Cafe Culture Magazine - Issue 76

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magazine SEPTEMBER 2016 ISSUE 76

www.thecafelife.co.uk

TASTING THE LIFESTYLE OF THE CAFÉ SECTOR

Smooth Operator

Featuring our ‘Café Life’ design, use our new ‘Sorello’ smooth double wall hot cups to serve a quality beverage experience perfect for coffee connoisseurs. www.foodservice.huhtamaki.co.uk

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Welcome!

September’s eagerly anticipated lunch! show (21-22 September 2016, Business Design Centre, London), will be when the Café Society announce the winners of its Café Life Awards 2016 at a celebratory evening dinner to be held at the Lancaster London Hotel in Hyde Park. As usual, we very much look forward to catching up with many of you at this event, and would like to thank all the awards’ sponsors and judges, as well as congratulate all the finalists and winners.

One of the most appealing things about café culture these days is the increasing quality of its food offering which this issue looks at, together with catering equipment and beverage flavourings.

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Clare Benfield - Editor

PROFILES

4

32 Pedal-powered coffee leads the way – coffee and cycling!

Costa raises £10 million for Costa Foundation.

5

Shortlists for the Café Life awards announced.

6

Tchibo acquires Matthew Algie.

10 Tetley tea gurus consider the future of tea.

EVENT PREVIEWS 14 Café Life Awards 2016.

36 Supernatural expansion – the healthy drinks chain.

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CONTENTS NEWS

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50 Natural Kitchen’s new coffee concept – Miko Coffee supply seven new outlets.

ARTICLES

18 lunch! 2016.

48 Speciality & Fine Food 2016.

FEATURES 26 In search of flavour – creative beverage flavourings.

38 Good food – the increasing quality of café food.

52 Catering equipment – catering kit considerations for cafés.

46 Why you should consider catering insurance from our sister association, the BSA. 60 Meeting the need for creative packaging solutions – insight from Colpac.

REGULARS 35 New products.

54 Checkout.

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

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SEPTEMBER 2016 CAFÉ CULTURE 3

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NEWS

Costa raises £10 million for Costa Foundation Putting something back - Fracino MD, Adrian Maxwell and service support manager, Rebecca Maxwell with a Velocino machine.

Fracino brews support for ambitious charity building project Espresso and cappuccino coffee machine manufacturer Fracino has helped kit out a Blackpool-based young carers centre which has been renovated by DIY SOS: The Big Build BBC Children in Need Special (working title).

The Birmingham-based business has donated one of its flagship espresso machines, the Velocino, to the young carers centre which provides support for young carers, some as young as five. The renovation will be documented on the show, airing in mid-November where viewers will see the transformation of the carers centre from a run-down, neglected Victorian house, into an inspiring and homely base for young carers.

The property is owned by Blackpool Carers Centre, a charity which receives BBC Children in Need funding to provide out-ofschool respite and training activities as well as peer support for young carers.

As well as providing a coffee grinder, water filter, milk fridge, barista kit, cups and glasses, the Fracino team has volunteered to install the machine and train staff at the centre.

“It’s tremendous to contribute to such a brilliant cause which is helping young carers to reach their potential. We’re avid watchers of the programme which demonstrates the true British spirit and has seen the community come together to donate time, resources and materials for this inspiring venture,” said MD of Fracino, Adrian Maxwell.

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Costa has announced that it is now on track to meet and exceed its target of raising £15m for its Costa Foundation (www.costafoundation.com) by 2020.

The Costa Foundation has educated over 45,000 children since it was founded in 2007, its programme striving to improve the lives of people living in coffee growing communities by helping to facilitate a safe and quality education. Over 14,000 Costa team members across the UK as well as customers and suppliers, have already come together to help Costa Coffee achieve a £10 million fundraising milestone, report the brand.

Since its launch, the Costa Foundation has supported 56 much needed school projects across nine countries - building or extending school buildings and providing essential facilities and equipment including connecting water supplies and supplying computers.

The biggest Costa Foundation project is in La Palma, Colombia, which has suffered decades of civil conflict. The on-going issues have seen as many as 80% of the community displaced, having left their homes and families to seek temporary shelter in part of the jungle. To assist residents in re-building their lives back in La Palma, the Costa Foundation has built a community school with up to 10 classrooms, which will aim to serve both adults and children and provide local support and stability.

The Costa Foundation also provides funding for extracurricular citizenship lessons in HIV/AIDS awareness, gender equality, environment, sports and public speaking.

These lessons have enabled forced marriage to be completely abolished in two communities in Ethiopia where the Costa Foundation operates, helping to challenge the traditional viewpoint that a girl is considered ‘ready’ for marriage once she reaches puberty.

Dominic Paul, managing director at Costa, said: “It is amazing to see our passionate team across the UK come together to reach this target with the support of our customers and suppliers. At Costa we strive to be an integral part of the community and the Costa Foundation has a tremendous impact on the lives of people living in coffee growing areas, improving social and economic welfare through education. We are extremely proud that we can contribute £10 million to make a real difference to these communities.”

Fundraising activities include around 140 people hiking Ben Nevis, Scafell Pike and Mount Snowdon to achieve the iconic Three Peaks Challenge, as well Foundation Fortnight, taking place between 22nd August and 4th September 2016, an annual event where stores across the UK and Ireland participate in fundraising activities showcasing the Costa Foundations work and the importance of the charity.

Melitta Professional appoint new markets manager Melitta Professional has recruited top coffee trade expert and experienced sales manager, Laura Sherwood, as its new markets manager, as part of bold plans to shake up the industry and launch its brand new blended coffee range into the UK, say the firm.

Laura Sherwood will join global head of coffee, Alaster Siddle, and along with a strong existing team in Germany, a UK team will be built around Laura’s crucial new role that will play a pivotal part in introducing the exciting Melitta Professional coffee blends to the UK customer base, each of which have been uniquely tailored to the British palate, say Melitta.

Beginning her journey with Glasgow based coffee roaster Matthew Algie, Laura Sherwood has forged a highly successful and reputable career in coffee that spans over 11 years, with experience at Tchibo Coffee UK and renowned café and foodservice supplier, Beyond The Bean. Following five years as UK sales nanager at Beyond The Bean, where

she managed and secured business within the UK and across Europe, Laura Sherwood says that she is now eager to help build the Melitta Professional brand into a national powerhouse and ultimately, see it become the number one coffee supplier in the UK. “As new markets manager at Melitta, I am very excited to bring my passion for the industry to such a renowned family business, as it prepares to launch its own blended coffee into the UK for the first time,” said Laura Sherwood. “Working alongside Alaster Siddle will be a winning combination too. We both have great ambition and understand the demands and needs of today’s customer and growing market.”

Laura Sherwood has joined Melitta.

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NEWS

Shortlists for the Café Life awards announced The shortlists for this year’s Café Life Awards have been announced (turn to page 14 for the complete list).

The Café Life Awards 2016, held in conjunction with lunch! (the contemporary food to go show) on Wednesday, 21 September 2016, will take place at the Lancaster London Hotel where a smart casual evening event with dinner and dancing will celebrate the sector’s creativity and success. The host for the evening will be chef and head judge, Theo Randall.

New to this year’s categories is the Free-From Product Innovation Award in which Plamil Foods Ltd (Organic Egg Free Mayo with Green Chilli), Snowbird (Fully Cooked & Frozen Gluten Free Mini Koftes), The Real Soup Co (Butternut Squash and Sweet Potato Soup) and the Tofurky Company (Tofurky Smoked Ham) have already been shortlisted in the savoury section, and Bells of Lazonby Ltd (Costa Fruity Crumble), Disotto (Vegan Coconut and Mango Dairy Free Ice Cream), Pidy

Tetley’s Earl Grey a winner Tetley has once again been recognised in the Great Taste Awards, this year picking up a gold star accreditation for its Earl Grey blend, which is available to operators within the out of home sector via wholesalers, cash and carry stores and its own Tetley Tea Academy web site.

Tetley Earl Grey is described as a light and refreshing blend, with its zesty bergamot flavour creating a fragrant aroma. 100% Rainforest Alliance accredited, this tea complements a wide range of day parts and consumption occasions, say Tetley, and is available in both envelope and string and tag formats.

Food pairing inspiration from Tetley can be found on their Tea Academy web site www.tetleyteaacademy.co.uk.

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(Gluten Free Neutral Tartelette 8.5cm) and Plamil Foods Ltd (Dark Chocolate Bar sweetened with unrefined Coconut Blossom) shortlisted in the sweet category.

Attendees on the night will also no doubt be keen to find out who has won

this year’s prestigious Café Society Award – a lifetime award which presented to an individual or organisation meriting recognition for their contribution to the development, growth and prosperity of the café/coffee bar market.

Lots to see and learn at lunch!

The UK’s multi-award winning food-to-go trade show returns to the Business Design Centre in London on 21 and 22 September, with over 350 exhibiting companies showcasing a wealth of new food and drink products, packaging, equipment and technologies.

The final exhibitor list - available online at www.lunchshow.co.uk/ exhibiting/exhibitor-list - offers an exclusive look at some of the companies from big brand names to emerging startups who will all be helping to shape the future of the food-to-go sector over the next twelve months.

Returning exhibitors looking for another helping of lunch!’s much talked of buzz include Twinings, Single Source, New York Bakery Company, Euro Food Brands, Tudor Tea & Coffee, Tideford Organics, Country Choice, Norseland, Walkers Shortbread, PACK'D, The Coconut Collaborative, Kavis, Simple

Simon Foods, Devonvale Bakery, Butterware, mmmLUNCH, Bizimply, Rejuvenation Water, Aluline Group, Koko Dairy Free, Sejuiced (the refinery), Chunk of Devon, Rational UK, UCC Coffee, Planglow, Magrini, and Tri-Star Packaging. lunch! 2016 will also feature over 20 free business seminars, including exclusive Keynotes, interviews, research, and panel discussions in two dedicated theatres. Rod McKie, CEO of Welcome Break, Caroline Cromar, group director of food at Pret A Manger, and Vincent McKevitt, MD of Tossed, are among some of the big name speakers.

For further information and to register for a free trade pass, please visit www.lunchshow.co.uk and quote priority code LUN10 (direct link: https://registration.n200.com/survey/2 8ctrj7rl4tbl?actioncode=LUN10).

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NEWS

Tchibo acquires Matthew Algie Matthew Algie, a leading independent UK coffee roaster, has been acquired by the family-owned German coffee and food service business Tchibo, in a deal which both parties have hailed as complementary to their respective brands and customers across the UK and Ireland.

For Tchibo, the deal illustrates the multinational’s desire to further grow its coffee service business in the UK. The senior management team of Tchibo cited a number of key attractions to Glasgow-based Matthew Algie - its dedication to ethical trading and ‘Triple Accreditation’, its leading-edge training operations and technical customer support, and the opportunity to grow Matthew Algie’s Espresso Warehouse brand, potentially across Europe.

Matthew Algie will continue to operate as a standalone entity but with the platform for further expansion and innovation, building on its impressive growth in recent years. The company employs 220 people and is now one of the UK’s leading suppliers to the UK and Ireland food service markets, recognised for its technical expertise, approach to sustainable coffee sourcing, and excellent customer service. In 2014 it celebrated its 150th anniversary.

The deal with Tchibo will see the Matthew Algie brand retained in the UK with the company continuing to be run by its existing management team. Tchibo will use the acquisition to expand its operations in the UK and Ireland.

The global coffee service business of Tchibo was founded in 1972 with the clear long term strategy to build an international coffee service business. This year Tchibo Coffee Service UK celebrates its 25th anniversary. It came to the UK in 1991 as part of an international growth programme. The operation currently includes a

Nick Snow (left) from Tchibo with Gary Nicol from Matthew Algie. coffee food service offer to sectors such as forecourts, hotels and offices. Tchibo employs more than 150 people in the UK. Matthew Algie has been family-owned throughout its history. Following the death of 6th generation owner David Williamson in 2008, the company has been owned by Mr Williamson’s estate which is held by a family trust.

Established in 1864 as a tea blender and wholesaler, Matthew Algie has driven innovation and ethical trading in the UK coffee market, including the introduction of the UK’s first Fairtrade espresso bean. In 2004 the firm launched the UK’s first Triple Certified espresso: Fairtrade, organic, and Rainforest Alliance.

Beyond coffee roasting, the acquisition will allow Matthew Algie to grow its Espresso Warehouse brand which sells associated products and equipment to cafés, restaurants and hotels.

Concluding the acquisition, Nick Snow,

managing director for Tchibo Coffee Service, said: “Matthew Algie stands out in the UK coffee trade for its unrivalled “farm-to-cup” approach to ethical sourcing, its technical excellence with dedication to staff and customer training, and the opportunity to grow the Espresso Warehouse concept internationally.

“We are very keen to maintain Matthew Algie’s independence while providing it with the opportunity to drive innovation in the UK coffee service market. We will learn a lot from each other while both continuing to grow.”

Matthew Algie’s senior management team, including CEO Gary Nicol, sales and marketing director Brian O’Hagan, operations director Peter McGadey and technical director Ewan Reid, will continue to lead the expanding operation.

Chairman Eric Hagman CBE said: “We believe this deal gives the company a major platform for further growth and to expand Matthew Algie’s operations across the UK with an eye on European markets also. Tchibo is the right partner to help us build on the achievements of the last few years and we are very excited about the future potential of the business.”

Gary Nicol, Matthew Algie chief executive, said the future was positive for the company: “We have always worked hard to deliver consistently high quality products and that won’t change going forward. The investment of Tchibo also speaks volumes for the results achieved by our skilled and committed workforce.

“Our focus remains on our dedication to sustainable sourcing and great tasting coffee for our customers, but now with the complementary experience, products and services and routes to market offered by new partners Tchibo.”

Britain flocks to the pub on the UK’s hottest day As the nation struggled to cope with the sweltering temperatures on the UK’s hottest day of the year so far on Tuesday, 19th July 2016, a survey

by Epos Now revealed that pubs and bars experienced a 32% rise in sales in comparison with a Tuesday in July 2015.

The study that included 500 UK pubs and bars, also highlighted that the majority of the sale increase was found in food sales rather than beverages as people sought to avoid the heat of their own kitchen.

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As temperatures reached highs of 33.5oC in Oxfordshire, the heat also proved to be good news for coffee shop owners. A further Epos Now study of 500 coffee shops reported that iced frappes sales posted a 50% increase on the daily average which was a 148% rise in comparison to a Tuesday in July last year.

Unsurprisingly a study featuring 500 convenience stores across the UK, discovered that water sales rocketed by 210% in comparison to a

Tuesday in last July while premade ice sales increased by 112% on the daily average.

The survey, carried out across 500 UK stores also discovered that the price of a bottle of water in London is 26% higher than the UK average. In addition to the water sales, convenience stores saw a hike in pre-made ice sales, with figures increasing by 112% on the daily average.

Epos Now CEO Jacyn Heavens said: “It’s unsurprising that water sales increased as a

result of the hot weather yesterday but it is surprising that food sales experienced a higher increase in demand on the norm than beverages given the high temperatures. The figures present an accurate picture of how yesterday’s extreme weather affected an array businesses which will then enable them to plan better for the future. We found out 62% of our retailers that sell electric fans ran out of stock on Tuesday which highlights the importance of forecasting.”

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NEWS

Ecoffee cup CEO stirred by Hugh’s War on Waste campaign

A Costa Eco-Pod.

Costa Express awarded international standard for sustainability Costa Express, the self-serve coffee bar, has been awarded the ISO14001 International Standard due to its commitment to sustainable practice (this standard provides an approach to environment management as well as all the practical tools to implement and respond to changing environmental conditions).

Measures have been applied across every aspect of Costa Express, report the brand. The machines themselves now have insulated boilers to make them more efficient and reduce energy usage, meaning energy savings of around 400 Watts per day. New boilers are being supplied with the insulation as standard, whilst older boilers are all being upgraded to fit the insulation.

This will improve the overall life of the boiler and achieve long term energy savings, say Costa Express.

Costa Express has also assessed the current water usage of machines, optimising the amount of water required for use. The team are looking at how best to minimise the amount of water required to run and clean the machines.

The Costa Express fleet which supplies the machines uses telematics to enable the planning team to route the field teams effectively. They are also working to reduce maintenance callouts to lessen the environmental impact of the vehicles and encourage efficient driving by measuring fuel economy.

“Costa Express is committed to proactively managing its environmental impact,” said Murray McGowan, managing director at Costa Express. “Progress can only be demonstrated through effective measurement, which is why we hold ourselves to rigorous standards based on quality measurements and insights. These not only benefit the environment, but also reduce costs and improve efficiency within Costa Express.”

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Following Hugh Fearnley Whittingstall’s recent BBC News Viewpoint piece on the coffee cup waste crisis, and the airing of episode three of his War on Waste series taking on coffee shop giants Starbucks, Costa and Caffè Nero, David McLagan, founder and CEO of a new reusable and biodegradable coffee cup brand - Ecoffee Cup (www.ecoff.ee) – has emphasised the need to focus on changing consumer behaviour rather than holding out for the big coffee corporations to effect change.

“In his War on Waste campaign, Hugh Fearnley Whittingstall estimates that 2.5 billion single-use cups per year go to landfill in the UK. But the problem is much bigger when we look beyond Britain. With estimates of up to half a trillion manufactured, globally, over 100 billion single-use cups go to landfill each year.

Starbucks, in the US alone, serves 8,000 cups per minute,” says David McLagan.

“This is not a new issue. We have been talking about it for almost a decade.

Unfortunately, no-one can (or will be inclined to) disclose exactly how many cups are manufactured per year. The major culprits, the big coffee shop chains, are particularly sheepish. Single-use cups make up a major component of their consumer offering and are entrenched in their business model. It’s difficult for them to change their behaviour unless they are forced to. They also claim that alternative cup options affect the ‘perfect coffee experience’. So, sadly, reusables don’t meet their business criteria.

“Due to the volumes produced, singleuse cups are cheap and make up a miniscule percentage of the cost of a cup of coffee, which means a change to something more sustainable will impact on profits, and shareholders are averse to anything that does that.

“Starbucks has announced it will be trialling Frugal Cup – a recyclable single-use cup – in the UK. Whilst this is a step in the right direction, we don‘t believe it tackles the problem at the source. We can’t see how this will work in practical terms either.

“Separation and noncontamination of recycling is

the key and unless facilities exist, it will be very difficult to ensure such separation occurs, especially when dealing with cups that are taken off premises. Instead, and as is the current reality, cups will simply end up in general waste.”

In order to have any impact at all, coffee chains need to invest in special facilities dedicated bins, dedicated waste recovery, dedicated recycling facilities - and pool resources to do it, feels David McLagan.

“Unfortunately, we can’t see this happening any time soon,” he continues.

“So rather than focusing on the recycling of single-use cups, it’s behaviour that needs to change.

“Sadly, within two decades we have become a single-use, plastic society. We’re all a bit lazy. We feel it’s difficult to avoid plastic, difficult to avoid single-use. No-one is apportioning blame and preaching is counterproductive, but like single-use plastic bottles, and more recently, plastic bags, it’s evident that it’s not that hard to change a few little things to help make a big difference. Reusable coffee cups are the way forward.”

David McLagan founded Ecoffee Cup in 2013. Made from biodegradable bamboo fibre and available in a wide range of stylish designs, Ecoffee Cup is light, practical and resealable for easy storage in bags. With a number of coffee shops and cafés offering discounts for those using reusable cups, it also saves money for the British coffee consuming public, claims David McLagan. Ecoffee Cup has also set up the #stopthe100billion social media campaign in an attempt to raise awareness of the issue and effect real change in the way we consume coffee.

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NEWS

Tetley tea gurus consider the future of tea Tetley report that its tea experts have been working with futurologists to map the evolution of the nation’s favourite beverage over the next 10 years and publish its Future of Tea Report.

The purchase of tea out of home is rising in the UK, with 4 billion cups of tea consumed, up 1.6% year on year, report the brand and, based on forecasted consumer trends of 2026, the report predicts that the cuppa could evolve at a faster rate in the next 10 years than it has in the 350 years since tea was first enjoyed in the UK. The versatility of our favourite brew is evident, while coffee shops have dominated the high streets in the past decade, and the report predicts that by 2026 Tea Total Bars will pop up across the out of home market. The Office for National Statistics recently reported a trend in a younger generation of consumers who are less likely to consume alcohol, potentially meaning that popup tea bars will look to serve everything from traditional

Tetley’s tea experts have been looking into the future for tea. blends to tea-based mocktails in a variety of exotic flavours to drink, eat or inhale as desired.

Tea Total Bars will also offer customers the chance to learn on-site about tea tasting and blending, providing opportunities to both upskill and socialise, suggest the brand.

Tetley has long been at the forefront of tea innovation itself, having introduced tea bags to the UK back in the 1950s, and the first to create the rounded version in the 1980s. And now,

advances in product concepts and formats in the next decade could be a complete gamechanger for operators, feel the brand.

According to the report, the intensifying needs of timepressured customers on the move will result in a growing market for products such as Tea Shots. Providing an intense burst of tea-on-the-go, Tea Sprays, Tablets and Strips look set to be on the market within the next decade, they predict.

The much loved cuppa may

also be swapped out for Tea Jellies, Sorbets and Syrups in an array of exotic tastes and flavours.

Experts at the consumer trends firm, Future Foundation, worked with Tetley’s Research & Development team to create their vision of tea consumption in 2026 based on consumer trends, research and projections. The R&D team, headed up by Laurent Sagarra, global head of innovation, worked together to predict exciting and satisfying new developments that will completely change up tea service as we know it.

“As a leading tea brand we have a responsibility to use our more than 175 years of expertise to drive the category and help operators deliver the taste and quality of serve expected from future generations of customers. We’re constantly innovating, grading, blending and tasting and now’s the time to see what’s next for the iconic British cuppa,” said Isabelle Haynes, senior brand manager - out of home, Tetley.

Matthew Algie to showcase new Espresso Warehouse products The independent coffee roaster, Matthew Algie, will once again be exhibiting at lunch! – the food-to-go industry trade show, by playing host to an espresso bar with the opportunity to sample a wide range of coffees from each of the core ranges – Espresso, Triple Certified, Freshly Roasted and Hand Roasted.

Visitors to stand M110 will be shown how a team of welltrained staff, using the right beans and equipment, can quickly and efficiently produce some of the very best tasting coffees to satisfy the food-to-go market.

The stand will also be celebrating the launch of the Autumn/Winter Espresso Warehouse catalogue. A variety of products all perfect for foodto-go operators will be available to sample, including an

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expanded selection of gluten free snacks and the latest additions to popular ranges such as Suki Tea, Chocolate Abyss and Da Vinci Syrups. In time for Halloween, the catalogue also features delicious spooky offerings – skeleton gingerbread and Spiced Pumpkin Da Vinci syrup, an essential ingredient for increasingly popular Spiced Pumpkin Lattes.

Meanwhile, visitors to the stand have the chance to sample the new winter drinks menu with 11 scrumptious recipes to choose from, such as Honeycomb Mocha and Salted Caramel Hot Chocolate. All winter drinks will appear in the new Espresso Warehouse catalogue and come with eyecatching POS. Matthew Algie will also be making the most of their London

Coffee School which is just a few steps away from the exhibition stand within the Business Design Centre. From developing winter drinks menus to getting to grips with latte art, minitraining sessions will be available to take part in

throughout the show. Staff will also be on hand to talk about everything from coffee trends and menu development to selecting the perfect machine and getting the most from staff training.

“We are constantly looking at new ways in which we can help boost our customers’ businesses. From inspiring drinks recipes to delicious snacks to essential barista tools, our products allow businesses to create the perfect offering all year round. Training is also essential in producing the perfect cup of coffee quickly for the food-to-go market, and Matthew Algie’s training team will be there to meet lunch! visitors who are looking for insider tips!” said Andrew Jack, head of marketing at Matthew Algie.

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NEWS

Conflict Café places food at the heart of resolving conflict Conflict Café, a pop-up restaurant launched by peace-building charity International Alert, is returning to London for its third year from 22 September – 2 October 2016 to inspire more strangers to start conversations about building peace through food.

This year’s chefs will present the cuisines and histories of Lebanon and Sri Lanka, and will be helping their diners to celebrate the power of food in breaking down barriers and getting people to resolve their differences.

Conflict Café is part of the Talking Peace Festival organised by International Alert, the charity established by Archbishop Desmond Tutu and other visionaries 30 years ago in a bid to secure an end to some of the world’s most bitter disputes.

Diners will sit at communal tables in the spectacular underground tunnels of House of Vans in Waterloo on London’s South Bank to enjoy traditional dishes while finding out more about issues facing the countries concerned.

The event will begin with Lebanon week, showcasing a country that has had its cuisine enriched by a million refugees, mostly from Syria, though with the accompanying conflict and hardship. The second week will focus on the delicious flavours of Sri Lanka, where International Alert first started its peacebuilding work 30 years ago. Conflict Café was inspired by a tradition that is common to many cultures around the world: coming

together and reconciling differences by preparing and sharing meals.

“Across different cultures and continents, food has the power to bring people together and encourage the act of sharing. In some Middle Eastern countries, it is custom for the perpetrator of a crime to cook a meal for the victim and their family as a way of fixing broken bonds. In Europe, too, we find ways of using food to calm domestic storms, to unite communities and bring neighbourhoods together,” said Rebecca Crozier, International Alert’s head of emerging programmes.

“We hope that Conflict Café will give diners a glimpse into the diverse cuisines and complex histories of some of the countries where we work, highlighting the positive role that food can play in peace-building.”

Tickets for Conflict Café go on sale this month (visit http://talkingpeace festival.org/food-2016/).

Furniss Biscuits install a new oven Furniss Biscuits, owned by parent company and pasty manufacturer, Proper Cornish, has installed a new oven in its Cornwall bakery as part of a major on-going investment programme.

Well known in Cornwall, with heritage dating back to 1886, the original Cornish biscuit brand is investing to further improve its popular quality products. This new addition means that production capacity has increased to 300 biscuits per minute as a result of the new 1m-wide belt, compared to the previous 80cm model. Further benefits include an improvement in the consistency of the biscuits’ bake, in turn resulting in a reduction of wasted product, say the company All Furniss lines are now running through the new £400,000, state-of-the-art steel band oven, manufactured by Danish firm HaasMeincke, and all are benefiting from the same improvements in consistency. The oven is PLC-controlled with the latest touch screen

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technology. It also provides temperature changes, allowing flexibility and is easily maintained and energy efficient, whilst equipped with the latest health and safety regulations. The new oven also has quick programming that responds to changes needed on each bake, which couldn’t be achieved on the previous equipment.

“Staff are completely on board and feel it has really revolutionised the business. Our production capacity and efficiency is improving as we progress with investment in the brand and continue our innovation in the biscuit sector,” said Gerald Allen, operations director at Furniss Biscuits.

Left to right - Mark Muncey (marketing director at Proper Cornish), Liam Norwell (GCCC player) and Vicky Guy (sales development manager at St Austell Brewery).

Cricket club’s Taste of Cornwall café Gloucestershire County Cricket Club (GCCC) says that is ‘bowled’ over by its new Cornwall-inspired hospitality area, created by the Cornish pasty manufacturer, Proper Cornish.

The Taste of Cornwall Café celebrates one of the club’s fast bowlers, Liam ‘Pasty’ Norwell, who grew up in Redruth and is a lover of authentic, Proper Cornish pasties.

Cricket fans and players can now tuck into Cornish pasties and Cheese and Onion pasties (£3.50) with a pint of the famous Tribute Ale by fellow sponsor St Austell Brewery (£3.70), also based in Cornwall.

A large map of Cornwall pin-points the companies’ headquarters as well as the town Liam grew up in with the theme ‘Pints, Pasties, Players’, tying all three parties together and forming an eye-catching wall mural. The slogan ‘Cornish to the Core!’ is also featured, adding to the visual celebration of good Cornish products.

Representatives from Proper Cornish, St Austell Brewery, GCCC and Liam Norwell himself were on hand to launch the café earlier this month. It has been welcomed by visitors so far, with projected sales of 2,000 pasties alone for 2016 (set to increase next year with a number of international matches including England v Ireland and England v West Indies to be hosted at the grounds).

Following its annual sponsorship of Liam Norwell, Proper Cornish was approached by the club’s catering team, Centerplate, to put its stamp on the new café and museum area and the pasty maker saw an opportunity to work with fellow Cornish sponsor St Austell Brewery.

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NEWS

Starbucks opens new store experience in Canary Wharf The first Starbucks express store in Europe has opened in London’s major business hub, Canary Wharf.

Featuring an open layout, the new store offers a walk-through experience and a streamlined menu served at speed via an early order point, allowing customers to order, pay and pick-up even faster.

Designed for customers on-the-go who want high-quality Starbucks products, coupled with the efficiency that comes with knowing what they want, the store offers a warm, welcoming environment with the barista and customer at its heart. Design features include textures of complementary natural wood and marble.

The streamlined menu focuses on highquality brewed coffee, signature espresso beverages and a selection of popular food items including breakfast sandwiches, all displayed on digital menu boards which rotate throughout the day. For customers who choose to order ahead, Mobile Order & Pay is also integrated. The London launch follows the successful express format store openings in New York, Toronto and Chicago.

“We recognise some of our customers, and especially busy commuters in Canary Wharf, are moving at pace and need fast, efficient and high quality service whatever the time of day. We’re excited to bring this unique store format to the UK, the first time

Renowned East Sussex café for sale The renowned and hugely popular Wessons Cafe and restaurant on the high street in Horam, East Sussex has been put up for sale via specialist business property adviser Christie & Co. Wessons Cafe has built up a superb reputation for great food and service to its regular customer base of local people, commuters, cyclists and walkers as well as the many motorcyclists who travel long distances to eat there. Indeed, the breakfasts are something of a legend and the popularity of the café can be seen from the hundreds of positive comments on Wessons’ Facebook page.

Wessons has become a real draw to those on powered two wheels and is often a haunt of the motorcycle press, as well as being frequented by one of the oldest motorcyclists in the land, 94 year old Dave Fletcher. The café also attracts visitors reliant on pedal-power, with many cyclists using the venue and recently there have also been keen penny farthing riders, one of whom was reported to be World Penny Farthing racing champion.

After 16 years of running the café, current owners Steve &

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Lorraine (known to her regulars as ‘Loz’) Wesson are now hoping to retire from the hospitality trade and travel the world.

“For the community in and around Horam, and beyond, Wessons is an important part of daily life,” said Andrew Moore, director at Christie & Co’s Maidstone office who are handling the sale. “It is an absolute pleasure to have been charged with selling Wessons on behalf of Steve & Loz. Being a keen motorcyclist myself, I very much look forward to helping them find a new owner for the business so they can finally retire and hit the road.”

Christie & Co is marketing the freehold interest of Wesson’s Cafe (which includes not only the café business but also two flats and a vehicle workshop, all on a site of 0.33 acres, along with the right to sell vehicles if desired) at offers in excess of £850,000.

for Starbucks outside of the U.S. and Canada. This follows the digital innovations we have rolled out to improve convenience for customers,” said Rhys Iley, vice president operations, Starbucks Europe, Middle East & Africa.

“The new express format is the latest in our evolving store portfolio, which aims to meet the needs of our customers while keeping our baristas at the heart of the customer experience.”

Franklin & Sons scoop six Great Taste stars Great Taste, the blind-tested food and drink awards, described as the ‘Oscars’ of the food and drink industry, has announced Franklin & Sons as winners of six Great Taste stars.

Out of Franklin & Sons’ premium soft drinks range, Brewed Ginger Beer with Malted Barley and a squeeze of lemon was awarded two Great Taste stars, whilst British Dandelion & handpicked Burdock with Star Anise was awarded one star. The natural range of tonics and mixers did extremely well, taking home three stars out of the four entered mixers. Franklins Ginger Ale, Natural and Lemon Tonics each received one star, with judges saying “the flavour was sharp, not too sweet, clean and fresh.”

“We are delighted to receive such prestigious recognition from the Great Taste panel. The comments were even better than we hoped for,” said Justin Horsman, Franklin & Son’s brand controller. “Winning these prestigious awards not only cements our credibility for creating only the most premium soft drinks, tonics and mixers, but also reflects the hard work and time invested into the Franklin & Sons range.

It is really gratifying to see that such well-respected

professionals appreciate the true heritage and provenance of our ever expanding range of products. We are so excited to see what the future holds.”

Steve Perez, chairman of Global Brands said: “I am very proud of the Franklin & Sons team, winning so many awards for the new range of soft drinks and mixers in our very first year.

I thank them for their hard work and skills. They have produced world class products true to the heritage of the brand and these awards are a great accolade to all of them.”

Out of over 10,000 products entered into Great taste 2016 only 878 received a 2 star award. Whether it be bread, honey, salami or cereal being judged, all products are removed from their wrapper, jar, box or bottle before being tasted. The judges then savour, confer and re-taste to decide which products are worthy of a 1-, 2or 3-star award (only 181 were awarded 3 stars in 2016). Franklin & Sons has been listed in Harrods for four months.

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SHORTS CaféBiz creating a buzz Stands are filling up for the Café Biz Expo at Manchester United Football Stadium on 10 November 2016 with exhibitors securing their spots showing the latest trends and innovation.

Brought to you by the creators of the successful one-day Vendex trade show, Café Biz expo is aimed at the fast expanding coffee sector in the Midlands and North of England and will provide one valuable intensive day for product sourcing. The show welcomes trade customers from café owners and operators, through to facilities managers, contract caterers, hotels, pubs, restaurants and fast food outlets, with visitors finding the best of everything from coffees, teas and syrups right through to machines, equipment and water filtration systems.

Nisbets opens third store in Scotland Catering and kitchenware equipment supplier Nisbets is set to add to its growing retail portfolio with the opening of a third store in Scotland, situated in Aberdeen. Nisbets Aberdeen – the twentieth Nisbets store – opens its doors this month and will offer catering professionals over 3,000 best-selling products (with 20,000 products available for next day delivery).

CHOC Chick nominated for Healthy Living Award CHOC Chick’s new Blissful Blends Heart-Warming Cinnamon and Cacao blend has been nominated for the Best Free-From Product Award in the Healthy Living Awards 2016. A unique combination of organic raw cacao powder with natural spices, Heart-Warming Cinnamon Blend makes blissful hot chocolate, smoothies and shakes that are free from dairy, sugar, gluten, additives and guilt, say the firm.

Shoppers expect business and government to make food fairer A new survey by www.fairtrade.org.uk has revealed that the vast majority of British consumers believe it is the responsibility of businesses and the government to make food fair.

Their research shows 92% of shoppers said food companies should ensure food production is fair and sustainable, whilst 85% said they expected the government to take responsibility for this. Consumers also want the people who grow their food to be protected from unfair trade such as low prices (63% believe UK farmers and 64% believe that farmers in developing countries are underpaid for their produce). Whilst two-thirds (65%) believe that responsibly produced food is more expensive, 58% would be willing to pay more if they knew products were delivering a better price and fairer wages for farmers and workers, closely followed by environmentally-friendly food production at 53%.

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The next generation of tea For the last 60 years in Britain, 98% of the population has been addicted to ‘builder’s tea bags’, but now is the time for tea to change, feels Lucy Chappell-Wright, a tea specialist and director of the London School of Tea (www.thelondonschooloftea.com).

“We all know how to make tea don’t we?

Well of course we do, but everyone makes it differently. Whether you squeeze that tea bag within an inch of its life or you dunk it a couple of times, milk first or after, one lump or two, we all like our tea just the way we like it. So how can this be replicated out of home?” asks Lucy Chappell-Wright.

“Well it can’t and shouldn’t be! It is an absolute no-no to serve instant coffee in a café, or a ready meal in a restaurant so why do we still get offered the humble tea bag? Are we prepared to pay the same as a coffee because ‘it’s just tea!’?

Baristas and chefs we trust to make our coffee or dinner, but who is qualified to make me a better and different cup of tea

when I want one?”

Elevation of the tea experience is what’s required, feels Lucy Chappell-Wright. The tea category is rapidly changing with standard tea in rapid decline and speciality tea on the increase, she observes, but if we make speciality tea the same way as standard then the consumer won’t get it and will return to what they know.

“Speciality tea made correctly will enhance the consumer enjoyment and experience and will increase sales profits and margins. Menu boards, the correct crockery, food pairings and trained staff will entice more people to try something new. Also speciality tea can be just as operationally easy to prepare as standard, we just need to know how,” says Lucy Chappell-Wright.

The London School of Tea provides recognised and certified training for the tea industry and its Tea Smith 1 course is regulated by the BIIAWB.

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FEATURE SHORTLIST AWARDS

Awards 2016

The Crème de la Crème

Fabulous food, breathtaking beverages and equally brilliant establishments are what consumers value most in cafés. After visiting, tasting, testing and much discussion we are delighted to be able to announce the shortlisted nominations in each category.

s the Café Life Awards continue to grow, they are widely regarded as the leading awards for the café industry.

With no entry fees to be paid all these shortlisted entries truly are there on merit alone.

We are delighted to publish the shortlists of each award in the following pages. The winners will be announced at the Café Life Awards 2016, held in conjunction with lunch!

Chris Brazier, group event director at lunch!, said “We are delighted to support the Café Life Awards. I think it’s really important that there are people out there who want to celebrate the wonderful work that cafés do. Promote it in terms of networking, in terms of best practice and in terms of celebrating the fantastic achievements the sector has.

“Everyone works hard all year so having an awards like this is great to celebrate the really big successes that this industry sees.”

Join us for the coolest awards dinner, for some unrivalled networking opportunities and a great way to wind down after the first day at lunch! In-keeping with the cool, café air, the dress code for these awards is not formal black-tie, more ‘smart casual’.

To book your place visit our website www.thecafelife.co.uk and click on Awards.

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WHO’S IN LINE FOR WHICH AWARD? INDEPENDENT CAFÉ/ COFFEE BAR OF THE YEAR Championing the work being done by entrepreneurs in the industry to develop successful independent café/coffee bars. A café/coffee bar business is considered to be independent with fewer than 10 outlets.

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

The customer experience will rank highly in the judging of this award, particularly in relation to atmosphere created and the standards of service and product range offered. All those shortlisted in this award have been visited by an independent judge who will report on their experience.

Those shortlisted are: • Café 1505 – Nicolson St, Edinburgh • Chandos Deli – George St, Bath • The Crossing Point Café – Kirkby Lonsdale, Cumbria • Mimi’s Bakehouse – 63 Shore, Edinburgh • Mimosa Kennington – Brixton Road, London • No 67 Café & Restaurant – Peckham Road, London • Timberyard Soho – Noel St, London • Ziferblat – Edge St, Manchester

CAFÉ/COFFEE BAR CHAIN OF THE YEAR Recognising the work being done by leading operators to set standards and drive the market in terms of innovation, standards and consumer satisfaction. A business with over 10 operating sites is considered to be a chain. The judges will be particularly keen to recognise businesses that consistently set and maintain high standards, from the quality of the products they offer to the friendliness of staff. All those shortlisted in this award have been visited by an independent judge who will report on factors such as atmosphere, facilities, cleanliness and product range as well as customer service.

All chains are considered for this award and therefore no shortlist will be published.

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AWARDS SHORTLIST • Timberyard Soho – Noel St, London • Café 1505 – Nicolson St, Edinburgh Chains • Coffee#1- Sidmouth • Boston Tea Party - Bath • Caffe Concerto – 78, Brompton Road, London • Asda, Eastlands Supercentre, Manchester BRAND NEW AWARD FOR 2016 THE ‘FREE-FROM’ PRODUCT INNOVATION AWARD This new award is open to all food and drink products and aims to recognise the most innovative products within the ‘free from’ sector. This category can include gluten free, sugar free, dairy free and additive free products.

Those shortlisted are: Savoury • Plamil Foods Ltd – Organic Egg Free Mayo with Green Chilli • The Real Soup Co – Butternut Squash and Sweet Potato Soup • Snowbird – Fully Cooked & Frozen Gluten Free Mini Koftes • The Tofurky Company – Tofurky Smoked Ham Sweet • Bells of Lazonby Ltd – Costa Fruity Crumble • Disotto – Vegan Coconut and Mango Dairy Free Ice Cream • Pidy – Gluten Free Neutral Tartelette 8.5cm • Plamil Foods Ltd – Dark Chocolate Bar sweetened with unrefined Coconut Blossom

Awards host, Theo Randall THE CAFÉ DESIGN OF THE YEAR AWARD Encouraging good design practices in the sector. This award is aimed at those who are responsible for developing new concepts in the high street. Gold Awards will be presented to all those who the judges consider achieve sufficiently high standards they consider merit recognition.

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

Those shortlisted are: Independents • Swirls - Warwick St, Leamington Spa • Snowflake Gelato - Marble Arch, London • Mimi’s Bakehouse – St John’s Rd, Corstophine, Edinburgh • Elephant Coffee, Parkgate, Neston, Cheshire

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

Those shortlisted are: Hot • Barry Callebaut Beverages UK – Bensdorp’s Barista Single Origin Cocoa and Chocolate Drinks (Peru) • Hampstead Tea – Energy Chai Organic Spiced Black Tea, Green Tea and Herb Tea • Kokoa Collection Hot Chocolate – Kokoa Collection Single Origin Hot Chocolates (Ivory Coast) Cold • Cawston Press - Sparkling Mint & Cucumber • Drink Me Chai – Spiced Chai Latte • Smootheelicious – Nutri-Pellet Whey Protein Super Booster Green Smoothie and Super Fruit Red Smoothie

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

Those shortlisted are: Savoury • Gastro Culinary Innovation Ltd – Waffle Croque Monsieur • Italia Formaggi – Groksi Novello • Snowbird – Fully Cooked & Frozen Gourmet Plus Cumberland Sausage • Pan’ Artisan – Focaccia Romana 250g • Timberyard – Healthilicious Open Sandwiches Sweet • The Deck – The Snickers Peanut Butter Cupcake • The FoodFellas – Individual Crumbles – Apple, Apricot and Raisin • New Forest Ice Cream – Lotus Caramelised Biscoff Ice Cream • Pidy – Sweet Telline Straight Sided 8.5cm NEW PRODUCT (NON-FOOD) OF THE YEAR AWARD SHORTLIST This award aims to encourage the development of new products (including equipment) for the market, from furniture to coffee equipment and packaging.

In this award the judges will be looking particularly for products that have real innovation value for the café/coffee bar market.

Those shortlisted are: Product Huhtamaki – ‘Sorello’ Smooth Double Wall Paper Hot Cup KeepCup – Keepcup Brew KeepCup – Keepcup Original Nisbets – Olympia ‘Kiln’ Range Equipment Caffe Vinci - Temp-Pal Fracino – Velocino La Cimbali – The La Cimbali S30 Perfect Touch superautomatic coffee machine La Marzocco – Strada AV PKL Group – U-Select Rombouts – Via Nova 4 THE CAFÉ SOCIETY AWARD SHORTLIST This is a lifetime award which may be presented to an individual, or organisation, that the judges consider merits recognition for the contribution they have made to the development, growth and prosperity of the café/coffee bar market.

Due to the nature of this award no shortlists are published.

SEPTEMBER 2016 CAFÉ CULTURE 15

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tition judge Book signing with compe ndall and awards host, Theo Ra

Challenge Finals live at lunch! uilding on the success of last year's finals at lunch! we're hosting the Tetley Great British Brunch Challenge and Cafe Sandwich Challenge finals at our exclusive venue in the Executive Centre.

Join us from 11am for an exclusive book signing with Theo Randall who will not only be judging these two great finals but also hosting the Café Life Awards in the evening, too.

In order to join us, just email pam@thecafelife.co.uk to get your invitation to the finals.

Then you will need to get into lunch! book your free entry to lunch! – visit our website for the link www.thecafelife.co.uk and click on Awards.

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

But did you know this world famous portmanteau is a British classic dating back over a hundred years?

It made the Oxford English Dictionary in 1896 having first been coined the year before in Punch magazine.

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

B

The Tetley Great British

Brunch Challenge

THE TETLEY GREAT BRITISH BRUNCH CHALLENGE FINALISTS ARE: • Vince Kingham, of Amadeus Catering in Birmingham - Pure Indulgence • Dave Worthington, of FSC in Cheddar, Somerset Super Green Beans on Toast • Nathan Baker, of On a Roll Sandwich Company, in Middlesbrough - Lemon & Ginger Tea Cured Salmon • Katarina Willingham, of Lemon & Soul Cookery School in Southampton Stuffed Focaccia with Sausage Meat, Peppers and Cheese • David Koller, of Café des Arts in Hastings, East Sussex - Breakfast Tea & Veggie Brunch

The Café

Sandwich Challenge omprising three separate competitions, the Café Sandwich Challenge aims to encourage the development of sandwiches (whether made in-house, or bought in) that have been developed specifically for the café/coffee bar market.

Entrants will be preparing a unique sandwich using the category's key ingredient and pairing it with a new or existing beverage to create a unique café experience.

C

• Frazer Halkett, of Glaisnock Café & Guest House in Newton Stewart, Dumfries & Galloway - The Scottish Breakfast Toasted Sandwich • Ashley Davis, of Mimosa Delicatessen & Caterers in London - Ode to the Alps

• Martin Willsher, of 2 Sisters Food Group, in Worksop, Nottinghamshire Clucking Ranch Chicken • Rebecca Partridge, of Greencore, in Bromley-by-Bow, London - Toasted Indian Spiced Veg

The Mexicana, Applewood and Jarlsberg cheese category • Jamie Robinson, of Bexters Coffee Company in Boothstown, Manchester The Mexicana Ribwich topped with Crispy Bacon • Abby Banwell, of FSC in Cheddar, Somerset - Mexican Crispy Chicken Pretzel • Nathan Baker, of On a Roll Sandwich Company in Middlesbrough - Shin of Beef Chilli with Mexicana Cheese

New York Style Bagel Category • Vince Kingham, of Amadeus Catering, in Birmingham - Mardi Gras • Dawn Roe, of Saints and Sinners, in Beverley, Yorkshire - The Ham Hock • Nathan Baker, of On a Roll Sandwich Company, in Middlesbrough - Moroccan Crispy Lamb's Breast and Labneh • Susan Yarnell, of A Great Little Place in Southport, Lancashire - Jewel Studded Whipped Feta with Nectarine, Lime and Mint Salsa • Mark Kacary, of The Norfolk Deli, in Hunstanton, Norfolk - The Bostonian

THE SANDWICH CHALLENGE FINALISTS ARE:

Menumaster toasted sandwich competition • Jamie Robinson, of Bexters Coffee Company in Boothstown, ManchesterLasagnewich served with a Bexters thick Tomato Sauce • David Worthington, of FSC in Cheddar, Somerset - The Ultimate 'Toast' Dinner • Phil Roberts, of The Stottie Company, in Stockton on Tees - German Currywurst Toastie

www.cafeculturemagazine.co.uk

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PREVIEW

Time for

£16.1bn – that’s the value IGD analysts say the UK’s food to go market is set to reach by the end of 2016, with sales up nearly 7% from 2015. Food to go has never been more popular, and café and coffee shop operators looking to take advantage of this significant growth will find plenty of new product innovations and fresh industry insights at lunch! 2016.

ESSENTIAL The UK’s biggest and multiaward winning show for the food-to-go trade, lunch! returns to the Business Design Centre in London on 21 and 22 September 2016. Annually attracting over 6,000 attendees, lunch! may need little introduction. It’s frequently cited as a ‘must attend’ for discovering innovative new ideas and concepts, with Helen Higgins, head of food, at EAT. calling it “the destination show for our industry.”

Since its launch in 2008, lunch! has enjoyed significant year-on-year growth in attendance (and floor space).

Its exhibitor numbers have now reached over 350 with companies showcasing an eclectic mix of food, drink, packaging, catering equipment and technology.

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Keynote speakers - Luke Johnson and Wendy Bartlett.

With its full Keynote seminar line-up now confirmed, a raft of highprofile brands – including Starbucks, LEON, bartlett mitchell, Pret A Manger, Costa Coffee, Welcome Break, EAT., Tossed, Benugo, and Rapide

by Café Rouge, are preparing to share their expertise next month.

FREE SEMINARS In all there will be over 20 free business seminars – including exclusive keynotes, interviews, research updates, and panel discussions – in two dedicated theatres.

One of those exclusive interviews is with one of Britain's most successful entrepreneurs – Luke Johnson,

chairman of private equity firm Risk Capital Partners. He’ll be discussing his involvement in food-to-go, including investments in Small Batch Coffee Co, Patisserie Valerie, the Bread Factory, Gail’s Artisan Bakery and his plans for Brighton’s Palace Pier, with Propel’s managing director Paul Charity.

Wendy Bartlett MBE, CEO and founding owner of bartlett mitchell, will also be making her lunch! debut – appearing in an ‘in conversation’ session with Peter Martin, VP of CGA Peach. She and her business partner Ian Mitchell established bartlett mitchell in 2000 from the back bedroom of her house, with just one desk, two phones and an unwavering belief in team values.

The formula worked and today the company is now one

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PREVIEW for our ‘made fresh while you wait’ deli sandwich offering.

Customers are looking for quick food-to-go options but are prepared to wait that little bit longer to have a fresher and better value for money choice” Another opening day highlight is the return of award winning restaurant designer Afroditi Krassa. She will be presenting an exclusive case study of her studio’s recent rebrand and redesign of EAT.

of the UK’s leading independent caterers, operating at nearly 90 locations, with 800+ staff and a turnover of over £35million.

It has won multiple awards for its commitment to sustainability and CSR, and recently secured its first ever Investors in People Gold Award (Wendy Bartlett herself was awarded an MBE in 2015 for her services to the hospitality sector).

Wendy Bartlett will be discussing the importance of giving back to the industry, along with the story of the successful rise of bartlett mitchell, its ‘Fundamentally

www.cafeculturemagazine.co.uk

Food’ principles and the positioning of its ‘grab and go’ offerings, on the show’s opening day (the closing session).

STARBUCKS, COSTA, LEON AND BENUGO Sara Bruce Goodwin (VP research & development, quality & regulatory at Starbucks Coffee Company), John Kerslake (operations director at Costa Coffee), Kirsty Saddler (brand director at LEON) and Rory McEntee (head of retail marketing at Benugo) are also among the other big name opening day speakers now confirmed.

“Trade shows like lunch! are integral for Benugo, as it allows us to take a step back and open our eyes to new innovations and ideas. In an ever changing high street, it’s a great opportunity for us to talk to and be inspired by others, and it undoubtedly aids our future thinking to help us evolve and offer an ever better experience for our customers,” says Rory McEntee.

Differentiation is a key USP for high street restaurant and café operator Benugo. Its diverse portfolio also includes dining spaces and cafés in public spaces (at Regent’s Park, V&A, The British Museum, English National Opera and National Museum of Scotland, for example) and in-house corporate cafés.

“With greater customer demand for higher quality products, we have seen a real shift in food-to-go purchase behaviour in recent years,” Rory McEntee continues. “We have seen an increased move away from packaged products, such as sandwiches and wraps, with customers opting

SECOND DAY HIGHLIGHTS The show’s second day – Thursday 22 September – boasts an equally stellar lineup, featuring, among others, David Leeper (head of coffee at FCB Artisan Espresso Bars), Andrew Stephen (the new CEO of the Sustainable Restaurant Association) revealing the latest consumer trends in sustainability, Rod McKie (CEO of Welcome Break, and whose illustrious CV includes former MD of Coffee Republic and operations director at Pret), Steve Richards (CEO of the Casual Dining Group), who oversaw the launch of Rapide by their Café Rouge brand, and Caroline Cromar (group director of food, at Pret A Manger). “lunch! is an exciting date in the diary to see new ideas from innovative companies. It not only showcases the best but allows us to share knowledge across the industry.

Don't miss it!” says Pret’s Caroline Cromar.

A regular visitor to the show, Caroline Cromar will be sharing her specialist knowledge from over ten years working at the heart of Pret’s management team.

One of the leading high street food chains in the UK, Pret reported a 14% growth in sales in 2015 (whilst also giving away over one million free coffees, as part of its ongoing ‘random acts of kindness’ policy). For 2016, its 30th anniversary year, it has already announced (and implemented) a raft of new developments – including Pret’s first campus shop, which

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PREVIEW opened at the University of Exeter in April, the successful trial (and extension) of its first pop-up vegetarian-only outlet in London’s Soho last month, the upcoming launch of its first motorway service shop (as part of a year-long trial partnership with Welcome Break), and giving Caroline Cromar plenty of great content for her lunch! Q&A (hosted by CGA Peach’s Peter Martin).

“Standing still is no longer an option. Therefore, all businesses need to seek to evolve their brand and offerings and, as such, need to be more in tune with what others are doing and the market trends. So events, such as lunch! keep us all updated and on message,” says Welcome Break’s Rod McKie. Faster, lighter, and healthier – these are the three key trends that he believes are going to be shaping the foodto-go market over the next year, and one operator who has certainly taken advantage of the former is Vincent McKevitt, founder and MD of Tossed. The healthy fast food chain recently made headlines for opening the first completely cashless (and tillless) restaurant in Europe.

According to recent research by the UK Cards Association, contactless card payments tripled during 2015 with food and drink ‘the most common category for card payments’ – representing a third of all card purchases.

Vincent McKevitt’s session at lunch! will give an overview of the streamlined concept behind the custom-built tablet software now in use at several of their London branches, and their plans for rolling out selfservice kiosks across the rest of their 26 Tossed stores.

As in previous years, essential food-to-go market updates (from Horizons, the NPD Group and MCA) also feature prominently in the seminar programme across both days of the show.

OVER 350 EXHIBITORS In addition to predicting a 6.8% growth in the UK’s food-

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CAFÉ CULTURE

to-go market, the recent IDG survey findings revealed that around 70% of shoppers had purchased their lunch ‘to go’ in the preceding month, whilst almost a third (28%) had ‘bought something on-the-go for breakfast’. Such numbers make it a hugely competitive marketplace. To keep customers interested, café operators have to identify key trends and keep their menus ahead of the curve. Innovative sourcing is one proven way to do just that. And there’s a comprehensively eclectic choice of innovative exhibitors - from big brand names to emerging start-ups – at lunch!

2016. “lunch! draws its inspiration from the industry it serves, and we work hard to ensure that everything that food-to-go operators need to run their businesses successfully is catered for.

From their kitchen equipment to counter displays, from the food and drink they serve to how it’s packaged and how it’s paid for – it’s all here,” says the show’s group event director, Chris Brazier.

Around a third of these 350 exhibitors are new to the show for 2016. Among them are Bord Bia (Irish Food Board), Nestlé Waters, Major International, Coconut Merchant, Skoulikas Bedford (UK agents for Isola Bio), Booja Booja, Nomadic craft yogurt, Italia Formaggi (specialist cheese importers and owners of the Divo Italiano brand), Wessanen, Pukka Herbs, Moo Milk, Canny 100% natural milkshake, MBM Enterprises (owner of Blackfriars Bakery and Ashbourne Foods), Tea People, Scheckter's Organic Energy, Yourtonic (Buddha Water), and Tommy Tucker (one of the UK’s largest popcorn

manufacturers). Plus, they’ll be 19 companies (who’ve been trading for less than a year) making their lunch! debut in the show’s new Start-up Zone.

INNOVATION CHALLENGE The Innovation Challenge Gallery also offers a good vantage point to see what’s new. Designed to promote the best food-to-go innovations over the last twelve months – it’s expecting record entries this year. Companies hoping their products will come away with a coveted ‘Gold Award’ include Ape Snacks, Europastry, Excelsior Technologies, eXpresso PLUS, Florette UK & Ireland, Frank Roberts & Sons, Freaks of Nature, I Love Snacks, Karma Cola UK, Mr Lee's Noodles, Nutmeg and Hive, NutriPot, Pack'd, Pocket Enterprises, PRESS, Pure&co, Silvina's Nature, TaimTaim, Tao Family, The London Tea Company, The Tofurky Company, Tri-Star Packaging Supplies, Up & Go, and Upwards.

Visitors are being encouraged to head to the show’s Upper Feature Level to vote for their favourites on opening day. They’ll decide the shortlist of exhibitors who will then go on to live pitch their products to this year’s judges, including top buyers from Tossed, Costa Coffee, En Route International, Elior UK and EAT. Of course innovation isn’t limited to just one area at lunch! – it’s down every aisle, across all three floors of the BDC. Returning food and drink exhibitors – many of which will be using the show to showcase their latest ranges and product additions – include Rombouts Coffee, Proper Cornish, Crown Foods, Frobishers Juices, Devonvale Bakery, Galeta, Soulful Food,

The Sausage Roll Company (Country Choice), Honeybuns, Pulsin', URBAN eat, Twinings, Single Source, New York Bakery Company, Euro Food Brands, Tudor Tea & Coffee, Simple Simon Foods, Koko Dairy Free, Matthew Algie, UCC Coffee UK & Ireland, Magrini, and Wine Innovations/Lyme Bay Winery.

R H Hall Foodservice Solutions, Dynamic, Offundo, Nelson Catering Equipment, Croust'wich, Rational, Roller Grill UK, Packnwood UK, Benders Paper Cups, Kavis, Packnwood UK, Protos Packaging, WEBER

Verpackungen, Sabert Europe, TME Thermometers, Butterware, Lolly, Orbis Tech, mmmLUNCH, Bizimply, and Fretwell-Downing Hospitality will be showcasing their latest equipment, packaging, disposables, tableware, and technology concepts.

WHAT TO LOOK OUT FOR Exclusive to eXpresso PLUS (Stand A200) is the brand new Lavazza Prontissimo range of coffee to go machines. It’s made using 100% Arabica blend that is enriched with grounded coffee.

Paterson Arran (Stand M335) is launching its new Café Brontë Chocolate Choices Mini Packs – coated in Belgian chocolate - with four varieties

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PREVIEW per case (Milk Chocolate Coconut, Milk Chocolate Orange, Dark Chocolate Ginger and Dark Chocolate Mint).

Upwards’ (Stand F332) new all natural gluten free Calzones are ready to eat in two minutes from frozen. They offer a perfectly crispy pizza base with a variety of fillings, including Greens & Grains, Med Pulled Chicken, and Hazelnut & Chocolate.

Tideford Organics Food (Stand A309) is launching its first organic and vegan soup, a range of Superfood recipes, and four new miso broths in 600g pots.

The Tofurky Company (Stand F201) is launching its

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CAFÉ CULTURE

most popular, meat free deli slices to foodservice. Available in Oven Roasted, Hickory Smoked and Smoked Ham flavours, each case contains 10 x 454g packs.

Mackie’s Crisps is making their debut at lunch! with a refresh of their award-winning Ridge Cut range. The newly launched flavours include Sweet Chilli, Cheddar & Onion and Sea Salt & Cider Vinegar.

Honeybuns (Stand A409) is launching its new generation of gluten free, dairy free, and low in refined sugar cakes.

The range includes fruit sweetened Squillionaire, Fruity

Nut Bar, the new Oaty Coconut Bar, and Oaty Apricot Bar (stand A409).

MBM Enterprises (Stand M341) is launching its gluten free Sugar N Spice Popcorn Bars, available in Toffee, Fruit & Nut, Yoghurt & Seeds, and Chilli, Chocolate & Cranberry flavours, with 15 per case.

Emily Crisps (Stand M341) is launching a new premium range of real vegetable snacks in Spring Greens Veg Crisps and Mixed Root Veg Crisps.

Low in calories, they are full of nutrients, fibre, protein and vitamins.

Frank Roberts & Sons (U203) is introducing Roberts Bakery Foodservice Thins – new range of hot sandwich

carriers, which meet the health needs of the consumer and functionality needs of the operator.

Freaks of Nature’s (Stand F106) new range of individual free from puds are made purely from plants. Puds include Mango Fandango vanilla posset with mango and passionfruit coulis and Cocoa Loco chocolate ganache.

Ape Snacks (Stand U108) is launching its new Crunchy Coconut Bites in three flavours – Natural, Chia Seed, and Sesame Seed. Also available: Crispy Coconut Curls in new Salted Chocolate.

Crafti's (Stand A607) is launching a new range of children's activity packs, tabletop activities and meal packaging solutions. They’ll be offering a show-only deal on Halloween and Christmas themed Bizzi Bags and food carriers.

Planglow’s new additions include a range of value sandwich packaging and new

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PREVIEW hot food items. They’ll also be previewing Botanicals – colourful, compostable new cup designs.

customers wanting a guilt-free, nutritious treat.

With consumer demand for quality and tasty meals that they can simply ‘grab n go’, visitors to this year’s ‘lunch!’ will be interested in visiting

Pret A Manger to Greggs and Dunkin Donuts to maximise on their food to go offer.

Visitors are sure to be drawn to the tempting treats on display at the Brioche Pasquier stand (M410) where they will be able to try an array of Classic French Macarons.

Known for their crisp yet chewy texture and intense flavours, Brioche Pasquier Macarons are made from fresh egg whites which are whipped into a pillowy meringue and carefully mixed with ground almonds to retain lightness.

Six naturally sweet flavours are added – lemon, vanilla,

Mars Foodservice (Stand F323), where the new range of Dolmio® and Uncle Ben’s® ‘Lunch Pots’ will be on show.

Show visitors will also be able to check out the new fivetier Flexeserve Zone® heated display unit from the Alan Nuttall Partnership (Stand G11), introduced to give food to go operators even more capacity. The unit is being unveiled to sit alongside a range of products for the food to go and coffee and sandwich shop market. The five-tier unit builds on the success of the three and four-tier cabinets, used by Crussh, Costa and

pistachio, coffee, raspberry and chocolate – to give taste and colour.

Pipers Crisps (Stand M232) will launch its first new flavour for nearly four years - Atlas Mountains Wild Thyme & Rosemary. Gluten-free and suitable for vegetarians and vegans, this latest addition is an ideal flavour accompaniment to sandwiches, soups, pasta and salads, so will be perfect for daytime eating and the ‘foodto-go’ sector, suggest Pipers (www.piperscrisps.com). They are available in 40g bags and 150g sharing bags.

ESSENTIAL INFORMATION Opening times – 10am to 5pm both days (last entry 4pm).

Dates – Wednesday, 21and Thursday, 22 September 2016.

Venue – the Business Design Centre, Islington, London.

Website – www.lunchshow.co.uk To register for a free ticket to lunch! 2016, visit www.lunchshow.co.uk and quote priority code LUN51.

Pocket Enterprises (Stand SU-12) is launching Pokito Cup, a reusable cup that folds down to 4.5cm and can be stored in a pocket or bag. A spill-proof lid seals in liquid and clever grooves insulate against heat loss.

Vantastec (Stand G21) is launching its Snack-Tec Sandwich Van – a high quality conversion to suit those in the sandwich delivery and catering industries; including hot, cold, ambient and storage compartments.

Tri-Star Packaging (Stand M101), the UK-based food packaging specialist says that it will be keeping it simple at lunch! this year by showcasing only its latest and forthcoming innovation.

“We are delighted to be at lunch! once again but with the focus this time on showing our latest innovation including our concepts in development,” explains Kevin Curran, Tri-Star Packaging’s MD (www.tristar.co.uk). “Innovation is part of our DNA at Tri-Star because we are not just a packaging company – we work with our customers on a consultative basis bringing innovation to their current and future needs.”

Rombouts (Stand U114) will be showcasing its eco-friendly espresso pods and innovative pod systems - the perfect solution for busy businesses seeking to deliver exceptional coffee in an easy and convenient way, claim the firm.

Rombouts espresso pods ensure consistent, costeffective, high-quality coffee each with each espresso pod

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individually vacuum packed to ensure freshness, the correct weight, grind size and that each pod is properly tamped for a great espresso. What’s more, the pods are simple to use, eliminating much of the need for coffee training – a real benefit in the growing food-to-go industry – as well as being biodegradable with fully recyclable packaging.

Now in their fifth year exhibiting at lunch!, the Rombouts team will also be offering complimentary coffee consultations to trade buyers and business owners in the growing food-to-go sector (www.rombouts.co.uk/professi onal).

Proper Cornish (Stand G4) will be showcasing its lower fat authentic Cornish steak pasty.

This latest innovation for the food-to go-market boasts a reduction in fat of 1.7g and in salt of 0.37g per 100g, compared to Proper Cornish’s standard steak pasty recipe making it an ideal solution for

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new

just add water

F O UR FL A VOUR S T O WA RM YOU UP T H I S W I N T ER !

CAL L 0 208 7 3 6 04 5 5 O R V I S I T I TA L I A N B E V . CO .UK Also available: Chai, Coffee, Flavoured Syrups, Frappe, Hot Chocolate, Tea and much more.

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flavour In search of

YEAR ROUND POSSIBILITIES Flavoured syrups allow you to provide versatility in your drinks menu with very little effort, helping you offer a wide range of hot and cold drinks, seeing you through the morning rush right into the evening.

The well-known Sweetbird, for example, offers a comprehensive range, and in turn a range of creative drinks possibilities. Indeed, investing in syrups means not being stuck for inspiration for interesting drinks and flavour combinations, claim Sweetbird - all year round, there’s always something to whip up.

Just add two pumps of syrup into a latte, hot chocolate, cappuccino or mocha and you can transform it into a signature

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drink, advise Sweetbird, who suggest trying mint in a mocha, gingerbread in a latte, salted caramel in a hot chocolate or winter spice in a cappuccino.

Sweetbird says that it currently has 53 syrup flavours to offer, spanning across coffee, fruit, iced tea and sugar-free ranges. These ranges consist of the classic flavours including Vanilla, Caramel and Hazelnut to more colourful flavours like Cherry, Mint or even Chilli. Their sugar-free range also ensures that your customers’ Skinny Caramel Latte morning rituals can keep calories to a minimum (and that goes for anything Hazelnut or Vanilla flavoured too, point out the brand). Their tea range is also a good cold drink option for giving a high profit margin beverage that requires

credit: Ammentorp

As we discover here, the syrups and flavouring suppliers are encouraging operators to get creative and experiment far more with flavours.

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orp

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FLAVOURINGS

Recipe Ideas

POPCORN MOCHA 15ml Monin Popcorn syrup 1 scoop Le Frappé de Monin Chocolate 1 double espresso shot 160ml milk Method Steam milk and Le Frappé de Monin Chocolate together. Pour the syrup and espresso into a latte glass, top with the chocolate milk and stir well. Serve garnished with whipped cream and chocolate powder POPCORN CARAMEL MILKSHAKE 20ml Monin Popcorn syrup 15ml Monin Caramel sauce 1 scoop Le Frappé de Monin Vanilla 120ml milk Method Blend all ingredients with ice until smooth. Drizzle Monin Caramel sauce in a glass and pour mixture gently. Serve garnished with whipped cream and popcorn.

minimal preparation time, as do the newest Lemonade Syrups, they add.

In particular, the Sweetbird Syrup range includes some winter essentials that have really established themselves over the past two years, not least Pumpkin Spice and Eggnog, both of which have proved very popular on café and coffee shop menus.

The newest addition to the Sweetbird Syrup range for winter 2016, is Sweetbird S’mores Syrup. Sweet marshmallow, rich chocolate and delicious biscuit all come through in the syrup, making it a great addition to a coffee or a hot chocolate – ideal as a cosy, homely winter warmer that will leave everyone wanting s’more, say Sweetbird Offering these premium drinks as a complete package with their own name is far more successful than having ‘add a shot of syrup for 50p,’ which can easily go unnoticed, advise Sweetbird (there is an extensive range of recipe ideas and POS available on the Sweetbird web site – www.hellosweetbird.com - to help inspire your seasonal switch ups). Think about tying in with events and celebrations. How about S’mores Hot Chocolate for bonfire night, Toffee Apple Lattes at Halloween and Winter Spice Cappuccinos prep your customers for the Christmas shopping crowds?

These flavours are not limited to adding to just coffee, either, say Sweetbird, as they can work just as well with other hot and cold drinks such as hot chocolates and frappes. Their range of syrups are also free from artificial colours, flavours and preservatives and they contain no high fructose corn syrup (HFCS), are GMO free and approved for vegetarians and vegans.

Sweetbird Syrup Pumps make for easier use, helping to control portion sizes and provide consistency in your drinks, all helping retailers to make excellent margins and cut down on preparation time.

The speciality beverage expert, DaVinci Gourmet, recently announced the relaunch of its French Vanilla Syrup, further to extensive consumer research, report the company, and delivering depth of flavour that balances perfectly with coffee and sweetness for the best possible serve.

DaVinci Gourmet instructed a market-research consultancy (Cambridge Direction) to carry out quantitative consumer testing in key markets which revealed that the DaVinci Gourmet French Vanilla syrup outshone like-for-like competitor products, to be hailed as the consumer preferred vanilla flavoured syrup.

When sampled against other leading brands, respondent feedback and praise included “Just the right amount of vanilla flavour,” “The right amount of sweetness” and “Good balance between flavour and coffee.”

Specifically designed to work in both hot and cold beverage applications, DaVinci Gourmet French Vanilla Syrup contains only natural colours and flavours, and 38% less sugar than the market leader, claim the brand.

“We are dedicated to evolving our product range and working with operators with the common goal of serving the very best speciality beverages to their customers time after time. The re-launch of our French Vanilla syrup and results of the subsequent consumer testing are testament to our commitment to continual product innovation,” says Grace Keenan, marketing manager foodservice at DaVinci Gourmet.

The latest launch from Monin UK (www.monin.com) introduces a fun, retro twist to a host of drinks from speciality coffees and hot chocolates to signature cocktails, milkshakes and more. Popcorn syrup is a first for the beverage industry and has been developed to meet the growing trend for replicating dessert and snack flavours in beverage form, say the brand, capturing the buttery, nutty flavour of popcorn with a light roasted aftertaste.

The innovative new product is the star of Monin’s Winter 2016 beverage programme which will support café, restaurant and bar owners in creating exciting seasonal drinks customers will love. The programme is accompanied by branded POS kits including tent cards, posters and illustrated recipe booklets.

Lee Hyde, Monin Beverage Innovation Manager, says: “Popcorn’s popularity as a snack has exploded in recent years, with several new brands and varieties launching into the marketplace. We want to capitalise on this trend by bringing that much-loved, nostalgic flavour into the bar and coffee shop sectors.

“Monin Popcorn syrups buttery, roasted notes are paired perfectly with a caramelised nuttiness, which really shines through in a flavoured latte or hot chocolate. Popcorn milkshakes are a must-try too; add a shot of bourbon to create a hard shake for your menu.

“Like all Monin products, our new premium syrup will enable bartenders and baristas to experiment with exciting flavour combinations while maintaining excellent consistency and quality of flavour from drink to drink.”

Monin Popcorn syrup was developed at the brand’s HQ in Bourges, France, by the expert D

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Introducing

DR:NK A NEW DIGITAL BEVERAGE PUBLICATION APP BY DAVINCI GOURMET

DaVinci GourmetEMEA

@DaVinci_Gourmet

davincigourmet_emea

www.davincigourmet.com

BROUGHT TO YOU BY

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FLAVOURINGS

Coffee Art Plus has been designed for high-end sites with high volume demand and is capable of making 350 top quality beverages per hour.

BOLT-ON FLAVOUR OPTION Coffee machine specialist Caffeine Limited (www.caffeineonline.co.uk) reports that it has recently launched a bolt-on to its top of the range Schaerer Coffee Art Plus system that allows the unit to make not just a full range of espresso-based beverages but also flavoured coffees, with a choice of four different flavours, all at the touch of a button.

The new bolt-on is called Flavour Point and it can use syrups or alcohol to flavour drinks, and in conjunction with the Coffee Art Plus system, it can make both hot and cold beverages and, as well as popular coffee-based drinks such as vanilla latte macchiato, it can also make milkshakes, say the company.

Flavour Point has been designed to match in with the attractive Coffee Art Plus facia so as to make a seamless and compact beverage system and operation is simple - the Coffee Art Plus touch-

beverage innovation team; it is dairy and gluten free. For all the latest recipe ideas and inspiration, follow Monin UK on Facebook and Twitter, and subscribe to the YouTube channel for exclusive videos featuring step-by-step guides to create a host of delicious Monin drinks.

It is currently available from Udal Supplies, Master of Malt and other online retailers.

INTERACTIVE GUIDE DaVinci Gourmet is supporting the relaunch of French Vanilla Syrup with a suite of tools to assist baristas and operators in serving outstanding hot and cold beverages in their outlets, including

screen has clear graphics allowing the user to select their drink and flavour. In fact, with the Flavour Point bolt-on, a Coffee Art Plus menu can be programmed with well over 100 drinks variations, point out Caffeine Limited.

“With Flavour Point and Coffee Art Plus we feel that we have an all-singing, alldancing bean-to-cup system that replicates the drinks on the most comprehensive coffee menu, at the touch of a button,” says Justin Stockwell, managing director of Caffeine Limited.

“Thanks to Schaerer’s advanced technologies, the quality, taste and aroma are not only totally consistent but also just as good as a barista-made beverage.”

Caffeine Limited distribute brands including Schaerer and Gaggia, and also offer a comprehensive choice of coffee service accessories.

recipes, advice and inspiration to help operators serve the best (operators can also download DR:NK by DaVinci Gourmet - a new, fully interactive digital beverage publication for Autumn/Winter 2016, available via the App Store and Google Play).

Created for café operators and baristas, DR:NK by DaVinci Gourmet explores the speciality beverage market, delving into the latest trends and insights, providing the tools to grow a business and meet the needs of the ever-expanding speciality coffee industry.

The first issue focuses on the tastes of autumn and winter, exploring unique flavour combinations to apply to coffees,

hot chocolates and tea offerings. Featuring the latest market trends from around the world, this digital publication, also seeks to provide tips and tricks to inspire baristas and café owners for the season ahead, say the brand.

For example, users can explore soon to be launched seasonal flavours and Hot Chocolate powders from DaVinci Gourmet, and which have been designed to help operators create indulgent and show-stopping menus (recipe ideas include a Chestnut Hot Chocolate with Gingerbread Cream and ‘Stolen Moments’ White Hot Chocolate to warm and indulge customers during the colder weather).

DR:NK by DaVinci Gourmet offers users an interactive and inspirational experience through live play video content, wider topic links, pop-ups and hot spots. The new interactive digital publication creates a fully immersive and user-friendly journey through flavour.

Regional brand ambassadors - Paul Miekle-Janney (UK), Kaveh Azizian (Sweden), Eric Wolf (Germany) and Levi Anderson (USA) - have also applied their beverage expertise to outline key flavour trends, create handcrafted recipes and identify what’s hot, and what’s next in beverage.

LESS IS MORE The award-winning British brand the Groovy Food Company (www.groovyfood.co.uk) who specialise in producing natural foods that taste delicious and feed the body’s overall health and wellbeing, has recently launched a new 750ml bottle of its bestselling organic Light Amber & Mild Agave Nectar in a versatile pouring format for use in bars and restaurants.

Their agave nectar is derived from the organically-grown Blue Webber Agave Plant, fresh from the hilltops of Mexico.

During production, the core of the plant is crushed, releasing the nectar which is then filtered, and at no point are enzymes or chemicals added, keeping the finished product as pure and natural as possible, they point out. It is also suitable for those on gluten-free, vegetarian and vegan diets.

“We launched the 750ml bottle of our bestselling Light Amber & Mild Agave Nectar to meet growing demand for natural and organic alternatives to refined

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FLAVOURINGS DaVinci’s DR:NK guide is providing operators with seasonal flavour guidance. sugar,” says Rosie Hayward, the Groovy Food Company’s founder .

“The bottles are designed specifically for use in hospitality outlets, including bars and restaurants and they have an ergonomic pouring spout for ease of use in an array of catering occasions from cocktails, to cold pressed juices and smoothies.”

The Groovy Food Company’s organic Light Amber & Mild Agave Nectar consistency offers low viscosity, say the company, something which speeds when poured and dissolves quickly, making it ideal to include in hot and cold beverages. It also taps into growing consumer demand for ‘skinny’ and ‘refined and sugar-free diets’, feel the brand. Gramme for gramme, agave nectar contains 25% less calories than refined sugar and is 1.5 times sweeter so it delivers

www.cafeculturemagazine.co.uk

the same sweetness whilst using 50% less calories. It also carries a naturally low GI profile, point out the Groovy Food Company Agave nectar has a delicious natural flavour profile and sweetens food and drink without leaving an unpleasant or bitter aftertaste, making it a popular alternative to refined sugar when baking or cooking as the heat does not damage its flavour. Agave nectar also has a low freezing point, making it an ideal ingredient in chilled desserts and ice-creams too (the Groovy Food Company’s range of Light Amber & Mild and Rich & Dark agave nectars are also available for retail purchase in 250ml squeezy bottles and 5ml Single Serve Sachets).

The Groovy Food Company Light Amber & Mild Agave Nectar 750ml pouring bottles are available to order in cases of six.

SEPTEMBER 2016 CAFÉ CULTURE 31

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PROFILE

Pedal-powered

coffee leads the way Coffee and cycling have gone together since Achille Gaggia pulled the first espresso shot back in the 1930s, but if there is one product that is taking this relationship to the logical conclusion it’s the British-made Velopresso pedal-powered coffee trike.

COFFEE AND CYCLING Created by industrial designers Amos Field Reid and Lasse Oiva, who saw the rapid growth in popularity of coffee and cycling, and decided to bring the two together, Velopresso (www.velopresso.cc) is a truly mobile, pedal-powered café that doesn’t need any electricity, just some gas to power the espresso machine.

Everything else – grinding, pumping water and getting around – is powered directly by the barista’s pedalling. The trike’s commercial grade coffee excellence comes courtesy of the unique pedal-driven GR1-Velo grinder (a world first) and the compact FCL1-Velo lever espresso machine, manufactured specifically for Velopresso by Fracino of Birmingham, who also supported the project during the prototyping phase (2012-2013).

Following the launch of production in 2015, Velopresso has proved its global appeal, with the award-winning, Londonbased company having already exported trikes to 11 countries around the world, from Spain to Switzerland, Luxembourg to Canada, Australia to the USA. The coffee trikes have been a great success with more than one entrepreneur already expanding their businesses on the back of their Velopresso startup, report the firm, while for the established roasteries and cafés the compact trike’s carbon-free mobility has given them the run of the city.

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This month, the team will launch their new Velopresso Cart - a push-along version of the trike, that offers the same pedal-powered coffee but at a lower price point. Mounted on industrial castor wheels, it can easily be wheeled from café to street, or trailer to festival pitch, bringing their pedal-powered coffee experience to more customers at a lower price point.

“We have had over a thousand enquiries from over 90 countries around the world, and everyone seems to love the aesthetic and the pedal-driven machinery, but not all cities are so well suited for riding a coffee trike, while others wanted it for an even lower price.

So we decided to give it to them!” says Amos Field Reid.

The Cart starts from £7,995 +VAT, the Trike from £9,995 + VAT. While we’re unlikely to see a cyclist winning the Tour de France on a Velopresso any time soon, for the third year in a row, this July did see the little coffee trike serving coffee to the hordes of passionate fans who follow the world’s greatest bike race. On the back of a fourth British win in Le Tour and the gold rush of medals by Team GB cyclists in Rio this summer, cycling has never been bigger news.

HOW IT CAME ABOUT Velopresso Ltd is a London-based startup design and manufacturing company, formed in 2012 by industrial designers

Charles Mayor of Café Cycliste of Zurich operating his trike during the urban bike festival in Zurich.

Amos Field Reid and Lasse Oiva to develop and manufacture their innovative mobile espresso-vending Velopresso tricycle – for sale in the UK and internationally – alongside other innovative bicycles and bicycle-based machines for the utility and commercial sector.

Manufactured in Britain, Velopresso benefits from long-term relationships with highly respected and established manufacturers and suppliers from around the country, several of whom supported the development of the first prototype, including award-winning British coffee machine manufacturer Fracino. Nearly all components – both bespoke and off-the-shelf – are of UK manufacture, and Velopresso is approved to use the Made in Britain marque. The tricycle frames are precision TIG welded in-house and all assembly is also carried out in the team’s east London factory.

The first working prototype was developed by the designers while in their final year of the Design Products MA course at the Royal College of Art in 2011/2012, for which they won the Deutsche Bank Award for Design, and a prize from Pininfarina. The production model also won the Bespoked Constructors Award in 2015, and the team were voted into The Manufacturers Top 100 list in the Young Pioneer category.

Three trial production machines were manufactured in early 2014 and shipped

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PROFILE

to customers in France, Canada and London, including Le Pista Café Mobile in Montreal, whose machine is in regular use and has attracted local TV and press coverage.

The development stage was completed in late 2014 and commercial batch production, building to order, began in January 2015. This month will see 18 Velopressos in use in 11 different countries including Australia, Europe and North America, and indications (sales enquiries from over 90 countries so far) are that many more will follow across the globe, report the company.

In 2013 Velopresso was invited by architect Lord Richard Rogers to be the coffee provider in his three-month retrospective exhibition at the Royal Academy in the summer of 2013.

Velopresso was also the official coffee provider for the Mayor of London’s unveiling ceremony of Hans Haacke’s ‘Gift Horse’ for the Fourth Plinth, Trafalgar Square, March 2015.

They teamed up with the pioneering bicycle café Look Mum No Hands for a summer long residency at Covent Garden in 2014 at the invitation of CapCo. The collaboration with LMNH continued at the Bespoked show in Bristol in April 2015, and again for David Byrne’s Meltdown Festival at Southbank Centre, in collaboration with barista Jamie Strachan.

The Pedal-powered Coffee Trike www.velopresso.cc contact @ velopresso.cc

In 2014 the designers operated their trike at the London stage of the Tour de France. This was followed In 2015 when a trike was built in record time for the Dutch roastery and cafe chain Brandmeestrs to serve at the Tour de France ‘Grande Depart’ stage in Utrecht.

In 2016 a Swiss Velopresso operator, Café Cycliste, served coffee at the Bern stage of the great race.

Velopresso Ltd’s principal British manufacturing partners include Fracino, Birmingham (espresso machine), Lockley Bower Engineering Ltd, Kent (grinder and transmission), Steel Service Centre Ltd, Staffordshire (steel and aluminium laser cutting for frames), Reynolds Technology, Birmingham (steel bicycle tubing), Euro Quality Coatings Ltd, Cardiff (powdercoating), Jacon Industrial Sewing Ltd, Dorset, (covers, bags, straps), Steel Spinnings Ltd, Birmingham (stainless steel sinks and funnels), Macro Art Ltd, Cambridgeshire (digital printing of panels) and Sheerspeed Shelters Ltd, Devon (umbrellas). Principal off-the-shelf suppliers include Ison Distribution and Halo, Cambridgeshire (bicycle parts) and Brooks England Ltd, Birmingham (saddles).

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Supernatural

expansion BRAND SYNERGY In addition to two more sites of its own, Supernatural has also forged a partnership with cult fitness brand, 1Rebel (www.1rebel.co.uk), which will see postwork out juices and alcoholic beverages served from concessions within 1Rebel’s two studios, London’s Broadgate and St Mary Axe. These two new permanent sites will bring the total number of Supernatural outlets to five, adding to the outlets in the underground stations of Canary Wharf, Oxford Circus and Piccadilly Circus. Brick Lane has just launched and will be Supernatural’s flagship store. Notting Hill is also launching at this time.

Supernatural says that its newly formed partnership with 1Rebel is perfect for the brand as it can create nutritional juices with a health-boosting focus for regular gym goers (the brand says that it will also be incorporating alcohol into post workout blends).

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Since launching in 2012, Supernatural has rapidly expanded its existing portfolio after launching as a stall at London’s Maltby Street Market and hosting pop-up residencies in the capital’s busiest underground railway stations.

COCKTAIL MIXOLOGY BLUEPRINT Supernatural’s successful business model relies on applying the art of cocktail mixology to the world of juicing. A large portion of the team are ex-mixologists and use their expert taste-making skills to turn nutrient rich produce, like spinach and kale, into mouth-watering drinks that are great for body, mind and soul.

The company’s founder, Dan Thomson, a pioneer of the London bar scene, previously launched the ground breaking Covent Garden cocktail bar B.Y.O.C (www.byoc.co.uk). Exchanging the world of gin for juice, Dan Thomson feels that he is now paving the way for a new wave

Supernatural (www.sprntrl.co.uk), a leading UK juice brand, is deepening its roll out in London by expanding its juice bar portfolio and opening two premises at alternative tourist destinations, Brick Lane and Notting Hill. of health-conscious juice bars in London.

The booming juice and smoothie market in the UK has enjoyed healthy growth over the past few years since its migration from the USA, and Supernatural has gained a loyal following since its launch and continues to dominate as a leading brand in a competitive market place. A surge in lifestyle trends such as wellness and clean living have also helped contributed to the brand’s rise in popularity and sales, feel the company, which in turn have allowed Supernatural to drive forward and expand.

COST-EFFECTIVE OFFERING Supernatural reports that it uses locally sourced fresh fruit and vegetables as well

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as an international list of specialist produce, handpicked for their unique and individual health-boosting properties.

This, paired with the knowledge that staff are ex-bartenders and mixologists, adds to the winning formula that is Supernatural, feel the firm.

Proving juices and smoothies can be both healthy and nutritional whilst retaining flavour, Supernatural’s costeffective offerings are easy to incorporate into everyday life. The brand prides itself on exemplary customer service with professionally trained staff who are at hand to help and advise on creating bespoke blends.

All Supernatural’s juices are available in small, medium and large sizes, with prices ranging from £2.50, £3.95, £4.45 and £4.95 respectively (supernatural shots are priced at £2.00).

In addition, Supernatural offers bespoke juice cleansing packs to help customers give their bodies a fresh start.

These packs include six 400ml juices, a wheatgrass shot and three power balls (the price of the juice cleansing pack starts from £39.00 for one day, £109.00 for three days and £179.00 for five days).

Prior to its current fixed sites and expansion plans, Supernatural previously

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hosted a series of pop-up residences including Old Street Underground Station, Sourced Market at St Pancras Station, St Pauls Underground Station, Baker Street Underground, Earls Court Underground Station, Selfridges, Fortnum & Mason, Covent Garden and Wimbledon Village (Sugarpova).

“We’re thrilled to be expanding our brand to new areas of London and opening up our superfast, super fresh offerings to new audiences. Supernatural is a brand built on the belief that healthy food and drinks can be nutritional, delicious and affordable,” says Dan Thompson on the latest acquisitions.

SEPTEMBER 2016 CAFÉ CULTURE 37

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A Baked Earth tuna nicoise flatbread.

Good

food

COOL AND HEALTHY Some significant changes have occurred in dining trends in the past few years.

Consumers’ demands have grown; no longer satisfied with the traditional meal times of breakfast, lunch and dinner, they want to eat any time of day, wherever they are and are choosing smaller sized and sharing meals – this has seen operators rise to the challenge to offer fast, casual and on-the-go menu items from smaller units, food trucks or more traditional premises.

All day dining has become the norm along with a heightened interest in food ingredients, provenance, quality and authenticity. We have become a nation of foodies and this has made for exciting times for caterers and consumers alike. As competition in the food sector strengthens this can only mean positive things for the consumer; keener prices, great quality and attention on the newest food trends, so

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Whether tapping into the bakery trend, the increasing requirement for more gourmet light bites and meals, healthy and food intolerance demands, or showing a demonstrable commitment to local sourcing, more is now being asked of the nation’s cafés and coffee shop kitchens when it comes their food offering.

operators must stay alert in this fast moving sector to remain ahead of the game.

Healthy food dishes are fighting ‘dude food’ such as burgers, burritos and barbecue foods for menu space as consumers’ appetite for dishes made with nutritious ingredients continues to grow, according to market analysts, Horizons.

Their latest biannual Menu Trends Report, which tracks changes on 800 high street menus, trends in foods and ingredients are translated into dishes on high street menus quicker than ever as operators acknowledge the importance of keeping up with fast-moving food fashions, many of which are currently for healthier options and novel ingredients.

“Customers are now much more willing to try new foods, particularly those with perceived health benefits. Social media has also prompted the sharing of recipes and food ideas, while the popular lifestyle

and fitness bloggers have made an impact on what we eat at home, and therefore what we expect to see on eating out menus. More than ever before operators need to keep up with the pace of change,” comments Horizons’ managing director, Peter Backman.

This survey shows that main course salads have seen a surge in popularity, up 54% on last year and now ranking at number four in the top 20 most frequently listed main course dishes. The use of pulses and fruit has seen one of the largest year-on-year increases, and the term ‘superfood’ is being used 75% more often than it was this time last year.

Vegetarian dishes now have twice the share they had in 2010, while vegan dishes are on the up, with 21% of the eating out brands surveyed now offering a vegan option, report Horizons. Gluten-free terminology is also more common, having risen 89% over the past two years and

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FOOD wheat-free options are up 80% on menus since last year.

Jamie Oliver’s ‘sugar tax’ campaign is thought to be behind a willingness to offer customers sugar-free alternatives (Burger King, for example, is now selling apple fries, while Leon offers porridge sweetened with date and vanilla purée and Itsu offers a low GI agave syrup to top its jumbo oats). However, while beefburgers, pizzas and chicken burgers remain the top three most frequently listed menu items, burgers have seen a 7% decrease in menu appearances since last summer and hot dogs have now been knocked off the top 20 list in favour of burritos (up 56% since summer 2014).

Fish and chips have also shown a slow decline in menu appearances over the past two years, with a drop of 26% since 2014, report Horizons. Many meat-based dishes now appearing on menus are inspired by the long ‘n’ slow cooking of the deep south such as pit wings (at Handmade Burger Co), slow-cooked beef brisket (Best Western) and TGI Friday’s pork belly in a Jack Daniel’s glaze.

“The trend for healthy and lifestyle eating is becoming more and more popular and high street menus are now reflecting this. Operators now have to make a difficult decision about what to keep on their menus. It’s important they stay in touch with what’s hot and what’s not,” added Peter Backman.

Horizons’ Menu Trends Report (Summer 2016) contains data from 800 menus collected and fully coded twice a year – summer and winter - from 121 brands including pubs, restaurants, quick service and hotels (their service offers the analysis of over 300,000 dishes with historical data going back to 2003).

Food-wise, Frida Cooper’s Sugar Junction is careful to offer something for all tastes.

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CHANGING DEMANDS In the build-up to CafeBiz Expo - a oneday trade show to be held on 10 November 2016 at Old Trafford - trade events co-director, Jenny Reynolds, reports that she has been exploring the café scene in Manchester, having talked to several cafés in Manchester’s northern quarter to find out what some of the key trends are in coffee service right now.

Using the same successful one-day format as Vendex – an established event for the vending industry - the CafeBiz Expo is being aimed at everyone in the HORECA sector, and will provide an intensive day of industry sharing (www.cafebiz.co.uk), say organisers.

From Jenny Reynolds’s research so far, it seems that the big trend that everyone is talking about in Manchester is the rise in consumer demand for gluten free products, and how this is moving from niche to mainstream. Not only is there an increase in the numbers of certified coeliacs, but there has been a huge rise in the numbers of people who are choosing to eliminate gluten from their diets in order to improve their wellbeing.

Cutting out gluten has also become a popular lifestyle choice fueled by bloggers and editorials that hone in on the health benefits of cutting it out, citing benefits such as weight loss, no ‘brain fog’ and better skin. The gluten free diet is particularly prevalent in millennials and young adults who frequent social media channels.

For café owners, gluten free menu items are now a must-have, as manager of the Sugar Junction tea house in Manchester’s Northern Quarter, Frida Cooper explained to Jenny Reynolds.

“We are increasingly being asked for gluten free menu items and we now have a whole afternoon tea selection that is gluten free,” says Frida Cooper.

“This trend has really taken off over the last 12 months. We pride ourselves on listening to our customers and ensure they are always well catered for, so this means offering a wide range of gluten free cakes and sweet treats and our full gluten free afternoon tea really doesn’t compromise on taste.”

Taste is something that is vital to Sugar Junction, as the business has grown and developed since its launch six years ago.

There are now two Sugar Junction sites which employ 15 people and the focus is very firmly on a love for all things vintage.

“From the food we serve to our décor with china tea sets, vintage posters and authentic music – we are all about providing a great customer experience.

Tourists flock to the tea shop to sit down to a quintessentially English classic so we don’t want anyone missing out because of their dietary requirements. Our gluten free cakes are very popular and the kitchen is always experimenting with gluten free recipes, we recently made a delicious chocolate and avocado cake,” adds Frida Cooper.

Frida Cooper also believes that the demand for gluten free will keep increasing as people are recognising their intolerance to gluten, or are influenced by what they watch and read about eating gluten free promoting health and being a proactive good choice for their own wellbeing. She also explained that Sugar Junction, besides offering a traditional, vintage, ‘Grandma’s house’ feel, ensures that everyone is catered for so that they will want to keep coming back.

This demand for gluten free was also evident when Jenny Reynolds visited the popular Federal Café & Bar and spoke to manager Vitalijs Judovs about the business.

The Federal has established itself as Manchester’s answer to a New Zealand and Australian style coffee shop and café.

The business was started 18 months ago and now employs ten people. It specialises in pure coffee and fresh vegan and vegetarian food and has also noted an increase in demand for gluten free food.

“We are great believers in taste, from our coffee which is from Ozone, to the food that we serve. We encourage people not to include milk, add-ins and syrups as we believe it’s important to emphasise the original taste of black coffee – it’s got a very delicate taste and there’s no use having expensive coffee from South America if you’re going to add lots of things in,” said Vitalijs Judovs.

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FOOD

All change at Sugar & Spice Sugar & Spice (www.sugarandspice bakery.co.uk) have been supplying cakes, tray bakes and muffins to the food industry for nearly 30 years. Based at the Old Bakehouse in the beautiful Oxfordshire village of Ardington, they are proud of their comprehensive range made from only the finest ingredients and utilising top baking skills, and have embraced successful change in recent times.

The company is headed up by Graham Birks who says that he is “as excited about developing Sugar & Spice today as I was all those years ago when I first started the business.” His passion for baking initially led him to a career in the world of patisserie, working for Michelin Star restaurants before going on to establish Sugar & Spice in 1987 and gaining SALSA accreditation in 2014.

When his business partner retired in 2014, Graham Birks took a good look at the business and the products they were making and decided to make a few changes. He brought in new staff and reorganised the existing workforce to ensure that the high quality of customer service for which they had become well known, continued. New equipment was purchased and a few alterations to the

Vitalijs Judovs explained that what makes Federal unique is that it always acts on customer feedback, currently helping it to rank number one out of 2,000 Manchester establishments.

“We have strong values, never compromise on quality and always ensure the presentation of our food and the extraction of our coffee is excellent,” said Vitalijs Judovs. “We provide a good menu suitable for vegetarians, vegans and for people wanting gluten free as it’s really in demand right now. People have the option of changing their food, taking things away or adding meat and we want to make sure we have plenty of good free from options right down to the milk that we stock which is Australian BonSoy & Almond milk too.”

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interior and exterior of the premises were made to improve safety and efficiency along with a more pleasant working environment. Once all of this was in place, he turned his eye onto the products.

Eager to maintain authentic homemade tastes and appearances, Graham Birks then embarked on a programme of testing and re-formulating recipes.

Members of staff were subjected to numerous blind-tasting sessions until he was happy that they had the perfect mix of products.

Along with new branding and packaging, the range is looking fresher and tasting better than ever, feel Sugar & Spice. And ever mindful that price is important, they have used the best ingredients but kept production costs down to enable them to keep prices at a level that the end customer will gladly pay.

Indeed, Sugar & Spice point out that they aim to work with their trade customers to develop long term and successful relationships, rather than just fulfilling orders.

“We supply great products, consistently and when needed so that we have happy customers coming back for more,” says Graham Birks. “All aspects of our business are managed to ensure the highest standards, from the meticulous selection of ingredients and taste testing, through to the commitment of our team to provide excellent and friendly customer service.”

FRESH AND SEASONAL New Covent Garden Market, located in Vauxhall, London, boasts a strong selection of customers across London, supplying 40% of the fresh produce eaten outside the home in the city. The market delivers to the top 20 restaurants in London as well as a portfolio of cafés and restaurants across the capital.

The market is the largest fruit and vegetable wholesaler in the UK, home to over 350 varieties of produce, and it is this impressive selection that has led Leila McAlister, owner of Leila’s Shop and Café in Shoreditch (15-17 Calvert Avenue, London E2 7JP), to source her fresh and seasonal produce from the market for over 20 years.

Visiting the market twice a week, Leila McAlister says that she favours New Covent Garden Market for its varied selection of produce and, in particular the array of French and Italian foods. When picking fruit and vegetables, she focuses on origin, seasonality and provenance. The menu at her café is tailored to what is in season and changes weekly on this basis.

Seasonality also determines the produce available in Leila McAlister’s shop that is located next door.

By focusing on seasonality, Leila McAlister reports that she has built up a loyal customer base which, in turn, takes a keen interest in what is fresh and seasonal.

“There is a general lack of understanding of the seasonality of produce. When I initially opened the shop I demonstrated to customers how they could use unique produce in simple recipes to show how easily niche produce can be used,” says Leila McAlister, who has always been keen to promote the huge variety of fruit and vegetables available and introduce her customers to the lesser known produce that is available at New Covent Garden Market. It is this that forms the basis of her menu development in the café with each meal allowing customers to taste new and interesting produce.

With summer in full swing, the café is currently using blood peaches, English cherries and a selection of English, Italian and French tomatoes, to name a few. Leila McAlister has cultivated strong relationships over time with traders at the market, as she buys the majority of her produce there. This means she is able to benefit from advice from those supplying the produce, and putting it to use in her café for customers’ enjoyment.

It is important for the café owners and restaurateurs to build strong relationships with market traders to get the best out of the produce and so Leila McAlister uses her expertise to source the finest produce at the market and she pursues the values of seasonality and provenance that are so integral to the New Covent Garden Market ethos.

Through shopping at the market, Leila McAlister is also able to pursue her environmentally conscious ambition focusing on zero waste, no packaging and composting. This zero wastage approach is also used in the café’s coffee service.

Celebrity chef Hugh FearnleyWhittingstall has brought recent attention to the 2.5 billion coffee cups thrown away every year that are not recyclable and Leila McAlister believes in cutting this figure and so does not serve takeaway coffee for this very reason.

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FOOD importance of provenance in creating a menu as well as building up a loyal customer base with New Covent Garden Market allowing her to introduce customers to new produce as well as helping customers to understand seasonality and cooking with what is naturally available.

“My reasons for not serving takeaway coffee are two-fold,” says Leila McAlister.

“Firstly, I am unwilling to sell cups that are not recyclable, and I also like to encourage customers to sit down and enjoy their coffee. It is these simple moments of calm that are being lost within the fast-paced lives of many Londoners.”

Leila McAlister sources her coffee from Coleman Coffee Roasters, encouraged by its small selection of speciality coffees.

Her café and shop highlight the

BAKING ACTIVITY It has been a successful third year for Dawn Foods’ National American Sweet Bakery Week with lots of UK bakers pulling out all the stops to get involved, report the company.

To mark the week which took place from 1 – 7 July, Dawn developed new recipe ideas to add a touch of the USA to baking, and to bakers who registered online, they sent out POS packs including themed flags, bunting and balloons and also a toolkit with prizes for running instore competitions (Dawn – www.dawnfoods.co.uk - encouraged bakers to get involved by baking American-style goodies, sharing pictures via social media and decorating their outlets in an American theme).

Warings Bakery, the London Bread and Cake Company and Peter’s Homemade Bakery were just some of the high street bakeries that registered and got involved with the initiative, which marked a great

sales opportunity for bakers to theme their retail bakeries and drive sales with American style products.

Dawn’s inspired recipes created specifically for the week included USA Brownies, All American Heart Cakes, M & M Cake Slices and Stars & Stripes Waffles for an authentic taste of America. Bakers were encouraged to join in the conversations online by following @DawnFoodsUK on Twitter using the hashtag #NASBW16 and liking the Dawn Foods UK Facebook page.

A gourmet garden centre When making a trip to the local garden centre you might not expect to find a top quality eaterie amongst the pot plants and wheel barrows, but Mrs Miller’s, perched above Hazel Dene Garden Centre, near Penrith in Cumbria, has bloomed to such an extent that it’s been awarded best local choice in the North West in the Waitrose Good Food Guide Local Restaurant of the Year Awards, judged “a unique and refreshing place, a garden-centre café that focuses on local ingredients and knows how to create feelgood flavours.”

Mrs Miller's is a restaurant that is open seven days a week serving breakfast, coffee, lunch and tea, and the kind of food you wouldn't expect to find at your local garden centre – it’s also open for evening meals and Sunday lunch.

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They write their menus daily to make the best use of the local produce that they have available and describe their food as “honest and simple with a respect for tradition using old and modern techniques.” They also offer a lunch time specials menu featuring a selection of freshly prepared sandwiches, jacket potatoes, and other lunch time

favourites.

Their dinner menu is served every Friday and Saturday evening 7pm until late and they serve a full Sunday lunch every week with their roast beef coming from Low Howgill Farm just down the road from them.

Other main course dinner options include roast fillet of local pork wrapped in Richard Woodhall’s air dried ham and served with Cumberland mustard mash, Savoy cabbage, homemade black

pudding, slow braised Howgill pig’s cheek, pork and cider juices for £16, and breast of Yorkshire grouse, celeriac puree, sticky red cabbage, fondant potato, red wine and

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FOOD bringing together the very best selection of exciting new flavours that provide the perfect combination of quality ingredients with fun flavours, giving the British customer a delicious snack at any time of day,” says Paulla McCann, managing director at Love Handmade Cakes.

“We have received really positive feedback from UK bakers this year and the online conversations and interaction has been brilliant. Bakers have reported an increase in sales and a heightened response on their social media accounts due to shared pictures and use of the hashtag, many have already said that they will be joining in again next year,” said Jacqui Passmore, marketing manager UK and Ireland for Dawn Foods.

Continuing with the baking theme, kff (www.kff.co.uk), an independent foodservice wholesaler, reports that it has recently launched an exclusively styled range of wrapped cakes from newly rebranded supplier Love Handmade Cakes.

The collection of wrapped cakes (only available in the south of UK through kff), forms part of the new look brand which recently changed its name from Exquisite Handmade Cakes to Love Handmade Cakes with the aim of providing greater appeal to the customer, say the firm.

Their new range of bars includes Popcorn, Salted Caramel, Peppermint Slice, Jaffa Crunch and White Chocolate & Peanut Crunch, as well as cake bars (Belgian Chocolate Brownie, Cappuccino Slice, Bakewell Slice, Coconut Slice and Apple & Blackcurrant Slice). The bars are available to caterers in smart and snappy counter-top display in a mixed case of five flavours.

The range embraces the Love Handmade Cake philosophy of quality food on the go, demonstrating the UK consumer’s need for food to fit around their busy lifestyles. This has been proven by recent research from Horizons, which revealed that 48% of foodservice operators had experienced an increase in sales of snack products.

“This range and our recent rebrand is all about showcasing what our brand truly loves – cake! Our bakers have been busy

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PREMIUM SNACKING As the nation continues its love affair with snacking, fine food distributor, Cotswold Fayre, is highlighting the importance of stocking an array of premium snacking products by seeking to help retailers identify the latest snacking products with the launch of its latest catalogue.

“We’ve added some very strong snacking products to this catalogue including the english fruit bars from Perry Court Farm, fruit and oat snack bars from Artisan snacks, Mr Filbert’s snack packs of olives and the range of 100% bottle fruit from Froosh,” says Paul Hargreaves, chief executive of Cotswold Fayre.

“We are becoming a nation of around the clock grazers. In fact, recent research – Harris Interactive and the Grocer, 2016 has suggested that almost 60% of UK consumers are skipping meals in favour of snacking throughout the day,” According to this research, the most likely culprits are young women, with almost 30% saying that they swap traditional meals for snacks.

“The speciality snacking market has benefited hugely from this growing consumer trend. Consumers are on the hunt for more nutritious and premium snacks to replace the nutrients lost from a main meal. This provides a fantastic opportunity for growth for speciality food retailers.”

The latest Cotswold Fayre catalogue is available to download from www.cotswoldfayre.co.uk and also features new products from much loved brands The Foraging Fox, Scarlett & Mustard and Belgian Boys, also sees the introduction of new brands, Wiltshire Chilli Farm, Lemonaid and ChariTea and Phrooti.

VERSATILE OPTIONS One of the ways that cafés can increase their turnover in these competitive times is to maximise their opening hours and consider opening an hour or two earlier in the day or staying open later into the evening.

“Today, eating and drinking times in cafés are less specific – they’re not confined to the traditional breakfast, lunch and tea times – and customers will very often eat at whatever time they drop into a café. We know from consumer trends that customers are eating out more often at all day parts, apart from dinner, and eating out at breakfast has risen by 10%,” says Gordon Lauder, MD of Central Foods, distributors of frozen foods to wholesalers and caterers throughout the UK. “It’s therefore really useful for operators to have items of food available to serve that can be prepared quickly and can be served at multiple times of the day, whether that’s at breakfast or later in the day. Versatility is the key. Products that appeal to a wide audience and are suitable for a range of dietary requirements are ideal.

“Items such as our KaterBake Fruitbread, for example, are perfect for breakfast, a mid-morning snack or as an afternoon treat, and are also suitable for vegetarians. They just need thawing and toasting on a panini machine, in a toaster or under a grill, and then they’re ready to serve with butter or butter and jam. Made using a sponge and dough process, enriched with egg, and flavoured with orange zest and cinnamon, the fruitbreads team perfectly with a cup of coffee and can provide a point of difference for a café menu. They are individually wrapped too so operators can just defrost and serve what they need, which reduces waste.

Another product that’s versatile, simple to prepare, and which can be imaginatively used at various points of the day from breakfast through to evening is the flatbread, suggests David Williams, managing director of Nottingham-based bakery Butt Foods.

“One of the beauties of a flatbread or a folded flatbread is that it’s something that a chef is likely to have in the kitchen anyway, and it doesn’t take much to adapt it to all manner of cuisine, whether that’s for breakfast, as food-to-go or for a light lunch or an evening snack. At Butt Foods, where

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FOOD we produce the Baked Earth® brand, we describe our flatbreads as ‘a base for a world of flavours’ and that’s so true.

Whether it’s Caribbean, Indian, Italian…. the world really is an operator’s oyster when it comes to ways of serving up a flatbread,” says David Williams.

“For example, a flatbread can be used as a posh pizza, a warmed topped flatbread, as a base for a large sharing open salad sandwich, panini-style or for a selection of topped canapés. A flatbread gives chefs tremendous flexibility and versatility, not just in terms of the type of sandwich-style dishes they can create with it, but also in terms of when they serve them throughout the day – helping to extend the hours that food is served from breakfast right through to the evening if they wish.

“The open sandwich is big news currently. What better than a warmed topped flatbread, perhaps with mozzarella melted on it and then topped with a fresh Caesar salad? One of the beauties of a flatbread is that chefs can heat it at the same time as the filling, which makes it a simple dish to construct. Folded flatbreads also provide the perfect base for on-the-go food or street food that can be taken away, which gives additional sales opportunities for outlets.”

Following the launch of its new craftbaked flatbread brand, Baked Earth®, Butt Foods point out that it has created a chef’s corner section to its web site, which lists simple, tasty recipes from around the world to inspire chefs and operators with different ways to serve flatbreads.

For speed and practicality, bake-off goods are hard to beat with artisanal bakery produce much in demand, but with some goods in this sector time-consuming to produce and requiring specialist skills. Ease of use and efficiency afforded by bake-off is of great benefit to smaller operations, agree the award-winning Pan’Artisan, specialists in their field with over fifteen years’ experience in ranges of frozen, handfinished, part and fully baked dough-based products for foodservice including dough balls, pizza bases and speciality breads all made using traditional methods and innovative recipes.

Creating artisanal quality products that are convenient, authentic and cost-effective, their range has been designed to offer the operator time- and labour-saving opportunities, better portion control and reduced wastage, as well as consistent quality and extended shelf life; clear advantages to the alternative of buying in pre-made, say Pan’Artisan.

In particular response to the growing fast casual sector, Pan’Artisan is offering a new addition to its range - an artisanal authentic bread called the Focaccia Romana, and

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Pan’Artsan’s Focaccia Romana is available in 24 x 250g or 10 x 750g sizes.

winner of the New Sandwich Product Award in the Bread Category at the British Sandwich and Food to Go Association’s the Sammies 2016. Drawing inspiration from the traditional breads of Italy, and made from only natural ingredients, say Pan’Artisan, the light, crisp outer conceals a light interior, making it perfect for a premium pizza base with a difference or an open sandwich carrier with a hint of the Mediterranean.

During its production it undergoes many stages of hand-crafting as the dough is too difficult to be handled by machine, before it is rested and proved. This results in a product which captures all of the features of

classic, Italian bread, now available partbaked and frozen for the ultimate in convenience, say Pan’Artisan.

This Italian bread can be ready to eat in minutes, and once thawed and baked it can be served in a variety of ways: the Italian way, as a cold, open sandwich; as an alternative filled sandwich carrier; topped with tomato sauce, torn mozzarella and Italian antipasti and baked in the oven as a hot snack or pizza with a difference.

Versatile and tasty, it can even be eaten simply plain, as an accompaniment to cold meats, cheeses, soups, salads and a host of other dishes.

Wrapping up well According to Huhtamaki (www.foodservice.huhtamaki.co.uk) commissioned independent consumer research into food to go consumption within the UK, almost three quarters of consumers (73%) buy food to go at least once a week, and so as we wave goodbye to summer and say hello to autumn and winter, consumer demand for more substantial takeaway foods that help take the edge off the seasonal chill will be inevitable, predict the packaging company.

In addition, their latest independent research has revealed that food to go consumption within the UK shows 70% of consumers buy food to go to ‘takeaway’ (rather than ‘eat-in’), with lunch (60%) being the most popular eating occasion for which to buy food to go.

Made in the UK at Huhtamaki’s Gosport factory, their aptly named Eatwell range has been created to provide the market with a versatile and comprehensive disposable packaging solution to suit healthy, gourmet and indulgent eating concepts in 7oz, 8oz, 12oz (‘tall’ or ‘squat’), 16oz (‘mid’ or ‘tall’) and 24oz sized containers.

Serve fresh carrot and coriander and traditional stilton and broccoli soups in the 12oz and 16oz pots, as well as a spicy

mixed bean cassoulet or an aromatic sweet potato curry with rice, suggest the company. For those after a more filling portion, the larger 24oz size is ideal – especially for flavoursome chicken noodle broths or miso-style soup offerings, they advise.

The Eatwell range is available in plain white (with a choice of paper or new ‘wheel’ feature plastic lids), the popular ‘enjoy’ stock design which ensures a vibrant pop of colour to takeaway food sales and features the ‘smile’ logo, or the range can be customised with up to eight colours to create an impactful custom print that will advertise your brand.

For improved convenience to caterers the enjoy containers are coloured according to size and are stackable to save space so you can simply reach for the correct size pot at a glance. They are also supplied in user-friendly combipacks, with the containers and lids in the same case, should you have limited kitchen space.

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“

As someone who has spent time researching their new cafĂŠ (opening soon) I was very impressed with the information provided by the CafĂŠ Society. They also made some good connections for us and it was certainly worthwhile joining in advance of opening.

Their on-line Hygiene training course was just what we needed to open fully trained.

Pauline Hennessy Croydon

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tel: 01291 636333 web: www.thecafelife.co.uk/cc57 www.cafeculturemagazine.co.uk

SEPTEMBER 2016 CAFÉ CULTURE 45

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Here are a few examples of how we have helped our customers: ★★★★★ Fruits of the Fridge Ltd “Excellent customer service over the phone, very clear helpful advice very friendly and efficient.”

★★★★★ Wow Factor 9 Ltd I've been using Catering Insurance for 7 years now and their customer service renewing or making new policies has always been efficient and friendly.

★★★★★ Sandra Wardle The sales assistant was very helpful and it was easy to get the insurance we required. Would recommend this company thank you.

★★★★★ Ross Hall The best priced vehicle and Public Liability policies I've ever come across, and very professional service too. I won't have to waste time looking anywhere else from now on, that's for sure.

★★★★★ Ben Eastman I'm new to outside catering, the guys at catering insurance, were extremely helpful, and helped me get the exact insurance I needed for my catering unit. Fantastic service, highly recommended,

★★★★★ Anna & Edna Hugh “This year I renewed my business cover and my public and employee liability with Catering Insurance, I cannot fault their service, insurance options, cover advice and customer care. They were really helpful and did their best to get the most competitive price for me.”

HOW TO JOIN THE SCHEME: To simply get a quote you can contact our team of dedicated catering insurance specialists on 0800 488 0013/01384 473046, alternatively request a call back at a time that suits you or for more information visit our website at www.bsainsurance.co.uk

Why should you consider Catering Insurance from our sister association, the BSA? hether you are a oneman band or a large multi-employee company, you will need to have the appropriate insurance cover in place. Some insurance policies are mandatory, while others are optional but nevertheless very important for protecting your catering business in case of the unexpected.

In order to have control over the success of your business you have to be protected against any potential pitfalls.

You will probably be aware of the kind of risks your business is open to, but we all know that accidents can happen. So it's important to make sure that you're covered and it’s especially important that you’re insured against possible mishaps.

The essential cover for any catering business is Liability Insurance. This comes in two forms, the first being Public and Products Liability. This will provide you with cover against damages and legal costs that arise if you cause injury to a member of the public or damage to their property.

Products Liability will protect you against any claims from members of the public that arise from the products you sell, namely food poisoning. Of course, crucial protection for any catering business.

W

The second is Employers Liability. You may be starting out with the intention of working alone but the chances are soon enough you’ll need to employ some staff. At this point it’s a legal requirement that you carry employer’s liability insurance. It will cover your business against damages and legal costs that arise as a result of claims from any members of staff following injury in the workplace.

If it’s a fixed site premises you trade from, other potential insurance requirements may be buildings, contents and stock cover. Even if you rent your premises and therefore don’t require buildings insurance, contents cover is vital to protect you against damages to your fixtures & fittings as well as any non-fixed equipment such as chairs, tables and other ancillary items.

Other important forms of insurance to consider include Stock cover (fresh or frozen), loss of income, Business Interruption, Goods in Transit and Money cover.

However, all businesses are different and to find insurance suited to you is not always easy.

That’s where BSA Insurance can help in getting you the right cover to protect your company and tailoring a product to fit your specific needs. You may have the skills and passion to make your business a great success,

but taking care of your insurance is the best way to take care of your customers and yourself.

We’ve teamed up with BSA Insurance because it’s designed to help members when arranging cover for their business and suits all caterers, providing both fixed site and mobile catering insurance at competitive rates and backed by a panel of branded insurers.

What’s more, Independent retailers who take out cover will also receive free Café Society membership with every fixed site insured.

So, whether you’re running a coffee shop, sandwich shop, a café or restaurant, or are venturing into the ever growing world of outside catering, BSA Insurance boasts an experienced team of catering insurance specialists to tailor a policy with the right cover at the right price to suit you.

WHAT IT COVERS? Fixed Site Insurance This solution provides insurance for sandwich shops, cafés, tea rooms, coffee shops, restaurants, delis, takeaways and food preparation kitchens.

Mobile Catering Insurance This scheme provides a range of insurance solutions for mobile and outside caterers, including: • Catering Vehicles • Catering Trailers • Catering Liability

•

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Café Society Membership* With every insurance policy

CATERING INSURANCE • COMPETITIVE RATES • FIXED SITE AND MOBILE INSURANCE • A PANEL OF BRANDED INSURERS INCLUDING RSA, NIG, AXA, AIG, LLOYD’S & COVEA • A DEDICATED SALES TEAM WITH INDUSTRY KNOWLEDGE AND EXPERIENCE • FAST TURN AROUND AND INSTANT COVER AVAILABLE

GET A QUOTE NOW

Call us now on 0800 4880013 01384 473046

or email hello@bsainsurance.co.uk

*The Café Society membership offer is limited to one retail membership per shop insured.

This offer does not extend to any of the mobile catering insurance schemes.

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PREVIEW

What’s new?

Discover the latest products and exhibitors at the UK's leading trade showcase of fine food and drink. A sprinkling of cricket powder, a dash of coconut water and a dollop of avocado ice cream - Speciality & Fine Food Fair 2016 promises the ultimate ingredients for discovering what's new in artisan food and drink. Visitors can look forward to an extensive menu of innovative products, first-time exhibitors and new attractions - all to be unveiled at the threeday food and drink extravaganza.

THE NEXT BIG THING From reindeer moss and elderflower wine, to raw chocolate and free from baking kits, this year’s fair is set to be the place to discover what's new in speciality food and drink.

Don't miss gluten free Muffinz from Flower & White, frozen Elderflower Martini from Kold Cocktails, Citrus drops from Spice Drops, African inspired sauces from Marie's Little Jar, zingy dressings from Tiggs, Extra Virgin Avocado Oil from Spirit London, plus much more.

Coppa Della Maga (Stand 3055, www.coppadellamaga.co.uk) will be introducing Vegan Coconut & Strawberry sorbet, made from coconut milk, topped with roasted coconut flakes and crushed strawberries. Like all Coppa Della Maga products, this latest addition is sugar-free, gluten-free and free from artificial ingredients.

Rude Health (Stand 1850, www.rudehealth.com), the healthy food and drinks company will be launching the latest addition to their range of unsweetened, organic dairy-free drinks. Cashew Drink is made from only three ingredients - fresh spring water, sea salt and organic cashews

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and ierfect straight from the fridge or added to smoothies, cocktails and other desserts, say the company.

WHO'S NEW? This year, more than 850 producers are set to showcase their tasty wares from seasoned exhibitors Ten Acre and Belvoir to first timers Chic P and Northern Bloc.

Visitors can peruse the stands in the main exhibition floor, which will play host to exhibitors and pavilions from the UK and around the world, or unearth hidden gems

in the Small Producer's Village (a dedicated area for launch and start-up companies).

New exhibitors for 2016 include CasaLuker Cacao, African condiment producer Neema Food Ltd, La Chiva Snacks freeze dried fruit snacks, Savour Beer, Wild Fig artisan marmalades and chutneys, Dappa producers Devon Distillery, La Saucy Salsa, and A Little Bit sauces and dressings. Özerlat (Stand 3523, www.ozerlat.com) are first time exhibitors who will be showcasing their range of real Turkish delight. Each one is hand crafted in Istanbul, using the finest natural ingredients and no artificial colours or flavours. Available in five varieties - Mastika, Pistachio, Date Selection, Cinnamon and Clove, they are also vegan and gluten free.

Smoky Brae (Stand V54, www.smokybrae.com), traditional Scottish smokers, will be showcasing their innovative Smoked Gravlax Cure at this year's Fair. It is made using sea salt and Demerara sugar which has been traditionally cold smoked low and slow using a secret blend of hardwoods, making it the ideal accompaniment to salmon and other meats, feel the firm.

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PREVIEW ACCELERATE AND INNOVATE An exciting addition to this year's Speciality & Fine Food Fair will be the new New Innovation and Pitching Zone, delivered by Grocery Accelerator.

The aim of the Innovation Zone is to celebrate and showcase the next generation of innovation in food and drink products. It will be the 'go-to' location for exciting new products to be discovered - making it the perfect place for busy trade buyers who are visiting the Fair to look for new ideas and inspiration. After running a national search,

WHERE AND WHEN Speciality & Fine Food Fair takes place at Olympia, London. The show opens on September 4th from 10am until 17.30pm and September 5th and 6th from 9.30am until 17.00pm (www.specialityandfinefoodfairs.co.uk).

Speciality Chocolate Fair (www.specialitychocolatefair.co.uk). the Grocery Accelerator team have found over 50 exciting new businesses who will be showcasing their products in the Innovation Zone.

The Pitching Zone will also be focused on trade buyers, with each pitching session split into eight specific product categories.

Simon Lacey, director of Grocery Accelerator, said: "There won't be a review panel that slows down the whole process, and each presentation will be a professionally prepared, and a maximum total of 120 seconds."

Soraya Gadelrab, exhibition director, added: “Each year, chefs, shop-owners and food and drink buyers flock through the doors of Speciality & Fine Food Fair. This year, we have a plethora of exciting new products and suppliers - including those in

the Innovation Zone and on the Pitching Stage – ideal for those looking to discover the next big thing in the fine food and drink sector.”

Speciality & Fine Food Fair and Speciality Chocolate Fair are trade only events.

News on products, people, speakers and businesses will be regularly updated via social media @Speciality_Food and @SpecialityChoc #SFFF16 #SCF16 There are a few places left for brands with exciting new product ideas to apply to either pitch or have a place in the Innovation Zone (www.surveymonkey.co.uk/r/ Innovation-zone-application). For more information visit specialityandfinefoodfair .co.uk/innovation.

Real

flaked hot chocolate

Marimba Hot Chocolate Melts are delicious and luxurious, made using real flaked chocolate from top quality cocoa beans, that melts easily into steamed milk.

Hundreds of cafes, coffee bars, farm shops, garden centres and delicatessens all over the UK are already serving the ultimate in hot chocolate to their customers.

Available in four varieties

Single origin white (31% Dominican Republic) Single origin milk (43% Venezuela)

Single origin dark (71% Ecuador)

Sugar free (55% dark)

To get started now try our Starter Pack at £50

Flakes of real chocolate melt easily into steamed milk

Includes a kilo each of Dark, Milk, White and Sugar Free flakes, serving tubs and scoops, point of sale and FREE delivery

Call (01279) 714527 sales@marimbaworld.com www.marimbaworld.com

www.cafeculturemagazine.co.uk

SEPTEMBER 2016 CAFÉ CULTURE 49

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PREMIUM MOVE The move by Natural Kitchen to premiumise the coffee offer was driven by plans for further expansion across the portfolio and a wish to capitalise on consumer demand for a top quality offer across the speciality coffee menu.

“We identified an opportunity to develop our own in house blend which would allow us to offer something a little different to what is routinely available on the high street,” says Tomasz Szadowski, operations manager at Natural Kitchen.

“We wanted to work with a coffee specialist who understands the urban environment we operate in and could supply not just the coffee or equipment but the complete package and that’s why we opted for Miko.”

In order to create a unique coffee offer for Natural Kitchen, Miko master roasters sourced ethically traded, 100% Arabica shade grown coffees from Peru and Honduras.

A bespoke ‘recipe’ of roasting styles, times and temperatures was developed to highlight the varying characteristics of the beans and to meet the desired flavour profile. The result is a delicate yet distinctive Fairtrade, organic blend, packed full of soft chocolate notes with citrus overtones and an added natural sweetness. The blend is available as coffee beans and grounds in 1kg bags for foodservice and 250g packs for retail.

Natural Kitchen’s new coffee concept

Natural Kitchen, one of the capital’s best loved healthy dining options, has partnered with expert roaster Miko Coffee (www.mikocoffee.com) to roll out an exclusive new coffee concept to seven locations across London.

NEW LOOK, NEW MACHINE As part of the brief, the Miko in house design team also created the distinctive packaging design which uses a fresh take on the traditional ‘brown paper’ bag, very much reflecting Natural Kitchen’s urban rustic look and feel.

Underlining a commitment to driving up the quality of the speciality coffee menu, Natural Kitchen has also invested in Cimbali M39 traditional espresso machines and extensive barista training across each site, all of which is also supplied by Miko.

“The coffee market goes from strength to strength, but it is becoming increasingly competitive. Creating an exclusive coffee brand as we have done gives us a real point of difference. We now have a delicious coffee that customers cannot buy anywhere else.

And, if they love the coffee as much as we do, then they can even buy some to take home which really helps develop brand loyalty,” says Justin Green, managing director for Natural Kitchen.

“Bringing in a specialist coffee supplier such as Miko has really helped us explore the speciality coffee market and given us access to a whole range of coffees that would not be available to us from the usual channels. Our whole ethos is based on

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provenance and using the best quality ingredients and Miko have taken that on board and come up with a winning blend that sits perfectly within our whole food and drink offer.”

TRAINING Before the new concept was launched internally, Miko embarked on a comprehensive training programme across all stores which involved front of house staff and the barista team.

“Product knowledge across the menu is critical and I would like to think that any of the staff would be able to describe the coffee to you in great detail, they are after all, brand ambassadors,” says Tomasz Szadowski.

Training focused on the ‘whole journey’ from bean to cup with the barista team learning how to operate the Cimbali M39 in order to maximise the flavour characteristics of the new blend to a consistent standard.

“Natural Kitchen are so well known for ‘feeding London’ with the very best, tasty and healthy food and we are delighted to be associated with such a prestigious brand,” says Luigi Marras, sales director for Miko.

“When a client employs us to deliver a complete coffee solution they get the very best of our resources and expertise as one of the world’s longest established and best known coffee roasters. It’s great to pull all that know how together and put it into practice as we have done at Natural Kitchen.”

As part of the on-going service agreement, Natural Kitchen has continued access to Miko’s training resources, technical support and maintenance team.

“It is reassuring to know that we have the support of over 120 Miko coffee experts to call on should we need them,” says Tomasz Szadowski.

NEW PRODUCTS s

Benders on Stand M114 at lunch! 2016 Dedicated UK based paper cup manufacturer Benders will be exhibiting at this year’s lunch! show on stand M114 with a comprehensive range of single and double wall paper cups, available in contemporary stock designs or powerful and bespoke custom print enabling you to get your brand in the hands of the consumer.

Benders, who have invested heavily into the development of new technologies, can ensure industry leading performance substantiated by the retention of BRC

certification at the new AA standard for 2016.

In addition, PEFC chain of custody certification applicable to all Benders products assures the provenance of the finished cup (call 01978 253110, or visit www.benders.co.uk).

Barry Callebaut Academy opens its doors to UK beverages customers Barry Callebaut Beverages welcomed customers to the launch of the first Van Houten Beverage™ Academy in Sweden recently. This new centre of expertise endorses and supports the leading hot drinks manufacturer’s pledge to collaborate with its customers, allowing them to play a key role in the development process of their new beverages and to put their stamp on the end products that they have helped to devise.

Customers from the UK who travelled to Kågeröd to attend the opening ceremony, were able to sample some of the gourmet beverages

www.cafeculturemagazine.co.uk

that the experts in the Academy are able to create and to enjoy a full tour of the new centre and its facilities. The Van Houten Beverage™ Academy promises to provide Barry Callebaut Beverages’ customers with a unique opportunity to create their own signature drinks under the tutelage of the Academy’s team of experts (call 01244 370500 or visit www.barrycallebautvending.co.uk).

A digital marketing partner Nettechno is an Indiabased company started with the aim to provide unmatched digital marketing solutions to businesses of all sizes and nature, and ensure that all their clients get the desired exposure online. They follow contemporary business definitions, but with a difference as their creative team understands the needs of your businesses before implementing any of the techniques.

They offer a wide range of strategies for several businesses to make sure that your business gets the maximum return on investment (ROI), while making sure that your brand stays in the mind of your prospects. At Nettechno, their aim is to target the qualified segment and ensure that they come to you before going to your competitors (call +91 79 22860172 or visit www.nettechno.com).

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EQUIPMENT

g temrein Cqauip nt e

ps to serve The pressure is on for cafés and coffee sho lity food, high quality beverages, as well as high qua tuations in often with reduced kitchen space and fluc ring staff and skills sets. Choosing the right cate success. equipment has never been more critical to

Moffat’s new MHC. MULTIPLE USES With lack of space being a common complaint heard in many kitchens, caterers are increasingly looking for products that deliver more value for money, performance and function, and all on an ever smaller footprint. One option is to choose equipment that can be used in different ways.

Multi-functional kit is the best way to get the most out of both space and money. The more a piece of kit is used the better value is the initial investment. Also any kit standing idle is taking up valuable floor space.

For example, Moffat’s CR Ovens with Chillogen can be used as a rapid chiller, refrigerator, regeneration oven and hot cupboard, all in the same compartment - without needing to remove or replace the containers.

Mobile equipment can also Moffat’s help with kitchen design as it CR10 oven. can be moved to a suitable position, according to the workload and can be wheeled away and stored when not required.

E & R Moffat (www.ermoffat.co.uk) has

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become one of the UK’s leading manufacturers of quality foodservice equipment, designing and manufacturing in-house.

Based in Bonnybridge, Scotland, the company manufactures standard and bespoke servery, regeneration and storage equipment and runs a full nationwide after-sales engineering team.

“As with any kitchen, the type of equipment required will depend on the menu being offered. A good place for a café to start would be with a compact boiling top, to provide additional hob space quickly when needed. It can also be stored away to create more workspace when not required. A salamander grill should also be considered. It can cook a wide variety of

food products, including meat and is a real workhorse in the kitchen,” says Helen Applewhite, marketing manager of Lincat (www.lincat.co.uk), a company supplying a wide range of catering equipment to the sector at large.

“A small, counter-top fryer could also be a worthwhile addition to a café. Fried food, such as fish and chips, can be included in a nutritionally balanced, healthy menu, as more caterers are beginning to adopt healthier frying methods.

“Ideal for warming soups, boiling peas, or rapidly boiling a large pan of pasta, our induction hobs are versatile and will deliver a good return on investment, as they help businesses to reduce energy consumption and cut costs.”

Lincat’s energy-efficient, IH21, IH3, & IH42 portable induction hobs can help café operators to reduce operating costs and maintain a more comfortable kitchen temperature, while delivering a highly

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credit: Wavebreak Media Ltd

EQUIPMENT

responsive and controllable cooking method with a range of convenient features, feel the company. They are also equipped with a 13 Amp plug, so you can simply move them to where they are needed, plug them in and switch on.

A Lincat induction hob typically offers 90% efficiency as compared with a solid electric hotplate at 55% and a gas hob at 50%, claim the company. Because heat is generated in the pan, instead of the hob surface, very little energy is wasted into the kitchen’s atmosphere, which makes the cooking process more efficient and reduces demand on air conditioning systems. At the same time it delivers rapid heat-up and almost twice the cooking power of a similarly rated gas hob.

“Above all, cafés need flexibility from their equipment, to respond to the varied challenges of the day, from breakfast, brunch and lunch through to afternoon tea. Production items may range from pastries, bread, scones and cakes, to

www.cafeculturemagazine.co.uk

quiches, pies and roasts,” says Helen Applewhite.

“For a full day of varied production, a combi will serve you well, as it’s a piece of equipment that never rests and can cook several different items at the same time.

It’s important to realise that a combi can be used to roast, steam, boil and bake, thereby undertaking the work of several separate pieces of equipment. As a result, it can actually save expenditure on new equipment. You can also use it overnight to cook joints of meat like ham and beef that can be used to make sandwiches the next day, for example.”

Lincat’s Opus SelfCooking Center 5 Senses combi oven is an especially good choice for baked goods, with its new range of settings for everything from meringues to choux pastry. It can also be used either as a dry oven or with humidity, which is perfect for breads and steam baking.

Multi-functional food processors that can also be used as cutters and vegetable

slicers also make a good equipment choice in café and coffee shop kitchens, feels Rob Blunderfield, marketing manager at Parsley in Time (suppliers of tabletop, bar and light equipment solutions, www.parsleyintime.co.uk) as they speed up and make light work of food preparation, and reduce the outlay for preprepared ingredients.

For example, the Robot Coupe food processors are capable of coarse and fine chopping, slicing, ripple-cutting, grating, julienne slicing, emulsifying, mixing, grinding and kneading with consistency and quality, all in the one unit, point out the company. Additional attachments are also available to enable the food processors to produce coulis and freshly squeezed juices.

“The Robot Coupe food processors offer high performance – in less than two minutes it can mix up freshly made mayonnaise or steak tartare, carrot puree or fruit compote. Plus, the industrial induction motor guarantees durability and reliability even with heavy-duty use,” says Rob Blunderfield.

A major advantage of multi-functional catering equipment is that it doesn’t stand idle.

To bring fast cooking technology into more kitchens Frima has introduced the112T, a table-top version of the full-size Frima VarioCooking Center Multificiency that can cook items as varied as burgers and chips or curry and rice, then be cleaned and turned around in just a few

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EQUIPMENT minutes ready to cook custard for desert, with no flavour transfer, claim Frima.

“The 112T is up to four times as fast, and saves up to 40% in energy, compared to conventional appliances. From 0oC, the pans reach a temperature of 200oC in just two minutes and can boil 60 litres of water in 12 minutes,” says Graham Kille, managing director of Frima UK. “Measuring just 962mm wide by 800mm deep and 400mm high, it has two 14 litre pans, giving it the same capacity as its larger stable mate, the VCC 112. The 112T can replace kettles, bratt pans, large cooking pots, fryers and griddles, saving 30% or more space in the kitchen. It can prepare 60 litres of soup, 100 portions of battered cod, 50 kilos of chicken stir fry or 80 litres of custard, per hour, in the twin pans.

“It can also be used anywhere. On a table, a work surface, a central cooking block, a production area - wherever it’s needed. It’s just as versatile as the established VarioCooking Center models, but is great for kitchens pushed for space as it needs a much smaller installation area. All the VarioCooking Center’s processes are fully automatic, they cook without the need for monitoring and with no chance of sticking or scorching.”

Multifunctional equipment also offers caterers a chance to be greener because it takes up less space in the kitchen than a bank of separate appliances, which means a smaller kitchen footprint and savings on extraction systems and overall running costs. Traditional and older equipment is often less energy efficient so caterers should look at how much their existing equipment is costing them to run, feel Frima, who run free Cooking Live demonstrations (www.frima-online.com).

“As cafés and coffee shops look to expand past their hot drinks offering, many are purchasing easy-to-use food prep equipment that takes over manual tasks and speeds up food preparation.

Examples include blenders, food processors and hand held mixers, panini grills, slicing and dicing equipment and small induction hobs,” says Mark Hogan, marketing and sales manager of Foodservice Equipment Marketing (FEM, www.fem.co.uk).

“Small café and coffee shop kitchens operators should look for multifunctional pieces of food prep equipment. These will rarely stand idle, taking up valuable space and will make light-work of prepping a range of ingredients. For example food blenders, such as FEM’s Hamilton Beach HBF600-UK, can be used for chopping, grinding, blending, pureeing and emulsifying with unlimited options. It can be used for pureeing soups, emulsifying

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dressings, grinding flours, and chopping salsas and compotes.

“Time is of the essence in café kitchens, which can lead to blenders being overloaded and the motor burning out. Our HBF600-UK is a heavy-duty food blender specifically designed for use in busy commercial kitchens, with a large capacity and special features to help reduce the risk of motor burnout.”

SPACE OPTIMISATION “Space maximisation, layout and functionality are key when it comes to specifying equipment for any successful kitchen operation. For smaller kitchens, such as cafés and coffee shops, this is of even greater importance. Regardless of its physical size, any kitchen must be capable of producing quality food to meet demand,” says Shaune Hall, product development chef, Falcon Foodservice Equipment, suppliers of professional cooking equipment, with a company history going back nearly 200 years (www.falconfoodservice.com).

“Falcon, for example, offers a wide selection of equipment suitable for all sizes of cafés and coffee shops, including models to suit venues with limited power availability. The F900 Series and Dominator Plus product lines boast many gas and electric 400mm units. These include boiling tops, induction, griddles, fryers, chargrills, pasta cookers and bain marie. Falcon also supplies the 350 range, which are modular gas and electric units, available either 350mm or 700mm wide – ideal coffee shops and cafés with restricted kitchen space.”

Falcon’s electric Pro-Lite Range is ideal for smaller establishments with a limited power supply, as many of the 300mm or 600mm wide units can be quickly and easily installed and plugged into a 13 Amp plug socket, point out the company. This has made the Pro-Lite models very popular with coffee shops, cafés and tea rooms, across the country, report Falcon (the ProLite range includes boiling tops, fryers, griddles, grills, bains marie, pasta cookers and convection ovens).

“Combi Ovens also offer an alternative for smaller kitchens,” adds Shaune Hall.

“With the ability to perform multiple cooking functions, combis are very versatile and can replace other equipment in the kitchen – saving space. In the past, smaller establishments either did not have the space or demand to justify the cost of a combi oven. As a result, they were unable to take advantage of the features and benefits of combination cooking. Now, more compact models, such as the Falcon FCC 6X, allow smaller kitchens to get in to the act.”

Measuring just 510mm wide, the FCC 6X is aimed at kitchens with limited space.

It has all the features and benefits of a standard combi, say Falcon, such as being easy to operate, featuring an interactive touch screen and 400 programme storage capacity, and, having an automatic cleaning system.

“If there isn’t the budget or demand for a combi, then the Falcon E711 countertop convection oven would be an ideal solution,” suggests Shaune Hall. “It’s perfect for cooking pies, pastries, baked potatoes and puddings. It is supplied with a 13amp plug, so installation is easy – unpack, plug it in and it’s ready to use straight away.”

Falcon’s F900 Rise and Fall Grill (model E600) combines functionality with built-in energy and cost savings, doesn’t take up much space and can be sited on either a table or counter-top, or wall-mounted, providing cafés, coffee shops or tea rooms with the ability to heat, hold, grill, cook or finish a range of menu items.

The E600 is also very energy efficient as it uses automatic plate sensing technology, activating the heating elements only when a tray is placed in to the unit. This makes it very similar to induction cooking, with specific energy supplied on demand only. As a grill or salamander, savings are made by the units energy efficiency qualities and time, as the powerful infrared elements provide instant heating up with precision temperature control.

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SHINING EXAMPLES “Presentation is all-important when looking to put together a profitable menu.

However good the food is, if it isn’t served on clean plates with sparkling clean glassware and cutlery to match, you can’t ask premium prices and you can expect complaints! For this reason, cafés need to look at their ware-washer and water treatment system to ensure customers get brilliant place settings time after time,” says Paul Crowley, marketing development manager of Winterhalter UK. “In the past, manufacturers have offered various water treatments, from reverse osmosis (RO) to simple water softeners. Although the combination of RO, chemicals and machine produces outstanding wash results, it can stretch beyond some customers’ budgets and uses more water than simple water softeners.”

To address this challenge Winterhalter reports that it has launched the UCExcellence-i and UC-Excellence-iPlus washers with integral reverse osmosis systems. They feature a built-in pre-filter with monitoring, membrane flushing and Winterhalter’s AquaOpt system that minimises running costs with its choice of good, better and best results. Simple controls and Auto-supervision, plus the events log, make them easy to operate and they also offer ‘plug and play’ installation.

Winterhalter (www.winterhalterscout.biz) specialises in providing a total solution for ware-washing, from pre-sales advice to after-sales service, training and maintenance. Alongside its well-known dish and glass-washers, the company’s range includes utensil washers, advanced water treatment machines, cleaning chemicals and detergents.

Smeg Foodservice (http://www.smegfoodservice.com/uk/pr oducts/dishwashers/) has also been helping outlets to put a shine on their business. Falkirk's busy café bar, Café

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Corvina, needed a glass-washer that would be able to handle a demanding workload, and look good too. Their Smeg UG405DUK was supplied by James F. Kidd & Son Ltd and the installation work delivered by ware-washing specialists, Kitcheneers (Scotland).

"Our Smeg glass-washer has performed very well and we were delighted with the great installation work and support we received to get it operational,” says Café Corvina's joint owner, Gianni Crolla.

“Choosing the right kind of glasswasher is important, and varies depending on the business size and their needs. The Smeg UG405DUK design complimented the existing fixtures of Café Corvina, offered an economic choice and provided on-site training for all their staff, adding value and convenience," explains Beckie Burns, area manager of catering supplies and equipment firm, James F. Kidd & Son Ltd. Talking about the project Kitcheneers' Colin Smith adds: "The Smeg was a very good choice for such a prominent position behind the eye-catching counter at Café Corvina. It almost looks like the bar has been designed around the glass-washer! It was actually installed in place of a polished stainless bin which hinged forward from the back bar layout.

"The installation was great with all hoses etc. being dressed under out-of-site thanks to the well positioned hose and cable entry points on the machine. The machine was then adjusted and positioned to allow an all-around minimal uniform gap before commissioning. We then stood down to let Smeg Foodservice's northern area sales manager Colin Millar take over the reins to demonstrate the unit's full potential to Café Corvina's staff."

Mitchell & Cooper’s Pro-Fondi and Hexdome products can help keep the beverage making area stream-lined.

EFFICIENCY AND SPEED “Customers’ expectations are high when it comes to their hot drinks, and at the heart of that is efficiency and speed,” says Jonathan White, marketing manager at Mitchell & Cooper, exclusive suppliers of the Pro-Fondi (an electrical device that aids in the extraction and cleaning of porta-filters from coffee machines), and Hexdome (a cup and lid dispenser).

Seamless – a recent Smeg glass-washer installation at Café Corvina in Falkirk.

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EQUIPMENT “Quality is of course important, but a quick moving queue is also likely to keep customers coming back. For this reason, equipment that fits the style of the café culture but that can also help speed up work behind the counter is becoming increasingly popular.”

The Pro-Fondi is proving to be a good solution for baristas looking to speed up their coffee making routine, whilst also providing hygiene benefits and a better tasting cup for consumers.

Specially designed for use in cafés, coffee shops and bars, the Pro-Fondi boasts significant advantages over manually emptying porta-filters with a knock-box, claim Mitchell & Cooper, as the entire process is less abrasive, therefore reducing damage to the filters and groups, leading to longer product lives. Easily installed into the counter, the Pro-Fondi also utilises an out-of-sight wastage collection bag, keeping the counter clean, tidy and reducing the risk of bacteria growth from unclean surfaces.

For all outlets, keeping the countertop hygienic, tidy and well organised plays a huge part in providing quick service, and to help with this task, Mitchell & Cooper also supply the Bonzer Hexdome cup, designed to offer a simple solution for quick and easy storage and access.

With their modular design, Hexdome dispensers can sit on any size of counter, with as few or as many units able to slot together to form both compact or larger storage solutions. Outlets can slot both cup and lid dispenser’s side by side, speeding up work behind the counter. The dispenser is also lightweight, easy to move and dishwasher safe, point out Mitchell & Cooper.

CHILLING AND FREEZING Jestic (www.jestic.co.uk) reports that it has added a new chill and freeze solution to its product portfolio. Dubbed the fastest blast chiller in its category by Italian manufacturer Irinox, the Icy – which comes in a large, medium as well as a smaller (780 x 800 x 870mm) variant - is able to

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blast chill and shock freeze in 30% less time than the competition, claim Jestic, helping to lower energy consumption and enhance an outlet’s sustainability credentials. These rapid processes also enable operators to capitalise on speed of service, with optimised production and preparation for improved kitchen efficiency.

Designed for use in a variety of commercial kitchens, the Icy is features intuitive touch screen controls to allow operators to set the unit to a programme of their choosing quickly and simply. Four main functions can be accessed from the ‘home’ panel, leading onto a range of precise programmes for the operator to choose from, and meaning that there are no more than three steps needed in order to start the machine, say Jestic.

Mirroring the simplicity of a smartphone, each function also benefits from an explanatory icon for easy identification, speeding up subsequent repeat uses.

With two dedicated blast chilling cycles (Delicate and Strong), the Icy is suited to both delicate (mousse, fish and vegetables) and dense products (meats, soups and sauces), lowering temperatures from +90°c to +3oC within 90 minutes. And during either of these cycles, the high-risk temperature range reduces quickly, which prevents bacteria growth and natural ageing, point out Jestic.

Williams is another equipment company catering to the smaller footprint and reduced energy consumption demands.

“We are looking at ways to produce refrigeration, including prep stations and counters, with similar capacity but in a smaller footprint,” says Malcolm Harling, sales and marketing director at Williams Refrigeration (www.williamsrefrigeration.co.uk).

“For example, we have designed our Small Kitchen range to help operators maximise the efficiency of their kitchen whatever its size. The Williams PrepWell and Thermowell refrigerated ingredients units are equally suited to pizza, salad or sandwich preparation, as well as for a host of other tasks. The units in the Small Kitchen Range have all the features of the standard range, but with a reduced depth of just 500mm.”

Williams’ Jade Slimline is fitted with Williams’ energy-efficient compressors.

These smaller compressors offer an improved heat exchange, a reduced risk of refrigerant leakage and will save on average up to £100 per annum on your energy bill, compared to standard units, claim Williams.

The counters have many more energy-

Wrap Film Systems – makers of the award-winning Wrapmaster range (www.wrap-smart.co.uk) – has introduced a new ‘Easy Start’ feature to its PVC and PE cling films to give professionals a seamless start and a perfect tangle-free cut every time. saving features too, including Williams’ CoolSmart controllers. As well as saving energy, by only running the refrigeration system when it is required, the ‘intelligent’ CoolSmart control systems monitor the fan, defrost, compressor and probe, alerting users to potential problems and ensuring that the critical storage temperature is not compromised. They will significantly cut your refrigerator’s energy consumption throughout its lifetime, claim the company.

To further reduce running costs, all doors are self-closing and fitted with easy to clean, replaceable magnetic balloon gaskets. The optional two- and threedrawer versions further reduce energy consumption and the high performance 75mm insulation, which

Williams’ prep well is ideal for smaller kitchens.

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EQUIPMENT

has low GWP and zero ODP, offers marketleading thermal efficiency. The Jade Slimline is also available with hydrocarbon refrigerant – providing the ultimate ‘green’ solution.

“Naturally occurring refrigerant gasses, such as hydrocarbon R290, are highly efficient and have almost no negative impact on the environment. Their thermodynamic properties are so superior

that they reduce energy consumption compared to standard refrigerants.

Hydrocarbon models are available across the entire Williams range of products,” adds Malcolm Harling.

“Theatre kitchens are increasing in popularity. When considering refrigeration for front of house ‘theatre’ kitchens, it needs to look good, but also needs to do the job for which it was designed. It needs

The SINA (Standalone Induction Appliance) One, is part of Exclusive Ranges’ Plug & Play range of compact hobs comprising a single, a twin and a wok cooker, all of which are able to deliver 3kW of power in seconds from a compact footprint, whilst allowing precise control of that heat at all times with patented Slidecontrol technology and automatic pan recognition, making it suited to the smaller café kitchen wanting to take advantage of the benefits of induction cooking.

to be reliable, easy to clean and easy to maintain. If food is on show, for example in prep counters, it should to be displayed attractively and be easily accessible. In food display units, LED lighting is ideal, since it enhances the look of the food and produces little in the way of waste heat.”

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SEPTEMBER 2016 CAFÉ CULTURE 57

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EQUIPMENT

Equipped for food to go success Via their Flexeserve Zone® heated display system, the Alan Nuttall Partnership (www.nuttalls.co.uk) were key in enabling Crussh to offer a high quality hot food menu.

IN THE ZONE “When it comes to catering equipment, versatility, flexibility, modern materials and energy conservation are all main considerations of customers today. They want solutions that move with the times and with changes in demographic and customer trends, and rightly so,” says Mick Steele, technical director for hot and cold food display specialist the Alan Nuttall Partnership.

“I would stress the importance of researching your options carefully. With continual investment in new technology and extensive prototyping resources, our catering equipment solutions are not only highly innovative, but seek to ensure efficiency, durability and an engineering quality that is second to none.”

One particular success story from Nuttall’s is the Flexeserve Zone® heated display, which gives café and coffee shop operators the opportunity to offer a range of self-serve merchandising solutions in one cabinet, from a breakfast offer including porridge, bacon rolls, toasties and croissants to a hot lunch offer, from paninis and hearty soups to warm desserts.

The multi-zoned heated display, which can be trialled at Nuttall’s Foodservice Innovation Centre in Leicestershire, has three, four and now five individually operated thermal zones with their own temperature controls. The patented technology uses hot air convection or surface conduction, which can be configured by the operator to maximise food quality and display times.

“Having flexible zone efficiencies also means you save energy, with caterers only having to use the power required. The unit

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also incorporates LED lighting to reduce utility costs, which can be turned on or off, using only the power required at the time of merchandising according to footfall,” says Mick Steele.

“The average Briton spends a total of just 41 minutes a day eating breakfast, lunch and dinner, according to a February 2016 survey of 2018 people by Imodium, with one in three of us admitting to wolfing down meals because we are 'too busy at work'.

Increasingly being bought and consumed in transit, breakfast is now going the same way, with one in six eating what is dubbed the ‘most important meal of the day’ at their desk.

“With these trends in play, café operators are looking at how they can reflect this fast paced world in their daily operations, offering hot food-to-go options as well as traditional sit-down service.”

Thus, the holding equipment outlets choose can make a huge difference to a hot food to go offer.

“It can dramatically affect a product’s taste, texture and overall palatability and our Flexeserve Zone® is transforming this rapidly expanding market and changing expectations for the better, holding all kinds of items at optimum quality for hours,” says Mick Steele.

“We have recently launched a five-tier unit to give caterers even more capacity and ability to offer a more diverse range of items, helping them to meet demand in this burgeoning market.”

“It also incorporates LED lighting to keep energy costs down and can be illuminated or turned off, using only the power required at the time of merchandising which can be

tailored according to footfall.”

Operators using the Flexeserve Zone® to ramp up their hot food-to-go offering include Costa Fresco, which has two-tier countertop models across its operations, and Crussh, which has Zones in the majority of its 26 sites, enabling the chain to tap into the lucrative breakfast and brunch on-the-go market, and then easily reconfigure the units for its lunchtime on-the-go offering.

CRUSSH’S HOT FOOD Crussh opened its first store on central London’s Cornhill in 1998, making a name for itself as an aficionado of healthy and nutritious, freshly pressed juice and smoothies blended to order. Nearly two decades on, there are 26 outlets across the capital and, evolving with the times, Crussh now offers everything from protein smoothies to green ‘cleansing’ juices for modern lifestyles.

Whilst Crussh is perhaps best known for its juices and smoothies, however, the operator has always prided itself on its healthy fast food offering, from porridge bowls to signature healthpots, zero noodles, sandwiches and desserts, all handmade in Crussh’s own kitchens every day.

Rebranding to Crussh Fit Food in 2014 to re-emphasise its food offering, they started looking at new opportunities in food to go.

“Hot food to go, in particular, has exploded in the last couple of years,” says operations director, Nick Nathan. “As a constant innovator and leader of healthy food trends, we wanted to tap into this with even more stand-out concepts that would also maximise on growing meal occasions throughout the day.”

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Crussh’s hot food to go offering got off the ground with a line-up of soups, from classics such as Leek & Potato and Broccoli & Cheese through to gourmet soups such as Louisiana Chicken Gumbo and Portuguese

Extracting Tastier Profits from Coffee

Caldo Verde Super Soup, as well as organic options including Moroccan Tomato.

This was followed by a selection of hot pots, from Chipotle Chicken & Black Beans Stew with Baby Spinach, Brown & Red Rice Mix through to Butternut & Spinach Coconut Curry with Baby Spinach, Brown & Red Rice Mix. These are complemented by EnerGi pots, including Beef Red Chilli with Spelt, Brazilian Pulled Pork & Black Beans with Pearl Cous and Mushroom & Bacon Barley Risotto.

With breakfast increasingly being bought and consumed in transit, Crussh launched a hot, scrambled egg pot concept which consumers could quickly purchase straight from a hot display cabinet. Finding a unit that would keep everything from the soups and hotpots to the egg pots in the Fit Eggs range in optimum condition for the full breakfast and lunch service was one of the key challenges.

Nick Nathan discovered the Flexeserve Zone® at the Alan Nuttall Partnership stand at the lunch! exhibition. Warwick Wakefield, lead development chef for the Nuttall’s Foodservice Innovation Centre, said energy saving was a priority for Crussh, but extended holding time and increased product quality were the biggest selling points.

“With the Fit Eggs, for example, you are talking about a tricky and delicate product which can easily dry out and become unpalatable,” says Warwick Wakefield.

“Crussh also wanted to introduce different varieties using diverse and innovative ingredients, which had to be factored in, as did the packaging.

“The Zone offers exactly the right functionality and flexibility to enable us to serve a fantastic product, and because of the quality we can achieve, we are now looking to include more soups, stews and egg pot varieties and launched a hot chicken salad this summer. The Zones are also in our bespoke colours to complement our sites, all adding extra visual impact.”

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PACKAGING

BACKGROUND Colpac (www.colpacpackaging.com) is a British designer and manufacturer of food packaging products. Established almost 80 years ago, the company has since gained an international reputation as a leader in innovative food packaging solutions. With an ‘everything under one roof’ philosophy, Colpac sells to over 50 countries and has a stock range of over 600 innovative food packaging disposable products. With its knowhow featuring strong green credentials, specialist food packaging design expertise and a bespoke range of food packaging and sealing machinery, Colpac has become an ideal partner for many in the food service and retail trades worldwide.

Meeting the need for creative packaging solutions With more and more of us opting to a diversifying range of food to go, cafés and coffee shops need to be prepared when it comes to their packaging, argue Colpac, one of the UK's longest established designers and manufacturers of food packaging solutions.

A NEW LANDSCAPE Queues of busy workers streaming out of cafés and coffee shops during the timehonoured lunch time hour break are becoming a thing of the past. More and more employees are now eating lunch at their desk, and with the demise of the traditional sandwich customers are opting for alternatives including wraps and super salads which are readily available from a surge of pop up food-to-go outlets, cafés and coffee shops, all under increasing pressure to cater to health conscious, timepoor customers.

From a hearty sandwich to a roll with soup, bread was the lunchtime staple. However, growing reports suggest that consumers are tired of the

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constant monotony of a regular bread sandwich and are continually looking for the next alternative. Official figures show sales of wraps and pittas have risen 12.8% in the past year as the demand for alternatives to traditional sliced bread has been driven by some of the biggest food trends of 2015, from grab and go breakfast wraps to street food dishes such as burritos and Asian-style flatbreads, observe Colpac.

Through the popularity of ‘bread alternatives’, the sandwich market remains buoyant and increased in value by 2% in 2015, with 3.2 billion sandwiches sold according to the British Sandwich Association (BSA). However, with four in ten people opting

for fashionable burritos, pittas and wraps with their favourite fillings, cafés, delis and sandwich bars need to be at the top of their game according to Neil Goldman, Colpac’s managing director.

“With the increasing variety of alternatives the sandwich market is growing, so it is important for food service operators to keep on top of current trends to remain competitive,” says Neil Goldman.

“Health is also a big driver for consumers moving away from sliced bread to lighter options such as wraps and thins. A further 15% however have ditched the bakery section altogether. Largely due to the ripples left from the 90’s Atkins diet phenomenon, these

customers are in favour of salads, sushi and other snacks which they consider to be healthier and less fattening.

Couple this with the grab-andgo lifestyle of busy consumers new food establishments are popping up all the time to cater to increasingly adventurous palates.”

MULTI-FUNCTIONAL In the past few years more and more are opting to pick up food on the go, rather than packing lunch in the morning and the ‘food to go market’ has hit £20.2bn - a quarter of all eating out spend in 2015, note Colpac. So how do cafés and coffee shops offering take away lunch time options package up such a vast variety?

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PACKAGING Ultimately multi-functional packaging is the way forward clean and simple with the ability to label accordingly, state the company. An operator may be packing a panini one minute and a filled wrap the next, so the ability to use an all in one film to board pack is beneficial as it can be shaped around the product to fit, and then either be heat sealed or clasped together with the use of an integrated paperboard clip, Colpac advise.

Speed is also essential when packing freshly made food. However, as over a third of customers gauge the freshness of a product from its appearance, being able to see the product is a cue to freshness, so packaging needs to offer excellent visibility of food items, point out the firm.

An all in one film to board pack offers this as not only does it protect the product but the clear film displays their purchase clearly, they suggest.

On the other hand packing loose items such as salads or sushi is a slightly different matter and requires a completely alternate style of packaging, however the same principles – efficient, fresh and ease of use – still apply. A paperboard base and plastic lid is the ideal combination in this situation, they feel, enabling food service operators the ability to pack food quickly, while the clear lids gives customers the fresh visibility they crave (the paperboard base should be durable and resilient to absorption from dressings and sauces).

However it isn’t just the changing eating fads of consumers that food service operators need to contend with. It’s the growing influence of recycling-savvy customers too.

“Environmental sustainability and business don’t always go hand in hand, especially when it comes to food product packaging. Some of the most common household packages – including crisp bags – often

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aren’t recyclable. But for café and coffee shop owners, hoping to capture the food-togo market, they need to woo sustainability-minded customers too and this can be a real problem. Even though it makes up a small part of a product’s environmental impact, packaging is the first thing that consumers see, and it can heavily influence their buying decisions,” says Neil Goldman.

“There are many strands to sustainable packaging. From recyclable packaging which can be processed and manufactured into new products, to fully compostable within 90 days.”

Therefore, food service operators need to fully understand the sustainable nature of the packaging they choose and take care during the selection process to ensure that they don’t come from sources which don’t damage the environment.

Ultimately, however, packaging plays a vital role in preserving foods and reducing waste.

Cafés and coffee houses looking for specific packaging to suit the food-to-go arm of their business should look for suppliers who can offer them everything under one roof, feel Colpac. Ultimately, the tastes of customers are continuously evolving and no food provider wants to be left with a quantity of packaging which is unusable, so look for a supplier who can offer shorter batch runs, or multipurpose

packaging, they suggest. One who can meet individual demands and tailor solutions accordingly would be advantageous as would the ability to apply bespoke labelling.

“Labels can be supplied on a roll, so that food operators can apply as much or as little information as required including ingredient alerts, and can be applied swiftly to

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“The truth is consumer tastes will always evolve and competitively priced appetising food will always have a place in the market, but the ability to move with the times and have the right packaging within easy reach for each new food fad will place food services operators ahead of the game.”

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SEPTEMBER 2016 CAFÉ CULTURE 61

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

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

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

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

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

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

2 sisters Food grouP 3 Godwin Road, Earlstrees Industrial Estate, Corby, Northamptonshire NN17 4DS Contact: Simon Brooksbank Tel: 01909 511846 Fax: 01536 409 050 simon.brooksbank@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 AnChor CAtering liMited Units 2, 21 & 22, Wotton Trading Estate, Wotton Road Ashford, TN23 6LL Contact: Mark Leigh Tel: 01233 665533 Fax: 01233 665588 Mobile: 07966 664 408 mail@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: Tom Price Tel: 01753 523 636 Fax: 01753 573 125 Tom.Price@ciab.co.uk www.chefinabox.co.uk CrAnswiCk Food on the go Unit 7, Carlyon Road Industrial Estate, Atherstone, Warwickshire CV9 1LQ Contact: Alex McLaren Tel: 01827 719 100 Fax: 01827 719 101 alex.mclaren@cranswick.co.uk www.cranswick.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 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

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

www.impress-sandwiches.com love Bites ltd.

Granary Court, Eccleshill, Bradford, West Yorkshire BD2 2EF Contact: Richard Smith Tel: 01274 627000 Fax: 01274 627627 richard@love-bites.co.uk www.love-bites.co.uk

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

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

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

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

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

www.mantinga.lt

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 sAndwiChMAn ltd.

54 King Street, Wallasey, Merseyside CH44 8AU Contact: Jeffrey Gilmore Tel: 0151 6394575 sandwichman2010@live.co.uk

tAsties oF Chester ltd (street eAts) Prince William Avenue, Sandycroft, Flintshire, CH5 2QZ Contact: Anthony Wilkinson Tel: 01244 533 888 Fax: 01244 533 404 anthony@streeteatsfood.co.uk www.streeteatsfood.co.uk

ACCredited distriButors

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

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

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

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

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

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

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

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

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

ColPAC ltd Enterprise Way, Maulden Road, Flitwick, Bedfordshire MK45 5BW Contact: Sales Department Tel: +44 (0) 1525 712261 Fax: +44 (0) 1525 718205 info@colpac.co.uk www.colpacpackaging.com CoMPleAt Food network ltd The Manor House, 34 London Road, Newbury Berkshire RG14 1JX Contact: Tim Scarborough Tel: 01763 837 000 Fax: 01763 838 280 tim@compleatltd.com www.food-network.com

Coveris FlexiBles uk ltd.

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

Chris.Chisnall@bradburyscheese.co.uk

www.bradburyscheese.co.uk

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

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

edMe ltd.

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

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

Florette uk & irelAnd Florette House, Wood End Lane, Fradley Park, Lichfield, Staffordshire WS13 8NF Contact: Tracy Southwell Tel: 01543 250050 Fax: 01543 410000 trsouthwell@florette.com www.florettesalad.co.uk FreshCut Foods ltd 14-16 Lilac Grove, Beeston, Nottingham NG9 1PA Contact: Sales Tel: 01159 227 222 Fax: 01159 227 255 sales@freshcut.biz www.freshcutfoods.co.uk

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 FreshtiMe uk ltd.

Marsh Lane, Boston, Lincolnshire PE21 7RJ Contact: Bryan Nelson Tel: 01205 312010 Fax: 01205 357838 bryan.nelson@freshtime.co.uk FridAys Chequer Tree Farm, Benenden Rd, Cranbrook, Kent TN17 3PN Contact: Pat Dunne Tel: 01580 710200 Fax: 01580 713512 pd@fridays.co.uk www.fridays.co.uk Accreditation body: BSA 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 gierlinger holding gBMh Dosza Gyorg, UT123, Tamasi 7090, Hungary Tel: 01386 421708/07515 422454 ns@gierlinger-holding.com Contact: Trent Kieser Tel: +43 7234 83141 tw@gierlinger-holding.com

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

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

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

JurA ProduCts ltd.

Vivary Mill, Vivary Way, Colne, Lancashire BB8 9NW Tel: 01282 868266 Fax: 01282 863411 Contact: Roger Heap sales@uk.jura.com www.juraproducts.uk kerryMAid Thorpe Lea Manor, Thorpe Lea Road, Egham, Surrey TW20 8HY Contact: Aonghus O’Drisceoil Tel: 07771 678897 aonghus.odrisceoil@kerry.com kookABurrA 3 Armstrong Road, N.E.Ind.Est, Peterlee, Co. Durham SR8 5AE Contact: Samantha Henderson Tel: 0191 518 4000 Fax: 0191 518 4226 shenderson@kookaburra-uk.com www.kookaburra-uk.com

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Café Suppliers Index kool kuP UCD, 1 Sheerland Farm, Swan Lane, Pluckley, Kent TN27 0PN Contact: Natalie Russell Tel: 01233 840 296 sales@koolkup.co.uk www.koolkup.co.uk

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

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

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

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

Moy PArk ltd.

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

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

newsholMe Food grouP New Hay Road, Oakes, Huddersfield, West Yorkshire HD3 4BZ Contact: Steve White Tel: 01484 642126 Fax: 01484 648402 steve.white@newsholmes.co.uk www.newsholmefoods.co.uk new york BAkery Co. 6-9 The Square, Stockley Park, Uxbridge UB11 1FW Contact: Sandie Belton Tel: 07507 063090 katrina.hamill@grupobimbo.com www.newyorkbakery.co.uk ninA BAkery 114 Halutssi Hatasia, Haifa, 2620113, Israel Contact: Michal Neeman Tel: +972 544 578648 michal.neeman@lumeega.com norselAnd ltd.

Somerton Road, Ilchester, Somerset BA22 8JL Contact: Nicky Gavey Tel: 01935 842800 Fax: 01935 842801 ngavey@norseland.co.uk www.norseland.co.uk

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 PiquAnt ltd Willenhall Lane, Bloxwich, Walsall, W.Midlands WS3 2XN Contact: Julie Smith Tel: 01922 711116 Fax: 01922 473240 salesinfo@piquant.co.uk www.piquant.co.uk Accreditation body: BSA

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

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

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

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

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

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

southern sAlAds liMited Units 1 & 2 Cannon Bridge Cannon Lane, Tonbridge, Kent TN1 9RP Contact: Mr Ray Boakes Tel: 01732 362444 Fax: 01732 361919 ray@southernsalads.co.uk www.southernsalads.com southover Food CoMPAny liMited Unit 4, Grange Industrial Estate, Albion Street, Southwick,Brighton BN42 4EN Contact: Robert Partridge Tel: 01273 596830 Fax: 01273 596 839 bob@southoverfoods.com www.southoverfoods.com stePhen’s Fresh Foods ltd.

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

www.santamariafoodservice.co.uk

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

sMithField Foods ltd.

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

totAl FoodserviCe solutions ltd.

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

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

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

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

worldwide Cuisine ltd.

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

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

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

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

ConsultAnt 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

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

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

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International Product listing

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

sigMA BAkeries PO Box 56567 3308 Limassol, Cyprus Contact: Georgios Georgiou Tel: +357 25 878678 Fax: +357 25 346131 info@sigmabakeries.com www.sigmabakeries.com

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

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

Bean there Fixed that

sue Morgan

01291 636333

email: sue@jandmgroup.co.uk

Repairs Servicing Sales Installation Delivery Training

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

W: www.coffix .com

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

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Innovative communication Some people like their coffee hot and strong, others mild and milky. The new JURA Coffee App* allows you to easily transfer your personal coffee preferences to your tablet and benefit from numerous setting and programming options on your coffee machine via BluetoothÂŽ. Customise your start screen, give your favourite specialities new names or an image of your choice and program your specialities just as you like them. Simply touch the tablet and your favourite speciality flows into the cup. Available for both iOS and Android.

Perfection does not come about by accident Our passion for excellence drives us to continually develop new technologies to create the full range of delicious speciality coffees –from Ristretto up to Latte macchiato. Flexibly configurable coffee machines and accessories can be combined to create the perfect coffee solution with permanent water connection or sizeable watertank for any requirement from 30 up to 180 cups per day.

JURA Products Ltd Vivary Mill, Vivary Way Colne, Lancashire BB8 9NW Tel: 01282 868266 / Fax: 01282 863411 sales@uk.jura.com uk.jura.com *Compatible with: GIGA X3 / X3c Professional, GIGA X7 / X7c Professional, GIGA X8 / X8c Professional, GIGA X9 / X9c Professional, WE6, WE8

WE8

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“After my first taste of Chai during my travels to India, it was love at first sip!

I was inspired to bring that same taste back to the UK and with my authentic began...”

Tuk Tuk, that’s where the story bega n . . .”

FOUNDER OF DRINK ME CHAI

ARTISAN ARTI SAN BLEND BLEND 25% LESS SUGAR *than our original Spiced Chai Latte

DAIRY DAIR Y FREE 99% CAFFEINE FREE NA ATURAL TU SPICES NATURAL RESEALABLE DOY Y PACK PACK Cr eate delicious Chai Latte with Create free steamed milk or lactose fr ee options with coconut, almond or soy milk

Love Love at first sip... sip . . .

Visit V isit us at Lunch! stand U214