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ISSUE No.86 JUNE 2018


Welcome! There’s a free from and ‘alternative’ theme to this issue, with our features covering the importance of offering food that increasingly reflects the changing dietary requirements of consumers (namely, the demand for milk alternatives and other ‘free from’ foods such as vegan and gluten-free options). Tea and the importance of a café’s cultural role are also highlighted. We are pleased to report that the recent European Coffee Expo was well received, offering what proved to be an international mix of visitors the chance to network and do business, as well as avail themselves of some informative advice and insight from the comprehensive theatre and conference programme. Clare Benfield - Editor

CONTENTS NEWS

ARTICLES

4

44 Fresh is best, or is it? Limini Coffee’s Vicki Hart discusses freshness.

First disposable cup-free coffee festival.

5 Inaugural European Coffee Expo well received. 6

A new home for the Caffè Culture show’s twelfth edition

10 British Airways partners with Union Hand-Roasted Coffee.

REVIEW 22 European Coffee Expo 2018.

FEATURES 26 Sweet selection cakes and pâtisserie. 36 Milk alternatives a missed opportunity? 46 Free from opportunities ‘free from’ menu ideas.

56 Is tea about to have its speciality moment? tea is making a comeback, says English Tea Shop.

PROFILES 52 Bristol’s better food award-winning, organic cafés. 54 The cultural café the importance of bringing cultural events into your café.

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Editor Clare Benfield, Tel: 01291 636336, E-mail: clare@jandmgroup.co.uk

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Advertising Manager Sam Minton, Tel: 01291 636333 E-mail: sam@jandmgroup.co.uk Production Ed Lantzos, Tel: 01291 636344, E-mail: ed@jandmgroup.co.uk Subscriptions and Customer Service Tel: 01291 636335 E-mail: subscribe@thecafelife.co.uk

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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 Life Association. It is circulated to managers, executives, buyers, retailers and traders in the café industry. © 2018 J&M Group Ltd

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NEWS

First disposable cup-free

coffee festival Glasgow Coffee Festival made the brave move to be the first coffee festival to ban all disposable coffee cups. More than 18,000 disposable cups were saved from going to landfill. With more than 55 businesses taking part in the event and 1,800 attendees, making the switch to reusables was a bold move for festival organisers. Ticket holders were also very supportive of the move, making it possible by turning out in droves with their reusable cups in hand to enjoy a weekend of delicious speciality coffee, report the event’s organisers. “It was an ambition we’d had for the festival for a while as events tend to generate an excess volume of waste. The idea always seemed like an

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insurmountable challenge to implement. 2018 was finally the year to make it happen!” said Lisa Lawson, organiser of Glasgow Coffee Festival and founder of Dear Green Coffee Roasters. “I was over the moon when KeepCup partnered with the event to make the idea of a ‘reusables only’ event achievable . The response from festival attendees and vendors was overwhelmingly positive. It really shows that consumers are ready to make the switch to reusable cups and independent coffee businesses are willing to support. I’m delighted that Glasgow Coffee Festival, in it’s fourth year was the first event to accomplish this.” KeepCup general manager, Chris Baker, added: “When we were

approached by Glasgow Coffee Festival about making the event disposablefree this year, we immediately offered our support (and reusable cups). We were worried about our product being mistreated and discarded, as we are so used to seeing at events. We were blown away by people’s response; more than 1,000 festival goers came with their own cup in hand, which shows how enthusiastically people in Glasgow have embraced reusables and made the change already. Not only were there over 18,000 disposables diverted from landfill, we believe the ‘no waste’ policy contributed in large part to the fantastic atmosphere. Here’s to all the changemakers in Glasgow leading the way.”


NEWS

Inaugural European Coffee Expo well received 3,129 food and beverage professionals from across the sector welcomed the inaugural European Coffee Expo (www.europeancoffeeexpo.com) - a new, trade-only coffee event totally dedicated to the business of coffee, tea, soft drinks and related products. Many exhibitors at the show were of the opinion that those who did visit proved to be key decision-makers and well-known professionals within the industry, making for a very worthwhile business and networking opportunity for companies large and small. “It was really good. It always takes time to establish a new exhibition, but I felt the quality of the visitors

was good. We’ve booked a bigger stand for next year,” said Kamal Bengougan, chief commercial officer, Eversys. “It is the quality of the potential clients that are coming through the door. We have spoken to the likes of Costa and John Lewis and there has been a steady footfall,” said Urban Culture’s Mike Wheelhouse. Right from the launch, the show promised to focus on the trade and its beverages, and it did that; not least via a very comprehensive and informative programme of seminars and presentations, with an emphasis on operator insight (tea, for example, receiving its own dedicated

theatre area sponsored by Brita). The winner of the show’s Innovation Path and Awards – which pitched 16 new products or services selected by independent

experts against each other – was won by ButterflyCup Bio (a 100% compostable and biodegradable cup that prevents coffee splashes, leaks and drips, also eliminates the need for a lid).

Turn to page 22 for a review.

Whitbread PLC announces demerger of Costa Over the last few years, Whitbread report that its Board has rigorously and regularly reviewed its strategy and structure and has for some time been of the view that separating Premier Inn and Costa, at the right time, would enable long-term value to be optimised. Given the considerable strategic progress that has been made, particularly in developing significant international growth prospects in each business, the company has announced that it is now committed to a demerger of Costa, providing shareholders with investments in two distinct, focused and market-leading businesses. Demerger of Costa will be pursued as fast as practical and appropriate to optimise value for shareholders,

say the company, and appropriate time will be taken to complete critical transformation and infrastructure improvement objectives that will put both Premier Inn and Costa in a strong position to thrive as separate entities. “Over the last two years, Whitbread has made tremendous progress in innovation and growth in our core UK businesses and we have recently delivered a step-change in international development through two significant acquisitions in China and Germany. We have considerable momentum in the delivery of a complex multi-year transformation programme which will improve our core operational capability, redevelop our technology platform and deliver significant levels of efficiency. We are confident in our

plans to deliver further progress in these areas, which will ensure both Premier Inn and Costa are in a strong position to continue their success as separate entities, creating further value for our shareholders and opportunities for our team members,” said Alison Brittain, Whitbread PLC chief executive. “I am excited that at the point of separation, both businesses will be able to take advantage of the structural growth opportunities available to them in the UK and internationally. Costa will become a listed entity in its own right and the clear market leader in the out-of-home coffee market in the UK. Costa will also be well positioned to build further on its strong international foundations with growth expected in China and Costa Express.”

THECAFELIFE.CO.UK | JUNE 2018 | CAFÉ LIFE 5


NEWS

A new home for the Caffè Culture show’s twelfth edition

Now in its twelfth year, Caffè Culture – a trade-only event for the UK’s café and coffee bar industry - has a new home at the Business Design Centre in Islington, with the 2018 event promising to provide the tools, expertise and contacts to help your business succeed, say the show’s organisers (Living Media Events). With a strong emphasis on business, exhibitors can expect to get a unique

opportunity to showcase their products and services to over 4,000 trade visitors, largely comprising of independent coffee shop owners, buyers and decisionmakers from the multiples and branded chains, say Living Media Events. This year’s Caffè Culture will also be staging a highly engaging and

informative feature programme, including a multi-streamed seminar programme across four theatres - the UK finals of the SCA’s Latte Art Competition, a Roasters Village curated by Maxwell Colonna-Dashwood, the SCA’s AST training and John Richardson’s Exit Strategy Workshop.

Costa commits to recycling the same volume of cups it puts onto the market Costa has announced that it will recycle up to 500 million coffee cups a year by 2020, the equivalent of its entire yearly sales of takeaway cups and a fifth of the 2.5 billion takeaway coffee cups consumed as a nation each year, they report. Takeaway coffee cups can be recycled but they must be collected correctly and sent to the right recycling plants. This announcement will see Costa pay to make sure takeaway coffee cups are collected and sent to those paper mills which can recycle them. There are currently three UK paper mills - James Cropper, ACE UK and DS Smith – say Costa, that can recycle these cups and as of this announcement, they will move from recycling 14 million cups to 100 million cups this year. Costa will pay a supplement of £70 to the waste collectors for every tonne of cups collected. This takes the value of one tonne of cups from being worth on average £50 to £120, say Costa; a 140% increase, making it commercially and financially attractive for waste collectors to put in place the infrastructure and processes

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to collect, sort and transport coffee cups to recycling plants, meaning fewer cups will end up in landfill. The announcement was made in partnership with five national waste collectors – Veolia, Biffa, Suez, Grundon and First Mile. “Costa is putting its money where its mouth is to find an immediate solution to increasing the volume of takeaway coffee cups being recycled in the UK. It also dispels the myth that coffee cups can’t be recycled!” said Dominic Paul, managing director for Costa. “At Costa we want to guarantee our customers that if they throw their cup into the right recycling bin it will get recycled, and today’s announcement is a major

step towards that happening. We have set our own target to recycle the same volume of takeaway cups we use every year and call on other cup retailers to join and help to build a dynamic market for takeaway coffee cup recycling.” Commenting on the announcement Environment Minister Thérèse Coffey, said: “Congratulations Costa on taking this significant step to help coffee lovers do the right thing and increase recycling. We all have a responsibility to our environment and this is a significant step by a British business which should dramatically increase the number of disposable coffee cups we recycle in this country. “We want to help

companies become plastic free and through our 25 Year Environment Plan we are putting in place the ambitions to encourage all of us to play our part in ending the scourge of plastic waste in our natural environment.” Costa was the first coffee retailer to put in place a nationwide in-store recycling scheme, accepting any branded paper cup, and to date reports that it has recycled 14 million cups since February 2017. Their latest announcement will work alongside Costa’s ongoing commitments to increase the use of reusable cups, whilst working with a number of designers and cup manufacturers, looking at how to minimalise and eventually eliminate plastic in takeaway cups, they add. Costa also offers a 25p discount to all customers who use a reusable cup and recently announced that it will remove all plastic straws from its stores. As part of Whitbread PLC, Costa was part of the first major UK business to sign up to the ‘Refill’ plastic water bottle scheme, providing over 3,500 refill stations across the country.

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NEWS

UCC Coffee UK & Ireland

celebrates two decades of growth and success UCC Coffee UK & Ireland has announced that it has reached two major milestones - exceeding £100m sales turnover and employing over 500 people across the UK & Ireland. Pitching itself as a total coffee solution provider, UCC has also revealed a new visual identity and a fully refurbished headquarters. With the support of Japanese parent company UCC Holdings, UCC Coffee UK & Ireland says that it has invested £1.3m into refurbishing its Milton Keynes headquarters – an investment that will benefit the company’s team and its customers. The new-look HQ includes a new training and demonstration facility, dedicated to its Coffeeworks training programme. This training area gives UCC Coffee’s team of coffee specialists the perfect stage to support customers on how to produce consistent, exceptional coffee regardless of scale, and the site’s unique live-streaming capabilities will enable more customers than ever to benefit from training in a time and way that suits them, feel the firm.

Its on-site workshop has also seen a complete upgrade, making it more efficient for UCC Coffee’s service and maintenance team – the largest in the country, they claim – to support the installed base of coffee machines across the UK. The space has doubled in size providing a significant increase to capacity for preventative maintenance of machine modules and roll-outs of coffee machines, with heavy investment in technology, including a new telemetry hub. The hub allows engineers to manage machines from afar and pre-empt issues using live

diagnostics, giving customers predictive maintenance and the benefit of maintenance efficiencies, say UCC. The refurbished office is just one part of continuous investment across the business, all to make processes more efficient and beneficial for customers, report UCC, whose Dartford roastery will be increasing its capacity to 18,000 tonnes by the end of 2018 to cater to ever-growing customer demands. Alongside the refurbished office, UCC Coffee is launching its new visual identity, complete with a brand new web site (giving UCC Coffee UK & Ireland an

aligned identity with the UCC European Group). “We’ve gone from strength to strength over the past two decades becoming the UK’s leading Total Coffee Solution,” said Elaine Swift, managing director, UCC Coffee UK & Ireland. “In that time we’ve worked with the biggest names across international retailers and foodservice, as well as smaller businesses all looking to deliver the highest-quality coffee possible. Everything we’ve done and do is built on an ethos derived from our Japanese heritage – innovation, hard work and a dedication to delivering exceptional coffee to every customer. “The past has been great to us, but now we’ve hit these major milestones it’s time to look forward. With our growing team, global network, new look brand and web site, and the vast investment we’ve put into our Milton Keynes headquarters and Dartford roastery, the future for us and our customers is more exciting than ever, and we can’t wait to get our Total Coffee Solution in front of more businesses.”

Sanremo Coffee Machines to host the next Coffee Shop Start-up Bootcamp Following its success, the highly acclaimed Coffee Shop Start-up Bootcamp run by John Richardson and Andrew and Claire Bowen, is moving to the Sanremo Coffee Machines UK showroom at Hackney Downs Studios in London (the third time that the three best-selling authors have worked together to deliver this training). “This year alone there will be another 1000 independent coffee shops opening, and we want to give them the best

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possible start. Unfortunately, we see new coffee bar owners’ dreams turn to nightmares too often, for reasons that could have easily been avoided,” said John Richardson, author of three best-selling books and founder of The Coffee Profit Lab. “There are a lot of start-ups out there that are in serious need of support, so the Bootcamp will set them up for success like never before.” The Coffee Shop Bootcamp will be held at Sanremo UK facilities at Hackney Down

Studios in London, on the 28 and 29 of this month and will cover everything from developing your niche to location, funding, property, design, suppliers, menu, people, marketing and profit maximization, as well as exit planning! “The previous Bootcampers have come from both the UK and abroad. They were made up of start-ups as well as established businesses, students and those who have lost their corporate mojo

who wanted to be their own boss. They all came away with amazing clarity and understanding of their new venture. The principles and systems we teach work in whatever market you operate in,” added Claire Bowen, author of The Daily Grind. Sanremo UK’s Angus McKenzie said: “We are delighted to support the Coffee Shop Bootcamp. It’s a revolutionary course that starts coffee businesses off on a firm footing commercially.”


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NEWS

British Airways partners with Union Hand-Roasted Coffee British Airways is partnering with British speciality roaster, Union Hand-Roasted Coffee, to provide customers with great tasting coffee in the air and on the ground. The airline will be serving the UK based company’s handroasted coffee in all of its UK lounges and to those travelling in its First and Club World cabins, from this month. Founded in 2001 the east London based, Union HandRoasted Coffee has become one of the UK’s largest speciality coffee roasters and suppliers. Together with British Airways, the direct trade coffee supplier reports that it has developed an exclusive blend that works well at 35,000ft. Sourced from Peru, the medium roast blend has espresso tasting notes of chocolate, pecan, and caramel, which will complement dishes served on board, such as the chocolate délice or warm bread and butter pudding.

Sarah Klatt-Walsh, British Airways’ head of product, said: “Our £4.5bn investment programme for our customers doesn’t just focus on the bigticket items - we know it’s often the small things that really make a difference to them. A great cup of coffee to get them up and hitting the ground running after a long haul flight is exactly one of those details that really matters. “We have put British brand, Union Coffee, through its paces with extensive taste testing and it works incredibly well at

altitude, where richness, depth and complexity of flavour are critical as they cut through the effect of altitude on our taste buds. We believe it’ll be a real winner with customers made all the sweeter thanks to its responsible sourcing and British credentials, in line with our own.” Jeremy Torz, co-founder of Union Hand-Roasted Coffee added: “Speciality coffee continues to take the world by storm and we’re delighted that British Airways is looking to bring a fantastic coffee experience to its Club World

and First passengers. On our part, it’s tremendously exciting to be working with one of the world’s most trusted and prestigious brands.” The coffee stations within the airline’s UK lounges will be revamped as part of the introduction of Union Coffee, to best display the wide range of options and detail the company’s dedication to sustainable sourcing. This joins a number of other changes to improve the quality and quantity of food in its lounges at Heathrow and Gatwick. Hot food is now available throughout the whole day, with a better selection of vegan, vegetarian and gluten free options, including organic soups. First customers can select from a wide range of coffee options on demand, including latte, cappuccino, filter coffee and espresso. The airline’s Club World customers can enjoy premium filter coffee.

Huskup brings takeaway coffee back down to earth

Durable, biodegradable and entirely free from plastic, Huskup says that it is tackling the UK’s disposable culture one flat white at a time with a brand new reusable coffee cup made from rice husks. Using the outer hull of the rice grain - a natural and robust material that would otherwise be burnt at the mill – Huskup says that it is harnessing an abundant waste product and giving the planet a helping hand. Each cup is dishwasher safe and tough enough to withstand temperatures of -300C to 1200C, yet the reusable cup can ultimately return to the soil at the end of its life and biodegrade naturally, say the firm. Bath-based Huskup was founded in 2018 to harness one of the world’s most abundant food

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The Huskup comes in 12 different designs and can be purchased from www.huskup.com, priced at £10.95 each.

waste materials, the humble rice husk, and begin a new chapter in takeaway coffee with a cup that is both durable and biodegradable. Entirely plastic, tree and toxin free, the Huskup contains no melamine or BPA, meaning that no nasties can make their way into drinks. These eco-friendly cups are also tough enough to take on the dishwasher and safe for reheating coffee in the microwave, but will simply decompose and return to the earth at the end of their lives. Launching with 12 designs, having teamed up with like-minded independent artists to create products that represent the Huskup ethos, these reusable cups are ready to bring takeaway coffee back down to earth.


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NEWS

Coffee Culture helps make Guildford greener Guildford’s much loved, award-winning independent coffee shop, Coffee Culture, has announced that it will now be serving coffees and teas from new, biodegradable coffee cups in a bid to help reduce plastic pollution and fight environmental waste. Owned by Will and Claire Gill, Coffee Culture has long been known for its Fairtrade ethics and support of local businesses. The introduction of environmentally friendly single-use cups adds to the team’s ongoing efforts to create a business that is both responsible and sustainable by expanding the company’s green credentials. “We made the decision to switch for a number of reasons. Ethically, it’s just the right thing to do for the environment and we believe it’s up to us individually to make changes to help limit the damage we’re causing to our planet,” said Will Gill. “We’ve always relished the fact that as a small independent business we can make decisions and implement them quickly as we don’t have the bureaucracy of a large company. Plus, the conversations about a governmentbacked ‘Latte Levy’ were also a major catalyst for us to try something different

as we didn’t want to have to pass on the extra cost of a single-use cup to our customers. “Our new biodegradable cups practically cost the same as our existing cups. They’re only about 2p per cup more expensive which is far more palatable for our customers than the proposed 25p per cup government levy. “We’re really proud to be involved with the launch and promotion of Experience Guildford’s Greener Guildford initiative and urge businesses in the town to get behind the campaign and demonstrate

their commitment to the environment and their customers.” Experience Guildford, the town’s Business Improvement District is proud to support and acknowledge the environmentally friendly initiatives that town centre businesses bring to Guildford. As such it has developed a new ‘Greener Guildford’ logo to help residents and visitors alike make more informed choices on the products and services that they purchase in the town. Coffee Culture will be the first town centre business to showcase this new logo. “We’re delighted to support the team at Coffee Culture with this initiative as part of our ongoing commitment to promote Guildford as an environmentally conscious and friendly town. As the first business to display the Greener Guildford logo, we look forward to extending its presence as further businesses come onboard, promoting detail of their efforts to help reduce waste and the impact on our environment,” said Amanda Masters, general manager at Experience Guildford. “If your business is looking to roll out an initiative to protect the environment then please get in touch as we’d love to shout about it!”

Two new mini sandwich and snack bags Plant-based packaging experts, Planglow, have added Mini Baguette Bags to both its Natural and Gastro branded compostable packaging ranges. The new sandwich and snack bags are made for littler portions - from children’s lunches to bakery bites, say the company. Made from a durable grease resistant material, these paper bags are both home and industrially compostable as well as recyclable providing and ecofriendly packaging alternative to cling film wrap and plastic sandwich bags. “Our regional account

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managers were receiving a growing number of requests for smaller snack-sized versions of our popular grab and go sandwich bags so we researched the best size, shape and looks to best meet their needs. Our windowed baguette and multi bags are some of our top selling

products - we sold over 13 million during 2017 which is one every 2.5 seconds - so we hope these smaller bags will prove to be just as popular,” said Planglow’s marketing director, Rachael Sawtell. The Mini Baguette Bag is available in two branded finishes, Natural and Gastro.

Planglow’s comprehensive Natural packaging and labelling range offers a plain rustic kraft look for a wide variety of grab and go choices and is printed with eco messaging to explain that the packs are suitable for recycling as well as for disposal in a composting environment. Meanwhile, Planglow’s bestselling Gastro Collection provides a bold chalk-onslate presentation across a diverse mix of labelling and disposables. Like Natural, Gastro also carries details of its compostable, earth-kind properties on pack.


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NEWS

Starbucks coffee grounds help British gardens bloom ‘Grounds For Your Garden’ encourages gardeners across Britain to use Starbucks coffee beans to boost plant growth. The global brand is encouraging greenfingered communities across the UK to call on the help of their local Starbucks store, where they can pick up coffee grounds that can be used to help boost plant growth with Grounds For Your Garden seeing Starbucks stores across the UK donating bags of used coffee to customers, encouraging gardeners to use coffee waste as a natural fertiliser to help boost crop growth. Starbucks has joined forces with the Allotments & Gardens Council UK who are sharing the benefits of using coffee grounds on their crops with their members across Britain. They are also encouraging gardeners and allotment keepers to visit their local Starbucks store to collect the bags of used coffee grounds. According to the Allotments & Gardens Council UK, coffee grounds provide a great long-term way to enrich soil and eliminate the need for other fertilisers, and they can also speed up the composting process – making them the perfect natural material to use in private gardens, allotments and outdoor spaces. Starbucks Grounds For Your Garden offers an effective way to reuse waste, as even the packaging is reused; baristas scoop used coffee grounds into the empty bags originally used to deliver espresso beans to stores. All customers need to do

to get involved in the scheme is to pick up a free bag of used coffee grounds, which will be located by the check out in their local Starbucks store, or they can ask their barista. “Our members are always looking for new ways to boost their crop growth and this scheme really benefits gardeners in local communities who may not have access to this natural fertiliser. Used coffee grounds are high in nitrogen so they are fantastic for plant growth and we can use them for growing a range of

plants on the allotments from, tomatoes to marrows and even pumpkins!” said Jeff Bond, board member for the Allotments and Gardens and Council UK. Clare Walker, communications director for Starbucks UK, added: “Thank you to the Allotments and Gardens Council UK for shining a spotlight on this programme, which we have offered in our stores for 20 years. We’re committed to reducing waste from our stores, and it’s a great opportunity to support local gardeners and allotment keepers too!”

Canny caterers set to score with limited edition football muffin! With the mother of all football tournaments kicking off this month, the American sweet bakery brand, Otis Spunkmeyer, is giving caterers the chance to net those all-important profits by introducing a limited edition Football Chocolate Muffin. Sites can use the rich, moist chocolate chip muffin, with a decadent chocolate style filling topped with natural green coloured icing and an iced football decoration, to drive allimportant footfall throughout what promises to be a scintillating summer of

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sport, they suggest. “With the action and drama set to kick-off this summer, sites can use this latest sweet bakery innovation to drive sales right up until the final whistle. The Otis Football Chocolate Muffin is fun, eye catching and, most important of all, delicious. Not only that, it comes from an iconic brand with bakery in its DNA. Because they’re limited edition, we expect that demand will be high. Our advice for sites is to grab them while they can,” said Paul Whitely of Aryzta Food Solutions UK (the brand owner of Otis Spunkmeyer).

Supplied frozen, in cases of 30, sites simply need to thaw in and serve (the muffins are available for a limited period at a special tournament price of £23.66 per case, or just 79p per unit, say then firm).


NEWS

The summer’s biggest trend in 18 seconds Beyond the Bean are once again bringing innovation to the coffee industry with a pioneering new cold foam jar created by Blendtec. Cold foam started appearing on high street menus throughout 2017 but until now there has been no simple way to produce it in under 20 seconds, claim Beyond the Bean, Blendtec having solved this problem with their newest invention - a jar that turns 150ml of cold skimmed milk into silky smooth, mousse-like thick foam in just 18 seconds. With the explosion of cold coffee onto the market, trends such as cold brew and nitro brew are providing customers numerous ways to enjoy coffee in summer. Cold foam offers the perfect accompaniment to these as well as a wide range of drinks. With its smooth finish and foamy mouth feel, it adds depth and texture making it this summer’s must have ingredient, feel Beyond the Bean. A low-fat alternative to cream, cold foam also allows customers to get their

sweet fix with very few calories, they point out, and whether used on its own, to top iced coffees and hot chocolates, or flavoured with any number of other ingredients, it is a versatile product with a high profit margin (cold foam recipes can be found in Beyond the Bean’s Spring/Summer 2018 edition of the Drinking Thinking™ brochure). The jar’s specialised rounded blade enables it to perform two main functions. Firstly, it produces air that is dispensed within the milk during a liquid or aqueous phase, known as the ‘in air interface’. The second function is unfolding the watersoluble proteins within the milk, which bond to each other and stabilise the air produced within bubble walls, causing the milk to foam. The cold foam jar will only work with skimmed milk because the presence of fat weakens the protein structure, inhibiting their bond formation and subsequent ability to trap air. As semi-skimmed, whole milk and dairy alternatives contain fat, they will not form cold foam.

Bruntwood building communities with new ‘pop up’ retail Three small independent businesses from Greater Manchester and Cheshire have set up shop as part of a series of pop up retail and leisure outlets being introduced by Bruntwood (a company with over 40 years of experience in creating places for business success). Salford-based online coffee bean roaster and retailer, Heart and Graft and south Manchester Florist Ixia Flowers can be found at Trafford House in Old Trafford, while Second City Coffee can be found at Quayside in Wilderspool Park, Warrington as part of a two-pronged approach by Bruntwood to introduce a new range of customer amenities and giving small, independent enterprises a chance to shine. “We want to deliver an enhanced and outstanding customer experience in our buildings, not only in the range of work spaces we provide, but also in our communal areas and the amenities we offer,” said Toby Sproll, head of retail and leisure at Bruntwood. “It is imperative that we keep pace with

changing requirements and aspirations by investing in our buildings, innovating and widening the offer for our customers and the local community. We are not just providing space, but a service and that is at the core of our offer. The workplace is changing, with people increasingly looking for engaging workspaces in a stimulating environment.” Dex Morris, who established Second City Coffee in his native Manchester in 2015 is serving coffee from his Piaggio Ape three-wheeler espresso van, ‘Luigi’ added: “We have record breaking sales, every day. The response from the

customers here at Quayside has been quite frankly, humbling. There are other places nearby that they could go to, but they are choosing us because of our passion our ethical ethos and our unique approach. “This opportunity and this response has meant that I have been able to offer more products and without a shadow of a doubt I have been able to accelerate my vision of having a high street coffee shop or a second van or even a whole fleet.” James Guard of Heart and Graft set up Manchester’s first speciality coffee roastery in 2012 and sells mainly wholesale while promoting his craft and passion at festivals and competitions across the UK, said: “We have done pop-ups before, but this is different. We wanted to test our concept of promoting the craft of coffee making, to sell it directly and to allow people to try different filter coffees from around the world. It’s going well so far and there’s no doubt it will help us move the business and our ideas on.”

THECAFELIFE.CO.UK | JUNE 2018 | CAFÉ LIFE 15


NEWS

Businesses commit to Courtauld Commitment 2025 Water Ambition The impact on the environment of producing food and drink, both in the UK and overseas, will be reduced under a new Water Ambition launched by sustainability experts WRAP, in partnership with WWF and the Rivers Trust, as part of Courtauld Commitment 2025. Announced on World Water Day, the Ambition has the backing of signatories to WRAP’s ten-year Courtauld Commitment 2025 voluntary agreement, including major UK retailers, food and drink manufacturers and brands, businesses from within the hospitality and food service sector and trade bodies. These include ABP Food Group, Bidfood, Coca-Cola GB, the Co-op, M&S, Nestlé, Sainsbury’s and Tesco. The Courtauld Commitment 2025 Water Ambition will see UK businesses act within

their own operations, and collectively in food sourcing areas, to tackle water stress and improve water efficiency. Business signatories will be required to monitor water use in their own operations and have improved efficiency, as well as aim for 100% of signatory businesses monitoring water use having delivered water reductions in operations under their direct influence. The business signatories are participating in collective action to improve the quality and availability of water in key sourcing areas with an aim for 100% of signatory businesses supporting collective action projects in critical sourcing locations for UK food and drink supply. Over the lifetime of Courtauld 2025, these projects will aim to cover around half of the production area of fresh produce supply from water stressed

locations, as well as key water stressed areas for arables and livestock. Each project will also aim to deliver reductions in water stress, measured against the most important water stress impacts & metrics in that location (e.g. reduction in consumptive use, improved water quality status, nitrate/phosphate/sediment levels in local watercourses). Initial focus will be on six UK catchment-based project areas identified by the Rivers Trust as critical areas for sourcing key foods such as fresh produce, dairy and crops. All currently suffer water stress in terms of quantity and availability;’ or the quality of current supplies - Cam & Ely Ouse and Broadlands (East Anglia), Medway (South East), Tamar (South West), Eden (Cumbria) and Wye & Usk (South West / Wales).

Brits more likely to make a purchase if a business provides free water A new survey has revealed that nearly two thirds of Brits (64%) would be more likely to make a purchase in a business when visiting to refill their reusable water bottle. The YouGov survey of more than 2,000 people, commissioned by BRITA Professional and environmental charity, Keep Britain Tidy, also highlighted that 64% of consumers would be more likely to return for future purchases if they could refill their water bottle. While 62% said it would make them choose a business that offered free refills over a competitor. Furthermore, 73% would view a business more favourably if it gave free tap or filtered water on request, the survey found. The research is part of BRITA Professional’s wider #SwapForGood campaign, which aims to help eradicate the use of single-use plastic bottles by encouraging people to make small changes to their lifestyle that can have a big impact on the environment. It makes clear that ending our reliance on single-use plastic bottles will take a significant cultural shift – and

16 CAFÉ LIFE | JUNE 2018

it won’t be as simple as making more water fountains available, as 59% of consumers worry about their cleanliness, rising to 64% of women. Currently only 9% use public fountains, a figure almost unchanged from when this survey was carried out a year ago (when it was 7%). Three quarters (73%), however, would be encouraged to use a reusable bottle if they could help themselves to drinking water in shops or cafés and not need to ask staff for it, while almost two thirds (63%) think food and drink businesses should be required to provide free tap or filtered water to anyone who asks for it. The survey also found that women are more likely than men to own and regularly use a reusable water bottle, with 40% doing so compared to 31% of men. While 49% millennials do so compared with just 27% of over 55s. 78% think there should be greater availability of free tap water across the UK and 27% of reusable bottle owners purchase bottled water because they are unsure whether there will be somewhere to fill up. 61% say if they could be sure water out and about is safe to drink they

would be more likely to use reusable bottles. Two fifths still don’t know their rights when it comes to getting water out and about. “The damage single-use plastic is doing to our marine and wider environment and marine life has been well documented, and it is clear many people are committed to tackling this. However, there is much more we can all do to help people swap for good by making it as easy as possible for them to refill and stay hydrated. Not only is this a move in the right direction, but it makes business sense too – as, the latest insights showed, consumers will be more likely to purchase from businesses that offer refills,” said Sarah Taylor, managing director, BRITA UK.


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NEWS

Roasting up ‘Fresh Elements’ with Ringtons Two of the north-east’s most prolific food and drinks names Fresh Element and Ringtons have partnered up in a deal which will see the duo offer Ringtons coffee and tea in all four venues operated by the renowned hospitality group. Thanks to the recent introduction of Ringtons coffee and tea to both Six Restaurant and Baltic Kitchen at Baltic Centre for Contemporary Art, all Fresh Element venues are now solely serving Ringtons products (Fresh Element also operate the café and events at The Sill, National Landscape Discovery Centre in Hexham and Eldon Garden’s rustic Garden Kitchen). As well as supplying the company’s premium coffee and tea, Ringtons Beverages for Business out-ofhome division is starting to upgrade the four Fresh Element venues with stateof the-art barista machinery and has provided extensive barista training to all employees. “As a supplier, Ringtons ticks all of the boxes – they’re local, independent, offer a great product and excellent customer service. In the past we’ve struggled to find a supplier who could accommodate

the flexible nature of the hospitality industry, provide the training and service levels we need, and most importantly offer us a personal service which works for our business. Ringtons was so willing to help, that within two months of working with the company, we had converted every one of our venues to Ringtons, which is testament to their excellent customer service and products,” said Fresh Element director, Pete Hunt. “In the early stages of the partnership we worked very closely with Ringtons who were launching a new Triple Certified Espresso Coffee to ensure that we were the first to try and serve this new blend. The coffee is certified by the Fairtrade Foundation, the Soil Association and UTZ and has the most amazing flavours of chocolate, dried fruit, brown sugar and spice and it has gone down incredibly well with customers. We are confident our coffee business is only going to thrive now we have a supplier who invests heavily in training, is passionate about what they do and who are clearly ‘coffee people’.” More than 30 years after it launched, Ringtons Beverages for Business division

caters to thousands of customers from every business arena and the company offer everything from coffee, tea and infusions blended and packed in its own UK factory, to edibles and ancillaries as well as traditional and state-of-the art coffee equipment, barista training and café design and a private label packing service. Stephen Drysdale, head of Ringtons Beverages for Business added: “Despite traditionally being considered a tea company, Ringtons coffee business has grown substantially in the last five years. Our coffee sales have trebled in this period, the team has doubled in size and we have extended our own coffee roasting facility at our site in Baliol Park in north Tyneside. “We are incredibly proud of our partnership with Fresh Elements – not only are the team enthusiastic and fun to work, with but they are as committed to serving the best quality product as we are. They share our passion for using the freshest and highest quality ingredients and making sure they are prepared and served correctly.”

launch a new Pete Hunt (left) from Fresh Element and Ringtons’ Stephen Drysdale Art. porary Contem for Centre Baltic at Kitchen Triple Certified Coffee at Baltic

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NEWS

SHORTS

JAB TO ACQUIRE MAJORITY STAKE IN PRET

Pret A Manger (‘Pret’) and JAB, a global investment firm that has been investing in premium brands, have announced that JAB will be acquiring Pret from Bridgepoint, an international private equity firm and its majority owner, and other minority shareholders.

LAST ORDERS FOR EK43 AND EKK43

As of the 1 July 2018, the shop grinder models EK43 and EKK43 will only be available as coffee grinders or with grinding discs for either Turkish fine or espresso grinding, Mahlkonig have announced. The model versions for grains, spices, linseed or poppyseed will be no longer available (last orders may be placed until the 29 June 2018). Grinding discs and pre-breakers as spare parts for these versions will be obtainable for a longer period of time.

COLPAC WINS COVETED SAMMIES AWARD

Colpac have won a coveted British Sandwich Industry Award (the Sammies) in the Food to Go Innovation, packaging and equipment, category for its innovative Zest™ range which was developed in response to growing demand from food service operators today who are striving for packaging which ticks a multitude of boxes. Created from wood-pulp, the Zest™ range includes products in printed Kraft effect board for a natural look and is biodegradable and compostable within 90 days, to EN 13432 certification.

THE WORLD’S MOST SUSTAINABLE COFFEE SHOP

Percol Coffee brought what they claimed to be the world’s most sustainable coffee shop to Old Street Station to tie in with UK Coffee recently, creating an immersive pop-up coffee shop that featured recyclable furniture with the aim of encouraging consumers to make small changes to their daily coffee routine to become more sustainable. All of the coffee was ethically sourced and served in reusable cups with customers able to buy the reusable cups on site and receiving free coffee for the duration of the pop up when they did.

SWEETBIRD REBRAND

Beyond the Bean have released the new creative direction for their Sweetbird brand. After 18 months of development and extensive research including quantities research with over three thousand consumers with Allegra Strategies, the new brand conveys quality and care, elements which go into every aspect of Sweetbird, from the ingredients and packaging to the new web site (www.sweetbird. com). A key decision within the rebrand has been to move Zuma frappés under the Sweetbird umbrella which now sit alongside fruit smoothies to create a complete ice-blended category.

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New chocolate treat from Starbucks for supermarket shoppers Starbucks has launched a new flavour to its Chilled Classic range Signature Chocolate. Inspired by the existing coffeehouse customer favourite, say the brand, the Signature Hot Chocolate, this new chilled drink aims to offer a delicious blend of rich Fairtrade cocoa and creamy milk (it is also the first flavour in the bestselling Starbucks Chilled Classic range not to contain espresso coffee). Available to buy all year round in supermarkets and grocery stores across the UK, the new drink features a distinctive melted chocolatepatterned pack design and black lid, that will stand out on the supermarket shelves. The launch is also being supported by an OOH marketing campaign, digital and mobile, product sampling and media

partnerships. “We’re known for our coffee, but we’re also known for our delicious Signature Hot Chocolate, which has been one of the top ten best-selling drinks in our stores since launch. Since launching our Chilled Classic range in the UK, the European ready-to-drink sector has gone from strength to strength, and we’ve seen growing customer demand. Signature Chocolate will appeal to more customers who are not looking for chilled coffee in the aisle and can enjoy an indulgent alternative to regular chocolate milk,” said Rebecca Kemp, senior marketing manager, Starbucks EMEA. Starbucks Chilled Classics Signature Chocolate is being stocked in supermarkets and grocery stores, as well as convenience, wholesale and forecourt channels nationwide with an RRP of £1.60 for 220ml.

Pure offer 50p discount Pure has introduced a 50p discount on all hot drinks when customers bring a reusable cup into store with the promotion being valid at all 15 Pure shops across central London. The discount was introduced on 6 April 2018, before which fewer than 2% of customers were using reusable cups, they report. In less than two weeks since the launch, this figure more than doubled to over 5% of customers, already saving over 50,000 cups a year. By investing in further promotion of the discount, Pure says that it is aiming for at least 10% of customers to use reusable cups by September 2018. The brand wanted to make their 50p discount as obvious as possible so they display it prominently in-store and outside on their A-boards. They have also placed the discount on the front page of their web site and advertised the offer on

Facebook and Instagram. Many brands offer a small discount because they feel obliged, but hide it away in the small print, they feel, whereas Pure says that it is keen for as many customers as possible to come in with their reusable cups, even if it means less profit for the business. “We have offered free still and sparkling water since we started. If you’re passing by any of our shops, you can refill your water bottle at any time without making a purchase. We were ahead of everyone on this initiative by reducing our sales of plastic water bottles,” said Spencer Craig, one of the founders of Pure. “The 50p discount on hot drinks will also cost the business significantly, but it will save so many cups that we are proud to be able to help in this way. We will have many more sustainable initiatives very soon.”


NEWS

Vendex Midlands

delivers again The entrepreneurial mood was palpable at Vendex Midlands this year, report the event’s organisers, with the wet weather failing to dampen the spirits of a record number of visitors and the impressive surroundings of the National Motorcycle Museum which provided exhibitors with plenty of light and room to show-case their latest products. 25% of the 90 exhibitors, who were exhibiting at Vendex Midlands for the first time, and nearly 700 visitors, did business together. “The vending industry is in the midst of a revival,” said show director, Phil Reynolds. “New technology enabling cashless payments, automated data collection and auditing and unprecedented customisation means there’s lots of new products and services to discover. Stunning new machines, equipment and furniture, together with novel, specially formulated food and beverages all contributed to an exciting and busy exhibition with lots to see and do.”

Planglow launch plasticfree drinking straw The Natural Drinking Straw is a new sustainable paper drinking straw from labelling and plant-based packaging company, Planglow. Stronger than your average paper product, they claim, these straws are robust enough to stay mush-free long after the last sip, despite being made of paper and paper only. Showcasing a natural paper finish, this product supports an earth-kind presentation and unlike some PLA products, which consumers can mistake for an oil-based plastic item, the natural straw looks eco-friendly from first glance to reassure your customers of your environmental stance, feel Planglow “The need for a viable, ecological substitute to single-use use plastics has never been so keenly felt, not least because many single-use plastic products - including straws - may be banned in 2019. With this in mind, and following a growing number of requests from our customers, we are delighted to offer a sustainable paper-based alternative to the plastic drinking straw,” said Jess Lyons, PR and marketing coordinator at Planglow.

Planglow’s new 20cm Natural Straw is available in boxes of 250.

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REVIEW

The launch of European Coffee Expo (www.europeancoffeeexpo.com) at London’s Olympia – the latest addition to the ‘coffee calendar’ – was very well received with exhibitors and visitors alike all in agreement that the exhibition delivered a fresh and professional environment in which to do business and network with some of the sector’s most well-known names. Positive reception Over 3000 food and beverage professionals visited London’s Olympia for this new, trade-only coffee event totally dedicated to the business of coffee, tea, soft drinks and related products. “From the extensive research that we conducted prior to launching the show, we could tell there was a huge appetite for a professional, business event for foodservice professionals. This has been demonstrated by the unprecedented high level of top-quality visitors, and the fantastic range of exhibitors,” said Annie Swift, managing director, European Coffee Expo. “For me, it was definitely one of the best shows I’ve seen this year. It was a fantastically well organised event and looked like a grown-up coffee trade show. Pretty much all of the leading brands were there with European-wide brands – it was not just a UK show, it’s about Europe. And for us, as a company, it’s about generating great leads – doing coffee business,” said David Blair, director of Beanworks. “We went to look at new machines. We’re launching our second site in August/September in Oxfordshire,” said husband and wife coffee shop owners, Phil and Stephanie Kingsland of Pierreponts Café in Goring-on-Thames. “I came to see equipment and grinders and understand the ranges available –

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what’s new and innovative,” said Paul Dugdale from Neptune, specialists in bespoke kitchens and more. “I found the show really easy to navigate and do business at – exhibitions should be all about being able to engage with businesses and have conversations.” Massud Faquiri, co-founder of Sweet Amsterdam, exhibitors of Stroopwaffel said: “We saw many serious buyers at the show - people wanting to do business, not just here for a free coffee! It was great size and there were some big brand names, both in terms of exhibitors and visitors, from wholesalers, operators to the smaller independents.” “I came to learn as much as I can about coffee and the sector,” said Kamlesh Chavda, who has worked in fashion retail market for 26 years and is now looking to open his first café concept. “I was looking for ideas, and to attend the SCA courses and conference sessions.” “When you work hard in the business, it’s really good to take time out and spend time together as a team,” said Chris Price, director of BEAR. “It was a well set-up show and a great opportunity to talk business. For us, seeing the exhibitors is as much about reaffirming what we don’t want as much as what we do want! We felt like kids in a candy shop.” Mike Wheelhouse, director at Urban Culture added: “It is the quality of the

potential clients that are coming through the door… We spoke to the likes of Costa and John Lewis, and there was a steady footfall.” “The good thing about the show was the broad variety on offer. It was a good networking experience,” said Jamie Hazelhurst, brand partnership assistant for Jing Tea.

Conference programme, workshops and theatres The conference programme, sponsored by WMF & Schaerer, hosted serious industry leaders tackling business-critical topics and received high acclaim, with standing room only for many delegates eager to hear about the latest trends, initiatives and analysis. It featured David Abrahamovitch (CEO & founder, Grind), Wendy Bartlett MBE (founder and executive chairman


REVIEW of Bartlett Mitchell), Adrian Campbell– Howard (founder, Society Café), Sue Williams (head of people, Brakspear), Tim Cox (drinks innovation manager, Costa Express), Steven Driscoll (restaurant manager, The Berkeley), Nicki Gadd (head of Proud To Serve, Costa Partnerships UK & Ireland), Georgia Hall (former brand director at Café Rouge and founder of independent brand, digital and marketing consultancy GH Brand), Laura HarperHinton (creative director, Caravan Restaurants & Caravan Coffee Roasters), Edwin Harrison (owner, Artisan and the Artisan Coffee School), Andrea Mazza (Lavazza food specialist & training, Lavazza) and Tim Sturk (director of coffee, Angel Hill Foods). “I particularly enjoyed Tim Cox’s Costa Express session,” said Dalata Hotel Group’s Michael McCann (Dalata is Ireland’s largest hotel operator, with a portfolio of 38 hotels and over 7,350 rooms and has also developed its own Red Bean Roastery with Bewley’s Tea & Coffee, as well as a stand-alone coffee shop concept). “It’s interesting to hear where people see the business going in the future.” Costa Express, which now operates 8,300 vending machines selling 100m cups a year, revealed that it is looking to develop a smart cup in the near future to provide customers with easy-access to loyalty points and offers, as well as encouraging re-useable cup habits. The brand’s drinks innovation manager, Tim Cox – a member of European Coffee Expo’s steering panel - was speaking at the conference (sponsored by WMF & Schaerer – Costa’s machine supplier) when he announced that the company’s R&D arm was starting a project to develop

a RFID (radio frequency identification) – or intelligent bar code system – cup. “To enhance our customers’ experience, Costa Express is looking to launch a smart coffee cup to encourage cup reuse as well as gather data and feedback,” Tim Cox informed the delegates. He also revealed that the number one complaint received from customers was that drinks were not served hot enough. This has led the research team to find ways and means to deliver a hotter drink without loss of quality, with Tim Cox going on to explain that they’d now found out the optimum temperature for heating the milk without creating hot spots that caused an unwanted ‘eggy smell’ (created by denaturing the proteins within the milk) in order to provide customers with the desired hotter drinks - allowing them to get back to their car to enjoy their coffee. Costa Express – with machines in Shell, Odeon, Tesco Express, Spar, Premier Inn

and the NHS - will be rolling out these improvements to all of its machines over the year ahead. Other initiatives in the pipeline, he reported, include introducing more flavours and seasonal offerings to Costa Express customers, after the success of its exclusive Salted Caramel ‘seasonal flavour’. In addition, there were taster sessions of the Speciality Coffee Association’s Coffee Skills Programme, where several of the Speciality Coffee Association’s local Authorised SCA Trainers (ASTs) from Matthew Algie’s Premier Training Campus were present to deliver some taster sessions of the Coffee Skills Programme’s six modules (Introduction to Coffee, Barista Skills, Brewing, Sensory Skills, Green Coffee and Roasting) with attendees to the session being eligible for generous discounts on Matthew Algie Foundation Courses. The Tea Workshop Theatre, in association with the UK Tea Academy and sponsored by Brita, gave visitors the chance to find out how and why providing great tea can boost bottom lines via series of informative workshops, demonstrations and samplings. Serving a ‘cheap paper tea bag’ is akin to serving your coffee customers instant, said world renowned tea specialist Jane Pettigrew BEM, who, in her highly informative tea presentation in the Tea Workshop Theatre, predicted that nitro tea is set to come to the UK. Having a good quality tea offer has never been more important, she emphasised, as customers were becoming more knowledgeable about tea and operators were missing out on higher profits by not improving their offer. Customers, she added, were “not prepared to settle” for less. And like coffee, she predicted it wouldn’t be long before Brits were following the current trends in the US and Berlin and “drinking nitro tea as they are drinking nitro coffee”.

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REVIEW Other attractions included the Sensory Workshops, sponsored by Brita - a unique opportunity to take advantage of the expertise of SCA Sensory Skills expert trainer Holly Bowman from North Star, who brought her knowledge, skills and talents as a sensory leader to provide a professional overview of understanding the theory, methodology and scientific background of sensory analysis in an unmissable workshop. Also sponsored by Brita, the Taste Challenge and Awards put taste buds and other senses to the test, giving visitors the chance to win some amazing prizes. The VIP Lounge & Programme, sponsored by La Cimbali, provided a relaxing space to take a breath, recharge ones batteries, network and enjoy free refreshments, while the Gallery of Classic Vintage Coffee Machinery by Doctor Espresso showcased six of the most iconic, beautiful yet rugged and historic coffee machines and other equipment spanning some seventy years. Recycling In partnership with the venue (Olympia London), the show organisers trialled several new projects, including “Nothing going to landfill” - all waste being either recycled (98%) or turned into refusederived fuel for incineration/energy production (less than 2%). This was achieved by the roll out of new waste bins, with messaging to explain to customers how the new bins are helping us to achieve sustainability goals. As part of this initiative, European Coffee Expo provided two recycling areas in the show. The recycling areas had bins for separate cardboard, glass, food waste, cups, plastic and cans; all designed to make on the spot recycling more efficient and achievable and especially for European Expo coffee cup recycling has been introduced. Additional recycling measures included a roaming trolley that collected items from the show floor to be separated at source, plus a stand collection service for coffee grinds, alongside other food waste from the event, to be used for anaerobic digestion to turn into biofuel. The venue also worked with City Harvest to reduce food waste by collecting end of life products and redistributing them to local charities. Innovation Path & Award success The first day of the show was a day of celebration too for ButterflyCup, winner of the show’s Innovation Path & Award from a list of 16 distinctive finalists (the awards having been created in answer to requests to see highlighted the most ingenious products, services and solutions amongst some of the show’s 100 plus exhibitors).

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The team of independent judges included Magda Harrison (co-founder Artisan), Anthony West (proprietor, Black Chapel), Russell Kerr (owner, Doctor Espresso), Peter Dore-Smith (founder & director, Kaffeine) and Owen Thoms (quality co-ordinator, Speciality Coffee Association).

CEO of ButterflyCup Tommy McLoughlin, who partnered with the cup’s creator Joe Ly, a mechanical engineer, explained how this winning product – an all-in-one, environmentally-friendly cup - was over five-and-a-half years in development. “When we started this process, plastic was not the issue it is today, but even back then we wanted to eliminate plastic lids and create a single, recyclable product. Plastic lids always create problems; baristas have difficulty fitting them and consumers experience anxiety using them. We could see massive of applications for an all-in-one product that didn’t use one,” said Tommy McLoughlin. “We have just got lucky with when we launched it, in that plastic has now become unacceptable and everyone is looking for a sustainable alternative.” Commercial production began last year in Germany, South Africa and Canada, and Quick Disposables in Kent has become its first distributor in the UK. There has been huge interest in the UK from universities too. “Young people are far more environmentally conscious and more open to something that looks different,” added Tommy McLoughlin, who pointed out that while the initial focus was on providing the cup for hot beverages, they would be targeting the soft drinks’ sector and alcohol markets too. “We’re developing a see-through version which will be ideal for products like beer for use at music festivals and outdoor events, even football matches. That too will be recyclable or biodegradable.” The 15 other finalists for the award were AHA Innovations, Bravilor Bonamat, Cawston Press, Eversys SA, Fracino, Jestic Foodservice Equipment, Kenya Tea (UK) Ltd, Lincoln & York, Platinum Coffee Co, Pure Leaf, Schaerer, teapigs, Trades CoffeeBAY, UCC Coffee UK & Ireland and WMF.

On show Italian coffee machine company, La Cimbali, was both an exhibitor and exclusive sponsor of the VIP Lounge at the inaugural European Coffee Expo with the company demonstrating their M100i ’intelligent milk’ traditional espresso machine and two S30 ‘Perfect Touch’ superautomatics in the VIP Lounge (one as a fully automatic and one with TurboSteam), and all set up with the new Elective grinder doser. The M100i brewed Barbarella IV, a unique blend from Lincoln & York, the coffee sourcing, roasting and packing specialist, and bringing together three distinct coffees (a Colombia Totoro with an incredibly sweet base, complimented by a bright and juicy Kenya Kathakwa, together with a naturally processed Rwanda Gatare which lends a full body and intense tropical fruit hit). The S30s ran Barbarella IV plus Benchmark, another speciality blend from Lincoln & York that combines a red honey processed Costa Rica from Las Lajas Micromill with a natural Brazil from Beneficio Pedra Branca. “Our aim was to show visitors just how easy it can be to deliver great tasting speciality coffee, day in day out when you take advantage of the technology on offer from Cimbali,” explained Dan Clarke, managing director La Cimbali. “Darker roast commercial grade coffee with a higher Robusta content is usually run through bean to cup machines because it is more forgiving during the brew cycle with a wider margin of error in terms of extraction and taste balance. Conversely, the lighter and fruitier speciality coffees which have become so popular in the artisan sector are much more demanding and for that reason are usually avoided by operators with bean to cup machines. “However, we have tested numerous


REVIEW

Spotted at European Coffee Expo, and coming very soon to the UK, is PucMug. Invented by Jonathan Quinn, inventrepreneur and Businessman of the Year, PucMug is a new and exclusive coffee machine cleaning system which uses ultrasonic technology to deep clean and eliminate the bacteria which causes cross contamination. “Throw away those germ-ridden machine cloths which are proven to be a risk to health, our bacteria-busting PucMug is the way to go!” says Jonathan Quinn. single origin and speciality blends from various roasters with our latest superautomatics and such is the accuracy of the technology that the results are comparable to coffee brewed through a traditional machine. In fact, I would say that a lot of the time the in-cup consistency of the finished drink is improved by using the S30 or S20 which is quite a milestone.” La Cimbali’s stand showcased the flexibility of the most recent addition to its range of bean to cup machines with two S20s on show, one set up in fully automatic mode and one featuring the TurboSteam milk management system. These machines also brewed up Benchmark espresso, plus a speciality blend from Ringtons (a specialist coffee

The innovative, and collapsible pokito – a small, reusable cup – that weighs in at just 100g, scrunches down to nifty 4.5cm and can be used in three different sizes (espresso, grande and medio), point out its creators (Pocket Enterprises Ltd) was on display at the show.

and tea supplier). Rington’s Blend no 1, is a 100% Arabic blend offering a light and complex drinking experience with berry and dried fruit tones complemented by notes of chocolate and liquorice. In addition to their award-winning technology and premium, artisan coffees, the La Cimbali barista training team were able to provide details of the specialist courses on offer from the MUMAC Academy, London. Of particular interest in light of the increasing significance of the ‘professional barista’ was the Speciality Coffee Association (SCA) Diploma, of which the Barista Skills module is available at MUMAC. New launches Bodum UK, a premium kitchen equipment supplier, chose the new show as a launch pad for its popular products into the hospitality and food service sector. The brand, which started in Copenhagen in 1944, is famous for its coffee press, grinders, tea makers and travel mugs, which are sold to the at home market and is now launching into the hospitality sector with a range of shatterproof Pavina double wall polycarbonate drinkware that has been designed not to crack, shatter, cloud or discolour and looks like glass but is more durable, say the firm. It also has the benefit of being dishwasher safe and is able to withstand high temperatures, they point out. They also promoted their range of travel mugs and joy cups - a sustainable solution to drinks on the go. “We at Bodum were really happy to support the European Coffee Expo and launch our brand into the food service and hospitality sector,” said Jeremy Grant, Bodum UK country manager.

“We were pleased to present for the first time our new ranges of shatterproof polycarbonate drink ware and coffee makers, which we think would be perfect for use in hotels and restaurants. This included our iconic Chambord design French press.” Urban Culture showcased its tricycle that can help operators to increase footfall and extend trading areas. The ready-to-go coffee trikes are compact and manoeuvrable with the benefit of having zero carbon emissions with Mike Wheelhouse, director at Urban Culture, described the model as a “showstopper”. “It is a British made product,” he explained. “It is great to catch footfall on the high street and it allows you to extend the trading space and deal with queues.” The group also works with Fracino in order to promote their respective British-made products.

Raw Bean Coffee showcased their biodegradable, luxury pyramid coffee bag featuring a generous 12g serving of coffee.

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CAKES

Sweet selection A tempting array of cakes and pâtisserie is an essential part of café fayre, with increasing attention being paid to their appearance, size and presentation, as well as their flavour.

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CAKES Trends The current big trends driving the cake market are health, free from, indulgence and nostalgia but it’s got to be quality ingredients all the way, says Jacqui Passmore, marketing manager UK and Ireland at Dawn Foods. “Classic cakes with new twists in taste and format are popular with the revival of many traditional British cakes as well as afternoon tea as an eating out occasion. Think of Victoria sponges, lemon drizzle, scones and fruit cake. There’s been a comeback of old school American bakery classics too, such as carrot cake and authentic fruit pies as well as premium donuts,” says Jacqui Passmore. “Cake classics are being re-invented, particularly to target younger customers and it’s all about appealing to the senses. There’s plenty of texture required but much lighter and fresher tastes and looks, whether that’s replacing jam served with scones with zingy lemon curd for example or introducing botanical and fresh citrus flavours to cakes. Dawn’s recent Creating New Traditions Campaign saw some familiar favourites being re-invented to appeal to today’s cake trends with Lemon Drizzle with Lavender or Rosemary Upside Down Apple Pie. We have also recently launched a range of recipes in partnership with California Raisins featuring innovative ideas for Lemon Scones and Cinnamon & Raisin Swirl Muffins – all the flavours of a cinnamon pastry in a muffin. “The TV programme The Great British Bake Off has helped to fuel this revival in traditional bakery products but with a contemporary twist, while of course this summer’s Royal Wedding Cake choice featuring a naked cake adorned with fresh spring flowers will of course be an enormous influence too. “Concerns about sugar and the growth in vegetarianism, veganism and flexitarian eating mean there’s a real drive for caterers to use natural ingredients or offer ‘better for you’ options. Dawn is working to reduce the sugar content across several product lines and we also offer mixes with 30% reduced sugar and fat to enable caterers to produce a healthier range of products to meet consumer demand. “Gluten-free is a big driver too with one in 100 people now choosing gluten free due to gluten intolerance or a lifestyle choice and it’s a must for coffee shops to now offer a selection of bakery products to appeal to this market “At the other end of the scale, as consumers seek out a ‘little bit of me time’ permissible treating has seen an explosion in overloaded small cakes and tray bakes with chocolate, caramel and toffee, for example, with added crunch and texture created with biscuit or cookie

inclusions and toppings. Capitalising on the popularity of cookie flavours and decorations in sweet bakery, Dawn has recently launched a Cookie Crush Premium donut. Supplied frozen so the coffee shop operators only have to ‘thaw and serve’, the new donut is made with chocolate dough for an innovative twist. It is end to end filled with a creamy vanilla flavouring, topped with a white glaze, then decorated with cookie pieces – a real ‘mash up’ of flavours.” Dawn Foods has also unveiled the next stage in its 2018 campaign with the launch of Summer Smiles. Running from May 2018 for four months, Summer Smiles gives bakers and caterers the chance to download new summer-themed recipes and receive giveaways by signing up to Dawn’s Bakes for All Seasons newsletter. The idea behind the campaign is to enable bakers to create memorable experiences for their customers with delicious summer offerings and put a smile on their faces! ‘Summer Smiles’ will champion several Dawn products from cake bases to fondants with the ‘hero’ products being donuts – the ultimate sweet bakery item for sharing with friends and family. There will be new recipes every month on

www.dawnfoods.com, the first ones having been Rainbow Donuts and Mocktail Pina Colada Cupcakes. Special promotions will be running through selected wholesalers on Dawn key products while Dawn will be launching two new products in its successful Premium Finished Frozen Donuts range. Robin Loud, Dawn’s head application chef has also developed a spectacular Three-Tiered Giant Donut Cake, the recipe for which will only be available to subscribers of Dawn’s Bakes for All Seasons exclusive newsletter. “We know from several years of running successful campaigns that bakers and caterers are after recipes and insights that help them offer their customers new and exciting products and in turn, build their business,” say Jacqui Passmore. “In the first part of 2018 we ran Love is In the Air focussing on the ‘sweet’ moments in life such as Valentine’s Day, Mother’s Day and Easter, and this has proved to be really successful with bakers. Summer Smiles promotes family sharing occasions, memorable experiences and celebrations and we will again be supporting bakers with exclusive show-stopping recipes, merchandising and fantastic giveaways.

The quintessential English tea-time treat, traditional scones have been given a contemporary make-over with the introduction of lemon for additional flavour and texture (Dawn Lemon Concentrate has been added to the Dawn Traditional Scone Mix to heighten the flavour as well as raisins and Dawn lemon Fruit Concentrate Pieces for texture and flavour and the classic berry jam filling, has been swapped for tart lemon curd for a tangier taste and an overall smoother eat).

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CAKES New launches Earlier this year CSM Bakery Solutions (www.csmbakerysolutions.com) - a global player in bakery ingredients, products and services for retail and foodservice markets as well as artisan and industrial bakeries - updated its range of Craigmillar Cake Mixes with the aim of producing even better results. Their team of bakery experts serves customers in more than 100 countries with an international network of innovation, product development and manufacturing facilities (their brands include Arkady, Craigmillar, Baker & Baker and many others). The refreshed range of mixes includes the Craigmillar Madeira Cake Mix, Farmhouse Cake Mix, Chocolate Cake Mix, Complete Sponge Mix, Chocolate Crème Cake Mix and Plain Crème Cake Mix and Rich Celebration Cake Mix (recipe brochures are available for all the new mixes). The mixes are extremely easy to use, claim the company, producing beautifully textured and deliciously flavoured cakes and sponges. Their new Complete Sponge Mix, for example, comes with an increased volume and size to help make a delicious texture and impressive finish. The mix is self-levelling and holds colour really well, plus it’s easy to use – simply add water – making it perfect for sponge cakes or swiss rolls as the sponge doesn’t crack when rolling and has a good thickness. Their new Farmhouse Cake Mix is lightly spiced with orange and cinnamon for a unique taste and perfect for creating cakes with a moist texture and good flavour, suggest CSM. The mix also holds inclusions such as fruit, chocolate and nuts and with an easy to spread batter and easy to cut cake, the finished product can be cut into a variety of shapes such as triangles or slices, point out CSM. Producing cakes with an even larger volume, their Madeira Cake Mix is one of Craigmillar’s traditional cakes and can be used for a variety of shapes and sizes. Making a perfect celebration cake, loaf cakes or cupcakes, the finished result can be sliced easily without crumbling, they suggest, and features a soft, moist texture offering a clean eating experience and holds inclusions brilliantly. CSM’s latest Crème Cake Plain and Chocolate Mixes are part of Craigmillar’s American Cake Mix range and can be used for muffins, cupcakes, cake slices or loaf cakes. The neutrality of the cakes makes them a good base that can be adapted to produce a variety of seasonal cakes and flavours, they advise. The Rich Celebration Cake Mix is ideal for Christmas cakes, weddings or celebrations, but is also extremely versatile and can be used all year round for

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a variety of cakes, from Easter cupcakes to farmhouse cake slices, or a chocolate fruit loaf. “Craigmillar is a brand with lots of heritage and many trusted products, and we know it’s important to keep up to date with market trends and product demands. Using our expertise and knowledge from our bakery experts, we have made a few updates to some of our Craigmillar Cake Mixes and think bakers will be really pleased with the even better results and increase in sales,” says Cristiana Ballarini, category marketing leader, Pastry Mixes Europe at CSM Bakery Solutions. Japanese food specialists Yutaka (www.yutaka.london) have launched their first-ever sweet taste of Japan with a range of delicious sweet mochi cakes, known as daifuku. Perfect for spring time, these are Japanese favourites at blossom picnics and make the ideal accompaniment to Yutaka green tea, they point out. Mochi cakes are a traditional Japanese rice cake made from mochigome - a shortgrain glutinous rice. This is pounded in an age-old ritual until it can be shaped into the small round cakes. Originally, the cakes were much larger and flavoured with salt, when sugar was a luxury, but in the 18th century, an entrepreneurial woman started selling sweetened mochi cakes in her bakery and created a phenomenon. The centre of the cakes are filled with a sweet, red bean paste to provide a tasty treat that’s also meant to bring you luck. Yutaka is launching three varieties Pink Mochi, White Mochi and Yomogi Mochi (flavoured with the Japanese Mugwort

herb and green in colour). These frozen cakes are available in single packs of 95g and have a RRP of £1.50-£2.00 each, they advise, being sold into the trade in boxes of 24 single-colour units with boxes bundled as four. Pidy (www.pidyuk.com), the innovative Belgian-based producer of ready-tofill pastry products, reports that it has extended its sweet Trendy range by introducing a larger size, available in three different shapes including triangle, square and circular. Following the success of the sweet mini Trendy cases, Pidy says that it has launched the larger size to offer complete versatility for operators. The larger Trendy case is made from Pidy’s traditional sweet, shortcrust pastry and features innovative straight sides instead of the more traditional fluted design. The light, crumbly pastry has a melt in the mouth texture with an excellent bite, ensuring the pastry is perfectly suited to hold any number of different fillings, feel Pidy. The pastry cases hold shape for up to 24-hrs once filled which is beneficial for chefs preparing the cases well in advance. Traditional sweet tarts are a timeless treat but it’s important to keep up with the latest innovations in both pastry and fillings, feel the firm, whose range has been designed to add striking visual appeal and variation on a menu. Chefs can use the Pidy Trendy cases as the initial foundation to creating a diverse assortment of impressive tarts complete with delicious fillings and tempting toppings. Sourcing a ready-to-fill product is a fantastic solution and allows chefs to concentrate on the skill and detailed work involved in patisserie, such as creating handmade decorations and intricate designs to make spectacular bakes, suggest Pidy. Likewise, it’s cost effective and saves valuable time, particularly for small teams who need to produce large quantities. By having a quality base product, chefs can have the freedom and creativity to add their own details and completely transform


Bring your hot chocolates, mochas, milk shakes, desserts, cakes and coffees to life with a little magic with our New Additions range. Shake, Sprinkle and Stir... some colour, texture and flavour with whatever topping you choose and add value and a little fun to your drinks drinks, cakes and desserts..

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Cakesmiths turns to woolly packaging! Cakesmiths, the Bristol based baker of cakes, brownies and traybakes, says that it is continuing its commitment to making coffee shop owners’ lives easier by introducing Woolcool packaging for all its cakes in a move away from expanded polystyrene (EPS) boxes. “We have made significant steps to grow the business over the past two years. We have invested almost three quarters of a million pounds in setting up our new bakery which is BRC grade A accredited as well enhancing our IT systems to ensure market-leading seamless ordering for our customers. The move to Woolcool is another part of the process that will ensure we supply our handmade cakes to customers in the best possible condition,” explains Cakesmiths’ founder, Tom Batlle. “Woolcool will both reduce the amount of material being stored or recycled as well as overcome the challenges of single use EPS. As an added benefit our customers can return the Woolcool liners and freezer packs to us for free. For every wool liner we receive we will donate a slice of cake to the Grand Appeal charity for them to sell. Our fundraising target is £10,000.” The benefits offered by Woolcool

are significant. A natural packaging product made of sheeps’ wool, Woolcool characteristics are exactly those associated with wool. Wool is a smart fibre that keeps food in a stable temperature range for at least 24 hours, and often longer. It is reusable, recyclable and totally compostable and biodegradable. Matt Douglas, marketing manager of 200 Degrees Coffee who have branches from Cardiff to Leeds said: “Cakesmiths’ initiative is a significant step that helps each of our shops hugely. The old EPS boxes were large and in most cases impossible to store in our coffee shops. To add to the challenge, most local councils won’t take them away with the recycling. With Woolcool we can send the flattened cardboard to be recycled and the Woolcool inserts can be flattened either to be stored and sent back to Cakesmiths for reuse or put with the recycling to be composted. It’s a significant step forward in helping 200 Degrees Coffee to be more environmentally friendly and to behave in a more sustainable manner.” Ellie Hughes of Providero Café in Llandudno is also pleased with the Cakesmiths’ initiative, and added: “Managing the EPS boxes has been a constant challenge. As our storage space is limited we have been forced to place small orders. These cost us more time to manage and incurred more delivery costs.

Woolcool will allow us to be more efficient placing fewer larger orders and we won’t have the storage problem. EPS boxes are difficult to dispose of too. If we do break them down the tiny foam beads get everywhere and it drives us mad. The Cakesmiths’ initiative allows Providero to continue to be local environmental leaders by minimising the waste we send to landfill.” “We’re very excited about our eco packaging. Cakesmiths has launched 50 new cakes in the past two years and this, plus our substantial investments in our business infrastructure have delivered 25% growth year on year. To maintain our position as the market leading baker of handmade cakes we are committed to investing in our systems. By continuing to offer new products and making ordering easier we hope to make the most of new opportunities and retain our existing loyal customers,” concluded Tom Batlle.


CAKES the final the product into their very own masterpiece. The Trendy Shell Triangle 8x8x8x1.4cm, is available in 96 pieces, the Trendy Shell Square 7x7x1.8cm, is available in both 36 and 96 pieces whilst the Trendy Shell Round has a diameter of 7cm with a height of 1.8cm and is available in 36 or 96 pieces. The Trendy Shell is also available as an assortment pack of 36 pieces which includes 12 Trendy Shell Square and 24 Trendy Shell Round. “Our existing Mini Trendy Range has been a big hit and we’re always delighted to listen to feedback and introduce products that meet every customers need. The ready-to-fill case features the same unique design as the Mini Trendy and the delicate tenderness of the pastry, but the larger size offers even more serving opportunities for those looking to offer something that little bit different,” said Fabien Levet, national account manager – Foodservice at Pidy UK. “The mini Trendy range was designed as a sweet canapé or as part of a sharing platter but our large Trendy is perfect for full-sized, individual desserts or as a complementary treat for afternoon tea, served alongside any hot beverage and making it a versatile ingredient for any kitchen looking to provide an exceptional sweet offering.”

Ministry of Cake becomes Mademoiselle Desserts

Ministry of Cake, a bakery based in Taunton, has rebranded as Mademoiselle Desserts having been acquired by the French premium frozen pâtisserie group of the same name in January 2017. Mademoiselle Desserts Taunton is the third site in the UK group which incorporates Mademoiselle Desserts Corby and the Handmade Cake Company in Berkshire. The bakeries offer an extensive range of high quality frozen cakes and desserts for restaurants and coffee shops across the UK and Europe. The move, say the company, is motivated by the desire to create a unified and recognisable brand which can fuse the worlds of French pâtisserie and traditional British baking, generating new opportunities both within the UK and across European markets. Additionally, the group’s formation allows for easier enforcement of universal quality standards and maximises the efficiency of supply chains within Europe. Becoming part of the global Mademoiselle Desserts brand increases the Taunton sites opportunity to benefit from the company’s new projects - Clean M, Nutri M and Syn M – which are aimed at developing international synergy, responsibility and quality. These initiatives aim to reduce calorie content across key ranges and shorten and

clean ingredient lists while developing the range on offer by facilitating international product exchange between sites.

The magic touch Orchard Valley Foods has launched Additions, a new range of decorations in 12 exciting on-trend flavours and colourways to help caterers add value to hot drinks, cakes, bakes and desserts. Free from artificial additives, the new Additions range features exciting sprinkles such as Salted Caramel Fudge, Chocolate Orange, Butter Popcorn and Strawberry & Cream Crunch. Easy to use straight from the jar, Additions will give instant pick-me-up-appeal as well as texture and flavour to all kinds of products from cupcakes and Danish pastries, cheesecakes and ice-creams, to hot chocolate and coffee, feel Orchard. Caterers can easily and cost-effectively

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introduce colourful ‘seasonal specials’ onto their menus by sprinkling on Additions. Tutti Frutti Fudge or Strawberry & Cream Crunch give a vibrant, colourful look to summer sundaes, cupcakes and desserts. Hot drinks can be given extra pizzazz – and so help keep the drinks menu up to date – with a sprinkle of Additions products. Try Hot Chocolate with whipped cream topped with Cinnamon Crunch or Chocolate Orange sprinkles, to keep customer interest and command a premium price point. Additions sprinkles are available in two sizes - 800ml jars for back of house and a handy 227ml jar for use at point of service (www.addthemagic.co.uk)


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CAKES

Perfect presentation “Cake is the most eye-catching component of the offering of many cafés and coffee shops. It is what makes the consumer stop, admire and hopefully buy at the counter, and for this reason looks are just as important as flavour,” says Jon Turonnet, foodservice sales manager, Brioche Pasquier (www.briochepasquier. co.uk/foodservice). “Trends in decoration help to bring that edge to an offering, with drip finishes, edible flowers, naked cakes and mirror glazes all in fashion. Rainbow colours and meringue kisses are also up and coming. “However, there are many café visitors who would love a sweet bite but are not to be tempted by a large slice of cake. These customers are looking for a treat, but not one that is too heavy or calorific, and for them, the French style of pâtisserie is perfect. “The advantage for the proprietor is that pâtisserie makes a beautiful addition to the counter, contributing even greater enticement to the offering, as well as adding to the number of customers who will give in to their craving for cake! “The French, who are the classic masters of style and chic, know just how much of the fine dining experience involves the eye. Their cuisine has always looked as good as it tastes, and the supreme example of this is pâtisserie. Precision, scale, colour and beauty all play their part in attracting the consumer to this art on a plate. However, this is only half the story. Each bite has to deliver intense flavours and perfect textures.” Petits fours and macarons make the

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perfect lighter choice and served as a trio, offer three beautiful mouthfuls of intense flavour, suggest Brioche Pasquier. Presented as part of a display, elegant pâtisserie sells itself to the customer – the beauty of the products helping to encourage impulse buys. Present these sweet treats in a modern, stylish way, assembling small bites such as macarons and petits fours in rows of colour and shape, or for a more traditional venue, display them grouped enticingly on cake stands. Label with beautifully handwritten cards explaining the flavours and allow customers to choose three from the selection, advise Brioche Pasquier. “Our Petits Fours Mirlitons, for example,

is a collection of light, mini sponge cakes featuring popular flavours such as Coconut Macaroon, Caramel and Apple Sponge and Chocolate sponge all beautifully presented in the chic French way,” adds Jon Turonnet. “For macarons, we have some contemporary flavours in our new Macarons Notes Gourmandes range which was recently Highly Rated in the Party and Buffets section of the Chef Choices Awards, and features on-trend flavours such as Fig, Banana and Poppy Seed, and Coconut.” Creating perfect pâtisserie is a highly skilled job, needless to say. Very few outlets can stretch to employing a dedicated pastry chef with expertise in this area. However, high quality pâtisserie such as that supplied by Brioche Pasquier freezes beautifully, point out the company, in turn meaning that chefs can be confident that they offering their customers a consistent and high quality product. Brioche Pasquier have been making pâtisserie to traditional French recipes and techniques for over 40 years. They use high quality, natural ingredients and by freezing their pâtisserie immediately after baking, can ensure that it retains that freshly baked taste without the need for preservatives. This means that chefs can offer an authentic taste of France and serve a product that is high quality, on trend, cuts both expenditure on ingredients and high levels of waste, and vitally, saves on time and expertise in the kitchen. Ease of service is another selling point, with frozen products like many of the Brioche Pasquier Pâtisserie range, defrosting in just four hours in the fridge, and only requiring the simplest finish such as a sprinkling of icing sugar or a few berries to garnish.


L

From dealing with issues on legislation to providing advice and help to support members, The Café Life Association is an exclusively retail focused body which aims to encourage and promote excellence . across the café/coffee bar sector

CAFÉ Association www.thecafelife.co.uk 01291 636333


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DAIRY FREE

Milk alternatives Data from the market research analysts suggests that the milk alternatives sector is experiencing a boom right now. However, operators of cafĂŠ and coffee shops could well be missing out.

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DAIRY FREE In demand According to Mintel data, the free from market as a whole in the UK is worth £585 million, with dairy alternatives representing 100.9 million of this, having experienced a 20.7% year on year growth in recent times. Kantar data estimates that 5% of UK consumers are dairy intolerant with dairy and lactose-free sales making 47% of free from sales (gluten-free 42%). This is because of lifestyle choices as much as intolerance in consumers, with the increase in alternatives to dairy suggesting that the market is now booming. Flexitarians – people who are actively looking to reduce the consumption of animal products in their diet for health and/or environmental reasons – are a major part of this development with the Great British Chef’s Understanding the British Foodie Survey of 2017 showing that many people in the 18-24 year bracket can be identified as such, and in particular women. Research by the Allegra World Coffee Portal has reported that two in five (40%) coffee industry professionals are seeing an increase in consumer demand for almond plant-based alternatives in coffee shops in the last year. One in three of those surveyed (35%) said they chose a plant-based coffee out of home at least once a month. Increased requests for soya have been witnessed by one in three (27%) and coconut by one in 10 (10%). Moreover, requests for soya in coffee are now almost on a par with requests for semi-skimmed milk amongst the under25s, at 11% and 12% respectively (Allegra Project Café UK 2018 Report by the Allegra World Coffee Portal). “As tastes and diets change, we have started to supply milk alternatives, and in particular are seeing sales of soya milk increase dramatically year on year,” confirms Tim Marland of supply specialists IDC (predominantly known for their Cafémilk brand of dairy milk). In fact, claim Arla Pro, operators are currently missing out on a £2.3bn opportunity, according to a study they carried out that revealed more than fourfifths (81%) of lactose-intolerant coffee drinkers would purchase hot drinks 20 times more every month if there was a wider choice. Their survey of lactose-intolerant UK adults (presuming a 16+ UK population of 53.2m, according to ONS statistics in June 2017) found that almost eight in ten would be more loyal to a coffee shop if it offered a lactose-free option, a figure rising to 84% for under-35s and 91% for 35 to 44-year-olds. Respondents said the milk, or milk alternative, in their

coffee was important to the taste (96%), texture (91%) and appearance (82%) of their drinks, with almost 60% admitting that they drank their coffee black out of necessity rather than preference. The data also suggested that plantbased milk alternatives didn’t always satisfy lactose-intolerant coffee drinkers. With an average hot drink spend of £2.83 per visit and an estimated 8% of the adult population identifying as lactose-intolerant, the figures equate to a potential monthly spend of more than £195m, claim Arla Pro. “Serving a high-quality cup of lactose-free coffee has the potential to give a coffee operator the edge over a competitor as it will help them capture a small army of loyal coffee drinkers,” says Arla Pro channel manager, Catriona Mantle. “In the last three years, UK sales of lactose free products at Arla have grown by over 60%, showing a change in consumer expectations. With 8% of the population having trouble digesting lactose, and many more choosing lactose free dairy out of choice the out of home market opportunity is substantial. “Despite coffee shops offering a range of alternatives including coconut, soya and almond, there is still a gap in the market to cater for customers looking for the flavour and structure that milk brings to a good cappuccino or flat white, but without the lactose. Serving a high quality cup of lactose free coffee has the potential to give a coffee operator the edge over a competitor as it will help them capture a small army of loyal coffee drinkers.” Ollie Sears, Speciality Coffee Association (SCA) qualified barista

and trainer at Leeds based North Star Coffee Roasters adds: “Ultimately most coffees sold in the UK – flat whites, lattes, cappuccinos – are predominantly composed of milk, so the importance of milk as a key ingredient cannot be underestimated. There is absolutely an increased demand for lactose free options, and the challenge then lies in sourcing products with a similar taste profile to milk that reacts well to the coffee making process. “Arla Lactofree retains the fat and protein profile of milk so for a barista it’s ideal to work with and we can feel confident the quality and longevity of foam won’t be compromised.” Normalisation In recognition of the growing popularity of milk alternatives, Alpro For Professionals (www.alpro.com/for-professionals) took over the coffee bar and bistro at the UK’s newest coffee and beverage show, the European Coffee Expo (held at Olympia back in May) in an opportunity that allowed them to demonstrate, first-hand, the milk alternative menu possibilities via their For Professionals range which includes soya, coconut and almond in the form of a dedicated, plant-based coffee bar. Offering turmeric soya lattes, almond flat whites and coconut hot chocolates, the concept tapped into what Alpro is calling the ‘normalisation’ of plant-based eating, with people opting for plant-based options out of home simply because they like the taste. Alpro’s involvement in the show’s Bistro area allowed the concept of a coffee bar to be flipped on its head, with plant-based coffees being the norm.

THECAFELIFE.CO.UK | JUNE 2018 | CAFÉ LIFE 37


DAIRY FREE

Research into the UK’s retail coffee shop market by the Allegra World Coffee Portal (2017) has also shown that consumer interest in sustainability and ethical sourcing is at an all-time high with UK consumers increasingly aware of the ethical considerations around coffee and wanting their products to be delivered in an ethical manner. Moreover, strong ethical branding is taken in to account by consumers and can have a significant effect on customer loyalty say the researchers (Allegra Project Café UK 2018 Report by the Allegra World Coffee Portal). Alpro used the European Coffee Expo to address this growing interest in sustainability and ethical sourcing amongst buyers, baristas and consumers, shining a spotlight on its pioneering sustainability credentials (being seen to lead the market in plant-based food and drink, sustainability -both social and ecological - being extremely important to them, say the brand). On stand, visitors were able to learn about the steps Alpro takes to minimise its impact on the planet. Namely, careful sourcing that’s kept as local as possible, with the majority of Alpro’s soya coming from Europe, and its almonds from the Mediterranean region, as well as the use of rain-fed crops where possible. They never use GMO produce and minimise their carbon footprint by using boats to transport ingredients where possible, also using fully recyclable Tetra packaging. Alpro’s For Professionals’ range features Alpro Coconut For Professionals, Alpro Soya For Professionals and Alpro Almond For Professionals. Specially formulated for use in hot drinks, the range delivers high-performance workability and a rich, glossy microfoam, claim the company. Drinks available at the show included flat whites, hot chocolates, chais

and golden lattes, made by Dutch barista champion and Alpro ambassador, Merijn Gijsbers. Visitors were also able to use the product for themselves to experience its performance and workability first-hand. “We have confidence in our product, its performance capabilities and ability to produce a great tasting plant-based drink time after time,” said Vicky Upton, head of marketing at Alpro UK and Ireland. “We are seeing an ongoing increase in demand for ingredients like almond and coconut out of home, and at the same time consumer interest in sustainability and sourcing is at an all-time high. We feel that now is the time to hero our sustainability story, reassuring foodservice customers and consumers alike that Alpro is a choice that ticks all boxes.” This activity followed Alpro’s successful national Plant Power Day, which reached more than 96.3 million consumers through broadcast, PR, sampling and social media. Following the increase in demand, in January this year Costa expanded its plantbased offering with Alpro Coconut For Professionals, adding a range of coconut drinks to its menu. Other dairy free options in the spotlight at the European Coffee included Blue Diamond Almonds’ Almond Breeze (an almond drink that’s dairy and soya free and can be used to make speciality coffee drinks such as cappuccinos and lattes), Turmerlicious (a range of instant caffeinefree, gluten-free and dairy-free turmeric lattes made with coconut, cinnamon, ginger and black pepper) and Bonsoy. Bonsoy has become a very well-known brand of soya milk (branding itself as “the barista’s choice of soya milk”) and is available in the UK from Community Foods (www.communityfoods.co.uk). The brand feels that one of the main reasons their soya milk is so popular (in Australia

and increasingly so here), is that there is no unpleasant beany aftertaste that’s often associated with other soya milks. It also contains 25% more protein than other soya milks, they claim, and the product also does not split or curdle when steamed at 55oC, they add, making it a particularly popular choice with baristas as they can still create latte art with it. Made in Japan by soya masters, Bonsoy is a premium, gluten-free soya milk containing water, soy beans, tapioca syrup, sea salt, hatomugi (Job’s Tears or pearl barley) and calcium carbonate, its exact manufacturing process being a trade secret. But for one thing, the soy beans are steamed in a much more gentle way for a longer period of time than occurs in the production of other soya milks, the brand points out. It is this process, coupled with the high quality beans used, which means that Bonsoy can offer great stretch, which in turn makes latte art possible. The golden soy beans used in Bonsoy are only ever organic say the brand, so that the product is GMO free. In addition, Bonsoy contains more than double the amount of soya beans in it than comparable soya milks on the market, claim the brand, together with no artificial additives or preservatives. It is also suitable for vegans. Late 2007, there was a product recall in Australia on Bonsoy because of worries about iodine levels in the product. Iodine is found naturally in Kombu seaweed, an ingredient in Bonsoy at the time.

38 CAFÉ LIFE | JUNE 2018

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DAIRY FREE For most people this is not an issue, however in rare cases high levels of iodine can affect thyroid activity, so Bonsoy was reformulated in 2008 and now does not contain Kombu. Bonsoy is an ambient product until it is opened, at which point it should be kept refrigerated. Unopened it typically has a year’s shelf life, and once opened needs to be used within three days. When it comes to its uses, it’s not all about coffee, say the brand, as it can also be used to make smoothies and soya shakes and works really well with chai. In fact, it can be used to substitute dairy milk in any recipe, suggest its makers. And despite a premium price, its sales continue to grow at +52% YOY, they report – far outstripping the growth of the category, observe the brand. “There is increasing demand from customers now for non-dairy options with their coffee and also cafés need to tell customers this alternative is available. We carry it everywhere we go because of this growth in demand,” said Matthew Carr, a well known coffee professional and barista. “It’s so easy to work with in terms of steaming, and tastes great.”

more and more consumers are reaching out for plant-based versions of the creamy white stuff. But are they really yummy, they ask? Mostly not, they feel, as they tend to have a single ingredient as a base (like almonds or oats) with a large percentage of water which in turns mean that they can have a weak taste and watery texture, they suggest. To address this, and in keeping with Rebel Kitchen’s ethos of never settling for less, they have created Mylk which features six simple ingredients blended together to replicate the great flavour qualities of cow’s milk in a 100% dairy free drink. Mylk’s taste profile is built from organic coconut cream to replicate the richness of dairy milk, organic brown rice to mirror the natural sweetness (which comes from lactose), and nutritional yeast to add the grassy notes found in dairy milk, making it the perfect match for cereal, a smoothie or for foaming when creating a memorable latte, they claim. Not only does it taste and look like dairy milk, but it can be ‘shopped’ in the

Changing tastes and habits Confirming that consumers now expect milk alternative options when out shopping, as well as when they are eating and drinking out of home, Rebel Kitchen has entered the retail milk alternative category recently with the introduction of Mylk - a range of plant-based drinks that taste just like real dairy, claim the brand. Dairy alternatives are a booming category, they observe, whether for health or sustainability reasons, with

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40 CAFÉ LIFE | JUNE 2018

same way too, they point out; Mylk being available in whole, semi skimmed and skimmed variants allowing consumers the freedom to choose their preferred fat content, and thus making it an easy switch for dairy drinkers. “We believe this is the next step in innovation for the free-from milk category,” says Adam Thompson, commercial director. “Never before have consumers been able to shop this category like the traditional dairy aisle. We see Mylk as a contender for dairy sales in the same way that meat-free alternative brands now make most of their sales from a non-vegetarian customer base. This is a fast-growing category with plenty of potential, in 2002 milk alternatives sales were only 5% of those of cow milk’s – by 2021 they will be 20%.” “The definition of a rebel is to question the norm and that is exactly what we’ve done with the launch of Mylk. We’ve all grown up shopping the milk aisle based on our preference for the red, green or blue tops. Then when entering the plantbased arena, you have to make a decision from almond through to soya but in our opinion none of them are really delivering on taste – until now,” adds Rebel Kitchen co-founder and MD, Tamara Arbib. Rebel Kitchen Mylk has a higher percentage of coconut than any other dairy alternative on the market ranging from 8% organic coconut cream in the skimmed variant to 25% in the whole variant, they claim, and is currently available in Waitrose, Sainsbury’s, Ocado. com, Whole Foods Market and other independent retailers with an of RRP £2.99.

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DAIRY FREE

IBC launches profit boosting Simply Summer Favourites The Italian Beverage Company (IBC) has launched Simply Summer Favourites – https://www.italianbev.co.uk/profitboosters/ - a new marketing campaign aimed at helping café operators maximise profits whilst delivering on trend drinks through the peak summer sales season. Simply Summer Favourites has launched with a focus on nine core products that form the basis of a new profit boosting seasonal drinks menu hand-picked to offer broad appeal across all customer segments and day parts, say IBC. With top tips on in store merchandising, eye catching POS material and a new Simply recipe collection, IBC’s Simply Summer Favourites aims to provide everything an operator needs to maximise sales at a time of year when consumers are more likely to be enjoying their leisure time out of home and looking for that refreshing thirst quencher. “Simply Summer Favourites shows

operators how to pull together and market an impressive range of new summer drinks that will become star performers through the warmer months, without the need for any specialist equipment or staff training,” said Ricky Flax, general manager IBC. “Our ‘no blender’ and ‘no milk’

Simply frappes are especially versatile and a back bar essential. Just pour over ice and serve or use as a base for more creative recipes such as our Simply Smores or Simply Caramel Popcorn Frappes which are really popular with millennials, the recipes for which are on our website.”

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Types and tips Rob Ward, coffee specialist at La Cimbali looks at the current wave of plant-based milks that are flooding the market, and provides some top tips on how to prep these dairy replacements for the speciality coffee menu

Changing times I started to look at dairy alternatives whilst working for a large food focused coffee chain over 15 years ago. Back then, dairy replacements were limited as was the knowledge and understanding of how such plant-based options could be used in hot beverages. With consumers switching to lactose-free, dairy-free and plant-based/vegan options as healthy lifestyle choices, plantbased milks are increasingly popular amongst the wider population and not just enjoyed by those with allergies or intolerances. However, it can still be a difficult task to find a dairy milk substitute that truly makes the cut for both quality and flavour. It’s a niche and growing area (retail sales of plant based milks are increasing at a rate of 12% pa) which needs exploring by the industry as it has a growing impact for those in the speciality and commercial coffee world. The varying milk replacements can provide different textures and tastes, so it is important that baristas and operators have an understanding of some of the most popular ones currently on offer. Soy milk Soy is generally considered to be less tasty than other milk alternatives, though it is usually the most widely available because it is both nut and dairy free. In terms of steaming and foaming, it has a good fat content (often around 3g per 100ml) and a decent protein level (often around 3-3.5g per 100ml) which produces a creamy and rich mouthfeel not

42 CAFÉ LIFE | JUNE 2018

too dissimilar to dairy milk. Having said that, soy milk has a strong flavour which stands up well to the bolder, commercial and more mainstream coffees but can be too overpowering to use with the subtler flavours of speciality blends. Soy milk sweetened with apple juice can have a higher acidity which means it is more likely to split or curdle when used with higher acidity coffees like decaf or speciality coffee. It’s also worth noting that soy milk and latte art are not always a good fit. If it’s not prepared correctly, soy milk tends to curdle creating mottled or lumpy latte artwork. Most soy milks tend to ‘behave’ best when steamed to around 60oC (140oF) and avoiding over heating is essential to minimise the risk of splitting.

Almond milk The popularity of almond milk is on the rise with the health conscious as the nuts are packed full of nutrients with no cholesterol or saturated fats. It has a less overpowering flavour than soy milk but is does have a distinctly nutty taste which doesn’t always work so well with some speciality drinks. Almond milk has a fat content similar to many skimmed dairy milks (1g or lower per 100ml), but a low protein content too (sometimes as low as 0.3g per 100ml). It can therefore be difficult to produce long-lasting and dense milk foam for pouring latte art or achieving a creamy texture – though some people do experiment by adding more almonds to the milk and blending to build up the fat and protein content. More importantly, it tends to split similarly to soy milk at around 60oC where it will then lose its inherent nuttiness, while degrading any texture it had to begin with. Due to the high water content found in most commercially available almond

milks, many have opted to make their own almond milk which can maintain a texture following steaming and heating. Oat milk I rarely go to a show or coffeebased exhibition without seeing the team from Oatly who have a huge variety of oatbased milk products including a barista edition which has an added natural acidity regulator to help with the splitting issues previously mentioned. I have used this quite a few times and in my opinion, it does produce good consistent foam and handles almost milk like which makes it a good alternative to swap out. The flavour does have an edge of porridge oats but it is more neutral than some other products and personally for me more flavour appealing than soy. From a nutritional point of view, Oatly has 3% fat, I’m told, which makes it closer to whole milk (4% fat) and 1.0g protein per 100ml, helping to give a thick creamy texture to any latte, flat white or cappuccino. Rice milk Rice milk is low in fat and is considered to be a reasonably healthy alternative to dairy milk, particularly for the lactose intolerant. That said, rice milk has very low amounts of protein. This means that it is difficult to create a foam

suitable for a cappuccino or other textured coffee without using rice milk that has protein enrichment. So, if you enjoy foamy coffee, look for rice milk that has added protein, and if possible, higher fat. Our best advice with rice milk is to use one of the blended milks available on the market, usually combined with almond or coconut. In my opinion, Provamel, for example, make a good range of blended nut milks that meet the nutritional demands to allow for successful steaming. Cashew milk Cashew milk is more often than not blended with other nut milks, though it is generally less ‘nutty’ in character and has a creamier texture when compared to almond milks. It is also considered to be sweeter than most milk alternatives which can be a plus for flavour, but it has the same issues with splitting if heated to higher than 60oC. In terms of its nutrition, typical content for readily available nut milks (those most easily available to us in the UK) seem to be sitting at around 1g fat per 100ml, with a protein content ranging from 0.5g per 100ml (Alpro) to 0.8g per 100ml (Provamel). Coconut milk Coconut milk can be around 15g fat per 100ml with a protein content of around 1.5-2g per 100ml though most are


DAIRY FREE available as a blended water and nut drink. Nut drinks tend to have lower values of both fat and protein in order to dilute them for their use as an immediately consumable drink, whereas nut milks in their more ‘raw’ state will allow you to tailor that for use in coffee. If possible, we recommend buying the coconut milk itself in its raw state and sweetening or blending it with other products to tailor its flavour and texture to suit the use with coffee. With a little dilution and a little natural sweetening, coconut milk is usually an excellent alternative to dairy milk in terms of texture and flavour, without being overly nutty and distracting the palate from the all-important coffee flavours. Tips for using milk alternatives in hot beverages •

Add to them, or simply make them yourself. It’s not as hard as you may think. This will put you in control of the strength of the nut or dairy alternative.

Try and make your coffee less acidic. If possible, brew a slightly longer shot of espresso or use a little less coffee to control the acidity.

Splash some of your cold milk alternative into the hot espresso before adding the steamed milk as this can help create a smooth and even texture. It doesn’t work with all alternative milks but it’s worth experimenting with.

Most alternatives to dairy milk have a lower ‘splitting point’, which can be as low as 60oC. Play it safe by pre-heating your serving cup to a higher temperature and then only steam your milk to around 60 degrees Celsius. As long as your timing is ok, the drink should then maintain a higher temperature by

the time it is ready to serve, even though you have decreased the milk temperature a little. •

Be prepared to agitate and mix milk excessively before pouring. This is a good tip with any milk regardless of its makeup, as milk foam will stick to the outside of your milk jug easily, and continuously swirling it in the jug can not only minimise the extent to which that happens, but also homogenise the entirety of your mixture to make it smoother for pouring, while stopping excessive drainage of foam. Tweak recipes to suit your market’s preferences. If your customers like a rich whole milk drink but don’t want the dairy any longer, then substitute dairy milk for an equally rich nut milk. Taste them side by side in popular drinks like cappuccinos, lattes, Americanos etc. The more trials you run the more confident you will become in your nut milk recipes.

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COFFEE

Fresh is best... or is it? As coffee enthusiasts, baristas and suppliers, one piece of advice that is thrown at us constantly is the importance of freshness in coffee, as Limini Coffee’s Vicki Hart (right, main picture) discusses here. Too fresh? The ethos of ‘fresh is best’ is evident through most coffee literature and is definitely the first thing that springs to mind when talking about the importance of consistency in our coffee’s flavour. It is absolutely true that stale, old coffee is one of the biggest causes of bitter, flat tasting coffee. With this being common knowledge, the push in recent years for roasters to provide coffee that is roasted to order has meant that a lot of us are drinking coffee that is only days old. On the surface, this seems to be a great step in improving the consistency of the coffee, but what we have found to be evident is that there may actually be such a thing as coffee being too fresh.

The roasting of coffee creates a large amount of gases, including carbon dioxide, that are held within the bean’s structure. Following roasting, the levels of these gases are particularly high. As coffee rests, the coffee will release these gases, and their levels will deplete over time. It is believed that these gases get in the way of the flavours of our coffee dissolving in to water. The higher the gas levels, the ‘cloudier’ the flavour of our coffee. Rested coffee tends to give a clearer more consistent, identifiable taste. Rest Many roasters will roast their coffee, bag it up, seal it and ship it out within hours of roasting. Some roasters are aware of

Light versus dark roast

44 CAFÉ LIFE | JUNE 2018

this to an extent and will therefore leave their roasted coffee to rest for a day before bagging it. This allows for this excess gas to be released more effectively. Once bagged, during the first week of coffee sitting on a shelf, a large amount of further gases will release from the beans. This gas release is evident in the expanding of sealed coffee bags over time. In addition, the flavour of the coffee will develop further, allowing for the production of further volatile compounds (aromas). The point here being, in the first few days of resting, the flavour of the coffee is changing. If you have received a large order of bags of coffee you may have noticed that some bags look to be filled with gas, whilst others from the same roast are not. The cause of this is often due to the coffee resting in containers before being shipped. The bags at the bottom of a container will release these gases more readily via the one way air valve due to the weight imposed on them. Why bag it so quickly then? When not sealed in, our coffee is subject to external factors such as oxygen, humidity and foreign odours. Not bagging our coffee quick enough could mean the flavour is altered and therefore inconsistent from roast to roast. The discussion here therefore is really about how long should we allow a ‘bag’ of coffee to rest, allowing


COFFEE flavour becomes more consistent and has more clarity once the coffee has rested for seven days or more. It is also worth bearing in mind that the storage conditions of the coffee will also affect this resting time. Following this, it is evident that three to four weeks following roasting, the depth of flavour and aromatics deplete (this is due to the fact we are then losing a large number of the coffee’s aromatic compounds). Another factor to bear in mind is the way in which the coffee is roasted. The blend of beans may also affect the levels of gases. This may then affect the length of time the coffee needs to rest. A great example of this is the results of the amount of gases released from two roasts we carried out, one roasted 60C darker than the other. It can then be observed that the darker roast has produced a much greater level of these gases over eight days, observed in how much the coffee bag has swelled. for large levels of gases to be released from the beans and allowing the further development of the coffee’s aromatics. From our own tests here at Limini Coffee, we found that roasted coffee’s

Type of beverage The method we use to create our drink, whether it be espresso or filter, for example, also has some bearing on the coffee’s need to rest. Due to the fact that the creation of

espresso involves pressure brewing, the effect of too much gas is particularly evident in espresso. Taking one day old coffee and producing an espresso from it results in a very bubbly crema and little clarity in taste. Imagine how the taste differs in a freshly poured glass of soda versus one that has gone flat. The presence of air bubbles definitely has an effect on taste. This is less obvious in filter coffee as the excess gas is able to escape, however flavour clarity is still an issue. What will be interesting is the next time you receive your bag of freshly roasted coffee, why not try it over the first few days of resting and see how the flavour changes for yourself. Is that flavour clearer, more aromatic and more consistent the week following roasting? Another question then is, who should be responsible for ensuring coffee is well rested? Should it be the roaster or the consumer? We will leave that for you to decide! Overall, serving consistent coffee is what is important, so we would recommend that you serve coffee that has a similar resting age. For example, we choose to serve coffee within one and a half to three weeks from roasting date.

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FREE FROM

Central Foods’ Menuserve-branded gluten free and vegan Cajun Spiced Sweet Potato Roulade with Vegan Cream Cheese, Red Pepper and Black Bean Salsa.

Free from opportunities Across the items to be found on the menu of a typical café or coffee shop, there are various innovative and tasty ways of incorporating the increasingly varied dietary requirements of customers, proving that offering ‘free from’ options can be very inclusive as opposed to exclusive. Essential “For café and coffee shop operators, providing a varied menu which caters to the needs of a wide range of customers can be challenging, especially as we are far more aware of allergens, such as gluten intolerance, which is now fully recognised within the industry as being a priority on menus,” says Alison Smith, product developer for Mars Food Europe. “In addition to this, the number of consumers actively choosing to follow vegetarian or vegan diets has grown substantially and has now become a massive market which café operators can’t afford not to be a part of. It is, therefore, essential that operators include delicious, innovative veggie options on their menus as well as the usual selection of popular meat-based dishes, whilst also catering for those following a gluten-free diet. “However, for many caterers ingredients that are suitable for those with

46 CAFÉ LIFE | JUNE 2018

allergies (such as gluten) or other specific dietary requirements, such as a vegetarian or vegan diets, can be difficult and timeconsuming to source, so it is crucial that caterers take into consideration which products they are purchasing in order to maximise time and value for money.” One of the key points to consider, suggest Mars Food Europe, is how versatile are the existing products being used. Can some be used in both gluten free and non-gluten free dishes? Developed with convenience, versatility and quality in mind, all of Mars Food Europe’s Dolmio® and Uncle Ben’s® ready-to-use foodservice sauces, for example, are suitable for a gluten free diet, as well as for vegetarians, they advise. 12 out of their 18 sauces are also suitable for vegans, enabling cafés to easily cater for those with a lactose intolerance, in addition to customers following a vegan diet. Such attributes

ensure that the products can be used to cater for the needs of customers following special diets – as well as being part of an everyday menu – without caterers having to compromise on the quality and consistency of the products they use, they claim. By using such products, café operators can create classic dishes and snacks which are ‘free-from’ without having to devise different batches to cater for the varying needs of customers. “Creating on-trend street food style options from scratch can be a great way for cafés to create a varied menu that caters to a wide range of dietary requirements and need not be time consuming,” suggests Alison Smith. “For example, Uncle Ben’s range of ready-to-use sauces can be used to create authentic Tex-Mex wrap fillings. Choose from Mexican Salsa, Chilli Con Carne, Hickory Smoked BBQ or Texan BBQ to create delicious Pulled Jackfruit Hickory


FREE FROM

Smoked BBQ wraps or Shredded Chicken in a baked gluten-free tortilla wrap served with sweetcorn, coleslaw and a Mexican Salsa Dip for filling, yet quick lunchtime bites.” What’s more, point out Mars Food Europe, such sauces reduce the timeconsuming process of creating homemade sauces completely from scratch, but still allow caterers to provide tasty homemade dishes whilst easing a little of the labour. By using the sauces, no matter what the quantity required or when required, caterers can be safe in the knowledge that the quality of the sauce in the dish will be of a consistent standard.

those with special dietary requirements,” David Colwell continues. “With insight from the Vegan Society earmarking veganism and non-gluten diets as the most difficult to cater for, innovative flavours like Indonesian Chickpea and Coconut, French Onion and Butternut Squash and Sweet Potato soups can help take the hard work out of service, while offering a much-needed antidote to run-ofthe mill options.” The company is also launching an updated, free-to-download nutritional guide for each of its 20+ range, detailing not only allergens, calories, fat, sugar and salt contents, but including full breakdowns of folic acid and vitamin levels. “Our research has uncovered that 47% of vegetarians, vegans, pescatarians, or those with allergies eat out at least once a week – bringing the sheer scale of the opportunity into focus. Allied to this, 66% of these diners regularly consider soup as a starter, with 73% saying they would pay more for a freshly made soup,” adds David Colwell. “Put simply, we can and must do better to prevent people living with special diets from suffering inferior choices – soup is

not only a fantastic gluten-free alternative to a lunchtime sandwich, it is also a viable starter option for many of these diners. And introducing innovative fresh flavours is key to ensuring uptake.” Frozen food distributor Central Foods reports that it has boosted its free-from range with the addition of two new savoury items. Both products are gluten-free and suitable for vegans – helping foodservice operators to satisfy the increasing demand from diners with specific dietary requirements. “Demand for both vegan and glutenfree options has grown significantly in recent times, and the latest additions to the Central Foods range have been selected carefully to appeal to diners who are looking for either option, or both, as well as being attractive to diners generally,” says Gordon Lauder, MD of frozen food distributor, Central Foods (www.centralfoods.co.uk). “Having pre-prepared frozen items to hand that are suitable for those looking for free-from options, is extremely useful for caterers. It will ensure outlets avoid being caught out by unexpected demand and that they can fulfil customers’ expectations.”

Variety required “Insight commissioned by the Real Soup Co. has uncovered that while 97% of vegans, vegetarians, pescatarians or those with allergies regularly look for new flavours when eating out, 52% are bored with current choices,” says David Colwell, business development manager for the Real Soup Co. (therealsoupcompany.com). The award-winning fresh soup supplier is launching a new campaign - #Freeyourmenus - helping caterers combat menu boredom from those with special diets and giving sites the keys to profit from this growing demographic of diner. “With an estimated 44% of the UK population living with an allergic disease according to Allergy UK, and the number of people adhering to a vegan diet quadrupling over the last 10 years according to the Vegan Society in 2017, the Real Soup Co.’s campaign has been created to demonstrate the company’s breadth of allergen-friendly options, and the ease in which they can help satisfy

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FREE FROM Based in Northamptonshire, Central Foods has been supplying frozen food to the foodservice sector for more than 21 years. It currently supplies more than 220 independent wholesalers, as well as larger national and regional wholesalers, and foodservice caterers across the entire foodservice industry. Offering a one-stop shop to the foodservice sector, Central Foods sources products from around the world and the UK, supplying more than 400 different lines, ranging from meat, bakery items and canapés through to buffet products, desserts and puddings.

The Menuserve Cauliflower and Lentil Dhal Bundt® with Spiced Mango Chutney and the Menuserve Cajun Spiced Sweet Potato Roulade with Vegan Cream Cheese, Red Pepper and Black Bean Salsa, for example, are both centre-of-the-plate items, which give good plate coverage and height, suggest Central Foods. These products come in frozen individual portions, so are a consistent size and shape every time, but both have an attractive artisan appearance. Cook the Menuserve Cauliflower and Lentil Dhal Bundt with Spiced Mango Chutney in just 3.5 minutes in a combi microwave/oven, or the Menuserve Cajun Spiced Sweet Potato Roulade with Vegan Cream Cheese, Red Pepper and Black Bean Salsa in just 2.5 minutes. “They are suitable for anyone looking for something a bit different when eating out, not just vegans and free-from diners,” adds Gordon Lauder. “The statistics show that increasing numbers of people are opting for glutenfree and vegan diets and lifestyles, whether for health or other reasons, and we also know that flexitarianism is becoming more popular, with people cutting down on meat. “Market research company Kantar Worldpanel found that more than a quarter and almost a third of the evening meals consumed in the UK during January 2018 were vegetarian or vegan. It makes good sense for foodservice operators to serve items that will appeal to a wide range of diners, which is why we have launched these two new versatile products.”

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Free from bakery demand Louise Liddiard, marketing manager at Orchard Valley Foods (www.orchard-valley. co.uk) feels that ‘free-from’ sweet bakery products which look and taste as good as their regular counterparts are now a must on every coffee shop menu. “Free from sweet bakery items have seen a real surge in popularity,” she observes. “Offering a free-from alternative is now a given, whether it is vegetarian, gluten or dairy free, for example. Mallows, for example, are usually a no-go for vegetarians, but as part of our wide assortment of regular mallows, we now offer vegan mallows which offer the same performance including freeze-thaw stability as standard mallows in applications such as tray bakes and fridge cakes. “Our vegan mallows are fat, nut, soya and dairy free and are made with allnatural flavours and colourings taken from fruit and vegetables. Just as delicious, sweet, light and fluffy as any regular marshmallows. They are approved by both the Vegetarian Society and the Vegan Society and can be used in many applications including as a topping for hot drinks. “Gluten free cakes can still have the same visual appeal and texture as their regular counterparts with the use of inclusions and toppings suitable for those intolerant to gluten or simply making a lifestyle choice not to consumer it. Caterers can use an easy to use gluten free mix – there are several good options on the market – and get creative with inclusions. Orchard Valley Foods’ range of gluten free inclusions, for example, includes cereals, crispies and biscuits that can be added to traybake recipes for Tiffins, Rocky Road and flapjacks among others. “Gluten free too, our bake stable fudges can withstand temperatures of up to 200°C in a conventional oven, for approximately 18-25 minutes (product depending). This makes them perfect for inclusions inside short bakes such as cookies, cupcakes and muffins and traybakes. A gluten free traybake can still be truly luxurious! We even offer a dairy free fudge in a variety of


FREE FROM

flavours and sizes so enabling bakers to offer gluten and dairy free alternatives.” The Handmade Cake Company have launched their first ever Vegan traybake a Gluten Free Vegan Blackcurrant Crumble. Sandwiching a sticky blackcurrant jam between a shortcake base and a crunchy oaty crumble, it’s hard to believe this delicious slice is Gluten Free, let alone vegan-friendly, suggest the firm. Just like all bakes offered by the Handmade Cake Company, the new Gluten Free Vegan Blackcurrant Crumble is handmade and baked from scratch in their ‘AA grade’ BRC certified bakery

in Berkshire, using kitchen cupboard ingredients and large scale ‘traditional’ kitchen tools to create authentic cakes any chef would be proud to call their own. Social media front-runner Pinterest has released their 100 report predicting the biggest food trends of 2018 and vegan desserts are set to be one of the winners. Pins for vegan desserts, in fact, are up 329%, they note, and particularly classical desserts with a vegan twist. Following such trends, the Handmade Cake Company report seeing a rise in demand for free from products that are tasty enough to offer to all. “We’ve seen a strong increase in demand for vegan-friendly products that don’t compromise on taste from sellers who want free from products with broader appeal,” says Anthony Saison, the Handmade Cake Company’s category manager. “Findings from the Vegan Society show that at least 542, 000 Britons now follow a Vegan diet, an increase of 350% over the last decade. Of these, 42% are aged between 15 and 34. As such, on trend vegan products offer a lucrative opportunity for attracting millennials to spaces traditionally occupied by older demographics.” To cater for this demand, the Handmade Cake Company feel that they have crafted a recipe with all the flavour and texture of a traditional crumble that is suitable for vegans and coeliacs. And it won’t be alone for long as the range is set to expand with promise of two brand new vegan cakes to launch over the next three months, they report. Premium protein and supplements brand, Neat Nutrition, is expanding its product offering by launching prepackaged and all-natural Protein Pancake Mix.

The latest launch from gluten-free cake brand, Mrs Crimble’s is their Big Choc Macaroon Bar (RRP £0.99 / 60g), the pioneering gluten-free brand owned by Wessanen UK, having extended its choc macaroon range with the addition of a new single-serve, convenient snack bar so as to make snacking more accessible for coeliac sufferers and those avoiding gluten (the Big Choc Macaroon Bar is a moist coconut cake drizzled and dipped in decadent choc, the key to its success being the winning combination of coconut, dark choc and gluten free, say the company, thus offering a little indulgence to all).

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FREE FROM The mixture combines three sources of protein along with gluten-free oats for a slow release of energy throughout the day. No flavourings or sweeteners are included, and all that’s needed is the addition of milk or water before mixing in a shaker and pan-frying for one-two minutes on each side, say the company, allowing the user to create a bespoke breakfast in minutes, adding any variety of toppings to suit. Joining Neat Nutrition’s existing range of natural whey, vegan protein and powders, the pancake mix is in response to consumer demand for convenient and clean protein products. The mix is designed to suit busy lifestyles, providing a handy meal or snack that doesn’t compromise on taste. Protein is a key part of a healthy diet, keeping you fuller for longer and promoting healthy bodies, hair and skin. “We’re responding to the growing number of consumers that recognise the importance of protein, especially when incorporated into your breakfast,” says Charlie Turner, co-founder of Neat Nutrition and former GB athlete. “People are realising that it isn’t just for gym bunnies – it’s actually essential for growth and repair of the body, maintenance of good health and driving energy levels.” The 300g bag provides six servings and will retail at RRP £9.99 per 300g (it is available at www.neatnutrition.com and in the Neat Café in lululemon’s European flagship store on Regent Street). Dairy and gluten free gelato “Taking a lead from trends on the continent, artisan gelato is rapidly becoming commonplace on café menus up and down the country, and when a chef produces their own flavours they are also able to change the recipe to suit the customer demographic, as well as cater for any special dietary requirements, such as dairy or gluten free,” says Scott Duncan, sales director at Carpigiani UK (www. carpigiani.co.uk). “The versatility of gelato and sorbet recipes means they are the perfect choice to include as part of a café’s free from menu as a full range of bespoke flavours can be made – from the weird and wonderful, to varieties which satisfy specific dietary restrictions - allowing cafés to separate themselves from their

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competitors by letting their creative flair run wild, whilst remaining in complete control of the recipe.” A global name in the manufacture of ice cream equipment, Carpigiani says that it is committed to providing equipment using the latest technology to help their customers to produce the highest quality freshly made gelato, and all equipment can be set up to create fat free gelato, dairy free gelato and sorbets, using soya, coconut, rice or almond milk as preferred, with many types of oil or nut being suitable to add fat to recipes, ensuring a well-balanced product with a perfect, smooth consistency, even when working with a restricted range of ingredients. The flexibility and ease of cleaning of all Carpigiani machines also means that they can be used to create a wide selection of freshly-made gelato and sorbet that includes traditional, milk-based gelato recipes while also suitable for producing fat and dairy free sorbets, vegan gelato or fat free frozen yoghurts, even including, for example, melt in the mouth chocolate sorbet that is both dairy and fat free, they point out. The original Labo 8 12E from Carpigiani has been Carpigiani’s most popular model since it was introduced a number

of years ago, they report, as its efficient design produces incredible results, whilst ensuring minimal space is required, something that’s at a premium in many café kitchens. And now operators can choose the new look Carpigiani Labo 8 12 E countertop batch freezer which is even more compact, add the company. With an hourly production of between 8-12 litres, the new Labo 8/12 E offers the capacity required to produce small batches - ideal for maintaining freshness and the production of multiple flavours, including Free From recipes. A simple plugand-go operation and a compact footprint of just 365mm x 715mm x 660mm (w/d/h) ensures the Labo 8 12 E will fit effortlessly onto an existing countertop in even the smallest of kitchen environments. This recently refreshed model also features a highly insulated, single piece door with safety lock, providing optimum internal freezing conditions, whilst also being easy to clean after each use. Straightforward operator-controlled dials offer simple start, stop, extraction and cleaning functions, while the new machine features Carpigiani’s patented one-piece beater with three blades to automatically produce the perfect consistency in your gelato or sorbet each and every time.”


NEWS

Biscuit International acquires

Northumbrian Fine Foods

Biscuit International, one of Europe’s leading players in the private label sweet biscuit market owning Poult in France, Banketgroep in the Netherlands and A&W in Germany, has announced the acquisition of Northumbrian Fine Foods (NFF), a UK-based gluten and milk-free biscuit manufacturer, from CriSeren Foods Ltd. Created in 1936, NFF has experienced strong growth in recent years and is now the UK’s largest gluten and milkfree sweet biscuit manufacturer, with an annual turnover exceeding £27m in 2017. As well as supplying supermarket own-label biscuits, NFF also owns the Prewett’s brand. This acquisition is in line with Biscuit International’s strategy to continue expanding its products offering and geographical footprint whilst addressing growing consumption trends in Europe such as organic and free-from products. Biscuit International expects to leverage on NFF’s award-winning range of products, innovation and production capabilities as well as its experienced management team to seize growth opportunities on the free-from biscuit market (according to an Euromonitor study, gluten and milk-free products are expected to generate £8.7Bn in sales in Europe by 2021, a 60% increase compared to £5.4Bn in 2016 that is increasingly driven by change in consumers’ lifestyle). The acquisition of NFF will allow Biscuit International to propose a wider offering to its European clients, whilst significantly reinforcing its presence in the United Kingdom. It will therefore enable NFF to address new markets throughout Europe for gluten and milk-free biscuits whilst at the same time offering Biscuit International the opportunity to benefit from NFF’s close working relationship with UK multiple

retailers and brands. Senior management at NFF will remain unchanged, with Biscuit International benefiting from the team’s experience to help drive growth in the European market. NFF Senior management decided to invest in Biscuit International equity alongside the other Biscuit International senior managers. “The European free-from market is very dynamic and represents a real opportunity for growth,” said Giampaolo Schiratti, Biscuit International CEO. “NFF’s expertise in gluten and milkfree biscuit production was a major attraction to us and the business provides an excellent fit into our portfolio of companies. We aim to further develop the business through innovation and creating exciting new products for the UK and European markets, and we anticipate this acquisition will lead our group to become Europe’s largest producer of gluten and milk-free sweet private label biscuits and strengthening the partnership with our customers, whether they are retailers or industrials. This ambitious move will contribute to offer an ever more diversified and qualitative product portfolio to our European customers and their consumers.” Stewart McLelland, managing director of NFF, added: “This acquisition by Biscuit International is great news for NFF and provides the platform for us to expand into Europe where we see significant opportunities for developing the gluten-free biscuit sector. Biscuit International are a forward-thinking business and their plans for NFF will further enhance our position as the UK’s number one gluten and milk-free biscuit manufacturer. We are very proud of our achievements here at NFF and through the hard work of all our staff we have created a sustainable and secure business with a great future.”

Berry Cheesecake Shake 9 to 12 oz Cup Ingredients 5oz Cold Milk 2 Speculoo Biscuits 1 tbsp Lemon Juice 3 tbsp Cream Cheese 1 scoop Kool Kup Frappe Mix 1 shot 1883 Vanilla Garnish 1883 Creation FRUITS Red Berries and fresh fruit Method Blend main ingredients for well. Pour some of the mix into the glass then add the crushed biscuit crumbs, followed by remaining mix. Garnish with the 1883 Red Berries Creation FRUIT puree and fresh fruit

TO ADVERTISE IN

CONTACT SAM MINTON

01291 636333 | sam@jandmgroup.co.uk

WWW.UCD.UK.COM For supply enquiries contact: Tel: 01233 840 296 sales@ucd.uk.com Recipe created by: Natalie and Sally UCD


PROFILE

Bristol’s

Better Food Bristol-based Better Food, has been awarded four stars for the second year running in the Soil Association’s Organic Served Here accreditation scheme, and for all three of its cafés. Organic food focus Better Food has a number of food stores and cafés across the city which specialise in local, ethical and organic produce, and was one of the first companies to sign up to Organic Served Here when the Soil Association launched the award in 2017. The award recognises restaurants and cafés based on the percentage of organic ingredients sourced. It assures customers that where they are eating is sourcing between 15% and 100% of their ingredients from certified organic suppliers. Better Food’s four-star rating means customers can be sure that over 75% of their ingredients are organic – in their case 93%. “Better Food’s mission is to serve the best organic, local and ethically sourced food we can, so being able to display an award that clearly demonstrates this commitment is fantastic,” said Lucy Gatward, Better Food’s marketing manager. “It tells customers what we’re about, and gives us a platform from which we can proudly communicate our values.” The UK organic market is now worth more than ever at £2.2 billion, growing 6% in 2017. Organic sales in food service, including through the Organic Served Here scheme, grew by 10.2% (according to Soil Association 2018 Organic Market Report). Further Soil Association research also reveals that some 48% of people don’t feel that there are enough places serving sustainable or ethically sourced dishes, with 43% thinking that having organic on the menu makes a café or restaurant more appealing. Thus, feel the Soil Association, the Organic Served Here accreditation offers clarity and trust in relation to the expectations that consumers increasingly regard as important. It is a way for

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business owners to promote their offering and make it stand out from the crowd. The Soil Association itself was founded in 1946 by farmers, scientists, doctors and nutritionists who were keen to promote the connection between the health of the soil, food, animals, people and the environment. Today, the Soil Association has become the UK’s leading membership charity campaigning for healthy, humane and sustainable food, farming and land use (its chief executive is Helen Browning, and chair of trustees is Gabriel Scally). Soil Association Certification is a wholly owned subsidiary which certifies over 70% of all organic products sold in the UK. Certifying organic food and farming since 1973, and more recently, organic textiles, health and beauty

products, the team has built up extensive practical experience and provides unrivalled support before, during and after certification. It also audits other schemes within catering and forestry, including the Food for Life Served Here, and the FSC and PEFC forestry standards internationally, delivering assurances of quality and provenance. The way forward? “As organic food sales are increasing, more and more consumers want to know about the origins of their food. Organic Served Here offers clarity and assurance for today’s more ethically-minded consumers,” says Clare McDermott, business development manager for the Soil Association.


PROFILE “There are many reasons why organic is the way forward. Organic always means fewer pesticides, no artificial additives and preservatives, always free range, no routine use of antibiotics, and no GM ingredients. Simply put, organic is food as it should be. “The award is easy for restaurant and café owners to achieve, by switching basic things like milk and eggs they can achieve accreditation. Plus, the process is simple and straight forward.” One stop shop Better Food currently has three locations in Bristol - St Werburgh’s, Whiteladies Road and Wapping Wharf. These popular outlets specialise in local, ethical and organic running both cafés and, in the stores they also run on site, selling organic fruit, vegetable and other produce to their customers. Essentially, they’re a bit of a one-stop shop for organic produce in Bristol, and have become equally popular for both their fresh produce and café offering. The St Werburghs café operates a two group Iberital coffee machine, as does their Whiteladies Road site, with their Wapping Wharf café running a two group La Spaziale. Speciality drinks served in the cafés include Turmeric

Latte (featuring their own homemade paste that is all organic) and Macha Latte (made using Clearspring organic powder). The café’s coffee is supplied by Bristol’s Brian Wogan – a Bristol-based roaster who Better Food say they have used for many years - and includes

Organic Fairtrade Single Origin 100% Sumatra and Organic Swiss Water Decaffeinated Single Origin 100% Arabica. There is choice of organic milks for all hot drinks, including oats, soya, coconut, almond and diary (skimmed or full-fat).

More information and application details are available via the Soil Association’s web site www.soilassociation.org/organicservedhere (information on Better Food can be found on their website: http://betterfood.co.uk/).

NEW PRODUCTS

New cup is simply the best Hounö Combi Ovens installed In partnership with German tool producer Marbach, RPC Bebo has developed a unique thermoformed screw closure system. Called “Turner”, the system comprises a cup, lid and lidding film, which is sealed on the cup’s seal flange to cover the lid’s entire surface. To open, consumers peal back the lidding film and turn the lid in a 45° counter-clockwise rotation. This easy-open and reliable reclosing offers excellent on-the-go benefits. It is suitable for car cup holders and its robust design means that, though lightweight, it can withstand the rigours of modern on-themove lifestyles such as being carried in a rucksack, baby changing bag or school bag. In addition to a variety of food-to-go applications including ice cream, snacks and sweets, the Turner cup and film is also an ideal alternative pack solution for pet foods. It can be specified with barrier properties for protection against oxygen, water vapour, UV and light (call +49 (0) 4761 8600 or visit www.rpc-bebo.com).

at New Tesco Superstore Equipment manufactured by Danish combi oven specialist, HOUNÖ A/S, has been installed within the food to go department at a new 31,000 sg ft Tesco superstore, recently opened in Calne, Wiltshire. A six grid combi oven stacked with a six grid convection oven and a six grid combi oven stacked with a rotisserie were supplied by HOUNÖ’s strategic UK retail distribution partner, Fri-Jado UK. The food to go department is located at the front of the store, providing an enhanced and more convenient shopping experience for customers. The ovens are positioned front of house to create kitchen theatre and promote impulse purchases. The food to go department offers an extensive range of freshly cooked hot food, including pizzas and panini. The HOUNÖ ovens benefit from a combination of radiant heat and steam injection, together with a nine speed reversible fan for perfect cooking results. Ease of oven operation is assured via a user friendly digital controller with a selection dial interface (call + 45 87 11 47 11 or visit www.houno.com).

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PROFILE

The cultural café Living in Leamington Spa, West Midlands, Stephanie Summers (main picture) owns and runs the popular ZouBisou café which opened in 2014. When not serving her customers, she spends her time behind the counter working on her coming-of-age fantasy adventure series - Infinity Squared. Blending elements of crime, fantasy, romance and coming-of-age with social fiction, Indigo Lost is the first book in the series. Here, she writes about the importance of bringing cultural events into your café. Culture and character If you’re reading this, then there’s a good chance you’re lucky enough to own, run, help manage or have influence in a café, past, present or future. I fully appreciate sometimes it won’t feel lucky; sometimes it will be exhausting, tough and feel quite thankless, but hopefully I can re-engender some enthusiasm, and remind you of some important ways in which what you do matters, not just to the prosperity of your business, but also to society, and people on a very personal level. Firstly, when you open a venue, it will take on a character of its own. No matter what your intentions are, the reality will depend partly on how people react to your concept, and also the kinds of people you have working with you. When I opened ZouBisou in Leamington Spa, Warwickshire, almost four years ago, I had a broad expectation that it was for anyone who wanted to come along and be themselves, relax, read, write, paint, craft - just so long as the point was to enjoy themselves. Largely that has happened, but it does take time for people to feel comfortable and familiar. If you’re newly opened or opening, please remember to give yourself and customers time to accustom yourselves. Spaces need to be grown into. Customers are like plants; they gradually set down roots and find their favourite spots.

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attended. We are very family friendly anyway, but we had people who had never come into the café before, coming in wide-eyed at the spacey sofas, pic-n-mix and swing chair complete with a toy basket. Parents waiting for their children to finish their latest masterpiece grabbed a coffee and cake and talked. It was much enjoyed by everyone, and those parents have since been back in.

My own experience comes from opening an independent, unique concept café in a small, leafy, green, prosperous town in the middle of England. We are open early for breakfast, through lunch, and stay open late until 10.30pm while remaining totally non-alcoholic. We serve cakes, coffee, tea, milkshakes, self-serve frozen yoghurt, smoothies, as well as a full food menu which is also available on Deliveroo and UberEats. We are quite modern, but very laid back. Living here since I was two, it’s a place I know very well, and it felt great to be able to

add something to the cultural tapestry of my own hometown. Leamington is a great place to live - it has featured in various newspaper articles - quality of life is high, but there isn’t massive amounts to do. For intelligent, actively sociable people, activities and events are like honeypots, and we have arranged various different events to engage with our fellow residents and contribute to the life of the town. This isn’t just altruism, its good business sense. We did some children’s workshops last half term, making dinosaurs or unicorns, and these were both very well-

Something different Not only bringing new people in, events of a positive, especially creative kind, will also engender a positive mental connection in people’s memories. That association of happiness will be reawakened when they next think of coming to the town centre and want somewhere fun to go. This itself is powerful, but so are the added bonuses of selfies, tweets and posts by customers on social media. We even have a lips sofa (which we call the selfie sofa) which has props like wigs or giant sunglasses, so people can dress up (adults and children) and take a photo for their family or friends, or just to remember the moment. Selfies are now part of modern culture so we have embraced it. It is even better when there is some extra interaction when staff take the photo of a group. We have had staff included in photos simply because customers are so happy they want to share the moment with


PROFILE

everyone. All this positivity, extra exposure online, and equally powerfully by word of mouth, will grow your business organically, increasing your turnover over time, and even better, saving you money by not having to advertise. You can, of course, but in my opinion, happy customers make the best promoters and the best brand ambassadors. Societally, events also serve a function. Sometimes they are there to delight, challenge people’s perceptions and let people experience something new. Especially in the slightly less affluent times we are living through, where people have less disposable income, it is great to offer people events in their hometown, rather than them having to travel miles for something similar. One such event was a burlesque night I arranged, which had people talking for weeks! We got a temporary alcohol licence (this is really useful to know - ask your local authority about this) to be able to serve cocktails, newspapered over the windows and had a burlesque teacher in attendance. It was great fun! Obviously, had we not newspapered the windows, someone would have been upset and complained, but I think that it is healthy to have a mix of cultural events and create diversity. Do not be afraid of daring to be a little different; most people will love it. We have also held events that are reaching out to people but in a fun way, helped or inspired by customers

themselves. We hosted a Geek’s Night two years ago with a lot of Harry Potter-ness, a Comic Book Event and most recently a Creative Mums group, all aimed at celebrating the enjoyment of a particular cultural aspect, which can also help it become more accepted and main stream. For younger people it’s a good opportunity for them to get out of the home or school environment, thus growing their confidence. On a more meaningful level, it is sometimes giving people often over-looked as ‘too busy’ such as mothers, to get involved and take time for themselves, not just to focus on the baby. If you have someone asking to host an event, hear them out. If they have the passion, chances are someone else will too, and connecting on that level will mean a lot. There is of course, the possibility of having more intellectual events, to be a bit more mentally stimulating. In lieu of getting speakers in from a university, you can also be proactive and utilise the customers you have and find out their areas of expertise. I have had artists give talks and demonstrations, entrepreneurs promoting a new product, and a Happiness Club some nights to get people making make no mistake, adults love activities as much as children. I have also used the café to host my own events for my book launch, after publishing my first book, Indigo Lost, the first in the Infinity Squared Series. Both events so far have

been a great success in terms of getting people mentally stimulated and engaged. The questions I was posed, the very real curiosity from people in terms of how I write, how I came up with an eight book series, what characters are my favourite, where I find my inspiration from, kept on coming. Before I knew it we were there past 11pm and my poor staff were wishing they could lock up. I realised how fascinated people were about writing, about being an author, and cherished the opportunity to share it with so many. I have people requesting another evening, so that readers can discuss the book between themselves, which is organic progression, and something that makes me very happy. Important role All of the events and reasons listed above are all about getting people together, mixing, talking, sharing ideas and experiences, which is a good reminder to us of the original reason behind café culture, and the salons in Paris. This is even more important in an age when social media dominates and people so often communicate from a distance. In the UK, we now have a Minister for Loneliness, and of the 66 million inhabitants in the British Isles, nine million report often feeling, or always feeling, lonely (according to research carried out by the UK government’s Commission on Loneliness). Combating this isn’t just the government’s responsibility, and it’s not just a problem for one person to fix, it’s

something we can all do something about, either by hosting, or attending. If you get asked to go along to something, be brave, give it a go, you’ll most likely meet some great people. If you’re thinking of hosting an event for the public, be warned the first time might not have the best numbers attend, but keep at it, advertise, make it memorable, do little hand-outs, set up a meet-up event, not just on the usual social media platforms, and make sure all the staff know about it so they can answer questions. And as always, keep it simple. To conclude, I hope we can all agree that it is not only healthy for a business to make the effort to host events, but also for society as a whole to benefit from them. I am hoping in the near future to bring different generations together by getting some local teenagers to come and have tea and cake with some of the residents of a local nursing home. This has already been tried in some European countries to great benefit to both age-groups, and I know to some people it would mean so much. As a café owner, in the quieter moments, I can appreciate what an honour and what a precious role in society I play, offering opportunities to bring people together in a world that often seems bent on division. Never underestimate what a few hours with good people, with a few refreshments can mean to someone. Positivity is priceless, just like a smile. They will almost certainly come back for more.

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Suranga Herath (main picture) is CEO of English Tea Shop (www.etsteas.co.uk) a leading independent speciality and organic tea company. Headquartered in the UK, with retail and wholesale customers in some 50 countries worldwide, it spec ialises in organic and premium quality teas and produces a range of over 130 varie ties of teas and tisanes at its own facto ry in Sri Lanka. A fast-growing and amb itious company, English Tea Shop is also a pioneer of sustainable practices, putt ing its employees and suppliers’ livelihoo ds first using the principles of value sharing.

Is tea about to have its

speciality moment? Coffee culture might well have been holding sway in recent years, but tea is making a major comeback, argues Suranga Herath, CEO of English Tea Shop. Coffee culture Despite being an integral part of the British psyche, tea is set to be overtaken by coffee as the UK’s preferred hot beverage of choice by 2021, according to Euromonitor data. This is driven by a perception that coffee is a more modern drink which, coupled with the explosion in coffee shops on the high street, is particularly attractive to a younger generation. Furthermore, it is also being reported that the black tea

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segment has experienced the largest decline in consumption, with millennials less likely to share an affinity for what is considered the standard tea choice in the UK (Euromonitor analysts suggests that if younger consumers “do not drink black tea today” then they “are unlikely to start in the future” so will continue to lose market share). However, all is not lost for the most traditional of English pastimes. We are already beginning to see a

shift in consumer habits which suggests that it is in line for a comeback – driven by demand for speciality and herbal brews and the creation of exciting new blends and flavour combinations. How coffee has stolen a march Coffee has been incredibly successful at marketing itself as a cool product, led by the development of a barista sub-culture which has turned making a drink in to an art form. This has been coupled

with large scale growth in the coffee shop market, which according to data from Allegra Strategies will continue to grow by more than 50% in the UK in the next five years. Additionally, according to Allegra Strategies, coffee is entering a ‘fifth wave’ of growth, which is described as a new era of exceptional professionalism with brands “maintaining a focus on coffee quality service in upscale environments,” say the researchers.


TEA This has resulted in increased investment in technology, as well as training and people development programmes, ultimately creating a new breed of coffee professionals who have a sharp business focus and can connect their passion for coffee with savvy millennial audiences. Why the future is bright for tea While the conventional tea segment has been negative for some time, we are seeing significant growth opportunities in the speciality and organic segment – driven by millennials who are seeking a better quality and more ethical product. Furthermore, the health credentials associated with speciality and herbal teas – they are packed full of antioxidants, low in sugar and low in caffeine - are numerous and are proving particularly attractive to a more health conscious audience. At English Tea Shop, we are certainly seeing this translate in to demand for our range of teas. Since launching in 2010 we have grown our revenues in the UK to £10m with a compound annual growth rate of 63%. Our products are sold in more than 50 countries around the world, with plans to expand in to 80 by 2021. Independent producers can lead the way While the larger corporations may be generating the headlines, it is increasingly the smaller, independent businesses who are at the vanguard of the movement. This is because they can be nimbler and more responsive to the world around them. Unlike larger businesses, as a result of being more agile independent producers have the licence to try new things, to disrupt and to innovate. Smaller businesses are more able to develop close and personal relationships with our tea growing communities that reward longterm dedication. At English Tea Shop, for example, this entails paying well over the Fairtrade

minimum price, offering stable, long-term contracts and providing extensive support and assistance to help them increase the value of crops, and better plan for the future. In return we can access some of the best tea in the world! Ultimately, it is up to us as an industry to continue to innovate and create exceptionally tasting products that meet ever changing consumer needs. If we do this, then our industry is in a great position to fight back against the rise of coffee. A Five Step Plan for tea to reclaim its crown Focus on premiumisation As tea can be paired with any ingredient there is no real boundary for premiumisation across the industry. Therefore, the increasing diversity of ingredients and focus on quality tea is driving consumers to try out new blends and flavour combinations. This is already translating in to changes in consumer behaviour, as according to Harris Interactive, “there’s been an 8% increase in the past two years in the number of people who are willing to pay more for quality tea.” Go organic By going organic, producers can also put themselves in a strong position to capitalise on the growing demand for organic tea, which saw sales surge by 11.8% to £28m in the UK last year alone according to a Soil Association Market Report. Organic produce is also better for the environment, produces better quality

products, and because of the premium price it commands, is also better for the farmers. It is why we took the decision in 2017 to make all 500 of our teas and tisanes 100% organic. Convert millennials The versatility of tea coupled with the associated health benefits mean the industry is in a better position to convert new audiences such as millennials. This age group is more adventurous when it comes to trying out new food and drink products. Indeed, 37% of Brits aged 25-34 have drunk five to six different types of tea at home or in the workplace last year, according to Mintel data. Revive the tea shop (or pub) Craft coffee has built a huge amount of awareness and kudos through its high street presence and it is something that the tea industry can learn from. You only have to look across the pond to see this in action, with tea bars popping up all over the country. This has helped to drive sales of tea up by 15% in the past five years (according to a report in the Guardian).

While the UK hasn’t yet adopted the tea bar culture of the US, the growth in popularity of speciality tea has resulted in perceptions shifting and new ventures opening – including London’s first tea pub. Build a tea gifting culture While we may not be able to beat the barista, we do have something that coffee doesn’t – a tea gifting culture. No other hot beverage is used as a gift like tea and the industry has an exciting opportunity to emerge as a favourite in the ‘gift yourself’ and ‘gift your loved ones’ categories. Provenance and diversity Overall, the tea industry is in a great position to launch a fight back against coffee. The provenance and diversity of our product makes it extremely attractive to both new and returning audiences. By focusing on our key strengths and adopting the steps outlined above, I believe tea can make up lost ground and begin to reclaim its crown as Britain’s best loved hot beverage.

THECAFELIFE.CO.UK | JUNE 2018 | CAFÉ LIFE 57


Café Product Index ADVISORY, BUSINESS & CONSULTANCY SERVICES Bespoke Software Datatherapy Ltd. Business Systems Datatherapy Ltd. Tasty Apps Consultancy Bain & Company Inc. 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 Vestey Foods UK Smartphone App Tasty Apps 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 Speciality Jacksons Bakery Mission Foods New York Bakery Co. The FoodFellas Bread Making Ingredients Beacon Foods Caterers Choice Ltd. Harvey & Brockless 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 FJ Need (Foods) Ltd. Freshfayre Futura Foods UK Ltd. Harvey & Brockless Leathams Norseland Ltd. Southover Food Company Ltd. The FoodFellas Yoghurt FJ Need (Foods) Ltd. 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.

DRINKS Coffee Kool Kup Rombouts Coffee GB Ltd. UCD Juices Caterers Choice Freshfayre Kool Kup Leathams Princes Foods Ltd Southover Food Company 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.

Tea Kool Kup UCD

Pickles Freshfayre Geeta’s Foods Ltd. Leathams Southover Food Company Ltd The English Provender Co The FoodFellas The Ingredients Factory

Egg Products Freshfayre Fresh-Pak Chilled Foods Fridays Futura Foods UK Ltd. Glendale Foods Leathams Southover Food Company Ltd. Zafron Foods Ltd.

Salsa Beacon Foods Blenders Freshfayre The FoodFellas Zafron Foods Ltd. DRESSINGS, SAUCES AND MAYONNAISE Dips Beacon Foods Blenders Freshfayre Fresh-Pak Chilled Foods Orexis Fresh Foods Ltd. Pauwels UK The English Provender Co The FoodFellas The Ingredients Factory Zafron Foods Ltd. Dressings Blenders Pauwels UK Mayonnaise Blenders Pauwels UK Southover Food Company Ltd. The English Provender Co The FoodFellas 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

58 CAFÉ LIFE | JUNE 2018

EGGS & EGG PRODUCTS Eggs (hard boiled) Freshfayre Fresh-Pak Chilled Foods Fridays Southover Food Company Ltd.

EQUIPMENT & VEHICLES Buttering Machinery BFR Systems Deighton Manufacturing Grote Company Millitec Food Systems Ltd. Coffee Machinery Pumphreys Coffee 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. Mobile Catering Vehicles Jiffy Trucks Ltd. Sandwich Making Machinery BFR Systems Deighton Manufacturing Grote Company Millitec Food Systems Ltd. Shop Fittings Eden UK Ltd. FISH PRODUCTS Crayfish Freshfayre Royal Greenland Ltd. Prawns CP Foods UK Ltd. Freshfayre 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 Leathams Southover Food Company Ltd. The FoodFellas Vestey Foods UK Seafood/Shellfish H Smith Food Group PLC Royal Greenland Ltd. The FoodFellas Tuna Caterers Choice Freshfayre H Smith Food Group plc Moy Park Ltd. Southover Food Company Ltd. Vestey Foods UK Zafron Foods Ltd FOOD WHOLESALERS Country Choice Foods FRUIT Canned Fruit Caterers Choice Ltd. General Beacon Foods The Ingredients Factory Guacamole Leathams The FoodFellas Pineapple Beacon Foods Caterers Choice Food Network Freshcut Foods Ltd 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 CP Foods UK Ltd. Dawn Farms UK Freshfayre Glendale Foods H Smith Food Group plc Leathams Moy Park Ltd. Sam Browne Foods Seara Meats BV 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 CP Foods UK Ltd. Freshfayre H Smith Food Group PLC Sam Browne Foods Vestey Foods UK Ham Freshfayre Leathams 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 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 Leathams Moy Park Ltd. Sam Browne Foods Smithfield Foods Ltd. Southover Food Company Vestey Foods UK OILS Freshfayre 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.


Café Manufacturers & Distributors Disposable Bunzl Catering Supplies Colpac Ltd. Coveris Flexibles UK Ltd. (St Neots) Rap Ltd. Tri-Star Packaging Supplies Ltd. 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 Southover Food Company Ltd SANDWICH FILLINGS (READY PREPARED) Fresh Fillings 2 Sisters Food Group Beacon Foods CP Foods UK Ltd. 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 CP Foods UK Ltd. Glendale Foods SOUPS Freshfayre Leathams Southover Food Company Ltd VEGETABLES & HERBS Avocado CP Foods UK Ltd. Canned Vegetables Caterers Choice Ltd. Freshfayre 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 Agrial Fresh Produce Ltd. Freshcut Foods Ltd. Freshfayre Salad (prepared) Agrial Fresh Produce Ltd. Freshcut Foods Ltd Southover Food Company Ltd Sundried Tomatoes Beacon Foods Caterers Choice Ltd. Freshfayre Leathams Plc Sweetcorn Beacon Foods Caterers Choice Freshfayre Tomatoes Beacon Foods Caterers Choice Freshfayre

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

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

AROUND NOON LTD. 762A/763A Henley Road, Slough SL1 4JW Contact: Gareth Whatley Tel: 01753 523 636 Fax: 01753 573 125 gareth.whatley@ciab.co.uk www.chefinabox.co.uk ANCHOR CATERING LIMITED Kent Office: 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. – 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 GREENCORE FOOD TO GO LTD. – HEATHROW Unit 366 Stockley Close, West Drayton, London UB7 9BL Contact: Olatunde Ray-Odekeye Tel: 01827 719 100 Fax: 01827 719 101 olatunde.ray-odekeye@ greencore.com www.greencore.com HALAL KITCHEN Units 1, 2 & 8 Sunnyside Business Park, Off Adelaide Street, Bolton BL3 3NY Contact: Sohel Patel Tel: 01204 855967 sohel@expresscuisine.co.uk www.expresscuisine.co.uk

BRADGATE BAKERY Beaumont Leys, Leicester, LE4 1WX Contact: Clare Keers Tel: 0116 2361100 Fax: 0116 2361101 clare.keers@bradgate-bakery.co.uk GREENCORE FOOD TO GO LTD PARK ROYAL Willen Field Road, Park Royal, London NW10 7AQ Contact: Clare Rees Tel: 0208 956 6000 Fax: 0208 956 6060 clare.rees@greencore.com www.greencore.com

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 MELTON FOODS 3 Samworth Way, Leicester Road, Melton Mowbray, Leicestershire LE13 1GA Contact: Kate Redden Tel: 01664 484400 Fax: 01664 484401 kate.redden@meltonfoods.co.uk ON A ROLL SANDWICH COMPANY The Pantry, Barton Road, Riverside Park Industrial Estate, Middlesbrough TS2 1RY Contact: James Stoddart Tel: 01642 707090 Fax: 01642 243858 jstoddart@onarollsandwich.co.uk www.onarollsandwich.co.uk

THE SOHO SANDWICH COMPANY Unit 7 Advent Business Park, Advent Way, London N18 3AL Contact: Daniel Silverston Tel: 0203 058 1245 Fax: 0207 739 1166 dan@sohosandwich.co.uk www.sohosandwich.co.uk ACCREDITED DISTRIBUTOR 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

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 REAL WRAP COMPANY LTD. Unit Haslemere Industrial Estate, Avonmouth, Bristol BS11 9TP Contact: Emma Caddy Tel: 0117 3295020 emma@realwrap.co.uk www.realwrap.co.uk SANDWICHMAN LTD. 54 King Street, Wallasey, Merseyside CH44 8AU Contact: Jeffrey Gilmore Tel: 0151 6394575 sandwichman2010@live.co.uk STREET EATS Prince William Avenue, Sandycroft, Flintshire, CH5 2QZ Contact: Guy Truman Tel: 07775 673618 Fax: 01244 533 404 guy@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

THECAFELIFE.CO.UK | JUNE 2018 | CAFÉ LIFE 59


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

AGRIAL FRESH PRODUCE LTD. Unit 5 Walthew House Lane, Martland Park Industrial Estate, Wigan WN5 0LB Contact: Emma Hesketh Tel: 01942 219942 emhesketh@afproduce.co.uk www.agrialfreshproduce.co.uk

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

BLENDERS Newmarket, Dublin 8, Ireland Contact: Julie Delany Tel: 00 353 14536960 Fax: 00 353 14537607 jdelany@blenders.ie www.blenders.ie BUNZL CATERING SUPPLIES Epsom Chase, 1 Hook Road, Epsom, Surrey KT19 8TY Contact: Jodie White Tel: 01372 736300 jodie.white@bunzl.co.uk CARGILL MEATS EUROPE Orchard Block, Grandstand Road, Hereford HR4 9PB Contact: Stuart Bowkett Tel: 07774 452402 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

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 BAIN & COMPANY INC 40 Strand, London WC2N 5RW Contact: Jack Tanaka Tel: 0207 9696502 Jack.Tanaka@Bain.com www.bain.com

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

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 COUNTRY CHOICE FOODS Swan House, New Mill Road, St Paul’s Cray, Orpington, Kent BR5 3QD Contact: Neil Lindsell Tel: 01689 301203 neil.lindsell@brake.co.uk www.countrychoice.co.uk

COVERIS FLEXIBLES UK LTD. 7 Howard Road, Eaton Socon, St Neots, Cambridgeshire PE19 8ET Contact: Sales Department Tel: 01480 476161 Fax: 01480 471989 sales@stneotspack.co.uk www.stneotspackaging.co.uk CP FOODS UK LTD. Avon House,Hartlebury Trading Estate, Hartlebury, Kidderminster, Worcestershire DY10- 4JB Contact: David Allen Muncey Tel: 01299 253131 Fax: 01299 253232 davidm@cpfoods.co.uk www.cpfoods.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

FJ NEED (FOODS) LTD. Spinneyfields Farm, Worleston, Nantwich, Cheshire CW5 6DN Contact: Dawn Storey Tel: 01270 611112 Fax: 01270 611113 dawn@needfoods.co.uk www.needfoods.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

EDEN UK LTD 2-20 Booth Drive, Park Farm Estate, Wellingborough, Northamptonshire NN8 6GR Contact: Russ Skinner Tel: 01933 401555 russ.skinner@eden-uk.com

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

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

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

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

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: Richard Stables Phone: 01482 301146/07747 612527 Richard@jacksonsbread.co.uk www.jacksonsbread.co.uk


Café Suppliers Index 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

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

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 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: Karina Sprigg Tel: 01527 894256 Fax: 02476 676660 karina_sprigg@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

NEW YORK BAKERY CO. 6-9 The Square, Stockley Park, Uxbridge, UB11 1FW Contact: Angela Young Tel: 0208 283 0500 angela.young@grupobimbo.com www.newyorkbakery.co.uk NORSELAND LTD. Somerton Road, Ilchester, Somerset BA22 8JL Contact: Millie Deane Tel: 01935 842800 Fax: 01935 842801 cdeane@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

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 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 ROMBOUTS COFFEE GB LTD 954 Yeovil Road, Slough Trading Estate, Slough SL1 4NH Contact: Jonathan Wadham Tel: 0845 604 0188 Info.uk@rombouts.com www.rombouts.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 PAUWELS UK 1st Floor, Axiom House, High Street,Feltham, Middlesex TW13 4AU Contact: Rees Smith Tel: 0208 818 7617 Fax: 0203 187 0071 rees.smith@pauwels-sauces.com www.pauwel-sauces.com PIQUANT LTD Willenhall Lane, Bloxwich, Walsall, W.Midlands WS3 2XN Contact: Julie Smith Tel: 01922 711116 Fax: 01922 473240 salesinfo@piquant.co.uk www.piquant.co.uk Accreditation body: BSA

PLANGLOW LTD The Quorum, Bond Street, Bristol BS1 3AE Contact: Rachael Sawtell Tel: 0117 317 8600 Fax: 0117 317 8639 info@planglow.com www.planglow.com

SEARA MEATS BV 2nd Floor, Building 1, Imperial Place, Maxwell Road, Borehamwood WD6 1JN Contact: Valeri Zhekov Tel: 0044 2035358857 valeri.zhekov@seara.com.br www.seara.com.br

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: Helen Swan Tel: 0208 805 9222 Fax: 0208 804 9303 helen.swan@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 TASTY APPS 10 Parchment Street, Winchester SO21 3DE Contact: Trevor Loveland Tel: 01962 774972 trevor@tasty-apps.co.uk www.lunchmate.co.uk THE FOODFELLAS Lakeside House, 1 Furzeground Way, Stockley Park, Uxbridge, Middlesex UB11 1BD Contact: Mark Jones Tel: 0208 622 3064 Fax: 0845 2801166 markj@thefoodfellas.co.uk www.thefoodfellas.co.uk THE INGREDIENTS FACTORY Unit 2-3 Hamilton Road Ind Estate, 160 Hamilton Road, London SE27 9SF Tel: 0208 670 6701 Fax: 0208 670 9676 Contact: Tim Marcuson tim@theingredientsfactory.com www.theingredientsfactory.com

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

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

VESTEY FOODS UK 29 Ullswater Crescent, Coulson, Surrey CR5 2HR Contact: Leon Neill Tel: 0208 668 9344 Fax: 0208 660 4640 L.Neill@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


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

Product Listing

Sandwich Manufacturers

BAKERY INSERTS Sigma Bakeries Ltd

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

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

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

Sam Minton

01291  636333 email: sam@jandmgroup.co.uk

62 CAFÉ LIFE | JUNE 2018

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

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


IN A CLASS OF THEIR OWN

Each group has optimum temperature control.

Lever espresso machine. Fracino’s 1, 2 or 3 group Retro lever espresso machine evokes the 1950’s coffee bar buzz. Finished in highly polished stainless steel, its Design and Function is very much for the modern coffee bar.

Our stunning P.I.D. – the fusion of technology and contemporary design; the individual group boilers and state of the art electronics offer precision and control to fulfil the expectations of the most discerning barista.

Retro is available in Electric or Dual Fuel powered versions – perfect for espresso on the move. Lever groups provide the barista with lots of control during the extraction process for creating their own perfect espresso.

Available in 2 or 3 group versions, the P.I.D. features temperature controllable hot water dispense and boasts all the power, technical qualities and reliability synonymous with Fracino products.

R

W / www.fracino.com E / sales@fracino.com T / +44 (0)121 328 5757

Profile for J & M Group Ltd.

Cafe Life Magazine - Issue 86  

There’s a free from and ‘alternative’ theme to this issue, with our features covering the importance of offering food that increasingly refl...

Cafe Life Magazine - Issue 86  

There’s a free from and ‘alternative’ theme to this issue, with our features covering the importance of offering food that increasingly refl...