Cafe Culture Magazine - Issue 74

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magazine MAY 2016 ISSUE 74

www.thecafelife.co.uk

TASTING THE LIFESTYLE OF THE CAFÉ SECTOR

FL AVOUR VIBES

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1883 UK Distributor

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Welcome!

With a resurgence in the serving of tea currently being experienced, and the promise of further development to come in the out of home environment, claims that the UK’s ‘national drink’ is under threat from coffee seem hard to accept if this month’s rather tea-themed issue is anything to go by!

This month sees the annual Caffè Culture Show taking place at Olympia in London (10 and 11 May 2016), and we look forward to meeting up with many of you at the Café Culture magazine stand (A93). It’s also time to give some serious thought to this year’s Café Life Awards (turn to page 18 to find out more).

Clare Benfield - Editor VISIT US AT CAFFE CULTURE STAND D38

CONTENTS

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NEWS 4

National Living Wage now in force.

5

Caffè Culture Show to offer ways of increasing customer satisfaction

6

Innovative Bites acquire Bonds of London.

42 Trend-setting tea – the next ‘big thing’?

54 Cake craft – home-baking and cake decorating influences are impacting upon the world of cake.

ARTICLES

EVENT PREVIEWS

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

32 The uniqueness of Guernsey milk – the Gloucestershire dairy that would like to supply cafés.

18 Café Life Awards 2016.

PROFILES

24 Caffè Culture 2016.

52 Time to clock on? – café clock commissions.

8 Barry Callebaut introduce chocolate drinks for the artisan market.

FEATURES 36 Ready, steady, go! – starting out in the coffee shop sector.

REGULARS 60 New products.

66 Checkout.

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

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MAY 2016 CAFÉ CULTURE 3

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NEWS

Fast casual dining drives global foodservice market Global market research company, Euromonitor International, has released new consumer foodservice industry data showing that consumer foodservice sales grew 5.7% globally in 2015, improving on last year’s growth rate of 5.3%.

Fast casual dining was found to be the strongest growing segment across the industry at 10.4%, found the researchers, having increased by USD $3.4 billion from 2014 to 2015.

“Consumers are shifting their dining preferences, especially in developed markets,” said Elizabeth Friend, consumer foodservice strategy analyst at Euromonitor International. “Coffee shops, for example, saw a high increase in sales last year, which shows that the dining-out culture is continuing to evolve toward more modern, premium, casual and social experiences.”

Asian restaurants followed fast casual dining at 9.3% growth, reflecting the significance of the Chinese market (China continues to be the largest market for consumer foodservice with sales totalling USD $617 billion, growing 9.5% from 2014 to 2015 despite the market’s slow down).

Online orders have become popular in China, Israel and South Korea where more than 60% of home delivery sales were ordered online. Globally, China placed the most fast food orders online at 26% compared to the U.S. where online fast food sales were less than 1% in 2015, noted the researchers.

“China was the true growth leader during the year and we expect it to continue to offer strong growth opportunities ahead, albeit within the context of very high competition. Over the forecast period [2015 to 2020], more growth is projected in China than we saw in the previous five years,” added Elizabeth Friend.

From 2015 to 2020, China is forecast to achieve USD $235 billion in new foodservice sales, followed by the U.S. and India with forecast USD $48.8 billion and $35.7 billion, respectively.

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National Living Wage now in force The new National Living Wage (NLW) is now in force, with the Federation of Small Businesses (FSB) calling on small firms to make sure they act on this new legal requirement to avoid heavy penalties.

The NLW, not to be confused with the Voluntary Living Wage set by the Living Wage Foundation, is a new compulsory minimum wage of £7.20 per hour for the over 25s. The government has set a target for the NLW to rise to the equivalent of 60% of average earnings by 2020. Based on the latest projections, this will mean the NLW will increase to approximately £9.15 per hour in 2020, calculate the FSB, although this is subject to change (the FSB believes the Low Pay Commission, the independent body that advises government on the minimum wage, should be free to deviate from this target if it becomes apparent that the economy cannot afford it).

While many small firms already pay their staff above NLW and will not be affected, others will find it a significant challenge and face difficult choices in order to pay for the higher wage bill.

In October last year, FSB surveyed its members to find out how small businesses expected to adapt to the new NLW and their research found well over a third (38%) of small employers expect the new NLW of £7.20 an hour to negatively impact their business. Just 6% of businesses thought the policy would have a positive impact on their business. When asked to consider the projected rise in the NLW to at least £9 an hour by 2020, over half (54%) said it will have a negative impact.

Businesses in the wholesale and retail sector, and those working in accommodation and food services, were most likely to say the NLW will have a negative impact. In addition, businesses in Yorkshire, the West Midlands, Wales and the South West were among the most likely to cite a negative impact, it was found.

Businesses which said they would be negatively impacted were asked how they will adapt to the new NLW when it comes in. Just over half (52%) said they would put off hiring new staff while 50% said they would raise their prices.

Genuine Dining Co. appointed as coffee house operator at Birmingham’s Colmore Building Real estate investment advisor, AshbyCapital, has appointed the Genuine Dining Co. to operate a new coffee house on the ground floor of the Colmore Building (its office property in Birmingham city centre’s main business district).

The Genuine Dining Co. is backed by Luke Johnson, the entrepreneur whose other business interests include Gail’s Artisan Bakery, Eclectic Bars PLC, Feng Sushi, 3Sixty Restaurants, The Draft House, Grand Union and Small Batch Coffee, and who was formerly chairman of Pizza Express, and founder of both Strada and Signature Restaurants, which owned the Ivy, J.Sheekey and Le Caprice.

The café will be called &More Coffee House, and its offer will consist of freshly brewed barista-style coffee, breakfast, lunch and hot and cold drinks and snacks. &More’s menu will feature freshly ground single-origin coffees from artisan suppliers, a range of teas including herbal, fruit, Earl Grey and

English Breakfast, juices and smoothies, porridge, artisan bread and pastries, homemade soups, gourmet sandwiches, delicious and healthy salads, classic and vegetarian hot dishes, and hot and cold snacks including homemade quiches, tarts, scotch eggs, sausage rolls and pies, say its creators.

The café space is around 1,000 square feet and includes an external terrace. It will have state-of-the-art iPad till systems and a striking, modern look and feel, in line with the new branding of the Colmore Building, the refurbished reception area and newly added facilities. The addition of a coffee house within the building is part of a £3.5 million enhancement programme which will also see the creation of a gym, treatment rooms, bicycle parking, luxury changing rooms and a drying room, giving the Colmore Building Birmingham’s most comprehensive offering of on-site amenities.

"We are extremely excited to be partnering with AshbyCapital to provide a modern, high street food offering at The Colmore Building. AshbyCapital felt that our mission of delivering great food, great service and having a load of fun in the process was most aligned with their strategic goals for the building. We are looking forward to working together to do just that,” said Chris Mitchell, director at the Genuine Dining CO.

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NEWS

Caffè Culture Show to offer ways of increasing customer satisfaction Leading lights from every part of the café sector will be setting out to help improve the customer experience in what promises to be a packed master class programme running throughout this year’s Caffè Culture Show, now in its eleventh year.

With over 30 mini master classes to choose from, there is something for every coffee shop and café owner. Topics will include the serving of tea and coffee, as well as tips on running a successful coffee shop business, and other product areas such as an outlet’s soft drinks and chocolate beverage offering. Speakers will include Jennifer Wood (Canton Tea), Ali Goode and Rob Brazier (Twinings) and Jane Pettigrew (The Tea Academy), as well as Tim Sturk (SCAE), Hugo Hercod (Relish), David Urbinati and Laura Bratti (Artisan

Coffee School), and Andrew Tolley (Taylor St Baristas).

Fifteen fantastic new products have also been shortlisted from nearly eighty entries in this year’s Caffè Culture Show Exhibitor Awards that features Best Drink Product at the Show category, Best Food Product at the Show category and Best

Innovative Product at the Show category.

The judges will make their final decision after visiting all shortlisted exhibitors on the show’s first day, with winners announced the same day.

“The show’s Exhibitor Awards recognise innovation in the sector and often act as a spring board for winners to grow their brand in the market,” said Caffè Culture Show event director Cheryl Carroll.

To view shortlisted products, visit: www.caffecultureshow.com/shortlists, and for a preview of the exhibition, turn to page 18. The Caffè Culture Show 2016 is the UK’s only national event for the café industry and takes place at Olympia London on 10-11 May 2016 (free ticket registration is available at www.caffecultureshow.com).

Britain’s love affair for coffee out of home strengthening Figures released by global information company, the NPD Group, for the out of home (OOH) British foodservice market suggest that Britain’s love affair for coffee is strengthening at the expense of tea.

Britons drank some 2.098 billion cups of coffee away from home in the year ending (YE) December 2015, +4.3% or 87 million more than YE December 2014, say the researchers (we drank 874 million cups of tea in the same period, down by -1.8%).

Our tea consumption is nearly 19% down on 2010 and for every cup of tea we now consume around twoand-a-half cups of coffee, say NPD. Tea now accounts for just over one-quarter (27%) of all OOH hot beverage servings in Britain, down from close to one-third (31.5%) in 2010, and meaning

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that tea’s market share versus coffee has shrunk by over 14% in that time, claim NPD. Britain’s coffee consumption ranks third among the ‘Big 5’ European markets, with Italy topping the table with consumption of 4.78 billion cups of coffee annually and France at 2.27 billion, report NPD (Germany gets through 1.93 billion cups while Spain drinks 1.77 billion). But British coffee consumption stands out because it is the only market where coffee consumption away from home has grown in the five years since year ending December 2011, note NPD (coffee is front of mind among Brits even when we stop to fill up our cars, for example - we managed to down nearly 17 million cups of coffee at petrol stations in 2015, some five million more

than 2012, report NPD).

Americano, cappuccino, latte, espresso, mocha and macchiato account for the lion’s share of British coffee consumption out of home, say NPD. Out of the 2.097 billion coffee servings in Britain during year ended December 2015, 1.618 billion servings (77%) were speciality coffees with traditional brewed or filter coffees accounting for the balance, report NPD. Britain’s biggest-selling speciality coffee is still the cappuccino with 486 million servings consumed in 2015, up by 12% since 2012, observe NPD (latte servings were 467 million in 2015, up 6% on 2012, while Americano servings were lower at 431 million but seeing much faster growth at 33% above 2012). Two other speciality coffees seeing fast growth

are espresso, up some 31% over the same period with 99 million servings in 2015 while the increase for mocha is 29% up since 2012 with 55 million servings last year, say NPD (servings of traditional coffee are down by 20% since 2012).

While there is a market for speciality teas, which include flavoured teas such as Earl Grey, this amounted to only 87 million servings for the year ending December 2015 (around 5% the size of the speciality coffee market for the same period, claim NPD).

“There’s no quenching our thirst for the three most popular speciality coffees – cappuccino, latte and Americano – and those three account for around twothirds of all the coffee we buy away from home,” said Muriel Illig, account manager at the NPD Group.

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NEWS

Innovative Bites acquire Bonds of London The European American food wholesaler, Innovative Bites, has acquired one of the UK's oldest sweet businesses, Bonds of London, in a multi-million pound deal announced recently.

The purchase is the first step in Innovative Bites long-term growth strategy to become the UK's leading confectionery supplier, say the company.

The acquisition will see the headquarters of both companies retained – as well as all of the 150 combined staff, further diversifying the Innovative Bites offering and its foothold on the UK confectionery market. It is expected that the combined 2016 turnover of Bonds of London and Innovative Bites will exceed £50million.

"Bonds of London is one of the UK's

Costa supports Project Waterfall Costa supported Project Waterfall during UK Coffee Week by donating 20p from every purchase of Old Paradise Street Limited Roast No.11 to the charity.

The nationwide fundraising initiative ran between the 11 and 17 April, and raised money for Project Waterfall which aims to bring clean water and sanitation to coffee growing communities which are supported by The Costa Foundation.

The Costa Foundation is present in nine countries including Columbia, Costa Rica, Ethiopia, Guatemala, Honduras, Nicaragua, Peru, Uganda and Vietnam.

Now in its sixth year, Project Waterfall has raised a total of £325,000. Through its 20p donations, Costa Coffee is hoping to raise more than £15,000 for the charity this week.

Kerry Parkin, head of CSR at Costa Coffee commented: “We are inspired by the work that Project Waterfall does and hope that our contribution will help more farmers from coffee growing communities gain access to clean water and sanitation.”

Jeffrey Young, managing director at Allegra added: “Since founding UK Coffee Week in 2011, we’ve raised nearly a third of £1million which is absolutely incredible. We are grateful to all of our sponsors for their help in raising money and were thrilled to hear that Costa will be supporting again this year.”

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oldest and leading confectionery suppliers and its acquisition will significantly enhance the product offering and services to Innovative Bites customers,” said founder and owner of Innovative Bites, Vishal Madhu.

Since launching in 2008, Innovative Bites has grown to become one of the UK's leading suppliers of core American foods with exclusive brands including Hostess Twinkies, Boylan, Warheads, Cookie Dough Bites and MOM cereal brands. Last year the business turned over £25million in sales and supplied a number of major supermarkets and discount chains across the UK and Europe.

"This is a move that strengthens both businesses and will allow us together to

better serve our customers' needs,” added Bonds of London’s managing director, Philip Courtenay-Luck. "Innovative Bites imported American products combined with Bonds traditional sweet brands and highly respected multiple own label supply service makes for a powerful combination and I am hugely excited about being part of this next phase."

Bonds began making handmade sweets in 1895, and many of the original recipes are still used in today’s products. Amongst its offering, Bonds produce old fashioned jars and gift jars as well as traditional bags, plus the UK’s leading small 39p bag range. The company now sells 450 products and works with both major multiples and independent retailers.

Former Fracino distributor appointed to senior role Birmingham coffee machine manufacturer Fracino has boosted its team by a further 25% with a series of appointments, including former distributor Peter Atmore who has come on board as head of sales and marketing.

Peter Atmore brings over three decades of sector experience to his role at the third generation family business, which exports to over 70 countries and manufacturers over 5,000 machines annually for customers including Subway®, Patisserie Valerie, Druckers coffee shops and Pathfinder pub chains. His powerful track record includes almost a quarter of a century as MD of MCS Coffee on Merseyside which supplied Fracino machines, as well as sales director at Coffee 1652, North West Vending and 1 Cup. The ten new appointments further enhancing the expertise of the 60-strong team span research and development, service and stock control.

The developments come at a formative time for Fracino - the first manufacturer commissioned by Subway® purchasing group, EIPC, to produce bespoke machines for its franchisees.

Investment and innovation is the lifeblood of the business which has injected £4m into new equipment and premises in recent years, produced 13 new machines since 2008, and scooped 15 awards since 2013 – the latest being the EEF’s silver Smart Product award for the SUB1 machines which have been installed in 400 Subway® stories across England,

Ireland and Poland.

“This is a fantastic time to be joining Fracino whose international reputation for manufacturing, exporting and product innovation continues to rocket. I’ve worked with Adrian and the team for many years and often joke that if you cut me, I bleed Fracino!” said Peter Atmore.

Adrian Maxwell, Fracino MD, commented: “Peter’s depth and breadth of expertise is instrumental to our vision for exports to make up 50% of our turnover by 2018. He is admired and highly respected within our industry and boasts a track record which is second to none.”

Adrian Maxwell (left) with Peter Atmore, who has been appointed head of sales and marketing at Fracino.

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Sorello An exciting new hot beverage experience

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Starbucks showcases Teavana™ at London Coffee Festival (Photo credit - Andy Newbold)

Phil Tufnell with Chalet Bakery manager, Hannah Gambin.

Phil Tufnell drops into bakery for a doughnut treat!

Phil Tufnell dropped into the Chalet Bakery in Tadworth recently to sample some delicious silver-themed doughnut treats, in the lead-up to National Doughnut Week (www.nationaldoughnutweek.org.uk), which is celebrating its 25th anniversary this month.

National Doughnut Week, which raises money for the Children’s Trust (www.thechildrenstrust.org.uk), will be taking place from 7-14 May 2016.

“Everyone deserves a treat now and then and it’s a fun way to treat family, friends and work colleagues to a mouth-watering doughnut and, at the same time, raise money for a very special charity,” said Phil Tufnell, who is an ambassador of the Children’s Trust.

Hannah Gambin, manager of the Chalet Bakery, added: “We are delighted to be supporting this annual fundraising week. Special silverthemed doughnuts, as well as other flavoured doughnuts, will be available to buy, with a percentage from sales being donated to the Children’s Trust.

We hope that our kind-hearted customers will also get behind this event and perhaps treat themselves!”

Every doughnut sold during the week raises money for the Children’s Trust, the UK’s leading charity for children with brain injury. The charity’s national specialist centre in Surrey provides rehabilitation for children with acquired brain injury following a serious accident or illness, providing a range of therapies to help them make the best possible recovery possible.

The centre is also home to the charity’s residential school and nursing services for children with complex medical needs. the Children’s Trust provides community services and online support for thousands of families across the UK.

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CAFÉ CULTURE

Ahead of an EMEA-wide store launch later this summer, a preview of new Teavana beverages was available on the Starbucks stand at this year’s London Coffee Festival.

Starbucks offered visitors nine Teavana beverages at the London Coffee Festival – a first in Europe - with Teavana bringing the highestquality pure teas and botanicals in the world, chosen with great care and blended for extraordinary flavours to tea lovers, until now only available in the U.S. and Canada, claim Starbucks.

Blackberry Mojito Green Tea Lemonade and Black Iced Tea Lemonade flavours are launching this summer.

Charlotta Oldham, Starbucks tea category manager EMEA, said: “We were proud to showcase our exciting new tea offer coming soon to stores in the UK. Our mission is to create a modern-day tea culture with the highest-quality, most innovative tea products and experiences that we hope our customers will enjoy!”

At the festival, visitors to the stand experienced a range of hand-crafted iced shaken teas, hot brewed teas, artisan tea lattes and personal loose leaf tea blending to taste and take-away (Teavana will launch in UK Starbucks stores and across EMEA - Europe, Middle East and Africa later in the summer).

Barry Callebaut introduce chocolate drinks for the artisan market Barry Callebaut Beverages is introducing three Bensdorp’s Barista Single Origin Cocoa and Chocolate drinks to its extensive, quality product line.

The unique, original, new line-up, perfect for use in the HoReCa market, where it will complement the artisanal positioning of coffee, say the firm, is one of the beverage manufacturer’s most exciting launches todate. It will be presented, for the first time by Barry Callebaut, at this month’s Caffé Culture Show (Stand H27).

Each drink boasts its own individual flavour that is impossible to be matched by any blended variation, claim Barry Callebaut, being made from the finest, selected, sundried cocoa that has been roasted, ground and milled to perfection and blended with pure cane sugar requiring the sole addition of steamed milk.

The selection includes Bensdorp Barista Ecuador Single Origin Cocoa Drink 10/12 RFA Cocoa (an earthier taste, with an intense chocolate flavour complemented by impressions of cinnamon and tropical fruit), Bensdorp Barista Peru Single Origin Chocolate Drink 20/22 Fair Trade Organic Cocoa (a rich taste matched by a distinctive red colour, this drink has hints of wine and fruit combined with sour and bitter notes) and Bensdorp Barista Tanzania Single Origin Chocolate Drink 22/24 Cocoa, supporting Biolands and Cocoa Horizons (from a rare

cocoa bean that combines intensity and bitterness with fruitiness and hints of vanilla, this drink contains aromatic citric notes).

Each of the drinks has the unique characteristics and attributes of its cocoa bean’s country of origin, providing a whole new world of flavourful possibilities for product applications, and is expected to be enjoyed by the more discerning chocolate beverage drinker.

Head of sales for Barry Callebaut Beverages in the UK, Paula Bentley said: “Bensdrop’s desire to champion the authentic and original across its product selection has driven this project. The cocoa bean offers a complex range of flavours and colours that vary depending on the region of production. While there are many benefits to blended beans, certainly in terms of volume and supply, the fact that the single cocoa origin drink is uncommon, with its distinct and powerful aromas and tastes, makes it an experience in itself.”

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NEWS

Fairtrade Foundation launch new marketing materials

Lavazza launch four new ethically-sourced ¡Tierra! blends At the recent London Coffee Festival, Lavazza debuted its new range of ¡Tierra! Origins developed specifically for hotels, restaurants and bars.

These four origin blends from Tanzania and Brazil have been carefully blended to offer the unique taste experience from the country of origin in each and every cup, say the brand.

The Origins are the latest additions to the Rainforest Alliancecertified ¡Tierra! project, which aims to develop products which continue to improve the social and environmental conditions in coffeegrowing communities. The new range reaffirms Lavazza’s commitment to promoting sustainable agriculture and acknowledging the work of everyone involved in the supply chain.

“The ¡Tierra! Origins range has been designed to meet the requirements of the contemporary market,” said Barry Kither, away from home sales and marketing director at Lavazza UK. “While quality, taste and provenance are imperative, today’s consumers are socially responsible and ethically minded. These new blends give hoteliers, bars and restaurants more ethical options for their customers.”

The four ¡Tierra! Origins blends available are ¡Tierra! Origins Espresso (Brazil, 100% Arabica), ¡Tierra! Origins Espresso (Brazil, 70% Arabica 30% Robusta blend), ¡Tierra!

Origins Filter (Brazil, 100% Arabica) and ¡Tierra! Origins Filter (Tanzania, 100% Arabica).

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CAFÉ CULTURE

The Fairtrade Foundation launched a range of new marketing materials at London Coffee Festival that can be used by any businesses selling Fairtrade coffee to highlight the positive impact that buying Fairtrade has on farmer’s lives.

The new ‘Taste the good in your coffee’ slogan was displayed at the event, where the Fairtrade Foundation showcased some of its best quality coffee from four cooperatives and four brands - Starbucks, AMT, Cafédirect and Eat. Over the past three years, 28 Fairtrade coffees have won Great Taste Awards in the UK, and many farmers’ co-operatives have also achieved international accolades, thanks to investments of at least 10million euros per year in quality improvement.

Anna Pierides, coffee product manager at Fairtrade Foundation, said: “Our new ‘Taste the good in your coffee’ marketing

materials celebrate Fairtrade’s awardwinning farmers who have overcome huge challenges to keep improving their coffee beans, so they can deliver for a competitive, international market that demands the best.”

For example, Fairtrade Coffee farmer Ivania Calderón Peralta, who runs a family farm in Nicaragua, has seen Fairtrade Premium profits from her coffee cooperative’s sales invested back into their businesses with machinery, a new tasting laboratory and training.

The new marketing campaign also highlights Fairtrade’s impact on farmers’ lives, with Fairtrade’s Premium benefitting farmers’ communities and Fairtrade’s Minimum Price providing security at a time when the market price for coffee has remained stubbornly low for the past eight months.

Café gets new concept, menu and ‘vibe’ The Miller Howe Café, based in the pretty Lakeland village of Grasmere, says that it has repositioned itself with an exciting new vision for the future.

Owned for more than 10 years by restaurateur and local businessman, Ian Dutton, the popular establishment has just finished a complete overhaul in terms of décor, kitchen fittings, menu and concept, with Ian Dutton keen to present a more European, relaxed look and feel. £50,000 has been spent on creating a new downstairs kitchen. The café is exhibiting a fresh approach in terms of its interior décor and the menu has been reworked to fill what Ian Dutton believes is a gap in the market in Grasmere. Fish n’chips, gluten-free pizzas, Cumberland sausages and sourdough sandwiches will now feature, with a take-away service available. The café will also remain open until 9pm each night until October, giving visitors the option to dine in a more informal environment.

“There’s a real gap in the market in Grasmere for an informal eatery, where diners can enjoy

a quick and simple dish such as a bowl of pasta, or a pizza in a relaxed, non-fine dining environment,” said Ian Dutton.

“There are many superb establishments in which to dine in the village and there’s something for everyone. Hopefully, patrons will now consider the Miller Howe Café as the place to visit for good quality, unfussy produce served in an unpretentious setting. The take -away element is also a new feature for the village and we are already receiving a high level of interest with regards to this new service.”

Ian Dutton has also just opened new restaurant, The Pig, in Windermere, specialising in pork dishes, a meat considered by Dutton as ‘underrated’.

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NEWS

Matthew Algie launches new Espresso Warehouse catalogue Independent coffee roaster, Matthew Algie, says that it is all set for summer with the launch of its 2016 Espresso Warehouse catalogue.

From tea and hot chocolate to snacks, syrups and coffee bar kit, Espresso Warehouse supplies ‘everything but the coffee’ to operators and distributors across Europe, and meaning that come rain or shine this summer, Matthew Algie has it covered, say the company.

The latest line-up includes 12 seasonal drinks recipes, along with all the ingredients needed to make them. From the goodnessgiving Matcha, Coconut & Lime Frappe to the indulgent Lotus Biscoff Frappe, each recipe is created to drive seasonal spend – aided by eye catching point of sale.

For those who like their flavoured drinks sugar-free, there are two new Da Vinci options - Sugar Free Vanilla and Sugar Free Hazelnut. As for gluten-free snackers,

Matthew Algie has expanded their free-from offering. There’s Gluten Free Rocky Road and Gluten-Free Caramental – courtesy of Brodericks. And new to the Wooden Spoon

Lucozade to launch Lucozade Zero Lucozade is launching Lucozade Zero, a new low calorie drink that offers consumers a healthier choice without compromising on taste, say the brand.

The new drink will be available across all channels in Orange and Pink Lemonade two of Lucozade’s most popular flavours - from this month and is set to revolutionise the market with its striking design and taste, claim the brand, making it a must stock across all channels.

Driven by the nation’s changing health agenda, more than half of the soft drinks market (57%, according to Changing Tastes The UK And Soft Drinks Annual Report 2015, British Soft Drinks) is now low calorie or calorie-free.

The launch of Lucozade Zero will be backed by a massive marketing campaign.

Lucozade reports that it is investing in a disruptive £5 million media campaign to support what is set to be its

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CAFÉ CULTURE

biggest product launch this year. In addition to the consumer media campaign designed to build awareness and drive footfall in store, there will be retail support across independents and grocery including point of sale material and eye-catching display units.

Lucozade Energy senior brand manager, Charlotte Flook said: “We are really excited to be launching this innovative new drink.

Lucozade Zero offers people the chance to enjoy two of their favourite flavours with lower calories. This new launch is another way that Lucozade Ribena Suntory is delivering on its ambition to reduce calories across its portfolio by 20%.”

Lucozade Zero will be available in 380ml PMP and non PMP bottles across wholesale and independents, and 500ml bottles within grocery and convenience, in addition to a 380ml multipack and 1 litre format.

range is a tempting Gluten Free Raspberry & White Chocolate biscuit.

In addition, Espresso Warehouse offers a range of equipment to help operators create the perfect serves for their customers all year round (this year sees the introduction of Toddy’s Cold Brew System which enables baristas to make coffee without heat - to reduce the acidity – perfect for cold brew).

“We’re excited to ring the seasonal changes with this new catalogue that promises to attract and excite customers.

Tapping into the current cold brew trend as well as demand for food and drink with heath credentials, it’s also brimming with summerready drinks ideas – and contains everything our customers need to make them. Each recipe is supported by an eye-catching point of sale to draw customers in so that operators be able to attract new business and add value to every sale too,” said Andrew Jack, head of marketing at Matthew Algie.

Alpro refreshes on-the-go offer with single serve drink The chilled ‘grab and go’ drinks fixture has seen the launch of a brand new on-the-go offer from Alpro.

Combining soya or coconut with a fusion of fruits in a handy 330ml Tetrapak, Alpro Fusion signals a significant next step for the brand into the snacking and impulse sector – following fast on the heels of the launch of Alpro Go On (a high protein plant-based alternative to yogurt in February.)

“We know there is consumer demand for more plant-based options, particularly convenient products that fit in with their busy lifestyles. That’s why we’ve created Alpro Fusion – it’s the perfect option for onthe-go refreshment with a delicious fusion of plant-based ingredients and no added sugars,” said

Vicky Upton, marketing controller at Alpro UK and Ireland.

“Adding a ‘grab and go’ drink to our ever-growing portfolio forms part of our continued drive to offer consumers a broad range of plant-based solutions that are available where and when they need them. The launch also ensures a presence for our product range across multiple fixtures in-store, taking the brand into a new usage occasion and building further on the snacking and impulse opportunity,” closes Upton.

Alpro Fusion is available in Soya Apple & Kiwi and Coconut Pineapple & Lemongrass varieties and will be merchandised in chillers alongside onthe-go single serve drinks at an MRSP of £1.79.

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NEWS

SHORTS Finsbury Food Group appoint new director Finsbury Food Group Plc, a UK manufacturer of cake, bread and morning goods for both the retail and foodservice channels, has announced the appointment of Zoe Morgan as non-executive director, effective as of 4 July 2016, the start of the company’s new financial year. Zoe Morgan has 15 years executive director experience with significant retail, consumer and financial services businesses, including the role of group marketing director of the Co-operative Group, HBoS Retail and Boots UK. Surgeons’ Hall café helps deliver strongest turnover The Commercial arm of one of Scotland’s oldest institutions has announced record revenues for its 511 year history, driven by the burgeoning success of its thoroughly modern hospitality and events business. Surgeons’ Hall in Edinburgh has achieved a turnover of £4.25 million – a 20% increase on the previous year – with success attributed to new business opportunities being realised to support the ancient institution. A significant performance boost came thanks to the opening of Café 1505 which serves both visitors to the refurbished Surgeons’ Hall museum and also caters for significant passing sit-in and takeaway business in the city’s south side.

Oracle Hospitality helps unify operations Drayton Manor Park will unify its operations across its hotel, zoo and attractions with the implementation of Oracle Hospitality Simphony, a fully integrated, cloud-based management platform for food and beverage operations. The new implementation will help Drayton Manor Park grow its food and beverage operations. Additionally, Drayton Manor Park will have access to real-time guest insights from any area of its park, enabling it to improve speed of service, reduce queuing times, and the ability to reward returning visitors with automatic discounts and offers when they enter or use any one of its facilities.

Compass plans to create 1500 apprenticeship roles Compass Group UK & Ireland, the UK’s largest food services firm and one of the country’s biggest private sector employers, marked National Apprenticeship Week recently by announcing plans to build the number of Compass apprentices to 1500 by the end of 2017. Compass has trained 3000 apprentices in the last five years. Quality apprenticeship training programmes are already offered in a range of areas including, food service, business administration, security, cleaning, professional cookery, chef leaderships, finance, Human Resources, leadership and management. The addition of a 1000 apprentices will see new roles being provided across all sectors with apprenticeships being offered to Compass employees wishing to develop and progress.

14 MAY 2016

CAFÉ CULTURE

Making life sweeter and a whole lot easier Renowned for their meringue creations, Flower & White, the award-winning innovators behind Merangz, Tweeners, Custardz and Eggz have launched Pavlovas - their latest delicious dessert offering for food service.

The Pavlova has long been a staple for the discerning pastry chef, and a favourite amongst dessert-lovers. Now Flower & White say that they have taken the stress out of creating this top quality pud with their new, delectable line of meringue bases. As a naturally gluten-free product, these Pavlovas are made using the finest quality ingredients including British free range eggs, just as you would make in the kitchen, say the company.

Operators can whip up a

range of unique toppings to create the perfect Pavlova, saving them precious time yet not compromising on flavour or quality, claim Flower & White, whose new Pavlovas come in single 25g portions in three flavours - Vanilla, Strawberry and Chocolate.

"Pavlovas are perfect for those chefs who are under pressure to produce quality desserts that taste sublime. We have taken the hard work out of meringue-making and created these sumptuous bases in three delicious flavours. All that they need to do is given them their own unique twist to create a dessert they know their customers will love," comments Flower & White's founder, Leanne Crowther.

Major marketing and innovation programme for Snapple Rolling out from this month, AG Barr have announced a new marketing and innovation drive for Snapple that will focus on three key areas - impactful new packaging for the premium brand, the launch of ‘no added sugar’ NPD including Iced Tea products and a sampling campaign and digital activity designed to drive awareness and trial.

The redesigned Snapple juice drink range will mark the introduction of a new size (473ml) of the classic, iconic Snapple glass bottle in line with those sold in the USA and a clean-look, premium label with branding that highlights the brand’s New York heritage which appeals to UK consumers.

Research shows that zero to mid-calorie drinks now make up over a third of still and juice drink

sales in the UK (IRI Marketplace, Value Sales, MAT to 03.01.16, Total Coverage), and Snapple’s new ‘low calorie’ Raspberry Peach fulfils this consumer need, say AG Barr. Available in 473ml glass it is a great incremental sales opportunity, suggest the company.

The iced tea market in the UK is rapidly emerging and is now worth £24m, growing at + 12% year on year. Snapple is the leading iced tea brand in the USA and will be available in the UK in three refreshing flavours (Lemon, Peach and Raspberry) and two different pack formats. The premium 473ml glass bottle is perfect for the sit down and serve occasion, while the new 330ml re-sealable prisma packs cater for the fast-growing on-the-go consumption occasion, say AG Barr.

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ISIT US O EV STAND C16

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QUALITY BUILDS YOUR BUSINESS Caffé Culture

It takes 50 coffee beans to make a cup of espresso, it only takes one single bad bean to ruin it. That’s why we choose them one by one.

The best 10% of the world’s coffee crops are considered premium.

We select from only the top 1% of Arabica beans grown around the globe. What can we say - when it comes to coffee, we’re passionate about perfection.

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2015

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2014

2013

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

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

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

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

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

What is assured advice?

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

16 MAY 2016

CAFÉ CULTURE

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

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

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

How does it work?

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

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

What does Assured Advice cover?

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

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

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

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

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

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Monbana Milkshakes

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CAFÉ LIFE AWARDS 2016

Celebrating Café Life!

The Café Life Awards, held in conjunction with lunch! the contemporary food to go show, are a fantastic way to unwind, rub shoulders with the industry’s leading names and reinforce the relationships with customers, suppliers and contacts new and old.

If you are a café, coffee shop or manufacturer or supplier into these sectors then lunch! is the place for you to be. Theo Randall is head judge of the two live events, the Café Sandwich Challenge and Tetley Great British Brunch Challenge. Join us for the events in the Business Design Centre’s Executive Suite on the ground floor.

Theo will also be holding a book signing and you can sample the

18 MAY 2016

CAFÉ CULTURE

Join us at our live events at lunch!

amazing products created in each of the competitions.

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

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

To book your place and join us at either the live events at lunch! or the Awards Dinner, all you need to do is to email Caron@TheCafeLife.co.uk or call us on 01291 636346

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www.cafeculturemagazine.co.uk

MAY 2016 CAFÉ CULTURE 19

CAFÉ LIFE AWARDS 2016

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

Entry information: Entries should explain what makes the product unique within this category. Sample products will be required for judging in late July.

NEW

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

Entry information: Entries should comprise a short explanation – no more than half an A4 sheet of text – giving

20 MAY 2016

CAFÉ CULTURE

details of why the product is innovative and deserves an award. It is important that entries provide data to support success in the market. Entries should be accompanied by product literature and photographs.

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

Entry information: Entries should state the name of the individual, or organisation, being nominated and the reasons why they deserve such recognition – entries should be no more than half an A4 sheet of text.

THE CAFÉ DESIGN OF THE YEAR AWARD Aims to encourage good design practices in the sector. This award is aimed at those who are responsible for developing new concepts in the high street. Gold Awards

will be presented to all those who the judges consider achieve sufficiently high standards they consider merit recognition.

The judges will be looking for designs that are innovative but commercially viable – providing an attractive and comfortable experience for the consumer.

Entry information: Please send the business name and address to be judged to caron@jandmgroup.co.uk by 18th May. Download the entry form from www.thecafelife.co.uk/awards and complete your entry by 1st July.

Entries should comprise a short explanation – no more than half an A4 sheet of text – giving details of why you think this business deserves an award.

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

CAFÉ LIFE AWARDS 2016

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

Entry information: Entries should comprise a short explanation – no more than half an A4 sheet of text – giving details of why the product is innovative and deserves an award. It is important that entries provide data to support sales success in the market. Entries should be accompanied by product literature and a photograph. Those products short-listed for this award will be asked to provide samples for judging in late July.

THE CAFÉ BEVERAGE AWARD Aims to encourage the innovation and development of beverages specifically for the café/coffee bar market, whether these are made in-house or by specialist suppliers. The award will be divided into two sections – one for hot drinks and the other for cold.

Entry information: Entries should comprise a short explanation – no more than half an A4 sheet of text – giving details of why the product is innovative and deserves an award. It is important that entries provide data to support sales success in the market. Entries should be accompanied by product literature and a photograph. Those products short-listed for this award will be asked to provide samples for judging in late July.

www.cafeculturemagazine.co.uk

CAFÉ/COFFEE BAR CHAIN OF THE YEAR Aims to recognise the work being done by leading operators to set standards and drive the market in terms of innovation, standards and consumer satisfaction.

A business with over 10 operating sites is considered to be a chain. The judges will be particularly keen to recognise businesses that consistently set and maintain high standards, from the quality of the products they offer to the friendliness of staff. All those shortlisted in this award will be visited by an independent judge who will report on factors such as atmosphere, facilities, cleanliness and product range as well as customer service.

Entry information: Please send the business name and address to be judged to caron@jandmgroup.co.uk by 18th May. Download the entry form from www.thecafelife.co.uk/awards and complete your entry by 1st July.

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

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

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

Gold Awards will be presented to all those judged to merit recognition.

The customer experience will rank highly in the judging of this award, particularly in relation to atmosphere created and the standards of service and

product range offered. All those shortlisted in this award will be visited by an independent judge who will report on their experience.

Entry information: Please send the business name and address to be judged to caron@jandmgroup.co.uk 18th May. Download the entry form from www. thecafelife.co.uk/awards and complete your entry by 1st July.

Entries should provide no more than half an A4 sheet of text giving details of why they think the business deserves an award. Details of the success of the business should be included as well as photographs showing the frontage, customer area and serving area while operating. Entries may be accompanied by supporting literature. The business will be visited by an independent ‘mystery shopper’ judge who will prepare a report to accompany your entry.

The ‘Award Qualifying Period’ is 1st July 2015 to 30th June 2016 CLOSING DATE FOR ENTRIES: 1ST JULY 2016 Please make sure your entry arrives before the closing date.

All entries will be treated in strict confidence and only seen by the Café Society Secretariat and the judging panel.

All judges are bound by a confidentiality agreement.

Your entry can be sent by post or email to Caron Parry at The Café Life Awards, C/o The Café Society, Association House, 18c Moor Street, Chepstow NP16 8DB Tel: 01291 636346 Email caron@thecafelife.co.uk

MAY 2016 CAFÉ CULTURE 21

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The Tetley

Great British

Brunch Challenge WIN

£500

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

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

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

All you have to do is to create

B

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

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

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

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

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

Contestants may submit up to two entries per category.

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The Café

Sandwich

Challenge Judged at the lunch!

Show by celebrity chef Theo Randall

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

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

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

C

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

THE SANDWICH CHALLENGE CATEGORIES

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

Show.

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

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

New York Style Bagel Category Contestants are required to create a hot or ambient bagel sandwich, using either a plain or multi-seed New York Style Bagel from the New York Bakery Company. The sandwich

must contain no more than five ingredients, excluding the bagel and any spread/butter/ mayonnaise/sauces and seasoning.

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

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Now in its eleventh year, the Caffè Culture Show will once again take place at Olympia, London (10-11 May2016).

Attendees will be able to catch up with the sector’s suppliers, as well as avail themselves of an informative speaker and demonstration programme in the various theatres (www.caffeculture.com).

THE ART OF EXCELLENT COFFEE Over the two days, some leading lights of the industry will present over 30 practical mini-master classes aimed at helping outlets to secure an edge over their rivals.

The programme will include show-stopping latte art and coffee cocktails, common brewing mistakes and why water matters, Man vs Machine (the battle of the baristas), tea tasting and brewing, how to create a soft drinks menu that puts you ahead of the competition, how to manage your business

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CAFÉ CULTURE

when you're not there, Trip Advisor (the land of trolls and cheerleaders, and the real value of advertising), plus a panel of expert coffee geeks to answer questions.

From single site start-ups to established multiples, owners and operators can always gain new skills and knowledge, and the Caffè Culture Show master class programme will be helping businesses to do that. As more speciality coffee shops offer customers advice on seasonal coffees and beans for home experimentation, it’s time to get those coffee-

tasting skills up to scratch, suggest the show’s organisers.

The show’s Cupping Zone will be hosted by Lynsey Harley from Modern Standard Coffee, and a qualified Q grader, World Barista Championships technical judge, World Brewers Cup sensory judge, UK Barista Championships head judge and Cup of Excellence juror.

Like wine tasting, coffee tasting identifies the characteristics of a particular coffee. ‘Cuppings’ are performed to evaluate coffees objectively, scoring them on aroma, flavour, acidity and

more using a SCAA scoring system. Those scoring 85+ out of 100 are regarded as ‘speciality’ grade, with a distinct pleasant flavour profile and no defects.

Cupping is used by industry pros to select which coffee to buy and to identify different attributes – useful for roasters formulating blends. A set procedure is followed.

8.25g of coarsely ground coffee is measured into a shallow, purpose-designed cup. 150ml of water heated to 92˚C is added and left for four minutes. A spoon is then used to break and remove ‘crust’,

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CAFFÈ CULTURE SHOW EXHIBITOR AWARDS SHORTLIST Fifteen fantastic new products have been shortlisted from nearly eighty entries in this year’s Caffè Culture Show Exhibitor Awards.

Shortlisted in the Best Drink Product at the Show category judged by Brian Williams (editor of Brian’s Coffee Spot) are the following.

Posh Pop Lighter - Breckland Orchard Peanut Hottie - Bravura Foods Ltd Marimba Sugar Free Hot Chocolate Melt - Marimba World Chocolate Ltd Sunder Lama - Himalayan Coffee & Tea The Original Dutch pure cold drip coffee - The Original Dutch Coffee Co

providing a first opportunity to sample aroma. After further six minutes, the cupper begins tasting with different attributes evaluated at intervals as the coffee cools.

Open to everyone, the show’s sessions will begin with an introduction to cupping protocol before visitors gain some credible skills to use cupping in a more effective way. Tasters will cup a number of coffees, focusing on varietals, process, origin and flavour. 15 places are available per session and advance bookings can be made via www.caffeculture show.com/cupping.

www.cafeculturemagazine.co.uk

EXHIBITORS For many, the highlight of the show will be the vast range of exhibitors. Here’s a flavour of what’s on offer.

Fabulous food Premium confectioners Champion & Reeves will be showcasing samples of their 100% natural Dessert Nougat, Butterscotch and Cream Toffee, as sold in Buckingham Palace.

Gluten-free baked goods continue to grow with Flower & White launching handmade muffins in White Chocolate & Raspberry, Salted Caramel, Triple Chocolate, Lemon Curd, Blueberry and Coffee Caramel.

Shortlisted in the Best Food Product at the Show category (judged by Nic Belfrage, editor of Essentially Catering magazine), are the following.

Cadbury's Creme Egg Brownie - Heavenly Cakes Emily Fruit and Veg Crisps - Emily Fruit Crisps Ltd Scotch Bonnet Chilli Pepper Popcorn - Mackie’s at Taypack Spiced Pear & Ginger Porridge Pot - Wolfy’s Porridge Salted Caramel Macaron - Ganache Macaron Shortlisted in the Best Innovative Product at the Show category (judged by Helen Marriott, editor of Caffè Culture Connect) are the following.

Barista Milk Mate - Mulmar Foodservice Keeko Adult Colouring Board - Keeko Kids Ltd Naturelly Jelly Juice - Naturelly Jelly Juice Presse - Autuer Ltd / Bobble Hans Sloane Single Serve Cocoa Pod – Hans Sloane Chocolate Made for Drinking Ltd The judges will make their final decision after visiting all shortlisted exhibitors on the show’s first day, with winners announced the same day. To view shortlisted products, visit: www.caffecultureshow.com/shortlists

MAY 2016 CAFÉ CULTURE 25

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PREVIEW

magazine ISSUE 74 MAY 2016

Heavenly Cakes adds Rice Krispie Doughnuts and Reese’s Peanut Butter Toffee Crisp to its Betty Bakes range.

Honeyrose Bakery is launching a new organic cake range and natural, gluten-free Twinpacks biscuits, Criscuits and Toasts. Kitchen Garden Foods will be launching two new organic Wolfy’s Porridge flavours - Plain and Simple and Blackcurrant with its own jam pot.

New London biscuit bakery, La Biscotteria, will launch their premium, authentic Italian style biscuits without artificial ingredients. Newcomers Mighty Fine Honeycomb will launch an impulse bar range, while Mrs Crimble launches gluten-free Lemon Cookies. French artisanal cake brand Pat’fondines will be offering samples of their classic handmade Breton specialties.

Popcorn start up, Pop Notch, will be introducing Sweet & Salty, Salted Caramel and Marshmallow flavours, while Saf Life launch Saf Raw, a vegan healthy snack range.

Scott Farms International, the largest sweet potato grower and importer into the UK showcase their Sweet Potato Chips, while Ten Acre Crisps sample new 'Free From Plus' flavours Pastrami in the Rye and When the Pepper Crack’d.

Beverage news In the Roasters Zone, UK Latte Art Champion and World Latte Art Championship finalist Dhan Tamang will be showing off his skills for Hampshire’s Moonroast Coffee.

Specialist micro-brewers The Original Dutch Coffee Company will launch cold drip coffee concentrate in five single

26 MAY 2016

CAFÉ CULTURE

origins brews – a great base for drinks and cocktails and to flavour desserts and dishes.

Tea’s big this year! Awardwinning speciality tea company, social enterprise Tea People commit 50% of profits to education in under-served tea growing regions. Fellow newcomers Himalayan Treasures offer premium tea varieties and coffee beans sourced from the world’s highest farms, with 10% of profits donated to Nepalese farmers rebuilding their lives after the devastating earthquake.

Gourmet tea company Nauteas says that it is on a mission to bring exciting flavours to traditional tea menus and will be introducing some unusual blends. Hygge Tea will be bringing the Scandinavian Hygge concept to the UK with a range of unique luxury herbal blends.

On the soft drink front, the Powerful Water Company will launch POW, the UK’s first hydrating natural energy water, with natural caffeine from guarana and natural fruit sugar, claim the brand.

Buddha Water (Your Tonic) is a new healthy premium soft drink with Scandinavian birch sap. Luxury producer, Luscombe, will showcase three new flavours - Damascene Rose Bubbly, Madagascan Vanilla Soda and Passionate Ginger Beer, while Monin will be promoting some new products - Le Fruit de MONIN Yuzu, Cherry and Blueberry purees and Cloudy Lemonade Concentrate.

In chocolate news, Sir Hans Sloane will be bringing a sense of theatre with the launch of

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CafĂŠ Culture magazine This year, representatives of CafĂŠ Culture magazine and the CafĂŠ Society will be present on Stand A93, and we look forward to catching up with many of you (free copies of the magazine will be available on the stand).

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Single Serve Cocoa Pods which implode in hot milk to create a rich Dark drinking chocolate.

Equipment news First timers, Auteur will be showcasing the bobble presse with micro-filter, and bobble teastick - a combined tea infuser and stirrer. Bravilor Bonamat will show Esprecious – a compact new bean to cup machine.

A great in-mould labelling solution from Catering Equipment Ltd means no more sticky labels falling off in the fridge or scratched off with use, say the company. GW London will showcase their new Pure range of refrigerated coffee shop counters.

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Pentair Foodservice will demonstrate an expanded range of RO water treatment systems and the new Claris Prime water conditioning cartridge. Showpiece Design will unveil their Force 10 Storm Umbrellas for yearround weather-proof cover, while Uropa will be highlighting their Chef Works Urban work-wear range and Santos Centrifugal Juice Extractor.

Nelson will be highlighting its kitchen and cabinet design and installation services and will show its latest, high performing, Advantage warewashers alongside a range of space saving catering equipment from the popular Blue Seal range.

Packaging and business services Positive ID Labelling will showcase nutrition calculation software while business service provider RWN Trading Ltd will unveil OrdaMia - a new free to install and use Merchant Business Improver, enabling customers to order, pay ahead and save personal diet/allergies.

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RECIPE IDEAS

Sweet Ma cchiato Macchiato

Muffin Indulgence

INGREDIENTS 1883 Chocolate-Hazelnut Sauce 1 pump of 1883 Dulce de Leche 60ml expresso coffee 150ml hot milk Crushed chocolate and hazelnuts

METHOD METHOD Warm up the milk syrup mix in a milk jug.

In a toddy glass, coat bottom and inside of glass with 1883 Chocolate-Hazelnut sauce, add the milk and keep milk foam aside. Gently pour in the coffee and top with the remaining milk foam. Garnish with a latte art etching using the 1883 Sauce and garnish with crushed nuts.

Pink Colada Chillatte INGREDIENTS 2 pumps of 1883 Coconut Syrup 30ml Création FRUITS 1883 RED BERRIES 1 Scoop of Kool Kup mix 150 to 180ml milk Fresh fruit to garnish

METHOD Place everything except the garnish into a blender and blend for 20 to 30 seconds Serve with a fresh fruit garnish.

VISIT UCD D AND 1883 MAISON ROUTIN MAY 10/11TH AT STAND NUMBER D38 AT CAFFE CULTURE 2016A PERFECT OPPERTUNITY TO TASTE THE NEW FLAVOURS AND Création FRUITS 1883 MAISON ROUTIN FRANCE : commercial@routin.com - EXPORT : export@routin.com - www.1883.com UK Distributor: UCD - Tel: +44(0)1233 840 296 - Email: sales@ucd.uk.com Website: www.ucd.uk.com.

1 pump of syrup = 8ml - 1 pump of sauce = 30ml

Steam and froth the milk and syrup together.

In a glass, add the sauce to the base Pour the milk mixture over the sauce Garnish

Summer Iced Tea INGREDIENTS Ice cubes

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PREVIEW

Business Theatre The Caffè Fundamentals programme is aimed at those just starting out, or looking to stay small (the programme focuses on inspiration to help build a business, attract new customers and develop a unique proposition). The Caffè Enterprise programme is aimed at established operators and offers advice on how to secure investment and how to turn a business into a major brand.

CAFFÈ FUNDAMENTALS

Wednesday, 11 May 2016

Tuesday, 10 May 2016

11.00 - 11.30 MILK MATTERS: COULD FREE RANGE DAIRY MAKE YOUR CAFÉ CREAM OF THE CROP? Sustainable Restaurant Association Cafés across the UK now have the opportunity to switch to free range dairy.

This been hailed as a pint sized solution to the dairy farming crisis. But what opportunity does it present café owners?

With a panel made up of representatives across the supply chain, hosted by social enterprise the Sustainable Restaurant Association, find out how serving the right stuff could make all the difference when it comes to taste and your customer base.

11.00 - 11.30 SOCIAL MEDIA OR SOCIAL MEDIOCRE? Guy Clapperton, business journalist and best-selling author Is your social media delivering new customers and helping get feedback on your coffee - or are they using it as a stick to hit you with? Author Guy Clapperton has seen people thumped on TripAdvisor, he’s seen cafes worry when their social media announcements don’t get new clients in but he’s also seen it done spectacularly right. In this talk he will offer insights into what works and what doesn’t - and how to check that it’s worth whatever you’re spending on it!

16.00 - 16.30 IT'S ALL IN THE TRAINING Edwin Harrison, Founder, Artisan Coffee School Edwin Harrison, founder of the Artisan Coffee School, talks about how he discovered that the reason the four Artisan shops were successful was right in from of him. For him it was all in the training – be it bad, good or great: training can have the single biggest impact on your business. Get it wrong and your staff turnover can be like a revolving door; but get it right and it will create a motivated, slick and reliable team that can dramatically increase your business' performance. Edwin shares his thoughts and experiences on coffee shop training and gives fascinating insight on how you can get this right with a few simple steps!

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CAFÉ CULTURE

12.00 - 12.45 HOW TO SET UP AND MANAGE A SUCCESSFUL COFFEE SHOP John Richardson, best-selling author and coffee shop consultant Caffè Culture wouldn’t be complete if we weren’t also providing advice and support to anyone who is just starting on their coffee journey. In this session, John will distill his experience of many dozens of coffee shops, cafes, full service restaurants and sandwich businesses they he has opened both personally and for clients. He'll focus on the key areas that are essential in ensuring a successful and, most importantly, profitable business. He will also outline the nine critical steps you must have in place to ensure success in an increasingly competitive market. During the session he'll map out an honest and essential guide for any starting up or already operating a business in this coffee bar sector.

15.00 - 15.30 SOCIAL MEDIA OR SOCIAL MEDIOCRE? Guy Clapperton, business journalist and best-selling author Is your social media delivering new customers and helping get feedback on your coffee - or are they using it as a stick to hit you with? Author Guy Clapperton has seen people thumped on TripAdvisor, he’s seen cafés worry when their social media announcements don’t get new clients in - but he’s also seen it done spectacularly right. In this talk he will offer insights into what works and what doesn’t - and how to check that it’s worth whatever you’re spending on it!

CAFFÈ ENTERPRISE Tuesday, 10 May 2016 10.00 - 10.30 HOW TO FRANCHISE YOUR COFFEE SHOP Carl Reader, author of the Franchising Handbook and Affiliate Chair at the British Franchise Association Are you looking to expand your business through franchising? In this session you'll hear about what to and what not to do to ensure you develop a successful franchise proposition. you'll find out about when the time is right to start the process and when you shouldn't. You'll also be given an insight into the steps needed to get your business into shape to make it an attractive opportunity for others to invest in and hear about the most common mistakes new franchisors make.

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PREVIEW 13.00 - 13.30 PERFECTING YOUR BUSINESS MODEL READY FOR EXPANSION Umer Ashraf Malik, founder, iCafe Having started his business straight out of university, Umer has achieved phenomenal success, with five iCafe outlets now operating in and around Glasgow. He is has honed the concept and, following investment from Dragons’ Den Duncan Bannatyne and using a combination of centrally owned stores and franchise offerings, he is ready to take his business to the next level. In this session Umer will share what he has learnt about the process of growing an independent business into a significant brand. He'll share the secrets of securing investment and provide an insight into the importance of centralising your business functions.

He'll also explore how to go about creating a franchise model to help expand your business with the support of others. A great session for anyone with ambitions of business growth.

12.00 - 12.45 STATE OF THE NATION John Richardson, best-selling author and coffee shop consultant Best-selling author and probably the most well know coffee shop and cafe consultant within the UK, ‘Coffee Boy’ John Richardson has partnered with Caffè Culture to carry out the most significant piece of research into independent cafés and consumer trends ever undertaken. He’ll present the results, and the impact this will have on your business, at this year’s Caffè Culture, providing an invaluable insight to the changing face of our industry from both sides of the counter.

13.00 - 13.30 READY FOR INVESTMENT? Hugo Costello, investment director, Living Bridge If you’re an established business, ready to accelerate your growth, it might be time to consider investment. Hugo is part of the team at one of the UK’s leading private equity companies and is here to share his insights. He’ll lead you through the process of seeking capital investment, advising what investors may look for from you, how it will help you grow your business and what you can expect from an investor in return. A must attend session for all entrepreneurs with big ideas.

14.00 - 14.30 BRAND BUILDING Ralph Scott, cdw + Partners Do you really understand what it takes to create a brand? Beyond the logo, colour scheme and uniform, Angus will lead you

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through the process of how to build a business brand ready for success.

Examining every aspect from your product offering to how a customer feels when they enter your business. Using real life case studies he’ll explore how you can become the next big hit on the hit on the high street.

15.00 - 15.30 DISRUPTION David Abramovitch, founder, Shoreditch Grind One of the hottest prospects in the industry, Shoreditch Grind has achieved huge success in just a few short years by adopting the ‘disruption’ model to business usually seen within the tech sector. The company founders are here to share the secrets of their success, from how they launched a completely new concept in coffee shops through to securing a £1.5 million in investment through crowdfunding. You’ll even get a glimpse of what’s coming next from the coolest thing to happen to happen to coffee since the espresso martini.

Wednesday, 11 May 2016 10.00 - 10.30 DOES FRANCHISING REALLY WORK? Euan Fraser, coffee shop and franchising consultant If you are ready to expand your business and considering franchising as an option, come and hear about how others have approached it - from Starbucks to Coffee Republic, you'll find out what mistakes to avoid, how you go about and what systems need to be in place to ensure success.

14.00 - 14.30 HOW TO AVOID GROWING PAINS Edwin Harrison, founder, Artisan Coffee School As Artisan grew from one shop to four, Edwin Harrison, the founder, discovered that the growing pains were mitigated by having an obsession with training. Over the years Edwin has developed not only the Artisan Coffee School but also gained valuable experience in what training works but perhaps more importantly, what doesn't. This presentation guides you through his experiences and how to succeed in establishing a training program that delivers a motivated, slick and reliable team that can dramatically increase your business' performance whilst at the same time give you the space and confidence you need in order to grow your business.

WHERE, WHEN AND TICKETS The Caffè Culture Show (#CaffeCulture2016, www.caffecultureshow.com) is the leading annual event for the UK café industry and takes place on 10-11 May 2016 at London Olympia. This national event brings together the entire UK café community to learn, share and celebrate all the industry has to offer. Free ticket registration is open at www.caffecultureshow.com/register

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PREVIEW

CAFFÈ MASTER CLASSES Tuesday, 10 May 2016 10.30 - 10.40 WHY DON’T THEY COMPLAIN? (Jennifer Wood, Canton Tea) What is wrong with consumers? People are frequently served cheap tea that's badly made in cafés, coffee shops and even at the end of meals in some very fine dining restaurants, but no one complains about tea, they just accept it as the norm. It’s time to raise our game and educate customers as to what they should expect.

10.50 - 11.00 MY COFFEE TASTES TERRIBLE WHOSE FAULT IS IT? (Tim Sturk, SCAE Education Co-ordinator) The barista has more control for what ends up in your cup than anyone in the supply chain.....praise them when it is delicious and blame them when it is not.

11.10 - 11.20 TOP OF THE RANGE (Hugo Hercod, Relish) I'll share my thoughts on when and how to upgrade the essential equipment every coffee shop needs. If you're thinking of opening a coffee shop, you can easily spend over £10k on an espresso machine and £1.5k on a grinder.

But does it make sense? There are pros and cons, I'll discuss them and also share why I am going back to a lever machine.

11.30 - 11.40 REVOLUTIONISE YOUR TEA MENU AUTHENTIC ICED TEAS & CHAI LATTES (Twinings) If in the past you haven’t considered tea a serious money maker now’s the time to take a good look at your tea menu. With loose leaf tea massively on trend with younger audiences, Twinings will show you how to make authentic freshly brewed Iced Teas and indulgent Chai Lattes to surprise and delight tea lovers and also deliver healthy profits from innovative serve solutions.

11.50 – 12.00 (3M) 12.10 - 12.20 BANKING AND BANK ROBBERS (Hugo Hercod, Relish) When you open a business the banks are masters at signing you up to all sorts of expensive schemes. Business accounts, savings accounts, PDQ’s, H & S schemes, Insurance etc. They want you to do everything financial through them and they know you’re lazy so they charge over the odds. Give yourself a pay rise and explore these alternatives.

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CAFÉ CULTURE

12.30 - 12.40 CCTV: BUSINESS REASSURANCE AND GROWTH (Vincent Chu, London Coffee Tech) London Coffee Tech will share how we have managed to give owner operators the reassurance needed to help them to grow their business.

12.50 - 13.00 GO DIRECT (Jennifer Wood, Canton Tea) Whilst lots of cafés and coffee shops have started to broaden their range of teas, many opting for Fairtrade and organic varieties, there is still a major issue at play in the supply chain. Come and hear why buying from specialist companies, who buy direct, is the only way to ensure truly fair trade and quality.

13.10 - 13.20 HOW TO SCREW UP FIVE YEARS OF HARD WORK IN 30 SECONDS (Laura Bratti, Artisan Coffee School) It takes five years of hard work to create the perfect coffee bean. As it sits expectantly in your hopper, waiting to fulfill its destiny, little does it realise it is about to be destroyed by the actions of a careless barista. Come and find out how make its journey worthwhile.

13.30 - 13.40 WHAT IS ALL THE FUSS ABOUT SPECIALITY COFFEE? (Tim Sturk, SCAE Education Co-ordinator) Only 10% of the world coffee production is Speciality Grade, but the speciality industry is developing more than 90% of the content of the coffee education system....why is that?

14.10 - 14.20 TRIPADVISOR!!

(Hugo Hercod, Relish) Yes it’s used by lots of people but no, it’s not that important. Understand who uses it, the Trolls, the Cheerleaders, the Wannabe critics and the Miserable Old Gits. TA’s one big plus is the ‘One review, One answer’ format. I’ll suggest business owners have a little self-respect and answer honestly and frankly. I have found it builds trust with my actual customers and keeps away the MOG’s.

14.30 - 14.40 LATTE ART, UNRAVELLED (David Urbinati) Customers love latte art. It shows that the barista making their drink knows what they are doing and has taken care and attention over getting it right. Why not come and find out how to create designs to impress.

14.50 - 15.00 WHERE IS THE VALUE FOR MONEY IN A SMALL CUP? (Tim Sturk, SCAE Education Co-ordinator) Is bigger really better? Are you looking for quality or quantity? Is what is 'on' the cup more important than what is 'in' the cup?

15.20 - 15.30 A TALE OF WI-FI, PAYMENT AND INTERNET (Vincent Chu, London Coffee Tech) London Coffee Tech will share the vital business importance of great Wi-Fi in every coffee shop.

15.40 - 15.50 A STEEP TOO FAR (Jennifer Wood, Canton Tea) So you've done your research, you've invested in some fabulous teas, you've educated your customer to expect something more than a bitter black dusty tea bag thrown into a cup and topped up with water from the coffee machine.

However, are you still falling at the final hurdle? The equipment we generally use to serve tea means the leaves will inevitably be left to steep too long and your teas will be ruined.

16.10 – 16.20 3M (Ben Townsend) 16.30 - 16.40 YOU DON'T NEED TO BE THAT GOOD TO BE GREAT (Claire Martinsen, Breckland Orchard) Why are soft drinks always an afterthought?

You deliberate for days over your coffee and food menus and then just throw any old

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PREVIEW don’t do it and wonder why they’re losing money. I’ll go through the maths that matters, the ratios, percentages and margins. Want to win at running a cafe? Run a business!

13.40 - 13.50 A TALE OF WI-FI, PAYMENT AND INTERNET (Vincent Chu, London Coffee Tech) London Coffee Tech will share the vital business importance of great Wi-Fi in every coffee shop.

14.00 - 14.10 WHERE IS THE VALUE FOR MONEY IN A SMALL CUP? (Tim Sturk, SCAE education co-ordinator) Is bigger really better? Are you looking for quality or quantity? Is what is 'on' the cup more important than what is 'in' the cup?

drinks into the chiller. Come and find out how a decent soft drinks menu could actually help you dramatically improve your lunchtime profits.

Wednesday, 11 May 2016 10.40 - 10.50 MY COFFEE TASTES TERRIBLE WHOSE FAULT IS IT? (Tim Sturk, SCAE education co-ordinator) The barista has more control for what ends up in your cup than anyone in the supply chain.....praise them when it is delicious and blame them when it is not.

11.00 - 11.10 TEA (Jane Pettigrew, The Tea Academy) So you've done your research, you've invested in some fabulous teas, you've educated your customer to expect something more than a bitter black dusty tea bag thrown into a cup and topped up with water from the coffee machine.

However, are you still falling at the final hurdle? The equipment we generally use to serve tea means the leaves will inevitably be left to steep too long and your teas will be ruined.

11.20 - 11.30 ADVERTISING (Hugo Hercod, Relish) Bombarded with calls from glossy magazines wanting to sell pitiful advert spaces with promises of massive readerships and great returns? I never say yes, because I sell cups of coffee for £2.50.

Here I’ll go through the maths of why, in this day and age, it’s such a waste of money.

www.cafeculturemagazine.co.uk

11.40 – 11.50 3M (Ben Townsend) 12.00 – 12.10 CCTV: BUSINESS REASSURANCE AND GROWTH (Vincent Chu, London Coffee Tech) London Coffee Tech will share how we have managed to give owner operators the reassurance needed to help them to grow their business.

12.20 - 12.30 HOW TO SCREW UP FIVE YEARS OF HARD WORK IN 30 SECONDS (Laura Bratti, Artisan Coffee School) It takes five years of hard work to create the perfect coffee bean. As it sits expectantly in your hopper, waiting to fulfil its destiny, little does it realise it is about to be destroyed by the actions of a careless barista. Come and find out how make its journey worthwhile.

12.40 - 12.50 WHAT IS ALL THE FUSS ABOUT SPECIALITY COFFEE? (Tim Sturk, SCAE education co-ordinator) Only 10% of the world coffee production is Speciality Grade, but the speciality industry is developing more than 90% of the content of the coffee education system....why is that?

13.00 - 13.10 TEA (Jane Pettigrew, The Tea Academy) 13.20 - 13.30 KNOW YOUR PERCENTAGES (Hugo Hercod, Relish) Know your percentages because yes, it matters. This is basic business, yet most cafés

14.20 - 14.35 REVOLUTIONISE YOUR TEA MENU – AUTHENTIC ICED TEAS & CHAI LATTES (Twinings) If in the past you haven’t considered tea a serious money maker now’s the time to take a good look at your tea menu. With loose leaf tea massively on trend with younger audiences, Twinings will show you how to make authentic freshly brewed Iced Teas and indulgent Chai Lattes to surprise and delight tea lovers and also deliver healthy profits from innovative serve solutions.

14.50 - 15.00 LOOK OUT! (Hugo Hercod, Relish) The things you shouldn't tell customers but often do, without knowing it. From a customers point of view, it's 'How to spot a bad coffee shop before you have a bad coffee.’

15.10 - 15.20 LATTE ART, UNRAVELLED (David Urbinati) Customers love latte art. It shows that the barista making their drink knows what they are doing and has taken care and attention over getting it right. Why not come and find out how to create designs to impress.

15.30 - 15.40 YOU DON'T NEED TO BE THAT GOOD TO BE GREAT (Claire Martinsen, Breckland Orchard) Why are soft drinks always an afterthought?

You deliberate for days over your coffee and food menus and then just throw any old drinks into the chiller. Come and find out how a decent soft drinks menu could actually help you dramatically improve your lunchtime profits.

15.50 - 16.00 3M (Ben Townsend)

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MILK

f o s s e n e u q i n u e Th

y e s n r e u G

milk

Gloucestershire-based Nell’s Dairy (www.nellsdairy.co.uk) independently produce and sell organic Guernsey milk, which is made using traditional methods and is un-homogenised, giving the milk a luxurious golden colour and wonderful creamy texture. Currently, the milk is available to buy online, from their local garden centre and via a traditional vending machine.

Here, owner and founder, Caroline Fleming, talks about the ethos of Nell’s Dairy, and why they want to branch into cafés and farm shops.

MILK LIKE NO OTHER Like many, for years we have longed for the milk we used to get when staying with granny on her farm. Fresh from the churn, thick cream on the top, full of goodness and . . . delicious! We despaired increasingly at the chalky white watery stuff for sale in our local supermarket; cheaper than bottled water, it somehow seemed wrong.

On holiday in Europe, we noticed queues outside these strange vending machines, dispensing fresh milk from the local dairy farm to enthusiastic customers carrying their own jugs. We even saw one boy filling his bowl of cereal straight from the machine. This was our light bulb moment!

Three years later, having achieved the Soil Association status, with a brand new milking parlour and processing plant signed off by the Food Standards Agency, and a herd of 25 gentle and happy Guernsey cows, we were in business.

We set up a traditional vending machine in Cotswold Farm Park, started stocking on the shelves of Burford Garden Centre, and also began supplying to the award winning Kingham Plough, owned

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CAFÉ CULTURE

and run by celebrity chef Emily Watkins.

The demand was so great that we made the decision to take the plunge and offer customers fresh milk to their door anywhere in the UK. WHAT MAKES OUR MILK SO DIFFERENT On our farm at Eyford Hill, near Stow on the Wold in Gloucestershire, our small

Guernsey herd grazes on organic clover leys in the summer and in the winter, on hay and silage cut from our fields. Our milk’s wonderful golden colour comes from the beta-carotene in this diet.

We pasteurise the milk the old fashioned way - heating it gently to eliminate germs whilst retaining its goodness and creamy flavour. We don't homogenise it, believing this is a modern process which unnecessarily standardises all milk. Our milk remains as natural as possible.

The Guernsey cows also drink UV screened water drawn from a well sunk 130 metres under the farm. This taps into a large aquifer fed by pure spring water, filtered down from the Welsh mountains over many years.

We only milk once a day at 6am, resulting in a lower yield, but, more importantly, less stress for our cows - a healthier life for our cows means healthier milk for our customers.

WHY GUERNSEY COWS? First of all, quite simply, Guernsey milk is like hen’s teeth and unavailable in the supermarkets. Yes, you can buy Channel

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MILK

LARGEST STUDY OF ITS KIND

island milk, but most of this is from the more prolific Jersey breed.

Guernsey milk is special and historically has always sold at a premium.

The breed is tiny, and, has never attracted commercial exploitation because of its small gene pool, and there are only three organic herds in the country.

The health benefits of the milk are increasingly being discovered and even the customers suggest that there has been significant improvement with long-term conditions such as asthma and eczema.

It contains the highest concentration of Omega 3 of any known milk and is predominantly constructed of the A2 protein which helps the digestive system.

The A2 protein, exclusive to Guernsey milk, is easier for the body to break down and digest; the alternative, A1 protein, common to other breeds, has been arguably connected with lactose intolerance, according to research carried out in Australia and New Zealand.

In Europe and the U.S, the industrialisation of the milk industry has led to the predominance of the A1 protein in milk, which is arguably leading to an increase in lactose intolerance; Guernsey milk reduces this risk because it contains the A2 protein. Furthermore, with an increasing prevalence of eczema, milk containing the A1 protein has been linked to the cause; for that reason, A2 milk sales in Australia have soared and now it’s being marketed in the UK. Organic milk is also just generally full of more goodness and the way your cows are treated, also really improves this. A team of international experts led by Newcastle University have published an article on the benefits of organic milk and we think they

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might be a little better qualified than us!

The report, which has been published in the British Journal of Nutrition, confirmed that the way dairy cows are fed and treated really does affect the quality of the milk they produce. We have all suspected it for years, but it has now been confirmed – organic milk is better for you.

The study showed that organic milk contains 50% beneficial omega-3 fatty acids than conventional milk and also contained 40% more conjugated linoleic acid which is linked with reducing the risk of heart disease, certain types of cancers and obesity.

This is exactly what we aim to do here at Nell’s Dairy; we nurture our cows so that in turn they nurture us with what they produce.

Our girls are fed exclusively on grass and clover lays and have a nice and relaxing life due to our once a day milking practice. Combine this with the delicious, creamy, golden milk that our Guernsey cows produce and the fact that our milk goes through as little processing as possible, we feel that we really do live up to our slogan – ‘Milk Like No Other’.

THE FUTURE Here at Nell’s, we are delighted with the brilliant response from happy customers, and we now feel like it is time to expand and offer our delicious milk to a wider audience.

We really enjoy working with the Kingham Plough, for example, where we are proud that not only is the milk used in recipes for Emily Watkins’ dishes, but also that people are enjoying what we produce; we are so happy to be celebrating locality in this way, and want to broaden our

Analysing data from around the world, the team led by Newcastle University, reviewed 196 papers on milk and 67 papers on meat and found clear differences between organic and conventional milk and meat, especially in terms of fatty acid composition, and the concentrations of certain essential minerals and antioxidants.

Publishing their findings in the British Journal of Nutrition, the team say the data shows a switch to organic meat and milk would go some way towards increasing our intake of nutritionally important fatty acids.

Chris Seal, professor of food and human nutrition at Newcastle University explained: “Omega-3s are linked to reductions in cardiovascular disease, improved neurological development and function, and better immune function.

“Western European diets are recognised as being too low in these fatty acids and the European Food Safety Authority (EFSA) recommends we should double our intake.

“But getting enough in our diet is difficult. Our study suggests that switching to organic would go some way towards improving intakes of these important nutrients.”

horizons to see more happy, satisfied customers.

At the moment, we are in discussions with local farm shops and delis. As well as this, we would be delighted to supply to cafés and coffee shops. We know how unique our milk is and would like to supply to retailers who also want to offer their customers something different, luxurious, and of course, delicious.

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STARTING OUT

Ready, steady,

go!

If you are about to open a coffee shop, it’s more important than ever before in today’s competitive environment to be right up to date with current market trends, as well as the demands of consumers. This month’s Caffè Culture show is a good place to start, as well as get to grips with the many products that will help you realise your ambitions. Practical insight from suppliers and wholesalers is also invaluable.

DEMAND FOR MORE INDEPENDENTS Despite seemingly unstoppable high street domination by the branded coffee shop chains, it’s independent coffee shops that consumers crave, new research from the Caffè Culture Show has revealed, making this extremely good news for all those seeking to start new ventures in the sector.

More than three in five (62.5%) consumers prefer to get their out-of-home caffeine fix at an independent coffee shop, rather than from a chain operator (25.5%), their research found. Half (50.9%) would like to see the number of independent coffee shops increase while only 3.2% want to see the high street chains expand.

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CAFÉ CULTURE

The UK’s discerning taste for speciality coffee shows no sign of waning, it seems, and expectations are high. The quality of coffee served is the biggest motivating factor in choosing which coffee shop to visit (81.3%) and 82.5% refuse to return if quality is poor.

Location (44.9%), great staff (30.9%) and ambience and atmosphere (29.2%) are the next biggest reasons that customers return. Poor cleanliness and hygiene (48.5%), bad service (44.2%) and long waiting times (37.6%) are the surest ways to put customers off, after serving poor quality coffee, the research suggests The show’s Cafeconomy research also highlights the extent to which coffee shops

are now an integral part of life for many people. Nearly half (48%) of consumers visit coffee shops several times a week, and one in eight (12.4%) visit every day. With consumers meeting friends and family (51.5%), taking time out to relax (28.1%) and eating meals and snacks (21.2%) there, coffee shops are clearly an extension of – or substitute for – home.

They provide important work spaces too. Nearly a fifth (18.3%) of consumers use coffee shops to work on laptops and other devices while one in seven (13.8%) hold work meetings there.

17.6% of respondents said wifi access is the most important factor when choosing a coffee shop and over one in ten

(11.3%) think coffee shops should provide more power sockets. One in twelve (8.5%) wouldn’t return to a coffee shop without wifi.

Surveyed at the same time were nearly 100 operators of independent coffee shops across the UK. Reflecting consumer support for the indie coffee scene, three quarters (74%) of owners report an improvement in business performance in 2015 compared to 2014, and 92.3% have a positive outlook for 2016. Half (50.5%) said coffee is the area of their business that has seen the biggest growth in the last twelve months.

Coffee shop fans calling for expansion by independent operators will be pleased to

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STARTING OUT Growing demand for healthy food and drink options is a trend we’re definitely seeing reflected at the Caffè Culture show with an increasing number of low fat, low sugar, gluten and allergen-free ranges on offer.”

know that over a third (36.5%) of those surveyed plan to open more outlets in the next two years.

“This research shows the extent to which coffee lovers are crying out for something different from the omnipresent chain offerings.

Their sheer number will always make them a convenient coffee stop, but it’s interesting to see how many are trying to replicate the unique experience and customer service that is synonymous with independent operators. The findings clearly show who is winning the popularity stakes with large numbers wanting to see growth in that part of the market. Getting such a clear consumer vote of confidence is hugely encouraging for the independent coffee shop sector, which the Caffè Culture Show celebrates,” said Caffè Culture’s event director Cheryl Carroll.

“Our findings paint a positive picture of the UK’s buoyant independent coffee shop sector, with no sign of consumer appetite waning.

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REALITY CHECK Best-selling author, coffee bar consultant and a Caffè Culture show speaker (he will be tackling common business problems facing independent coffee shops in his presentation), John Richardson, added: “Once again we see that whilst pubs continue to close at a rate of 30 per week, public appetite for coffee shops continues to grow. This research shows that the key opportunity for independents lies in the fact that only 3% of those surveyed want to see further growth from the chains.

“Too often I find that independents are worried about chains opening nearby but the simple fact is that a well-run independent coffee shop can easily compete with one of ‘the big three'. What they must do is offer consistently better coffee, food and service, and very often this isn't the case. Long waiting times are a critical area for many independents to address and this is clearly visible as an irritant to consumers. The chains are very good at only selling products that can be delivered in short periods of time.

“Whilst consumer demand for independent coffee shops is undiminished, profitability remains a real challenge for owners. The dream of opening a coffee shop is attractive but the realities of juggling employment law, financial management, operational and training systems, and long working long hours can bite hard. Sadly there are many owners who have an unsustainable business model and our focus, along with the Caffè Culture Show, is to provide advice and support to help independent coffee shops thrive.”

According to John Richardson, three essential tips for success include the following.

1. Understand the numbers Know, to the pence, the costings of every item on the menu and exactly how much money is being made on a weekly or monthly basis.

2. Focus relentlessly on what the customer wants and give it to them Use this knowledge to drive average sales up at each of the four key time areas breakfast, morning, lunch and afternoon. Ensure what the customer sees fundamentally changes during each of these phases.

3. Build systems as quickly and effectively as possible When something goes wrong, amend the system, then improve processes and training to make sure it doesn't happen again. Don’t waste energy getting frustrated or blaming employees.

CONSISTENCY THE KEY “Above all else, delivering consistent, high quality service is paramount,” says Roger Heap, managing director at Jura UK. “The nature and size of a venue will determine the model of coffee machine required, ensuring the operator can meet customer demand and expectations alike.”

The premium Swiss bean-tocup coffee manufacturer has announced that it will be launching the WE8 – an addition to its line of professional coffee machines, and sure to be of interest to first-time coffee shops. This automatic coffee machine is capable of producing up to fifty delicious coffees, at the touch of a button and offers a choice of twelve different specialities – from latte macchiato to flat white – point out the company.

This machine also features a Pulse Extraction Process (P.E.P.©) that optimises extraction time and a one-touch function that allows for simple operation. It also allows for the

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STARTING OUT setting of individual coffee preferences. Optimising convenience, the WE8 is also compatible with the Jura Smart Connect device – an innovative device which improves speed, ease and delivers increased productivity by using Bluetooth communication to wirelessly operate your coffee machine via your tablet (the WE8 will be available from July 2016).

“Keep up-to-date on current trends – whether it’s the most in vogue tasting characteristics, or hype surrounding certain roasting profiles – is also important,” adds Roger Heap.

“Create an experience for your customers. Design a welcoming, personal environment and ensure staff are well informed, friendly and good fit with your brand and customer base.

“Whether it’s a sit-down or on-the-go environment, consumers are demanding good quality coffee. Adapt to the needs of coffee drinkers and develop innovative new products that enhance taste and convenience. Offering samples is an effective way to attract customers and encourage them to try new coffee blends, for instance.

“Present limited editions too, as customers are always willing to try something new and on trend. Find a unique selling point that differentiates your coffee shop from the competition – why not serve traditional coffee by day and serve coffee infused cocktails by night, for example?”

RESPONDING TO CONSUMER DEMAND Brita Professional teamed up with the University of Edinburgh recently to publish a new report into the dynamic coffee shop market, and their Killer Concepts Report provides new insight into the different elements of a coffee experience, what consumers are looking for and what will appeal to them in the future.

The report features specially commissioned research by Allegra Insight and analysis by Dr Eric Laurier (Ethnographer and Interaction Analyst,

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Jura’s Smart Connect.

University of Edinburgh). It explores the different needs and expectations of more than 800 regular coffee drinkers and reveals that there are three key types of coffee consumer – ‘shoppers’, ‘take-a-breakers’, and ‘socialisers’.

The report also delves into the detail of what each of these groups want from their experience, revealing that they have distinct differences when it comes to the emotional connection they have with coffee, how they want to be interacted with and what they use the space for.

KEY FINDINGS 1. ‘Shoppers’ are looking for a quiet, comfortable experience and are less inclined to build relationships with staff.

2. ‘Take-a-breakers’ visit throughout the day for a caffeine fix or a wind down – they are looking for a break in the daily routine and friendly interaction.

3. ‘Socialisers’ want to meet other people – friends, family – and they put the most value on friendly staff.

4. For all groups atmosphere, ambience and interaction were stated as the top three factors that encourage repeat visit.

5. Over half (58%) of consumers use the space to people watch and one in five use the space to meditate or relax.

6. In the future, consumers want to be able to use coffee shops as a meeting place, to wind down and attend events.

7. The physical design will change to create more interaction with the consumer – counters and bars will become lower and technology will transform customer engagement.

8. A comfortable environment is stated as an important factor by two thirds of consumers…but the three groups have differing perceptions of ‘comfort’. A ‘secluded nook’ is the most popular place to sit for ‘socialisers’ whereas ‘take-abreakers’ prefer a window seat.

9. 20% of consumers admit to having a crush on a barista.

“Understanding your customers and how to serve them is at the heart of any successful coffee business. Our report offers a series of insights into the café sector’s current situation, and looks at where it’s going next,” commented the University of Edinburgh’s Eric Laurier.

“It also reminds us that bad coffee is a sure-fire way of ensuring your customers never return, and provides advice on finding the right balance between service, intimacy and atmosphere. It charts the preferences of café customers – providing a typology of coffee drinkers and their café-going behaviours: ‘grab-and-go’ customers on their way to work and wanting their coffee in a hurry; ‘socialisers’ that want to enjoy and use the coffee shop space to interact and engage; and tired ‘shoppers’ enjoying a sympathetic chat with the staff, and appreciating having their

drinks brought to them.

“For each group, it’s the little things that make the offering feel tailored to them personally.

It makes a concept feel like the right place for them and somewhere to return to. Our survey puts these little things in the bigger picture, and relates the big picture back into the little things, which everyone can benefit from.”

Miles Dawson, sales director, BRITA Professional added: “Consumer loyalty is wavering, with even the most established chains at risk of brand fatigue.

More than ever, operators must differentiate their coffee and their customer experience if they’re to succeed. To adapt to changing consumer demands, operators need to understand what today’s coffee consumers are looking for.

“We’ve created this report to provide new intelligence into today’s coffee shop market, examine how our nation uses cafés, and what they want from their experience now and in the future. To do this, we’ve partnered with Allegra Insight and the University of Edinburgh, to explore consumer behaviour in detail, and provide insight on how to meet expectations and drive customer loyalty.”

The report, which is a special chapter of Brita’s Business Toolkit, was launched at the recent London Coffee Festival and is available to download from www.brita-toolkit.co.uk.

THE BENEFITS OF A HELPFUL WHOLESALER “Caterers can reduce the administration time taken up by ordering and accepting deliveries from various suppliers by opting to use a

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STARTING OUT

No sign of a slowdown, but profit a challenge It’s full steam ahead for the UK’s thriving independent coffee shop sector with owners confident of continued growth, according to the Caffè Culture show’s Cafeconomy research.

Three quarters (74%) of independent coffee shops surveyed by the Caffè Culture Show saw like-for-like turnover increase in 2015 compared to 2014, with nearly a third (31.1%) reporting an improvement of 20% or more. Nine in ten (92.3%) expect growth to continue in 2016 versus 2015, with a quarter (24.7%) confident that their business will perform at least 20% better than in 2015. Almost a quarter (24.6%) reports an average turnover of £200,000+ per outlet in 2015.

Owner ambitions for the next two years are clear and the focus is growth.

Three quarters (75.1%) plan to increase their customer numbers, 72% to improve their profit margins and over a third

single wholesaler with a multicategory offering,� says Holly Earl, marketing manager at Creed Foodservice. “Sourcing your entire product requirements – from coffee through to cakes, snack products and ingredients for all kinds of dishes - via a ‘one stop shop’ in just two to three deliveries per week, on one vehicle, is far easier to manage – and better for the environment too.�

Look for a wholesaler that stocks a variety of products to suit your needs from the big brands right through to smaller ‘artisan’ producers with names you can use on your menus to tempt your customers, advise Creed. “Certain brands spell quality in the coffee shop environment and wholesalers such as Creed can offer you choices in line with your food strategy and style, and also give guidance on how to include them in your menu,� adds Holly Earl. “For example, it may be a brand of crisps to emphasise your preference for organic products or those that promote provenance, or a speciality bread accredited by Red Tractor for example.�

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(36.5%) to open more outlets. Three in ten (31.2%) plan to invest over ÂŁ10,000 in their business this year, with equipment (64.5%), interior design and furnishings (50.5%), marketing and staff and training (both 45.1%) the top priorities.

Coffee sales have been the biggest growth area for indie coffee shop owners in the last twelve months (50.5%), followed by lunch (41.9%) and breakfast (26.8%). One in three sells over 500 cups of coffee a week with one in eight (12.9%) selling twice that. Latte is by far the best-selling coffee beverage (60.2%) followed by Flat White (26.2%).

Asked to predict the big consumer trends for the coming twelve months, owners overwhelmingly cited rising demand for healthier options like low sugar and ‘Free From’ food and drink products. Advanced coffee preparations like slow water extraction, cold brew and

With a cafÊ’s food offering required to be just as good as its coffee, canvassing menu development ideas from suppliers and wholesalers is wise.

Developing attractive menus which will drive customer interest, create sales and earn customer loyalty is of course essential, say Creed. From the cakes that you offer to accompanying beverages, through to sandwiches or hot lunches, it is essential to provide quality dishes that are exciting and innovative; it doesn’t have to be fancy but needs to be well prepared and thought through, they point out.

other chilled coffee drinks were also highlighted.

Providing great customer service (29.0%) and the best quality cup of coffee possible (13.9%) matter deeply to cafÊ owners, but understandably it’s profitability that matters most (30.1%).

Some are doing better than others in this respect. 37.6% say making a profit was the biggest challenge facing their business when starting out, and more than half (51.6%) say making a healthy profit is still a major challenge now.

Despite their ambitious investment plans and confident outlook for growth, over a third of owners (35.4%) admit they have no formal business plan in place for the current stage of their business and less than four in ten (37.6%) have a solid weekly or monthly profit and loss reporting system in place.

Two thirds (67.7%) have no clear exit strategy for their business.

Presentation and packaging are also key, not only in a display counter but on the plate too; even as far as the grab and go packaging that you use. The importance of standout presentation drives customer appeal and therefore increases the value of spend and repeat spend, feel Creed. “If you have limited catering experience, your wholesaler can be an invaluable resource in helping to develop a food and beverage offering that has a ‘point of difference’ from that of your competitors,� says Holly Earl. “Work with your wholesaler on menu development to make

the most of the products available through them. Think of the relationship with your wholesaler as a partnership and discuss with them how the various options available can help your coffee shop deliver against its GP margins. “Creed Foodservice also has an in-house development chef who has years of professional experience to help with menu planning, costings and new ideas. And if your wholesaler has a development kitchen too, make the most of this for product tasting and trying recipes to see if they would work in your business.�

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MAY 2016 CAFÉ CULTURE 39

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STARTING OUT

luebird Tea Co. claims to be the UK’s first and only expert ‘tea mixology’ company, with a mission of spreading happiness ‘one cup at a time’. The award-winning brand used technology and alternative funding to get their dream off the ground.

Founded in 2012 in Brighton, Bluebird Tea Co. is the brainchild of partners Mike Turner and Krisi Smith, who gave up the good life working as ski instructors in Canada to start the business.

“We saw this tea revolution happening in North America,” recalls Mike Turner. “Where even highway service stations were serving this wonderful loose leaf flavoured tea. We thought it was fantastic and wondered why people back home in tea obsessed Britain weren’t embracing the movement. So we gave everything up and returned home to give Britain a new take on tea.”

B

NEW TWISTS ON OLD FAVOURITES Bluebird Tea Co. serves up over 70 creative tea flavours using a wide range of ingredients including herbs, flowers, fruits, caramels, chocolates and even cake sprinkles. The idea has been so popular, the pair already have a second café in Tunbridge Wells and plan to open more before the end of 2016.

Key to the young pair’s success is that from day one

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Tea AND

TECH Bluebird Tea Co. have blended tea inspiration with alternative technology to brew up success…

they have embraced new technology and alternative funding models to grow their company and give themselves an edge “We’ve built the whole company from scratch,” explains Mike Turner. “We didn’t have access to huge funds when we started, so we rolled up our sleeves and got involved in

everything from designing the packaging to boxing up our products. We also never stopped looking for ways technology could help us.”

TECH FOR SUCCESS Opening in the ultra-competitive Brighton hospitality market, Mike Turner knew the café couldn’t afford to miss out on a

single sale or customer. Their first big challenge came when deciding whether to accept card payments or just take cash.

“We realised that traditional card terminals were just too expensive and would have locked us into lengthy contracts with lots of on-going fees,” says Mike Turner. “It was something we couldn’t afford. Yet we also knew that people were carrying less cash than ever, often preferring to use their cards instead as it’s less hassle. ” After extensive research, Mike Turner found a solution to accepting cards through iZettle a Swedish mobile payments company. iZettle offered customers a small card reader which could be plugged into a smartphone or tablet and combined with a free app to allow them to take card payments (their technology was the first product of its kind in the world to work with Chip and PIN devices).

“It was a game changer,” explains Mike Turner. “There were no setup fees, no lengthy contracts or hiring costs, we only paid a small fee when we used it.

It was perfect. It also had analytics built in, so we could see what was selling well and make better forecasts about our finances.”

The impact was immediate and allowed the fledgling firm to keep a constant cash-flow streaming through. Shortly after

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STARTING OUT being introduced, iZettle was being used for 60% of shop transactions - averaging up to 2,000 uses per month.

There were other benefits to using this kind of technology too.

Bluebird Tea Co. soon found itself getting lots of attention for its innovative approach.

“The tech was so novel at the time it became a real talking point,” says Mike Tuner. “It made us stand out as a company that did things a little differently. We even got national media exposure as part of a national campaign by iZettle promoting forward-thinking start-ups.”

ALTERNATIVE THINKING FOR ALTERNATIVE FUNDING Boosted by the success of their first store, in 2015 Mike and Krisi Turnerwere looking for backing to open a second location in Tunbridge Wells. Once again, the pair took an alternative approach to doing things when it came to seeking funding.

“Due to the steady volume of sales we were making through our iZettle readers, we became eligible to try a new product

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holiday season. Which would have meant we would have lost out on a huge amount in sales and had to open in a new café in the quiet period after the Christmas rush,” adds Mike Turner.

called iZettle Advance,” says Mike Turner. iZettle’s Advance service looks at a company’s past sales data to predict future income, and after analysing sales data and approving an application, funding can appear in a company’s bank account within 24 hours.

Unlike traditional funding models on the high street, where fixed repayment amounts can be set in stone for a set period of time, with iZettle Advance repayments are directly tied to a firm's card sales. So if business is slow and sales are down, the repayments automatically become smaller, point out iZettle.

“It meant we could get going straight away,” says Mike Turner.

“We didn’t have to negotiate with banks or jump through countless paperwork hoops. Within days of applying we had the money. But it wasn’t a gamble, because iZettle used the data from our sales and it knew we would be able to repay steadily so we weren’t a risk to them either.”

Bluebird Tea Co. was able to repay their advance of £10,000 in just 29 days and achieved their goal of opening their second shop ahead of the Christmas period.

“If we had gone the standard route and gone to a bank or investor we would never have been able to open in time for the

STIRRING UP MORE SUCCESS 2016 promises to be the best year yet for Bluebird Tea Co, with Mike Turner hoping to double their physical presence by opening two further stores.

“We can’t wait to expand and we won’t hesitate to use alternative funding like iZettle Advance to do it,” says Mike Turner. “Technology gives you so many options these days. Even if you are running a traditional business like a café, there’s no reason you shouldn’t be looking at fresh ideas for everything from how you manage sales to how you get investment. A little bit out of the box thinking can really make a difference.”

With such rapid growth and a string of awards behind them already, Bluebird Tea Co. seem to be proving that tea and tech make for the perfect blend.

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Trend-Setting

At a time when claims that our national drink is under threat from coffee, careful distinction needs to be made between tea consumed in, and out of, home. As types of available teas broaden and tea service skills improve, the UK’s out of home (OOH) tea category is starting to bloom.

BEST OF BRITISH A recent study commissioned by Tetley Tea identified the best of Britain, with a classic cup of tea having been revealed as a national emblem, sitting within the top ten most popular symbols of “Britishness”.

The 2016 Britishness Audit was commissioned by Tetley to mark the latest Tea Folk adventure – a TV campaign which saw national treasures Gaffer, Sydney and Tina stroll back in time to celebrate the best things about Britain, all of which probably started with a cuppa!

The audit included analysis of the British Social Attitudes Survey by NatCen Social Research and a poll of 2,000 people identifying typical British traits and our most popular national icons by OnePoll.

And when asked what the country’s national emblem should be, 32% of Brits said a cup of tea, and

Tetley’s Cranberry tea.

consider one of the most common national behaviours to be making a cup of tea in response to a crisis.

Isabelle Haynes, senior brand manager OOH at Tetley said: “The report delves into the notion of Britishness, demonstrating that feelings of national pride still run high, with eight in ten people saying they feel proud to be British.

“While embedded in day to day life, Brits have developed a strong emotional attachment towards a classic cup of tea and the category is growing out of home at +3%, with 4 billion cups of tea now consumed in the UK out of home every year according to Allegra Foodservice Tea Report 2015. With the TV campaign celebrating Britain’s

greatest moments and all things associated with Britishness, there is a clear opportunity for OOH operators to capitalise on this central demand for a cup of tea, as while loved in its own right, tea can be enjoyed across a number of other typically British OOH dining opportunities.

“The survey has shown that Brits can think of nothing better than a bacon sandwich and love a cooked breakfast so much they search for it when on holiday abroad, nothing beats a cup of tea to go with these typically British dishes.

Integrated in British heritage, Tetley has become one of the nation’s most trusted tea brands and has over 175 years of blending experience. With a well-known brand the most important factor in tea drinkers' choice according to Mintel April/May 2014, stocking a brand such as Tetley is essential for operators looking to increase revenue.”

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TEA GROWING OOH DEMAND “Tea continues to be the second biggest beverage category out of home and is growing at +3% year on year. Purchase of tea is rising rapidly, with 4 billion cups of tea consumed out of home in the UK, making tea an essential source of revenue,” says Tetley’s Isabelle Haynes, referencing Kantar Worldpanel 2015 data.

“And according to the Allegra Foodservice Tea Report 2015, total spend at breakfast and snacking is higher than average with tea when compared to coffee.

This is because tea encourages food consumption and as a popular beverage across the day, provides great potential for operators of all kinds to increase sales.

“Pairing tea with food or even integrating it into the dish is the perfect way to enhance the taste of both the dish and the drink itself, and picking the right tea can turn any offering into an exciting dining experience. Unlike wine pairing, tea pairing can take place during any period of the day and fits all occasions.

Working in partnership with Lee Maycock, vice president of the Craft Guild of Chefs, Tetley have devised a series of dishes that perfectly complement their diverse range of tea solutions, designed to inspire and excite the taste buds.

“Tea is a key driver to increasing overall revenue, and cake is one of the most popular dishes to enjoy with a good cuppa.

With its delicate aroma and golden colouring, Earl Grey’s classic flavour is perfect paired with a peachy tea loaf, and provides a sweet treat for a true afternoon tea experience,” says Lee Maycock (more can be found out about Tetley’s tea and food pairing ideas at http://www.tetleyteaacademy.co.uk/teaand-food-pairing/).

Consumers are becoming increasingly health-conscious and changing their drinking habits, which has made tea a preferred beverage, note Tetley. According to the Kantar Out of Home Usage Survey 2015, tea is preferred to other hot drinks for hydration, meaning that supplying a refreshing cup of tea will effectively help to hydrate the body and play an essential role in improving one’s health and well-being.

Calorie free and low calorie choices include tea, fruit and herbal infusions and decaffeinated options, which are naturally sugar and caffeine free alternatives.

And according to the Kantar Out of Home Usage Survey 2015, more consumers drink green tea and fruit and herbal infusions for health, sales are up 8.9% according to Nielsen Total Tea Sales (February 2016), note Tetley.

Kantar research suggests that 60% of consumers want to see new flavours and try new drinks every 60 days, and so a varied

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menu can be an important way of creating loyal customers and driving repeat visits from customers looking for an extra special experience (a selection of seven to eight teas is an ideal offer, including staple favourites such as Black and Earl Grey Tea, advise Tetley).

Tetley feel that their new envelope range provides a core range of flavours for any out of home operator to maximise their beverage sales and provide different flavour blends for all day parts and consumer preferences. With berry and lemon flavours being the most popular fruit varieties, the new blends feature an intensely fruity Raspberry and Pomegranate and a zesty Lemon and Ginger. Their new Mint Fusion is a restorative and complex blend of peppermint, spearmint and applemint leaves. Green tea is growing phenomenally well and tropical Green Tea with Mango has been added to the range following consumer research, with this flavour scoring the highest rating, report Tetley.

“We are delighted to unveil our new envelope range, available exclusively within the foodservice sector,” adds Isabelle Haynes. “Hot drink consumers have a higher than average demand for quality products according to the Allegra Foodservice Tea report 2015, and the introduction of this range will not only satisfy this need, but the desire from operators to provide a premium tea offering from the nation’s most trusted tea brand as reported in Marketing Week in 2014.”

OPPORTUNITIES FOR BETTER BREWERS The UK tea out-of-home market has grown to an annual turnover of £305 million, according to Tea Out-of-Home UK 2016, the latest report from Allegra World Coffee Portal. And as consumers look for more variety in their choice of hot beverages, there is a strong opportunity within coffee

shops to further develop this market through better brewing and an increased offering of speciality tea, claim the analysts.

Tea is an integral part of British culture, with more than 165 million cups of tea consumed each day in the UK. While the majority is consumed at home (10 cups per week) or work (five cups per week), the amount of tea drank out of home is increasing, rising to an average of 0.55 cups drunk per week. This slight uplift, combined with increased pricing, has led to 2% growth, with the total out of home tea turnover across the entire coffee shop market estimated at £305m, report Allegra, who carried out 1,767 online surveys with UK consumers and 16 in-depth telephone interviews with operators.

The most popular tea in the UK is tea with milk, chosen by 62% of consumers, but demand for premium tea is growing, observe the researchers. Tea makes up just 4% of beverage sales across the total market, so there is huge potential in this market for coffee shops that offer tea-loving customers something extra.

The researchers found that 34% of consumers stated that coffee shops needed to offer a larger tea offering and 49% said they would spend more on a premium tea, such as loose leaf mesh bags or loose leaf in a pot, if it was available. The most successful operators are already responding to consumer demand by offering a wider variety of teas, including green tea, herbal tea, chai and matcha (Twinings remains the most popular brand of tea, both at home and out-of-home, Allegra found).

To be successful, coffee shops need to improve their tea-making skills. 29% of consumers claimed that coffee shops do not make a cup of tea the way they like it and believe they can make a better cup of tea at home. Consumers also want to see

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TEA

RECIPE SPOTLIGHT PASSION ICED TEA Ingredients ■ 2 pumps Da Vinci Gourmet Lemon Tea Fruit Innovations Syrup.

■ 1 pump DaVinci Gourmet Fruit Innovations Passion Fruit Syrup.

Method ■ Fill cup with ice, mix syrups thoroughly, fill cup with still water.

■ Decorate and finish with sliced fruits.

SPICED FRUIT TEA Ingredients ■ 3 pumps DaVinci Gourmet Chai Syrup.

■ 3 pumps DaVinci Gourmet Fruit Innovations Green Apple Syrup, hot water.

Method ■ Add syrups to base of cup, top with hot water and mix well, garnish with cinnamon stick and fruit slices.

premium tea brands in coffee shops, with 58% considering this to be the most important factor when ordering tea out-ofhome. The popularity of afternoon tea is also a key opportunity for branded chains, as it offers a premium experience for consumers.

In the long-term, however, tea innovation will be driven by the leading operators that are changing and improving the consumer out-of-home tea experience with Allegra expecting there to be a surge in the number of premium tea bars on the UK High Street, following Starbucks’ acquisition of Teavana in the US and Unilever’s purchase of T2.

Additionally, the rise of innovative brewing technology will lead to growth of artisan tea bars, while the current trend for health and wellness will increase consumer demand for healthier beverage options wherever they are, suggest Allegra (Tea Out-of-Home UK 2016 is available from the Allegra World Coffee Portal – a global

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CAFÉ CULTURE

information platform delivering on the global coffee, café and related food-to-go sectors).

“Tea is the most widely consumed beverage in the world after water and is the fastest increasing hot beverage category globally. The versatility of tea has led to an increase in its rate of consumption as it lends itself to a range of innovative applications. Tea sales in the out of home coffee market are now estimated at £300 million and as such tea has the potential to become a highly profitable revenue source for operators of all kinds,” confirms Jeanette Levis, foodservice brand manager for DaVinci Gourmet.

“Two thirds of drinkers would like to see specialised tea chains on the high street, so offers that incorporate options for premiumisation and customisation will greatly impact the success of tea sales.

Operators should look to introduce a varied and exciting menu of flavour infusions to meet this consumer demand.

“In an age where consumers are becoming increasingly discerning in their purchases, looking beyond traditional black tea and introducing tea infusions in a variety of flavours, will set an offer apart from the competition and draw in the crowds. Simply adding DaVinci Gourmet flavouring syrups, for example, can help to create aromatic and fruity twists that are sure to spice up any menu.

“By using our handcrafted tea platform guide, operators can showcase a new and enticing drinks offer, while also reflecting seasonal tastes. For example, delicious and refreshing options such as a Passion Iced Tea or Mojitea are the perfect menu addition for operators transitioning into spring, and are simply made with the addition of DaVinci Gourmet’s Fruit Innovation Syrups.

Operators can visit the DaVinci Gourmet web site for the latest beverage trends, recipes and news at www.davincigourmet.com.

CHANGING PATTERNS OF TEA DRINKING In the OOH market, recent figures have shown that sales of mainstream black tea are in decline, with an increasing number of consumers opting for speciality teas in higher quality formats in pursuit of more variety, note Twinings. In particular, green tea and fruit and herbal blends have experienced higher levels of growth over the past few years as health and wellbeing has become a key driver of consumer choice in this sector. This is something the company report they have experienced first-hand, with their own Green and Infusions ranges attracting over 2 million new consumers to the brand in the last three years.

The recent Allegra Tea Out of Home Report 2016, they observe, states that 29% of consumers think that coffee shops aren’t able to make a cup of tea the way they like it. Many are disappointed by the lack of effort and claim that they can make better tea at home. Tea does not offer good value for money when preparation is poor and only a basic mainstream tea is on offer on the menu.

However, drinking tea out of home is a special occasion for customers, an opportunity to try new blends and be adventurous, feel Twinings, who add that consumers seek a differentiated experience out of home to that of their in-home brew, and are willing to pay more for a tea experience that offers them something truly memorable and are therefore actively looking for blends that offer a balance of quality, taste and value for money.

As a result, Twinings say that their aim is to diversify tea in the same way as coffee through new formats and flavours, making it a more highly valued experience. Almost

ed Vitamin enrich A new tea brand which claims to be the UK's first vitamin enriched tea range was launched at the recent Food & Drink Expo. This award winning-brand unveiled new branding and launched a major new charity partnership with Vitamin Angels at the show to complement their new, improved health teas.

The company make a range of functional drinks made by blending green tea, herbs, fruit and daily essential vitamins. The first four innovative teas launch are t + boost (an energising yerba mate, with ginseng and B vitamins), t + detox (a cleansing green tea with milk thistle, ginger root and vitamin B6), t + immunitea (Immunitea boosting Echinacea with ginseng and 50% RDA vitamin C) and t + Multea (an all-round blend of herbs and nine daily vitamins).

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TEA

half of OOH consumers are happy to pay more for a superior quality tea, which has driven sales in the loose leaf tea segment.

The largest users of loose leaf teas are females aged between 25-34 who have obviously been inspired and influenced to trade up to loose leaf following an afternoon tea occasion, they feel, and which is becoming increasingly popular on the high-street, as well as in high-end hotels.

While convenience is key for many, say Twinings, tea connoisseurs believe teabags with smaller leaves, quicker brewing times and a strong colour are inferior to loose leaf tea. It is the larger surface area of loose leaf tea retains the leaf’s essential oils which are released in the form of multiple flavours and aromas into the cup when brewed,

Bin the bag!

Tea Fusion has launched a campaign encouraging operators to ‘Bin the Bag’ and inject some theatre into their tea offer. To get the campaign on the boil, the brand is offering the opportunity to win one of four revolutionary Tea Fusion machines – which brew perfectly consistent loose leaf teas and infusions – and a case of each of the 12 variants in the range and supporting POS.

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delivering a stronger and richer flavour.

This, coupled with the ritualistic serve of loose leaf tea in china or glass teapots, gives an enhanced consumer experience, point out the company.

Tea obviously has huge scope for growth and can be served in a number of ways, which operators are becoming increasingly aware of. Authentic Iced Teas made with freshly brewed tea and chilled with ice, for example, are being served in place of carbonated drinks, and Tea Shakes made with fresh teas and flavoured syrups are ideal for menu differentiation in summer months.

As consumers seek alternatives to sugary soft drinks, tea also provides a ‘healthier’ and lower calorie option, and retailers can achieve a higher quality beverage by having them freshly made inhouse, emphasise the brand. More recently, Twinings have paired with Monin to develop some amazing tea recipes to add some innovation and excitement to tea menus including Chocolate Cookie Tea Shake, Banoffee Tea Shake and Minty Mojito Mocktail, and all aimed at delivering differentiation and profit potential from premium tea serves (all recipes are available on the Twinings Foodservice web site – www.twinings.co.uk/foodservice).

Research has shown that while tea is the nation’s favourite drink when at home, it’s currently less popular out of home, as consumers want something different that offers an improved experience and value for money. 53% say they want to see more loose leaf tea available, as well as revealing they would be willing to spend more on premium tea. That’s why Tea Fusion is encouraging operators to ‘Bin the Bag’ and discover the profit potential a more sophisticated tea offering brings.

Designed to get the most out of the tea leaf, Tea Fusion offers a range of premium hand-picked loose leaf teas and infusions in air-tight pre-portioned capsules to maintain freshness, at the touch of a button. Each are brewed in under a minute without the mess or fuss of a teabag, and when positioned front of house, customers can watch the leaves ‘dance’ in the chamber as it brews – injecting some theatre into the experience. And because the machine takes care of the brewing process, it requires no staff preparation – offering a wide range of fresh tasting, hand-picked, premium varieties in under one minute (it picked up the Best Innovative Product title at the 2015 Caffè Culture Awards).

“We’re a nation of tea lovers, but 35%

NEW AND EXCITING TIMES Ahmad Tea, a leading British tea company, is predicting a new and exciting time for the UK tea industry in 2016 – a future of iced teas, dessert teas and the rise of loose leaf, in fact. Tea has long been hailed as a great British institution. However, though the UK may still be seen as the hub of the world when it comes to having a brew, the way tea is perceived and consumed in Britain is far behind compared with the rest of the world, feel the company.

The privately owned company, which was founded 30 years ago, by brothers, with the sole purpose of bringing affordable, but high quality tea to the world, forecasts an elevation in the consumption of specialty teas going far beyond the UK’s current offering. Led by managing director Rahim Afshar and now in the third generation of the Afshar family, Ahmad Tea claims to be the third largest international tea brand and employs over 700 staff across seven sites worldwide.

Founded and headquartered in Hampshire with currently over 300 SKUs in its portfolio, ranging from loose leaf, tea bags, black and green teas as well as luxury caddies and tea gifts for which the brand is famed for. The international tea brand’s feels that its extensive experience within the industry, coupled with a strong grasp on

of consumers who drink tea at home wouldn’t do so out of home – consumers know the cost of a teabag so expect something different if they are to pay a premium for tea out of home,” says Tea Fusion business controller, Amanda Cooper.

“Tea Fusion provides this as well as the excitement of the theatrical brewing chamber. By binning the bag, operators can discover a high quality loose leaf tea which is consistent every single time and offers real profit potential.

“Trials have shown that the introduction of Tea Fusion has increased tea sales without impacting coffee sales. In fact, sites which have binned the bag in favour of Tea Fusion have experienced doubledigit volume and value growth.”

Theresa Saunders, catering manager for Apex Plaza in Reading, adds: “We started with a trial of Tea Fusion to see how it was received and it was really popular with our customers. During the trial period alone, Tea Fusion grew our tea sales by 50%.”

To enter the draw to win a machine, tell Tea Fusion why you want to ‘Bin the Bag’ by completing a short online form at teafusionbylipton.co.uk, or complete one in person at the TUCO Conference, the HTA Catering Conference or lunch! show.

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Get a Head Start on Great Tea

You already know that coffee alone isn’t enough, but a lacklustre tea selection won’t keep you ahead of the game either. For impeccable teas presented with eye-catching finesse, Newby can really make the difference between also-ran and trendsetter. Our single-serve Silken Pyramids come elegantly wrapped, each containing a characterful whole-leaf tea or invigorating tisane – artfully giving your café experience a whole new dimension. More than a match for a carefully crafted coffee, serving up Newby will show your customers you take their tea needs just as seriously.

To talk upgrading your tea range, call us on 0207 702 5451 or email sales@newbyteas.com

www.newbyteas.co.uk

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TEA

the food and drink trends around the globe, allows it to go one step further when developing new products, setting trends as opposed to following them (by introducing products such as tea caddies to the UK market, for example).

Exporting to around 80 countries, Ahmad Tea is already a household name in many parts of the world ad over the years has succeeded in raising the standard of mainstream tea in major tea drinking countries and regions, including Russia, the Middle East, Central Asia and Eastern Europe. Currently, it estimates that it sells around 25 million cups of tea a day worldwide - impressive for a brand that is founded on a basis of love and passion for tea, and a ‘start-up’ in comparison to its major competitors.

Taste and quality is still at the heart of everything it does, claim the firm and with over 25 tea tasters around the world, Ahmad Tea are experts in their craft.

“This year will see a continuation and expansion in the shift towards speciality teas, as consumers increase their appreciation and knowledge of the quality and variety that teas and infusions can offer,” says Ali Afshar, UK general manager.

“The UK market has a long way to go to catch up with major speciality tea drinking countries in terms of the quality, variety and innovation offered on the tea shelf. For instance, in countries as diverse as the USA and Russia, there are product subcategories that are almost unknown in the UK mainstream, such as dessert teas, cold brew teas, and a wide array of tea gifts. We know first-hand the untapped potential of tea in the UK.” In particular, the company believes that innovation in flavours, formats and occasions, in addition to the well-known health benefits of tea will result in an expansion of the speciality segment.

“Our aim as a company, and as an industry over the long term, is to bring

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people back to tea, which has so much more to offer than coffee as a hot (or cold) drink,” adds Ali Afshar.

“The market looks to also be heading to a premiumisation with tea. There will be a return to loose leaf as consumers want more depth of flavour and a luxurious experience when drinking tea, setting it apart from everyday tea.

“It seems the market place for tea is heading in the same direction as coffee, with a variant of flavours suitable for different occasions and different brewing methods to suit ones needs, whether that be for your everyday teabag for an instant cup or a pot of loose leaf for more formal occasions.”

QUALITY EMPHASIS The Tea House Emporium is an independent wholesaler and retailer situated in the centre of the beautiful city of Bath, and is typical of a new independent breed of tea supplier who take tea, and its accoutrements, very seriously indeed, in turn reflecting what has been the steadily increasing ‘premiumisation’ of the out of home tea market.

For over ten years now, this company report that they have been a hub for the very best of tea-based products in the south west, boasting an expansive range of over 170 different kinds of tea which includes black teas such as Assam and Darjeeling, to an assortment of delicious Oolongs, herbal teas and many, many more (their teas are primarily offered in loose-lea packs, but these are complemented by our pyramid tea selection, such as English Breakfast, Rooibos, and Green teas).

Complementing this tea selection is a plethora of accessories, including several teapot variants such as filter and glass, infusers for loose-leaf lovers, as well as the company’s very own range of bone china tea cups, all of which are available in their wholesale range.

They also frequently visit tea estates all over the world, procuring exciting new teas, and exploring these rich and exotic locales from which this much-loved beverage hails.

It is this acquaintance with the extraordinary world of tea that they feel has given them first-hand experience of their product – where it comes from and how it is produced – in turn allowing them to cultivate their own love of tea which is subsequently reflected in their business. Indeed, say the Tea House Emporium, it is their intention to continue their expansion within the vast and wonderful world of tea, incorporating new, flavoursome beverages, and maintaining their high standing as a specialist, independent tea company both locally and nationally.

Hope & Glory, established by a British born Indian couple with a passion for tea, is another independent brand priding itself on selling only the best teas. The firm specialise in organic teas, hand-picked from around the globe, then expertly blended for the British palate with the assistance of expert tea sommelier, Angela Pryce.

Founded by Nina Chudasama, a driven, entrepreneurial mum of three and supported by her husband Bharat Chudasama, a former commercial director specialising in pharmaceuticals, Hope & Glory was born from the desire to drink great tea every day, rather than settle for the average. Hope & Glory say that their mission is to better communicate the diversity of the nation’s favourite drink, as well as educate us in the art of making a perfect cup of tea!

As British born Indians, tea is an important cultural tradition for both Nina and Bharat. Nina Chudasama says that she remembers the smell of Masala Chai wafting from the kitchen every morning, especially on Sundays, when the tea was brewed longer and stronger. The ladies of the family would take fresh black tea and add to it cinnamon, nutmeg, cloves and pepper, steeped in a mix of half milk and water, and simmered in a pot on the stove. This blend now features within the Hope & Glory range.

Working alongside Nina and Bharat is Angela Pryce, an expert tea sommelier with over 14 years’ experience, having worked with a premium, UK based, FMCG tea brand as master tea buyer and blender. With Angela’s assistance, Nina and Bharat feel that they have ensured that each tea and tisane within the Hope & Glory range is perfectly blended for the British palate.

Shipped by sea freight from tea plantations across the world, Hope & Glory says that it is also challenging the environmental ethics and sustainability of the FMCG tea giants by only using sea vs. air travel, hand packing the product at source to avoid double handling or wasted transport materials, working with Ethical Tea

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TEA Partnership approved suppliers and only using 100% certified organic ingredients within each blend. The brand support Fair Trade and have ensured that waste reduction was considered in the design of the brand’s premium packaging.

They launched in November 2015 with four tea collections. The Maharajah Collection offers strong and robust kings of flavours featuring Assam and Hope & Glory’s English Breakfast blend. Their Maharani Collection range is Hope & Glory’s natural and nurturing blends featuring Peppermint, Chamomile and Rooibos. The Rajah Collection range is a selection of rich blends with zingy complexities including Masala Chai and Red Velvet. Their Rani Collection range features soft and delicate herbal tisanes and caffeine free blends including Jasmine Green, Darjeeling, Earl Grey and Green.

Each blend is available to purchase in silky pyramid tea bags or as loose leaf within 10g sachets, enough to make four

Vietnamese tea Ask people where the origin of Britain’s most famous drink is and you’re likely to get a reply of either China or India. Whilst it’s probably true that the first cultivated tea came from China, before the Brits set up farms in India, it is believed the oldest tea trees in the world are from Vietnam where local Hmong people have been picking the leaves of wild trees for thousands of years.

Today, an innovative company called Natur Boutique (www.naturboutique.co.uk) is hoping to put Vietnam back on the map for its teas; showing not only why it produces some of the best green tea in the world, but also how we can benefit from some of the country’s other tea drinking traditions.

Natur Boutique have worked closely with tea producers in Vietnam to produce a range of organic and natural teas, which are now available throughout the UK in Holland and Barrett shops, health stores and delis. The teas have been blended with Western tastes in mind and many have potential health benefits, such as their green tea Diet blend or a relaxing Lemongrass & Green Tea drink, but the company’s director, Anton Le Khak, explains that the success of the teas has less to do with his master blenders and more to do with nature and the Hmong people’s traditions.

“The green tea we use is from wild trees, not like the cultivated bushes people

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cups of tea. Customers can then choose to receive their tea within zip lock bags, designed to retain the teas freshness or within Hope & Glory presentation tea caddies.

Available to purchase online via their monthly subscription service, as well as a one-off purchases, Hope & Glory provide samples with each purchase made, on-pack messaging covering the ideal water temperature and brewing time and an informative monthly e-newsletter and blog for customers and subscribers. Each monthly newsletter champions Hope & Glory’s ‘tea of the month’ and include the opportunity to request a free sample, tasting notes, recipes and food paring suggestions.

“The name Hope & Glory is inspired by my dad,” says founder and managing director of Hope & Glory tea, Nina Chudasama. “He had to leave school at eleven to help put food on the table and despite this humble beginning he believed that if you worked hard your dreams would

are used to seeing,” says Anton Le Khak. “Growing at altitude means the tea leaves mature slowly, giving them a richer flavour.

Furthermore, the leaves are handpicked ensuring only delicate buds and young leaves are used, which hold the best flavours. The tea is totally organic, grown without chemicals or pesticides. Instead the local people use traditional methods to look after the trees, such as growing Neem plants amongst them to act as a natural insect repellent.

The result is a delicate and subtle green tea with a rare purity of flavour.”

It’s not just green tea blends that Anton Le Khak hopes will highlight how good Vietnamese tea can be. Natur Boutique have also brought one of the first 100% organic ginger teas to the UK market. Most ginger teas are blended with other ingredients because ginger tea can have a slightly bitter taste on its own, say the firm.

But as with the green tea leaves, Natur Boutique say that their ginger is organic and allowed to grow slowly in the rich fertile soils of the Vietnamese highlights.

This gives the ginger a sweeter flavour than normal and lends it perfectly to making tea, producing an outstanding sweet spicy taste with no bitterness, claim the company.

The company’s most unusual, and most popular, tea, they report, is their Organic Artichoke Tea. A traditional drink of the Lam-Dong highland region in Vietnam, where an abundance of artichokes are

always come true. He bought me up to believe that Britain is a land of hope where, if you work hard, you can reap your glory, which means a roof over your head, food on the table and a happy, healthy family. Tea just makes it even better!”

Hope & Glory also recently announced that it is to become the official tea sponsor for the England Polo Team and The Hurlingham Polo Association, as well as one of the most exciting British tennis tournaments, The Boodles which takes place from the 21 to 25 June 2016, during the week prior to Wimbledon, and boasts world famous tennis players competing in an iconic location, Stoke Park (Hope & Glory tea will be available to spectators throughout the duration of the tournament).

Continuing to support the English summer sporting calendar, Hope & Glory will be a sponsor of the England Polo Team at the Royal Salute Coronation Cup on the 23 July 2016, one of the world’s most prestigious polo events.

grown after being introduced by the French, Natur Boutique’s version is the only organic artichoke tea available in the UK. Drunk not only for its unique taste, artichoke extract has been shown to have potential to soothe IBS1 symptoms, making the drink popular with the millions of people suffering with the condition.

Whilst Anton Le Khak realises that Vietnam will never match India or China when it comes to producing huge quantities of commercial tea, he hopes that his Vietnamese teas can help show that the country produces some of the best tasting blends available and that retailers will follow the lead of the likes of Holland and Barrett in offering their consumers this choice.

Natur Boutique are also keen to point out that you should always consult your doctor or health advisor before using herbal tea products, especially if pregnant, lactating or using specific medication or suffering from a medical condition.

Pregnant and breast feeding women should seek advice from their doctors before using artichoke extracts. Artichoke leaf extract should not be taken in the presence of gallstones or other bile duct occlusion, due to its bile stimulating effects (Artichoke leaf extract reduces symptoms of irritable bowel syndrome according to a post-marketing surveillance study. Walker AF, Middleton RW, Petrowicz O. Phytother Res. 2001 Feb;15(1):58-61).

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Time to clock on?

New clock comp any, Bramwell B rown (www.bramwell brown), tells Ca fé Culture magazin e about its searc h for café partners …

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PROFILE NEW PRODUCT IDEA Bramwell Brown is a new and innovative British company specialising in designing and creating ‘mechanimated’ clocks, which launched to much acclaim in 2015, and the company is now actively seeking coffee shop partners throughout the UK to exhibit their unique Weather and Tide Clocks.

Founded by brother and sister team Sarah and Rob Leigh-Bramwell, the initial idea for a ‘mechanimated’ clock was born in 2013 when career surveyor Rob, was making some inquisitive searches for a barometer that might add a bit of charm or eccentricity to a fairly bare set of shelves in his home. From his research he discovered sourcing a barometer that did more than point a hand at a ‘stormy’, ‘change’ or ‘dry’ forecast was impossible!

With an idea for a new product in mind, he then turned to sister Sarah (a former doctor), and her creative flair for help.

“We had the idea to reinvent a barometer that would be more contemporary but yet still analogue, with moving parts and cogs – a kick back against our digital world,” says Rob Leigh-Bramwell.

Soon after, they found themselves at the kitchen table surrounded by card, split pins and sellotape – building what was a very basic and flimsy initial prototype. Once the pair consulted expert engineers for help, far more technical prototypes ensued and the designs gradually evolved into the ‘mechanimated’ clocks you see today, with Bramwell Brown priding itself on its use of traditional British craftsmanship.

“Designed and hand-assembled in Britain, our clocks are imaginative and contemporary reinventions of classic time-pieces. Their mechanically animated layers of limited edition artwork make them very special gifts or fantastic additions to the home. All of our clocks are designed to be environmentally conscious cradle-to-cradle products that can be re-assembled or re-cycled, which we felt was an extremely important credential,” explains Rob LeighBramwell.

The first Bramwell Brown ‘Weather’ and ‘Tide’ Clocks launched in July 2015.

“We had an incredible response to our clocks, winning Best Product at our first exhibition - the Spirit of Summer Fair and being featured in magazines and newspapers including the Guardian, Telegraph, Metro, Evening Standard and Elle Deco to name a few. So much so, that we completely sold out of our first generation clocks in six months,” adds Rob Leigh-Bramwell.

www.cafeculturemagazine.co.uk

CREATING A BUZZ From undertaking a number of exhibitions and fairs the duo soon realised that the clocks created great attention when seen in the flesh. This led to their first café partnership with The Place in Canonbury Place, London.

During the test period of four months, as well as creating a buzz from a social media point of view (customers tweeting and Instagraming pictures of the clock and tagging the café), the café also sold eight clocks and this was without the motivation of any agreed commission.

So, after the success of the test period with The Place, the brother and sister team felt that this model could work well for other cafés and set about creating a detailed proposal for café owners interested in earning extra revenue just by displaying a Bramwell Brown clock on their wall.

THE PROPOSAL Cafés are given a Bramwell Brown clock to hang on their wall (cafés can choose the colour and finish to best suit their decor), as well as some simple point of sale (POS) material to keep to one side.

Customers who are interested in a clock take one of the leaflets (with a bespoke discount code on). They then visit Bramwell Brown’s web site and make an order - entering the discount code.

Bramwell Brown pays the café 20% of any sales made with codes related to that café. Café owners don't have to deal with anything else such as holding stock or taking payments. Bramwell Brown

pays commission to the café on a monthly basis.

Cafés are registered as an 'exhibitor' of Bramwell Brown clocks on the Bramwell Brown web site so that those who read about the clocks in magazines or newspaper articles can come and see one in the flesh (and no doubt stay for a coffee!).

Bramwell Brown also actively engages with all of their Café Partners on social media, and visit for a chat and a coffee whenever they can.

WHAT COULD YOU EARN? Many of Bramwell Brown’s clocks have a price tag of around £300, with Bramwell Brown offering 20% commission on any clocks sold (so on a £300 clock, this would be a return of £60 for the café per clock sold).

“If we look at our test case – under the proposed deal they would have made £480 in four months. Or £1,440 over the course of a year at the same rate - simply from displaying the clock and POS material. We really believe it is easy, hassle-free side earning for café owners, whilst also enjoying a new piece of decor for the café,” says Rob Leigh-Bramwell.

Rob and Sarah Le igh-Bramwell report that they will be exhibiting their clocks at the upcoming Caffè Culture 2016 on Stand NB11.

MAY 2016 CAFÉ CULTURE 53

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Cake

craft

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Flower & White’s blueberry muffins.

The time when cafĂŠs and coffee shops could get away with a less than impressive sweet treat offering is long gone. Home-baking and cake decorating trends are leading to an increasingly sophisticated sector, while new flavours, style of cake and wider gluten-free choices continue to be developed.

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CAKES EVER POPULAR “Cakes and patisserie products will always be popular, and one of the most convenient ways for operators to offer variety is to use a premium pre-prepared frozen range – like that produced by Brioche Pasquier - which ensures that customers can enjoy a range of high quality, traditional tasting products,” says Neil Lunn, marketing manager for Brioche Pasquier.

“Given the popularity of éclairs - just look at the number of pop-up counters and new outlets opening, which are dedicated to this trendy delicacy! - products which deliver a ‘wow’ factor and which satisfy a trend of the moment will be popular.”

Brioche Pasquier (www.briochepasquier.co.uk) has recently extended its foodservice range with the addition of Choux aux Fruits or mini choux pastries. Each of the hollow choux is piped full of a delicate fruit mousse – raspberry, strawberry, lemon, passion fruit, blackcurrant and peach – made using a real fruit puree and fresh cream mixture. The pastries are then finished with a glossy fruit glaze, resulting in an aesthetically pleasing bite-sized dessert.

Classic French Macarons continue to be showstoppers, report the company, and a display cabinet full of these colourful delights will instantly be appealing. Freefrom preservatives and artificial flavours, the Macarons produced by Brioche Pasquier are available as vanilla, pistachio, coffee, raspberry, lemon and chocolate varieties. Two crisp almond shells are sandwiched together with a flavoured filling, delivering a light-as-air delicious fresh taste.

“Patisserie products are visually appealing, and will instantly impress customers and contribute towards the overall impression of the quality of service being provided by the outlet,” adds Neil Lunn. “By using frozen Macarons, time is not only saved in their creation but also in their assembly – operators do not need to ‘sandwich’ the Macarons, instead, they simply need to arrange them ready for sale.”

As consumer tastes evolve and food choices become more sophisticated, premium quality frozen products which deliver an authentic taste experience, can often be far better than making the same product fresh to order.

Brioche Pasquier pâtissiers use traditional recipes and methods to create products which deliver the true taste of fine French patisserie, meaning that operators can offer customers a dining occasion that delivers an authentic taste – and a taste reminiscent of the food served in some of the most famed cities in France, claim the firm.

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Brioche Pasquier’s choux aux fruits’ brioche.

HOME-BAKING INFLUENCE Squires Kitchen (www.squires-shop.com), who have been creating and manufacturing innovative and trusted products for cake decorating and sugarcraft for almost 30 years, feel that they are in a good position to reveal some of the home-baking and cake decorating trends that they believe will be impacting upon consumer choices in cafés.

Piped buttercream flowers make popular cupcake toppings.

For one thing, hand-painted detail is big news in the cake world, they note, and something they predict will start making its way onto the cakes and bakes in cafés too.

These little decorative details can really catch the consumer’s eye and are easy to create with edible paints, they advise, whether it’s hearts for Valentine’s Day or simple flowers for Easter. Painted cake tops and sugar plaques might well make a significant difference to sales of the baked offerings in your café!

Patterns and colourful effects can be added to cake tops in seconds using edible dusts and stencils – designs from Squires Kitchen include Paisley, Baroque, Snowflake and Butterfly - and are a great way for café owners to make their bakes stand out from the competition, they feel.

A big trend in cake design this year has been wafer paper decorations, including flowers and other effects such as quilling, folding and decoupage to create contemporary cake decorations. This

delicate medium can help to give your sweet treats an interesting and memorable twist, but is surprisingly simple to work with say Squires.

Air-brushed effects on iced cakes is also a popular trend, and can really give your cakes the edge with customers. You can create endless artistic techniques such as colour fades and blends, shading 3D sugarcraft flowers and models, stencilling, freehand strokes, detail and fine lines. You could also use with stencils for a quick decoration and use colours to match your branding. Why not make a statement with your pastries and patisserie by giving them contemporary twist with decorative details such as hidden patterns, different flavours of sugar syrup, iced detail, piped royal icing flowers, gold leaf and more?

Piped buttercream flowers are also popular for cupcake toppings and offer an alternative to traditional iced cupcakes – perfect for Valentine’s Day, Mother’s Day and wedding season – suggest Squires.

Buttercream flowers can be piped directly onto a cake or cupcake and have a soft texture that is easy to eat (colour the buttercream to create a multitude of shades and use different nozzles to create a range of flowers such as roses, hydrangeas and chrysanthemums).

And on a wedding theme, recreate ontrend fabric effects to dress up your cakes and desserts with edible sugar lace (you can create lace decorations with this instant mix product such as sumptuous frills, beautiful bows and delicate flowers for celebration cakes, favours, desserts and more).

Cake makers are becoming increasingly aware of the importance of using Fairtrade and ethically sourced ingredients for their baking, and the ready-made products they purchase, Café owners alike will be thinking more carefully about what they use in their baked goods, feel Squires. Not only are people paying more attention to the ingredients of their cakes but also to the decorations and icing, too, claim the firm.

Consumers now also expect to see a good range of gluten- and dairy-free options in cafés which is made much easier with the great choice of free from mixes available now. For example, the Phil Vickery Seriously Good!™ range of gluten- and dairy-free mixes makes it easy to create free-from bakes that are as tasty as traditional recipes and they are available in catering size packs, too. This range includes Chocolate Chip Cookie Mix, Natural Vanilla Cupcake Mix, Very Lemony Cupcake Mix and Very Chocolaty Cupcake Mix, all with natural flavourings and no preservatives or artificial colours. All the cake mixes suitable for freezing which is great news for planning ahead. The range also includes Gluten- and Dairy-Free Fondant Icing Mixes available in

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CC_May16_p54-59_Layout 1 29/04/2016 12:04 Page 58

CAKES Creamy Chocolate Cake with Roasted Almonds is available frozen and pre-cut into 12 slices for convenience and accurate portion control, with each slice taking just 20 minutes to defrost. It has a frozen shelf life of 18 months and a chilled shelf life once thawed of up to seven days. This latest lactose-free dessert joins its classic glutenfree almond cakes which feature confectionery favourites Toblerone and Daim as well as a Peanut & Caramel version.

Stencilling (left) and airbrushing. chocolate, raspberry, lemon and strawberry and Xanthan gum – an essential ingredient for homemade gluten-free cakes and bakes, say Squires.

FREE-FROM DEMAND Flower & White - innovators of premium quality, gourmet desserts – say that they use the latest flavour innovations and the finest ingredients, and their creations are often hand finished.

Recently, they have launched a range of handmade, gluten-free muffins that are available in six tempting flavours for foodservice, and which can be sampled on stand C51 at Caffè Culture this month (last year Flower & White's Merangz Pistachio Bite won Best Food Product at the show).

Each muffin is individually wrapped, making them perfect for eating in and for on the go.

They arrive frozen for foodservice, and have a shelf life of 52 weeks.

"Café owners need to be offering a freefrom option. The UK free-from category is booming, with more people than ever choosing to follow a free from diet - whether this be for dietary reasons or as a lifestyle choice. With the sector set to grow further, it is important that café owners are catering to those who are free-from,” says Flower & White’s Leanne Crowther.

Swedish bakery Almondy has launched its new Creamy Chocolate Cake with Roasted Almonds to deliver on two fronts – lactose and gluten-free – and support caterers in meeting the growing demand for free-from menu options, say the company.

Combining chocolate and almonds – two on trend flavours, claim Almondy – Creamy Chocolate Cake with Roasted Almonds is a tasty lactose-free cake made with Almondy’s famous almond base, layered with smooth, rich chocolate cream, covered with chocolate and then topped with crunchy, lightly roasted almonds.

The cake will be a welcome addition to menus, particularly as Allergy UK states that one in five people have a lactose intolerance (equivalent to 20% of the population). With Kantar Worldpanel reporting that more than half of Britons (55.2%) are now buying free-

58 MAY 2016

CAFÉ CULTURE

from products, the sweet treat will have even further reach, appealing to those with a lactose intolerance as well as those who decide to buy free-from for lifestyle reasons, feel Almondy (www.almondy.com/en).

Not only does the launch enable operators to gain a bigger slice of the freefrom market – valued at £365m in 2014 and estimated to grow by 50% by 2019 according to Mintel – but it also simplifies catering for special dietary requirements back-of-house by cutting down on the number of free-from dessert options needed. This, in turn, keeps menu planning simple, reduces wastage and avoids unnecessary confusion in the kitchen, point out Almondy.

“Thanks to our new Creamy Chocolate Cake with Roasted Almonds, we’ve taken the hassle out of catering for two growing markets. Operators can accommodate specific dietary requirements with a dessert that is not only safe but which tastes delicious too, whether that’s with a cup of tea or coffee, as a standalone dessert or as an option on a buffet, banqueting or conference menu,” said Andrew Ely, Almondy’s managing director.

“Almondy has been making gluten-free cakes for 34 years and with the demand for lactose-free desserts increasing, it’s important we now expand our portfolio to support operators while guaranteeing the taste, texture and quality of a conventional version. Ultimately, we've achieved this – the creaminess of the chocolate paired with the crunch of the almonds means consumers will be hard-pushed to notice the difference between this and a traditional dessert.”

NEW FLAVOURS Dawn Foods reports that it is celebrating spring by launching Pear and Apricot Fonds, two delicately fruity, all-natural flavoured cream stabilisers, ideal for adding colour and flavour to all kinds of bakery applications, say the firm. The new Pear and Apricot Fonds are light, subtle and refreshing, making a delicious addition to springtime cakes and dessert creations. They are ideal for use in cakes, continental style-patisserie, cheesecakes, bavarois, desserts and Swiss rolls. Not only do they stabilise, but they also colour and flavour lightly whipped dairy or non-dairy cream to create a set mousse in minutes, say Dawn.

The finished mousse can be used to layer, mould and pour into serving dishes to create attractive sweet desserts. Now quicker to dissolve, with a harmonised yield across all products, they help to reduce the time required to create complex patisserie and gourmet desserts.

The new flavours tap into the current popularity of pear and apricot. Pear has increased its profile in the beverage sector and makes a great partner to dark chocolate, ginger and almond, suggest Dawn. With its fresh taste, apricot tastes great with peach, almonds, chocolate and oats to give many different finished product options.

Dawn Foods (www.dawnfoods.co.uk) also offers many other Fond flavours to choose from, which have all recently been reformulated to meet consumer demand for more natural products – and include lemon, strawberry, peach & passion fruit, white chocolate, cappuccino and on-trend flavour, ruby orange – say the company. They are available in 2 x 2.5kg with some flavour options also being available in 20kg.

Dawn Foods has also recently launched a new and improved Scoop & Bake Chocolate Brownie frozen batter that’s ideal for caterers to create authentic American-style brownies - enriched with real chocolate and complete with a classic, rustic, cracked light brown surface, and the dense, dark and moist crumb that consumers love.

One of the fastest growing sweet bakery items, with sales up by more than 6% within the total bakery market in 2014, claim Dawn, chocolate brownies are still very much on trend and versatile enough to target all day

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CAKES

PREMIUM ICED BISCUITS Dawn Foods scoop bake brownie. parts from snacks to desserts.

Dawn’s versatile frozen Scoop & Bake products are the ideal solution for food service operators, especially smaller businesses, to help them capitalise on the latest trends and seasonal themes, and produce consistently delicious and attractive results every time. They feature real chocolate pieces, are made with free range eggs and have no artificial colours or preservatives for a natural home-made taste and appearance.

Dawn Foods has reports that it has joined forces with food historian Seren EvansCharrington to look at the European history of many American sweet bakery products as part of its Authentic American Bakery Campaign 2016. To co-incide with the launch of Dawn’s new Chocolate Brownie products, Seren Evans-Charrington has looked at the history of the brownie.

“The wonderful thing about Brownies is that whilst some of their history is unclear their popularity is enduring and multigenerational. There is no doubt that the chocolate Brownie still has a leading role to play in the history of baking and its popularity is now global,” says Seren EvansCharrington.

“A true American Brownie should be dense and fudgy, indeed a real Brownie is a far cry from a chocolate sponge cake; it is divinely dark, seductively moreish and very much for grown-ups. With its distinctly cracked top the chocolate Brownie is moist, gooey and a shrine to decadence.

“As we sit down with a frothy coffee and a chocolate brownie it is easy to think that we are enjoying a modern treat, yet we have the Victorians to thank for this classic bakery delight. There is no doubt that whilst the brownie is now a part of modern all-American culture, it has its origins steeped in history and is filled with European influences.”

For more on the origins of the Brownie from Seren Evans-Charrington and the history and future of American bakery visit www.dawnbakery.co.uk.

Premier Foods reports that it has redeveloped its McDougalls Sponge

www.cafeculturemagazine.co.uk

Mix and Reduced Fat Sponge Mix, now both with 30% less fat than previous versions (McDougalls Reduced Fat Sponge Mix is now 6.2% fat and McDougalls Plain Sponge Mix is 9.4% fat), helping caterers rise to the challenge of creating freshly baked cakes which will appeal to a growing number of health conscious consumers. From restaurants and coffee shops looking to offer a lighter cake, to school caterers who need to comply with the School Food Standards, the new recipes ensure the mixes are versatile and deliver consistent results time after time, claim the brand.

The McDougalls Sponge Mix recipes for both products have been reformulated and now come with improved mixing instructions, helping to create an even better, quality product, say the company. With a demand among profit and cost sector caterers for time-saving solutions when it comes to baking fresh cakes, these products are well placed to meet their needs.

Although some caterers may turn to readymade products to cope with the time constraints faced in the kitchen, it is far more cost-effective to prepare baked goods using flour based mixes, feel Premier Foods.

“We have listened to customer feedback and are pleased to re-launch these two products, offering caterers an improved baking experience. The Reduced Fat Sponge Mix is ideal for those caterers looking to provide a lighter option, while the new Plain Sponge Mix offers greater rise, making it perfect for use when baking large cakes and gateaux,” said Sarah Robb, channel marketing manager at Premier Foods.

“Our McDougalls Mixes are ideal for creating fresh baked goods quickly and easily, and the new Plain Sponge Mixes will offer caterers the versatility and freedom to create a range of on-trend cakes. As a business, we are committed to continually updating our product portfolio to suit the developing needs of our customers.”

McDougalls Reduced Fat Sponge Mix and McDougalls Plain Sponge Mix will be available to

Founded in 2012, boutique bakery Nila Holden (www.nilaholden.co.uk) specialise in creating decorative iced biscuits for gifts and special occasions, and are also starting to catch the eye of coffee shops, cafés and tea rooms, they now report.

Combining the finest ingredients with traditional decorative techniques, Nila Holden’s signature-style evokes emotion through its use of romantic, whimsical floral designs with quirky lettering to create a real stand out eat in treat to accompany a delicious latte or cappuccino, or as a ‘to go’ snack or gift to take away.

From edible 3D tea cups to beautiful biscuit birdhouses and whimsical daisies, their products set out to combine the finest ingredients with traditional decorative techniques and beautiful packaging, say Nila Holden, in order to create the perfect indulgent treat.

Their products are hand baked and hand decorated in the company’s flagship bakery in Luton, Bedfordshire, from where they are delivered on a daily basis to coffee shops, cafés and tea rooms up and down the country.

Nila Holden has also quickly earned a reputation as one of the go-to cookie designers in the industry and has an international following (the bakery is listed with Fortnum & Mason, a Not On The High Street Partner and is regularly called upon to create one-off designs for high profile corporate clients and has even been commissioned to make biscuits for the Japanese Royal family).

With a range of RRP’s, new seasonal ranges through the year designed to be visually stunning on the shelves so as to make them a tempting impulse purchase decision, the bakery is fast becoming the go-to supplier of iced biscuits to the coffee shop sector (the bakery’s range of premium wholesale iced biscuits is available direct or via distribution partner Diverse Fine Food). order from this month (for recipe inspiration, visit www.premierfoodservice.co.uk, or email foodserviceteam@premierfoods.co.uk to receive a free sample).

MAY 2016 CAFÉ CULTURE 59

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NEW PRODUCTS

Brewed Cold Single origin coffee beans, selected, roasted and ground specifically for cold brewing. The coffee is steeped for fourteen hours, double filtered and bottled in an elegant easy-to-drinkfrom 250ml glass bottle with an easy open and resealable lid.

Looks great, tastes great, comes in cases of 12 distributed ambient but needs to be merchandised from the fridge ICE COLD (to order call 01666 577379, or visit www.brewedcold.co.uk).

95 years of seasonings and marinades Unbar Rothon, a leading UK-based seasonings and marinades suppliers, has celebrated 95 years as a successful manufacturer and exporter. For more than seventy of those years it has been owned and run by the same family. Established in London in 1921, in 1948 Mr Felix Rothon (later to be awarded an MBE) moved its headquarters to Billericay in Essex.

Over time Unbar Rothon became internationally recognised as a leader in the business of supplying high quality seasonings and marinades to food manufacturers, caterers and butchers with Mr. Felix Rothon’s sons, Patrick and William, joining him on the board.

Now with two members of the next generation - Richard and Matthew - also directors, the company is leading the market sectors it serves with new seasonings and services, including the innovative Lean Blending Service which

generates the precise blends required and delivers individual packs (anything between 100g and 25 kilos) to the customer, thus minimising the use of storage space (call 01277 632211 or visit www.unbarrothon.co.uk).

Chip cones are cool

Leading shopping centre coffee shop chain selects Design & Contract Furniture again for new stores As nationwide shopping centre coffee shop chain, bb’s Coffee and Muffins, expands across the UK and Ireland, Design & Contract Furniture has been selected to provide more bespoke furniture for the newly opening stores.

Renowned for its tempting range of freshly baked ‘made on site’ muffins and delicious barista coffees, bb’s Coffee and Muffins, as part of the Retail Food Group, has over 50 stores across the UK and Ireland with three recent new store openings in Maidstone,

60 MAY 2016

CAFÉ CULTURE

Ipswich and King’s Lynn and plans to open another 10 this year.

As the company’s long-term furniture provider, Design & Contracts worked closely with the opening stores to provide the right furniture to match the brand’s existing theme.

Amongst the tailor made furniture is a range of faux leather arm chairs and banquette seating, as well as Billiani dining chairs and solid ash dining tables (call 01344 628 108 or visit www.designcontracts.com).

Chip cones, the iconic 1960’s sea-side treat container, are making a comeback as the container of choice for fries to go.

Dart Products Europe has been making chip cones for twenty years and says that demand for the popular format is increasing as takeways and restaurants look for innovative and exciting ways to serve fries, including the latest trend for sweet potato fries.

“We’ve seen demand for chip cones increase steadily in recent months and they are definitely making a comeback,” said David Whitehead, UK Sales Director for Dart Products Europe. “They’re great for fries as they provide insulation to keep the fries hot and their cone shape makes them easy to hold - which is why we think they are proving so popular. They also give great portion control for the operator as the 12oz size is just right for medium portion of fries.”

Call 01480 459413, or visit www.dartproductseurope.com.

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

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

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

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

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

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

2 sisters Food

greenCore

grouP

Food to go ltd -

3 Godwin Road, Earlstrees

PArk royAl

Industrial Estate,

Willen Field Road, Park

Corby,

Royal, London

Northamptonshire

NW10 7AQ

NN17 4DS

Contact: Clare Rees

Contact: Simon Brooksbank

Tel: 0208 956 6000

Tel: 01909 511846 Fax: 01536 409 050 simon.brooksbank@2sfg.com

Fax: 0208 956 6060 clare.rees@greencore.com www.greencore.com

www.2sistersfoodgroup.com

greenCore

Adelie Foods

Food to go ltd –

grouP ltd 2 The Square, Southall Lane, Heathrow UB2 5NH Contact: David Guy Tel: 020 85711967 david.guy@adeliefoods.co.uk www.adeliefoods.co.uk AnChor CAtering liMited Units 2, 21 & 22, Wotton Trading Estate, Wotton Road Ashford,

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

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

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

greenCore Food to go ltd – BroMley By Bow Prologis Park, Twelvetrees Crescent, London E3 3JG Tel: 0207 536 8000

TN23 6LL

Fax: 0207 536 0790

Contact: Mark Leigh

Contact: Richard Esau

Tel: 01233 665533

richard.esau@greencore.com

Fax: 01233 665588

www.greencore.com

Mobile: 07966 664 408

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

the BrunCh Box sAndwiCh CoMPAny Unit H2, Dundonald, Enterprise Park, Carrowreagh Road, Dundonald, Belfast BT6 1QT Contact: John Weatherup Tel: 028 90 486888 Fax: 028 90 485486 john@thebrunchbox.com

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

www.mantinga.lt

mail@anchorcatering.co.uk www.anchorcatering.co.uk

CrAnswiCk Food

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

on the go

info@impress-sandwiches.com

Unit 7, Carlyon Road

www.impress-sandwiches.com

Industrial Estate,

love Bites ltd.

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

Atherstone,

Granary Court, Eccleshill,

Warwickshire

Bradford, West Yorkshire

CV9 1LQ

BD2 2EF

Contact: Alex McLaren

Contact: Richard Smith

Tel: 01827 719 100

Tel: 01274 627000

Fax: 01827 719 101

Fax: 01274 627627

alex.mclaren@cranswick.co.uk

richard@love-bites.co.uk

www.cranswick.co.uk

www.love-bites.co.uk

ACCredited distriButors sAndAy’s BAkeries Bv Portsmuiden 2, 1046 AJ, Amsterdam, The Netherlands Contact: Wessel Wessels Tel: +31 20 5062000 Fax: +31 20 5062002 wessel.wessels@sandays.nl tAsties oF Chester ltd (street eAts) Prince William Avenue, Sandycroft, Flintshire, CH5 2QZ Contact: Anthony Wilkinson Tel: 01244 533 888 Fax: 01244 533 404 anthony@streeteatsfood.co.uk www.streeteatsfood.co.uk

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

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

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

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

BeACon Foods Unit 3-4, Beacon Enterprise Park, Warren Road, Brecon LD3 8BT Contact: Lynne Skyrme Tel: 01874 622577 Fax: 01874 622123 lynne@beaconfoods.co.uk www.beaconfoods.co.uk

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

www.bradburyscheese.co.uk

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

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

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

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

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

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

Coveris FlexiBles uk ltd.

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

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

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

edMe ltd.

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

extons Foods 5/6 Caldey Road, Roundthorne Industrial Estate, Manchester M23 9GE Contact: Rachael Exton Tel: 0161 998 5734 Fax: 0161 902 9238 rexton@extonsfoods.com www.extonsfoods.com Florette uk & irelAnd Florette House, Wood End Lane, Fradley Park, Lichfield, Staffordshire WS13 8NF Contact: Tracy Southwell Tel: 01543 250050 Fax: 01543 410000 trsouthwell@florette.com www.florettesalad.co.uk

Fresh-PAk Chilled Foods 1 Waterside Park, Valley Way, Wombwell, Barnsley S73 0BB Contact: Mike Roberts Tel: 01226 344850 Fax: 01226 344880 mike.roberts@fresh-pak.co.uk www.fresh-pak.co.uk FreshtiMe uk ltd.

Marsh Lane, Boston, Lincolnshire PE21 7RJ Contact: Bryan Nelson Tel: 01205 312010 Fax: 01205 357838 bryan.nelson@freshtime.co.uk FridAys Chequer Tree Farm, Benenden Rd, Cranbrook, Kent TN17 3PN Contact: Pat Dunne Tel: 01580 710200 Fax: 01580 713512 pd@fridays.co.uk www.fridays.co.uk Accreditation body: BSA

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

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

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

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

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

JurA ProduCts ltd.

Vivary Mill, Vivary Way, Colne, Lancashire BB8 9NW Tel: 01282 868266 Fax: 01282 863411 Contact: Roger Heap sales@uk.jura.com www.juraproducts.uk kerryMAid c/o The Hub, Chapel Farm, Ightham Bypass, Ightham, Kent TN15 9AF Contact: Aonghus O’Drisceoil Tel: 01732 617070 aonghus.odrisceoil@kerry.com

FreshCut Foods ltd 14-16 Lilac Grove, Beeston, Nottingham NG9 1PA Contact: Sales Tel: 01159 227 222 Fax: 01159 227 255 sales@freshcut.biz www.freshcutfoods.co.uk

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

kookABurrA 3 Armstrong Road, N.E.Ind.Est, Peterlee, Co. Durham SR8 5AE Contact: Samantha Henderson Tel: 0191 518 4000 Fax: 0191 518 4226 shenderson@kookaburra-uk.com www.kookaburra-uk.com

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

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

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

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

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

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

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

Moy PArk ltd.

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

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

newsholMe Food grouP New Hay Road, Oakes, Huddersfield, West Yorkshire HD3 4BZ Contact: Steve White Tel: 01484 642126 Fax: 01484 648402 steve.white@newsholmes.co.uk www.newsholmefoods.co.uk new york BAkery Co. 6-9 The Square, Stockley Park, Uxbridge UB11 1FW Contact: Sandie Belton Tel: 07507 063090 katrina.hamill@grupobimbo.com www.newyorkbakery.co.uk

ninA BAkery 114 Halutssi Hatasia, Haifa, 2620113, Israel Contact: Michal Neeman Tel: +972 544 578648 michal.neeman@lumeega.com norselAnd ltd.

Somerton Road, Ilchester, Somerset BA22 8JL Contact: Nicky Gavey Tel: 01935 842800 Fax: 01935 842801 ngavey@norseland.co.uk www.norseland.co.uk nutritiCs 20-22 Wenlock Road, London N1 7GU Contact: Stephen Nolan Tel: 0208 144 1883 stephen.nolan@nutritics.com www.nutritics.com

orexis Fresh Foods ltd.

Unit 54B Minerva Road, Park Royal, London NW10 6HJ Contact: Romi Stavrou Tel: 0208 9652223 romi@orexis.co.uk www.orexis.co.uk Pettigrews Pinnaclehill, Kelso, Roxburghshire Scotland TD5 8DW Contact: Sheena Turnbull Tel: 01573 224 234 Fax: 01573 223 717 sales@pettigrews.com www.pettigrews.com PiquAnt ltd Willenhall Lane, Bloxwich, Walsall, W.Midlands WS3 2XN Contact: Julie Smith Tel: 01922 711116 Fax: 01922 473240 salesinfo@piquant.co.uk www.piquant.co.uk Accreditation body: BSA

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

Castle Lane, Melbourne, Derbyshire DE73 8JB Contact: John Mayers Tel: 01332 864895 Fax: 01332 864315 john@pid-labelling.co.uk www.pid-labelling.co.uk PreMier BusinessCAre Caton Road, Lansil Way, Lancaster LA1 3PE Contact: Gary Skipworth Tel: 0330 102 6174 gary.skipworth@premierbusinesscare.co.uk www.PremierBusinessCare.co.uk

PuMPhreys CoFFee Bridge Street, Blaydon, Tyne and Wear NE21 4JH Contact: Sales Tel: 0191 4144510 sales@pumphreys-coffee.co.uk www.pumphreys-coffee.co.uk rAnk hovis The Lord Rank Centre, Lincoln Road, High Wycombe HP12 3QS Contact: Mark Ellis Tel: 0870 728 1111 rankhovismarketing@hovis.co.uk www.rankhovis.co.uk rAP ltd.

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

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

Nimbus House, Maidstone Road, Milton Keynes, Buckinghamshire MK10 0BD Contact: Rob Barzda Tel: 01908 933000 Fax: 01908 933074 robert.barzda@santamariafoodservice.co.uk

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

sMithField Foods ltd.

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

snowBird Foods Wharf Road, Ponders End, Enfield, Middlesex EN3 4TD Contact: Roy Anderson Tel: 0208 805 9222 Fax: 0208 804 9303 roy.anderson@snowbirdfoods.co.uk www.snowbirdfoods.co.uk

southover Food CoMPAny liMited Unit 4, Grange Industrial Estate, Albion Street, Southwick,Brighton BN42 4EN Contact: Robert Partridge Tel: 01273 596830 Fax: 01273 596 839 bob@southoverfoods.com www.southoverfoods.com stePhen’s Fresh Foods ltd.

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

totAl FoodserviCe solutions ltd.

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

tri-stAr PACkAging suPPlies ltd Tri-Star House, Unit 4, The Arena,, Mollison Avenue, Enfield, Middlesex EN3 7NL Contact: Kevin Curran Tel: 0208 4439100 Fax: 0208 4439101 info@tri-star.co.uk www.tri-star.co.uk

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

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

worldwide Cuisine ltd.

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

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

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

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

ConsultAnt southern sAlAds liMited Units 1 & 2 Cannon Bridge Cannon Lane, Tonbridge, Kent TN1 9RP Contact: Mr Ray Boakes Tel: 01732 362444 Fax: 01732 361919 ray@southernsalads.co.uk www.southernsalads.com

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

internAtionAl MAster CheF & Author Tom Bridge 21 Blackhorse Avenue, Blackrod Village, Bolton BL6 5HE Tel: 01204 695450 or 07889 111256 www.cookerydetective.com www.piesocietybook.co.uk

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

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

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

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

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

Bean there Fixed that

sue Morgan

01291 636333

email: sue@jandmgroup.co.uk

Repairs Servicing Sales Installation Delivery Training

E: info@coffix.com Tel: 0845 257 4316 Mob: 07790 402144

W: www.coffix .com

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

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21-22 September 2016 Business Design Centre | London

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

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