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Tasting the lifestyle of the cafĂŠ sector
ISSUE No.82 SEPTEMBER 2017
OF8H
Welcome!
OF5H
The highly popular lunch! show (21-22 September 2017, ExCel, London) is celebrating ten years, and the newly re-launched Café Life Society will also be hosting the finals of its live challenges at this event. If you haven’t already secured your seat at the celebratory evening dinner afterwards (Thursday, 21 September 2017, Grange City Hotel, London), then turn to page 16. We very much look forward to catching up with many of you at all of these events, and would like to thank all of this year’s awards’ sponsors and judges, as well as congratulate all the finalists and winners. In this issue, we look at the reinvigorated tea category, showcase some tempting food options, and consider some suitable catering equipment for cafés and coffee shops. Clare Benfield - Editor
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4 Coffee shop focus at Takeaway Innovation event. 5 Starbucks, Tim Hortons and Caffè Nero to speak at lunch! 6
First ever World Plant Milk Day ushers in new postmilk era.
10 Turning the daily fix into a work of art.
EVENT PREVIEWS 16 Café Life Awards 2017. 22 A decade of lunch! 40 Food Matters Live!
FEATURES 28 Food, glorious food – trends and food ideas. 42 The reinvigoration tea – tea gets creative.
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54 Catering kit for cafés – small, but multi-functional.
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PROFILES 36 More than coffee – the launch of Boki.
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ARTICLES 38 Championing hydration – Tetley’s educational initiative. 50 The cold brew tea revolution – insight from Novus’s Allan Pirret. 52 Coffee wars – competition for customers hots up, say NPD. 60 A little hygiene can help a latte – deep cleaning. 62 Digital hygiene management
REGULARS 66 New products. 70 Checkout.
Editor Clare Benfield, Tel: 01291 636336, E-mail: clare@jandmgroup.co.uk Advertising Manager Sam Minton Tel: 01291 636333 E-mail: sam@jandmgroup.co.uk Subscriptions and Customer Service Tel: 01291 636335 E-mail: subscribe@thecafelife.co.uk Editorial Address Café Life, Association House, 18c Moor Street, Chepstow, Monmouthshire, NP16 5DB Fax: 01291 630402 www.thecafelife.co.uk Opinions expressed in Café Life are those of the contributors and not necessarily those of J&M Group Ltd or Café Life. No responsibility is accepted for the opinions of contributors. Café Life is published by J&M Group Ltd. and supports Café Society. It is circulated to managers, executives, buyers, retailers and traders in the café industry. © 2017 J&M Group Ltd
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SEPTEMBER 2017 CAFÉ LIFE 3
NEWS
Consumers demand espresso service with digital ordering An extensive survey of 1,500 consumers to establish their expectations when it comes to ordering in a coffee shop or café has been carried out by Ordamo, the company behind interactive menu experiences for diners. Counter ordering is without question still a consumer expectation in a coffee shop or café environment, report the company. In fact, 68% of diners do not expect table service in this environment. However, there’s also no doubt that diners are expecting a shift towards digitalisation with many eagerly anticipating when café and out of home operators will adopt the latest technology to take service and their overall experience to the next level, they point out. Indeed, they report, many are banking on M&S Café to disrupt the status-quo and shape the future of out of home ordering. One in five consumers (20%) would like to be able to order their food and drink using a digital tablet or app in an M&S Café, which would certainly ensure an espresso service. More than half of consumers (52%) find it annoying having to wait in a queue when dining out in a coffee shop or café. The introduction of tablet or app-based ordering would
eliminate some of the biggest bugbears consumers have – for example, 73% of consumers find it annoying being ignored by staff because this slows down service, which is a frustration for a significant 79% of diners. “Consumers have never had so much choice when choosing to dine out in a coffee shop or café. It comes as no surprise that they are now turning to digital platforms to enhance their dining out experience. With a tablet or app, café and out of home operators are placing the power firmly into the hands of the consumer, allowing them to call for a member of front-of-house, order additional snacks or drinks mid-meal, whilst also requesting the bill – and all at the tap of a screen,” said Daniel Potter, Ordamo’s CEO. “Our leisure time is becoming ever more precious and as such, consumers
expect fast, efficient service as a must. The survey found that consumers value having their order taken quickly, their food arrive with minimal delay and the bill provided promptly, particularly at lunchtime (84%, 90% and 89% respectively) with expectations at breakfast at 80%, 85% and 83% respectively. “Interestingly, consumers are very receptive to upselling mid-meal – something that I’m sure is music to many operators’ ears. Six in seven (86%) believe the ability to order additional dishes and drinks mid-meal with ease is important for a great dining experience and subsequently, 95% of diners value staff that are knowledgeable about the menu. An important factor for café and out of home operators to consider and accommodate is the rise in food allergies and intolerances. Three in five
consumers (60%) believe the ability to view up-to-date and accurate allergen information is important to their dining experience. “Armed with digital menus, café and out of home operators have the ability to fight food envy, which 88% of those surveyed admitted to suffering from. Operators can upload images and videos for each menu item, which 62% of consumers believe would reduce the likelihood of them getting food envy. Similarly, café and out of home operators should be thinking about personalising the customer journey, as 27% of consumers would like to be greeted by their name, 27% would like an operator to remember their preferred table sitting and 15% would like to receive email notifications when their favourite dish is on the menu. “What this tells us, is through the eyes of the consumer, customer experience is just as important as the food on the plate. What’s more, café and out of home operators can test the water and easily measure the success of any technological changes implemented as a result of the feedback economy boom, as two in five consumers (40%) would like the ability to leave feedback after their meal.”
Coffee shop focus at Takeaway Innovation event Organisers of the Coffee Shop Innovation Show (www.cafebusinessshow.co.uk) that will run alongside Takeaway Innovation on 26 and 27 September 2017 at ExCel, London, say that they are aiming for it to be the UK’s leading event for professionals working across the café, coffee shop, and catering industries.
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Packed with seminars, industry leaders, interactive workshops, and an impressive conference schedule, the event is seeking to draw over 3,000 decision makers from across the coffee industry. Speakers across the two-day event will include Clare Bowen (one half of the Coffeepreneurs, founder of Cafe
Success Hub and author of the book The Daily Grind – how to open and run a coffee shop that makes money), Starbucks’ Mark Fabes and Josh Brown of Harris + Hoole.
NEWS
Starbucks, Tim Hortons and Caffè Nero to speak at lunch! Caffè Nero’s business development director Paul Ettinger, Compass Group’s marketing director Louise Pilkington and Starbucks’s senior innovation manager for EMEA, Rachel Chatterton are some of the many well-known industry figures who will be speaking at this month’s lunch! (London ExCeL, 21-22 September). The UK’s biggest food-to-go trade show will feature over 20 free business seminars in two dedicated keynote theatres. Previously confirmed sessions include exclusive interviews with Roger Whiteside (CEO of Greggs), Andrew Walker (chief executive of EAT) and celebrity chef Theo Randall. Theo Randall, best known as an award-winning restaurateur, has spent many years championing innovation in sandwich design, and in his role as head judge at the Sammies and the Café Life awards, he’s sampled almost every new sandwich that has entered the multiple and independent food-to-go marketplace over the last five years. He’ll be sharing his love for sandwiches and revealing how a focus on innovation can grow and further improve this vibrant sector in the show’s opening Keynote (hosted by the British Sandwich Association). According to the latest Project Café2017 UK Report from Allegra World Coffee Portal, British consumers now drink an estimated 2.3 billion cups of coffee per year in stores and the coffee
shop market – already one of the most competitive in the UK, with an estimated 22,845 outlets - is set for further growth and could exceed 32,000 outlets by 2025, they predict. Senior representatives from two of the UK’s biggest coffee shop chains – Starbucks and Caffè Nero – will be hosting keynotes at lunch!, discussing the challenges of this dynamic market and their strategies for success. Rachel Chatterton, Starbucks’s senior innovation manager for EMEA, will be talking about the importance of leading in food and drink innovation to ‘continue to surprise’ customers and respond to changing consumer trends. Paul Ettinger, Caffè Nero’s business development director, and one of the company’s co-founders, will be sharing his thoughts on the coffee sector, and where it ‘could be’ ten years from now. The keynote line-up will also include senior representatives from Pret A Manger, Tim Hortons, and Harris & Hoole. Plus, as in previous years, there will be essential food-to-go market updates from MCA (Simon Stenning), The NPD Group (Cyril Lavenant), CGA Peach (Jamie Campbell), Lucid Perspectives (Emma Read), and IGD (Gavin Rothwell). With continued growth in the availability (and demand) for vegetarian and vegan options across the foodto-go market, Will Cole will be sharing
Theo Randall will once again be judging this year’s Café Life Award live challenges. insights from Pret’s ‘veggie journey’ so far – revealing how a market-leading approach to vegetarian food has continued to drive innovation for this well-established brand. Neil Littler, who joined Tim Hortons earlier this year (having previously worked at Marks & Spencer for three years on their food advertising campaigns), has been charged with the exciting task of landing and growing the brand in the UK. He’ll be discussing their first UK store in Glasgow, and Tim Hortons’ plans to introduce British consumers to its signature Timbits bitesized doughnuts, ‘Double-Double’ coffee, and many other Canadian delights. For further information, and to register for a free trade ticket in advance, please visit www.lunchshow.co.uk and quote priority code LUN13.
Crussh launches in Holland & Barrett Crussh is to launch a Fit Food & Juice Bar concession within one of the UK’s largest Holland & Barrett health food stores, located on London’s Oxford Street. The vegetarian bar will be providing a range of ‘fit food’, freshly made raw juice and super smoothies, as well as a full smart coffee menu including turmeric lattes and Bulletproof coffee to boost shoppers daily nutrition whilst on the go. The store was opened earlier this year and carried the “Holland & Barrett More” branding, indicating its extended offering. Shane Kavanagh, CEO of Crussh, said: We are delighted to open a
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Crussh Fit Food & Juice Bar in Holland & Barrett in the heart of London. With health and wellbeing at the core of both businesses, there is a natural synergy between the two brands.” Ian Mackie, Holland & Barrett’s head of food, commented: “Healthy food to go is a growth area for us across the entire business. When you combine this demand with a high footfall area like Oxford Street and great products like Crussh’s, we’re very confident we have a winning formula that customers will love.” The Crussh Fit Food & Juice Bar at Holland & Barrett launched in August in the front area of the store, and features
the majority of its current core products - juices, smoothies, boosters, coffee and hot drinks range, and fridge range which includes salads, healthpots, wraps, breakfast items, dessert pots, and energy balls, with all products are being vegetarian or vegan. Earlier this year, Crussh launched its largest vegan range to date, alongside an already strong veggie food offering.
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First ever World Plant Milk Day
ushers in new post-milk era World Plant Milk Day (22 August 2017, www.worldplantmilkday.com) marked the recent explosion in popularity of dairy-free alternatives such as almond, oat, soya, hemp, hazelnut and coconut, by raising awareness of their many health, animal welfare and environmental benefits. The boom in plant-based alternatives shows no signs of slowing down, observe the day’s organisers, with the global industry set to top $16 billion next year, they report. The dairy industry, meanwhile, is in crisis, they claim with now fewer than 9,500 dairy farms in the UK compared with 13,000 a decade ago (and it has been predicted there will be fewer than 5,000 by 2025). “More people than ever before are switching to plant milks to improve their health and so that cows no longer need to suffer for the sake of a cuppa. We are moving into a new post-milk era, where people make healthier, more compassionate choices that benefit all animals, humans and the planet,” said Jimmy Pierson, director of ProVeg UK. “There has been a big cultural shift away from cows’ milk in recent years with huge numbers of people, particularly the young, realising that there is nothing you
can get from cows’ milk that you can’t get from plants, and that alternatives taste great. Many are also questioning whether it is normal or natural to drink the milk of a different species.” As the realities of its standard practices continue to come to light through undercover footage and documentaries, dairy is also increasingly seen as cruel, outdated and unnecessary, many feel (last month, the Advertising Standards Authority ruled against the dairy industry in finding that cows’ milk production can be described as “inhumane”). The negative impact of dairy products on human health is also becoming increasingly accepted, claim World Plant Milk Day. There is extensive evidence to suggest that consuming milk may increase the risk of several chronic health conditions, say the campaigns, and conversely, research now points to whole
food, plant-based diets, including plant milks, as being effective in preventing and even reversing disease, they suggest. The first ever World Plant Milk Day saw some leading UK vegan and animal organisations ProVeg UK, Plant Based News, Animal Aid, Veganuary and Viva! come together for the first time to promote delicious and healthy plant-based alternatives to dairy, to further accelerate their popularity. Restaurants across the country offered deals and events to make plant milks more accessible for the week around World Plant Milk Day. The Green Kitchen in St Albans, for example, offered dairy-free milk and cheese tasters, while The Spotless Leopard in Bristol offered a free meal on the next visit when customers photograph their meal and share it online, tagging ProVeg UK and The Spotless Leopard with the hashtag #WorldPlantMilkDay.
The power of coffee New research commissioned by Jacobs Douwe Egberts (JDE) Professional has revealed the power of coffee to make an unforgettable impression with 47% of consumers saying they would view a business more favourably if it served high quality coffee, and millennials six times more likely to view a business harshly, while men are twice as likely to take their business elsewhere if served poor quality coffee. The company are urging businesses to take a fresh look at their coffee offer to delight their customers and improve the customer experience. Their research also revealed that 72% of consumers expect to be served a hot beverage when making a significant purchase, or when seeking professional advice. The survey of 1,000 consumers, revealed at the launch of JDE’s new
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Promesso coffee solution, also highlighted the power of coffee to make an unforgettable first impression, with one in two consumers likely to view a business favourably if it served high-quality coffee in the lobby or reception area. “Coffee plays a significant role in consumers’ lives and provides those all-important moments of relaxation
and indulgence,” explained Heike Wiesner, JDE Professional. “Businesses need to examine how high-quality coffee can be one of the subtle nuances that puts them ahead of the competition, and change how their customers view them. It’s important not to risk disappointing your customers by taking a chance on your coffee offer.”
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Wake up and smell the service, say Caffeine Coffee machine specialist, Caffeine Limited (www.caffeineonline.co.uk), has announced that its no-nonsense service package for Gaggia, Conti and Schaerer aims to get those machines pumping coffee, ASAP. The company offers a service package that promises to deliver a top quality, practical, planned preventative maintenance contract backed by emergency call-out with the highest possible first time fix rate, and it’s available on all Gaggia, Conti and Schaerer coffee machines, plus a selection of other brands, say the firm. The service package has been designed to ensure machines are regularly maintained, to maximise coffee quality and consistency as well as machine ‘up-time’. It can also be tailored to each site and is delivered by a highly experienced, proactive service team, claim the firm. Meanwhile Caffeine’s service desk is on hand to provide telephone support for troubleshooting issues that can be easily fixed without an engineer visit or unnecessary charges (services provided for can range from a simple front-end maintenance to a full workshop service and descale). “What operators want is minimum downtime and a reasonable contract cost,”
said Justin Stockwell, managing director of Caffeine Limited. “Regular maintenance is key but it’s also vital that, when things do go wrong, customers know they will be up and running as quickly as possible. “The trouble with a lot of companies servicing coffee machines is that they promise more than they can deliver. The four-hour call out is the biggest issue. It’s unreasonable and what’s more it’s not practical. So what you get is an engineer arriving inside four hours, but saying he can’t fix it because he doesn’t have the part, so he’ll be back tomorrow. That may tick his ‘inside four hours’ box, but it just ends up frustrating the customer – and the
machine isn’t fixed.” Caffeine say that their service package avoids the pitfalls of the four hour call out guarantee – although in busy urban areas, it often achieves it. They do guarantee to be on site within 24 hours and, more importantly, have very high first time fix rate of 98.8%, they point out. Caffeine Limited’s service package is delivered by a nationwide network of specialist engineers. Their core product is a planned preventative maintenance contract, with regular service schedules based on the site’s requirements, backed by the service desk and emergency call out support.
Barry Callebaut ‘sugars’ the path to 100% sustainability Barry Callebaut Beverages UK (www.barrycallebautvending.co.uk) has announced that it is further strengthening its bid for 100% sustainable chocolate by 2025 with the news that parent company, Barry Callebaut (a leading supplier of high quality chocolate), has joined sugarcane platform, Bonsucro. A global initiative, bringing together senior industry representatives to work on a sustainable cane sugar value chain, Bonsucro works to drive sustainable solutions for cane-growing communities and ecosystems. Becoming a member of this platform will enable Barry Callebaut to expand its understanding of the challenges faced by other sectors in the supply chain and will complement its strategy to further its own manifesto, ‘Forever Chocolate’. The ‘Forever Chocolate’ proposal was launched by Barry Callebaut last year as a show of commitment to addressing
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key sustainability challenges with the following pledges - to eradicate child labour from the supply chain, to lift more than 500,000 cocoa farmers out of poverty, to be carbon and forest positive and to use 100% sustainable products in all of the company’s ingredients. The Group has set itself a deadline of 2025 to make ‘Forever Chocolate’ a reality. Head of sales for Barry Callebaut Beverages UK, Paula Bentley said: “Joining forces with Bonsucro reflects the Group’s strong desire to stand at the forefront of promoting positive change. Sugar is a key ingredient in the production of chocolate and, by working closely with our peers within this sector, we can foster a better understanding of what is needed to effect change on a grander scale.” Barry Callebaut is an established advocate of sustainability, working with smallholder farms in West and Central
Africa, supporting farmer training in Good Agricultural Practices (GAP). It is renowned for working to increase productivity and improve the quality of cocoa while positively impacting on livelihoods on a large scale.
Cafe Life A4 Full page Sep 2017.qxp_Layout 1 24/08/2017 09:57 Page 1
Marimba Hot Chocolate Melts are made from 40g of flakes of real single-origin chocolate, available in Dominican Republic white, Venezuela milk, Ecuador dark and sugar free dark varieties. Our new range of posters and table signs will really help you sell these decadent and delicious drinks.
Winter is coming! Our seasonal special is Winter Chestnut: chestnut syrup in a White, Milk or Dark Hot Chocolate Melt, topped with chocolate coated popping candy make for a crackling and warming experience. Ask for a copy of our fantastic flavour combinations booklet to see more inspirational Hot Chocolate Melt recipes to add to your menu.
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NEWS
Turning the daily fix into a work of art Dhan Tamang is a world-renowned latte artist and in his first book, Coffee Art, launched this month, he provides the artistic coffee novice with all the skills and instruction required to pour and sculpt beautiful images in every cup. By using the frothy layer on top of coffee as your canvas, readers can learn how to pour, etch and stencil all kinds of images. There are 60 designs to try, ranging in complexity and including Swan Lake, the Unicorn, and even 3-D animals. Dhan Tamang is UK Latte Art Champion 2013, 2014, 2015, 2016 and 2017, as well as a finalist at the 2016 World Latte Art Championship. He is renowned in the coffee art world for his use of colour and the precision of his designs. Originally from Nepal he has been demonstrating his techniques the world over and training would-be baristas from his coffee lab in the UK.
Credit: Jason Ingram
Coffee Art: Creative Coffee Designs for the Home Barista by Dhan Tamang is published by Cassell, £10 (www.ocotopusbooks.co.uk)
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Award winning tea shop seeks new owner The popular and highly successful Old Thatch Tea Shop in the heart of the picture postcard Old Shanklin Village has been brought to the market by specialist property adviser Christie & Co. Located on the east coast of the Isle of Wight, Shanklin is one of the Island’s main towns and can be easily accessed via ferries from Southampton, Portsmouth and Lymington, report the property advisors. The attractive Grade II Listed tea shop, which is surrounded by independent shops and eateries, is also ideally positioned being only a short walk from the popular main esplanade and offers a large selection of dishes from light bites to main meals, not forgetting the delicious cream teas – a popular choice with tourists. Owners Pat and Charles, who are selling as they wish to retire, are proud winners of Island Life magazine’s Best Teashop and Gardens on the Isle of Wight, Radio Solent Best Teashop on the Solent, and Isle of Wight Garden in Bloom Silver
Award and have been accredited with Tripadvisor’s Certificate of Excellence for the past five years. “This is a great opportunity to acquire a seasonal lifestyle business that has significant scope to grow. As it is currently closed for six months of the year, there is ample opportunity for any new owner to open year round and encompass evening trade,” said Richard Wood of Christie & Co’s Winchester Office who are handling the sale seeking £650,000 for the freehold interest.
4 Aces introduces table top cup Packaging specialist, 4 Aces, has announced the introduction of a new 8oz single wall, paper cup to its expanding product line. The contemporary, unbranded cup has been specifically designed for the growing table top, capsule vending market and will be pitched as an alternative to the heavily branded offerings that currently grace the marketplace, say the company. In a bid to offer a fresh and eyecatching ‘other’ option, 4 Aces’ design, the CTC (Coffee, Tea, Chocolate), channels the concept of the current alternate products while offering a disposable cup, with universal appeal, that can be used with any branded products, avoiding any limits on the range of beverages that can be made available, with the latest cup expected to gain a widespread following (although focus is currently on the office sector, with the popular disposable cup supplier targeting workplace suppliers along with other table top and capsule distributors). “We have been asked by many of our customers, over the past year, if we can give them a non-branded product that will provide them with an alternative to the current available designs at a reasonably competitive
price. It’s a burgeoning marketplace with the trend leaning towards having table top machines in specific areas such as receptions and meeting rooms where there is a regular, but not necessarily constant, requirement for good quality hot beverages,” said managing director of 4 Aces, Chris Penn. The cup has been designed to fit under old and new coffee capsule/pod/ B2C machines for easy dispensing. In launching this latest product, 4 Aces feels that it is acknowledging the scale of the table top, capsule market by providing a product that can be used across all machines and with all products, regardless of the brand.
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Better biscuits boost business, say Border Biscuits Border Biscuits has launched new, single portion packs that are set to meet a particular demand and requirement for hotels and conferencing looking to enhance their complimentary biscuit selection. Available in mixed boxes of 150, the range includes timeless classics individually wrapped, including Viennese Whirls, lightly baked swirls made with the finest vanilla, Divinely Choc Chip Cookies, Belgian chocolate biscuits and Crunchy Oat Crumbles. Research conducted by the brand highlighted that complimentary biscuits enhance customer satisfaction rates and help to define a quality experience with 74% of people agreeing that having Border Biscuits at a conference, event or
meeting would make it a more enjoyable occasion, and 81% agreeing that seeing Border Biscuits at a conference suggests you’re valued as a guest or delegate. The introduction of the single Mini Packs follows the launch of the brand’s Café Bake range, a bespoke range of biscuits aimed at the out of home and foodservice sectors, which was unveiled at the Caffè Culture Show earlier this year. “We’re really excited about the new range and have had a great response from the hospitality sector,” said Lesley Ann Gray, brand and innovation director. “The research shows that people attending conferences and events really value a good quality complimentary biscuit, and our new single Mini Packs meet this need perfectly. The new range is ideal for those
Orangina
shake it up! Orangina, the brand characterised by its zesty orange flavour, says that it is shaking up its packaging this summer with the new upside down can design, available in 330ml formats in both original and light variants. The design aims to create standout on shelf and drive rate of sale, while importantly encouraging consumers to mix the orange pulp inside so as to ensure the perfect serve and ultimately driving repeat purchase, advise the brand. “Our aim with Orangina is to surprise and delight consumers, so we’re always aspiring to be even bolder and more creative in our approach. Whilst the brand encourages consumers to gently shake Orangina to awaken the pulp, this can be counter intuitive with a can. Therefore, by having the artwork upside down, consumers instinctively turn the can, which awakens the pulp and unlocks the iconic orange flavour,” said Bridget Hirst, assistant brand manager for Orangina at Lucozade Ribena Suntory.
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looking to enhance their complimentary biscuit offering and leave a lasting first impression with their customers.” The launch of the single Mini Packs is being supported by a digital and print trade advertising campaign, featuring the strapline ‘Better Biscuits Boost Business’.
Huhtamaki launch Adtone Since their launch in 1999, smartphone penetration has now reached 71% of adults in the UK according to OFCOM Fast Facts Q1 2016, and with 66% of these using their mobile phone to access the internet, it is clear that the UK is becoming a truly mobile society, observe Huhtamaki, who say they have launched their smartest cup yet. AdtoneTM is an interactive cup with a heat sensitive label and a Quick Response (QR) code that links to digital content. “Packaging has always been a great channel to attract customers and create co-promotion opportunities, but now Huhtamaki have taken that to the next level with the introduction of AdtoneTM,” said Becci Eplett, UK marketing manager, Huhtamaki. “Combining physical product with digital services is the way forward. The new Adtone cup gives consumers something they actually want, through something they use every day, delivering a promotional message in a unique and memorable way, helping to create that unique connection between bespoke packaging and the digitally savvy consumer.” Adtone has a thermosensitive label that reveals the unique (QR) code as the cup is filled with a hot beverage. The heat from the beverage activates the thermochromic printing on the label revealing the QR code. The customer can then scan the QR code with their mobile phone and access a website to view a promotion or any digital content that has been loaded. The QR code can be used only once providing added security for the campaign. Huhtamaki say that Adtone will enable brands or café and restaurants to run a variety of campaigns from loyalty rewards to prize winning promotions. It is also a great tool for joint promotions and makes the cup a perfect companion to digitalised media content, they suggest.
NEWS
SHORTS
STARBUCKS CLOSING TEAVANA SITES
Starbucks has announced that it is closing all 379 of its tea-focused Teavana sites, mainly based in struggling shopping malls, due to underperformance. “The company concluded that despite efforts to reverse the trend through creative merchandising and new store designs, the underperformance was likely to continue,” said the high street brand in a statement. The majority will be closing by Spring 2018, they add, with the 3,300 employees affected able to apply for positions at Starbucks stores, where Teavana drinks will be continue to be sold, as well as at grocery stores.
GRUPPO CAMPARI AGREES CAROLANS AND IRISH MIST BRANDS SALE
Gruppo Campari has announced that it has reached an agreement to sell the Carolans and Irish Mist brands to Heaven Hill Brands via the sale of 100% of the share capital of TJ Carolan & Son Ltd., a wholly owned subsidiary. The enterprise value is USD 165.0 million ( 141.7 million at the current exchange rate) on cash free/debt free basis, subject to the customary price adjustment mechanisms. The sold business consists of the Carolans Irish Cream and Irish Mist (Irish Mist Liqueur and Irish Mist Whiskey) trademarks, as well as inventory and production assets.
Tri-Star launch Jarr
Tri-Star Packaging says that it has launched its most creative next-generation food-to-go pot combining an industry-first shape and high-technology performance with a wistful nod to the past. Called Jarr, it instantly evokes feelings of nostalgia thanks to a creative yet fun-loving shape that echoes that of the traditional jam jar, claim the packaging firm. Not only does this give the rounded, lightweight and transparent Jarr great on-shelf presence, it also represents a perfect way to portion control everything from sauces and dips to olives, fruit salads and yoghurt. In four sizes - with two sizes of lids – at its smallest, the Jarr can be used by delis, festival stallholders and food-market operators to give consumers bite-sized tasters or simply a saucy side-order with a meal. At its largest, the Jarr pushes style and convenience to new levels for entire meals, topped off with a dedicated re-closable lid for on-the-go ease, say Tri-Star.
BREAD SOFTNESS CLUB
Campden BRI is inviting companies to join research to develop better ways to create and maintain bread softness – by understanding and controlling the factors that influence bread texture. Their bread softness project will be of interest to bread manufacturers, suppliers of bakery ingredients, and manufacturers, distributors and retailers of sandwiches and bread products and will start in January 2018. To find out more, contact Dr. Martin Whitworth, principal scientist, on 01386 842139.
TATA COFFEE START FREEZE-DRIED COFFEE PLANT
India’s Tata Coffee Ltd - Asia’s largest coffee plantation company – have begun construction of a freeze-dried coffee plant in Vietnam. The ground-breaking ceremony officially marked the beginning of the coffee plant that will be aiming to produce 5000 million tonnes per annum of freeze-dried coffee, reported Comunicaffe International.
LAVAZZA WINS WIMBLEDON!
Italian coffee brand, Lavazza, was the most used logo from the Wimbledon Tournament in UK social media according to Talkwalker, a global social analytics and brand recognition technology provider. Using the latest social media analytics technology across all social media linked to Wimbledon, Talkwalker counted 15m interactions, 1.75m tweets and 2.2m tweets and posts from the venue, as well as 191 logo snaps for the coffee brand. Andy Murray sponsor’s Under Armour came second with 179 and Evian third.
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CAFÉ LIFE
JMV Group appoint
Café Crema The Portuguese coffee manufacturer, JMV Group, has appointed Café Crema as the UK distributor of its Torrie brand range of unique coffee blends. JMV started operation in Oporto over 30 years ago, concentrating on further developing the heritage of Portuguese blending by creating blends comprising of both arabica and robusta beans in proportions which are kept secret. Unlike Italian blends, JMV say they roast their beans over a lower temperature for longer periods, locking in the aroma and flavour characteristics of the beans. Initially Café Crema will be introducing the home range of products to the UK, which include Nespresso and Dolce Gusto compatible capsules, offering a choice of artisan blends at competitive prices. Thereafter, there will be a roll out of its HORECA, professional and vending range of coffee products, say the firm.
NEWS Ultimate insider’s guide to coffee drinking A comprehensive new 348-page book - Where to Drink Coffee (by Liz Clayton & Avidan Ross and to be published by Phaidon on 9 October 2017) - is setting out to be the ultimate insider’s guide to the best places to drink coffee around the world with some top 150 baristas and coffee experts sharing their secrets of more than 600 spots spread across 50 countries, and also revealing where they go for a great cup of coffee. The featured venues range from classic cafés, bakeries, and restaurants to more surprising and quirky locations like a barbershop, a video store, and even an auto shop. Where to Drink Coffee enables you to track down unique sites like the coffee bar on a family owned coffee farm in Lima to the vegan roasters in San Francisco, from the sun-soaked courtyard café in Berlin to the bustling coffee bar in one of the oldest Turkish bazaars. Including both local and regional content, this book finds the best drinking establishments in far-away locations such as São Paulo and Taipei to more local spots in Dublin, Liverpool and Paris. Reliable recommendations from the experts who have dedicated their livelihoods to their passion for coffee, share their discoveries of the best coffee spots off the beaten track, with the new book following in the steps of the highly successful format of Phaidon’s Where Chefs Eat (2015) and Where Bartender’s Drink (2017).
‘Jewel’ in the crown for 4 Aces 4 Aces has announced that it will be launching its most elegant ‘to go’ cup yet, later this year as they plans to roll their Diamond cup - a unique product and the latest in the packaging specialist’s collection of hot cups for the HoReCa and vending markets. The Diamond cup’s name has been chosen to reflect the intricate diamond shapes woven into the cup’s raised surface, which has been designed to give the cup a better grip and to reinforce insulation. The textured surface also makes the cup easier to carry when containing hot fluids and provides a stylish and attractive outer layer to complement the premium product, say 4 Acex. The sophisticated, light teal-coloured Diamond cup will initially be made available in 8oz, 12oz and 16oz sizes, and can be ordered as part of a mixed pallet allowing customers to sample the product before ordering any further larger quantities. Head of sales for 4 Aces, David Blake commented: “We identified a gap in our product range as we don’t currently have a strong, stand out, unbranded, premium hot cup. Having worked for months investigating design and colours, considering customer feedback and trialling a number of draft designs, the Diamond absolutely nails it and is set to be a firm favourite judging by the responses we have had from those who have viewed the samples. “Non-branded printed cups are on trend in the HoReCa market at the moment and there is increased competition as demand is so high for these particular products. The Diamond immediately provides us with a showcase item as it is a high quality cup that feels good to the touch as well as looking contemporary and unique.”
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SEPTEMBER 2017 CAFÉ LIFE 15
AWARDS
Awards 2017
The Best of the Best Coffee culture is booming. Whether it’s a morning espresso with friends or a quick lunchtime sandwich and cappuccino, local cafés and coffee shops are becoming part of our daily routine. After visiting, tasting, testing and much discussion we are delighted to be able to announce the shortlisted nominations in each category of the Café Life Awards.
The Café Life Awards are regarded as the leading awards for the café industry. With no entry fees to be paid all these shortlisted entries have been selected based on merit alone. We are delighted to publish the shortlist for each award and winners will be announced at the Café Life Awards 2017 held in conjunction with lunch! on Thursday 21 September 2017 at the Grange City Hotel, London.
And the shortlisted are… INDEPENDENT CAFÉ/COFFEE BAR AWARD Independent café/coffee bars are popping up around the country. This award champions the establishments set up by entrepreneurs serving the local communities. A café/coffee bar business is considered independent with fewer than five outlets. Those shortlisted are: • Mountain Café – Aviemore • Mrs Green’s Tea Lounge – Dumfries • Grandpa Greene’s Ice Cream – Diggle, Oldham • The Bear Coffee Company – Uttoxeter, Staffordshire • Magee St Bakery – Northampton, Northamptonshire • Pavilion Tea Rooms – Rowlands Castle, Hampshire • Timberyard – Soho, London
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CAFÉ LIFE
CAFÉ/COFFEE BAR CHAIN AWARD 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 between 5 and 20 operating sites is recognised to be a chain. For which there are three categories National, Regional and In-Store. All chains are considered for this award - there is no shortlist published.
THE CAFÉ FOOD AWARD The Café Food Award aims to encourage the innovation and development of food products specifically for the café/coffee bar market, whether made in house or by specialist suppliers.
The award will be divided into two sections – savoury & sweet. Those shortlisted are: Savoury category • Aryzta – Protein Roll • New York Bakery Company – Croll • Asda – Luna with Prosciutto, Mozzarella and Roasted Peppers • Caffé Nero – Roasted Mushroom and Mascarpone Tosati Melt • The Gentlemen Baristas – Cold Brew Dressing • The Gentlemen Baristas – Cold Brew Ketchup Sweet category • Beckleberry’s – Blackcurrant and Liquorice Ice Cream • Arden Fine Foods Ltd – Arden’s Mug Huggers • Pidy Ltd – Technipat Cocoa Nuts Jaconde Sheets 7m
AWARDS
Beverage category • Drink Me Chai (Tea UK Ltd) – Chai Latte • Rude Health – Almond Drink • Coldpress Foods – Blood Orange & Mandarin Coconut Water • Oatly – Oatly Barista Edition
Awards’ host, Theo Randall • •
Caffè Nero – Belgian Chocolate Cake The Great British Biscotti Company – Pistachio, Cranberries and white chocolate
THE FREE-FROM PRODUCT INNOVATION AWARD This award is open to all food and drink products within the ‘free-from’ sector. This category can include gluten free, sugar free, dairy free and additive free products. Those shortlisted are: Food category • The Real Soup Company – Indonesian Chickpea & Coconut Soup • Asda – Gluten Free Mozzarella, Pesto and Tomato Panini • Debaere Ltd – Pistachio Fruit & Nut Loaf • The Cooking Co – Clean and Lean High Protein Granola • Eat Real Snacks – Hummus Chips, Chilli and Lemon Flavour • Boston Tea Party – Vegan Vietnamese Bahn Mi
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CAFÉ NEW DRINK INNOVATION AWARD The New Drink Innovation Award recognises the development of new drinks for the market. Those shortlisted are: Retail category • Hotel Chocolat – Lightly Sparkling Lemon & Cacao Teaolat • Dalston Cola Co – Hand-crafted Orangeade • Beyond the Bean – Sweetbird Pink Grapefruit Lemonade Syrup • Moju Drinks – Cold-pressed Vegetable Based Juices Range • Moju Drinks – Booster Shots • Lurvill’s Delight – The Original Please see the Live Challenges overleaf for the New Drink Innovation Award Made On-Site category. CAFÉ NEW PRODUCT/ EQUIPMENT AWARD This award aims to encourage the development of new products (including equipment) for the market, from furniture to coffee equipment and packaging. The shortlisted products have been selected for their innovation value within the café/ coffee bar market. Those shortlisted are: Product category • Huhtamaki Future Smart • Herald – Edible Straw • Bio-Bean Ltd – Waste Coffee Recycling Service/Coffee Logs • Colpac Ltd – Home Sweet Home Pack • Lomond – Most Wanted Sandwich Range
•
Lomond – Eat Around the World Sandwich Range • Lolly - Lollypos Equipment • Fracino – Velocino 2 • Beyond the Bean – Blendec Stealth 895 THE CAFÉ DESIGN 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. The judges have been looking for designs that are innovative but commercially viable – providing an attractive and comfortable experience for the consumer. Those shortlisted are: Independent category • Oliver’s – Derby • The Gentlemen Baristas – Store Street, London • Mimi’s Bakehouse – 63 Shore, Edinburgh • The Sea Shanty – Trearddur Bay, Anglesey • Elephant Coffee Lounge – Parkgate, Cheshire Chain category • Coffee #1 – Warwick • Boston Tea Party – Stratford-upon-Avon • Rhode Island Coffee – Burnley • Veeno - Edinburgh THE CAFÉ SOCIETY AWARD This is a lifetime award which is 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 and the winner will be announced at the Awards Dinner.
SEPTEMBER 2017 CAFÉ LIFE 17
AWARDS
Challenge finals LIVE at lunch! This year Café Life will be celebrating the tenth anniversary of lunch! with new live competitions and a drinks reception taking place at the lunch! show. The Café Life Awards will be kicking off lunch! with a drinks reception hosted by celebrity chef Theo Randall, followed by the Awards Live Challenges which will take place in the BSA/Café Life’s exclusive suite upstairs from lunch! at ExCel, in South Gallery Room 8 on Thursday 21 September 2017.
There will be five live Café Life challenges taking place including the Da Vinci Gourmet Speciality Drink Challenge, the Florette Food to Go Challenge, the Norseland Toasted Cheese Sandwich Challenge, the New York Bakery Croll Challenge and the top selected products in the hot and cold categories of the New Drinks Innovation Award. The top five shortlisted in each category will be creating their winning recipes live in front of an audience in the BSA/Café Life hospitality room.
DA VINCI GOURMET SPECIALITY DRINK CHALLENGE The Da Vinci Gourmet Speciality Drink Challenge will be judging speciality hot and cold drinks created using the nominated Da Vinci syrups, paired up with a cake product to complement their creation. Da Vinci syrups combine art, craft and science to enable baristas to create theatrical recipes without limitation using a unique palette of flavours with its flavoured syrups and sauces.
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Those shortlisted are: • Kalyani Gavakar, Compass Group – Warm Vanilla & Mango – Ginger Masala Milk • Ashley Harley, Mimi’s Bakehouse – Raspberry White Hot Chocolate • Dawn Roe, Saints and Sinners – Caramel Root Beer Soda Float • Robert Lawton, Greencore – Smoked Coffee Old Fashioned • Kalyani Gavakar, Compass Group – Mint & Pistachio Lassi • Ashley Harley, Mimi’s Bakehouse – Super Fruit Iced Tea • Dawn Roe, Saints and Sinners – Raspberry & Mint Italian Soda NORSELAND TOASTED CHEESE SANDWICH CHALLENGE The Norseland Toasted Cheese Sandwich Challenge seeks to find the ultimate
Come along to the Café Life area in South Galler y Room 8, Excel, from 11am: 11:00am - Drinks reception hosted by Theo Randall 11:10am – Da Vinci Gourmet Speciality Drinks Challenge 11.40am – Florette Food to Go Challenge 12.10pm – New York Bakery Croll Competition 12.40pm – Norseland Cheese Toasted Sandwich Competition 1.10pm - New Drinks Innovation Award (Made On-Site category) 1:40pm - Competitions close Email your name, business and telephone number to pam@thecafelife.co.uk to receive a personal invitation to the live challenges.
toasted cheese sandwich using any or all of the nominated Norseland cheeses: Mexicana® (a fiery mix of jalapeno and chilli peppers carefully blended with cheddar and a secret mix of spices), Applewood (a traditional West Country cheddar with a rich smoky aroma and delicate flavour) and Jarlsberg (made using the purest milk for a smooth distinctive taste). Norseland produces a range of awardwinning sweet and savoury cheeses that are successful both in the UK and around the world. Norseland cheeses are available
AWARDS
in popular formats ranging from delicatessen, prepack, spreadables and slices to seasonal, gifting and snacking ranges. Those shortlisted are: • Darren Fenner, Pumphouse Café – Toasted Flatbread Tandoori Chicken Cheese Melt • Stephen Jordan-Bird, JB Food Solutions Ltd – Pulled Beef & Mexicana Cheddar Melt • Stewart Parker, BH Live – THE Daddy Mac • James Levey, Adelie Foods – Truffle Pig Stack • Abby Banwell, FSC Group – Sweet Apple Pie Grilled Cheese Toasty
NEW YORK BAKERY CROLL CHALLENGE The New York Bakery Croll Challenge finalists will be creating a sweet or savoury recipe using the croll. The New York Bakery Croll is a hybrid featuring the lightness and taste of a croissant with the convenience of a roll. Those shortlisted are: • Katarina Broadribb, Lemon and Soul Cookery School – BLT with a Twist • Chris Rich-Bate, Planters at Bretby Ltd – Croll d’Hollandaise • Abby Banwell, FSC Group – Balsamic Roasted Tomato and Mozzarella Croll • Katarina Broadribb, Lemon and Soul Cookery School – Tangy Croll • Darren Fenner, Pumphouse Café – Sweet Like Chocolate Croll
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it’s important that these drinks are freshly prepared.
FLORETTE FOOD TO GO CHALLENGE The Florette Food to Go Challenge encourages entrants to produce a commercially viable food-to-go meal option which is leaf based using Florette Classic Crispy Salad or Florette Superfood Salad. Florette is an international agri food company, established in the ready-toeat fresh vegetables sector. Thanks to a network of producers found in the four corners of Europe, today, Florette is able to propose fresh salads in sachets all year round, in all seasons.
Those shortlisted are: Hot • Bar Termini – The Bianco • Bar Termini – The Bicerin • The Gentlemen Baristas – Fez Espresso • Tea People – Coffee Truffle Tea Cold • Rombouts Coffee – Majes-T Organic Rosehip Infusion • Kokoa Collection – Frozen Hot Chocolate • A Great Little Place – Dragonfly in Amber Cocktail
Those shortlisted are: • Sue Price-Whittle, The Cooking Co – Chicken Chiang Mai • Simon Wilkes, Planters Restaurant – Terriaki Salmon Salad with Pomegranate and Citrus • Matthew Devlin, Greencore – Pulsing with Protein • Darren Fenner, Pumphouse Café – Pomegranate and Duck Salad • Barny Luxmoore, The Jabberwocky – Goatbusters THE NEW DRINKS INNOVATION AWARD – MADE ON-SITE CATEGORY The shortlisted products in the hot and cold categories of the New Drinks Innovation Award will be judged during the live competitions. This year we are bringing the finalists to lunch! so they can create their drinks on site for judging. Due to the artistry involved in preparation SEPTEMBER 2017 CAFÉ LIFE 19
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The Café Life Society aims to ensure the best market conditions for our industry. From lobbying government to its organisation of the prestigious Café Life Awards, we aim to provide the best environment for you to trade in plus a wide range of benefits. Facing the staffing challenge – Our business needs good people. We are lobbying to ensure Brexit does not lead to the door shutting on the people we need to keep going. Reducing Energy and Telecoms costs – Our specialist advisor will shop around to get you the very best deals – and it’s free! Insurance with Free Membership – Our specialist insurers offer really keen prices for shop and business insurance – and independent retailers can get free membership if they use them. KPMG Accounting offer – Members can take advantage of a three months free accounting offer from leading accountants KPMG. Training – Our discounted on-line hygiene training is focused and saves you money and time. Assured Guidance – Members following our Assured Advice are protected from enforcement challenges. Free Advice – From legal to technical advice, our members have free access to experts. Buying ingredients or equipment from abroad? Our agreement with Cornhill offers exceptionally keen exchange rates Business rates and financial help – We have teamed up with a specialist business finance consultancy who provide members advice on everything from business rates to raising finance. Cutting Fuel bills – Members can enjoy savings of up to 5p per litre on diesel & petrol, and up to 10p per litre at motorway pumps, with a free no-obligation fuel card. London hotel discounts – Save money when staying in London using the unique Association booking code with Grange Hotels.
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PREVIEW
A decade of lunch! lunch! is back on 21 and 22 September 2017 at the new venue of ExCeL London. The tenth anniversary edition of the UK’s popular food-to-go show will also be its biggest yet, claim the event’s organisers, with a record 335 exhibitors scheduled to be in attendance.
Growth and innovation 2017 is not just a milestone year for lunch! but also the industry it serves. Food-togo has never been more popular – and its market never bigger. It was recently valued (by MCA) at a hugely competitive £20.2bn (across all day parts). To put that in context, in 2009 (just after the launch of lunch!) it was worth £14.9bn – that’s a 40% growth in the past decade. lunch! has certainly reflected that rising demand – becoming firmly established as the ‘go to’ show for discovering innovative new ideas and concepts. It annually attracts over 6,000 industry buyers – all looking to satisfy the nation’s growing appetite for a high quality, and good value, food-to-go experience. “Previously, food-to-go has been seen as purely a convenience occasion, one that is more about fuelling the body, rather than enjoying the food occasion,” explains regular lunch! speaker Simon Stenning, executive director at MCA. “However, consumers are increasingly demanding better quality, more interesting and wider choices, and will not accept cheap and boring,” he says. lunch!’s 335 exhibitors – from emerging start-ups and speciality producers to some of the industry’s best known brands – certainly have a dazzling array of ‘choices’ on offer for 2017. Everything that operators need to run their businesses successfully is catered for. From the kitchen equipment required to counter displays, and the food and drink they serve, to how it’s packaged and paid for.
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“Each time I visit lunch! I’m reminded, and energised, about how exciting and market leading our industry is,” says Guy Meakin, head of buying at Pret a Manger (and a former senior buyer at M&S and Sainsbury’s). “Food-to-go is one of the fastest moving categories in the food industry. So pulling innovative and inspirational suppliers together each year for lunch!, is a great way for us to keep up-to-date with developments and ensure we are at the forefront of improving our proposition for our customers,” he says.
Big name speakers Guy Meakin is just one of the latest big names to be confirmed for lunch!’s high-profile Keynote line-up. He’ll be heading up a panel of leading food-togo procurement professionals, sharing a wealth of best practice and advice on innovative product sourcing. Other speaker highlights – there are
over 20 sessions in two dedicated keynote theatres – include Rachel Chatterton (Starbucks’ senior innovation manager for EMEA), celebrity chef Theo Randall (hosted by the BSA), Josh Brown (head of commercial development at Harris & Hoole), Neil Littler (chief marketing officer at Tim Hortons (Canada’s biggest coffee chain), Louise Pilkington (Compass Group’s consumer marketing director for the UK and Ireland), and Will Cole (head of UK marketing at Pret). “I’m excited to be speaking at my first lunch! event,” says Will Cole. “lunch! continues to have its finger firmly on the pulse of the sector, so it’s the place to go to find out what’s coming.” Popular returning speakers include Tortilla’s MD Richard Morris, who will be outlining their strategies for staying ‘authentic’ in a competitive market. Mark McCulloch (founder and CEO of WE ARE Spectacular) will be explaining how a ‘Street fighting marketing’ approach can help raise sales by £5k per week, and Jim Winship, director of the British Sandwich & Food to Go Association, will be giving an essential BSA Briefing focusing on how sandwich and food-to-go businesses need to be ready for the potential challenges in the months and years ahead (including his thoughts on Brexit). Plus, as in previous years, there will be essential market updates from MCA (Simon Stenning), the NPD Group (Cyril Lavenant), CGA Peach (Jamie Campbell), Lucid Perspectives (Emma Read), and IGD (Gavin Rothwell).
PREVIEW
Coffee pleasure –
freshly ground, not capsuled.
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For cafes, restaurants, bistros, pubs or offices where up to 30 different speciality coffees are enjoyed each day, JURA has produced the WE8. With its capacity and variety of coffees, it delights even the most discerning gourmets like Roger Federer. The one-touch automatic coffee machine prepares all specialities to professional barista standard. The Pulse Extraction Process (P.E.P.®) is a top innovation which guarantees the very best aroma even for short speciality coffees. The appliance is operated intuitively using the TFT display or even via the app* as desired. All elements are easily accessible from the front, while the Intelligent Water System (I.W.S.®) detects the water filter automatically. JURA – If you love coffee. JURA Products Ltd., Vivary Mill, Vivary Way, Colne, Lancashire, BB8 9NW, Tel: 01282 868266, Fax: 01282 863411, sales@uk.jura.com, uk.jura.com www.thecafelife.co.uk *The separately available Smart Connect Bluetooth® transmitter / receiver is necessary for this.
SEPTEMBER 2017 CAFÉ LIFE 23
PREVIEW traffic driver. Thousands of coffee shops pander to our love affair with coffee, and specialist food operators like Greggs have adapted their offer to meet growing demand for food out of the home. Not to mention new concepts coming and going as innovation flows through the sector in search of the next big thing. “Food on the go has a bright future,” he added, “with competition driving ever higher expectations from consumers.” Theo Randall will be speaking at lunch!, and also judging the Café Life Awards live challenges. Exclusive interviews This year’s headline Keynote interviews will feature Roger Whiteside (CEO of Greggs), Andrew Walker (chief executive of EAT) who will both be talking to CGA’s Peter Martin, and Paul Ettinger (Caffè Nero’s business development director), who will be sharing his thoughts on the coffee sector, and where it ‘could be’ ten years from now in conversation with Neville Moon (owner of the NPD Kitchen and a former head of food and beverage at Caffè Nero). Andrew Walker, speaking on the show’s opening day, has been a frequent visitor to lunch! over the years – first with the food and buying teams from Pret when he was UK MD and, since 2016, with EAT. In his highly anticipated session, he’ll be discussing some of the key challenges and opportunities ahead for EAT., and will also be taking questions from the audience. Roger Whiteside, one of the biggest names in the UK’s food-to-go market, has certainly got plenty of great content for his unmissable lunch! Q&A (on the show’s second day, 22 September). His 37 plus years’ experience in the industry, includes top jobs at Marks & Spencer (head of food), Ocado (joint-MD), Punch Taverns and Threshers (CEO), and, since 2013, CEO of Greggs (which now operates over 1,750 outlets). He will be talking about Greggs’ winning transformation in recent years, which has seen it become a major player in the food-to-go market, having garnered plaudits for its food quality, convenient locations, speed of service, and value for money. “We have seen a revolution in food-to-go [over the last ten years], as retailers look to meet growing demand for convenient food and drink amongst time pressured consumers,” said Roger Whiteside. “Fast food operators have broadened and improved their offer, with new formats springing up all over the country. Supermarket convenience stores have grown rapidly with food-to-go as a key
The next big thing The show’s pivotal focus on promoting new innovations is key to its continuing success. Since its launch in 2008, lunch! and its eclectic mix of exhibitors have been influencing ‘on the go’ menus across the UK (and beyond), having helped introduce thousands of new brands and products onto the market. lunch!’s new venue for 2017 will accommodate more innovative exhibitors than ever, an extended Start-up Zone featuring some of the industry’s newest suppliers, and boast wider aisles to enable easier navigation around the ever-busy show floor. All great news for attending buyers looking to source the next wave of bestsellers. The Innovation Challenge Gallery is always a good starting point to see what’s new, showcasing over 70 of the best foodto-go innovations from the last twelve months. Companies hoping their products will come away with a coveted ‘Gold Award’ include Florette UK & Ireland, Mr Lee’s Noodles, Major International, the Tofurky Company, the Alan Nuttall Partnership, Coveris, Whitworths, Jake and Nayns, Kepak (Rustlers), Pip & Nut, Radnor Hills Mineral Water Company, Karma Cola UK, RAP, rexmartins and Tri-Star Packaging. Visitors are being encouraged to vote for their favourite innovations on the opening day, as they’ll be the ones to decide the final shortlist of exhibitors who’ll go on to live pitch their products to this year’s expert judges (including top buyers from Starbucks, Tossed, Small Batch Coffee Company, Krispy Kreme, En Route International, Pret A Manger, and Elior UK). “lunch! goes from strength to strength,” says Sandy Anderson, senior buyer – food at Elior, who has attended the show since its launch at Old Billingsgate. “It’s the ideal exhibition for buyers to find new and exciting products to enhance their offers. I wouldn’t miss it!” Of course innovation isn’t limited to just one area at lunch! – it’s down every aisle. Other returning exhibitors, showcasing their latest NPD will include
Magrini, Urban Eat, the Handmade Cake Company, Salty Dog Brands, Bord Bia, Booja-Booja, Raynor Foods, Propercorn, the Food Doctor, Tideford Organic Foods, Country Choice, Rude Health, Honeybuns Bakery, Traybakes, Nestlé Water, True Nopal Cactus Water, Vita Coco, James White Drinks, Fentimans, Barracudos, Pip Organic, UCC Coffee UK & Ireland, Rombouts Coffee, and teapigs. For the latest equipment, packaging, disposables, tableware, and technology concepts, check out Glen Dimplex, Rational UK, Roller Grill UK, Melitta UK, RHHall Foodservice Solutions, Nelson Catering Equipment, Cornware UK, Kavis, Jenpak, Packnwood, Protos Packaging, Mondi Deeside & Nelson, GFR Tech, and mmmLUNCH. While new names for 2017 – well over 100 in all – include Deliciously Ella, Zeo, Wheyhey!, the Real Olive Company, Seed and Sage, Tuk Tuk Chai, Speciality Breads, Nibble Protein Bites, Delilites Gourmet Sandwiches, Frill the Frozen Smoothie, CoffeeBAY, Hasslacher’s Hot Chocolate, Shibui Tea, Caffe Di Artisan Luxe Coffee, Colour Heroes, Schur Star Systems, WK Thomas, Zeus Food, Order on Chef, LunchMate, Ordoo, Caffia Coffee Group, Pelican Rouge UK, Harfield Tableware, and Tom Chandley Ovens.
CAFÉ LIFE MAGAZINE AND LIVE CHALLENGES Café Life magazine (stand L49) will be in attendance at the show, and looks forward to meeting many of you and catching up with your news and views. Don’t forget, you will also be able to see the live finals of the Café Life Awards challenges at the show. A drinks reception, hosted by celebrity chef Theo Randall, followed by the Awards Live Challenges, will take place in Café Life’s exclusive suite upstairs from lunch! at ExCel, in South Gallery Room 8 on the first day, Thursday, 21 September 2017.
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TASTING THE LIFESTYLE OF THE CAFÉ SECTOR
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TASTING THE LIFESTYLE OF THE CAFÉ SECTOR
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PREVIEW Aqua Esse (stand G88) is launching its new range of botanical waters in 330ml bottles. Fennel + Mint and Damask Rose Petal are both part of the pure activated, naturally alkaline spring water range.
See it first at lunch! The following are just a flavour of some of the new products launching at the show. iraw Healthy Habits (stand SU-24) is previewing its new range of healthy snacks, desserts and meals on-the-go, including raw strawberry and banana bread made with activated buckwheat, raw quiche, and apple pie. The Soho Sandwich Company (stand H77) is previewing its autumn winter retail range, including a Beetroot Chutney & Feta Panini, Spiced Chickpea & Falafel Flatbread, and Apple & Pear Bircher.
Ninkee (stand SU-2) is launching its steamed bread bun, filled with a range of savoury fillings including Chilli, Fruity Chicken Curry, Bolognaise, Veggie, and Cheesy. Supplied frozen, it comes in steam valve wrapper packaging. Just microwave and serve. POPS: Premium Popsicles (stand L33) is promoting the world’s first Pimms Pops. Made in Britain with real strawberries, cucumber, minblot, lemonade and the classic Pimm’s No.1 serve. The popsicle represents a glass of Pimm’s in frozen form, and contains only 32 calories.
MightyBee (stand K66) is previewing its natural ‘Bananito’ solar-dried banana bar (launching this December). Flavours include Original & Chewy, Dark Chocolate Dipped, and Dark Chocolate & Almond Crush. Gato & Co (stand SU-11) is previewing its new range of guilt-free puds. Its Chocolate & Aubergine Fondant is made from 29% of aubergine, raw cacao, almonds, spirulina, and pure dark chocolate, and is free from refined sugar, gluten and dairy. Northern Bloc (stand L73) is previewing its new ice-cream for kids – Little Bloc. The range (launching in November), is available in a Crazy Chocolate and Super Strawberry twin pack (120ml per tub). Serious Food (stand C61) is launching the UK’s first branded foodservice doughnut concept. No trans fats are added, and the doughnuts are produced using sustainable palm oil. They will also be introducing an authentic Italian Piadina Wrap from the region of Emilia-Romagna.
CAFÉ LIFE
Vive Foods (stand A72) is launching its natural energy snack bars in Cacoe Organic, Lemon Burst Almond & Coconut, and Peanut Butter Jelly. Enriched with more than 10g of plant protein, they’re vegan friendly, soya/dairy free and lowcalorie. Foodist (stand A44) is introducing its free-from Protein Bites and Snack Balls. Flavours include Peanut Butter Jelly and Cookie Dough, paired with the nutritional benefits of superfoods and plant-based protein.
Europastry (stand L51) is launching its clean-label, sourdough range, made with extra virgin olive oil and high hydration. The soft sub rolls, round buns, baguettes and large ciabatta style loaves are available sliced or unsliced. Bespoke development is also available. Phrooti Fruit Water & Innate (stand A26) is launching its new range of fruit waters, made with real fruit and spring water. Available in Apricots & Mangoes, Blackcurrants & Blueberries, and Raspberries & Strawberries. Indie Bay Snacks (stand B47) is launching its new pretzel bites in three flavours: Spelt Pretzel Bites with Rock Salt, Quinoa Pretzel Bites with Cracked Pepper, and Sunflower Pretzel Bites with Superseeds. Available in 26g single serve and 160g sharing packs. Kumar’s Curries and Bumbu’s (stand D12) is launching its range of pastes. Based on herbs and spices, the sauces boast a complex blend of aromas. Rich in plant based nutrition, flavours include Bali, Vietnam, Szechuan, and Sweet & Sour.
26 SEPTEMBER 2017
Tea Rex (stand A37) is launching its new foodservice packs with 20 servings. Its innovative fresh fruit and root infusions uses cold-pressing, not pasteurisation, to naturally cram all the flavours, vitamins and nutrients into a raw blend.
C’go Drinks (stand SU-9) is introducing C’go, an entire bowl of wholegrain cereal, milk, and essential vitamins in just one 250ml bottled drink. It’s made with British wholegrain wheat, barley and oats and comes in vanilla, banana, and chocolate. Big Al’s Foodservice (stand K39) is launching the Chuck & Brisket Prime Burger, made with 100% grass-fed beef. It can be cooked from frozen in six minutes. Available in a pre-packaged foil wrapping for serving on-the-go.
Great British Biscotti Co (stand A83) is introducing five new additions to the ‘twice baked’ biscuit range, including Belgian Chocolate Orange, White Chocolate with Cranberries & Pistachios, Sundried Tomato & Olive, Wild Garlic & Rosemary, and a Jalapeno with Cheddar. Retail and catering packs are available.
PREVIEW Holy Moly Dips (stand E45) is launching its new range of all-natural avocado dips, including two guacamoles, and the UK’s first pure ‘smashed’ avocado. All dips are vegan, free from gluten, dairy, and preservatives. Galliance (stand A71) is launching its new roast and flavoured chicken slices at the show. The spicy recipes include Lemon Chilli, Chipotle, and Asian Teriyaki, to complement sandwiches, salads, pizzas, and pastas. Rombouts Coffee (stand B51) is launching its new Organic Expresso. Sourced from farms in Laos, Honduras and Congo, it blends 100% Arabica, organic and Fairtrade beans. It also works well in cappuccinos, lattes, flat whites and other milk drinks.
Pop Notch (stand A35) is launching Pop Notch Kids to the UK market. The range comes in strawberry, banana and apple fruit flavours (in 20g bags). Low in salt, high in fibre, gluten free, nut free, and made with natural flavourings. ButterflyCup (stand H71) is introducing its ButterflyCup Bio. This 100% compostable and biodegradable cup prevents splashes, leaks and drips. It costs less, reduces storage space, and speeds the
serving process, eliminating the need for plastic lids. Koepala (stand SU-23) is introducing its flexible food packaging, which conveniently transforms into a bowl or a can. After a meal it can be neatly folded back to its flat form, for easy disposal – minimising waste, and the need for storage space.
Presents
Nelson (stand C76) say that they are a one-stop-shop for out-of-home eating establishments looking to improve dishwashing efficiency, increase cooking capacity or completely refurbish the kitchen, and at the show, their latest Advantage dishwashers and glasswashers will be shown alongside a range of catering equipment. They also provide free of charge site surveys for its kitchen design and dishwashing services.
Biopac UK Ltd (stand F38) will be supporting lunch! for their fifth year running, showcasing their wide range of eco-friendly catering disposables and on hand to discuss the wide range of ecofriendly packaging alternatives available to them.
Ghirardelli premium sauces boost all your hot beverages, shakes and desserts
Free trade registration To register for a free advance trade ticket, visit www.lunchshow.co.uk and quote priority code LUN92.
Essential information Opening times: Dates: Venue: Web site:
www.thecafelife.co.uk
10am to 5pm both days (last entry 4pm) Thursday, 21 and Friday, 22 September 2017 ExCeL London www.lunchshow.co.uk
Contact us to learn more about what we can do for your business CALL US: 0845 3714423 SALES@REGENCYSNS.CO.UK
SEPTEMBER 2017 CAFÉ LIFE 27
FOOD
Food, glorious food A number of trends are influencing the café scene right now – healthier eating, authenticity, ‘free from’ and ‘to go’ formats, to name but a few – as our showcasing of various food product and menu ideas for cafés demonstrates here.
New launches Helping to solve a challenge for many in the food business, not least the café part of it, Just Egg Chilled Foods (www.justegg.co.uk) reports that it has added to its premium egg product collection with a line of free-range, poached eggs – the first British manufactured product of its kind, claim the company. The eggs are prepared and packed to ensure optimum freshness and to preserve flavour, and are aimed at the hotel, restaurant and café markets. Available in easy to peel, simple to remove packaging, Just Egg’s poached eggs are less likely to get damaged when served and so will look, as well as taste, the very best, feel the company. “The poached egg is a high protein, healthy option and a staple of the British diet and it’s been our ultimate aim for some time to innovate with the supply of this product,” said managing director of Just Egg Chilled Foods, Pankaj Pancholi, who is delighted to finally bring this product to market. “We wanted to ensure that our poached eggs are nothing less than a perfect offering that will provide customers with the freshest, tastiest version of their favourite meal or snack. We’ve researched and invested to this end and we’re thrilled to be able to present a 100% British product that is produced and packaged to provide the highest quality.” Great served as part of the full English breakfast, the eggs are also the ideal shape for toast, buns and muffins. They can be prepared in two to four minutes, depending on each customer’s taste, and are offered in boxes of 12 or 24. As well as free range, the poached eggs are also available from enriched cage hens. Meanwhile, self-professed inventors of the ‘biscotti crouton’, and the world’s first tea-centric dunking biscotti – the Great British Biscotti Company 28 SEPTEMBER 2017
Just Egg Chilled Foods’ versatile poached product has come to market.
is the time for caterers to ensure they are getting their offering right,” says David Colwell, business development manager, Real Soup Co (www.therealsoupcompany.com) and who will be revealing some new flavours at this month’s lunch! show. “Soup is not only a long-standing favourite during the lunch-time rush but is also a quick and easy option for busy consumers at dinner. MCA’s research also tells us that 70% of consumers will pay more for a soup that has been freshly made. Proof, if proof were needed, that perceived quality is everything. That’s why, when we create an innovative new soup flavour, we do so using authentic high quality ingredients, always with one eye on the latest trends rocking the food sector.
(www.greatbritishbiscotti.co.uk) - report that they haven’t been idle over the summer, and are now proud to unveil what they claim is the UK’s first ‘inner heat’ biscotti. According to Paul Rostand at the Dorset-based firm, “traditionally, biscotti have been applauded for their heat insulating properties that allows them to be dunked into frothy coffees with impunity, so we wanted to turn that notion on its head and create a biscuit with inner heat.” Described as a “feisty biscotti where sultry South American attitude mingles with smooth as a kiss yet discreet English Cheddar,” this is a biscotti not for the faint-hearted, say the company. And having recently celebrated being winner at the recent Great Taste awards, Jalapeno & Cheddar is now taking its place in the Great British Biscotti’s autumn range. “With the growth of grab and go pinpointed as the top trend set to influence menus over the next two to three years according to MCA’s Menu and Food Trends 2017, now, more than ever,
“Five of our most popular flavours are already available in generous 380g microwavable, single serve soup pots which are ideal for vending or food to go outlets and we are set to introduce two new flavours to our range at lunch!” The new flavours are currently being kept under wraps, with the Welsh supplier only confirming that they have been handpicked, due to their sheer popularity, from its existing range of fresh catering soups, supplied in 4kg format. Visitors to the show will also be the first to see the company’s refreshed pack design for the single serve 380g range which already includes Tomato & Basil, Carrot & Coriander, Thai Chicken,
CAFÉ LIFE
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FOOD Lentil and Leek & Potato. Many of the company’s 20-strong selection of soups, including its latest ‘Around the World’ range, will also be available for sampling. The Real Soup Co. is a supplier of fresh soup, crafted in the heart of Wales in small batches exclusively for the out-of-home and convenience markets. The range adheres to the latest FSA salt guidelines and includes meaty, vegetarian, vegan and free-from flavours.
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Sandwiches and beyond (Gordon Lauder, Central Foods) Sandwiches are a staple for café menus but there are lots of ways to update a sandwich offering to take advantage of the latest trends and to offer customers something special. Try tapping into the street food trend by providing wraps using Lebanese flatbreads or chapattis instead. The breads of the world category is the fastest growing category in the bread sector, with premium and artisanal products replacing traditional white bread, and there’s probably never been as great a choice of breads available for sandwiches and wraps as there is now. Caterers can choose from a range of flatbreads, sub rolls, naans and much more to help create an exciting selection of sandwiches. Also try fillings like marinated meats (lamb, pork, or chicken), cheeses such as feta, halloumi and Manchego, along with salads - not just plain lettuce and tomato but also things like pomegranate seeds, roasted vegetables and even fruit such as figs or apricots. And be sure to include non-meat sources of protein. There are now half a million vegans and 1.14 million vegetarians in the UK, according to an IPSOS Mori poll in 2016, and one in three people is now a flexitarian, avoiding meat most of the time, according to a survey by Forum for the Future/Counterpoint revealed in December 2016. In addition, there are people who don’t eat meat for religious or cultural reasons, so it’s really important to cater for this group. Lentils, chickpeas, quinoa and nut butters are all healthy, nonmeat sources of protein which are great for wraps. The beauty of using frozen breads is that operators have a constant supply of fresh bread, 24/7, which is perfect for dealing with unexpected demand and also helps to reduce unnecessary food waste. It takes just minutes to thaw
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Health-conscious When it comes to our food choices, healthy living is becoming much more of a lifestyle choice rather than a niche fad these days, with growing numbers of consumers rejecting traditional snacks, not least in the coffee shop environment, in favour of more transparent ‘good for you’ options. According to Neilson’s State of the Nation 2016 research, 53% of shoppers
frozen breads and transform them into great-tasting sandwiches and wraps, and there are so many different types of frozen breads available now so it’s easy to have a variety to hand. Breads can also be used as a base for a ‘pimped up’ pizza. Use an artisan flatbread as a base and top with Street Food ingredients to create a quick and easy lunch or snack which will really get consumers talking and encourage them to come back for more. Our KaterBake range of breads is perfect for this. On-trend flavours at the moment include smoked, charred, sweet with savoury and savoury with sweet options. It’s easy to combine these flavours to make meals which pack a punch. Classics are things like brie and pear, lamb and apricot but try combinations like pork and honey and beef and chocolate. Simple twists like ‘burning’ lettuce in a frying pan until charred creates an unusual salad ingredient with a different flavour and texture. Try popping items like tomatoes, broccoli, carrots and parsnips in the oven – the ‘burning’ caramelises the natural sugars in the food to create a delicious smoky/ sweet flavour. The number of customers requiring free-from food is growing all the time so operators can no longer just rely on serving a jacket potato and expect consumers to return! Fortunately, there is a growing number of free-from products available – especially glutenfree items, both sweet and savoury which are just as tasty as anything else. It’s relatively easy in many instances to adapt existing menu products to cater for those with specific dietary requirements too - for example, having frozen gluten-free pizza bases to hand alongside regular pizza bases or glutenfree penne, which makes a great-tasting bowl of pasta that anyone can enjoy, whether on a gluten-free diet or not. At Central Foods (www.centralfoods.co.uk) we offer a convenient frozen 200g portion, which microwaves from frozen in less
believe that limiting sugar is their greatest concern when buying food and drink, and one in five consumers admit to having a family member on a diet, meaning healthy living is no longer considered a luxury. Café operators can easily capitalise on this trend by stocking a wide range of ‘good for you’ snacks as a point of difference, and displaying them either at the point of sale for impulse purchases or offering them as an eat-in menu option.
than two minutes - illustrating that it’s really simple for outlets to serve glutenfree items on their menus. Coeliac UK estimates that there are now over 1.3 million Britons or 3% of British adults following a gluten-free diet. Alongside that, 8.58 million, or 13%, are avoiding gluten in their diet, so it really is important for operators to provide gluten-free items. Today there is also an increasing blurring of meal occasions, with consumers keen to eat out at all times of the day. Extending opening hours can be one way that café operators can take advantage of this. So make it easier by stocking items that can be either served throughout the day or can be adapted with a few simple twists to make them suitable for breakfast, brunch, snacks, lunch, afternoon tea or dinner in the evening. Try frozen items like American pancakes or our KaterBake fruitbread or different types of flatbread which are all really convenient products to have in stock and can be served throughout the day in a variety of forms. It’s important also that café operators provide services for take-out and fast eat-in options, alongside sitdown options, as in today’s time-poor society, there will be many customers who will require a grab-and-go option. Fortunately, there are many products that are currently on-trend which lend themselves to this, such as Street Food and individual hand-held portions of both sweet and savoury products.
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Lebanese flatbread from Central Foods.
FOOD In fact, the rise in all-day snacking has opened up a wealth of opportunity for operators who need to respond to current trends if they are to maximise sales. That’s the view of Debbie King, director of commercial sales & marketing at healthier snacking brand Eat Real, whose innovative and award-winning ‘guilt free’ pulse and grain-based snacks are made from all natural ingredients and are suitable for vegan, gluten-free, lactose-free and kosher diets. Core to the Eat Real range are the Hummus, Lentil and Quinoa Chips, Quinoa Puffs and Veggie Straws, with the Hummus and Lentil Chips containing up to 48% less fat than traditional potato crisps, point out the company. Eat Real is also on trend with ‘no added sugar’ varieties in the Hummus and Lentil Sea Salt and Chilli & Lemon flavours; it has also just launched additional organic options for its Hummus and Lentil Chips, also containing no added sugar, and Veggie Straws, with added Beetroot & Turmeric. “In addition to those consumers living with dietary intolerances, more and more people are making lifestyle choices and seeking healthier and free-from options both at home and when they eat out,” says Debbie King. “Healthy food is no longer considered a luxury – it’s becoming much more accessible to people seeking – and expecting - tasty, enjoyable and healthy alternatives.”
Eat Real’s Hummus Chips, Lentil Chips, Quinoa Chips, Quinoa Puffs and Veggie Straws are available in a wide range of flavours including Creamy Dill, Sundried Tomato & Roasted Garlic, Chilli & Lemon and Sea Salt – and come in handy packs (22-25g), impulse bags (30-45g) for bigger appetites and sharing bags (80-135g), ideal for take outs. Creating indulgent treats “When it comes to café menus, our attention is instantly turned to indulgent treats, such as freshly baked pastries, cakes and various
www.thecafelife.co.uk
Autumn Fall Latte 9 to 12oz glass other goods to accompany a freshly brewed cup of coffee,” says Fabien Levet, national account manager – foodservice at Pidy UK (www.pidyuk.com). “Of course, savoury is equally important as consumers are often looking for a quick and convenient tasty lunch or snack when visiting cafés. Operators should therefore consider offering interesting salads, quiches and a variety of hot and cold sandwiches with delicious fillings served between artisan bread, alongside a tempting range of sweet treats too. Ready-to-fill pastry from a reliable supplier can be a staple product for these types of menus, as well being extremely beneficial for busy establishments.” Pidy has a variety of sweet pastry cases in different styles and sizes to suit sweet fillings of all kinds, their pastry being made to offer an authentic texture and delicious buttery taste. “Why not add a trendy twist to a fruity tart?” suggests Fabien Levet. “Fill the tartelettes with a lovely strawberry filling and add a hint of basil - this adds a unique spiciness to the berry dessert. Equally, a tangy lemon tart made by filling a Pidy tartelette with a velvety curd with lemon zest and fresh sage scattered on top is a simple way to update the classic dessert. “Consumers are often attracted to choices that have an interesting appeal. We also offer a smaller bitesized variant, which is ideal because of the trend for lighter eating habits and grab-and-go dining. An indulgent mouthful served with a hot beverage can tempt even the more health-conscious consumer.” Pidy’s choux range is a unique alternative to bread, feel the company, and the light as air texture is a much more elegant choice - a great way to update and improve the simple sandwich while also giving an all-important point of difference, they advise. The pastry is an easy ‘eat on the move’ savoury sandwich roll with a sturdy form and securely holds fillings.
Ingredients Milk 5.5oz 1 Shot / 2oz Espresso 1 pump 1883 Pear 2 pumps 1883 Pumpkin Spice Garnish 1883 Chocolate Hazelnut Sauce
Method Mix milk and syrups together and steam. Pour in the glass holding back the foam. Pour espresso gently over the milk and pour the foam over top. Garnish with (cream optional) 1883 sauce and serve with a long spoon.
For supply enquiries contact; Tel: 01233840296 sales@ucd.uk.com Recipe created by Natalie and Sally UCD.
FOOD Ever popular pizza The trend for more premium, wood fired pizzas is something that is no longer the preserve of traditional Italian restaurants and pizzerias, or the high street pizza trains, but rather pubs and cafés too. In order to help outlets who might not have pizza-making skills join in this trend, speciality bread company, Pan’Artisan, have recently launched a new range of Wood Fired Pizza Bases The new bases join the company’s already successful portfolio of dough balls, speciality breads and pizza bases that it has become renowned for and include two new Napoli wood fired bases that are available pre-sauced for the ultimate in convenience and consistency for the operator, say the firm. There is a 29cm round with tomato sauce, created from the finest Italian tomatoes with oregano, black pepper and high quality Italian olive oil, and a 29cm round bianca with a white
Other suggestions from the company include an Éclair filled with Serrano ham, Parmesan and rocket, or smoked salmon and cream cheese. Savoury pastry products are the perfect choice for lunch time while also being a suitable vehicle for flavourful fillings and adaptable for different trends, they suggest. “A standard, pre-made pale sausage roll is no longer adequate with artisan baked goods taking the market by storm in recent years,” Fabien Levet continues. “Fresh quiches or tarts are always a popular choice and we offer a range of different pastry cases in all styles and sizes, which are ready-to-fill and take just minutes to bake. Delicious combinations such as butternut squash and goats cheese offer both nutritional value and wonderful complementary flavours, perfectly suited for our wholemeal quiche case, featuring a lovely nutty flavour. “Caterers can also continuously rotate their offering with their choice of combinations and different seasonal fillings. Equally, to add more appeal to a sausage roll simply use our Pidy puff pastry sheets and pork seasoned with chili and cumin seeds, or cheddar and dry cured bacon for a selection of irresistible gourmet sausage rolls. Pidy puff pastry has a light flaky texture and buttery taste. The options really are endless and customers will not be able to resist a café that has so much to offer!” In their product range, Pidy – who have extended their range and introduced award-winning gluten-free pastry cases -
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sauce that imparts a delicate, creamy cheese flavour, report the company. These wood-fired bases offer a genuine Neapolitan product, made to an original, regional recipe, with a high liquid to flour ratio that results in an extremely light, bubbly base with a crisp bite, claim Pan’Artsian. Another new addition to their line-up is the Italian Rustic Wood Fired base, which has been stretched to achieve a long, irregular, oval shape - a great choice for a sharing pizza, suggest Pan’Artisan. This rustic style base is offered as a 32cm x 22cm oval and comes topped with a delicious tomato sauce. According to a 2016 report (Savills, Casual Dining in the UK, 2016), “Italian and pizza remain the most numerous and popular of all casual dining cuisines; their combined offer accounting for 45% of all branded restaurants. However, 80% of pizza [and 56% of Italian] offerings originate
from pre-2008”, suggesting that caterers need to keep refreshing their offer if they are to keep consumer interest in this popular meal type. Pan’Artisan (www.panartisan.com) feel that their hand-stretched, wood fired pizza bases are versatile enough to pair with a wide variety of toppings, will suit any meal occasion and enable the operator to offer a point of difference and a wider choice on menu, while addressing the trend in gourmet pizza with regional provenance. All of their Italian wood fired pizza bases are supplied frozen, part-baked and require cooking off before consuming.
have not neglected the large percentage of consumers who have special dietary requirements, whether this is due to allergens or personal diet preferences. This range won a prestigious award in the Café Life Awards 2016, as well as two silver awards at the Free-From Eating Out Awards. Packaged to go “The rise of the street-food culture has highlighted the additional opportunities open to cafés to not only widen their food offering, with popular dishes such as Asian noodles, sticky barbecue pulled pork or Spanish paella, but potentially their opening hours as well. With consumer demand for dishes to incorporate more international flavours, cafés are perfectly placed to take advantage of this street food trend through exciting take away options,” says Becci Eplett, UK marketing manager at packaging company, Huhtamaki UK Ltd. “The introduction of such a varied range of foods to go – from soups to curries to tacos to steamed dumplings has meant an equal surge in the demand for premium quality disposables which fit the varied needs of café takeaway concepts. At Huhtamaki, we developed the Taste and Eatwell ranges in response to such trends, ensuring that customers can choose to enjoy an authentic street food experience and have food served in contemporary containers – either pots or trays – which allow for handheld eating on-the-go.”
However, point out the company, whether café owners choose to offer the latest food trend, or more classic eating concepts, they will always need a versatile and comprehensive disposable packaging solution to hand, with Huhtamaki’s aptly named Eatwell range of paper food containers, for instance, having been created to provide the market with a range suitable for a wide range of takeaway foods. Hearty soups or Asian-inspired sauces can be served in Huhtamaki’s large 24oz size Eatwell containers, for instance, while six other sizes are also available, including 7oz, 8oz, 12oz (‘tall’ or ‘squat’), 16oz (‘mid’ or ‘tall’), making Eatwell one of the most extensive ranges now available in the UK foodservice market, claim the firm. “Serving food in an open tray is convenient for customers buying ready-toeat options with Huhtamaki’s Taste trays being suitable for hot and cold foods,” adds Becci Eplett. Available in three sizes – small (rectangular), medium (square) and large (rectangular) – each has a scalloped design on one side and an easy grip base
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FOOD to help make eating on-the-go even more convenient. The small tray, which is grease-proof lined, can be used for pizza slices, while the medium and large trays, which are both PET lined with webbed corners, are useful for more substantial food choices that may be served with a sauce or gravy – an aromatic curry and rice, a mouth-watering burger stack or
pie and mash, perhaps? “Eating has always been a very social affair, and now, to be able to be ahead of the trend, the first to know of a new supper club, pop up, event, café or food is worth its weight in ‘social’ gold!” says Becci Eplett. “Street food lends itself to social media and according to our research, an
incredible 41% of food-to-go consumers use social media to upload photos or to interact with a food outlet; 89% of them use Facebook. Choosing packaging such as Eatwell and Taste, which can be custom-printed, is also a fantastic opportunity to build engagement with consumers, drive sales and generate (social media) publicity.”
Compass opens its Caffé Dallucci to the public Eurest, part of Compass Group UK & Ireland, has launched the first public facing site of Compass’s Caffé Dallucci brand at Solent Business Park, Fareham. Focusing on providing fresh food, great coffee and good company, the brand will now provide its premium food and beverage offer to a public audience, having launched a series of other cafés within client sites. Workers and visitors to the business park will be able to enjoy the selection of food-to-go options at the core of the Caffé Dallucci offer, including the new bespoke range Chop Chop, which includes sandwiches, salads, snack pots, sushi and hot pots. Additionally, a selection of focaccias, ciabattas and croissants made by chefs on site are also available, as well as deli sandwiches and pots of fruit and yoghurts. Caffé Dallucci will provide customers with hot and cold hand crafted beverages, as well as a range of whole leaf teas, infusions and guest coffees. The new café will be open from 07:30 to 16:00 throughout the
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working week, catering for both the breakfast and lunch rushes. As part of the refurbishment, outdoor seating has been fitted at the rear for customers to enjoy their food and drinks while looking out over the picturesque lake.
“This is a significant milestone in the development of our Caffé Dallucci brand. We created the original concept to respond to customer demand for great coffee, delicious food and a welcoming place to take a break or work, throughout the day,” said Louise Pilkington, marketing director at Compass Group UK & Ireland. “Opening our first public facing Caffé Dallucci is an exciting journey to embark upon. The brand has been really well received at our client sites, so we are looking forward to seeing the results from the new public facing café. This marks a new chapter for the brand with indicators showing great reception from consumers,” added Steve Lovegrove, head of business Excellence at Compass Group UK & Ireland. Compass Group UK & Ireland first launched Caffé Dallucci at its Chertsey headquarters in 2015, after being brought over from the Germany business where it has had huge success. The concept was developed by the marketing team, enabling Compass to showcase how it can transform the ‘in-house’ catering eating experience.
From dealing with issues on legislation to providing advice and help to support members, The CafĂŠ Society is an exclusively retail body which aims to encourage and promote excellence across the cafĂŠ/coffee bar sector.
tel: 01291 636333 web: www.thecafelife.co.uk/cc57 QUOTE: CC57
FOOD
More than
coffee for their first solo launch venue to provide their distinctive stamp on quality, creativity and innovation. Key influences throughout the menus are from Boris Becker’s international background in Asia, to Kim MahonyHargreaves’ love of great produce from his upbringing in Herefordshire. Featuring preferred supplier Allpress coffee along with natural teas, a selection of freshly made juices and smoothies is made on-site during the day to accompany the delicious baked goods and pastries that are available. Flavoursome signature dishes include healthy breakfasts such as Boki bowls with avocado, quinoa, beetroot, edamame and smoked tofu, or the
Special mix The all-day venue is delivering a creative menu for breakfast, lunch, and in the evenings; exciting internationallyinspired small plates expertly paired with a carefully created menu of cocktails, craft beer, wine and aperitifs take centre stage. All carefully sourced products showcase the finest flavours and quality suppliers that have inspired owners Boris Becker and Kim Mahoney Hargreaves (Boki having come about by combining the first two letters of their first names)
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CAFÉ LIFE
Photos by Emory Ruegg
Boki officially opened its doors in Seven Dials, Covent Garden, London recently, blending the quality coffee industry experience with excellence in food and drink and a passion for design.
breakfast muffin with bacon, poached egg, egg and sriracha mayo. A range of sandwiches, quinoa, chicken and veggie salad bowls or fresh charcuterie plates are available for lunch, or for those who prefer a more indulgent treat there is the Boki Classic Sandwich - pastrami, pickles, Swiss cheese on melting toasted brioche – to try. After hours The evening menu offers a delicately balanced selection of small plates such as slow cooked BBQ lamb mini tacos with peanut brittle, mint and sweet corn salsa, chorizo toad in the hole with Harissa yoghurt and crispy chicken skin crackling with lemon and paprika hummus.
PROFILE Boki reports that it has also worked closely with industry renowned drinksmith Matthias Lataille, in order to create a specially created menu of signature cocktails to serve in the evening from the Boki (Espresso) Martini, Boki Negroni to the Boki Clarified Milk Punch, as well as delicious coffee-free cocktails like the Earlham spritz. An expertly curated wine and spirits menu has also been sourced from some small, exciting international producers not readily available across the UK in order to be expertly paired with the dishes an create a point of distinction. Finally, for dessert, guests can indulge in a mouth-watering range of desserts from salted caramel brownie, freshly baked homemade biscuits, affogato with Allpress espresso, or the specially sourced cheese platter from Neal’s Yard.
Photos by Emory Ruegg
Winning design Having been shortlisted by Restaurant and Design Awards for its 2015 pop-up project with boutique hotel Urban Villa, Boki Seven Dials is now providing a more permanent, relaxed setting day to night from the intimate table settings to its welcoming light and airy communal bar. Balancing earthy and authentic textures from the original flooring and concrete effect walls, to opulent splashes of brass, gold and vibrant red, it offers a modern and fresh design in which to eat, drink and socialise in central London. Boki Seven Dials can be found at 20 Earlham Street, Seven Dials, London, WC2H 9LG (opening hours, Monday-Thursday 8am-9.30pm, Fri-Sat 8-10.30pm, Sunday 10-6pm).
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PROFILE
Championing hydration The well-known tea brand, Tetley, has announced a series of initiatives to help provide education and understanding of the benefits of hydration within care homes across the UK, throughout 2017 and beyond. Tea party Tetley can claim to be nation’s number one tea brand - enjoyed by nearly 10 million consumers (Number of UK buyers, 52 w/c Kantar data to 26 February 2017). And now they have partnered with Martin McKee, head chef at the Hawthorns Care Home in Aldridge in the West Midlands, to provide tailored hydration advice to care home caterers and all those involved in the care channel. In March, to celebrate the Global Afternoon Tea Party initiative, Tetley hosted a tea party at the Hawthorns Retirement and Care Home, to help highlight the importance of tea in nutrition and hydration in the elderly and infirm.
Martin McKee and Gaffer. Residents and visitors enjoyed a delicious spread of sandwiches and cakes, created by Martin, along with live music including 40’s and 50’s classics, and a meet and greet from leader of the Tetley Tea Folk - Gaffer! “I’m thrilled to be working with Tetley on this project,” said Martin McKee, who has been highly commended for his desserts and was awarded a spot in the top three at the NACC Care Chef of the Year Awards 2017. “Elderly residents are at increased
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risk of dehydration, as thirst sensation and detection lessen with age. Regularly offering residents different tea blends not only contributes to overall fluid intake, but becomes part of a wider social occasion in care homes for residents, visitors and carers alike. Nutrition and Hydration Week 2017 In addition to Martin McKee’s appointment as brand ambassador, Tetley sponsored Nutrition and Hydration Week 2017, which aims to highlight, promote and celebrate improvements in the provision of nutrition and hydration locally, nationally and globally, focusing on nutrition and hydration across the health and social care sectors. Throughout the year they will be supporting the Nutrition & Hydration Week team by providing strategic advice to care homes across the UK. “The Nutrition and Hydration Week team are delighted to be working with Tetley as one of our key sponsors. We believe that improving hydration is fundamental to promoting health and well-being and, for so many, the familiarity of a nice cup of tea is the best way to support adequate hydration,” said Caroline Lecko, clinical improvement project manager for NHS Improvement and Nutrition and Hydration Week campaigner. The brand will also be supporting the National Association of Care Home Caterers (NACC), across 2017 as a premier partner, attending the Training & Development Forum at the East Midlands Conference Centre this October. Hydration Dehydration in the elderly is particularly common due to decreased kidney function and conditions including Parkinson’s disease, dementia, or in those who have experienced a stroke or have difficulty
swallowing. The ability to recognise thirst decreases with age so ensuring seniors drink around eight glasses of fluid a day is a difficult challenge. The importance of water should not be under-estimated as it comprises twothirds of the human body. And with a number of functions that are fundamental to protect and conserve the body, from protecting the spinal cord and tissues, to transporting oxygen to cells and regulating temperature, water is also the most important factor influencing the body’s method of retaining nutrients. “Maintaining sufficient hydration in the care home is vital. Offering cups of tea to residents throughout the day not only supports hydration, but also provides familiarity. It’s also important to provide residents with their own tea-making facilitates,” explains Martin McKee. “At the Hawthorns, tea is a great part of all socialising occasions. For example, if I have a catch up with any of the residents I always suggest we talk over tea and cake.” “We really enjoy afternoon tea parties! We understand tea is good for our health and our doctor advised we drink decaffeinated tea. You really can’t beat a good old-fashioned cuppa!” said Etna and Frederick, both residents at the Hawthorns. It is also vital that carers and care home staff stay hydrated, not only for their own wellbeing, but also for staying alert and healthy to look after the residents. The properties of caffeinated drinks such as tea and coffee are often perceived to dehydrate due to their diuretic properties but in moderate amounts, caffeine doesn’t affect hydration. Choice Tetley offer a wide variety of herbal teas - for example, peppermint and fruit teas,
PROFILE which are caffeine free. These provide hydration without caffeine for those who wish to avoid it. A refreshing cup of tea can help effectively hydrate the body and contribute to the recommended daily intake whilst offering the added bonus of taste varieties. And a well-known brand is also an important factor in tea drinkers’ choice, so serving a popular and trusted brand such as Tetley, can make residents and visitors feel at home. Functional products, such as green teas, are also an important product to have in a care home in order to help keep residents healthy, suggest Tetley, whose four Super Green Teas are supported by European Food Standards Agency (EFSA) approved health claims, related to supporting the body’s immune system and helping to reduce tiredness and fatigue. Tetley Super Green Tea Immune is perfect for immune system support as it contains vitamin C and comes in two flavours - Tropical or Lemon and Honey.
For a healthy pick-me-up to reduce tiredness, Tetley Super Green Tea Boost is the one to choose, say the brand. With added vitamin B6, this blend comes in Berry Burst and also Lime flavours. In addition to vitamin enhancement, the new range has been created to deliver on taste too. The teas use premium natural flavours, which have been slow dried to lock in the flavour. Tea and food pairing “Taste buds often degenerate over time and certain types of medication can affect taste buds too. Therefore, it is important to consider flavour combinations and enhancing tastes when creating dishes and thinking about ingredients,” says Marshall Kingston, Tetley senior brand manager – out of home. “Pairing tea with food is the perfect way to enhance the taste of both the dish and the drink itself, and picking the right tea can turn any offering into an exciting dining experience. Unlike wine pairing,
tea pairing can take place during any period of the day and fits all occasions – with traditional blends such as English Breakfast tea perfectly complementing hearty dishes like porridge. “As champions of the importance of hydration within care homes, Tetley is delighted to be working with Martin McKee, the NACC and Nutrition & Hydration Week representatives. We’re proud to share 180 years of expertise with care home catering and care teams. Not only is tea a simple way to keep hydrated, but can provide a familiar comfort for residents, staff and visitors alike within the care home environment.”
Tetley’s ten top tips Tetley have collaborated with Martin McKee to create a Hydration Help Sheet, which is available to download from the Tetley Tea Academy web site, and offers hints and tips on how tea can support resident hydration within the care environment. 1. Hydration The human body is comprised of between 50-75% water, depending on a person’s age and gender, so keeping hydrated is vital in order for the body to function effectively. A comforting cup of tea can contribute to fluid intake. 2. Well-being The European Food Safety Authority (EFSA) recommends an intake of between 2.0 and 2.5 litres of water a day from food and water for good health and wellbeing, as hydration plays an essential factor in influencing the body’s method of retaining vital nutrients and regulating temperatures. 3. Dementia In a Boston University study, it was found that dementia sufferers drank almost 84% more liquid when served in coloured cups. So why not offer residents the perfect serve in brightly coloured dementia friendly, anti-slip cups? For dysphagia and dementia patients, thickeners can also be added to tea without affecting the flavour.
and fear of incontinence. Regularly offer residents a cup of tea or make it easily available via self-serve tea making facilities for residents. 6. Flavour experiences Give residents a choice of water and other beverages including fruit and herbal infusions and decaffeinated blends. Matching different tea blends to different day parts offers residents different flavour experiences. 7. Food pairing 70-80% of hydration should come from drink and 20-30% from food. Pairing tea with food is an easy way to ensure your residents stay hydrated throughout the day (check out Tetley’s tea and food pairing recipes at www.tetleyteaacademy.co.uk/tea-and-food-pairing). 8. Naturally Sweet Enjoying tea without sugar, and healthier tea varieties like green and fruit and herbal blends, are growing in popularity as reduced-caffeine alternatives containing only natural sugars.
4. Caffeine Caffeinated beverages are often perceived as dehydrating due to their diuretic properties. However, this is a myth, and when consumed in moderate amounts caffeine doesn’t affect hydration levels.
9. Get together Getting together over a cup of tea can be a great social activity. Consider making tea time an occasion in your care home with morning and afternoon gatherings between residents and staff.
5. Dehydration There are many reasons elderly people are often at an increased risk of dehydration including thirst sensation and detection decreasing with age, difficulties in accessing drinks,
10. A trusted brand A well-known brand is the top factor in a tea drinkers’ choice, according to Mintel April/May 2014 research, so make residents feel at home with a trusted, recognisable brand.
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PREVIEW
Turning ingredients into orders: stay ahead of the curve with the very latest in food innovation and foodservice at Food Matters Live - London’s ExCeL – 21-23 November 2017.
Latest trends and thinking What are the key trends influencing the coffee shop sector? How can foodservice providers take advantage of demand for food-to-go? What more can be done to tackle obesity and encourage healthy eating? These questions and many more will be tackled at Food Matters Live – the UK’s biggest ever cross-sector event to address one of the most important issues of our time: the relationship between food, health and wellbeing. Returning to London’s ExCeL on 21-23 November, Food Matters Live is fast becoming the pivotal business and networking event for showcasing innovation from ingredients suppliers, multinational food manufacturers, new product development experts, retailers, distributors and wholesalers in the UK and internationally. Packed programme In addition to an extensive exhibition, Food Matters Live will offer a multi-stream seminar programme and main stage conference, featuring some 400 speakers covering wide-ranging topics – from the latest food and public health policies to improving the availability and delivery of free-from food and drink, latest trends in sustainable retailing, packaging design and exemplar brand strategies. Chef Heston Blumenthal, former Sainsbury’s CEO Justin King and neuroscientist Baroness Susan Greenfield will head an all-star cast taking part in the CPD accredited Food Matters Live
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education programme which will include ministers from the Departments of Health, Education and DEFRA, and business leaders from Tesco, Mars, Greggs, Hellmann’s and many more. Prue Leith, the Sustainable Restaurant Association’s vice-president and new face of the Great British Bake Off will join a panel discussion to consider if cafés and restaurants are responsible for tackling obesity in the out-of home sector – while food historian Dr Annie Gray will look at what influences healthy food choices. Public Health England’s Duncan Selbie will join British Soft Drinks Association’s Gavin Partington to assess the sugar reduction programme, and Food Minister George Eustice will discuss the challenges, opportunities and impact of Brexit on the food and drink industry. BBC presenters Anita Anand, Simon
Jack and Timandra Harkness will chair the debates, which are the highlight of the three-day free-to-attend Food Matters Live event. Seminars Alongside the conference, Food Matters Live offers an unrivalled programme of seminars based around seven key themes, including ‘Future of food retail’, ‘Food futures’, ‘Tackling obesity,’ and ‘Packaging: innovating through design’. Based on case studies and real-life experience, sessions will cover a broad range of issues, such as the demand for healthy snacks, food-to-go and products that are vegan, free-from and sugar free, the role of nutrition in managing diabetes, cancer and cardio health, and how millennials and generation Z are influencing brand packaging.
PREVIEW The new Food Futures seminar stream will explore how innovative products, processes and new technologies are meeting changing consumer lifestyles while the Future of Food Retail seminars will consider the modern shopper’s approach to food, drink and nutrition. British Fruit Juice Association’s Sian Porter will take part in the Tackling Obesity programme to discuss the role industry plays in communicating the facts about sugar - while Julian Hunt will explain how effective reformulation resulted in the creation of Coca-Cola Zero Sugar. Meanwhile, contributors from Ugly Drinks’ fruit-infused sparkling water, Pip & Nut roasted nut butters, and SLICE Design will discuss how challenger brands are raising the bar in packaging design and brand experience to drive sales. Influential attendance More than 16,000 influential professionals are expected to attend this year’s Food Matters Live exhibition, featuring over 800 leading organisations, at the cutting edge of innovation – from new ingredients to finished products from the UK and beyond. The diverse range of products is arranged in themed areas, such as the Drink Well zone, which highlights the booming café culture and demand for healthier and functional drinks. Visitors can find OMGtea’s organic matcha green teas, alongside Chalo’s chai lattes, the Metropolitan Tea Company’s selection of luxury teas and accessories, Teatime’s gourmet whole-bud and whole-leaf tea, and Nopaï’s 100% cactus pear fruit juices with no added sugar. In the Healthy Snacking zone, latest innovations and new products in the ‘better for you’ snack food and confectionary categories are featured, including: Streamline Foods’ reduced sugar jam and marmalade, Liobites fruity crisps and smoothie squares, Joseph Heler Cheese, nutritious, gluten free Munchy Seeds, Googly Fruits squeezy fruit pouches and Wish Snacks’ sugar-free bars, spreads, biscuits and chocolates. With the market for ‘free from’ food rising by 30% to over £500m in 2016 - and predicted to hit £673m by 2020 - according to Mintel, the dedicated zone has doubled in size and houses Mr Kipling’s gluten free range of lemon and ginger loaf and mini cherry bakewells, Rachelli’s Italian ice cream and Suma Wholefoods. A sneak preview of the products and ingredients that will be on display can be found in the new online directory at foodmatterslive.com/visiting/product-andingredient-directories.
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Awards Exhibitors and registered visitors are also encouraged to take part in the prestigious Food Matters Live Awards, which celebrate inspiring innovation and creativity across the food and drink industry. The Awards present an opportunity to gain recognition for your brand, business or client, by shining a spotlight on the innovation behind the growth of ever healthier, natural and organic, sustainable and ‘better for you’ food products defining the future food and drink landscape. Entries close on 15 September 2017, with a shortlist to be announced on 16 October. The winners will be revealed at 22 November 2017 in the conference theatre at Food Matters Live. Live attractions, demonstrations and tastings will give visitors a chance to investigate what is shaping the future of food – from understanding consumer eating behaviours in the Experimental Café, to the latest international innovations underpinning them in the Catering for Health and Wellbeing theatre. A new match-making service offers visitors and exhibitors the chance to pre-arrange meetings and build business relationships around key themes, from better-for-you food and drink manufacturing and healthy snacking, to natural and functional ingredients and future food technology. “Food Matters Live is fast becoming an annual business opportunity for many in the industry, providing a platform to explore, taste and experience the latest trends and innovations shaping the future of food and drink,” said Briony MansellLewis, Food Matters Live director. “We’re delighted once again to welcome so many experts to share best practice, forge collaborative relationships, find solutions to challenges and explore new ways of working with colleagues across the food, nutrition and health sectors.”
The categories for the new awards are: • Innovative ‘Better for you’ product of the year • Most innovative natural and organic product • Most innovative food to go product • Best natural ingredient for health and wellbeing • Best functional ingredient for health and wellbeing • Sustainability initiative of the year • Best food and drink process or technology • Most innovative packaging design of the year • Marketing campaign of the year • New food and drink product of the year
How to attend Food Matters Live is free to attend, including entry to the conference, seminars and all visitor attractions. Simply register at www.foodmatterslive.com or via food-matters-live-2017-visitor.reg.buzz
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TEA
The reinvigoration of tea The tea category has been undergoing considerable change in recent times as suppliers seek to better communicate the nature of their products, and inspire us with new launches. However, operators are still being urged to pay closer attention to the selection, presentation and serving of the nation’s favourite beverage.
Know the market “The hot beverage market has seen steady growth year on year, and a cup of hot tea is still the most popular drink in the UK. The sales opportunity it offers spans across all day parts, with 3.1 billion tea occasions out of home in the UK, according to Kantar Worldpanel Usage data,” reports Marshall Kingston, Tetley senior brand manager – out of home. “The same research reveals that tea continues to be the second biggest beverage category out of home, with growth in the sector increasing steadily in the last 12 months. Coffee occasions out of home, however, have stagnated, dropping by 10% versus last year, presenting a key opportunity for operators to assess their current hot beverage offering and attract new advocates to the tea category. “Health remains a current key trend and consumers, in particular millennials, are creating an increasingly health conscious generation. Tea is often chosen for its health and thirst quenching benefits and the common myth that caffeinated beverages dehydrate the body is being
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overturned. A refreshing cuppa in the morning can effectively help hydrate the body and plays an essential role in improving health and well-being. Green and fruit and herbal blends are growing by 5.6% and 2.5% respectively and by promoting their health benefits to the under 45s, operators can tap into the current market trend and continue to drive sales.” Breakfast focus Hot drinks dominate in the morning and around breakfast time, note Tetley, with hot drinks equating to 80% of occasions between 6am and 9am according to Kantar data. Breakfast and mid-morning is therefore without doubt the most important day part for hot beverage consumption, for tea especially. “30.7% of occasions between 6am and 9am involve tea, which has risen over the past year, whereas coffee occasions during the same day part has declined YOY,” says Marshall Kingston. “Tetley’s recently launched a Breakfast Guide - an inspirational lifestyle image led brochure for five key sectors café, pub, hotel, workplace and university. This guide offers insight into the breakfast market, advice from leading sector professionals and provides innovative menu ideas to ensure that operators are offering consumers something worth waking up for.” Recipes in Tetley’s Breakfast Guide (which can be downloaded from www.tetleyteaacademy.co.uk/tetleys-booming-breakfast-guide) have all been inspired by current trends and are
designed to meet different customer needs. The Shakshuka Skillet, for example, is a great addition to any café menu and can easily tap in to the personalisation trend if operators offer a choice of fillings. Originating in the Middle East this baked eggs recipe is simple to prepare and can be easily turned into a sharing dish with Tetley’s Mint Fusion blend being the perfect cooling contrast to balance the fiery flavours in the baked eggs, they suggest.
“Insight shows that consumers are more likely to drink tea with breakfast than any other hot beverage,” adds Marshall Kingston. “So catering to consumer needs in the morning period is essential to operators looking to capitalise on the growing breakfast market. Breakfast is an important day part when it comes to hot beverages – if not the most important, and Tetley’s Breakfast Guide offers menu ideas that all pair perfectly with a different Tetley blend.”
TEA Quality counts According to Allegra research (Foodservice Tea Report 2015), hot drink consumers have a higher than average demand for quality products when buying hot drinks out of home, and expect the taste and preparation of their favourite specialty beverage to be precise. Stocking a well-known brand remains the most important factor for customers making a tea purchase out of home (Tetley being drunk in some 9.69 million UK households, according to Kantar). Tetley itself reports that it works all over the globe, sourcing, buying and blending the finest leaves so operators can in turn serve a quality cuppa. The leaves are taste tested eight times to ensure they deliver Tetley’s iconic colour
and flavour, and Tetley are proud to have won twelve Great Taste Awards and to have been recognised as a Great Taste Producer. “With tea being an integral part of any hot beverage menu, it is important that staff have the knowledge and confidence to offer advice on the variety of tea blends they offer, which is why we launched Tea Masters - a free, industry leading online tea training platform, specially designed for the out of home tea trade,” says Marshall Kingston. “Developed to address barriers in tea purchase such as poor knowledge and quality of serve, Tetley is invigorating the category and broadening the educational reach to operators using online training to improve standards. “The introduction of our education
platform to the catering foodservice sector will drive sales and improve the quality of tea served across the channels during all day parts. A key point we cover on the course is the art of the perfect tea serve, it being important to ask your customers “how do you like your tea?” Consider conducting a team tea tasting session, highlighting the importance of the tea occasion while encouraging staff engagement with customers. This will benefit your business by driving sales and generating repeat morning visits.” The free to access industry approved foundation level course is presented by renowned Tetley master blender Sebastian Michaelis and is suitable for all levels, say Tetley, whether front of house, a tea buyer or management (visit www. tetleyteamasters.co.uk to find out more).
”
Know your water
Jane Pettigrew of UK Tea Academy, who has been working with BRITA Professional (www.brita.co.uk/ professional) to explore the regional differences of water in the UK and how that affects tea, feels that filtering water is a must for every cup of tea. While a lot of thought may go into choosing the tea we use, the water is often ignored, despite it being up to 99% of the cup. Thus, to guarantee quality tea, you also need to think about the water. Test it 60% of the UK has hard water. While most people are aware of the damage hard water can have on your tea, equipment and ultimately business, people are often unaware of the difference in water hardness region to region, and even street to street.
The impact of hard water is immediately visible when you make a cup of tea. Hard water can change the colour and clarity of all teas, and can cause a scum to develop on the surface.
A BRITA Professional water drop test kit, for example, is a simple way to check the temporary or permanent hardness of your water supply. Then, once you know what type of water you have, you can work with the experts, such as those at BRITA Professional, to find the right water filtration solution for your site. Hard water isn’t the only culprit though – don’t underestimate soft water. If you live in a soft water area, you will still need to filter your water, as it contains gypsum, which also damages both appearance and flavour. Filter it By removing unwanted particles, metals, minerals and chlorine from your water, you can brew a perfect tasting, crystal clear cup of tea, wherever you are. Filtered water even helps to protect your machines by preventing the build-up of harmful limescale.
”
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Twinings Earl Grey – “London Fog” Optimising the serve “Tea is often overlooked out of home in favour of indulgent coffees and sometimes considered lower value for money,” says Andrea Stopher, shopper marketing manager for Twinings. “One in three tea drinkers claim to be have been left disappointed with the lack of effort that goes into making their cup. However, outlets can easily alleviate this by offering a well-known brand and range of teas on their menus. Consumers are prepared to pay a significant price premium for a tea experience that delivers added-value through quality ingredients, great taste and impeccable service.” For many tea drinkers, the standard offering of a ‘pot of tea’ is no longer sufficient, feel Twinings, who have sourced their market insight from Allegra’s Tea Out of Home Report (which reveals that almost a third of consumers would visit coffee shops more often for a cup of tea if there was a greater variety of teas available on the menu). The same report noted that 88% of leading high street coffee shop chains sell at least six teas in their range, suggesting a strong need to cover the growing demand for speciality tea formats - including infusions and green teas – claim Twinings, who agree that a good number of teas to stock is between six and eight, and featuring speciality black, green, infusions and chai. From their range, the brand’s English Breakfast and Earl Grey (two of their best-selling black tea blends), Pure Green Tea and Green Tea and Jasmine (as 23% of the population now drink green tea, with pure greens being the most popular followed by fruit or floral flavours) and Pure Peppermint and Strawberry & Raspberry infusions offer a core collection, the suggest. Infusions are growing in popularity as consumers seek healthier, sugar free, caffeine free drinks, they observe, with herbal infusions being their biggest sellers, followed by red fruit blends. “Make sure that your tea menu includes a description of each variety of tea that is on offer to allow customers to make informed choices, while encouraging them to try something 44 SEPTEMBER 2017
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The original idea for this Earl Grey tea latte is said to have originated in Vancouver, British Columbia. The creator remains unknown, but Twinings think he was clearly a culinary genius! Ingredients • 1 Earl Grey teabag • 100ml boiling water • 20ml Monin Vanilla Syrup • Steamed milk Method 1. Infuse the Earl Grey teabag in 100ml of freshly boiled water for two to three minutes. 2. Discard the teabag. 3. Fill one third of the latte glass with the Earl Grey tea. 4. Add 15-20ml of Monin Vanilla Syrup (approximately three teaspoons). 5. Top with steamed milk and serve immediately.
new,” adds Andrea Stopher. “If space is limited on menu boards, ensure that there is a list of blend names provided as a minimum. However, if possible, it is preferable for menus to include full blend descriptions if space is available to give your customers more guidance on the flavour profiles of each tea. “And don’t forget to include seasonal drinks to capitalise on consumer demand for indulgent winter drinks or refreshing summer coolers. Consumers now expect outlets to provide seasonal hot drink menus to create excitement, which also presents an opportunity to add value to your menu. This is particularly important given that seasonal drinks can command on average 20% price premium versus their year round counterparts.” Peak selling season for winter drinks is October to December, a time during which Twinings recommends serving a London Fog (a base of Earl Grey tea, with a dash of vanilla syrup topped with steamed milk for an indulgent tea latte), whereas the peak selling season for summer drinks is May to August – a time during which Twinings recommends serving a range of iced teas such as a classic English Breakfast and Lemon, or a refreshing Superfruity and Cucumber.
Staff traning 1.
2.
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4.
Train your staff to be tea ambassadors. Well trained staff are key to increasing your tea sales and creating a tea experience to delight your customers. Train staff to always ask “what tea would you like?”, so as to offer choice to customers and encourage them to try different teas and infusions, based on their existing tastes and preferences. Get staff to taste the teas they’re serving and understand brewing times, temperatures and serving recommendations. Optimum brewing standards to ensure great tea delivery every time… Black Teas - 2-4 minutes Green Teas - 1-2 minutes Infusions - 2-3 minutes
For more information on how to optimise your serve, visit www.twinings.co.uk/food-service/ training-videos
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TEA Radical new tea concept well received Since launching late last year, the UK brand No More Tea Bags (www.nomoreteabags.com) has been stirring up a storm, with media outlets as far away as Los Angeles and Japan intrigued by the ‘tea in a can’. Intrigue turned to admiration after an appearance on the UK TV show Food Unwrapped, and saw sales sky rocket report the product’s creator, Guy Woodall. The programme’s host, Jimmy Doherty (best known for his TV partnerships with Jamie Oliver), blind taste tested No More Teabags’ Earl Grey variety, made from loose tea, against a cup of traditional Earl Grey. For Jimmy, whose grand-father was a professional tea taster, there was only one winner. Whilst the traditional tea was described as ‘all right’ he enthused about the No More Teabags variety – “Oh that’s a good cup of tea”, “that tea dances on your tongue” and “that’s blown me away”, he said. Since the show, sales have quadrupled and orders are continuing to pour in from around the world, proving that No More Teabags is far from a gimmick and that the brand really can produce a much better cuppa, claims Guy Woodall. No More Tea Bags is based on a new patent pending technology which allows for high quality liquid teas to be contained in an aerosol style recyclable can. This means tea can be dispensed into a mug, hot water and milk added and the perfect cup of tea created without the need for waiting for brewing (or mashing depending on which part of the country you’re from), or having to mess about with and dispose of tea bags. It’s not just the traditional tea market that No More Tea Bags is tapping into. Alongside Original and Earl Grey varieties, Guy Woodall, the brand’s inventor, is hoping to appeal to the ever-growing green tea market with a Jasmine offering. The drink captures the taste of high quality jasmine green tea in this convenient and easy format and, as with the Earl Grey version, is created using leaf tea, rather than fannings, he points out. Consistency “How you serve your tea is as important as the tea itself as two thirds of tea drinkers (66%) would be willing to pay £1.90 or more for a superior serving solution,” claims Andrew Stopher. “Bring your tea service to life and draw in new tea drinking crowds by serving your teas and infusions in stylish crockery. Style and theatre also adds to the ‘tea experience’ by improving the quality of presentation. “When serving black teas, for example, classic china tea pots and cups are the preferred option for those looking to offer a more traditional tea-drinking experience. However, for more of a contemporary feel that will appeal to younger consumers, serving green teas and infusions in glassware with a garnish such as a slice of lemon, or a sprig of mint, adds a little theatre and adds value to the consumer tea experience.” Food pairings “Tea has a greater ability to be served with food than any other hot drink, so tea and food pairings are an opportunity for
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outlets to drive sales and encourage trial of their tea menu,” says Andrew Stopher. “Demonstrate your knowledge of tea and food pairings in the same way that restaurants might recommend specific wines for dishes. This is particularly important for outlets given that 65% of consumers would increase the amount they spend if a meal deal were on offer. “Tea is such a versatile drink. It can be paired with a wide variety of foods from exotic and spicy Asian cuisine to smoked meats and indulgent desserts. Most teas have certain foods that they naturally pair well with. For example, English Breakfast pairs nicely with sausages and bacon, while a cup of Lapsang Souchong is perfect alongside smoked salmon. Wherever possible, outlets should be looking to create a surprising and memorable experience so it is important to push yourself to think beyond tea and cake and finger sandwiches. “To enhance the OOH experience, outlets can benefit from pairing popular breakfast dishes with their tea menu. One popular combination is matching green tea with avocado, smoked salmon and egg for
a contemporary twist – which also takes advantage of the popularity of green tea among younger consumers. Alternatively, for those who enjoy a sweeter treat, Twinings English Breakfast is perfect paired with a pain au chocolat or a banana and oat muffin; and is a quicker option for guests who are short on time. “Outlets can also pair their tea menus with more alternative accompaniments. According to experts, tea also pairs very well with cheeseboards. Twinings’ master blender, Rishi Deb, claims that the creaminess of the cheese pairs beautifully with the bitterness of the tea, each complementing the flavour of the other. Earl Grey pairs beautifully with English Brie as the bergamot flavour cuts through the creaminess of the cheese without overpowering. Other popular combinations include pairing Fruit Infusions with Wensleydale and Green Tea and Goat’s Cheese.” This month, Twinings is launching a customer favourite’s variety pack with best-selling speciality teas English Breakfast and Earl Grey featuring at the heart of the new offering. New additions will include Twinings Pure Peppermint, Lemon & Ginger, Strawberry & Raspberry and Pure Green tea. With infusions representing 12% of the total tea market and growing, as well as green tea being fast-growing sector of the tea market (with some 23% of the population now drinking green teas), their new variety pack has been chosen to reflect this growing consumer demand for increased indulgence and taste, say the company. Health and wellness A new tea brand, with its roots in the mindful Danish concept of hygge, was launched by Danish tea enthusiast, Tina Gloggengieser, earlier this year, and is called Hoogly (www.hooglytea.com). A range of natural and ethically sourced green, white and black teas, herbal infusions and oolong, the blends have all been personally developed by Tina Gloggengieser, and draw on the central themes of hygge; namely togetherness, food and celebration. The range includes Around the Fire Black Tea (a combination of smoky tea leaves, warming spices, safflower and crushed chilli), Baked Apple Chai (a base of mellow Sri Lankan tea with apple, ginger, cinnamon and cloves) and Sparkling White (Chinese white tea with apple, lemongrass, elderflower and rosehip). “Hygge can be loosely translated as a year-round feeling of warmth, wellbeing and cosiness. Central to hygge living is tea, with its ability to bring comfort and a sense of well being,” explains says Tina Gloggengiser, who now lives in Brighton.
TEA Denmark is consistently rated as one of the happiest countries in the world, and their love of hygge is frequently cited as one of the reasons for this. Indeed, the Happiness Research Institute ran a survey among Danes to find out what they most associate hygge with, and hot drinks took first place. Hoogly teas are blended and packed in the UK, ethically sourced and fairly traded, and the biodegradable tea pyramids are Soil Association certified, say the new brand.
The organic drink brand Honest® reports that it has been embarking on its first UK integrated marketing campaign as sales continue to grow, and since it was launched last year. The brand, which is America’s favourite organic tea brand (Nielsen P.E 26.11.16), will see a significant investment in experiential, OOH and PR as it continues to raise awareness among a UK audience. The brand says that it is also building on recent consumer insight and creating a new smaller-sized Honest Organic range of fruit herbal tea drinks. Organic, and with its ‘just a tad sweet’ taste, the new smaller bottle delivers a herbal tea drink containing just 71 calories, the smaller, more conveniently sized 375ml bottles are perfect for consumers who are looking for a refreshing drink whilst on-the-go, suggest the company. Available in three low calorie flavours, each drink combines herbal tea with organic fruit juices and organic cane sugar to slightly sweeten. Consumers can choose between zesty Honest® Organic Lemon Flavoured Herbal Tea with Honey, exotic Organic Orange and Mango Flavoured Herbal Tea and the subtle, sweet-tart taste of Organic Pomegranate and Blueberry Flavoured Herbal Tea. “In just twelve months, Honest has recruited a loyal audience in the UK and is continuing to grow,” said Simon Harrison, operational marketing director at CocaCola European Partners GB. “This is our first organic brand and it complements
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our existing range, increasing the breadth of categories our brands feature in. We’re embarking on a significant marketing campaign this summer which highlights the brand’s organic credentials whilst driving trial via targeted experiential activity.” Honest has been certified organic by the Soil Association and features recyclable PlantBottle™ packaging which is made from plant material and fully recyclable. Utilising Newby’s popular Classic Tea Bag Collection comes a healthy, delicious and refreshing alternative for the discerning customer who wishes to avoid artificially-sugared summer drinks - Iced Summer Berries and Iced Green Lemon. Summer Berries combines a rich berry taste with notes of hibiscus and vanilla. Green Lemon is light yellow-green, with a delicate citrus taste and a tangy finish. Each luxury tea and tisane is presented in a Newby sachet, sealed the Newby way, by a proprietary system which preserves the freshness and aroma of the tea, keeping it safe from adulterates, say the firm.
Newby’s ‘Green Mojitea’ iced-tea recipe Serves 4-6 Ingredients • 4-6 Newby Green Lemon Tea Bags • 3 tablespoons of sugar • 600ml sparkling water • 3 unwaxed lemons Method 1. In a large heat proof jug, brew 4-6 Newby Green Lemon tea bags using 400ml of water just below boiling (80°C). 2. Steep for three to five minutes then remove tea bags. 3. Stir in three tablespoons of sugar (adjust to taste) and allow the tea to cool before adding the juice of two lemons and 600ml of sparkling water. 4. Serve with ice, and fresh lemon (fresh mint optional).
“All you need to do to make our summer iced teas is brew, cool and add ice. Use one teabag per person, add boiling water, then brew for three to five minutes. Alternatively, for green tea, you can use our specially-developed recipe,” says Gwen Hustwit, general manager creative & marketing at Newby Teas (www.newbyteas.co.uk). “At Newby Teas, we are dedicated to reintroducing quality and uncompromising flavour to every one of our products. Our teas are fresh and full of flavour and character, and our tisanes retain the fruits’ natural sugars, offering the perfect sweet indulgence, which can be served sugar free without calories, making it the perfect summer refreshment. From weekend garden parties to warm summer nights, this year’s Newby iced teas are the ultimate luxury treat.” Newby Teas Classic Tea Bag Collection was relaunched earlier this year with a series of unique designs created to celebrate craftsmanship. The company is substantially owned by the N Sethia Foundation, which supports, among other good causes, the Chitra Sethia Centre for Robotics and Minimal Access Surgery at UCH, the Chitra Sethia Autism Centre in Cambridge. This autumn, teapigs says that it will be launching four new gift sets aimed at delighting tea lovers everywhere, and of interest to outlets seeking to allow their customers to purchase tea from them, in store, and particularly in the run up to Christmas. “People buy our tea as gifts for friends and family, secret santas, teachers gifts, in fact tea is a great gift for any occasion,” say the brand. “We’re often asked for specific gift sets so we’ve put a selection together with the aim of appealing to a variety of customers.” A selection their best-selling teas, there’s a feel-good set for the super health conscious and a classic set designed to please just about anyone. The gift sets are also at staggered price points to allow the trade to offer a good range of gifts to suit all budgets (RRPs start from £9.50 up to £15.50).
SEPTEMBER 2017 CAFÉ LIFE 47
䴀 圀 TEA 刀伀 伀 䘀 一 匀 䐀 䔀 䜀 㤀㔀 䄀一 䄀 䬀 ꌀ㤀 匀吀 䌀 刀 倀䄀 唀 伀 夀 䬀 伀 䈀伀
㔀ⴀ㘀 一伀嘀䔀䴀䈀䔀刀 ㈀ 㜀 伀䰀夀䴀倀䤀䄀 䰀伀一䐀伀一
䔀堀䌀䰀唀匀䤀嘀䔀 䔀堀䠀䤀䈀䤀吀䤀伀一 䘀伀刀 䬀䔀夀 倀䰀䄀夀䔀刀匀 䤀一 䘀伀伀䐀 䰀䤀䌀䔀一匀䤀一䜀 䄀一䐀 䘀刀䄀一䌀䠀䤀匀䤀一䜀 吀栀攀 䤀渀琀攀爀渀愀琀椀漀渀愀氀 䘀漀漀搀 䰀椀挀攀渀猀椀渀最 ☀ 䘀爀愀渀挀栀椀猀椀渀最 䌀攀渀琀爀攀 椀猀 琀栀攀 ǻ爀猀琀 椀渀琀攀爀渀愀琀椀漀渀愀氀 攀瘀攀渀琀 琀漀 瀀氀愀挀攀 琀栀攀 爀愀瀀椀搀氀礀 最爀漀眀椀渀最 氀椀挀攀渀猀椀渀最 愀渀搀 昀爀愀渀挀栀椀猀椀渀最 昀漀漀搀 猀攀挀琀漀爀 椀渀 琀栀攀 猀瀀漀琀氀椀最栀琀⸀
IPR EVENTS
匀甀瀀瀀漀爀琀攀搀 戀礀 倀䄀倀䄀 ጠ 倀椀稀稀愀Ⰰ 倀愀猀琀愀 愀渀搀 䤀琀愀氀椀愀渀 䘀漀漀搀 䄀猀猀漀挀椀愀琀椀漀渀Ⰰ 吀栀攀 䈀爀椀琀椀猀栀 匀愀渀搀眀椀挀栀 䄀猀猀漀挀椀愀琀椀漀渀 愀渀搀 吀栀攀 䌀愀昀攀 匀漀挀椀攀琀礀 唀䬀Ⰰ 琀栀攀 攀瘀攀渀琀 戀爀椀渀最猀 琀漀最攀琀栀攀爀 欀攀礀 瀀氀愀礀攀爀猀 椀渀 昀漀漀搀 昀爀愀渀挀栀椀猀椀渀最 眀椀琀栀 爀攀愀搀礀ⴀ琀漀ⴀ戀甀礀 攀渀琀爀攀瀀爀攀渀攀甀爀猀 愀渀搀 氀攀愀搀椀渀最 椀渀搀甀猀琀爀礀 椀渀瘀攀猀琀漀爀猀Ⰰ ǻ渀愀渀挀椀愀氀 最爀漀甀瀀猀Ⰰ 挀漀洀洀攀爀挀椀愀氀 爀攀愀氀 攀猀琀愀琀攀 漀瀀攀爀愀琀漀爀猀 愀渀搀 爀攀琀愀椀氀 挀攀渀琀爀攀猀 琀漀 挀爀攀愀琀攀 愀渀 攀砀挀氀甀猀椀瘀攀 琀爀愀搀椀渀最 瀀氀愀琀昀漀爀洀 昀漀爀 昀漀漀搀 愀渀搀 栀漀猀瀀椀琀愀氀椀琀礀 戀爀愀渀搀猀⸀ 吀栀椀猀 䔀砀栀椀戀椀琀椀漀渀 椀猀 搀攀搀椀挀愀琀攀搀 昀漀爀 䈀爀愀渀搀 伀眀渀攀爀猀Ⰰ 伀瀀攀爀愀琀漀爀猀Ⰰ 䘀爀愀渀挀栀椀猀漀爀猀Ⰰ 䴀愀猀琀攀爀 䘀爀愀渀挀栀椀猀攀攀猀Ⰰ 䔀渀琀爀攀瀀爀攀渀攀甀爀猀 愀渀搀 䤀渀瘀攀猀琀漀爀猀 琀栀愀琀 愀爀攀 爀攀愀搀礀 琀漀 搀攀瘀攀氀漀瀀 氀椀挀攀渀猀攀搀 漀爀 昀爀愀渀挀栀椀猀攀搀 戀甀猀椀渀攀猀猀攀猀⸀
28 SEPTEMBER 2017
CAFÉ LIFE
䤀倀刀 䔀瘀攀渀琀猀 䰀漀渀搀漀渀 䰀琀搀⸀Ⰰ 吀攀氀㨀 ⬀㐀㐀⠀ ⤀ ㈀ 㜀㌀㔀㈀ 㐀㌀㔀㘀 攀ⴀ洀愀椀氀㨀 椀渀昀漀䀀椀瀀爀攀瘀攀渀琀猀⸀甀欀㬀 眀攀戀㨀 椀昀昀挀氀漀渀搀漀渀⸀挀漀洀
TEA
NATIONAL AFTERNOON TEA WEEK 2017 With a number of popular venues taking part, National Afternoon Tea Week (14 –20 August 2017), proved to be the perfect way to celebrate the quintessentially British pastime. The Lancaster London’s ARTea Afternoon Tea (from £35), for example, is perfect for those who know their Monet from their Picasso. The eclectic
ARTea menu is edible, as are the canvasses within the afternoon tea, while waiters serve guests in whimsical painting aprons. Dishes are delivered to tables in painters’ boxes, revealing a delectable take on painting essentials. Delicate delights include finger sandwiches, pastries and freshly baked scones, all of which are served
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on painting slates alongside jam and clotted cream concealed in 30ml paint tubes. The innovative afternoon tea is served to guests in the hotel’s lounge, where the work of emerging and local artists graces the walls in celebration of the hotel’s affinity with London’s thriving art scene. To create the unique ARTea, Lancaster London partnered with Pommery Champagne due to their constant involvement and support of art and culture – from sponsoring Art16 and Photo London as well as hosting internationally renowned contemporary art exhibitions in their huge chalk cellars within their domaine in Champagne. The hotel also works closely with art curator Barbara Stanley, whose gallery showcases contemporary Irish artwork and sits across the street from the hotel. Lancaster London, an iconic midcentury hotel, offering world-class hospitality in an unbeatable Hyde Park location that commands panoramic
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CAFÉ LIFE
49
The cold brew tea revolution Allan Pirret, sales director of Novus Tea (www.novustea.co.uk), explores the intricacies and benefits of cold brew tea which could become this summer’s favourite refreshment.
The secrets to making good cold brew tea • • • • •
What is cold brew tea? As the name suggests, cold brew tea uses cold, rather than hot, water for the infusion of the tea. Any type of tea can be used with the cold brew method, including black, green and white teas, as well as herbal and fruit infusions. Cold brew tea is not to be confused with chilled, iced or ‘on the rocks’ tea that has been brewed using hot water and then chilled before serving. Why cold brew tea? Because cold brew tea uses cold water, the tea infuses more slowly over a longer
Use only high quality, premium teas and infusions they’ll give the best, most subtle flavours. Allow enough time to prepare batches in advance the flavours need time to develop. Offer a range of straight teas, as well as some ‘value-added’ cocktails. Offer customers a chance to sample different examples before they buy. Explain the background and origin of your teas they all have a story - and be enthusiastic about the flavour experience they offer.
time. This slower, longer process extracts more flavour and antioxidants from the tea, and produces a milder, richer, smoother taste, which is also often sweeter, with no hint of the bitterness associated with over-brewed hot infusions. How is cold brew different to hot brewed tea? When hot water is used to infuse tea, the high temperature causes the flavours of the tea to be drawn out of the leaves relatively quickly. While this speed can be an advantage in bringing out the desired flavours, the disadvantage is that
unpleasant bitter compounds and acids can emerge at the same time, particularly if the brew temperature and extraction times are not spot on. Cold brew tea does not have this problem; it extracts a different chemical balance from the tea, drawing out less caffeine and fewer catechins, which helps reduce bitterness. The method is also much more tolerant to wide variations in brew time and water temperature without adversely affecting its flavour. This is a major advantage for foodservice operators, making preparation of cold brew tea a simpler, less technically exact, process. A cold brew revolution? The cold brew revolution began with coffee. Working on similar principles to cold brew tea, bringing out new and subtle nuances of flavour from beans, cold brew coffee has taken the artisan coffee sector by storm over the last two years, with burgeoning sales and many new market entrants. It’s now the turn of cold brew tea to hit the headlines and invigorate sales of premium teas and specialist infusions in this new and innovative form. Cold brew tea has the potential to answer many of the challenges facing the soft drinks sector; these include dealing with the impact of the forthcoming sugar tax, offering suitably healthy options and
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COLD BREW TEA introducing products specifically aimed at adults. Cold brew tea is sugar-free but has a gentle, natural sweetness. It has no calories and contains all the well-known health benefits of tea. It is excellent for quenching thirst and hydrating the body and is perceived as an ideal drink for ‘grown-ups’. Cold brew tea can be offered as a soft drink on its own (with ice and a slice maybe), or it can also be offered as the basis of a tea cocktail, which offers further added-value opportunities. Tea is a natural botanical that fits perfectly with the latest foodie trend for herbal flavours, adding different flavours and layers of depth to new and traditional cocktails. Examples include G&Tea (good quality botanical gin and Egyptian Mint cold brew tea), Vodka and Persian pomegranate cold brew tea (a vodka cooler, so long on pomegranate, rather than the vodka!) or gin and Earl Grey. How to cold brew tea The most common way of making cold brew tea, and the simplest, is the full immersion method. Leaf tea (or any other fruit or herbal infusion) is put into a container that is then filled with cold water and allowed to steep, usually in a refrigerator, for several hours. The exact length of time, perhaps 12-24 hours, depends on the strength of brew required, the type of tea being used and the proportion of tea to water; a degree of experimentation will be required to get the brew just right. Strength-wise, we recommend using a recipe of three to five pyramids (or scoops of leaf tea) per 750ml. For use in cocktails you may need it stronger to give the desired impact, and it’s a lot cheaper than a mixer. White teas generally brew the quickest, followed by green teas and oolong. More time is needed for herbal infusions (tisanes) and black teas. When the brewing time is complete, the tea is removed from the infusion and the remaining ‘liquor’ can be served chilled. This will remain drinkable, with no further changes in flavour, for the remainder of the day and perhaps longer. Taste benefits of cold brew tea Cold brew tea, with a slower, longer infusion, is particularly noted for the brightness and freshness of its flavours, its smoothness on the palate, and its delicate lingering aroma. The method enhances the natural sweetness of the leaf, heightening many of the more subtle flavour notes which are often masked by the more astringent, tannic properties of hot brew tea (particularly when the hot
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brew parameters (time and temperature) are not precise enough). These tannins can also dry out the tongue, leaving you feeling thirsty even after a big gulp and, while they add body to hot tea, they’re not ideal in a cold drink. That’s why cold brew tea, with fewer tannins, is so clean-tasting, refreshing and thirst quenching. Health benefits of cold brew tea Cold brew tea contains all the elements that contribute so much to tea’s famed health-giving properties. In fact, drinking tea may be better for you than drinking water. Tea not only rehydrates as well as water does, but it can also protect against heart disease and some cancers, UK nutritionists have found. Experts believe flavonoids are the key ingredient in tea that promote health; these polyphenol antioxidants are found in many foods and plants, including tea leaves, and have been shown to help prevent cell damage. Evidence shows that drinking three to four cups of tea a day can cut the chances of having a heart attack and, while some studies suggested tea consumption protected against cancer, the effect was less clear-cut. Other health benefits include protection against tooth plaque and potentially tooth decay (because of its fluoride content), plus bone strengthening. The cold brew method brings out fewer tannins from the tea compared to hot brewing. Tannins, a type of polyphenol, can inhibit the amount of iron absorbed from certain types of food, so fewer tannins can be beneficial to health, particularly if you’re prone to anaemia. According to some studies, cold brew green tea is more effective than hot brewed tea at scavenging free radicals in the body; these are the unstable atoms or molecules that contribute to age-related diseases. Most leaf teas are much lower in caffeine than coffee, and naturally caffeine-free options are available. There are also many organic tea options. Operational benefits of cold brew tea For foodservice operators, there are many advantages to offering cold brew tea. It is quick and easy to prepare, although this does need to be done several hours in advance of serving. So, with a little planning the day before, tomorrow’s batch can be prepared in advance. It’s also potentially cheaper as there is no water to boil. There are no special skills required to make a perfect batch, unlike speciality coffee which requires the technical skills of a trained barista. And there is a fairly wide tolerance allowed in the method
(in terms of brew time and temperature) without adversely affecting the flavour of the cold brewed tea or its other beneficial properties. With only simple preparation and equipment required (just a container and a refrigerator), it’s easy to meet food safety guidelines. There is also less front of house equipment required - no teapots or timers, for example. The final beverage itself satisfies both hot tea drinkers, who will be intrigued by the new flavour possibilities of familiar teas, and coffee aficionados, who will find it easy to move across from the cold brew coffee wave. Your cold brew tea can use the same tea as your hot beverage offer, meaning it’s simple to offer a soft drinks menu alongside Afternoon Tea. A cold brew tea offer ticks many boxes for your customers. Firstly, innovation in cold beverages; because the idea is relatively new and they can consider themselves early adopters. Secondly, the serving of the drink offers some theatre, especially if interesting serving equipment is used. Thirdly, cold brew tea can build on your hot tea and coffee offer, helping to demonstrate your expertise, which your customers are happy to buy into.
Cold brew tea favourites White tea blends - White Pear & Ginger (pictured), Fleur D’Orient Oolong. Black tea - Earl Grey, Spiced Chai, Pu Erh. Herbal Infusions - Persian Pomegranate, Egyptian Mint, Wild Encounter, White Mulled Wine. Green teas - Dragonwell Green, Organic Jasmine. The growing speciality tea market, hot and cold, represents a fantastic opportunity for caterers to introduce a range of high quality, whole leaf teas into their menu to drive sales and profitability. Premium leaf teas with their fuller, cleaner, sharper and stronger flavours can help convert customers who have been used to standard ‘dust’ tea menus, as well as help to create a premium tea experience that drives repeat business and transforms volumes.
SEPTEMBER 2017 CAFÉ LIFE 51
MARKET RESEARCH
Coffee wars? Specialists are losing share as operators target lucrative cappuccino and latte drinkers while quick-service restaurants have boosted coffee servings three times faster than mainstream coffee shops since 2008, report sector researchers, the NPD Group. QSR gaining ground New research from global information company the NPD Group has revealed intense competition for the coffee business in the British foodservice industry. It seems like there’s a coffee chain wherever you turn, and indeed Britain’s high street specialist coffee chains have increased their individual coffee servings by 21% since the year ending (YE) June 2008, they observe. However, in the same period, other foodservice operators such as quickservice restaurant (QSR) outlets – which are better known for serving burgers, chicken sandwiches or bakery products – have increased their sales of coffee three times faster, at 63%. Pubs have also realised the importance of coffee and have increased servings by 18% since 2008. Coffee shops grabbing a bite of lunch The appeal of coffee has allowed operators to use it as a way of entering new eating opportunities or ‘dayparts’. As QSR operators have started to invest in coffee for breakfast and snacking, coffee shops have responded by trying to take a bite of their lunch business, which generates over 50% more spend than that produced by customers who just want snacks, report NPD. Although coffee shops now generate 27% of their traffic at lunchtime, they have only been able to achieve a marginal increase in their share of food servings to date as a result, claim NPD.
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NPD’s Cyril Lavenant, who will be speaking at this month’s lunch! show, feels that fierce competition means that coffee shops need to stand out more than ever before.
And with other foodservice operators undercutting the coffee specialists by as much as £1.30 on a regular Americano, they must sell other items to maintain their profit margins, they point out. 659 million visits Coffee shops are working hard to boost visits too. By the year ended June 2017, Britain’s well-known coffee outlets had increased visits by 120 million since 2008 to 659 million visits a year, a 22%
increase. And they had increased visits faster than the wider quick-service restaurants (QSR) sector, which increased visits by 10% between 2008 and 2017, note NPD. So far, despite the growing competition, coffee shops have maintained market share to provide some 41% of coffee servings in Britain’s QSR sector (a similar level to recent years) with Britain’s high street coffee outlets now accounting for 6% of the visits of the entire British foodservice industry. “Britain’s coffee market is highly competitive, with specialist outlets not just competing against each other but also taking on the high street QSR brands. Quality coffee is now available in a huge variety of locations – fast-food restaurants, sandwich shops, bakeries, supermarkets and convenience stores, high street retailers, tourist attractions, and of course petrol stations,” says Cyril Lavenant, foodservice director UK at the NPD Group. “It’s no exaggeration to say that offering high-quality coffee is the lifeblood of the British foodservice market. It provides a route for foodservice operators to serve customers from their menu throughout the day, from coffee with breakfast to coffee after a dinner out.” Top 10 operators serving one third The importance of coffee to Britain’s leading foodservice operators is also evident in the growing concentration of
MARKET RESEARCH this business, report NPD. In 2008, the top 10 operators together accounted for 26% of all coffee servings in Britain. By the year ended June 2017, this had increased to 35%, with leading players consisting of a mix of specialist coffee shops, QSR brands, supermarkets and a pub chain. Cyril Lavenant, adds that he feels the specialists must “wake up and smell the coffee” if they are to retain market share. “Consumers can grab a coffee anywhere, so the message for the specialist coffee shops is that they must stand out to compete,” he says. “Coffee shop chains tend to look alike and have a similar menu and ambience. If there were no branding outside or inside the shops, it would be difficult for consumers to know for sure which outlet they were in. Some of the new, independent coffee businesses are adopting a fresh approach with brighter, sharper interiors, a more inviting atmosphere and appetising menu boards. “What’s fascinating about the coffee market is that we are seeing new independents performing just as well as the bigger, established coffee chains. Consumers want something innovative and even quirky to try, and they believe that local outlets will have a superior
Notes Eating out: the data quoted is for the British ‘Out of Home’ (OOH) foodser vice market, and comprising: QSR (quick-service restaurants): • casual dining brands • pubs • FSR (full-service restaurants) • hotels, department stores, motorway services, bars airplanes, trains, ferries/cruise ships • supermarkets • workplace canteens • vending machines Visit: means one person visiting a foodservice establishment. A mother, father and two children would count as four visits. The term ‘traffic’ means visits. QSR: the quick-service restaurants that many consumers refer to as fast-foo d outlets. They typically serve burgers, chicken, bakery products or chicken . Coffee shops: these are the mainstream coffee shops that specialise in serving good quality coffee, accompanied by a variety of other food and drink products (NPD Group categorises them as Quick-Service (QS) Coffee). NPD’s report Coffee Shop Outlet Visits 2017 - has just been published (www.npd.com ).
range of products. The established brands have become bland. They need to wake up and smell the coffee to take on competitive threats from both extremes of the foodservice sector.”
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Catering kit for cafés Menu basics “As with any kitchen, the type of equipment required will depend on the menu being offered,” says Helen Applewhite, marketing manager at catering equipment supplier, Lincat Ltd (www.lincat.co.uk). “It’s important to think about what equipment you have, and how adding certain light duty pieces will help to extend your menu or make your life easier. Don’t be fooled into thinking that light duty equals flimsy, and buy from a reputable manufacturer who puts the same care and attention into their light duty equipment as they do into heavier ranges.” Lincat’s Lynx 400 range is a good example, feel the firm. Measuring 400mm front to back, Lynx 400 equipment has been created to sit on the countertop and operate from a standard 13Amp domestic electricity supply, making it space-saving and easy to install. “A good place for a café to start would be with a panini grill, as it takes up minimum space and can produce hot, nutritious snacks quickly and efficiently,” suggests Helen Applewhite. “Café operators should also consider a compact boiling top to provide additional hob space quickly when needed. It can be stored away to create more workspace when not required. A salamander grill is another consideration. It can cook a wide variety of food products, including meat and is a real workhorse in the kitchen. A small, counter-top fryer is also a worthwhile addition to a café.” Ideal for warming soups, boiling peas, or rapidly boiling a large pan of pasta, Lincat’s range of energy-efficient, IH21, IH3, & IH42 portable induction hobs can help café operators to reduce operating costs and maintain a more comfortable kitchen temperature, claim the company. “You should also consider investing in good quality display equipment, as food that is attractively presented in a well
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designed merchandiser will sell. That’s why outlets in increasing numbers are looking for attractive styling and reliability when it comes to buying counters and food display equipment. They understand that their customers now, more than ever before, are influenced by presentation,” says Helen Applewhite. “Effective lighting is important in this regard, but so too is performance. Food will only look good if it is maintained in optimum condition. Refrigerated units must therefore work efficiently and heated units must prevent food from drying out. Performance is important too of course for food safety. Operators have begun to realise that not all units actually perform to the intended level. This can lead to very serious consequences and is therefore a key concern.” Attractively styled and durable, Lincat’s Seal merchandisers and servery units have been designed to deliver reliable performance, even in the most demanding conditions; blending seamlessly into their surroundings, they help to improve customer spend on food, feel Lincat. Multi-functional “Modern multifunction cooking appliances, such as combi steamers and high tech bratt pans, which can handle several cooking processes, will be a benefit in any commercial kitchen,” says Glenn Roberts, chair of CESA. “Multifunctional appliances have evolved considerably in recent years, using innovative technology to combine the functions of conventional equipment into single, self-contained units, helping to simplify complex procedures and the preparation of large quantities of food. While they are becoming essential for caterers working in large kitchens, smaller versions of these multifunctional appliances are bringing the benefits to compact kitchens in cafés and coffee shops, too.”
The combi steamer in particular has become a ‘must have’ in most commercial kitchens, feel CESA. By balancing the amount of dry heat and steam, the combi can duplicate many different cooking processes, so it can be used to pan fry, roast, steam, poach, bake, grill, smoke. Meanwhile, the programmability of the machine means even untrained staff can load up the combi and cook chef’s signature dish to perfection – at the touch of a button. “Combi steamers are also popular because they use less energy than conventional cooking appliances and thus cut kitchen running costs,” adds Glenn Roberts. “Amongst the most innovative pieces of multifunctional equipment are the latest, high tech versions of bratt pans. They are capable of a wide selection of cooking functions, including braising, boiling, steaming, poaching, stewing, roasting and both shallow and deep-fat frying. One of their main advantages is the ability to cover most steps of cooking recipes where ingredients require different cooking methods. Many manufacturers offer additional optional functions to extend the capabilities even further, including pressure cooking.” The Catering Equipment Suppliers Association (CESA, visit www.cesa.org.uk) has become an authoritative voice of the catering equipment industry, representing over 190 companies who supply, service and maintain all types of commercial catering equipment - from utensils to full kitchen schemes. Sector supplier, Williams (www.williams-refrigeration.co.uk), for example, has designed its Small Kitchen range to help operators maximise the efficiency of their kitchen - whatever its size. And the Williams PrepWell and Thermowell refrigerated ingredients units, for example, are equally suited to pizza, salad or sandwich preparation, as they are
EQUIPMENT
for jacket potato fillings and for a host of other tasks. Meanwhile, their Jade Slimline counters have all the features of the standard range, but with a reduced depth of just 500mm. “With space often at a premium within coffee shops and cafés, multi-purpose pieces of equipment such as contact grills are a great investment for operators,” agrees David Watts, Buffalo brand manager for Nisbets Plc (www.nisbets.co.uk). The L554 Buffalo Double Contact Grill from Nisbets, for example, can help café and coffee shop operators to meet the demand for hot menu items as it is suited to cooking panini, burgers, steaks and more. The Buffalo Double Contact Grill is also ideal for busy cafés, feel Nisbets, as its heavy-duty design means it is fast to heat up, while variable temperature control gives maximum functionality. “With an attractive, scratch-resistant stainless steel finish that will complement any décor, it features a programmable timer and audible alarm, offering the ease of use that is essential during busy periods, particularly within a small catering space,” explains David Watts.
“The Buffalo Double Contact Grill is versatile enough to cook staple menu items such as bacon or eggs, using its flat plates, whilst the ribbed plates will add an attractive finish to breaded items, therefore making it the perfect choice to create a mouth-watering grilled cheese panini. It is also perfectly suited to cooking more unusual menu items, such as spicy vegetable breakfast burritos.” Such versatility means that operators
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such as cafés and coffee shops can thus create a diverse menu incorporating interesting fillings that are a little different from the usual choices, whilst at the same time adding value to simple ingredients and making their menu a little more premium. “This powerful commercial unit also offers fast heat up and recovery times which are essential during busy periods such as the morning rush hour or lunchtime. It is supplied with a removable grease tray and griddle scraper for easier cleaning, meaning trays can be placed safely in the dishwasher,” adds David Watts. The small but flexible theme is also on offer when it comes to warewashing. “For small coffee shops with limited space, undercounter models are essential,” says Paul Crowley, marketing development manager of Winterhalter UK (www.winterhalter-scout.biz). Winterhalter’s award-winning UC Excellence-iPlus undercounter washers offer good wash results whilst using innovative technologies to help reduce the consumption of energy and resources. This achieved by combining an integrated water softener and reverse osmosis system, removing almost 100% of water impurities to deliver flawless wash results on glassware, cutlery and dishes, claim the firm, delivering brilliant wash results every time, on budget and within a tight space. Their iPlus machines also feature VarioAqua which allows the user to select whether to use the RO system or not. So less critical items can be washed using softened water only, minimises running costs, while more important ones can have the full RO treatment, for sparkling results. The machines also feature Winterhalter’s AquaOpt function which optimises water quality during extended wash break periods and can be adapted to meet specific on-site requirements, ensuring consistent washing and saving energy costs. Coffee shops looking to upgrade the quality of their warewashing, with no upfront cost, can also now consider switching to Winterhalter’s Pay-Per-Wash scheme, the company point out. With Pay-Per-Wash, coffee shops simply pay as they wash, with costs starting from under 27p per wash cycle. This cost covers everything the Winterhalter warewasher, plus Winterhalter chemicals, service and maintenance, as well as installation and training, and repairs (provided they are not the result of misuse). “Some caterers have said it sounds too good to be true,” says Paul Crowley. “But it emphatically is true. We’ve looked
very hard at the costs and, obviously, kept them to a minimum so that they are as attractive as possible for our customers. “It’s not only cost-effective, it also takes away all the hassle of warewashing, because we look after the chemicals and service, too. And it means getting the best possible washing results, from marketleading machines. We think that PayPer-Wash is the ideal solution for coffee shops.” With Pay-Per-Wash, operators select a desired number of wash cycles and prepay for them, using a credit card. The warewasher is internet-connected and the wash codes bought are automatically entered in to the machine, so staff can start washing straight away (the cost per wash will depend on the machine chosen and usually customers will buy at least 100 washes in advance). For the Winterhalter undercounter UC-S, the smallest machine available, the cost is £26.18 for 100 washes.
No restrictions “In coffee shops tight on space, caterers are increasingly looking for flexible equipment on a compact footprint,” agrees Simon Lohse, managing director of Rational UK (www.rational-UK.com) “This is where multifunctional equipment really comes into its own. Offering multiple cooking methods in the one unit, multipurpose cooking appliances, such as the Rational SelfCookingCenter or Frima VarioCooking Center, for example, can add to the menu options available to coffee shops increasing the choice for customer. “Combi ovens, such as the SelfCookingCenter, can roast, poach, bake, toast, braise, steam, grill and pan fry - all at the touch of a button and all with consistent quality. Everything from fish to bread to pizza can be cooked to perfection in a combi steamer.” A Frima VarioCooking Center (www.frima-online.com), for example, can be used for a variety of items as wide ranging as fried foods, pasta, rice, sauces, casseroles, curries, omelettes, pancakes, custard and bolognaise sauce (Frima being part of Rational). “Coffee shops don’t have to base their menu around their equipment’s
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EQUIPMENT restrictions – a kitchen with a Rational SelfCookingCenter and a Frima, for instance, can cook everything that a modern foodservice operation requires – from a minimal footprint, using less energy than conventional appliances. They can adapt to the varying demand and changes in menus, offering more cooking options and greater flexibility than conventional ovens and traditional kitchen equipment,” adds Simon Lohse. To appeal to coffee shops with space restrictions, Rational and Frima offer compact models that offer the same functionality and performance as larger models, but on a smaller footprint. The latest Rational SelfCookingCenter XS and Frima VarioCooking Center 112L or 112T, relieve the pressure on space in coffee shop kitchens, as one piece of equipment can do the job of several separate items. Rational’s new generation SelfCookingCenter XS combi measures just 555mm (d) x 655mm (w) x 567mm (h), but despite its compact footprint, it is capable of holding six 2/3 GN pans and delivers the same functionality and performance as the larger models, claim the company. The SelfCookingCenter XS is an intelligent commercial cooking appliance that actually interacts with caterers, getting to know the way they work so that, together, the caterer and their combi can always deliver the best possible cooking results. The SelfCookingCenter’s iLevelControl feature allows caterers to cook mixed loads simultaneously, with the display telling the operator which different foods can be cooked together and intelligently controlling the cooking time for each rack, adjusting the time for each shelf according to the amount of food loaded and factors such as how long the door is opened during the cooking process. The Frima VarioCooking Center 112T is a table-top version of the full-size Frima VarioCooking Center Multificiency. Measuring just 962mm wide by 800mm deep and 400mm high, it has two 14 litre pans, giving it the same capacity as its larger stablemate, the VCC 112. The 112T can replace kettles, bratt pans, large
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Slimline storage With ice, and its safe storage, being increasingly important in the coffee shop environment, Simon Aspin, commercial director, Hubbard Systems, reports that their Superdice is a new ice cube product that combines the benefits of the classic gourmet, or thimble supercube, with those of a standard dice cube. “It’s crystal clear and longer lasting, so it looks great for presentation in classic iced coffees,” says Simon Aspin. “However, it’s also a softer ice cube, so it’s ideal for blended drinks, such as café frappé, since the softer cube is gentler on blender blades. Its multifunctionality makes it a truly allround cube for coffee shops and any sites offering a full coffee menu.” The Scotsman Superdice machines (www.scotsman-ice.co.uk), available in the UK through Hubbard Systems, are compact, so are ideal for small sites, point out the firm, having also been designed to focus on reliability and ease of use. A corrosion-resistant
cooking pots, fryers and griddles, saving 30% or more space in the kitchen. The 112T can 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. It can be used to cook items as varied as burgers and chips or curry and rice, then cleaned and turned around in just a few minutes ready to cook custard for desert, with no flavour transfer, claim the company. Delivering nutrition A move away from quick and simple menus to more diverse, nutritionally balanced meals offering excellent flavour combinations and prepared using fresh, seasonal ingredients has highlighted the importance of quality light catering equipment for those in the café sector, feels Steve Morris, sales director at Jestic Foodservice Equipment (www.jestic.co.uk). “One of the most effective ways to create delicious flavour combinations using fresh ingredients is to make use of a professional blender. Simple and easy to operate, blenders are able to create delicious, smooth marinades and purees or blend liquids to make vibrant soups
exterior makes them hard-wearing and the compact design, with sliding door, means that they can be placed in the tightest locations. An innovative evaporator design also helps to ensure that the machines produce perfect, crystal clear ice throughout their working life. The smallest in the range is the Scotsman CU0415 Prodigy Dice Cuber, measuring 381mm(w) x 610mm(d) x 815mm(h). It is capable of producing 26kg of Superdice ice in just 24 hours, which can be stored in the 16kg capacity integral storage bin. The largest in the range is the CU3030, which can produce 130kg per 24 hours and hold 50kg in the integral storage bin.
and stocks in seconds, alternatively why not use one in a customer facing environment to quickly produce delicious, fresh smoothies and juices,” he says. Helping to ensure a consistent quality when it comes to freshly prepared food, Vitamix, supplied by Jestic in the UK, has been a manufacturer of choice for many operators around the world for over 70 years, helping to deliver on a promise of diverse and nutritious menus. Providing consistency through improved speeds, customisable program selection and enhanced blend techniques, the range of countertop appliances have become known for their reliability. “Some of the most essential considerations for a caterer when purchasing new equipment is the reliability and quality of manufacture. Used throughout the day and often relied upon during peak trading periods, operators want to know their equipment will be working exactly when they require it,” adds Steve Morris. “As a brand that is known for reliability and consistency, Vitamix provides all the reassurance an operator needs. What’s more, Vitamix is so confident of the quality of its blenders, the Vita-Prep 3 is backed by an impressive three-year warranty on motor based parts and a oneyear warranty on labour.” Vitamix has created a full range of blenders and food processors to suit the individual needs of a café business and the operator, report Jestic.
EQUIPMENT For those looking for an appliance suitable for a kitchen, and used to prepared food, the Vita-Prep 3 is a unit renowned for exceptional power, versatility and performance. Featuring a variable speed control and a patented, high-impact container, the Vita-Prep 3 is able to efficiently blend even the toughest whole-food ingredients. Fitted with an advanced cooling fan, the blender has been engineered to offer the highest levels of consistency and reliability even during peak hours. For those looking for a front of house option, ideal for blending fresh fruit smoothies and drinks, the Vitamix BarBoss Advance® is a smart and efficient blender featuring six optimised program settings for consistent blends and a pulse function to quickly refresh a drink. It also features automatic shut off, which allows the operator to prepare the beverage and start the blend, before continuing with the rest of the customer’s order, safe in the knowledge the unit will automatically stop when finished. For those café operators looking to maintain a relaxing atmosphere, the Vitamix ‘The Quiet One®’ features a magnetically secured sound cover and advanced vibration-dampening technology to make it up to four times quieter than the competition. The unit also includes variable speed and 34 programmes. What’s more, many models in the Vitamix range feature fully customisable programmes so the customer can work together with one of Jestic’s blending experts to create the perfect blend, further enhancing quality and consistency of the establishments offering.
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Attractive and safe With the increase in a ‘grab and go’ service having such an impact in coffee shops, refrigerated multideck merchandisers have never been in such demand, reports Malcolm Harling (sales and marketing director at Williams Refrigeration). “An attractive display of sandwiches, snacks and drinks is essential to stand out from your competitors. When purchasing a multideck merchandiser, operators must ensure that it delivers on reliability, food safety, functionality and robustness. If in doubt, check performance levels with your supplier,” he advises. Williams has upgraded its range of Gem Multideck grab & go merchandisers by developing special aerofoils that dramatically improve energy efficiency. The aerofoils are mounted along the front of the unit’s shelves and double as ticket strips. They are carefully angled to trap cold air as it flows around the Multideck, redirecting it onto the shelf below. This redirecting of the cold air saves energy as the unit’s refrigeration doesn’t have to work so hard to maintain temperature, say Williams. It also improves the customer experience as it reduces ‘cold aisle syndrome’, with most of the cold air staying inside the display, instead of spilling out of the front (especially important where runs of Multidecks are grouped together). Field trials have indicated that the aerofoils deliver substantial reductions in energy use, by up to 15% compared to the traditional ticket strip format, claim Williams, who also offer improved panoramic glass side panels as an option on all its latest Multideck models. The panels are larger than in previous versions, enhancing the eye-catching impact of unit. They offer greater TDA (Total Display Area) and an improved EEI (Energy Efficiency Index). Along with the bright LED lighting and attractive fascia, which is available in a comprehensive choice of colours and finishes, they can help to maximise grab & go sales. “Coffee shops are often short of space front-of-house, so operators are increasingly looking for ways to offer a range of tasty Grab & Go menu items on a small footprint. As well as being compact, the display equipment needs to hold food at safe temperatures, without deterioration, and show it off to its best advantage,” says John Wannan, sales and marketing manager at Moffat Catering Equipment. In response to customer demand, Moffat (www.ermoffat.co.uk) reports that it has launched a range of innovative free-standing Grab & Go units available as hot and cold, cold, hot and ambient
models, and offering a complete meal deal solution in a compact footprint. All the models in the range benefit from Moffat’s innovative Free Flow AirFlow system, which maintains preheated and pre-chilled food at regulated temperatures, without deterioration or drying out. An invisible air curtain flows past the front of the food products reducing the chance of cold or warm air escaping, maximising efficiency of the unit. Meanwhile, the ‘Free Flow’ system circulates the air inside the carefully designed cabinet, maintaining consistent temperature. Hot products are maintained at temperatures of 65°C to 75°C in ambients above 16°C, while chilled products are maintained between 2°C to 5°C in ambients below 25°C. Their Model MHC1 is a heated and chilled unit, which combines storage for both hot and cold food displays in the one slimline unit and is suited to venues pushed for space, but who want to offer a full range of convenience foods. The unit can keep sandwiches, drinks and salads perfectly chilled, whilst keeping hot snacks such as pasties and sausage rolls at the ideal serving temperature. The new Grab & Go units are also benefit from ‘plug and play’ installation with a 13Amp plug fitted as standard, and their mobile design includes castors, front brakes and an ergonomic handle at the rear allow for easy manoeuvrability. As well as being very functional, the new units look the part, too. Available in 21 eye-catching stelvetite panel colours, the free-standing Grab & Go units look aesthetically-pleasing and can be tailored to suit the venue. Full-length LED lighting shows products off to their best advantage to boost custom.
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EQUIPMENT
Rustic look for new Canadian-themed fast food outlet Quality Equipment Distributors (QED, www.qualityequipment.co.uk) is a Glasgow-based designer and supplier of coffee shop and restaurant display counters, catering refrigeration and other food service equipment, who have recently installed a custom-designed servery counter for the UK’s very first permanent Caribou Poutine fast food outlet (www.cariboupoutine.co.uk), located in Liverpool city centre. Caribou Poutine was founded by Michael Palfreeman and Lizzie Hurst when they were still undergraduates at Birmingham University. They originally developed a taste for poutine – a mix of chips, cheese curds and gravy – when they spent time working as ski instructors in Canada and decided to introduce this tasty dish to the UK when they graduated. Caribou Poutine began as a street food operation, attending food festivals and other events all over the country for over two years, before opting for a permanent base in Liverpool. “We chose Liverpool because Lizzie is from here and, with a very large student population, it was crying out for some delicious Canadian comfort food,”
explains Michael Palfreeman. “After doing a lot of research online, we selected QED to supply our allimportant servery counter. Their Avalon range had just the kind of rustic look that we wanted, along with clean, straight lines and a combination of hot and cold food dispensers for all our ingredients, which have to be kept at a constant temperature. “Since our opening at the end of May, we have had an enormous response from the public and are confident that Caribou Poutine has an exciting future.” As well as the Avalon counters, QED supplies many different modular coffee shop display systems and provides installation and technical support services throughout the UK.
Show to feature coffee shop innovation Nelson Catering Equipment says that it will be promoting its commercial kitchen design facility at this month’s Takeaway Expo (26 and 27 September 2017, ExCel, London), which will also be featuring the Coffee Shop Innovation Business Exhibition and Conference (www.cafebusinessshow.co.uk) at the same venue, and at the same time. The Coffee Shop Innovation Show is aiming to be the UK’s leading event for professionals working across the café, coffee shop, and catering industries. Packed with seminars, industry leaders, interactive workshops, and an impressive conference schedule, the event hopes to draw over 3,000 decision makers from the coffee industry. Nelson’s design team report that they have a long history in successfully
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devising solutions for takeaway outlets looking to refurbish or upgrade. Digital examples of recent projects across a range of briefs and budgets will be available for visitors to see on their stand. There will also be several of the latest equipment launches from
both Blue Seal and Lincat, just two of the brands that Nelson works with. Via sister company, Nelson Dish & Glasswashing, Nelson also supply and install its energy and water efficient dishwashers and glasswashers.
“
As a new member I find
the magazines very useful, especially the industry news of events and
shows. With a new business I find the annual Trade Directory invaluable for
”
finding new suppliers – it’s always within reach in the café! Clara Stanley Putting Green Café Littlehampton, West Sussex
tel: 01291 636333 web: www.thecafelife.co.uk/cc57
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HYGIENE
A little hygiene can help a latte Dr Peter Barratt (technical manager, Initial Washroom Hygiene) and Luke Rutterford (technical manager, Rentokil Specialist Hygiene) share with us some best practice hygiene advice, and in particular the benefits of a regular deep clean.
Constant challenge Three leading coffee chains recently came under fire when Watchdog revealed faecal coliform bacteria of alarming levels had been found in their ice supply. As café managers are aware, maintaining high levels of hygiene is essential to prevent situations that could compromise the safety of customers and staff, and therefore have a negative effect on the profitability and reputation of their business. What’s more, research has shown that nearly half of customers (48%) said they would not return to a restaurant or café if they considered the establishments’ hygiene standards to be poor (CEBR and Initial Washroom Hygiene research, 2014). In such a hectic environment, how can café managers provide a hygienic, profitable and welcoming venue, whilst minimising disruption to customers and staff? Our tips below will help you achieve sanitary premises, as well as ensuring that your café remains just your customers’ cup of tea. Deep clean On top of the daily cleaning regime, a thorough, deep clean, should be carried out on a regular basis – ideally twice a year and by a professional cleaning company. The best time for a deep clean is during quieter trading times when disruption in your café can be minimised, and after peak periods such as Christmas and Valentine’s Day. A consultation should be undertaken that analyses several factors to determine the required frequency of in-house deep cleaning as well as how specialist disinfection should be implemented to enhance everyday infection control
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measures. If you are unsure of how regularly a premise requires cleaning, it is best to consult a professional who is trained to understand latest legislation requirements and how to achieve excellent hygiene standards as their area of expertise. How can build-ups of grease, carbon and steam be prevented? Unblocking vents As well as preventing the spread of infection, maintaining hygienic conditions in your café helps ensure maximum lifespan of equipment. Blockages of vents in your café’s kitchen may reduce output, increase costs through greater power usage and damage often expensive equipment. The benefits of specialist deep cleaning can therefore significantly outweigh the costs involved. Getting to those hard-to-reach areas After a deep clean, an effective method of disinfection is Ultra Low Volume (ULV) disinfectant fogging, which can be used to ensure all areas are fully sanitised. The fogging technique treats large areas in a short time by generating a visible mist of tiny 5-50 micron droplets of disinfectant. Studies show that application of ULV fogging significantly reduces the number of potentially harmful pathogens, as it can cover areas that manual cleaning alone can’t access. This process is commonly used to quickly sanitise areas in catering facilities after an outbreak of infection. Stop outbreaks in their tracks It is essential that deep cleaning is carried out both proactively and reactively. Proactive cleaning involves routine disinfection of shared contact points
and communal areas. Reactive cleaning occurs as necessary, for example during an outbreak of illness or when a known infection is presented by an employee or customer who has visited your café. For example, Norovirus - one of the most commonly spread illnesses in the UK - can cause sickness, stomach pain and aching limbs. An individual can become infected after encountering only a few viral particles. If staff or customers become ill, or report back with symptoms of illness, a deep clean is recommended and they should stay away from work for 48 hours after symptoms have ceased in order to prevent recontamination. The simplest way to prevent spread of infection in the first place is to stay on top of daily and weekly schedules for cleaning. Implementing timetables ensures the cleaning has been done on time and helps to ensure nowhere is missed. A fortnightly, in-depth, top-tobottom clean is also recommended when the common ‘hot spots’ for pathogens to be found – such as around grills, coffee machines, sinks and washrooms - should be given extra attention. Between cleans, multi-purpose biocidal cleaners such as Initial’s Steri7 Xtra, for example, can help keep treated areas contamination free. Its ‘Reactive Barrier Technology’ features a specialised micro emulsion for an optional sustained release system – meaning it can continue to keep treated areas pathogen-free for up to 72 hours after application. The power of handwashing Extremely simple steps such as handwashing before preparing or consuming hot food and drink and after
HYGIENE visiting the washroom will help prevent employee illness and cross contamination, as most bacteria and 80% of viruses are transmissible through touch (www.cdc.gov workplace health promotion data). Promoting good hand hygiene amongst your employees can be achieved through these five simple steps: 1. Wet your hands using clean, running water – preferably warm water – and apply soap, if possible using a no-touch dispenser to avoid washroom cross contamination. 2. Rub soap all over your hands, covering the front, back, fingers, thumbs and nails to remove maximum bacteria and viruses. 3. Rinse your hands again with clean running water. The entire handwashing process should take around 20-30 seconds – that’s about the time it takes to sing happy birthday twice. 4. Dry your hands thoroughly. Damp hands spread 1,000 times more bacteria than dry hands, so the door handle of the washroom is likely to become contaminated if hand drying is missed (D. Patrick, G. Findon, & T. Miller, Residual moisture determines the level of touchcontact associated bacterial transfer following hand washing in Epidemiology & Infection in Epidemiology & Infection). 5. Sanitise your hands. Alcohol-free hand sanitisers should be available in catering environments, as they provide an effective, long-lasting barrier to protect against microorganisms. Initial’s UltraProtect, for example, uses residual anti-microbial technology to kill 99.99% of germs.
BECAUSE YOUR LUNCH SHOULDN’T COST THE EARTH
Optimising your washroom layout The layout of your washrooms can have a direct impact on overall hygiene levels in your premises. Limiting the number of touch points between the washroom and the café floor by reducing the number of handles in your washroom can help to prevent the spread of germs. No-touch products such as taps, soap dispensers, hand dryers and sanitary bins are available, and can dramatically reduce cross contamination. Café managers can also consider an odour-killing air purifier that helps to eradicate airborne bacteria. Given the vast number of surfaces and objects vulnerable to cross contamination in cafés, it is critical that managers enforce these practices so that staff and customers are protected and their reputation remains intact. Combining specialist deep cleaning and the latest cleaning technologies with willingness among staff to meticulously follow hygienic procedures, your clean shiny café will keep your reputation sparkling and your customers full of beans!
PA C K A G I N G M A D E F R O M PLANTS, NOT PLASTIC
W W W. V E G WA R E . C O M
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SEPTEMBER 2017 CAFÉ LIFE 61
HYGIENE
Digital hygiene management in common Cafés come in all sizes and shapes, but there is one thing that all have the right - a successful business relies heavily on reputation. And while having ers in with catering equipment can help optimise limited space and tempt custom hygiene innovative food and drink creations, all this effort is wasted if the food it (a provider standards fall short, warns David Davies, managing director of Check ns). of cloud-based automated monitoring and work management solutio
Reputation management In a world governed by social media, bad news travels fast and customers are able to share their experience with thousands of people in seconds. Widely publicised examples of poor hygiene management, such as the discovery of faecal bacteria in the ice drinks from some of the UK’s major coffee shop chains, further highlight the damage poor food safety and lack of wellestablished cleaning and hygiene routines can do to a business’s reputation and profitability, because consumers take food safety seriously. Recent research by ourselves found that nearly 70% would be put off from returning to a restaurant if it had dirty premises or a low hygiene rating. Few businesses, regardless of their size, could afford to lose nearly two thirds of their customers. Furthermore, when England follows Wales and Scotland in making the display of food hygiene ratings mandatory, food businesses will have another reason to make food safety a priority. With hygiene ratings visible to all customers, low-scoring establishments will feel the pinch. The Checkit study found that over 90% of consumers said they’d always or often choose to eat somewhere with a high rating of four or five, with 61% saying they would never
62 SEPTEMBER 2017
CAFÉ LIFE
visit an establishment that scored two or below. There is a clear message here – restaurants that fail to achieve the highest ratings are putting their business at risk by reducing their potential income – yet just 58% of businesses currently score a five in England. Real time monitoring Digitisation of catering environments, for example by monitoring the performance of equipment in real time, leads to improved hygiene standards. Wireless sensors can continuously monitor the temperature and door opening of fridges and freezers to optimise safety and relieve staff from completing these repetitive checks manually. Cloud-based systems, such as Checkit’s automated monitoring system, alert managers instantly if temperatures fall outside the required parameters, enabling the problem to be quickly identified and corrected before customers or valuable stock are at any risk. The best way to avoid costly and damaging food safety incidents is to pre-empt them by ensuring consistent compliance. While automation can more efficiently and safely monitor the status of equipment and tasks, cafés still rely on their staff to carry out the majority of daily food safety and hygiene tasks. However,
managers often have no way of knowing that the required safety tasks and checks have been performed to ensure that all catering processes, as well as equipment, meet the highest standards at all time. Traditionally, cafés have managed daily food safety, hygiene and various front and back of house cleaning tasks using paper-based systems which are time-consuming to complete and provide no effective control or visibility of the status of tasks, especially when a business is spread across multiple sites. Missed checks, mistakes in recording the results of checks, or even fraud, can be hard to notice or prevent. By the time an issue comes to light, perhaps during an EHO (environmental health officer) visit or worse, when a customer falls ill, it is already too late to do anything about it. Switching to a digital food safety management system is an enhanced way of ensuring that staff perform essential hygiene tasks and, crucially, providing managers with the visibility that they have actually been done. Checkit’s cloud-based system, for example, comes with a handheld digital device incorporating pre-programmed interactive checklists featuring all the hygiene checks required to comply with the Food Standards Agency’s (FSA) Safer Food Better Business guidelines. The lists
HYGIENE
can also be easily added to, to include any additional tasks a café might have. The digital handset prompts staff when a task is due and provides instructions on how to perform the check. Once complete, the results are automatically time-stamped and recorded in the cloud, providing tamper-free records and a complete audit trail of work carried out. By removing the possibility to forget or falsify records, the digital system effectively protects the business from not only poor hygiene, but also from poor record keeping, which can contribute towards a low hygiene rating even if there are no actual food safety failings. Multiple sites Checkit’s cloud-based system enables managers to monitor the status of multiple sites in real-time and check that staff
have completed the required hygiene and cleaning tasks on schedule. If a scheduled task is missed, managers are instantly alerted and correct the issue before customers or the business are at risk. It also helps ensure consistency between shifts, or if a staff member is off sick, as managers can see which tasks are about to be missed and can make sure another staff member will take over to complete the job. In an industry employing many part-time staff, ensuring that all employees have sufficient training to carry out and record the daily hygiene tasks can be difficult. A self-guiding system, such as Checkit, makes it easy even for the most junior staff members to complete the required checks with only minimal training. Overall, eliminating compliance paper work from daily routines contributes to productivity. As staff no longer need to
spend time filling in and storing the paper records, they can spend more time on their core tasks such as serving customers, which can result in a better level of service. It also means that managers no longer need to trawl through piles of paperwork to keep on top of things, enabling them to focus limited resources where they are most needed. It is clear to see that food hygiene is an area that no food business can afford to neglect. Luckily the right technology can help streamline the way these crucial practices are maintained. By making a digital food safety management system part of the core catering equipment, café owners can gain peace of mind that every step has been taken to protect the business’s profitability and reputation from the often irreversible damage of poor food safety practices.
Background Checkit is a provider of cloud-based automated monitoring and work management solutions for the food service, food manufacturing and contract catering sectors. Its range of intuitive handsets, wireless sensors and probes simplify and automate a multitude of routine tasks that are required to ensure quality standards and regulatory compliance, improving efficiency and reducing risk and costs. In food service and manufacturing, Checkit is currently helping organisations from a single pub to a multi-site restaurant group transform the way they manage food safety by replacing manual, paper-based records with a digital solution. This helps to ensure regulatory compliance, high quality standards, improved management visibility, greater efficiency, good reputation and cost savings. Customers include the Ritz, Claridge’s, Inamo, Abel & Cole, Ginsters, Quorn Foods, Integrated Pathology Partnerships, East Surrey Hospital, the Glasgow Academy, Wymondham College and Nanna Mexico. In 2016, Checkit announced a partnership with Cambridge City Council, which approved the use of Checkit as a food safety management system. Based in Cambridge, UK, Checkit is an independent business within Elektron Technology Group PLC (http://www.checkit.net/).
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SEPTEMBER 2017 CAFÉ LIFE 63
NEW PRODUCTS
4 Aces celebrates ‘party’ USA style
Herald strengthens its business development team
4 Aces has announced a 30% rise in sales of its American style party cups a year on from the launch. The packaging specialist introduced the range of 16oz and 12oz red and blue plastic cups following a spate of customer enquiries keen to secure a competitive version of the US cup. Sales have since soared. The instantly recognisable party cup has become something of a cult classic thanks to a run of successful teen flicks and other big box office draws featuring the memorable, common household utensil. “American culture and pop culture continue to dominate and this product ties the two together nicely. The use of primary colours, the bold design and the larger size tick all the boxes, providing a refreshing and fun alternative to standard plastic cups,” said head of sales for 4 Aces, David Blake (call 01992 535774, or visit www.4acesltd.com).
British manufacturer and importer of high quality disposables, Herald is reinforcing its commitment to the company’s ongoing plans for future growth by bringing on board an experienced business development manager. John Havercroft is joining the company with the aim of driving new business and forging new links across all sectors, while supporting the efforts of the current sales team. His appointment follows on from the appointment of David Martin to the role of national sales manager by Herald last year. John will work to David with a remit that reflects Herald’s progression, covering the sourcing and creation of new business opportunities, as well as promoting the growth of existing business accounts across all sectors. Herald has also recently announced an industry first having finalised terms to position itself as the UK’s sole supplier of edible straws (call 0208 507 7900, or visit www.heraldplastic.com).
Honey company buzzing as Cabinet Secretary opens new headquarters
Jaw-dropping fridges master the art of disguise to stand out from the crowd
A Great Taste award winning mid-Wales honey company is enjoying the sweet taste of business success after expanding to a new production base, which was officially opened by a Welsh government minister, Cabinet Secretary for Environment and Rural Affairs, Lesley Griffiths. Hilltop Honey has outgrown its previous 2,500 square foot home in the nearby village of Caersws and now occupies a 14,000 square foot unit in Newtown where the company expects to expand its workforce from 12 to 20 by the end of this year (the £750,000 expansion project has been supported by the Welsh Government, Natwest Bank and Finance Wales). The expansion follows the massive growth of the company since managing director Scott Davies launched the business six years ago. Hilltop Honey now includes Tesco, Sainsbury’s, Co-op, Holland & Barrett and online retailer Ocado amongst its UK customers and is also expanding into export markets worldwide (call 01686 689027 or visit www.hilltop-honey.com).
Ever wanted a fridge that’s a work of art? Or covered in leopard skin print? Or made out of marble? Chameleon from Williams is the answer. Chameleon allows operators to personalise their refrigeration. Using food safe vinyl wrapping, the company can provide completely bespoke designs. There are virtually no limits to what Chameleon can achieve - it can be used to cover just about any Williams model with any colour or pattern, and can even be textured to create a truly realistic finish. As part of the Chameleon service, Williams will create graphics in-house, or customers can provide their own designs. The Chameleon vinyl meets all food hygiene requirements, is heat resistant from 40°C up to 140°C and has been awarded a BI fire rating. With an eight-year shelf life, it is tough enough to cope with the most hectic working environments (call 01553 817002, or visit www.williams-refrigeration.co.uk).
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Café Product Index ADVISORY, BUSINESS & CONSULTANCY SERVICES Accountancy KPMG Bespoke Software Datatherapy Ltd. Papaya Ltd. Business Systems Datatherapy Ltd. Tasty Apps E Commerce Datatherapy Ltd. Factory Grote Company FSC Millitec Food Systems Ltd. Zafron Foods Ltd. Food Safety ALS Food & Pharmaceutical Intertek Stoke Food Industry Green Gourmet Retail FSC Vestey Foods UK Smartphone App Tasty Apps BAKERY PRODUCTS Doughnuts Moy Park Ltd. Morning Goods New York Bakery Co. The FoodFellas Patisserie The FoodFellas Tortilla & Wraps Freshfayre Mission Foods BREAD & ROLLS Fresh Jacksons Bakery Pita/Flat Bread Nina Bakery Speciality Jacksons Bakery Mission Foods New York Bakery Co. The FoodFellas Bread Making Ingredients Beacon Foods Caterers Choice Ltd. Harvey & Brockless Rank Hovis BUTTER & SPREADS Butter Freshfayre Southover Food Company Ltd. The FoodFellas Spreads Arla Foods UK Freshfayre Fromageries Bel The Cheese Cellar Spreads (olive) Freshfayre Leathams CHEESE & DAIRY PRODUCTS Cheese Arla Foods UK Bradburys Cheese Extons Foods FJ Need (Foods) Ltd. Freshfayre Fromageries Bel Futura Foods UK Ltd. Harvey & Brockless Leathams Norseland Ltd. Southover Food Company Ltd. The FoodFellas Yoghurt
FJ Need (Foods) Ltd. Freshfayre Futura Foods UK Ltd . Sour Cream Freshfayre The FoodFellas CLEANING MATERIALS Bunzl Catering Supplies CHUTNEYS & RELISHES Chutneys Beacon Foods Freshfayre Geeta’s Foods Ltd. Leathams Southover Food Company Ltd. The English Provender Co The FoodFellas The Ingredients Factory Zafron Foods Ltd. Relishes Beacon Foods Blenders Freshfayre Harvey & Brockless Leathams Southover Food Company Ltd The English Provender Co The FoodFellas The Ingredients Factory Zafron Foods Ltd. Pickles Freshfayre Geeta’s Foods Ltd. Leathams Southover Food Company Ltd The English Provender Co The FoodFellas The Ingredients Factory Salsa Beacon Foods Blenders Freshfayre The FoodFellas Zafron Foods Ltd. DRESSINGS, SAUCES AND MAYONNAISE Dips Beacon Foods Blenders Freshfayre Fresh-Pak Chilled Foods Fromageries Bel Orexis Fresh Foods Ltd. Pauwels UK The English Provender Co The FoodFellas The Ingredients Factory Zafron Foods Ltd. Dressings Blenders Fromageries Bel Pauwels UK Mayonnaise Blenders Caterers Choice Freshfayre Fresh-Pak Chilled Foods Harvey & Brockless Pauwels UK Piquant The English Provender Co Zafron Foods Ltd. Mustards Blenders Pauwels UK Southover Food Company Ltd. The English Provender Co The FoodFellas Zafron Foods Ltd. Sauces & Ketchups Beacon Foods Blenders Caterers Choice Freshfayre Orexis Fresh Foods Ltd. Pauwels UK
Piquant Southover Food Company Ltd. The English Provender Co The FoodFellas The Ingredients Factory Zafron Foods Ltd. Spreads Blenders Pauwels UK DRINKS Coffee Kool Kup UCD Juices Caterers Choice Freshfayre Kool Kup Leathams Princes Foods Ltd Southover Food Company Ltd. Tea Kool Kup UCD EGGS & EGG PRODUCTS Eggs (hard boiled) Freshfayre Fresh-Pak Chilled Foods Fridays Southover Food Company Ltd. Egg Products Freshfayre Fresh-Pak Chilled Foods Fridays Futura Foods UK Ltd. Glendale Foods Leathams Southover Food Company Ltd. Zafron Foods Ltd. EQUIPMENT & VEHICLES Buttering Machinery BFR Systems Deighton Manufacturing Grote Company Millitec Food Systems Ltd. Coffee Machinery Pumphreys Coffee Combi-Ovens Bradshaw Group Conveyors BFR Systems Deighton Manufacturing Grote Company Millitec Food Systems Ltd. Cutting & Slicing Equipment BFR Systems Grote Company Millitec Food Systems Ltd. Depositing Machinery Grote Company Millitec Food Systems Ltd. Labelling Systems & Barcoding Planglow Ltd. Microwaves Bradshaw Group Mobile Catering Vehicles Jiffy Trucks Ltd. Sandwich Making Machinery BFR Systems Deighton Manufacturing Grote Company Millitec Food Systems Ltd. FISH PRODUCTS Anchovies John West Foods Ltd Martin Mathew & Co Ltd. Crayfish Freshfayre Royal Greenland Ltd. Mackerel John West Foods Ltd Prawns CP Foods UK Ltd. Freshfayre H Smith Food Group PLC Royal Greenland Ltd. Freshfayre Southover Food Company Ltd. The FoodFellas Vestey Foods UK Zafron Foods Ltd.
Salmon Caterers Choice Freshfayre John West Foods Ltd Leathams Martin Matthew & Co Ltd. Princes Foods Ltd. Southover Food Company Ltd. The FoodFellas Vestey Foods UK Sardines John West Foods Ltd Martin Matthew & Co Ltd. Seafood/Shellfish H Smith Food Group PLC Royal Greenland Ltd. The FoodFellas Tuna Caterers Choice Freshfayre H Smith Food Group PLC John West Foods Ltd. Martin Matthew & Co Ltd. Moy Park Ltd. Princes Foods Ltd. Southover Food Company Ltd. Vestey Foods UK Zafron Foods Ltd. FRUIT Canned Fruit Caterers Choice Ltd. Princes Foods Ltd. General Beacon Foods The Ingredients Factory Guacamole Leathams The FoodFellas Pineapple Beacon Foods Caterers Choice Food Network Freshcut Foods Ltd Martin Mathew & Co INSURANCE Insurance Protector Group LABELS Bunzl Catering Supplies Planglow Ltd. Tri-Star Packaging Supplies Ltd. MEAT PRODUCTS Bacon Dawn Farms UK Freshfayre H Smith Food Group PLC Leathams Moy Park Ltd. Smithfield Foods Ltd. Vestey Foods UK Beef Freshfayre Glendale Foods Leathams Moy Park Ltd. Newsholme Food Group Sam Browne Foods Southover Food Company Ltd. The FoodFellas Vestey Foods UK Zwanenberg Food UK Ltd Canned Meat Freshfayre Moy Park Ltd. Princes Foods Ltd. Smithfield Foods Ltd. Chicken 2 Sisters Food Group Cargill Meats Europe CP Foods UK Ltd. Dawn Farms UK Freshfayre Glendale Foods H Smith Food Group PLC Kookaburra Leathams Moy Park Ltd. Sam Browne Foods Smithfield Foods Ltd. Southover Food Company Ltd.
The FoodFellas Vestey Foods UK Zwanenberg Food UK Ltd Continental Freshfayre Leathams Southover Food Company Ltd. Duck 2 Sisters Food Group CP Foods UK Ltd. Freshfayre H Smith Food Group PLC Sam Browne Foods Vestey Foods UK Ham Freshfayre Leathams Martin Mathew & Co Ltd. Smithfield Foods Ltd. Southover Food Company Ltd. Vestey Foods UK Lamb Freshfayre Glendale Foods H Smith Foodgroup PLC Sam Browne Foods The FoodFellas Vestey Foods UK Marinated Meats Kookaburra Meatballs Glendale Foods Snowbird foods Zwanenberg Food UK Ltd. Pork Dawn Farms UK Freshfayre Glendale Foods H Smith Food Group PLC Leathams Moy Park Ltd. Sam Browne Foods Smithfield Foods Ltd. Southover Food Company The FoodFellas Vestey Foods UK Zwanenberg Food UK Ltd Sausages Freshfayre Glendale Foods Leathams Moy Park Ltd. Smithfield Foods Ltd. Snowbird foods Southover Food Company Zwanenberg Food UK Ltd Turkey 2 Sisters Food Group Freshfayre H Smith Food Group PLC Kookaburra Leathams Moy Park Ltd. Sam Browne Foods Smithfield Foods Ltd. Southover Food Company Vestey Foods UK OILS Freshfayre Martin Mathew & Co Ltd. Princes Foods Ltd. ORGANIC PRODUCTS Beacon Foods Fridays Leathams Pauwels UK Southover Food Company Ltd. The English Provender Co Ltd. PACKAGING Cardboard Colpac Ltd. Coveris Flexibles UK Ltd. (St Neots) Rap Ltd. Disposable Bunzl Catering Supplies Colpac Ltd. Coveris Flexibles UK Ltd. (St Neots) Rap Ltd. Tri-Star Packaging Supplies Ltd.
Café Manufacturers & Distributors Food wraps RAP Ltd. Tri-Star Packaging Supplies Ltd. Plastic Tri-Star Packaging Supplies Ltd. Sandwich Packs Colpac Ltd. Coveris Flexibles UK Ltd. (St Neots) Rap Ltd. Tri-Star Packaging Supplies Ltd. PASTA Caterers Choice Ltd. Freshcut Foods Ltd Freshfayre Leathams Martin Mathew & Co Ltd. Princes Foods Ltd. Southover Food Company Ltd SANDWICH FILLINGS (READY PREPARED) Fresh Fillings 2 Sisters Food Group Beacon Foods CP Foods UK Ltd. Freshcut Foods Ltd Freshfayre Fresh-Pak Chilled Foods Fridays Harvey & Brockless Southover Food Company Ltd. Zafron Foods Ltd. Frozen Fillings 2 Sisters Food Group Beacon Foods CP Foods UK Ltd. Glendale Foods SOUPS Freshfayre Leathams Southover Food Company Ltd VEGETABLES & HERBS Avocado CP Foods UK Ltd. Canned Vegetables Caterers Choice Ltd. The FoodFellas Princes Foods Ltd. The FoodFellas Chargrilled Vegetables Beacon Foods Freshcut Foods Ltd. Leathams Moy Park Ltd. The FoodFellas Herbs & Spices Beacon Foods Jalapenos Beacon Foods Caterers Choice Ltd. Freshfayre The FoodFellas SALAD Florette UK & Ireland Freshcut Foods Ltd. Freshfayre MyFresh Salad (prepared) Florette UK & Ireland Freshcut Foods Ltd Freshfayre MyFresh Southover Food Company Ltd Sundried Tomatoes Beacon Foods Caterers Choice Ltd. Freshfayre Leathams Plc Martin Matthew & Co Ltd. Sweetcorn Beacon Foods Caterers Choice Freshfayre Martin Mathew & Co Ltd. Princes Foods Ltd. Tomatoes Beacon Foods Caterers Choice Freshfayre Martin Mathew & Co Ltd. Princes Foods Ltd.
2 SISTERS FOOD GROUP 3 Godwin Road, Earlstrees Industrial Estate, Corby, Northamptonshire NN17 4DS Contact: Renee Skukowski Tel: 01909 511800 Fax: 01536 409 050 renee.skukowski@2sfg.com www.2sistersfoodgroup.com ADELIE FOODS GROUP LTD 2 The Square, Southall Lane, Heathrow UB2 5NH Contact: David Guy Tel: 020 85711967 david.guy@adeliefoods.co.uk www.adeliefoods.co.uk AROUND NOON LTD. Unit 24A Rampart Road, Greenbank Industrial Estate, Newry, County Down, BT34 2QU Contact: Philip Morgan Tel: 0283 0262333 E-mail :philip@ aroundnoonsandwiches.com aroundnoonsandwiches.com ANCHOR CATERING LIMITED Units 2, 21 & 22, Wotton Trading Estate, Wotton Road Ashford, TN23 6LL Contact: Stephen Drew Tel: 01233 665533 Fax: 01233 665588 Mobile: 07780 668145 sdrew@anchorcatering.co.uk www.anchorcatering.co.uk BRADGATE BAKERY Beaumont Leys, Leicester, LE4 1WX Contact: Clare Keers Tel: 0116 2361100 Fax: 0116 2361101 clare.keers@bradgate-bakery.co.uk
CHEF IN A BOX 762A/763A Henley Road, Slough SL1 4JW Contact: Tom Price Tel: 01753 523 636 Fax: 01753 573 125 Tom.Price@ciab.co.uk www.chefinabox.co.uk GREENCORE FOOD TO GO LTD PARK ROYAL Willen Field Road, Park Royal, London NW10 7AQ Contact: Clare Rees Tel: 0208 956 6000 Fax: 0208 956 6060 clare.rees@greencore.com www.greencore.com
GREENCORE FOOD TO GO LTD – MANTON WOOD Manton Wood, Enterprise Zone, Retford Road, Manton, Worksop, Notts,S80 2RS Contact: Andrew Wilcox-Jones Tel: 01909 512600 Fax: 01909 512708 www.greencore.com GREENCORE FOOD TO GO LTD – BROMLEY BY BOW Prologis Park, Twelvetrees Crescent, London E3 3JG Tel: 0207 536 8000 Fax: 0207 536 0790 Contact: Richard Esau richard.esau@greencore.com www.greencore.com GREENCORE FOOD TO GO LTD. – ATHERSTONE Unit 7, Carlyon Road Industrial Estate, Atherstone, Warwickshire CV9 1LQ Contact: Alex McLaren Tel: 01827 719 100 Fax: 01827 719 101 alex.mclaren@greencore.com www.greencore.com GREENCORE FOOD TO GO LTD. – HEATHROW Contact: Olatunde Ray-Odekeye Tel: 01827 719 100 Fax: 01827 719 101 olatunde.ray-odekeye@ greencore.com www.greencore.com HALAL KITCHEN Units 1, 2 & 8 Sunnyside Business Park, Off Adelaide Street, Bolton BL3 3NY Contact: Sohel Patel Tel: 01204 855967 sohel@expresscuisine.co.uk www.expresscuisine.co.uk
IMPRESS SANDWICHES Units 6-7, Orbital Industrial Estate, Horton Road, West Drayton, Middlesex, UB7 8JL Tel: 01895 440123 Fax: 01895 441123 info@impress-sandwiches.com www.impress-sandwiches.com
LOVE BITES LTD. Granary Court, Eccleshill, Bradford, West Yorkshire BD2 2EF Contact: Richard Smith Tel: 01274 627000 Fax: 01274 627627 richard@love-bites.co.uk www.love-bites.co.uk MELTON FOODS 3 Samworth Way, Leicester Road, Melton Mowbray, Leicestershire LE13 1GA Contact: 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.uk
RAYNOR FOODS Farrow Road, Widford Industrial Estate, Chelmsford, Essex CM1 3TH Contact: Heather Raynor Tel: 01245 353249 Fax: 01245 347889 sales@sandwiches.uk.net www.sandwiches.uk.net
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 STREET EATS Prince William Avenue, Sandycroft, Flintshire, CH5 2QZ Contact: Anthony Wilkinson Tel: 01244 533 888 Fax: 01244 533 404 anthony@streeteatsfood.co.uk www.streeteatsfood.co.uk
THE BRUNCH BOX SANDWICH COMPANY Unit H2, Dundonald, Enterprise Park, Carrowreagh Road, Dundonald, Belfast BT6 1QT Contact: John Weatherup Tel: 028 90 486888 Fax: 028 90 485486 john@thebrunchbox.com
THE SOHO SANDWICH COMPANY Unit 417 Union Walk, Hackney, London E2 8HP Contact: Daniel Silverston Tel: 0203 058 1245 Fax: 0207 739 1166 dan@sohosandwich.co.uk www.sohosandwich.co.uk ACCREDITED 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
Café Suppliers Index 2 SISTERS FOOD GROUP Leechmere Industrial Estate, Toll Bar Road, Sunderland, Tyne & Wear SR2 9TE Contact: Bill Anderson Tel: 0191 521 3323 Fax: 0191 521 0652 bill.anderson@2sfg.com www.2sistersfoodgroup.com
ALS FOOD & PHARMACEUTICAL Sands Mill, Huddersfield Road Mirfield, West Yorkshire WF14 9DQ Contact: Nigel Richards Tel: 01354 697028 Fax: 01924 499731 sales.uk@alsglobal.com www.als-testing.co.uk ARLA FOODS UK 4 Savannah Way, Leeds Valley Park, Leeds, West Yorkshire LS10 1AB Contact: Dawn Reid Tel: 0845 600 6688 Fax: 01454 252300 customerrelations@arlafoods.com www.arlafoods.co.uk
BEACON FOODS Unit 3-4, Beacon Enterprise Park, Warren Road, Brecon LD3 8BT Contact: Lynne Skyrme Tel: 01874 622577 Fax: 01874 622123 lynne@beaconfoods.co.uk www.beaconfoods.co.uk BFR SYSTEMS 1 Rue du Jariel, 2AC Les Longs, Silons, 77120, Coulommiers, France Contact: Simon O’Connor Tel: 0044 (0) 7764564421 soconnor@bfrsystems.com.uk www.bfrsystems.com BLENDERS Newmarket, Dublin 8, Ireland Contact: Julie Delany Tel: 00 353 14536960 Fax: 00 353 14537607 jdelany@blenders.ie www.blenders.ie
BRADSHAW GROUP Fourth Way, Avonmouth, Bristol BS11 8TB Contact: John Marks Tel: 01275 343000 johnm@bradshaw.co.uk www.bradshaw.co.uk
BUNZL CATERING SUPPLIES Epsom Chase, 1 Hook Road, Epsom, Surrey KT19 8TY Contact: Karen Williams Tel: 07767 290680 karen.williams@bunzl.co.uk CARGILL MEATS EUROPE Orchard Block, Grandstand Road, Hereford HR4 9PB Contact: Stuart Bowkett Tel: 01432 362423 Fax: 01432 362482 stuart_bowkett@cargill.com www.cargill.co.uk
CATERERS CHOICE LTD Parkdale House, 1 Longbow Close, Pennine Business Park Bradley, Huddersfield HD2 1GQ Contact: Sarah Booth Tel 01484 532666 Fax 01484 532700 sarah@catererschoice.co.uk www.catererschoice.co.uk
COLPAC LTD Enterprise Way, Maulden Road, Flitwick, Bedfordshire MK45 5BW Contact: Sales Department Tel: +44 (0) 1525 712261 Fax: +44 (0) 1525 718205 info@colpac.co.uk www.colpacpackaging.com
COVERIS FLEXIBLES UK LTD. 7 Howard Road, Eaton Socon, St Neots, Cambridgeshire PE19 8ET Contact: Sales Department Tel: 01480 476161 Fax: 01480 471989 sales@stneotspack.co.uk www.stneotspackaging.co.uk CP FOODS UK LTD. Avon House,Hartlebury Trading Estate, Hartlebury, Kidderminster, Worcestershire DY10- 4JB Contact: David Allen Muncey Tel: 01299 253131 Fax: 01299 253232 davidm@cpfoods.co.uk www.cpfoods.co.uk
DEIGHTON MANUFACTURING (UK) LTD Gibson Street, Leeds Road, Bradford, West Yorkshire BD3 9TR Contact: Andy Hamilton Tel: 01274 668771 Fax: 01274 665214 sales@deightonmanufacturing.co.uk www.deightonmanufacturing.co.uk
DEW VALLEY FOODS Holycross Road, Thurles, County Tipperary, Ireland Contact: Christina Murphy Tel: 00353 504 46110 Fax: 00353 504 23405 cmurphy@dewvalley.com www.dewvalley.com ENGLISH PROVENDER CO. LTD Buckner Croke Way, New Greenham Park, Thatcham, Berks, RG19 6HA, Contact: Jason Belmont Tel: 01635 528800 Fax: 01635 528855 Jason.Belmont@englishprovender.com www.englishprovender.com BRC Grade A
EXTONS FOODS 5/6 Caldey Road, Roundthorne Industrial Estate, Manchester M23 9GE Contact: Rachael Exton Tel: 0161 998 5734 Fax: 0161 902 9238 rexton@extonsfoods.com www.extonsfoods.com
FJ NEED (FOODS) LTD. Spinneyfields Farm, Worleston, Nantwich, Cheshire CW5 8PU Contact: Dawn Storey Tel: 01270 611112 Fax: 01270 611113 dawn@needfoods.co.uk www.needfoods.co.uk
One Pancras Square, London N1C 4AG Contact: Yousaf Shah Tel: 0207 77000044 yousafshah@datatherapy.com www.datatherapy.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
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
FRESHCUT FOODS LTD 14-16 Lilac Grove, Beeston, Nottingham NG9 1PF Contact: Sales Tel: 01159 227 222 Fax: 01159 227 255 sales@freshcut.biz www.freshcutfoods.co.uk
DATATHERAPY LTD.
FRESHFAYRE Unit 10, Severn Way, Hunslet Industrial Estate, Hunslet, Leeds LS10 1BY Contact: Caroline Bartrop Tel: 0113 277 3001 sales@freshfayre.co.uk www.freshfayre.co.uk FRESH-PAK CHILLED FOODS 1 Waterside Park, Valley Way, Wombwell, Barnsley S73 0BB Contact: Mike Roberts Tel: 01226 344850 Fax: 01226 344880 mike.roberts@fresh-pak.co.uk www.fresh-pak.co.uk FRIDAYS Chequer Tree Farm, Benenden Rd, Cranbrook, Kent TN17 3PN Contact: Bridget Friday Tel: 01580 710250 Fax: 01580 713512 bf@fridays.co.uk www.fridays.co.uk Accreditation body: BSA FROMAGERIES BEL 2 Allee de Longchamp, Suresnes, 92150, France Contact: Bruno Camozzi Tel: +33 (0) 1 84 02 30 99 bcamozzi@groupe-bel.com www.belfoodservicepai.com
GROTE COMPANY Wrexham Technology Park, Wrexham LL13 7YP Contact: Paul Jones Tel: 01978 362243 Fax: 01978 362255 sales@intl.grotecompany.com www.grotecompany.com
HARVEY & BROCKLESS 44-54 Stewarts Road London SW8 4DF Contact: Tina Alemao Tel: 0207 8196045 Fax: 0207 8196027 Tina.alemao@cheesecellar.co.uk www.cheesecellar.co.uk Accreditation body: BSA
H SMITH FOOD GROUP PLC 24 Easter Industrial Park, Ferry Lane South, Rainham, Essex RM13 9BP Contact: Chris Smith Tel: 01708 878888 chris@hsmithplc.com www.hsmithplc.com
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
INSURANCE PROTECTOR GROUP B1 Custom House, The Waterfront, Level Street, Brierley Hill DY5 1XH Tel: 0800 488 0013 business@ipgdirect.co.uk www.insuranceprotector.co.uk
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
JACKSONS BAKERY 40 Derringham Street, Kingston upon Hull HU3 1EW Contact: Ian Hunt Tel: 01482 301146 Fax: 01482 588237 IanH@jacksonsbread.co.uk www.jacksonsbread.co.uk
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
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
GLENDALE FOODS Cobdon Street, Pendleton, Salford M6 6WF Contact: Chris Bates Tel: 0161 743 4114 Fax: 0161 743 4112 chris.bates@glendalefoods.com www.glendalefoods.com
JOHN WEST FOODS LTD No. 1 Mann Island, Liverpool, Merseyside L3 1BP Contact: Stuart Neal Tel: 0151 243 6200 Fax: 0151 236 7502 enquiries.uk@john-west.com
Café Suppliers Index JURA PRODUCTS LTD. Vivary Mill, Vivary Way, Colne, Lancashire BB8 9NW Tel: 01282 868266 Fax: 01282 863411 Contact: Roger Heap sales@uk.jura.com www.juraproducts.uk KOOKABURRA 3 Armstrong Road, N.E.Ind.Est, Peterlee, Co. Durham SR8 5AE Contact: Samantha Henderson Tel: 0191 518 4000 Fax: 0191 518 4226 shenderson@kookaburra-uk.com www.kookaburra-uk.com KPMG SMALL BUSINESS ACCOUNTING 15 Canada Place, London E14 5GL Contact: Sales Team Tel: 0808 231 7921 accounting@kpmg.co.uk
KOOL KUP UCD, 1 Sheerland Farm, Swan Lane, Pluckley, Kent TN27 0PN Contact: Natalie Russell Tel: 01233 840 296 sales@koolkup.co.uk www.koolkup.co.uk
LEATHAMS LTD 227-255 Ilderton Road, London, SE15 1NS Contact: Des Hillier Tel: 0207 635 4000 Fax: 0207 635 4017 des.hillier@leathams.co.uk www.leathams.co.uk
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 Renown Avenue, Coventry Business Park, Coventry CV5 6UJ Contact: Natasha Bailey Tel: 02476 676000 Ext. 1707 Fax: 02476 676660 natasha_bailey@missionfoods.com www.missionfoodservice.co.uk
MOY PARK LTD. 39 Seagoe Industrial Estate, Craigavon, County Armagh BT63 5QE Contact: Mark Ainsbury Tel: +44 (0) 28 3835 2233 mark.ainsbury@moypark.com www.moypark.com
MYFRESH PREPARED PRODUCE LTD. Unit 5 Walthew House Lane, Martland Park Industrial Estate, Wigan WN5 0LB Contact: Emma Hesketh Tel: 01942 219942 emma.hesketh@myfreshprepared.co.uk www.myfreshprepared.co.uk
NEW YORK BAKERY CO. 6-9 The Square, Stockley Park, Uxbridge, UB11 1FW Contact: Sandie Belton Tel: 07507 063090 sandie.belton@grupobimbo.com www.newyorkbakery.co.uk NINA BAKERY 114 Halutssi Hatasia, Haifa, 2620113, Israel Contact: Michal Neeman Tel: +972 544 578648 michal.neeman@lumeega.com NORSELAND LTD. Somerton Road, Ilchester, Somerset BA22 8JL Contact: Oliver Scott-Harden Tel: 01935 842800 Fax: 01935 842801 oscott-harden@norseland.co.uk www.norseland.co.uk
OREXIS FRESH FOODS LTD. Unit 54B Minerva Road, Park Royal, London NW10 6HJ Contact: Romi Stavrou Tel: 0208 9652223 romi@orexis.co.uk www.orexis.co.uk
PAPAYA LTD. Orion House,14 Barn Hill, Stamford, Lincolnshire PE9 2AE Contact: Nick Edwards Tel: 01780 758560 nickedwards@papayauk.com www.papayauk.com
PAUWELS UK 1st Floor, Axiom House, High Street,Feltham, Middlesex TW13 4AU Contact: Rees Smith Tel: 0208 818 7617 Fax: 0203 187 0071 rees.smith@pauwels-sauces.com www.pauwel-sauces.com PIQUANT LTD Willenhall Lane, Bloxwich, Walsall, W.Midlands WS3 2XN Contact: Julie Smith Tel: 01922 711116 Fax: 01922 473240 salesinfo@piquant.co.uk www.piquant.co.uk Accreditation body: BSA
PLANGLOW LTD The Quorum, Bond Street, Bristol BS1 3AE Contact: Rachael Sawtell Tel: 0117 317 8600 Fax: 0117 317 8639 info@planglow.com www.planglow.com PRINCES FOODS LTD. Royal Liver Building, Pier Head, Liverpool L3 1NX Contact: Brian Robbitt Tel: 0151 966 7000 Fax: 0151 966 7037 brian.robbitt@princes.co.uk www.princes.co.uk
PUMPHREYS COFFEE Bridge Street, Blaydon, Tyne and Wear NE21 4JH Contact: Sales Tel: 0191 4144510 sales@pumphreys-coffee.co.uk www.pumphreys-coffee.co.uk RANK HOVIS The Lord Rank Centre, Lincoln Road, High Wycombe HP12 3QS Contact: Mark Ellis Tel: 0870 728 1111 rankhovismarketing@hovis.co.uk www.rankhovis.co.uk RAP LTD. Mansel Court, 2A Mansel Road, Wimbledon, London SW19 4AA Contact: Martin Beaver Tel: 0208 069 0700 catherine.young@rapuk.com www.rapuk.com
ROYAL GREENLAND LTD. Gateway House, Styal Road, Wythenshawe, Manchester M22 5WY Contact: Solenne Labarere Tel: 0161 4904246 sola@royalgreenland.com www.royalgreenland.com
SAM BROWNE FOODS Kelleythorpe, Ind.Estate, Driffield, East Yorkshire,YO25 9DJ. Contact: Joanna Frost Tel: 01377 249000 joannafrost@sambrownefoods.co.uk www.sambrownefoods.co.uk
SMITHFIELD FOODS LTD. Norfolk Tower, 48-52 Surrey Street, Norwich, Norfolk NR1 3PA Contact: Gary McFarlane Tel: 01603 252437 Fax: 01603 252401 garymcfarlane@smithfieldfoods.co.uk www.smithfieldfoods.co.uk
SNOWBIRD FOODS Wharf Road, Ponders End, Enfield, Middlesex EN3 4TD Contact: Roy Anderson Tel: 0208 805 9222 Fax: 0208 804 9303 roy.anderson@snowbirdfoods.co.uk www.snowbirdfoods.co.uk SOUTHOVER FOOD COMPANY LIMITED Unit 4, Grange Industrial Estate, Albion Street, Southwick,Brighton BN42 4EN Contact: Robert Partridge Tel: 01273 596830 Fax: 01273 596 839 bob@southoverfoods.com www.southoverfoods.com TASTY APPS 10 Parchment Street, Winchester SO21 3DE Contact: Trevor Loveland Tel: 01962 774972 trevor@tasty-apps.co.uk www.lunchmate.co.uk THE FOODFELLAS Lakeside House, 1 Furzeground Way, Stockley Park, Uxbridge, Middlesex UB11 1BD Contact: Millie Deane Tel: 0208 622 3064 Fax: 0845 2801166 millie@thefoodfellas.co.uk www.thefoodfellas.co.uk THE INGREDIENTS FACTORY Unit 2-3 Hamilton Road Ind Estate, 160 Hamilton Road, London SE27 9SF Tel: 0208 670 6701 Fax: 0208 670 9676 Contact: Tim Marcuson tim@theingredientsfactory.com www.theingredientsfactory.com
TRI-STAR PACKAGING SUPPLIES LTD Tri-Star House, Unit 4, The Arena,, Mollison Avenue, Enfield, Middlesex EN3 7NL Contact: Kevin Curran Tel: 0208 4439100 Fax: 0208 4439101 info@tri-star.co.uk www.tri-star.co.uk
UCD 1883 UK DISTRIBUTOR Unit 1 Sheerland Farm, Swan Lane, Pluckley, Kent TN27 0PN Contact: Natalie Russell| Tel: 01233 840 296 sales@ucd.uk.com www.ucd.uk.com
VESTEY FOODS UK 29 Ullswater Crescent, Coulson, Surrey CR5 2HR Contact: Leon Neill Tel: 0208 668 9344 Fax: 0208 660 4640 L.Neill@vestey.com www.vesteyfoods.com ZAFRON FOODS LTD. Unit B-G Eagle Trading Estate, Willow Lane, Mitcham, Surrey CR4 4UY Contact: Jack Kenny Tel: 0844 847 5116 Fax: 0844 847 5117 jack@zafronfoods.co.uk www.zafronfoods.co.uk
ZWANENBERG FOOD UK LTD (Puredrive Fine Foods/ Taste Original) 36A Causeway Road, Earlstrees Industrial Estate, Corby, Northamptonshire NN17 4DU Contact: Martin Burdekin Tel: 01536 463000 Fax: 01536 463085 martinb@puredrive.co.uk
International LINKED ASSOCIATION LOCAL AUTHORITY CATERING ASSOCIATIONS LACA Administration Bourne House, Horsell Park,Woking, Surrey GU21 4LY Tel: 01483766777 Fax: 01483751991 admin@laca.co.uk
CONSULTANT INTERNATIONAL MASTER CHEF & AUTHOR Tom Bridge, 21 Blackhorse Avenue, Blackrod Village, Bolton BL6 5HE Tel: 01204 695450 or 07889 111256 www.cookerydetective.com www.piesocietybook.co.uk
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SIGMA BAKERIES PO Box 56567 3308 Limassol, Cyprus Contact: Georgios Georgiou Tel: +357 25 878678 Fax: +357 25 346131 info@sigmabakeries.com www.sigmabakeries.com SUBWAY Chaston House, Mill Court, Hinton Way, Great Shelford, Cambridgeshire CB22 5LD Contact: Frederick De Luca Tel: 01223 550820 www.subway.co.uk
Checkouts Reach thousands of potential customers from as little as £115 To Advertise Call
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email: sam@jandmgroup.co.uk
TAMARIND FOODS SPRL Brixtonlaan 2c, 1930 Zaventem, Brussels, Belgium Tel: +32 2 731 69 77 Fax: +32 2 731 69 78 Contact: Frederic Teichmann fteichmann@tamarindfoods.be www.tamarindfoods.be
BAKERY INSERTS Sigma Bakeries Ltd BREAD Sigma Bakeries Ltd ORGANIC PRODUCTS Sigma Bakeries Ltd SANDWICHES Subway Tamarind Foods SANDWICH FILLINGS (prepared) Sigma Bakeries Ltd SPECIALITY BREADS Sigma Bakeries Ltd
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