Pizza Pasta & Italian Food - October 21 - Issue 206

Issue 206 October 2021

& Italian food magazine

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A THOUSAND COLOURS. Today we introduce you toRED.JJ

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CAPUTO 11 mulino di Napoli

www.papa.org.uk Visit us on stand D40 at The European Pizza & Pasta Show, London, Olympia, October 18th & 19th 2021.

Contents

Welcome This month sees the welcome return of the European Pizza and Pasta Show at London’s Olympia. We look forward to catching up with many of you at this event (the show also hosting the final of the Pizza Pasta & Italian Food Association’s Pizza Chef of the Year Competition).

In this issue’s news pages we touch upon some of the latest challenges now facing the sector. We also provide you with the latest on the PAPA Awards which are, as ever, set to reward and celebrate some of the major achievements seen during the past eventful year.

CLARE BENFIELD EDITOR

clare@jandmgroup.co.uk

NEWS

PREVIEWS

4 Brits could fork out £2 billion more for takeaways if VAT rises and restaurants feel the pinch.

30 European Pizza & Pasta Show.

5 Costs spike for hospitality businesses as supply chain challenges intensify.

6 Takeaway deliveries rise continues despite easing restrictions.

8 A buzzing return for Casual Dining, Commercial Kitchen and lunch!

10 Prezzo announce pay increase and Boxing Day closure.

PAPA ASSOCIATION

FEATURES 34 Drink demands – latest trends and influences.

38 Well equipped – catering and food to go equipment.

ARTICLES 37 Safe extraction – advice from Chimflue.

50 What now for the pizza and Italian food market? Insight from MealTrak.

PROFILES 46 Living life to the luxe – PizzaLuxe.

16 PAPA Awards 2021.

REGULARS

28 Association Update.

52 Index of suppliers.

48 New members.

53 Classifieds.

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 ubscriptions Kevin Minton S telephone 01291 636335

e-mail kevin@jandmgroup.co.uk

J & M Group

Association House, 18c Moor Street, Chepstow, NP16 5DB.

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. 2021

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October 2021

NEWS

Brits could fork out £2 billion more for takeaways if VAT rises and restaurants feel the pinch Marco Fuso to join Jestic at EPPS with live cooking masterclass Jestic Foodservice Solutions will be welcoming multi-award-winning pizza chef Marco Fuso to the Jestic stand (C60) at this month’s European Pizza & Pasta Show (EPPS) at Olympia on the 18 and 19 October.

Marco Fuso will be showcasing his skills and live cooking his amazing Neapolitan pizzas using the Zeno Electric Pizza Oven from Alfa Pro, and will also be on hand to talk about his new consultancy service, MFP Consultancy, which offers start-up and established restaurants the benefit of his expertise and experience on topics including menu creation, bespoke dough, kitchen design and selecting equipment as well as business fundamentals like finance, recruitment and marketing.

Michael Eyre, culinary director at Jestic, commented: “Marco Fuso is one of the most talented and decorated pizzas chefs in the world and has numerous accolades to his name including winning the World Pizza Championships, Pizze de Oscar and many more. We are very excited that Marco will be joining us on the Jestic stand at EPPS to put the Alfa Zeno Electric Pizza Oven through its paces.

It promises to be a spectacle and a tasting opportunity not to be missed!”

Marco Fuso added: “I’ve known the Jestic team for many years and I am really looking forward to joining them at EPPS. The Alfa Zeno Electric Oven is an amazing bit of kit which can reach temperatures of up to 500°C so it will be fantastic to cook with it. I will also be available to talk to EPPS visitors about my new consultancy service, so I look forward to meeting everyone at stand C60.”

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Brits could end up forking out an extra £2bn for their takeaways unless VAT is frozen and vital support is given to the hospitality sector, the British Takeaway Campaign has warned.

VAT on hospitality is set to increase to 12.5% this month, and then rise again to 20% in March next year. But as chronic labour shortages and postBrexit challenges on imports continue, restaurants are worried that they’ll be forced to pass on those costs to the consumer, or risk closing their doors and axing jobs.

Total spending on takeaways in 2020 was £15.1bn, but if VAT increases and nothing is done to help the sector deal with its ongoing challenges, this could rise by more than £2bn, hitting hard working families, claim BTC. Currently, the cost of fish and chips is typically £9, but this could be set to rise to £10.30, and a 12” pepperoni pizza could be set to rise from £12 to £13.70 due to the VAT increase, it is claimed.

To ensure Britain’s smallest restaurants and takeaways survive the coming months and can remain competitive without having to increase prices, the British Takeaway Campaign has launched its Five Point Plan for the sector’s recovery.

In a letter to the Chancellor, Rishi Sunak, the British Takeaway Campaign has urged the government to scrap the VAT increase in March 2022 and freeze VAT at 12.5% permanently as well as extend business rates relief until the end of 2022. Additionally, they propose the introduction of a ‘Commonwealth Common Good’ visa, the British Takeaway Campaign agreeing with the government that we should aim to upskill the domestic workforce and make the hospitality sector a more appealing career.

They also propose a Grants Extension into 2022 and an extension of the Kickstart Scheme.

Commenting on the launch of the British Takeaway Campaign’s Five

Point Plan for the recovery of the sector, Ibrahim Dogus, chair of the British Takeaway Campaign said: “Takeaway restaurants added £7.2billion in value to the UK economy in 2020. Raising VAT while thousands of them struggle to get the ingredients they need and can barely find the staff to work in their kitchen is a real kick in the teeth.

“The government must use the upcoming budget to protect our restaurants, not slap them down with costs they can’t afford. Without support, restaurants will be forced to pass the costs onto the consumer if they want to survive, meaning millions of families could end up paying more for their favourite curry, pizza or pho.”

Trade associations representing the UK’s hospitality and tourism sectors have also joined forces to call on the Chancellor to introduce a permanent lower rate of VAT for these fragile sectors, helping to safeguard their future, protect jobs and to accelerate the UK’s economic recovery. UKHospitality, the British Beer and Pub Association, the British Institute of Innkeeping, Tourism Alliance and the Association of Leading Visitor Attractions are all warning that unless VAT remains permanently low at 12.5%, the government risks derailing the recovery at a time when businesses are still in survival mode.

October 2021

NEWS

Costs spike for hospitality businesses as supply chain challenges intensify Hospitality businesses face a storm of supply chain problems and rising costs, the latest Business Confidence Survey from CGA and Fourth has revealed, and three quarters of them are likely to raise prices for consumers as a result.

The poll of industry leaders found that 99% of businesses are currently experiencing supply chain issues, with nearly nine in 10 (88%) facing reduced product lines. More than four in five have seen deliveries of products delayed (82%) or failing to turn up completely (84%).

Supply issues have been driving inflation in many key cost areas, with more than four in five seeing higher costs in their supply chain (82%). Nearly three quarters (73%) of leaders say their food costs have risen—39% of leaders state food costs have significantly increased —while nearly as many have faced increases in the costs of drinks (70%). Access to products from Europe has been a particular issue, with 68% of leaders identifying it as a major area of concern—up by 27 percentage points since the second-quarter Business Confidence Survey.

Costs are also spiking in other areas, with a similar proportion (72%) of leaders

reporting increases in sundries like cleaning supplies and disposables, the survey found. Around two thirds have seen rises in the costs of sub-contracted services like builders, cleaners or entertainment (68%), and of utilities (64%).

While some business leaders hope to absorb rising costs, three in four (76%) say they will have no choice but to pass them on to consumers by increasing their prices—jeopardising sales just as trading conditions return towards pre-COVID-19 norms and consumer and business confidence mounts.

“Brexit and COVID-19 have dealt two painful blows to the food and drink supply chain, and few hospitality businesses have escaped the impacts,” said Karl Chessell, CGA’s director - hospitality operators and food, EMEA. “Delivery problems and cost pressures have come at the worst possible time, with thousands of pubs, bars and restaurants only just finding their feet after months of lockdown. This twopronged crisis highlights the need for targeted government intervention and sustained support to protect thousands of businesses and jobs in the months ahead.”

Sebastien Sepierre, managing director – EMEA, Fourth, added: “The survey paints a very stark picture of the supply chain crisis that is severely impacting hospitality businesses right now. Many in the sector are concerned about how it will impact this year’s festive season, particularly in light of the fact last year’s Christmas trading was severely curtailed

by Covid restrictions. We will be working very closely with our customers and their supply chain from a procurement, workforce and planning standpoint, to help them best prepare for and tackle these ongoing challenges in the weeks and months ahead.”

CGA is an on premise measurement, insight and research consultancy, with Fourth providing technology and services for the hospitality, leisure and retail industries.

Just Eat teams up with Gregg Wallace Just Eat has teamed up with Gregg Wallace to help support its restaurant partners in offering healthier options as takeaways become increasingly part of everyday life.

Alongside registered nutritionist Charlotte Radcliffe, Gregg Wallace visited ten restaurants in Birmingham as part of a three-month pilot project, where they brainstormed new ideas with each owner on how they could expand their offerings.

From adding healthier items to menus to more effectively marketing the healthiest dishes to customers, the sessions covered a range of topics. As part of the project, each restaurant will now trial tailored changes to their menus to

help them meet increasing demand for healthier choices.

The participating restaurants, which represent a variety of different cuisine types, have also benefited from a free trial of Nutritics, an innovative tool to calculate the nutritional value of menu items, for the duration of the pilot.

At the end of the project, Just Eat will analyse restaurant and customer feedback and develop a broader programme of support for its entire restaurant partner base across the UK. This will offer all of Just Eat’s 58,000 restaurant partners the tools, advice and incentivisation to make beneficial changes.

Gregg Wallace said: “As someone who has recently transformed my own diet, I know that takeaways can be enjoyed as part of a healthy lifestyle - but it’s not always easy to find those options. Customers need to be able to find a healthy option every time they order in. Most restaurants we visited were already actively taking steps, whether that is adding new healthier dishes or exploring where they can swap ingredients, but there’s always more that can be done.”

www.papa.org.uk 5

NEWS

Takeaway deliveries rise continues despite easing restrictions Courier deliveries for takeaway foods, and other online purchases, jumped by 347% from 2019 to 2020 according to new figures from Quotezone.co.uk, a courier insurance comparison platform.

This year then witnessed a further 49% increase up to the end of August, they found, 91% of which is owing to fast food and takeaway deliveries with the top three services noted as being Uber Eats, Deliveroo and Just Eat, in that order, they discovered.

Demand for courier insurance shot up 85% from 2019 to 2020 as the pandemic took hold, and as lockdown restrictions started to ease in 2021, the surge continued with a further 50% increase from January to August 2021 compared to the same time period in 2020, they have reported.

The data, sampled from the UK courier insurance company’s comparison websites, Quotezone.co.uk, noted courier insurance demand across sectors also experienced a seasonal spike this time last year, from October to December 2020, increasing 140% in those three months leading up to the Christmas holidays.

Quarterzone’s founder Greg Wilson commented: “With furlough ending, demand for courier insurance has the potential to surge once again, as people look for new jobs that are in high demand and don’t necessarily require any additional training.

Courier jobs also allow for flexibility so those on reduced hours may find it workable to pick up evening deliveries and weekend work – when fast food deliveries are at their peak.

“I would urge anyone who is new to couriering to make sure their policy covers them for ‘hire and reward’ or check with their employers to see if they provide this type of courier insurance for their drivers – with fast food delivery drivers in particular there could be a tendency to assume because they are using their own car for the odd shift that their car insurance will cover them,

when in actual fact, it’s illegal to drive without the appropriate insurance, and operating as a courier with only a standard car insurance policy is actually classed as driving without insurance for those journeys.

“Given the incredible demand we witnessed last year across the festive period, it’s likely we’ll also see a similar pattern this year as many covid restrictions still remain in place and empty shop shelves force customers online once again. I would urge anyone who is new to couriering to make sure their policy covers them for ‘hire and reward’ or check with their employers to see if they provide this type of courier insurance for their drivers.”

Courier insurance is suitable for drivers making lots of dropoffs every day within a local area and offers additional protection compared to standard policies, most notably giving cover for the goods themselves when the policy includes ‘goods in transit’ cover. Quotezone.co.uk says that it helps around three million users every year, with over 400 insurance brands across 60 different products including courier insurance, van insurance and car insurance.

New delivery box to debut at Anuga The Dometic DeliBox is a unique temperature-controlled thermal box for food delivery that preserves quality and ensures food safety, say its creators, Dometic - a global market leader in branded solutions for mobile living covering food and beverage, climate, power and control and other applications – and, for the first time, visitors to Anuga, Cologne, Germany, this month will be able to get a flavour of its capabilities.

The DeliBox’s active heating guarantees ideal food temperature via active warming to ensure the correct temperature of all food transported and food safety. Dual temperature zones means that transport is available to both hot and ambient dishes at the same time.

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DeliBox is also equipped with cold plasma surface disinfection technology that reduce bacteria build-up and smell, and a food graded interior guarantees that the inner compartment is approved and safe for food use. The box can be mounted on most mopeds, scooters, and motorised vehicles (outer dimensions: W500 x H560 x D611,5 mm, inner dimensions: 422,4 x 482,5 x 425 mm, volume: 86,63l, weight: 18 kg).

The Dometic DeliBox Dual is a dual compartment system with separate active heating and cooling areas. Its connectivity feature keeps track of every delivery and monitors the temperature during transport. It features dual temperature zones for transport of both hot and

cold dishes at the same time and is also equipped with cold plasma surface disinfection technology to reduce bacteria build-up and smell, its food graded interior guaranteeing that the inner compartment is approved and safe for food use. It can be mounted on most mopeds, scooters, and motorised vehicles (outer dimensions: W500 x H560 x D688,5mm, inner dimensions: 422,4 x 482,5 x 425 mm, volume: 86,63l, weight: 23 kg).

October 2021

NEWS

A buzzing return for Casual Dining, Commercial Kitchen and lunch!

The hospitality and foodservice industry experienced an injection of inspiration, togetherness, and a newfound business confidence at the return editions of Casual Dining, lunch! and Commercial Kitchen over 23-24 September 2021 at ExCeL London.

Food and drink industry leaders, trailblazers, and senior decision makers came in their thousands across the two days, with a strong and positive appetite for face to face business. lunch! welcomed 5561 visitors, Casual Dining welcomed 4707 visitors, and Commercial Kitchen saw a huge increase, welcoming 4295 visitors at its debut London show.

Visitors who attended included senior decision makers and professionals from the Alchemist, BaxterStorey, Bill’s Restaurants, Burger King, Caffè Nero, Center Parcs, Coffee Republic, Compass Group, Co-op, Crussh, Dishoom, Five Guys, Greggs, Heathrow, Hilton Group, Honest Burgers, KFC, Las Iguanas & Turtle Bay Restaurants, Legoland, Leon, Merlin Entertainments, New World Trading Company, Nando’s, NHS, PizzaExpress, Pret A Manger, the Restaurant Group, Sainsburys, Tesco, Waitrose, WH Smith, and many more. The positive buzz across the show-floor certainly didn’t go unnoticed as exhibitor testimonials echoed the “quality” of contacts they met and “genuine enquiries” they made – concluding that the co-located

‘supershow’ was the “best show yet!”

Chris Brazier, group event director, said: “We’re so delighted to see that the industry has returned to face to face trade events in no uncertain terms. The brilliant exhibitors were back, the buyers were back and the buzz was back at our biggest show yet. We won›t rest on our laurels and have already started preparing for an even better lunch!, Casual Dining & Commercial Kitchen for 14 and 15 September 2022. A huge thank you to all our exhibitors, visitors, speakers, media and association partners for their help and support in getting these much-needed shows open again.”

Frankie & Benny’s apprenticeships on offer to students As students across Britain start university, Frankie & Benny’s is offering three lucky students the chance to have their tuition fees, and food, paid for, for a whole year.

The Italian-American restaurant says that it is on a mission to help a handful of students pay for the upcoming year of university by covering their tuition fees – up to £9,250 - and giving them free Frankie & Benny’s for twelve months.

To continue the support, each winning student will also be guaranteed a job once they finish their degree, receiving an apprenticeship at The Restaurant Group, one of the UK’s biggest hospitality businesses. Three positions will be created and could be across any of the company’s household brands which include Frankie & Benny’s and Chiquito.

To be in with a chance of winning, all students need to do is share a picture of themselves enjoying a meal at Frankie & Benny’s, or tucking 8

into a takeaway, on Instagram with #StudentsWinWithFrankies and @ Frankienbennys (each post on social should state their university of study and why they believe they should win).

The competition, open to all students studying in Britain, is running for four weeks from 27 September until 24 October and students can post and enter as many times as they like (terms and conditions apply).

Once the competition is closed, winners will be selected by a panel of judges from Frankie & Benny’s and The Restaurant Group, based on their social

posts as to why they should win, and announced in November.

“We’re always looking to support students and now, more so than ever.

Students can enjoy 20% off their food bill at any Frankie & Benny’s restaurant all year-round and now with this competition we hope to give them a lifechanging opportunity,” said Jon Knight, managing director of the leisure and concessions business.

“After the past 18 months that we have all been through, we couldn’t think of anything more rewarding than supporting a handful of young budding students to get the start in life they so deserve. It’s incredible to be in a position to be able to give a handful of students this huge opportunity. The very best of luck to everyone that enters the competition, we can’t wait to announce the lucky winners soon enough.”

To learn more, or to see all T&Cs visit www.frankieandbennys.com October 2021

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NEWS

Prezzo announce pay increase and Boxing Day closure In September, Prezzo announced an average 4% pay rise for its restaurant teams as of this month, and claimed to be the first restaurant group to confirm closure on Boxing Day in order to give team members time with friends and family (the high street chain has also been shortlisted for Best Mental Health Strategy at the Employee Benefits Awards 2021).

Prezzo added that it had announced the pay rises in deep appreciation of the care and commitment shown by their teams since they re-opened their restaurants, and that it was part of a wider strategy to encourage more of their existing and future team members to pursue career opportunities with Prezzo, having also introduced new development and pay progression opportunities for both their kitchen and front of house teams. To improve the attractiveness of management roles within their restaurants, they have also increased pay for managers by an average of 5%.

As a result of the increases, every Prezzo team member will be paid above the national minimum wage, Prezzo also recognising that career opportunities represent just one element that team members value; the mental and physical

health of our teams being a top priority, they add. It was their primary focus throughout the pandemic, they stated, and in acknowledgement of this, Prezzo has been shortlisted for the Best Mental Health Strategy at the Employee Benefits Awards 2021.

Alongside this pay rise and in recognition of the extraordinary efforts of our team since reopening, all Prezzo restaurants will close on Boxing Day say the group so as to give teams a two-day break during the busiest trading period of the year.

Karen Jones, executive chair, Prezzo said: “Re-opening all of hospitality after a third prolonged lockdown has been an extraordinary challenge. Every part of the industry has felt the strain and at the front line stand our wonderful teams, front and back of house, of whom we are so proud. Making sure we get pay right is a pre-requisite; ensuring our Prezzo people feel valued and cared for is equally as important. We can never do enough in this regard to ensure the future flourishing of all. Thank you Prezzo people!”

Carluccio’s launch Italian snack boxes for Jet2 A taste of Italy can now be enjoyed at 35,000 ft as Carluccio’s Italian Snack Boxes cruise onto the in-flight menu of leading leisure airline Jet2.com this autumn.

A maiden flight for Carluccio’s, this is another innovation from the Italian multi-channel, multi-format brand founded by the late Antonio Carluccio, which has recently seen collaborations with Sainsbury’s.

The £4.80 Carluccio’s Italian Snack Boxes will be available on all Jet2.com flights with the UK’s third largest airline. The box includes Taralli (a traditional savoury snack from Southern Italy made with three simple ingredients - olive oil, flour and water), two dips (tangy cheese and tomato and garlic), handmade skinny grissini bread sticks, baked and double dipped in chocolate, and torcetti (a twisted butter cookie from Piedmont, Northern Italy, hand finished in sugar).

Giving passengers an extra perk, each Snack Box comes with a 20% off voucher, which can be used across the 25-strong 10

Carluccio’s restaurant estate and delis nationwide as well as via the brand’s online store.

Sarah Strangeway, head of buying at Carluccio’s, said: “We are thrilled to be taking Carluccio’s to the skies for the first time with Jet2.com and have created a box filled with authentic Italian products sourced from artisan producers to give passengers a delicious quality treat on their travels.”

October 2021

NEWS

Scarcity forecasts spike in pasta prices Ingredients experts, Eurostar Commodities, has warned that the 2021 durum wheat harvest is recording fresh high prices, resulting in an almost emergency situation.

Significant price increases in raw materials will see on-shelf prices of pasta and macaroni spiral upwards, the company stated at the start of September, adding in a more recent statement: “There has been an increase in wholesale prices but this is now set in place until February next year. So, that is our position and will provide at least some stability until February 2022.”

The challenging times have been triggered by a worsening situation in major durum wheat producer, Canada, where the forecast has been revised down by more than one-third from 5 million tonnes to only 3.4 million tonnes, say Eurostar.

There has been resulting panic and global speculation, and the market is predicting that there will not be enough durum wheat for the demand that exists globally.

“The market is completely out of control and as a result there has been an approximately 90% increase in raw material prices as well as increases in freight,” explained Jason Bull, director, Eurostar Commodities.

“This is a dire situation hitting all semolina producers and all buyers of durum wheat across the globe. Companies are buying at record high prices and farmers are holding onto wheat and driving the price up. We expect to see shortages on supermarket shelves and increasing prices which will ultimately

be passed onto consumers. We may also see substitutions whereby pasta will be produced with soft wheat flour rather than hard durum wheat.”

Durum wheat is the key ingredient of pasta. It is the second most cultivated species of wheat after common wheat and is ground down into semolina to make a variety of different products including pasta and macaroni.

Influencing factors include extreme heat in Canada where there has been hardly any rainfall since seeding and poor weather in Europe with lots of rain affecting quality and yield.

French wheat too, it has been reported, has also had a poor year with the poor quality due to excessive rain.

Pasta straw company rebrands as Stroodles Eco-Tableware Pasta straw company, Stroodles, has now extended its product range into a fully edible tableware range available for retail, as well as trade.

The new range includes biscuit spoons, wheat bran plates and bowls, and wafer cups and all of the company’s new products are 100% biodegradable, vegan, zero waste and even edible, and most importantly, they don’t compromise your drinking or dining experience, claim the company.

Since the launch of their famous pasta drinking straws in 2019, which have since become a global and viral trend, chief stroodle and founder, Maxim Gelmann, says that the company are now ready to grow their movement and own the eco-tableware category, their aim being to show how easy it is to do good, ‘one Stroodle product at a time’.

Speaking about the motivation 12

behind the expansion of their product portfolio, Maxim Gelmann said: “Stroodles is more than a company, we are a movement dedicated to making real change by impacting the planet in positive, eco-kind ways. We have always taken our commitment to creating solutions to plastic pollution very seriously. Ever since we started off with our signature pasta straw we knew this was just the beginning of our journey.”

Their new edible, vegan spoons are made from biscuit and have a one hour use time with cold dishes and 30 minutes with hot dishes. The ice cream (6.8 and 7cm) and dessert spoons (8.4cm) are available in oat flavour and a gluten-free chocolate version. Large 14cm spoons are available in classic, cacao, pepper and masala variants. The coffee stirrers are 11.5cm in length, made from biscuit, are gluten-free and vegan and can be eaten after use.

Stroodles’ edible plates and bowls in which you can serve hot and cold food, are made from wheat bran and are designed to be 100% biodegradable, vegan and compostable in 30 days.

Their plates are available in diameters of 16, 20, 24 and 28cm, with a round bowl variant of 20cm diameter and an oval bowl measuring at 24 x 16cm.

Additionally, smaller 250ml bowls and 100 and 30ml saucers made from biscuit are soon to be released.

Finally, Stroodles’ new edible cups are made from wafer, designed to last for at least 40 minutes with hot drinks and be heat-resistant up to 85°C. There is no transfer of heat and the wafer doesn’t change the drink’s taste. The cups are available in 110ml and 220ml volumes and are perfect with hot drinks, as well as cocktails and even desserts. An outer recyclable holder can be customised upon request.

October 2021

Come visit us on stand (A18) at

The European Pizza & Pasta Show, London, Olympia, October 18th & 19th 2021. www.papa.org.uk 13

PIZZA WEEK

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The campaign, which already has the backing of several leading brands across both the retail and foodservice sectors, will be focused round the theme ‘treat yourself’ with the aim of both encouraging consumers to treat family and friends to pizzas in the lead up to Christmas as well as promoting the industry as a good place to work, offering great career opportunities.

It will also highlight the versatility of pizza, offering something for all tastes.

Operators across the retail and foodservice

The Pizza Pasta & Italian Food Association has announced the launch of a National Pizza Week in November (22-28th) backed by a substantial publicity campaign featuring both written and social media.

markets are encouraged to take advantage of the campaign by creating their own promotions. There is no cost involved in taking part and the logo for the campaign is available free to download from the PAPA website – www.papa.org.uk. There is also a brief presentation about the campaign plans on the website.

“We have long discussed creating such a week to support the industry and we felt that this year was the time to do that,” said PAPA

director, Jim Winship. “Our aim is to get people talking about pizza throughout the month of November – firstly through our awards and then through a concerted consumer campaign.”

To support the campaign, the Association will be launching a special consumer website and will be encouraging bloggers, journalists and chat show hosts to talk pizza by delivering pizzas to them. Any operators interested in getting involved in pizza deliveries to the media should email jim@papa.org.uk

Join Consistent Shred™ this Pizza Week on social media as we celebrate our favourite food. Pizza!

From the 22 to the 28 November, we’ll be marking PAPAs National Pizza Week with some pizza-themed fun and a giveaway competition.

Introducing Consistent Shred™, a commercially focused pizza cheese that delivers perfect performance, delicious results and greater profits for your business.

Specifically created for commercial kitchens and takeaways, the team at Spinneyfields have developed and refined the use of their unique TCS™ Technology to produce a great-tasting pizza cheese that is easier to handle with no clumping, and zero waste. The performance of Consistent Shred™ is outstanding in an array of applications, used as an ingredient within your recipes or as a topping. Simply put, pizza made with Consistent Shred™ will arrive to the consumer looking better, and with a longer-lasting soft stretchy texture. Guaranteeing happier, returning customers. Consistent quality. Less waste. More profit.

The Consistent Shred™ range is made from top-quality dairy ingredients using advanced techniques, for consistency with every single shred. Your customers can enjoy pizza with no burning, no blistering; just generous coverage, perfect melt and rich texture to keep them satisfied every time.

Get the most value out of your ingredients budget with Consistent Shred™. The TCS™ Technology gives each shred of cheese its firm texture and consistent size. That means less wasted product and a greater yield on every purchase. And, with it’s easy-to-handle design, your team will be able to save on preparation time and maximise productivity.

With three unique products in the range to choose from, Consistent Shred™ makes technically perfect pizza preparation easy, no matter what your signature style requires. We guarantee consistent quality with the delicious value-for-money Pizza Topper. Ideal for all uses and budgets. Pizza Topper is available IQF and in packs of 6 x 2kg.

Our Mozzarella & Cheddar is a best-selling soft melt blend and is 14

designed to deliver a consistent melt, fantastic stretch and a creamy, rich flavour time after time. Mozzarella & Cheddar is also available IQF and in packs of 6 x 2kg.

Last but not least, our premium soft melt 100% Mozzarella – for an authentic pizza result. Superior taste, stretch and creaminess, when your customers demand the very best. Perfect for all bases, this pizza cheese is guaranteed to leave customers feeling happy. Order yours available IQF and in packs of 6 x 2kg.

You can request a free sample and find your local stockist by heading to our website: www.consistentshred.com Consistent Shred™ is not just for pizza. Anything on your menu that requires a creamy sauce or mouth-watering cheesy topping can achieve TCS™ perfection with Consistent Shred™. From panini sandwiches and mac’n’cheese – to baked dishes like lasagne and enchiladas – your meals will arrive at the table with soft, smooth and irresistible cheese appeal.

If you’re looking for a delicious pizza cheese to celebrate National Pizza Week, then look no further than Consistent Shred™. We’d love to see your tasty creations on social media. Make sure to tag us #consistentshred on Twitter, Instagram and Facebook.

For more information on Consistent Shred™, visit www.consistentshred. com or get in touch with the team at sales@consistentshred.com.

October 2021

ENJOY PIZZA WEEK WITH TECHNICALLY PERFECT PIZZA CHEESE FROM CONSISTENT SHRED

TM

NATIONAL PIZZA WEEK 22-28 NOV 2021

Made from quality dairy ingredients using advanced techniques, Consistent Shred offers unrivalled performance, delicious results and greater profits with every single shred.

TM

CONSISTENTSHRED.COM

SALES@CONSISTENTSHRED.COM

This year’s PAPA Awards dinner is back and bigger than ever.

Join us to celebrate the winners of the awards and the winner of Pizza Chef of the Year 2021 Chef, Theo Randall

Comedian, Jo Caulfield

The European Pizza & Pasta Show

To book a table please contact sandra@papa.org.uk

GREAT INGREDIENTS, GREAT FOOD. Dawn Farms is the largest dedicated supplier of cooked protein ingredients and fermented and dried sausage products outside of the US. As the preferred supplier to the world’s leading food brands we offer guaranteed ready-to-eat (RTE) meat and 100% plant products which can be used safely on pizza, in sandwiches and ready meals without any need for further cooking.

www.batch85.ie

www.plantdeli.ie

Innovation & Business Development Award Recognises innovation across the industry, from technical to new product development (excluding ingredients), that offer real benefits to the sector.

PAPA Community Award Awarded to a business or individual judged to have gone the extra mile to help people in their community during lockdown.

PAPA Industry Award This lifetime achievement award is presented to an individual, company or organisation considered deserving of recognition for their outstanding contribution to the industry.

Sponsored by

Sponsored by

Italian Restaurant Award

Pizza Restaurant Award

Independent Pizza Delivery Award

This award aims to recognise those who have done the most to keep their businesses going through lockdown.

This award aims to recognise those who have done the most to keep their businesses going through lockdown.

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

Sponsored by

Sponsored by

Sponsored by

Small Chain Pizza Delivery Award

Pizza Delivery Chain Award

Frozen Pizza Multiple Retailer Award

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

For multiple retailers actively driving the frozen pizza sector over the last year and in particular during the pandemic.

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

Sponsored by

Sponsored by

Sponsored by

Sponsored by

Convenience Store Pizza Award For retailers actively driving pizza sales (frozen and chilled) in the convenience sector and in particular how they managed their business during the pandemic Sponsored by

Chilled Pizza Multiple Retailer Award

Pasta Retailer Award

For multiple retailers actively driving the chilled pizza sector over the last year and in particular during the pandemic.

This award recognises those retailers actively driving sales of pasta, whether fresh, frozen or dry.

Sponsored by

Sponsored by

European Pizza & Pasta Show

Manufactured Pizza Product Award This award aims to identify the best new manufactured pizza products (frozen or chilled) launched in the last year. Awarded in two categories: Everyday and Premium.

Sponsored by

Manufactured Pasta Product Award

New Ingredient Award

This award aims to find the best new pasta product launched in the last year and includes frozen, fresh and dry products.

Open to any new ingredient this award aims to give recognition to those products which are the most innovative and of the most value to the industry.

Sponsored by

Sponsored by

SHORTLISTS & WINNERS

The full awards shortlists will be published on the website w/c: 04/10 and the winners of each award, alongside the winner of the Pizza Chef of the Year Competition, will be revealed at the PAPA Industry Awards Dinner, hosted by celebrity chef, Theo Randall.

This year’s event takes place on Thursday 11th November 2021 at the Royal Lancaster London Lancaster Terrace, London W2 2TY

WWW.PAPAINDUSTRYAWARDS.CO.UK #papaindustryawards #pizzachef2021

www.papa.org.uk 19

With so many amazing entries this year, choosing the finalists for this year’s competition has been an enormously pleasurable task. The judges and sponsors were impressed with so many of the entries, selecting winners at the live finals will be a challenge, but one everyone is looking forward to.

The details of the finalists in each category are listed below.

Our thanks go to the amazing sponsors whose products challenge the competitors to be inventive in producing their recipes.

Once again, a huge thank you to everyone who entered and congratulations to all who have made it to the finals.

What a treat it will be to return to live competition when the finals take place on 18th October 2021 at the European Pizza & Pasta Show. The demonstration kitchen has ample room for you to come and see the chefs in action and to taste their incredible creations.

Judges Theo Randall, Enzo Oliveri, Marco Fuso, Michael Eyre and Michele Pascarella will be on hand together with the category sponsors to delve deep into the creative mind of each of the contenders so you can be sure there’ll be some tips and tricks uncovered!

20

October 2021

Katie Randall - Pizzaface Albore

Martin Robbins – Stone n Slice

Tikka Pikka Boo

Nicola Trevor-Jones – Two Cents Pizza

5-a-day

Dan Hall - MozzaFella Red Top mk2

Cameron McFarlane – Bath Pizza Co

The Wild Side

Steve Cobb - CobbroxPizza

Stefano Di Vita – The Pizza Pony Carbonara

Elliot Cantrell - Bakeaway Brunch Pizza Pin Wheels!

Francesco Macri – Pizza Pilgrim

Dan Hall - MozzaFella Carbo-Sutra

Nicola Trevor-Jones – Two Cents Pizza

Chicken and Mushroom on a white Cheesy Mustard Sauce and Smoked Bacon Saffron

Smoky Crown

22

Simon Towers – Il Pirata Pizzata Piggin’ Hell

The BLT

October 2021

Dan Hall - MozzaFella SpicyFella Delux

Brigi Stamber - Pizzaface NY Pie

Nicola Trevor-Jones – Two Cents Pizza

HAIL, CAESAR!

Mark Baber – Woodfire Dine The New Yorkshire Meatballer

Martin Robbins – Stone n Slice Silly Philly

Ryan McNab – The Yorkshire Pizza Guy

(Goodness Gracious) Meatballs of fire!

Victoria Mills, Wellingborough, Northants NN8 2DT

Tel: 01933 441000 Email: enquiries@whitworthbros.ltd.uk www.papa.org.uk 23

Mark Baber – Woodfire Dine PANdoras Vegetable Box

Micheal Vassallo-Todaro – Donatello’s

Paul Lloyd – The Cooking Pot

Elliot Cantrell - Bakeaway The Middle Eastern Pizza

Italian breakfast

Carne e Patate

Dai Llewellyn – Co-op Colossal Carbonara

Ed Fraser – Co-op Truffled Mash, Bacon and Cavolo Nero Pesto

The overall winner will be revealed by head judge Theo Randall at the PAPA Industry Awards Dinner on 11th November 2021 at the Royal Lancaster, London.

Pizza ovens for the finals kindly provided by Jestic.

Induction hobs and pans kindly provided by MCS CookTek F O O D S E R V I C E S O LU T I O N S

24

October 2021

ABOUT US

Since 1968, we’ve been proudly supplying the UK’s restaurants, pizzeria, delis, and cafés with the finest high quality, authentic Italian products.

Over the years we’ve developed our offering whilst never wavering from our commitment to our customers.

We now offer: An easy way to shop 24/7 through our website Choice between our trade accounts and click & collect service A friendly, knowledgeable and dedicated team An online postcode checker to ensure on-time delivery Monthly promotions on a selected range of products Two depots: Enfield and Manchester Frozen range that can be added to your basket without any extra minimum order. Wide frozen range which includes iconic Italian brand such as Dolce Tuscia desserts, Tre Marie croissants and Sammontana gelato and the superior Dallagiovanna dough balls.

salvo1968.co.uk

0808 122 1968

sales@salvo1968.co.uk

NEW TYPE 0 FLOUR

Molino DallaGiovanna Everything about the production of Molino DallaGiovanna flour is special.

From its location in Piacenza, the only place in Italy where soft wheat is grown to its high level of research and production technology, the brand is one of the best producers in Italy of high-quality flour for professional use. Dallagiovanna is the only mill that wash all of their grains before the milling.

Napoletana 2.0 Napoletana 2.0 is a type 0 flour ideal for those seeking a less refined, strong flour (W 310, P/L 0.60, Protein 12.5%, Humidity <15) that is a great allrounder for pizza.

The esteemed folk at Verace Pizza Napoletana Association (AVPN) have also given this single 0 flour their full stamp of approval - meaning that pizza dough made from La Napoletana 2.0 can be deemed authentically Neapolitan.

salvo1968.co.uk

0808 122 1968

sales@salvo1968.co.uk

PAPA ASSOCIATION UPDATE

Association update GOVERNMENT TO LEGISLATE FOR OUT OF HOME CALORIE LABELLING Following this consultation, the government has introduced legislation to implement mandatory calorie labelling among large food businesses (businesses with 250 or more employees) in the out of home sector. The regulations specifying the legal requirements for labelling food in the out of home sector can be found here: The Calorie Labelling (Out of Home Sector) (England) Regulations 2021 (legislation.gov.uk).

The regulations come into force from 6 April 2022. Guidance on how the new legislation is to be applied can be found here: https://www.gov.uk/government/ publications/calorie-labelling-in-theout-of-home-sector?utm_campaign= Out+of+home+calorie+labelling +consultation+response+&utm_ content=dhsc-mail.co.uk&utm_medium =email&utm_source=Department +of+Health+and+Social+Care&link _index=4 AUTUMN AND WINTER PLAN FOR ENGLAND The government has set out the Autumn and Winter Plan for England. The plan sets out a Plan A scenario and outlines a Plan B contingency plan for England that would only be enacted if the data suggests that further actions are necessary to protect the NHS. The five pillars outlined for Plan A include 1. Building our defences through pharmaceutical interventions, including maximising vaccine uptake.

2. Identifying and isolating positive cases to limit transmissions using testing and contact tracing.

3. Supporting the NHS and Social Care by managing pressures and recovering services.

4. Advising people on how to protect themselves and others for businesses the government will continue to provide up to 28

date Working Safely Guidance on how employers can reduce the risks in their workplace. They are encouraging the public to let fresh air in when meeting indoors, wearing a face covering in crowded and enclosed settings, getting tested and self-isolating, staying home if they feel unwell, washing hands regularly and using the NHS COVID-19 app.

5. Pursuing an international approach – playing a part in the global effort towards vaccination Plan B would only be implemented if the data suggests the NHS is likely to come under unsustainable pressure.

It prioritises measures which can help control transmission of the virus while seeking to minimise economic and social impacts. This includes • Communicating clearly and urgently to the public that the level of risk has increased, and with it the need to behave more cautiously.

• Introducing mandatory vaccine-only COVID-status certification in certain settings.

• Legally mandating face coverings in certain settings.

If Plan B is implemented, at that point the NHS COVID Pass will change to display full vaccination only (exemptions will continue to apply). The government expects that mandatory vaccine-only certification would be introduced for visitors to nightclubs, indoor settings with 500 or more attendees and outdoor crowded settings with 4,000 or more attendees as well as any settings with 10,000 or more attendees, such as stadia.

The government would seek to give businesses at least one week’s notice before mandatory vaccine certification came into force.

IMPACT OF COVID ON HOUSEHOLD SPENDING The Office of National Statistics has published research on the impact of Covid on household spending. The key findings from the research are:

• Households reduced their spending by an average of £109.10 (19%) a week.

• Higher income households, who tended to spend more on travel, and were more likely to be able to work from home, saw a larger drop in spending than low-income households.

• Reduced spending on restaurants and hotels, recreation and culture and transport contributed most to the decline in overall spending for all income groups.

• Spending on holidays abroad accounted for half of spending falls in the highest income households.

• 42% of workers on lower incomes reporting a decrease in earnings, compared with 31% for those on the highest incomes.

KICKSTART SCHEME GUIDANCE CONSOLIDATED The guidance on the Kickstart Scheme has been updated and consolidated into a new series of documents to make it easier for businesses to undertake and navigate.

The new guidance documents are: Kickstart Scheme for employers https://www.gov.uk/guidance/kickstartscheme-for-employers How the Kickstart Scheme works https://www.gov.uk/guidance/how-thekickstart-scheme-works Getting young people into the Kickstart Scheme jobs https://www.gov.uk/guidance/gettingyoung-people-into-the-kickstart-schemejobs Manage your Kickstart Scheme funding https://www.gov.uk/guidance/manageyour-kickstart-scheme-funding Sign in to manage your Kickstart Scheme vacancies https://www.gov.uk/guidance/sign-in-tomanage-your-kickstart-scheme-vacancies Apply for a Kickstart Scheme grant through a Kickstart gateway https://www.gov.uk/guidance/applyfor-a-kickstart-scheme-grant-through-akickstart-gateway October 2021

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

PREVIEW

WHERE TO FIND PAPA The Pizza Pasta & Italian Food Association can be found on Stand A18, and we look forward to catching up with many of you there.

European Pizza and Pasta Show celebrates five years and you are invited!

The European Pizza and Pasta Show is celebrating five years, and will take place at Olympia, London on the 18 and 19 October 2021 (www.pizzapastashow.com). Join us to celebrate the old, the new, the best and the tastiest – the one and only – pizza!

PIZZA AND PASTA PIT STOP London’s Olympia National Hall will once again host the European Pizza and Pasta Show live on 18-19 October 2021.

Organised in association with PAPA (the Pizza, Pasta and Italian Food Association, www.papa.org.uk) and with the support of Visit Britain, the event is a leading B2B meeting of one of the largest UK food and beverage industry segments – pizza, pasta and Italian food.

Visited by 4,000 key buyers, the event showcases the latest products and technology for restaurants, pubs, cafés, takeaways, dark and shared kitchens, hotels, catering companies, as well as wholesalers, supermarkets, grocery stores and delicatessen from across the UK and Europe.

“With so much competition, the industry’s chefs and developers are always 30

keen to find the next big thing. British Baker visited the European Pizza and Pasta Show to find out what’s hot in pizza. As the late Freddie Mercury once sang “I want it all, and I want it now”. That’s pretty much how Brits feel when it comes to pizza.

Luckily, the industry is responding!” said Amy North of British Baker, reflecting on the event’s prominence.

SHOWCASE Challenging the norms of today, the European Pizza and Pasta Show has become an integral showcase for innovation and origination - a stage for some world leading pizza chefs to demonstrate their expertise and skills in support of the industry.

From cooking master classes to the European Pizza Championship and the hotly contested PAPA Pizza Chef of the

Year Final, the event will bring together experts and industry leaders from across the pizza, pasta and Italian food sector to discuss the present and the future of our industry.

The show’s seminars stage will feature a Food Service and Grocery Retail Summit where strategies and solutions in today’s post pandemic world, the role of supply chain and its impact on the industry, adapting to changes in consumer behaviour and shopping habits, successful e-commerce strategies for grocery trade, and much more, will all be discussed.

Ajmal Mushtaq (pictured), one of the UK’s leading authorities in the takeaway sector, will be headlining the show on the 18 October. Besides being October 2021

Our longstanding partnership celebrates quality and consistency direct from Italy to the UK

GRANDI MOLINI ITALIANI & EUROSTAR COMMODITIES

Founded over 100 years ago, the Costato family’s mill continues to create flours which meet the daily needs of thousands of industries, supermarkets, bakeries and pizzerias across the world.

specialist ITALIAN FLOURS FOR NOODLE AND PASTA manufacturing

PREMIUM ITALIAN 00 PIZZA FLOURS AND SEMOLINAS SUITABLE FOR ALL TYPES OF PIZZA PIZZA VERACE High protein for classic Neapolitan pizza with remarkable golden crust

PIZZA ITALIANA Medium protein, fragrant, tasty and easily digested for deep-dish and all kinds of pizza

PIZZA DORATA High protein with great strength and tightness to produces a tall, soft, delicious crust.

CENTRE FOR PIZZA EXCELLENCE - OPENING SOON Eurostar Commodities Ltd Birds Royd Lane, Brighouse HD6 1NG

01484 320516

sales@eurostarfoods.co.uk

www.eurostarfoods.co.uk

eurostarcommodities

PREVIEW a CEO of Boss Pizza, he writes for many of the UK’s leading trade magazines and is a regular feature on television/news for his expert views.

The show programme, cooking master classes and competitions are free to attend for all visitors and offer unique opportunities for open industry discussion and networking during the two days of the event. Exhibitors old and new will be on hand to provide more information about their products.

“Molino Caputo has been participating as a sponsor and an exhibitor at the European Pizza and Pasta Show for five years. The event is really important for showcasing our products and communicating our values, a place where we meet many friends every year,” said Antimo Caputo, MD of Molino Caputo, the famous Neapolitan brand of pizza flour.

“EPPS is the essential B2B event for Italian companies planning to enter or seeking to establish themselves in the English market. Join us to see and to taste Molino Caputo’s unique take on Italian excellence. We are looking forward to welcoming you at our stand.”

Sponsored by Molino Caputo, GI Metal, Jestic, PeppaCo, SaltWell and Petra Srl, the event will unite industry and market, delivering two days of excitement and innovation on stage with the best chefs in attendance to show us how - through making the dough to how to achieve the best taste cooking one of the oldest pies known to mankind!

GI Metal - a world leader in the production of professional equipment for the pizzeria – started in 1986 in a small artisan workshop, the company now boasting a factory of over 6000 square metres that supplies more than 2000 distributors all over the world.

Their philosophy, say the company, is to work alongside professional pizza makers but also all pizza lovers by making it their passion to understand their needs, create solutions and then distribute them all over the world. Every year Gi.Metal anticipates the needs of the market with innovative, superior quality products representing the most authoritative example of Made in Italy in the sector, including pizza peels

handcrafted customised copper ovens, and Fireway Pizza with all their revolving floor ovens, and Dough Dough with personalised handcrafted golden oven, as well as many more.

NEW PRODUCT

ESTOM/PROPERONI® STAND C20 Estom has supplied pepperoni and salami to the UK’s leading pizzerias since 1968. Their brand, Properoni® now brings this delicious, restaurant quality pepperoni to British customers for the first time.

Properoni® is available in sliced ‘Original’ and ‘Hot Paprika’ flavours, 80g packs and ‘Original’ and ‘Hot Paprika’ 180g pairs.

The award-winning taste of Properoni stems from the timehonoured production process that they have been using for over 150 years, as well as the high quality of its ingredients, being free of nitrites, additives and preservatives.

Come and experience the world’s best tasting pepperoni with us.

Because Properoni® is pepperoni… made properly. and tools for preparing, serving and delivering pizza.

Mobi Pizza Ovens Ltd, a family-owned business focused on delivering the highest quality products and services will be at the show. The company work with independent businesses as well as working with groups - supplying the new owner of Carluccio’s, with their spectacular

NEW SPONSORS Saltwell have joined the show as a Product Sponsor of the EPPS Cooking Stage (Salt Reduction). In addition, Saltwell representatives will take part in the seminars programme, discussing the latest steps for sodium reduction in food production and its importance for public health and wellbeing.

With increasing restrictions on high salt food in 2021, it is time to give pizzas the green light, feel the company (an estimated 2.5 million deaths could be prevented each year if global salt consumption were reduced, they point out).

Saltwell is a sea salt with naturally less sodium, but that tastes, looks and performs just like regular salt, claim the company. Naturally 35% lower in sodium, it can be used as a direct swap for normal salt while still offering the same taste, function, and performance, together with “sea salt” or ”salt” clean label declaration, a unique grain with no added potassium and no bitterness or metallic off-notes, the company add.

The PEPPADEW® brand have joined the show as a EPPS Silver Sponsor and Product Sponsor of EPPS Cooking Stage. Visitors will be able to explore the PEPPADEW® brand Sweet Piquanté Pepper range, produced especially for the hospitality and industrial industries, say the company. Their range boasts various product and packaging formats, including whole (de-seeded) and diced Sweet Piquanté Peppers available in both ambient and frozen options.

Visit www.pizzapastashow.com or email info@pizzapastashow.com for more information.

32

October 2021

ll ha e how ber e s th s o .

W at sta Oct on be Pa th ond & -19 L a a zz th pi Pi 18 ym m l fro at O

CASA JULIA importer and distributor of CAPUTO. CAPUTO, the flour from Naples We now have full coverage of the UK. Wherever you are, you can have the number 1 pizza flour in the UK for perfect Neapolitan pizzas.

If you would like to try a 15kg sack, please let us know by the end of October by emailing customerservices@casajulia.co.uk to receive a voucher to save £1.50 and a catalogue with all the different types of Caputo flour we stock.

TOMATO BRANDS With 7 factories in Campania using the best tomatoes for our needs, we can make sure that you always buy the best product in a sauce of 7/8 briks.

Peeled tomato: 2.5kg Paola own brand • 2.5kg Datterini • 2.5kg Solea • 2.5kg Carmela very high specification • 4kg Polpa fine pronto pizza PAOLA brand • 10kg bag in a box using Roma tomatoes PAOLA BRAND • 2.5kg Solania San Marzano with certificate

Use our skills to help you. CASA JULIA importer and distributor

www.casajulia.co.uk

®

Properoni is simply the world’s best tasting pepperoni.

Perfected over 150 years, with no preservatives, additives, nitrites or nitrates, our delicious pepperoni has been the choice of the UK’s leading pizza restaurants since 1968.

SEE US ON STAND C20

properoni.co.uk

www.papa.org.uk 33

BEVERAGES

Drink

demands

As with many other parts of the food business, beverage purchase and consumption is set to reflect the toll of the response to the pandemic with consumers increasingly likely to be seeking healthy, portable options in the future, as well as the chance to indulge in a treat.

TRENDS In their third annual review, the wellknown drinks brand, Fentimans – the company behind premium soft drinks such as Victorian lemonade, ginger beer and sparkling elderflower - in conjunction with market research consultancy, CGA, took a closer look at some of the key trends and developments in the UK’s premium soft drinks and mixers market (focusing primarily within the on-trade) after a tumultuous year and a half for us all.

Key findings in the report include the observation that Britain’s on-trade drink sales as a whole were down £18.3bn in 2020 from £31.1bn in 2019 to £12.8bn in 2020. The soft drinks and mixers market itself is now valued at £1.8bn with 45.5% of pubs having a share in on-trade premium soft drink sales and restaurants having a 20.9% of on-trade premium soft drinks sales they found. 73% of consumers now try to lead a healthy 34

lifestyle, they also found, with the top five soft drink categories found to be cola, lemonade, mixers, juice drinks and pure juice (https://www.fentimans.com/).

In the short-term, Fentimans see a desire on the part of consumers to treat and trade up, with al fresco drinking and dining playing a role. There will also be a shift away from traditional weekend drinking and dining to more weekday occasions, they feel. In the medium-term, they see a demand for local venues (consumers having become used to working from home), as well as ‘trial combined with trust’ (a desire to try much-missed beverages it’s not always possible to make well at home) against a background of polarisation in spending (some consumers having been able to save money during the pandemic, others having lost their jobs). Longer-term, they see more planning on the part of the consumer when it comes to their meal occasions out of home, alongside greater use of digital technology in purchase, and greater interest in the health and sustainability credentials of food and beverage purchases.

HFSS INITIATIVE FOR HEALTHIER LIFESTYLES Retailers, producers and the out of home sector will all need to prepare carefully for new legislation in 2022 as part of the government’s High Fat, Sugar and Salt (HFSS) initiative, Fentimans’ report also emphasises.

This new legislation aims to cut consumers’ exposure to products that are particularly high in fat, salt and sugar. These items will be subject to online marketing restrictions, a 9pm TV advertising watershed, a ban on inclusion in price-led promotions, and limits on displays. The bar for inclusion in the list of products has been set low, they point out, meaning many soft drinks and mixers will be subject to the restrictions, though small businesses have certain exemptions from the scheme.

“The government is pitching the sweeping new regulations as a way to encourage healthier lifestyles and cut childhood obesity, but there is no doubt that retailers, out of home operators and producers will need to work closely with each other to get prepared over the next few months. In the longer term, impacts of the legislation may include the reformulation of existing products and the development of more healthy food and drink items,” observes Fentimans’ latest report.

VEGAN ACCREDITATION Kyon Drinks has announced that its bold and zesty The Ppinger soft drink now bears October 2021

BEVERAGES the Vegan trademark alongside its existing Vegetarian Society stamp of approval.

Kyon Drinks’ 100% natural, ginger based non-alcoholic beverage has strict vegan and vegetarian credentials and taps into the huge growing consumer trend for purely plant-based products, feel its creators. Helping consumers identify that a product is free from animal ingredients since 1990, the Vegan Trademark confirms that the manufacture and development of The Ppinger has not involved the use of any animal product, by-product or derivative.

“When we started out, we knew that the fiery ginger and fruity apple The Ppinger must only contain natural, plant-based ingredients. Endorsements by the Vegan Society and the Vegetarian Society prove this while strengthening Kyon Drinks’ credibility as an ethical brand and providing consumers with authentic reassurance,” says Kyon Drinks founder, Daniel Suppey.

In addition to offering an adventurous new taste sensation, The Ppinger also represents the ideal choice for retailers

looking to stock products that offer additional health benefits, since the revitalising ginger that characterises the drink is an immune booster and recognised antioxidant (available in a 250ml Grab’n go Pack and a 750ml sharing pack, the RSP for the 250ml bottle is £2.50 and £6.00 for the 750ml bottle – both recyclable).

WINE IN A CAN Reflecting the portable, to go trend that has taken on even more significance in recent times is Canvino (formally known as Cansecco) - new-look, all-natural, veganfriendly, 100% recyclable canned crisp and refreshing premium sparkling wines.

PIZZA, PASTA & ITALIAN FOOD MAGAZINE

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– ISSUE 207 DECEMBER PIZZA OVENS WOOD-FIRED

– ISSUE 205 SKILLS) SEPTEMBER PIZZA MAKING (BASES AND PIZZA SCHOOL LESS PAYMENT AND CONTACT SOFTWARE DELIVERY – TOMATOES

203 APRIL – ISSUE Y AND PROPERT FRANCHISING

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ISSUE 206 OCTOBER – BEVERAGES PASTA SAUCES PASTA AND NT KITCHEN EQUIPME

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ISSUE 202 FEBRUARY – S PIZZA TOPPING AND HYGIENE EQUIPMENT PPE, SAFETY S DAIRY PRODUCT CHEESE AND

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www.papa.org.uk 35

BEVERAGES Canned wine has seen a huge rise in popularity due to its better portability and convenience for the consumer – increased exponentially by lockdowns putting ‘park drinks’ at the centre of socialising, with Canvino (www. canvino.com) setting itself apart from competitors with strong provenance credentials, plus millennial-friendly pastel packaging, the company point out.

“Canvino offers the most stylish experience of sparkling wine outside of Lake Como!” says Marc Laventure, co-founder of Canvino. “Perfectly packaged for the millennial market and featuring real Italian grapes for a top tier flavour, there’s no need to book flights to get a taste of Italy.”

Newly launched this summer, and exclusively sampled at this year’s Taste of London, Canvino is available in two naturally sparkling flavours. Bianco is a lightly sparkling, crisp and dry white wine which is full-bodied and easy to drink, and although dry or ‘secco’ in style, it is fruity and fresh with light floral notes. Rosé is a medium-dry, lightly sparkling wine with wellbalanced fruit notes. The pale blush colour is indicative of Northern Italian wines and is perfect for any occasion, propose the company.

Located in the beautiful Italian region of Lombardy, the Canvino grapes are sourced from a familyowned vineyard that has been making wine for a century using the traditional

36

Another brand of canned Italian wine to also launch in the UK this year is When in Rome, created by specialists in sustainable Italian craft wine who have come up with a white, rose and red wine can selection (also offering a good way to sample some of When In Rome’s wider range of bestselling wines, they suggest).

Charmat method. No artificial CO2 is added during the filling of the cans, which is why their ‘naturally sparkling’ wines are as close as possible to the bottle equivalent and, therefore, just as the winemakers intended.

The team behind Canvino has also had extensive experience in brand building, sales and experiential marketing, so they were able to secure full national availability in the UK on-trade channel with listings at a range of festivals, including collaboration with Luna Cinema as the brand’s Exclusive Sparkling Wine Partner at their popular outdoor events.

COFFEE WITH TRADITION Taylor UK is now supplying the M26 TE espresso machine from La Cimbali - a traditional espresso machine that features the latest technology, creating high quality coffee while being easy to use and maintain, claim the company.

The M26 has been designed to make the barista’s life as simple as possible.

Constructed from stainless steel and ABS, it features an attractive, ergonomic design with an electromechanical backlit control panel, angled filter holders and long steam wands. A range of different coffee drinks can be dispensed at the touch of a single button. To guarantee perfect ground coffee every time, its PGS (Perfect Grinding System) automatically monitors and adjusts the grinding action to produce precisely defined results.

Three models of the M26 are available. The DT1 is a single cup unit, while the DT2 can produce two cups.

Meanwhile the DT2 Compact is ideal for smaller locations that need more output capacity, being able to produce two cups in a smaller footprint. Both the DT1 and DT2 feature the Milk4 steam wand, which can automatically heat up and froth milk. This is a newly designed system that enables operators to program four different recipes, allowing the temperature and frothing level of the milk to be set according to requirements. The DT2 also has an additional manual steam wand. Both the DT1 and DT2 feature a cup warmer with three heat settings.

“La Cimbali has nearly a century’s experience making coffee machines and its reputation is second to none,” says David Rees, marketing manager of Taylor UK. “The M26 is the perfect combination of traditional techniques with modern technology, and it’s perfect for businesses who want the authentic espresso experience without needing specialist training to create it.”

October 2021

ADVICE Twin bronze mosaic, wood fired ovens installed at Eataly, Liverpool Street, London.

SAFE extraction Despite over a year of disruption, the wood fired pizza market is still booming, report Chimflue (www.chimflue.co.uk), who have been busy installing systems nationwide and further, and in all kinds of locations and situations from historic buildings, zoos and skyscrapers to country parks and local pizzerias, but always emphasising the vital importance of a good extraction system.

FACTORING IN One common factor to any new, or existing, restaurant considering a woodfired pizza oven installation, is that the extract system should be factored in as early as possible, the company advise.

This is to ensure that a safe, suitable and reliable design can be achieved within the available space, taking into account any site-specific requirements. It is important to consider the location of the restaurant in relation to any adjoining buildings or office space/accommodation directly above the restaurant itself, they point out.

An essential part of the process is to establish at an early stage what the local requirements are for the installation of your wood-fired oven and flue system. If you are within a smoke control zone, for example, you will need to install a DEFRAapproved oven — this is essentially an oven which has been tested and approved

by DEFRA (a full list of these can be found on the company’s web site). You must also ensure you have a dedicated twin wall insulated flue system installed when specifying a wood-fired pizza oven, they add.

At Chimflue, the systems they provide come in three standard finishes - stainless steel, matt black and copper.

When the system is visible in or outside the restaurant, they are often asked to

powder-coat the flue in various colours, or in some cases hand paint the flue itself so it blends in with the existing structure, meaning you can still get creative where the system runs through your restaurant, or assist in blending to the existing finish when running externally.

In addition to having the correct flue system to run your oven efficiently and safely, a chimney fan could improve this, helping with the reliable running of your pizza oven. In most restaurants you will find that the flue system will need to run horizontally at some point when making its way towards the riser, they report. And in addition to this, it is not uncommon to find general extract systems and kitchen canopies within the same space of the flue.

“A correct chimney draught is crucial in making the perfect pizza,” explains Exodraft’s John Dyson. “The pizza oven needs a constant high airflow/chimney draught ensuring the oven gets up to temperature quickly and maintains the high oven temperature during service. The chimney draught can also be affected by outside sources like kitchen extract and restaurant ventilation, potentially giving an unpleasant smoky environment. Exodraft fans can enable the chimney and oven to work in harmony so as to ensure that the oven gives perfectly cooked pizza time after time.”

FILTRATION In addition to DEFRA approval, you may find that your local planning department and/or environmental health officer (EHO) may want you to install filtration to the extract system to reduce odour and smoke, as well as consider the visual appearance of the system, Chimflue advise.

Chimflue is the UK importer for SMOKI a water-based filtration system specifically designed and manufactured in Italy for use with pizza ovens. A SMOKI unit requires a permanent mains water, drainage and electrical connection, and again provision of these services will potentially need to be taken into account with your plans.

Such a system passes all smoke from the oven through three layers of fine water mist within the unit, removing a large proportion of particulate from the smoke. As a by-product, this process also reduces the odour produced from the flue’s termination and is often specified as a requirement by local planning officers and EHOs. One of the most important issues to keep in mind after the oven starts operating, Chimflue add, is regular planned maintenance of the flue system, fan and filtration unit where installed because this will be key to ensure the longevity of the system, as well as making sure it remains safe and suitable for use.

www.papa.org.uk 37

CATERING EQUIPMENT

Well

equipped The recent Commercial Kitchen Show and Restaurant Show/Catering Equipment Expo highlighted new and existing ranges of catering equipment on offer to operators, with this month’s European Pizza & Pasta Show set to provide a further opportunity to consider products and equipment of particular interest to the pizza and Italian food sector.

SHOWCASE Well known sector supplier, Jestic Foodservice (www.jestic.co.uk), showcased a range of equipment at Commercial Kitchen, emphasising their focus on the collaboration between some of the very best manufacturers who set out to produce the most innovative equipment and the operators who in turn use the equipment to create outstanding food and drink.

38

On show was the advanced MKN SpaceCombi® which offers all the power, features and control chefs could hope for in a combi, claim Jestic, but at just 55cm wide it is 40% smaller. Easy to operate, thanks to its MagicPilot touch and slide operating system, it as simple and intuitive as your smartphone.

Henny Penny continues to lead the way when it comes to high performance, oil saving fryers and two of their leading models were on show,

including the Evolution Elite which takes consistency and efficiency to the next level and the new Henny Penny GVE low oil volume open fryer - a simplified, easy to use fryer which can cook the same size load in 27% less oil than a traditional 25 litre vat.

Also on show was the Mibrasa® (a charcoal oven which brings the deep rich flavours distinct to charcoal fired cooking to all types of ingredients including meat, fish, vegetables, seafood and desserts and uses 40% less fuel) and the Mibrasa® Parrilla grill with its extensive cooking surface and elevating system suspended over the open fire to give chefs maximum versatility and control.

Jestic also presented the latest holding technology from Moduline, which utilises a wire heating element wrapped around the cavity and is electronically controlled with precision to hold the humidity contained in food for perfect serving results. The Moduline range of Retherm ovens October 2021

CATERING EQUIPMENT ensures precise control with an operating temperature range of +30°C to +160°C and quality results when re-heating previously cooked food for service. Other highlights were the innovative storage and shelving solutions from Metro and the Antunes countertop equipment range which are used by QSR chains around the world.

There was also plenty to see on Jestic’s neighbouring stand where the fast and efficient 3i and 4i high speed ovens from XpressChef which cook fantastic food in a fraction of the time were on display.

The XpressChef 3i features a 7” True-Touch™ HD touchscreen with a smartphone-like scrollable image-

combining a generous 38 litre cavity which can accommodate a 14” pizza with a compact exterior which is stackable to increase throughput and save valuable counter space.

based menu and combines three cooking technologies to make cooking a variety of foods on-demand quick and easy.

The XpressChef 4i makes highvolume, speed cooking easy harnessing impingement, convection, infra-red radiant and microwave assist cooking technologies – say Jestic,

THE PERFECT BLEND Also showcased on Jestic’s stand was the versatility of Vitamix blenders, designed to maximise uptime and save you money over the life of your machine, where every component is designed and built for unsurpassed durability, say the company (another high performance range on show being the soft ice cream and ice machines from Icetro and the profit generating slush machines from Elmeco).

DECK OVENS Commercial deck ovens, such as those supplied by Blue Seal, are traditional Italian style, stone base deck pizza ovens that offer flexibility in being able to cook deep-base or thin based styles of pizza.

Designed for everyday professional use, these powerful electric ovens cook at high temperatures to ensure fast service and great cooking results. They are also a represent a competitive alternative to wood burner stoves or gas ovens, which are can often be higher maintenance and require more specialist and costly extraction systems to take away smoke and fumes.

Blue Seal’s ovens can accommodate 4 x 12” pizzas per deck, and they are also compact, versatile and very operator friendly, point out the company. Fast, and efficient, these ovens are ideal for restaurants with outdoor seating areas, and who want to offer quick but appealing pizzas for alfresco dining to their guests as the warmer summer months arrive and the trend for eating outdoors becomes ever more popular.

The company offer single deck and twin deck ovens which operate up to 400 degrees centigrade, giving optimum cooking temperatures for decks of their size. The single deck can be stacked onto the twin deck very easily creating a triple deck, maximising the output from the floor space, they add. The Blue Seal oven chambers also all function independently, allowing the pizza chef to control temperatures and bake more types/sizes of pizzas at once, therefore reducing serving times for busy restaurants, claim the company.

The fact these ovens are only single-phase power supply makes them very versatile too, suitable for dark kitchen takeaway sites and certain mobile kitchen operations that may have limited power supplies. Due to the electric power 40

supply, the ease of installation is simplified as there are no complex regulations regarding interlocks/ventilation and extraction requirements, as associated with gas powered or solid fuel type ovens.

Deck ovens can also be used in professional temporary and portable kitchens, as long as there is adequate air circulation and any vented heat/steam can be dissipated into the atmosphere or directed outside, say Blue Seal, so as to maintain healthy and comfortable HSE working environment tolerances. Portable kitchens of this type can conveniently accommodate catering contractor needs for supplying rapid efficient food offerings at a multitude of outdoor events, for instance.

Blue Seal say that they also appreciate that restaurants need uncompromising, consistent quality results from the equipment they use, which is why their ovens use accurate thermostatic temperature control, eco-compatible material for thermal insulation and high quality refractory stones to 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.

October 2021

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www.papa.org.uk 41

CATERING EQUIPMENT

It goes without saying that blenders have become invaluable in the commercial kitchen, relied upon to blend, puree, grind, chop and emulsify with speed and efficiency, all capabilities offered by the latest Hamilton Beach Commercial Expeditor family of culinary blenders now available from FEM (Foodservice Equipment Marketing, www.fem.co.uk).

From soups and sauces to marinades and dressings, Expeditor Culinary Blenders can enable commercial kitchens to create the food they desire with the newest models - the HBF510-UK and the HBF510S-UK being no exception, claim FEM. Both have powerful 2.4HP motors and an adjustable speed dial with variable speed functions that can chop and puree even the thickest of recipes. The operator can quickly switch between low speed, high speed or chop for improved performance on difficult to blend ingredients.

The container and blade design keeps ingredients constantly circulating through the blades to ensure that contents are well-emulsified and smooth. Built to last, the HBF510 blenders’ stainless steel blades and 42

all-metal drive coupling also help to ensure robustness and a long service life, they point out. Blade design and jar shape help chefs create silky purees, creamy soups, and signature drizzles to maximise profits, and a large dosing cup makes adding liquid for emulsions while blending both safe and easy.

Sure Grip feet and a large handle ensure safety of operation. The sealed paddle switches are both leak-resistant and easy to operate with a protective brow to direct drips away from the controls, and the jar pad removes easily for cleaning.

The HBF510-UK features a BPA-free co-polyester container with a capacity of 1.4 litre while the larger HBF510S-UK has a 1.8 litre stainless steel container.

Both are supplied with a two-year parts and labour warranty (the HBF510-UK has a list price of £530.00 and the HBF510S-UK a list price of £660.00).

footprint, and they’ll feature connectivity, using Falcon’s Connected Kitchen system, say the company.

One of the key themes of the stand was the perfect grab and go, with new convection ovens joined by Falcon’s established range of High Speed Ovens which feature three different models offering a choice of sizes, power levels and capacities. All are countertop units that combine powerful microwave technology with other cooking methods, which vary depending on the model. Alongside these is Falcon’s new ScanHeat, an easy to use microwave where the user simply scans the barcode on the food packaging, pops it in the oven and waits for the beep with ScanHeat doing the rest. Completing the grab and go team was the latest Lainox Naboo Boosted combi oven.

Linking them all together is Falcon’s Connected Kitchen system, which can connect any appliance and they all share the same platform and dashboard, point out the company. Crucially, it’s not limited to Falcon manufactured equipment, but a universal system that can be fitted to appliances from any manufacturer. Visitors were able to see Falcon cooking appliances in action with their development chef, Shaune Hall, putting them through their paces for visitors to sample the tasty results!

NEXT GENERATION Falcon (www.falconfoodservice. com) unveiled its next generation of convection ovens at the Restaurant Show. This new range of ovens combine performance, flexibility and energy efficiency in a compact October 2021

CATERING EQUIPMENT

A revolution in food delivery Autumn is here, winter is on its way and the demand for food delivery to the home or office keeps growing. The Covid emergency is permanently changing our habits and today a food business can’t do without a delivery service capable of maintaining the high quality of the product, report well known Italian pizza equipment company, GI Metal, suppliers of a new professional food delivery solution called RedBox. How can it be done?

Redbox allows food businesses to maintain the quality of the pizza and other hot food items by keeping them warm and crunchy thanks to a patented temperature and moisture control system, say GI Metal.

Pizza, pasta-based dishes, fried dishes, hamburgers and any other type of hot food can maintain the correct degree of heat and moisture, enhancing the most refined and sophisticated ingredients without ever compromising taste and quality.

Indeed, RedBox allows you to adjust the temperature and then keep it constant for all deliveries (setting it from 65° to a maximum of 105°C).

The patented RedBox system is electrical, powered by a dedicated high-power lithium battery, having been designed to be used on all types of cargo scooters, both electrical and petrol-fuelled, and on cars (four seats or more, with collapsible rear seats), located in the trunk, via a dedicated adapter kit.

Manuel Maiorano, La Fenice Pizzeria Contemporanea, Pistoia.

What do pizza makers think about it?

GI Metal interviewed a number of Italian pizza makers who have been using Redbox for several months now, and all told them that they are satisfied having bought the heated pizza carrier box.

60% of those interviewed confirmed that they bought RedBox because they wanted to maintain the quality of the delivered 44

product: not only pizza, but also pasta, hamburgers and fried dishes (probably the hardest product to reach destination warm and crunchy).

“I’m extremely satisfied with RedBox because it improves the final product. It allows the pizza to be delivered warm, without that rubbery effect typical of pizza transported with classical thermal bags.

Delivered pizza will never be say, right out of the oven, but it greatly helps the product, highly improving its quality level,” said Manuel Maiorano of La Fenice Pizzeria Contemporanea in Pistoia.

Luigi Lucchetti from the Pizza e Fichi pizzeria in Ostia (RM) said: “Redbox allows us to deliver an almost perfect product to the customer. We make a lot of fried food which arrive crispy and warm: the difference is quite noticeable.”

Gianluca Procaccini, Il Campione, Ostia (RM).

Pistoia added: “Since our pizzeria is right in the middle of town, we really needed to be able to do two to three deliveries together.

So we go out once instead of having to go back and forth from the pizzeria. It saves us time and fuel, aside from the fact that the pizza is definitely better quality and our customers can tell that right away.”

Pablo Biagoli, Pizzeria Bargello, Pistoia.

Luigi Lucchetti, Pizza e Fichi, Ostia (RM).

Nowadays, delivery is part of the business of the majority of pizza parlours, some have always been doing it while others have arranged it to deal with an evergreater demand since last year, observe GI Metal, and in this context, it’s even more important to be able to be set apart, the company feel.

40% of those interviewed also declared that they chose RedBox to optimise deliveries - making several deliveries together, for example, expands the usual range of action, in turn saving time, money and dedicated staff.

Gianluca Procaccini chose Redbox for his il Campione pizza parlours on the Ostia coast. “Now we make up to five deliveries when before we could make no more than two. This takes about 40-45 minutes, the time in which the pizza stays warm,” he said.

Pablo Biagoli of Pizzeria Bargello in

What do customers think?

Customers who are particularly satisfied by the quality level, GI Metal have found, find themselves with an almost boiling pizza in their hands, but maintaining the taste and flavour of pizza ‘just out of the oven’.

Cristian Varriale from the Basilicò pizzeria in Naples, commented: “We have a positive feedback both from a financial and interpersonal standpoint. People are extremely happy and this makes the difference compared to our competitors.”

There’s also a definite curiosity about the vehicle used for delivery, GI Metal have found.

“When we reach someone’s home with the delivered pizza, the customer has the impression that our service is more careful and complete. When we take the pizza carton out of the box and put it into the customer’s hands, they’re amazed how warm it is. The customer is intrigued.

They’ve never seen an oven in a car, so they ask questions and want to come and see,” said Antonio Cacioli, Pizzeria La Ruota, in Selvino (BG).

RedBox can be purchased outright, rented or supplied via a financing option (www.gimetaldeliverysolutions.it).

October 2021

PROFILE

LIVING LIFE TO THE LUXE One of the group gluten free or vegan? PizzaLuxe (www.pizzaluxe.com) restaurants accommodate all, with vegan, vegetarian and gluten free options on the menu, and now coffee, cake and cocktails available at its latest Manchester opening.

CATERING FOR ALL Offering over 16 different varieties of gourmet, handmade thin crust pizzas for their diners to try, the PizzaLuxe menu caters to all with plenty of options for every diner, so there’s no need to feel left out if gluten-intolerant or dairy free, with all pizzas freshly made to order, ensuring that all dietary requirements can be catered to.

On the menu there are six vegetarian options to choose from including the Verdura, with cherry tomato, asparagus, artichoke heart, red onion and black olive and the Quattro Formaggi, featuring mozzarella, Gorgonzola, feta, halloumi and thyme. There is also a vegan option available if requested, including vegan cheese and vegan tomato pizza sauce.

For those who are gluten intolerant, PizzaLuxe understands how it can be

46

difficult, especially when it comes to finding a great pizza. Thus, they offer a gluten free pizza base made from rice flour and potato flakes, and which is available for any pizza on the menu (prices for pizza start at £5.50, with vegan and gluten free base options available for an extra £2).

NEW FLAGSHIP RESTAURANT PizzaLuxe has also now opened its brand new, flagship restaurant in Manchester Arndale’s Halle Place, the new £11m food quarter.

After receiving a £1.5m investment, the fast expanding pizza operator has extended its offering and has launched its new flagship branch - and the shopping centre’s first pizza and cocktail bar - as part of its plan to create a new home in the North.

PizzaLuxe, which has been an anchor tenant of award-winning Leeds Trinity Kitchen since it opened, will now be serving up its gourmet, handmade thincrust pizza, aperitivo and fresh salads there alongside its made to order cocktail menu, and says that it plans to lead the way in creating a buzzing day to night dining experience in the newly redeveloped Halle Place.

UNCONVENTIONAL The brand says that it doesn’t stick to the rules of conventional Neopolitan pizza, but instead creates unique Roman-style recipes using a combination of both British and European produce, carefully sourcing each ingredient to create its homemade luxury pizzas.

October 2021

PROFILE

Core ingredients include organic flour milled at Shipton Mill in Hampshire (which is then used to make its signature 96-hour slow-proven sourdough) and the smallbatch tomato sauce which is prepared to the secret PizzaLuxe recipe. These carefully sourced, premium ingredients combine to create the perfect pizza, with a 10” or 13” base and thin crust, pressed to ensure consistent quality.

Pizzas on the menu in Manchester includes the Palermo (mushroom, ovenbaked ham hock, parmesan and sage), the Lardo (bacon, brie and baby spinach), Chorizo (goat’s cheese, roasted grapes and honey) and the Pollo (pesto chicken, black olives, artichoke heart and mushroom).

ALL DAY PIZZA The new pizza and cocktail bar will also serve what is claimed to be Manchester’s first ever breakfast pizza, which will include toppings of sausage, bacon, egg, and PizzaLuxe’s own breakfast sauce. The breakfast menu, which was originally created for PizzaLuxe’s Manchester Airport branch in 2018, will be available every weekend, and also includes baked to order breakfast rolls, with the bread created

using PizzaLuxe’s popular dough.

PizzaLuxe Manchester, is open daily until late, and also claims to be the first venue in the UK to combine a quick service restaurant element with a full service bar serving beer, wine and spirits, as well as freshly made cocktails. Beers available on draught include Beavertown Neck Oil, Birra Moretti, Amstel and Old Mout cider, along with premium packaged products such as Camden Helles & Pale, and the new Rude Mechanicals Featherweight Pilsner.

Alongside a curated wine list, Manchester’s PizzaLuxe offers a new cocktail menu, with each expertly mixed by the in-house team and featuring predominantly herb-based creations such as a Lavender and Thyme Collins, or the

seasonal Tommy’s Margarita, reflecting the fresh herbs used in the PizzaLuxe kitchen.

An innovative new ordering procedure enables the customer to order by scanning a QR code at their table, before then being automatically notified via SMS once their pizza is ready to collect from the counter.

Drinks can be ordered via the QR codes, or directly with the restaurant’s bar team, with drinks orders being delivered to the customer via the PizzaLuxe bar team.

As well as the pizza and bar offering, the new restaurant will also launch its coffee kiosk called Coffee + Cake soon, which will be open daily for passers-by with a fixed price of £3 for barista coffee and homemade sweet treats.

PizzaLuxe has been spearheaded by former director of dood at Harrods, Paul Goodale, who identified a gap in the market for fast, fresh and super-thin pizzas, made without reliance on the Neapolitan tradition of the pizzaiolo.

“Our aim has always been simple and still remains at the heart of what we do; affordable luxury, exclusively for all. We offer a contemporary, creative execution of simple, classic pizzas and cocktails in a stylish environment, served with a warmth and generosity of spirit,” says Paul Goodale.

The new Manchester site, designed

by Paul Goodale alongside Hudson Rock Design, is a bright and airy space, featuring counter seating to provide the perfect pit stop for a quick meal on the go. There is also an in-house bar area creating the ideal backdrop for visitors looking for casual evening drinks.

www.papa.org.uk 47

NEW PAPA MEMBER

Inspired by the Italian New York pizzerias found in Little Italy, in 1993, Goodfella’s pizza was born with the aim of bringing a slice of deep pan to the UK and Ireland. Ever since then we have focused on making pizza the proper way.

Goodfella’s is the original frozen pizza brand, introducing delicious, authentic and conveniently frozen American Italian inspired products to the UK and Ireland.

Goodfella’s is the largest frozen pizza brand in Ireland and number two in the UK and has been part of the Birds Eye family since 2018. Today our offerings have expanded beyond deep pan and the range includes something for

everyone, whether that be thin, deep, takeaway, snacking or garlic bread. True to our history of firsts, we became the first to market on both frozen vegan and frozen gluten free pizza, widening our offer to suit all lifestyle and dietary needs.

All our products are made with respect and we make each one as close as possible to the original recipe. Each Goodfella’s pizza starts its life as an individual dough ball, freshly made and proven separately to develop the texture and flavour before being baked on authentic serpentine stone, imported from Italy. They are then topped with tomato sauce that’s made fresh daily and the highest quality toppings for an authentic taste of New York. Our pizzas are fast frozen to lock in the freshness and flavour and as freezing is nature’s way of preserving there’s no need for us to use any artificial colours or flavours.

Goodfella’s Pizza Birds Eye Limited 1 New Square, Bedfont Lakes Business Park, Feltham, Middlesex, TW14 8HA Telephone: 0208 918 3200 Contact: Samantha Dolan Email: Sam.Dolan@birdseye.co.uk www.goodfellaspizzas.com

NEW PRODUCT

Nelson reports lockdown surge in sales of Speedwash dishwashers Nelson Dish & Glasswashing has reported a significant, albeit somewhat surprising, surge in sales of its entry level Speedwash dishwashers throughout the pandemic.

“We believe that a lot of the establishments that managed to keep cooking during the worst times were looking for an affordable, simple to use, dishwasher solution,” explains managing director, John Nelson.

“Many of these were managing to keep functioning with minimal staff numbers so, although hygiene was critical and reliability and performance were important, so was simplicity of design - something that anybody could use without the need for special instructions or training. As the forerunner to our Advantage range, Speedwash can still claim a number of energy and water saving features and it’s certainly incredibly dependable – a real workhorse of

48

a machine. In fact, we’ve got customers still operating Speedwash machines they bought 15 years ago!”

Nelson’s Speedwash range offers an unusually versatile selection of sizes that helps end users maximise available space. As well as 400mm and 500mm basket size undercounter options, there are also two ‘in-between’ models – a 350mm and 450mm. The pass through is a standard 500mm basket size (call 0800 592 833 or visit www.nelsonwashonline.co.uk).

October 2021

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

Tel: 01772 610415 / Fax: 01772 617610

MARKET RESEARCH

What now for the pizza and Italian food market?

Pizza and Italian foods are a long-established food favourite for Brits who have purchased from outlets and eaten them in restaurants on a regular basis for many years now. Pizza and pasta/Italian food were the number two category for eating out of home, after British, prepandemic, observe sector analysts, MealTrak, but what now?

HAS THE PANDEMIC CHANGED THAT OUTLOOK? At MealTrak, we tracked the changes in consumption trends for food to go and eating out throughout the pandemic. We could understand very quickly, the mindset of the consumer by tracking changes with our continuous data throughout. This has been an invaluable tool to our clients and enabled them to react and evolve their propositions to reflect the changes in needs of their consumers. We will take a look at the pizza and pasta market from a couple of viewpoints to give a rounded assessment of Eating Out (restaurants), Food on the Go (takeaways/QSR) and Delivered.

EATING OUT (RESTAURANTS/PUBS) As we all know, this sector was one of the most significantly impacted by the effects of restrictions. This is reflected most vividly when looking at the number of occasions when a cuisine was consumed in the past 12 months and shows they are currently at -64%, but this has been steadily improving over the summer. In April, the 12 month number was -80%. The improvement is most markedly seen in the latest 12 weeks vs the same period last year and shows there have been +26% more occasions. When the data is broken down the individual key cuisine Italian food has experienced a slightly lower level of decline and is bouncing back quicker. The difference for 52 weeks, year on year was -60%. However, looking at the statistics for the YOY comparison of the 12 week period, there is a marked positive note; a difference of +24%. This is an impressive 84 percentage points in the right direction! (source MealTrak Wave 91 to August 9th, 2021).

The data demonstrates that there is a level of confidence being restored in eating out and, at first glance, this appears

50

to be an extremely positive step. It is certainly a positive move towards a more sustainable category, but is it as it could be?

There have been some significant jumps to recovery for some cuisines, Lebanese being the most impressive bounce 12 weeks YOY but this is from a low base figure. Italian cuisine is still the strongest international category at a value of £637m Year to 9th August 2021. The next nearest international cuisine is American/Tex Mex, but at a value of £185m Year to 9th August 2021, it’s considerably lower than Italian. Other positive bounces, but still not achieving the overall value of Italian are Thai, Vietnamese and South American – all of which have ingredients which are, perhaps, unfamiliar to the British cooking population.

CAPITALISING ON TRENDING MISSIONS IN EATING OUT Understanding the customer’s reason to purchase through their missions and needs is a powerful indicator for menu or product development. It’s more than just what’s been purchased…it’s that in-depth reasoning behind the consumption of food – the what, why, how, where and who by of consumption.

Two of the key missions identified throughout lockdown was the need to “treat” and to satisfy a “craving”. With so many furloughed, the home baking and cooking wave exploded. We all remember the flour and yeast shortage as the UK decided, almost en masse, to bake bread, many for the first time ever!

But those who understood this mindset, realised that not everything would be easy to cook or make from scratch. The real winners throughout lockdown were those that were able to provide a real point of difference – something creative, satisfying and unfamiliar that would be a real treat to eat and possibly a little complicated to reproduce at home.

October 2021

MARKET RESEARCH Throughout the pandemic, one of the biggest cravings was emotionally driven. The MealTrak mission tracker has identified that, by far the biggest factor in eating out of home is the “need to eat with friends”. It’s this highly social element of eating out that was a true craving throughout and now, with hospitality re-opened, this mission has increased by +101% and represents an even greater mission than the food eaten out with family.

From a development perspective are your products matching this trend… ie sharing platters, tapas style sharing plates, large portions to serve at the table and share amongst a group?

So, who are these people who are looking to consume your food? By breaking down the data further we can identify exactly who is consuming and, just as importantly, what time of day the food is being consumed… again all this give cues to product design and presentation.

The data does show that women continue to be the most frequent consumers of Italian foods (54%), however men have shown significant gains. The age range is interesting too as shows that 24 to 44 year olds are the largest group of consumers (46%) the highest growth has come from 65+.

The timing of consumption has also changed but not quite as dramatically as for some of the less traditional categories of cuisine. MealTrak has observed the “shoulder” periods within the day of mid-morning and mid-afternoon as a growth trend during the pandemic which is currently proving to remain in play. Italian cuisine, traditionally seen as a lunch and evening destination cuisine, has seen growth mid-afternoon and Tuesdays appear to have had the most positive bounce back, rather than the weekends (+72%).

WHAT HAPPENED TO FOOD ON THE GO PIZZA? Pizza in food on the go (FOTG) captures pizza that was bought at a takeaway or delivered. Whilst pizza sales did drop over the last year their performance was significantly better (or less poor) than all of Food on the Go (-28% pizza vs -58% FOTG). However, the performance of pizza was significantly outstripped by the QSR fast food outlets such as McDonalds and KFC who are all tracking up year on year.

From a consumer age perspective pizza in FOTG is significantly geared towards 18 to 35 year olds (classic millennial and gen Z) with 56% of all occasions being amongst this cohort. When looking at gender participation there is a heavier participation amongst women at 57% of all occasions. The implications for pizza outlets is that the product and marketing propositions need to ensure that they appeal enough to the younger female population. Understanding their wider food repertoire and how they consume will offer many more clues to successful recipe development and campaign positioning.

IS HOME DELIVERY STILL THE STRATEGIC ANSWER? A key question asked of the MealTrak panel users was “How did you get your takeaway?” YOY changes for 52 weeks to 9th August 2021 showed growth in the use of delivery service companies, in preference to collection or delivered by the restaurant. Many restaurants were seen to create their own delivery initiatives during lockdown and, where once customers would, perhaps, only have access to eating in, local restaurants

and eateries rose to the challenge to ensure their survival and created their own “takeaway” service which was obviously appreciated. Increased use of companies such as Deliveroo and Just Eats, even for QSR’s, gained momentum, although the 12 weeks YOY period to Aug 9th showed a slowing of this trend.

This may be a temporary lull for the summer holiday period but MealTrak will continue to monitor this carefully for the coming months.

Another potential cause for the decline over the 12 week period could also be related with the previously mentioned need to socialise once more. That feeling of “getting out again and living”, the drive to return to normal social events has been magnified over this period and many outlets are keen to make the most of this, encouraging customers to eat in with creative menus, the Instagramable décor and cosy, inviting eating environments.

It may be of interest to note that the only delivery service which has a seen positive growth over the 12 week period above is for the takeaway pizza.

The pizza consumption occasions out of home was at -41% YOY 52 weeks and currently it stands at -39% YOY 12 weeks, so there is a positive note, but limited.

WHAT DOES YOUR CONSUMER WANT? The takeaways and those who managed to provide outdoor eating or takeaways during Covid are set to reap the benefits of their labour. Now it’s all about how to use that and innovate to tempt customers into coming back time and time again. Still the mission is for “treat” and “craving” above all else. Cost is not a huge factor – people are wanting to “live” again.

Understanding the whole picture allows you to make sound commercial decisions – are you happy with those statistics?

Do you want to look to attract a different type of customer? If you’re wanting to diversify your customer base, you need to look at the whole food to go and eating out of home scene.

Understand what’s driving them to other destinations, other food groups.

Italian food and pizzas continue to be the nation’s favourite international cuisine second only to British. The pandemic has had a significant effect on the whole of eating out and food to on the go sectors however the good news is there are significant indications in the data and wider news that there is a sustainable recovery underway. Creativity and innovation in product design and execution are very important so ensuring that the propositions are keeping up with the evolving needs of consumers is vital to future growth.

Our regular food missions are identifying emerging trends tempting these consumers through the doors … bottomless Sunday brunches, healthy lighter eating Oz/Cali options, exotic desserts and pastries, exciting plant-based options, punchy flavour and new packaging innovation in food on the go.

All Data Sourced: MealTrak.com Wave 91 data to Aug 9th, 2021.

To find out more about the trends that could be affecting your business, Mealtrak can be contacted at info@MealTrak.com.

www.papa.org.uk 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, Association House, 18c Moor Street, Chepstow NP16 5DB 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/

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

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

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

American Pan UK 6 - 8 Seddon Place, Stanley Industrial Estate, Skelmersdale, Lancashire WN8 8EB Contact: Mark Picconi Tel: 0161 504 1176 mpicconi@americanpan.com www.americanpan.com

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: John McGrath Tel: 01604 583421 Fax: 01604 587392 iritchie@dawnfarmfoods.co.uk www.dawnfarms.ie

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

Futura Foods UK Ltd. The Priory, Long Street, Dursley, Gloucestershire GL11 4HR Contact: Jo Carter Tel: 01666 890500 Fax: 01666 890522 jo@futura-foods.com www.futura-foods.com

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 Ingredient Solutions Ltd. Boherbue, Mallow, County Cork, Ireland Contact: Gary Davies Tel: +353 29 76981 gary@ingredientsolutions.net www.ingredientsolutionsltd.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 IPR Events London Ltd. The Plaza, 535 Kings Road, London SW10 0SZ Contact: Stanislava Blagoeva Tel: 0207 352 4356 slava@iprconnections.com www.iprconnections.com

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 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

index registered suppliers La Cimbali UK Ltd Centennial Park, 280 Centennial Avenue, Elstree, Borehamwood WD6 3ST Contact: Daniel.Clarke Tel: 020 8238 7100/07967 183494 daniel.clarke@cimbali.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 Lupa Foods Ltd. Suite A31, Elstree Tower, Elstree Way, Borehamwood, Hertfordshire WD6 1SD Contact: Sales Tel: 0208 2362222 simon@lupafoods.com www.lupafoods.co.uk Makfa JSC Vspolny Lane, Building 5, Construction 1, Office 1, Moscow 123001, Russia Contact: Elena Karmanova Tel: +7 351 255 97 16 (ext 2416) karmanova@makfa.ru www.makfahealth.com Nutritics 22c Town Centre Mall Main Street, Swords Co Dublin, Ireland Tel: 020 3769 5265 Email: info@nutritics.com www.nutritics.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

A

Tel: 0161 702 8447

email: sales@pizza-toppings.co.uk

Qualitops (UK) Ltd Simon Scotland Road, Hardwick Industrial Estate, Kings Lynn, Norfolk PE30 4JF Contact: Lea Hall Tel: 01553 772 522 sales@qualitops.co.uk www.qualitops.co.uk Riva Foods 32 Copenhagen Road, Hull HU7 0XQ Contact: Andrew Hargrave Tel: 01482 837285 Fax: 01482 824323 andrew.hargrave@rivafoods.co.uk www.rivafoods.co.uk

Stateside Foods Ltd 31 – 34 Great Bank Road, 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

We also produce a alal range of H products

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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: Gayle Hunter Tel: 01933 441000 Fax: 01933 222523 enquiries@whitworthbros.ltd.uk

index of products BEVERAGES

DOUGH & PIZZA

Beer

EQUIPMENT

Carnevale Ltd. Coffee Carnevale Ltd. Mineral Water Carnevale Ltd. Soft Drinks

Pizza Accessories

KITCHEN & SERVING EQUIPMENT

Bakery Ovens Chefsrange

OILS & VINEGARS

Fruit & Vegetables

SOUPS, SAUCES,

Olive Oil

Carnevale Ltd.

STOCKS & DRESSINGS

Leathams PLC

Meat

Garlic Spreads & Mixes

Pizza Plus Foodservice

Baking Pans

Lupa Foods

999 Pizza Toppings (UK) Ltd.

Riva Foods

Pizza Making Systems &

American Pan UK

PASTA, POLENTA,

Carnevale Ltd.

Stateside Foods Ltd.

Equipment

Chargrills

GNOCCHI & RICE

Danish Crown

Pasta Sauces

Chefsrange

Pasta (Dry)

Dawn Farm Foods

Leathams PLC

Chefsrange

Coffee Machines

Carnevale Ltd.

Carnevale Ltd.

Cooktek (MCS Technical

Wine, Spirits & Liqueurs

Products)

Displays

Continental Quattro

Jestic

Chefsrange

Stagioni Ltd.

Drinks Systems

Leathams PLC

Carnevale Ltd.

Lupa Foods

Stagioni Ltd. Carnevale Ltd. BREAD, CAKES & DESSERTS Garlic Bread

Pizza Ovens

La Cimbali UK

Chefsrange

La Cimbali UK

Jestic

Fryers

Pizza Plus Foodservice

Chefsrange

PIZZA DOUGH, BASES

Griddles

& CRUSTS

Chefsrange

Dough Balls

FISH & SEAFOOD

Riva Foods

Other Fish & Seafood

Cooktek (MCS Technical

Leathams PLC

Products)

EGGS Cheese 999 Pizza Toppings (UK) Ltd. Carnevale Ltd.

Makfa JSC

Jestic

Goodfella’s Pizza

Jestic

CHEESE, DAIRY &

Continental Quattro

Pan’ Artisan Pizza Plus Foodservice

Pizza Plus Foodservice Qualitops (UK) Ltd Stateside Foods Ltd.

Pizza Sauces Conveni Leathams PLC Lupa Foods

READY MEALS Italian

Pizza Plus Foodservice Stateside Foods Ltd. Soups

Conveni

Conveni

READY PREPARED Prepared Pasta Meals Freiberger UK Ltd.

TOMATOES Canned Tomatoes Lupa Foods

Holding Ovens

Pizza Bases & Crusts

Prepared Pizza (Chilled)

Passata

Jestic

Pan’ Artisan

Conveni

Lupa Foods

Concentrates

Induction Cooking &

Pizza Plus Foodservice

Stateside Foods Ltd.

SunBlush© Tomatoes

Allied Mills

Holding

Stateside Foods Ltd.

Prepared Pizza (Frozen)

Leathams PLC

Freiberger UK Ltd.

Sun-Dried Tomatoes

Goodfella’s Pizza

Carnevale Ltd.

FLOUR & BAKERY

Durum Semolina

Cooktek (MCS Technical Products)

Allied Mills

Preparation Counters

PIZZA TOPPINGS

Eurilait Ltd.

Carnevale Ltd.

Chefsrange

Fish

Pizza Plus Foodservice

Leathams PLC

Futura Foods UK Ltd.

Flour

Refrigeration

Carnevale Ltd.

Stateside Foods Ltd.

Lupa Foods

Glanbia Cheese Ltd.

ADM Milling UK Ltd.

Ingredient Solutions

Allied Mills

Leathams PLC

MEAT

Carnevale Ltd.

Bacon

Whitworth Bros. Limited

Dawn Farm Foods Ltd.

Dairy Partners Ltd.

Lupa Foods Ornua Ingredients Europe Stateside Foods Ltd.

Icings

Chefsrange

Leathams PLC Beef

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: CHAIRMAN

PIZZA DELIVERY OPERATORS

Improvers

Chicken & Other Poultry

Keith Griffiths, Yum

Leathams PLC

Allied Mills

Leathams PLC

Mozzarella

Premixes

FROZEN PIZZA MANUFACTURER

Chain Chain – Papa John (Julian Durrant) Independent Geoff Parsons, Basilico

Carnevale Ltd.

(Bread & Cakes)

Dawn Farm Foods Ltd.

Vacancy

AGGREGATOR

Dairy Partners Ltd.

Allied Mills

Foods Ltd.

CHILLED PIZZA MANUFACTURER

Eggs Futura Foods UK Ltd.

Allied Mills

Leathams PLC

Ham Carnevale Ltd.

Stephen Glass (Just Eat)

CONSULTANT

Eurilait Ltd.

Leathams PLC

Futura Foods UK Ltd.

FOOD WHOLESALERS

Stateside Foods Ltd. Italian Meat & Sausages

Stateside (Ian Kent – substitute

Booker Wholesale

Maurice Abboudi Richard Harrow

Dawn Farm Foods Ltd.

Phil Goodall)

SUPPLIERS

Carnevale Ltd.

PASTA MANUFACTURER/ DISTRIBUTOR

Danish Crown

Vacancy

Cheese Ornua (Richard Thorpe) Glanbia (Jessica Earith)

Glanbia Cheese Ltd. Parmesan Eurilait Ltd. Futura Foods UK Ltd.

Continental Quattro

Lupa Foods

Stagioni Ltd.

Pancetta

Leathams PLC COMPUTING

Stateside Foods Ltd.

SOLUTIONS Online Ordering Solutions Just-Eat.co.uk Ltd. DELIVERY & PACKAGING Heated Pizza Delivery

FRUIT & VEGETABLES Chargrilled Vegetables

Qualitops (UK) Ltd Pepperoni

SUPERMARKETS

Carnevale Ltd.

Chilled - Vacancy

Danish Crown

Frozen - Vacancy

Dawn Farm Foods Ltd.

Carnevale Ltd.

GCL Food Ingredients.

PIZZA RESTAURANTS

Olives

Qualitops (UK) Ltd

Chain

Leathams PLC

Salami

Rupi Zani (Pizza Express)

Carnevale Ltd.

Independent

Bag Systems

Lupa Foods

Cooktek (MCS Technical

INSURANCE

Products)

Insurance Protector Group

Danish Crown Dawn Farm Foods Ltd. Qualitops (UK) Ltd

Sunny Chhina, The Fat Pizza

Pizza Base Pan Artisan (David Jones) Meat Dawn Farm Foods (Jon Watkin Flour Whitworths (Gayle Hunter) Equipment Jestic (Steve Morris) Speciality Ingredients Leathams (James Faulkner)

PAPA

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