capsule-based barista coffee machine, like the LB4702, for instance, makes the process much easier and guarantees consistency of taste. The capsule system means there is no grinder, no need for daily re-calibration and, with no ground coffee mess, cleaning is incredibly simple and quick.” Changing tastes? “In recent years, there has been an increasing number of consumers taking more of an interest in the coffee that they are drinking. In comparison to much of the coffee previously served in the UK, customer taste profiles now seem to be swaying more towards a European light to medium roast, as opposed to the traditional darker Italian blends that we have been used to seeing on the high street,” observes Simon Remmer, sales director at Rombouts.


COFFEE “Rombouts’ 120-year history of working with coffee farmers from around the globe has enabled us to source and roast origins and blends that are in keeping with the latest taste profile trends in the UK coffee market. With brighter and sweeter notes in the cup, the lighter roast coffees that we are producing are less bitter than darker roasts, and let consumers really taste the coffee’s flavours. “Independents in particular are both leading the way and listening to their customers much more in terms of what taste profiles are the preferred choice and are using this information to choose new coffees to serve. Over the past five years, customers are asking more questions about the coffees; where they come from, how they are processed and how we roast them.” Rombouts work closely with Lee Valley VeloPark and White Water Centre as their coffee partner and have helped to create and develop a number of cafés and coffee outlets with them. “We have assisted by upgrading their existing equipment, where necessary and helped to ensure the most appropriate coffee equipment has been supplied for new or refurbished sites,” explains Simon Remmer. “We have supplied a full range of equipment from traditional, bean to cup and batch brewers and have been able to assist them in developing their coffee offer across the sites. The partnership ensures they benefit from our barista training programme and receive regular and ad hoc coffee audits, to help monitor their high standards. There is also a regular programme to develop and promote seasonal drinks throughout the year. The equipment service is covered through our service and maintenance plan, which combines preventative maintenance, breakdown cover and all the relevant legislative work required of a large organisation.” When it comes to sourcing their coffee, the special relationships that Rombouts have with a number of farms and cooperatives that they work with around the world is something that they feel very strongly about as a brand. “One of our favourite coffees is from Laos,” says Simon Remmer. “We saw an opportunity to work in partnership with farmers from the Bolaven Plateau region to create something special following a trip to the country back in 2009. “Much of the coffee was a wet processed Typica variety, but there was not much of it and it was fairly inconsistent in quality and the farmers had difficulties selling the harvest in that particular year. We decided to invest

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and take a long-term view by purchasing the entire harvest, which has led to a flourishing partnership between us and the farmers through the Bolaven Plateau Coffee Producers Cooperative [CPC]. “As an established well-known brand in the industry, we have always prided ourselves on the quality of coffee we supply. Innovation, passion and knowledge are things that the Rombouts family has based its business on over 120 years and we hope this will see us through the next 120 years.” Grind control “The rise of a social and mobile generation continues to impact on coffee shops as customers prioritise the whole coffee experience over pounds and pence. The impact of this growing group is being felt across the category as consumers expect attractive coffee shop décor, knowledgeable baristas and a broad, up to date menu that incorporates ethically sourced ingredients,” says Mark Veale, brand manager for catering equipment brand, Santos. “However important these elements are though, the most effective way to gain the best possible reputation and ensure repeat business is to serve a really good cup of coffee, and whichever beans operators choose, they must be treated with care. The (CN012) Santos Coffee Grinder from Nisbets, for example, is a commercial machine that uses highly resistant horizontal axis grinding disks which transform prime coffee beans into a high quality coarse or fine grind as desired, including Turkish, espresso and French Press, ensuring every single customer’s coffee tastes perfect, whatever the choice of bean. “This cleverly designed stainless steel unit has a high 14kg per hour output and its simple design dispenses the coffee directly, ensuring no coffee is left in the chute. With hands-free operation, quality coffee is provided for customers in the minimal time and without any wasted product. Supplied by one of the world’s finest coffee grinding specialists, the Santos Coffee Grinder also has a five-year motor warranty for peace of mind.” The demand for a better coffee quality is rising continuously throughout the international industry. Therefore, the ability to detect any slight difference within the coffee’s aroma profile becomes crucial for everyone striving to set and to keep up with new quality standards. Visitors to the recent World of Coffee in Budapest were able to experience Ditting’s latest launch in this regard – the 804 Lab Sweet coffee grinder. This device, which can be used in the retail environment, is the result of a

collaboration between Ditting’s engineers in Switzerland and international coffee professionals, combining both technical expertise and comprehensive experiences within the ultimate tool for laboratory grinding. Grinding the roasted beans into particles with a more uniform size enables a more even extraction, say Ditting. The consistently even grinding of lighter roasts with a lower solubility, produces cups with lower bitterness, more sweetness and with an overall more intense taste experience. Therefore, the grinder plays an important role, especially when developing a premium roast in the laboratory. Ditting’s 804 Lab Sweet features 80mm cast steel grinding discs for a higher higher extraction rates and more sweetness, as well as a longer lifetime. Its wide grinding range means it is suited to any brewing method, including ultrafine grinding opportunities. Its premium design features a stainless steel and black body, combined with a small footprint. An optimized knocker means precise dosing, close to zero residues in the spout and noise reduction through special buffering, point out Ditting, and the machine’s convenient and intuitive handling means easy setting with the detailed scale and an adjustable and foldable drop leaf.

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Quality mission For 155 years, coffee roaster Julius Meinl (www.meinlcoffee.com) has been a pioneer of small-lot hand roasting, and today the Viennese company is sharing its fresh take on a craft coffee offering for hotels, restaurants and cafés across the globe. These days, observe the company, coffee is treated with the same reverence as fine wine and craft beer, and the

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coffee market will continue to accrue more and more speciality coffee drinkers because once you start drinking higher quality coffee, it’s hard to go back to anything else. Furthermore, consumers (especially millennials) actively seek and enjoy unique experiences that include stories from the origin – where the bean comes from and how it is prepared. And with more independent cafés, trendy restaurants and hotels wanting to capitalise on this trend, Julius Meinl The Originals is setting out to ensure quality with personal engagement, a unique taste experience only available in top quality beans, and an inspiring story of each artisan behind the coffee. With the launch of Julius Meinl The Originals, customers will receive the finest coffee beans – a mix of specialitygraded seasonal single origins and espresso blends – along with suitable brewing equipment and point of sale materials. In addition, the Julius Meinl The Originals offering includes a stateof-the-art La Marzocco machine, to help deliver a quality coffee that even the most discerning coffee aficionados can enjoy. The coming together of these elements, feel Julius Meinl, has allowed the company to design the ultimate craft coffee offering, in turn marking them out as a global leader in coffee innovation. “With 155 years of heritage in smalllot hand roasting, Julius Meinl knows

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a thing or two about craft coffee. With its origin in the Viennese coffeehouse culture, Julius Meinl understands how high quality coffee and the unique taste experience can ignite inspiration. Coffee houses are creative spaces – in the past, it was the poets of Vienna and today, it’s the design-conscious creatives,” says Christina Meinl, the brand’s head of innovation and vice president of the global Specialty Coffee Association, speaking ahead of the launch and explaining the thinking behind the latest concept. “Today’s speciality coffee drinkers – and those of tomorrow - want to know the story behind their brew to add to their experience. From the farmer harvesting the beans, to the roaster, and then the barista producing the final blend – coffee now provides so much more than a functional benefit of a caffeine hit. We hope that with the launch of our latest innovation Julius Meinl The Originals, we can help our café, hotel and restaurant customers create a memorable coffee tasting experience by shining a light on the origin behind every bean.” The Austrian-based brand has partnered with La Marzocco, along with a host of other industry partners, to bring the coffee concept to life. “It’s not a secret that La Marzocco mixes beautifully designed machines with exceptional functional excellence to deliver superior coffee. It brings the finest speciality coffee equipment, whilst encompassing people, heritage, technology and design. This, blended with Julius Meinl’s experience in the roasting process ensures that customers achieve a quality coffee, every time with Julius Meinl The Originals,” says Chris Salierno, global marketing director of La Marzocco. Julius Meinl The Original will initially be available in the United Kingdom, Germany, Austria, Slovakia and Czech Republic, with the brand planning to roll out the offering globally following the launch.


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COFFEE

The Orkney Roastery A new Orkney based business is sourcing and roasting high quality coffee beans from around the world, in the first commercial venture of its kind in the islands. The Orkney Roastery - set up by Sara Tait and Euan Smith - produces small batches of its own Aria brand coffees at its micro-roastery in Kirkwall for supply to shops, cafés, restaurants and hotels. Sara and Euan Smith are partners with Orkney business, training and advice consultancy, Sorton, but speciality coffee has long been a shared passion, one that planted the seed for this new enterprise. “Anyone who has tasted freshly roasted coffee, produced with real care for the beans and attention to detail in terms of the process, will know it’s a completely different experience from drinking, say, instant coffee from a jar,” explains Euan Smith, a former operations director with the Edinburgh Tea and Coffee Company. “The downside is that it’s quite hard to get hold of genuine, freshly roasted coffee in Orkney, given our location and the occasional transport issues that presents. “We’ve worked closely with the food and drink and catering sectors in Orkney for many years and felt there was a real opportunity here for a micro-roastery, which could supply a premium product for people to enjoy globally.” “Euan has dealt with a lot of coffee in his career and has always said he one day wanted to roast his own,” adds Sara Smith. “I’m equally passionate about coffee and the idea of creating a microroastery in Orkney has always been there in the background as we’ve worked together in our day jobs. We eventually decided that if we were going to do it, then this was the right time.” The company commissioned a special 10kg gas roaster from Toper and have customised it over the last three months

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to achieve the exact control and recording capabilities to match their roasting processes. “As we progress, we’ll be sourcing a whole range of coffees from relatively well-known and popular places, such as Colombia and Kenya, but we’ll also have some more exotic specialities,” says Sara Smith. “We’ll then work with those coffees to figure out the best way to treat and roast the green beans and how to get the best flavour out of them. “Our production runs will be very small, 8-10kg at a time, so we can fine tune the process and zero in on what really works. We’ve been testing our various beans in our sample roaster for several months now and then cupping the roasts to understand the characteristics of each one - it’s pretty much the same as wine tasting. It takes a lot of time and care, and we’re making sure that every coffee we produce meets the profiles we want to match.” Euan Smith says that the company will be offering whole bean coffee, for those who like to grind their own, along with cafetiere, filter and espresso grinds. “We’re also working on developing our own special blends, particularly espressos, where we’re keen to offer some real variety, ranging from the quite traditional Italian-styles blends, right through to modern espresso interpretations,” he adds. “There’s plenty to keep us busy!” Each roast being produced under the Aria brand has a musical theme – Aria was a coffee loving character in Johann Sebastian Bach’s comic opera, the Coffee Cantata – with, for example, the company’s Colombian coffee named Bolero, and its first espresso called Overture. Green coffee beans arriving at the Orkney Roastery are put through a rigorous traceability system before being sample roasted and ‘cupped’ to check flavour.

“To get the best from a coffee we have to watch it right through its roasting cycle and be on hand to adjust the various settings to achieve the profile we’re after,” explains Euan Smith. “There are so many variables – the moisture in the bean, the type of bean, even the wind direction outside, which can affect the airflow through the coffee bed. Your typical jar of coffee will be made via an industrial roasting process – it will be automated to achieve consistency and efficiency – but our manual process takes time and attention and it means you can get that bit more flavour out of the beans. “So we really hope that our customers, particularly locally, will have the opportunity to enjoy very freshly roasted coffee that will now be readily available on their doorstep.” “In terms of our market, there are lots of people out there who are interested in fresh coffee and keen to explore new options,” says Sara Smith. “We’d also love to attract instant coffee drinkers and reckon our roasts represent the ideal opportunity to convert! We also ultimately want to give catering establishments in Orkney the chance to commission special blends and roasts, so they can offer their own bespoke coffees to customers. Our ethos is all about producing coffee that folk will enjoy. It’s handcrafted and we genuinely care about the process, which really lets the beans shine.” “The Orkney Roastery is a unique new venture, one that’s filling a gap in the local food and drink market, and we’re sure it’ll prove to be a massive hit with lovers of proper coffee,” said Edgar Balfour, development manager for Orkney food, drink and crafts. “Clearly, Sara and Euan have put an immense amount of hard work into creating a quality brand, one that reflects the values of all the companies within the Orkney Food and Drink fold, and we’re delighted to welcome them in.” More details can be found on the Orkney Roastery’s Facebook page at https://www.facebook.com/ariacoffee.

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FREE FROM

Free from The demand for a variety of free from foods is coming from people coping with health and allergy-related conditions, as well as simple personal preference. No longer seen as some sort of fad, across the sector as a whole, the free from category is becoming a bigger player in its own right. Dawn Foods’ reduced sugar creme cake. Millenial demand “Free from ranges are a real innovation opportunity for retailers and manufacturers. This is because demand for more specialist food-to-go products is increasing among shoppers,” says Rhian Thomas, shopper insight manager with market analysts, IGD. “Our research has shown that almost a quarter (23%) of food-to-go shoppers would like to see a larger range of dairyfree food, while the same number of shoppers would like more gluten-free products. Operators should therefore reconsider the ranges they are offering to meet this need, while manufacturers should think about differentiating packaging to make it really clear when a product is gluten or dairy-free, ultimately making shops easier. “Post-millennials (18-25 year olds

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born between 1992 and 1999 who have grown up in the millennium period) are particularly interested in expanded ranges of food-to-go. Almost two-fifths (39%) wanted to see more dairy-free products, while 35% said they were seeking more gluten-free products. “Food-to-go specialists and QSRs (quick service restaurants) are appealing to younger shoppers partly due to their focus on expanded ranges. A quarter of post-millennials said their preferred place to shop for food-to-go was at foodto-go specialists, while 24% said QSRs. Other food-to-go operators can therefore consider expanding on the range of products they are offering to appeal more to these shoppers.” A new Toluna April 2017 survey has also revealed that one in three consumers have bought a gluten-free cake in the last

year – rising to 41% amongst millennials. In fact, demand for gluten-free cake options has reached a new height with more than half of all UK adults wanting to see more available to buy. This research released by Almondy highlights the growing importance of offering gluten-free options to consumers, and in particular millennials who are driving demand and sales. Accounting for 60% of the free-from category, the gluten-free market is now worth £438 million – increasing by 36% between 2015 and 2016 (Kantar 2016), which is why the Swedish bakers are urging chefs, caterers, and operators to increase their breadth and availability of gluten-free dishes. “Our survey reveals that there is continued high demand for free-from food with 28% of consumers revealing they have purchased a free-from product in the last year. Despite only 13% of consumers having a food intolerance - rising to 17% amongst 18-34’s – what our research highlights is that consumers – and in particular millennials – are increasingly looking to buy free-from foods as part of a lifestyle choice,” said Madeleine Ahlström, brand manager at Almondy. “This year Coeliac Awareness Week in May campaigned for better glutenfree food whether you are eating out or grabbing something quick on the move, so there has never been a better time for chefs, caterers, and operators to take a fresh look at their offerings. Demand for gluten-free cake options - especially from millennials who really do want their gluten-free cake and to eat it - is growing year by year and we think that is going


FREE FROM oat-based milk alternative, has hit the UK. Oatly is a nutritious oat-based milk alternative, and the brand’s latest additions are Orange Mango Oat Drink, Apple Pear Oat Drink and Chocolate Oat Drink Minis.

to continue. In fact, 42% of consumers are more likely to order a free-from cake rather than a standard cake. If you don’t have a strong range available – particularly since consumers are more likely to buy cake when they have a coffee – you could end up disappointing them and missing out on valuable sales.” Almondy’s range of confectionery inspired gluten-free cakes enables operators to meet consumer’s continued appetite and demand for chocolate cake. Our research shows 84% of consumers would buy a cake made with a chocolate brand and over half of consumers would buy a chocolate branded cake because of the taste reassurance. When it comes to Almondy’s cakes 64% of consumers would be very likely to buy their globally best-selling branded cakes, Daim Cake and Toblerone Cake, rising to an impressive 88% of those with a food intolerance, they claim. To support caterers, Almondy’s range of gluten-free cakes is made in a certified gluten-free bakery. The range of Almondy’s cakes includes Chocolate Cake with Toblerone, Chocolate Cake with Daim, the Caramel & Peanuts variety, as well as Chocolate Cake with Roasted Almonds which is both gluten and lactose-free, helping operators widen their free-from offering even further. This dedicated foodservice range comes frozen and pre-proportioned into 12 slices to avoid waste as any unwanted slices can be stored in the chiller. Fans of the Swedish way of life – namely, health, sustainability and the occasional cinnamon bun – will also be pleased to hear that Oatly, the Swedish

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Work with your supplier “Consumers are increasingly concerned about the ingredients, provenance and nutritional attributes of products. This is a result of increased awareness and education levels regarding nutrition as well as an increase in food intolerances,” says Sarah Mace, founder of Primal Joy - a new range of gluten-free snacks and foods, hand-made without grains, soy, trans fats or refined sugar. “There is increased demand to cater for people with special diets, vegans or gluten-free lifestylers, for example, or simply consumers who wish to cut back on refined sugar. “There is a growing movement of consumers who engage with food as part of a wider lifestyle choice and therefore select products that fit this lifestyle. They will examine the social and environmental impact as well as process and provenance of a product for example, whether it is hand-made, local, healthy or natural. And for many coffee shops who also champion this approach, choosing the right kind

of product to stock that also meets your brand ethics can be a challenge, but is possible by working with a foodservice distributor who stocks these types of products.” Primal Joy is a new range of Paleofriendly bars, bites and granolas that have been created to taste good, as well as contain only ‘good-for-you’ ingredients like nuts, berries, coconut and honey or maple syrup. These products are aimed at customers who enjoy a sweet treat now and again, but who are keen to follow an all-natural, gluten and refined sugar free diet. Handmade in small batches, Primal Joy bars (ideal for offering as a food to go option, the brand suggest) such as Berry Boost, Coconut and Original are packed with natural energy. “Primal Joy Cacao and Chocolate Bites can be added to ice cream sundaes and Freakshakes while our indulgent Dark Chocolate Brownie are not only an indulgent accompaniment to coffee but make an all-natural base for a warm dessert,” suggests Sarah Mace. “For coffee shops that offer breakfast or brunch on the menu, Primal Joy’s granolas - available in Cinnamon, Honey & Nut or Maple & Pecan varieties - are made with nuts and seeds but free of gluten, grains, dairy, seed oils and refined sugar, making them a delicious and healthy breakfast option for customers looking for a gluten-free breakfast or just fancy a wholesome bowl of granola.” Primal Joy (www.primaljoy.co.uk) products are currently available through Diverse Fine Foods, The Health Store and Wholegood. “In order to compete in the coffee shop market - it is important to keep on top of trends and cater for everyone; including those with dietary requirements and

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FREE FROM different lifestyle choices,” says Frances Booth, category marketing manager at Lotus Bakeries (www.lotusbiscuitstrade. com). “There has been a dramatic increase in the demand for vegan and dairy-free variations in recent years, and it has become an expectation to have these options readily available within your beverage and food offerings. Additionally, to accompany hot beverages it seems only appropriate to provide customers with hot beverage accompaniments, such as cakes or biscuits which are also suitable for such dietary requirements. “Suitable for dairy-free diets and vegans, Lotus Biscoff biscuits are a good option for coffee shops and cafés. Not only do they cost mere pence to buy in allowing caterers to offer them as a complementary accompaniment, but they are also individually wrapped so there is no cross contamination between other products which are unsuitable for the specified diets. In addition to this, storage is easy and there is minimal wastage compared to products where whole packets have to be opened and used even if only one biscuit is required. What’s more, the individually wrapped Lotus Biscoff biscuits don’t melt when placed next to hot coffee cups like other chocolate based products.” Sweet alternatives “Consumer attitudes to healthy eating are changing – health is important but indulgence is key too, so consumers are looking for innovative ways to get their sugar fix,” says David Colcombe, UK chef consultant for the Federation of Quebec Maple Syrup Producers (Canadian Maple Syrup being an attractive alternative to refined sugar for coffee shops wishing to offer cakes that are free from refined sugar, he suggests). “Consumer interest in food provenance and more natural products, including natural sweeteners is greater than it has even been, with recipes using

Maple cake (more information can be found at www.welovemaple.co.uk). maple syrup as an alternative ‘natural’ product. Tapping into consumers’ positive perceptions of ‘naturalness’ can add value to menus as consumers seek out dishes that are made with natural ingredients and have a ‘back story’. “Previously just seen as a breakfast ingredient, maple syrup is now one of the food industry’s ‘nutritional superheroes’ and offers caterers a flavoursome sweet tone that can be used in a variety of recipe applications from desserts and bakes, particularly to avoid the use of refined sugar. It pays to go ‘pure’ though as 100% pure Canadian Maple Syrup gives a depth of flavour that cheaper blended products do not. Being able to make healthier claims about the sugar you have used as well as the provenance of 100% pure Canadian Maple Syrup also endorses your business’s commitment to quality ingredients.

“When maple syrup is used as a white or brown sugar alternative, caterers should use a one-for-one substitution and reduce the quantity of liquid ingredients in the recipe (water, milk, juice) by about 60ml. Maple syrup can also serve as a one-to-one substitute for liquid sweeteners, such as honey and treacle.” “Our research tells us that consumers view sweet bakery items as an emotional treat or an indulgent reward and are very much of the mind set ‘everything in moderation’,” says Jacqui Passmore, marketing manager at Dawn Foods UK and Ireland. “There is a trend towards products with reduced sugar and fat as well and increased numbers of consumers looking for gluten-free options. For coffee shop owners being able to offer ‘free from’ sweet bakery items such as muffins, cakes and traybakes that taste just as good as their regular counterparts is a big sales opportunity and there are several options available to enable them to serve fantastic tasting free-from products. “One in 100 people now suffer from Coeliac Disease and even more choosing to go gluten free as a lifestyle choice. According to Mintel the ‘free-from’ market, which includes gluten free, is expected to rise from £470m in 2015 to £672m by 2020. Gluten-free no longer means compromising on taste and presentation, as consumers can now enjoy many of their sweet treat favourites without gluten but with all the taste.” The company have expanded their gluten-free offering with the launch of a gluten-free Chocolate Brownie Mix and a gluten-free Chocolate Crème Cake Mix. The company recently introduced glutenfree Chocolate and gluten-free Vanilla muffin mixes to its range of dry mixes, bases and concentrates. Dedicated production Manufactured in a strictly controlled environment, Dawn’s new gluten free mixes all feature natural colours and

What is the difference between gluten and wheat free? a), rye, and barley. A lot of people today suffer from Gluten is a protein found in wheat, spelt, kamut, durum wheat (semolin who are intolerant to gluten have a condition known as allergies to wheat and/or gluten. They are not the same thing. Those ree diet. A gluten free diet is more restrictive than a coeliac disease. The key treatment for coeliac disease is a lifelong gluten-f wheat free diet. not the other gluten containing grains. This is a different Those with a wheat allergy are only allergic to a protein in wheat and r, it is usually treated in the same way, that is, through condition from coeliac disease, and may not be a lifelong condition. Howeve a gluten-free diet. And dairy free? milk or products of the mammary glands of mammals Dairy products include all fluid milk products and many foods made from Contrary to a somewhat common misconception, eggs such as cows, goats, sheep and others, and the products derived thereof. and, therefore, an animal by product, they are not animals by d are not considered a dairy product. While eggs are, indeed, produce a dairy product or a derivative of dairy products.

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FREE FROM

Hummus Ice Cream “Who knew you could make ice cream out of chickpeas? I’ve purposely created this recipe to be ‘free from’. It’s gluten free, dairy free, it’s pretty much everything free - if it was any more ‘free-from’ you’d be eating frozen air!” says former Master Chef semi-finalist, Theo Michaels. “The following recipe is perfect for experimenting with and adding other flavours to. The use of olive oil in ice cream has been done for many years but in this instance it really helps give the hummus ice cream some texture as it is void of any cream or milk ergo fat. If you are not lactose intolerant you can of course replace the soy milk with cream.” Ingredients • 1 tin of chickpeas • 60ml olive oil • 185ml soy milk • 90ml caster sugar • Seeds from 1 vanilla pod (or a few drops of vanilla essence) • 2 tbsp maple syrup Method 1. Open tin of chickpeas and drain liquid from the tin - reserve the liquid. 2. Add to the chickpeas the soy milk, vanilla seeds or essence and two thirds of the sugar (60ml), maple syrup and blend until smooth. Once done pass the mixture through a fine sieve and reserve. 3. In a separate bowl, whisk the leftover chickpea liquid from the tin until you start to get soft peaks appearing (you want something resembling a meringue). Slowly add the remaining sugar and whisk flavours, are palm oil free and FSA 2017 salt compliant too. Both products offer the same moist taste, airy texture and volume as Dawn’s regular Chocolate Brownie and Chocolate Crème Cake Mixes, and bakers can use the same application methods and will find that both batters hold inclusions and fillings well, say the firm. Dawn’s Chocolate Brownie Mix and the Chocolate Crème Cake Mix can be used to make a variety of other products including traybakes, loaf cakes and family cakes, enabling bakers to cost-effectively offer a range of gluten-free products from one 12.5kg bag of mix. Cakesmiths are also investing in dedicated, gluten free production, continuing a programme of investment by setting up a new bakery in Bristol. Sited opposite Cakesmiths’ current bakery, the new facility will enable the baker to dedicate one bakery to gluten free production (the new site will increase the

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4. 5.

until fully incorporated (a few drops of vanilla essence in the meringue is fine to do). Fold the chickpea puree into the meringue until fully incorporated. Place in an ice cream maker and let it stir until frozen and creamy. Alternatively, simply pop into a plastic container in your freezer and give it a firm stir every couple of hours until frozen.

Chef’s tips • Try adding different flavours into the ice cream; a shot of espresso, some mashed raspberries or even swapping the soy milk for coconut cream. • If you are not after a 100% ‘free from’ ice cream swap the soy milk for almond milk or even cream. • Try to use a light or fruity olive oil and avoid peppery ones unless you fancy that!

always been to focus on taste first and bake products that also happen to be gluten free. “Our goal is to provide certified gluten free, wrapped products. Our research suggests that there is poor understanding of gluten free certification and production among manufacturers and coffee shop owners. We understand gluten free production and the importance of isolating allergens,” adds Tom Batlle. “Cakesmiths were producing gluten free products before it was a trend. Coffee shop customers want a choice. If they don’t find it in one place they will go elsewhere. Our investment in the new bakery will ensure that we continue to offer the taste, variety and innovation that coffee shops expect from our products and which ensures they can offer the right product to their customers.” Cakesmiths’ gluten free products include Lemon Polenta, Jewel Bar, Ultimate Almond Brownie, Dark and Fruity Flapjack, Toasted Coconut and Dark Chocolate Flapjack, Cocoa Orange Raw Bar, Sour Cherry and Hazelnut Raw Bar, Super Seedy Boost Bar, Chocolate and Seville Orange traycake, Lemon and Courgette loafcake.

Cakesmiths’ lemon and courgette loaf. baker’s production capacity by some 75% and open this autumn). “Cakesmiths is investing in a trend that has become a mainstream consideration for UK shoppers. Gluten free has evolved from a diet regime for a medical condition to become a lifestyle choice. The global gluten free market at retail is forecast to grow 30% by 2020 (Euromonitor: 2017),” said Cakesmiths’ founder, Tom Batlle. “In the UK over a fifth of consumers bought gluten free products in the six months to the end of 2015 (Mintel: 2016). We’re confident that with our pedigree in baked goods, made by hand, we can offer UK coffee shops products that will suit their customers’ tastes. The new bakery will allow us to expand our current offer of 25 gluten free products to at least 40.” Cakesmiths has been baking a wide variety of products with no gluten containing ingredients for over 15 years, and the firm say their approach has

There’s no doubt that cross contamination is a problem in the food industry and at the Honest Bakery in Northern Ireland - who have expanded their gluten free mini-cake range by adding gluten free biscuits, cantucci, fresh bread, tarts, and rocky road products - believe that their customers need assurance that they have done everything within their power to provide gluten free products. That’s why they employ a full-time bakery technologist who ensures all the ingredients are gluten and wheat free and they use HACCP (Hazard Analysis and Critical Control Point) procedures to guarantee product integrity with all their staff having been trained in allergen awareness. Honest products are also tested annually in the Public Analyst laboratory in Galway and have beeb certified Gluten Free by the Coeliac Society of Ireland

JULY 2017 CAFÉ LIFE 51


FREE FROM and the UK. They are also introducing their own in-house testing, using the recommended R5 Sandwich Elisa (enzyme-linked immunosorbent assay) Method testing method by the Coeliac Society (one of the most sensitive and reproducible diagnostic technologies available).

Hot chocolate solution “The ‘free-from’ trend continues to grow within the hot beverage market too, meaning coffee shop operators needing to ensure that they can cater for these dietary requirements to expand their customer base,” says Martin Armitt, marketing controller for Aimia Foods (www.aimiafoods.com). “Outlets can use this trend further to maximise hot beverage sales by offering a seasonal menu, inclusive of ‘free-from’ choices. No longer limited to the colder months, hot beverages - including the alltime classic hot chocolate - are enjoyed throughout the summer season. “Loved by adults and children alike, hot chocolate is seen as a special, luxurious treat when out of the home and will often be purchased alongside a cake or sweet treat which provides coffee shops with the opportunity for an additional sale. However, hot chocolate is often seen as unsuitable for those with special dietary requirements, most notably lactose intolerant, or customers following a vegan diet. Given that it is such a popular and much-loved drink in the UK, operators should look to offer a ‘free from’ hot chocolate alternative in order to generate that extra revenue and stand out from other high-street chains.” This can be done in a number of simple ways, claim Aimia Foods, if the operator puts consideration into which hot chocolate they are purchasing. Does the hot chocolate mix contain dairy? Are there any additives within the mix not suitable for vegan diets? These are elements which they considered when developing their Milfresh Amour de Chocolate range of ‘just add milk’ baristastyle hot chocolate. “With a pure recipe, high cocoa content (21%) and no dairy within the chocolate mix, we have achieved a dark, continental style premium hot chocolate,”

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says Martin Armitt. “Soya, almond or coconut milk can be used instead of full or semi-skimmed milk therefore providing outlets with a deliciously rich, luxurious hot chocolate completely suitable for those with dairy intolerances or following a vegan diet. Not only is this the perfect opportunity for outlets to upsell a premium product offering thanks to the ‘free-from’ nature of the drink, but there is no compromise to quality or flavour whilst keeping customer satisfaction to a maximum.” Legal labelling “With an increasing number of diners now suffering from allergies or choosing to avoid certain foods as part of a lifestyle choice, it’s also vital that cafés and coffee bars carefully stick to the legal requirements around the listing of food allergens within their establishments, by carefully labelling any packaged products that may be on offer and which are displayed front of house,” says Heather Beattie, brand manager for Nisbets Plc (www.nisbets.co.uk) “As of December 2014, it was a legal requirement that if any of the fourteen food allergens on the regulatory list were contained within a packaged food, then those ingredients must be highlighted. Suitable for use both front of house as well as in the kitchen, the Vogue range of allergen labels from Nisbets can help coffee shop operators to clearly label produce quickly and efficiently to eliminate the chances of mistakes being made. “Indeed, for those cafés and coffee shops selling ready-made sandwiches and wraps front of house, careful labelling is essential. The selection of Vogue easypeel labels includes common allergens such as milk, eggs and peanuts as well as less common ones such as molluscs and soya beans (GM800 – GM812). Conforming to allergen legislation and with an easy-peel design, each label can be placed and removed with ease, making it effortless for operators to comply with the food allergen laws. Each of the one inch labels come in a pack of 1000 and leave no residue on products so if a label needs to be removed it won’t leave any unwanted marks on products.” Avoiding cross-contamination is also essential when serving customers with specific dietary requirements, point out Nisbets, so the process of designating colours to kitchen equipment can really help with this as it makes it easier for coffee shop staff to easily identify which colour should be used according to what is being prepared. The Hygiplas Colour Coded Chopping

Mats Set (CP520) from Nisbets helps to cut out cross-contamination by providing a chopping board for each food type. Each mat is made from a tough polyethylene that makes them resistant to cuts and gives them flexibility, so they

are easy to drain and clean.” Labelling and compostable packaging provider Planglow (www.planglow. com), reports that it has added a Meal Deal Sticker and a Gluten Free Sticker to its comprehensive labelling range. The products were developed to support the fast growth free-from market and ever popular meal deal offerings, say the firm. Designed to complement – without blending into – a wide variety of packaging and branding, the semigloss stickers are supplied in a handy thousand-per-roll dispenser for easy application. Footloose and Gluten Free combines a wheat sheaf imagery and ‘gluten free’ messaging in a simple yet eye-catching design, the gluten free sticker highlights gluten free options for celiac and gluten intolerant customers. Their Make a Meal Deal of It sticker sports a unique rosette design in striking burnt orange to easily identify products in your meal deal offering. “The demand for gluten-free products has never been so high, in fact the free from market is estimated to reach £673 million by 2020 according to Mintel. Not to mention the fact that food providers have been legally obliged to identify products containing gluten – along with 13 other potential allergens – since 2014,” says Planglow’s marketing director, Rachael Sawtell.

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PROFILE

As café culture in the UK continues to diversify, and more of us are looking to travel to get a good cup of Joe, one town in particular is using café appeal to put itself on the map – Herne Bay.

Café hotspot The friendly town of Herne Bay has become a hotspot for day trippers looking to combine a coastal visit with a decent coffee. The seaside town is home to an organic and eclectic mix of artisan coffee shops, charming themed tearooms and independent cafés. Highlighting the uniqueness of these venues and their offerings is Hello Herne Bay, a new tourism destination marketing campaign launched this year by Canterbury City Council to promote the seaside town and surrounding areas as a top visitor destination. The project is working closely with stakeholders, attractions, retailers and community groups to promote the existing events and attractions and present a unified voice to visitors. The final Hello Herne Bay design chosen by Canterbury City Council was developed by Pillory Barn creative Kelly Castle to reflect the assets of a vibrant and creative seaside town. As well as promoting traditional attractions such as museums and outdoor activities, the campaign is also spotlighting creative, cosy and curious places to go for a coffee and something sweet. Popular with locals and day trippers alike, many of Herne Bay’s cafés have become attractions in their own right. With inspired themes and in some cases elements of theatre, visiting a café in Herne Bay has become an ‘experience’ not simply a pit stop. Indeed, Hello Herne Bay is setting an example to other regions and showing that it can be just as important to talk about the uniqueness of your cafés and coffee shops as it is the big attractions – especially when talking to a generation attracted to authenticity and artisan, quality produce. And when it comes to Herne Bay’s café culture, there’s certainly plenty to talk about. Whether you’re looking for an atmospheric spot to enjoy a creamy flat white or a theatrical escape where you

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can celebrate an occasion, Herne Bay’s cafés and coffee shops have a lot to offer. Vintage Empire - 104 High Street This 1940s-themed tearoom serves high teas with a dose of history. The ‘war time wonder’ carries the vintage theme to the tiniest detail, featuring ration book menus, charming décor, dressed-to-

impress staff and old-world music. Customers come from far and wide to sample the infamous high teas, cream teas, traditional lunches and many cakes including cake of the day. Warm and welcoming owner, Stacy Bilson, is proud to source and serve all thing local – she is also a talented baker, baking all the scones and cakes each day. The Vintage Empire is regularly Kent’s number one café on Trip Advisor and always featured high up in Kent’s ‘must visit’ list. Alice and the Hatter - 24 William Street The latest tearooms to come to Herne Bay is Alice and the Hatter, an imaginative wonderland where on special occasions families can sit at the grand ‘Queen of Hearts’ table and enjoy hand-made artisan breads, sandwiches and cakes. For kids and big kids alike, it’s difficult not to be charmed by the setting - with its chequered floors, throne chairs, teacup stools and grassy nooks it’s like stepping into a fantasy realm. Appearances from the Mad Hatter and Alice herself take the experience from tearoom to theatre!

The menu features ‘open book sandwiches’, specialist teas and coffees, handmade artisan pastries and breads. A selection of alcoholic beverages, including red and white wine, rose, prosecco, champagne and Kentish beers and ciders are also available.

Owned by husband and wife team, Nathan and Kate Rivers, the pair have also been encouraging young visitors interest in reading by giving away Alice in Wonderland books when they visit. The Wallflower Café - 116 High Street The Wallflower Café is flying the flag high for vegan cuisine in Herne Bay. Their food is 100% vegan and prepared on the premises using wholesome, nutritious, locally sourced seasonal produce – over 50% of which comes straight from the farm to their door. Breakfasts (including the popular smoothie bowl) are served all day and there is a fantastic selection of salads, taster boards, muffins and sweet treats. They also hold various tapas evenings and other events.


PROFILE This café will meet your super food needs and wake up your taste buds, and even if you’re not vegan/vegetarian, the creative mix of flavours means you won’t miss any ingredients! The mix of creative food, lovely staff and great atmosphere here has seen this lovely little place gain a loyal fan base. They also hold themed tapas style evenings where you get to sample lots of dishes – the latest success being a Mexican night. Green Door Deli - 23 William St Previously a charity shop, The Green Door Deli is a quaint delicatessen the town hasn’t really seen before. Specialising in cured meats, cheeses, cakes, desserts, light bites and all of which are mostly locally sourced within the county, what really makes it stand out is the

presentation, the staff and just how good the produce tastes. This little gem also ranks high on Trip Advisor and has become a favourite with locals and visitors alike. Customers rave about the hot chocolate and also popular here are the sharing platters and indulgent and imaginative desserts – including a sweet scotch egg! Very Vintage - 25 William Street Herne Bay’s Very Vintage is a little bit different than your average vintage eatery, but in a good way. The coffeeshop-come-boutique doesn’t look back too far in to the past as it celebrates all things 90s. Playing 90s movies in the background, you can also enjoy 90’s games and browse fashion from the iconic and playful

decade. A fun and quirky place to catch up with friends, they serve up freshly ground coffee and door stop sandwiches – simple food done very well. The Chimney Pot - 189 High St Another newcomer, The Chimney Pot is a stylish coffee shop that offers something new. Expect a really warm welcome when you come here and lots of tempting food. The menu includes healthy smoothie and an entire protein menu – from protein pancakes to flapjacks. On the other end of the spectrum they’re cakes, scones and ‘Freakshakes’ – whether you are on a health kick or looking to indulge, it’s definitely one to visit when you are craving something sweet, and there’s also some great offers that make a trip here fantastic value.

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JULY 2017 CAFÉ LIFE 55


PROFILE

From bean

to biofuel bio-bean is a clean technology company started in 2013 by Arthur Kay and gives spent coffee grounds a second life by recycling them into advanced biofuels. Café Life heard more… advanced biofuels and biochemicals.

How did it all begin? 26-year-old Arthur Kay, bio-bean founder and CEO, came up with the idea three years ago while designing a sustainable coffee shop as part of his architecture studies at UCL. He realised that cafés produce enormous quantities of spent coffee grounds, and that these are usually segregated at source when baristas tap out their paddle into the coffee grounds drawer. Given the proliferation of coffee shops throughout the UK, Arthur realised there must be an enormous amount of waste produced from this industry – some 500,000 tonnes in fact. He discovered that coffee waste is a highly calorific material, so he came up with an idea to try to give this waste stream a second life as a fuel. A few short years later, and bio-bean has already become a 40-strong team that has industrialised the process of recycling spent coffee grounds into

56 JULY 2017

How does it work? Currently, bio-bean is working with waste management companies to collect spent coffee grounds from independent coffee shops, coffee chains, office blocks, transport hubs and instant coffee factories all over London, and report that they have just expanded their collection route to include Birmingham. These grounds are then transported to what bio-bean describe as a world-first coffee recycling factory in Cambridgeshire. Here, they are processed and recycled into a range of sustainable products - biomass pellets for industrial use, briquettes called Coffee Logs for use in the home, biodiesel, and biochemicals. How does recycling waste coffee grounds help the environment? The UK produces about half a million tonnes of waste coffee grounds every year, bio-bean have calculated, much of which typically ends up in landfill. As they decompose, spent coffee grounds release significant quantities of methane, a potent greenhouse gas. Recycling spent coffee grounds with bio-bean, however, diverts this waste from landfill, thus reducing emissions, claim the growing company, whose factory has the capacity to process and recycle some 50,000 tonnes of coffee waste every year (one in 10 cups of coffee drunk in the UK, estimate the company). Additionally, their coffee-derived biofuels help to displace conventional fossil fuels like coal and imported woody biomass, further reducing emissions, and bio-bean reports that it is also

investigating other applications of this highly calorific waste stream to replace environmentally harmful products with coffee-derived alternatives (for example, in the cosmetics industry). “bio-bean was founded on the premise that there is no such thing as waste, just resources in the wrong place,” says founder, Arthur Kay. “The traditional ‘take-makedispose’ economic model is wasteful, unsustainable and very damaging to the environment. In the circular economy, waste is ‘designed out’ of the production system, and materials are cycled and recycled to extract maximum use. Our business model is an excellent example of the circular economy: we view spent coffee grounds as a resource, not a waste, and are recycling them into the system as a totally different product.” Where does bio-bean operate? Although a young company, biobean already works with hundreds of businesses across London and has just expanded its collection route to Birmingham and say that they are looking to further expand to other UK cities in the very near future. How do businesses benefit from recycling their spent coffee grounds? Wet spent coffee grounds are heavy and are therefore costly to dispose of via traditional means such as landfill. This means that recycling spent grounds significantly reduces waste disposal costs

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PROFILE waste coffee recycling, and to further reduce landfill emissions.

for businesses, particularly those that produce large quantities of waste coffee. “Sustainability is an integral part of the future of the coffee industry and is an increasingly important consideration to British consumers today. Every business working with us reduces their carbon footprint, therefore increasing their green credentials and becoming more appealing to consumers,” points out Arthur Kay. How are waste coffee grounds processed into fuels? Waste coffee grounds that arrive at the bio-bean factory are effectively cleaned and dried, then compressed into solid pellets and briquettes. In a separate process, oil can be extracted from coffee grounds and used to make biodiesel and other products. What challenges has the company faced in scaling the business? Like any disruptive business model entering a mature market, there were hurdles at every stage.

“Recycling technology had never been applied to coffee waste before and nobody had built a coffee recycling factory anywhere in the world,” recalls Arthur Kay. “However, the greatest challenge facing bio-bean involved building a scalable solution to waste coffee grounds. While some artisanal ventures have found piecemeal uses for waste coffee grounds (such as compost and garden use), none had created a truly industrial solution. Opening our worldfirst coffee recycling factory at Alconbury, Cambridgeshire was a turning point for the company, enabling us to scale up operations, and creating jobs in the local area.” Future plans? Due to the vast quantities of waste coffee grounds produced all over the world, ultimately bio-bean say that they want to provide a global solution to this issue. In the short term, they are beginning collections from several other UK cities to enable more businesses to benefit from

How can cafés get involved? bio-bean partners with existing waste management companies to provide a waste coffee grounds collection service to businesses at every scale, and right now, cafés, restaurants, and any business across London and Birmingham producing spent coffee grounds as part of their waste is invited to join their collection route and begin to save money and reduce emissions, say the company (more information can be found at www.bio-bean.com/collection).

Team member, Carmel Alexandra, at Park Life Café at Birmingham Research Park who are recycling their coffee grounds.

Coffee logs For environmentally conscious consumers, coffee logs are a great, carbon-neutral briquette for use in the home, suggest bio-bean, as they can be burned in wood-burning stoves, open fires, and outdoor appliances such as chimeneas. Each coffee log contains the grounds from 25 cups of coffee, and as well as saving greenhouse gas emissions by displacing fossil fuel products, they are also 20% more calorific than wood, meaning they produce a longer and hotter burn, claim bio-bean (also being competitively priced compared to equivalent fuels). Each coffee log lights easily, burns for up to an hour and produces a pleasant, woody smell – although it doesn’t smell like coffee, sadly! Currently, coffee logs are available to buy in farm shops and forecourts around the UK, as well as online via Ocado and Abel & Cole.

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TECHNOLOGY

Can mobile ordering drive more reusable cup adoption? Matt Graywood (chief operations officer at branded online and mobile pre-ordering technology provider, Preoday) considers the hot topic of cup recycling and reusable cup adoption. Cup waste In April, a report by Cardiff University raised a topic that has broken the surface with increasing frequency in recent years - coffee shop and café cup waste. The report claimed an estimated 2.5bn disposable coffee cups are used in the UK each year, of those, just one in 400 is recycled, creating approximately 25,000 tonnes of waste. Estimates of the number of paper and plastic throwaway cups used each year worldwide range from tens of billions to more than one hundred billion (Starbucks’ customers alone are known to consume approximately four billion cups a year globally). A long-established problem The problem of cup waste is one that coffee retailers, quick service restaurants and live events operators have long since recognised; it is common sense that reusable takeaway cups are better for the environment than singleuse cups, even when they are recycled. The problem has lain, not necessarily in the apathy of businesses, but in the difficulty that comes with altering long-ingrained human behaviours. Moreover, there’s another problem, even if consumers do throw their cups into recycling bins, on the street, at home or in the office, most recycling facilities cannot handle the plastic film lining which coats the inside of the paper cup. Adding to the difficulty

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is the notable divergence in the ways that the various industry players are choosing to approach the issue. While many environmental bodies are focusing on increasing recycling rates, coffee shops and cafés are aiming improve the adoption of reusable cups. The former have managed a number of high profile campaigns recently, for example, the Square Mile Challenge - a scheme run by environmental charity, Hubbub. Aiming to collect 500,000 coffee cups in its first month, and five million throughout 2017, the campaign created 130 places for temporary recycle stations in the City of London during April and will now look to increase the reach of the scheme throughout the UK. Efforts underway For their part, coffee shops and cafés have made notable attempts to encourage the take-up of reusable cups by their customers. In 2013 Starbucks launched a reusable cup priced at $1 in the US and Canada and £1 in the UK, and the chain offers customers 10 cents and 25p respectively off certain drinks when served in a reusable cup. Costa also gives customers a 25p discount on drinks in reusable cups and will shortly launch two new multipurpose reusable cups of its own. And it’s not just the UK and USA that are dedicated to bringing about change. In the German cities of Berlin, Freiburg and Hamburg, initiatives are being put

in place to drive coffee cup reuse; coffee shops in Hamburg have started a reusable cup scheme called Refill It! The cup can be obtained with a 1.50 deposit and customers have the option of keeping the cup and having it refilled at participating coffee shops, or returning it and receiving their money back. Once returned, the café will wash the reusable cup and offer it to another customer. In Australia, the Responsible Café initiative asks cafés to sign-up to promote green behaviour and incentivise customers to do the right thing by bringing their own cups. There are examples outside of cafés too. Some universities have started re-use schemes, including Loughborough, and music festivals are taking steps to encourage re-use. The Bonnaroo music and arts festival in Tennessee, USA, sells reusable stainless steel beer cups and gives a $1 discount on all refills made with the cup at beer stands at the event. Last year, the UK’s Glastonbury Festival

launched a sustainable, recycled stainless steel pint cup for use at its event. The result was over 200,000 cups in circulation across the site, with customers paying a £5 deposit when they bought their first pint. Despite the efforts of each of these bodies, persuading consumers to use reusable cups has been difficult and the hospitality sector has struggled to increase re-use rates much above 1.5%, even after many years of trying. In 2011 Starbucks announced a global goal to serve 5% of beverages made in companyowned stores in reusable cups by 2015, but the goal was not achieved and only 1.6% were served in them. Changing customer behaviour away from single-cup use has proven hard, whether it is due to the convenience of not having to carry a cup into the store, or not having to wash it after every use. Can mobile ordering help? The question we come to is this. If discounts alone don’t help, can we add anything


TECHNOLOGY else into the mix to improve uptake? The coffee industry is undergoing rapid change fuelled by consumer demand for a better customer experience and demographic shifts. In the US, the majority of adults drink at least one cup of coffee every day and many other countries have even higher rates of coffee consumption. Coffee is big business and it has attracted big investment in things like technology, loyalty programs and new caffeinated drinks from coffee retailers competing to serve the first cup in the morning and the last cup at night. While you can safely describe the quintessential modern adult as a caffeine addict, you can equally declare them internetreliant. According to ONS data, 87.9% of all adults in the UK, or 99.2% of 16-24 year olds, have access to the internet. Additionally, a Deloitte survey of 4,000 UK adults tells us half have access to at least one type of connected entertainment device and almost half of 18-24 year olds check their phone in the middle of the night. On average, smartphone users have 11-20 apps downloaded to their device. The conclusion? If you want to reach into the public’s conscious, make sure you’re accessible online. How can we take advantage of this to drive reusable cup adoption? Well, with the nation glued to their mobiles, apps, such as those used for pre-ordering, provide the ideal route through which cafés can reach out, communicate with and fulfil the needs of customers. At the same time, they can be used to gather customer data, and influence user behaviour. When a company first looks at adding mobile or online ordering to its customer service offering, it’s often because it wants to reduce queues, streamline orders, or find a more costeffective way of presenting

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a mobile offering than Just Eat, Deliveroo or other providers allow. However, the benefits that a mobile or online ordering service bring go beyond operational. Preordering can make a deeper impact on the cafe business and its customers. Customers expect businesses to know them more intimately. It’s part of a great customer experience to be known. It generates loyalty, and loyalty can be used to a business’s advantage. Now suppose that advantage happens to be selling and encouraging the use of reusable cups?

information on the benefit of reusable cups in conjunction with offers on reusable cup purchases can be an encouraging prompt. Remember that 25p discount that stores like Starbucks offer? Such rewards can easily be tied into app use and applied to a customer’s mobile/app account each time they bring back their reusable cup, the combination of mobile technology and the discount encourages more to use the offer. Alternatively, loyalty points can be given with each returned cup, or in line with other marketing

Imagine the scenario: a café encourages a loyal user of its app to sign-up to its reusable cup scheme. That customer then pre-orders their drink, walks in and collects it in a reusable cup. Now, next time, all they need do is swap their used cup for a fresh drink, in a fresh cup. The café would take the dirty cup back, clean it, and hand it out with the next pre-order that comes in. It would save the customer time and money and it would dramatically reduce the need for paper cups.

campaigns - e.g. extra points for cups purchased during the UK’s National Recycling Week (Monday, 25 September to Sunday, 1 October 2017). Of course, there are other benefits to having a mobile ordering platform beyond the opportunity it provides reusable cup adoption schemes. When clients use our pre-ordering technology, as an example, we’ve observed that a store can see 25-40% higher average transaction values for mobile and online versus in-store transactions. And, with queues moving two to three times faster, businesses can serve more people in any one day; it’s well known that consumers won’t join a queue they perceive to be too long and they will leave any they feel are moving too

Could discounts still count? If customers don’t pick up on a café’s reusable cup scheme organically, then some simple marketing and customer communications can drive efforts forward. Sending mailing list subscribers

slowly. Plus, by integrating with different EPOS systems, payment processors and third party loyalty apps, stores are collecting useful data they can use to optimise their menus, marketing and communications. When the pre-order and pre-pay experiences are working together seamlessly, a business has more convenient access to customer data that helps it understand and serve its customers better. The combination of pre-order and pre-pay data provides a more rounded view of customer habits and preferences. This seamless gathering of customer data enables the business to create effective loyalty schemes and engage in better marketing efforts aimed at the individual customer. This increased customer intimacy drives more customer visits and more sales which is a win for everyone involved. It would be foolish to think mobile ordering and loyalty provides the complete solution; human behaviour is far too complicated for that to be truth. However, when combined with financial or other incentives, the provision of reusable cups and clear messaging, cafes can remind customers of the re-use choice and persuade them of its financial and environmental benefits. When mobile ordering and loyalty is embedded in food and beverage retailer strategies, rapid growth in reusable cup adoption is realistic and achievable.


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Herald Plastic rebrands as ‘Herald’ British manufacturer and importer of high quality disposables, Herald Plastic has dropped the word ‘plastic’ and rebranded as ‘Herald’ in a bid to reflect the broader range of products that the company now supplies to its UK-wide customer base. Besides a full range of plastic catering and janitorial items, Herald also supplies a complete selection of wood and paper products, priding itself on the unrivalled breadth of choice it can offer across multiple markets. Herald has come a long way in the three decades since its inception, making significant progress in recent years to establish itself as a viable manufacturing concern as well as an importer and supplier of a varied catalogue of goods, and having recently increased its warehouse facilities, purchased more machinery and added to its core team as part of an ongoing expansion strategy (call 0208 507 7900, or visit www.heraldplastic.com).

Fri-Jado modular counters provide consistent merchandising of food to go Uxbridge based foodservice and food retailing equipment provider, Fri-Jado UK Limited, has broadened its range of modular counters to meet the needs of grab & go operators. The proven technology is equally suitable for food to go applications, including convenience stores, sandwich shops, cafés and delicatessen, as well as quick service restaurants and cafeteria style foodservice operations. The company offers models for the display of hot, chilled or ambient food, which may be supplied in 750mm or 1000mm case lengths. Modules may be easily suited to create in-line counter runs, for the display of hot, chilled and ambient food, providing a consistent merchandising solution for the complete food to go offer. Accurate temperatures in both the hot and cold units ensure that product is held over extended periods, without deterioration in quality or appearance, reducing the amount of food which may be price discounted or thrown away (call 01895 272227, or visit www.frijado.co.uk).

Sales surge for Barry Callebaut’s regal offering Barry Callebaut Beverages UK has reported that it is enjoying a continued growth in sales of its Le Royal Kreemy choc drink, Le Royal Choco Green. Extensive tests prove that it is the best performing product in its class, say the firm. It’s mild yet tasty flavour has crowned it as an every-day, easy-drinking favourite, making it the hot chocolate of choice for those vending operators, café owners and facilities managers who rely on multiple product purchases. The beverage has resumed its position as one of the sustainable hot beverages manufacturer’s most popular brands with high levels of repeat purchase, according to head of sales for Barry Callebaut Beverages UK, Paula Bentley, who said: “This is a functional, highly accessible, palatable and very pleasing drink; perfect for every day luxury.” Call 01244 370500, or visit www.barrycallebautvending.co.uk.

New to the UK market: Herald introduces the edible straw Quality disposables manufacturer and supplier – Herald - has launched exclusive, edible straws to the UK market with the expectation that they will create a stir across the entertainment and leisure sectors (target markets include bars, festivals, events, hotels, restaurants, clubs and pubs). Described as ‘an experience’, the straws are currently available in lemon, lime and strawberry and already have established a loyal customer base of cocktail drinkers in the bars and clubs of Europe. Herald forecast wide demand in the UK. “We’re very excited about these straws as they are a pioneering and unique product that can sell on many levels. Besides being functional, they are a sweet treat that parents can buy for their children,” said Herald’s MD, Yogesh Patel (call 0208 507 7900 to request a sample, or visit ww.heraldplastic.com).


PREVIEW

AVEX 2017 What you need to know

AVEX International is the UK’s leading exhibition for the vending, coffee and water industries providing a showcase of the latest technology, product development and innovation. This year AVEX 2017 will be held in the heart of the country at the NEC, Birmingham on 12-13 September and is set to be the biggest event of the year for vending and its associated industries.

Interested in exhibiting at AVEX 2017? The exhibition offers an exciting opportunity to engage with key decision-makers face-to-face from across the UK and overseas. For more information on exhibiting call, 01494 568963.

64 JULY 2017

CAFÉ LIFE

What’s new for 2017? This year’s exhibition has seen many new developments designed to attract a wide audience to the exhibition, including an enhanced Speaker Programme and dedicated Visitor Zones. Speakers will deliver talks based on the most pressing issues affecting vending and the food and drink industry today, plus five dedicated zones will offer visitors a truly immersive experience as they discover what each zone has to offer. Jonathan Hart, chief executive of the AVA, said: “We are extremely excited for visitors to see what we have in store for them at AVEX 2017. We are putting together the best Speaker Programme ever seen at AVEX, which focuses on known areas of interest for the visitors we want to attract, and we are confident that attendees will really enjoy interacting with the different zones. We have made the registration process so much easier this year, with visitors being encouraged to sign up via their social media accounts at the click of a button. This is a great way for visitors to share their plans to visit AVEX with their contacts and, in turn, discover who out of their connections is also visiting the show.”

Why should you visit? As part of AVEX’s new commitment to a collaborative approach, we have partnered with the British Sandwich and Food to Go Association for this year’s exhibition. This partnership is a natural alliance for both associations and we know that AVEX 2017 will provide a fresh and modern vending outlook for the sandwich and food to go industry. BSFTG members attending the show can expect to enjoy our dedicated visitor zones, including the Health & Wellbeing zone, which will focus on the latest innovations in healthy vending products. The need to make vending and snack products more visibly healthy is a topical issue for the food and drink industry, and this zone will demonstrate how the industry is evolving to meet consumer demands. Additional show highlights include Barista Street, which will be focusing on the UK’s current ‘coffee culture’ boom, and the Innovation Space, which will showcase the latest developments in vending technology, including the ever growing trend of cashless payment systems.


PREVIEW

To ensure the success of AVEX 2017 we have introduced an extra dynamic to the exhibition this year - the Speaker Programme. Our impressive list of inspirational speakers will be discussing topics including; • The Impact of Brexit on Food Safety • Health Trends and Technology in Vending • Consumer Trends in the Food to Go Market • Micro Markets • Embracing New Trends • The Sugar Tax Our extensive Speaker Programme takes place across both days of the exhibition and its aim is to provide visitors with a truly valuable show experience that is really worth their while in attending. Whether you’re a retailer, manufacturer or supplier, visitors will find that AVEX 2017 will provide a fantastic opportunity for you to network and actively engage with businesses and brands from the UK and overseas.

Join us at AVEX 2017 The ultimate international vending experience

12-13 September 2017 NEC, Birmingham

AVEX is the leading exhibition for the vending, coffee and water sectors, bringing the industries together to do business. Showcasing the latest innovations, products and services, this unparalleled event will offer the perfect opportunity to meet important buyers and sellers, make exciting new connections and network with your peers. Organised by the Automatic Vending Association, AVEX 2017 has new initiatives designed to attract high quality visitors including a two-day speaker programme, a hosted buyer programme, dedicated zones and an Operator Summit.

Join international brands such as Coca-Cola, Vimto, Kellogg’s, Coffetek, Ferrero and Jacob Douwe Egberts in exhibiting your business at AVEX 2017.

Find out more at avexshow.co.uk

www.thecafelife.co.uk

JULY 2017 CAFÉ LIFE 65


Café Product Index ADVISORY, BUSINESS & CONSULTANCY SERVICES Accountancy KPMG Bespoke Software Datatherapy Ltd. Business Systems Datatherapy Ltd. E Commerce Datatherapy Ltd. Factory Grote Company FSC Millitec Food Systems Ltd. Zafron Foods Ltd. 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 The FoodFellas Tortilla & Wraps Freshfayre Mission Foods BREAD & ROLLS Fresh Jacksons Bakery Pita/Flat Bread Nina Bakery Speciality Jacksons Bakery Mission Foods New York Bakery Co. The FoodFellas Bread Making Ingredients Beacon Foods Caterers Choice Ltd. Harvey & Brockless Rank Hovis BUTTER & SPREADS Butter Freshfayre Southover Food Company Ltd. The FoodFellas Spreads Arla Foods UK Freshfayre Fromageries Bel 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 Leathams Norseland Ltd. Southover Food Company Ltd. The FoodFellas Yoghurt Freshfayre Futura Foods UK Ltd.

Sour Cream Freshfayre The FoodFellas CLEANING MATERIALS Bunzl Catering Supplies CHUTNEYS & RELISHES Chutneys Beacon Foods Freshfayre Geeta’s Foods Ltd. Leathams Southover Food Company Ltd. The English Provender Co The FoodFellas The Ingredients Factory Zafron Foods Ltd. Relishes Beacon Foods Blenders Freshfayre Harvey & Brockless Leathams Southover Food Company Ltd The English Provender Co The FoodFellas The Ingredients Factory Zafron Foods Ltd. Pickles Freshfayre Geeta’s Foods Ltd. Leathams Southover Food Company Ltd The English Provender Co The FoodFellas The Ingredients Factory Salsa Beacon Foods Blenders Freshfayre The FoodFellas Zafron Foods Ltd. DRESSINGS, SAUCES AND MAYONNAISE Dips Beacon Foods Blenders Freshfayre Fresh-Pak Chilled Foods Fromageries Bel Orexis Fresh Foods Ltd. Pauwels UK The English Provender Co The FoodFellas The Ingredients Factory Zafron Foods Ltd. Dressings Blenders Fromageries Bel Pauwels UK Mayonnaise Blenders Caterers Choice Freshfayre Fresh-Pak Chilled Foods Harvey & Brockless Pauwels UK Piquant The English Provender Co Zafron Foods Ltd. Mustards Blenders Pauwels UK Southover Food Company Ltd. The English Provender Co The FoodFellas Zafron Foods Ltd. Sauces & Ketchups Beacon Foods Blenders Caterers Choice Freshfayre Orexis Fresh Foods Ltd. Pauwels UK Piquant Southover Food Company Ltd. The English Provender Co The FoodFellas

The Ingredients Factory Zafron Foods Ltd. Spreads Blenders Pauwels UK DRINKS Coffee Kool Kup UCD Juices Caterers Choice Freshfayre Kool Kup Leathams Princes Foods Ltd Southover Food Company Ltd. Tea Kool Kup UCD EGGS & EGG PRODUCTS Eggs (hard boiled) Freshfayre Fresh-Pak Chilled Foods Fridays Southover Food Company Ltd. Egg Products Freshfayre Fresh-Pak Chilled Foods Fridays Futura Foods UK Ltd. Glendale Foods Leathams Southover Food Company Ltd. Zafron Foods Ltd. EQUIPMENT & VEHICLES Buttering Machinery BFR Systems Deighton Manufacturing Grote Company Millitec Food Systems Ltd. Coffee Machinery 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 Royal Greenland Ltd. Mackerel John West Foods Ltd Prawns H Smith Food Group PLC Royal Greenland Ltd. Freshfayre Southover Food Company Ltd. The FoodFellas

Vestey Foods UK Zafron Foods Ltd. Salmon Caterers Choice Freshfayre John West Foods Ltd Leathams Martin Matthew & Co Ltd. Princes Foods Ltd. Southover Food Company Ltd. The FoodFellas Vestey Foods UK Sardines John West Foods Ltd Martin Matthew & Co Ltd. Seafood/Shellfish H Smith Food Group PLC Royal Greenland Ltd. The FoodFellas Tuna Caterers Choice Freshfayre H Smith Food Group PLC John West Foods Ltd. Martin Matthew & Co Ltd. Moy Park Ltd. Princes Foods Ltd. Southover Food Company Ltd. Vestey Foods UK Zafron Foods Ltd. FRUIT Canned Fruit Caterers Choice Ltd. Princes Foods Ltd. General Beacon Foods The Ingredients Factory Guacamole Leathams The FoodFellas Pineapple Beacon Foods Caterers Choice Food Network Freshcut Foods Ltd Martin Mathew & Co INSURANCE Insurance Protector Group LABELS Bunzl Catering Supplies Planglow Ltd. Tri-Star Packaging Supplies Ltd. MEAT PRODUCTS Bacon Dawn Farms UK Freshfayre H Smith Food Group PLC Leathams Moy Park Ltd. Smithfield Foods Ltd. Vestey Foods UK Beef Freshfayre Glendale Foods Leathams Moy Park Ltd. Newsholme Food Group Sam Browne Foods Southover Food Company Ltd. The FoodFellas Vestey Foods UK Zwanenberg Food UK Ltd Canned Meat Freshfayre Moy Park Ltd. Princes Foods Ltd. Smithfield Foods Ltd. Chicken 2 Sisters Food Group Cargill Meats Europe Dawn Farms UK Freshfayre Glendale Foods H Smith Food Group PLC Kookaburra Leathams Moy Park Ltd. Sam Browne Foods Smithfield Foods Ltd. Southover Food Company Ltd. The FoodFellas

Vestey Foods UK Zwanenberg Food UK Ltd Continental Freshfayre Leathams Southover Food Company Ltd. Duck 2 Sisters Food Group Freshfayre H Smith Food Group PLC Sam Browne Foods Vestey Foods UK Ham Freshfayre Leathams Martin Mathew & Co Ltd. Smithfield Foods Ltd. Southover Food Company Ltd. Vestey Foods UK Lamb Freshfayre Glendale Foods H Smith Foodgroup PLC Sam Browne Foods The FoodFellas Vestey Foods UK Marinated Meats Kookaburra Meatballs Glendale Foods Snowbird foods Zwanenberg Food UK Ltd. Pork Dawn Farms UK Freshfayre Glendale Foods H Smith Food Group PLC Leathams Moy Park Ltd. Sam Browne Foods Smithfield Foods Ltd. Southover Food Company The FoodFellas Vestey Foods UK Zwanenberg Food UK Ltd Sausages Freshfayre Glendale Foods Leathams Moy Park Ltd. Smithfield Foods Ltd. Snowbird foods Southover Food Company Zwanenberg Food UK Ltd Turkey 2 Sisters Food Group Freshfayre H Smith Food Group PLC Kookaburra Leathams Moy Park Ltd. Sam Browne Foods Smithfield Foods Ltd. Southover Food Company Vestey Foods UK MUSIC Share Music OILS Freshfayre Martin Mathew & Co Ltd. Princes Foods Ltd. ORGANIC PRODUCTS Beacon Foods Fridays Leathams Pauwels UK 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) Rap Ltd. Tri-Star Packaging Supplies Ltd.


Café Manufacturers & Distributors Food wraps RAP Ltd. Tri-Star Packaging Supplies Ltd. Plastic 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. Freshcut Foods Ltd Freshfayre Leathams Martin Mathew & Co Ltd. Princes Foods Ltd. Southover Food Company Ltd SANDWICH FILLINGS (READY PREPARED) Fresh Fillings 2 Sisters Food Group Beacon Foods Freshcut Foods Ltd Freshfayre Fresh-Pak Chilled Foods Fridays Harvey & Brockless Southover Food Company Ltd. Zafron Foods Ltd. Frozen Fillings 2 Sisters Food Group Beacon Foods Glendale Foods SOUPS Freshfayre Leathams Southover Food Company Ltd VEGETABLES & HERBS Canned Vegetables Caterers Choice Ltd. The FoodFellas Princes Foods Ltd. The FoodFellas Chargrilled Vegetables Beacon Foods Freshcut Foods Ltd. Leathams Moy Park Ltd. The FoodFellas Herbs & Spices Beacon Foods Jalapenos Beacon Foods Caterers Choice Ltd. Freshfayre The FoodFellas SALAD Florette UK & Ireland Freshcut Foods Ltd. Freshfayre MyFresh Salad (prepared) Florette UK & Ireland Freshcut Foods Ltd Freshfayre MyFresh Southover Food Company Ltd Sundried Tomatoes Beacon Foods Caterers Choice Ltd. Freshfayre Leathams Plc Martin Matthew & Co Ltd. Sweetcorn Beacon Foods Caterers Choice Freshfayre Martin Mathew & Co Ltd. Princes Foods Ltd. Tomatoes Beacon Foods Caterers Choice Freshfayre Martin Mathew & Co Ltd. Princes Foods Ltd.

2 SISTERS FOOD GROUP 3 Godwin Road, Earlstrees Industrial Estate, Corby, Northamptonshire NN17 4DS Contact: Renee Skukowski Tel: 01909 511800 Fax: 01536 409 050 renee.skukowski@2sfg.com www.2sistersfoodgroup.com ADELIE FOODS GROUP LTD 2 The Square, Southall Lane, Heathrow UB2 5NH Contact: David Guy Tel: 020 85711967 david.guy@adeliefoods.co.uk www.adeliefoods.co.uk AROUND NOON LTD. Unit 24A Rampart Road, Greenbank Industrial Estate, Newry, County Down, BT34 2QU Contact: Philip Morgan Tel: 0283 0262333 E-mail :philip@ aroundnoonsandwiches.com aroundnoonsandwiches.com ANCHOR CATERING LIMITED Units 2, 21 & 22, Wotton Trading Estate, Wotton Road Ashford, TN23 6LL Contact: Stephen Drew Tel: 01233 665533 Fax: 01233 665588 Mobile: 07780 668145 sdrew@anchorcatering.co.uk www.anchorcatering.co.uk

GREENCORE FOOD TO GO LTD – 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

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

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

GREENCORE FOOD TO GO LTD. – ATHERSTONE Unit 7, Carlyon Road Industrial Estate, Atherstone, Warwickshire CV9 1LQ Contact: Alex McLaren Tel: 01827 719 100 Fax: 01827 719 101 alex.mclaren@greencore.com www.greencore.com

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

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

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

BRADGATE BAKERY Beaumont Leys, Leicester, LE4 1WX Contact: Clare Keers Tel: 0116 2361100 Fax: 0116 2361101 clare.keers@bradgate-bakery.co.uk

CHEF IN A BOX 762A/763A Henley Road, Slough SL1 4JW Contact: Tom Price Tel: 01753 523 636 Fax: 01753 573 125 Tom.Price@ciab.co.uk www.chefinabox.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

IMPRESS SANDWICHES Units 6-7, Orbital Industrial Estate, Horton Road, West Drayton, Middlesex, UB7 8JL Tel: 01895 440123 Fax: 01895 441123 info@impress-sandwiches.com www.impress-sandwiches.com LOVE BITES LTD. Granary Court, Eccleshill, Bradford, West Yorkshire BD2 2EF Contact: Richard Smith Tel: 01274 627000 Fax: 01274 627627 richard@love-bites.co.uk www.love-bites.co.uk

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

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

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 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


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

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

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

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

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 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

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

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

One Pancras Square, London N1C 4AG Contact: Yousaf Shah Tel: 0207 77000044 yousafshah@datatherapy.com www.datatherapy.com

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 DEW VALLEY FOODS

Holycross Road, Thurles, County Tipperary, Ireland Contact: Christina Murphy Tel: 00353 504 46110 Fax: 00353 504 23405 cmurphy@dewvalley.com www.dewvalley.com ENGLISH PROVENDER CO. LTD Buckner Croke Way, New Greenham Park, Thatcham, Berks, RG19 6HA, Contact: Jason Belmont Tel: 01635 528800 Fax: 01635 528855 Jason.Belmont@englishprovender.com www.englishprovender.com BRC Grade A

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 1PF Contact: Sales Tel: 01159 227 222 Fax: 01159 227 255 sales@freshcut.biz www.freshcutfoods.co.uk

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

FRESH-PAK CHILLED FOODS 1 Waterside Park, Valley Way, Wombwell, Barnsley S73 0BB Contact: Mike Roberts Tel: 01226 344850 Fax: 01226 344880 mike.roberts@fresh-pak.co.uk www.fresh-pak.co.uk FRIDAYS Chequer Tree Farm, Benenden Rd, Cranbrook, Kent TN17 3PN Contact: Bridget Friday Tel: 01580 710250 Fax: 01580 713512 bf@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

GLENDALE FOODS Cobdon Street, Pendleton, Salford M6 6WF Contact: Chris Bates Tel: 0161 743 4114 Fax: 0161 743 4112 chris.bates@glendalefoods.com www.glendalefoods.com

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

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

H SMITH FOOD GROUP PLC 24 Easter Industrial Park, Ferry Lane South, Rainham, Essex RM13 9BP Contact: Chris Smith Tel: 01708 878888 chris@hsmithplc.com www.hsmithplc.com INSURANCE PROTECTOR GROUP B1 Custom House, The Waterfront, Level Street, Brierley Hill DY5 1XH Tel: 0800 488 0013 business@ipgdirect.co.uk www.insuranceprotector.co.uk

JACKSONS BAKERY 40 Derringham Street, Kingston upon Hull HU3 1EW Contact: Ian Hunt Tel: 01482 301146 Fax: 01482 588237 IanH@jacksonsbread.co.uk www.jacksonsbread.co.uk JIFFY TRUCKS LTD 26 Jubilee Way, Shipley West Yorkshire BD18 1QG Tel: 01274 596000 Contact: Stephen Downes stephen@jiffytrucks.co.uk www.jiffytrucks.co.uk

JOHN WEST FOODS LTD No. 1 Mann Island, Liverpool, Merseyside L3 1BP Contact: Stuart Neal Tel: 0151 243 6200 Fax: 0151 236 7502 enquiries.uk@john-west.com

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


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

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

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

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

MISSION FOODS EUROPE LTD Renown Avenue, Coventry Business Park, Coventry CV5 6UJ Contact: Natasha Bailey Tel: 02476 676000 Ext. 1707 Fax: 02476 676660 natasha_bailey@missionfoods.com 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

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 PRINCES FOODS LTD. Royal Liver Building, Pier Head, Liverpool L3 1NX Contact: Brian Robbitt Tel: 0151 966 7000 Fax: 0151 966 7037 brian.robbitt@princes.co.uk www.princes.co.uk

NEW YORK BAKERY CO. 6-9 The Square, Stockley Park, Uxbridge, UB11 1FW Contact: Sandie Belton Tel: 07507 063090 sandie.belton@grupobimbo.com www.newyorkbakery.co.uk

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

NINA BAKERY 114 Halutssi Hatasia, Haifa, 2620113, Israel Contact: Michal Neeman Tel: +972 544 578648 michal.neeman@lumeega.com

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

NORSELAND LTD. Somerton Road, Ilchester, Somerset BA22 8JL Contact: Oliver Scott-Harden Tel: 01935 842800 Fax: 01935 842801 oscott-harden@norseland.co.uk www.norseland.co.uk

OREXIS FRESH FOODS LTD. Unit 54B Minerva Road, Park Royal, London NW10 6HJ Contact: Romi Stavrou Tel: 0208 9652223 romi@orexis.co.uk www.orexis.co.uk

PAUWELS UK 1st Floor, Axiom House, High Street,Feltham, Middlesex TW13 4AU Contact: Rees Smith Tel: 0208 818 7617 Fax: 0203 187 0071 rees.smith@pauwels-sauces.com www.pauwel-sauces.com

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

ROYAL GREENLAND LTD. Gateway House, Styal Road, Wythenshawe, Manchester M22 5WY Contact: Solenne Labarere Tel: 0161 4904246 sola@royalgreenland.com www.royalgreenland.com

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

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

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

SNOWBIRD FOODS Wharf Road, Ponders End, Enfield, Middlesex EN3 4TD Contact: Roy Anderson Tel: 0208 805 9222 Fax: 0208 804 9303 roy.anderson@snowbirdfoods.co.uk www.snowbirdfoods.co.uk SOUTHOVER FOOD COMPANY LIMITED Unit 4, Grange Industrial Estate, Albion Street, Southwick,Brighton BN42 4EN Contact: Robert Partridge Tel: 01273 596830 Fax: 01273 596 839 bob@southoverfoods.com www.southoverfoods.com THE FOODFELLAS Lakeside House, 1 Furzeground Way, Stockley Park, Uxbridge, Middlesex UB11 1BD Contact: Millie Deane Tel: 0208 622 3064 Fax: 0845 2801166 millie@thefoodfellas.co.uk www.thefoodfellas.co.uk THE INGREDIENTS FACTORY Unit 2-3 Hamilton Road Ind Estate, 160 Hamilton Road, London SE27 9SF Tel: 0208 670 6701 Fax: 0208 670 9676 Contact: Tim Marcuson tim@theingredientsfactory.com www.theingredientsfactory.com

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

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

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

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

CONSULTANT 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

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


lunch

International Product Listing

Sandwich Manufacturers

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

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

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

Sam Minton

01291 636333

email: sam@jandmgroup.co.uk

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


lunch ad NEW.qxp_Layout 1 06/07/2017 09:33 Page 1

lunch! is the definitive show in our sector and a hub of new and innovative products. I look forward to seeing lunch! at ExCeL!� LOUISE DIREITO, GLOBAL INNOVATION MANAGER, COSTA

Join us for the special 10th anniversary show Book your free trade ticket for lunch! this September www.lunchshow.co.uk | Quote LUN26


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24/01/17 15:08

Profile for J & M Group Ltd.

Cafe Life Magazine - Issue 81  

Summer is upon us, with cold drinks such as healthy juices and smoothies in demand, and also the focus of one of our features. Entries are c...

Cafe Life Magazine - Issue 81  

Summer is upon us, with cold drinks such as healthy juices and smoothies in demand, and also the focus of one of our features. Entries are c...