Cafe Culture Magazine - Issue 77

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magazine NOVEMBER 2016 ISSUE 77



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Welcome! As another innovative and successful café year draws to a close and embraces the festive season, we take our usual look at some special food and beverages to enable outlets to help their customers celebrate. Espresso machines and soups also feature in this issue, as does the recent launch of Tetley’s online Tea Master programme which aims to help operators enhance their tea serving offering. We would also like to offer our congratulations to all those who triumphed in this year’s Café Life Awards, and our thanks go to all the judges and sponsors who in turn helped to make the awards night dinner held at the Lancaster London Hotel a great success. We look forward to hearing your news and views, and reporting on events in the new year to come! 01233840296 U.K. Distributor for 1883 SYRUPS KOOL KUP LION Biscuits

Clare Benfield - Editor


Beyond the Bean Barista Bursary is back!


Café Life Awards celebrate industry’s success.


Melitta seek to protect customers.

10 Abokado launches ‘Cupcycle’ initiative to help reduce coffee cup waste.


46 Festive times - preparing for café culture’s most indulgent time of year. 58 Soup season - tasty, warming soups with a premium edge.

PROFILES 42 A great little place – a popup version of the Café Life Award-winning A Great Little Place.

38 lunch! 2016.

64 How do you like your tea? – Tetley’s new online training course.



26 Espresso machines - new launches and a trip down memory lane.

35 New products.

16 Café Life Awards 2016.

plus a vast range of other beverage associated products


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Editor Clare Benfield, Tel: 01291 636336, E-mail: Advertising Manager Sue Morgan Tel: 01291 636333 E-mail: Subscriptions and Customer Service Tel: 01291 636333 E-mail: Editorial Address Café Culture, Association House, 18c Moor Street, Chepstow, Monmouthshire, NP16 5DB Fax: 01291 630402 E-mail: 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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Costa Express installs 6,000th self-serve coffee bar Costa Express has installed its 6,000th self-serve coffee bar in Tesco High Wycombe, the milestone putting Costa Express on track to achieve its target of over 8,000 machines by 2020 say the brand. Following the £59.5 million acquisition of Coffee Nation in March 2011 and after extensive re-branding and technological developments, Costa Express has grown at an average of 70 new self-serve coffee bars every month. The strength of the Costa brand combined with the convenience of the self-serve format has proved a winning combination with the machines easily accessed in a variety of locations including forecourts, convenience stores and workplaces. Using leading technology, Costa Express expertly serves barista-style coffee by combining fresh milk with Costa’s famous freshly ground Mocha Italia blend – the same blend to be found in their stores around the world. The self-serve machine provides customers with an interactive experience that appeals to all five senses: an elegant and sophisticated design, touch screen menu for easy use, the gentle soundtrack of a Costa store, the aroma from freshly made coffee and the taste of Costa’s delicious Mocha Italia blend. “Costa Express has enjoyed tremendous growth from 877 machines in 2011 to 6,000 today. We’ve always been confident that we can deliver an unbeatable coffee experience to on-the-go customers by using interactive technology, great Costa Coffee and fresh milk,” said Murray McGowan, Costa Express managing director. “This 6000th install milestone only continues to demonstrate that there is clear appetite for our award-winning coffee brand. We’ve also been able to export the intelligent concept to international markets and are encouraged by the results, signifying the appeal of the brand overseas and potential for further growth.”



Straight A’s for Lincoln & York Roastery following BRC audit UK-based coffee roasters, Lincoln & York, have announced the results of its annual BRC roastery audit, achieving the highest rating from auditors – Grade AA. The British Retail Consortium (BRC) is an internationally recognised safety and quality certification programme. Lincoln & York has been Grade A accredited for over 12 years. This year’s audit followed several changes to BRC’s inspection criteria including the introduction of the ‘AA Grade’ which is now awarded to superior facilities with the fewest non-conformances. “We are delighted to have been awarded the Grade AA accreditation by the BRC following a rigorous two-day audit. With the criteria changes involved in Version 7, the Lincoln & York team worked hard to ensure all areas of the business

exceeded the BRC’s already high expectations. We were very proud to receive such positive feedback,” said Jeff Kidd, factory manager at Lincoln & York. In 2014, the company installed the UK’s largest coffee roaster and opened its onsite contingency roastery.

Beyond the Bean Barista Bursary is back! Following on from the success of last year, Beyond the Bean (BTB) have announced that they are proud to be offering their Barista Bursary again for 2017, and they want to hear from baristas up and down the country who are planning to take part in UKBC next year and why they should be the next BTB Barista Bursary winner. The BTB Barista Bursary is an opportunity for one competing barista to get financial and developmental support which BTB hope will ease some of the more laborious pressures of the competition – freeing them up to concentrate on the important part, the coffee. Beyond the Bean are long-time supporters of UKBC - they are on the UK Chapter committee, have held various WCE positions, judged the competitions and also know how to host a great heat. They also know the costs competing in the championship can bring, which can mean talented baristas are in danger of being excluded, one reason why they created the BTB Barista Bursary. The BTB Barista will immediately qualify for support attending the UKBC heats which includes £100 credit to use on the BTB Gear range and a day’s training with a past judge to give you even more insight to the competition. They will then continue to support the barista throughout the competition and if they

qualify to represent the UK, the barista will receive an additional fund of £2.5k towards expenses, plus assistance with shipping to WBC Seoul. Throughout the Bursary, the barista will also have access to the BTB training room in Bristol for practice in preparation for competitions, and of course BTB’s ongoing support. To apply, send an application - a letter or video - telling BTB why you should be picked as the BTB Barista. The deadline for entries is 1st December 2016 and shortlisted applicants will be invited to Bristol for interviews on 8th December. Further information on the competition, panel of judges, how to apply and what is expected from the exciting new partnership can be found on Beyond the Bean’s web site –

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Café Life Awards

celebrate industry’s success The winners of this year’s Café Life Awards – held in conjunction with the lunch! show – were revealed at a celebratory awards night and dinner held at the Lancaster London Hotel, Hyde Park, London. Coffee #1 triumphed yet again in the regional category of the Café/Coffee Bar Chain Award, with judges commenting that “an amazing level has been retained by Coffee#1 for several years and once again they have shown themselves to be a leading light in the industry and a true example to organisations large and small. Outstanding products and service make a trip to Coffee#1 a must for anyone in their

Wales and West heartland. Look for new Coffee#1 outlets in more towns across the UK as they continue their terrific expansion plans.” The Independent Café/Coffee Bar Platinum Award Winner was Timberyard Soho of Noel Street in London, with the judges commenting, “once again, Timberyard have done a fantastic job with this café. Food display on the counter was wonderful and visually very appealing. Food presentation was also excellent when brought to the table. Atmosphere was calming and comfortable – a refreshing pit stop during a hot lunch hour.”

Michelin starred chef, and Café Life Awards host and challenges head judge, Theo Randall, praised the sector’s creativity and innovation. The prestigious Café Society Award went to the family-run, Birmingham-based espresso machine manufacturer (Britain’s only in fact), Fracino, who have enjoyed considerable export success in recent times, having now been in business over 50 years. For a full list of all the winners, turn to page 16.

Lavazza partners with tennis legend, Andrew Agassi Lavazza has announced details of a new global collaboration featuring tennis legend, Andre Agassi. The partnership positions Andre Agassi as Lavazza’s spokesperson for the world of tennis, and officially started at the US Open with a special event and promotion for spectators, along with teasers which took place in and around New York City. The 120-year-old authentic Italian family company based in Turin has been active in the world of tennis for many years, and in 2015 became the only food and beverage brand to partner with all four Grand Slams around the world. An innovative coffee company, Lavazza says that it searched for a partner that shared its pursuit of excellence in everything it does, and found just that in Andre Agassi who is undoubtedly one of the greatest champions of all time, with an impressive track record of winning 60 ATP titles, eight Grand Slam tournaments, and having the honour of being world number one six times, an Olympic gold medal and is one of the only athletes to have a Golden Slam (four Grand Slams and a Gold medal). “Lavazza is proud to unveil our new global partnership with one of history’s greatest athletes, Andre Agassi, and kicking it off with the ‘I’m Back’ campaign

Lavazza’s vice chairman, Marco Lavazza, with tennis legend, Andre Agassi. at the US Open,” said vice chairman, Marco Lavazza. “We began communicating the company’s passion for tennis over six years ago at Wimbledon, and tournaments quickly became one of our core strategic platforms from which to communicate our heritage, values and products. Indeed, investing in the sport makes strategic sense for Lavazza: our target customer profile fits perfectly with that of a tennis fan, and beyond that, presence at key tournaments and the four

Grand Slams gives us an opportunity to further showcase our quality products in key countries for the company.” Andre Agassi commented, “In my autobiography I write about my life-long love for coffee, so it is a natural fit for me to be partnering with Lavazza, a company that has been at the forefront of the industry from day one. Lavazza not only invented the coffee blend more than 120 years ago, but also works with passion to make the best quality and authentic Italian coffee I have known and loved for decades.” With the new partnership, tennis fans around the world will be engaged via onsite events, promotions and personal appearances at the Grand Slams. For the launch of the partnership, Lavazza took an innovative creative approach for its “I’m Back” campaign - a build-up to the official announcement that Andre Agassi is back at the US Open with Lavazza to “give back.” To create buzz, the company began with a series of teasers posted on social media. Then, Lavazza amplified its message in New York City with a series of out-of-home advertisements strategically placed in key points, featuring a silhouette of Andre Agassi’s iconic 1980s look, complete with a neon pink headband.


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Weather watcher Lucia is crowned Best Barista 2016 Lucia Gadau representing Nonna’s - one of Sheffield’s best loved Italian eateries has claimed the crown of Best Barista in the English Italian Awards - the annual search for the nation’s favourite Italian restaurants, pizzerias, cafés and baristas. Lucia Gadua battled it out against eight of the UK’s other leading baristas in a live competition hosted by Awards co-sponsor Portioli - one of Italy’s most popular authentic coffee brands, which took place on 6 September at the Portioli head office in Sheffield. Each barista prepared a selection of speciality coffees and was assessed by an independent panel of leading industry experts including Simon Speed-Andrews, head of training Miko Coffee and Jonathan Dawson, regional account manager, Miko

Coffee. The winning barista was announced at the gala final which was held at the Palace Hotel, Manchester on September 18 2016. Whilst most baristas start their working day when they take their first morning order, the newly crowned ‘Best Barista’ in England is hard at work from the minute she wakes up – she says there’s nothing more important to the perfect cup of coffee than

Threesixty˚ brand wins great taste awards UCC Coffee UK & Ireland’s ThreeSixty˚ coffee range has won four Great Taste 2016 Awards. The accolade of Two Gold Stars was awarded to its limited edition ThreeSixty˚ Thailand Doi Chaang, with ThreeSixty˚ Peru Lima Province, ThreeSixty˚ Guatemala Antigua and ThreeSixty˚ Rainforest blend each awarded One Star (the range is available for both out of home and retail). Great Taste is one of the world’s most coveted blindtasted food and drink awards. It is the fourth consecutive year that the total coffee solution provider’s products have received awards. “We are extremely proud that our ThreeSixty˚ products have been chosen as Great



Taste winners. Recognition at this high level, and against stiff competition, is testament to our team’s commitment to quality and excellence throughout the business. Our continued investment in our business and people ensures that we continue to produce coffee to an exceptional standard,” said Marcus Swift, sales and marketing director. With consumers’ curiosity of origin reaching new heights, each coffee in the ThreeSixty˚ range displays the coordinates of the coffee’s origin on its packaging, the range offering premium, seasonally sourced coffee from exciting origins.

checking the weather forecast! “The temperature and humidity outside can have a dramatic effect on the end result. A wet and windy day can be the death knell for a quality cup of cappuccino and only a highly trained barista will know what steps to take to ensure the drink is still the very best,” said Lucia Gadua. “I believe in absolute perfection in coffee. So many

baristas cut corners and serve poor coffee. They don’t use the correct pressure on the machine, don’t use the correct milk consistency, don’t handle the coffee correctly – these are all precise skills that take years to learn.” Lucia Gadua first started honing her craft when she was just 18 and living in Sardinia and has her husband to thank for her initial training. “The judging panel were looking for coffee knowledge, presentation, preparation, creativity and all round barista ability,” said Simon Speed–Andrews, lead judge. “The ten finalists were handpicked from the thousands that entered the Awards and though all the finalists are star baristas who are exceptionally good at their craft, it was Lucia’s unrivalled love and passion that really set her apart.”

Melitta seek to protect customers A company in the coffee and coffee preparation industry Melitta Professional Coffee Solutions (MPCS) - has announced its intention to support customers old and new commercially both during the launch of the UK coffee range and throughout 2017. Melitta Professional Coffee Services, a division of global privately owned family business Melitta, says that it is bucking the trend of rising coffee prices in the UK, with roasted coffee price increases seem to be being justified on the back of short term currency fluctuations and continued uncertainty regarding Brexit, feel the firm. “As a family owned, independent global coffee business, we have a duty to support customers when they most require our support. Melitta have been around for

more than 100 years and have only been as successful as we have been due to this long sited view on customer / supplier relationships,” said Laura Sherwood, new market manager at MPCS UK-Horeca Coffee. “We are prepared to demonstrate our investment and commitment to the UK by removing this uncertainty when it comes to the pricing of coffee bought from MPCS UK- Horeca Coffee.” To this end, MPCS say that they are working with existing and new customers in a clear and transparent way in regards to the pricing of coffee sold within the UK Horeca Marketplace with no convoluted insurance schemes or volume commitments running into 2018 and beyond, say the firm.

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Pumpkin Spiced Latte

made with Alpro Coconut for Professionals Combine mixed spice (¼ tsp), cinnamon (½ tsp) and pumpkin puree (2 tsps) in your milk jug with Alpro Coconut for Professionals (250ml). Using the steam wand, stretch the product to 1 ½ volume and to a temperature of 65oC. Then add a shot of coffee with maple syrup to taste. A grating of fresh nutmeg adds a seasonal touch!

Nearly 1 in 5 coffee drinkers are now choosing plant-based coffees* and this trend is only set to grow. The Alpro For Professionals range is 100% plant-based and has been developed specifically for baristas. So you can offer healthy alternatives without compromising on taste or performance. For more information and inspiration *Source: Allegra Project Café Report 2016

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Jelly Hill Cafe being shaken up as new owner takes the reins Glasgow’s popular Jelly Hill Cafe Bistro has a new owner following a sale for an undisclosed sum brokered by specialist business property adviser Christie & Co. The Cafe Bistro, located on Hyndland Road in Glasgow's West End, is a stalwart amongst the area’s student population popular as well as older clientele who pop in for a light bite and coffee. The cafe, which prides itself as being dog-friendly, is also used extensively by walkers and their fourlegged friends. The café has been purchased by Barbry Ltd, who has extensive experience in the Glasgow licensed and hospitality trade. “We are delighted to have been involved in the sale of this well-known café. We knew before we began marketing the Jelly Hill that there would be a number of interested parties in such a renowned West End fixture and as a result we were able to run a bespoke confidential marketing process for the vendor,” said Josh Hill, business agent at Christie & Co’s Glasgow office who brokered the sale. "In addition to its strong local reputation, this quirky café bistro has a fully-opening frontage and canopied patio with heating lamps which proves very popular when the sun shines in Glasgow and the cafe itself has an excellent reputation for its soup dishes and homemade tablet. “We’re very excited by the new operator's plans for the Jelly Hill. He has a wealth of experience in the Glasgow hospitality sector, and we’re certain that he will take the cafe from strength to strength.” A spokesperson for Barbry Ltd added: “We plan to refurbish the property but still keep its unique character and feel. We will have new wines, new menu and new coffee beans. We can't wait to welcome customers old and new. We are delighted to purchase this West End icon and hope to develop the business further over the coming years."



Abokado launches ‘Cupcycle’ initiative to help reduce coffee cup waste Abokado (, a Londonbased health focused destination for fresh, feel-great food, is launching a new ‘Cupcycle’ campaign to help the city’s caffeine-craving consumers curb their coffee cup waste and is challenging all London coffee houses to follow suit. Now all customers who bring their own reusable cup to any of Abokado’s 28 sites across London will receive 25p off their Climpson & Sons artisan roasted coffee. The offer is being introduced in response to the recent claims that fewer than one in 400 high street coffee chain paper cups are being recycled in the UK (Coffee chains accused of making false recycling claims – 15/3/16, the Telegraph online). Two and a half billion coffee cups are given out in the UK each year, claim Abokado, so if all of the capital’s coffee houses replicated their offer, then there will be a significant reduction in the tonnes of unrecyclable paper cups that end up in landfill every year, feel the chain. The brand intends to introduce recyclable cups across all 28 outlets within one year and is launching this Cupcycle initiative straight away to make an immediate positive impact on the environment. “Abokado’s ‘feel great’ mission is to inspire customers to lead healthier and happier lives and this includes values around sustainability, which is why we had to launch Cupcycle,” said founder, Mark Lilley. “There are ground-breaking entrepreneurial firms out there working on the engineering and trial of 100% recyclable cups. We are already

Abokado are setting out to up the rate of coffee cup recycling. in talks with one of these about Abokado coming on board as a primary trial partner. “In the meantime, we hope this 25p off initiative will not only help reduce the number of unrecyclable cups leaving our stores, but encourage London’s great Coffee House community to follow suit. If all outlets operate a similar offer then together we can dramatically address the current situation and make a positive impact on the environment.” The offer will apply to Abokado’s entire range of coffee, which is provided by East London coffee purveyors, Climpson & Sons. As pioneers in London’s evolving artisan coffee scene, sourcing, roasting and crafting the finest coffee from their Hackney base, Climpson & Sons was the perfect fit for Abokado’s discerning customers.

Costa appoints group HR director to its leadership team Kate Seljeflot (pictured) joins Costa after 14 years at Diageo PLC, where she was most recently global talent director, responsible for senior appointments and succession planning, as well as overseeing Diageo’s diversity and inclusion strategy. In her new role, Kate Seljeflot will harness her years of experience of working with global markets and her proven track record for effectively driving significant change, to lead the Global HR team and Costa’s international expansion. She will be responsible for all employee related issues including executive talent appointments, organisation

effectiveness, resource planning, recruitment and training. She took up her new role at Costa in September and is reporting into new managing director, Dominic Paul. “We are delighted to announce Kate as our global HR director. She will be a driving force in the continued expansion of our workforce at a highly exciting time. Costa is an incredibly people-centric business and we want to retain our heritage while continuing to grow," said Dominic Paul, managing director of Costa.

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Pastry chef Sarah Hartnett partners with UCC Pastry chef Sarah Hartnett (fellow of the Royal Academy of Culinary Arts), and UCC Coffee UK & Ireland partnered up recently to launch a new coffee workshop for chefs. Pastry chef Sarah The workshop, Hartnett partners delivered by Sarah with UCC Hartnett (formerly of Sheraton Park Lane and Claridge’s) and UCC Coffee specialist baristas, aimed to get operators and chefs thinking differently about coffee and the impact it can have on both a menu and the wider dining experience. The hands-on, two-hour work shop, covered single origin chocolate and coffee pairing, and how a simple change of ingredient in a cake or dessert can either complement or clash with a coffee. The workshop also provided insight into the coffee industry, the profit potential from getting the offer right, an overview of the journey from crop to cup, as well as a handson session on how to brew coffee to a recipe. “Since working with UCC Coffee and its extensive range of coffees, I have learnt that flavour profiling is as complex as it is with chocolate and wine – each individual origin has very distinct characteristics. Coffee needs to be expertly handled to get the best results, the same way any kitchen uses raw ingredients. It's been very interesting to work on food and coffee pairings, and explore how different the food experience can be when it harmonises with the coffee,” said Sarah Hartnett. Phil Smith, head of category and insight, UCC Coffee UK & Ireland added: “Coffee sales have doubled in the UK over the last six years, making it a significant profit driver for operators. As coffee is the last thing that customers experience at the end of a meal, done right, coffee can be a high GP sales opportunity for restaurants. We’re working with Sarah as she’s at the top of her game and really understands how products can work well together.” There are plans for the workshop to run regularly throughout the year, with the team having already delivered mini-sessions at the recent Restaurant Show and at the Artisan Coffee School in Ealing (to register your interest email

10 NOVEMBER 2016


Union Hand-Roasted invests in new training facility The London-based speciality coffee roaster, Union Hand-Roasted Coffee, has created a unique new education and roasting facility at its East London headquarters. The dedicated space, called Campus, offers Union’s own training courses and SCAE certified courses for baristas, alongside roasting classes to coffee shops owners and small chains to help them improve their understanding of coffee roasting. The facility also includes a fully equipped roasting space for hire for independent coffee shops and small chains who want to roast their own coffee. The courses available for baristas include theory and practical training covering brewing techniques and roasting, cupping training and SCAE Diploma Modules. Union’s courses are designed to improve baristas’ coffee knowledge and brewing skills, and training capacity ranges from guiding a novice barista to becoming their

company coffee trainer, or to entering elite barista competitions. Meanwhile coffee shops can benefit from access to Union Hand-Roasted Coffee sourcing capability, roastery hire, packing facilities and materials, and the opportunity to develop their own signature blends and secure exclusive microlots, enabling them to take greater ownership of their coffee offering and distinguish their brand in the marketplace.

Coffee-Bike is now rolling through Worcester A young start-up company from Osnabrück, Germany, that has been honoured several times for their innovative mobile coffeeshop business model and successfully established the Coffee-Bike in numerous European countries, has announced its second UK franchisee. The new franchisee, Mark Price, says that he is confident that the unique concept, the variety of high-quality coffee specialities as well as the attractive appearance of the Coffee-Bike will appeal to the residents of Worcester. “Worcester is a beautiful city with many historic buildings and the style of the Coffee-Bike compliments the city and its surroundings perfectly. I feel certain that the residents and tourists will love the Coffee-Bike and its certified organic coffee classics and specialities,” said Mark Price, who has been living in Worcester for the past 14 years and is very keen on cycling, frequently stopping to enjoy coffee, cakes and pastries from local cafes during his days out on his road bikes. Thus, for Mark Price, Coffee-Bike seemed to be the perfect combination of these passions. It is the first time he has been self-employed. Before becoming a Coffee-Biker he has been employed within

the IT and Telecom sectors for more than twenty years. “Purchasing a franchise license offers a lot of potential since it gives me the opportunity to benefit from the success of this proven concept. In addition I can always rely on the support of a professional and knowledgeable team at the Coffee-Bike headquarters,” added Mark Price. Since July he has been operating within streets of Worcester and has already been booked for several charities and local events as well as various markets in the surroundings. Furthermore he is looking forward to many bookings for private and corporate caterings in the area.

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First we reduced our lead times now we are reducing our Minimum Order Quantity :H FDQ QRZ RÆ©HU \RX Æ«H[LELOLW\ ZKHWKHU \RX ZDQW FXS RU FXSV Sarah Punchard - Printed Cup Advisor






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Before (left - Magda Harrison teaching the first classroom), and after (right - Edwin Harrison teaching in the new classroom).

Coffee lovers raise over £11k for Artisan’s Donation Day Artisan, a group of four successful coffee shops in South West London and a training school, smashed its £10k fundraising target during its charity Donation Day, which was held across all four of its locations. Customers were asked to donate rather than pay towards goods received on Wednesday 7th September. With no additional costs to pay thanks to the kind coffee industry support of suppliers and employees who donated their services for free, the total funds raised (£11,062) will go directly to the small local community

charity LIDEFO in Uganda which inspired the business plan for Artisan. Artisan owners Edwin and Magda Harrison volunteered in Uganda working for LIDEFO to raise funds to build a vocational educational college helping youths and young women aged 18-30 years old to secure qualification in professions that will help them gain employment such as journalism, hairdressing, secretarial and even bee-keeping. Liberty College which originally taught classes under a tree was transferred to a new building with four classrooms for over

300 students. The funds raised will develop another level on the existing structure providing four additional classrooms to teach a further 200 students. “We’re incredibly delighted with the brilliant effort of everyone involved to help make this success,” said Artisan owner Edwin Harrison. “The atmosphere across all four shops was buzzing - from the team to the customers we served – there was such positivity to help those less fortunate with opportunities to improve their livelihoods through education. We are extremely grateful for the

company’s success over the past five year and wanted to pay thanks to an amazing volunteering experience which truly changed our lives.” In a wonderful demonstration of generosity within the coffee industry, all of Artisan’s suppliers donated their supplies for free that day including Allpress (coffee), Allan Reader (milk/diary), Seven Seeded (pastries and bread) The Artisan Bakery (muffins) and Cake Lovers Ltd (cakes). Even their own energetic staff worked for free for this event across sites in Putney, Stamford Brook, Ealing and East Sheen.

Coffee talent honoured at BaxterStorey Awards Tim Sturk, head of coffee training and development and Jana Slamova, national barista trainer at BaxterStorey, have been honoured with two of the most prestigious awards at the inaugural BaxterStorey Awards. Held in the Summer Marquee at Gray’s Inn, London, the awards celebrated the company’s talented teams and individuals who go above and beyond their duties every day. Tim Sturk was chosen as the first recipient of the BaxterStorey Award for his dedication and hard work, not only within BaxterStorey but the global coffee industry. Jana Slamova was named as the company’s Rising Star of the Year. Joining in 2007 as BaxterStorey’s first full-time training manager, Tim Sturk has developed as an expert in the field of coffee, gaining national and international

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recognition as judge at the World Barista Championships. His achievements include creating BaxterStorey’s unique Barista Academy – a first in the sector – and his work inspired a team of BaxterStorey baristas to secure a place as the only foodservice caterer in four consecutive finals of the UK Barista Championships. Alastair Storey, chairman at BaxterStorey, said: “These inaugural awards recognise the exceptional people within our business, without whom we could not deliver the high standards our clients and customers expect. “Tim’s foresight and diligence has brought direct benefit, not only to BaxterStorey but to the coffee community as a whole. Along with mentoring and developing BaxterStorey’s baristas, Tim

plays a fundamental role in global coffee education through his involvement in the Speciality Coffee Associations of Europe and America, amongst other organisations. I can’t think of a more deserving recipient of the first BaxterStorey Award.” Jana Slamova has worked at BaxterStorey for five years and last year was promoted to National Barista Trainer. She is a prodigy of BaxterStorey’s Barista Academy and has competed on the national stage to be named amongst the top five baristas in the UK. “It means a lot to be recognised in this way, especially knowing that we have so many amazing and talented people in the business. It is a huge personal achievement and I am very proud and honoured,” said Jana Slamova.

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Keepcup launch LongPlay LongPlay is KeepCup’s newest product focused on those who work (and play) for longer, say the company that was founded in Australia by siblings, Abigail Forsyth and Jamie Forsyth, both of whom were working in the café industry and witnessed first-hand the environmental and financial cost of the disposable cups (not able to find a suitable reusable for espresso-based coffee, they decided to make their own). With a few carefully designed features, the KeepCup LongPlay appeals to the gogetter in all of us, claim KeepCup. Its removable tritan sleeve creates a thermal insulation barrier between your hand and the glass cup, helping to maintain temperature for hot and cold drinks, as well as insulating your hand from heat and condensation. Available for 12oz and 16oz KeepCup Brew models, the optional KeepCup booster can make the toughened glass even more durable, point out KeepCup (the booster can be fitted as an accessory or purchased as a complete product). “KeepCup Longplay is a response to the demand for glass reusable cups in larger sizes. From tea to iced coffee and smoothies, KeepCup LongPlay is a practical way to enjoy larger

volume beverages,” says managing director, Abigail Forsyth, who has a much broader perspective on sustainability to share. “A 16oz is the largest size KeepCup will produce, sustainability is also a conversationabout responsible serving sizes and the practicality of what you can carry. Longplay is for those who are last to leave the party, the slow burners. KeepCup Original was about Australians who drink their coffee in an ambient atmosphere, small size, relatively quickly. “Since 2009, we have expanded across the world; KeepCup LongPlay is a response to colder climates and the different styles of beverage. We want to provide a credible alternative to the disposable for all occasions, utilising the design principles and materials that make KeepCup the ‘go-to’ brand for sustainable takeaway vessels.” The latest cup is customisable colour and design wise. Assembled from five parts, it’s also been designed to be taken apart for thorough cleaning (there’s a one-year warranty on defects and faults and replacement parts are available).

Courtauld Commitment 2025 influence touches 95% of UK food retail by market share Industry’s voluntary agreement the Courtauld Commitment 2025, brokered by not-for-profit organisation WRAP, continues to grow as 30 new signatories join the 10 year commitment to reduce the resource intensity of the UK’s food and drink. Thanks to the new signatories who have signed since its March launch, Courtauld 2025 now includes food and drink businesses representing 95% of the 2016 UK food retail market - as well as many leading brands, manufacturers and hospitality and food service companies. “Building connections right across the supply chain makes Courtauld 2025 a powerful voluntary agreement and we are delighted with the desire for action shown from such a range of signatories. Already we’ve set up a number of

industry-led working groups that are meeting to address important issues. These range from water and waste to sustainable design and buying; to areas as diverse as fresh produce, meat protein, dairy, redistribution and hospitality and food service,” said David Moon, head of sustainable food at WRAP. “Later this year we will introduce a reinvigorated Love Food Hate Waste campaign, working in partnership with these big names with the aim of delivering the step change that’s required to push forward the work on household food waste.” Through this ambitious voluntary agreement, businesses and a range of other organisations have committed to collaborate, from farm to fork and beyond, to create a truly UK-wide environment of innovation.”

Contract caterers partner with Kafoodle Harbour & Jones, a UK-based contract caterers, has announced a partnership with menu management company Kafoodle in a bid to deliver nutritional, allergen safe food across their major London sites. Harbour & Jones operates over 200 catering outlets providing delicious, nutritional and seasonal meals daily to hundreds of hungry workers from venues as diverse as The Royal Society to Abbey Road Studios. They also have a number of cafés and restaurants including the Even Keel Café on Cutty Sark, The Café at St Paul’s and The Vaults at RSA House and handle the event catering at RADA. By choosing to work with Kafoodle they report that they can ensure that their clients and customers can eat healthily and safely at all their locations and that they are completely compliant with the allergen legislation. In addition, anyone dining at any of the venues will be able to access the relevant allergen and nutritional information via the Kafoodle App. “We chose Kafoodle because of its knowledgeable team and premium product. Both elements have proved to have the depth and diversity to enable success for both us and our clients, across our many sites,” said Kevin Harrison, compliance director for Harbour & Jones. “Contract catering has its own unique demands and pressures and that, coupled with the increased demand from clients to create a healthier workforce, can become complicated. We felt that Kafoodle Kitchen fitted the bill exactly when it came to providing training and open information in a user-friendly way.” Kafoodle Kitchen provides the catering industry with a menu management and allergen compliance solution all in one place by making a number of vital catering processes simple, from menu design to recipe creation to ordering ingredients to highlighting nutritional values and allergens all of which are streamlined through Kafoodle’s intuitive cloud based technology. It is also the only compliance software endorsed by the British Hospitality Association and the Restaurant Association, claim the company.


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SHORTS STARBUCKS COMMITS TO TACKLING YOUTH UNEMPLOYMENT Starbucks UK has announced that it has joined the Movement to Work initiative in a commitment to fight youth unemployment across the UK. Starting in London, Manchester and Birmingham, Starbucks says that it will be offering around 400 placements to young people throughout the year. Youth employment is a critical requirement to the UK’s economic development (it is estimated that youth unemployment will cost the country £28 billion over the next decade). With 40% of all unemployed people in the UK between the ages of 16 and 24, Starbucks says that its commitment will help contribute to the professional development of roughly 865,000 young people in the UK who are not in education, employment, or training (NEETs). CHRISTMAS AFTERNOON TEA In time for the festive season, it’ll soon be time for tea at the Arch, London – a five-star boutique hotel. Located minutes from Oxford Street and Marylebone Village, the venue is offering the perfect place for customers to take tea during their Christmas shopping trip. Festive treats will include chocolate Yule log, mulled wine poached pear and cinnamon spiced cupcake with just baked scones, strawberry jam and clotted cream. Priced at £25 per person, or £39 with a glass of Taittinger Nocturne Sec, it will be available at the hotel from 1 December 2016 until 8 January 2017, say the hotel. NEW ORDER AND TABLE PAYMENT APP Order with Fork ( - a new order and table payment app - has launched. The consumer dining app, which is available to download on the iOS app store, has been created by a team of Manchester based developers to offer a solution to the hospitality industry who are experiencing inefficiencies within their business. It allows establishments to process a larger number of orders at once, removes the need to queue or take orders and payment at the table, increases transaction values and frequency, and provides an additional promotional channel and upselling opportunities on behalf of the venue or its partners. POTS’ PUDS IN DEMAND Pots & Co.( - makers of Michelin-standard desserts - is marking its expansion across Europe with a sweep of international listings. From the Netherlands to France, Poland and Ireland, the company reports that it is growing alongside demand for good quality puddings. In the UK, Pots & Co. has also been trialling with wholesalers, CostCo.

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Compass Group UK & Ireland serves up the ultimate brew The UK’s largest food and support services provider, Compass Group UK & Ireland, has partnered with Twinings and the London School of Tea to deliver a series of tailored training courses in tea. The introduction of tea education for its baristas will result in delivering a great customer experience and perfect tea execution every time, feel the company who say that the nation’s love of tea is only growing with approximately 165 million cups of tea being consumed every day. However tea culture is changing and consumers are becoming more adventurous and informed in their choices. The partnership will see Compass Group UK & Ireland baristas undertaking tea education at a variety of levels to ensure they deliver the perfect serve, every time. Initially aimed at those employees who work where whole leaf tea is served, the Compass baristas will learn the role of tea in modern day culture, as well as the practical elements around brewing, equipment and storage. Additionally,

on the more advanced courses, candidates will be able to study in more depth the different types of teas, the history of tea as well as undertake tea and sensory training. “Tea is embedded in our culture and continues to be the number one selling hot drink. However, the tea consumer is evolving. We are seeing more people seeking healthier and more authentic drinks, for example wanting green teas or infusions. Training our people in tea culture will enable us to deliver to our customers a memorable ‘tea experience’. We are really excited to be building this additional expertise into our business and believe it will be well received by customers and clients,” said Louise Pilkington, marketing director at Compass Group UK & Ireland.

4 Aces enjoys record printed cup sales Popular packaging specialist, 4 Aces has announced a spike in sales of printed cups with figures up by almost 30%, when compared to the same time last year, for this particular product. The company has recently reported a successful entry to the festival market having provided a range of pint, half pint and slush, bespoke, printed plastic glasses for a variety of national events this year. This success has been mirrored by an increase in demand for printed paper cups with 4 Aces supplying more of its eye-catching, creative product lines to distributors and water cooler and vending operators. “Distributors and operators are keen to provide added value to their own customer bases and give them an opportunity to stand out. Printed cups are known to leave a lasting impression on the end-user and enhance the concept of quality

and the overall superiority of the complete purchase, including the beverage itself,” said managing director of 4 Aces, Chris Penn. “If the cups are bespoke, as is the case with some of our festival customers, they can reinforce the brand and play a role in the marketing of additional products. For the majority of our customers, they simply want to offer a little extra in order to promote customer loyalty and encourage repeat orders.” 4 Aces prints on both single wall and double wall high quality, paper cups, accommodating small and large print runs and delivering to its customers as and when they need the stock items.

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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.

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

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 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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ponsored by New York Style Bagels, Tetley, Bradshaw, Norseland, Smootheelicious, Mulmar, FAEMA and Café Culture magazine, and held in conjunction with the lunch! show, the Café Society trade association hosted its seventh Café Life Awards at a dinner held at the Lancaster London Hotel, London on the 21 September 2016 (coinciding with the first evening of the two-day lunch! show exhibition


Awards 2016 held at the Business Design Centre in Islington). Cafés have become some of the coolest places to eat, drink and interact on the UK high street. And celebrating all that is great from the best in food and drinks to venues big and small, the Café Life Awards

have become the awards in the industry to win, celebrating the best new products and the finest cafés be they independent or chains and all that goes into this sector. “We’ve fallen in love with our cafés again in 2016 – city centre rooftops have been

Thank you he Café Society would like to thank our sponsors Bradshaw, New York Bagel Co, Smootheelicious, Mulmar/FAEMA, Tetley and Diversified Communications – the organisers of lunch! We would also like to thank all those who took part in the judging process, particularly Keith Allen from Foodservice Centre, Glen James from Coffix, Frank Boltman from Trade, Linda Ward from Campden BRI and Michele Young from Foodservice UK, and the competition


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judges – Theo Randall, Terry Wiggins from the House of Commons catering and Mark Arnold from Street Eats. Our thanks also go to Phil Morgan from Future Foods, Camilla Deane from FoodFellas, Mark Arnold from Street Eats, Michele Young for the café and café bar judging and to Guy Fielding at NPD Crest for the retail data, with special thanks to Linda Ward and Campden BRI for their venue for the product judging.

taken over, brunch is the thing to do, niche and bespoke are critical terms and we Britons can’t get enough,” said the Café Life Awards’ Gethin Evans. “It’s been a great period for product development and retailers alike with such a flurry of diversification in the last 12 months. The summer is always a great period for our industry and the culmination of it all is a fabulous awards evening held in conjunction with lunch!”

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The Awards The Café Sandwich Challenge This competition was held during the first day of the lunch! show, and comprised three sponsored categories. This challenge 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. Out of the three winners, one was judged to be the Overall Winner, and received the award plus a cheque for £500.

Left to right – James Whitfield (Norseland), Phil Bullivant (Bradshaw), Sandie Belton (New York Style Bagels), Theo Randall and David Worthington (FSC).

Left to right – James Whitfield (Norseland), Phil Bullivant (Bradshaw), Sandie Belton (New York Style Bagels), Theo Randall and Katarina Willingham (Lemon & Soul Cookery School).



Winner: David Worthington (FSC in Cheddar, Somerset - The Ultimate 'Toast' Dinner)

Winner: Katarina Willingham (Lemon & Soul Cookery School, Southampton – Taste of South America

Highly commended - David Koller (Café des Arts, Hastings, East Sussex – BBQ Beef Brisket)

Highly commended: Nathan Baker (On a Roll Sandwich Company, Middlesbrough - Moroccan Crispy Lamb's Breast and Labneh)



Jamie Robinson (Bexters Coffee Company in Boothstown, Manchester Lasagnewich served with a Bexters thick Tomato Sauce) Frazer Halkett (Glaisnock Café & Guest House in Newton Stewart, Dumfries & Galloway - The Scottish Breakfast Toasted Sandwich) Samuele Carrelli (Mimosa Delicatessen & Caterers in London - Ode to the Alps)

Dawn Roe (Saints and Sinners in Beverley, Yorkshire - The Ham Hock) Susan Yarnell (A Great Little Place, Southport, Lancashire - Jewel Studded Whipped Feta with Nectarine, Lime and Mint Salsa) Mark Kacary (The Norfolk Deli, Hunstanton, Norfolk - The Bostonian)

Left to right – James Whitfield (Norseland), Phil Bullivant (Bradshaw), Sandie Belton (New York Style Bagels), Theo Randall and Katarina Willingham (Lemon & Soul Cookery School).

NORSELAND MEXICANA, JARLSBERG AND APPLEWOOD SANDWICH CATEGORY Winner: Abby Banwell (FSC, Cheddar, Somerset - Mexican Crispy Chicken Pretzel) Highly commended: Nathan Baker (On a Roll Sandwich Company, Middlesbrough - Moroccan Crispy Lamb's Breast and Labneh) Finalists Jamie Robinson (Bexters Coffee Company in Boothstown, Manchester - The Mexicana Ribwich topped with Crispy Bacon) Martin Willsher (2 Sisters Food Group in Worksop, Nottinghamshire - Clucking Ranch Chicken) Barny Luxmoore (Yumlaut, Leamington Spa - The Schnitzel Burger)


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The Café Beverage Award CAFE CULTURE This award aims to encourage the innovation and development of beverages specifically for the café/coffee bar market, whether these are made inhouse or by specialist suppliers. The award is divided into two sections – hot and cold.



Left to right - Katarina Willingham (Lemon & Soul Cookery School), Sandie Belton (New York Style Bagels), James Whitfield (Norseland), Theo Randall, David Worthington (FSC in Cheddar), Abby Banwell (FSC) and Phil Bullivant (Bradshaw).

THE CAFÉ SANDWICH CHALLENGE OVERALL AWARD WINNER Winner: David Worthington (FSC in Cheddar, Somerset)

Left to right – Mark Nicholls (Hampstead Tea), Theo Randall and Clare Benfield (Café Culture magazine).

HOT CATEGORY Winner: Hampstead Tea (Energy Chai Organic Spiced Tea Range) Finalists Barry Callebaut Beverages UK (Bensdorp’s Barista Single Origin Cocoa and Chocolate Drinks Peru) Kokoa Collection Hot Chocolate (Kokoa Collection Single Origin Hot Chocolates, Ivory Coast)

Left to right – Theo Randall, David Worthington (FSC) and Tim Russell (Tetley).

TETLEY GREAT BRITISH BRUNCH CHALLENGE Winner: David Worthington (FSC, Cheddar, Somerset - Super Green Beans on Toast) Highly commended: Nathan Baker (On a Roll Sandwich Company, Middlesbrough - Lemon & Ginger Tea Cured Salmon)

Left to right – Theo Randall, Steve Kearns (Cawston Press) and Clare Benfield (Café Culture magazine).

COLD CATEGORY Winner: Cawston Press (Sparkling Mint & Cucumber)

Finalists Katarina Willingham (Lemon & Soul Cookery School, Southampton Stuffed Focaccia with Sausage Meat, Peppers and Cheese, and Smoked Mackerel Potpie) David Koller (Café des Arts, Hastings, East Sussex - Breakfast Tea & Veggie Brunch)

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Finalists Drink Me Chai (Spiced Chai Latte) Elior UK (Shimmy Shakes) Smootheelicious (Nutri-Pellet Whey Protein Super Booster Green Smoothie and Super Fruit Red Smoothie)

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The Café Design Award This award aims to encourage good design practices in the sector and is aimed at those who are responsible for developing new concepts in the high street. The judges decided to split this award into three categories – independent, chain and in-store category.

Left to right – Kate Ashmore (Boston Tea Party), Theo Randall, Shelley Wadey (Boston Tea Party) and Chris Brazier (lunch! show).

CHAIN CATEGORY Left to right – Adam Mitchell (Elephant Coffee), Theo Randall and William Mills (Elephant Coffee).

Winner: Boston Tea Party (Bath)

INDEPENDENT CATEGORY (GOLD AND PLATINUM) A high number of excellent entries were received for the independent category, with the judges deciding to award gold awards to the top six.

Finalists Asda (Eastlands Supercentre, Manchester) Coffee #1 (Sidmouth) Caffe Concerto (78, Brompton Rd, London)

Platinum Winner: Elephant Coffee (Parkgate, Neston, Cheshire)

Left to right – Darren Elliott (Timberyard Soho), Alex Flood (Café 1505), Scott Clearie (Mimi’s Bakehouse), Adam Mitchell (Elephant Coffee), Theo Randall, William Mills (Elephant Coffee), Chris Brazier (lunch! show), Giovanni Altieri (representing Snowflake Gelato) and Paul Deavall (Swirls).

Gold Winners Elephant Coffee (Parkgate, Neston, Cheshire) Café 1505 (Nicolson St, Edinburgh) Mimi’s Bakehouse (St John’s Road, Corstophine, Edinburgh) Snowflake Gelato (Marble Arch, London) Swirls (Warwick St, Leamington Spa) Timberyard Soho (Noel St, London)

Left to right - Claire Wilkinson (ASDA), Theo Randall, Catherine Marr (ASDA) and Chris Brazier (lunch! show).

IN-STORE CATEGORY Winner: ASDA (Eastlands Supercentre, Manchester)


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The Café Food Award This award encourages the innovation and development of food products specifically for the café/coffee bar market, whether these are made inhouse or by specialist suppliers. The award is divided into two sections – savoury and sweet.

The New Café Product/Equipment Award (Non Food) CAFE CULTURE This award aims to encourage the development of new products (including equipment) for the market, from furniture to coffee equipment and packaging.



Left to right: Martin Loader (Italia Formaggi), Gill Pearson (Smootheelicious), Theo Randall and Serena Cavalluzzo (Italia Formaggi)

SAVOURY CATEGORY Winner: Italia Formaggi Groksi Novello Finalists Gastro Culinary Innovation Ltd (Waffle Croque Monsieur) Pan’ Artisan (Focaccia Romana 250g) Snowbird (Fully Cooked & Frozen Gourmet Plus Cumberland Sausage) Timberyard (Healthilicious Open Sandwiches)

Left to right – Theo Randall, Abigail Forsyth (KeepCup), Suzanne Themps (Keep Cup) and Clare Benfield (Café Culture magazine).

NEW CAFÉ PRODUCT CATEGORY Winner: KeepCup KeepCup Brew Finalists Huhtamaki (‘Sorello’ Smooth Double Wall Paper Hot Cup) KeepCup (KeepCup Original) Nisbets (Olympia ‘Kiln’ range)

Left to right - Paul Kelly (La Marzocco), Theo Randall, Marta Kokosar (La Marzocco), Chris Salierno (La Marzocco), Clare Benfield (Café Culture magazine) Left to right: Tony Levy (The Foodfellas), Gill Pearson (Smootheelicious) and Theo Randall.

SWEET CATEGORY Winner: The Foodfellas (Individual Crumbles – Apple, Apricot and Raisin) Finalists The Deck (The Snickers Peanut Butter Cupcake) New Forest Ice Cream (Lotus Caramelised Biscoff Ice Cream) Pidy (Sweet Telline Straight Sided 8.5cm)

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NEW PRODUCT (EQUIPMENT) CATEGORY Winner: La Marzocco (Strada AV) Finalists Caffe Vinci (Temp-Pal) Fracino (Velocino) La Cimbali (The La Cimbali S30 Perfect Touch superautomatic coffee machine) PKL Group (U-Select) Rombouts (Via Nova 4)

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The Café ‘Free From’ Product Innovation Award This new award encourages new, fresh ideas at the epicentre of the evolution of the sector and aims to recognise the bold steps taken by people from all sectors, and is split into savoury and sweet categories.

The Independent Café/Coffee Bar Award 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. The judges this year visited a record number of cafes from Cornwall to Scotland. This year, in addition to Gold and Platinum winners, the judges have decided to create an Innovation Category. PLATINUM AWARD Winner: Timberyard Soho (Noel St, London) Left to right – Ruth Coppin (Timberyard), Theo Randall and Darren Elliott (Timberyard).

Left to right – Theo Randall, Roddy MacCrimmon (on behalf of Snowbird Foods) and Grace Allright (lunch!).

SAVOURY CATEGORY Winner: Snowbird (Fully Cooked & Frozen Gluten Free Mini Koftes) Finalists Plamil Foods Ltd (Organic Egg Free Mayo with Green Chilli) The Real Soup Co (Butternut Squash and Sweet Potato Soup) The Tofurky Company (Tofurky Smoked Ham)

Left to right – Ashley Harley (Mimi’s Bakehouse), John Strange and Renata Strange (The Crossing Point Café), Ben Davies (Ziferblat), Theo Randall, Gareth Harold (Ziferblat), Chris Brazier (lunch! show), Colin Shenton (Ziferblat), Alex Flood (Café 1505), Steph Davies (Mimosa Kennington) and Darren Elliott (Timberyard).

Left to right – Theo Randall, Paul Eason (Pidy), Robert Whittle (Pidy) and Grace Allright (lunch!).

SWEET CATEGORY Winner: Pidy (Gluten Free Neutral Tartelette 8.5cm)

Gold Winners Café 1505 (Nicolson St, Edinburgh) Chandos Deli (George St, Bath) The Crossing Point Café (Kirkby Lonsdale, Cumbria) Mimi’s Bakehouse (63 Shore, Edinburgh) Mimosa Kennington (Brixton Road, London) No 67 Café & Restaurant (Peckham Road, London) Timberyard Soho (Noel St, London) Ziferblat (Edge St, Manchester)

Finalists Bells of Lazonby Ltd (Costa Fruity Crumble) Disotto (Vegan Coconut and Mango Dairy Free Ice Cream) Plamil Foods Ltd (Dark Chocolate Bar sweetened with unrefined Coconut Blossom)

INNOVATION CATEGORY Winner: Ziferblat (Edge St, Manchester)


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The Café Chain Award All café chains are considered for this award – no short list is published. The nature of the award looks at chains of all sizes and how they impact on the industry in very different ways. This year the judges elected to sub-divide the category to recognise the different roles played by national and regional chains and also the in-store cafés.

Left to right – Marcus Denison-Smith (Caffè Nero), Theo Randall, Enzo Frangiamore (FAEMA/Mulmar) and Hannah McKay (Caffè Nero).

Left to right – Theo Randall, Roy Keepax (store manager of Bridport Coffee#1), Joanne Hamilton-Welsman (head of Coffee#1 operations), Enzo Frangiamore (FAEMA/Mulmar), Gertruda Grudyte (people trainer Coffee #1), Matthew Hall (cluster manager Coffee #1) and Agnes Bailey (area manager, south Coffee #1).



Winner: Caffè Nero

Winner: Coffee#1

Left to right – Theo Randall, Jonathan Baumber (Caffe Pausa), Mark Thomas (Caffe Pausa) and Enzo Frangiamore (FAEMA/Mulmar).

IN-STORE CATEGORY Winner: Caffe Pausa

22 NOVEMBER 2016


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The Café Chain Award The UK’s sole manufacturer of cappuccino and espresso machines in a market traditionally dominated by Italian and Spanish manufacturers, Fracino has been in business for 53 years. A family owned and run business, it is home to three generations of the Maxwell family. Founder Frank is the company’s chairman, his son Adrian is the MD, Adrian’s wife Marion is accounts director and their daughter Rebecca is the service support manager (Adrian’s son David also works in the business when he’s not at university). This multi award-winning manufacturer was formed in 1963, when Birmingham engineer Frank Maxwell began making coffee machines in his garden shed. The company’s 50-strong team sells over 5,000 machines every year to customers including SUBWAY®, Patisserie Valerie, Druckers coffee shops and Pathfinder pub chains. Despite the recession, this leading manufacturer has achieved double digit sales growth year-on-year since 2009.



Left to right: Theo Randall, Peter Atmore (Fracino) and Clare Benfield (Café Culture magazine).


Winner: Fracino

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The Café

Comprising three separate competitions, the Café Sandwich Challenge 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. Entrants prepared a unique sandwich using the category’s key ingredient and pairing it with a new or existing beverage to create a unique café experience. A team of judges from the food industry, headed by Michelin starred chef, Theo Randall, assessed presentation, taste, and how the beverage complemented the sandwich, innovation and commercial viability.

Sandwich Challenge Bradshaw Menumaster Toasted Sandwich Competition Category Finalists

JAMIE ROBINSON of Café des Arts, Hastings, East Sussex (BBQ Beef Brisket)

Contestants were asked to create a toasted sandwich recipe in this category, using ingredients of their choice, but had to be cooked in the Menumaster Commercial oven.

DAVID WORTHINGTON of FSC in Cheddar, Somerset (The Ultimate ER WINN ALL 'Toast' Dinner) ER V O & ER WINN

DAVID KOLLER of Bexters Coffee Company in Boothstown, Manchester (Lasagnewich served with a Bexters thick Tomato Sauce)

FRAZER HALKETT of Glaisnock Café & Guest House in Newton Stewart, Dumfries & Galloway (The Scottish Breakfast Toasted Sandwich)

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SAMUELE CARRELLI of Mimosa Delicatessen & Caterers in London (‘Ode to the Alps’).

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New York Style Bagels Category NATHAN BAKER of On a Roll Sandwich Company in Middlesbrough (Moroccan Crispy Lamb's Breast and Labneh)

Contestants were required to create a hot or ambient sandwich using either a plain or multi-seed New York Style Bagel from the New York Bakery Company with the sandwich containing no more than five ingredients excluding the bagel itself and any spread/butter, mayonnaise/sauces and seasoning.

KATARINA WILLINGHAM of Lemon & Soul Cookery School, Southampton ER (Taste of WINN South America)

SUSAN YARNELL of A Great Little Place in Southport, Lancashire (Jewel Studded Whipped Feta with Nectarine, Lime and Mint Salsa))

DAWN ROE of Saints and Sinners in Beverley, Yorkshire (The Ham Hock)

MARK KACARY of The Norfolk Deli in Hunstanton, Norfolk (The Bostonian)

Norseland Cheese Category JAMIE ROBINSON of Bexters Coffee Company in Boothstown, Manchester (The Mexicana Ribwich topped with Crispy Bacon)

Contestants were required to create a sandwich using cheeses selected from the Norseland range of Mexicana, Jarlsberg and Applewood.


ABBY BANWELL of FSC in Cheddar, Somerset (Mexican Crispy Chicken Pretzel)

MARTIN WILLSHER of 2 Sisters Food Group in Worksop, Nottinghamshire (Clucking Ranch Chicken)

NATHAN BAKER of On a Roll Sandwich Company in Middlesbrough (Shin of Beef Chilli with Mexicana Cheese)

BARNY LUXMOORE from Yumlaut, Leamington Spa (‘The Schnitzel Burger’)


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The Tetley Great British

Brunch Challenge

Contestants were challenged with utilising Tetley’s range of teas for inspiration to complement a new brunch dish.

KATARINA WILLINGHAM of Lemon & Soul Cookery School, Southampton (Stuffed Focaccia with Sausage Meat, Peppers and Cheese and Smoked Mackerel Potpie)

DAVE WORTHINGTON of FSC in Cheddar, Somerset (Super Green Beans on Toast)


NATHAN BAKER of On a Roll Sandwich Company in Middlesbrough (Lemon & Ginger Tea Cured Salmon)

DAVID KOLLER of Café des Arts in Hastings, East Sussex (Breakfast Tea & Veggie Brunch)

THANK YOU The Café Society would like to the thank all the sponsors of these competitions, as well as this year’s panel of judges for the final – Theo Randall, Terry Wiggins MBE (House of Commons chef) and Mark Arnold of Street Eats.

26 NOVEMBER 2016


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Coffee with Control Proportional Integral Derivative

World-class Engineering Fracino presents the stunning P.I.D. – the latest in our range of award winning, world class espresso machines, made in the UK. The fusion of technology and contemporary design; the individual group boilers and state of the art electronics offer precision and control to fulfil the expectations of the most discerning barista. Available in 2 or 3 group versions, the P.I.D. also features powerful, temperature controllable, hot water outlets, fitted with anti-splash nozzles and stainless steel steam tubes. In a class of its own! It boasts all the power, technical qualities and reliability synonymous with Fracino products, in a stunning new look to create the ultimate bar furniture. The P.I.D. elegantly combines classic curves and retro styling with contemporary materials and close attention to detail, ensuring a truly outstanding finish. The P.I.D. is available in a choice of gloss white, burgundy, black and stainless steel, featuring an illuminated back panel.

Control Features The Fracino P.I.D. offers an array of control and diagnostic features, allowing the user to adjust and fine tune various elements on the machine to create the perfect espresso time after time. Most of the features are controlled by a simple and easy to use LCD display mounted on the front panel. Each group has an independent boiler for optimum temperature control - settable between 80 - 115°C for example the user can set one group to 90°C and another to 95°C, whilst still maintaining the standard boiler for water and steam.


Fracino 18-22 Birch Road East, Birmingham, B6 7DB, UK Website / Email / Tel / +44 (0)121 328 5757 Fax / +44 (0)121 327 3333

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Espresso machines

d coffee shop sector continues As we outline here, the café an chine launches, and Cimbali’s to welcome new espresso ma a trip down memory lane to Daniel Clarke shares with us evolution courtesy of MUMAC. showcase espresso machine

NEW LAUNCHES Coffee roaster and tea blender, the Drury Tea & Coffee Company (, has announced the launch of a new entry level espresso machine from Rancilio, the Classe 5. Drury, which this year celebrates its 80th anniversary, has been associated with Milanbased Rancilio for over a quarter of a century and the new Classe 5 is the very latest addition to the Rancilio portfolio of state-ofthe-art espresso machines. The new entry level Classe 5 is a replacement for the highly popular Epoca machines that Rancilio has been manufacturing for many years. It is available in 1, 2 and 3-group models with, for the first time, the option of a 2-group compact and ‘Tall’ models right across the range. The 1group machine may be specified with an optional water tank for those installations where plumbing is not readily available. Unlike its predecessor, the new Classe 5 has an all-metal chassis with a stainless steel finish and a choice of black or white side panels, report Drury. Also new is a fully automatic self-cleaning function, Rancilio’s

28 NOVEMBER 2016


‘Easy Clean’. This takes the backache out of end-of-service cleaning by automatically back flushing the group heads, claim the suppliers. The UK specification on the Classe 5 includes as standard Rancilio’s patented ergonomic quarter turn ‘C’ levers, which operate the steam wands. This feature takes the effort out of steaming milk and avoids the risk of repetitive strain injury. The Classe 5 also features all new electronics and it has a USB interface for programming and easy updates. From a technical viewpoint, the new machine is a pleasure for engineers to work on since all the major parts are accessible via the front panel. List prices start at £1850 for the one group machine.

The Velocino – an innovative ‘hybrid’ espresso machine from Fracino – combines the reliability of a traditional machine with the ease of use of a fully automatic system. Designed to ensure a minimal requirement for barista training with ‘one touch’ cappuccino and latte options, two drink size options, independent hot water tap and milk steam tube – the Velcocino2 ensures consistency of drink quality of a fully automated with ‘one touch’ cappuccino and latte creation – while providing two drink options. The 66-strong manufacturer - which was recently awarded the Café Society Award by its peers for its contribution to the development, growth and prosperity of the industry – has just launched the stylish Velocino2 due to the success of the original model. “The expectations of coffee bar management for staff to provide premium, consistently high quality coffee is often hampered by lack of resource for extensive and demanding barista training,” said Peter Atmore, Fracino’s head of sales and marketing. “Increasingly the solution is to install fully automatic coffee machines where operators ‘press a button’ and move onto other duties. However, often requiring a massive initial investment, they can be unreliable, complex to set up and require onerous daily cleaning. “The Velocino is the same price as traditional espresso machines and avoids substantial initial outlay and associated complex technology and purchasing/leasing/maintenance expense. With a simple daily cleaning process takes a

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Costa trials new ranges in new trial store Costa Coffee has announced the launch of a first-of-its-kind trial store with sector supplier, Mulmar, reporting that they have recently supplied this new concept store that is located in Wandsworth South London with its coffee machine and grinders. This high end café opened its doors on 11 October, and amongst other things serves slow drip coffee. Promising to deliver new coffee experiences in a stylish environment, Costa says that it is ramping up its efforts to share its perpetual passion for coffee with customers. In a first for its UK high street stores, the new Costa will offer a selection of alcoholic drinks to complement its food and drink range in the evenings. As the nation's love affair with coffee continues to flourish, the concept store will respond to the evolving appetite for fresh ways to enjoy coffee, say the brand. The flavourful new range on offer in store includes three slow drip, single origin blends from Sumatra, Kenya and Columbia, all 100% Arabica beans. The Sumatran single

few minutes, it requires minimal barista training and frees up staff to multi task and focus on customer service.” Velocino features include a large capacity boiler for hot water for tea, a manual steam arm allows users to heat milk manually and a ‘go large’ option gives choice of two different sizes of drink. It also has a heated top tray to provide a convenient area to warm and store cups. Key lock technology ensures preferred drink settings are locked and only changeable by people approved by venue management, say Fracino. The two group model that is available can produce two drinks simultaneously for busy venues. A full metal construction also helps to ensure a long service life – delivering attractive business proposition and excellent return on initial investment, feel the family-run firm. The Visacrem V6+ is a serious traditional espresso machine for baristas looking to really perfect their skills and features Grouptronic® technology which allows the barista to control the group head temperature with an accuracy of ± 0.2ºC. It also keeps a constant temperature, say its creators, meaning the barista can rely on producing consistent espresso. The V6+ also boasts the latest in digital technology - a USB port to import personalised settings and update software, a 3.5” LCD touchscreen display which can be programmed to include advertising messages and logo, digital coffee servings counter, a digital clock and calendar enable

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origin is also available as a refreshing cold brew coffee, steeped for 20 hours and served over ice. An enhanced food menu is also available throughout the day, featuring additions such as avocado on toast, macarons and antipasti sharing plates. In response to customer demand, later opening hours will be trialled, extending the Costa coffee shop experience into the evening. During these later opening hours (from 4pm until 9pm MondaySaturday and 7pm on Sundays), a range of alcoholic drinks will be offered, say Costs. The store also boasts an evolved interior design, building on Costa's colourful heritage and offering customers a warm, welcoming and relaxed coffee shop setting. “We're thrilled to announce the launch of our new trial store and exclusive range of coffees. As the UK's favourite coffee shop, we want to inspire the nation to try something different and hope the new range will encourage them to do so. Our Wandsworth store will serve high-quality coffee, handcrafted with care and passion by

Fracino's Velocino with fridge. machine stop/start programming and its back-up memory retains programme details if the power supply is disrupted. This machine also boasts stylish looks and is available in red, silver, white or black to suit every café design. There is a tall model of the V6+, point out UK distributors, Verde Coffee, which has extra space under the group head to accommodate large cups, perfect for operators offering takeaway coffee. “In addition, for operators looking to serve consistently high-quality coffee but who don’t want to train all their staff to barista standards we suggest one of our Visacrem traditional espresso machines fitted with a capsule handle, meaning they can still maintain the theatre of a traditional machine without needing intensive training. This also allows them to offer a variety of coffee blends as no grinder is required,” adds Rachael Evans, customer relationship manager at Verde Coffee.

Costa’s trial store is located at 328-334, Old York Rd, Wandsworth, London, SW18 1SS. our baristas, in a stylish new environment,” said Deb Caldow, head of proposition development at Costa Coffee.

“The capsule handle works in exactly the same way as the standard handle but instead of inserting ground coffee and tamping the user inserts a coffee capsule. Our coffee capsules are 100% biodegradable, so they can be disposed of with other food waste, so it’s an environmentally friendly and convenient choice.” Verde Coffee has been supporting the commercial coffee trade for over 20 years and over this time has built up an extensive portfolio of coffee machines, barista equipment and consumables. They sell their own, unique coffee blends and also partner with some of Europe's leading manufacturers to provide the best espresso machines and equipment, specialising in espresso machine rental, both long and short-term. They also offer free on loan options on all our machines, all backed by installation services, maintenance contracts and barista training.

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We’ve remixed our coffee to tantalise the British palate.

#flavouremixed Contact us at:

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A trip down



Daniel Clarke (pictured), sales director for La Cimbali tells us about a recent visit to MUMAC (, Milan, home to a prestigious collection of coffee machines. From dream to reality On planning a visit to a museum in Milan one might imagine a fabulous historic building filled with Renaissance paintings, interesting old artefacts and ancient sculptures. That’s why the first sight of MUMAC, the museum of coffee making machines, comes as quite a surprise, albeit a very pleasant one. Located at La Cimbali’s head office in Binasco, southwest of Milan, a 2000 square metre former store room has been transformed into a striking multi-functional space which houses a prestigious collection of coffee machines. The original industrial building is clad with bright red slats, creating a sinuous outline which is based, so I am told, on wafts of coffee rising from a cup – an element which also occurs in a stylised form in the MUMAC logo. Once inside this

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ambitious structure, MUMAC does not disappoint. It was in the lead up to Cimbali’s 100year anniversary in 2012 that the idea for a museum started to take shape. The Cimbali family - fourth generation coffee machine manufacturers - strongly believed in marking the centenary with something that would endure over time. And so it was that Cimbali collaborated with Enrico Maltoni and the idea of a homage to the history of the coffee machine from the very beginnings to the present day was borne. Enrico Maltoni is a lifelong collector and restorer of vintage coffee machines, and owner of many of the machines on display. Much of the archive and library that form an integral part of MUMAC, some volumes of which stretch back to the 16th century, also belong to him.

In my opinion, there is no other museum devoted to professional coffee machines which can compare to the quality and range of exhibits on show at MUMAC. The early days MUMAC is fascinating from an aesthetic and technological point of view. Visitors can witness the development of machine design as it follows the influences of the era – lifestyle, fashion, materials and the evolution of the beverage. The use of historical images, 200 exhibits, furnishings and audio-visual elements help define the specific timeframe and social context that is being illustrated. MUMAC tells two parallel stories - the history of the Cimbali family, from a small copper shop in Milan in 1912 to worldwide exporter of coffee machines and a leader in field of industry, design and technology, and that of a young and enthusiastic Enrico Maltoni who, aged 18, bought a vintage FAEMA coffee machine from an antiques market in Arezzo and sparked a passion for coffee machines which he later turned into a thriving business.

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ESPRESSO MACHINES The first mention of a “wonderful coffee making machine” invented and patented by the entrepreneur Angela Moriondo appeared in the Gazetta Piemontese on 24 July 1884. However it wasn’t until 1901 that Milanese engineer Luigi Bezzera filed a patent for a new espresso machine for industrial production that things took off. The entrepreneur Desierio Pavoni was granted usage rights of this patent and in 1905 his company La Pavoni embarked on the serial production of coffee machines. These machines were very different from those we are familiar with today. They delivered a dark coffee with a burnt aftertaste and no creaminess caused by the limited pressure exerted on the water. The 1920s and 1930s With the use of curvy lines, enamel and exotic plant motifs, inspired by the largely unfamiliar coffee plant, these early machines were very much a mix of art Nouveau styling and industrial design. One of the rarest and most valuable in the collection is the Ideale model which Pavoni produced in 1905. Another splendid example of the application of Art Nouveau styling to serial machine production is the Condor Extra Lusso model, manufactured in 1926. At this time espresso machines could only be found in the most renowned cafés in major European cities. Machines were very expensive to make, the materials hard to come by, so espresso was a very exclusive item. During the Fascist years (1922-1943), the import of coffee dropped and espresso was difficult to find unless you were willing to pay a premium price. The first horizontal machines were developed during this period with the brewing groups all set on the same side. In terms of styling, any decoration or concession to beauty was considered superfluous and a thing of the past. With limited access to electricity and gas, hybrid coffee machines where the water could be heated by charcoal and wood were prouced. A new accessory made an appearance, the cup warmer, a sign of the increasing importance made to every phase in the preparation of the espresso. The 1950s Then came a genuine revolution in the history of coffee machines. In 1938 Achille Gaggia, a little known barista from Milan, had designed a machine with a new technological feature, the lever or piston system. When the war broke out, he was forced to put his patent aside until 1948 when he transferred the usage rights of this new system to the FAEMA

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company, and this is what triggered the revolution. The new machines were very efficient and for the first time the coffee had a creamy foam or crema, soon to become an essential feature for any cup of coffee served in a café. Cafés with Achille Gaggia’s machines would often display a sign that said “Crema Caffe Natural” inviting new customers to try this novelty. In the post war era, cafés became increasingly crowded and lively meeting places. Coffee was no longer the privilege of an elite few, but a social ritual which cut across class barriers. The design of coffee machines was influenced by transatlantic aesthetics – the sinuous lines, chrome plating and lights enriching the latest models evoked the cars in fashion at the time and the jukebox which had become the centrepiece of every cafe or dining venue.

1960s and 1970s In the 1960s and 1970s coffee machines became genuine masterpieces of Italian design. In 1962 La Cimbali’s Pitagora was awarded the Compasso d’Oro – the machine overturned the aesthetic norm of the day and emerged as an outstanding expression of Italian design and an international ambassador of Italian manufacture. This decade also saw the introduction of the electronic volumetric pump which allowed the water pressure to be brought up to nine bar, an ideal level for delivering an excellent crema rich espresso. The pump made its debut on the Faema E61, (or Eclissi 61), a name with its origins in the total sun eclipse which occurred in Italy that year. This machine is still in production today. In the last major innovation, machines were moved from the front counter to the back one. This changed the aesthetics completely. Brewing groups reduced in size and became more compact – a development pioneered by La Cimbali.

The present Come the 1980s when the electronics and computer industry boomed, machines became equipped with buttons for programmable dosing and a few years later the first super-automatic machines were developed. Coffee machines started cropping up in cafés around the world as a symbol of an emerging café culture and a celebration of Italian design. The MUMAC experience culminates with an invitation to ‘step inside’ La Cimbali’s flagship M100 machine which is suspended in an exploded view format. With restrained, minimalist lines, elegance and functionality that conceals innovative new technologies, the award winning La Cimbali M100 is at the cutting edge of design, a very long way from the Pavoni models of the early 1900s.

MUMAC is also home to the MUMAC Academy (the promotion of café culture, training and research facilities) and MUMAC Education (resources for schools, colleges and universities) and library. It is located at Mumac via Pablo Neruda n.2 20082 Binasco (Milan) and is open to the public by appointment only.

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little place

A pop-up version of Café Life Award-winning A Great Little Place - a brand of autism charity (Autism Initiatives Scheme) led coffee shops with two popular and well established locations in Southport (London Street and Hoghton Street) – has now opened and been running very successfully at the city’s Ramada Plaza Hotel this summer. Café founder, Susan Yarnell, told Café Culture more…

TELL US A LITTLE ABOUT THE AUTISM INITIATIVES SCHEME Autism Initiatives is the parent charity – they provide support, respite, outreach, supported living, day services and have a school for people with autism. We are part of Autism Ventures – set up to provide valuable work-based training for people with autism. WHAT CONNECTS THE TWO – EMPLOYMENT OPPORTUNITIES CREATED AND CHARITABLE AIMS – AND HOW DOES IT WORK? A Great Little Place consists of three independent coffee shops. I set up the first on Hoghton Street almost six years ago, London Street four years ago and the Ramada last month. The specialist training that we provide helps with life skills, socialisation and preparation for work within a supportive (yet commercial) environment and the staff not only have to be trained in the usual way as chefs, baristas and so on, but as support workers. The cafés are meant to function in the usual way, in competition with every high-street name. AND HOW DOES WORKING IN A COFFEE SHOP BENEFIT THOSE ON THE AUTISTIC SPECTRUM? By providing training, usually for young people leaving college. We also provide work experience for school children with autism. We have people who came in for

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training who are now on staff and the cafés work hard as ambassadors for the parent charity, providing information and raising awareness of our services. At the coffee shops, we tailor the work to each individual’s needs and work out a programme that will stretch the person and help the person learn, but not overload them. We typically start each person at a quiet time of the day, at a task they feel comfortable with and take it from there (sounds simple, but we have a lot of meetings and assessments before getting to this stage). The person will progress at their own pace and be part of the decision making process when ‘taking the next step’. The process can be life-changing, the

individual may progress not only in their work life, but in their home and social life to such an extent that the person’s families cannot believe the change. HOW DID A GREAT LITTLE PLACE COME TO OPEN A POP-UP COFFEE SHOP AT THE RAMADA IN SOUTHPORT? We were approached by The Ramada Plaza earlier in the year. They had a foyer at the front of their property – just off the promenade that they thought we could occupy. Their approach was, they liked our coffee shops and wanted our reputation to draw people to an area of the hotel that was under used. They wanted the hotel residents to ‘see smiling faces’ as they

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PROFILE WHAT KIND OF COFFEE SHOP IS IT – STYLE OF OUTLET, TYPE OF MENU, THE FOOD AND BEVERAGES SERVED? The coffee shop is smart, yet relaxing with a garden theme. We serve the best locally roasted barista made coffee, wraps and our own cakes and pastries, wine and beer.

The team - Left to right Simon (café staff), Dave (support worker from Autism Initiatives), Bill (a young man with autism who the initiative supports),Tim (café staff), Susan and Nicky (manager at the Ramada). entered the hotel. The managers had ‘seen us in action’ and at the Ambassador Awards the previous year, where we were finalists as Best Café, Best Waiter and Young Person of the Year (a trainee with autism) categories. They also loved our charity and its aims. Both parties agreed on a trial period to see how things went, but we don’t have a timescale at the moment. The term ‘pop up’ doesn’t really fit as it has taken months to set up and we haven’t finished with our plans yet.

WHAT ARE THE PLANS FOR THE FUTURE IS THE POP-UP COFFEE SHOP TO BECOME A PERMANENT FEATURE AT THE HOTEL? We are to continue at the hotel for the foreseeable future. WHAT FEEDBACK HAVE YOU HAVE HAD FROM CUSTOMERS SO FAR? The hotel customers certainly seem to love the welcome as they come through the door, the smell off coffee and lure of the cake displays! We get lots of compliments on our coffee and the local business community have started to call in to pick up trays of coffee for their ‘daily fix’, and on ‘Fat Friday’ lots of cakes. Regular customers from our other shops call in to see how we are getting on and like the fact that we now have a presence near the sea-front where they can call in if they have been walking on the beach.

WHAT HAVE BEEN THE BIGGEST CHALLENGES SO FAR IN RUNNING A SUCCESSFUL BRAND OF CHARITY-LED COFFEE SHOPS OF THIS TYPE? The biggest challenge is getting the right staff. We need people who not only excel at their work, but people whose personal values align with our organisational values and our mission. I am notoriously fussy about who we employ, but our fantastic teams of people are testament to how important the right people are to achieving your vision. CAN WE EXPECT TO SEE SIMILAR COFFEE SHOPS OPENING ELSEWHERE IN THE COUNTRY? I think you can definitely see similar coffee shops opening elsewhere in the country. We are approached a lot for advice from organisations looking to do the same thing. so who knows? There are a lot of Ramada Hotels around the world! Publicity is vitally important to us, it allows us to reach a bigger audience and hopefully engage them enough to have their support for our charity and help us to help more people with autism. We have also found that the young people who train with us really love to be part of photo-shoots, radio interviews and competitions – celebrating their achievements gives them a huge confidence boost.


4 Aces enjoys record printed cup sales Packaging specialist, 4 Aces, has announced a spike in sales of printed cups with figures up by almost 30%, when compared to the same time last year, for this particular product. The company has recently reported a successful entry to the festival market having provided a range of pint, half pint and slush, bespoke, printed plastic glasses for a variety of national events this year. This success has been mirrored by an increase in demand for printed paper cups with 4 Aces supplying more of its eye-catching, creative product lines to distributors and water cooler and vending operators. “Distributors and operators

are keen to provide added value to their own customer bases and give them an opportunity to stand out. Printed cups are known to leave a lasting impression on the end-user and enhance the concept of quality and the overall superiority of the complete purchase, including the beverage itself,” said managing director of 4 Aces, Chris Penn. Call 01992 535774, or visit

Benders Paper Cups retain their prestigious BRC certification Benders Paper Cups are pleased and proud to announce that they have once again retained the prestigious BRC certification for packaging and packaging materials and PEFC and FSC Chain Of Custody Certification. For the fourth consecutive year, Benders have demonstrated their commitment to producing the highest quality products that are both responsibly sourced and manufactured. Benders' quality and technical manager, Allan Paterson said: “I am very pleased to say that Benders have successfully completed both the BRC/IOP packaging and packaging materials audit and the PEFC and FSC Certification annual assessments with no issues raised. Benders have achieved

the new higher classification of AA grade status for BRC packaging, a tremendous result for the company. “Retaining globally recognised certification from PEFC and BRC demonstrates Benders' on going understanding and management of environmental factors to both customers and consumers. By firmly establishing the company’s ethical credentials, Benders support the wider economic and ecological impacts of responsible material sourcing.” Call 01978 253110 or visit


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THE MOST COMPACT The UK’s appetite for food-to-go has never been bigger and it’s still growing. That was the message from this year’s lunch! show event which welcomed 6,204 key buyers and decision makers from across the food-to-go sector to its ninth annual edition (21 and 22 September 2016), report the show’s organisers, who are now looking forward their move to ExCel in 2017. ALL-STAR CAST The multi-award winning show bid farewell to its Business Design Centre venue in style, with its biggest event yet securing another record turnout. Many of the UK’s biggest food-to-go operators, food retailers, and contract caterers, plus thousands of independent and multiple cafés, coffee shops and sandwich shops were in attendance. Among them were wellknown brands such as Abokado, AMT Coffee, Aramark, Asda, BaxterStorey, Boots, BP, Compass Group, Co-op, Costa Coffee, Debenhams, EAT, Elior UK, FCB – Artisan Espresso Bars, Gate Gourmet, Gate Retail Onboard, Greggs, Hilton, IKEA, ISS UK, itsu, KFC, Krispy Kreme, LEON, LSG Sky Chefs, Marks &

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Spencer, Merlin Entertainments, Morrisons, Norwegian Airlines, P&O Ferries, Patisserie Valerie, POD, Pret a Manger, Rail Gourmet, Sainsbury's, SPAR, SSP, Starbucks, Subway, Superdrug, Tesco, Tortilla, Tossed, Virgin Trains, Waitrose, Wasabi, and WH Smith. “I find every visit to lunch! hugely valuable, as it really is the key event for our industry. The special tenth anniversary lunch! at ExCeL London will be particularly exciting for buyers in the sector,” said Caroline Cromar, director of food at Pret a Manger. “lunch! is the unmissable event for the food-to-go sector and the decision to move to ExCeL is incredibly exciting. The move will give the show the chance to grow and for buyers to do business with even more

The Swiss-made Black&White4c – which its creators claim is the most compact bean-to-cup machine yet - was officially launched in the UK at the show. Combining the company’s precision engineering skills and more than 40 years’ development experience, the new full automatic coffee machine has been hand-crafted by Swiss manufacturers, Thermoplan, and is available exclusively through UCC Coffee UK & Ireland. Suited to the hospitality, pub and bar markets, say UCC, the Black&White4c is setting out to achieve high-street quality coffee with simplicity of operation. The Black&White4c, which its designers say is 154mm slimmer than its next competitor, packs a host of unique features into its ultra-compact footprint. Freeing up valuable counter space, its slim design and intuitive interface also enables operators to deliver barista-quality coffee and milk-based drinks with one touch in any non-specialist setting, claim UCC.

innovative exhibitors,” said Angelina Harrison, food and commercial director at Tossed. “I definitely see lunch! as a must-attend for those working in the FOTG sector. We’ll be back next year and look forward to seeing how it grows and develops at ExCeL,” said David Ross, head of category at Greggs. “lunch! is the one show not to be missed, with so many passionate and innovative exhibitors. Moving to ExCeL London can only take the show to another level,” added Kevin Price, catering operations manager at Drayton Manor Park.

NEW LAUNCHES Proper Cornish launched a new, lower fat authentic Cornish steak pasty (their latest innovation for the food-to gomarket boasts a reduction in fat and in salt). Tideford Organics Food launched its first organic, vegan soup, a range of superfood recipes, and four new miso broths (600g pots) including brown rice miso broth, white miso broth and two soyafree miso broths. Europastry launched eight new burger buns, including its Beer Crystal Burger Bun and the Tofurky Company’s meat-free deli slices were debuted at the show. Ape Snacks launched its

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Ape Crunchy Coconut Bites, a healthy rice cracker alternative. Made purely from plants, Freaks of Nature’s range of individual puddings launched exclusively at lunch!, featuring Mango Fandango vanilla posset with mango and passionfruit coulis, and Cocoa Loco chocolate ganache. Nashville Food Group introduced its new Honey Sticks (with honey now being used more as an alternative to refined sugar, these 10g portion sticks provide a convenient, mess free way to add the right amount of honey to food and drink, suggest the firm). Café Brontë Chocolate Choices Mini Packs were debuted by Paterson Arran (coated in Belgian chocolate, the packs come in four varieties per case - milk chocolate coconut, milk chocolate orange, dark chocolate ginger and dark chocolate mint). Honeybuns, the dedicated gluten free bakery, launched their new generation of cakes at the show, all designed to meet increasing demand for gluten free, dairy free and low in refined sugar cakes. Upwards’ gluten-free Calzones - offering a perfectly crispy pizza base with a variation of fillings, including Greens & Grains, Med Pulled Chicken, and Hazelnut & Chocolate – were also launched. Matthew Algie’s new Autumn/Winter Espresso

Warehouse catalogue featuring 11 winter drinks recipes, plus new gluten free snacks including Brodericks Gluten Free Exotic Fruit and Brodericks Gluten Free Mango Yogurt was launched at the show. And making their lunch! debut, Savoursmiths debuted a new range of eccentrically English gourmet potato crisps (flavours include Champers and Serrano Chilli, Truffle and Rosemary, Parmesan and Port, and Wagyu Beef with Honey Mustard). Booja-Booja introduced its new dairy free ice-cream. Each flavour, including Raspberry Ripple, Caramel Pecan Praline, Chocolate Salted Caramel, Hazelnut Chocolate Truffle, Hunky Punky Chocolate, and Keep Smiling Vanilla M’Gorilla, are made with a minimal number of organic ingredients; without preservatives or other additives, say the company. The Soho Sandwich Company launched new chilled 'Food-to-Go' menu featuring additions to its existing range of hand-crafted sandwiches, artisan deli rolls and associated food-to-go Italia Formaggi showcased Groksi - a premium snacking experience from Italy, made entirely of baked Grana Padano PDO cheese (these crunchy baked snacks are lactose free and gluten free, suitable for vegetarians, have zero carbs and sugar, and is rich in calcium and proteins).

INNOVATION CHALLENGE AWARDS RESULTS Designed to promote and celebrate new ideas in the market place, the prestigious Innovation Challenge Awards, attracted over 60 entrants this year. The 16 short-listed finalists, decided by popular vote at the Innovation Challenge Gallery on lunch!’s opening day, were invited to pitch their new innovations to a panel of industry judges on Wednesday 21 September. This year’s five judges included Angelina Harrisson, food and commercial director at Tossed; Martin Hambleton, head of procurement at En Route International; Louise Direito, global senior food & beverage innovation manager at Costa Coffee; Sandy Anderson, senior buyer at Elior; and Neville Moon, owner of The Food Innovation Consultancy, who called lunch! 2016 an “excellent source of inspiration” and “genuine innovation”. The following companies received Innovation Challenge Awards at lunch! 2016: Gold Freaks of Nature (Freaks of Nature) Karma Cola UK (Karma Cola) MOJU (MOJU Boosters) ZENDO Calm + Focus (ZENDO Calm + Focus) “To win Gold in the Innovation Challenge is huge for us, particularly as we are a small team trying to make big things happen. The quality of exhibitors and the range of buyers you meet at lunch! is excellent. As an emerging brand, investment in well-run and attended trade shows is critical – and lunch! didn’t let us down,” said Rich Goldsmith, cofounder of MOJU. “lunch! 2016 was our first trade show and what a great way to launch the Freaks of Nature brand! To win a coveted Innovation Challenge Gold Award was amazing. Thanks to everyone who voted for us,” said Peter Ahye, founder of Freaks of Nature. "It is an incredible honour and a real recognition to be

named a Gold finalist among 64 innovative products. The UK, and London in particular, is a market that has always attracted us and we hope that such award will open doors for ZENDO Calm + Focus. We would also thank the lunch! team, who have done tremendous work for this successful 9th edition," said Laurent Karim, co-founder and COO of ZENDO Calm + Focus. “We’re delighted that the judges and visitors share our belief that what you drink should not only taste and look good, but do good too,” said Samuel Chote, head of sales at Karma Cola UK. Silver Booja-Booja (Booja-Booja Dairy Free Ice Cream) Huggg (Huggg) MiiRO (MiiRO Chocolate Coated Ice Lolly) Mr Lee’s Noodles (Hong Kong Street Beef) Tri-Star Packaging Supplies (PortaTray™) Bronze ButterflyCup (ButterflyCup) Dragonfly Foods (Dragonfly Tofupot – Moroccan Tagine) eXpresso PLUS (LavAzza Eleganza) Florette UK & Ireland (Florette Tasty & Balanced) NutriPot (NutriPot) Upwards (Gluten Free Calzone) Whitworths Shots (Cayenne Chilli Flaxseed Crisps) KEYNOTE HIGHLIGHTS Alongside the show’s bustling three-floor exhibition, the two lunch! Keynote Theatres were a hive of activity throughout. Powerful keynotes – led by lineup of innovative industry names, including Ian Cranna (Starbucks EMEA), Rod McKie (Welcome Break), Kirsty Saddler (LEON), Rory McEntee (Benugo), and Vincent McKevitt (Tossed), addressed key business opportunities (and challenges) for food-to-go operators. As in previous years, Simon Stenning (MCA), Emma Read (Horizons), and Cyril Lavenant (NPD Group) delivered essential food-to-go market updates and overviews of the latest trends to watch. While exclusive interview


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REVIEW sessions with Wendy Bartlett MBE (bartlett mitchell), Luke Johnson (Risk Capital Partners), Steve Richards (the Casual Dining Group/Rapide by Café Rouge), and Caroline Cromar (Pret), hosted by CGA Peach’s Peter Martin and Propel’s Paul Charity, sparked plenty of insightful debate. In her overview of key trends in the food to go sector, Emma Read of Horizons said the sector was still evolving and growing by some 2%, with the restaurant and QSR areas enjoying significant growth in particular. The definition of what now constituted a lunch hour/time/snack time was becoming blurred, she said, leading to more opportunities for operators (brunch offering at ASK Italian and Gaucho, for example), as well as a questioning of what was foodservice, and what was retail in terms of when and where people now go to eat. Consumers are demanding more now, she observed, wanting faster payment systems, tasty food and personalisation, as well as healthy, on trend food and their dietary requirements catered for. There was 24/7 demand alongside busy lifestyles , with sustainability and ethical sourcing of interest too. There was more demand for vegetarian, especially at lunch time, and the young (18-34 age group) were eating out more. The market was responding with clean labels, provenance sourcing, healthy options, specific dietary requests, flavours from around the world, while other trends had now perhaps had their moment, she suggested, such as pulled pork and sharing platters. Personalisation and greater development in the race to be

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GIVING BACK Every day around the world two billion cola drinks are drunk, report Karma Cola (, the awardwinning Fairtrade and organic soft drink with a purpose (to directly improve the lives of people in West Africa who originally discovered cola nut and still use it every day for wellbeing and to celebrate friendship) That’s over a million a minute, but money has never gone back to the cola nut farmers who grow the main ingredient in the world’s most popular soft drink. “Our great tasting Fairtrade and organic craft cola is made with real cola nut from the jungle in Sierra Leone and proceeds from the sale of every bottle go back to the communities we buy our cola nut from, to help with education, trade and infrastructure,” says Karmacola’s Plum Savill. “Karma Cola – and the other drinks in the range, Gingerella ginger ale and Lemony lemonade – contain the best organic and Fairtrade ingredients from around the world, including ginger from the Kandy Highlands in Sri Lanka and juicy Femminello lemons from Sicily.” Currently, the company’s drinks are available in 330ml glass bottles and 250ml squat Bans (baby cans) and can be found in many cafés and coffee shops across the country. Retail accounts include Waitrose, Planet Organic, Wholefoods Market and Selfridges.

able to deliver lunch direct to customers was now the order of the day. In their presentations, two big coffee shop brands – Costa and Starbucks – reinforced their current company thinking and strategies. Costa’s John Kerslake focused on Costa’s “never a dull cup” customer-focused campaign – namely people, diversity, smiles and inclusion. Companies employing this approach do well and better reflect the customer mix, felt John Kerslake.

NEXT YEAR lunch! will take place at its new venue of ExCeL London on 21 and 22 September 2017 (for further information, visit

Ian Cranna of Starbucks talked about the influence of the brand’s Roastery & Tasting Room in Seattle, and which served to represent Howard Schultz’s observation that everything the brand had ever done in the intervening 40 years since its creation could be seen there. In other words, they had been innovators since day one with frappacino, their pumpkin spice autumn drink, introduction of beer, then cold brew, availability of single origin and most recently, espresso capsules, were all examples of. Consistency was the key, said Ian Cranna, as well as local sourcing and production in local markets (for example, healthy snack food that was locally relevant) with an emphasis on ethical sourcing, as evidenced by their agronomy centres. It was also now time for tea, which was now part of their offering. They had also undertaken to reduce added sugar levels by 25% by 2020. They had also overseen innovation in the technology space which was the key, felt Ian Cranna, who went on to outline the benefits of mobile payment systems and ‘pay before you arrive’. However, it was people who were at the heart of this

business, and the reason why customers kept coming back. In their panel discussion, Alex Stone (Trade), Jay Morjaria (chef and consultant) and Henry Ayers (Gentlemen Baristas) homed in on three key aspects in order to increase profits at a café – keeping track of costs, maintaining newness, starting with a big idea in a small space (as opposed to vice versa) and staff. EXCEL MOVE The move to ExCeL marks an exciting new development for the show, which is widely regarded as the premier event for the UK’s hugely competitive £20.2bn food-to-go market (across all day parts). The only dedicated show for the sector, it has helped to launch thousands of new brands and products to market since 2008. From cafés, coffee shops and sandwich shops to supermarket meal deals and travel catering, lunch! and its eclectic mix of exhibitors have been influencing ‘on the go’ menus across the UK for years. “We are delighted to have just had our best ever lunch! show – with the highest number of visitors and exhibitors we’ve ever seen. lunch! is the two days a year that the food-to-go sector gets together, and the support from the industry this year, as always, has been phenomenal,” said group event director Chris Brazier. “It’s a testament to the show’s continuing success that we’ve seen unparalleled demand for exhibition space this year, with a record onsite rebook and many 2016 exhibitors preparing to take bigger stands. The move to ExCeL – for lunch!’s tenth anniversary edition next year – has generated a lot of interest and enthusiasm and is hugely encouraging for the future growth of this vibrant sector and, of course, lunch! itself – the only show targeted, focused and dedicated to serving it. “Huge thanks, as always, must go to all our exhibitors, visitors, media and association partners, who we know are as excited about the move to our new home at ExCeL as we are.”

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CCANE ANE SUG AR SUGAR Classic, pleasant, satisfying ÀEZSYV

Cocoa grown by local producers

With cane sugar Rich, pleasant aroma





Olibar srl | via dell’Agricoltura, 8/10 | Curtatone - MN - Italy |

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Festive times

Country Choice’s Christmas gingerbread muffins.

For many, indulging in café culture with its increasingly premium beverages and food menu items means the opportunity to enjoy treats all year, but come the festive season, there’s no excuse not to go up a gear!

ht g i l t o p s e p i Rec Christmas Cake Latte INGREDIENTS DaVinci Gourmet Festive Cake Syrup, Espresso, Whole Milk METHOD Add DaVinci Gourmet Festive Cake Syrup to base of cup and make espresso directly on top. Finish with hot textured milk and serve.

Candy Cane Frappe INGREDIENTS DaVinci Gourmet Vanilla Bean Frappe Powder, DaVinci Gourmet Peppermint Syrup, Milk, Ice, DaVinci Gourmet Strawberry Sauce METHOD Fill cup with ice and add to blender. Add milk, powder and syrup and blend on high. Drizzle cup with strawberry sauce, fill cup and serve.

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SEASONAL BEVERAGES “As Christmas is one of the biggest profit opportunities of the calendar year, it is vital that operators make the most of this busy trading period. During the festive season consumers are much more likely to treat themselves to indulgent foods and drinks whilst on their Christmas errands out of home, adding to the already substantial consumer spending habits presented at Christmas time,” says Grace Keenan, foodservice marketing manager for Kerry Beverage, who supply the DaVinci Gourmet range. “As the temperature dial drops, hot beverages with a festive edge will be popular amongst consumers. Specially created Christmas themed and flavoured drinks will be well received by consumers so in order for operators to maximise their potential, planning your festive menu in early November will give you a head start on your competitors.” DaVinci Gourmet offers a complete beverage solution with a large variety of flavoured syrups, powders and sauces. In celebration of the change in season, DaVinci Gourmet has launched four new syrup flavours – Spiced Pumpkin, Mulled, Chestnut and Festive Cake. Additionally, their new white and milk hot chocolate powders are the perfect ingredients for a warming speciality beverage, they suggest, having been designed with the indulgence factor of the autumn and winter seasons in mind.

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Cherry Nog

Nutty Snickers



9oz Glass 5.5oz Milk 1 shot Espresso 1 pump/8ml 1883 Eggnog syrup 1 pump/8ml 1883 Cherry syrup Garnish – KOOL KUP TOPPINGS White Chocolate Blossoms and Sugared Cherries and powdered cherry

9oz Glass 7oz Milk 1 pump/8ml 1883 Caremelized Peanut syrup 1883 Chocolate Hazelnut sauce Garnish – 1883 Caramel sauce and chopped toasted nuts

METHOD Add the Cherry syrup to the glass. Foam the milk and eggnog syrup, Pour mix gently onto the Cherry syrup using a spoon. Pour the espresso down to create a cloudy layered effect and Garnish.

Popcorn Latte INGREDIENTS 9oz Glass 1 shot Espresso 1 pump/8ml 1883 Popcorn syrup 1 pump/8ml 1883 Salted Caramel syrup 6oz hot Milk Garnish - Popcorn and 1883 Caramel Sauce

METHOD Steam the milk and syrup and add to the glass. Pour the espresso in and garnish.


METHOD Add the Chocolate Hazelnut sauce to the glass. Steam the milk and syrup and pour over the sauce. Garnish with the caramel sauce and Chopped toasted nuts

SnowSmore INGREDIENTS 9oz Glass 7oz Milk 2 pumps/16ml 1883 Toasted Marshmallow syrup 1883 Chocolate Sauce Garnish – Kool Kup Topping Mini Mallows

METHOD Add the Sauce to the glass. Steam the milk and Syrup and pour over the sauce. Heap on the mini mallows and pour sauce over.

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CAFÉ FAYRE To discover more festive drink combinations, recipes and the latest beverage trends, operators can visit the DaVinci Gourmet website at or check out recipe videos on YouTube by searching DaVinci Gourmet. It is also possible to download DaVinci Gourmet’s interactive digital publication DR:NK straight to your smartphone or tablet device from the App Store or Google Play for some of the latest hot beverage trends and insights, flavours of the season and recipe inspiration. UK independent coffee roaster, Matthew Algie, has already been celebrating the arrival of winter and festive times after the launch of its latest 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, meaning that come rain or hail this season, Matthew Algie has the answer in a cup. The latest line-up includes 11 winter warmers, along with all the ingredients needed to create them. From the goodness-giving Matcha Latte to the indulgent Honeycomb Mocha to tempting tea infusions, Mint and Raspberry and Chamomile and Peach, each recipe is created to drive seasonal spend – aided by eye catching point of sale – say the firm. Tea lovers will be interested in the expanded range of Suki Pyramid teabags, including Lemongrass Ginger and Green Ginseng. The Suki Tea kit range also offers new retail presentation wraps for Suki Teapots and tea trays. The catalogue has also welcomed a selection of new snacks and sweet treats with delicious varieties added to popular Willie’s Cacao and The Fine Cookie Co brands. For gluten-free snackers meanwhile, the catalogue’s free-from offering has expanded with new Broderick’s bars – Gluten- Free Fruity Booty Nutty Crunchie and Gluten-Free Yummy Yoggy Mango Munchie. “We’re excited to help customers embrace the colder months with this new catalogue that promises to attract customers. Tapping into the matcha trend as well as demand for food and drink with health credentials, it’s also brimming with creative drinks ideas – and contains everything our customers need to make them. Each recipe is supported by an eyecatching point of sale to draw customers in so that operators are able to attract new business and add value to every sale too,” said Andrew Jack, head of marketing at Matthew Algie ( Grumpy Mule has launched Grumpy Yule, its seasonal Christmas coffee offering for 2016. The annual Grumpy Yule launch

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Honeycomb mocha

has become a keenly anticipated tradition and this year’s coffee, which embodies the taste and spirit of Christmas, is set to become another firm favourite. Featuring a blend of Fairtrade & Organic beans - Ethiopia Harar, Peru Sol y Café and Sumatra Koptan Co-Op - Grumpy

Hot & Spicy Superfruity Infusion INGREDIENTS • Twinings Superfruity Tea Bag x1 • Freshly Boiled Water – 160ml • Monin Spicy Syrup – 20ml METHOD 1. Brew tea bag in freshly boiled water for one to two minutes. 2. Add 2 pumps (20ml) of Monin Spicy syrup. 4. Stir well. 5. Serve in a glass cup or latte glass to show the colour of the infusion.

Yule is roasted just a touch darker to offer sweet and boozy undertones to the chocolate and dried fruit flavours, say the brand. As in previous years Grumpy Yule is presented in a variety of formats for foodservice and retail customers. For foodservice, Grumpy Yule is available as whole beans or ground beans in 227g packs (there are also two formats to suit retail customers). As always, Grumpy Yule is available in limited quantities each year to January, so customers are advised to place their orders in good time to avoid disappointment. “Christmas is the biggest spending occasion of the year and an essential trading period for out of home operators. Over the festive period customers have a more relaxed approach to their eating habits, taking the opportunity to socialise and indulge in festive treats, and with tea being a beverage favoured for relaxing and social occasions it’s an essential menu item to consider,” says Isabelle Haynes, Tetley senior brand manager – out of home. “With the highest spend in speciality tea from the beginning of December until the New Year, customers are happier to spend more on tea that is considered indulgent and a treat during the festive trading period. As the temperature drops and Christmas shoppers look for an excuse to escape the cold, serving a variety of tea blends that evoke the tastes and scents of the season can create an overall festive feel that consumers know and love.” So what teas to serve? Tetley suggest that their envelope range provides the perfect array of festive flavours for any out of home operator to maximise their beverage sales, providing different flavour blends for all day parts and consumer preferences. Warming blends such an intensely fruity Raspberry and Pomegranate and a zesty warming Lemon and Ginger are the perfect addition to Christmas menus, they feel. Tetley’s fruit and herbal blends are best served in a spacious glass cup that allows the infusion to swell while showing off the colour of the blend, they advise, and to add aesthetic appeal to the tea, why not garnish with fresh fruit, cinnamon or star anise, creating a festive atmosphere that is sure to set your establishment apart from the competition? The nature of tea also lends itself to a variety of food pairing options, with blends to suit all consumers’ preferences across the festive period. Tea is seen to increase overall spend at breakfast time, as the colder months creep in and customers look for a hot start to the day, so why not

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Festive Tea Loaf (Serves 8) INGREDIENTS • 500g mixed fruit and dried cranberries • 125g dark sugar • 250g flour • 1 egg • 4 Earl Grey teabags • 0.5tsp winter spice mix METHOD 1. Place the teabags in 300ml of hot water and allow to infuse. 2. Remove the teabags and pour over the mixed fruit and soak for two hours. 3. Add the flour, sugar, spice, peaches and egg. 4. Place into a loaf tin and bake for one hour at 180oC until cooked through. 5. Allow to cool slightly. 6. Turn out onto wire rack to cool. 7. Serve warm with fresh butter.

Festive Tea Porridge (Serves 4) INGREDIENTS • 120g jumbo porridge oats • 40g teff grains • 1.2 litre skimmed milk • 60g Mincemeat topping METHOD 1. Make the porridge in a thick bottom pan with the oats, teff, cinnamon and milk. 2. Place into four bowls and top with the mincemeat fruit topping For more Tetley menu inspiration, their food pairings suggestions are available exclusively on the Tetley Tea Academy web site (

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try adding a seasonal twist to Teff porridge with a mincemeat fruit topping, they suggest. Other festive link deals such as serving Christmas cake or a mince pie alongside a steaming cup of tea, are sure to drive footfall from customers looking to take a break from festive activities. The brand also report that they have given their Tetley Earl Grey Loaf a festive flair, replacing the peaches with dried cranberries and a winter spice mix for the perfect festive treat. “The modern consumer is continually on the look-out for fresh and novel experiences, which is why it is essential that menus surprise and delight – particularly in the festive period,” says Ali Goode, shopper marketing manager at Twinings “Twinings aims to diversify tea in order to better demonstrate its versatility, equipping operators with a range of teas and infusions to deliver a more highly valued experience for the consumer. Through a partnership with Monin, Twinings is promoting the benefits of tea as a perfect base for seasonal drinks that can be served in a number of ways to drive sales in the winter months. By creating some amazing flavour combinations, the collaboration not only adds innovation and excitement to tea menus, but also simultaneously delivers differentiation and profit potential through premium tea serves. “Fruit infusions in particular are fastgrowing in the market, satisfying functional hydration, taste and caffeinefree needs. The herbal and fruit infusions category is worth £66m and makes up

38% of the total Special Tea market according to Nielsen (ACNielsen Dec 2015 Special Teas) data. They are also incredibly versatile and provide the perfect base for a treat in the winter, especially the Twinings Hot & Spicy Superfruity which offers a warming infusion with its spicy kick of chilli and cinnamon - perfect for a cold day. All recipes are available on the Twinings Foodservice web site at which features how-to guides on how to serve the perfect cup, as well as advice on choosing the right range for your outlet. SEASONAL EATS Creed Foodservice, a delivered wholesaler has a Christmas 2016 range with new products plus a selection of easy to use and profitable recipe and finishing ideas to enable chefs throughout the country to add their own touch to their Christmas menus. Following customer feedback Creed Foodservice says that it has adapted this year’s range to ensure chefs and caterers are provided with sufficient solutions to match budget, preparation time and customer preferences and demands. Products offer chefs and caterers a greater opportunity to add their own touches when finishing products on-site, as well as a range of quality, versatile ingredients and menu concept ideas to use in scratch cooking. “From my experience in the trade, I know that it’s challenging to develop extra special Christmas menu ideas each year that are profitable and can be finished consistently by the team. Whether you

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And it doesn’t stop at coffee! Ask us about tea, hot chocolate, snacks, coffee bar supplies, POS and much more.


Extracting Tastier Profits from Coffee Your customers want fresh, tasty, ethical coffee. You want your business to be as profitable as possible. We’ve got it covered – with beans, machines, training, servicing and expertise.

Espresso Warehouse

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FEATURE want to start a menu from scratch or you are pushed for time and need solutions that will cater for this – Creed has a number of products that deliver on both,” says Rob Owen, executive development chef at Creed Foodservice. “For first courses and festive parties, Creed offers all kinds of starters and canapés to suit requirements, from simple thaw and serve options through to premium ready to use canapés. We challenge you to not love our new Smoked Salmon Mousse garnished with Beetroot Cured Salmon! For an exciting seasonal twist on a classic soup starter why not stir in our Monni Pumpkin Spice Syrup to Butternut Squash Soup? There’s also a comprehensive buffet range ideal for parties of any size and budget, including new Mini Pork and Chorizo Burgers complete with Brioche buns. “With quality meat a priority for any Christmas menu, our Mise en Place butchery range steals most of the limelight when it comes to mains! Our whole turkeys and turkey joints, such as crown and lobe are all high quality and UK sourced and other higher welfare meats such as our RSPCA Boneless Loin of Pork complete any traditional Christmas feast. To dress your main course, try glazing your roast potatoes with marmite for a rich colour and spice up braised red cabbage with cinnamon and cranberries for a great visual effect. Make sure you use a turkey stock base to really give your gravy that authentic flavour. “Our amazing Christmas dessert range offers a wide variety of options to wow your guests, from a classic Orange Liqueur Mincemeat Tart to an on trend Gingerbread Cheesecake. Whether you’re seeking indulgent desserts such as Toffee and Honeycomb Cheesecake or fruity options such as St Clements and Cranberry Cheesecake or Bejewelled Fruit Cake, our

range covers all bases. Christmas themed snacking is also catered for, with the spectacular Coconut and Raspberry Cake and Mini Stollen Bites.” Premier Foods reports that it has also been getting into the Christmas spirit with the launch of a festive competition and brand new recipe guide to help caterers prepare for the upcoming season. Launched last month, chefs and caterers can also enter for a chance to win a £500 restaurant voucher, simply by purchasing any three products from Premier Foods’ Bisto, Paxo, Bird’s or Ambrosia foodservice ranges. Within the foodservice channel last year, nearly two thirds of all Bisto Turkey Gravy sales and a third of all Paxo sales were delivered during November and December alone, report Premier Foods, who are aiming to inspire chefs with its new Christmas Recipe Guide. Launched at the end of October, the new guide contains eight delicious, festive recipes, including Spiced Braised Red Cabbage and Ambrosia Sherry Trifle, as well as the winning Profiteroles recipe from its McDougalls Young Baking Team of the Year winners (Spaldwick Community Primary School). To enter the competition, operators need to purchase any three products from Premier Foods’ Bisto, Paxo, Bird’s or Ambrosia foodservice ranges from their wholesaler. They must then visit and follow the online instructions to enter by the 31st December 2016. Pidy, producers of ready-to-fill pastry cases, have launched a festive range that is sure to offer dazzling canape and sensational dishes this Christmas. As a throwback to the golden days of 70’s cuisine and sophistication, it features both

a traditional Christmas tree and conventional reindeer design. These ambient products are ready-tofill and come in catering packs of 54 pieces, say the firm, making them ideal for pre-dinner canapes at parties or as an addition to a festive themed sharing platter on a seasonal starter, main or dessert menu. "Christmas is the time of year for indulgence - cafés and coffee shops can really push the boat out to entice consumers,” says Leanne Crowther, cofounder of Flower & White. “Our Merangz Christmas Bites are a fantastic way to do this, and to create a unique festive offering on shelves and menus. “We use British free range eggs and natural flavours to create the ultimate showstopper. Bright and colourful - they are available in a selection of luxurious flavours including Classic Strawberry, Chocolate, Lemon, Pistachio and Hazelnut Praline, Fruity Cherry, Lemon, Lime and Passion Fruit - and seasonal Mocha, Chocolate Orange, Chocolate Strawberry, White Chocolate and White Chocolate and Raspberry.

To take a look at Creed Foodservice’s Christmas 2016 brochure visit


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FEATURE “We suggest dolloping our luxurious Extra Thick Brandy cream over the Merangz, and a generous helping of seasonal fruit, to really tempt. Our low fat and naturally gluten free Merangz Bites are the perfect dessert alternative to a Christmas pudding - and one that people can share and enjoy together. Sharing is, after all, what Christmas is all about!" Consisting of three unique flavours indulgent Mince Pie ice cream, on-trend Gin and Pink Grapefruit Sorbet and Bucks Fizz sorbet – New Forest Ice Creams are also offering something for the festive season. Each is made using only the finest ingredients including real shortcake, Hampshire gin and sparkling white wine, say the company. Emphasising that ice cream is not just for the summer, the festive range combines evocative flavours of Christmas with the smooth texture of ice cream and sorbet. Ideal as a standalone dessert, used to finish of another festive dessert or even an amuse-boche or palate cleanser between courses, the festive trio provide an element of versatility, yet a quality seasonal offering, say New Forest (each of the three flavours in the festive range are made in the traditional New Forest way and produced in a nut free environment).

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“Christmas has always been a time of dedicated menus, celebration and special gatherings with friends, family and colleagues. To make your menu really stand out, why not add one of the flavours from our festive trio? Mince Pie Ice Cream delivers that authentic taste of Christmas, while our Gin & Pink Grapefruit and the new Bucks Fizz sorbets deliver spectacular entrées, a delightful surprise between courses or exceptional lighter alternatives to traditional desserts,” says Christina Veal, director of New Forest Ice Cream ( By using a pre-prepared range of traditional French pâtisserie, like that made by Brioche Pasquier, operators have the opportunity to present real choice and high quality without the time and effort required to make these offerings from scratch, suggest the company. As they are frozen, they can be defrosted quickly and easily, making it is easy to keep up with demand. A display of beautiful mini-desserts can look really show-stopping in appearance, adding an air of a real air of celebration and occasion, and the minidessert is a real trend, with the small size making a sweet treat even more tempting, point out Brioche Pasquier.

A display should certainly include the fashionable and classic French Macarons, suggest Brioche Pasquier, who have recently launched a bumper box of 72 frozen Macarons into UK foodservice, suitable for large scale catering (they take two hours to defrost in a refrigerator and can be assembled into a spectacular pyramid as a buffet centrepiece, for example). Petit Fours can also look delicious in a display and Brioche Pasquier’s new Black & White Petit Fours Collection has been made using some of the world’s finest chocolates. This sophisticated collection comprises nine mouth-watering flavours – Crème Brulée Crunch, Chocolate Orange Sponge, Brownie Square, Mini Chocolate Éclair, Chocolate Sponge, White Chocolate Crunch, Hazelnut Rectangle and Dark Chocolate and White Chocolate Tartelettes. Another addition are Brioche Pasquier’s Choux aux Fruits. Hollow choux are piped full of a delicate fruit mousse – raspberry, strawberry, lemon, passion fruit, blackcurrant and peach – made using a real fruit purée and fresh cream mixture. The pastries are then finished with a glossy fruit glaze, resulting in an aesthetically pleasing bitesized dessert.

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PRESENTATION Labelling and compostable packaging experts, Planglow (, have launched three new sandwich products plus a retro Christmas label. Their three-piece Natural Value range provides an even lower cost natural alternative for wedge-cut sandwiches while the Festive Favourites label reintroduces a familiar face just in time for Christmas, say the firm. Their Natural Value Range sports a little leaf motif to help differentiate between products. Industrially compostable packs, they are suitable for same day use, providing an economical, eco-friendly solution for short shelf life sandwiches. The range includes a deepfill, a standard-fill and a mini wedge for bites both big and small. “Unlike the packs in our standard Natural Collection - which are fully lined with a special plant-based laminate - our Natural Value wedges are made from an un-lined clay coated board and introduce an industrially compostable patch window construction in place of one formed by the laminate. This further reduces the cost to providers seeking packaging options for short shelf life products,” says Rachael Sawtell, Planglow’s marketing director. In addition to the classic deep-fill wedge, the Natural Value Range includes a standard-fill wedge for slimmer sandwiches plus a mini wedge which holds half of a deep fill sandwich or one quarter of a triple decker sandwich (providers may wish to use the mini and/or standard-fill wedges for their children’s offering or partner with soups, salads and other snacks to increase addon sales, they suggest). Featuring Santa, snowman and bauble designs (three of each on every sheet), a fun yet versatile set of labels have been developed by Planglow to fit a wide range of packaging products. What’s more, every label comes with a bonus star sticker too to further highlight yuletide treats and make them shine, point out the firm. “Our Santa Label was a big seller in the early nineties and it turns out he’s been much missed by our team. So we’ve given him a bit of a revamp and added some extra designs as well to create a really colourful ‘old school’ label that works with a wide variety of packaging items including our new Natural Value range,” adds Rachael Sawtell. Festive Favourites can be paired with Planglow’s Plain Nutri Label to include nutri data on the back of products without detracting from the front of pack. The label is suitable for both laser and inkjet printers and may be overprinted with

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product information (including legislatively compliant nutri data), logos, marketing messages and more using Planglow’s LabelLogic software or award winning fully web-based labelling software LabelLogic Live which is the only cloud based labelling application on the market. The Natural Value Range can be paired with Planglow’s Natural or Simply Natural labels to complete the Natural look or providers can choose from a wide range of colourful label designs – including Festive Favourites - for an alternative finish. Parsley in Time, a distributor of tableware and light catering equipment, reports that it has put together a comprehensive portfolio of Christmas ideas to help cafes and coffee shops draw in the customers over the festive period. From eye-catching tableware to on-trend glassware, Parsley in Time even supplies the crackers, making it a one-stop-shop for everything for jazzing up the Christmas table.

“It’s important for cafés and coffee shops to look for the right crockery, glassware and decorations to showcase their festive-themed menus,” says Rob Blunderfield, marketing manager at Parsley in Time ( “The right style of tableware helps to show the food off to its best advantage. One of the highlights for Christmas 2016 is our Churchill Stonecast Triangle Bowl in spiced orange. Each bowl is individually hand-painted, with the colour combination of spiced orange and golden brown designed to enhance food presentation and add warmth and rustic charm to the Christmas table.” The company offers same-day or nextday delivery, depending on time of order and location, on a huge range of products and says that it specialises in the unusual and non-standard – it even offers an individual Concierge Service to source exclusive table top products for customers who can’t find them elsewhere.

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RECIPE IDEA CHILLED CUCUMBER AND AVOCADO SOUP Gary Durrant – head chef at Hunter 486 - shares his recipe for chilled cucumber and avocado soup with brown shrimp and dill. This dish features on the new menu at Hunter 486, a stylish restaurant named after the 1950s dialling code for Marylebone and located within five-star boutique hotel The Arch London. The soup is a healthy and refreshing dish, perfect for an alfresco lunch or alternatively, as a light starter dish. Ingredients (to serve 4) • 1 medium onion finely chopped • clove garlic finely chopped • 2 cucumbers peeled, seeds removed and sliced • 650 ml vegetable stock • 1 medium avocado cucumber peeled, seeds removed and cut into small cubes • 40g peeled brown shrimps • 4 sprigs of dill Method 1. Cook the chopped onions and garlic in a little vegetable oil until soft and translucent. 2. Add the cucumber and cook for approximately 10 minutes until the cucumber is soft. 3. Add the vegetable stock, bring to the boil and then simmer for 20 minutes. 4. Place in a liquidiser and blend until it is smooth. 5. Pass through a fine sieve into a bowl, and place this in a bowl of ice to chill the soup. 6. When the soup is cold, peel and chop the avocado, add to the soup and blend again until it is smooth and season with salt and black pepper. 7. It is very important that the soup is cold before you add the avocado otherwise it will go brown and you are looking for a bright green colour. 8. To serve pour into a chilled soup bowl and sprinkle over the peeled brown shrimps, the cubed cucumber and the chopped dill.

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Soup season The search for tasty, warming soups with a premium edge intensifies during the colder months, with current flavour combinations more creative than ever. A TIMELY TEMPTATION “As the colder weather ushers in festive cheer and a welcome spike in custom, consumers naturally look to more warming and hearty menu options. Using soup on Christmas menus, for instance, can be the key to unlocking profits. Soup is a relatively inexpensive dish to bring together, even when the cost of good quality bread and butter is factored in,” says David Colwell, foodservice manager at the Real Soup Co. ( “Our research tells us that consumers are willing to pay more for a soup that

they know has been freshly made, yet with time constraints and volume issues weighing heavy, many kitchens would have to look to condensed or frozen options as a fall-back. When it comes to menus, perceived value is everything – so if your soup has been freshly made using quality ingredients, make sure you shout about it – doing so could help you add a more premium price point.” The Real Soup Co. is a supplier of premium fresh, chilled restaurant-quality soups to the foodservice industry (with their sister company the Real Deli Co, both are owned by Zorba Delicacies, a South

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SOUPS Wales manufacturer with over 40 years of industry experience). The company has an award-winning, 20 strong range – a mix of traditional and contemporary flavours, many of which are ideal for outlets seeking to take their Christmas menus to new levels. “A great way of making sure your soups are a Christmas menu favourite is to use seasonality. The lead-in to Christmas time and the resultant frost is peak time for ingredients like parsnips, carrots and butternut squash. With consumers becoming savvier around the provenance of ingredients, being seasonal with your soups – introducing intriguing flavours like Spiced Parsnip and Honey or Butternut Squash and Sweet Potato – are sure to catch the eye and whet the appetites of Christmas consumers looking for a break from the norm,” suggests David Colwell. “The Real Soup Co.’s Spiced Parsnip and Honey soup is a creamy mix of parsnips, spices including coriander, red chilli, cumin and turmeric, finished with a hint of honey, while the company’s

The Real Soup Company’s spiced parsnip and honey soup. Butternut Squash and Sweet Potato soup – it was nominated best free from product in the Café Life Awards 2016 – is a lightly spiced mix of butternut squash and sweet potato with a hint of rosemary. These soups are available in 4kg catering tubs as well as 280g grab and go pots and will provide a warming and welcome prelude to the perfect Christmas dinner.

“Because the new soups are freshly made, sites can use them to drive a more premium price point. Our own research tells us that 70% consumers will pay more for a soup that has been freshly made. Proof if proof were needed that perceived quality is everything. That’s why, when we create an innovative new soup flavour, we do so using authentic high quality ingredients, always with one eye on the latest trends rocking the food sector. The result is a unique range truly influenced by global flavours, ready to make a serious impact on UK menus.” With a four-fold increase in those diagnosed with coeliac disease according to Coeliac UK 2016, point out the Real Soup Co., a burgeoning vegetarian populace and the growth of those living a more flexitarian lifestyle – not vegetarians per se but occasional meat avoiders – operators need to consider the needs of these consumers carefully, especially at Christmas. Invariably it is the coeliac or vegetarian in the group who will decide upon where to eat, so it can be crucial that Christmas menus offer a number of

Serving suggestion “As the colder months approach, cafés and coffee shops must master their soup offering in order to maximise sales. Adding a point of difference to their soup range by suggesting accompaniments will positively influence sales,” says Samantha Winsor, assistant brand manager at Lantmännen Unibake UK ( Lantmännen Unibake is part of the Lantmännen Group, owned by 27,000 Swedish farmers, and the second largest bakery company in Europe, producing 585,000 tonnes of bakery products a year. It has 35 bakeries worldwide and is present in more than 20 countries. Lantmännen Unibake UK is a leading supplier of high quality bakery products to retailers, wholesalers and the foodservice industry. It has two modern bakeries at Milton Keynes and Bedford producing breads and Danish pastries respectively. Their UK product brands

consist of Schulstad Bakery Solutions and Americana. Their Schulstad Bakery Solutions brand features high quality ReadyGlazed Danish pastries, Viennoiserie, sweet treats, continental savouries, speciality and French breads. Their wide range of fast food breads, including premium and classic burger buns, baps and hot dog rolls, fall under the Americana brand (all products are supplied ready to bake or thaw and serve for total convenience, say the company). Lantmännen Unibake’s range of Ciabatta are enriched with extra virgin olive oil for an authentic Italian flavour and are perfect for consumers expanding their taste for more exciting alternatives to traditional breads, suggest the firm it being integral for outlets to provide an accompaniment such as bread for the complete soup meal set. Ciabatta Rolls have recently seen growth in popularity with an increase in value sales of 2.2% within the in-store bakery market, and are

a great alternative to bread for dipping in a bowl of warm tomato and basil soup, they point out. Another soup bakery accompaniment is their Schulstad Bakery Solutions Cheese Twist and Tomato & Cheese Swirly, which offer a good way to premiumise a soup offering as an alternative to bread. Lantmännen Unibake UK say that some of benefits of

baking from frozen include removing the need to store fresh ingredients (therefore saving on storage space), mitigating the hassle and time of baking from scratch (which in-turn reduces wastage and labour costs) and allowing outlets to offer a range of high quality, freshly baked products, which can be baked little and often throughout the day based on consumer demand to suit different meal occasions.


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SOUPS gluten-free and vegetarian options and avoid blandness at all costs. “Many of the Real Soup Co. soups are gluten-free and suitable for vegetarian and vegans – crucially the range offers delicious and innovative flavours made using quality ingredients. We also provide handy, free downloadable allergen advice for its entire range giving outlets peace of mind that the hard work has been done for them and they are serving products suitable for special diets,” adds David Colwell. NEW FLAVOURS The Real Soup Co. have also unveiled a new, limited edition range of soups inspired by the flavours of the world, and offering caterers a true point of difference on menus, feel the company. Their new five-strong ‘Around the World’ range takes its inspiration from

some of the UK’s most on-trend cuisines including Mexican, Pan-Asian and Sri Lankan, not forgetting warming, retro British and French styles. Each has been created by the company’s team of development chefs to authentic recipes, using only the very finest ingredients. The new flavours include British Beef Stew (a hearty and wholesome retro classic, made using chunky seasonal root vegetables, silverside beef and pearl barley), Indonesian Chickpea & Coconut (an aromatic, warming and authentic blend of tomatoes, chickpeas, coconut, lemongrass and lime leaves) and Mexican Chilli Beef (a blend of beef mince, red peppers, lime, coriander and kidney beans with a highly satisfying chilli kick). The French Onion features a rich, dark and sweet blend of sliced onions and vegetable stock, say The Real Soup Co., and their Sri Lankan Chicken soup

features an authentically mild, creamy tomato-based soup blending onions, chicken and spinach with coconut, ginger garlic and lime. Each flavour has had months of development poured into it, say the company, so as to ensure that caterers can offer something truly different on menus, and the new range is available in 4kg foodservice tubs. Barry Callebaut Beverages reports that it has introduced two new ‘smooth’ soups to its selection in a bid to counter clogging in machine canisters which can be caused by soup with small vegetable pieces included. The decision to launch these new soups to the market is as a result of a number of operators contacting the well-known beverage supplier to source their existing soups, having experienced issues with their current products.

Souper personalities! Blowing on your soup spoon may come as second nature, but a new study reveals it could actually be a dead giveaway to your personality. In a report by food futurologist Lyndon Gee, which examines the UK’s eating and lifestyle habits for winter 2016/17, the way we eat soup has been put under the microscope. He was commissioned to write the report by GLORIOUS! Soups after a new survey revealed soup is officially the UK’s favourite winter comfort food with almost half of people (48%) putting it top of their list (Comfort Eating and our Quest for a Balanced Lifestyle report). SIPPER Gently sipping from the side of the spoon. Sippers are careful and not very inventive! Even so, a sipper will get the most from their soup and takes the time to savour each sip. SLURPER Noisy eaters, relishing the racket they make. Disrupters, they like to think they’re different and not one of the crowd – we think they’re uncouth!

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SPOONER Put the whole spoon into their mouth, much to the displeasure of the etiquette expert. Even the spoon clanking against teeth doesn’t stop them. Spooners think they’re worldly-wise mavericks but are usually just greedy gluttons. DUNKER Barely use their spoon, preferring to dip bread into the soup and suck soup from it. Dunkers aren’t very grown-up and may be harking back to long lost school days! SIEVER Delve straight into the soup avoiding any chunks and eating just the liquid broth. Only when that’s gone will they start on the rest. Sievers are control freaks but luckily rare. SEPARATOR Preferring a soup plate, they use their spoon to methodically separate the various components. Then it’s the dilemma of which ingredient to eat first... Separators believe they’re good organisers but are actually indecisive and oversensitive.

MUGGER Always go for a mug and can’t comprehend why we’d bother with a bowl. Muggers are often in a rush, but even so they want quality and won’t compromise on taste for haste! SILLY-SEASONER Sprinkle soup with copious amounts of salt and pepper, never stopping to taste it first. Silly-seasoners tend to be selfopinionated, pompous and stuck in their ways. BLOWER Blows on every spoonful – even when the soup has long cooled. Over-prepared for everything, blowers often miss the best in life. Beware too of soupy gobbets flying around the room! “Much of our behaviour in relation to food is not a conscious, deliberate act. As food or drinks are consumed they produce emotional associations in a sensory context. We eat not simply to sustain life but for myriad other reasons, social, emotional, psychological,” said Lyndon Gee. “One of the first things humans eat is soup. Soup is

reassuring, satisfying and reminds us of home. It’s a food associated with warmth and feeling safe. We have been eating soup in both famine and feast throughout history; and all around the word it is still served in the richest and poorest households. Warming and soothing, the supreme comfort food, soup takes us back to our earliest memories. It comforts because on that subconscious level, soup takes us back to childhood.” The Comfort Eating and our Quest for a Balanced Lifestyle report was commissioned by GLORIOUS! Soups to coincide with the launch of its new Super Soups range – a portion of this is the equivalent to two of your five a day and is ideal for helping maintain a balanced diet this winter. In the study soup came out on top as the comfort food of choice for winter with almost half of those choosing this for lunch (48%). Cottage pie or shepherd’s pie came next (33.6%) followed by jacket potato (33.2%) then stew and dumplings (29.2%) (the GLORIOUS! Super Soups pots (600g) are currently available in Asda, Sainsbury’s, Waitrose, Morrisons and Ocado).

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SOUPS Barry Callebaut Beverages says that it recognised that people were experiencing functionality issues as a result of the presence of the small vegetable pieces and decided to take a proactive approach by removing the particulate from some soups to improve functionality, reassuring operators by giving them access to a full range of products to meet all tastes and requirements. “We’re a company with a reputation for listening to our customers and ensuring that our high quality products are fit for purpose, for all markets, while retaining their flavour and remaining pleasing to the palate,” said head of sales for Barry Callebaut Beverages in the UK, Paula Bentley. “Soup is a popular choice and so it was important to us to be able find a solution that would enable vending operators to keep offering these products without causing technical service issues resulting in faulty machines and maintenance costs, not to mention the disgruntled consumers. It’s a timely measure as soup tends to sell more in the colder weather and we wanted to make this product available, ready for the autumn and winter months.” Soulful Food, who have been making hearty soups and stews for a number of years now with their focus being very much on quality, say that their new menu continues this with the introduction of some exciting new flavours and innovative ingredients used in the likes of their Thai Chilli Kale with Edamame & Quinoa. “Our new menu also sees our range of OnePot meals grow to now include more gluten free, vegan and soy free options,” reports Soulful Food’s Simon Homer. “Provenance is at the forefront of minds more now than ever with customers expecting ingredients they can talk about, coupled with benefits such as low salt, gluten free and dairy free.” THE RIGHT KIT “To attract customers, soup needs to be held in an in an eye-catching and efficient way ready to serve,” says Mark Hogan, marketing and sales manager of Foodservice Equipment Marketing (FEM) “Soup rethermalisers, such as FEM’s Vollrath Mirage Induction Rethermaliser for instance, has been designed to look good front of house, thereby enhancing soup presentation. They are also a safer and more efficient way to heat and serve food as they don’t require water for heating. Induction heating technology enables them to heat food faster and more precisely, eliminating overheating and resulting in better quality and less waste.”

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EAT. soups Soups have been part of the EAT. story since the very beginning, report the brand. All their soups are made in their own kitchen from their own recipes, exactly as you would at home (just in slightly larger pots), and they are very proud of their Phos, claiming to be the first to introduce them, the product now having become a firm favourite with their customers. Their Phos – Vietnamese style noodle soups - can be found in the fridge with customers taking them to the counter in order for them to be brought to life with a simmering, fragrant EAT broth. EAT’s phos were the focus of their health-led marketing campaign in January this year. Globally inspired, they are tasty and nutritious vegetable-based soups in five flavours featuring a rich medley of colourful and feel-good ingredients. Chicken Gyoza Miso (301 calories per serving) features egg noodles in a fragrant miso broth with pak choi and spinach, shiitake mushrooms and wakame seaweed. Chicken Pho (330 calories per serving) is a fragrant lemongrass and ginger infused pho with rice noodles, crunchy carrots, pak choi, Chinese cabbage, red peppers, leafy spinach and topped off with chargrilled chicken, red chilli, fresh lime, coriander,

As well as being used for soup, rethermalisers can be filled with chilli or macaroni cheese, and then held at the ideal temperature ready to serve, point out FEM ( In addition, blenders are invaluable for making soup. Available in high performance countertop versions or as

FEM's Vollrath drop-in mirage induction rethermaliser.

spring onions and mint. King Prawn Laksa (439 calories per serving) features king prawns and rice noodles in a spicy creamy coconut laksa broth with grated carrot, oriental style slaw and edamame beans. Vegetable Gyoza (374 calories per serving) is a warming vegetarian pho filled with dumplings, Chinese cabbage, leafy spinach, crunchy carrot, red pepper and edamame beans, seasoned with shichimi and garnished with fresh coriander, and their Hoisin Duck Gyoza (398 calories per serving) features a bed of noodles topped with layers of pak choi, carrot, Chinese cabbage, edamame beans, red peppers, spinach, pea shoots and duck gyoza dumplings, blended with a dash of lime juice in a tasty vegetable broth. EAT’s Tortilla Chicken soup starts at only 40 calories per serving (small) and is less than 5% fat, point out the brand, who also offer a number of vegetarian soups that are low in fat and calories (Spicy Tomato & Basil, Fire Roasted Peppers & Goats Cheese and their new Harissa Carrot).

hand-held stick blenders, they can be used by outlets wishing to liquidise, blend, puree and emulsify, but are also ideal for chopping and grinding nuts, breadcrumbs and herbs. The high-performance Hamilton Beach Commercial blenders, supplied in the UK by FEM, feature a patented wave action system which continually forces the mixture down onto the blades to keep the ingredients circulating and ensuring they are well combined. Foodservice Equipment Marketing Ltd (FEM) is based in East Kilbride near Glasgow, Scotland and since 1993 the company has represented leading foodservice equipment manufacturers in the UK and Irish markets, establishing partnership agreements with many of the industry's top brands in both smallwares and equipment, including Vollrath, Manitowoc Ice, Cambro, Sirman, Prince Castle, San Jamar and Hamilton Beach Commercial.

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Barry Callebaut Beverages combats clogging with new smooth soup option Barry Callebaut Beverages has introduced two new ‘smooth’ soups to its selection in a bid to counter clogging in machine canisters which can be caused by soup with small vegetable pieces included. The decision to launch these new soups to the market is as a result of a number of operators contacting the leading beverage supplier to source their existing soups, having experienced issues with their current products. Barry Callebaut Beverages recognised that people were experiencing functionality issues as a result of the presence of the small vegetable pieces and decided to take a proactive approach by removing the

particulate from some soups to improve functionality, reassuring operators by giving them access to a full range of products to meet all tastes and requirements. Call 01244 370500 or visit

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How do you like your tea? “How do you like your tea?” The simple question that rarely gets asked in today’s out of home tea-serving environment, claim Tetley. However, the famous brand has now launched Tea Masters - industry leading, interactive online tea training, specially designed for the out of home sector - and are hoping to change all that by helping outlets to improve their tea offering.

Much needed Developed to address tea’s barriers in out of home (identified as poor knowledge and quality of serve in Allegra Foodservice’s Tea Report 2015), and with hot drink consumers having a higher than average demand for quality, Tetley says that it is now invigorating the category and broadening the educational reach to operators using online training to improve industry standards. According to Kantar 2016 data, note Tetley, there are now more servings of tea drunk out of home than cold drinks, but it’s quality of serve, limited range and value for money perception that also need to be addressed, they feel. The coffee experience has changed beyond recognition, point out Tetley, while tea has languished in the side-lines, in turn meaning that that the out of home industry is missing out on significant profit opportunities. Quality and

64 NOVEMBER 2016


knowledge are the answers. “It is important that staff have the knowledge and confidence to offer advice on the variety of tea blends they offer. Customers respond well when serving staff are wellinformed and passionate about their products. The introduction of our education platform to the catering foodservice sector, will drive sales and improve the quality of tea served across the channels and customer satisfaction,” says Isabelle

Haynes, senior brand manager out of home for Tetley. With the launch of products such as Teavana at Starbucks, there is increasing evidence that consumers are more interested in tea but for the industry training options have traditionally centred around coffee and are often too complex or expensive, leading Tetley to realise that training that is relevant, widely available and cost effective presents a far better solution.

Thus, as a leading tea brand themselves, Tetley took the decision to share their 180 years of tea expertise. Their free to access, industry-approved foundation level course is presented by their very own and industry-renowned Tetley master blender, Sebastian Michaelis (main picture, and whose tongue is insured for £1 million!) and is suitable for all levels – whether front of house, a tea buyer or management. The fully-certificated online course which can be accessed at any time takes users on a crop-to-cup journey in the art of

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TEA The benefits to be had, claim Tetley, include a better experience, a better-quality serve and choice for the consumer, and for the operator enhanced employee confidence and engagement, improved customer satisfaction and better profitability.

the perfect tea serve, consisting of four modules with a series of short and engaging, three to five-minute training videos presented by Sebastian Michaelis, followed by a series of quick multiple-choice tests. “Online is the way to go. It is the best way of reaching a large audience quickly,” says Paul Meikle-Janney, MD of project partner, Coffee Community. Module one covers the journey to the perfect cuppa, and module two brewing techniques. Module three covers delivering the perfect serve and module four presents

advice on optimum range (regarding how to meet consumers’ needs, for example, such as hydration and health) and how to improve communication. On completion, every user and freshly fledged Tetley Tea Master, then receives a personalised certificate in recognition of their Tea Masters accreditation (users simply register at to access the online course content and start on their journey to becoming a Tea Master).

Top tips In launching the scheme, Sebastian Michaelis outlined what he felt were the most important things to get right when making a good cup of tea. When making black tea, really hot water was needed, he advised, and so black tea always needed to be brewed with boiling water. In addition, he said warming the pot, and indeed the cup, were good ideas as the material of the pot and cup would absorb some of the heat otherwise. Tetley’s master blender also stressed the use of freshly drawn water from the tap (as opposed to re-boiling water), and in the case of green tea, to use water that was off the boil and that had been left to stand for a bit. He went on to talk about the preferences of the consumer in terms of tea strength and accompaniments, such as milk (there being a range of milk types and alternatives to choose from these days) and the freedom to self-pour. Taking such things into consideration, he suggested, provided the consumer with a proper tea drink experience. Sebastian Michaelis concluded by saying that tea was a sensitive, hygroscopic (water absorbing) substance, best stored in a moisture-proof container that would also prevent it from taking on the flavours and odours of other products. In a similar vein, he also advised cleaning pots that might well have been used to carry other drinks, as any remnants could then, in turn, taint the tea. Partnerships Tetley’s new education platform has been developed with CPL, a leading provider of e-learning

for the retail hospitality sector in the UK. Committed to high quality improvement in the provision of learning, development and training services they currently have 3.4 million courses completed to date and were awarded the status of Accredited Learning Technologies Provider by the Learning Performance Institute (they have also already worked with a number of beverage brands including Cask Marque, Coca-Cola, Red Bull and Carlsberg). Tea Masters is also being supported by the Beverage Standards Association and the Café Society, and has been developed in conjunction with Paul Meikle-Janney (managing director of the Coffee Community). The Beverage Standards Association serves and represents their members interests by delivering, developing and endorsing best practice in the industry through training, education and networking, to improve the standards and quality of products and service in the out of home hot beverage market. The Café Society are dedicated to promoting the development of the café environment in the UK and to encouraging high standards in all aspects of the business – from coffee and tea making to service. Aiming to bring the industry more closely together and encourage good practice, they provide collective marketing opportunities for members ( Coffee Community is now one of the longest running independent companies specialising in barista training and consulting to the café and coffee industry. They have become one of the only UK companies used by major high street café brands, espresso machine manufacturers, roasters and dairies, both in the UK and internationally. Managing director, Paul MeikleJanney, co-creator of the City & Guilds qualification, has over 20 years’ experience in hospitality in the UK and US.


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

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

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

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

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

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Café Manufacturers & Distributors Sandwich Packs Colpac Ltd. Coveris Flexibles UK Ltd. (St Neots) Rap Ltd. Tri-Star Packaging Supplies Ltd. PAstA Caterers Choice Ltd. Freshcut Foods Ltd Freshfayre 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. The FoodFellas Total Foodservice Ltd. Chargrilled Vegetables Beacon Foods Freshcut Foods Ltd. Leathams Moy Park Ltd. The FoodFellas Herbs & Spices Beacon Foods Santa Maria UK Ltd. Total Foodservice Ltd. Jalapenos Beacon Foods Caterers Choice Ltd. Freshfayre J Buckland Santa Maria UK Ltd. The FoodFellas sAlAd Florette UK & Ireland Freshcut Foods Ltd. Freshfayre MyFresh Southern Salads Ltd. Salad (prepared) Florette UK & Ireland Freshcut Foods Ltd Freshfayre MyFresh Southover Food Company Ltd Southern Salads Ltd. Sundried Tomatoes Beacon Foods Caterers Choice Ltd. Freshfayre J Buckland Leathams Plc Martin Matthew & Co Ltd. Sweetcorn Beacon Foods Caterers Choice Freshfayre J Buckland Martin Mathew & Co Ltd. Tomatoes Beacon Foods Caterers Choice Freshfayre J Buckland Martin Mathew & Co Ltd. Southern Salads Ltd.

2 sisters Food grouP 3 Godwin Road, Earlstrees Industrial Estate, Corby, Northamptonshire NN17 4DS Contact: Simon Brooksbank Tel: 01909 511846 Fax: 01536 409 050 Adelie Foods grouP ltd 2 The Square, Southall Lane, Heathrow UB2 5NH Contact: David Guy Tel: 020 85711967 AnChor CAtering liMited Units 2, 21 & 22, Wotton Trading Estate, Wotton Road Ashford, TN23 6LL Contact: Stephen Drew Tel: 01233 665533 Fax: 01233 665588 Mobile: 07780 668145 BrAdgAte BAkery Beaumont Leys, Leicester, LE4 1WX Contact: Clare Keers Tel: 0116 2361100 Fax: 0116 2361101

greenCore Food to go ltd – MAnton wood Manton Wood, Enterprise Zone, Retford Road, Manton, Worksop, Notts,S80 2RS Contact: Andrew Wilcox-Jones Tel: 01909 512600 Fax: 01909 512708 greenCore Food to go ltd – BroMley By Bow Prologis Park, Twelvetrees Crescent, London E3 3JG Tel: 0207 536 8000 Fax: 0207 536 0790 Contact: Richard Esau greenCore sAndwiCh FACtory Unit 7, Carlyon Road Industrial Estate, Atherstone, Warwickshire CV9 1LQ Contact: Alex McLaren Tel: 01827 719 100 Fax: 01827 719 101

love Bites ltd. Granary Court, Eccleshill, Bradford, West Yorkshire BD2 2EF Contact: Richard Smith Tel: 01274 627000 Fax: 01274 627627 Melton Foods 3 Samworth Way, Leicester Road, Melton Mowbray, Leicestershire LE13 1GA Contact: Michelle Sanders Tel: 01664 484400 Fax: 01664 484401

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

hAlAl kitChen Units 1, 2 & 8 Sunnyside Business Park, Off Adelaide Street, Bolton BL3 3NY Contact: Sohel Patel Tel: 01204 855967

rAynor Foods Farrow Road, Widford Industrial Estate, Chelmsford, Essex CM1 3TH Contact: Heather Raynor Tel: 01245 353249 Fax: 01245 347889

tAsties oF Chester ltd (street eAts) Prince William Avenue, Sandycroft, Flintshire, CH5 2QZ Contact: Anthony Wilkinson Tel: 01244 533 888 Fax: 01244 533 404 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

the soho sAndwiCh CoMPAny Unit 417 Union Walk, Hackney, London E2 8HP Contact: Daniel Silverston Tel: 0203 058 1245 Fax: 0207 739 1166 uAB MAntingA Food Stoties Str. 51, Marijampole, LT68261, Lithuania Contact: Vilija Petkuniene Tel: +370 343 98 122 Fax: +370 343 98 212 ACCredited distriButors

CheF in A Box 762A/763A Henley Road, Slough SL1 4JW Contact: Tom Price Tel: 01753 523 636 Fax: 01753 573 125 greenCore Food to go ltd PArk royAl Willen Field Road, Park Royal, London NW10 7AQ Contact: Clare Rees Tel: 0208 956 6000 Fax: 0208 956 6060

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

sAndAy’s BAkeries Bv Portsmuiden 2, 1046 AJ, Amsterdam, The Netherlands Contact: Wessel Wessels Tel: +31 20 5062000 Fax: +31 20 5062002

sAndwiChMAn ltd. 54 King Street, Wallasey, Merseyside CH44 8AU Contact: Jeffrey Gilmore Tel: 0151 6394575

ginsters 81 Tavistock Road, Callington Cornwall PL17 7XG Contact: Jo Hartop Tel: 01579 386 200 green gourMet ltd. The Moorings, Bonds Mill, Stonehouse, Gloucestershire GL10 3RF Contact: Rob Freeman Tel: 01453 797925 Fax: 01453 827216

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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

Als Food & PhArMACeutiCAl Sands Mill, Huddersfield Road Mirfield, West Yorkshire WF14 9DQ Contact: Nigel Richards Tel: 01354 697028 Fax: 01924 499731 ArlA Foods uk 4 Savannah Way, Leeds Valley Park, Leeds, West Yorkshire LS10 1AB Contact: Dawn Reid Tel: 0845 600 6688 Fax: 01454 252300

BeACon Foods Unit 3-4, Beacon Enterprise Park, Warren Road, Brecon LD3 8BT Contact: Lynne Skyrme Tel: 01874 622577 Fax: 01874 622123 BFr systeMs 1 Rue du Jariel, 2AC Les Longs, Sillons, 77120, Coulommiers, France Contact: Simon O’Connor Tel: 0044 (0) 7764564421

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

BrAdshAw grouP Bradshaw Building, 173 Kenn Road, Clevedon, Bristol BS21 6LH Contact: John Marks Tel: 01275 343000 Bunzl CAtering suPPlies Epsom Chase, 1 Hook Road, Epsom, Surrey KT19 8TY Contact: Karen Williams Tel: 07767 290680

CArgill MeAts euroPe Orchard Block, Grandstand Road, Hereford HR4 9PB Contact: Stuart Bowkett Tel: 01432 362423 Fax: 01432 362482

CAterers ChoiCe ltd Parkdale House, 1 Longbow Close, Pennine Business Park Bradley, Huddersfield HD2 1GQ Contact: Sarah Booth Tel 01484 532666 Fax 01484 532700

ChiCoPee (A brand of Berry Plastics) Lange Oijen 16, 5433 NG, Katwijk, The Netherlands Contact: Richard Nicholls Tel: +44 7760 167807

ColPAC ltd Enterprise Way, Maulden Road, Flitwick, Bedfordshire MK45 5BW Contact: Sales Department Tel: +44 (0) 1525 712261 Fax: +44 (0) 1525 718205

Coveris FlexiBles uk ltd. 7 Howard Road, Eaton Socon, St Neots, Cambridgeshire PE19 8ET Contact: Sales Department Tel: 01480 476161 Fax: 01480 471989

dAwn FArMs uk Lodge Way, Lodge Farm Ind. Est, Northampton NN5 7US Contact:Julie Sloan Tel: 01604 583421 Fax: 01604 587392 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

edMe ltd. High Street, Mistley, Manningtree, Essex CO11 1HG Contact: Andy Smith Tel: 01206 393725 Fax: 01206 399512 english Provender Co. ltd Buckner Croke Way, New Greenham Park, Thatcham, Berks, RG19 6HA, Contact: David Barker Tel: 01635 528800 Fax: 01635 528855 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

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

Florette uk & irelAnd Florette House, Wood End Lane, Fradley Park, Lichfield, Staffordshire WS13 8NF Contact: Tracy Southwell Tel: 01543 250050 Fax: 01543 410000

FreshCut Foods ltd 14-16 Lilac Grove, Beeston, Nottingham NG9 1PA Contact: Sales Tel: 01159 227 222 Fax: 01159 227 255

FreshFAyre Unit 10, Severn Way, Hunslet Industrial Estate, Hunslet, Leeds LS10 1BY Contact: Caroline Bartrop Tel: 0113 277 3001

Fresh-PAk Chilled Foods 1 Waterside Park, Valley Way, Wombwell, Barnsley S73 0BB Contact: Mike Roberts Tel: 01226 344850 Fax: 01226 344880 FreshtiMe uk ltd. Marsh Lane, Boston, Lincolnshire PE21 7RJ Contact: Bryan Nelson Tel: 01205 312010 Fax: 01205 357838 FridAys Chequer Tree Farm, Benenden Rd, Cranbrook, Kent TN17 3PN Contact: Pat Dunne Tel: 01580 710200 Fax: 01580 713512 Accreditation body: BSA FroMAgeries Bel 2 Allee de Longchamp, Suresnes, 92150, France Contact: Bruno Camozzi Tel: +33 (0) 1 84 02 30 99

FsC Cheddar Business Park,Wedmore Road, Cheddar, Somerset BS27 3EB Contact: James Simpson Tel: 01934 745600 Fax: 01934 745631

FuturA Foods uk ltd. The Priory, Long Street, Dursley, Gloucestershire GL11 4HR Contact: Jo Carter Tel: 01666 890500 Fax: 01666 890522 geetA’s Foods ltd. Unit 1, 1000 North Circular Road, London NW2 7JP Contact: Nitesh Shah Tel: 020 8450 2255 Fax: 020 8450 2282 gierlinger holding gBMh Marktplatz 12, 4100 Ottensheim, Austria Tel: 01386 421708/07515 422454 Contact: Trent Kieser Tel: +43 7234 83141

grote CoMPAny Wrexham Technology Park, Wrexham LL13 7YP Contact: Paul Jones Tel: 01978 362243 Fax: 01978 362255

hArvey & BroCkless 44-54 Stewarts Road London SW8 4DF Contact: Tina Alemao Tel: 0207 8196045 Fax: 0207 8196027 Accreditation body: BSA

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

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

JurA ProduCts ltd. Vivary Mill, Vivary Way, Colne, Lancashire BB8 9NW Tel: 01282 868266 Fax: 01282 863411 Contact: Roger Heap

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Café Suppliers Index kerryMAid Thorpe Lea Manor, Thorpe Lea Road, Egham, Surrey TW20 8HY Contact: Aonghus O’Drisceoil Tel: 07771 678897 kookABurrA 3 Armstrong Road, N.E.Ind.Est, Peterlee, Co. Durham SR8 5AE Contact: Samantha Henderson Tel: 0191 518 4000 Fax: 0191 518 4226

kool kuP UCD, 1 Sheerland Farm, Swan Lane, Pluckley, Kent TN27 0PN Contact: Natalie Russell Tel: 01233 840 296

leAthAMs ltd 227-255 Ilderton Road, London, SE15 1NS Contact: Des Hillier Tel: 0207 635 4000 Fax: 0207 635 4017

MArtin MAthew & Co. ltd 50A St Andrews Street, Hertford SG14 1JA Contact : Matthew Donnelly Tel: 01992 641641 Fax: 01992 210177/210178 MilliteC Food systeMs ltd. Woodhill Industrial Park, Nottingham Lane, Old Dalby, Leicester LE14 3LX Contact: Richard Ledger Tel: 01664 820032

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

Moy PArk ltd. 39 Seagoe Industrial Estate, Craigavon, County Armagh BT63 5QE Contact: Mark Ainsbury Tel: +44 (0) 28 3835 2233

MyFresh PrePAred ProduCe ltd. Unit 5 Walthew House Lane, Martland Park Industrial Estate, Wigan WN5 0LB Contact: Emma Hesketh Tel: 01942 219942

newsholMe Food grouP New Hay Road, Oakes, Huddersfield, West Yorkshire HD3 4BZ Contact: Steve White Tel: 01484 642126 Fax: 01484 648402 new york BAkery Co. 6-9 The Square, Stockley Park, Uxbridge UB11 1FW Contact: Sandie Belton Tel: 07507 063090 ninA BAkery 114 Halutssi Hatasia, Haifa, 2620113, Israel Contact: Michal Neeman Tel: +972 544 578648 norselAnd ltd. Somerton Road, Ilchester, Somerset BA22 8JL Contact: Oliver Scott-Harden Tel: 01935 842800 Fax: 01935 842801

orexis Fresh Foods ltd. Unit 54B Minerva Road, Park Royal, London NW10 6HJ Contact: Romi Stavrou Tel: 0208 9652223 PiquAnt ltd Willenhall Lane, Bloxwich, Walsall, W.Midlands WS3 2XN Contact: Julie Smith Tel: 01922 711116 Fax: 01922 473240 Accreditation body: BSA

PlAnglow ltd King’s House, Bond Street, Bristol BS1 3AE Contact: Rachael Sawtell Tel: 0117 317 8600 Fax: 0117 317 8639

Positive id lABelling systeMs ltd. Castle Lane, Melbourne, Derbyshire DE73 8JB Contact: John Mayers Tel: 01332 864895 Fax: 01332 864315

PuMPhreys CoFFee Bridge Street, Blaydon, Tyne and Wear NE21 4JH Contact: Sales Tel: 0191 4144510 rAnk hovis The Lord Rank Centre, Lincoln Road, High Wycombe HP12 3QS Contact: Mark Ellis Tel: 0870 728 1111 rAP ltd. Mansel Court, 2A Mansel Road, Wimbledon, London SW19 4AA Contact: Martin Beaver Tel: 0208 069 0700

sAM Browne Foods Kelleythorpe, Ind.Estate, Driffield, East Yorkshire,YO25 9DJ. Contact: Joanna Frost Tel: 01377 249000 sAntA MAriA uk ltd. Nimbus House, Maidstone Road, Milton Keynes, Buckinghamshire MK10 0BD Contact: Rob Barzda Tel: 01908 933000 Fax: 01908 933074

shAre MusiC c/o Share Radio, 22 Chapter Street, London SW1P 4NP Contact: Sales Tel: 0207 798 1960

sMithField Foods ltd. Norfolk Tower, 48-52 Surrey Street, Norwich, Norfolk NR1 3PA Contact: Gary McFarlane Tel: 01603 252437 Fax: 01603 252401

snowBird Foods Wharf Road, Ponders End, Enfield, Middlesex EN3 4TD Contact: Roy Anderson Tel: 0208 805 9222 Fax: 0208 804 9303

southern sAlAds liMited Units 1 & 2 Cannon Bridge Cannon Lane, Tonbridge, Kent TN1 9RP Contact: Mr Ray Boakes Tel: 01732 362444 Fax: 01732 361919 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 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 the FoodFellAs Lakeside House, 1 Furzeground Way, Stockley Park, Uxbridge, Middlesex UB11 1BD Contact: Millie Deane Tel: 0208 622 3064 Fax: 0845 2801166 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

totAl FoodserviCe solutions ltd. Ribble Valley Enterprise Park, North Road, Barrow, Clitheroe BB7 9QZ Tel: 01254 828 330 Fax: 01254 823996

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

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

vestey Foods uk 29 Ullswater Crescent, Coulson, Surrey CR5 2HR Contact: Les Roberts Tel: 0208 668 9344 Fax: 0208 660 4640

worldwide Cuisine ltd. Hay Lane, Foston, Derbyshire DE65 5PJ Contact: James Croft Tel: 01283 585595 Fax: 01283 585313 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

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

linked AssoCiAtion loCAl Authority CAtering AssoCiAtions LACA Administration Bourne House, Horsell Park,Woking, Surrey GU21 4LY Tel: 01483766777 Fax: 01483751991

ConsultAnt internAtionAl MAster CheF & Author Tom Bridge, 21 Blackhorse Avenue, Blackrod Village, Bolton BL6 5HE Tel: 01204 695450 or 07889 111256

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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:

sigMA BAkeries PO Box 56567 3308 Limassol, Cyprus Contact: Georgios Georgiou Tel: +357 25 878678 Fax: +357 25 346131

suBwAy Chaston House, Mill Court, Hinton Way, Great Shelford, Cambridgeshire CB22 5LD Contact: Frederick De Luca Tel: 01223 550820

tAMArind Foods sPrl Brixtonlaan 2c, 1930 Zaventem, Brussels, Belgium Tel: +32 2 731 69 77 Fax: +32 2 731 69 78 Contact: Frederic Teichmann

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

sue Morgan

01291 636333


Product listing BAkery inserts Sigma Bakeries Ltd BreAd Sigma Bakeries Ltd FACtory design Alimentos Daily Fresh orgAniC ProduCts Sigma Bakeries Ltd sAndwiChes Fres Co Subway Snack Support Tamarind Foods sAndwiCh Fillings (prepared) Sigma Bakeries Ltd sPeCiAlity BreAds Sigma Bakeries Ltd

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CC_Nove16_p66-72_Layout 1 08/11/2016 16:55 Page 72

Recipe inspiration inspiration . . . chai this! this!

Gingerbread together Steam toget her 1 heaped ‘free from’ scoop of our NEW ‘fr ee fr om’

AR ARTISAN T I SAN B BLEND LE N D with wit h 200 200ml of milk. P Pour iinto t a 12oz cup ir iin 11/2 pumps stir and st ((15ml) 15ml) of MONIN Gingerb Gingerbread Syrup. with a shake Serve wi of cinnam cinnamon or whipped cream & choco chocolate for a festive special!

LIMITED LIM MITED OFFER R FREE 1kg bag + scoop QUOTE: OTE: AR ART1 T T1 tel: 01689 854270

We W e donate a per percentage centage of our pr ofits to Pratham, a profits charity helping disadvantaged children in India to read. read. children www w.pratham.or

. . . llove ove at first sip DAIRY DAIR RY & GLUTEN GL FREE • 25% LESS SUGAR • No art artificial ificial colours & pr preservatives eservatives