Pizza, Pasta & Italian Food Magazine - June 2022 - Issue 210

Issue 210 June 2022

& Italian food magazine

Visit our stand at The European Pizza & Pasta Show D50

'' Naples, a thousand colours,, Thousands of colours and flavours connect the history of Naples to our mill.

A story made of passion, generosity and respect of the tradition.

Scan to read the magazine online

CAPUTO 11 mulino di Napoli

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a Welcome There would seem to be conflicting indicators as to how well the hospitality sector is currently recovering, and performing, as it attempts to establish a more settled period of trading.

This issue marks the official launch of the PAPA Awards 2022, and we also preview this month’s very popular European Pizza & Pasta Show which will be joining forces with Bellavita and Ibérica Expo at Olympia London (22 and 23 June 2022).

CLARE BENFIELD EDITOR

clare@jandmgroup.co.uk

Editor Clare Benfield telephone 01291 636336 e-mail clare@jandmgroup.co.uk Advertising Andrew Emery telephone 01291 636334 e-mail andrew@jandmgroup.co.uk Production Jayson Berry telephone 01291 636339 e-mail jayson@jandmgroup.co.uk Subscriptions Kevin Minton telephone 01291 636335 e-mail kevin@jandmgroup.co.uk

J & M Group

Engine Rooms, Station Road, Chepstow NP16 5PB Opinions expressed in Pizza, Pasta & Italian Food magazine are those of the contributors and not necessarily those of J&M Group, Pizza, Pasta & Italian Food magazine or The Pizza & Pasta Association. No responsibility is accepted for the opinions of contributors. Pizza, Pasta & Italian Food is published by J&M group Ltd. and supports The Pizza, Pasta & Italian Food Association. It is circulated to managers, executives, buyers, retailers and traders in the pizza and pasta business. © J&M Group Ltd. 2022

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Contents 44 Sustainable solutions – packaging.

NEWS 4

6

Eighth edition of Bellavita unites with EPPS and Ibérica Expo.

48 Sweet profits - ice cream.

ARTICLES

Government delays restrictions on multibuy deals and advertising on TV and online.

34 The time to franchise?

Advice from Maurice Abboudi.

36 Food businesses and allergies – whose responsibility?

08 Pizza Punks to open seventh outlet.

10 Flying the flag for UK food and drink exports.

OPINION

20 PAPA Awards 2022.

38 The reality of price pressures – Village Pizza’s Katy Habibian.

PREVIEWS

PROFILE

26 European Pizza & Pasta Show 2022.

50 The Cicchetti experience – Cicchetti Knightsbridge.

PAPA ASSOCIATION

FEATURES 40 Our changing eating habits – plant-based and free from.

REGULARS 52 Index of suppliers.

53 Classifieds.

Alp Oa De

www.pizzapastamagazine.co.uk

Febru

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NEWS

Eighth edition of Bellavita unites with EPPS and Ibérica Expo The eighth edition of Bellavita Expo London, the largest Mediterranean food and beverage trade show in the UK, will be co-located with EPPS - the leading European pizza and pasta industry event – and will take place on 22 and 23 June 2022 at the Olympia London exhibition centre.

Organised with the support of Vinitaly and Cibus, the two events will complement each other to create the largest trade show dedicated to food, drinks, and specialised equipment in the sector. The event will generate a substantial growth opportunity for the UK and European food and beverage industries, feel the show organisers.

It promises to be an action-packed two-day event with over 300 food and beverage exhibitors and 10,000 visitors expected, together with an interactive show floor and feature areas - including the exclusive Spanish pavilion organised by Ibérica Expo - as well as industry competitions and innovative cooking shows, wine tastings and talks featuring Michelinstarred chefs such as Giorgio Locatelli, Masters of Wine and key market players - all under one roof (turn to page 26 for a show preview).

Record grain prices to persist due to additional cost pressures In its Economic Update of 24 May 2022, the trade association, UK Flour Millers, observed that, “whilst the Russian invasion of Ukraine led to a significant rise in the global grain prices, other factors have continued to push quotations for both old crop and new crop grain to record or near-record highs.”

This observation was based on the fact that grain prices are now at record highs, they reported, with delivered quotations for breadmaking wheat in all parts of the UK approximately 70% higher than at the previous harvest (September 2021), for example.

Whilst the war in Ukraine has had a significant price impact, the Economic Update noted, weather concerns in key 4

production regions, in particular drought in the US, have tightened global supply and demand and pushed quotations even higher. The recent announcement

by India of a partial wheat export ban has added further price support, they added.

“Some may have expected the war in Ukraine to cause a short-term impact on wheat prices, however, disruption to Black Sea wheat exports is likely to last for a lengthy period. Coupled with the weather concerns for the 2022 wheat harvest and strong global demand, longer-term price pressure is expected and new crop quotations will not provide relief, standing close to old crop with both at record highs,” the Economic Update went on to state.

The update also acknowledged that although a sizeable UK wheat harvest is anticipated, high nitrogen fertiliser prices may lead to reduced applications by growers, which could have a significant impact on UK milling wheat (where greater nitrogen applications are needed to achieve the standard breadmaking protein specification of 13.0%).

“The new crop price quotations, high fertiliser prices and energy costs highlight that food price inflation is unlikely to be a transient spike owing to the war in Ukraine, but will be a prolonged issue driven by weather concerns in key wheat-producing regions coupled with sanctions on Russian trade,” the Economic Update concluded. www.pizzapastamagazine.co.uk

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NEWS

Government delays restrictions on multibuy deals and advertising on TV and online Rules banning multibuy deals on foods and drinks high in fat, salt, or sugar (HFSS) – including buy one, get one free (BOGOF), ‘3 for 2’, and restrictions on free refills for soft drinks – will be delayed for a year, the UK government have announced.

However, restrictions on the placement of less healthy products – a key part of the government’s commitment to reduce obesity – will still come into force in October 2022 as planned, they have stated. These will mean less healthy products are no longer promoted in key locations, such as checkouts, store entrances, aisle ends and their online equivalents.

Economies across the world have been affected by higher-than-expected global energy and goods prices, leading to increased costs across supply chains which are affecting both businesses and consumers, they also acknowledged.

The delay to restrictions on multibuy deals will allow the government to review and monitor the impact of the restrictions on the cost of living in light of an unprecedented global economic situation.

The restrictions banning HFSS adverts on TV before 9pm and paid-for adverts online will also be paused for a year, said

the government, meaning they come into force January 2024. This is due to a delay to the Health and Care Bill receiving Royal Assent, as well as a growing recognition that the industry needs more time to prepare.

A consultation on TV and paid-for adverts online will be launched in the coming weeks.

Public Health Minister, Maggie Throup, said: “We’re committed to doing everything we can to help people live healthier lives. Pausing restrictions on deals like buy one get one free will allow us to understand its impact on consumers in light of an unprecedented global economic situation.”

Media, Data and Digital Minister Julia Lopez said: “We are determined to tackle childhood obesity and are working hard to improve young people’s health, including by investing £550 million of government and lottery cash to level up access to sport and physical activity right across the country.

“We have listened to the concerns which have been raised and will not be bringing in restrictions on junk food advertising until confident that the time is right.”

Shoppers will now be able to continue taking advantage of multibuy offers

on all foods, including healthier foods which were not included in the original restrictions.

Addressing obesity remains a priority for government, and will reduce the strain put on the NHS as it works to tackle the Covid-19 backlogs, they said.

April saw laws on calorie labelling in large restaurants, cafés and takeaways come into force.

The government will also be launching the Better Health: Rewards scheme in Wolverhampton later this year to test whether financial incentives can support adults to move more and eat better.

The government will publish a health disparities white paper later this year, aiming to break the link between factors such as people’s social or economic circumstances and their prospect for a healthy life. This will mean looking at the biggest preventable killers, including obesity.

“While the proposed advertising and multi-deal bans are delayed, the display regulations are going ahead,” commented PAPA director, Jim Winship. “We plan to continue pressing the government on these issues and to encourage them to work with industry to develop more structured and targeted strategies for tackling obesity.”

Brits cut back on food spending A new YouGov survey has revealed how many Britons have been forced to make spending reductions in areas of household spending, and not least in connection to food and eating out.

39% saying they’ve had to cut back on eating out, the same number saying they have done so for non-essential food items, and 38% no longer able to spend as much on takeaways. As for alcohol, a quarter of Britons (27%) say they have had to spend less on booze since November, including 7% who have had to cut it out entirely for cost reasons.

When it comes to staple essential food items, 31% say they’ve been forced to cut back their spending. This is primarily people switching to cheaper alternatives (20%), 6

although 11% say they are spending money on food less frequently now, report the researchers.

Source: YouGov - Cost of living cutbacks (Sample: 2,132 GB adults aged 18+, fieldwork: 12-13 May 2022) www.pizzapastamagazine.co.uk

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NEWS

Pizza Punks to open seventh outlet The unlimited-topping, San Franciscan sourdough pizza brand, Pizza Punks, has confirmed it will open its seventh UK restaurant in Liverpool this September.

Opening in the heart of the city on Bold Street, Pizza Punks Liverpool will join the brand’s other restaurant locations across the UK, including Glasgow, Belfast, Leicester and the latest opening in Durham.

The new 170-cover restaurant will be the largest Pizza Punks site in the UK, with a new grab and go kiosk at the rear of the building and an additional 30-covers of outdoor seating on Bold Street. The restaurant will also feature regular DJs and live music, neon lights, cool artwork, monochrome brick tiles and a stripped back aesthetic, making it the ultimate cool pizza experience, claim the brand.

Advocates of freedom and expression, Pizza Punks offers a distinctive pizza experience – create your own - with 35 unlimited toppings to choose from, all made from scratch in the Pizza Punks kitchens, to create your own personalised punked up pizza. All for one flat fee, there are no extra costs, just awesome, handmade in-house pizza. Pizza Punks Liverpool also offers Halal, vegan, gluten-free and vegetarian options.

At the helm of the restaurant is the brand’s handcrafted San Franciscan pizza dough - a unique dough that’s proofed for 48-hours to generate maximum flavour and finished with San Marzano Tomato, Basil & Garlic Sauce and mozzarella before the house-toppings are added. It’s then cooked in wood-fired ovens for the ultimate thin and crisp base with a deliciously chewy thick crust. Pizza Punks have taken all of the best bits from Neapolitan Pizza dough by using the finest Italian ingredients and methods before ripping up the rule book and introducing them to the aged sourdough starter sourced from San Francisco.

New to the Pizza Punks offering and available at the new Liverpool site, customers can try fresh pasta, hand-made in the restaurant each day. As with the brand’s bespoke

approach to pizza, guests will be given the option to punk up their pasta with a choice of sauces and the finest Italian ingredients. Guests can choose from toppings such as Nduja, Tuscan Sausage and Salt & Chilli Chicken.

Pizza Punks founder, Brad Stevens said: “Pizza Punks Liverpool will be our seventh site in the UK, and we can’t wait to share the Pizza Punks experience with the city. We do things differently, our customers have the freedom to make the experience their own – they can punk up their pizza or pasta with unlimited, quality toppings for no extra charge.

“We want families and friends to visit and have the best time. For us, it is about providing excellent quality ingredients, unrivalled levels of customer service and most importantly, having fun; we want our guests to enjoy some great food, drinks and music with us.”

Pizza Punks was awarded the UK’s ‘Best Italian’ takeaway eatery last year, in the Deliveroo restaurant awards, voted for by the Deliveroo customers, and its city centre restaurants have all ranked number one on Trip Advisor, in Glasgow, Belfast and Newcastle.

Employees working longer to keep hospitality afloat Hospitality employees are working around six hours a week longer than before the pandemic, new figures from workforce management specialist, Bizimply, reveal.

As the hospitality sector works to tackle the unprecedented recruitment crisis, analysis of real-time data from Bizimply’s customers shows the practical steps operators are taking in order to deliver on customer 8

expectation of service levels.

Taking March 2020 as the baseline, the data shows that employees are now working an average of around 25 hours a week, compared to a prepandemic average of 19 hours a week.

In food-led businesses, employees are working an average 28 hour week, compared to around 23 hours in wetled businesses. Fine dining restaurants, which are among the worst affected by

recruitment issues, are typically asking their staff to work 40-plus hours a week, Bizimply found.

The figures are based on user data from hundreds of Bizimply customers in the UK and Ireland, equating to thousands of outlets and tens of thousands of employees, across all sectors of the hospitality industry including pubs, bars, restaurants, hotels, cafés and fast food outlets. www.pizzapastamagazine.co.uk

NEWS

Flying the flag for UK food and drink exports Food and drink exports across the UK are recovering from the challenges of the pandemic with manufacturers taking advantage of new trading relationships across the world, according to research by the Food and Drink Federation (FDF).

The FDF’s UK Food and Drink Exports report has revealed the latest breakdown of food and drink exports from across the UK during 2021, showing that Scotland, Wales, the West Midlands and the North East of England had the strongest export growth. This reflects encouraging recovery from the supply chain problems caused by Covid, as well as the fact that businesses are adapting to the new UK-EU trading relationship, feel the FDF - an important sign that the food and drink industry can play a vital role in levelling up the country.

Key findings from the report include Scotland accounting for the largest share of UK food and drink exports, with almost 30% of total exports (this was worth £5.7bn, up 14.6% since 2020). Wales is the only UK nation to exceed pre-Covid export levels. This was driven by strong exports

of cereals, up 173% since 2020, and now worth nearly £140m to the economy.

The North East saw the largest increase reaching £280m – a 20.4% increase from 2020 - while the West Midlands grew by £810m, a 12.6% rise from two years ago.

The share of exports to non-EU markets is increasing, the FDF found, with a strong growth in London, as companies take advantage of the opportunities to grow exports through the UK government’s new global trade deals. However, more can be done to improve the implementation of the UK-EU trade agreement, to help companies recover exports in the EU alongside growing market share in other global markets, they feel.

Russia’s invasion of Ukraine is not factored into this report, and they are yet to understand its full impact on our sector’s exports and on the global supply chains on which our sector relies for some ingredients, such as vegetable oils, cereals and white fish, the FDF acknowledged.

The FDF’s chief executive, Karen Betts, said: “It’s very encouraging to see exports

starting to recover across many parts of the UK, with companies starting to pull out of Covid-related disruption and adapting to the UK’s new trading relationships with countries around the world. Every product we export is rooted in our culture and our communities, and it’s great to see that our food and drink is sought out by consumers all over the world.

“Our report also shows the vital role that food and drink manufacturing plays in every community across the UK’s four nations, and how central our sector is to prosperity at home as well as in driving exports overseas.”

Minister for Exports, Mike Freer, added: “It’s brilliant to see food and drink companies from every corner of the UK selling their products to the world, growing our economy and supporting jobs across the country. Our 12-point Export Strategy, Export Support Service and new network of agri-food and drink attachés are all ways we’re supporting businesses to boost their exports and take advantage of exciting new opportunities across the globe.”

Investment in Papa Johns adds up for former accountant Papa Johns has opened in Newton Abbot, Devon, with the company’s newest store located on Queen’s Street, and being officially opened by Mayor Councillor, Carol Bunday, and Sally Henley Newton Abbot town development manager, who also attended the launch.

The new store will be run by franchisee Dr Renato Raho, consultant, accountant and former McDonald’s franchisee who has already recruited a team of 20 local staff to help run the operation.

“After a career in the city and then building a couple of businesses including my McDonalds franchised restaurants, which I ran successfully for seven years, Papa Johns offers relocation and a brand new, exciting challenge,” said Renato Raho.

“The investment ‘adds up’, and the premium product and delivery model presents unrivalled opportunities. Myself and my partner, Lisa Kitching, who is also 10

highly experienced in the QSR sector, are now looking forward to developing our portfolio of Papa Johns stores in the South West region.

“With the majority of customers taking advantage of the Papa Johns delivery model, our goal is to make sure regular customers and visitors to the English Riviera can enjoy their favourite fresh pizza treat where and when they choose.

However, we know it’s the people behind the pizza who really make the magic

happen. Our team is the key ingredient, facilitating convenience and ensuring pizza can be added to the menu of fun experiences enjoyed by friends and families whatever the occasion. We are now actively recruiting for more new staff to help us run the additional stores we have planned over the coming months in this exciting phase of expansion.”

Amit Pancholi, business development director, Papa Johns UK said: “Renato’s financial knowledge and business acumen combined with his energy, interest and experience in staff development in a QSR setting means he is particularly well placed to deliver the success of multiple new stores planned for the South West.

His focus on ‘right people, right place’ aligns closely with our values and we will support him and his team in their planned programme of store openings over the next few years.” www.pizzapastamagazine.co.uk

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NEWS

Food and drink sales in Britain’s cities back in growth as workers and visitors return Restaurants, pubs and bars in Britain’s major city centres are achieving solid growth in sales from pre-COVID levels, according to new research from CGA and Wireless Social.

The joint Top Cities report combines CGA’s sales data with device log-in data from Wireless Social, a connectivity solutions provider for hospitality and leisure businesses, to provide a ‘vibrancy’ ranking of Britain’s 10 most populous cities over the four weeks to 7 May 2022.

It shows that nine of the 10 cities recorded higher sales over the four-week period than in the same period in 2019.

Bristol tops the list of most vibrant cities, and sales growth was also above 8% in Manchester, Birmingham and Glasgow.

In the longer run, Manchester and Liverpool have achieved the highest sales growth since the start of the Top Cities research in late 2021. These two cities have picked up where they left off before Covid, when CGA research showed hospitality was achieving some of its strongest sales growth and new openings there.

ABOUT WIRELESS SOCIAL: BRITAIN’S 10 BIGGEST CITIES, RANKED BY VIBRANCY Rankings for the four weeks to 7 May 2022 (numbers in brackets indicate position for the previous four weeks to 9 April 2022)

1. Bristol (5) 2. Glasgow (1) 3. Birmingham (2) 4. Manchester (3) 5. Leicester (4) 6. Liverpool (6) 7. Leeds (7) 8. Edinburgh (9) 9. Sheffield (10) 10. London (8) However, log-in volumes in all 10 cities remain well below 2019 - an indication that sales growth is being driven by higher spend and increased prices rather than by more frequency, suggest the researchers.

The report also shows that London’s sales remain short of 2019 levels, though with more commuters and tourists returning, the capital is getting closer to growth.

Optimism about city-centre restaurants, pubs and bars is tempered by high inflation, with costs rising sharply in food,

energy, labour and other key areas; steep price rises are also starting to squeeze some consumers’ spending, they report.

CGA client director Chris Jeffrey said: “After more than two years of turmoil, Britain’s biggest cities are getting back to their pre-Covid vibrancy. We continue to see a release of pent-up demand, especially for late-night dining and drinking, and the steady return of workers to offices has been a welcome boost.

However, footfall remains some way off what might be expected at this time of year, and Covid issues have been swiftly followed by intense cost pressures on businesses and consumers alike. While the long-term outlook for city-centre hospitality is good, significant challenges lie ahead.”

The series of Top Cities: Vibrancy Ranking reports is based on a powerful combination of sales data from CGA’s Managed Volume Pool of more than 8,000 pubs, bars and restaurants, and Wireless Social’s guest data gathered from more than one million log-ins.

Papa Luigi mark Queen’s Platinum Jubilee with celebratory ‘show pizza’ Peterborough-based, Papa Luigi, who claim to be the UK`s first ever pizza delivery company, and who have shared the last 40 years of the Queen’s reign since they started out themselves, created another pizza featuring Elizabeth II to mark the Jubilee celebrations which took place across the country.

Peterborough has so many Italians living there, it is now nicknamed Pizzaborough, report Papa Luigi, who have regularly organised children’s pizza parties and display their culinary skills via ‘show pizzas’ - usually portraying the great and fun things that are happening around the globe. So when it was the World Cup, it was a pizza of Harry Kane with the Platinum Jubilee celebrations prompting them to make a pizza featuring the Queen, 12

having done similar some 20 years ago for the Golden Jubilee.

“There is a true Italian feel to our business, and my business partners Antonio and Sebastiano Scibelli are staunch royalists and insisted we created another pizza of Her Majesty. She does look a wee bit older with this pizza, but as wonderful as ever,” commented chief designer and pizza maker, Stef Malajny.

“The show pizzas are not easy to create, and I wanted to get the Queen’s favourite pearls correct, so I decided on round sliced mushroom stalks, and they came out perfectly, we were all very pleased with the results.”

Papa Luigi will be celebrating 40 years in business soon; a business which nearly didn’t get off the ground when the pizza

delivery van was stolen three days before the launch of the new venture. However, the young entrepreneurs stayed positive, putting out an appeal for the van in the local newspaper with the chap who found the van also offered a job and still firm friends with the owners. www.pizzapastamagazine.co.uk

NEWS

FSA provides consumer guidance as more fully refined oils may be used as ingredient substitutions The Food Standards Agency has advised consumers that some food products may now contain other refined or fully refined food grade vegetable oils, despite being labelled as containing sunflower oil.

Their update provided advice to consumers that fully refined palm oil, fully refined coconut oil and fully refined soybean oil are being used in some products without changes to the label being made (they had previously issued advice to consumers around the use of refined rapeseed oil due to the impact of the conflict in Ukraine on product availability).

Emily Miles, chief executive of the Food Standards Agency said: “It is an absolute priority for us that food is safe, and what it says it is. If industry decisions are made around the substitutions of these oils, we expect accurate labels to be prepared and printed as soon as possible so that consumers can be confident in the food they buy. Any inaccuracies in labelling must only be temporary. We are working closely with industry to raise awareness among consumers of any potential changes to ingredients.

“We have carried out a rapid risk assessment on three fully refined oils that the food industry is proposing to use in a variety of products to replace sunflower oil, supplies of which are being restricted by the war in Ukraine. The risk assessment focuses on people with a food allergy, and the immediate food risk from fully refined palm oil and fully refined coconut oil is very low and for fully refined soybean oil it is negligible, which means that allergic reactions to these fully refined vegetable oils are very rare and - if they do occur - are mild.

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“We encourage industry to consider using the healthier and more sustainable oils from this list if substituting their ingredients.

Consumers should contact the manufacturer or brand for more information if they are unsure of the content of any product or have concerns about substitution.”

Guidance has been issued to local authorities on the factors they may wish to take into consideration to assist in making proportionate enforcement decisions on a case-bycase basis and bearing in mind the wider consumer interests. The rapid allergen risk assessment for these oils has been published as part of the FSA’s commitment to making public the science and evidence underpinning their advice and guidance.

Where substitute oils are used, the FSA expects businesses to inform consumers about any related product change, whether that product is purchased in store or online, using, for example, point of sale notices and information on their websites. When considering alternative oils which can be used as a replacement for sunflower oil in these extraordinary circumstances, the FSA has applied a number of tests to determine if a proportionate enforcement approach should be taken to labelling inaccuracies arising from temporary substitution of ingredients.

These provisional tests have been developed to support decision making going forward around interim measures to support the food supply chain and these tests will help ensure food is safe, consumer interests are protected and the food supply chain is not disrupted, say the FSA. The FSA Board is aware of the situation and says that it will be keeping it under review, including

industry’s progress back to compliance, they add.

At the time of going to press, in its latest update, the FSA stated: “The FSA would like to update you following previous communications concerning the reformulation of products due to supply chain issues linked to the current conflict in Ukraine. Please note that previous guidance sent out to Local Authorities (LAs) still applies and the request for LAs to adopt a pragmatic approach in relation to supply chain matters linked to Ukraine is still in place.

“Following industry queries seeking further clarification, the FSA has drafted industry guidance concerning the provisions within the existing legal framework for labelling where there is grouping of vegetables oils. This guidance provides further clarification on the application of labelling provisions in the Food Information to Consumers (FIC) Regulation.

“The guidance describes the relevant labelling rules, including on grouping refined vegetable oils on the ingredients list when there is expected to be a variation in the use of one or more oils. It also provides guiding principles for how to provide compliant consumer information when the use of oils is expected to vary.

“This guidance is the subject of LA enforcement letters via the Smarter Communications system for England, Wales and Northern Ireland recently sent under OFFICIAL security marking so that businesses signed up to the Smarter Communications platform can access.”

Should you have any queries relating to this, the FSA is advising emailing them to receiptandmanagement@food.gov.uk. (the first point for any queries should be your responsible LA). www.pizzapastamagazine.co.uk

www.papa.org.uk

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NEWS

New support for Highland food and drink firms Highlands and Islands Enterprise (HIE) has announced that it has awarded a £371,895 contract to SAC Consulting to provide a mix of virtual and face-to-face support activities over the next three years, focused on innovation and the development of new products and services.

They will include business and stakeholder engagement, networking and collaboration, and demonstration and learning opportunities.

There will be specific support for young entrepreneurs in the sector, with links to HIE’s IMPACT30 programme, which aims to help foster the next generation of business leaders.

The new support services contract is funded by the Inverness and Highland City-Region Deal and forms part of HIE’s wider support for the food and drink sector through the Northern Innovation Hub (NIH), a £14.2m initiative led by HIE as part of the Deal.

NIH is funded with £11m from UK government, £1.2m ERDF and £2m from HIE and focuses on developing innovation in small and medium sized enterprises in the Highland Council area.

Claire Munro, HIE’s senior project manager for the Northern Innovation Hub, said: “The food and drink industry is one of the Highlands’ most important sectors and a key rural employer with significant growth potential. That’s why it is one the four key sectors prioritised in the Northern Innovation Hub. “This new programme of support will encourage and support Highland-based food and drink companies to continue their recovery and growth and ultimately create more quality jobs. Importantly, it will support young entrepreneurs in the sector too. We are very pleased to be working with SAC Consulting and look forward to seeing our region’s businesses benefit as a result.”

Alistair Trail, principal food and enterprise consultant for SAC Consulting, said: “The Highlands region has a great reputation for producing fantastic food and by delivering this exciting and innovative project we will endeavour to help the businesses in the region grow and encourage new entrepreneurs into the sector.”

UK Government Minister for Scotland Iain Stewart added: “Scotland’s food and drink is one of its major export success stories, and the industry is of particular importance to rural communities.The new support services being delivered at the Northern Innovation Hub will help the industry to grow, which will bring more jobs and investment to the Highlands. The UK government is providing £11m for the Hub as part of £2bn of support for regional projects to level up communities across Scotland.”

Riso Gallo’s UK & Ireland Young Risotto Chef of the Year 2022 announced Elliot Wakefield has been named the winner of Riso Gallo’s UK & Ireland Young Risotto Chef of the Year 2022, securing the title with his Pumpkin Risotto.

Chairman of the judges, Paul Gayler, said: “It was another hotly contested final this year, one of the closest run finals for years. However, the judges were in total agreement that Elliot’s pumpkin risotto dish was full of flavour, complexity and character, while retaining the classic disciplines found in a great risotto.”

The 20 year old chef, from Weybridge, studied his craft at the University of West London, and currently works at Gordon Ramsay’s Savoy Grill, London.

“I chose to cook this dish because when I was 12 years old my parents took us on holiday to Milan. I tried this dish and fell in love with it. It’s a dish that is close to my heart and I am thrilled that it won me the title!” said Elliot Wakefield, who has won an allexpenses paid three day work experience with renowned judging chef Fabio Pisani and his team at the 2 Michelin starred Il Luogo Aimo e Nadia in Milan, Italy.

18 year-old Samantha Watkins came second with her Wild Mushroom & Roasted Chestnut Risotto, winning a staige at the Italian Embassy in London.

The final judging panel included Paul Gayler MBE (consultant chef), Danilo Cortellini (consultant chef at the Italian Embassy), Adriano Cavagnini (executive chef at the Bvlgari Hotel), Fabio Pisani from Il Luogo Aimo e Nadia in Milan, Davide Degiovanni (head chef at 5 Hertford Street), Fransceco Dibenedetto (head 16

chef at Bibendum in London), Mark Reynolds (executive chef at Tottenham Hotspur Stadium) and food journalist, Barney Desmazery.

Jason Morrison, MD Riso Gallo UK commented: “We have seen another great final for our UK & Ireland Young Risotto Chef of the Year competition. We have a wonderful calibre of judging chefs, and to see the passion in our young finalists is very rewarding.

For over 165 years, Riso Gallo has supplied many of the top chefs across the world with Italian rice of the highest quality. We understand their passion and commitment to their craft, and the years of training they undertake. We launched this competition to help foster and reward the next generation, who can inject personality, passion and creativity into their own vibrant, exciting risotto dish. Our UK & Ireland Young Risotto Chef of the Year has gone from strength to strength each year.”

The Riso Gallo UK & Ireland Young Risotto Chef of the Year 2022 is now in its fifth year and is aimed at budding chefs aged 17 -23 years, whether in education or out in industry. The Grand Final was held in London at the Tottenham Hotspur stadium on 4 April.

Riso Gallo, which claims to be the first international brand in the sector to have produced rice from sustainable agriculture, is supplying the Tottenham Hotspur Stadium with its range of sustainable rices for use in their catering facilities. The club was named the Premier League’s greenest club following a study carried out by the UN-backed Sport Positive Summit, with a range of sustainable measures implemented across their operations. www.pizzapastamagazine.co.uk

HELP US TO

HELP YOU

The Pizza Pasta & Italian Food Association aims to ensure the best market conditions for our industry. From lobbying government to its organisation of the prestigious Pizza Pasta & Italian Food Awards, we aim to provide the best environment for you to trade in plus a wide range of benefits.

Facing the staffing challenge – Our business needs good people. We are lobbying to ensure Brexit does not lead to the door shutting on the people we need to keep going.

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

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

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

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

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

Buying ingredients or equipment from abroad? Our agreement with Cornhill offers exceptionally keen exchange rates.

Business rates and financial help – We have teamed up with a specialist business finance consultancy who provide members advice on everything from business rates to raising finance.

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

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

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

our online magazine and guidance

HELP US TO

Visit www.papa.org.uk

JOINING TODAY

01291 636348

HELP YOU BY

Or Call Sandra on

save the date and join us at the PAPA Awards dinner

Thursday 10th November at the Royal Lancaster, London

Call or email for your local distributor: T: +44 (0) 1453 828 890 E: enquiries@dairypartners.co.uk

Sponsored by

The wheels are turning but you’re upside down. That’s how the past two years have felt for so many businesses. Thankfully, the new normal is starting to seem a lot more like the old normal than any of us dared to hope.

As such there’s never been a better time to head out for a spin and see how you stack up against the competition by entering the PAPA Industry Awards.

This year we have changed a few of the award categories to have a wider reach.

Julie Ashfield, managing director of buying, Aldi UK Winning awards for our carefully selected products means so much to us. We strive to provide our customers with the best quality product range at the best possible price, and these award wins truly demonstrated that commitment.

Displaying our award-winning credentials on our packs enables us to communicate to our customers that they are choosing exceptional quality and value, in a succinct and convincing way.

Our new Business Innovation Award, for example, looks to reward fresh thinking which addresses challenges faced by businesses, whether that be in technical, environmental, or similar areas.

We’re also injecting a little more of la dolce vita into proceedings with two new product categories bearing a distinct Italian flavour to them.

If you think the awards aren’t for you, think again.

There is everything to gain from entering, as some of last year’s winners explain.

Prezzo UK We are so proud as an Italian restaurant group to have won the Pizza Restaurant Chain Award and to have our delicious pizza acknowledged as the best.

Thank you PAPA! And thank you to our brilliant teams and our wonderful customers, without them we wouldn’t be flourishing as we are!

Guido Stucchi, Guido’s Craft Pizza

Eddie Yakubu, Mama’s Pizza and Pasta

Winning the Independent Pizza Restaurant Award for us has meant more of an affirmation of the hard work and dedication to quality we put in since we ‘opened’ at the start of the first lockdown in 2020. While we now know that our guests do very much enjoy their experience at Guido’s, and keep returning over and over, the award has bolstered our confidence immensely and is proving to be a driving force in our commitment to quality.

Winning a gold award in 2020 and then overall best in 2021, has been great pat on the back for all the staff for a job well done and keeps us striving to ensure an unparalleled dining experience for our customers.

OMG It’s been simply amazing. It’s so prestigious and a great privilege and honour to win it! It’s motivated our team to work even harder and better and given us a great sense of pride.

To win a PAPA Award is a major achievement for us.

It has increased our brand awareness to an incredible level which has resulted in our customers and whole community having an even higher regard for us, knowing that their dinners are being served by the Best Independent Pizza Delivery in the country.

Leandro Crolla, Vittoria on the Bridge My father started entering our restaurants into the PAPA Awards over 10 years ago, I remember when we won for the first time how much it meant to him and our team! We haven’t failed to enter since and will continue to do so.

Keith Griffiths, head of food innovation & technology, Pizza Hut Pizza Hut is honoured to have been recognised for the Pizza Chain Delivery Award, it has a positive impact on morale for everyone involved in building the brand; be it at the RSC, our amazing franchises and especially for the teams that work relentlessly in the stores to deliver quality products to our customers.

Pizza Delivery Major Chain Award

Pizza Delivery Small Chain Award

Independent Pizza Delivery Award

This award aims to identify those pizza delivery chains with 20+ stores that are doing the most to drive the market.

This award aims to give recognition to the small chains (businesses with between five to 20 stores) in the pizza delivery sector.

This award aims to recognise the UK’s best independent delivery operators (with up to five stores).

Sponsored by

Sponsored by

Sponsored by

Pizza Restaurant Award

Italian Restaurant Award

Frozen Pizza Multiple Retailer Award

The pizza restaurant is a firm favourite with the British public when it comes to dining out, with many superb independents in the high street alongside the ever-popular chains. This award is given to the best of each.

There’s something about Italian food which makes it so perfect for communal eating and this award is presented to those Italian restaurants, both independent and chain, who bring food, families and friends together across the nation.

Presented to the multiple retailer whose performance has driven sales in the frozen pizza sector

Sponsored by

Sponsored by

Chilled Pizza Multiple Retailer Award

Convenience Store Pizza Award

Pasta Retailer Award

Presented to the multiple retailer whose performance has driven sales in the chilled pizza sector.

Presented to the convenience retailer whose performance has driven sales in the pizza sector.

Presented to the multiple retailer whose performance has driven sales in the pasta sector.

Sponsored by

Sponsored by

Sponsored by

Italian Style ReadyMade Main Meal

Italian Style Larder Essential Award

Manufactured Pizza Award

An award for new, ready-made Italian style main meal dishes. This award may be split into retail and foodservice categories.

An award for food products or ingredients which bring something new and inspiring to Italian style cuisine.

With both every day and premium categories, there’s something for everyone and this award is presented to the best new manufactured pizza in each category.

Sponsored by

Sponsored by

Business Innovation Award

PAPA Community Award

PAPA Industry Award

A broad category focussing on innovative technical, environmental, marketing, packaging, equipment, and other developments (excluding new food items) which were launched during the qualifying period.

This award seeks to shine the spotlight on those companies who are giving something back.

Whether large or small, businesses are increasingly looking to support the community and in judging, we consider both local efforts alongside national schemes

This lifetime achievement award is in the gift of the Pizza, Pasta & Italian Food Association management committee.

Sponsored by

Sponsored by

Sponsored by

HOW TO ENTER Entering the awards couldn’t be easier.

Read the overview of each award category on these pages then visit www.papaindustryawards.co.uk to complete the brief entry form for the award(s) for which you’d like to be considered.

PIZZA

PIZZA CHEF

of the year 2022

IT’S TIME TO CHEFFIN’ ENTER! That’s right the window for entering our competition will soon be closed.

Don’t miss out on your chance to win the prize money and title Pizza Chef of the Year 2022.

You make great pizza right? Your friends say so. Your customers say so. Your mamma says so.

It must be true? Well here’s the chance to prove you’ve got the dough to win the dough; the toppings to top the lot and a crust that’s most definitely upper.

Dan Hall, Pizza Chef of the Year 2021 Winning was a humbling experience.

To go from a home chef to ‘best pizza chef in the UK’ didn’t feel real.

Since winning I’ve been approached about numerous media and consulting opportunities, as well as a general increase in brand visibility; all of which are directly attributable to the award.

The competition itself is great fun, and it’s a fantastic experience to be up against some of the best pizza makers in the UK. I highly recommend that aspiring pizza chefs get involved.

How it works Challenged to create recipes using ingredients nominated by our sponsors, with each sponsor ingredient forming a competition category, the competing chefs submit their recipes for initial judging by the sponsors.

The hundreds of entries are whittled down to a select group of finalists who will compete against each other at the finals in early October.

Each chef will make their pizza for and take questions from a panel of industry experts.

The winner in each category will be revealed on the day of the finals and invited to the PAPA Industry Awards Dinner in November.

Danish Crown SuperTops Pizza Chef of the Year

Futura Foods Pizza Chef of the Year

Whitworth Bros.

Pizza Chef of the Year

Danish Crown SuperTops Pepperoni

Futura Foods IQF Burrata

Whitworth Bros. Flour

Burrata means ‘buttered’ in Italian, and this cheese certainly lives up to its name. It has a full creamy aroma and the consistency of very soft Mozzarella with mild, sweet taste.

Our specialist pizza flours deliver consistent dough for the perfect rise and golden crust every great pizza deserves.

SuperTops Pepperoni is made from selected cuts of pork spiced with chilli & paprika then smoked over beechwood giving it a strong and distinctive taste.

Think you’ve got what it takes?

The road to glory begins now.

Visit the PAPA Industry Awards website at

www.papaindustryawards.co.uk

to take part and register now to secure your entry.

NEW FINALS VENUE AND SHOW

We are delighted to announce that the finals of this year’s Pizza Chef Competition will take place alongside the Italian Pizza Show on 11 October 2022 at the impressive Tottenham Hotspur Stadium.

This exciting new show, run by I Love Italian Food, the Federation of Italian Chefs and in conjunction with the Pizza, Pasta & Italian Food Association, will be promoting authentic Italian pizza, food and beverages as well as staging the finals of the competition.

We are also pleased to announce that our panel of judges on the day will once again include Marco Fuso and Enzo Oliveri. We can’t wait to see you there!

PREVIEW

It’s

pizza time!

There is one place where every year producers and suppliers from across the UK, Europe and beyond get together to showcase innovation in one of the most complex culinary traditions for the most simple of products – pizza.

THREE IN ONE The European Pizza and Pasta Show will take place on 22 and 23 June 2022 at Olympia London. This year, the event has merged with its two sister events – Bellavita Expo and Iberica Expo - to create a unique and enhanced offer to all visiting trade buyers.

The European Pizza and Pasta Show, member of PAPA (the UK’s Pizza, Pasta and Italian Food Association), is part of the CIBUS and VinItaly family, and is supported by the World Pizza Association, Associazione Pizza Verace Napolitana, Associazione Pizza Romana and the UK Italian Chamber of Commerce.

Looking in from the side lines, this event might well 26

appear like every other industry exhibition to some – companies, brands, competitions, celebrity chefs, retail and food services buyers

– the usual and the ordinary.

Scratch the surface, however, and open wide the front doors of Olympia in June, and you will find the fairy tale world of culinary creativity and imagination, all brought to you by local, artisanal producers from a range of countries.

From the fragrant flours blended by the master flour makers of Molino Caputo and Molino Vigevano to the tomatoes grown on the hills of Mount Vesuvius, olives from Tuscany, toppings from Emilia

Romagna, Campagna, Puglia (presented by Demetra) – all will be united from the north and the south of Italy, and all regions in between.

A WORLD OF PIZZA AND PASTA INDUSTRY INNOVATION Over 200 exhibitors, 50 chefs, competitors, two stages, industry product presentations, new ingredients, new recipes and new equipment are all set to be part of the show.

Pizza Pasta & Italian Food magazine will attend the show at Stand A39, and we look forward to catching up with readers, subscribers, and advertisers past and present.

There will be an opportunity to discuss advertising options within the magazine and the digital platforms (web banner placement, video placement, podcast placement and e-zines). Plus, the features scheduled for the second half of 2022 will be available to view and discuss with us.

New subscription will be possible (there are two choices - hard copy via the post, or digitally). The latest issue for June will be available to pick up at the stand, or via a QR code which can be scanned on the day.

We look forward to a busy and productive two days at the show and meeting with all interested visitors.

Contact: Andrew Emery (marketing) 01291 636334 www.pizzapastamagazine.co.uk

www.pizzapastamagazine.co.uk

PREVIEW For the past couple of months, the event’s organisers have been working closely with one of the oldest and most diverse companies in Europe – Givaudan.

Generally, this name will be associated with the front pages of a cosmetics industry magazine or as a supplier to large food and beverage producers. However, the company, created in 1768, is also a leading innovator developing new pizza ingredients.

The visitors and guests to the event’s sixth edition will have the opportunity to meet with traditional ingredients producers and equipment manufacturers too, such as Molino Caputo, GI Metal, Moretti Forni, Molino Scoppettuolo, Molino Denti, Morello Forni, Molino Piantoni, Molini Lario, Molino Vigevano, Krea Pizza, Gianni Acunto Forni, Forni Dorigo, AB Mauri and QTS. Exhibiting alongside them, will be many of the UK’s leading industry importers and distributors too.

Namely, Carnevale, Alivini, Italicatessen, Casa Julia, Linda Lewis Kitchens, Fire & Ice, Angel Refrigeration, White’s Foodservice Equipment, as well as companies such as La Tua Pasta, La Spiga, Surgital, Pastificio Favellato and De Matteis who will all be showcasing the latest and the best in pasta products.

Carnevale – the wellknown Italian family-run and UK-based manufacturer, importer and national distributor of the complete range of ambient, fresh and frozen, high-quality, innovative food and drink products – were originally founded in 1966 when two young brothers, Carmine and Giovanni Carnevale, www.papa.org.uk

from the Apennine village of Capracotta in Molise, Southern Italy, established the company and began manufacturing and selling mozzarella and ricotta for the first time in central London.

Their extensive range of premium foods and provisions are distributed all over the UK by their own fleet of multi-temp vehicles from six depots to help meet the needs of restaurants, pizzerias, hotels, delicatessens, caterers, food processors and wholesalers across the country.

Across the years, the company has acquired various Italian food and beverage importing and wholesale distribution companies (namely, Windsor Wine & Foods, Pronto Provisions and J&G Italian Food, as well as Valerio’s, an Italian cheese and cured meat manufacturing premises). They also work

EXTRA VIRGIN OLIVE OIL We all need to reduce our refuse!

So, with our supplier in Campania, South of Naples, we have made a Tetra Pak container of 1ltr Extra Virgin Olive Oil. This is made with cold pressed olives that are in tetra pak, protected from sunlight and air. This ensures that the oil is always fresh and tasty. www.casajulia.co.uk | info@casajulia.co.uk

01376 320 269

27

Italian Food Crafted, Imported & Delivered with Passion

since 1966

PREVIEW in partnership with C&C Wines, Pasta & Pasta, Delicatezza.co.uk online deli and Belloni wine merchants.

Similarly, UK-based Casa Julia can claim a well-established presence in the Italian food sector.

“We have been fortunate that we have always been able to use change in the market for our benefit,” reflects Casa Julia’s founder, Enzo Santomauro.

“We started in April 1975. From day one, we used containers, and we had a secure movement of goods. We were the only shipper (apart from Pizza Express) that imported Peroni Nastro Azzuro in bottles. We shipped approximately 800,000 cases per year. By the time SAB Miller brought Peroni, we had started the ‘moda’ of draught Peroni.

“We originated from Salerno in Campania, and we have always favored the suppliers from that area. Extra Virgin Olive Oil from Buccino, peeled tomatoes from Marotta, Solea, La Carmela, Paola all from the Agro Nocerino. Let’s not forget, San Marzano from Solania.

“Today our effort has been in creating a brand of pizza flour, Caputo, where

with a hint of lemon and a beautiful bottle. Any Italian restaurant will be proud to serve it to their customers. There will be many other products to try as well!”

Blue Seal Commercial pizza ovens, who specialise in traditional Italian style, stone base deck ovens, perfect for cooking delicious deep-base or thin based pizzas, will be in attendance.

Designed for everyday professional use, these powerful electric ovens cook at high temperatures to ensure fast service and great cooking results. The Blue Seal pizza electric ovens are a good alternative to wood burner stoves or gas ovens, which are higher maintenance and require more specialist and costly extraction systems to take away smoke and fumes, the firm point out. Their ovens can accommodate four 12” pizzas per deck, are compact, versatile and very operator friendly, ideal for restaurants with outdoor seating areas wanting to offer quick but delicious pizzas for alfresco dining to their guests.

SHOW DEBUT Pizza Equipment Ltd will be debuting its intuitive serieX range of pizza ovens from Moretti Forni at the show. The Moretti Forni serieX modular two-deck electric oven is the first to offer Inclusive Technology, say the company - a concept that promises to take baking to the next level, they claim. Not only does serieX choose its own baking cycle it also promises the lowest energy consumption of any pizza oven, offering perfect, sustainable, and accessible baking to any user, irrespective of skill.

AnyChef technology enables the oven to autonomously set the perfect baking cycle for any kind of product, and the intuitive interface means everyone can become a baking master of pizza, bread, and pastry simply by choosing recipe parameters from the type of flour and size to the degree of hydration and texture. serieX will automatically set the temperature and baking time and will even select the best area to place the product, freeing up staff for other tasks.

the sales are expected to reach 600,000 sacks in 2022.

“We were the founder, with Caputo (the show’s honorary president) of the Pizza & Pasta show in London and we shall be at stand D45 for Caputo and stand D50 For Casa Julia. You will be able to taste many specialties, but I will let you in on a little secret - we shall be launching our gin made in Sorrento 30

“We appreciate that restaurants need uncompromised, consistent quality results from the equipment they use,” says Blue Seal’s national account manager, David Chesshire.

“That is why Blue Seal Pizza ovens use accurate thermostatic temperature control, eco-compatible material for thermal insulation and high quality refractory stones which provide

excellent heat retention.

Each chamber has top and bottom temperature control, so the pizza chef can adjust the performance of the chamber to suit baking pizza either in pizza pans, or traditionally straight onto the stone.

These ovens compliment the rest of the Blue Seal product range very nicely, maintaining the power /performance and reliability expected from our brand.”

Chimflue - a recognised name in the UK pizza sector providing design and manufacture as well as installation and distribution of all kinds of flues – will be present, having supported local customers through to overseeing engineering solutions for high profile installations in central London, Europe and the Middle East, After 20 years in the sheet metal/flue industry, Chris Ford formed Chimflue, together with his wife Sue and her brother Brian Elliott, their business having steadily grown into a 30-strong team of experienced engineers, technicians and fitters providing technical advice and assistance from the early design stages of a project right through to full on site installation.

Also focused on flues and extraction systems, Danish-owned company, exodraft, will be present at the show.

For over 60 years, this firm has been developing, manufacturing and selling chimney fans to control chimney draught, and over the last 10 years they have also developed to become a market leader in products for industrial heat recovery. With sales in more than 40 countries, they have supplied solutions for mechanical chimney draught and heat recovery from flue gas/process heat.

BACK TO OUR ROOTS Alongside traditional pizza ingredients, the professionals will also, for the first time, be able to taste some of the exquisite artisanal produce from Italy and Spain. From edible flowers to luxury tapas, cheeses, charcuterie, olive oil, vinegar, truffles, coffee, ice cream and desserts, beer, cider and wine – all will be on offer at this year’s event. www.pizzapastamagazine.co.uk

'' Naples, a thousand colours,, Thousands of colours and flavours connect the history of Naples to our mill.

A story made of passion, generosity and respect of the tradition.

CAPUTO 11 mulino di Napoli

www.papa.org.uk

31

PREVIEW Companies like I’insalata Dell’Orto, Passeri Tartuffi, Patrizi Proscuitti, Plas Sas Natura Dolce, Sergio Pittico, Campi Valerio, Agrocetus, Italia Olivicola, Dogliotti 1870, Cassiba, Bedongi Egidio, Cantina Lucci Zuddas, Industria Dolciaria Fraccar to name just a few.

Luxury tapas will be delivered to London from Castilla La Mancha (Andalusia) by La Abuela Candida. The company dates back to 1922 and offers exclusive ranges of tapas, appetisers, slow-cooked semi finished products developed from traditional Andalusian recipes and now customised for the European market.

The artisanal product taking centre stage includes extra virgin olive oil from Hacienda Guzman, and regarded as representing some of the best of olive oil production in the world by many.

Based 20 minutes from Sevilla, the hacienda has been producing over 150 varieties of olive oil from 340 hectares of land for the past 500 years, and for the connoisseurs out there, this name represents the beginning and the future of fine food ingredients.

Alongside Hacienda Guzman, visitors can meet with the Hualdo Farm, a name famous with its olive oil production on an industrial scale, but not here! At this year’s event, the Hualdo Farm will in fact showcase Quesos de Hualdo exceptional artisanal cheeses produced by the farm from their 2,000 Manchega sheep herd.

SOMETHING NEW TO TRY FROM SPAIN Although controversial - and for some pure born and bred Italians pizza and pasta should really be served only with Italian cider, beer or/and wines – visitors will have the opportunity to sample some wines, beers and ciders from Spain.

Asturias, for example, has always been a by-word for cider. There is no Asturias without cider or cider without Asturias, and Trabanco is a cider brand synonymous with the best quality available. The family breweries opened in 1925 and even today cider is produced combining traditional techniques with the latest innovations.

Bornos Bodegas & Viñedos brings 32

together rare wineries, wine brands, vineyards and wine varieties.

Maintaining their own history, personality and positioning, they build upon years of tradition and common philosophy, the group growing and adapting its produce to new market trends, tastes and customer needs.

Bornos Bodegas & Viñedos brings together six wine regions of Spain - Rueda, Navarra, Ribera del Duero, Rioja, Toro and La Lombana, and seven wineries (Palacio de Bornos, Señorío de Sarría, Bodegas Lleiroso, Dominio de Bornos, Martínez Corta, Orot and Guelbenzu).

Local and artisanal, Café Saula was started by Lluis Saula Pons in the Sant Antoni neighbourhood of Barcelona.

Together with his wife and his family from a small shop the business grew to become Spain’s leader in coffee to rival the best of companies offering 100% Arabica blend.

Italian coffee will be represented by Caffe Trinca and To.da.caffe, and visitors will no doubt also notice the presence of the potential pizza-accompanying Carlsberg beer, who will be sponsoring the Bellavita stage.

THE SEARCH FOR THE BEST PIZZA MAKER IN EUROPE The European Pizza Championship, organised by Ristorazione Italiana, under the patronage of “PIZZA SENZA FRONTIERE”, will take place during the show.

Over the two days, the European Pizza Championship will see 50 pizzaioli competing for the prestigious title of European Pizza Champion.

The winner of the competition will be announced during the onsite Awards Ceremony at the end of day two of the event.

Chefs competing in 2022 will represent the best of pizza tradition in Spain, France, Portugal, Italy, Denmark, Egypt, Czech Republic, UK and USA. Restaurants such as Fatto A Mano, L’Atelier de Julien, Pizzeria Luca, Retrogusto84, Le Cinque Corone, Pizzeria MaMeMi , La Tribeca, Muti, Spacca Napoli, Chez Simon, Noi Due, Saint Pizzeria La Rosetta N16, Crust Bros, Zia Lucia and the legendary L’Antica Pizzeria da Michele will be present supporting their pizzaioli in the championship.

At the judges table will be Georgio Riggio, Marco Fuso, Massimo Constanzo and Mike Arvblom.

How to visit Join the best pizza and pasta event of 2022 by pre-registering to get your free trade pass at https://bellavita-2022-visitor.reg.buzz/epps.

Alternatively, just visit Olympia National Hall, Hammersmith Road, W14 8UX in Central London. Doors will open at 10 am on 22 June 2022.

www.pizzapastamagazine.co.uk

FRANCHISING

The time to

franchise?

With much of hospitality having been put into unwanted turmoil as a result of the response to the pandemic, some of the most successful high street franchised pizza brands understandably offer renewed appeal, but what do would-be franchisees need to consider first? Maurice Abboudi shares his thoughts…

Does franchising currently offer a more secure business model for operators in pizza delivery and takeaway right now, and if so, why?

Pizza delivery is one of the most competitive sectors in our industry. The barriers to entry are very low – you can pick up a second-hand dough mixer, a pizza prep table and oven for a modest sum of money and start a business very quickly. So why invest in a franchise? A reputable franchise will do their best to ensure your success.

If you succeed, they succeed. They will do their utmost to get site selection, capital expenditure and training right so you have all the foundations for success. They will give you ongoing support. They will audit you to ensure standards are high. The established franchisors have a proven system.

They have the experience of multiple sites; experience in different locations with different demographics so are able to tweak pricing, menu, offers and marketing to suit your location.

They have economies of scale to help you achieve your food cost margins. They know the number of people you need during the busy and quiet times so you can hit your labour cost targets. That is the benefit you will get from an established franchisor.

On the other hand, there are franchisors who are just after selling as many franchises as possible. They don’t have the corporate infrastructure to support franchisees. They will take their royalties and marketing fees and offer very little in return. It is very much a question of buyer beware.

If you have a really superb, differentiated product, know your market and have some experience in the sector, then starting your own business could be a great investment. Make sure you really do have something special as it is super-competitive, especially in the pizza delivery sector with all the aggregators (Deliveroo, Just Eat, Uber Eats) allowing sit down restaurants to deliver their pizza as well.

34

Maurice Abboudi of Lanbury Associates Ltd is an experienced board member, operator, investor and advisor to the hospitality and leisure sector, recipient of PAPA’s Lifetime Achievement Award 2020 for contributions to the sector and judge on BBC2’s series two of Million Pound Menu.

If an operator is thinking of moving into franchising, what should they do? How can they assess the best franchised opportunity?

So how do you identify good franchisors from bad ones? Look through all the slick marketing. Go and visit a few sites. Speak to the staff. Look at review sites. Speak to existing franchisees and ex-franchisees if possible. Reputable franchisors will encourage this. Be wary if after one interview you are offered a franchise – they clearly do not have a robust franchisee recruitment process.

Once you are comfortable with the company, go through a checklist. Read as many of the franchise magazines and material on the BFA (British Franchise Association) website – they have great checklists and articles of what to look out for. At the very least, look at the following areas.

• the strength of the brand • the quality and consistency of systems, implementation and execution at store level • training and on-going support • product and supply chain • marketing and advertising • property and site selection • financial viability • franchise agreement – term of agreement, territory, termination clauses etc • franchisee selection • experienced personnel The cons include the following.

• franchise fees • royalties • loss of control – you must follow franchisor guidelines • required purchases – can’t buy a cheaper product elsewhere • exit – can only sell to another franchisee • termination – franchisor can terminate your franchise if you don’t operate to standards required www.pizzapastamagazine.co.uk

FRANCHISING

Is it worth an operator getting a loan to start a franchised business?

Most established franchisors have excellent relationships with banks. The rate you pay will depend on the strength of the brand. You will still be required to have some cash – around 20/25% of the total cost of the franchise. A loan could be a great way to help you fund a franchise but you really MUST ensure you are able to pay back the loan, especially in times of rising interest rates.

Is franchising currently the preserve of multi-unit operators, or are there still opportunities for single unit/new entrants?

It is much easier for the franchisor to manage a few franchisees who have multiple sites, but they are also always looking for new franchisees. This helps keep the brand fresh, allows older franchisees to exit and encourages a new generation to invest and keep the brand relevant.

Are there any new, up and coming franchises offering new opportunity in the pizza sector?

There are several. The fastest growing brand is Fireaway. I know of several others who are franchising and looking to franchise. Every time I think the market is saturated, I see a Papa Johns or a Fireaway disrupting the market and growing very fast.

Pizza Hut delivery in the UK have refranchised their corporate delivery stores. The franchisees are hungry and motivated. Franchisees who have their whole life and financial future wrapped up in a franchise tend to be more successful than corporate stores who are run by a manager. This is a generalisation, but this does tend to be the case.

Franchising has become a trend in the sector, and not just pizza. Pret and Itsu are both franchising their sites rather than opening corporate stores. Costa Coffee and Starbucks are www.papa.org.uk

other examples. These along with Domino’s Pizza, Papa Johns, Pizza Hut, McDonald’s and KFC are the gold standard. These are professionally run companies. It is not easy to become a franchisee. They select who they want from applicants.

Franchising is definitely a great option for someone considering starting a business but it is ‘buyer beware’. You have to be very careful about the franchisor and what they will do for you because if you get a franchise that is not stable and strong, and they go bankrupt, how are you going to trade?

If it all goes wrong, you need to have a plan and know what you are going to do. The franchisor may hold the head lease to your property. What happens in that situation? Look it into it in a little more detail than “this looks like a lovely business”, and take proper advice - legal advice - especially when dealing with a small franchisor. It may be a fantastic business and a huge success but ensure you have done your homework. It is worth spending time on the boring stuff just to understand where you might be.

We are going through very difficult economic times so look at the downside as well as the upside. The same thing applies if you are starting your own business rather than a franchise. It may be old fashioned, but cash is king. Make sure you have enough cash available to survive a slow start to your franchise/business. Cash, the right attitude, a bone fide franchisor, and hard work will give you the best chance of success. Good luck!

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35

ALLERGENS

Food businesses and allergies

- whose responsibility?

With apps and online ordering for delivered and take-out meals having taken centre stage in recent times, it’s more important than ever before for operators to pay close attention to their allergen labelling and the allergen awareness of their staff.

A FAMILY’S CALL “In July 2020, James Atkinson tragically died after eating a slice of pizza he had ordered via a delivery app. He had a known peanut allergy; his cause of death was due to an anaphylactic reaction,” reports Tess Warnes, company dietitian at food procurement company, allmanhall.

“An inquest into his death is to take place in October 2022 as the circumstances surrounding his death are unclear. It has been suggested the pizza he ate that day may have been made with peanut flour instead of the usual almond flour. The family are calling for a change in the law around takeaway foods and apps for ordering food.”

WHAT ARE THE CURRENT FOOD ALLERGEN LAWS? “The Food Allergen Regulations 2014 state all businesses must have a full traceability system in place to be able to track the ingredients used, and must also provide allergen information for all products sold in the finished goods. This information must be readily available on demand if a customer asks for it,” Tess Warnes continues.

“Natasha’s Law came into effect September 2021 and applies to foods that are prepacked for direct sale (PPDS). PPDS foods 36

such as sandwiches, baguettes and pastries are made and packaged onsite to be sold to customers. These foods must contain a full ingredient list with the allergens highlighted in bold.

This would apply to cafés/delis that sell ready packaged items that have been made onsite.”

FOOD ON THE GO “Regulations for PPDS food that may be provided by a fast food or takeaway restaurant only apply when the customer orders in the shop (not online or by phone), and includes foods such as cartons of chips or chicken nuggets in packaging and placed under a hot lamp, breakfast or lunch boxes ready for sale to the final consumer, prepacked paninis or boxes of pizza which can be reheated at the consumer’s request and prepacked sandwiches or salad boxes,” explains Tess Warnes.

“Food ordered online or over the phone is classed as distance selling and therefore Natasha’s Law does not apply. Businesses selling PPDS food this way only need to ensure that mandatory allergen information is available to the consumer before they purchase the product and at the moment of delivery. This can be provided on the website, via a menu or over the phone.

“As food delivery apps and online delivery services are not www.pizzapastamagazine.co.uk

ALLERGENS so tightly regulated for allergens, it does leave a number of loopholes where errors can occur.”

What can you do as a business to improve allergen management for takeaway services?

Tess Warnes advises the following.

1. Include allergen information on online menus.

2. Ensure any online ordering methods/apps include the ability for customers to notify/flag up any allergies they may have.

3. For any phone orders staff should ask about allergies.

4. Create an allergen sticker to go on takeaway boxes to highlight allergens in delivered food.

5. Make customers aware of any changes to dishes.

6. Ensure all staff have up to date allergen training.

DELIVEROO TAKE ACTION On learning about the tragic incident in 2020, Deliveroo suspended Dadyal restaurant (the restaurant concerned) from the platform and contacted and co-operated with the police, providing specific details requested. They also contacted the FSA and Northumberland Council Food Safety team.

The restaurant remained suspended until Environmental Health and the police confirmed that the restaurant could trade again and were relisted later in July. Dadyal was also available on other food delivery platforms.

The police investigated the incident at the time and found that neither Deliveroo nor the Deliveroo rider who delivered the order were suspects in the investigation.

At the time of the incident, a cross-contamination notice on the Dadyal restaurant page in the app mentioned that all dishes may contain traces of peanuts. Customers were also urged to contact the restaurant to ask questions about allergies in a ‘Help with allergies’ section and an up-to-date phone number was provided.

“This is a tragedy and our thoughts are with the family and friends of the young man who so sadly passed away. Deliveroo has been in contact with the police, who confirmed that the company has acted properly at all times, and continues to comply fully with this investigation. The company will cooperate in full with the Coroner’s Inquest and will share all information requested by the Coroner. We are committed to doing all we possibly can to assist this investigation and our hearts go out to all those involved,” said a Deliveroo spokesperson. www.papa.org.uk

HOW DOES DELIVEROO APPROACH ALLERGEN INFORMATION? Firstly, say the company, they prominently signpost customers with allergies to contact the restaurant to ask about ingredients and cooking methods in the ‘Restaurant Info’ section at the top of the menu, which contains information on allergens, hygiene ratings and more. This ensures customers will always be able to contact the restaurant to ask any questions they may have in relation to the allergens contained within the dish before placing the order.

They also have functionality which allows their Restaurant Partners to add item-by-item allergen information onto their menu. Where their Restaurant Partners have elected to include this information, it will display under the product in question on their menu. This again ensures customers are equipped with information they need to order safely according to their allergen needs, say Deliveroo.

However, add the company, they recognise that for some of their Restaurant Partners, particularly those where menus and ingredients may change on a regular basis, including allergen information on the menu may not be appropriate. In these cases, it remains more appropriate for restaurants to ensure their staff are properly trained to answer queries in relation to allergens over the phone, backed up by updated allergen matrices at the restaurant, they advise. This is why they prominently display the restaurant’s phone number and instructions to call the restaurant (a phone number is always available for customers regardless of whether they provide allergen information elsewhere in the app), they also point out.

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37

OPINION

DAILY CHALLENGES We have been suffering price increases on products and packaging since the end of last year and this makes managing a business very difficult. In fact, shortages of products and volatile prices have been simmering since the start of the Covid-19 crisis.

There is no way to exclude yourself from this crisis - whether that be by brain or physical power! - and unfortunately the result is a price increase to the customers. For example, I invested a lot of time working on an expansion of our menu that excluded the use of flour, cheese and packaging, as they were our initial casualties of price increases, but the cost price of ingredients since February has risen by 150% at best case and 300% at worst. This means that even our proactive work undertaken to survive the rising costs is futile, as every section of every market is being affected.

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The subject of food and ingredients price rises is a very topical subject right now, and unfortunately not a new one, reflects Katy Habibian of London-based Village Pizza.

Restrictions to sales is costing us as businesses more time which equates to more money also. We have a history going back years with our suppliers and wholesalers, where we purchase, for example, six drums of oil a week, and now we can’t, in turn meaning that we have to keep taking time out of our business to shop multiple times a week.

And, whilst the queues for entry into shops are no longer there, we frequently find shelves empty and rampages for products.

JUGGLING ACT Over the last few months with the rise in costs, including the minimum wage and the National Insurance increase and VAT rise, a lot of stores are managing their staff costs by owners back to being

on shift, which is very difficult when daily trips are having to be made to wholesalers as well.

The increases in pricing means that a task that previously could be carried out quarterly - such as profit and loss, product profitability and availability - is now almost a daily task, or at least needs to be.

When ordering products online or by telephone, there is a big warning stating that prices may increase at the point of collection or delivery. This means that we place an order for delivery to the value of £1100.00 on a Friday, but by the time a delivery arrives on a Monday, the cost of the delivery is £1400.00. Similarly with same day collections too. It is a worry when same day costs are increasing, or pre-ordered ‘already in stock’ www.pizzapastamagazine.co.uk

OPINION products. We are being used to increase profitability for suppliers at points when we can least afford it.

If we do not stay on top of the profit and loss aspect of our business, we can end up selling products at a loss, especially with the ongoing issues of updating online menus and prices – usually meaning you lose your online presence and income, as negative as the income may be, but it is desperately needed cashflow.

We have had to take the decision to remove popular items altogether as the price to customers would just become unaffordable, and with space in our storage at a premium, we cannot afford to use space on loss leaders, or products consumers cannot afford to purchase or involve a row about why has the price increased.

MAINTAINING QUALITY Quality is continually compromised, deliveries are sent and wholesalers stocked with products that have continually changing allergens (due to their own supply chain issues), recipes

and sizing. For restaurants that take their quality seriously, this is adding another layer of stress and uncertainty.

I advise all of my stores to stay on top of their allergens and whilst they do - we all have printed menus and an online presence - the updating is not always in our hands. Our solution is to label everything we sell with a label requesting that customers with an allergy, contact us immediately, in order to carry out an accurate on the spot check.

Obviously as a pizza store, flour is a main ingredient for us, and the

availability of flour seems to be uncertain.

No flour means no pizza, so what should we do next? The thought that the last 30 years of my life are about to go down the drain, because I cannot obtain flour is very worrying, and a fear that escalates as the rents and the bills in the shop need to be paid too; all of which are secured using a personal guarantee resting on my family home.

Never would I have imagined that such a scenario would occur. The solution? I don’t know, but the future is uncertain.

Read it online at www.papa.org.uk www.papa.org.uk

39

FREE FROM & PLANT-BASED

Our changing

eating habits Vegan, vegetarian and gluten-free options are now in greater, established demand, also enabling operators to be inclusive when it comes to the dietary requirements of their customers.

RECENT FINDINGS In May this year, market researchers, Toluna, asked 1,160 adults aged 18+ in the UK about their food choices and preferences to understand the latest diet trends in the UK and find out if our dietary preferences have changed.

Nearly half of those surveyed (49%) said they want to consume food and drink products that are healthier, plant-based, and more sustainable, they discovered, with the biggest trend being a reduction in meat-based food products (50% of people surveyed either starting or continuing to reduce their meat intake).

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Based on those surveyed, people want plant-based foods which taste like the nonplant-based versions. This is most true for things like steak, cakes, cheese, egg, fish, and chocolate, they found out. Over half of people (58%) said they find a healthy snack ‘appealing or very appealing’ as a daily treat.

Food and drink brings us joy, with flavours creating excitement, they also confirmed. Over half (57%) of respondents said that they treat themselves to food or drink they enjoy to improve their mood or simply to indulge. Exciting flavours and textures take our food and

drink consumption to a higher, more emotionally charged level that’s strongly linked with our overall well-being.

Veganism and vegetarianism are rising, while meat-based diets are now less popular, they discovered. 7% (or one in 14) respondents said they are planning to continue or go vegan, while 12% say the same for vegetarianism.

The proportion of people who say they’re meat-eaters has reduced from 83% to 78% since 2019. Just over threequarters of consumers (76%) have bought a plant-based alternative food, a 12% increase since 2021, their survey revealed.

Over half (57%) of those surveyed feel that plant-based products are healthy. However, 10% said that plant-based foods are unhealthy. A variety of reasons were cited, with some saying plant-based products are highly processed, lack relevant nutrients, or include a high number of additives. The remaining third (33%) of consumers were unsure - leaving room for opportunistic health food and drink brands to create relevant communications that clear up any misconceptions, feel Toluna.

Consumers were also asked how likely it was that they would serve plant-based

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FREE FROM & PLANT-BASED ased pizza -b t n la p w e N

Available to purchase from £4.74 and hitting Ocado in May, then Waitrose shelves this month, the new Crosta & Mollica Vegana Pizza provides an all-natural plant-based alternative for an Italian feast, containing no fake meats or cheeses, say the company (the new pizza can also be purchased Pizzetta-style, offering two smaller-sized portions per pack for a lighter meal).

Continuing to capitalise on the growing UK market for Italian food, Crosta & Mollica says that it is aiming to provide an authentic alternative for modern plant-based tastes whilst staying true to their roots in Italian cuisine.

The Vegana Pizza features the Crosta & Mollica signature sourdough base, crafted in traditional Neapolitan style, proved for 24 hours before being fired in a wood oven, on lava stone from Mount Etna in Sicily. The base is then covered with a tomato and caramelised balsamic onion sauce to provide sweetness, and hand-topped with IGP Tropea red onions, grilled mushrooms and broccolini. The pizza is also topped with a creamy chickpea sauce, with rosemary, sea salt and olive oil, and taking inspiration from the Ligurian chickpea pancake, Farinata.

Crosta & Mollica’s story began in the Italian countryside when their founder, James, was working for a company that imported Italian food and as he travelled from region to region – meeting farmers, their families and their workers – and saw how much love and effort Italians put into crafting their food. More than that, he says he experienced the effortless, unhurried joy that followed when they sat down to enjoy it together and so inspired by what he found, Crosta & Mollica was born.

Eleven years later, the company say that they are still busily criss-crossing Italy in search of authentic, artisanal, regional Italian specialities that deserve to be in the kitchens and on the tables of food-lovers everywhere. products to their family or friends. Interestingly, a surprising amount of meateaters, 33%, said they would.

Why? They believe it is healthier and that some of the dishes can taste similar to 42

meat-based products.

Magda Jablkowska-Citko, research director at Toluna, commented: “With healthier, plant-based food and drink products an increasingly popular choice among

consumers, there’s a clear opportunity for food and drink brands to be more innovative with the products they’re offering to consumers in order to make them switch brands and try a new alternative.

“Diet trends in the UK are continuing to evolve, and now is the time for food and drink brands to capitalise on the opportunities this presents to provide products tailored to consumer preferences. Those brands that can appeal to consumers’ curiosities with more variety, flavours, and even textures, are likely to experience the most success.”

between vegan and vegetarian options, rather than pushing vegetarian dishes off menus.”

The same report also identifies that ‘lower prices would encourage 16-24 year olds to eat more plant-based fast food meals, as Generation Z’ers lead the charge for more affordable and sustainable meal solutions. As they also have an innate taste for crispy foods (for example, deep fried foods), brands that offer lowcost plant-based fast foods will continue to appeal under-25s.’

As more consumers experience allergies and intolerances to certain food

Pan’Artisan gluten free base 10” finished pizza.

INCLUSIVE A recent report from Mintel (UK Menu Trends Market Report 2022) has examined future market and menu trends, with Trish Caddy, senior foodservice analyst at Mintel revealing: “The proportion of flexitarians continues to rise annually, with one in three meat eaters having reduced/limited meat consumption. Fuelled by greater awareness of the benefits of eating less meat, and the current yearning for variety in their diets, the latest phase of vegetarianism is also underway, and therefore one in four consumers are currently eating more dairy products than they were 12 months ago.

This should prompt foodservice operators to strike a balance

items, the rate of NPD around the free-from market has expanded considerably too.

According to data from Mordor Intelligence (UK Gluten Free Foods & Beverages Market – Growth, Trends, Covid-19 Impact, And Forecasts 20222027), bakery products make up the largest category of ‘most bought gluten free foods in the UK during 2020’, the report revealing that during the Covid-19 pandemic, the UK gluten-free market did not see significant losses, but after the pandemic, demand for gluten-free goods soared, and attributed to an increase in health awareness post pandemic.

“Our continued drive to produce the finest quality and

www.pizzapastamagazine.co.uk

FREE FROM & PLANT-BASED most authentic bakery items for the foodservice sector results in endorsement from discerning chefs and operators, along with their continued and growing custom. It’s important to us to provide the same great quality products and menu inclusivity for our gluten free consumers,” says Charlotte Perkins, trade marketing manager of Pan’Artisan Ltd. “We developed our range of gluten free dough pucks and pizza bases using premium quality ingredients, including rice flour, to ensure an equally delicious taste, texture and quality is offered; the perception that gluten free products are inferior need not be the case, positive feedback from our customers supports this.

“As extra care must be taken in the production process to

eliminate any possibility of contamination, it may not be easy or possible for some operations to generate their own gluten-free products.

Provision of pre-made glutenfree dough products offer operators and chefs greater convenience and accessibility to these bakery items, enabling a simple solution to the inclusion of gluten-free products on their menus.”

Pan’Artisan’s 240g dough pucks supplied frozen and ready to prove (thaw overnight in a fridge, then prove at room temperature for two hours before rolling to the desired shape and size and topping if needed). Before baking on a pan, remember to use rice flour for rolling and a designated gluten-free and, if necessary, vegan pan, the company point out.

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43

PACKAGING

Sustainable

solutions Consumer perception, a far more competitive delivery and take-out market, together with the implications of waste packaging disposal taxes, are currently the forces at play when it comes to the increasing demand for sustainable packaging solutions.

CONSUMER PERCEPTION “A recent Futerra survey showed that 88% of consumers want brands to help them be more sustainable, and many utilise their purchasing power as a way to make their mark, so as well as the right thing to do, it’s also a shrewd business decision to make sustainable changes within our own business,” says Louise Palmer Masterton of the vegan restaurant brand, Stem & Glory.

“There are an estimated 32.5 million employees in the UK. Statista reports that the average adult will eat in a restaurant two to three times a month. If we generously assume that one of those visits is a visit to a restaurant at lunch time, that leaves another potential 8 billion other lunch opportunities. Statista also tells us that 39% of working people will buy lunch out of home twice a week; that is a whopping 1.3 billion lunches bought on the go in a year - or five million every single day.

“The classic ‘meal deal’, for instance, has three or more items of single use packaging in just one lunch - that is potentially 15 million bits of single use packaging discarded in one single lunch time. Just in the UK. “Unfortunately, compostable packaging is not the answer.

Compostable containers are widely made from virgin materials, which increase the carbon footprint of the product, and 44

do nothing to solve the issue of mass disposability.

“We need a significant shift in mindset of both operators and customers to move away from accepting ‘mass disposability’ as the norm. Operators can make it easier for their customers to use reusable boxes and cups. Introduce discounts and incentives that offer financial incentives to go reusable.

Make your take-away menu ‘lunch box’ friendly, for example. Introduce your own box/cup swap schemes. With the right amount of energy and support we can make mass disposability an occasional luxury rather than a day to day staple.”

RECYCLABLE OR NOT? Whether you can recycle takeaway pizza boxes is a staggeringly frequently asked question on search engines, note packaging company, Kite Packaging.

Typically, pizza boxes are made of corrugated card, one of the most widely recyclable materials there is, yet the presence of grease staining can cast doubt into consumer’s minds.

The government advice is that food packaging, including pizza boxes, can be recycled after use provided that no free moving food waste remains on the

packaging. Surface staining, however, is acceptable for local collection.

Kite say that their pizza boxes (main picture) are made from a sturdy corrugated kraft material designed to prevent grease and moisture from seeping through, hence keeping staining to the surface and aiding recyclability.

Indeed, Kite’s pizza boxes feature green credentials at the start, and end, of their life, they point out. The paper is FSC certified which attests to its sustainable sourcing and after use, it is both recyclable and commercially compostable. This means that the material can naturally break down into harmless organic matter in a maximum of 90 days when in a compost environment. The resulting compounds can be used as fertiliser. As a method that actively benefits soil health, composting is often considered to be the gold standard of eco-friendly disposal.

“In short, pizza boxes are recyclable as long as they are free from 3D food and residue; so no pizza slices, cheese or toppings present. Generally, they would need to be scraped clean,” agrees Jonathan Edmunds, recyclability & sustainability manager at packaging company, DS Smith. www.pizzapastamagazine.co.uk

PACKAGING “Sauce and grease is less of an issue, as long as it isn’t heavily soaked.

There’s no reference point for determining how much is too much, but I’d suggest that if the majority of the fibre was soaked with grease, then it would be too much to recycle. Some companies are using pizza box liners, which helps protect the box (the liner wouldn’t be recyclable).

“Our mills are able to remove grease and sauce in the pulper, and the concern of food contamination is more from a recycling perspective as any food present in bales of paper and card can attract pests, rodents and insects (all of which may end up in the bale and therefore the mill), as well as creating a smell and potentially contaminating other fibre within the bale.”

PREMIUM SOLUTIONS Disposables manufacturer and supplier, Herald, has launched a selection of premium, eco-friendly, kraft containers aimed at specialist food stores, restaurants and

46

THAT IMPORTANT JOURNEY There being no sign that the swing to home deliveries is faltering now that restaurants are open again, the hospitality business has been booming again. Diners seem to be enjoying the best of both worlds, eating out and eating in, and quality is key for the home delivery market, and above all, products need to get to the customers in tip top and appealing condition.

To help out with that all important journey from restaurant to home, FEM (Foodservice Equipment Marketing) has launched what it claims is a new, and competitively priced (prices start at £40.20 plus VAT for the small pizza delivery bag), Pujadas economy delivery bags, which have been designed to get cooked meals from the chef to the doorstep in premium condition. The range features pizza bags and general catering bags to suit all kinds of outlets specialising in home deliveries.

All versions are made from a thick, sturdy and easy to clean fabric so they remain looking smart throughout their service life, and with good thermal insulation they maintain the temperature of pizza or other food items during delivery and protect them from damage.

Reinforced handles for ease of transport and a hanging strap ensure the product is kept flat, avoiding spillage or crushing. There is also a transparent pocket on the closing flap for identification labels and codes.

high-end takeaway outlets, and say that these rectangle, disposable, hot food containers are aimed at those who are keen to offer the highest quality packaging to complement their produce.

Sitting alongside Herald’s kraft salad bowls, which are available in a selection of sizes, including 500cc, 750cc and 1000cc, and come with PET lids, the new hot food containers have paper lids and are designed to enhance the product offering, presenting the contents in the most optimum light – a not unimportant consideration when competition in the delivered take-out meal market is greater than ever before.

“Since the new wave of food delivery services, customers are experimenting with their food choices and more and more restaurants are offering a take-out option so that their menus can be enjoyed at home,” confirms managing director of Herald, Yogesh Patel.

“These establishments want to use packaging and disposables that reflect and complement the quality of the food they are offering to protect their brand and retain credibility. As a result, we have experienced a surge in demand for our kraft products, which signal quality and good user experience, while supporting green credentials and protecting any hot content.”

Also focusing on aesthetics, as well as functionality, in today’s more sustainable environment, Faerch UK Ltd have supported Chop’d - through Tri-star Packaging - with the launch of their popular salad bowl in a fully circular packaging solution, having www.pizzapastamagazine.co.uk

gone into their London stores as of March 2022 (the bowls and lids, available in APET Evolve by Faerch, feature packaging made from postconsumer recycled content that can be recycled back into food packaging – again and again).

The Evolve by Faerch concept has also been embraced by consumers, they report, because it illustrates circularity, and with its unique look, communicates directly to consumers that these are products made from recycled content.

The design also serves as an additional reminder to make sure that used trays are sorted correctly, further promoting circularity. With the bowls varying in colour, this reflects the recycled material they are made from, and effectively communicates the sustainable nature, claim the company.

“Evolve by Faerch is designed to close the loop on food packaging and therefore plays a key role in the industry’s transition towards a true circular economy. Evolve

by Faerch APET material is made from recycled household post-consumer material which, after use, can be recycled into new monomaterial food packaging without any loss of quality,” comments David Lucas, sales director of foodservice, UK and Ireland at Faerch UK Ltd. Eddie Holmes, managing director of Chop’d adds: “We are proud to partner with Faerch and be the first foodservice in the UK to adopt this product.

Using a bowl that is made from recycled PET and is fully recyclable aligns with our values for a greener future. Chop’d has had sustainability in its DNA since www.papa.org.uk

day one, and we strive to offer the best solution for the environment. By using Evolve

by Faerch packaging, we are achieving a true circularity, while cutting manufacturing carbon emissions.”

Today, most of the recycled PET on the market is derived from transparent bottles. However, with more and more companies sourcing recycled PET, the demand for recycled bottle content has increased significantly. Claiming to be the world’s first integrated recycler of PET food packaging, Faerch says that it is offering tray to tray recycling on an industrial scale, the company’s recycling facility in the Netherlands is capable of taking in used post-consumer trays from collectors, sorters and recycling them back into food grade mono-material, repeatedly.

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47

ICE CREAM

Sweet pro£its With the summer months upon us comes the peak time for ice cream and a chance to boost sales.

HELP FOR OPERATORS Via its Soft Serve Consultancy and Gelato University training courses, the team at Carpigiani say that they have developed a complete format using four key pillars associated with soft serve and soft serve desserts. This process takes operators through each of the key steps from choosing a machine to recipe development, operational management and help in bringing a business to realise optimum sales and profit from the process.

“For dine in or takeaway, soft serve and gelato are an easy way to boost sales, increase profit and serve up some

social media shares,” says Paul Ingram, managing director at Carpigiani UK. “As simple as a plug and play soft serve machine delivering delicious cones/ tubs of soft serve to customers on a summer’s day, to a totally ‘Instagram-able’, colourful, playful and vibrant creation with toppings, candy floss and amazing shaped soft serve, Carpigiani understands the complete spectrum of gelato, frozen yoghurt and soft serve, from recipe development to operational management and profit realisation.

“Having Carpigiani’s team on hand can help with recipes, and choosing the best

ZESTY LAUNCH New Forest Ice Cream have announced the launch of their new Lemon Shortcake ice cream. Made with whole milk and double cream, and with a zesty lemon ripple and shortcake pieces throughout, the new flavour makes for the perfect serve either on its own or paired with a scrumptious dessert, suggest the company.

For chefs wanting to get creative, why not try making the ultimate ice cream sandwich – a smooth, thick layer of the lemon ice cream spread between two cookies, or a chunky scoop placed within a rich brioche bun to add an exotic twist on popular family favourites? Alternatively, use as a base to a milk shake, or serve alongside a lemon meringue pie as a refreshing extra, add the company.

Available in two tub sizes - 4 litres and 4.75 litres – it is suitable for vegetarians and made in a nut free environment, so can be enjoyed worry free (New Forest Ice Cream also not using any preservatives, artificial colours or artificial flavourings in their products).

48

format for a business, saves time as a business can utilise Carpigiani’s wealth of knowledge and experience. Should you choose a UHT mix for ready to go, a powder mix to be mixed with milk, water or milk alternative, or a freshly made recipe for a bespoke signature artisanal mix, quality, consistency and flavour profile are key to offering a mouth-watering selection of freshly made frozen products. It’s also relatively easy to use popular ingredients such as plant-based milks to make interesting and unusual flavours.

“Plant-based desserts are a great promotional tool for an operator to leverage in their local marketing. We’ve also been using some unique ingredients to create standout in the marketplace. For example, ube - a purple yam originally from the Philippines and that’s sweet and creamy with its beautiful purple hue - tastes amazing in gelato and is one ingredient we expect to see more of.

“We are seeing a continued trend towards using local ingredients and really using this relationship to promote the final gelato or soft serve to customers. It can create a point of difference and also justify a higher price point.

“Sugar is still on the radar and recipe development with monk fruit is proving quite successful; watch this space. A shift www.pizzapastamagazine.co.uk

ICE CREAM from healthy food to food with health benefits has seen a raft of new ingredients come to the fore and we’re seeing fortified food and drink products as well as a boost in the usage of the fruit and vegetables that contain some of these benefits in abundance.”

“When it comes to deciding which ice cream machine to invest in, the type and quantity of ice cream that an operator wishes to serve must be considered,” says Jason Sanderson, Icetro brand champion at Jestic Foodservice Solutions, who offer complimentary menu development sessions to their Icetro customers, meaning caterers can test and try some impressive soft serve options before adding them to their menu.

“For example, an Italian takeaway house that is looking to add soft serve cones to the menu would suit the Icetro 271. At just 380mm wide, this high output soft ice cream machine that can pack a serious punch in a compact space and can even produce up to 20 consecutive cones and has an output of 27kg an hour. Easy to maintain and clean, the Icetro 271 has a built in self pasteurising function whilst its hopper agitator circulates the ice cream mix for even temperature maintenance and improved product consistency.

“For an Italian restaurant wanting to offer more than one flavour of luxurious soft serve ice cream or on-trend frozen yoghurt, then the Icetro 163 ticks the boxes as it can mix and dispense two delicious flavours from a single machine.

Also featuring a twist function, this machine also allows operators to dispense a single portion with both flavours, giving a menu a real point of difference and extra finesse.

“No matter the Icetro model chosen, operators have the benefit of a comprehensive two year warranty on all major parts and the support of Jestic’s experienced team every step of the way – from delivery, set up through to product training.” www.papa.org.uk

ODUCER RECOGNITION FOR A LOCAL PR Minolis of Machen were crowned National Champions at the ice cream ‘Oscars’ - the National Ice Cream Competition. This former dairy farming family has won this, the most coveted prize in the ice cream industry, for the fourth time (their ice cream being served in their adjacent Basil & Rusty’s ice cream parlour and café based on the same farm - Gellwasted Farm, Machen, just outside Caerphilly in Wales).

“We are absolutely delighted to win this award,” said Geraint Richards, chief ice cream creator for Minolis, and co-owner with his wife Emma of the adjacent Basil & Rusty’s parlour who made the award-winning ice cream. “Our success is all down to my late dad, Lewis, who created this recipe that we still use today and my mum, Sue, who with a little help from us has carried on this award-winning ice cream making business after my dad passed away in 2017.

“Our retail arm - Basil and Rusty’s - is a family run ice cream parlour set in beautiful countryside, serving delicious ice cream desserts and gourmet coffee in a very relaxed friendly atmosphere. My mum is an integral part of our business as well. A fair description of the business dynamic is that Emma and Sue are the engine and ensure the essential work is done. I make the ice cream and talk a lot.

And our kids Tess (9), Ted and Belle (both 7) are the chief tasters!”

The ice cream made under the Minolis of Machen brand is only available at the Basil and Rustys parlour and café, and at the annual Royal Welsh Show on the Minolis of Machen stand under the grandstand.

The parlour sells the original seven classic flavours Minolis created - Dairy Vanilla,Wild Strawberry, Chocolate, Mint Chocolate Chip, Dairy Toffee, Rum and Raisin, Dairy Coffee - but keep these up to date by creating special sundaes with high quality sauces and toppings to give different flavour combinations.

Their new Lemon Crunch ice cream won a Diploma of Merit at the same competition, the milk and cream used in their ice cream coming from a small, local family business as they aim to keep supply chains as local as possible by supporting small producers (Basil and Rusty’s say that they will also start serving pizzas this summer).

The National Ice Cream Competition is the ‘Oscars’ of the ice cream awards held every year by the Ice Cream Alliance (ICA), the UK trade association for the ice cream industry. Hundreds of products are submitted across thirteen categories ranging from Best Vanilla to ‘Alternative’ category products which includes those free from the top 14 allergens, dairy-free, low-fat, high-protein, no-sugar, and others. Submissions are judged blind by ice cream experts, making the results the most prestigious in the country.

“Congratulations to Geraint, Emma and Sue,” said Zelica Carr, ICA CEO. “The ice cream sector has had a challenging time over the last two years. This family show that the sector has overcome these challenges and has bounced back better than ever for 2022 and the future.”

The National Ice Cream Competition has been running for 77 years and bestows a badge of quality and excellence on all those that win. It was judged by 43 experts over two days at the Ice Cream and Artisan Food Show 2022.

49

PROFILE

The Cicchetti

experience Cicchetti Knightsbridge, a critically acclaimed brand that kickstarted the trend for cicchetti (small plates), is now open directly opposite Harrods, London on Hans Road.

LATEST ADDITION Cicchetti Knightsbridge is the newest restaurant from the multi-award winning and family-run San Carlo Group, and is setting out to offer elevated authentic Italian dining with just a touch of Venetian bácaro culture, say the company.

San Carlo Restaurants is owned by the Distefano family and has 26 restaurants across the UK, with seven in London (including the latest, Cicchetti Knightsbridge) and the recently opened San Carlo at Manchester Airport’s new Terminal 2, as well as restaurants in Birmingham, Liverpool, Bristol, Leeds and Leicester along with sites in Qatar, Riyadh, Bahrain and Bangkok.

Their flagship sites include Alto by San Carlo at the rooftop, Selfridges, London, Signor Sassi Knightsbridge and Cicchetti Piccadilly, and the group’s expansion will continue apace this year with further international openings in Saudi Arabia, Dubai and Qatar, say the company.

REGIONALLY INSPIRED MENU Upon visiting Cicchetti Knightsbridge, expect a 50

kaleidoscope of colourful sharing plates, fabulous wines and cocktails all served in a sophisticated and elegant setting.

The menu from Cicchetti’s executive chef, Andrea Parente, bursts with freshly prepared regionally inspired plates using ingredients sourced from some of Italy’s best artisan producers.

In keeping with the restaurant’s name, many of the dishes are designed for sharing and feature all the Cicchetti classics (from the Piccadilly, Covent Garden and Manchester restaurants) alongside seasonal specials and brand-new dishes unique to Knightsbridge.

Diners can start with an aperitivo such as a Bellini Veneziana exclusively sourced prosecco alongside perfect-for-picking crostini and stuzzichini, including Prosciutto San Daniele with gnocco fritto and burrata with Parma ham and black truffle.

The main menu features seasonally inspired choices and Cicchetti classic signature dishes, including the ever

www.pizzapastamagazine.co.uk

PROFILE

popular and decadent black truffle ravioli, burrata with smoked aubergine and toasted hazelnuts, and black salt sea bass with herb and olive oil salmoriglio.

WINE, BEER AND COCKTAILS In Venice, cicchetti are traditionally served alongside a glass of wine or two, and the new restaurant’s wine list features some of the finest Italian vintages with diners also able to choose from Italian beers or speciality cocktails, if they prefer for the perfect ‘Aperitivo Hour’.

The Bellini Veneziana is a summery blend of white peach and prosecco, and there is also the classic Negroni or Aperol Spritz to consider.

Cicchetti’s elegant and timeless interiors are spread across two floors and have been designed by Londonbased studio, Fettle, and are inspired by with white peach juice and small, family-run producers sitting alongside better-known wineries.

Friends, family and colleagues www.papa.org.uk

can gather and enjoy the journey across the length of the Italy’s vineyards with a crisp glass of wine from Piedmont and Veneto in the north, through to Campania and Sardinia in the south.

Classical Venetian architecture, and the work of some of the city’s most influential residents – such as Carlo Scarpa – is referenced throughout the scheme with the use of plenty of varnished wood and a light and fresh palette evoking the water taxis and luxury yachts synonymous with the city of Venice.

Blending the contemporary with the classic, there are luxurious materials such as polished marble, burnished brass and bespoke art deco mirrored ceilings. Polished wood and brass fittings nod to the luxury yachts synonymous with the Floating City, whilst a large striking mural – painted in situ by LA based artist, Jessalyn Brooks - takes centre stage in the main dining area.

A private dining room

that seats up to 18 appeals to glamorous dinner parties, elegant lunches and important meetings. With dramatic mirrored walls, grand sparkling chandeliers

and a fantastic collection of contemporary art, this room is destined to be in high demand with guests looking for style and exclusivity, feel the San Carlo Group.

COSTIERA

Gin from Sorrento Our producer of Limoncello, with our assistance, has created a 43% gin with a hint of Lemon.

This product is 100% made in Italy and uses only PGI Lemons of Sorrento.

It is a must have for any Italian restaurant and for lovers of Italian food and drinks.

Distributors Marco Alimentari – info@marcoalimentari.co.uk – 020 8684 9100 A Di Maria – tony@adimaria.co.uk – 02476 680 514 G & O – 0161 432 8070 – orders@gandofoods.it L’antica Bottega – 01483 561 808 - office@lanticabottega.co.uk A1 foods – a_rocco@btconnect.com - 01234 217 733 TFC wholesale – info@benoli.co.uk – 0191 460 1522 Casa di vini – casadivini@gmail.com - 01202 693 291 Cioffi- info@cioffiimporters.com – 01227 452 846

www.casajulia.co.uk | info@casajulia.co.uk

01376 320 269

51

index registered suppliers The following businesses are members of The Pizza Pasta & Italian Food Association (PAPA) and subject to its rules and guidelines. While the Association cannot guarantee the products and services supplied by those listed, it does believe that those listed are reputable and is confident in recommending them.

The Pizza Pasta & Italian Food Association, Engine Rooms Station Road, Chepstow NP16 5PB Telephone: 01291 636335 or email kevin@jandmgroup.co.uk

999 Pizza Toppings (UK) Ltd. Unit 6, Teakcroft, Fairview Industrial Park, Marsh Way, Rainham, Essex RM13 8UH Contact: Homayoun Aminnia Tel: 01708 558885 Fax: 01708 555022 sales@999pizzatoppings.com ADM Milling UK Ltd. Hyatt Place, 50-60 Broomfield Road, Chelmsford, Essex CM1 1SW Contact: Laura Passingham Tel: 01277 262525 sales4flour@adm.com https://www.4flour.co.uk/ Allied Mills Ltd. Sunblest Flour Mill, Port of Tilbury, Tilbury, Essex RM18 7JR Contact: Chris Brown Tel: 01375 363100 Fax: 01375 363199 chris.brown@allied-mills.co.uk www.allied-mills-semolina.co.uk

Alphin Pans Oakdale Mill, Delph New Road, Delph, Nr Oldham OL3 5BY Contact: Liz Crossland Tel: 01457 872486 sales@alphin.co.uk www.alphin.co.uk Bellavita Expo Ltd. 11C Dock Street, London E1 8JN Contact: Stanislava Blagoeva Tel: 020 7352 4356 slava@interexpos.com www.pizzapastashow.com

C.Carnevale Ltd Carnevale House, Blundell St, London N7 9BN Contact: Mr C Carnevale Tel: 0207 607 8777 Fax: 0207 607 8774

Continental Quattro Stagioni Trafalgar Mills, Leeds Road, Huddersfield, West Yorkshire HD2 1YY Contact: Mr Roberto Giacobbi Tel: 01484 538333 r.giacobbi@continental-wine.co.uk www.continental-food.co.uk Conveni Willige Laagt 2, 5757 PZ Liessel The Netherlands Contact Noel Reidy Tel; +44 7903 526 457 +31 (0) 493 348 700 noel.reidy@conveni.nl info@conveni.nl

Eurilait Ltd Leighton Lane Industrial Estate, Leighton Lane, Evercreech BA4 6LQ Contact: Andrew Ford Tel: 01749 838108 andrewford@eurilait.co.uk www.eurilait.co.uk

Euro Catering Equipment Ltd. Unit 4 Egerton Close, Daventry, Northamptonshire NN11 8PE Contact: Steve Lane Tel: 01455 559969 Fax: 01455 559979 sales@euro-catering.co.uk www.euro-catering.co.uk Freiberger UK Ltd Broadgate House, Westlode Street, Spalding, Lincolnshire PE11 2AF Contact: Andrew Thorne Tel: 01775 767655 / 01775 767656 andrew.thorne@freibergerukltd.co.uk

Cooktek c/o MCS Technical Products Ltd MCS Technical Products, Building 2, Westmead Industrial Estate, Westmead Drive, Swindon, Wiltshire SN5 7YT Contact: Steve Snow Tel: 01793 538308 Fax: 01793 522324 sales@mcstechproducts.co.uk Dairy Partners Ltd Brunel Way, Stroud Water Business Park, Stonehouse, Gloucestershire GL10 3SX Contact: Will Bennett Tel: 01453 828890 Will.Bennett@dairypartners.co.uk www.dairypartners.co.uk

Danish Crown – Topping Bommen 9, Thorning DK-8620 Kjellerup, Denmark Contact: Kevin Peacock Tel: 07790 988121 KPEAC@danishcrown.com www.dk-foods.dk

Dawn Farm Foods Lodge Way, Lodge Farm Industrial Estate, Northampton NN5 7US Contact: Bryan Murphy Tel: 01604 583421 Fax: 01604 587392 bmurphy@dawnfarmfoods.co.uk www.dawnfarms.ie

Futura Foods UK Ltd. The Priory, Long Street, Dursley, Gloucestershire GL11 4HR Contact: Rhian Kinman Tel: 01666 890500 Fax: 01666 890522 rhian.kinman@futura-foods.com www.futura-foods.com Glanbia Cheese Ltd 4 Royal Mews, Gadbrook Park, Rudheath, Northwich, Cheshire CW9 7UD Contact: Lynne Utting Tel: 01606 810900 Fax: 01606 48680 lutting@glanbiacheese.co.uk Goodfella’s Pizza Birds Eye Ltd. 1 New Square, Bedfont Lakes Business Park, Feltham, Middlesex TW14 8HA Contact: Samantha Dolan Tel: 0208 918 3200 Sam.Dolan@birdseye.co.uk www.goodfellaspizzas.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

Just-Eat.co.uk Ltd. Imperial Place (IP4), Maxwell Road, Borehamwood WD6 1JN Contact: Paul Griffith Tel: 0208 7362001 b2bmarketing@just-eat.co.uk www.restaurants.just-eat.co.uk Leathams PLC 227-255, Ilderton Road, London, SE15 1NS Contact: Mr James Faulkner Tel 0207 6354026 / Fax 0207 6354017 ingredients.sales@leathams.co.uk www.leathams.com Nutritics 22c Town Centre Mall, Main Street, Swords, Co Dublin, Ireland Tel: 020 3769 5265 Email: info@nutritics.com www.nutritics.com Ornua Ingredients Europe Hazel Park, Dymock Road, Ledbury, Herefordshire HR8 2JQ Contact: Alan Mackie Tel: 01531 631300 alan.mackie@ornua.com www.ornuaingredients.com Pan’Artisan Unit 25-26 Holmbush Industrial Estate, Holmbush Way, Midhurst, West Sussex GU29 9FQ Contact: Charlotte Kilduff Tel: 01730 811490 Charlotte.kilduff@panartisan.com www.panartisan.com

Pizza Plus Foodservice Light Industrial Estate, Liverpool Road, Walmer Bridge, Preston PR4 5HY Tel: 01772 610415 Fax: 01772 617610 Contact: Chris Smith chris@pizzaplusfs.co.uk

Qualitops (UK) Ltd Simon Scotland Road, Hardwick Industrial Estate, Kings Lynn, Norfolk PE30 4JF Contact: Lea Hall Tel: 01553 772 522 admin@qualitops.co.uk www.qualitops.co.uk

F O O D S E R V I C E S O LU T I O N S

Jestic Units 3+4, Dana Industrial Estate, Transfesa Road, Paddock Wood, Kent TN12 6UU Tel: 01892 831 960 Email: info@jestic.co.uk www.jestic.co.uk

Silbury Marketing Ltd. 9 Manor Park, Banbury, Oxfordshire, OX16 3TB Contact: Louise De Leon Tel: 01926 410022 sales@silbury.cp.uk www.silbury.co.uk

index registered suppliers Stateside Foods Ltd 31 – 34 Great Bank Road, Wingate Industrial Park, Westhoughton, Bolton BL5 3XU Contact: Ian Kent Tel: 01942 841200 Fax: 01942 841201 sales@stateside-foods.co.uk www.stateside-foods.co.uk

Whitworth Bros Limited Victoria Mills, Wellingborough Northants NN8 2DT Contact: Gary Somers Tel: 01933 441000 Fax: 01933 222523 enquiries@whitworthbros.ltd.uk

We also produce a alal range of H products

We re Manufactu a zz hargioni pi toppings

A

Tel: 0161 702 8447

email: sales@pizza-toppings.co.uk

ap

ALPHIN PANS Serving the Pizza Professional Since 1989

The widest range of pizza peels manufactured in the UK Alphin Pans Ltd Oakdale Mill, Delph New Rd Delph, Oldham, OL3 5BY 01457 872486

Making the pizza professional h

February 2022 Advert Eighth.indd 1

appy since 1989

12/01/2022 14:00:14

index of products DOUGH & PIZZA

INSURANCE

Salami

PIZZA TOPPINGS

SOUPS, SAUCES,

Beer

EQUIPMENT

Insurance Protector Group

Carnevale Ltd.

Fish

Carnevale Ltd.

Danish Crown

Carnevale Ltd.

STOCKS & DRESSINGS

Dough Trays

Coffee

Alphin Pans

KITCHEN & SERVING

Dawn Farm Foods Ltd.

Fruit & Vegetables

Carnevale Ltd.

Pizza Accessories

EQUIPMENT

Qualitops (UK) Ltd

BEVERAGES

Mineral Water Carnevale Ltd. Soft Drinks Carnevale Ltd.

Alphin Pans Pizza Plus Foodservice Pizza Making Systems &

Carnevale Ltd.

Stateside Foods Ltd.

Bakery Ovens

Meat

Pasta Sauces

Chefsrange

999 Pizza Toppings (UK) Ltd.

Baking Pans Alphin Pans

Equipment

Chargrills

Alphin Pans

Chefsrange

Stagioni Ltd.

Chefsrange

Displays

Carnevale Ltd.

Cooktek (MCS Technical

Chefsrange

Products)

Drinks Systems

Jestic

Carnevale Ltd.

Wine, Spirits & Liqueurs Continental Quattro

BREAD, CAKES & DESSERTS

Pizza Ovens

Garlic Bread

Chefsrange

Goodfella’s Pizza

Jestic Pizza Plus Foodservice

CHEESE, DAIRY & EGGS Cheese 999 Pizza Toppings (UK) Ltd. Carnevale Ltd. Dairy Partners Ltd.

OILS & VINEGARS Olive Oil

Carnevale Ltd.

Leathams PLC

Danish Crown

Silbury Marketing Ltd. PASTA, POLENTA, GNOCCHI & RICE Pasta (Dry)

Fryers

Carnevale Ltd.

Chefsrange

Continental Quattro

Jestic

Stagioni Ltd.

Griddles

Leathams PLC

Chefsrange

Stateside Foods Ltd.

Silbury Marketing Ltd. Stateside Foods Ltd.

Italian

Soups

Conveni READY PREPARED Prepared Pasta Meals Freiberger UK Ltd. Conveni

Pan’ Artisan

Stateside Foods Ltd.

SunBlush© Tomatoes

Other Fish & Seafood

Jestic

Pizza Plus Foodservice

Leathams PLC

Leathams PLC

Induction Cooking &

Prepared Pizza (Frozen)

Pizza Bases & Crusts

Holding

Freiberger UK Ltd.

Pan’ Artisan

Cooktek (MCS Technical

Goodfella’s Pizza

Pizza Plus Foodservice

Pizza Plus Foodservice

Stateside Foods Ltd.

Stateside Foods Ltd.

Allied Mills

Eggs

Carnevale Ltd.

Futura Foods UK Ltd.

Flour

MEAT

ADM Milling UK Ltd.

Bacon

CHAIRMAN

Allied Mills

Dawn Farm Foods Ltd.

Keith Griffiths (Pizza Hut)

Carnevale Ltd.

Leathams PLC

Whitworth Bros. Limited

Beef

Icings

Products) Preparation Counters Chefsrange Refrigeration Chefsrange

Leathams PLC

FROZEN PIZZA MANUFACTURER

Leathams PLC

CHILLED PIZZA MANUFACTURER

CONSULTANT

Improvers

Eurilait Ltd.

Allied Mills

Futura Foods UK Ltd.

Premixes

Dawn Farm Foods Ltd.

(Bread & Cakes)

Foods Ltd.

Allied Mills

Leathams PLC

PASTA MANUFACTURER/ DISTRIBUTOR

Stateside Foods Ltd.

Vacancy

Heated Pizza Delivery Bag Systems

FOOD WHOLESALERS

Italian Meat & Sausages

Continental Quattro

Dawn Farm Foods Ltd.

Stagioni Ltd. Leathams PLC Stateside Foods Ltd.

Katy Habibian (Village Pizza)

AGGREGATOR

Parmesan

SOLUTIONS

Pancetta

Ian Kent (Stateside)

SUPERMARKETS Chilled - Vacancy

Carnevale Ltd.

Frozen - Vacancy

Danish Crown

PIZZA RESTAURANTS

Qualitops (UK) Ltd

Chain - Rupi Zani (Pizza Express)

Pepperoni

PIZZA DELIVERY OPERATORS

Alphin Pans

FRUIT & VEGETABLES

Cooktek (MCS Technical

Chargrilled Vegetables

Danish Crown

Products)

Carnevale Ltd.

Dawn Farm Foods Ltd.

Pizza Lid Supports

Olives

GCL Food Ingredients.

Alphin Pans

Leathams PLC

Qualitops (UK) Ltd

Carnevale Ltd.

Leathams PLC

Geoff Parsons (Basilico)

David Jones (Pan Artisan)

Carnevale Ltd.

Carnevale Ltd.

Independent Sunny Chhina (The Fat Pizza)

Chicken & Other Poultry

Allied Mills

Ham

Sun-Dried Tomatoes

The Pizza Pasta & Italian Food Association is the trade body representing the UK pizza, pasta and Italian Food Association.

The Association is given direction by a Management Committee comprising:

Glanbia Cheese Ltd.

PACKAGING

Silbury Marketing Ltd.

Dough Balls

Holding Ovens

Stateside Foods Ltd.

DELIVERY &

Canned Tomatoes

Jestic

Durum Semolina

Just-Eat.co.uk Ltd.

TOMATOES

FISH & SEAFOOD

Allied Mills

Online Ordering Solutions

Conveni

Prepared Pizza (Chilled)

Ornua Ingredients Europe

COMPUTING

Pizza Plus Foodservice

READY MEALS

& CRUSTS

Leathams PLC

Futura Foods UK Ltd.

Leathams PLC

Silbury Marketing Ltd.

Products)

Concentrates

Eurilait Ltd.

Pizza Plus Foodservice

Alphin Pans

Glanbia Cheese Ltd.

Dairy Partners Ltd.

Conveni

PIZZA DOUGH, BASES

FLOUR & BAKERY

Carnevale Ltd.

Dawn Farm Foods

Cooktek (MCS Technical

Futura Foods UK Ltd.

Mozzarella

Leathams PLC Pizza Sauces

Pizza Pans

Eurilait Ltd.

Leathams PLC

Garlic Spreads & Mixes

Stephen Glass (Just Eat) Maurice Abboudi Richard Harrow

SUPPLIERS Cheese Nick Waring (Eurilait) Mozzarella Lynne Utting (Glanbia) Meat Jon Watkin (Dawn Farm Foods) Flour Gary Somers (Whitworths)

Chain - Phillip Quinn (Papa John)

Equipment Richard Norman (Jestic)

Small Chain - Khalil Rehman (Caprino’s Pizza)

Speciality Ingredients James Faulkner (Leathams)

PAPA

Pizza Plus Foodservice Light Industrial Estate, Liverpool Road, Walmer Bridge, Preston PR4 5HY

Tel: 01772 610415 / Fax: 01772 617610

Toppings from Danish Crown are used on millions of Pizzas every year!

Manufacturers of classic fermented and heat-treated pepperoni, salami, chorizo and speciality sausages.

––––––

Products are available in diameters of 15-90mm.

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Products are supplied in various formats, sticks, slices or cubes, chilled or frozen.

Danish Crown Foods, Phone 0044 01926 293 900, www.danishcrown.com