Cafe Life Magazine - Issue 83

www.thecafelife.co.uk

Tasting the lifestyle of the café sector

ISSUE No.83 November 2017

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Welcome!

With the festive season drawing close, we take our customary look at some special food and beverages to enable outlets to capitalise on this lucrative time of year. Cakes and bakes, and the all-year popularity of ice cream also feature.

We would also like to offer our congratulations to all those who triumphed in this year’s Café Life Awards. Our thanks go to all the judges and sponsors too, who in turn helped to make the awards night dinner held at the Grange City Hotel in London a great success. We look forward to hearing your news and views, and reporting on events in 2018!

Clare Benfield - Editor

CONTENTS NEWS

4 Tim Hortons announce more store openings.

5 Skills and success celebrated at Café Life Awards.

6 La Cimbali UK appoints new managing director.

10 A Centre of Excellence for the catering industry.

EVENT REVIEWS 22 Café Life Awards 2017.

70 lunch! 2017.

EVENT PREVIEWS 64 Food Matters Live 2017.

34 La Marzocco’s Out of the Box.

FEATURES 36 Celebrate – indulging in the festive time of year.

50 Winter’s cool – ice cream’s popular all year round.

58 Cakes and bakes – the coffee shop essentials.

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54 The Coffee Cocktail Renaissance – cocktail trends and recipe ideas.

66 Coffee with a conscience – sustainability in the coffee industry.

69 Association advice – five things you need to know about maternity pay.

72 The dangers of defamation – when criticism crosses the line.

REGULARS 73 New products.

76 Checkout.

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

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NOVEMBER 2017 CAFÉ LIFE 3

NEWS

Milk-alternative drinks do not replace the iodine in cows’ milk Consumers of milk-alternative drinks may be at of risk iodine deficiency, according to the findings of a new study in the British Journal of Nutrition (BJN).

In the first study of its kind in the United Kingdom, say the BJN, researchers from the University of Surrey examined the iodine content of 47 milkalternative drinks (including soya, almond, coconut, oat, rice, hazelnut and hemp, but excluding those marketed specifically at infants and children) and compared it with that of cows’ milk.

Researchers discovered that the majority of milkalternative drinks did not have adequate levels of iodine, with concentration levels found to be around 2% of that found in cows’ milk.

Cows’ milk and dairy products are the main source of iodine in the UK diet however findings from the study show that most milk-alternative drinks are not an adequate substitute.

Iodine is required to make thyroid hormones, and is particularly important during pregnancy as it is essential for normal foetal brain development. Previous research in this area by the University of Surrey has shown that low iodine status in pregnant mothers is linked to lower IQ and reading scores in their children (up to 9 years of age).

“Many people are unaware of the need for this vital dietary mineral and it is important that people who consume milk-alternative

drinks realise that they will not be replacing the iodine from cows’ milk which is the main UK source of iodine.

This is particularly important for pregnant women and those planning a pregnancy,” said Margaret Rayman, professor of nutritional medicine at the University of Surrey.

“A glass of a milkalternative drink would only provide around 2 mcg of iodine which is a very small proportion of the adult recommended iodine intake of 150 mcg/day. In pregnancy, that recommendation goes up to 200 mcg/day.”

Dr Sarah Bath, lecturer in public health nutrition at the University of Surrey and a registered dietitian, added: “Milk-alternative drinks are

Tim Hortons announce more store openings Tim Hortons®, the iconic Canadian coffee chain, will be serving even more guests in Great Britain with new restaurant locations coming to England, Wales and Northern Ireland.

With a second restaurant already underway in Glasgow, Tim Hortons restaurants will be opening in Manchester, Cardiff and Belfast over the coming months, the brand have announced. The openings represent the second phase of an extensive, nationwide rollout plan with details to be revealed in due course.

The first Tim Hortons restaurant in Great Britain opened on Argyle Street in Glasgow at the start of June. The long-awaited launch was met with huge excitement, with guests travelling from across the country and queuing overnight to be the first to sample the

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brand’s popular coffee and baked goods.

Tim Hortons was founded by its namesake, a top professional ice hockey player, who wanted to create a space where everyone would feel at home.

Now one of Canada’s most iconic brands, nearly eight out of 10 cups of coffee sold across Canada are served at Tim Hortons and more than 5.3 million Canadians – approximately 15% of the population – visit the café daily.

“We were blown away by the reception we received in Glasgow, and are delighted to announce the opening of restaurants in Cardiff, Belfast and Manchester. We know there’s a great deal of excitement out there and we can’t wait to share more details,” said Kevin Hydes, chief finance and commercial officer of the Tim Hortons® franchise in Great Britain.

increasingly being used as a replacement for cows’ milk for a number of reasons that obviously include allergy or intolerance to cows’ milk.

“Worryingly, most milkalternative drinks are not fortified with iodine and their iodine content is very low.

If avoiding milk and dairy products, consumers need to ensure that they have iodine from other dietary sources, where possible. More information on good iodine sources such as white fish can be found in the British Dietetic Association Iodine Food Fact Sheet (https:// www.bda.uk.com/foodfacts/ Iodine.pdf). And if considering taking an iodine supplement, they should avoid kelp which can provide excessive amounts of iodine.”

NEWS

Skills and success celebrated at Café Life Awards The Café Life Association’s national Café Life Awards celebrated the continued success of the café and coffee shop sector in the UK by recognising some of the best new products, the finest cafés and outstanding coffee shops at an awards dinner held at the Grange City Hotel, London on 21 September 2017 (turn to page 22 for the full list of winners).

Held alongside the ever-popular lunch! show (which celebrated its first ten years with a move to the ExCel exhibition

centre), the Café Life Live Challenges also saw the practical food and beveragemaking skills of competitors put on display in a creative and innovative showcase that drew the crowds on the first day of the show.

Next year, the Café Life Awards will return earlier in the ‘coffee calendar’, with a much-anticipated daytime celebratory lunch event to be held at the Roof Gardens, Kensington, London (27 June 2018).

First Lavazza flagship store opens in Milan Lavazza has opened its first flagship store in the heart of Milan.

A unique space, which has been designed to offer an immersive and innovative experience of the authentic world of Lavazza coffee, this essential everyday ingredient is presented at the space in a surprising new way, allowing customers to discover its original aspects as part of a multisensory experience that embraces tradition and innovation.

This offering ranges from the classic Italian espresso to exclusive coffee design creations, to demonstrating the entire process of making coffee from the art of roasting to various extraction techniques.

www.thecafelife.co.uk

All different expressions with a single purpose: highlighting the quality and uniqueness of Lavazza coffee in all its forms. The opening is part of a strategic plan that aims to illustrate the company’s expertise acquired over its more than 120-year history as well as the creativity it applies to coffee experiences.

“The opening in Milan, a city that has in recent years gained considerable global attention, is part of a wider-reaching international strategy with the important, yet challenging objective of helping to renew the brand’s image. This is the first phase of a process that will see the opening of new Flagship Stores in key

markets for Lavazza,” said Giuseppe Lavazza, vice chairman of Lavazza.

The new store welcomes visitors and accompanies them through a journey in discovering both traditional and new coffee drinking methods, all in four areas arranged around a focal elliptical central bar, with a style and colours that evoke the raw ingredient, providing a stage for all possible coffee experiences, within a unique atmosphere. Above the bar is a spectacular chandelier, designed as a scenic element to emphasize the magic of coffee. Its overall shape represents a large coffee bean, comprised, in its turn, by 640 beans in two different sizes.

NOVEMBER 2017 CAFÉ LIFE 5

NEWS

La Cimbali UK appoints new managing director La Cimbali UK (www.cimbaliuk.com) has promoted Daniel Clarke to the position of managing director with immediate effect.

Daniel Clarke’s career with La Cimbali spans 12 years during which time he has been employed mainly in a sales development capacity and most recently as sales and marketing director UK. In his new role, he will lead the five strong senior management team and have ultimate responsibility for the operational and financial performance of the UK division, whilst reporting directly to Gruppo Cimbali, Milan.

“La Cimbali has an excellent brand heritage and is renowned worldwide as a leading innovator within the industry -

I am very proud to be part of that,” said Daniel Clarke. “The UK is the second biggest market for La Cimbali outside of Italy and it is a privilege to be offered such a fantastic opportunity for which I am very grateful.

“Looking ahead, my immediate priority is the implementation of the company strategic plan which will see La Cimbali further develop its service offer with an increase in both the volume of resources and the scope of options available.

We also have significant new products coming to market during 2017/2018 and our focus will be the successful launch and integration of these within our UK customer base.”

Another strong year for specialist

coffee roaster Matthew Algie Increased demand for quality coffee from restaurants, hotels, coffee shops and universities has helped one of the UK and Ireland’s leading coffee roasters grind out another year of strong growth.

In its latest set of financial results covering 2016, Glasgow-based Matthew Algie – which was acquired by the German family-owned Tchibo Coffee Service in August last year – saw its turnover increase by 3.9% (£1.4m) from £36.0m to £37.4m.

Despite continued volatility in the global price of raw coffee and significant impact on currency exchange rates, retained profits at the independent coffee roaster increased from £2.2m to £2.8m.

Operating profits increased to £2.65m, up from £2.58m in 2015.

In a fiercely competitive and evolving market, Matthew Algie’s sustained growth is a result of its strong emphasis on the quality of its products, on its investment in and development of ethical and sustainable supply chains, and on its technical customer support programmes.

The coffee shop market continues to enjoy steady growth with the total number of outlets in the UK increasing by 6% which has helped drive turnover by 12% to £8.9 billion annually.

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now expected to surpass the number of pubs by the year 2030.

“Coffee outlets face fierce competition on the high street and as consumer expectations increase, so must the quality and standard of the coffee on offer. In today’s market differentiation is everything. As well as taste acting as a measure of quality, consumers see provenance, ethics and sustainability as important. Our ethical values are central to our business and we are proud to supply coffee to our customers that meets this level of expectation,” said Nick Snow (pictured), managing director at Matthew Algie.

“Increasingly, coffee drinkers consider themselves coffee connoisseurs, so it is crucial coffee shops offer something that goes above and beyond. By helping our customers to stay one step ahead of the competition in terms of the quality of coffee they offer, we have once again been able to grow our overall share of the market.

“We will continue to invest behind the Matthew Algie business and we have bought a major new warehousing facility at our Glasgow site to cope with the expansion. The growth over the last 12 months has been driven by a customer focused approach and as a result we

have won new customers across multiple sectors and further strengthened our position in the market. Through contract catering our distribution has broken into some new areas including some major UK universities. On top of this the Espresso Warehouse brand and the added value support we offer customers, such as tailored branding, have continued to help grow our customers’ businesses.”

HELP US TO

CAFÉ Association

HELP YOU

The Café Life Society aims to ensure the best market conditions for our industry. From lobbying government to its organisation of the prestigious Café Life Awards, we aim to provide the best environment for you to trade in plus a wide range of benefits.

Facing the staffing challenge – Our business needs good people.

We are lobbying to ensure Brexit does not lead to the door shutting on the people we need to keep going.

Reducing Energy and Telecoms costs – Our specialist advisor will shop around to get you the very best deals – and it’s free!

Insurance with Free Membership – Our specialist insurers offer really keen prices for shop and business insurance – and independent retailers can get free membership if they use them.

KPMG Accounting offer – Members can take advantage of a three months free accounting offer from leading accountants KPMG. Training – Our discounted on-line hygiene training is focused and saves you money and time.

Assured Guidance – Members following our Assured Advice are protected from enforcement challenges.

Free Advice – From legal to technical advice, our members have free access to experts.

Buying ingredients or equipment from abroad? Our agreement with Cornhill offers exceptionally keen exchange rates Business rates and financial help – We have teamed up with a specialist business finance consultancy who provide members advice on everything from business rates to raising finance.

Cutting Fuel bills – Members can enjoy savings of up to 5p per litre on diesel & petrol, and up to 10p per litre at motorway pumps, with a free no-obligation fuel card.

London hotel discounts – Save money when staying in London using the unique Association booking code with Grange Hotels.

It all comes with membership Plus you get free password access to

our online magazine and guidance

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Visit www.thecafelife.co.uk

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NEWS

Our true coffee consumption habits revealed New insight from over 20,000 customer orders across the UK has revealed our true coffee consumption habits, claim Ordoo.

The data, collected by the customer insight and order ahead company, show how people actually drink their coffee throughout the day and the week, as well as demonstrating which types of coffee are most popular in specific neighbourhoods. The insight is helping venues understand what their customers want, and when they want it.

Across Ordoo’s network, coffee orders were shown to be highest between 8 am and 10 am, when they make up over 80% of total purchases in restaurants and cafés. Coffee sales shoot up by 60% between these hours with people taking advantage of the ability to order ahead on their way to work.

In East London, the latte is by far the most popular beverage. With 50.5% of people re-ordering lattes after having their first, Shoreditch coffee lovers seem to prefer to savour a longer drink than

the fast-paced alternatives on offer. The latte actually accounts for 37% of total coffee shop drink re-orders.

Surprisingly, they found, the need for caffeine appears to fall off between the hours of 12 and 2pm, with orders plummeting over 60% from their early morning highs. This may be because the impulse which drives people to go and buy a coffee is the need to take a break, and at lunchtime they already have an excuse to leave their desks, feel Ordoo.

It could also be that coffee simply isn’t a popular lunchtime companion.

Perhaps the most striking statistic of all is that on Monday afternoons after lunch, average coffee consumption skyrockets to 135% compared to other days in the week, they report. The fact that coffee consumption is so much higher than at any other time of the week seems to demonstrate that people need an extra boost on Monday afternoons to help them get through their first day back at work.

Ordoo CEO, Tom Dewhurst,

commented: “We can see that coffee is one of the most popular products for our partners and it’s great that they can use this level of customer insight to understand what’s driving demand. For venues, it’s powerful to know exactly what their customers want, and at what time. Our partners in East London were able to see that lattes were by far the most popular coffee, and provide for their customers accordingly.

“Smaller venues using our service can now compete with the mobile ordering technology possessed by McDonalds, Starbucks and Wetherspoons. It’s fantastic that our partners are reaping the rewards of intelligent customer insight through our Customer Engagement Platform.”

Founded in 2015, Ordoo Ltd is a mobile order ahead and customer insight technology pioneer that enables casual dining businesses to streamline their payments and operations, gain valuable customer insight, and lets people order and collect food on their terms.

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BRITA Professional maps out impact of water quality Water quality and mineral content varies hugely between regions, and even street to street, but what impact does that have on serving consistent hot beverages to customers?

With water making up to 98% of coffee and 99% of tea, regional variances can have a major impact on the flavour, aroma and appearance of hot beverages on the high street. BRITA Professional has now released a water map which plots the water types for 11 major UK towns and cities, revealing the extent of the impact water has on the consistency of tea and coffee.

The water map helps operators understand their water and how it can be optimised to provide consistent quality in the cup. It was developed by BRITA Professional in conjunction with Jane Pettigrew (UK Tea Academy) and Matt Beynon (Wogan Coffee).

“We developed the water map with Jane and Matt to show critical information on water types and carbonate hardness for locations across the UK. The map shows the role geographical landscape plays in each area’s specific water makeup. It’s simple to determine the hardness

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of your water with our temporary or total hardness test kits, which ensure you have the right water filtration solution in place,” said Gary Norwood, business account manager, BRITA Professional.

“Ensuring you have the right water filtration solution is not only key for the taste and appearance of your tea and

coffee, but keeps your machine in peak condition too. And the first step is understanding the particular characteristics of your water supply.

Often people think because their water is soft they don’t need a water filter, but soft water still contains minerals which can have a drastic effect on the taste of your hot beverage, which a filter can fix.”

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NEWS Change Please entrepreneur shortlisted for national award East-Dulwich based entrepreneur, Cemal Ezel has been shortlisted for the Social Entrepreneur of the Year 2017 Award and is one of five finalists who have been selected from the Lloyds Bank Social Entrepreneurs Scale Up Programme, in partnership with School for Social Entrepreneurs (SSE), and jointly funded by Big Lottery Fund, who are in with a chance of winning £10,000.

Cemal Ezel is the founder of Change Please, a social enterprise which uses coffee as a way out of homelessness. Change Please trains homeless people to become baristas and provides a London-living wage job, housing and bank account and therapy support to its beneficiaries.

Selling coffee in mobile vans across London, Change Please coffee is now being stocked in 500 Sainsbury’s stores nationwide.

On his award nomination, Cemal said: “Winning the Social Entrepreneur of the Year Award 2017 would be absolutely fantastic for Change Please. The £10,000 would go towards purchasing another coffee van, which can support eight homeless people per year and help us to uplift our social outreach.

“Being on the Lloyds Bank Social Entrepreneurs Programme, in partnership with School for Social Entrepreneurs, has helped me to increase the social impact of Change Please with the support of a comprehensive learning programme, business mentor and grant.”

In addition to the grand prize of £10,000, there is also a second prize of £6,000 and third prize of £4,000.

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A Centre of Excellence for the catering industry What is claimed to be the UK’s first permanent catering exhibition centre has opened in Bristol, showcasing products from over 50 leading equipment brands all under one roof.

The National Catering Equipment Centre (NCEC) is being billed as a centre of excellence for the catering industry, providing a variety of users, from operators to dealers, consultants to chefs, with a unique venue to discover, train, network and to become immersed within everything to do with catering equipment.

“Up until now, the hospitality industry has not really had somewhere to call

home. Football has Wembley, Rugby has Twickenham and now the hospitality industry has the NCEC. We believe the NCEC will quickly become the place to visit for anyone involved with catering equipment, from dealers to distributors, through to operators, consultants and chefs,” said Laura Clarkson, NCEC manager.

Brands that have already confirmed their involvement in the NCEC include Dynamic, Olympia, Samsung, Hoshizaki, Thor, Winterhalter, Burco, Lincat, Pira, Polar, LEC, Buffalo, Waring, Churchill and Steelite.

DoubleTree by Hilton Swindon announce new Starbucks service DoubleTree by Hilton has announced that it will now be offering the full Starbucks experience on site for all guests and non-guests.

The new drinks service will offer both sit in and take away options, meaning that guests are more than welcome to utilise the stunning lobby area or take their delicious hot drink with them on the go. Additionally, all lobby guests, day guests, conference users and Hilton Honours members will also enjoy complimentary high-speed WiFi connections, meaning that surfing the web or working remotely is now achievable from the comfort of the lounge.

“Starbucks is a UK favourite and

loved by business people on the go, families, the sleep deprived and coffee addicts, to name but a few,” said Adam Flint, general manager at DoubleTree by Hilton Swindon.

“DoubleTree by Hilton Swindon is set in the beautiful Wiltshire countryside, near Junction 16 of the M4 motorway and just 3 miles from Swindon town centre, making it the ideal location to pop in and pick up your Starbucks drink!”

Starbucks says that it is also proud to play a part in DoubleTree by Hilton Swindon’s commitment to sustainable and ethical sourcing of products, with 99% of its coffee coming from ethical sources.

NEWS

Lyons Coffee trip supports coffee growing communities Lyons Coffee has returned from a trip to Uganda, where it worked alongside Project Waterfall to support local coffee growing communities.

Uganda is the home of numerous coffee farms and is one of the largest exporters of coffee in the world. However, a lack of access to fresh water means that many farmers are struggling to grow crops or earn a living. The absence of fresh water is coupled with poor infrastructure and irrigation: 32 million people don’t have access to adequate sanitation.

Project Waterfall has set out to change these statistics, and Lyons Coffee is committed to helping this cause. The coffee brand partnered up with Project Waterfall last year and makes a donation from every pack of coffee bags sold, committing to providing fresh water to 4,000 people in rural coffee growing communities.

Dan McGrath, head of marketing at Lyons Coffee, was keen to visit Uganda to learn first-hand about the efforts Project Waterfall is making to change residents’ lives.

The team had the opportunity to visit schools including Rwenthuuha Primary

School, where Project Waterfall has intervened, to view the difference that the initiative is making. Before the project began, children often had to walk miles to be able to drink safely and ended up missing school, or worse, falling ill.

The trip also involved meeting some of the local councils and individuals who have worked side by side with Project Waterfall, such as coffee farmer Kateba Severino, as well as Sunday Wilson James at Kikoda Primary School, who is just one of the teachers who has participated directly in the Uganda vision.

“Visiting Uganda was an extraordinary, eye opening experience that I will never forget. Seeing the conditions that some of these children are exposed to is awful, particularly when fresh water is something that we completely take for granted in the western world,” said Dan McGrath.

“Lyons Coffee is delighted to see that the funds raised so far have made a real difference, and we hope to support many more projects like this in the coming years.’

Project Waterfall has brought clean water to more than 27,000 people in Rwanda, Tanzania, Ethiopia, Uganda, Kenya, Vietnam and Nicaragua and so far, Lyons has been instrumental in funding a number of projects in coffee growing communities, including bringing clean drinking water and sanitation to the Kibebe Tsehay orphanage in Addis Ababa.

Green tea partnership Independent British café chain Boston Tea Party has further enhanced its environmental credentials by leading the way when it comes to water efficiency.

The ethical business, which has outlets across the South West and in Birmingham, worked in partnership with water retailer water2business to explore the ways water is used to further enhance its sustainably values.

Boston Tea Party has now signed a contract with water2business to supply water and waste water retail services across its 20 sites.

As part of the deal automated meter reading technology, which uses real time data to track usage as often as every 15 minutes, will be rolled out

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at cafés to identify gradual or sudden changes in water use. These changes could indicate leaks, inefficient practices or processes, or problems with valves.

The company is one of the first café chains in the south west to benefit from changes to the water market that allow businesses to choose their water retailer. Through the partnership with water2business, Boston Tea Party has consolidated bills for all of its cafés and no longer has to deal with four different suppliers for billing and site issues.

Charley Maher, managing director of water2business, said; “We’re delighted to be able to support Boston Tea Party with their sustainability goals. Our

experts identified significant savings that could be applied at many of its cafes.

“Not only has this work helped save water, but it will also reduce the company’s operational costs and having to only work with one company for all water and wastewater needs will make their life a lot easier.” water2business was born out of a joint billing venture created between Wessex Water and Bristol Water in 2000. In April 2017 it started competing in the new non-household water retail market, using its extensive industry knowledge and proven track record to deliver services for businesses, charities, schools and other non-household water users.

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NOVEMBER 2017 CAFÉ LIFE 13

NEWS

Carpigiani UK delivers a comprehensive new web site In a bid to continue to deliver the level of customer service expected by operators throughout the industry, Carpigiani UK has announced the launch of a brand new web site, designed to provide a central resource of company information, product specification, news and views.

An easily accessible, yet comprehensive source of information, the new web site (www.carpigiani.co.uk), has been designed in an easy to use, mobile and tablet optimised format, allowing operators to find out about the latest technology or more about a specific appliance to suit their bespoke

back or front of house requirements.

For those looking for even more detail, the new web site also features a library of downloadable specification sheets, brochures and manuals, ideal for the many dealers, distributors, specifiers and consultants looking for the technical information on products manufactured by the company.

There are also a host of operator case studies, recipes and videos, offering advice and support for those who wish to learn more about the world of ice cream. A comprehensive profit calculator and leasing tool enables operators to

understand more about the attractive margins that can be made using Carpigiani equipment. Users can also use the new web site to directly request a consultation with one of the team of experts from Carpigiani UK, or book a place on one of the upcoming Gelato University courses.

The new look web site enables users to simply and conveniently submit a query, or request an appointment, while also offering full details of Carpigiani UK’s sales support, spares and service options, including their innovative remote monitoring system, Teorema.

Three wins for Chapter Coffee Chapter Coffee – roasters of handcrafted speciality coffee – has been celebrating a triple win at the Great Taste Awards 2017 just one year after launching.

Two of its blends, Shakespeare and Christie, were awarded one star, and its Single Origin espresso, Golding, has received three stars – the highest accolade available.

Organised by the Guild of Fine Food, over 500 judges, including specially trained food writers, came together for 62 judging days from March through to early July. Judges from all corners of the food and drink sector undertook blind tastings and described Chapter Coffee’s Golding, made from 100% Arabica beans, as “complex and interesting” with “aromas of Christmas pudding” and a “flavour that evolves with each sip”.

The Shakespeare blend was hailed by judges as a “pleasant fruit-driven finish” with an “extremely bright, zingy start”, and the Christie blend was described as “a good roast” with “a hint of liquorice and spice all pleasantly balanced”.

Vinny De Oliveira, co-founder and Roastmaster at Chapter Coffee, said: “We roast our beans in small batches by hand, which allows for each bean to reach its perfect shade and flavour.

Coffee roasting takes more than just a love of coffee. It is the science of roasting that appeals to me. The challenge of evaluating different coffees in the roasting and cupping process is what gets me up every morning. It is so rewarding to see our passions and hard

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work recognised by the Guild of Fine Food.

“At Chapter Coffee the livelihood of our farmers and the quality of the beans we roast are at the heart of our sourcing policy – to us, it is more than simply paying a fair price. We make sure all of the farms, estates and co-operatives that we work with around the world

have the same high-quality standards as we do.”

Vinny De Oliveira sparked his passion for roasting coffee at the age of nine years old in Brazil and now, just one year since its launch, the company’s coffee beans are recognised

by Fairtrade, the Rainforest Alliance and Soil Association Organic.

Vinny De Oliveira at his farm in Brazil where Chapter Coffee’s speciality coffee beans are grown.

THE TRUE IMPACT OF WATER ON TEA AND COFFEE Aroma, taste, appearance, consistency – unfiltered water can impact your hot beverages in more ways than you might think.

Both hard and soft water can damage the quality of your hot drinks, and BRITA Professional’s new and exclusive video reveals just how bad this damage can be.

The video stars BRITA’s new ambassadors, Jane Pettigrew, UK Tea Academy, and Matt Beynon, Wogan Coffee, and features the two experts pitting coffee and tea against each other in a series of tests to reveal which beverage is transformed more by unfiltered water.

The video serves as a comprehensive educational tool for operators, cementing the importance of filtered water for taste, appearance, consistency – and not forgetting the all-important protection of equipment.

Visit the BRITA YouTube channel to watch the video and see the results for yourself! http://bit.ly/2zcyipQ

Cafe

NEWS

Ferrero set to stir up hot chocolate market Operators can now target the popular hot chocolate market with the launch of Thorntons Luxury Chocolate Flakes.

The family recipe is being made available for the very first time by Ferrero Foodservice, which will allow caterers to meet the demand for quality hot chocolate out-of-home. Backed with a 100 years of chocolate craftsmanship, Thorntons Luxury Chocolate Flakes are made using a combination of dark and milk chocolate flakes.

As the premium hot drink trend goes from strength-to-strength, the launch could help operators drive profits with the staggering 81% of consumers who are more likely to order a hot chocolate made from chocolate flakes versus standard powders (Toluna/Ferrero Foodservice August 2017) “The profitability of hot chocolate shouldn’t be underestimated, it’s the second most popular hot beverage to order after coffee out-of-home, more so than tea,” said Fiona Morgan, head of foodservice, Ferrero UK & Ireland.

“As the hot drinks market has evolved,

consumer expectation has grown with it.

As with coffee, they now want something different and better than what they can have at home. The launch of our Thorntons Luxury Chocolate Flakes means caterers can now offer a hot chocolate that is just as good as their coffee-house blends – and best of all consumers will pay for it.

“Our findings show that upgrading your powder to chocolate flakes can prove a real money maker – 84% of people would pay an additional 50p or more, and well over a third up to £2. When you also consider that more people would order a hot chocolate in the first place, the profit potential of swapping to Thorntons is substantial.”

As well as improving the quality of their hot chocolate, cafés, hotels and restaurants can also benefit from the Thorntons brand front-of-house, helping to boost consumer perception and sales even further.

Thorntons is part of Ferrero Foodservice’s portfolio of premium brands that also includes Nutella, tic tac, Kinder Bueno and Ferrero Rocher.

Santos launch new juicer Juicing equipment specialist, Santos, has launched the innovative Santos Cold Press Juicer, the world’s first countertop commercial juicer, which features a patented filtration system that enables fresh, high quality, pulp free raw juices to be created directly in front of the customer, say the firm.

Winner of the 2017 Sirha Innovation Award, the heavyduty Santos #65 Cold Press Juicer, available from Nisbets, is at the forefront of commercial slow juicer technology, feel the catering equipment supplies.

Ideal for juicing all kinds of fruits, vegetables and leafy greens, it can be used to create enticing juice combinations that are packed with nutrients –

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cold-press juicing is now widely seen as the best way to create fresh, high quality raw juice which is pulp free yet retains the maximum amount of vitamins, nutrients, enzymes and minerals in its ingredients.

Thanks to an aluminium body and full stainless-steel food zone, it’s the first commercial cold press juicer on the market able to withstand the daily demands of the busiest environment, claim Santos, and has a reliable yet quiet induction motor, along with two filters plus variable speed options suited to all kinds of fruit, vegetables and herbs, meaning that it can also make perfect, intensely flavoured sauces or dressings with ease.

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Marimba Hot Chocolate Melts are made from 40g of flakes of real single-origin chocolate, available in Dominican Republic white, Venezuela milk, Ecuador dark and sugar free dark varieties. Our new range of posters and table signs will really help you sell these decadent and delicious drinks.

Bring on the seasonal cheer Our seasonal special is Winter Chestnut: chestnut syrup in a White, Milk or Dark Hot Chocolate Melt, topped with chocolate coated popping candy make for a crackling and warming experience. Ask for a copy of our fantastic flavour combinations booklet to see more inspirational Hot Chocolate Melt recipes to add to your menu.

Request a free sample pack or a ÂŁ50 starter pack www.marimbaworld.com Tel: (01279) 714527

NEWS

Prestigious Pentaward for Newby Luxury tea company Newby Teas has been awarded bronze in the Luxury - Gourmet Food category of the Pentawards for its design of Newby’s newly launched Heritage Collection. The Pentawards is a prestigious worldwide competition dedicated to recognising excellence in packaging design.

Inspired by Newby’s mission to reacquaint the world with the culture and history of tea, the award-winning Heritage Collection is a new range of 14 premium loose leaf teas. Newby’s in-house creative team worked in partnership with internationally renowned London design consultancy Lewis Moberly to develop the new collection.

Each box is adorned with an image showcasing a treasured item from the world’s largest privately-owned collection of historic tea wares, the Chitra Collection, and while each box is a standalone pleasure for tea lovers, the entire

collection together tells a story about Newby Teas, the Chitra Collection and the history of fine tea – making the presentation of the tea just as exquisite and compelling as the taste itself.

Nirmal Sethia, founder of Newby Teas and owner of the world’s largest private tea accessories collection, the Chitra Collection, said: “At Newby, we are dedicated to reacquainting the world with the culture and history of tea.

We refuse to strive for anything less than excellence and the new Collection is no exception.

“If it is not perfect, we don’t accept it. We are delighted to receive this Pentaward that recognises the team’s hard work ensuring the quality of packaging matches the quality of product.”

New nutritiously nutty drinks Nutty Drinks are a range of freshly launched, nut-based drinks with added fruit and vegetables that offer customers ‘on the go’ refreshment that’s delicious and healthy.

They are suitable for those following a vegan diet, and with no added sugar and less than 140 calories per 250ml bottle, they are a healthy option too, say their creators.

The range consists of three almond based drinks - cucumber, pineapple & kiwi, mango, carrot & goji and pomegranate, and beetroot & raspberry. Seasonal varieties are planned for Christmas, alongside varieties designed with particular meal occasions, such as breakfast, in mind, say Nutty Drinks.

Nutty Drinks are made in the UK with real nuts which are soaked, pressed and blended with fruit and vegetables. They are cold processed rather than heat treated to preserve the goodness of the ingredients, and which means they taste super fresh.

With over 32 years’ experience pioneering dairy alternatives and free from, the company Nutty Drinks come in 250ml behind Nutty Drinks servings (6x 250ml case) with an – Delamere Dairy – is RRP of £2.00. confident this new range will hit the spot with customers looking for alternatives to dairy based ‘on the go’ drinks, drinks with no added sugar, drinks compliant with a vegan diet and all round great tasting drinks.

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Niche’s new coffee grinder British coffee innovators, Niche, have debuted a new full yield coffee grinder – the Niche Zero Coffee Grinder.

In all other grinders, residue of soured coffee grounds stays in the machine, tainting every subsequent batch of ground coffee, claim the firm. However, the Niche Zero Grinder’s unique technology means that there’s virtually zero retained grind, which guarantees the freshest coffee with every brew.

The team behind the product is crowdfunding on Indiegogo and smashed their target by raising 128% of their funding goal (£63,805 GBP). Designer and CEO, Martin Nicholson, has worked with a vast number of global companies, including Kenwood, Phillips, Braun, Tefal, and Bombay Sapphire.

Key Features of Niche Zero Grinder include quiet operation at 72dB, 63mm commercial grade burrs precisely driven and infinite grind size control to deliver consistency. Sitting stylishly at 31cm in height, the Niche Zero Grinder is complemented by a solid cast aluminium body and interchangeable, reclaimed oak features.

NEWS

Surge in sales of plain disposables Quality disposables manufacturer and supplier, Herald (www.heraldplastic. com) has noted an increase in sales of plain, quality disposable products as more independent business owners are opting to label their own cups and packaging.

The move is seen as a progressive one by the firm, due to many independents who are keen to take control of their own labelling and extend their ‘food to go’ offering, and many wholesalers and distributors who are now tailoring their orders accordingly.

Among the disposables

most in demand are single wall, 8oz, 12oz and 16oz paper cups, brown deli boxes, to hold both hot and cold food, in various sizes and auxiliary items including lids and stirrers. A cheaper alternative to printed items, these standardised products allow smaller cafés, delis and grocery stores to tailor the packaging themselves, say Herald.

“The bigger outlets and chains tend to opt for the printed products, with most having branded packaging that is customised at the point of manufacture,” said managing director of Herald, Yogesh Patel.

Alpro adds almond innovation to range Alpro’s For Professionals range, which is specifically developed for baristas, has received a boost with the addition of Alpro Almond For Professionals.

The launch comes as demand for plant-based drinks continues to rise, with 14% of consumers now regularly opting for a plant-based beverage out of home.

“Alpro Almond For Professionals is perfectly placed to help baristas tap into the growing trend for plantbased hot drinks,” said Vicky Upton, head of marketing at Alpro UK and Ireland. “Our Almond drinks continue to be a key growth driver in retail, so extending the Almond opportunity into coffee shops felt like a natural next step for us.”

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“Plain packaging allows the café and deli owner a lot more leverage. They can tailor the product, and label accordingly, to reflect the menu of the day. It’s a most efficient way to use stock and is certainly cost-effective, which is a major concern for a lot of the smaller operators.

We’re happy to take orders of any size, which also helps when customers have storage issues.”

Herald has been preparing to expand its manufacturing arm, investing in new machinery, including extra injection moulding machines, in a bid to grow its market share. Following inward

investment of approximately £1 million, the company has purchased over 11,000 square footage of extra storage space to host its extended product range and has added to its business development team in preparation for a period of strategic growth.

With over thirty years since its inception, Herald says that it now has a vast catalogue of goods, having been careful not to sacrifice quality for price, adhering to a standard and refusing to stock products that fall below a certain grade in order to protect the company’s reputation and its customers’ expectation.

New book from

lobbying MP Former Tory MP Nick du Bois, who has helped the Café Life Association with lobbying on issues such as immigration, has unmasked some of the realities of being a Member of Parliament in a new book entitled Confessions of a Recovering MP. The book, produced by Biteback Publishing, offers an insight into the life of an MP from the moment you walk for the first time through the doors of Parliament.

“You are not a counsellor, a housing officer, benefits clerk, bank or trading standards officer, but you are often expected to provide a new home, sort out benefits, provide a loan or settle a dispute about a computer game bought for little Jimmy that doesn’t work,” says Nick du Bois.

“Then, when as a new MP, you walk through the Members Lobby filled with a vision of how you will leave your mark on this place and this nation, what you are almost certainly unaware of is that your constituents, your government, the press and the very institution of the Palace of Westminster have other plans for you.”

The new book is available from Biteback Publishing for £12.99 (printed version) or £9.99 (e-version) at www.bitebackpublishing.com

NOVEMBER 2017 CAFÉ LIFE 19

NEWS

SHORTS BEYOND THE BEAN’S DRINKING THINKING

The latest edition of Drinking Thinking™ from award winning industry suppliers Beyond the Bean is now available, featuring new products to be released over the coming months including Zuma Organic Turmeric Chai, Zuma Direct Peruvian Hot Chocolate, Sugar-free Gingerbread Syrup from Sweetbird, along with drinks toppings and limited edition festive cups. Their new winter collection is based on consumer and industry research, ensuring the products are on trend and designed to help businesses boost winter sales, say the company.

TEAPIGS TURNS 11

teapigs has turned 11 years old! To celebrate, on the 2 November 2017 they held their fifth free tea day. Over 500 teapigs stockists took part, giving away free tea at their cafés and delis in over 25 countries. In the UK, teapigs “popped up” at various city locations handing out tea to give away over 150,000 cups of tea.

GRUUT LAUNCHES HOP FREE BEERS

Taking advantage of its tradition and bucking the current trend for hop heavy beers, the Gruut City Brewery in Ghent, Belgium, says that it is disrupting the UK market with the launch of four hop-free Belgian brews. Gruut revives the medieval method of using herbs to deliver bitterness to beer usually provided by hops, and is working exclusively with James Clay, independent importer and distributor of world renowned craft beers, to supply its export to the UK’s on trade for the first time.

HOPE & GLORY’S NEW TEA PARTNERSHIP

Hope & Glory has announced a new tea partnership with the Pride of Britain Hotel collection - a collection of up to 50 independent and mostly family-owned hotels, all with a unique, distinctive style and character, situated in various locations dotted around the British Isles, and providing a perfect match for Hope & Glory’s fabulous premium tea and tisane ranges.

In this partnership both Hope & Glory and Pride of Britain Hotels will be aiming to delight guests with expertly crafted tea experiences, offering a comprehensive range of teas, tisanes and teabased cocktails, delivered in an insightful yet relaxing manner.

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Highest BRC rating for second successive year UK coffee roasters, Lincoln & York, are celebrating after achieving the highest possible grade for an announced British Retail Consortium audit.

The extensive audit, which took place over two days, covered elements such as senior management commitment and continuous improvement, hazard and risk analysis, quality management system, site and building standards, vehicle operating standards, facility management, good operating practices and personnel.

This is the second successive year Lincoln & York has gained this globally recognised certification.

“This fantastic achievement represents an ongoing team effort and I would personally like to thank all the staff who were involved in preparing for the audit and all the hard work they put in to help us achieve BRC certification with the AA grade,” said managing director, James Sweeting. “The BRC rating shows our commitment to quality and safety and our passion to continually improve our systems and processes.”

Barry Callebaut’s latest Caprimo flavour Barry Callebaut Beverages UK has launched its latest dessert drink, Caprimo Speculoos.

Paying tribute to the famous Belgian biscuit, the new drink has a butter sweet taste, combining rich biscuit notes with cinnamon and ginger to provide an evenly balanced, satisfying, full-bodied taste experience, pleasing to all of those coffee and choco drink lovers who like to try something new, say Barry Callebaut (www.barrycallebautvending.co.uk).

The popular hot drinks manufacturer says that it is aiming to reach a wide audience with this latest product by providing its customers with the opportunity to customise the beverage, adding more coffee to the mix for a cappuccino or more chocolate to provide a mocaccino Speculoo option.

“Allowing customers to effectively mix their own drinks is a complete upgrade for our vending clients and operators.

It opens up the market for them to new customers, with a single drink providing many opportunities. We are now inviting our customers to test the Caprimo Speculoo in a bid to take their hot beverages offering on to the next level by upgrading their vending range,” explained head of sales for Barry Callebaut Beverages UK, Paula Bentley.

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AWARDS

Recognising excellence in the café sector The Café Life Awards 2017 celebrated the continued growth and excellence of the café and coffee shop sector by recognising the best new products, the finest cafés and the most brilliant coffee shops with an awards ceremony held at the Grange City Hotel, London, on the evening of Thursday, 21 September 2017.

Hosted by celebrity chef Theo Randall, and run by the Café Life Association (formerly the Café Society), this prestigious event was attended by the movers and shakers of the café industry, with the awards recognising everything from the best independent café to the most successful high street coffee shop chains, and the products they serve.

The landscape is ever-changing and cafés are the coolest places to eat, drink and meet on the UK high street, and these awards recognise all that is great from the best in food and drinks to venues big and small.

Held in conjunction with the lunch! show which was celebrating its tenth year, the Café Life Awards are the sector’s most anticipated awards.

“Cafés and coffee shops continue to change the way we interact, being the place we meet for work, leisure or to take time out,” said Gethin Evans, from the Café Life Awards. “These awards recognise the change in lifestyle and the ever-growing importance of café culture. City centre rooftops have been taken over, brunch is the thing to do, niche and bespoke are critical terms and the café industry is flourishing!

“This year’s awards demonstrate the developments for product and retailers alike with 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 this fabulous awards evening held in conjunction with lunch! recognised the best of the café industry.”

Thank you!

The Café Life Society would like to thank all our sponsors - Da Vinci Gourmet, Bradshaw, New York Bakery Company, Florette, Adelie Foods, Norseland, Mulmar and lunch!

Our thanks also go to Linda Ward and Campden BRI, Keith Allen (FSC), Millie Deane (Norseland), Glenn James (Coffix), Mark Arnold (Street Eats), Frank Boltman (Trade), Theo Randall, Phil Morgan (Future Foods), Michele Young (Foodservice UK), Louie Salvoni (Espresso Services), Giovanni Altieri (Mulmar), Marco Arrigo (Illy Training), Martin Hudkin (The Savoy) and Simon Taylor-Clarke (FoodFellas).

We also thank those who took part in

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the product, competition and café judging process, namely Linda Ward (Campden BRI), Keith Allen (FSC), Michele Young (Foodservice UK), Glen James (Coffix), Frank Boltman (Trade), Theo Randall, Millie Deane, Marco Arrigo, Louie Salvoni, Phil Morgan, Simon Taylor-Clarke and Mark Arnold.

Our thanks also go to NPD Crest, Kantar and MCA for the retail data, with special thanks to Linda Ward and Campden BRi for their help and the use of their venue for the product judging, and to Mulmar and Bradshaw for their continued equipment support.

AWARDS

The Awards

Left to right – Ruth Attride (Da Vinci Gourmet), Kalyani Gavakar (Compass Group) and Theo Randall.

Left to right – Antony Greenwood (Florette), Sue Price-Whittle (The Cooking Co) and Theo Randall.

DA VINCI GOURMET SPECIALITY DRINK

FLORETTE FOOD TO GO CHALLENGE

Winner: Warm Vanilla & Mango Ginger Masala Milk (Kalyani Gavakar, Compass Group)

Winner: Chicken Chiang Mai (Sue Price-Whittle, The Cooking Co) Finalists

Finalists Caramel root beer soda float (Dawn Roe, Saints and Sinners) Smoked coffee old fashioned (Robert Lawton, Greencore) Mint and pistachio Lassi (Kalyani Gavakar, Compass Group) Raspberry and mint Italian soda (Dawn Roe, Saints and Sinners)

Left to right – Sean Deakin (New York Bakery), Katarina Broadribb (Lemon and Soul Cookery School) and Theo Rand all.

NEW YORK BAKERY CROLL CHALLENGE Winner: BLT with a Twist (Katarina Broadribb, Lemon and Soul Cookery School) Finalists Croll d’Hollandaise (Chris Rich-Bate, Planters at Bretby Ltd) Balsamic roasted tomato and mozzarella Croll (Abby Banwell, FSC Group) Tangy Croll (Katarina Broadribb, Lemon & Soul Cookery School) Sweet like Chocolate Croll (Darren Fenner, Pumphouse Café)

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Teryaki Salmon salad with pomegranate and citrus (Simon Wilkes, Planters Restaurant) Pulsing with protein (Matthew Devlin, Greencore) Pomegranate and duck salad (Darren Fenner, Pumphouse Café) Goatbusters (Barny Luxmoore, The Jabberwocky)

Left to right - Millie Deane (Norseland), James Levey (Adelie Foods) and Theo Randall.

NORSELAND TOASTED CHEESE SANDWICH CHALLENGE Winner: Truffle Pig Stack (James Levey, Adelie Foods) Finalists Toasted flatbread Tandoori chicken cheese melt (Darren Fenner, Pumphouse Café) Pulled beef and Mexican cheddar melt (Stephen Jordan-Bird, JB Food Solutions Ltd) THE Daddy Mac (Stewart Parker, BH Live) Sweet Apple Pie grilled cheese toasty (Abby Banwell, FSC Group)

NOVEMBER 2017 CAFÉ LIFE 23

AWARDS

Café New Drink Innovation Award RETAIL Winner: Moju Drinks Cold - Pressed Vegetable Based Juice Range

Highly commended: Moju Drinks (Booster Shots) Shortlisted

Hotel Chocolat (Lightly sparkling lemon and cacao Teolat 330ml) Dalston Cola Co (Hand-crafted Orangeade) Beyond The Bean (Sweetbird pink grapefruit lemonade syrup) Lurvill’s Delight (The Original)

Left to right – Clare Benfield (Café Life magazine), Luca Rigano and Dominik Smajda (Bar Termini) and Theo Randall.

MADE ON SITE – HOT Winner: Bar Termini (The Bicerin) Highly commended: Tea People (Coffee Truffle Tea) Shortlisted

Bar Termini (The Bianco) The Gentlemen Baristas (Fez Espresso)

Left to right – Clare Benfield (Café Life magazine), Simon Remmer, Alex Patenotte, Jonathan Wadham, Sandy Dozie (Rombouts) and Theo Randall.

MADE ON SITE – COLD Winner: Rombouts Majes - T Organic Rosehip Infusion Shortlisted Kokoa Collection (Frozen hot chocolate)

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CAFÉ LIFE

AWARDS

The Café Design Award

The Café Food 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, and is split into two categories - independent and chain.

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

Left to right - David Guy (Adelie Foods), Sean Deakin and Manish Mehta (New York Bakery) and Theo Randall.

Left to right – Grace Allwright (lunch!), Lisa and Carl Bridge and Theo Randall.

INDEPENDENT CATEGORY Winner: Oliver’s (Derby) Shortlisted

The Gentlemen Baristas (London) Mimi’s Bakehouse (Edinburgh) The Sea Shanty (Trearddur Bay, Anglesey) Elephant Coffee Lounge (Cheshire)

Left to right – Grace Allwright (lunch!), Jo Hamilton Welsman and Amy O’Sullivan (Coffee#1) and Theo Randall.

CHAIN CATEGORY Winner: Coffee #1 (Warwick) Shortlisted

Boston Tea Party (Stratford-upon-Avon) Rhode Island Coffee (Burnley) Veeno (Edinburgh)

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SAVOURY CATEGORY Winner: Croll (New York Bakery) Highly commended: Cold Brew Ketchup (The Gentlemen Baristas) Shortlisted

Protein roll (Aryzta) Luna with prosciutto, mozzarella and roasted peppers (Asda) Roasted mushroom and mascarpone Tostati (Caffé Nero) Cold brew dressing (The Gentlemen Baristas)

Left to right – David Guy (Adelie Foods), Helen Young (Arden Fine Foods) and Theo Randall.

SWEET CATEGORY Winner: Arden’s Mug Huggers (Arden Fine Foods Ltd) Shortlisted

Blackcurrant and liquorice ice cream (Beckleberry’s) Technipat Cocoa Nuts Jaconde Sheets (Pidy Ltd) Belgian chocolate cake (Caffe Nero) Pistachio, cranberries and white chocolate (The Great British Biscotti Company)

NOVEMBER 2017 CAFÉ LIFE 25

AWARDS

The Café New Product/ Equipment Award The Café New Product/Equipment Award Sponsored by lunch!

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 – Chrissie Smedley (lunch!), Julia Porter and Matt Keniston (bio-bean) and Theo Randall.

PRODUCT CATEGORY Winner: bio-bean ltd (Waste Recycling Service – Coffee Logs) Shortlisted

Future Smart (Huhtamaki) Edible Straw (Herald) Home Sweet Home pack (Colpac Ltd) Most Wanted Sandwich range (Lomond) Eat Around the World Sandwich range (Lomond) Lollypos (Lolly)

Left to right – Chrissie Smedley (lunch!), Gary McGann and Joanne Fairweather (Beyond the Bean) and Theo Randall.

EQUIPMENT CATEGORY Winner: Beyond the Bean (Blendtec Stealth 895) Shortlisted Velocino 2 (Fracino)

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AWARDS

The Café ‘Free From’ Product Innovation Award

The Independent Café/ Coffee Bar 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 beverage and food categories.

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 cafés from Cornwall to Scotland.

This year, in addition to Gold and Platinum winners, the judges have decided to create an Innovation Category.

Left to right – Clare Benfield (Café Life magazine), Ishen Paran and Toby Weeden (Oatly) and Theo Randall.

BEVERAGE CATEGORY Winner: Oatly Barista Edition (Oatly) Shortlisted Chai Latte (Drink Me Chai) Almond Drink (Rude Health) Blood orange and mandarin coconut water (Coldpress Foods)

Left to right – Clare Benfield (Café Life magazine), Carole Scholes and Richard Scholes (Grandpa Greene’s Ice Cream Parlour), Claire Smith and Kirsten Gilmour (Mountain Café) Elliot Cantrell and Alexandra Jones (Magee Street Bakery) and Theo Randall.

PLATINUM AWARD Winner: Mountain Café (Aviemore) GOLD AWARDS Mrs Green’s Tea Lounge, Dumfries – Angela and Colin Green Grandpa Greene’s Ice Cream, Diggle, Oldham – Richard and Carole Scholes Magee St Bakery, Northampton – Elliot Cantrell The Bear Coffee Company, Uttoxeter Pavilion Tea Rooms, Rowlands Castle, Hants Timberyard, Soho, London

Left to right – Clare Benfield (Café Life magazine), Catherine Marr and Sarah Harriman (Asda), James Ainsley and Shelley Weissman (Danora) and Theo Randall.

FOOD CATEGORY Winner: Gluten Free Panini - Mozzarella, Pesto, and Tomato (ASDA) Shortlisted Indonesian chickpea and coconut soup (The Real Soup Co) Pistachio fruit and nut loaf – vegan (Debaere Ltd) Clean and lean high protein granola (The Cooking Co) Hummus chips – chilli and lemon flavour (Eat Real Snacks) Vegan Vietnamese Bahn Mi (Boston Tea Party)

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NOVEMBER 2017 CAFÉ LIFE 27

AWARDS

The Café/Coffee Bar Chain Award This award aims to recognise the work being done by leading operators to set standards and drive the market in terms of innovation, standards and consumer satisfaction, and is split into three categories – national, regional and in-store. All chains are considered; no shortlist is published.

Left to right – Chris Brazier (lunch!), Annabel Brimacombe, Becky Partridge, Ruth Burgess and Hannah McKay (Caffe Nero) and Theo Randall.

Left to right - Chris Brazier (lunch!), David Howarth, Aden Fletcher and Samantha Wasson (Rhode Island Coffee) and Theo Randall.

NATIONAL CATEGORY

REGIONAL CATEGORY

Winner: Caffè Nero

Winner: Rhode Island Coffee

Left to right - Chris Brazier (lunch!), Subir Chakravarti and Sarah Perrett (FSC – developers and managers of the project for John Lewis) and Theo Randall.

IN-STORE CATEGORY Winner: John Lewis

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CAFÉ LIFE

AWARDS

The Café Society Award Café life is blessed with larger-than-life characters, and this year’s winner has long since been regarded as one of its brightest lights. Born at the start of the coffee-house boom - and in the right place - his late mother, having been one of the most famous characters in Soho restaurant life, inevitably proved to be a major influence in her son’s.

Our winner grew up surrounded by everything that went to make up Soho in the 50s and 60s, before finding his way into the coffee trade. He rose to the fore of café life by becoming the British distributor for Brasilia UK espresso machines, and just a few years back, he took a swift change of direction, going from selling espresso machines to maintaining them.

He has also made a wider impact to the benefit of everyone in the industry, too. He started a coffee trade association, and was in at the very start of the concept of barista championships. Along the way, he saw for himself the spectacle of homelessness in north London. His response was co-founding the Shelter from the Storm project with the support of friends in the café trade, sheltering and protecting the vulnerable homeless, as well as finding many of them a way back into employment.

Left to right: Clare Benfield (Café Life magazine), Louie Salvoni and Theo Randall.

Winner: Louie Salvoni

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CAFE´ MILK

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We have teamed-up with Booker so that you can have all your grocery and cleaning products delivered direct to your store via an account setup for you through IDC – again single statement and payment, saving you time and administration.

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Supporting independent cafés Phone the cafe-milk hotline: 01296 746 563and coffee shops Email: enquiries@cafe-milk.co.uk • www.cafe-milk.co.uk Join us and thousands of independent coffee shops across the

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To join simply complete the fax-back form 2017 on the reverse of this sheet or complete the online formNOVEMBER at

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CAFÉ LIFE

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AWARDS

Challenge finals LIVE at lunch!

The Café Life Awards live challenges took plac e at ExCel on the first day of the lunch! show. Six live challenges took place and cele brity chef Theo Randall was on hand with a panel of industry judges to find the best in each category. These challenges showcased the development of food and drinks specifically for the café/coffee bar market with some innovative and creative recipes displayed.

The Da Vinci Gourmet Speciality Drink Challenge The Da Vinci Gourmet Speciality Drink Challenge judged speciality hot and cold drinks created using the nominated Da Vinci syrups, paired up with a cake product to complement their creation.

Da Vinci syrups combine art, craft and science to enable baristas to create theatrical recipes without limitation using a unique palette of flavours with its flavoured syrups and sauces.

Compass Group (Warm Vanilla & Mango – Ginger Masala Milk)

WINNER

ROBERT LAWTON

DAWN ROE Saints and Sinners (Caramel Root Beer Soda Float)

KALYANI GAVAKAR Compass Group (Mint & Pistachio Lassi)

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KALYANI GAVAKAR

CAFÉ LIFE

Greencore (Smoked Coffee Old Fashioned)

DAWN ROE Saints and Sinners (Raspberry & Mint Italian Soda)

AWARDS

The Norseland Toasted Cheese Sandwich Challenge The Norseland Toasted Cheese Sandwich Challenge sought to find the ultimate toasted cheese sandwich using any, or all, of the nominated Norseland cheeses -Mexicana (a fiery mix of jalapeno and chilli peppers carefully blended with cheddar and a secret mix of spices), Applewood (a traditional West Country cheddar with a rich smoky aroma and delicate flavour) and Jarlsberg (made using the purest milk for a smooth distinctive taste).

Norseland produces a range of award-winning sweet and savoury cheeses that are successful both in the UK and around the world. Norseland cheeses are available in popular formats ranging from delicatessen, prepack, spreadables and slices to seasonal, gifting and snacking ranges.

DARREN FENNER Pumphouse Café (Toasted Flatbread Tandoori Chicken Cheese Melt)

JAMES LEVEY Adelie Foods (Truffle Pig Stack)

WINNER

STEPHEN JORDAN-BIRD JB Food Solutions Ltd (Pulled Beef and Mexicana Cheddar Melt)

ABBY BANWELL FSC Group (Sweet Apple Pie Grilled Cheese Toasty)

The New York Bakery Croll Challenge The New York Bakery Croll Challenge finalists created a sweet or savoury recipe using the croll.

The New York Bakery Croll is a hybrid featuring the lightness and taste of a croissant with the convenience of a roll.

CHRIS RICH-BATE

KATARINA BROADRIBB Lemon and Soul Cookery School (BLT with a Twist)

WINNER

ABBY BANWELL

Planters at Bretby Ltd Croll d’Hollandaise

FSC Group Balsamic Roasted Tomato and Mozzarella Croll)

KATARINA BROADRIBB

DARREN FENNER

Lemon and Soul Cookery School Tangy Croll

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Pumphouse Cafe Sweet like Chocolate Croll

NOVEMBER 2017 CAFÉ LIFE 31

The Florette Food to Go Challenge

SUE PRICE-WHITTLE The Cooking Co (Chicken Chiang Mai)

WINNER

The Florette Food to Go Challenge encouraged entrants to produce a commercially viable food-to-go meal option which is leaf based using Florette Classic Crispy Salad or Florette Superfood Salad.

Florette is an international agri food company, established in the ready-to-eat fresh vegetables sector. Thanks to a network of producers found in the four corners of Europe, today, Florette is able to propose fresh salads in sachets all year round, in all seasons.

MATTHEW DEVLIN SIMON WILKES Planters Restaurant (Teriyaki Salmon Salad with Pomegranate and Citrus)

Greencore (Pulsing with Protein)

BARNY LUXMOORE DARREN FENNER Pumphouse Cafe (Pomegranate and Duck Salad)

The New Drinks Innovation Award – Made on Site Category The shortlisted products in the hot and cold categories of the New Drinks Innovation Award were judged during the live competitions so they could create their drinks on site.

Due to the artistry involved in preparation it was important that these drinks were tasted as they are freshly prepared.

The Jabberwocky (Goatbusters)

BAR TERMINI (The Bicerin)

HOT WINNER

THE GENTLEMEN BARISTAS (Fez Espresso)

BAR TERMINI (The Bianco)

ROMBOUTS COFFEE (Majes-T Organic Rosehip Infusion)

TEA PEOPLE (Coffee Truffle Tea)

KOKOA COLLECTION (Frozen Hot Chocolate)

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COLD WINNER

PREVIEW

La Marzocco to go out of the box in Leeds On 2 December 2017, La Marzocco – who have been celebrating their 90th anniversary - are taking their flagship event, Out of the Box, to the north of the UK with this year’s event taking place in Leeds, West Yorkshire.

Flourishing community The speciality coffee scene in the north of the UK continues to flourish and inspire, which led La Marzocco to open doors on their first La Marzocco Local office in Leeds city centre in July this year.

La Marzocco Local is fundamentally an open community space to be used for events, educational activities, networking and showroom experiences – namely, cuppings, competitions, inspirational talks and cross brand evenings. This is in an impassioned effort, say the company, to encourage growth from the players within the industry as well as nurturing the future generation of roasters, coffee shop owners, baristas, engineers and coffee enthusiasts.

Speciality coffee continues to go from strength the strength and the La Marzocco Local office is another tool in which to help the specialty boom continue. Already proving a success, the La Marzocco Local office demonstrated that Leeds had to host this year’s Out of the Box. Out of the Box is a destination event that is rich in content and dedicated to La Marzocco’s partners, followers and coffee enthusiasts from across the UK and beyond. It is a cultural celebration,

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bringing together the local community through a shared passion for amazing coffee.

Last year’s event in London saw 1,000 guests attend and take part in a day overloaded with content; not just for coffee aficionados, but for absolute beginners too. The specialty coffee

scene has always focused on quality and community and Out of the Box aims to provide guests with an event that pulls together the best of the best from within the world of coffee, as well as players from closely aligned industries.

PREVIEW

The day is jam packed with a range of industry insider panels including discussions on Coffee and Cycling Culture, Product Development and Café Design and Management, to name a few. Guests can witness the UK debut of some new and exclusive La Marzocco equipment as well as the chance to watch the finals of the SCA UK Coffee in Good Spirits and Latte Art championships.

Sampling opportunity Out of the Box also provides the rare opportunity of sampling coffees from over 20 roasters within the UK and Europe.

Visitors can try a wide range of Europe’s finest roasters at the True Artisan Café, where they can help themselves to coffees especially selected for the event.

Think of it as the ultimate pick-n-mix coffee shop!

Roasters from within the north of the UK will be taking the floor on Modbar, running alternating slots throughout the day. The UK has so much to offer when it comes to speciality coffee and activities like this allow attendees to go on a coffee tour whilst staying under one roof, feel La Marzocco.

Out of the Box encourages guests to get hands on and build up their coffee knowledge too and to do so, La Marzocco have partnered up with some great talent.

Event partners include Grey Goose Vodka, Falcon Coffees, Espresso Solutions, Marco Beverage Systems, IKAWA Coffee, Caffeine Culture and Caffeine magazine.

An example of the hands-on experiences on offer include especially curated cuppings from Falcon Coffees, cocktail masterclasses from Grey Goose Vodka and roasting demonstrations from IKAWA Coffee, inventors of the world’s first digital micro coffee roasters.

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The event is tailored to be a hands-on experience so guests can leave feeling enthused and inspired. The masterclasses and workshops provide experiences that aren’t always readily accessible and the inclusion of the SCA UK Championships aims to reward this year’s competitors whilst also encouraging aspirational baristas to take part in the coming years.

The inclusion of industry panels, covering a wide range of topics from ‘Coffee and Cycling Culture’ to ‘Product Design from Conception to Birth’, aims to inform inquisitive minds so they can continue to progress in their careers.

Entertainment When all the serious coffee stuff is over, in true La Marzocco style, visitors can also expect an evening full of music, street food, drinks and plenty of prizes at the La Marzocco Christmas After Party.

Prizes include a trip to the La Marzocco factory in Florence, Italy and customised

La Marzocco Scooters, plus many more surprises, say the company.

Out of the Box will take place on Saturday 2nd December from 10am at Duke Studios, 3 Sheaf St, Leeds, LS10 1HD. Duke Studios is not just an eclectic and original event space but also provides a range of co-work spaces, creative services and facilities providing inspired spaces for work and play. Out of the Box will also have areas in the adjoining Sheaf Street Cafeteria. Sheaf Street Cafeteria and Duke Studios exist within the same building and they have given a new lease of life to the red brick Victorian factory on the cusp of the south side of the River Aire.

“It’s so exciting to do events where we get to see new faces, mixed in with some familiar ones, and we’re delighted to be hosting our first Northern Out of the Box as we focus on coffee growth throughout the UK,” said Paul Kelly, general manager of La Marzocco UK. “Expect the same energy and excitement from past Out of the Box events, underlining why we took the move to open our first ‘La Marzocco Local’ office in Leeds in 2017.”

Guests can register now for free at http://ootb17.eventbrite.co.uk

NOVEMBER 2017 CAFÉ LIFE 35

FESTIVE FAYRE

Celebrate!

It’s the time of year when cafés and their customers alike indulge in some festive spirit, with the sector’s suppliers doing their best to enable operators to deliver something special at this busy time.

Additional spend Operators across Great Britain may face an uncertain trading environment this Christmas but consumers are still likely to spend an additional £562m (CGA OPM Christmas Data) on drinks out-of-home with some 211 million visits expected to be made to pubs, bars, and restaurants over the festive period, according to statistics from CGA (www.cga.co.uk - a data and research consultancy for the out-of-home food and drinks market, specialising in market measurement, consumer research and location planning) CGA’s 2016 Christmas Report is based on daily sales data from over 5,000 managed outlets with consumer research based on CGA online survey of representative sample of 5,000 18-65 year olds. Despite fewer people visiting the on-trade over Christmas 2016 (down -4%), those consumers that did went out more often and spent more money, they observed. Sales lifts were primarily in drinks, with value of sales rising 4.4% on the previous year, while the value of dry sales dropped slightly by 0.7%.

Drinks sales accounted for 55% of the total sales mix through the on-trade (pubs, bars and restaurants) during Christmas 2016, a one percentage point rise over its share of sales in 2015. Food sales accounted for 45%, down one percentage point on the previous year.

“Last year consumer confidence was muted pre-Brexit. This year consumer confidence is still shaky so it’s unclear if consumers will rein in spending or want to

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treat themselves,” said Phillip Montgomery, CGA client director (drinks).

“However, Christmas is a crucial time for operators who need to make sure they are making the most of footfall throughout December by encouraging customers to trade up with special promotions, new products and exciting, tempting offers.”

CGA statistics show that operators who attract a festive crowd benefit from a higher consumer spend. Average spend on a celebratory occasion was £56.02 over Christmas 2016, compared with £44.70 on an average social occasion during December. Some 9.3 million people out celebrating last Christmas (47%) tried

something new when they went out with hot alcoholic drinks, sparkling wine, cocktails and Champagne amongst the favourite choices, they report.

Spirits remain the favourite Christmas tipple – accounting for 18.9% of total serves, an increase of nearly 4% against an average four-week period. Vodka, dark rum, blended whisky, gin, tequila and noncream liqueurs see the biggest trade-up.

Over a third of people (36%) were willing to pay extra for a better quality drink than they’d normally choose, influenced by wanting a treat (57%), friends (32%), and recommendations from bar staff (24%).

“For operators Christmas is an

Cherry Nog Smorelicious INGREDIENTS

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

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.

1883 MAISON ROUTIN UK DISTRIBUTOR : United Coffee Distributors Ltd ta UCD Email: sales@ucd.uk.com

Tel: 01233 840 296

Join CLU83 at www.1883.com

Web : www.ucd.uk.com

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

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

Nutty Snickers INGREDIENTS 9oz Glass 7oz Milk 1 pump/8ml 1883 Caremelized Peanut syrup 1883 Chocolate Hazelnut sauce Garnish – 1883 Caramel sauce and chopped toasted nuts with Kool Kup Topping Chocolate blossom curls

METHOD Add the Chocolate Hazelnut sauce to the glass. Steam the milk and syrup and pour over the sauce. Garnish

FESTIVE FAYRE opportunity to leverage sales through their premium offer and suppliers should help with ranging decisions. It’s also essential to have engaging bar staff and good POS material promoting your offers – our research showed that 57% of consumers noticed outlet promotions, so it’s important to plan early and promote your offer clearly and effectively,” added Phillip Montgomery.

Festive preparations Bunzl Catering Supplies’ (www.bunzlcatering.co.uk) exclusive 2017 Christmas & New Year catalogue is a comprehensive, 33-page brochure featuring a huge range of crackers and matching napkins, including a luxury Champagne design and brand-new Christmas lines created specifically for kids.

Tailored to suit all budgets and styles, their specially-selected collection is designed to provide catering operators with everything they need to make the Christmas dining experience memorable for their customers. As well as a full array of crackers and napkins, it also includes Christmas-design hot cups and tableware, New Year party kits and accessories, and decorations and lights.

They offer a full suite of Christmas crackers, from budget to premium, with plenty of new additions that will appeal to kids including a Polar Bear, Snowman and Reindeer children’s cracker, with a gift content of assorted, fun paper puzzles, and craft baubles with pens, both perfect for keeping the kids busy while they wait for their food to arrive!

This year, Bunzl are also launching an exciting Champagne Cocktail Black Cracker - a 12” luxury cracker with a premium gift content. Designed around a Champagne theme, this is also the ideal cracker for celebrating the arrival of the New Year in style, suggest Bunzl. There is also a range of matching napkins with plain colours, including silver and gold, available to match the crackers, and Christmas-design tableware, some of which is exclusive to Bunzl.

To cater for the trend of seasonallythemed disposables, the 2017 catalogue features Christmas-design hot cups that are exclusive to Bunzl and available in single-wall and double-wall options, and are made in the UK from PEFC Chain of Custody Certified Board. The paper cups come in cases of 1,000, sized across 8oz, 9oz, 10oz and 12oz, with a white or black sip lid, the off-the-shelf Christmas-design hot cups help operators stand out from their competitors, without the need to commit to a bespoke print.

Bunzl are also including New Year

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party kits and accessories including party hats, balloons, novelties and tabletops, as well as Christmas decorations and lights, as well as artificial Christmas trees, wreaths and garlands to bring the festive feel indoors without the need to clear up needles.

“There’s a huge opportunity for catering operators to grow their sales during Christmas and New Year, whether it’s by adding Christmas-inspired hot drinks to the menu, or hosting special Christmas and New Year events,” says managing director, Matt Johnson.

“Our Christmas & New Year catalogue helps our customers cater for both Christmas and New Year with confidence, by bringing all their cracker and tableware needs into one collection, making it simple to place an order and have it delivered in good time for the Christmas rush.

And of course, the catalogue includes new, innovative products, like crackers designed specifically for kids, and Christmas-design hot cups, ensuring that our customers are always one step ahead of seasonal trends in the marketplace.”

What does a bottle of perfume, earphones, a set of speakers and a bottle of vodka have in common? They’re all products included as gifts in bespoke Christmas crackers for companies across the UK and Europe by Simply Crackers (www.simplycrackers.co.uk).

The company, which has been trading for 35 years, provides branded crackers for a wide range of restaurants and food companies.

The Gaucho restaurant chain ordered 15,000 branded Christmas crackers to be displayed on tables throughout their 15 UK restaurants – each one containing a voucher for free drinks and desserts.

Crackers for the Bubba Gump UK flagship restaurant were themed around the movie with jokes and trivia relating to the film.

The Dorchester Hotel also ordered 3,000 branded crackers to be displayed on tables throughout the restaurant – each one containing a recipe. Just Eat ordered 5000 crackers containing branded pens which they gave to customers placing orders on Christmas Eve. Perfect for festive events, these crackers can be made to a company’s own design and branding requirements and include any gift of their choice. Gifts can include high quality chocolates, jewellery and pens as well as an organisation’s own products such as money off coupons, vouchers, trial size products or branded gifts such as keyrings, USB and magnets, say the company.

“Crackers are a fun, interactive and unique way to showcase a brand and reward customers or staff, especially

over the festive season. Organisations can tailor the process at every step, working with our team from design of artwork through to order details and the final delivery of crackers,” says Geine Pressendo, managing director of Simply Crackers.

In bright red, and thus making it perfect for Christmas parties, suggest Huhtamaki, their red cup is ideal for any kind of cold drink and ingeniously the three ‘steps’ around the cup are actually measures, they point out (40ml, 200ml and 400ml to help with mixing cocktails or pouring a certain measure of drink into the cup). At 18oz, the cup is a perfect size to hold any cold drink whether it’s beer, wine, a cocktail or a soft drink, and its strength and flexibility makes it ideal for a party whether indoors or outdoors.

As a shatterproof option, it’s also a safer alternative to glass, they add.

Raise a toast with a flute of chilled Damascene Rose Bubbly - a sophisticated soft alternative to champagne, claim its creators, Luscombe Drinks, that features a tang of delicate rose petals married with Muscat grape and a hint Sicilian lemon on the palate for a zingy lift, making it a perfect accompaniment to Christmas canapés.

FESTIVE FAYRE

Drinks for the colder months Specialist coffee roaster, Matthew Algie (www.matthewalgie.com), has already been preparing for the colder months with its 2017 Espresso Warehouse winter range. 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, with its latest range featuring a host of brand new drinks, snacks and barista kit items.

“In order to catch customer’s attention and stand out from competitors, it is a good idea for cafes and coffee shops over the festive period to be offering hot drinks in limited edition Christmas-themed takeaway cups. This winter, Espresso Warehouse’s range includes takeaway cups featuring eye-catching designs ranging from reindeers to woolly mittens

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.

in a selection of bright colours – perfect to use at Christmas and in the winter months that follow,” says Andrew Jack, marketing director at Espresso Warehouse.

“We have has just launched two hot drink recipes especially for Christmas, the traditional Gingerbread Latte – always a hit with customers – and a unique Warming Mulled Spice – a simple serve which gives the flavours of mulled wine without the alcohol! Both add to Espresso Warehouse’s enticing range of winter recipes which includes Toasted Mallow Hot Chocolate, Salted Caramel Fudge Latte and Tiramisu Mocha. These are perfect flavours for the colder months and Espresso Warehouse supplies all the kit and ingredients needed to create them, from coffee and hot chocolate to Da Vinci syrups flavours and sweet toppings. Each recipe has been created to drive seasonal spend and all come with eye-catching point of sale.”

Hot chocolate remains a firm favourite with consumers especially during the colder months, report the company, with their Chocolate Abyss 40% cocoa being a perennial best seller, with its high cocoa content and velvety smooth mouthfeel making it a real treat away from home. To meet demand for the growing artisanal hot chocolate market, Espresso Warehouse also recently added luxury hot chocolate brand, Hasslacher’s, to its range. Offering

Columbian Cacao – 100% cacao buttons designed to be melted with milk to create a decadent hot chocolate drink – and Organic Panela – a brilliant alternative to sugar which has a unique caramel flavour and contains the natural goodness of minerals and vitamins normally stripped out of refined sugar, point out the company. Both can be partnered to create a truly unique cup of hot chocolate to impress customers and stand out from competitors.

“In addition to drinks, seasonal impulse Christmas snacks are especially popular with consumers looking to treat themselves and are ideal for boosting trip spend. Operators should look to offer a few choices such as Espresso Warehouse’s Gingerbread Reindeer which taste every bit as good as they look,” adds Andrew Jack.

“Offering a selection of Christmas gifting products is a great way for café and coffee shops to sell additional items to customers and increase trip spend in the run up to Christmas. Espresso Warehouse has a range of attractive festive gifts for coffee and tea lovers from the AeroPress Coffee Maker to an attractive Suki Tea Gift Box and a selection of KeepCups in a variety of finishes and colours. All are perfect for inspiring your customers and making it easier for them to do their Christmas shopping.”

“MATTHEW ALGIE HELPED INCREASE OUR HOT BEVERAGE TURNOVER BY A STAGGERING 137%” www.g1group.co.uk

Espresso Warehouse And it doesn’t stop at coffee! Ask us about tea, hot chocolate, snacks, coffee bar supplies, POS and much more. www.matthewalgie.com | 0800 263333

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NOVEMBER 2017 CAFÉ LIFE 39

FESTIVE FAYRE face the biting cold. Monin offers a warm comforting hug in the form of delicious drinks, giving the perfect opportunity for some time out as well as banishing the winter blues. Choose from golden lattes, mulled fruit juices and tea-infused mocktails to ensure your customers take a well-earned break,” adds Lee Hyde.

“Christmas is notoriously a time for indulgence, with consumers dining out/ going for festive coffees more frequently and wanting to make the most of the festivities and Monin advises operators to list a number of festive hot drinks to help boost seasonal profits.

“During the festive season, the focus is often on lattes and Monin’s UK Winter Menu Trends Report reveals that Gingerbread is still the UK’s favourite winter latte flavour. Salted Caramel is also increasingly popular. In addition. for those who prefer a hot chocolate, Salted Caramel was the most popular hot chocolate flavour of winter 2016.”

“The coffee shop business is more sophisticated now than ever before and as a result, coffee drinkers are more demanding than ever when drinking coffee OOH, wherever they are,” agrees Lee Hyde, beverage innovation manager Monin.

Research by the brand has revealed that the nation’s favourite coffee is by far and away the latte, with 41% saying it was their coffee of choice. Cappuccino came second with 38%, followed by Americano (26%) and Mocha (16%). Favourite coffee

flavours are Caramel, Vanilla, Hazelnut, Cinnamon and Salted Caramel and 76% of coffee drinkers regularly experiment with different styles and flavours, report Monin, who recommend offering a selection of coffees and flavours to tap into this demand. Monin Syrups can also be used in a variety of applications such as Hot Chocolates and Teas too.

“As the festive period arrives and the pace of life speeds up, people are eager to find ways to slow down. In winter especially, we need extra indulgence to

Festive food “Everyone gets into the festive spirit at Christmas and it’s the perfect excuse to indulge, customers expect an exceptional offering from all areas of foodservice,” says Fabien Levet, national account manager – foodservice at Pidy UK (www.pidyuk.com).

“Christmas is the time impress and food manufacturers often design speciality products with the warming flavours of Christmas or featuring fun, festive themes.

This ensures operators can prepare a wonderful festive menu to meet the high expectations of customers.

Gingerbread Cappuccino

Frosted Mint Snowman

With a hint of nutmeg and a hint of cinnamon, MONIN Gingerbread Syrup is the perfect addition to hot or iced coffee drinks.

Ingredients • • •

Ingredients • • •

10 ml Monin Gingerbread Syrup 30 ml espresso 120 ml milk

Method •

Method •

•

Pour Monin flavouring into a cappuccino cup, add the espresso coffee, steam milk until frothy and pour over coffee.

Serve immediately.

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15 ml Monin Frosted Mint syrup 1 scoop Le Frappé de Monin Vanilla 180 ml milk

•

Pour Monin syrup into a cup.

Steam milk and Le Frappé de Monin together.

Pour mix into the cup and stir well. Garnish with whip ped cream and start creating your snowman by add ing chocolate eye balls, a candy carrot nose, sprin kles and icing sugar.

Serve.

C

Presents

Ghirardelli Chocolate powders for an indulging decadent drink

BECAUSE YOUR LUNCH SHOULDN’T COST THE EARTH

Create your own saucing to save time and money

PA C K A G I N G M A D E F R O M PLANTS, NOT PLASTIC

Contact us to learn more about what we can do for your business Call us: 0845 3714423 sales@regencyserviceandsolutions.co.uk

W W W. V E G WA R E . C O M

FESTIVE FAYRE

Out of home dining offers a great deal of potential during the festive period with festive menus and Christmas themed products being popular amongst those of all ages. It’s important to take the time to plan a dedicated menu and get the most out of this period, both from a sales point of view and for customer satisfaction.

“When it comes to the festivities, nostalgic tradition is always important and Christmas isn’t complete without a comforting classic mince pie. Delicious hot or cold, homemade mince pies offer a lovely personal touch and delightful taste of Christmas while also being quick and simple to produce. Ideal as a complimentary giveaway or served alongside a festive beverage, Pidy’s straight sided 6cm Sweet Telline, for example, is a wonderful base for mince pies, made from delicious shortcrust pastry and ready-to-fill with vibrant, fruity mincemeat. Complete the perfect structure with a shortcrust star to complete the festive theme. Alternatively, our mini star vol-au-vent is a versatile product and can be used throughout menus and in different ways. The puff pastry adds a slight difference to the traditional shortcrust mince pie and provides a lighter yet crisp texture. The form is sturdy but the lovely texture enhances a rich fruity filling perfectly.”

Pidy’s new product development for Christmas has been predominantly focused on introducing flavoured tartelettes into their range as they wanted to introduce some new and innovative products just in time for Christmas when it’s even more important to make a statement with menus.

They have developed three new flavoured tarts including Speculos, Chocolate & Black Cookie. These tarts are the perfect way to add a unique twist to a winter warmer, they suggest. A biscuit or chocolate base with a warm autumnal berry filling is simple to prepare but the unique speciality flavoured pastry adds a whole new dimension to the classic tart, they feel. Perfectly seasoned apple and blackberry simmered into a soft fruity medley with a moreish crumble topping and served in a Speculos pastry case really is the best of both worlds - a combination

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of the nation’s favourite winter treats, served with indulgent spiced custard and an autumnal coffee too tempting to resist during the colder months.

Tigg’s feel that their Great Taste award winning all-natural Subtle Pepper & Mustard dressing is perfect for pepping up traditional Christmas fayre such as pork pies, sausages and cold meats, as well as adding some oomph to any leftover Christmas turkey by using it as a dip, sauce, dressing or marinade.

Young farming brothers, Jacob and Sam James, are the executive grandsons and custodians of the Tigg’s brand based in the rural idyll of Herefordshire. But the Tigg-olution didn’t start here. The brand is based on secret recipes belonging to their beloved granny Anne - a former Miss New Zealand.

As a young mother of three, Anne - or Tigg as she was affectionately known rustled up a host of secret recipes. All were inspired by the ‘zingy’ flavours of her Kiwi roots - and the result was fresh and vibrantly coloured, all-natural dressings.

These sacred recipes have since been handed down two generations - and today, they are Tigg’s.

“Why not make a date with Tigg’s Subtle Pepper & Mustard this Christmas?

This Great Taste award winning dressing is the perfect match for cold meats or a cheeseboard and can also add some zing to leftover turkey sandwiches, or a wintry stew. Get splashing!” says Jacob James.

Tigg’s dressings are available in 250g bottles, with an RRP from £3.99 and 25g Tiny Tigg’s with an RRP of 99p (they are available on Ocado, from farm shops, delis and independents across the UK, and selected Wyevale Garden Centres).

Ethical food firm VBites (vbitesfoods. com) has unveiled a 2017 Christmas range featuring a new festive pâté alongside traditional favourites, and all made from 100% natural plant based ingredients, say the firm.

New to the range is VBites’ gourmet VegiDeli Duck Style & Orange Pâté (£2.29 for 150g). Delicately infused with orange, this makes a great festive starter served with crispy warm toast, homemade chutney and salad, suggest the company (serve too with flatbreads or crackers for a great Christmas canapé).

Traditional VBites’ festive favourites making a return include their 48 Piece Party Pack, £13.99 (frozen), VBites’ VegiDeli Seed Roast, VBites’ VegiDeli Meat Free Meatloaf, VBites’ VegiDeli BBQ Chicken Style Mini Calzone (frozen), VBites’ VegiDeli Turkey Style Burger with Lemon & Thyme, VBites’ VegiDeli Bacon & Sausage Style Wraps, VBites’ VegiDeli Cheezly & Cranberry Bites and VBites’ VegiDeli Pork Style & Cranberry Sausage Rolls.

All VBites foods are made from 100% natural plant-based ingredients and free from animal products/derivatives, cholesterol, lactose, hydrogenated fats,

FESTIVE FAYRE artificial colours and GMOs, making them suitable for vegetarians, vegans, people who are lactose or casein intolerant and those looking for healthier and more ethical lifestyles, point out the firm.

Délifrance has launched a new Christmas range that combines decades of baking experience with leading seasonal market-insights, claim the brand. The range is comprised of four products - a Panettone Swirl, a Chocolate & Orange Swirl, a Fig & Walnut Bloomer and a Festive Fruit & Spice Boule – each designed to appeal to the nine out of ten adults expected to buy food specifically for Christmas this year.

“Christmas sees consumers buying on impulse and looking for products that both look and taste festive. The Délifrance Christmas range catches the eye and has the taste to match, thanks to our age-old French know-how, gastronomic heritage and passion for inspired baking,” says Stéphanie Brillouet, Délifrance marketing director.

Originally from Milan, the panettone has become a much-loved sweet treat worldwide with the Délifrance Panettone Swirl bringing all the style and flavour of a classic panettone to an attractive, easyto-enjoy new format (their Chocolate & Orange Swirl has a similar style, but offers a different festive flavour).

With 48% of adults expected to buy sweet baked goods over Christmas, and Chocolate & Orange being the most popular flavour combination across all festive food categories in 2016, both Swirls are a perfect offer this Christmas, feel the firm. The Panettone Swirl is full of candied orange and sultanas, while the Chocolate & Orange Swirl features orange flavoured crème pâtissière and chocolate chips.

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With nearly one third of consumers (32%) buying seasonal bread during Christmas, according to their research, Délifrance has introduced festive flavours to two loaves.

Its Fig & Walnut Bloomer offers a simple taste of the season, while the Festive Fruit & Spice Boule provides a sweeter alternative to a regular loaf, being full of seasonal spices and delicious sultanas, currants and diced apricots.

The loaves may be rustic in appearance, but the flavour profile and seasonal spin are perfect for modern tastes, with both loaves are delicious on their own, or with cheese and smoked salmon, two other festive favourites, suggest Délifrance. More bakery products and inspiring recipes can be found at their web site, www.delifrance. co.uk.

Festive gifts and treats Booja-Booja (www.boojabooja.com) says that it is fast-becoming the ultimate chocolate gift to give at Christmas.

Creatively and thought-provokingly purveyed, these British made truffles are organic, handmade in Norfolk with the minimal amount of ingredients, and free from dairy, gluten and soya, as well as being multiple Great Taste Award winners.

Their Extra Special Gifting box is perfect for that special someone, suggest the company. Their Booja-Booja’s Artist’s Collection (RRP £19.99) is presented in a beautiful keepsake box, handmade by artists in Kashmir, India and packed full of award-winning, melt in your mouth organic chocolate truffles. They feature beautiful, bold colours and intricate gold detailing. A stunning gift in their own right, the square, wooden boxes make desirable keepsakes or can be used as jewellery or trinket boxes.

There’s a choice between Hazelnut Crunch featuring sweet, Italian roasted hazelnuts or Fine de Champagne.

Both truffle varieties have won numerous awards - most recently Hazelnut Crunch picked up a prestigious BOOM 2017 award Best Organic Confectionary product. Their Gourmet Selection is made for sharing, making it perfect after dinner, as a gift to your host, suggest Booja-Booja and contains 20 diverse truffles to suit all tastes to enjoy with friends and family (RRP £16.99).

Other gift options include the Special Edition Gift Collection (RRP £12.95) that is available in four different varieties

including Fine de Champagne, Hazlenut, Truffle Selection No1 and No2, and Stocking Fillers or Gift Buddies such as the range of Six Truffle Packs (£3.99). These are available in seven different varieties including Almond & Sea Salt Caramel, Truffle Selection No1, Truffle Selection No2, Fine de Champagne, Hazelnut Crunch, Raspberry Chocolate Truffles and Dark Ecuadorian Chocolate Truffles.

Copperpot Originals (copperpotoriginals.co.uk) reports that it has reinvented two fantastic festive flavours of fudge, perfect for the winter season. Created using Copperpot Originals flagship flavour, English Butter Fudge as a base, sweet-treat lovers will be able to try Apple & Cinnamon Butter Fudge and Christmas Spiced Butter Fudge.

Apple & Cinnamon Butter Fudge has a deliciously sweet and spicy taste, they say, while the Christmas Spiced Butter Fudge is rich and fruity. Each cube is crammed to the corners with creamy butter, milk and golden syrup, batch-cooked and handbroken.

The story of Copperpot began in 1978 in a Cornish seaside town where the Brian family had their first fudge shop. David Brian’s chef-training in London coupled with granny’s tasting expertise developed the first batch of fudge on their stove in a traditional copper pot. This family recipe is still the cornerstone of the business today.

As the product became associated with quality and taste, so the company expanded and the family moved into bigger premises. In the original shop, there were 32 flavours on offer and the fudge was chopped and bagged as customers waited.

Granny has now retired, however David who is the managing director now works alongside his son, Mark as commercial director making three generations of confectionery connoisseurs in Cornwall.

Copper has a long history as the best metal for making confectionery equipment owing to excellent conductive properties.

Copperpot Originals range of fudge is now made in a bespoke kitchen where the product is batch-cooked and cooled on racks, then hand-broken.

Copperpot Originals (copperpotoriginals. co.uk) reports that it has reinvented two fantastic festive flavours of fudge, perfect for the winter season. Created using Copperpot Originals flagship flavour, English Butter Fudge as a base, sweet-treat lovers will be able to try Apple & Cinnamon Butter Fudge and Christmas Spiced Butter Fudge.

NOVEMBER 2017 CAFÉ LIFE 43

FESTIVE FAYRE

Staying ahead of the competition If you have been involved in the food and drink business for any length of time you may well know the Italian Beverage Company (IBC), who share with us their insight into some of the trends over the years.

Ever changing The business was started almost 25 years ago when founder and managing director, Sheldon Flax, made his mark on the industry by discovering flavoured syrups whilst on a hunt for new products in the USA and subsequently introduced them to UK coffee shops.

“Over the years I have seen the market evolve, from the first wave instant and home filter coffees through to barista prepared espresso and the use of science and maths to refine the coffee making process. Now we are in a new artisan phase which is a mix of everything that has gone before. The market will continue to change and as a supplier we have to embrace that,” says Sheldon Flax.

IBC (www.italianbev.co.uk) now manufacture its own brand of classic and sugar free syrups with a huge range of flavours on offer from the classic Vanilla, Caramel and Chocolate to the more unusual Egg Nog, Red Velvet Cake and Bubblegum.

This year IBC will launch an impressive sixteen additional flavours as operators gear up for the autumn/winter season, traditionally a peak time for hot beverage sales. New options include Rose, Tiramisu, Panetonne, Popcorn, Chocolate Cookie, Coffee, Black Forest and Blue Curaçao plus five new sugar free options such as Amaretto.

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“Flavoured syrups have become a coffee shop essential and one of the most versatile ‘must have’ ingredients on the shelf because they can be used all year round to change up the menu and keep customers engaged,” adds Sheldon Flax.

IBC recommend stocking a core range of classic flavours for use in hot and iced coffees and hot chocolates such as Simply Vanilla, Caramel, Hazelnut, Cinnamon, Mint and Chocolate. These warmer, indulgent options are ideal for autumn and winter and can be supplemented with seasonal specials such as Simply Chestnut Praline, Xmas Pudding and Gingerbread in a whole range of signature drinks. Fruit syrups such as their Simply Fruit range are especially popular during warmer spells when customers might be looking for lighter, more refreshing options, they advise.

“Our syrups can be used to great effect in any blended drinks to either complement or intensify existing flavours – the only limitation is the barista’s imagination!” says Sheldon Flax.

Innovation a key driver “The businesses that succeed are the ones that innovate the market. Consumers expect so much more these days and are keen to experience the next big thing. Our job is to develop interesting new products that excite our customers which will help them stay ahead of the competition and that’s exactly what we do,” explains Sheldon Flax.

A recent addition has been Simply Winter Warmers fruit inspired and tea based

syrups. Just add hot water, stir and you are ready to go with a steaming cup packed full of enticing fruit and spice flavours.

“Our Winter Warmers have been a great success, partly because they are so easy to prepare, no skill or special training is required. But also they are something a little different. Operators can use them to spice up the speciality drinks menu and add extra value when there is a cold snap,” adds Sheldon Flax.

Keeping it in the family Four years’ ago Ricky Flax, Sheldon’s son, joined the business and now works as the general manager.

“The IBC brand has an excellent heritage and I am very proud of what we have achieved. I plan to inject a new perspective into the way we do things, my first task having been the successful rebrand of our best-selling Simply beverage range. We are now about to launch a new customer service strategy which will take our

FESTIVE FAYRE customer’s experience to an unprecedented level in 2017,” says Ricky Flax, who points out that IBC is very proud of its loyal customer base, many of whom can be traced back to the early days.

“As a family business, our whole ethos is built on traditional values and personal service. We have always put our customers at the heart of the business and that’s the way it will stay. However now we are looking to take this to a much more personal level.

Our aim is to offer the type of service that is routinely expected in the USA, but sadly so often lacking in the UK. We have already appointed a new service manager and plan to further expand the team so we can deliver the best possible customer support moving forward.”

Looking ahead IBC started the year with two new exclusive snacking lines, biscotti biscuits presented in handy grab bags containing eight biscuits, ideal for end of

aisle or counter top display, and cream filled wafers featuring contemporary understated packaging. Both lines are made in Italy to authentic recipes.

“There is huge potential for these as there is a market gap for a quality product at an affordable price. Both lines will retail at a very competitive price and the packaging is simple and designed for the UK market. I am confident they will just fly off the shelf,” says Ricky Flax, who points out that another trend they are addressing is that of bringing favourite OOH products ‘in home’.

“We are helping customers make the most of this with a new range of our bestselling lines, all available in handy retail packs - either as a Simply branded or white label product.

This is a great opportunity to develop an additional ‘all year round’ revenue stream which will help customers build brand loyalty and increase footfall which at the end of the day is what it is all about.”

White Christmas Mocha With Your Choice of Simply Syrup Ingredients (serves one) • •

1oz Simply White Chocolate Sauce Double espresso

Method • Make up to 16oz steamed milk • 15ml choice of Syrup (Raspberry, Almond, Blueberry, Apricot, Fruits of the Forest etc • (Optional) whipped cream • •

Pour sauce and optional syrup into a cup; add freshly pulled espresso shot (s). Swirl to mix and pour in steamed milk.

Top with whipped cream.

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Santa’s Salted Caramel Latte Ingredients (serves one) • • • •

15ml Simply Salted Caramel Syrup Double espresso Steamed milk (Optional) whipped cream

Method • Pour Syrup into a cup; add freshly pulled espresso shot (s).

• Swirl to mix and pour in steamed milk.

• Top with whipped cream.

Merry Maple Spiced Latte Ingredients (serves one) • • • •

10ml Simply Maple Spiced Syrup Double Espresso Make up to 16oz steamed milk (Optional) whipped cream

Method • Pour sauce and syrup into a cup; add freshly pulled espresso shot(s).

• Swirl to mix and pour in steamed milk.

• Top with whipped cream.

Christmas Pudding Mocha Ingredients (serves one) • • • • •

15ml Simply Christmas Pudding Syrup Double Espresso 1oz Chocolate Sauce Steamed Milk (Optional) whipped cream

Method • • •

Pour syrup and sauce into a cup; add freshly pulled espresso shot(s).

Swirl to mix and pour in steamed milk.

Top with whipped cream. Drizzle with chocolate sauce.

NOVEMBER 2017 CAFÉ LIFE 45

PROFILE

Heaven Scent At the start of May 2017, Andrew D. Scott owner of east central Scotland’s Heaven Scent coffee shops, received the news that he had been awarded the contract to launch and operate a new 60-cover café at Dunfermline’s Carnegie Library & Galleries. Café Life heard more…

Prestigious location

Designed by high profile architect, Richard Murphy, and hotly anticipated, the new venue has been one of Scotland’s most exciting cultural openings of the year.

Situated at the heart of Dunfermline’s new Heritage Quarter - the focus of tourism promotion in the area, as well as local interest - the chance to shape and run the café opening in such a venue was prestigious recognition of Heaven Scent’s catering offering, service and ethos.

However, the downside was that the team had only 11 days to get everything in shape before the grand opening. In addition to running Heaven Scent, Andrew D. Scott is also a well-known business consultant and director of Victus Catering Consultancy, so he was well placed to put his experience into action.

The popularity of the existing Heaven Scent Coffee Shops – based in Milnathort (Perthshire) and at Knockhill racing circuit (Fife) – proved useful when it came to recruitment.

“We received almost 200 applications for the 15 new jobs we created, with many people applying because they had heard of the Heaven Scent brand and wanted to work for us,” Andrew D. Scott recalls.

“Our existing staff stepped up to the mark and we were able to get a 46 NOVEMBER 2017

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great team together really quickly.

Our training procedures, which were already pretty slick, certainly came to the fore. The fact we were fully staffed and operational by opening day demonstrates the strength of our culture and reputation, and is testament to the dedication and commitment of our staff.”

Design statement

Designed by Richard Murphy Architects, the new Heaven Scent mezzanine café is housed in a spectacular £12.4million building, which has already won the EAA Building of the Year award.

The huge windows offer stunning views over the landscaped garden to Dunfermline Abbey and other historic buildings. On sunny days, customers can enjoy tea and cake on the balcony. It links superbly with the world’s first Carnegie Library and houses a new museum, exhibition galleries, local history reading room and new children’s library.

The building itself was a huge draw for customers but didn’t come without challenges of its own.

The café space has no kitchen so everything is made off-site with the team having to estimate quantities of dishes to make in advance. This was incredibly difficult to predict and the venue gained unprecedented levels of interest in Dunfermline.

With Heaven Scent, Andrew D. Scott has brought a popular café to Dunfermline’s Carnegie Library & Galleries.

Part of Heaven Scent’s personal and characterful approach means that baking is all homemade, but in the first week, the café sold out of scones by 11am and simply couldn’t keep up with the demand!

“Our suppliers pulled out all the stops to make sure we had everything we needed, and our staff, both new and old, worked fantastically well as a team to make sure it all came together. The building is stunning and it’s an honour to be part of it. While of course the venue is a huge attraction, many people have come primarily to see the new Heaven Scent, which is a tremendous accolade,” adds Andrew D. Scott.

“It’s early days and we’re still working hard to make sure our new outlet reflects everything we’re about – a warm, welcoming atmosphere, quirky décor, friendly staff, great service, delicious food and amazing coffee to provide an enjoyable experience for all our customers. The reviews so far have been incredible and we couldn’t be more proud!”

The café’s opening hours are dictated by when the building itself is open, so it closes at 2pm on a Wednesday, traditionally in the middle of the lunchtime rush, and 7pm on Monday and Thursday evenings, which are much quieter times.

PROFILE

Food

The café offers breakfasts, lunches, barista coffee and homemade cakes and has worked hard to maintain the warm welcome and quirky atmosphere for which the Heaven Scent brand is renowned.

In keeping with the ethos of using ethically and locally sourced products combined with creatively prepared dishes, the menu includes a mixture of classic soups and sandwiches, as well treats such as milkshakes and homemade baking. Dishes include toasted flatbreads, a warm tart of the day and a range of breakfast options.

In keeping with the venue’s family focus, there’s a healthy, fun and flexible menu for children.

Children can choose from half portions of the adults’ choices, a mix and match kids box offering with the opportunity to choose three, five or seven items. In addition, the team is expanding the kids gluten free choices, catering for kids with dietary requirements with different breads, spreads and fillings.

The two most popular dishes so far have included a Chicken Tikka and Mozzarella Flatbread and a Grilled Pineapple, Haloumi and Sweet Chilli Sauce Panini.

Heaven Scent’s multi-allergen-free options are particularly well known, with the business a finalist in the national Free From Awards for three years running.

“Without a kitchen, our menu is more restricted but we’ve worked hard to ensure that Heaven Scent’s core strengths are included whether that’s creative gluten-free dishes

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that are so delicious no-one can tell they’re free-from, healthy and delicious dishes that children really enjoy or really good home-baking,” says Andrew D. Scott.

“The customer demographic has been varied and reflects visitors to the venue. So we are welcoming visitors to the museum who had no idea of our existence before, stumbling across us when wandering around, as well as loyal Heaven Scent customers who have come specifically to check out the new café. The café’s relaxed ambience is definitely supported by it being part of a cultural hub like this.

People come here to relax and enjoy themselves, which helps create a great atmosphere.”

The café is likely to cater for larger groups as time goes on, as well as Homemade soup of the day

£4.25

tying in with the events programme put together by On Fife. This presents opportunities like combining themed food and drink offerings with the venue’s events.

“Now the hype of the opening is behind us and things are working so smoothly, we’re looking forward to working increasingly closely with On Fife to create specials to tie in with their events programme. Themed events to combine with the popular Harry Potter children’s events should be great fun!” reports Andrew D. Scott.

Press and customer feedback has been very positive since the café’s opening and it certainly looks like Heaven Scent at Carnegie Library and Galleries has found a place in the hearts of Dunfermline’s locals.

Baked potato with one filling

With choice of freshly baked roll or savoury scone

Extra filling

Homemade soup & salad

other - See today’s selection

£6.50

Our soup of the day served with our house salad

and your choice of 1 other.

Sandwich & toasted sandwich

£6.50

Toasted flatbread

£7.25

Panini

£7.25

Served with our house salad & your choice of 1

other - See today’s selection

£6.95

£1.00

Served with our house salad & your choice of 1

Warm Tart of the day

£8.50

Served with our house salad & your choice of 1

other - See today’s selection

(for any dietary requirements or allergens,

please speak to a member of staff who will

happily advice)

NOVEMBER 2017 CAFÉ LIFE 47

Winter’s

Cool

Winter is looming, but traditional ice cream and Italian style gelato is enjoying year-round appeal with statement flavours, premium ingredients and artisan credentials.

Ever popular Simply Ice Cream (www.simplyicecream.co.uk) has launched what it says is a selection of classic cold-weather flavours into various retail channels, including Toffee Apple which, launched in time for Halloween and confirming, if confirmation was needed, that ice and cream and indulgent, timely flavours have become popular with consumers throughout the year.

There is also the return of their limited edition festive family favourite Christmas Pudding (main picture), and more availability of their popular and multi-award winning flavour Heavenly Honeycomb, report the company.

Plump, rum-soaked raisins are added to a succulent Christmas pudding mix which is rich in fruit, winter spices, sherry and cider. The Christmas pudding mix is then folded into Simply’s indulgent ice cream to create a festive taste sensation to stand-alone or complement traditional Christmas fayre, suggest the company.

Simply Ice Cream Toffee Apple flavour is made with real apple pieces, toffee sauce and crunchy honeycomb pieces, all combined with autumnal spices in the Simply Ice Cream kitchens. All flavours are made the old-fashioned way, say the company, in small batches by hand, to combine the toffee apple mixture with Simply’s signature ice cream. Made using real natural ingredients, all locally sourced where possible, the result is a creamy caramelised apply flavour, designed to provide a real taste of autumn, as well as giving a new twist to traditional Hallowe’en fayre.

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“We sell nearly as much ice cream in the autumn and winter as we do in the summer months,” says Simply Ice Cream’s Sally Newall, who ran a catering business for over 20 years.

In fact, it was the positive feedback Sally Newall received for her homemade ice cream that led her to start Simply Ice Cream. That was back in October 2005, and now Simply Ice Cream is available nationally in over 500 outlets including Waitrose, Ocado, Morrisons and Co-op stores.

The range also includes Cinnamon flavours along with Divine Chocolate, Brown Bread and Stem Ginger and Marmalade, to name but a few. And as every flavour is handmade from scratch, you can even request to have a bespoke flavour made exclusively for an outlet, promotion or special occasion, point out the firm.

With the air becoming refreshingly crisp and the leaves starting to fall, it is only natural to think about updating your seasonal menus and the festivities to come, agree New Forest Ice Cream, and who also offer a Toffee Apple flavoured ice cream (pictured below).

Capturing the indulgent flavour of a childhood classic, their Dairy Toffee Apple ice cream features a creamy dairy apple flavoured base combined with a golden toffee ripple and real toffee pieces. They use quality ingredients and a traditional family recipe, they report, with the new flavour made without the use of artificial colours and flavourings, in a nut free environment, also making it suitable for vegetarians.

This latest addition is a lovely addition to a seasonal menu as a standalone dessert or to complement an array of

ICE CREAM different winter warmers, suggest New Forest Ice Cream, going hand in hand with a homemade sticky toffee pudding or comforting apple crumble, they suggest.

Alternatively, why not consider scooping it into a cone or bowl and adding a drizzle of toffee sauce for a seasonal sweet?

“This distinctive, memorable flavour of many a childhood, when combined with a creamy base, will add a touch of autumnal cosiness to any menu,” says Christina Veal, director at New Forest Ice Cream.

Available to purchase in 4ltr catering tubs and 4.75ltr Napoli Tubs, the new Dairy Toffee Apple Ice Cream is perfect for those operators looking to add to their existing range of scooping ice creams and sorbets or for chefs looking for something unique to add to their seasonal dessert menu.

New flavours The Dorset-based Purbeck Ice Cream team have also been introducing new flavours across the year. Their recent Salted Maple Ice Cream combines a nod to our Canadian cousins, utilising Pure Maple’s 100% Pure Canadian Maple Syrup with a modern twist of Cornish Sea Salt to create a sublimely balanced flavour that equals our best-selling Salted Caramel for taste and gratification, report the company.

Chai Latte is increasingly the choice of drink for many in every coffee shop and metropolitan establishment, these days, and with the collaboration of Drink Me Chai, Purbeck have created a Chai Latte Ice Cream that combines the warm spicy delights of the Chai Latte with the cool, refreshing smoothness of ice cream.

Purbeck Ice Cream is also offering the taste of sunshine in the form of Pineapple Sorbet - a tangy, tarty and tasteful sweet to pamper the palate and create a vibrant tropical flavour on the tongue, say Purbeck. As well as dairy free, this fresh Pineapple Sorbet offering has an affluence of health benefits due to its wealth of nutrients, vitamins, and minerals.

Purbeck Ice Cream says that it has also brought the ultimate flavour of luxury and indulgence to its range with their new Dorset Truffle Ice Cream which boldly combines the intense, earthy fragrance and aroma of truffle with the smooth velvety texture of their ice cream to give a new and intrepid twist on the use of the proclaimed “diamond in the kitchen”.

Limited edition and price on request, this luxury is as rare as the truffle itself, claim Purbeck.

Italian gelato has a rich heritage dating back hundreds of years, invariably hailed as being the original ice cream. Made with love the Italian way since 2005, Joe Delucci’s award-winning indulgent gelato – including a Bronze from this year’s

www.thecafelife.co.uk

Casual Dining Show for their new Blood Orange sorbet - is carefully blended and freshly frozen in small batches.

Joe Delucci’s (www.joedeluccis.com) offer over 30 flavours of Italian gelato and say that they are constantly working to develop and produce more innovative flavours. Their extensive range is made with whole fruit and fresh, natural ingredients with no artificial colours, flavours or preservatives.

With the majority of flavours being lower in fat (using milk, not cream) and with less air than regular ice cream, the result is a creamy texture, say the brand. Served at a slightly higher temperature than ice cream, their dense gelato is soft on the taste buds with an intensive, long-lasting flavour of fresh, natural ingredients. Their range of gelati and sorbets is all vegetarian (except parmesan) and includes non-dairy, glutenfree, fat-free and vegan flavours.

BRC accredited, the Joe Delucci’s range is proving popular with many leading chefs and is stocked by well-known restaurants, hotels, gastro pub groups, dessert parlours, garden centres and cafés through their nationwide wholesale food

distribution network. It is served in Nando’s restaurants throughout the country and sold as 500ml tubs in Tesco – these include Vanilla and Strawberries & Cream as well as their signature flavour, Coconut.

For scooping operations, Joe Delucci’s offer a great start-up service with freezer options and point of sale items to help operators with their launch. Joe Delucci’s is available in five litre Napolis, 2.5 litre tubs, 500ml pots and, recently launched, 120ml theatre tubs in their five top-selling flavours (Vanilla, Chocolate, Strawberry, Coconut and Mango).

Present at a number of trade shows in recent times, including the recent lunch!, Booja Booja’s (www.boojabooja.com) popular dairy free ice cream is being retailed in hundreds of independent health food stores, farm shops and delicatessens across the country.

NOVEMBER 2017 CAFÉ LIFE 49

ICE CREAM Free from freedom “Taking a lead from trends on the continent, artisan gelato is rapidly becoming commonplace on dessert menus up and down the country, and when a chef produces their own flavours they are also able to change the range to suit the customer demographic, as well as cater for any special dietary requirements, such as dairy or gluten free,” says Scott Duncan, sales director at ice cream equipment company Carpigiani UK. “For those who wish to make their own desserts, the versatility of gelato and sorbet recipes means they are the perfect choice to include as part of a Free From menu as a full range of bespoke flavours can be made – from the weird and wonderful, to varieties which satisfy specific dietary restrictions, allowing chefs to separate themselves from their competitors by letting their creative flair run wild, whilst remaining in complete control of the recipe.”

A global player in the manufacture of ice cream equipment, Carpigiani (www.carpigiani.co.uk) has long been committed to providing equipment using the latest technology, to help their customers to produce the highest quality freshly made gelato, and all equipment can be set up to create fat free gelato, dairy free gelato and sorbets, using soya, coconut, rice or almond milk as

preferred, with many types of oil or nut being suitable to add fat to recipes, ensuring a well-balanced dessert with a perfect, smooth consistency, even when an operator is working with a restricted range of ingredients, point out the company.

“The flexibility and ease of cleaning of all Carpigiani machines means that they can be used to create a wide selection of freshly-made gelato and sorbet that includes traditional, milk based gelato recipes while also suitable for producing fat and dairy free sorbets, vegan gelato or fat free frozen yoghurts, even including, for example, melt in the mouth chocolate sorbet that is both dairy and fat free,” adds Scott Duncan.

The original Labo 8/12E from Carpigiani has been Carpigiani’s most popular model since it was introduced a number of years ago, as its efficient design produces incredible results, whilst ensuring minimal space is required, something that’s at a premium in many kitchens. And now operators can choose the new look Carpigiani Labo 8/12 E countertop batch freezer which is even more compact.

With an hourly production of between 8-12 litres, the new Labo 8/12 E offers the capacity required to produce small batches - ideal for maintaining freshness and the production of multiple flavours, including Free From recipes, suggest the

company. A simple plug-and-go operation and a compact footprint of just 365mm x 715mm x 660mm (w/d/h) ensures the new Labo 8/12 E will fit effortlessly onto an existing countertop in even the smallest of kitchen environments.

This new, refreshed model also features a highly insulated, single piece door with safety lock, providing optimum internal freezing conditions, whilst also being easy to clean after each use.

Straightforward operator controlled dials offer simple start, stop, extraction and cleaning functions, while the new machine features Carpigiani’s patented one-piece beater with three blades to automatically produce the perfect consistency.

Thank you very matcha Studies have shown that matcha delivers a massive amount of antioxidants per gramme, which can in turn help reduce tissue damage caused by UV radiation and pollution for a natural ‘anti-aging’ regime, observe tea company, Bloom.

Matcha has true bioavailability too, which means the body actually absorbs the nutrients consumed to give skin a detoxglow.

Endurance from matcha’s slow release caffeine can last up to four hours, claim the brand (who launched their Supercharge matcha with maca root and guarana for an added energy burst), as L-Theanine prevents any caffeine spikes and downers, unlike coffee and sugary energy drinks.

The company recently unveiled their absolute matcha and coconut ice cream…

Ingredients • 3 heaped tablespoons Absolute Matcha Green Tea Powder • 1 coconut (water and coconut meat) • 2 ripe bananas • 1 cup date paste (12 dates + 300ml water, blended)

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CAFÉ LIFE

• •

2 tbsp coconut butter (melted) 1/3 tsp pure vanilla extract

Method 1. Blend all the ingredients in the blender until the mixture is smooth. Taste for desirable sweetness.

2. Pour the mixture into a glass dish with an air tight lid and place in the freezer for 8-10 hours.

3. Leave out of the freezer for at least 10-15 minutes before serving so its soft enough to scoop into a dish.

4. Serve with cocoa nibs, maple syrup, toasted nuts or fruit.

Made with the

way Italian

• Multi award-winning • Over 30 flavours containing only carefully sourced natural ingredients, whole fresh fruits and no artificial colours, flavours or preservatives.

• Typically lower in fat (using milk, not cream) and incorporating less air than regular ice cream meaning more deluccious gelato per scoop, the effect is soft on your taste buds and leaves an intensive, long-lasting, clean taste.

• The range is all vegetarian* and includes non-dairy, gluten-free, fat-free and vegan flavours. (*Parmesan not vegetarian) • BRC accredited • Great start-up service with freezer options and POS items • Available in 5 litre, 2.5 litre, 500ml, 120ml theatre tubs

0844 557 1818

facebook.com/joedeluccis

@joedeluccis www.joedeluccis.com

JDL_Cafe Life Mag_130x180mm.indd 1

31/10/17 1:38 PM

The Complete Coffee Shop Solution. Buy or Lease.

Quality Equipment Distributors 2 Dean Crescent Glasgow, G69 9NH t/f : 0141 779 9503 e : info@qualityequipment.co.uk www. qualityequipment.co.uk

www.thecafelife.co.uk

NOVEMBER 2017 CAFÉ LIFE 51

ICE CREAM

Equi’s Jen crowned best gelato scooper in Europe!

Equi Ice Cream’s Jen MacKenzie, from Kilwinning, Ayrshire, was crowned Best Gelato Scooper in Europe after representing the UK in the competition, fielding their Scottish Raspberry Sorbet after winning the UK heat in London.

The 27-year-old sales and customer care executive for the Scottish luxury ice cream company was awarded European Tonda Challenge Winner at the final of the European Gelato Festival in Florence, Italy, for her ice cream scooping skills, seeing off 12 Gelato World Tour European Finalists to be awarded super scooper status. The competitors, from countries across Europe, went head to head in front of a live audience to create the perfect 60 grams gelato cup during the Tonda Challenge.

The highly skilled practice sees ice cream professionals compete to perfectly serve 60g of gelato, with one flavour and then two. Jen MacKenzie won with 60g on her first try with one flavour, then 59g on the second with two flavours.

“It’s a huge honour to be awarded this title at the most prestigious gelato competition in the industry,” said Jen MacKenzie. “I have worked for Equi’s for three years and practice really does make perfect. I’m so fortunate to have had the opportunity to put my ice cream skills to the test in the home of gelato.”

David Equi, managing director of the award-winning Lanarkshire ice cream company, added: “It’s brilliant to see such gelato talent from Scotland being recognised as the cream of the crop in the very home of gelato. We have over 95 years of experience in the ice cream industry and to see this knowledge passed down through the generations of scoopers that have worked in our parlour is amazing. Jen has done Scotland, and the UK, proud.”

Equi’s (www.equisicecream.com) was set up in 1922 by David Equi’s grandfather Pietro, and the company has remained in the family since. As well as the original ice cream parlour in Hamilton, Equi’s also has parlours in Motherwell and Aberdeen and its ice cream and sorbets are served in cafes and restaurants across Scotland. Equi’s ice cream is also available to buy from Morrisons and Asda.

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This year has been the most successful to date for award wins for the company, having been awarded a coveted three stars for its Alphonso Mango Sorbet in the Great Taste Awards, and receiving six stars awarded in total.

Judging took place over 60 days with just 165 products from across the UK receiving the top three stars. Viewed as the world’s largest and most trusted food and drink awards, Equi’s winning sorbet was described by one of the judges as ‘bright sunshine in a cup’.

Winning Lanarkshire Food and Drink Company of the Year 2017 in the Business Excellence Awards, other awards reaped by the company this year include three UK Ice Cream Championship Trophies for their Double Cream Vanilla, Blueberry Ice Cream and Scottish Raspberry Sorbet and the Reserve Scottish Ice Cream Champion for Scottish Raspberry Sorbet. Equi’s Rum & Raisin and Scottish Raspberry Sorbet enjoyed further success with two gold medals at the Scottish Ice Cream Championships at the Royal Highland Show, Ingliston.

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COFFEE COCKTAILS

The Coffee Cocktail Renaissance Coffee cocktails have been on the menu for discerning drinkers ever since the Espresso Martini burst onto the scene in the 1980s, but a new study from futures consultancy, the Future Laboratory, has found that developments in both coffee and cocktail cultures has led to an astronomical growth of the trend in recent times.

Coffee cocktail trends It’s not just bars around the world that are serving coffee cocktails though, with the coffee cocktail renaissance also helped by the growth of bar/ café hybrids that have developed thanks to the synergy of coffee and cocktail cultures.

The report was commissioned by the Tia Maria + Coffee Project and discovered that millennials around the world have helped to increase the popularity of coffee cocktails, driven by increasingly globalised palates and influential ‘social seekers’ looking for the next big thing.

Globalisation has led to consumers having more varied food and drink influences, which has helped a new generation develop palates that are able to appreciate once-alien flavours.

This, in turn, has led to more adventurous drinkers, looking for more sophisticated recipe combinations in bars and cafés, report the researchers.

“Coffee is being crafted into ingredients rather than being used as a singular flavour component in a cocktail. This kind of experimentation will drive a resurgence in interest in coffee cocktails, and create the exciting new flavours and combinations that future tribes of drinkers will

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demand,” says David Jameson, a coffee cocktail expert with Union Hand Roasted Coffee.

Within the drinks industry, globalisation has also encouraged people to learn more about the products they buy with an emphasis on the quality and the origins of ingredients.

Traditional gender stereotyping around food and drink are breaking down too in the face of globalised experiences. Where cocktails were once thought of as more for women, they are now popular

across the board. This follows a wider trend towards genderneutral products with serious consumer backlash against gender-specific marketing.

Rise of the café/bar hybrid In the UK, coffee shop sales rose by 37% between 2011 and 2016, from £2.4bn ($3bn, £2.6bn) to £3.4bn ($4.4bn, £3.7bn), and are expected to rise by a further 29% to hit £4.3bn ($5.5bn, £4.7bn) by 2022, according to Mintel.

The trend has also spurred entirely new coffee shop/

bar hybrids with craft at their centres, such as Grind, which now has seven outlets in London, serving coffee, cocktails and food, observe Tia Maria.

A new entrant on the scene is Chapter 72, a recently opened coffee and cocktail shop in London’s Bermondsey.

It specialises in using awardwinning coffee from roasters Extract to create cocktails such as a decaffeinated espresso Martini, featuring one of the original 1980s ingredients, Tia Maria, and Reyka small-batch vodka.

The emergence of these pioneering hybrid shops/bars, alongside people’s increasingly fluid lifestyles, has made time of day much less of a factor when it comes to cocktail drinking.

According to Mintel, one third of consumers aged 22-34 want to see more coffee houses serving alcohol, while six in ten Americans are likely to drink alcohol with brunch.

“Coffee now plays such an instrumental role in our culture, reaching all groups of people,” says Rod Eslamieh, Chapter 72 Owner and Tia Maria Brand Ambassador.

“As the Future Laboratory shows, it’s definitely not a fad –

COFFEE COCKTAILS coffee is now a major part of our daily language and routine.

The quality of coffee has improved so much that it is having a direct impact on the quality of cocktails, and we’re appreciating the ingredients that go into our drinks more.

“Coffee shops have become social hubs – everyone is welcome, they’re relaxed, there’s less pressure than at a bar. I’d say that independent coffee shops are the surprise success story of our high streets and local communities.

“We’re definitely seeing more bartenders and baristas working side by side, which isn’t surprising considering the natural synergy in the work we do. Bartenders love their ingredients and want to know everything about them, and so do baristas. There’s a real passion with both for delivering the best flavour profile possible, and we’re seeing them learning from each other as coffee and cocktail cultures continue to merge.”

Looking to the future The future of coffee cocktails is not just tied into the flavour of the drinks, but also takes into account the appearance of the cocktails, the origins of ingredients and the atmospheres of the bars/cafés where they are bought.

“We are at the beginning of a journey into a more immersive, multisensory future that goes beyond the drink itself,” says Charles Spence, professor of experimental psychology at the University of Oxford.

“It will be a part scientific, part artistic exploration that uses technology to create surprising new connections between the senses. These future food and drink experiences will enable us to experiment with unexpected combinations of taste and place to satisfy our very personal desires.”

Experts agree that this is just the beginning, with the trend set to boom even further in the decade ahead.

“A new global coffee cocktail culture will break out in our society,” add the Future Laboratory. “Celebrated by millions of consumers with

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increasingly sophisticated palates and expectations.”

The research identified four new tribes of cocktail drinkers whose desires will redefine the drinks world and drive leading mixologists and baristas to create new cocktails like never seen before.

THE SENSORIALISTS The first tribe set to make an impact is the next wave Instagram-mad generation who will be looking for ‘visually appealing drinks’ that work in ‘an era of advanced social media sharing’, says The Future Laboratory. Always thinking ahead to their next post, they’ll be looking for an attractive treat that’s not only easy on the eye but creates buzz and excitement too.

THE OPTIMISERS The second tribe will be looking to find the perfect balance of work and play, opting for ‘Healthonism’ – ‘coffee cocktails that combine fun with an ability to stop at the top of your game’.

Maximising the benefits from their treats will be top of their agenda, so they’ll appreciate the energising boost from coffee as a cocktail ingredient.

THE EXPERIMENTAL CONNOISSEURS The third tribe will want to push the boundaries of taste, and are ‘on the constant hunt for new coffee and cocktail flavours and combinations’. Their desire for experimentation might lead them to order a cocktail containing two contrasting flavour profiles, such as mint and coffee.

THE TRUTH SEEKERS The final tribe will ask for drinks that allow the true quality and origin of the ingredients to shine through. ‘Understanding the provenance and taste profile of every coffee type means they can pair it with the right type and amount of spirit and mixer to create the perfect cocktail’, says The Future Laboratory.

Tia Maria has been paving the way with the launch of the Tia Maria + Coffee Project and a selection of innovative new serves.

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NOVEMBER 2017 CAFÉ LIFE 55

COFFEE COCKTAILS Tia Marisa Espresso Martini

Tia Maria Mint Americano

Ingredients • • • •

Ingredients 50ml Tia Maria Double shot of espresso 5-10ml sugar syrup 4-5 mint leaves Dash of sparkling water

• • • • •

Method •

Method •

• • •

Clap (clapping the mint releases oils and aromatics for a fresher mint taste) and drop s and pour in 4-5 mint leaves into your serving glas esso and espr of shot ble dou 50ml of Tia Maria, a e tast to sugar syrup g to move Fill with ice and give a quick stir; tryin g out more brin to mint the ice around against the flavour the glass Add more fresh ice to fill the top of garnish and r wate Top with a dash of sparkling with a mint leaf

25ml Tia Maria 25ml vodka 25ml espresso 5ml sugar syrup

• • •

•

Pour Tia Maria, vodka, espresso and sugar into a cocktail shaker.

Fill the Martini glass with ice to chill and then fill the cocktail shaker with ice as well Put the other half of the shaker on top and give it a good tap to lock it in Shake. Hard. You want the ice to sma sh from one end of the tin to the other while chill ing the liquid down, it’s what creates the frothy top Once shaken, tap the side of the shak er to break the vacuum seal. Empty the ice out of the now chilled Martini glass, then place a strainer on top of the shaker to pour the contents into the glass Finish with three coffee beans for luck and enjoy

Q&A with Stephanie Rainbow (Tia Maria Brand Ambassador) Australian-trained barista Rainbow joined the Tia Maria team from Soho House & Co and brings over 10 years’ coffee and drinks experience to the Tia Maria + Coffee Project.

Why do you think coffee cocktails have captured the imagination of the modern customer?

The findings from the research support what we were already observing, which is that people’s love for coffee, and coffee cocktails, is at an all-time high. Tia Maria is certainly happy to be leading the charge and we’re urging all coffee lovers out there to unite and join us.

What makes the perfect coffee cocktail?

The line between bartender and barista is getting more and more blurred. We are seeing the sharing and exchange of information and the mutual respect each one has for the other’s craft.

Recipes crafted by renowned bartenders and expert baristas have united coffee culture and cocktail hour, offering coffee connoisseurs the opportunity to sip on cocktails unlike anything they’ve ever tasted before.We understand the level of passion and commitment that goes into making a great cup of coffee or beautifully executed cocktail – and when you bring these two together, the results tend to be delicious. Making great coffee cocktails is best kept simple. In preparing a coffee cocktail, the quality of the coffee is the most critical variable. Better known to bartenders than baristas is how to combine: stirred, shaken, mixed or blended.

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FOOD

Cakes and bakes The cakes and bakes offering of UK cafés and coffee shops is enjoying the positive effects of continuing consumer interest in home baking, with creative suppliers reporting good demand.

Indulgence and innovation Jacqui Passmore, marketing manager UK and Ireland for Dawn Foods (www.dawnfoods.com), predicts that flavour innovation, added indulgence and the requirement for ‘free-from’ alternatives are driving the traybakes category, one of the most popular cake formats in coffee shops.

“Easy to eat, with the home-made feel that appeals to consumers’ current mood for nostalgia and home baking, but with great portion control and profitability that ticks boxes for the operator, traybakes and slices continue to grow in popularity.

They are particularly popular with coffee shop operators whether bought in finished frozen or created in-house for ease of use and variety,” says Jacqui Passmore.

“Innovation is very much driving the traybakes and slices category with new flavours, inclusions and toppings helping to make the products stand out from the competition. Brownies are the classic traybake and while consumers are more discerning than ever about their preference for cake or fudge brownie variants, they are also after new flavour combinations. From Salted Caramel, Millionaire, Oreo, Nutella and even white chocolate ‘Blondies’, there’s a range of Brownie combinations that bakers can easily create using a basic quality mix.”

Dawn, for example, offers a Chewy Fudge Brownie Mix which delivers a dense, rich, indulgent treat, while their Cake Brownie Mix has a slightly softer, more open texture. Both are made using UTZ certified cocoa, and have no artificial colours or flavours. They do not contain palm oil. Simple to use, both mixes only require the addition of water and oil. Using these basic mixes, bakers can create a range of brownies with and ‘overload’ to create an indulgent treat as demand dictates, suggest Dawn.

“Buying a quality ‘just add water and oil’ mix helps save time and labour too so enhancing profit margins. A typical baker’s tray will yield around 75 delicious brownie pieces. To charge a premium price, the brownie can of course then

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be enhanced further with a whole range of toppings, from icings to chocolates, biscuit pieces, fudge and decorations,” adds Jacqui Passmore.

A healthier choice For consumers looking for a healthier option to an indulgent Brownie, traybakes can also offer a great vehicle for lighter alternatives filled with fruit, seeds and nuts for example. Making healthier bakes is not as difficult as it seems as refined sugar can be replaced with naturally sweet alternative such as maple syrup, fruit purees (especially banana and apple) and dates, point out Dawn.

“With one in 100 people now suffering from Coeliac Disease and even more choosing to go gluten free as a lifestyle choice and for general health, the opportunity for bakers to offer gluten free sweet bakery products as another product line, is fast expanding. Gluten free traybakes are easy to add into your range,” says Jacqui Passmore.

“Manufactured in a strictly controlled environment, Dawn’s gluten free mixes all feature natural colours and flavours, do not contain palm oil and are FSA 2017 salt compliant too.

“We offer gluten free Chocolate Brownie and Chocolate Crème Cake Mixes.

Both products offer the same moist taste, airy texture and volume as Dawn’s regular mixes. Bakers use the same application methods and will find that both batters hold inclusions and fillings well. The Chocolate Brownie Mix and the Chocolate Crème Cake Mix can be used to make traybakes, as well as other bakery items, enabling bakers to cost-effectively offer a range of gluten-free products from one 12.5kg bag of mix.”

Ingredient inclusions specialist Pecan Deluxe Candy (Europe) Ltd joined forces with chef Howard Middleton, of Great British Bake Off fame recently, treating visitors to a Yorkshire Food Festival to demonstrations and tastings of delicious and unique creations such as Black Forest Brownies, Crunchy Nut Carrot Cakes and Summer Swiss Roll.

Festival sponsor Pecan Deluxe

DAWN BROWNIE STACK.

provided a selection of ingredients to complement Howard Middleton’s bakery skills, including such family favourites as sugar pearls, chocolate fudge and praline nuts. A creative and engaging chef and presenter, Howard lived up to his reputation for producing quirky gluten-free and totally delicious cakes and desserts based on the Pecan Deluxe ingredients – which are made from completely natural colours and flavourings.

Sherburn based Pecan Deluxe is already well known as a food tailor, and for its extensive range of inclusions comprising ice cream, bakery, beverage and dessert solutions, ideal for large-scale retail, catering and QSR applications.

It works with food companies to develop completely original ingredient combinations to meet market demands for exciting new colour, taste and texture experiences.

“We’re delighted to have had the opportunity to sponsor the Sherburn Festival and even more delighted to support Howard’s demonstrations which were some of the most popular at the Fair! It was a great opportunity for our neighbours to see what we do here at Pecan Deluxe, and how our ingredients are incorporated into bakery products and desserts – and more – to create mouthwatering treats seen on supermarket shelves or in fast food restaurants, for example,” said Pecan Deluxe’s business development manager, Jenny Baillie.

All Pecan Deluxe products – which

FOOD include traditionally made but innovatively flavoured fudges, moulded chocolate shapes, brownie pieces and praline nuts - are made using natural colours and flavourings in strict allergen controlled, BRC double A grade facilities, and the company is constantly innovating to develop new flavour and texture options.

Continuing success The Handmade Cake Company (www. handmadecake.co.uk) bakes high quality handmade cakes, traybakes, loaf cakes, individually wrapped cakes and scones for restaurants and coffee shops across the UK and Europe. Their cakes are scratch-baked using kitchen cupboard ingredients and large scale ‘traditional’ kitchen tools, with the aim of creating authentic cakes any chef would be proud to call their own… and many do, they report!

“We have a thriving bakery in Berkshire which has a very high level AA grade BRC certification and an experienced team of bakers and finishers who take huge pride in what they do,” says Kathryn Padain, the Handmade Cake Company’s marketing manager.

“Once made, our cakes are immediately frozen to lock in the freshness, and pre-portioned so our customers can defrost only as much as is needed, ensuring our cake is served at its freshest, and reducing unnecessary wastage. We distribute across the UK and Europe via frozen food wholesalers.”

The company are also strong believers in Corporate Social Responsibility, going beyond standard manufacturing practice to ensure the best ethical practice and the highest production quality. They vow only to use free-range eggs, 100% certified sustainable segregated palm oil and never to add artificial colours, preservatives, genetically modified or irradiated ingredients and not to use hydrogenated fats.

In 2016, they won an impressive nine Great Taste Awards, four of which were for their Coeliac UK approved gluten free cakes, which are baked in a fully segregated division within the bakery.

This year, they have been awarded a further three Great Taste Awards, bringing their total to 42 Great Taste Awards since they first entered in 2003.

In 2014 the company became part of the French premium frozen pâtisserie group Mademoiselle Desserts, producing high quality frozen desserts from 10 sites across Europe. New for 2017, this exciting venture has enabled them to now offer their customers an exquisite range of Cold Desserts and Cheesecakes that have

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proved extremely popular, they report.

“We pride ourselves on our friendly and dependable service, which has built many long-term partnerships over the last 34 years. Focusing 100% on the foodservice market, we strive to help our customers grow their businesses by providing expertise and support within the cake category, leading the way with innovative new products to satisfy the rapidly expanding coffee shop market,” adds Kathryn Padain.

New launches Lotus Biscoff (www.lotusbiscuitstrade. co.uk) has launched a versatile new way to enjoy its much loved ‘little red coffee biscuit’ with the introduction of Lotus Biscoff Crumble. Chefs and caterers alike will now be able to incorporate the caramelised flavour of Lotus Biscoff biscuits in an easy-to-use ‘crumble’ form which can then be used as an ingredient in a whole host of much loved desserts.

The Lotus Biscoff Crumble – available in catering packets of 750g - is made up of freshly baked Lotus Biscoff crumb particles which make the ideal base for cheesecakes and rocky roads or as toppings for cakes, apple and cinnamon pies, or even as the finishing sprinkle on ice cream, hot drinks and milkshakes, suggest the company.

Unveiled in an iconic and bold new packaging design, following a recent re-brand to fully align the look of the Lotus Biscoff brand across its Out of Home and Retail products, the design, which features the Crumble, the famous Lotus Biscoff biscuit itself and a mouthwateringly tasty Lotus Biscoff Tiramisu, forms a cohesive brand identity for Lotus Biscoff which is instantly recognisable by both outlet operators and consumers alike.

“The Lotus Biscoff Crumble is a great way for caterers to create additional interest with customers in their dessert

offering by introducing and highlighting the much loved Lotus Biscoff brand on their menus. As it is such a muchloved brand both out of and within the home, including the brand on the dessert description will provide further opportunity for additional sales,” said Frances Booth, category marketing manager at Lotus Bakeries.

Renowned for the unique caramelised flavour of their biscuits, the Lotus Bakeries brand can claim over 80 years of biscuit heritage and is currently stocked by many major wholesalers as well as specialist coffee distributors across the country. This rebrand signals an exciting new chapter for the brand which will see up-weighted support across all key foodservice channels, report the company.

Trifle with Fruits.

Biscoff Mousse & Red With French pâtisserie being de rigeur in the pastry world at the moment, the much loved éclair is making a comeback, claim sector supplier, Brioche Pasquier.

Like the macaron and petit fours before it, both of which have become highly fashionable in recent years, the modern éclair is lighter, more intensely flavoured and more genuinely French in style than its recent predecessors, say the company, and who feel that the current trend for authentic French style pâtisserie is epitomised by their new range of éclairs.

Featuring the lightest, crisp choux pastry made with French butter and filled with an authentic flavoured crème pâtisserie filling, and baked to the highest standards, these light and delicious éclairs bear little resemblance to the rather weighty Anglicised versions which tend to be filled with cream and topped with a dollop of chocolate, point out Brioche Pasquier.

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FOOD

Eating clean Eating clean is the food movement of our time where drinking is down, exercise is up and polite is the new edgy, and protein the most widely discussed nutrient with millennials embracing ways to incorporate more protein into their healthy lifestyles, claim the British protein brand Strippd.

The company are aiming to make the protein world simpler and tastier for anyone who wishes to embrace a high protein lifestyle, having recently launched a brand new range of Protein Baking Mixes & Protein CookiesWhile protein shakes have boomed in popularity, health conscious consumers are looking for more ways

“All of our pâtisserie is made to traditional recipes in France by expert pâtissiers using the finest French ingredients and faithfully following classic French baking methods,” explains Jon Turonnet, foodservice sales manager at Brioche Pasquier.

“This means that they are a completely authentic product, true to the flavours of France and with no preservatives or artificial flavours. The éclairs are baked, filled and finished and then frozen immediately to seal in that freshly baked flavour.”

The new éclairs come in two flavours and two sizes. The Éclair Chocolat is nicely dark with a really chocolatey crème pâtissière filling and finished with a sweet icing which has the mirror shine that is so important to the look of a truly accomplished French éclair. The Éclair Café has all the rich coffee flavour of a proper French ‘un petit noir’ infused into its crème pâtisserie filling and it is topped with a light and shiny coffee icing.

These standard sized éclairs are also simplicity itself to serve, say the firm, as they simply need a few hours defrosting in a refrigerator before popping on a plate. They look good served with a selection of other French

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to easily incorporate protein into their favourite snacks, feel the company, which is why this new range has been specifically designed to be easy to make (requiring very few additional ingredients), great tasting and packed full of protein whilst remaining stripped from unnecessary additives.

pâtisserie products and are an ideal accompaniment at morning coffee or afternoon tea or as a dessert offering (the full size éclairs come in packs of 10 – each is 15cm long and weighs 80g).

CSM Bakery Solutions has introduced a new range of doughnuts and muffins in conjunction with chocolate brand, Cadbury with the two new muffins and two new doughnuts tapping into the chocolate brand’s most popular products: The Cadbury Chocolate Muffin is made with real Cadbury chocolate and filled with a smooth chocolatey centre and the Cadbury Caramel Muffin is made with real Cadbury chocolate and filled with a luxurious gooey caramel centre.

The Cadbury Chocolate Doughnut is made with real Cadbury chocolate and filled with a smooth chocolatey sauce, while the Cadbury Caramel Doughnut is caramel flavoured doughnut made with real Cadbury chocolate and filled with a luxurious gooey caramel sauce.

Both ranges are designed to appeal to young adults, young professionals and fans of the confectionery brand, and will entice new consumers into the category, as well as existing fans of both categories. The new products are set to add value to the sector and, as a result, bakers and foodservice operators who stock the range can gain incremental sales.

Packaging for both reflects the strong identity of the Cadbury brand with the muffins baked in the iconic Cadbury purple branded muffin cases, and free Cadbury branded paper cups are in every

case of doughnuts, enabling operators to display with maximum impact and awareness.

“Cadbury is one of Britain’s best loved brands and is worth over £1.2 billion in the UK alone. The new muffins and doughnuts deliver great taste and quality, and are set to be hugely popular with both new and existing consumers,” said Phil Carrat, strategic partnerships director – Europe of CSM Bakery Solutions.

“The fact that Cadbury is so popular is set to drive sales, and increase the value of the sector. Over 80% of the UK population bought into the brand in the last 12 months and this will reflect in sales of the new range.”

CSM Bakery Solutions has also launched an all-new ‘Henry & Henry Original American Sweets’ product range to its portfolio. Original American Sweets is a full range of high quality ingredients to produce authentic American sweet bakery goods under CSM’s brand Henry & Henry whose expertise has been trusted by generations of American bakers since 1889. The range includes American Cake & Muffin Mixes, an American Brownie, Doughnut mix and Toffee Cake Mix, Icings and Chocolate Chunks.

Easy to use and versatile, they are the perfect base for bakers, cafes and caterers to create indulgent, classic American baked treats. The traditional American muffin and other USA specialties such as doughnuts and brownies have grown hugely in popularity within the UK in recent years and are a key sales driver for businesses as a popular item for a range of demographics and occasions, feel CSM.

Sundries Quality disposables manufacturer and supplier, Herald (www.heraldplastic.com), reports that it has experienced a spike in sales of bespoke bakery products with an increasing amount of smaller bakery chains and independent bakers moving on to branded and printed packaging.

The company, which sells a full range of cupcake, muffin and jelly cases, as well as a wide selection of sandwich packaging, says that it is looking forward to further expanding its bakery product range in the coming 12 months as it continues with plans to extend both manufacturing and storage facilities at its

FOOD premises in Barking.

Herald has already announced a 20% rise in sales across all of its printed, catering products this year, reflecting what is a general trend in the demand for printed designs and more eye-catching packaging.

“There is definitely an appetite for tailored designs and branded items as businesses are having to work harder to stand out in an increasingly competitive market and a lot of our customers are now taking the first steps in moving away from plain white or brown packaging.

However, we are also facing greater competition and must make sure that our offering is attractive on all levels,” said managing director of Herald, Yogesh Patel.

“The key to securing new business for us will lie in our ability to hold larger amounts of stock, thanks to our increased warehouse space, and the variety of our range. As long as we continue to ensure that our products are competitively priced, the upward sales trajectory should continue.”

As well as increasing its warehouse facilities and investing in new machinery, including extra injection moulding machines, Herald has added to its business development team in preparation for a period of strategic

growth. The company has also engaged extra marketing support and hopes to launch a new website later in the year to showcase its full product range.

Following the success of its striking, premium Vogue range of tulip muffin wraps Chevler reports that it responded to customer demand and has added the stylish pattern to its cupcake case range.

“Our black and silver tulip wraps have proved to be extremely popular with bakery businesses and coffee shops of all sizes. You can even find them in supermarket in-store bakeries. The novel use of water-based, metallic inks gives the wraps their quality appearance and appeal. As a result, customers have been asking when the design would be available as a cupcake case. Well, now it is!” says Garry Parker, marketing and business development manager for Chevler.

“The new, sophisticated cupcake cases will appeal to both bakers and coffee shops retailers who are looking to offer their customers a bit different and more adventurous than a plain white case.

They will also help cupcake makers add considerable value to their product and enable them to present their work in a high quality printed case.

“They are manufactured to strict food hygiene standards using high quality grease resistant paper and food safe ink which is specially made for us. We believe we are unique in that that we use waterbased inks and not solvent-based which can taint the product and produce an unpleasant odour.”

Chevler’s new black and silver polka dot and stripes cases are available in the ever popular 51mm x 38mm size and in packs of 600 from local stockists.

PREVIEW

Knead

SSP, in conjunction with baker, Paul Hollywood of The Great British Bake Off fame, and Network Rail, opened Knead recently (www.kneadbakeryandcoffee.com) at Euston Railway Station in London as part of Network Rail’s Railway Upgrade Plan.

A new brand Knead will be open every day Monday to Friday from 7am to 10pm, Saturday and Sunday 8am to 10pm, its creation being an extension of Paul Hollywood’s deep passion for great baking, say the brand, who have set about creating a brand that is the balance between mainstream and aspirational - something a little different from your typical high street bakery, with plenty of variety and choice.

The new launch says that it is aspiring to be famous for fresh, wholesome, British food made using only the finest ingredients, and made using Paul Holloywood’s methods in-house every day.

Therefore, the design of the unit has been centred around a live interactional kitchen environment and the need for fast efficient service that is personal (served in under a minute, in fact).

The new venture is serving hand crafted barista coffee with a bespoke coffee roast created especially for Knead. At breakfast, they serve a range of breakfast classics including breakfast sandwiches, porridge, pastries and sausage rolls. The lunchtime menu is focused around hearty handmade pies, mash and gravy, sausage rolls (sold by the inch), deli sandwiches, salads and a selection of grab and go desserts and cakes with all the ingredients having been specifically selected by Paul Hollywood.

“Knead has been a project I’ve been working on for some time, and I can’t wait for you to come and experience what we have created,” commented Paul

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Hollywood on the opening. “We have worked really hard to give our customers something different, making sure we use the best possible ingredients and give customers the greatest service. Just wait until you taste the difference in my bacon butties and sausage rolls!”

A range of soft drinks, crisps and snacks is also available and customers can eat in or takeaway, with wifi available for those not in such a hurry.

Simon Smith, CEO of SSP UK commented: “We are delighted to be working with one of the country’s most celebrated and recognised bakers to bring a concept that’s new and exciting to the people who travel through or live and work in and around Euston.”

SSP (www.foodtravelexperts.com) has become a leading operator of food and beverage concessions in travel locations, opening and operating restaurants, bars, cafés, food courts, lounges and convenience stores in airports, train stations, motorway service stations and other leisure locations. With over 50 years of experience, today they have nearly 30,000 employees serving approximately a million customers every day, and with a business that covers approximately 140 airports and 280 rail stations, operating more than 2,200 units in over 30 countries around the world.

They operate an extensive portfolio of more than 400 international, national, and local brands, including local heroes such as MASH in Copenhagen, James Martin Kitchen in London, and Hung’s

PROFILE Delicacies in Hong Kong. Their range also includes proprietary brands created for the travel sector including Upper Crust, Le Grand Comptoir and Ritazza, as well as international names such as Burger King, Starbucks, Hard Rock Café and YO! Sushi.

They have also created stunning bespoke concepts such as Five Borough Food Hall in JFK, New York and Walter at Zurich.

“The fact that Paul Hollywood has chosen Euston station as the site of the very first Knead is an indication of our station’s excellent reputation,” added Hamish Kiernan, commercial director of retail at Network Rail Property. “Network Rail stations have already established themselves as destinations in their own right and our retail offer means more people are coming to our stations to shop, meet and eat. Knead makes an exciting addition to Euston that we hope our customers and passengers will enjoy.”

Network Rail and its Railway Upgrade Plan Network Rail owns, manages and develops Britain’s railway – the 20,000 miles of

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track, 40,000 bridges and viaducts, and the thousands of signals, level crossings and stations (the largest of which they also run).

In partnership with train operators they help people take more than 1.65bn journeys by rail every year - double the number in 1996 - and move hundreds of millions of tonnes of freight, saving almost eight million lorry journeys. They employ 36,000 people across Britain who work round-the-clock, each and every day, to provide a safe, reliable railway.

The Railway Upgrade Plan is Network Rail’s investment plan for Britain’s railways. It makes up two-thirds of Network Rail’s £40bn spending priorities for the five years to 2019 and represents the biggest sustained programme of rail modernisation since the Victoria era.

It has been designed to provide more capacity, relieve crowding and respond to the tremendous growth Britain’s railways continue to experience; passenger numbers have doubled in the past 20 years and are set to double again over the next 25 years – meaning a need to

continue to invest in building a bigger, better railway. For passengers, this will mean longer, faster more frequent trains, a better and more reliable infrastructure and better facilities for passengers, especially at stations.

Network Rail Property is the land and commercial division of Network Rail, tasked with generating funds to be reinvested back into the railway. Their projects aim to help deliver transport and station-led regeneration, housing, jobs and economic growth (www.networkrailmediacentre.co.uk).

The interior designers were YamJam of Dubai

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PREVIEW

Tomorrow’s food: Get a slice of the latest innovation in food and drink at Food Matters Live (London’s ExCeL, 21-23 November 2017).

Industry insight From influential start-ups to iconic household names, visit Food Matters Live to discover the latest trends impacting your industry.

Returning to London’s ExCeL for the fourth year running on 21-23 November, Food Matters Live brings together a cross-sector of food specialists with the newest most exciting food and drink innovations in one inspiring three-day event.

“With busy, health-conscious consumers driving demand for ‘better for you’ products they can eat on the go, Food Matters Live offers a unique opportunity for café owners to stay ahead of the trend, source best-selling innovative products and do business with the entrepreneurs behind today’s healthier food and drink,” said Briony Mansell-Lewis, Food Matters Live’s director.

More than 16,000 influential professionals are expected to attend this year’s Food Matters Live exhibition, featuring over 800 leading organisations – which together highlight the important role every part of the food, drink and nutrition sectors play in developing healthy and ‘better for you’ products.

Arranged in themed areas – such as Free-from, Natural & Organic, International Innovation and Innovative Ingredients - chefs, foodservice providers and caterers will have an unparalleled opportunity to experience new innovation in the market first hand.

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Food-to-go sector With the UK’s food-to-go sector set to be worth £23.5bn by 2022 – up from £17.4bn in 2017 – according to IGD – uncover the newest ‘better for you’ snack food and confectionary in the Healthy Snacking zone.

On display will be Fori meat-based high protein snack bars in chilli beef, Piri Piri chicken, Moroccan lamb and Thai turkey flavours; Adonis low-sugar, gluten and dairy-free brownies, and Ready Raw enzyme rich bagel bites. And for those looking for a permissible indulgence feast your eyes on Pundits’ high in cocoa dark chocolate, which is sugar free but delicately sweetened with Stevia.

For cutting edge innovation, head for the Enterprise zone to discover Breakfast

by Bella - the new organic, sugar and gluten-free range of granola inspired by an under pressure commuter who needed food on the move. Try flavours such as crazy cacao, nutty nosh and peanut butter me up. Also worth a taste are Manna Eating’s range of luscious, chewy energy snack balls – containing medjool dates, super seeds and berries – or salted hazelnut chai brownies, made with coconut oil, chai tea leaves and freshly grated cocoa powder.

With UK organic sales worth more than £1.95bn and growing demand for more vegetable-based dishes on restaurant menus, sample hundreds of new products in the Natural & Organic zone, such as, LioBites apple smoothie squares – a type of fruit crisp that is raw, gluten free and

PREVIEW vegan; My E. bio Fruity Bears – fruit-juice sweets with plant-based pectin; Googly Fruit corn and carrot crunchy puffs, and Wostok’s date and pomegranate lemonade.

The Drink Well zone showcases healthier and functional drinks, such as The Little Pharma’s Barleygrass Mighty Shots, which may help to lower cholesterol levels; UFIT Banana Protein Drink, designed to support the demands of an active lifestyle, and Brain Füd’s smart citrus natural energy drink with seven vitamins and minerals to reduce tiredness and fatigue.

Retailers and foodservice providers already signed up to attend include: Whole Foods Market, Tesco, Marks & Spencer, Abel & Cole, Harrods, Daylesford Organic Ltd, Greencore, Bidvest, Sodexo, Superdrug, Brakes Foodservice, Waitrose, Co-Op Group, Harvey Nichols, Sainsbury’s, Nandos, Costa Coffee, 2 Sisters Food Group, Lidl UK, Jamie Oliver, Compass Group, Mitchells & Butlers, and Rail Gourmet.

All products and ingredients that will be on display can be found in this online directory at www.foodmatterslive. com/visiting/product-and-ingredientdirectories.

Thought-provoking attractions To find out what influences our food choices when we eat out and whether menu design and price drive sales of healthier food, take your place at the Experimental Café, which returns to Food Matters Live 2017 in association with Institut Paul Bocuse and Levy Restaurants.

At the same time, an all-star line-up of

industry players, chefs and nutritionists will be offering the latest in international cuisine at the Catering for Health and Wellbeing theatre.

And a new match-making service will give visitors and exhibitors a huge opportunity to identify potential partners and pre-arrange meetings with UK and international companies – while a dedicated Meet the Buyer programme will connect buyers from retailers and foodservice providers with innovative companies.

Buyers from the likes of Planet Organic, Marks and Spencer, Superdrug, EAT, Planet Organic, Tree of Life, Protein World, Ramsden International, Buckley and Beale, Greencore and Delicatezza are among the first to confirm their participation (to find out more and book your place, go to https://www.b2match.eu/foodmatterslivematch/sign_up).

Conference At the heart of the exhibition is the Food Matters Live conference, which will consider important issues, such as geopolitics and the impact of Brexit on the food and drink industry, how encouraging greater fruit and vegetable consumption in the UK is helping to tackle obesity, and the effectiveness of the sugar reduction programme.

Visitors will have the chance to hear invaluable experience and industry insight from chef Heston Blumenthal, Sainsbury’s former chief executive Justin King, neuroscientist Baroness Susan Greenfield, who will be among 400 influential speakers taking part in a series of thoughtprovoking debates during the three-day

CPD accredited education programme.

PepsiCo’s Sue Gatenby, Lucozade Suntory’s Peter Harding, Tesco’s Jane Lawrie and Hellmann’s Joanna Allen will highlight how efforts to mainstream reformulation can help the out-of-home sector and foodservice providers market ‘better-for-you’ food and drink as the best choice.

At the same time, cross-sector experts will use a series of case study rich seminars to explore innovations in nutrition, new technologies shaping the future of food, the acceptability of plant-based alternatives to meat, and an overview of latest consumer trends for the foodservice community.

Seminar programme In addition to an extensive exhibition, Food Matters Live will be offering a multistream seminar programme and main stage conference, featuring 400 speakers covering wide-ranging topics – from the latest food and public health policies to improving the availability and delivery of free-from food and drink, latest trends in sustainable retailing, packaging design and exemplar brand strategies.

Exhibitors and visitors will also get the chance to find out who has won the inaugural Food Matters Live Awards, which celebrate the inspiring innovation and creativity that is shaping the future of food and drink.

The winners - who will be announced on 22 November in the main conference theatre at Food Matters Live - will receive a unique award, creatively designed around the innovative concept of a taste bud and incorporating the five senses of taste.

How to register Food Matters Live brings together the food and drink industry, retailers, foodservice providers, government, and those working in nutrition and health and is free to attend, including entry to the conference, seminars and all visitor attractions. Simply register at www.foodmatterslive.com or at https://food-matters-live-2017-visitor.reg.buzz/

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SUSTAINABILITY

Coffee with a conscience: Achieving sustainability in the coffee industry

Steven Macatonia (main picture) is co-founder of Union Hand-Roasted Coffee (www.unionroasted.com). This year, Union was awarded the Queen’s Award for Enterprise in Sustainable Development – the UK’s highest accolade for business success in sustainability. Here, he talks about the company’s path to sustainability.

Success and responsibility The coffee shop sector is one of the most successful in the UK economy, with rapid growth in sales over the last two decades to £3.3bn in 2015 (Project Cafe 2016 UK, Allegra World Coffee Portal). The popularity of coffee, both in cafés and for home users, shows no signs of abating.

However, this heightened awareness of coffee also puts the spotlight on issues of sustainability around the coffee supply chain and around consumption.

Industry commentators say we have entered the “fifth wave of coffee”, defined as authentic artisan concepts delivered at scale. This encompasses hyper-professional operational excellence, investment in technology, training and people development programmes.

Success is about being unashamedly business-focused, driven by genuine passion to deliver authentic and principled concepts that deeply connect with switched-on millennial audiences.

It’s the idea of principled concepts that resonates strongly; with consumers becoming increasingly aware of how companies behave and expecting sustainability to be integrated into business practices to the extent of influencing their purchasing decisions.

They want truth and authenticity, and not just mere gestures. This trend is only set to continue and businesses that are not looking to operate sustainably are in danger of being left behind. Of course, the challenge is knowing how and where to start.

An extra shot of sustainability Sustainability in coffee businesses and cafés should be about looking for maximum long-term benefits while also being conscious of the smaller actions that cumulatively make a difference over time.

Some activities can be done immediately – opting for energy efficient lightbulbs, creating a recycling policy and ensuring electrical equipment is turned off at the end of the day; all are straightforward to set up but are a first step.

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The switch to recyclable material or compostable takeaway cups, for example, can be undertaken in a matter of days.

There are also other approaches, like encouraging employees to carpool, use public transport to travel or offer a bike purchase loan fund to encourage cycling.

Other ideas may include reviewing purchasing practices. Achieving greater connection with suppliers, like coffee producers through mapping each stage of the coffee value chain, will not only improve supply chain transparency but may also achieve higher quality coffee.

When taken to greater depth, this should extend to reviewing working conditions on farms and tackling improvements when required. These are significant undertakings, but every business should have this aspiration.

We have learnt a lot over the years and wanted to share our experiences for some ideas to make coffee businesses more sustainable. Some can be implemented in just a few minutes, while some will take months, and others, years. Not all of them are right for every business – but they all offer viable options to consider for a more sustainable way of working.

Review your supply chain 1. Know where your raw materials come from.

Responsible sourcing is applicable to every business in our industry, and this requires interrogating the decision-making process on how resources and raw materials across our coffee supply chain are sourced.

At Union, we have invested resource into developing long-term trading relationships directly with coffee producers we buy from.

Our motivation is to access high quality coffee whilst also improving the livelihoods of small scale coffee farmers. In the field, this means we verify that the money we pay farmers for their coffee covers their cost of production, allows them to invest in their farm, and enables them to provide for their families.

SUSTAINABILITY 2. Ensure your suppliers and producers receive sustainable incomes and are working in a safe environment.

Ensuring that suppliers and their employees are working in a safe and hygienic environment and receiving a living wage may increase the cost base, but it brings equality and dignity into the value chain. And over the long term it brings confidence and trust.

At Union, we ensure standards are met by following our Code of Conduct that addresses labour standards and working conditions.

Working together with our 43+ producer partners, representing 14 countries, we focus on building longterm relationships with producers and increasing their income through paying higher prices, linked to coffee quality.

This helps coffee producers transition out of dependency on mass-market commodity production, where they are vulnerable to turbulent world market prices, into speciality coffee with intrinsic value, achieving stable and transparent prices.

Review your operations 1. Switch to 100% compostable paper cups or offer reusable alternatives.

More than 2.5bn paper cups will be thrown away in the UK this year (Hugh Fearnley-Whittingstall’s War on Waste) which equates up to approximately 25,000 tonnes of waste. While standard paper cups are made from cardboard, the lining materials providing the waterproof properties of the cups make them difficult to recycle. There are specialist processors seeking to address this issue with expert recycling systems created to handle these materials. Switching to 100% compostable cups will minimise your footprint. Alternatively, offer reusable coffee cups for regular café visitors and offer discounts to incentivise customers to switch.

Do consider alternatives to support the growing movement towards compostable wherever possible.

3.

Aim for zero landfill.

Achieving a zero-landfill scenario should be an ambition for us all.

Look for ways you can reduce waste from bean to cup. We recycle 100% of our jute and hessian coffee sacks in a variety of uses from furniture upholstering to shopping bags to bespoke clothing. Online research may help identify whether packaging materials or by-products may be of use elsewhere, and may even generate an income.

4. Reduce energy consumption.

Transporting, roasting, packaging and shipping all add up to create an energy-intensive mix in the coffee industry. Water is a natural resource that can be wasted if attention is not given to conservation. In the coffee supply chain, from tree to cup, the greatest energy usage is in boiling a kettle for hot water for brewing.

Only heat as much water as required; do not fill the kettle. Small difference across each stage of operations adds up to a significant overall change.

Also, back to the field, work with coffee producers to improve environmental sustainability and energy efficiency.

Naturally processed coffee does not use any water, and drying washed coffee, heat-generated through combustion of waste coffee parchment, coffee tree prunings or solar energy, is a more environmentally friendly approach towards processing.

Build a long-term vision 1. Create a sustainability mission statement Doing so will help to define goals to work towards. Writing a statement down will help to encourage the thinking process and the associated research will highlight particular issues within the business that can be addressed.

2. Develop a long-term plan Develop a plan that sets out what objectives and targets, what actions are required to achieve them, and time frames. Setting milestones and measuring performance against them, whether overachieving or under, can generate useful information to become more effective in the future.

3. Be consistent New initiatives often fall down when the initial enthusiasm wears off. This is why it’s important for change to be driven by senior management and administered by every level of the organisation, with regular reviews scheduled ahead of time.

4. Ensure your stakeholders are kept up to date Once a sustainability programme is up and running, it is a good idea to keep team members, customers and suppliers in the loop about your collective accomplishments.

Doing so can inspire customer loyalty and generate new business opportunities as well as reflecting positively on the company.

2. Consider recyclable alternatives to traditional coffee pods.

Single serve coffee pods and capsules can be a significant source of packaging waste in the industry – and sales of coffee pods nearly overtook instant and ground for the first time last year, raising further concerns. If only one in 20 pods was recycled that would mean about 1,000 tonnes of mostly aluminium was thrown away last year in Britain alone (The Times, 2017).

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SUSTAINABILITY Why sustainable development is good for growth While implementing the above changes may require upfront investment, at Union we have found that a sustainable approach doesn’t have to hinder growth, it can in fact drive it. Some 16 years ago, my partner, Jeremy Torz and I decided to put sustainability at the heart of Union HandRoasted Coffee by developing Union Direct Trade, our coffee sourcing initiative which drives our business model. At the time, we were the first UK company to source speciality coffee in this way.

Through Union Direct Trade, we pay a minimum of 25% above the International Fairtrade baseline price, with additional premiums to further incentivise the production of high quality coffee and to significantly improve the livelihoods of producers. In 2015, (our last audited accounts) we paid an approximate total of $1.7m over and above the International Fairtrade minimum price.

We invest in farmers, coaching them about improving coffee quality through effective farm management.

Our transparent and sustainable supply chain helps us secure new business while improving and deepening existing ones.

Behaving as a responsible and ethicallyorientated business has enabled Union to improve the lives of thousands of people as well as resulting in higher-quality coffee for customers, which keeps them coming back for more. This is the true path to sustainability.

Taking the decision to become a more sustainable business is a big one.

It entails putting environmental and socio-economic principles at the very heart of almost every decision your coffee business or café makes. It is a constant campaign, but an incredibly worthwhile one to get involved with.

BACKGROUND

Union Hand-Roasted Coffee Founded in 2001, Union HandRoasted Coffee is one of the UK’s largest speciality coffee roasters and suppliers. Union was the first UK company to link sustainable development with exceptional quality coffee through its pioneering business model Union Direct Trade, and remains a leader in this area. Its dedication to sourcing exceptional coffee dovetailed with the speciality coffee revolution, and the company has achieved significant year on year growth since foundation. Union coffee is available at high-end cafés, coffee shops and restaurants, in Waitrose and through the Union web site.

Union Direct Trade Union Direct Trade (www.unionroasted. com/union_direct_trade.html) is a

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pioneering model for sourcing an ever-higher quality of coffee through unwavering commitment to the principles of sustainable development.

The heart of Union Direct Trade is the close and long-lasting relationships Union builds with farmers in coffee growing communities around the world. Union Direct Trade guarantees payment of at least 25% above the Fairtrade minimum price as well as a trusted route to a speciality market.

Not only that, Union works alongside coffee growing communities to increase quality and quantity of yield, and improve working conditions. This creates a virtuous circle that helps farmers to plan for the future, and gives Union access to exceptional quality coffee. Since 2002, Union Direct Trade has improved the lives of over 11,000 people in developing countries.

ASSOCIATION ADVICE

Five things you need to know about maternity pay

Understanding materni ty pay can seem like a HR and legal labyrin th, but here are five important things you re ally need to know.

Statutory Maternity Pay (SMP) You may think that everyone who goes on maternity leave in your business will receive SMP, but in fact, there are a number of conditions that need to be fulfilled.

The employee must: • have worked for you continuously for a minimum of 26 weeks when they reach the 15th week before the expected week of the child’s birth.

• given you the right amount of notice.

• provided evidence of their pregnancy (usually in the form of a certificate from their midwife or doctor).

• earned at least £112 a week in the last eight weeks (if paid weekly) or two months (if paid monthly) before the end of the qualifying week. The qualifying week is the 15th week before the week the baby is due.

• be pregnant 11 weeks before the start of the expected week of the birth or they have already given birth.

• not be working.

These conditions mean that some workers in the business may be eligible for SMP even if they do not have the right to statutory maternity leave.

Under the statutory scheme, they are entitled to up to 39 weeks of pay. They will be paid 90% of their average weekly earnings for the first 6 weeks. For the next 33 weeks, they are paid either to £140.98 or 90% of their average weekly earnings, whichever is lower.

SMP is paid by employers, but you can reclaim 92% to 100% back from HMRC.

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Maternity Allowance Employees who do not fulfil the criteria necessary for SMP may be eligible for Maternity Allowance. This is different to SMP in a number of ways • It is paid by the government, not employers.

• The eligibility requirements are not the same. To be eligible for Maternity Allowance, they must have been employed or self-employed for a minimum of 26 weeks of the 66 weeks before the expected week of the birth and have earned, on average, at least £30 a week in any 13 weeks of those 26 weeks.

• There is no staggered timetable. They receive 90% of their average weekly earnings or £140.98 week (whichever is lower) for up to 39 weeks.

Contractual maternity pay You may wish to make more generous provisions than those required by law in order to encourage your staff to come back to work after maternity leave. There are many ways you can do this - for example, you may offer full salary for a certain length of time or provide a bonus.

It will be up to you whether you offer these as a contractual right or only offer it on a discretionary basis, taking into account individual cases. You should be careful to not discriminate when making decisions in a discretionary way as this could pave the way for legal action.

If someone decides to not return after maternity leave, you can include a provision in your maternity pay policy for them to give back the enhanced contractual pay they received. Remember, you cannot ask them to repay their SMP part of the payments, only the additional amount paid by you.

Antenatal appointments By law, a pregnant employee is entitled to a reasonable amount of paid time off during their working time to attend antenatal appointments made on the advice of a registered medical practitioner.

Employees have the right to be paid their normal hourly rate for the entire duration of the time off necessary to attend the antenatal appointment, which includes travel and waiting time.

KIT days An employee may work up to 10 days during maternity leave through Keeping In Touch days (KIT) days, as long as the employee agrees to it and the employer allows it.

The law does not lay down provisions for payment for working a KIT day, therefore the employer will need to decide how the employee is paid for any work on these KIT days. Even if the employee does not work for the full day, for example they just come in for a twohour team meeting or staff training, this will still be considered as one KIT Day.

For further advice and support on this topic, please contact the Café Life’s Advisory Service on 0845 226 8393 and ask for the Partnerships Legal Team quoting “Café Life” and your membership number. Alternatively, please email cafe@elliswhittam.com

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PREVIEW

ExCeL-lent turnout for lunch! lunch! celebrated its tenth anniversary in style with its biggest ever edition enjoying a record turnout for another successive year. Over 6,300 food-to-go operators, retailers and caterers packed the aisles at ExCeL London, over 21-22 September, to see and sample the next wave of NPD from 335 leading exhibitors.

Bigger turnout The 7% increase in total attendance included a significant 17% rise in the number of big spenders (buyers with over £5m of purchasing power) at the show, report the organisers.

Among them were key decision makers from well-known brands including Aramark, BaxterStorey, Bidfood, Booker, BP, Brakes, Caffè Nero, Center Parcs, Coffee Republic, Compass Group, Co-op, Costa, EasyJet, EAT., Elior, Gate Gourmet, Greggs, Harrods, Holland & Barrett, itsu, LEON, Lidl, M&S, McDonald’s, Merlin Entertainments, Morrisons, National Trust, Nisa, Ocado, P&O Ferries, Pod, Pret, Sainsbury’s, Sodexo, SPAR, SSP, Starbucks, Subway, Tesco, Virgin Trains, Waitrose, and WHSmith.

The visitor list also included over 1,800 independent cafés, coffee houses, sandwich shops, bakeries and delis, who travelled from across the UK and Ireland for their ‘best lunch! yet’.

An industry favourite It’s a testament to lunch!’s continuing success, that it has become known throughout the food-to-go sector as the ‘go to’ show for discovering innovative new ideas and concepts that you won’t see anywhere else. It’s a strong USP backed by a bank of glowing testimonials which get better with each passing year, 70 NOVEMBER 2017

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report the organisers. “lunch! certainly celebrated its tenth birthday in style, it was the biggest and best yet! So many amazing exhibitors, exciting product innovations and passionate people, it’s definitely a must in the diary,” said independent consultant Hannah Hughes, who has worked with Harris + Hoole and SSP. “lunch! 2017 was the best yet. It’s a really valuable opportunity for our buying, technical and development teams to catch up with existing suppliers but also to check out up and coming brands and products,” said Victoria Green, buying manager at Waitrose. “lunch! is a key date in the diary for the

food-to-go and the coffee shop sector. It is great to see so much innovation from such passionate people under one roof and to celebrate the industry we work in,” added Hannah McKay, head of food & beverage at Caffè Nero.

“This was my first trip to lunch! and it was brilliant. It was really great to see so many young entrepreneurs driving their brands and businesses forward with true passion and energy for all things food.

It was a great opportunity to network with aspiring businesses, as well as well-developed brands. I would highly recommend anyone within the food-to-go sector to visit lunch!” said Joe Langfield, category buying manager at EAT.

REVIEW “After visiting lunch! for ten years, I still find it the most inspiring event in our industry. It has become the must visit show for me every year,” said Adrian Liddiment, head of UK and international operations at Coffee Republic.

And it is thanks to this incredible industry support, says the organiser, that lunch! 2017 was a record-breaker in every respect. From its record headline attendance figures, to a record number of exhibitors rebooking onsite, to the record amount of stand space already reserved for 2018.

“We’re delighted to have just had our biggest, busiest and best lunch! yet,” said group event director Chris Brazier.

“The comments we’ve received about the incredible atmosphere at our new venue have been overwhelmingly positive – there was such a fantastic ‘buzz’ across the show floor throughout the two days.

We’d like to say a big thank you to all the exhibitors, visitors and partners that supported us this year, and over the last ten years. Here’s to an even bigger and better lunch! in 2018, and the next ten years!”

“The new home of ExCeL is the perfect space for this on trend, innovative and brilliant event,” reported Sandy Anderson, senior buyer at Elior. “lunch! is deservedly successful and definitely not one to miss.”

A regular show visitor (since 2008), Sandy Anderson is one of many thousands of attendees already planning to make a date with lunch! 2018. Many of this year’s lunch! exhibitors will also be back at the show in 2018, with a record 66% having already rebooked their stands, report the organisers, including UCC Coffee UK & Ireland, URBAN eat, Bord Bia, Magrini, Vantastic, Kavis, The Handmade Cake Company, Planday, The Collective, The Exploding Bakery, Hippeas, Jake and Nayns, Little Moons, Born Tasty, Mallow & Marsh, and Overhang Drinks. “lunch! is by far the best

exhibition that we have attended. The professionalism and organisation are unequalled on every level. If we were only ever going to attend one show again, it would be lunch!” said Stephen Wilkinson, MD of Overhang Drinks.

Keynote highlights Alongside the show’s bustling exhibition, the two Keynote Theatres were a hive of activity throughout. Highlights included standing-room only sessions by leading industry operators – Rachel Chatterton (Starbucks), Josh Brown (Harris + Hoole), Neil Littler (Tim Hortons), Louise Pilkington (Compass Group), Will Cole (Pret A Manger), and Kirsty Saddler (LEON).

There were exclusive interview sessions featuring Roger Whiteside (Greggs), Andrew Walker (EAT.), Paul Ettinger (Caffè Nero), and celebrity chef Theo Randall.

Plus, Simon Stenning (MCA), Cyril Lavenant (The NPD Group), Jamie Campbell (CGA), Emma Read (Lucid Perspectives), and Gavin Rothwell (IGD) delivered essential food-to-go market updates and overviews of the latest trends to watch.

Innovation Challenge Awards Results Designed to promote and celebrate new ideas in the market place, the prestigious Innovation Challenge Awards, attracted nearly 70 entries this year. Fifteen finalists (chosen by popular visitor vote on opening day) took turns to impress the judges in the live pitching session on Friday 22 September.

Those judges included Paul Ettinger (Caffè Nero), Guy Meakin (Pret A Manger), Martin Hambleton (En Route International), Louise Direito (Krispy Crème), Angelina Harrisson (Tossed), Sandy Anderson (Elior), Neville Moon (The NPD Kitchen), freelance innovation and development specialist Hannah Hughes,

independent NPD consultant Jane Treasure, chef and restaurant consultant Jay Morjaria, and Alan Tomlins (Small Batch Coffee Roasters); who commented that lunch! was “a unique chance to meet trendsetters and innovators in foodto-go”. They selected four exhibiting companies for prestigious gold awards, six were awarded silver, and five took home the bronze.

Gold • The Collective (The Collective Pro-yo Berries) • Jake and Nayns (Jake and Nayns Naanster) • Little Moons Mochi (Black Espresso mochi ice-cream) • Tuk Tuk Chai (Tuk Tuk Chai) Silver • Born Tasty (Snackamolé) • Frill the Frozen Smoothie (Refreshing Green Frill) • MiiRO (MiiRO) • Mr Lee’s Noodles (Mr Lee’s Noodles) • POPS (Premium Popsicles – Pimm’s Pops) • Tri-Star Packaging (Gourmet 24.7™) Bronze • Big Al’s Foodservice (The Prime Burger) • Karma Cola UK (Sugar Free Karma Cola) • The Little Treats Bakery (Little Chums Shortcake Biscuits) • Nibble Protein Bites: Nibble Protein Bites (Sour Cherry with a hint of Orange) • Ugly Drinks (Ugly Triple Berry Flavoured Sparkling Water)

for 2018!

Save the date rn to lunch! will retu on ExCeL London 018 ber 2 20-21 Septem .co.uk) ow (www.lunchsh

www.thecafelife.co.uk

NOVEMBER 2017 CAFÉ LIFE 71

ADVICE

The dangers of defamation – when criticism crosses the line In recent months, news of individuals being threatened with prison for posting negative TripAdvisor reviews has captured the headlines, but the position is far from clear for those who believe they have been the victims of online defamation, points out Daniel Jennings of Wright Hassall solicitors The law The law in relation to defamation is contained within the Defamation Act 2013, which came into force in January 2014. It holds that for a statement to be defamatory, the publication of the statement must have caused, or be likely to cause, serious harm to reputation.

For a statement to be classed as defamatory in relation to a business, it must have caused or be likely to cause the business serious financial loss. This has been argued in recent cases, with businesses claiming negative online reviews have been unnecessarily harsh or unjustified attacks on their reputations.

The key in defamation claims is to deter and remedy unwarranted harm to a reputation. For someone to successfully claim defamation, they must be able to prove that the offending statement was ‘published’ to more than one person other than the person or business being defamed.

The significant point when considering whether the words published are defamatory, is that they must cause injury to a person’s (or business’s) reputation. This can be by diminishing their reputation in the eyes of rightthinking members of society – causing the business in question to be shunned or avoided as result of the defamatory statement.

For businesses or individuals dealing with negative feedback online or via social media, it can be stressful reading some of the hurtful comments but that doesn’t mean that every piece of criticism is necessarily defamatory.

One of the main defences to any claim in defamation law is that the words used were an honest opinion. People can hold any opinion they like, as long as it is based on facts or information available at the time of the post.

However, if you have any concerns or suspect a review contains exaggerated opinions, or ones that cannot be justified, with the sole intention of causing your

72 NOVEMBER 2017

CAFÉ LIFE

business harm, it might be time to take legal advice.

If you are planning to post a review or give feedback, especially online, then it is extremely important to first consider the meaning of your words, e.g. words can be defamatory not only in their natural and ordinary meaning but also through innuendo.

This means that an opinion can carry a range of reasonable meanings which, whilst you would not consider them to be defamatory, the ordinary reasonable reader may stand to interpret the comments differently.

Repetition is no defence It is also important to remember that repetition is not a defence. Before taking the decision to share someone else’s post,

it is vital to analyse the comment and ensure the words could not be deemed as defamatory or that the statement was based on facts/info available at the time.

No-one is immune from a defamation claim and there have been some highprofile defamation claims over recent years, which have added to the general rise in claims seen in recent years.

One such example is that of ‘The Lord McAlpine of West Green v Sally Bercow’.

Lord McAlpine was a former Conservative politician and Ms Bercow is the wife of the speaker of the House of Commons.

The case revolved around a tweet posted by Ms Bercow following a Newsnight broadcast, which falsely linked an unnamed ‘senior Conservative politician’ to sex abuse claims. Although Lord McAlpine’s name was not mentioned,

ADVICE he was wrongly identified afterwards on the internet and two days later Ms Bercow tweeted; “Why is Lord McAlpine trending? *innocent face*.”

Ms Bercow had over 56,000 Twitter followers at the time of her tweet, which was described by Lord McAlpine’s legal team as a bigger readership than many regional newspapers.

Lord McAlpine issued proceedings claiming that Ms Bercow’s tweet in both its natural and ordinary meaning and/ or by way of innuendo, amounted to an accusation that he was a paedophile who was guilty of sexually abusing boys living in care.

Whilst others apologised publicly, Ms Bercow continued to deny her tweet was defamatory and claimed it was meant to be simply ‘conversational and mischievous’. The judge ruled in favour of Lord McAlpine and Ms Bercow agreed to pay an undisclosed sum for damages (which have reportedly been given to charity), together with his costs. Ms Bercow also withdrew the allegations and undertook to never repeat them.

Consider before you comment If you plan to express an opinion about a person or business that is capable of

being classed as defamatory, you need to be able to justify your words with facts or information available at the time.

Or you must prove that your words were honest comments, made without malice on a matter of public opinion, or some form of privilege attached to the publication, or the subject matter had legitimate public interest and complied with the standards of reasonable publication.

Also, it is crucial to remember that by repeating someone else’s comments, you open yourself up to a separate case of defamation, as repetition is not a valid defence in defamation law. You may on reading the review or comment think that it is humorous but refrain from clicking that share button!

Conclusion Defamation is a serious matter and can be very costly for those found liable, even if the comments were made by impulse online and removed just as quickly.

Most businesses welcome feedback and reviews, believing that customer comments can help them improve their services and better understand their audience’s wants and needs. However, it’s worth bearing in mind that business

owners will also fight back if they believe you have launched an unwarranted attack on the business’s reputation so think twice before posting.

Regardless of whether you are the person or business who has been defamed or you are the one faced with a defamation claim for an online comment made, you should seek specialist legal advice as soon as possible.

Daniel Jennings is a partner in the Commercial Litigation Team at Wright Hassall Solicitors and advises clients on all aspects of commercial litigation and dispute resolution, specialising in commercial contract disputes, finance litigation, investment and tax litigation, partnership disputes and defamation.

NEW PRODUCTS

A toast to cold weather from Pantheon

Café Furniture from Andy Thornton Andy Thornton Ltd is a major UK supplier of contract quality furniture for cafés, coffee shops, restaurants and bars. They offer a huge range of dining chairs, tables, bar stools and lounge furniture for all styles of venue and provide a bespoke finishing and upholstery service to meet your exact requirements.

A recent addition to the range is the vintage-style Carlsbad pedestal table, which features an ornate cast iron base and comes complete with a 700mm diameter reclaimed teak top. The top is stain and water resistant, though any marks and knocks just add character to the weathered look. It is shown here with their popular Cross Back side chair, in antique patina steel and distressed wood seat (call 01422 376000, or visit www.andythornton.com).

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A good and reliable supply of hot toast is essential for any establishment, especially those with a busy breakfast service, while cooler weather also drives customer demand for afternoon teas with toasted buns, crumpets and tea cakes.

Pantheon’s latest CT1 Conveyor Toaster provides consistently excellent results and copes effortlessly with high demand. It can either be configured for customers to use in a breakfast buffet by using the feed ramp option or, alternatively, it can be switched to a manual setting for staff use.

As a capacity guide it processes between 300 and 350 slices of bread per hour with other bread based products dependent on size and texture. Despite its competitive price the CT1 Toaster is built with high quality components which contribute to a long usable life with minimal maintenance (call 0800 046 1570 or visit www.pantheonce.co.uk).

NOVEMBER 2017 CAFÉ LIFE 73

Café Product Index ADVISORY, BUSINESS & CONSULTANCY SERVICES Accountancy KPMG Bespoke Software Datatherapy Ltd. Papaya Ltd. Business Systems Datatherapy Ltd. Tasty Apps E Commerce Datatherapy Ltd. Factory Grote Company Food Attraction Ltd. FSC Millitec Food Systems Ltd. Zafron Foods Ltd. Food Safety ALS Food & Pharmaceutical Intertek Stoke Food Industry Green Gourmet Retail Food Attraction Ltd FSC Vestey Foods UK Smartphone App Tasty Apps BAKERY PRODUCTS Doughnuts Moy Park Ltd. Morning Goods New York Bakery Co. The FoodFellas Patisserie The FoodFellas Tortilla & Wraps Food Attraction Ltd. Freshfayre Mission Foods BREAD & ROLLS Fresh Jacksons Bakery Pita/Flat Bread Nina Bakery Speciality Food Attraction Ltd. Jacksons Bakery Mission Foods New York Bakery Co. The FoodFellas Bread Making Ingredients Beacon Foods Caterers Choice Ltd. Harvey & Brockless Rank Hovis BUTTER & SPREADS Butter Freshfayre Southover Food Company Ltd. The FoodFellas Spreads Arla Foods UK Freshfayre Fromageries Bel The Cheese Cellar Spreads (olive) Freshfayre Leathams CHEESE & DAIRY PRODUCTS Cheese Arla Foods UK Bradburys Cheese Extons Foods FJ Need (Foods) Ltd. Freshfayre Fromageries Bel Futura Foods UK Ltd. Harvey & Brockless Leathams Norseland Ltd. Southover Food Company Ltd. The FoodFellas

Yoghurt FJ Need (Foods) Ltd. Freshfayre Futura Foods UK Ltd .

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

Pauwels UK Piquant Southover Food Company Ltd. The English Provender Co The FoodFellas The Ingredients Factory Zafron Foods Ltd. Spreads Blenders Pauwels UK DRINKS Coffee Kool Kup UCD Juices Caterers Choice Freshfayre Kool Kup Leathams Princes Foods Ltd Southover Food Company Ltd. Tea Kool Kup UCD EGGS & EGG PRODUCTS Eggs (hard boiled) Freshfayre Fresh-Pak Chilled Foods Fridays Southover Food Company Ltd. Egg Products Freshfayre Fresh-Pak Chilled Foods Fridays Futura Foods UK Ltd. Glendale Foods Leathams Southover Food Company Ltd. Zafron Foods Ltd. EQUIPMENT & VEHICLES Buttering Machinery BFR Systems Deighton Manufacturing Grote Company Millitec Food Systems Ltd. Coffee Machinery Pumphreys Coffee Combi-Ovens Bradshaw Group Conveyors BFR Systems Deighton Manufacturing Grote Company Millitec Food Systems Ltd. Cutting & Slicing Equipment BFR Systems Grote Company Millitec Food Systems Ltd. Depositing Machinery Grote Company Millitec Food Systems Ltd. Labelling Systems & Barcoding Planglow Ltd. Microwaves Bradshaw Group Mobile Catering Vehicles Jiffy Trucks Ltd. Sandwich Making Machinery BFR Systems Deighton Manufacturing Grote Company Millitec Food Systems Ltd. Shop Fittings Eden UK Ltd. FISH PRODUCTS Crayfish Freshfayre Royal Greenland Ltd. Prawns CP Foods UK Ltd. Freshfayre H Smith Food Group PLC Royal Greenland Ltd. Freshfayre Southover Food Company Ltd. The FoodFellas Vestey Foods UK Zafron Foods Ltd. Salmon Caterers Choice Freshfayre Leathams

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

Sam Browne Foods Vestey Foods UK Ham Freshfayre Leathams Smithfield Foods Ltd. Southover Food Company Ltd. Vestey Foods UK Lamb Freshfayre Glendale Foods H Smith Foodgroup PLC Sam Browne Foods The FoodFellas Vestey Foods UK Marinated Meats Kookaburra Meatballs Glendale Foods Snowbird foods Zwanenberg Food UK Ltd. Pork Dawn Farms UK Freshfayre Glendale Foods H Smith Food Group PLC Leathams Moy Park Ltd. Sam Browne Foods Smithfield Foods Ltd. Southover Food Company The FoodFellas Vestey Foods UK Zwanenberg Food UK Ltd Sausages Freshfayre Glendale Foods Leathams Moy Park Ltd. Smithfield Foods Ltd. Snowbird foods Southover Food Company Zwanenberg Food UK Ltd Turkey 2 Sisters Food Group Freshfayre H Smith Food Group PLC Kookaburra Leathams Moy Park Ltd. Sam Browne Foods Smithfield Foods Ltd. Southover Food Company Vestey Foods UK OILS Freshfayre Princes Foods Ltd. ORGANIC PRODUCTS Beacon Foods Fridays Leathams Pauwels UK Southover Food Company Ltd. The English Provender Co Ltd. PACKAGING Cardboard Colpac Ltd. Coveris Flexibles UK Ltd. (St Neots) Rap Ltd. Disposable Bunzl Catering Supplies Colpac Ltd. Coveris Flexibles UK Ltd. (St Neots) Rap Ltd. Tri-Star Packaging Supplies Ltd. Food wraps RAP Ltd. Tri-Star Packaging Supplies Ltd. Plastic Tri-Star Packaging Supplies Ltd. Sandwich Packs Colpac Ltd. Coveris Flexibles UK Ltd. (St Neots) Rap Ltd. Tri-Star Packaging Supplies Ltd.

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

2 SISTERS FOOD GROUP 3 Godwin Road, Earlstrees Industrial Estate, Corby, Northamptonshire NN17 4DS Contact: Renee Skukowski Tel: 01909 511800 Fax: 01536 409 050 renee.skukowski@2sfg.com www.2sistersfoodgroup.com ADELIE FOODS GROUP LTD 2 The Square, Southall Lane, Heathrow UB2 5NH Contact: David Guy Tel: 020 85711967 david.guy@adeliefoods.co.uk www.adeliefoods.co.uk AROUND NOON LTD. Unit 24A Rampart Road, Greenbank Industrial Estate, Newry, County Down, BT34 2QU Contact: Philip Morgan Tel: 0283 0262333 E-mail :philip@ aroundnoonsandwiches.com aroundnoonsandwiches.com ANCHOR CATERING LIMITED Units 2, 21 & 22, Wotton Trading Estate, Wotton Road Ashford, TN23 6LL Contact: Stephen Drew Tel: 01233 665533 Fax: 01233 665588 Mobile: 07780 668145 sdrew@anchorcatering.co.uk www.anchorcatering.co.uk BRADGATE BAKERY Beaumont Leys, Leicester, LE4 1WX Contact: Clare Keers Tel: 0116 2361100 Fax: 0116 2361101 clare.keers@bradgate-bakery.co.uk

CHEF IN A BOX 762A/763A Henley Road, Slough SL1 4JW Contact: Gareth Whatley Tel: 01753 523 636 Fax: 01753 573 125 gareth.whatley@ciab.co.uk www.chefinabox.co.uk GREENCORE FOOD TO GO LTD PARK ROYAL Willen Field Road, Park Royal, London NW10 7AQ Contact: Clare Rees Tel: 0208 956 6000 Fax: 0208 956 6060 clare.rees@greencore.com www.greencore.com

GREENCORE FOOD TO GO LTD – MANTON WOOD Manton Wood, Enterprise Zone, Retford Road, Manton, Worksop, Notts,S80 2RS Contact: Andrew Wilcox-Jones Tel: 01909 512600 Fax: 01909 512708 www.greencore.com GREENCORE FOOD TO GO LTD – BROMLEY BY BOW Prologis Park, Twelvetrees Crescent, London E3 3JG Tel: 0207 536 8000 Fax: 0207 536 0790 Contact: Richard Esau richard.esau@greencore.com www.greencore.com GREENCORE FOOD TO GO LTD. – ATHERSTONE Unit 7, Carlyon Road Industrial Estate, Atherstone, Warwickshire CV9 1LQ Contact: Alex McLaren Tel: 01827 719 100 Fax: 01827 719 101 alex.mclaren@greencore.com www.greencore.com GREENCORE FOOD TO GO LTD. – HEATHROW Contact: Olatunde Ray-Odekeye Tel: 01827 719 100 Fax: 01827 719 101 olatunde.ray-odekeye@ greencore.com www.greencore.com HALAL KITCHEN Units 1, 2 & 8 Sunnyside Business Park, Off Adelaide Street, Bolton BL3 3NY Contact: Sohel Patel Tel: 01204 855967 sohel@expresscuisine.co.uk www.expresscuisine.co.uk

LOVE BITES LTD. Granary Court, Eccleshill, Bradford, West Yorkshire BD2 2EF Contact: Richard Smith Tel: 01274 627000 Fax: 01274 627627 richard@love-bites.co.uk www.love-bites.co.uk MELTON FOODS 3 Samworth Way, Leicester Road, Melton Mowbray, Leicestershire LE13 1GA Contact: Kate Redden Tel: 01664 484400 Fax: 01664 484401 kate.redden@meltonfoods.co.uk ON A ROLL SANDWICH COMPANY The Pantry, Barton Road, Riverside Park Industrial Estate, Middlesbrough TS2 1RY Contact: James Stoddart Tel: 01642 707090 Fax: 01642 243858 jstoddart@onarollsandwich.co.uk www.onarollsandwich.co.uk

RAYNOR FOODS Farrow Road, Widford Industrial Estate, Chelmsford, Essex CM1 3TH Contact: Heather Raynor Tel: 01245 353249 Fax: 01245 347889 sales@sandwiches.uk.net www.sandwiches.uk.net REAL WRAP COMPANY LTD. Unit Haslemere Industrial Estate, Avonmouth, Bristol BS11 9TP Contact: Emma Caddy Tel: 0117 3295020 emma@realwrap.co.uk www.realwrap.co.uk

SANDAY’S BAKERIES BV Portsmuiden 2, 1046 AJ, Amsterdam, The Netherlands Contact: Wessel Wessels Tel: +31 20 5062000 Fax: +31 20 5062002 wessel.wessels@sandays.nl

IMPRESS SANDWICHES Units 6-7, Orbital Industrial Estate, Horton Road, West Drayton, Middlesex, UB7 8JL Tel: 01895 440123 Fax: 01895 441123 info@impress-sandwiches.com www.impress-sandwiches.com

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

STREET EATS Prince William Avenue, Sandycroft, Flintshire, CH5 2QZ Contact: Anthony Wilkinson Tel: 01244 533 888 Fax: 01244 533 404 anthony@streeteatsfood.co.uk www.streeteatsfood.co.uk THE BRUNCH BOX SANDWICH COMPANY Unit H2, Dundonald, Enterprise Park, Carrowreagh Road, Dundonald, Belfast BT6 1QT Contact: John Weatherup Tel: 028 90 486888 Fax: 028 90 485486 john@thebrunchbox.com

THE SOHO SANDWICH COMPANY Unit 417 Union Walk, Hackney, London E2 8HP Contact: Daniel Silverston Tel: 0203 058 1245 Fax: 0207 739 1166 dan@sohosandwich.co.uk www.sohosandwich.co.uk ACCREDITED DISTRIBUTOR GREEN GOURMET LTD. The Moorings, Bonds Mill, Stonehouse, Gloucestershire GL10 3RF Contact: Rob Freeman Tel: 01453 797925 Fax: 01453 827216 rfreeman@greengourmet.co.uk www.greengourmet.co.uk

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

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

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

BRADSHAW GROUP Fourth Way, Avonmouth, Bristol BS11 8TB Contact: John Marks Tel: 01275 343000 johnm@bradshaw.co.uk www.bradshaw.co.uk

BUNZL CATERING SUPPLIES Epsom Chase, 1 Hook Road, Epsom, Surrey KT19 8TY Contact: Karen Williams Tel: 07767 290680 karen.williams@bunzl.co.uk CARGILL MEATS EUROPE Orchard Block, Grandstand Road, Hereford HR4 9PB Contact: Stuart Bowkett Tel: 01432 362423 Fax: 01432 362482 stuart_bowkett@cargill.com www.cargill.co.uk

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

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

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

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

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

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

DEW VALLEY FOODS Holycross Road, Thurles, County Tipperary, Ireland Contact: Christina Murphy Tel: 00353 504 46110 Fax: 00353 504 23405 cmurphy@dewvalley.com www.dewvalley.com

EDEN UK LTD 2-20 Booth Drive, Park Farm Estate, Wellingborough, Northamptonshire NN8 6GR Contact: Russ Skinner Tel: 01933 401555 russ.skinner@eden-uk.com ENGLISH PROVENDER CO. LTD Buckner Croke Way, New Greenham Park, Thatcham, Berks, RG19 6HA, Contact: Jason Belmont Tel: 01635 528800 Fax: 01635 528855 Jason.Belmont@englishprovender.com www.englishprovender.com BRC Grade A

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

FJ NEED (FOODS) LTD. Spinneyfields Farm, Worleston, Nantwich, Cheshire CW5 8PU Contact: Dawn Storey Tel: 01270 611112 Fax: 01270 611113 dawn@needfoods.co.uk www.needfoods.co.uk

FLORETTE UK & IRELAND Florette House, Wood End Lane, Fradley Park, Lichfield, Staffordshire WS13 8NF Contact: Tracy Southwell Tel: 01543 250050 Fax: 01543 410000 trsouthwell@florette.com www.florettesalad.co.uk

FOOD ATTRACTION LTD. Langham Court, 21 Langham Road, Leicester LE4 9WF Contact: Jake Karia Tel: 0116 2744066 Fax: 2765775 jake@foodattraction.com www.jakeandnayns.com

FRESHCUT FOODS LTD 14-16 Lilac Grove, Beeston, Nottingham NG9 1PF Contact: Sales Tel: 01159 227 222 Fax: 01159 227 255 sales@freshcut.biz www.freshcutfoods.co.uk

FRESHFAYRE Unit 10, Severn Way, Hunslet Industrial Estate, Hunslet, Leeds LS10 1BY Contact: Caroline Bartrop Tel: 0113 277 3001 sales@freshfayre.co.uk www.freshfayre.co.uk FRESH-PAK CHILLED FOODS 1 Waterside Park, Valley Way, Wombwell, Barnsley S73 0BB Contact: Mike Roberts Tel: 01226 344850 Fax: 01226 344880 mike.roberts@fresh-pak.co.uk www.fresh-pak.co.uk FRIDAYS Chequer Tree Farm, Benenden Rd, Cranbrook, Kent TN17 3PN Contact: Bridget Friday Tel: 01580 710250 Fax: 01580 713512 bf@fridays.co.uk www.fridays.co.uk Accreditation body: BSA FROMAGERIES BEL 2 Allee de Longchamp, Suresnes, 92150, France Contact: Bruno Camozzi Tel: +33 (0) 1 84 02 30 99 bcamozzi@groupe-bel.com www.belfoodservicepai.com

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

FUTURA FOODS UK LTD. The Priory, Long Street, Dursley, Gloucestershire GL11 4HR Contact: Jo Carter Tel: 01666 890500 Fax: 01666 890522 jo@futura-foods.com www.futura-foods.com

GEETA’S FOODS LTD. Unit 1, 1000 North Circular Road, London NW2 7JP Contact: Nitesh Shah Tel: 020 8450 2255 Fax: 020 8450 2282 nshah@geetasfoods.com www.geetasfoods.com

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

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

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

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

JACKSONS BAKERY 40 Derringham Street, Kingston upon Hull HU3 1EW Contact: Ian Hunt Tel: 01482 301146 Fax: 01482 588237 IanH@jacksonsbread.co.uk www.jacksonsbread.co.uk

Café Suppliers Index JIFFY TRUCKS LTD 26 Jubilee Way, Shipley West Yorkshire BD18 1QG Tel: 01274 596000 Contact: Stephen Downes stephen@jiffytrucks.co.uk www.jiffytrucks.co.uk

JURA PRODUCTS LTD. Vivary Mill, Vivary Way, Colne, Lancashire BB8 9NW Tel: 01282 868266 Fax: 01282 863411 Contact: Roger Heap sales@uk.jura.com www.juraproducts.uk KOOKABURRA 3 Armstrong Road, N.E.Ind.Est, Peterlee, Co. Durham SR8 5AE Contact: Samantha Henderson Tel: 0191 518 4000 Fax: 0191 518 4226 shenderson@kookaburra-uk.com www.kookaburra-uk.com KPMG SMALL BUSINESS ACCOUNTING 15 Canada Place, London E14 5GL Contact: Sales Team Tel: 0808 231 7921 accounting@kpmg.co.uk

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

LEATHAMS LTD 227-255 Ilderton Road, London, SE15 1NS Contact: Des Hillier Tel: 0207 635 4000 Fax: 0207 635 4017 des.hillier@leathams.co.uk www.leathams.co.uk MILLITEC FOOD SYSTEMS LTD. Woodhill Industrial Park, Nottingham Lane, Old Dalby, Leicester LE14 3LX Contact: Richard Ledger Tel: 01664 820032 sales@millitec.com www.millitec.com

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

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

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

NEW YORK BAKERY CO. 6-9 The Square, Stockley Park, Uxbridge, UB11 1FW Contact: Sandie Belton Tel: 07507 063090 sandie.belton@grupobimbo.com www.newyorkbakery.co.uk NINA BAKERY 114 Halutssi Hatasia, Haifa, 2620113, Israel Contact: Michal Neeman Tel: +972 544 578648 michal.neeman@lumeega.com NORSELAND LTD. Somerton Road, Ilchester, Somerset BA22 8JL Contact: Millie Deane Tel: 01935 842800 Fax: 01935 842801 cdeane@norseland.co.uk www.norseland.co.uk

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

PAPAYA LTD. Orion House,14 Barn Hill, Stamford, Lincolnshire PE9 2AE Contact: Nick Edwards Tel: 01780 758560 nickedwards@papayauk.com www.papayauk.com

PAUWELS UK 1st Floor, Axiom House, High Street,Feltham, Middlesex TW13 4AU Contact: Rees Smith Tel: 0208 818 7617 Fax: 0203 187 0071 rees.smith@pauwels-sauces.com www.pauwel-sauces.com PIQUANT LTD Willenhall Lane, Bloxwich, Walsall, W.Midlands WS3 2XN Contact: Julie Smith Tel: 01922 711116 Fax: 01922 473240 salesinfo@piquant.co.uk www.piquant.co.uk Accreditation body: BSA

PLANGLOW LTD The Quorum, Bond Street, Bristol BS1 3AE Contact: Rachael Sawtell Tel: 0117 317 8600 Fax: 0117 317 8639 info@planglow.com www.planglow.com PRINCES FOODS LTD. Royal Liver Building, Pier Head, Liverpool L3 1NX Contact: Brian Robbitt Tel: 0151 966 7000 Fax: 0151 966 7037 brian.robbitt@princes.co.uk www.princes.co.uk

PUMPHREYS COFFEE Bridge Street, Blaydon, Tyne and Wear NE21 4JH Contact: Sales Tel: 0191 4144510 sales@pumphreys-coffee.co.uk www.pumphreys-coffee.co.uk RANK HOVIS The Lord Rank Centre, Lincoln Road, High Wycombe HP12 3QS Contact: Mark Ellis Tel: 0870 728 1111 rankhovismarketing@hovis.co.uk www.rankhovis.co.uk RAP LTD. Mansel Court, 2A Mansel Road, Wimbledon, London SW19 4AA Contact: Martin Beaver Tel: 0208 069 0700 catherine.young@rapuk.com www.rapuk.com

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

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

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

SNOWBIRD FOODS Wharf Road, Ponders End, Enfield, Middlesex EN3 4TD Contact: Roy Anderson Tel: 0208 805 9222 Fax: 0208 804 9303 roy.anderson@snowbirdfoods.co.uk www.snowbirdfoods.co.uk SOUTHOVER FOOD COMPANY LIMITED Unit 4, Grange Industrial Estate, Albion Street, Southwick,Brighton BN42 4EN Contact: Robert Partridge Tel: 01273 596830 Fax: 01273 596 839 bob@southoverfoods.com www.southoverfoods.com TASTY APPS 10 Parchment Street, Winchester SO21 3DE Contact: Trevor Loveland Tel: 01962 774972 trevor@tasty-apps.co.uk www.lunchmate.co.uk THE FOODFELLAS Lakeside House, 1 Furzeground Way, Stockley Park, Uxbridge, Middlesex UB11 1BD Contact: Millie Deane Tel: 0208 622 3064 Fax: 0845 2801166 millie@thefoodfellas.co.uk www.thefoodfellas.co.uk THE INGREDIENTS FACTORY Unit 2-3 Hamilton Road Ind Estate, 160 Hamilton Road, London SE27 9SF Tel: 0208 670 6701 Fax: 0208 670 9676 Contact: Tim Marcuson tim@theingredientsfactory.com www.theingredientsfactory.com

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

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

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

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

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

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

Product Listing

Sandwich Manufacturers

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

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

Sam Minton

01291 636333

email: sam@jandmgroup.co.uk

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

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

Coffee pleasure –

freshly ground, not capsuled.

Roger Federer Inspirational role model, world record holder of Grand Slam wins, greatest tennis player of all time – and coffee lover.

For cafes, restaurants, bistros, pubs or offices where up to 30 different speciality coffees are enjoyed each day, JURA has produced the WE8. With its capacity and variety of coffees, it delights even the most discerning gourmets like Roger Federer. The one-touch automatic coffee machine prepares all specialities to professional barista standard. The Pulse Extraction Process (P.E.P.®) is a top innovation which guarantees the very best aroma even for short speciality coffees. The appliance is operated intuitively using the TFT display or even via the app* as desired. All elements are easily accessible from the front, while the Intelligent Water System (I.W.S.®) detects the water filter automatically. JURA – If you love coffee.

JURA Products Ltd., Vivary Mill, Vivary Way, Colne, Lancashire, BB8 9NW, Tel: 01282 868266, Fax: 01282 863411, sales@uk.jura.com, uk.jura.com *The separately available Smart Connect Bluetooth® transmitter / receiver is necessary for this.