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Issue 173 April 2016
& Italian food magazine
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ap The One The One Stop Stop Shop Shop for ffor aallll yyour our Pizza Pizzza za Sundries Sundrie es www.alphin.co.uk ww w.alphin.co.uk Pans 01457 872486 872486 Alphin Al phin Pa ns Ltd. T: 01457
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Welcome Once again, PAPA is looking for talented pizza and pasta chefs to enter its Pizza Chef and Pasta Chef of the Year competitions – turn to page 22 to find out more. It’s also time to get your entries ready for the main PAPA awards too. In this issue, we report on the recent Casual Dining show, including Luke Johnson’s keynote interview, and our features cover franchising, cheese and marketing (with special attention being paid to how to engage the millennial generation). Having attended a ‘meet the makers’ event organised by Harvey & Brockless in Devon, we also report on some interesting Italian-inspired ingredients that are now being made to a very high standard here in the UK. CLARE BENFIELD EDITOR clare@jandmgroup.co.uk
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J & M Group, Association House, 18c Moor Street, Chepstow, NP16 5DB.
Contents NEWS 4
National Living Wage comes into force. Innovation vital as the rate of sales growth slows. Latest research shows a reduction in salt consumption. Italian housewife shares secrets of traditional Italian home cooking.
38 Marketing mission – targeting the millennial generation. 42 Franchising – the route to business success.
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.
REVIEW
62 Pizza My World – ASDA’s Jemma Robinson.
46 Casual Dining 2016. 60 Daniel Young’s Where to Eat Pizza.
REGULARS
© J&M Group Ltd. 2016
FEATURES
58 From good to great – pizza careers.
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PAPA 16 The power of a PAPA award – what it means to win a ‘PAPA’. 18 PAPA Awards 2016. 22 Pizza Chef of the Year 2016. 28 Pasta Chef of the Year 2016.
30 Choice cheeses – flavour trends and new products.
ARTICLES 50 “Britalia” – Italian-inspired UK producers.
PROFILES 54 A simple Italian – Theo Randall’s latest launch. 56 Pasta for travellers – Euston Station’s pasta bar.
63 New products. 64 Index of PAPA registered suppliers.
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NEWS
National Living Wage comes into force As of the start of this month, the new National Living Wage (NLW) has come into force, with the Federation of Small Businesses (FSB) calling on small firms to make sure they act on this new legal requirement to avoid heavy penalties. The NLW, not to be confused with the voluntary Living Wage set by the Living Wage Foundation, is a new compulsory minimum wage of £7.20 per hour for the over 25s. The government has set a target for the NLW to rise to the equivalent of 60% of average earnings by 2020. Based on the latest projections, this will mean the NLW will increase to approximately £9.15 per hour in 2020, calculate the FSB, although this is subject to change (the FSB believes the Low Pay Commission, the independent body that advises Government on the minimum wage, should be free to deviate from this target if it becomes apparent that the economy cannot afford it). While many small firms already pay their staff above NLW and will not be affected, others will find it a significant challenge and face difficult choices in order to pay for the higher wage bill. In October last year, FSB surveyed its members to find out how small businesses expected to adapt to the new NLW and their research found well over a third (38%) of small employers expect the new NLW of £7.20 an hour to negatively impact their business. Just 6% of businesses thought the policy would have a positive impact on their business. When asked to consider the projected rise in the NLW to at least £9 an hour by 2020, over half (54%) said it will have a negative impact. Businesses in the wholesale and retail sector, and those working in accommodation and food services, were most likely to say the NLW will have a negative impact. In addition, businesses in Yorkshire, the West Midlands, Wales and the South West were among the most likely to cite a negative impact, it was found. Businesses which said they would be negatively impacted were asked how they will adapt to the new NLW when it comes in. Just over half (52%) said they would put off hiring new staff while 50% said they would raise their prices. 4
British out-of-home foodservice market will grow The global information company the NPD Group is forecasting that the British out-ofhome (OOH) foodservice market will grow visits by 1.6% in 2016 and a further 1.2% in 2017. NPD’s revised 1.6% forecast for 2016 is slightly higher than the 1.5% it predicted this time last year, following the 1.3% actual growth in out-of-home foodservice visits in Britain in 2015 (the second consecutive year that the sector has recorded a rise in visits). The total spend in the British OOH market was £52.2 billion for the year ending December 2015, report NPS and following this strong performance, the researchers have revised their 2016 spend forecast up from £53.1 billion to £53.5 billion, and say this will increase further to £54.7 billion in 2017. Its forecast for 2016 OOH visits is 11.4 billion, a 1.6% increase over the actual figure for 2015. For 2017, it sees 11.5 billion visits, a further small increase of 1.2%. “It’s good to see that there was a bigger improvement in 2015 than anticipated, with the actual performance of 1.3% visit growth against our prediction of 1.1%,” said Cyril Lavenant, NPD’s director of foodservice for the UK. “We are now forecasting 1.6% visit growth for 2016 due to increasingly confident consumers and a potential further boost from the UEFA EURO Championship and the Rio 2016 Olympic Games. However, while 2017 will also see growth, it is likely that the pace will slow down. We do not see consumers increasing their spending in the foodservice sector any faster than this.”
While growth in casual dining is strong, NPD says it will take another year before it breaks through the £5 billion mark. Last year it predicted this would happen by the end of 2016, but with actual spend only reaching £4.7billion in 2015, NPD now believes this will happen more slowly, growing 5% to £4.9 billion in 2016 and a further 4.5% in 2017 to reach £5.1 billion. NPD also feels that the slower rate of spend growth is due to casual dining having reached saturation point in the London market. The capital accounts for 20% of overall British foodservice industry spend and casual dining is a major channel within that. Recognising the issue of London’s market saturation, casual dining operators have started to export their concept outside the M25, they note. NPD’s forecasts for QSR Coffee reflected the actual figures. It predicted 636 million visits for 2015 and this matched the actual figure for the year exactly, report NPD. Its forecast on spend was also accurate, with the actual figure coming in at £2.17 billion, slightly above its £2.16 billion forecast. Its revised 2016 visits forecast is 656 million, or 3.1% over the 2015 actual figure, and NPD sees a further jump in visits in 2017 to 673 million, which would be 2.7% over the 2016 figure. This trend underlines the increasing fondness of British consumers for speciality coffee and their growing willingness to treat themselves throughout the day, feel NPD, who have also revised its QSR Coffee spend upwards to £2.3 billion, a 4.5% increase over the 2015 actual figure. It also forecasts sales of £2.4 billion in 2017, which would be 4.1% above 2016.
Prezzo inspires Britain Restaurant group Prezzo has been named as one of the ‘1000 companies to inspire Britain’ in a report by the London Stock Exchange. The report highlights some of the fastestgrowing and most dynamic small and medium sized companies in the UK and in order to be considered for the list, businesses must demonstrate positive growth in revenues over the past four years as well as ‘significantly outperforming their sector peers’. Prezzo operates 277 restaurants across the UK (239 Prezzo and 38 Chimichanga), employing more than 4,000 staff. Its chief executive, Dirk Eller, said:“We are delighted to be included in this report. It is
great recognition for every member of staff within our restaurants and at head office and is testament to the excellent way in which our restaurants are managed. “Prezzo has enjoyed excellent growth in recent years and this is highlighted by our inclusion in the report. We will continue to open new restaurants throughout 2016 and beyond and look forward to future success.” The Chancellor of the Exchequer George Osborne MP, the Secretary of State for Business Innovation and Skills, Sajid Javid MP and Shadow Secretary of State for Business, Innovation and Skill, Angela Eagle MP all contributed to the report. April 2016
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NEWS
Innovation vital as the rate of sales growth slows The theme of research organisation, Horizons’ recent Annual Briefing was “achieving on-going growth in a decelerating market”, held in the City of London and attended by over 120 industry representatives. Having heard from Bank of England agent for London, Peter Andrews, on the economic outlook for the UK, Horizons’ managing director Peter Backman told the audience that the forecast for the UK’s foodservice market was less confident than it was, with growth likely to end the year at 1.8% compared with last year’s 2%. “There is now some uncertainty in the economy, particularly with the question mark over the UK’s relationship with the EU. Some of the big restaurant and pub groups have reported slightly shaky figures for the first quarter with
unimpressive like-for-like sales. I suspect this means we will see little growth throughout the rest of the year. At best sales are likely to grow slightly across the sector,” said Peter Backman. He added that intense competition on the high street means like-for-like growth is difficult to achieve, putting pressure on chains to grow sales by expanding their outlet numbers despite the paucity of new sites of sufficient quality, pushing already expensive rents even higher. Speakers agreed that in such a market it is vital to persuade customers through the doors by keeping the offer fresh and innovative, and Peter Backman added that while the UK’s top foodservice brands are proving expert at adapting to changing demand, it is the smaller chains that are likely to find innovation, and growth, easier. “Smaller companies can be
more nimble, more adaptable and more able to maintain control – it is with the fledgling businesses that we are currently seeing the most growth in the UK in terms of new store openings and many are bringing something new and innovative to the market, which means the larger players must too,” said Peter Backman. A panel made up of Denton’s international franchise partner Babette Marzheuser-Wood, Peter Backman, Alasdair Murdoch (CEO of Gourmet Burger Kitchen GBK), and Martin Williams (CEO of M Restaurants), discussed the importance of growth and embracing change. Alasdair Murdoch revealed his company employs someone dedicated to spotting emerging food trends. GBK seeks to constantly trial new dishes, having recently put a veal burger on its menus. He also stressed the fact that quality was key, regardless of price point.
Martin Williams outlined the importance of quality in whatever is being served, whether pizza or burgers. “Today’s customer is much more discerning,” he said, adding that the taste for “subliminal luxury” was returning amongst consumers. His upscale restaurant in London’s West End sought inspiration from the airline sector and now offers customers the opportunity to book the table of their choice through the internet. Peter Backman urged the larger foodservice operators to innovate like this in order to keep up with newer players. Internet ordering and improved delivery together with payment via apps were also cited as examples of recent changes in the market. However it is important these developments are used where they are appropriate, and that internet orders represent incremental sales.
Papa John’s tops record for store openings Papa John’s has announced it has topped its record for new UK store openings last year. Their increasingly popular ‘Better Ingredients, Better Pizza' concept encouraged both existing and new franchisees to taste success in 2015 with a record of 44 new store openings across the UK, report the brand. “We now have well over 300 Papa John’s outlets in England, Scotland and Wales,” said Anthony Round, business development manager, Papa John’s.“New franchisees are hungry to join our growing business and existing franchisees have opened additional outlets. Our special incentive packages which offer
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deals on equipment, royalties and marketing, support franchisees in the early stages of set up, plus we added TV advertising to our promotional mix which has
proved a particularly compelling ingredient, attracting even more customers into our stores. “As we continue to expand we are looking at recruiting more
new franchisees. To join Papa John’s as a franchisee, no experience is necessary as we provide all the necessary training, help with location selection and full turnkey solution to opening the store. However, Papa John’s franchisees need to be motivated, enthusiastic, hard-working and want to be part of a growing team. Good interpersonal and people skills are essential, as franchisees deal with customers as well as lead a team on a daily basis.” Papa John’s, was recently named as the UK National Pizza Delivery Chain for the sixth consecutive year and is renowned for its product quality.
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NEWS
Latest research shows a reduction in salt consumption On average, adults are eating 8g of salt per day, having cut their average salt consumption by 0.9 grams per day in the decade from 2005 to 2014 according to new data from Public Health England’s National Diet and Nutrition Survey. Average salt consumption for adults in 2014 was 8g per day. This has decreased from 8.5 grams in 2011 and 8.8 grams in 2005/06. Overall salt intake has fallen by 11% since the 2005 to 2006 survey, report the researchers. Public Health England commissioned an assessment of the salt content of 24-hour urine collections made from May to September 2014. A random sample of 689 adults aged 19 to 64 years, designed to be representative of adults in England, took part in the study. This report continues the series of urinary sodium surveys across the general adult population in United Kingdom countries since 2005/06. The results are used by government to monitor progress towards the recommended maximum salt intake for adults of no more than 6 grams per person per day. Too much salt in the diet can raise blood pressure which increases the risk of heart disease
and stroke. A reduction in average salt intake from 8g to 6g per day is estimated to prevent over 8000 premature deaths each year and save the NHS over £570million annually. Dr Alison Tedstone, chief nutritionist at PHE, said:“Our analysis makes clear that there is a steady downward trend in salt consumption. While people are having less salt than 10 years ago, we are still eating a third more than we should. “The majority of the salt we eat is in everyday foods so it’s important to check labels and choose lower salt options. Many manufacturers and retailers have significantly reduced the salt levels in everyday foods. However, more needs to be done, especially by restaurants, cafés and takeaways. “Around three quarters of the salt that we eat is found in the foods we buy. The PHE Change4Life healthy living campaign offers tips and advice on how to cut down on salt in the diet including checking labels on food. Where colour-coding is used, red means high. Try to eat high-salt foods only occasionally, or in small amounts, and aim to eat mainly foods that are green (low) or amber (medium).”
The Courtauld Commitment 2025 to transform UK food and drink The UK’s resource efficiency charity WRAP, on behalf of the UK government and Devolved Administrations, has unveiled a pioneering commitment bringing together organisations from across the food system for the first time to make food and drink production and consumption more sustainable for the future. The Courtauld Commitment 2025 is a world–leading voluntary agreement to work along the entire food chain to reduce the environmental impact of our food and drink, from farm to fork and beyond. Signatories announced at the launch of the agreement include the world’s largest food and drink manufacturer, and all the major UK retailers; representing over 93% of the 2016 UK market share. Participating retailers include Aldi, ASDA, CO-OP, Lidl, M&S, Morrisons, Musgraves, Sainsbury’s, Tesco and Waitrose and participating brands and manufacturers include Associated British Food, ARLA, Coca Cola Enterprises, Heineken, Nestlé, Premier Foods, Unilever, and Warburtons. Hospitality and food service companies include Apetito, Bidvest, Compass, KFC, OCS and Pizza Hut. The aims of Commitment include a 20% reduction in food and drink waste arising in the UK, a 20% reduction in greenhouse
gas intensity of food and drink consumed in the UK and a reduction in impact associated with water use in the supply chain. The Commitment will drive best practice through its unique whole-system approach to the way food and drink is produced, sold and consumed in the UK and for the first time it will bring all parties together under one voluntary agreement to achieve collective goals. By building on the progress already achieved with retailers, brands, manufacturers and the hospitality sector and bringing in the farming sector and local authorities it will be more challenging, but also more rewarding. Signatories will work together with WRAP to identify new actions and opportunities to save resources which can be shared across the entire supply chain, to make the whole system more sustainable and resilient to supply chain disruptions. Signatories also commit to implementing changes, measuring the benefits, and helping other businesses and people to realise savings. Local authorities and trade bodies will be vital in helping engage people in and out of home and raise awareness to a wider range of businesses outside of the main signatory base, essential given the targets extend to UK-wide impacts.
Cirio wins Italian High Quality Award Cirio has been announced as the winner of the Italian High Quality Award for 2016 having been described as ‘truly delicious’ in the winning feedback. Qualifying for the award are Cirio Chopped and Peeled Plum tomatoes, Rustic and Smooth Passatas and Finely Chopped tomatoes. The Italian award is presented to Food & Beverage brands by a panel of 200 experts and consumers following rigorous sensory tests,
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evaluating components such as flavour, appearance, texture, smell and the overall impression of the products. Cirio managing directors of UK operations Diego Pariotti and Cesare Concilio said in a joint statement: “Receiving the Italian High Quality Award is a real boost to Cirio’s growing reputation as the best authentic Italian tinned tomato brand. Cirio celebrates its 160th anniversary this year so winning the award is extra special.”
April 2016
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NEWS Italian housewife shares secrets of traditional Italian home cooking
Linda Lewis Kitchens’division wins Krupps contract
The Italian cheese brand, Parmigiano Reggiano, are offering a fantastic opportunity this month to watch a traditional Italian housewife creating delicious Italian recipes with the cheese on her first trip to the UK. Silvana – described as a legendary Italian housewife from the beautiful countryside surrounding Parma - will be visiting the UK for the first time this month to cook up some authentic Italian specialities at Brand Exchange, a members’ club in the City of London, and representing a very special occasion to learn more about traditional Italian home cooking from a true expert. A few examples of the irresistible recipes featuring Parmigiano Reggiano will include Risotto con porro e salamino, Gratin di erbette e patate and Tagliatelle di funghi porcini e salamino.
Italian brand catering equipment importer, supplier and servicer, Linda Lewis Kitchens (LLK), has scored an early coup for its new North Wales service division, by becoming part of the service back-up team supporting the growth of Italian dishwasher manufacturer, Krupps, within the UK. Linda Lewis Kitchens North Wales service team, based in Penrhynside, is providing service support for Krupps’ under-counter and passthrough dishwashers, as well as under-counter glass washers. Its territory covers Anglesey, Conwy, Gwynedd, Denbighshire, Flintshire and Wrexham and its service engineers, Carl Lewis and Will Pilling, will both be put through an intensive factory-based training course at Krupps’ facility in Padova. The Italian dishwasher manufacturer is focused on selling its ware-washing equipment to a wide variety of commercial customers, including pubs, restaurants, schools, kitchens, hospitals and care homes and expects to take a bigger market share thanks to new developments. Its innovative iKloud technology makes its latest dishwasher the first in the UK to be controlled remotely using wi-fi, claim LLK, whilst all Krupps dishwashers sold will have a UK-wide
installation, service and warranty package delivered through alliances such as that forged with Linda Lewis Kitchens. Krupps’ UK Carl Lewis with a Krupps manager, Riccardo Scuotto, glass washer model EC209E (400 x 400). said:“We are delighted to appoint Linda Lewis Kitchens as our service provider for North Wales. The company’s reputation in the market is secondto-none and it has a long heritage in working with Italian brands and providing exceptional service.” Linda Lewis, managing director of Linda Lewis Kitchens, added:“We established our North Wales division late in 2015, with the goal of attracting brands like Krupps, who wish to work with partners who understand the importance of after-sales service and ongoing support. We are delighted to have won the contract to service Krupps equipment in North Wales and to have elicited the trust of another prestigious Italian brand.”
Hobart and ‘the Hut’ develop ‘bulletproof’ machine With the ware-washing requirements of fast-casual restaurants needing to adapt with the pace of service itself, Hobart UK has been working in partnership with Pizza Hut to bespoke build a ‘bulletproof’ machine able to stand up to the rigours of all-day dining in one of the UK’s most popular chains. With an ethos of always listening to the challenges of end users, the manufacturer has created a version of its AUPRS10A hood-type machine which is used throughout Pizza Hut’s 273-strong portfolio of sites. Property manager for Pizza Hut (UK) Limited, Malcolm Merry, calls the machine “simply brilliant”, hailing the close 10year relationship between the manufacturer and food giant, as the key driver behind the evolution of a machine that
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perfectly meets its day-to-day challenges. “A lot of the ingredients we use; cheese or shredded vegetables for instance, can make for a lot of waste going into the machine, however, with Hobart’s Permanent-Clean filter system you don’t have to change the water, regardless of the condition of crockery or cutlery, it always cleans perfectly,” said Malcolm Merry.
Hobart’s revolutionary filter system directly pumps all the soil carried into the machine out of the dishwasher, meaning dirty plates can be stacked directly in the rack. The more fine and coarse soil carried into the dishwasher, the dirtier the wash water gets. In the past this would mean the water needed emptying and refilling several times a day. Permanent-Clean removes
this need at a stroke, transporting all residue away from the dishwasher and saving some £600 per year in water, energy and detergent costs. Another R&D development made in partnership was the creation of a bespoke heat recovery unit. For maximum efficiency Hobart’s machine uses the energy from the hot drain water, reducing energy consumption by some 35%. The type of food soil collected was blocking the machine’s coil resulting in an extra load on the element. “CSR is incredibly important to Pizza Hut, so making sure the machines are as efficient as possible is key. This meant that bypassing the heat recovery unit was a no, no – Hobart was able to develop a bespoke solution which is simply brilliant,” added Malcolm Merry. April 2016
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PAPA
Pan’Artisan launches Focaccia Romana Pan’Artisan has launched Focaccia Romana, the latest addition to its highly praised range of dough balls, pizza bases and speciality breads. Drawing inspiration from the traditional breads of Italy, Pan’Artisan says that it has launched an authentic, artisanal bread made from only natural ingredients; the light, crisp outer conceals a deliciously light interior, perfect for a premium pizza base with a difference or an open sandwich carrier, with a hint of the Mediterranean. “The opportunity to launch this very Italian bread in the UK came about as a result of our growing partnership with a company called Matteo, in Milan. They are specialist producers of authentic, Italian baked goods and we have been working with them on a number of different projects to source products with a difference for our customers. We have already had significant interest in the Romana and hope to launch further such products in the near future,” said Richard Jansen, managing director at Pan’Artisan. Originally produced in central Italy, over time Focaccia Romana has spread throughout the country, with regional variations, as its popularity has grown. It is created from simple dough, with a 92% liquid to flour ratio, which produces an extremely light, open structured bread that is easily digestible and stays fresher for longer. During its production it undergoes many stages of hand-crafting as the dough is too difficult to be handled by machine, before it is rested and proved. This results in a product which captures all of the features of classic, Italian bread, now available part-baked and frozen for the ultimate in convenience (Pan’Artisan’s Focaccia Romana is available in 24 x 250g or 8 x 750g sizes).
Stone Bake Oven Company split their product range The successful Stone Bake Oven Company, who specialise in a range of wood fired pizza ovens, have split their product range between the Stone Bake Oven Company and Gozney Professional Ovens in order to meet their evolving customer requirements. The Stone Bake Oven Company has gone from strength to strength since its establishment in 2009. With rapid expansion, increased staff numbers and a broad oven product range, the company is recognised as a market leader within the UK stone oven sector. With the demand for stone hearth ovens (used predominantly for pizza cooking) on the increase, the Stone Bake Oven Company says that it has adapted to the thriving market by developing a range of commercial pizza ovens, to include gas burning models, alongside their successful wood fired range. This evolution has caused a polarisation in Stone Bake’s customers, with one type of customer seeking a residential pizza oven for their home and garden, whilst the other requires a
commercial grade of oven for their restaurant, pub or café, they report. In order to keep up with the ever increasing commercial demand, managing director Tom Gozney has formed a new company, Gozney Professional Ovens which offers tailored advice and support for commercial customers who are looking to purchase a commercial grade, high quality, stone oven. Most customers come to Gozney Ovens looking for a point of difference to bring to their new or existing business and the addition of ‘stone baked’ foods or a pizza menu has rapidly become a favourable and profitable option, say the firm.
“Gozney Ovens provides oneon-one service and support for our commercial clientele. We provide the highest grade, most efficient stone hearth ovens on the UK market and most importantly, we make them ourselves, here in the UK. The splitting of the two companies means that ‘for home’ customers will get a customised home service from The Stone Bake Oven Company and commercial customers will obtain advice that is specific to their business from Gozney Ovens,” said Tom Gozney. The Stone Bake Oven Company and now Gozney Ovens have clients including Benugo, Franco Manca and Marstons Pubs & Taverns to name a few.
Pizza Express leads new wave of retailers to Sodexo’s Simply Gift Sodexo Benefits and Rewards Services, a leading provider of employee benefits and rewards services, has unveiled three big brands as the latest to join its Simply Gift affiliate network. Pizza Express, Wyevale Garden Centres and Regency Hampers have joined the quality affiliate list already accessible to those using the premium multi-choice gift card, joining the likes of John Lewis, Marks & Spencer and Currys PC World on the gift card network and offering consumers a wide range of quality products and experiences to suit all ages and interests.
Non-financial rewarding is a valuable engagement and motivation tool in the workplace, with recent research from Sodexo Benefits and Rewards Services revealing that almost half of UK employees would select multistore gift cards and vouchers as their preferred non-financial reward. Simply Gift is a premium choice for employers looking for simple and cost effective ways of rewarding an individual or entire team. Equally, the gift card can be accepted in store or online, ensuring the recipient of the gift
can enjoy their reward with maximum accessibility and flexibility. “Rewarding employees is a valuable technique used by businesses to motivate and encourage further successes. Whilst there is no ‘one size fits all’ approach to rewarding, personalised gifts which can be spent in a wealth of different ways ensures that all employees will feel the benefit of the recognition,” said Jamie Mackenzie, marketing director at Sodexo Benefits and Rewards Services. April 2016
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NEWS
SHORTS CCS introduce recycled line of chef wear Chaud Devant, an exclusive professional clothing supplier at Continental Chef Supplies and the preferred clothing choice for the English National Teams, has developed a special material for its first unisex Recycled Plastic Bottles Collection ‘Salerno’. Made of 22 100% recycled plastic bottles in an eco-friendly fabric (210 gr/m2) the jacket is a white, satin woven fabric made of 70% recycled polyester/30% environmentally friendly cotton. The fabric has a stain repellent finish that makes it easy to remove stains and an Easy Care finish, making the fabric very easy to iron. London Wine Fair The London Wine Fair (3-5 May 2016, Olympia, London) will be an opportunity for discovery, learning, and even celebrating all things wine trade related. Now in its 36th year, the Fair brings together around 18,000 buyers, winemakers and trade professionals for three days of business and insight. From importers to sommeliers, merchants to producers, the London Wine Fair has become the trading post that unites all those working within the trade. The beer is here at Brakes As of March, Brakes is complementing its existing food offer with a specially selected range of bottled beers and cider, allowing it to provide its customers with the convenience of receiving their food and drink order in a single delivery. The comprehensive range includes popular lager brands from around the world such as Peroni, Heineken, Kronenbourg, Tiger, Asahi, Birra Moretti and Sol. Compass plans to create 1500 apprenticeship roles Compass Group UK & Ireland, the UK’s largest food services firm and one of the country’s biggest private sector employers, marked National Apprenticeship Week recently by announcing plans to build the number of Compass apprentices to 1500 by the end of 2017. Compass has trained 3000 apprentices in the last five years. Quality apprenticeship training programmes are already offered in a range of areas including, food service, business administration, security, cleaning, professional cookery, chef leaderships, finance, Human Resources, leadership and management. The addition of a 1000 apprentices will see new roles being provided across all sectors with apprenticeships being offered to Compass employees wishing to develop and progress.
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Local Authority-enforced regulation review to include food safety The government has announced a Cutting Red Tape review of Local Authorityenforced regulation. The purpose of this review is to identify and remove barriers to growth and costs placed on businesses by local enforcement authorities, and gather evidence of where avoidable burdens are placed on local government. The scope of the review includes planning and building control, housing regulations, food safety, standards and hygiene, environmental protection and health and safety (further details about the review can be found using the following link https://cutting-redtape.cabinetoffice.gov.uk/localauthorities/). It is important that the role of Trading Standards is considered within the wider context of local government regulation. The review of Trading Standards looked at how delivery could be improved and focused on a number of issues regarding financial sustainability, the impact of local devolution and the important role of
Primary Authority in cost recovery, but it did not consider the extent to which regulations enforced by Trading Standards are necessary or relevant to today’s economy. The Cutting Red Tape review will examine many aspects of local authorityenforced regulation and the way it is implemented or enforced which could be made simpler, more cost-effective, efficient, proportionate, or consistent. The new review will look more broadly at the implementation and enforcement of regulation by local authorities, it will build on the existing review of Trading Standards, and present all findings and the government response to the findings on Trading Standards alongside the rest of this review. It will seek evidence on everything from how inspections and visits are conducted and how data is requested through to guidance, advice and how accountable and responsive local authorities are to business needs. However, the scope of the review will not include fees and charges.
Heist Bank now set for May debut Heist Bank promises to be a new all-day, pizza-serving hangout and will be coming to Paddington, London in May. Located just off the canal in a large, light filled space, it will specialise in wood-fired pizza, beer and fresh flowers, bringing something entirely new to the area. Operating as a relaxed day to night venue, Heist Bank’s freshly made pizzas will be accompanied by a wide selection of local beer, wine and cocktails - perfect for quick lunches, post work drinks or weekend parties. With a laid back common room feel, Heist Bank will also be filled with seasonal flowers, all available for purchase at its in-house artisan florist from Botanique, who launched their first flower shop on Exmouth Market in winter 2015. Meanwhile, bikes stationed outside will be available to borrow for guests to explore the canal and local area. Shipped straight from Italy, Heist Bank’s wood burning oven will turn out a selection of delicious pizzas featuring local cheeses,
cured meats and seasonal toppings. There will also be a range of small and large plates on the menu, including fresh salads and slow roasted lamb, steak and trout, all cooked to perfection in the wood burning oven. A Mr Whippy ice cream machine with grown-up toppings will take care of pudding. The 6,000 square foot site will feature a fully stocked bar, restaurant area and an outside seating space for 50. Inside the interior has a cool communal feel, with long bench seating, comfortable sofas and a specially commissioned pool table custom built by award winning artist-designer CléonDaniel. A private party room in the basement for 45, will be complete with karaoke, old Nintendos and self-service beer kegs. Heist Bank is the newest venture by ULG, the young and dynamic collection of restaurants and bars dotted around North, Central and West London, whose most recent opening was Coin Laundry on Exmouth Market. April 2016
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PAPA
Free gelato course for chefs Carpigiani, a leading gelato and sorbet equipment manufacturer, is now allowing chefs from across the industry to take part in a free of charge, one day course so that they can get a closer look at the production of delicious, artisan gelato products. The inaugural running of the ‘Chef Gelato University’ course, which takes in the elements of the ever-popular gelato university programme, run in locations around the world by the manufacturer, was held at Carpigiani’s Development Kitchen in Park Royal, London this month. The course was led by Gary Ingram, a ‘Gelato Master’ with over 25 years of experience in the industry, and covered topics including ‘The Science Behind Gelato + Gelato vs. Ice Cream’, top tips on ‘Balancing a Recipe – White, Yellow and Chocolate Base’, the very best in ‘Fresh Fruit Gelato & Sorbet’ and finally, ‘Gelato on a Stick, Gelato Cakes & single portion Desserts’. Tailored to suit the needs and demands of
chefs across the industry, the course also examined the best ingredients and recipes for inclusion on a menu, while also giving an insight into the process of making gelato inhouse and the significant profit opportunities that can be achieved, especially when compared against purchasing ready-made alternatives. “We’ve been running the Carpigiani Gelato University programme in the UK for many
Speakers announced for European Pizza & Pasta Show The organisers of the European Pizza & Pasta Show (www.pizzapastashow.com) have now confirmed a number of speakers for the show (9-10 November 2016, Olympia, London). On the first day, Richard Harrow (managing director of Freiberger UK and chairman of the Pizza Pasta & Italian Food Association) will launch the Pizza Report and in his presentation, Rossopomodoro’s marketing director, Mario Romano, will discuss Neapolitan pizza trends. Consultant and founder of Red Tomato Pizza, Parviz Hayati, will host a pizza making demonstration (later in the day, he will also host the first of two panel debates,“Ten tips for success”). A keynote speaker from Pizza Hut will also be in attendance. There will also be a market research presentation by Peter Backman of Horizons – “Keeping up with an ever changing market”. Graham Corfield (UK managing director of Just Eat) will discuss 14
“the role of aggregators – delivering quality”.There will also be a pizza making demo – “tips from a champion” – by Paolo Crolla of Paolo’s Italian, and Mark McCulloch of We Are Spectacular will discuss how to make digital and social media work for you. Day two will see the holding of the heats of Pizza Chef of the Year competition, as well as the Pasta Chef of the Year competition (last year’s winning pasta chef – Peter Puntrello of Sub-Xpress – will be in attendance to provide a demonstration). Edin Basic, founder of Firezza, will give a presentation entitled “If we can do it – so can you!”, and Maurice Abboudi (consultant), Parviz Hayati (consultant) will also host the second “Ten tips for success” panel debate.
years. An introduction to the process behind producing gelato and sorbet, the programme takes the highlight from the intensive course, which is run from the Carpigiani headquarters in Bologna, Italy,” said Paul Ingram, managing director of Carpigiani UK. “Our experienced team has designed this new ‘Chef Gelato University’ course, to provide a comprehensive overview of authentic, artisan gelato production in a kitchen environment. Looking at gelato and sorbet recipe formulation, balancing ingredients, the different bases that can be used and the trend in gelato on a stick, gelato cakes and single portion desserts that is emerging from the continent, the one day course will cover many of the questions raised by chefs throughout the industry.” The April course was the first of four oneday courses planned this year. Free to attend, chefs simply need to register in advance by calling 01432 346 018 or emailing info@carpigiani.co.uk.
PROMOTIONAL
MARTIN MATHEW REDESIGN “RIVERDENE” CANNED FOODS MARTIN Mathew & Co ltd, have redesigned their “Riverdene” canned foods. The range of over 120 different lines covering canned tomatoes, vegetables, pulses, tuna and fruits in various pack sizes, has been updated into a modern look, whilst retaining the heritage of the longestablished recognisable brand. It incorporates the daily recommended intakes and all FIR regulations. The Riverdene brand symbolises high quality foods; all ingredients are specially selected to
ensure the best is freshly packed, with all products being produced to stringent specifications. Riverdene is the company’s main brand but they also stock major brands such as Ballerina, Granoro, Menz & Gasser, KYKNOS, Acorsa. www.martinmathew.co.uk www.eastcoaststorage.co.uk
April 2016
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Why you should opt in for Assurance In November 2014, the Pizza Pasta & Italian Food Association finalised a Primary Authority Partnership with Slough Borough Council which will transform the way members of the Association deal with enforcement agencies in the future. Here, we explain how the scheme will work and why it could have major benefits for everyone. In partnership Every year thousands of food businesses across the UK are visited by Environmental Health and Trading Standards officers to check that they are doing everything correctly and not putting the public at risk. While most of these visits are straightforward, every now and then businesses find themselves being challenged on their practices. Interpretation of law is not always consistent between local authorities. For those with multiple sites across the UK, this variance can cause major problems. Even for smaller businesses this can cause unnecessary cost. To address this, the Pizza Pasta & Italian Food Association has formed a partnership with Slough Borough Council with the aim of helping members across the UK to get consistent and reliable advice. The partnership, which has the approval of the Government’s Better Regulation Delivery Office (BRDO) (part of the Department of Business, Innovation and Skills), will in future be issuing formal assured advice on compliance and interpretation of the law which, if followed, will offer members protection from enforcing authorities. In essence this means members will have one point of contact for assured advice and guidance specific to the industry. What is Assured Advice? Assured Advice is advice provided by the Association’s Primary Authority Partner, Slough
www.papa.org.uk
Borough Council, which comes with an assurance that it will be respected by other regulators across the country to prevent inconsistent interpretation of the law. This means that guidance on issues directly affecting member businesses, and covered by the partnership, can be dealt with consistently across the UK so that everyone is treated the same. It also means that, provided members correctly follow the guidance, enforcement officers everywhere (including environmental health and trading standards) have to respect for the partnership’s interpretation of legislation and if an enforcing authority disagrees with it, they have to take this up with Slough Borough Council and the Association, not with the member. Thus members are protected and can simply hand the issue over for the partners to deal with, saving themselves the hassle of arguing their case. How does it work? On issues that specifically affect the sandwich industry – such as the new EC labelling regulations the Association will draw up Assured Advice jointly with Slough Borough Council. Once this guidance has been issued, and provided that members follow it, they can be confident they are compliant and protected from challenge. Members can also ask the Association to take up issues and
provide Assured Advice through the partnership. As long as the issue is one that affects a significant proportion of members, the Association can take it up through the partnership for assured advice to be produced. What does Assured Advice cover? In future members will benefit from receiving tailored sector advice on a wide range of areas, including food safety and food standards. One of the first pieces of advice to be covered will be the new EC food labelling requirements, which includes advice on how to deal with the new allergen requirements. How to join the scheme The scheme is only open to all members of the Association. To take advantage of the Assured Advice and gain the protection of
You can find out more about the scheme by contacting PAPA director Jim Winship at jim@papa.org.uk
the coordinated primary authority partnership, members simply complete a straightforward on-line form. There is absolutely no cost involved in signing up to the partnership, as it is included within membership. However, there may be a cost involved if the Association takes up a specific issue on behalf of a member but those involved will always be notified of any costs in advance. Members can either sign up to all areas of the partnership, which means that they are automatically included in any assured advice issued (a copy will be automatically sent to all those involved), or they can opt-in to adopt specific areas advice, such as labelling. In such cases the member will only be protected when following advice in this specific area. Those signing up to all areas of the partnership will also be involved in consultation on new guidelines being drawn up under the scheme.
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The of a
POWER PAPA Award
n a world of such heavy competition, where high streets are filled with choice for consumers, standing out from the crowd is difficult. Some businesses are able to invest in refurbishing premises, bring in web designers to make their “virtual shop window” look great. But what about those whose focus is in the kitchen, on producing greatness, giving outstanding service? Well that’s where awards come in. For 26 years the PAPA Awards have recognised greatness in the Pizza, Pasta and Italian Food industry and has become the stand out accolade for businesses large and small. You’ll see the PAPA logo on the packaging of some of the UK’s largest supermarkets. You’ll also see it proudly displayed on the walls and menus of some of the finest independent restaurants and takeaways, too. Being an award winning business resonates very strongly with consumers. It confers a confidence in the brand that is not easily won. Everyone wants to eat the best and a PAPA Awards wreath logo lets everyone know that they can expect great things where that award is displayed.
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2016
Winner: Just-Eat Independent Pizza Delivery Store Award “We’re a new business,” explains Gyn Mahal of Stone Willy’s Kitchen in Birmingham.“We have a vision to deliver the very best quality of food, great value and great service to our customers and we wanted some way to convey that. We’re delighted with the compliments we’ve received on the PAPA result; it’s really getting the word out.” “We’ve also won the Just Eat Tried and Tasted award which is based on customer reviews – we’ve scored 5.9 on average from around 500 reviews online. It’s great to have customer recognition but we entered the PAPA Awards because it’s an industry award.” “Now that we’re going through a rebranding of the restaurant, new name, new menus, new advertising, revamp of the website and everything, the awards we’ve won will take centre stage. Having won the award, we’ve posted on our social media
pages, got some coverage in our local media and, of course, got the award on show in the restaurant.” “The awards night was great, prestigious, good food, and all the better to win! If you believe in what you’re doing, absolutely enter! As long as you have the fundamentals in place it’s worth it. We will definitely be re-entering with our new name!”
Winner: Pizza Chef of the Year We caught up with Paolo Crolla of Paolo’s Italian, Galashiels and asked him about what makes his pizzas different from the competition? “It’s the ingredients – there are so many great ingredients out there. I use fresh buffalo mozzarella, Italian ham, carciofi romani, tomatoes from Napoli and more. Only the best. “Just to be part of it was amazing but to win the category – wow! And then overall champion – it’s unbelievable. Now I just want to take it to the next level, win other awards. We’ve had a very good response, people view you differently and it’s been very good for the team.”
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“The restaurant went crazy busy after that - the feedback from customers has been amazing. We had coverage on Border Life, [a regional ITV News programme] the papers, and the recognition has been very good. Having the TV cameras in the kitchen, showing the presenter how to make a pizza – it was a good day.” You can view the programme featuring Paolo, just head over to our Facebook page at facebook.com/PAPAGB. “When I entered I never thought I would get this far. I entered because it was a National competition, there’s far
more people involved. Our restaurant has been open for a year and we want to enter it into the 2016 Awards.”
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Winner: Pasta Chef of the Year Peter Puntrello “Winning has done wonders for our pasta sales. We were featured in a local magazine and people are coming in and switching from their usual pizza or sub takeaway order and are spending time, especially evening, sitting down to a nice pasta dish instead. They’re traditional, quality dishes, like my mother used to make. “We’ve got three glass trophies and magazine articles and pictures up on display – it’s a great conversation starter with customers and they’re being turned on to our pasta in a big way. We’re based in the food court of a shopping mall and it’s great that people’s eating habits are changing because of our pasta! “Initially, after the award, we had people who were there on the night calling up to book a place. I had to explain that we’re not a Michelin starred restaurant, we’re more focussed on takeaway but we do things with quality. My family is from a small village in Sicily and every year we go back and I bring
home thousands of bottles of the local pasta sauce. “Normally it lasts from August to August but this year, I’ve sold out five months early – the amount of pasta we’ve sold since winning has gone up that much. The pasta sauce was a huge hit on the day and is the base of my winning Swordfish dish.”
Suffolk Stonehouse – Mark and Tanya Hougham – Independent Pizza Restaurant “We opened the Suffolk Stonehouse in July 2014 and were keen to find ways of promoting our business, we did some research and found out there was only one awards for pizza restaurants - PAPA! “Winning gave us all a great boost, as it highlighted to us and our customers that what we are offering is pretty great not just for sleepy Suffolk and Bungay but nationally! We were already busy and after only just over a year our trade has been steadily increasing all the time, winning the award has no doubt added to the number of people trying us for the first time. “Our Facebook post about the award reached nearly 9,000 people - which when you consider Bungay only has a population of under 5,000 is pretty impressive. At the restaurant we posted the award logo around both our window fronts, promoted it on our A-board, and on internal black board. “Articles ran in the local newspapers and even other local businesses have
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tweeted about our success and featured us in their newsletters. Jack would love to take part in the pizza chef competition again and we’ll be back in the Independent restaurant category. “Following on from the award and a successful first year we have also recently been looking at opening a second site watch this space! “
Winner: Italian Restaurant Platinum Award “We were told about it by one of our regular suppliers, ”said Victoria Upward, Restaurant Manager at Il Michelangelo. “We thought it would be a fantastic way to showcase some of our fantastic culinary skills to the general public. This was the first year we had entered the competition and we were received very well, winning the Platinum Independent Italian Restaurant Award and Pasta chef of the year in the short pasta category with our Pizza chef also winning a Regional prize as well.” “We have received countless benefits after winning these prestigious awards, including interviews with the local newspaper and even being featured in The Daily Telegraph more recently. It really has generated a lot of interest from farther afield as well. Many people had not tried the restaurant before the reviews and having read our fantastic results have travelled many miles to come and see what we are all about.” “I would recommend entering this competition to any Italian restaurant. It gives you a wonderful insight into the industry and also the opportunity to network with like minds on up and coming trends and changes. It’s also a lot of fun and we are very excited to be competing again this year.”
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2016
Overall Supermarket Section Sponsor
Overall Independent Section Sponsor he 27th Annual PAPA Awards have been launched to showcase the finest Pizza, Pasta and Italian food businesses across the country. Entries are now being welcomed for all categories. Whether your business is a major High Street name or an independent, the Awards are an opportunity for gaining recognition for your success as well as for promotion. Between now and the annual industry awards dinner, we will be scouring the country for the very best examples of pizza, pasta and Italian food to showcase in the awards. So make sure you are not left out by entering now
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– all it takes is a phone call or email to get yourself on the nomination lists. There is no cost involved. The aim of the awards is to recognise excellence in all aspects of the market, from designing pizzas to manufacturing and selling pasta products. The results will be announced at the annual industry gala dinner, to be held this year at the Lancaster London Hotel, in London, on 10th November 2016…….but judging starts this summer, so don’t delay in getting your entries in. Not only are the awards a great opportunity for measuring your business
against others but they can provide a huge endorsement for all those working with you and who have helped to make your business a success. So, to get on the first rung you need to send us your nominations – which must reach the Association by no later than 1st September 2016. Nominations can be accepted from anyone….you can even nominate yourself! – Go to our website www.papa.org.uk/awards and download an entry form, simply email caron@papa.org.uk stating which category you wish to enter, details of what you are entering and why you think it deserves consideration. April 2016
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The Awards OVERALL OPERATOR This lifetime award will be presented to an individual, company or organisation who the judges consider deserves recognition for the contribution made to the industry. Nominations should state simply why they should be considered for this award.
PIZZA RESTAURANT CHAIN OF THE YEAR AWARD This award will be given to the pizza restaurant chain (a business with more than 10 restaurant sites) which the judges consider to have done the most in the last year to develop their business and which sets a standard for others to follow. For the purposes of the awards, a pizza restaurant is defined as one where pizza forms the main focus of the business. In assessing entries the judges will be focusing particularly on standards in terms of product, service and overall atmosphere. Judging will be done by a central panel of industry experts who will consider market data, submissions from entrants as well as reports from independent ‘mystery shoppers’ who will visit a sample site and report on the restaurant from a customer’s perspective. What to send in: Your entry should include a brief note saying why you think the business deserves to win, data demonstrating the businesses success plus a voucher for a meal for two to be used by the ‘mystery shoppers’. Please also include a list of locations which can be visited.
www.papa.org.uk
INDEPENDENT PIZZA RESTAURANT PLATINUM AND GOLD AWARDS These awards are given to independent pizza restaurants (businesses with 10 or fewer sites where pizza is the predominant item on the menu) that set a standard for others to follow. In assessing entries the judges will be focusing particularly on standards in terms of product, service and overall atmosphere. Platinum awards will only be given if one or more restaurants is exceptional. Judging will initially involve entries being assessed on the material submitted and those shortlisted will be asked to provide a voucher for a meal for two which will be used by ‘mystery shoppers’ who will report on the restaurant from a customer’s perspective– a copy of their reports will be available to entrants after the awards are presented, on request. What to send in: Your entry should include a brief note saying why you think the business should win, a copy of the menu and photographs (max 4) showing the outside, the customer area and preparation areas (with preparation underway).
INDEPENDENT ITALIAN RESTAURANT PLATINUM AND GOLD AWARDS These awards aim to identify the best in genuine independent Italian restaurants in the UK. To this end they will be presented to specialist restaurants where the food served is rooted at the heart of Italian cuisine and which offers a genuine taste of Italy and experience. Judging: Those judging these awards will be looking for
independent restaurants which set a standard for others to follow. Judges will be focusing particularly on standards in terms of menu choice, food quality, service and the ambiance of the restaurants that enter. Platinum awards will only be given if one or more restaurants is exceptional. Judging will initially involve entries being assessed on the material submitted and those short-listed will be asked to provide a voucher for a meal for two, which will be used by ‘mystery shoppers’, who will report on the restaurant from a customer’s perspective. A copy of their report will be available to entrants after the awards are presented, on request. What to send in: Your entry should include a brief note saying why you think the restaurant should win, a copy of the menu and photographs showing the outside, customer area and preparation areas (with preparation underway) and a voucher for a meal for two for the ‘mystery judges. ITALIAN RESTAURANT CHAIN AWARD This award aims to identify the best in genuine Italian restaurant chains in the UK. The award will be presented to specialist restaurants where the food served is rooted at the heart of Italian cuisine and which offers a genuine taste of Italy and experience. Judging: Those judging these awards will be looking for restaurant chains which set a standard for others to follow. Judges will be focusing particularly on standards in terms of menu choice, food quality, service and the ambiance of the restaurants that enter. Judging will initially involve entries being assessed on the material submitted and those entering will be asked to provide a voucher for a meal for two, which will be used by ‘mystery shoppers’, who will report on the restaurant from a customer’s perspective. Copies of their reports will be available to entrants after the awards are presented, upon request. What to send in: Your entry should include a brief note saying why you think the restaurant should win, a copy of
the menu and photographs (max 4) showing the outside, customer area and preparation areas, (with preparation underway) and a voucher for a meal for two for the ‘mystery judges’. Please provide a list of sites which can be visited by judges.
JUST-EAT INDEPENDENT PIZZA DELIVERY STORE AWARD This award aims to recognise the independent operators who are successfully driving their businesses in the delivery/takeaway sector. The platinum award winner will receive a free sign-up to JUST EAT, plus 50,000 co-branded menus printed on the house. If you’re already with JUST EAT, you’ll be refunded your sign-up fee in full, and will also receive those free menus. Gold award winners will receive £200 toward their JUST EAT sign-up, plus £200 towards menu printing. Again, if you’re already with JUST EAT, you’ll receive that £200 back as part refund of your initial sign-up fee. Judging: Those judging this award will be looking for an individual operator (up to 10 stores) who sets a high standard in terms of the overall operation – from customer service and food quality to delivery. What to send in: Entries will be initially assessed on the material submitted, which should include the completed entry form, saying why you think the business should be considered for an award, a copy of the menu and photographs (max 4) showing the business premises, the preparation areas (with preparation underway). Entrants should also outline any marketing/promotion initiatives undertaken in the last year as well as details of their success. All those entering in this category will also be asked to provide a voucher for a meal for two which will be used by independent judges who will order a delivery and report on it from a customer’s perspective. A copy of their reports will be available to entrants after the awards are presented, on request. 19
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PIZZA DELIVERY CHAIN AWARD This award aims to recognise the chain operators who are successfully driving the delivery/takeaway sector. Judging: Those judging this award will be looking at chains (more than 10 stores) which set a high standard in terms of their overall operation – from customer service and food quality to delivery - and which are positively driving the market. Details of the overall performance of the business in the last year will also be required. Those entering will also be asked to provide a voucher for a meal for two which will be used by the ‘mystery shoppers’ who will order a delivery and report on it from a customer’s perspective - a copy of their reports will be available to entrants after the awards are presented, on request.
FROZEN SUPERMARKET PIZZA RETAILER AWARD This award aims to recognise those supermarkets who are actively driving the frozen pizza sector of the market. All retailers are automatically considered for this award. What to send in: Retailers are asked to complete a short questionnaire and to briefly state why they should be considered for the award. Judging: The judges will consider data on volume and value growth, promotional activity, innovation and general category development.
CONVENIENCE STORE PIZZA AWARD This award aims to recognise those convenience store retailers who are actively driving the convenience pizza sector of the market. All retailers are automatically considered for this award.
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What to send in: Retailers are asked to complete a short questionnaire and to briefly state why they should be considered for the award. Judging: The judges will consider data on volume and value growth, promotional activity, innovation and general category development.
CHILLED PIZZA MULTIPLE RETAILER AWARD This award aims to acknowledge those retailers who are actively driving the chilled pizza sector of the market. All retailers are automatically considered for this award. What to send in: Retailers are asked to complete a short questionnaire and to briefly state why they should be considered for the award. Judging: The judges will consider data on volume and value growth, promotional activity, innovation and general category development. PASTA RETAILER AWARD This award aims to recognise those supermarkets which are actively driving sales of pasta. All retailers are automatically considered for this award. What to send in: Retailers are asked to complete a short questionnaire and to briefly state why they should be considered for the award. Judging: The judges will consider data on volume and value growth, promotional activity, innovation and general category development.
MANUFACTURED PIZZA PRODUCT AWARD This award aims to encourage new product development in the pizza market by rewarding those who are striving to develop the market through innovation and recipe development. This category is open to any product launched within the 12 month qualifying period from 1st September 2015 to 31st August 2016 and which is still on sale at the time of judging. Products short-listed for this award will be presented to a panel of judges for sampling.
Three separate awards will be presented within this category under the following headings: • Best new ‘everyday’ pizza product • Best new ‘indulgent’ pizza product • Best new ‘innovative’ pizza product What to send in: Initially written entries should be submitted stating the category being entered and supported by details of the product, when it was launched, its retail price and data showing its performance.
INNOVATIVE FOOD TO GO AWARD This award will recognise the dynamic and expansive role played by businesses with Italian food at their core who bring authentic Italian cuisine to the ever growing food to go market. This category is open to any business or division that has begun offering Italian Food To Go in the qualifying period of 1 September 2015 to 31st August 2016. Judging: Details of the launch and product range of the business in the last year will be required, highlighting how the offering brings in a new market. Those short-listed will also be asked to provide a voucher for a meal for two which will be used by the ‘mystery shoppers’ who will order a meal/product, or delivery and report on it from a customer’s perspective - a copy of their reports will be available to entrants after the awards are presented, on request. MANUFACTURED PASTA PRODUCT AWARD This award aims to encourage new product development in the pasta market by rewarding those who are striving to develop the market through innovation and recipe development. This category is open to any product launched within the 12 month qualifying period of 1st September 2015 to 31st August 2016 and which is still on sale at the time of judging. Products short-listed for this award will be presented to a panel of judges for sampling. Two separate awards will be presented within this category under the following headings: • Best new retail pasta product • Best new catering pasta product
What to send in: Initially written entries should be submitted stating the category being entered and supported by details of the product, when it was launched and data showing its performance.
NEW PRODUCT OR INGREDIENT AWARD This award aims to recognise those suppliers who are developing/sourcing new equipment, products and ingredients for use by manufacturers or restaurant/delivery businesses. The judges will be looking for innovative ideas which can positively benefit the market. What to send in: Entries should state details of the products being entered and explain the benefits they offer to the manufacturer/restaurant etc. Those short-listed in this category may be invited to submit samples (or make presentations) for judging in the Autumn.
THE PIZZA AND PASTA MARKETING AWARD This award aims to recognise successful marketing and promotional initiatives by businesses operating in the UK pizza, pasta and Italian food industry. This award is open to all those involved in the market, including suppliers. What to send in: Entries should provide details of the marketing/promotional activities undertaken with, where appropriate, examples of marketing/promotional material. Details should also be provided to show the results of the activity. Judging: The judges will consider the material supplied.
The Award Qualifying Period is 1st September 2015 to 31st August, 2016 AWARDS CLOSING DATE 1st Sepember 2016
April 2016
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PIZZA CHEF 2016
enter now and it could be you! PIZZA CHEF of the year 2016
andall! ef Theo R t h c ty ri b le a ged by ce sta Show Final jud pean Pizza & Pa ro At the Eu n 10th November o ia p m ly O
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tomatoes
Martin Mathew & Co Ltd is a leading Importer & Distributor in the UK with over forty years experience,
vegetables beans & pulses fish & meats
supplying the foodservice, manufacturing, and retail sectors. Martin Mathew & Co Ltd has successfully built its reputation on supplying the highest quality ingredients and have an extensive product range of over 350 product lines.
fruits jam & preserves olives, olive oil & vinegars pasta range & specialities
Martin Mathew & Co Ltd Tel: 01992 641641 email: sales@martinmathew.co.uk www.martinmathew.co.uk
WHAT'S THE CONNECTION? PAPA'S TENDER SERVICE We've sent business opportunities worth ÂŁ1000s to our members. If you're not a member, we haven't sent you any.
JOIN TODAY
tel: 01291 636333 web: www.papa.org.uk www.papa.org.uk
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PIZZA CHEF 2016 he Pizza Chef of the Year competition offers participants the chance to receive considerable publicity and prestige for them and their business, by winning a regional category and ultimately the overall title of Pizza Chef of the Year. In addition, there’s ample opportunity to network with colleagues and suppliers in the industry, test their creativity and innovation and showcase the preeminent pizzas on their menu.
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WHERE WILL ALL THIS BE HAPPENING? We have five regional heats across the country. Our journey to find the Pizza Chef of the Year begins in September and culminates in the grand final in November. Join us at: Scotland Heat 10.30am, Tuesday 4th October Tony 2 Go, Unit F, 14 Lindsayfield Road, East Kilbride G75 9LE Northern Heat 11.00am Wednesday 5th October Stateside Foods Ltd, 31-34 Great Bank Road, Wingate Industrial Park, Westhoughton, Bolton BL5 3XU Midlands Heat 11:00am Thursday 6th October Portobello Restaurant, 17-19 High Street, Aldridge, Walsall, W. Mids WS9 8LX
THE COMPETITION Contestants are required to design a pizza recipe around a specific sponsor’s product in the following six categories. Free samples of the sponsors’ products will be sent to those wishing to enter the competitions, to experiment with and create their pizza recipes. Entries can be made into all six categories (up to two in each) but entrants must enter at least two of the categories. The sponsor’s product must be used in the relevant category, together with other ingredients of the contestant’s choice. Pizzas will be judged on taste, presentation, commercial viability and innovative use of the sponsor’s product.
NORSELAND CHEESE PIZZA CHEF OF THE YEAR Contestants may choose either, or all of these three Norseland cheeses to create their recipes, together with other ingredients of their choice:
South West Heat 12.00 noon Monday 10th October Il Michelangelo Restaurant, 50a Knightstone Road, Weston-Super-Mare BS23 2BE
Mexicana® - Dare you try it? A fiery mix of bell, jalapeno and chilli peppers carefully blended with Cheddar and a secret mix of Mexicana® spices.
South East Heat 11.00am Tuesday 11th October Equipline, Ashley House, Ashley Road, Uxbridge UB8 2GA
Applewood® - A traditional West Country Farmhouse Cheddar with a rich smoky flavour and delicate aroma, perfectly finished with a dusting of paprika.
Jarlsberg® - Made to a secret Norwegian recipe using only the purest milk for a smooth, distinctive and rounded taste. Incredibly versatile and keeps its flavour when melted.
SUNBLUSH® TOMATO PIZZA CHEF OF THE YEAR Contestants are required to use either, or all, of the following tomatoes in their pizza recipe, together with other ingredients of their choice. SunBlush®: is the original semi dried tomato having first been brought into the UK by Leathams in 1998: SunBlush® Yellow Cherry Tomatoes: We harvest the finest vine ripened yellow cherry tomatoes and they are slowly roasted for hours in huge ovens, ensuring that they retain their bright yellow colour and succulent flesh and juices. Once roasted they are tossed in the finest rapeseed oil before freshly chopped garlic, dried onion carrot and pepper are added. After being left to marinate in the rapeseed oil and herbs, the tomatoes are infused with flavour. SunBlush® Cherry Tomatoes: We harvest the finest vine ripened cherry tomatoes and they are slowly roasted for hours in huge ovens, ensuring that they retain their bright red colour and succulent flesh and juices. Once roasted they are tossed in the finest rapeseed oil before oregano and freshly chopped garlic are added. After being left to marinate in the rapeseed oil and herbs, the tomatoes are infused with flavour. We have recently launched a basil marinated product to the range which gives a truly Mediterranean flavour.
SunBlush® Baby Plum Tomatoes: We harvest the finest vine ripened baby plum tomatoes that are shaped like a grape and they are slowly roasted for hours in huge ovens, ensuring that they retain their bright red colour and succulent flesh and juices. Once roasted they are tossed in the finest rapeseed oil before freshly chopped garlic, oregano and salt are added. After being left to marinate in the rapeseed oil and herbs, the tomatoes are infused with flavour. We also have the same product in a yellow colour and mixed red and yellow together.
EURO PIZZA PRODUCTS FROZEN DOUGH PIZZA CHEF OF THE YEAR. Contestants are required to use Euro Pizza Products frozen dough for the base of their pizzas in this category together with other ingredients of their choice. Euro Pizza Products, is a BRC certified frozen pizza dough producer that can produce, to your own recipe, high quality frozen pizza dough. Due to our unique process and expertise we serve since 1993 a very wide market in Europe and beyond. Benefits of our frozen pizza dough are: - Consistency in the taste and quality of every pizza - 100% natural ingredients - Cost reduction: waste and wages - Ready to use product - Logistics: long shelf life when frozen, and 6 days after thawing - Use our authentic recipe or let us produce your own recipe under private label. Because our existence is closely linked to New York Pizza (www.newyorkpizza.nl), our knowledge and skill make us the ultimate partner for both small and large customers on the market - Euro Pizza Products: We know dough!
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PIZZA CHEF 2016
MAESTRELLA MOZZARELLA PIZZA CHEF OF THE YEAR Contestants are required to use Maestrella mozzarella in this category together with other ingredients of their choice. Maestrella Mozzarella – For Pizza Perfection A deliciously mild and creamy, versatile cheese, Maestrella Mozzarella is perfect for all your pizza and pasta recipes. A mozzarella with excellent melt and stretch qualities, great colouration and an authentic taste, with product consistency guaranteed. Available in a variety of formats including log, diced and grated, Maestrella offers a convenient format for all uses. Also available in a range of FDM percentages to ensure the perfect melt in every oven type.
WHITWORTH BROS PIZZA FLOUR PIZZA CHEF OF THE YEAR Contestants are required to use Whitworth Bros Aquila pizza flour in the base of their ‘margherita style’ pizza. This category will be judged ‘blind’ by the judging panel.
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Whitworth Bros Aqulia pizza flour contains high protein Canadian hard wheats and is milled to give a flour that will produce a firm, strong dough. Suitable for all types of bases – will produce thin and crispy, or crisp crust and a chewy crumb for that authentic Italian pizza taste.
SUPERTOPS PIZZA CHEF OF THE YEAR SuperTops is the market leading and longest established brand of ingredient ranges on offer to the professional caterer. Developed to provide consistent high quality, without excessive fatting/cookng out, each topping is designed for use in high temperature ovens. A one-stop shop for all your meat ingredients includes pepperoni, salami, ham, pork, bacon, beef, meatballs and chicken. Contestants will be required to produce a pizza with either or both of the following meats from the SuperTops range:
Versatile whether you are striving for the perfect pizza or looking to add that sensational finishing touch to a pasta or salad dish, our experts have created all the variety, flavour and colour you need with superior cuts of meat. Free flowing IQF for easy portion control. JUDGING Initial entries will be selected by a panel of judges to go forward into one of five regional heats, where the contestant will be invited to make their pizzas in front of a judging panel. The category winners, from each heat, will go forward to compete in the final, which will take place on Thursday, 10th November and will be judged by a panel headed by celebrity chef, Theo Randall at the European Pizza & Pasta Show at Olympia. The winners of each category and the Overall Pizza Chef of the Year Award winner will be announced at the Awards Dinner, on the evening of 10th
November, and will receive a cheque for £500, a trophy, plus considerable publicity. Individual category winners will also receive trophies. HOW TO ENTER: Please send your name, full address and post code and telephone number, by 15th June, to Caron Parry at caron@jandmgroup.co.uk , or telephone on 01291 636346, for entry forms and to receive the free samples of the sponsors’ products. Sample products will be delivered to you throughout late July and early August. Completed entry forms should be submitted by post, or email, stating: The name of the pizza, a list of ingredients, method and a short description of the pizza, a selling price and the market aimed at (e.g. delivery, restaurant etc) where the pizza would be sold. CLOSING DATE FOR ENTRIES 31st August 2016
SuperTops Ham Julienne Smoked ham strips, delicious on pizzas, salads and in sauces. SuperTops Diced Chicken Diced succulent chicken breast, delicious on pizza, in pasta and salads.
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of Sponsor
FULLY COOKED FROZEN PASTA AND NOODLES
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Perfect pre paration p roce With our p Individual Portion Packs or Bulk ortion pack sses ed fully cooked pas Tell us the weight, give us your logo and we ta and noo dles you prepare yo will print a bespoke individualized portion y ur dishes accurate an quick - ti d pack. So you reduce waste and increase revetime fo for re regen e ner er 30 3 0 se sec only nue under highe st quali ty standards. You ly . This will ation : speed up prefer bulk? Please contact us for information. your service and support yo bottom lin ur e.
FoodTeam Int Ltd · Calverley House · 55 Calverley Road · Tunbridge Wells · GB Kent TN1 2TU · www.foodteamgroup.com Contact Person: Johanna Shankland · jo.shankland@foodteamgroup.com · Tel.: +44 (0) 1892 704185
AT FIRST SLICE e v o L Made in the UK from Sweet Chestnut once you try Pizazz wood fuel briquettes we know you’ll love them! They burn longer and hotter than traditional firewood with less mess, no splinters plus they’re easy to light. Delivery within 3 working days.
woodfuel-direct.co.uk 0800 587 3147 Made in the UK by
www.papa.org.uk
BSWenergy
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PASTA CHEF 2016
Will you be Pasta Chef of the Year 2016? PASTA CHEF
of the year 2016
ollowing on from the success of last year’s Pasta Chef of the Year competition, we are delighted to team up with our sponsors Keck again to find the best Pasta chefs across the UK. The competition will be held in conjunction with the existing Pizza Chef quest, taking in five regional heats and a grand final. The competition will take the form of three categories and contestants are required to create a pasta dish in each, using either product nominated. Contestants may enter up to two recipes in each category.
F
Short Cut Pasta Trivelli Penne Long cut Pasta Linguine Pappardelle Filled Pasta Cappelletti Salmone Pansotti Bufalo Ricotta In all categories, chefs must create a unique dish or an inventive re-imagining of a classic dish. Judges will be specifically looking to see how the dish showcases the pasta chosen along with the commercial viability, overall composition, flavour and appeal. Please note that ‘Al Forno’ dishes
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will be very difficult to produce due to time and oven restrictions at the competitions. TO ENTER Free samples of Keck pasta will be sent to entrants for experimentation and design. Please forward your name, full postal address, email address and telephone number to: caron@jandmgroup.co.uk by 15th June to receive your sample products in July. Completed recipes should be emailed to caron@jandmgroup.co.uk by 31st August. Entries can be made into all categories (up to two in each).
WIN
£500! the European Pizza & Pasta Show at Olympia, will be judged by celebrity chef, Theo Randall and a panel of experts. The winners of each category and the Overall Pasta Chef of the Year Award winner will be announced at the Awards Dinner, on the evening of 10th November, and will receive a trophy, considerable publicity and the kudos that this
competition confers. The Overall Pasta Chef of the Year will also receive a cheque for £500. sponsored by
THE HEATS There will be five regional heats across the country starting in early October in Scotland before moving on to Bolton, London, the Midlands and South West. (see page 24) JUDGING Written entries will be selected by a panel of judges to go forward into one of five regional heats. In these live bake-offs, entrants will prepare their pasta dishes for judging and each of the three category winners will go forward to compete in the final on 10th November in London. The final to be held at April 2016
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Choice
cheeses
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Cheese suppliers are offering, and encouraging, an increasingly broad and versatile range of Italian cheeses that in turn can offer distinctive and multiple application potential across menus for all types of outlets.
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CHEESE NEW TRENDS Cheese is fundamental to Italian menus – it features as a key ingredient for pizzas and can also serve as an ingredient to a selection of pastas, risottos and gnocchi – whether it is the main ingredient to flavour the dish such as the sauce or as an additional ingredient to marry the dish together (for example, leek and Dolcelatte risotto or gnocchi gorgonzola). “Cheese is one of those ingredients taken very seriously by Italians and looking at the cheese category in particular, producers are continually adding flavours and innovations to their ranges to attract new customers. Many have been hit in the past by changes in consumer eating habits due to food intolerances and therefore innovation has driven their agendas,” says CQS’s vice chairman, Sandro Bevilacqua. “We have, for instance, just introduced a new vegan cheese Mozzarisella Vegan Cheese. Produced in Italy this is a vegan cheese made from whole rice and which is a lighter and tasty alternative to mozzarella.” At the same time, CQS (www.continental-food.co.uk) also offers a premium range of filled fresh and frozen pasta featuring a range of Italian speciality cheeses such as fiocchi formaggio e pere (pasta parcels with ricotta, robinola, Padano, taleggio cheeses and pear) and scrigni con burrata (large pasta parcels filled with ricotta and burrata). “We have a huge variety of Italian cheeses in our portfolio from the famous mozzarella to regional specialities offering a true and authentic Italian taste and experience,” says Sandro Bevilacqua. “There is a demand for different varieties and alternatives to the mainstream types, take for example Mozzarella. In our portfolio we have a variety of mozzarella types -fresh blocks, grated, diced cubes, Bufala DOP, piccola (mini balls) and mozzarisella (vegan cheese made from whole rice) that we feel in turn allow a restaurant to be versatile with their range of offering.” 32
CQS report that they are seeing a trend at the moment for cheeses with a robust flavour using ingredients such as Chipotle, Jalapeño and Habanero peppers and garlic, cumin and various smoked varieties. Some cheese makers have also developed their own aging rooms, providing a temperature and humidity controlled environment. For example, Parmigiano Reggiano wheels are now available that have been matured for at least 36 months for a unique texture and savoury aftertaste. This has changed the market, as previously the art of aging could only be practiced by producers with natural caves, point out CQS.
“Other trends that food operators should be aware of are the increasing popularity of Mediterranean cheeses like Feta and Halloumi and dairy items such as Labne - a yoghurtcheese hybrid as well as restaurants and fast food outlets looking for strong flavoured cheeses to add to burgers. Sharp Cheddar, Pepper Jack and Smoked Gouda have been joined by Chèvre and Brie on many burger menus,” adds Sandro Bevilacqua. “And taking the desire for something that little bit different to a whole new level are chefs who have begun experimenting with unusual ingredients to create new desserts. While
RECIPE IDEA MAC & CHEESE WITH AN ITALIAN TWIST Ingredients ■ 400g macaroni ■ 1 tsp English mustard powder ■ 500ml Ornua béchamel sauce ■ 250g grated West Country cheddar ■ 100g Ornua Tomato & Basil crumb Method 1. Cook the macaroni in a pan of boiling, lightly salted water for three minutes. 2. Drain the pasta, add the béchamel to the saucepan with the mustard and cheese. 3. Heat gently then add the drained and rinsed pasta. 4. Transfer to an oven proof dish. Top with the crumb and bake in a pre-heated oven (180°C) for 20 minutes.
chocolate cheesecake and chocolate and Ricotta pudding are widely found on menus and shop shelves, donuts with Dolcelatte, cinnamon and chocolate filling are not, nor are Port and Stilton truffles – but they soon could be! With such a focus at the moment on the new and exciting cheeses, suppliers who make sure their ranges contain more unusual options will achieve a competitive edge as far as many of their customers are concerned.” Ingredient technologies are now available that produce lower fat and sodium options without impacting on taste or indulgence, observe CQS. These products are not only relevant to retailers and restaurant, but are increasingly being sought out by those in the foodservice sector supplying everything from finedining establishments to fast food chains and schools. AUTHENTIC “Many people attribute the origin of cheese making to Italy with the Romans passionate cheese makers and eaters. Many of the monasteries throughout medieval Italy were also widely praised for the quality of cheese made within,” explains Christopher Pihoué, senior brand manager for the Italian cheese brand, Galbani® (www.lactalisfs.co.uk/galbani). “There are now over 450 Italian cheeses, many of which have received protected PDO status from the European Commission. Some of the most well-known Italian cheese types include mozzarella, dolcelatte, ricotta and mascarpone, and while the exact origin of cheese may be unclear, there is no doubt that the Italian passion for food and the ability to create cheeses that are loved all over the world. “Italian cheeses are perfect for cooking and complementing other foods with many created specifically for serving with salads, sauces, meat dishes and even pastries. For this alone, Italian cheeses are a favourite of chefs across the globe.” A popular choice for many Italian chefs, Galbani can claim to be the most popular Italian April 2016
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CHEESE cheese brand in both Italy and the UK. With over 130 years of heritage, the company prides itself on quality, retaining the culture and tradition of Italian cuisine whilst continuing to drive innovation. It exports more than 300 products to over 50 different countries and offers an extensive product range – all in practical and convenient formats to satisfy modern culinary demands. Highlights from its range that are most popular with chefs, they report, include mozzarella, dolcelatte, mascarpone and ricotta. Mozzarella owes its name to the Italian verb “mozzare”, which is the act of cutting a piece of pasta filata (or ‘spun paste’) to shape a mozzarella. The fresh, milky flavour and soft, stringy texture of mozzarella makes it a staple ingredient for a multitude of hot and cold dishes such as salads, pastas and pizza. Available in a variety of formats, including the traditional mozzarella ball, blocks, and
cubes (specifically designed for pizza toppings), mozzarella is widely recognised as the ideal cheese for melting, making it widely used within pizza restaurants worldwide. Specifically developed for use on pizzas, Galbani Mozzarella Cubetti consists of small cubes of the finest Italian mozzarella that can simply be scattered across the base for consistent coverage. The low moisture content makes for an attractive, even melt, say the brand, giving a smooth flavour to perfectly complement accompanying toppings; whilst the pale colouring and distinctive elastic stretch adds to the authentic Italian experience. Packaged in 4x 2.5kg packs to protect the contents from clumping, Galbani Mozzarella Cubetti comes in practical rigid plastic trays, meaning the product can be taken straight from the fridge to the prep area. As an alternative to cubes, Galbani Optima offers the same authentic Italian taste, but is pre-
grated, giving great surface area coverage thanks to its extra-long strands, say Galbani. Other formats include Galbani® Mozzarella Balls, Mozzarella Maxi (cylindrical mozzarella, perfect for slicing), and Mozzarella Minis (mini balls of mozzarella in brine). Literally translated Dolcelatte means 'sweet milk' and is named after its sweet and delicate flavour. Galbani’s is made exclusively for them to offer a smooth and creamy flavour profile, making it an extremely versatile cheese that offers a mild alternative to more powerful blue cheeses. Delicious served as part of a cheeseboard, it can be used in everything from salads and pasta dishes, melted in soups or used as a pizza topping. To best appreciate the intense flavour, remove from the fridge 20 minutes before serving, advise Galbani. A traditional Italian cream cheese, mascarpone originates from the area between Lodi and
Abbiategrasso, South West of Milan. Made to a unique recipe that gives it a sweeter, creamier flavour than others on the market, Galbani say that its mascarpone is the perfect alternative to double cream and can be used in a wide variety of recipes or served as an indulgent alternative to cream with desserts. Ricotta is a classic Italian whey cheese with a fresh, light taste and slightly grainy texture. Naturally lower in fat than most other cheeses, the sweet delicate flavour lends itself well to a variety of both sweet and savoury recipes, or as a lighter alternative to cream cheese. It is perfect as a filling for everything from ravioli, cannelloni to lasagne, or as part of desserts such as cheesecake, mille-feuille or sweet tarts, suggest Galbani. UK-BASED PRODUCTION Valerio's, who have now been established for 50 years as a specialist manufacturer of pizza toppings from its dedicated
The Original & Best... Since 1964 The finest Award winning Mozzarella & Italian Style Pepperoni Sausage Made in the traditional way using authentic Valerio family recipes
Valerio’s Limited Olympia House, Manton Lane Bedford MK41 7PB Tel: 01234 27 27 29 / Fax: 01234 27 27 25
www.valeriosltd.co.uk
www.papa.org.uk
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CHEESE
A stuffed crust pizza created by Ornua. dairy and meat plant in Bedfordshire, also boasts a unique range of premium Italian cheeses ranging from fresh mozzarella to pizza cheese to ricotta, and all products are produced in a modern, BRC accredited plant, made from UK Farm Assured milk and Red Tractor approved, report the firm. The majority of products are made to order, maximising shelf-life and freshness, with order lead times of as little as two days. Their fresh mozzarella range comprises of mozzarella balls, bocconcini, fiordilatte pearls weighing from 1g upwards to 20g, the main applications for their fresh mozzarella being salads, panini, antipasti and more recently on pizza itself as well as in a variety of cooked recipes. The Valerio pizza cheese range is genuine 100% mozzarella, say the company, and is available in block form, grated, shredded or diced, and can also be blended to customer requirements for example with cheddar or cheese analogue. Their ricotta is available in either traditional or the more modern homogenised varieties, ranging from 400g to 10kg packs and is 34
used predominantly as a pasta filling or in desserts. All their products are made fresh daily and available in a variety of pack sizes to suit individual requirements and recent additions to the range are low fat and low salt mozzarella and ricotta. NEW NAME, NEW LAUNCHES Ornua Ingredients UK (www.ornuaingredientsuk.com), formerly Meadow Cheese and The Cheese Warehouse have launched several new cheese products recently, having extended its Palatina Taste Partners brand of cheese ingredients with the launch of chilled low melt Cheese Ropes for stuffed crust pizzas. Ideal for foodservice operations, the new Palatina Cheese ropes have been developed using ‘restricted melt technology’ which enables them to withstand baking at high temperatures without losing shape, flavour or form, claim the company (the user simply wraps the ropes in a circle and then folds over the dough to give a rustic hand finished stuffed crust edge to pizzas). Available in 4x4kg packs,
Palatina Cheese Ropes have a shelf life of two months chilled and 12 months if supplied in IQF format. Other products in the Palatina range include Palatina Mozzarella and Cheddar (an ideal topping for pizza, jacket potatoes and ready meals as it gives great coverage and even cook, the Cheddar adding a complementary rich and distinctive flavour to the creamy mozzarella) and Palatina Melt which uses mozzarella to give an outstanding clean taste whilst still offering excellent performance in a number of cooked applications (it is the value product to the Palatina range). Its ready to use Tomato and Basil Pizza Cheese Crumb is ideal for adding a taste of the Mediterranean to all kinds of applications from pasta bakes to crusted fish, coating for goujons to topping baked mushrooms, say the company. This versatile crumb combines seasoned mature cheddar cheese flavoured with the classic Italian tastes of tomato, basil and a hint of garlic, along with breadcrumbs. Easy to use straight from the chiller, Tomato and Basil Pizza Cheese
Crumb gives a fresh taste and added crunch, once cooked off, to dishes. Simple ingredients such as chicken, fish and pasta can be easily enhanced to create dishes with added value without having to buy in individual ingredients or invest in the time to make breadcrumbs or tomato sauce from scratch. The Crumb can also be used straight from frozen as it remains free flowing even when frozen. Tomato & Basil Pizza Cheese Crunch is the latest in Ornua Ingredients’ range of Crunchy Crumbs, all featuring popular flavour combinations. The reinvention of macaroni cheese has been a a success for Britain’s eating out sector, feel eating out analysts, Horizons. The popularity of humble macaroni cheese continues as mac ‘n’ cheese clocks growth of over 550% on British restaurant menus since 2010, according to their recent Menu Trends Survey. Mac ‘n’ cheese has become a firm favourite on British menus loved by both consumers and restaurant operators who can add simple twists to the classic dish with the addition of a range of ingredients or crunchy toppings for a relatively low price. The dish is also being served in restaurants in a variety of ways such as inside a burger or calzone or as a side dish. “Macaroni cheese was once a cheap, comfort food for home cooking but has now become a favourite on menus. It’s a huge success story for restaurants and pubs and shows that chefs have returned to some of our old favourites by giving them a new twist with modern ingredients,” says Horizons’ analyst Nicola Knight. “Macaroni cheese featured in Mrs Beeton’s Victorian cookery books but its reinvention in the US as mac ‘n cheese gave it a new life in the UK bringing the dish to an audience of younger diners. Operators love it because it’s cheap and quick and easy to produce, offering good margins and is easily revamped with the addition of other ingredients.” Prices for the dish on UK menus vary from £2.39-£3.75 for a side order, to £5.95-£9.25 for a main course. April 2016
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CHEESE
Making the most of mozzarella I
n the heart of small Somerset town lies a restaurant big on Italian flavours. Combining warm, welcoming hospitality with traditional Italian cuisine and a vibrant family-friendly atmosphere, Tamburino (www.tamburino.co.uk) has been a favourite with residents in Yeovil for over a decade. With upwards of 99 covers (and additional seating outside during the summer months) the restaurant prides itself on serving fresh, authentic Italian food - and boasts an extensive menu of pizza, pasta and other popular Italian dishes. They were also crowned ‘Platinum Italian Restaurant of the Year’ in the PAPA (Pizza, Pasta & Italian Food Association) Awards in 2014 (these awards aim to identify the best in genuine Italian restaurants in the UK and to this end they are presented only to specialist restaurants where the food served is rooted at the heart of Italian cuisine and which offers a genuine taste of Italy and experience). It is Tamburino’s Sicilian owner, Domenico Taravella’s, undeniable passion that has seen Tamburino go from strength to strength, with the quality of the food playing a key role in the restaurants success. “Italian cuisine is not just about the food that you are eating,” says Domenico Taravella. “It’s about really tasting the food and savouring all of the wonderful flavours. We want all of our customers to enjoy the true taste of Italy – and this starts with the very best ingredients.” From locally sourced meat and fresh fish to the finest Italian extra virgin olive oil, quality is paramount to Domenico Taravella and his team, and when it comes to their cheese supplier they use Galbani due, in no small part, to its popularity in Italy. “Galbani is huge in Italy,” says Domenico Taravella. “An authentic brand that is 36
has also proved a hit with diners, renowned for quality and loved by Italian chefs - with so much of working well paired with toppings such as salami, red our menu made using cheeses onion and chilli, he reports. such as mozzarella we wouldn’t Made exclusively by Galbani, use anything else.” Dolcelatte can be seen across In the kitchen, executive chef Salvatore Settecase mirrors Domenico Taravella’s passion for Galbani (www.lactalisfs.co.uk) – explaining that the various formats of mozzarella available are integral to creating many of Tamburino’s most popular dishes. “All of our mozzarella is Galbani,” says Salvatore Settecase. “We use everything from Galbani Mozzarella Maxi (a 250g cylindrical block) and individual 125g balls to pre-cut Mozzarella ‘Cubetti’ pieces designed specifically for topping pizza.’’ From, classic Italian starters such as Caprese salad, to hot dishes such as grilled portobello mushrooms with olive oil, garlic, parsley and chilli topped with pesto, melted mozzarella, and crispy pancetta – Salvatore Settecase says that he is passionate about Italian cheese. “Mozzarella has to be my absolute favourite,” he says. “The texture, fresh milky taste and versatility when used both melted and cold means I can really get creative. And for quality and taste it has to be Galbani. I also use it when I’m cooking at home.” Galbani mozzarella also takes centre stage on Tamburino’s extensive pizza menu – each made fresh to order, with everything from the pizza dough to the tomato sauce base made entirely from scratch. Galbani Cubetti pieces are used to top the pizzas, providing an attractive even melt and giving a smooth flavour to perfectly complement accompanying toppings. “Our pizzas are hugely popular,” says Salvatore Settecase. “So it’s important that they are created properly.” And it’s not just mozzarella Salvatore Settecase favours on his pizzas – Galbani Dolcelatte April 2016
Tamburino’s menu, with its mild and creamy flavour working well not only as a pizza topping but in pasta and risotto dishes and as a sauce to accompany meats such as chicken and steak.
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MARKETING
Marketing Mark McCulloch’s WE ARE Spectacular is a Londonbased creative collective who aim to increase sales by grabbing people’s attention. They work for Fuller’s Inns & Hotels, First Utility, YO! Sushi, Costa Coffee, Chop’d, Upper Crust, Millie’s Cookies, Caffe Ritazza, Belushi’s and Harviestoun Brewery.
ATTENTION! PLEASE START MARKETING LIKE THE YEAR YOU ARE LIVING IN… I have been obsessed lately with the musings of American marketing business guru Gary Vaynerchuk (check out his daily and weekly show on You Tube). Gary has crystalised the real issue that I have with marketing in our industry today. His main point is that we all need to start marketing like the year we are living in and not a cut and paste of last year and the year before because it is the path of least resistance. I presented to a group of Casual Dining brands recently, and from this advice I laid out what we need to do to market effectively in this day and age. Most people reading this will just find it too difficult, but for those who are willing to change things up a gear, blow ‘**it’ up (like BrewDog state in their charter), realise that marketing and PR is dead in most of its traditional guises and start thinking about your team of marketers as attention traders and task them with this KPI, ATTENTION (like you would your Ops team with sales), it will be worth it. The whole reason that I am getting obsessed about this is that if you do not start marketing to millennials (where they are and in a relevant way), your brand/business (like your current audience) will eventually die. 38
mission With the aim of helping you to generate marketing ideas and tactics for your own business, Mark McCulloch (founder & Group CEO of WE ARE Spectacular, a London-based creative collective) advises on marketing to the millennial generation, and Big Cat Marketing’s Anthony Tattum offers his suggestions for keeping the momentum going when marketing your restaurant. SO, WHAT ARE THE FACTS ABOUT THE MILLIENIAL AUDIENCE? 1. They were born between 1980 and 2000, and are not “just 14 year olds” which is a common misconception (source Goldman Sachs Global Investment Research). 2. They are now the majority of adults in the UK as a population. 3. They are brands in their own rights and self-promote every minute of every day. 4. It is all about them and not about you, or your brand. You need to be giving them ways for them to be involved in your brand and for you to be a part of their daily life and their story that they are documenting every second of every day. 5. They love brands that share common values to their own, not just a product they like or a brand that is convenient/local to them. 6. Demographics are screwed as this generation is becoming more gender fluid and making it nigh on impossible to generalise these days. So you will be marketing to niche tribes rather than broad demographics. 7. They each want to be treated as individuals so giving them customisation. 8. They are the ultimate multitaskers and have a broad
skillset thanks to technology. They are journalists, photographers, restaurant critics, film directors, editors and the most influential group of people that have ever lived. 9. They are powerful and due to them being brands in their own right, they have followers that they influence. It matters what they think and say about your brand. 10. The main platforms to grab their attention are Snapchat, what’s app and Instagram (You Tube and Twitter are still in the mix). 11. They want things immediately. No waiting. For example, don’t let them ask for the bill ever again (use Flypay et al to make it easy for them). 12. Facebook is not dead. Millenials still use Facebook for news aggregation rather than their main social media platform. SO WHAT SHOULD YOU DO? Start from the start. Rip up your current marketing plan and start again, afresh, thinking about your audience, where their eyes spend their time and market to that. I promise you, it will be very different! Think how you can grab their attention on their phones. This is your ad space. This is really the only space that matters to drive acquisition/new sales. Stop sending out press releases
and question the value of your PR agency immediately. Engage with a content agency or create content yourself using one of your talented team members who has a passion for this. The new PR brief is to get your brand mentioned on buzzfeed, reddit, Mashable, Techcrunch, VICE, Kobini and Huffington Post. This is where the establishment of Daily Mail, Telegraph, Metro etc all get half their news these days. They are scouring the internet for great content, not printing press releases about your next opening, your guest ale or your new menu. Don’t count a trade piece of PR as a win for your business unless you are trying to sell your business or influence the business/investor market. It is all about the mainstream press, you will get noticed by both communities here. Sure get a mention in trade, but that is easy. Create entertaining and valuable content for them that imparts knowledge they can use, gets them involved or is so fun that they will share it. Never ever sell to them. They can see through that. They don’t care. You will have to work harder to give value, create a real relationship and then ask for a sale. THINK DIFFERENTLY We had a brief from our client Millie’s Cookies to make Valentine’s April 2016
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MARKETING Day their best ever. Their audience is younger than a lot of brands in the eating out/takeaway space. Naturally your mind turns to ‘How can we have a better message, better creative and grab some more attention’. Millie’s were brave, ripped up the rule book and worked with us to create a new range of emoji cookies rather than just do the same as last year (and therefore potentially the same thing as their competitors) - namely traditional heart shaped cookies that say I heart you or Happy Valentine’s Day. These were still available, but the lead campaign was a set of customisable emoji cookies. Millie’s had their best Valentine’s Day in many years and all because we sat down as a team and thought ‘What would Millenials want?’,‘How do they interact with each other?’ and ‘How can we help them customise what they really want to say that is not available anywhere else?’ ASIAN BRANDS ON SOCIAL Having worked with one of the leading Asian food brands in the UK - YO! Sushi - and led the social media push there to become one of the most followed and engaged with brands on social media, I know what it takes to grab people’s attention and keep them interested. That said, the old ways of buying followers, running lots of competitions and push posting three times a day are long gone. The new way was exemplified perfectly the other day. As most food brands in the Asian space were posting ‘Buy my product’, ‘Here is our new menu’ and ‘Please visit us for half term’ there was a story that spread like wildfire across all social media which was a piece of knowledge that people could share which was entitled ‘Chopsticks, you are using them wrong’. Basically, the story showed you that what you are meant to do with a certain type of disposable chopsticks - to break
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off the block at the end, and use this as the rest for the chopsticks for the duration of your meal. Simple! It actually looked hard and most people said it didn’t work, but no matter, it created lots of noise and piqued interest that made us order some takeaway that evening in the office to give it a go. When you look around this seems to be an old story, however it was picked up by Buzzfeed et al and the avalanche of this story being posted by major and minor newfeeds, blogs and companies was unbelievable. Instead of looking inwards and pushing our your content about your new takeaway service, why not put your time and energy into looking for an creating content like this and owning it. If that post had came from Wagamama, YO! Sushi, Itsu or Wasabi the attention, engagement, interest and sales off the back of this would have been fantastic as you would be the most relevant brand in that space for the time period where the noise was being created. What if your next post you created (and had a strong story for) said “Beer: you have been drinking it wrong your whole life” or worked to create a story to say “why beer before wine does not make you feel fine”.Maybe that content is already out there, go and have a look on Google. You can curate and repost (just give some credit to original source). This all seems like hard work. It is. But the rewards are so huge, plus it is good for your brand not to be in people’s faces every day as quality of content will always beat quantity of content. The final point I want to make is that although this article focuses on millenials, this is the behaviour of everyone now (I bet you at least look at your phone and check your social media / emails at least five times a day). Marketing is now the fight for attention. It is just thinking about how you can create a plan to engage eyes, clicks, shares and sales.
Grabbing the top spot on Trip Advisor Trattoria Raffaele came about in 2008 when Raffaele Giannandrea and his partner Emily Berryman took over running the family restaurant from Raffaele’s parents, Antonia and Domenic Giannandrea. Previously the Montecassino, Raffaele’s parents had run the restaurant for over 40 years, but in the midst of the recession, the restaurant needed a major revamp and Trattoria Raffaele was born. “At Trattoria Raffaele, we always strived to provide fresh, quality dishes in a rustic Italian way – but as with all businesses, one of the major hurdles was to get our message out there,” says Raffaele Giannandrea.“Based in Sydenham, South east London, we are blessed to be on a busy high street, so word of mouth is key to maintaining repeat business and seeing our restaurant thrive. “Being a small independent restaurant allows us to go that extra mile with customer service – from remembering customers’ names to letting their children test our chef, Manuel Silva, by choosing which animal shape they would like their pizza made into! As a result we’re so lucky that many of our customers choose to celebrate their life’s millstones with us – from weddings and Christenings to anniversaries and birthdays.” Recently beating off Michelin-starred competition and grabbing the top spot on Trip Advisor as London’s favourite restaurant, Raffaele Giannandrea is also keen to recognise the role social media plays in his restaurant’s success. “Hearing that we were number one on Trip Advisor was mind blowing,” says Raffaele Giannandrea.“The fact that happy customers had taken the time to write a few kind words means a lot – and in turn potential customers can read these reviews and get a taste of what we are all about before even stepping through our doors. Since becoming number one – and the resulting press coverage we gained in London newspapers - our phone hasn’t stopped ringing and excitingly we are now booked up for weeks in advance. We’re also seeing masses of new faces giving us a try. Not bad for a little 40-seater trattoria! “Facebook and Twitter have also been crucial in building awareness – we can post weekly specials at a click of a mouse, inform customers about upcoming events and it is lovely to see what customers think about us too! Social media offers great advertising potential for small businesses like us - and thankfully all without depending on having a major marketing budget. “Listening to customers allows us to adapt and evolve without the headache of big business paperwork. There has been a growing demand for gluten free dishes, so we added a great selection of gluten-free pizzas, breads and pastas – all made from scratch in our little kitchen. Keeping our main menu small and simple while adding a variety of seasonal specials has also proved very popular with regulars keen to try different dishes from across Italy. “Social media has allowed us to reach foodies way beyond London. Amazingly, since topping Trip Advisor we’ve had people book tables from far and wide – including travellers coming to London from Sweden, China and America. We are not a chain, we are a family – and in a world where every high street is dominated by famous brands, I think people really appreciate that.”
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MARKETING
Keeping the
buzz going
So, you’ve launched your new place, now it’s time to make sure the footfall doesn’t fall off, but that’s not always as easy it sounds. Here at Big Cat, we have become specialists with fifteen years of experience in restaurant marketing, so when I say we understand you and care about your business needs, I mean it. Launching a new business is probably one of the most exciting, yet stressful, times of your life (believe me I’m speaking from experience). And there are, as you know, peaks and troughs, mainly when it comes to retaining customers and making sure that you’re on the front foot with your competitors. 2.
Anthony Tattum, managing director of Big Cat Marketing in Birmingham, has identified 12 tips for keeping the momentum going when marketing your restaurant. 1.
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Make your busiest times even busier. A crowd attracts a crowd. If your lunchtimes are busy, work on making them even more of a hub. You want the ripple effect: People telling other people what a great place they’ve been to. Word of mouth recommendations are the most powerful form of marketing, and they’re free!
What’s your second busiest time? Market that next. After maxing on your busiest time, move on to the next successful slot. You’re best to work with what’s already working well. This second time period should be highlighted to customers during the busiest time via point of sale (POS) offers, as well as pushing it out on social media channels.
3.
Where are all my customers? If a time slot - say weekend evenings – isn’t performing, then consider doing a re-launch. Build buzz, host an event and invite friends, well-known local people and the press, and promote with exclusive time-bound offers
4.
Get out and about. Don’t lump your leaflet with the pizza and Chinese takeaway menus that get stuffed through the letterbox. Create a good-looking and well-thought out offer, employ engaging – and well briefed and branded promotional staff and blitz the area around your place. There is still merit to be had from direct marketing (DM) and a good return of investment (ROI). Hand out leaflets announcing a compelling and time-bound incentive. Get staff to engage recipients in conversation, help them with a script, and highlight the top messages to get across, and then after each session,
gather their detailed feedback. Monitor how many people are redeeming the vouchers each day thanks to your physical presence out of the shop. 5.
Show people why they should come in. Offer up free samples to whet people’s appetite and heighten awareness about your offering. Choose samples that are portable, look great, and that will deliver an experience reflective of your offer. Select nearby businesses and hand deliver delicious ware to make them talk. Platters, tailored snacks or hampers will expose your brand to this potential new customer base.
6.
Email why they should come in. But don’t just send one email – send a number as part of a campaign. People might overlook one email, but they’re less likely to claim ignorance after receiving three or five from the same company. And make sure you monitor the success too. Have a separate email address or phone number, or put in a code for people to redeem. Over the course of an email marketing campaign you should also look to improve “indicator metrics”, like the open rate and click-through rate. While these metrics alone don’t increase the number of restaurant bookings they do indicate incremental improvement in brand awareness, email design and lay-out April 2016
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MARKETING 7.
8.
Engage local journalists. PR during the launch phase of a new restaurant is very powerful and costeffective. Unlike advertising, PR is about third party endorsement, often by well-respected foodies. Good PR tells stories, conveys provenance, mixes in key messages, highlights points of difference, shares gorgeous pictures and most importantly, earned articles are more believable than paid for advertising Look vibrant online. Use social media to share daily menus and specials, and create an aspirational brand. Upload behind the scenes info, interiors shots, reviews, and beautiful food and drink photos. Show off your personality, and encourage visitors to share their experiences as well. Get bloggers and influencers to share your message and shout about your offer. Social channels are like a virtual mantel piece – so show off your restaurant’s best bits. It’s never going to have people queuing around the block, but social activity is a great tool for showing your ‘flavour’ to people who might be checking you out.
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9.
Make your web site look smart. Your restaurant’s web site is arguably your most valuable marketing asset. It’s a 24/7 shop window and one that by continuous low level maintenance (after the initial investment) will increase in value over time. There is no such thing as a perfect web site design but a few points of note. Make sure it looks great on mobile phone or tablets. Customers generally like to know about your brand, the owners, your background, your inspiration, the provenance of the ingredients and your unique cooking style. Great photography is a must. A busy blog or news section is a bonus. Menus, directions and a highly visible means of booking a table or asking a question is essential.
10. Get to grips with Google. There is a lot you can do to improve the visibility of your restaurant when people are searching for their next place to eat. Search engine marketing is all about keywords. Be clear on the type of restaurant or eatery that you are. If you’re a Italian restaurant in Bristol, for example, then that should be the corner stone of the content on your website (a beginner’s guide to search marketing can
be found at https://moz.com/beginnersguide-to-seo). 11. Get creative with advertising. But in the early stages of your restaurant, avoid booking anything. Most restaurant advertising isn’t well targeted and is ad hoc - "if we’re quiet and an advertiser calls then let’s book an ad”. The majority of advertising is ineffective and overpriced. We’ve found that designing unusual ads, placed in surprising locations, is the best combination - but this is hard to achieve. An ad simply saying what and where you are doesn’t always cut it. 12. Maintain a competitive edge. Know what your customers like and don’t like about you, as well as where else they go and why. Visit places yourself to review successful competitor offers, or get people to visit and give you feedback. If your place is too cold, or Joe Bloggs down the road offers an after dinner cake for free, or plays better music then it’s very helpful to know – and it will ensure that you can make changes to your business that are based on customer preferences and the competitive landscape.
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FRANCHISING
rd levels, there’s never been a With the franchise industry currently operating at reco t British Franchise Association better time to consider starting a franchise. The lates in 2015 franchising contributed over (BFA)/NatWest research into the sector showed that the sector is responsible for more £15bn to the UK economy (up 11% in two years), and than 600,000 jobs in some 45,000 businesses. WHAT TO CONSIDER Pizza brands have certainly been big contributors to that growth, with the likes of Papa John’s and Domino’s in particular evidencing very strong expansion rates and franchisee success in recent years, but before investing in any franchise, there are some key points to research.
FINANCIAL FUNDAMENTALS Investment levels and incentives can range greatly, so ask for a clear picture of the total start-up cost, including a full breakdown of what’s included. The major high street banks all have franchising departments – talk to them first, rather than your local branch, about financing your investment.
SPEAK TO EXISTING FRANCHISEES Find out what life in the network is like. In some franchises you will be invited to spend the day with franchisees as part of the investment process.
ON-GOING FEES Understand the structure and level of royalty fees payable and what you get in return; these fees fund the on-going support that you receive and the future development of the wider brand.
UNDERSTAND THE BUSINESS INSIDE OUT What is involved in daily operations, the brand standards you’ll be expected to meet and how your own plans fit with the franchiser’s – some pizza brands seek multisite rather than single-store franchisees, for example.
THE PEOPLE Don’t underestimate the importance of meeting the people involved at head office or in the field teams; find out who you would be in contact with and what their experience is.
TRAINING AND SUPPORT Be sure that the support – initially to get you up and running, as well as on an on-going basis to help your business grow – is substantial and wide-ranging, from marketing to systems and business administration. 42
SELECTIVITY Every good franchiser is selective about who they recruit. You want to see a stringent process. LIFESTYLE You need to be happy with the commitments needed for your new business in making it a success, whether you’re looking to build an investment empire or be more hands-on.
TAKE THE RIGHT PROFESSIONAL ADVICE There are a host of specialist advisors accredited by the BFA, for example, who can be invaluable. For instance, when it comes to reviewing the legal agreement, make sure you use a franchise solicitor – it can save you a lot of money in the long run. ASSESS AND RE-ASSESS Finally, take your time! Make sure you assess and re-assess everything as part of your research before you fall in love with a brand – you’re investing both your money and your time, making a commitment for several years, so it’s essential to be certain rather than making an expensive mistake. A good franchiser will not pressure you into a decision, they understand the level of undertaking required. The BFA (www.thebfa.org) is the trade body for franchising in the UK, setting and upholding ethical standards in the sector. It currently represents nearly 300 franchisers, from global brands to regional start-ups, all of which have passed a rigorous accreditation process in order to join. This association is also a good source of impartial, objective advice to anyone thinking about investing in a franchise (every month it runs education seminars around the country, as well as supporting upcoming franchise exhibitions in Manchester (June) and Birmingham (October)). April 2016
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FRANCHISING
Franchise success apa John’s franchisee, Bally Brar, successfully manages the Berkhamsted Papa John’s franchise. He also runs Gerrard’s Cross and has recently taken over Oxford, Marston, and now he also aims to open a further five Papa John’s within the next two years. He started out working for different rival firms for ten years before going on to work in the Berkhamsted Papa John’s store where he made pizzas for six weeks prior to striking a deal with the former franchisee to buy the franchise. Here, he outlines his progress to date.
P
I have a background in the industry, including previously working as an area manager for another pizza firm. Having sampled the competition first hand, in my opinion I felt that Papa John’s pizza was second to none. Papa John’s is the only pizza chain to use only 100% fresh dough, giving a better natural flavour and a unique tomato sauce made from the best Californian tomatoes; it had me hooked! I was keen to purchase my own Papa John’s franchise one day and take advantage of the opportunities being created by the company’s rapid growth. Eventually, I completed my management training and decided to gain some hands-on experience working at the Berkhamsted Papa John’s while waiting for the right opportunity to come up and sure enough it did! After running Berkhamsted successfully, I opened a further store in Gerrard’s Cross and more recently took over the Oxford, Marston store. I have big expectations of Oxford as it will attract university students as well as a broad demographic mix and this will be good for business. During my Papa John’s journey so far, all the head office staff have been really supportive. Whatever help I have needed they are always there. For example, the Papa John’s incentive scheme designed especially for franchisees starting up and has also given me a great head start. Deals on equipment and franchisees fees mean there are more funds to invest in marketing for the new stores. This is important with my
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plans to open five more over the next two years! The main challenge with growing rapidly is that you need a great team around you. You are only as good as your staff and this in turn reflects on sales. I have an excellent area manager and a terrific team. From the pizza makers to the shift managers to the drivers, everyone plays an important part when it comes to delivering the best pizza in town, day-in, day-out. For this reason, excellent training is essential. I take on some of the training along with my area manager. We are assisted by Papa John’s online learning system which enables staff to work through various modules to gain certification at the end. This also gives staff chance to progress their careers which is good for moral. Pizza makers can go on to become shift managers and when we open new stores we like to promote from within, so store manager vacancies become available too.
As well as creating a great product backed up by top quality service we need to be proactive when it comes to marketing to attract new customers. Papa John’s has recently invested in several TV advertising campaigns which have really boosted awareness. As soon as customers have tasted our top quality pizza then they keep coming back for more! Papa John’s ‘Better Ingredients, Better Pizza’ concept continues to prove popular and our customers recognise that we provide a superior product and this brings in business. Joining Papa John’s as a franchisee has exceeded all my expectations and I am very much looking forward to opening more Papa John’s in the very near future! Anthony Round, business development manager Papa Johns’ comments:“To join Papa John’s as a franchisee, no experience is necessary as we provide all the necessary ingredients including: training, help with location selection and full turnkey solution to opening the store. However, Papa John’s franchisees need to be motivated, enthusiastic, hard-working and want to be part of a growing team. “The ideal candidates have good interpersonal and people skills, as franchisees deal with customers as well as lead a team
on a daily basis. You'll also be a good organiser with a can-do attitude - someone who gets things done. You'll have to be dedicated and passionate enough to adapt to a proven way of working, plus you'll need the ability to roll your sleeves up and get stuck in, which means everything from making pizza through to managing staff.” A Papa John’s franchise typically costs between £177,000 and £225,000 (excluding VAT and freehold), of which £70,000 should be in liquid funds. The franchise fee is £18,500+ VAT (at 20%) for each franchise unit; this gives franchisees the right to use the Papa John's trademarks, its systems for preparing, marketing and selling food products, its information, specifications, knowhow and other confidential and proprietary information. In addition, there is a franchise royalty fee of 5% of the net sales and a marketing fee of 5% of net sales. Rent, rates and utility costs of the store for the term of the franchise agreement also need to be considered. “We now have more than 4800 stores worldwide and well over 300 in the UK,” confirms Anthony Round.“Through our franchisee incentive deal, we are looking forward to supporting more new franchisees all hungry to become part of our success story by running single or multiple Papa John’s stores throughout the UK. “Combine popular pizza with excellent customer service, rapid delivery times, a strong brand, comprehensive staff training and some hard hitting marketing support, backed by national TV advertising and the franchise serves-up a fantastic offer for those looking for a quality investment opportunity.” 43
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April 2016
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REVIEW
The third edition of Casual Dining was once again a vibrant event that saw more attendees than in previous years (the 2017 event is already attracting keen interest, report organisers, Diversified Communications). 22% INCREASE The multi-award winning Casual Dining show welcomed over 4,400 attendees this year with 170 exhibitors and 20 Keynote speakers. Called an “essential forum for sharing new ideas, innovations and insights” by Carluccio’s cofounder and chairman, Simon Kossoff, the multi-award winning two day show took place at the Business Design Centre in London on 24-25 February.
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Its third edition enjoyed a 22% increase in unique attendees for 2016, with top buyers and decision makers from many of UK’s biggest restaurant, pub and bar groups in attendance. Notably, nearly one in three visitors cited a corporate spend of over £500k, reported the event’s organisers, Diversified Communications. Among the attendees were Azzurri Group, Casual Dining Group, Ed's Easy
Diner, Giraffe, GBK, Hilton, La Tasca, Le Pain Quotidien, Living Ventures, Mitchells & Butlers, Marston’s, MEATliquor, Metropolitan Pub Company, Nando's, Oakman Inns, Pho, Pizza Hut, Prezzo, Revolution Bars, TGI Friday’s, The Breakfast Club, The Restaurant Group, Wagamama, Wahaca, Whitbread, Yo! Sushi, and Young’s. Nearly 1,500 independent outlets (operators with between 1-5 sites) were also represented this year (up from 1,200 in 2015). Summing up her Casual Dining experience, Rebecca Egan, head of brand marketing at PizzaExpress Restaurants, said: “Casual Dining was a fantastic forum for hearing from some of the industry’s leaders, as well as learning about some of the latest innovations and product development ideas. It’s a really insightful, interesting and worthwhile event for anyone working in the casual dining industry.” “I thoroughly enjoyed Casual Dining. It’s the perfect place to meet our existing partners, and
to keep up-to-speed with their latest developments. It also opens our eyes to new suppliers in the market – some I haven’t even heard of before. I would definitely recommend it,” said Sophie Jennings, food & menu developer at JD Wetherspoon. “This is a great place to come if you’ve got anything to do with the restaurant business. There are so many great ideas here. So April 2016
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REVIEW BIG NAME SPEAKERS Alongside the show’s bustling exhibition, the Casual Dining Keynote Theatre was a hive of activity throughout. Powerful Keynotes and exclusive interviews – featuring a stellar line-up of industry big hitters, including Steve Richards (Casual Dining Group), Simon Kossoff (Carluccio’s), David Campbell (Wagamama), Luke Johnson (Risk Capital Partners), Martin Morales (Ceviche), Peter Martin (CGA Peach), and Paul Charity (Propel Info) – enjoyed standing room only crowds. “It’s fantastic that we finally have a big, vibrant show for our sector – I think it’s a real coming of age,” said Kate Nicholls, CEO of The Association of Licensed Multiple Retailers (ALMR), during her Keynote session. “Once again Casual Dining has been thoroughly enjoyable and worthwhile. We have been here every year and the show continues to gather pace with serious visitors and a great range of products,” said Robert Marciano, director at DiSotto Foods. “It’s been an astonishing show – the people I’ve seen have been incredible. I’ve been approached by multiples and a couple of wholesalers, one of whom is actually going to start selling my products straightaway! So, I think we’re going to be very busy and this is going to be a very profitable show. I’ve already booked my stand for next year,” said David Richards, co-founder of Capreolus Fine Foods.
good, maybe it’s a show that should be twice a year!” said celebrity chef and restaurateur Aldo Zilli, who was attending with Sacla’ Professionale. “A visit to Casual Dining gives a unique opportunity to discover products and trends completely relevant to our sector. It’s a great show!” said Alexander Salussolia, managing director of Glendola Leisure Group.
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CASUAL DINING INNOVATION CHALLENGE AWARDS 2016 Brewfitt’s Future of Dispense, The Oval Eco Street Bowl from Tri-Star Packaging, and Coconut LOVO vodka drink by LOVO were the winners of Gold awards in this year’s Innovation Challenge. “We’re thrilled to receive the Gold award. We have seen some excellent innovation from food and drink products and equipment at this year’s event and the award is testament to the hard work of our staff. It’s fantastic to see the industry focusing on innovation and providing customers and consumers with forward thinking
CASUAL DINING RESTAURANT & PUB AWARDS 2016 WINNERS JD Wetherspoon, Côte Restaurants, wagamama, Zizzi, and Gourmet Burger Kitchen all took home awards, while Loungers’ Alex Reilley was named ‘Champion of the Year’ by the founding judges. The 2016 winners were presented their awards by BBC Breakfast’s Steph McGovern at a prestigious ceremony on Wednesday 24 February at The Grange St. Paul’s Hotel in London, following the first day of the Casual Dining show. Over 300 industry professionals, including John Hutson, Steve Holmes, David Campbell and Alasdair Murdoch (CEOs of JD Wetherspoon, Azzurri Group, wagamama, and GBK respectively), were in attendance to recognise and celebrate the standout brands of the year across the growing multi-billion pound casual dining sector. Champion of the Year Alex Reilley (executive vice chairman at Loungers) New Casual Dining Concept The Beer Kitchen The Social Responsibility Award Ed’s Easy Diner Casual Dining Marketing Campaign Zizzi – #ZizziTacklesCancer Best Designed Independent Casual Dining Restaurant Suvlaki, Bateman St, London (designed by AfroditiKrassa) Best Designed Multiple Casual Dining Restaurant GBK, St. Vincent Street, Glasgow (designed by moreno:masey) Best Designed Casual Dining Pub or Bar The Pint Shop, Cambridge (designed by Macaulay Sinclair) Independent Casual Dining Restaurant Project Pie, Dundee Independent Casual Dining Pub The Northey Arms, Bath Employer of the Year Wagamama Multiple Casual Dining Pub Brand of the Year JD Wetherspoon Multiple Casual Dining Restaurant of the Year Côte Restaurants
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REVIEW products and services, ultimately helping to improve the overall customer experience,” said Curtis Paxman, managing director at Brewfitt. “This was our first year at Casual Dining and it proved to be the perfect platform to showcase our latest packaging innovations to key buyers in the industry. We were impressed with the quality of the visitors to the show and the icing on the cake was winning Gold in the Innovation Challenge – it was a great honour and a fantastic end to two very successful days,” said Kevin Curran, managing director at Tri-Star Packaging. "Casual Dining certainly exceeded our expectations! There was a really high calibre of visitors and we were thrilled to win Gold in the Innovation Challenge 2016,” said Jessica Titcumb, CEO & Founder at LOVO Drinks. Designed to promote and celebrate new ideas in the market place, the 11 short-listed
CASUAL DINING 2017 Casual Dining will return to the Business Design Centre in Islington, London, on 22-23 February 2017 (for more information, please visit www.casualdiningshow.co.uk). finalists (chosen from 22 entrants) were decided by popular vote at the Innovation Challenge Gallery on opening day. They were then invited to live pitch their new innovations to a trio of expert judges, and a theatre audience full of visiting buyers. The judges – leading pub and restaurant entrepreneur Peter Borg-Neal, chief executive at Oakman Inns & Restaurants; Brian Whiting, owner of Whiting & Hammond; and Keith Bird, chief operating officer at Gourmet Burger Kitchen – applauded the high standard of entries, commenting on the “incredible range of innovations” for 2016. Gluten Free Pastry Cases from Pidy, Bee Me (natural frozen
Luke Johnson, chairman of private equity firm Risk Capital Partners, is well known for his involvement in growing the Pizza Express, Giraffe, Strada, and Patisserie Valerie brands, and took part in an exclusive interview with Propel’s managing director, Paul Charity at Casual Dining, covering his current thoughts on the UK foodservice sector, and during which he made it clear that he would favour an exit from the EU. 48
yogurt and ice creams in ecofriendly pods) from rexmartins, Dairy Free Coconut & Mango Ice Cream from DiSotto Foods, and the Just Add flavour range (concentrated seasonings) from JDM Food Group were awarded Commended. Finalists included Bar Foods (Gentleman’s Platter), Coolicious Frozen Yogurt (Fat Free Frozen Yogurt Smoothie Base), Twinings (Twinings Chocolate Cookie Tea Shake), and The FoodFellas (Frozen Individual Avocado Halves). 200 EXHIBITORS FORECAST FOR 2017 The significant surge in visitor numbers has led many exhibiting companies to hail the
2016 show as not just its biggest, but also its most successful to date. As a result, a record 72% of exhibitors rebooked for the next edition before the show had even closed. To accommodate this strong uptake, and meet growing demand from a raft of new suppliers looking to reach this important market, there will be a 20% increase in stands for 2017, said Diversified. This will expand the show into a new area on its Upper Feature Level and take the exhibitor total over 200. “Once again, the high demand for stand space at the show reflects the ever growing popularity of the casual dining sector,” said group event director Chris Brazier. “Even with the addition of a new area, it’s already on track to be sold out within months. It’s a testament to the show’s continuing success – and demonstrates just how important and essential Casual Dining has become to suppliers and buyers looking to do business here.”
KEYNOTE SPEAKER:
Luke Johnson CURRENT HEALTH When asked how he assessed the current health of the UK’s food service market, Luke Johnson described it as being “very buoyant with a lot more sophistication and being a great deal more competitive these days.” The only other thing he would say though on a more cautionary note was that he thinks that storm clouds are gathering, in the sense that over the last three to six months he had seen some worrying signs in business as a whole, not just foodservice, the Bank of England having lowered its growth expectation for this year, and perhaps about to lower it again. “If you look at sectors from commodities to property to energy etc, it is clear that quite a few parts of the world are in, or close to recession,” said Luke Johnson.“Quite a large section of the overall industrial mix is struggling.” The stock market was also a leading indicator, and so he was therefore less bullish than he had been six months ago. Was there
any particularly worrying sign he was seeing, say in rent levels? No, most of his prominent investments in the sector were fine, but the profit warnings versus upgrades indicator regarding the stock market was “flashing red”, he reported, and in his opinion in turn meaning that 2016 didn’t look like being as good a year as he had hoped it might be. Asked if 2016 reminded him of any particular year from the past 30, he couldn’t say, and that a lot of his feelings were “simply gut instinct”.The casual dining sector was also a “toppy sector”, he said, with many guilty of making the assumption that growth will continue inexorably, and that people will forever eat out more, whereas he felt that we could be headed into tougher times. When comparing the UK foodservice sector with the US in terms of sophistication, he felt that it really depended on what direct comparisons you were making in terms of cities and regions, but that the UK had caught up to a certain degree. Some years ago, we April 2016
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REVIEW were miles behind, he felt, but these days London’s food was up there with that of New York and Chicago, he stated, with places such as Edinburgh and Manchester catching up too. The UK had learnt a lot from the US, become dramatically more demanding in terms of customers, become a lot more sophisticated in terms of the supply chain and the coverage of food and drink when eating out. So did he still have an appetite for investing in more businesses? Yes, because “you don’t live forever, and you might as well keep going”, and that “he couldn’t think of anything else to do!” was his response. However, he would probably not be as wildly bullish as he might have been otherwise. Now is not the time to sign the really crazy rental deals, he advised, or the time to be taking on higher levels of leverage, but rather just to be somewhat more thoughtful about expansion plans. But yes, long term he does believe in the growth of the West, of Britain and the foodservice market as in the long run societies get richer and they eat out more, and that’s what we all rely upon, and he felt that still holds true, but there are cyclical patterns across that, and so downturns. He went on to report that he does not feel that he sees that many good start-up ideas come across his desk, yet “normally he would be a sucker for them”, if anything, and find it hard to say no to investing in them. AN EU EXIT? When asked about the positives and negatives of a potential Brexit, he said that short-term, if there was a vote for an exit, he felt that very little would change apart from currency fluctuations. Medium-term, there might be some issue regarding the availability of migrant labour, he suggested. Longer-term, regaining control over our own democracy would be very important, he felt. It would mean that we could kick out those politicians we don’t like, he stated, whereas it is currently impossible for us to kick out the European Commission, he added, who, in his opinion, had passed most of the laws that had been imposed upon us. “For business, reduction in regulation and taxation should be good news in the event of an exit, and the ability to take control over our own government is the priority,” said Luke Johnson.“Long term, as the fifth largest economy in the world we will be better off.” CURRY, WAGES AND LANDLORDS When asked why he felt there was no mainstream curry chain in the UK – curry being one of our most popular foods – Luke Johnson said he felt that there were big cultural reasons for that. The competition in that sector is family-owned businesses with all the competitive advantages they enjoyed and therefore to compete against them on price and costs is tough, he said. He also suspects that their customer base want to feel that they
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are patronising a local establishment, and not part of a national chain. He also added that he felt that the curry/Indian restaurant business had been in some decline in the UK for some years now, and so was not necessarily the most attractive sector to build a chain in. He was then asked what his views were on the likely impact of the National Living Wage in terms of operators, prices and the spending pattern of consumers. With the hospitality sector being one that relies heavily on a lot of labour, and also one that is offering a lot of employment opportunities, clearly a rise in wages will have an effect, said Luke Johnson, who added that he felt the industry suffers disproportionately in this regard compared to other sectors. Therefore it represented a huge challenge for all as there were only so many ways of dealing with it before it lowered margins and profits, and nobody wanted that. So he suspected that there would be increases in prices to the consumer, but he hoped in turn that people would be being paid sufficiently more to be able to put up with it. On the subject of what a questioner termed “institutional landlords” and how Luke Johnson had persistently held the view over the years that they had “never understood the industry”, he said he felt that nothing had changed, and that these landlords understood the industry “just fine”. He was observing cases of rent reviews for existing businesses where he felt that new rents were being unfairly renegotiated based on the “bonkers” rents of new, up and coming businesses. But the whole process which involves three parties – agents, landlords and tenants – is a deeply unfair one, he stated, in that it always favours two parties always having an interest in the rents always going up, warning that some London sites could well expect to see their rents increase by 100 or 150% in the near future. Yet, he pointed out, it was the hospitality sector as opposed to the landlords and agents who were creating the jobs that were keeping the UK economy going. No other county in the world seemed to have such an unfair system, he felt, with
unsustainable rent increases set to pose a huge threat to the future prosperity of the business. A fight back however, in this regard, was the increasing prevalence of street food and pop up restaurants that he felt were a means of “necessary gorilla tactics in the midst of an oppressive institutional climate.” MAKING THAT PITCH AND PIZZA When asked what were the key things he looked for in the business proposals that came across his desk, he identified an innovative concept that had appeal, and that felt as though it had scope to expand. A committed, energetic and knowledgeable entrepreneur or team was also required, and potentially an established concept that had proven itself. An economic model of the ‘box’ – of the site itself – that made good financial sense was also advisable, as was a sustainable business idea that was not too much of a fad. The right sort of valuation of the business that made commercial sense from an investor’s perspective was also essential. When asked about PizzaExpress, he said that these days he would probably go to somewhere like Franca Manca for a pizza, saying that it “was cheaper and a better product.” He also admitted that he had been tempted to buy back businesses he had previously owned, but the in the case of Strada, for example, had not been quite as generous with his offer at the time it was up for sale. Strada, he felt, had not enjoyed the “investment and the love” he felt it had needed at the time it had come up for sale, with it being a very competitive and crowded market out there, and so a lot of hard reinvention was probably required. Sometimes restaurant chains could be re-invented, he felt, but often not, and he had often invested in businesses with four or five outlets, without really knowing at the time how big they could get, until involved with the people managing them and seeing how successful they could ultimately make it.
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INGREDIENTS
Producer and distributor of speciality foods, Harvey & Brockless (www.harveyandbrockless.co.uk), kick started a series of informative Meet The Makers events at Quicke’s Farm in Devon recently, in the process revealing that many products we traditionally associate with Italy are now inspiring many talented UK-based producers, and being made to an exceptionally high standard, particularly so in the South West, already a well-known ‘hotspot’ for premium foods with provenance. LOCAL VERSIONS OF ITALIAN CLASSICS Graham Stoodley of Harvey & Brockless was joined by Devon Distillery’s Cosmo Caddy and Andrew Clatworthy (head chef at the newly opened Brigstow Bar and Kitchen), and the trio spoke to the gathered audience, drawing attention to some British responses to several Italian favourites. As the category manager for Dell’ami, Graham Stoodley sources deli and
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charcuterie products from the finest makers all over Europe and during his presentation, he compared Italy and Britain, highlighting the rising wealth of talented British producers who are successfully creating charcuterie, and often putting a deliciously British twist on some age-old Italian concepts. The UK, it is fair to say, is currently in the midst of a dry-curing of meat revolution that
is seeing anybody from self-sufficient individuals to more commercial, but still artisan, concerns taking a greater interest in charcuterie products, and not least because of the access to high quality meat produced here utilising what are widely regarded as some of the highest animal welfare and husbandry standards in the world. “There is a growing demand from chefs and retailers to deliver authentic British produce. The quality of our new charcuterie suppliers easily rivals those on the Continent,” said Graham Stoodley. “Rather than mimicking their counterparts, our UK curers are forging ahead with truly distinctive flavours that are unique to our shores. We are in the midst of a charcuterie revolution in this country. Not only can we compete with what the Italians do, we can do better.” He went on to mention how certain imagery of the land, Cypress trees etc is associated with Italian products, but in reality things can often be very different. For example, Italy exports more olive oil than it produces, he claimed, which was a bizarre thought, especially when you consider that April 2016
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INGREDIENTS Italy is the third largest consumer of olive oil. The reality was, he suggested, that olive oil is produced all around Italy and the Mediterranean region, coming in to Italy to be bottled. Similarly, many might assume that prosciutto - akin to Parm ham (a DOP product where there are strict rules about what you can and can’t do in its production) - might all be made from pigs reared in Italy, but in the case of prosciutto, it is very likely to be European pigs grown, reared and slaughtered in huge factories in Romania prior to coming into Italy to be cured, sliced and packed, he suggested. Thus, with the big producers, there was little that could be described as being “artisan”, but if you were prepared to buy locally from artisan charcuterie producers in the UK, for instance, who were in a position to know where their meat had come from and what it had been fed on etc, he felt that there was a great opportunity do what the Italians do, but better, and, just as the Italians do, achieve good flavour in such products. What the Italians did is “buy local and get clever with it”, said Graham Stoodley, and we, similarly, in the UK have products that we could also buy locally and get clever with so as to then be in a position to make whatever it was that was required.
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SUPPLIER SHOWCASE Needless to say, the event was an excellent opportunity for visitors to meet some of the finest food and drink producers from the South West and beyond, as well as take part in one of Quicke’s Dairy Tours, and hear about how British cheese and charcuterie producers are taking on some Italian classics. Britain’s own grappa maker was also present, although their equivalent is appropriately called Dappa, reflecting the location of its Devon distillery. Harvey & Brockless suppliers who were in attendance on the day included Bath Soft Cheese, Capreolous Charcuterie, Cheese Cellar Dairy, Cornish Cheese Co., Cornish Sea Salt, Dell’ami, Deli Farm Charcuterie, Devon Distillery, Peters Yard, Ponthier, Quicke’s, Rosary, Sharpham, Somerset Charcuterie, Ticklemore, Trethowans Dairy, Wild Beer Company, Whitelake and Whalesborough Farm. Capreolus Fine Foods (www.capreolusfinefoods.co.uk) produce award-winning English charcuterie in West Dorset. This family-owned business champions the importance of quality and provenance – they source locally bred and reared meat, from traditional and rare breeds wherever possible. Their Cold Smoked Mutton, for example, is a West Country leg of mutton cured with rosemary, juniper, garlic,
black pepper, and port. It is air dried in a carefully controlled environment and then cold smoked over their special beech wood chips, the rich flavour of the mutton being balanced by the sweetness of the port. Their Truffle Infused Lardo is a melt in the mouth lardo created using the thickest back fat from free-range pigs and then cured for two months with rosemary, garlic, sage, juniper berries and black pepper. It is brushed with English truffle oil and allowed to slowly infuse. When it is fermented the structure of the fat is altered so that lardo melts at a much lower temperature, the result being an incredibly silky mouth-feel. As if that wasn’t impressive enough, this firm also maked Dorset N'duja - a super-spicy, spreadable salami akin to its Calabrian inspiration. These fermented, air-dried sausages in natural hog casings follow Calabrian tradition, and are created using free-range Dorset pigs. The company’s David Richards says that he not been to Italy, but his firm’s products and skill are clearly making an impact. The often hard to fine guanciale, for example, also features in their line-up, and he reports that a London-based Italian cookery school has decided that much of what they have traditionally sourced from Italy when it comes to charcuterie can now be sourced just as well from the UK-based Capreolus.
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INGREDIENTS A Nectarini Ingredients 35ml Dappa 20ml Maraschino cherry cyrup 20ml peach liqueur 15ml agave syrup 3/4 ripe nectarine (peach can be used as a variation) Juice of 1 whole lemon 1 egg white Method 1. Muddle the nectarine/peach with the Maraschino syrup and agave syrup. 2. Add all the remaining ingredients into the shaker. 3. Add ice and shake for 30 seconds. 4. Strain into a cocktail glass. 5. Garnish with a Maraschino Cherry ‘Gobstopper’ in the glass. Also present, Somerset Charcuterie (www.somersetcharcuterie.com) successfully combines the artisan methods traditional to Italy, France and Spain, with the rich food culture of the West Country. Now in their second year, the business delivers exceptional charcuterie, using the best ingredients, locally sourced wherever possible, and featuring Spicy Cider Chorizo Poker (a Spanish classic with the flavours of Somerset – the Chorizo is cured with a cider brewed less than four miles from the farm. It has a complex flavour with balanced sweet and sour notes and a developing heat) and Red Wine & Draycott Blue Cheese Poker (a delicious combination of red wine and blue cheese all wrapped in individual salami made using only fresh ingredients and air dried to deliver a strong snap). They have also created Red Wine & Draycott Blue Cheese Salami Sliced (the flavours of red wine and Draycott Blue Cheese worked so well as a poker that this combination is now available as sliced salami). In addition, they offer Sage & Mustard Salami Sliced (created using classic British ingredients such as fresh sage, locally brewed cider and yellow mustard seeds, this salami is slowly cured to deliver a complex blend of sweet, sour, salt and umami flavours) and Sliced Duck Breast (with its cream coloured fat and jewelled red meat, this delicious duck has an intensely creamy and indulgent flavour and is made from Somerset free-range duck breast and cured with a simple recipe to allow the natural flavour to shine). 52
Also keen to show their air drying skills, and showing their creativity was Deli Farm Charcuterie (www.delifarm charcuterie.co.uk), who have created a tasty and succulent Black Olive Salami - the fat content being supplied in no small part by the presence of the olives in the ingredients in a product that is already being utilised by restaurants, deli’s and farm shops across the country, they report. Established in 2012, Devon Distillery is the UK’s first and only micro-distillery creating the grape-marc spirit, Dappa, and reflects a growing wine industry in the UK feels Dappa’s founder, Cosmo Caddy, who shared some of his secrets for creating this British version of the Italian classic, Grappa, as well as its cocktail potential (of course pairing it with some UK-sourced fruit products). Italy has a long heritage of wine production, including Grappa, he acknowledged, but now the UK’s wine industry was also at a stage where it was starting to make its mark, he felt (Dappa having already won a Silver Outstanding Medal in the International Wine and Spirits Competition, and only two other grappa producers in the world having won higher than this). With a background and contacts in the wine trade and long experience of drinking Grappa himself over many years, the process Italian-trained Cosmo Caddy deploys uses Italian-designed machinery to transform a waste product into something new and wondrous, he feels – Dappa being created using the leftover grape-skins, a by-product of red winemaking. This was something the UK could now do very well, he felt, and it was also something that was not very feasible to do. And in this UK instance, Cosmo Caddy revealed that he currently works with some nine British vineyards, including Sharpham (his most local vineyard, and who put him in touch with others), Bolney, Three Choirs and Bibendem, for his base ingredient. A customdesigned, hand-crafted, authentic Italian copper pot still is used, the result being a truly exceptional after-dinner drink and cocktail tincture. AN ITALIAN DISH WITH A BRITISH TWIST On the day, it was Andrew Clatworthy’s - an award-winning chef with a passion for historical British food and lifestyle, naturedriven cuisine, and fine dining using seasonal and local ingredients – job to put some of these ingredients together in a tasty dish. Following his listing as one of the top 50 pubs in the UK’s Good Food Guide at the Rummer, he has just opened his own gastro pub, The Brigstow Bar & Kitchen in the heart of Bristol, and he soon won over Harvey & Brockless’s customers by creating a taste of
Italy using ingredients from many of the firm’s British suppliers, his hot antipasti dish delivering a complex mix of textures and flavours. As part of his chef training and personal interest in food culture, he was keen to point out that he had visited Milan, Rome, Bologna, Modena, Verona, and many more places in Italy, having also spent time living with an Italian family, observing how they cooked and ate on a daily basis, and in turn also commenting on the fact how much different cities and regions there have different opinions of the same product. Firstly, he fried off some Capreolous Truffle Infused Lardo and Deli Farm’s Cornish Coppa to release the rich, melting fats in which to pan fry Dell’ami’s preserved onions and vegetables. Fresh goat’s curd and gnocchi was added to absorb the rich juices. As an alternative to Italian PDO Parmesan, he finished the dish with Quicke’s Vintage Cheddar – which he described as working better than any Parmesan he had ever used! “I am inspired by British produce - 80% of the food that I serve is sourced from the UK and the remaining 20% can’t be grown here because of our climate, but all have a historical context for being on the menu. Why look elsewhere when we have so much home grown talent?” said Andrew Clatworthy.
The British answer to hot antipasti! Ingredients Deli Farm Cornish coppa 200g Capreolous truffle infused lardo 200g Dell’ami balsamic onions 40g Dell’ami dried tomatoes 30g Dell’ami dried artichokes 30g Cheese Cellar Dairy goats’ curd 36g Juice of one lemon Gnocchi 500g Fresh basil and herbs Quicke’s vintage cheddar (enough to share over the top) Method 1. Add the coppa and lardo to the pan and fry until crispy and all oils have been released. 2. Add vegetables and cook for four minutes. 3. Add cheese to emulsify into fat. 4. Add lemon to freshen and help emulsify. 5. Add gnocchi to absorb sauce and excess fats. 6. Finish with truffle oil, fresh herbs and top with an abundance of shaved Quicke’s vintage cheddar.
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PROFILE
Acclaimed British chef, Theo Randall, and head judge at this year’s PAPA awards, has opened a new casual dining restaurant in Kensington, London.
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ITALIAN SHOWCASE Theo’s Simple Italian at Hotel Indigo® London Kensington, Earl’s Court, opened on 14 March 2016 with head chef William Leoni at the helm. Inspiring diners to recreate the simple Italian food they love at home, the restaurant also features an Italian deli selling seasonal produce, fine ingredients and artisan products. William Leoni, formerly of Theo Randall at the InterContinental and Sartoria, has worked closely with Theo Randall to create vibrant dishes focused on seasonality and flavour. 54
Cooked simply, the dishes are the perfect combination of quality ingredients and innovation, drawing on the ethos of Theo Randall’s recent cookery book, My Simple Italian (Ebury Press). The menu is a carefully considered selection of dishes to suit different occasions. There is Cicchetti for those after a quick, light bite with an Italian craft beer, and which includes grilled Bramata polenta with smashed salt cod and red anchovies. There is also classic bruschetta with vibrant roasted
Datterini tomatoes, fresh marjoram and new season olive oil. Larger anti pasti (perfect for sharing), primi and secondi dishes follow, such as Carne Salata – a fresh rocket salad with melt in the mouth cured Black Angus beef, aged balsamic vinegar and Parmesan and indulgent Tuscan gnudi with Parmesan, sage and noisette butter. There is also a choice of classic, comforting pasta dishes like pappardelle con ragu di coda di bue – fresh pasta with slow cooked oxtail ragu and red wine. April 2016
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PROFILE “This casual dining Italian restaurant is something I’ve wanted to do for a while,” says Theo Randall who is the restaurant’s creative director.“I love the local area, my children even go to school near–by, so I wanted the restaurant to be warm and inviting – a place for neighbours to feel completely relaxed. The food reflects this idea; we’ve made it simple by stripping back the dishes to let the ingredients really sing out. I love creating real food that people want to eat. That’s what Italian cooking is all about!” ALL-DAY OFFERING For those popping in for a quick take-away lunch, snack or treat, a cold counter stocks homemade pastries in the morning, then cakes, charcuterie and cheeses in the afternoon. A mix of local and Italian craft beers, and an all-Italian wine list are available to complement the menu, or simply to enjoy at the bar. Like all of IHG’s Hotel Indigo properties, the feel is boutique and individual, with quirky touches related to its location. Bringing a sense of place to this new London-based Italian restaurant, real coffee lovers can also enjoy the coffee van parked outside the hotel serving artisan coffee courtesy of Workshop Coffee. The first place in west London to work with the Clerkenwell–based artisan coffee
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company, hotel guests, restaurant diners and local passers-by will enjoy a bespoke brew, with beans ground to suit every taste. Philip Chambers, general manager for Hotel Indigo London Kensington, Earl’s Court said of the opening:“We want people to feel like they are a part of a family when they dine with us, and most importantly, that it’s a place where they can relax, have fun and try something new. The food, local and craft beers, and Italian wines are all outstanding with a fantastic team, both inside and outside the kitchen, to bring it all to life.”
The light and bright restaurant interior is separated into separate areas, providing a sense of intimacy whilst lending itself to a buzzing atmosphere. The 54 cover restaurant seats 20 in the bar and 10 in a ‘snug’ area that has been designed for private meetings and events.
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PROFILE
ALL DAY VENUE Called Gino D’Acampo – My Restaurant, the new venue serves a wide selection of dishes throughout the day, and its opening follows the hugely successful launch, only two months ago, of Gino D’Acampo’s restaurant in Corn Exchange, Manchester. The 150-cover restaurant features a cocktail bar, an eat-at kitchen bar, as well as a dining area that extends onto the station’s mezzanine terrace, overlooking the main concourse. The design has a true Mediterranean feel - its use of white marble, washed woods and trademark green leather reflecting Gino D’Acampo’s passion for his homeland of southern Italy, say SSP. The chef’s mission underpinning the new restaurant is to serve real Italian food as it should be, while keeping the offering affordable for everyone. No compromises are made, ensuring the use of well sourced, seasonal and artisan ingredients, and utilising Gino D’Acampo’s vast range of contacts across the diverse regions of Italy, report SSP (the day-to-evening menu is packed full of favourites from Gino’s books and TV programmes). Opening from 7am until 11pm most evenings, Gino D’Acampo - My Restaurant is the perfect place for breakfast meetings, lunch, dinner or an after-work drink. The service is very Italian and very efficient for those in a rush. The restaurant has also been designed with the needs of a traveller in mind, and so is equipped with mobile charging points, free WiFi and washrooms for the exclusive use of customers. “Gino D’Acampo – My Restaurant at Euston is set to become a must-visit destination for those looking for a bite to eat or a drink on their way home, as well as those who live and work in the area. We’re delighted to be working with Gino and his team to bring authentic Italian cuisine to one of London’s most important stations,” said Simon Smith, CEO of SSP UK and Ireland. “After a year of planning, it’s great to welcome guests to My Restaurant, Euston 56
Station. I want to give commuters and local residents a proper taste of Italy. I am so excited to be a part of the new food landscape in Euston and every effort has been made to make sure our guests have a truly authentic Italian experience,” added Gino D’Acampo of his new venture. Gino D’Acampo first made his move into premium casual dining when he teamed up with friend and business partner Steven Walker, founder of Individual Restaurants. WHO’S INVOLVED? Founded by Steven Walker, Individual Restaurants has become one of the UK’s leading restaurant groups. Their collection of restaurants includes Piccolino, The Restaurant Bar & Grill and Bank Restaurant & Bar, and the group say that they are committed to continuously delivering outstanding food and service in atmospheric surroundings. Individual Restaurants is a privately owned company and currently owns and operates 33, and rising, restaurants in central London, other major UK cities, affluent towns and suburbs. In addition, Steven Walker and his partners also invest in and provide services to other leading UK restaurant
companies which are also often frequented by celebrities, well known sports and TV stars, and those brands include Gino D’Acampo My Pasta Bar, Gino D’Acampo My Restaurant, Q Grill and Vintage Salt. Gino D’Acampo’s move into fast casual dining was made in 2013 with the launch of Gino D’Acampo - My Pasta Bar, serving a variety of Italian favourites and including fresh handmade pasta dishes and handstretched pizzas to eat in or take away (three central London locations are currently operating, at Fleet Street, Leadenhall Market and Bishopsgate). The first Gino D’Acampo My Restaurant (www.GinoDAcampoRestaurants.com) opened in Corn Exchange, Manchester in late December 2015 and the second opened its doors in Euston Station, London in February. Network Rail owns, manages and develops Britain’s railway – the 20,000 miles of track, 40,000 bridges and viaducts, and the thousands of signals, level crossings and stations (the largest of which they also run). In partnership with train operators they help people take more than 1.6 billion journeys by rail every year - double the number of 1996 - and move hundreds of millions of tonnes of freight, saving almost 8m lorry April 2016
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Pasta for travellers
SSP, a leading operator of food and beverage brands in travel locations worldwide, has opened a new restaurant in Euston Station with the UK’s ‘favourite Italian chef’, Gino D’Acampo and Individual Restaurants.
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PROFILE journeys. They are also investing £38bn in the railway by 2019 to deliver more frequent, more reliable, safer services and brighter and better stations (all profits from Network Rail’s commercial activities are reinvested back into the rail-way). “We are pleased to welcome Gino D’Acampo – My Restaurant to Euston Station. It will not only cater for the 71 million travellers who use the station every year but will also provide more choice for the thousands of office workers and local people who use the station but are not travelling,” said Hamish Kiernan, director of Retail at Network Rail. SSP is a leading operator of food and beverage brands in travel locations, operating restaurants, bars, cafés, food courts, lounges and convenience stores in airports, train stations, motorway service stations and other leisure locations. With over 50 years of experience, they have nearly 30,000 employees, serving approximately a million customers every day at approximately 130 airports and 290 rail stations, and operate approximately 2,000 units in 30 countries around the world. They have an extensive portfolio of approximately 300 international, national, and local brands. Among these are local heroes such as MASH in Copenhagen, James
Gino D’Acampo My Restaurant at Euston Station is open all day, every day, seven days a week serving breakfast, brunch, lunch, dinner until late. Martin Kitchen in London, and Hung’s Delicacies in Hong Kong. Their range also includes proprietary brands created for the travel sector including Upper Crust, Le Grand Comptoir and Caffè Ritazza, as well as
international names such as Burger King, Starbucks and YO! Sushi, and they have also created bespoke concepts such as Junction Urban Street Food in London and Walter at Zurich (www.foodtravelexperts.com).
PIZZA PASTA & ITALIAN FOOD MAGAINZE SUBSCRIPTION ORDER FORM Please provide the following information: Name of applicant: ..................................................................... Position: ....................................................................................... Business/Company Name: .........................................................
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Address: ....................................................................................... ... ..................................................................................................
Type of business (please tick as appropriate) Pizza Restaurant
Caterer
Pizza Delivery/
Supplier
Pasta Restaurant
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Italian Restaurant
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I enclose a cheque for £55 (£95 outside the UK). Cheques should be payable to PAPA and returned FULLY CO FROZEN OKED to: Pizza Pasta and Italian Food Association, AND NO PASTA ODLES Association House, 18c Moor Street, Chepstow NP16 5DB or contact Tony Lorimer on 01291 636335 or email on tony@papa.org.uk Alternatively, if you wish to pay by credit card, please enter your details below. Fine-Din for Rest ing Quality aurant Chains
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- Ma de - Re fr ady om Fr - Ch esh to eat oose Doug of h Pasta from in 30 - Po sec 10 rtion Shape 0‘s s – Op Pack tio s or na or Glu l Wh ten- olew Bulk Free heat
FoodTeam Int Ltd Calverley House · 55 Calverl Tunbridge ey Road Wells · GB Kent TN1 www.foodtea 2TU mgroup.com
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Contac t Person : Johanna Shankla jo.shankland@ nd foodteamgroup Tel.: +44 .com (0) 1892 704185
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CAREERS
From
good to great Discovering a passion for pizza Umar Malik started out as a pizza delivery driver, working for two rival firms before joining Papa John’s as a franchisee in 2014. Last year, he opened four new Papa John’s in Wales and he now manages a total of seven stores - two in Swansea, three in Cardiff plus one in Neath and one in Newport. STAYING FOCUSED “I grew up in Belgium and lived there until I was 18 before travelling to the UK to take a degree in business studies at Derby,” says Umar Malik. “I went on to complete an MBA at Carlisle and that’s where I first discovered my ‘passion for pizza’! I was at university during the day and working as a delivery driver in the evenings and at weekends. I used to dream about owning my own pizza outlet one day! “I strongly believe if you have a goal and stay focused and never give up, you will make it eventually, no matter how big that dream is. Then I found Papa John’s. John Schnatter, founder and CEO of Papa John’s was and still is my inspiration. He started from nothing, selling his prized car to fund restaurant equipment to set up and went on to build one of the most successful pizza businesses in the world. He is still very hands-on and like many franchisees, I definitely aspire to be like him.” Papa John’s concept of ‘Better Ingredients, Better Pizza’ also impressed Umar Malik from the outset. Unlike other 58
pizza brands as the company grew, he felt there was no compromise on quality. Papa John’s promotes the fact that it is the only branded pizza chain to use only 100% fresh hand thrown dough, giving a better natural flavour, say the company. Plus, they use a unique tomato sauce made from the best Californian tomatoes, picked and packed from vine to can in just six hours. “The customers loved the high quality pizza and I’d never seen repeat business like it and so I kept at it and eventually found a way to fund my first Swansea Papa John’s through some savings plus a business loan from HSBC,” adds Umar Malik. DEMAND “My first store covered one half of Swansea, but it soon became clear there was a demand for a second outlet to cover the other half of the city,” recalls Umar Malik. “I was lucky to secure a great location on the new retail park close to ASDA and we were receiving calls from customers trying to place orders before we had even opened the second store!
“My original plan was to open five franchised stores within two years. However, the franchise went from strength to strength and I ended up opening seven! The incentive scheme run by Papa John’s to assist franchisees setting-up has been a great help. I received deals on equipment and franchise fees, which freed-up a little working capital to spend on other things like marketing. The recent Papa John’s TV advertising campaign has also proved a real boost to sales.” When you are growing fast like this, it is important to have a good team around you, points out Umar Malik. “Having started off at the bottom rungs of the career ladder, I know that everyone has a critical role to play from the delivery drivers who are a key customer interface, to the person who answers the phone to those who make the pizzas and the management staff. We are like one huge family working together to produce the best product and highest level of service that we can for our customers,” he says. TRAINING April 2016
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CAREERS “My original plan was to open five franchised stores within two years. However, the franchise went from strength to strength and I ended up opening seven!”
Umar Malik with his Papa John’s team. Training staff properly is essential when it comes to creating a good, functional team and Papa John’s runs a comprehensive training scheme for both franchisees and staff which teaches them about every aspect of
the business. Staff have the benefit of an E-learning portal called ULearn. They access it over the internet via a PC or store terminal and it offers a blended learning approach to training. ULearn is divided into 12 core modules designed to cover every essential aspect of the franchise. So, from new team member orientation to developing delivery driver skills, the visual and audio presentations provide staff with all the skills they need to succeed. Staff can also complete the Food Safety Level 2 certification. “It’s helpful as I manage multiple teams. It also is important when we are introducing new recipes for example. It allows us to communicate to all staff how to make the new pizza on a step-by-step basis, ensuring the consistent high quality of our products,” Umar Malik continues. “Keeping in touch with customers is the other important aspect of running successful stores. We use a system called Rant and Rave which enables customers to deliver feedback via text straight after delivery so I can keep in touch with how we are doing on service and quality on an hour-by-hour basis. “I also like to do my own random mystery shopping by placing orders regularly in each
of my stores. In this way I can experience firsthand the whole customer journey and make any improvements as necessary. This usually means I eat pizza on a daily basis but with so many menu choices I never get tired of it!” Keeping motivated is important when you run any business and for Umar Malik, it always comes back to consistently producing the quality of the product they offer. “Our ‘All the Meats’ is our most popular pizza, for example, along with a giant choc chip cookie for dessert. We also do a version of chicken nuggets called Chicken Poppers which are oven baked, which make the perfect accompaniment to pizza. Customers have also been enjoying our new Hawaiian pizza lately, which is an industry first as it is topped with fresh pineapple and premium ham. It is Papa John’s focus on the best ingredients to create a better pizza, combined with our levels of service, which keeps customers coming back for more,” he explains. “I joined Papa John’s when I was just 27 years old. I have enjoyed building my portfolio of stores, I feel I have grown with the brand. As Papa John’s evolved in the UK, so did I. I have also enjoyed communicating with and expanding my customer base as well as working with the team. Last year I opened four stores in 12 months, so it was a pretty busy time! This year I am looking at building the customer base for each outlet and constantly aiming to improve our levels of service with our focus firmly on creating the best pizza possible for our customers.”
2016 PIZZA CHEF OF THE YEAR 2016
www.papa.org.uk
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BOOK REVIEW
A definitive guide to where to eat pizza “Knowing where to eat pizza - near home, on the road, or on the other side of the world - isn’t getting easier. It’s only getting better!” says Daniel Young, author of new book – Where to Eat Pizza – that was published by Phaidon in March.
PIZZA HOT SPOTS The guide also reveals some current trends in pizza-eating habits, as well some surprising information about the top countries and cities where the most “recommended pizza places” can be found. The top five countries are the USA with 569, Italy with 333, Brazil with 66, Australia with 60 and then France closely following on behind with 59. 60
The top five cities in descending order are New York, Naples, Rome, Tokyo and in fifth place Chicago. And in addition, there are great pizzerias to be found in some of the world’s most exotic places from Bogota to Goa, and also in all neighbourhoods of the UK and Ireland from East Lothian to Bray in County Wicklow. A number of in-depth essays written by Daniel Young are also scattered throughout the guide and focus on more specific pizza passions and obsessions, among them custom-crafted brick ovens, repurposed Citroën trucks, house-made mozzarella, pizza boxes, and pizza folding, to a story about the oldest pizzeria in Sao Paulo. The question of where to eat pizza has never been more challenging, nor its solutions more rewarding, but armed with this book (and pocket-sized it is not!), you will be more than ready to embark upon a pizza pilgrimage wherever in the world you might happen to be…
Where to Eat Pizza (RRP £16.95 hardback, ISBN 9780714871165) was published by Phaidon on 14 March 2016. Daniel Young eating pizza at La Dea Bendata in Pozzuoli, Italy
Photo credit: Luciano Furia
A COMPREHENSIVE GUIDE Where to Eat Pizza is a comprehensive insider’s guide to the best pizza places around the world. Following the highly successful format of Phaidon’s Where Chefs Eat (2015), this chunky 576-page book is a global celebration of the world’s favourite fast food. Coming together over their shared passion, over 1000 experts have handpicked 1,705 pizzerias from 48 countries to tell you where to find the best pizza and what to order when you visit. Author Daniel Young did not personally choose the pizza places. Rather, the Londonbased food critic and pizza authority behind www.youngandfoodish.com chose the 121 regional experts who then chose the 956 pizza informants who together chose the pizza places. The obsessives leading this global conversation about pizza include Michelin-starred chefs, food writers, critics, bloggers, bakers and pizzaioli. Therefore, this book offers a lowdown on pizzas thick and thin, round and square, panbaked and stone-baked, wholesome and trashy. The pizzerias range from old-school family establishments, restaurants devoted to craft pizza, food trucks and holes-in-thewall. Handily, the featured pizza places in the guide are organised by continent, then by country, region, or city.
April 2016
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LEVEL TWO FOOD HYGIENE TRAINING Available to PAPA Members for just £15 + VAT per person Uses the latest in accelerated learning* techniques to engage with, and hold the attention, of students • • • • • • •
Developed by the food industry Meets current legislation requirements ,QVWDQW FHUWLÀ FDWH No travel requirements Involves less learning time Unique record keeping system Endorsed by PAPA and other trade associations (* Accelerated learning makes use of inter-active graphics to involve learners directly in the learning process - an approach which helps to embed information in the brain so that it is remembered better, thus improving understanding and long term recall.)
Find out more at www.papa.org.uk Call Sandra on 01291 636348 Email: Sandra@papa.org.uk
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Polselli at heart of 100 years of Neapolitan pizza nostalgia “It was 20 August, 1916 when my grandfather, Salvatore Grasso, opened the pizzeria. It was the time of the Great War and the Italian forces were entering Gorizia. ‘What’s a good name?’ thought Salvatore. That is how he chose Gorizia, Pizzeria Gorizia!” recalls Salvatore Antonio Grasso of Pizzeria Gorizia in Naples. It is no exaggeration to say that the history of old Vomero (a quarter of Naples) centred round Pizzeria Gorizia. Legend has it that noone from the area had not crossed the Pizzeria’s threshold at least once… The 1940s were by far the most difficult time for this pizzeria. War brought famine and hardship. Flour and basic foods were rationed. Pizza, like bread, came at a high price and a heavy tax. Then after the War, came the rebirth the desire to get back to living. “This was the time of my father and an incredible 70 tables served daily – over 1,050 pizzas!” says Salvatore Antonio Grasso. “My grandfather passed away on 23, March, 1972 – two days earlier he had been making pizzas. From that moment, every day a stone has been removed from that splendid castle he
built. Today, from those ruins, armed only with great enthusiasm and a willingness to regain lost values, we have made a commitment to find a way to bring the Gorizia back to where it was and where it truly belongs.
“’Pizzeria Gorizia 1916’ now looks to its splendid past, continuing to be a landmark for many discerning diners who not only come to try fantastic pizzas, created from a unique dough - the contents of which are a jealously guarded secret - but also specially crafted local specialities. “Making use of a lively and effective collaboration with my son, Salvatore Marco (‘Toto’), we now have reached 100 years of business. Perhaps we have even gone beyond the unvoiced dreams my grandfather had when, in 1916, he entered his pizzeria for the first time. “From that day to this, we have distinguished ourselves in understanding the needs of our regular clientele. Innovating, whilst respecting our traditions; selecting with care and professionalism the ingredients that create our dishes. All of which is possible due to strong working relationships with our suppliers, based on friendship and loyalty amongst whom a special mention for our flour supplier - the Polselli family - is warranted who, from day one, have matched our passion.”
NEW PRODUCTS The DOT - Digital Oven Thermometer is no lightweight The new Digital Oven Thermometer (DOT) has been designed to do one thing really well! Simply set your target temperature with the ‘Up’ or ‘Down’ buttons, insert the probe into your food, and the DOT beeps (70 dB) when the food gets to the required temperature. It’s as easy as that. Press any button and the beeping stops but the display still flashes until your temperature drops below
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the required set temperature. With a resolution of 1 °C/°F, the DOT measures temperature over the range of -50 to 300°C and is designed for commercial food service applications. Designed for commercial use, the DOT is a professional kitchen tool. The moulded-in, splashproof seals and commercial grade plastic body will survive even in the busiest of kitchens. Each unit includes a tilt-out stand for counter use and a strong magnet for attaching to metal surfaces.Applications for the DOT include Sous Vide, roasting, baking, grilling, smoking, bread making, home brewing and lots more. Supplied with a food penetration probe, it is competitively priced at £24 exclusive of VAT (call 01903 202151, or visit www.etiltd.com).
Pantheon is on a roll with new DR dough rollers Pantheon’s newly launched counter-top, plug-in DR Dough Roller range provides solutions for the rapid rolling of cold dough, always producing a consistent, uniform finish. The thickness can be easily adjusted for each type of dough, meaning that the rollers are suitable for a wide range of products including pizzas, pastas and bread. The volume of products that even a small kitchen can produce can be increased significantly and, because no special skills are required to operate the rollers, any available member of staff can be sure to get perfect, consistent results every time. Durable, simple to use and
easy to clean, guards over the two rollers ensure efficient and safe operation. There are 2 models – the DR12 (12”) and DR16 (16”) – both of which can handle a dough weight of up to 500g. Benefits of use include increased production, savings on staff time, ease of cleaning and operation, sheet dough uniformity in seconds and safe and reliable use. An allencompassing 12 months parts and labour warranty applies (call 0800 046 1570, or visit www.pantheonce.co.uk).
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Pizza My
World 6.00am 6am I can usually be found in the gym or out running before a busy day of sampling in submissions. I find this puts me in a great mind set for the day ahead, and allows me to really enjoy all the samples my suppliers show me. This is swiftly followed by a nutritious breakfast of avocado on toast and fruit to start my day off on a healthy note. 8.00am 8am I am usually sat at my desk by this point working through any emails which may have come through the night before, meeting with my trader to discuss the week ahead and any key priorities. The main task first thing in the morning is to check our daily complaints from customers to ensure all our products are being made to the correct quality and our customers are happy. If any issues have arisen, I then set the investigations off within our supply base. 9.00am 9am Most of my days are taken up with supplier submissions and meetings about the future of the category, future developments, and working through any products which are due to launch. Signing off products entails looking at a sample produced in the kitchen versus a sample which has been produced at a full scale trial in the factory. We have to check the ingredients and nutrition of the product carefully to ensure they are fully compliant with ASDA policies and
www.papa.org.uk
the quality is the same as what I first signed off at submissions.
10.00am 10am For new launches we get really involved in the design aspect of the packaging. I attend the photo-shoots for the products to ensure they look at their best and style the shots to give the biggest impact for the customer and also hopefully inspire them to purchase the product and enjoy at home. Signing off final design with the rest of the team ensuring all legal boxes are ticked and that the packaging is fit for purpose and that it will have impact on shelf is a really interesting part of the process as it is when the product really starts to come alive. 12.00pm Noon As we are all big foodies in our team we try our best to go out for inspirational lunches and try to keep ahead of all the new openings within Leeds, whose food scene is growing at such a pace it is hard to try them all. We tend to eat at the restaurants most relevant to current trends, namely world cuisines. Once we are back we end up discussing the food we have just eaten and pull together reports for the rest of the team. We spend a large proportion of our day talking about food. You need to have a real love for food, doing what I do. 2.00pm 2pm More panelling in the afternoon. We run regular consistency panels on our products which are
on shelf to ensure the suppliers are making them to the specification agreed at launch, and that our customers are receiving the product at its best. This can take place at store. As I look after our deli pizza counter, I enjoy going out and talking to our fantastic colleagues and listening to feedback from them and customers about their thoughts on the offering. I also take the opportunity to pop in to a few of our competitors to check on their recent activity and shopping experience at their deli counters to see if there are any learnings/inspiration to be taken.
4.00pm 4pm Keeping ahead of the trends is really important in this role, so I am currently planning an inspiration trip to Italy to cover off pizza and pasta for 2017. The trip will hopefully provide us with ideas for our top tier ranges as well as help us really understand how we can make our products more authentic and tasty. As part of the trip we will also look at any potential new suppliers who can supply us with authentic Italian products. We take every opportunity on these trips to really embrace the local cuisine and culture, and we are hoping to do a guided food tour of delis and food markets which will end in a cookery course. 5.00pm 5pm The foodiness in my life doesn’t end when I leave work! As it is my main hobby, I still love creating and cooking meals at home for myself and my fiancée. I enjoy
A Cheshire girl at heart, food has always been a big part of Jemma Robinson’s life. After graduating from Nottingham University with a degree in Food Science & Nutrition in 2007, she worked in new product development for many large food manufacturers using her passion for food and innovation, before joining the development team at ASDA in 2011 in the bakery team looking after seasonal cake. In 2013, she joined the meal solution team and helped develop a number of ranges including pies and party food. Currently, she is involved in developing a large proportion of ASDA’s Italian meal solutions including prepacked and deli pizza, fresh pasta, chilled bread, pasta sauces and fresh soup.
planning our weekly menu and cooking fresh food every night. I take inspiration from my favourite magazines and cook books. My favourite cook book at the moment is Joe Wicks’ Lean in 15. I love the healthy nutritious meals which don’t take hours to cook! Now the nights are getting lighter, we also like to go out for a walk or chill out in front of a box set.
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index registered suppliers Cater-Bake UK South Boundary Road, Knowsley Industrial Park, Merseyside, Liverpool L33 7RR Contact: Mark Hutchings Tel: 0151 548 5818 Fax: 0151 548 5835 www.cater-bake.co.uk sales@cater-bake.co.uk 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
Chefsrange Unit 3&4 Turnpike Close, Lutterworth, Leicestershire LE17 4YB Contact: Tim Charlton Tel: 01455 559969 Fax: 01455 559979 tim@euro-catering.co.uk www.chefsrange.co.uk
REGISTERED SUPPLIERS
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
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
Bakkavor Pizza Forward Drive, Christchurch Avenue, Harrow, Middlesex, HA3 8NT Contact: Soum Ghosal Tel: 0208 4242666 Fax: 0208 4200606 soum.ghosal@bakkavor.co.uk www.bakkavor.co.uk
Benier UK 56 Alston Drive, Bradwell, Abbey, Milton Keynes MK13 9HB Contact: David Marsh Tel: 01908 312333 Fax: 01908 311481 www.benier.co.uk sales@benier.co.uk
C.Carnevale Ltd Carnevale House, Blundell St, London N7 9BN Contact: Mr C Carnevale Tel: 0207 607 8777 Fax: 0207 607 8774
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Continental Quattro Stagioni 8 - 33 Royal Elizabeth Yard, Kirkliston, West Lothian EH29 9EN Contact: Mr Paolo Veneroni Tel: 0131 3191919 Fax: 0131 3315566 p.veneroni@continental-wine.co.uk www.continental-food.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 www.mcstechproducts.co.uk
Dawn Farm Foods Ltd. Lodge Way, Lodge Farm Industrial Estate, Northampton NN5 7US Contact: Ian Ritchie Tel: 01604 583421 Fax: 01604 587392 iritchie@dawnfarmfoods.co.uk www.dawnfarms.ie
BY APPOINTMENT TO HER MAJESTY THE QUEEN FINE FOOD INGREDIENT IMPORTERS AND DISTRIBUTORS DONATANTONIO LIMITED BOREHAMWOOD
Donatantonio Ltd. Lupa House, York Way, Borehamwood, Herts WD6 1PX Contact: Simon Bell Tel: 0208 2362222 Fax: 0208 2362288 www.donatantonio.com sbell@donatantonio.com
Eurilait Ltd Leighton Lane Industrial Estate, Leighton Lane, Evercreech BA4 6LQ Contact: Paul Bates Tel: 01749 838100 Fax: 01749 831247 paulbates@eurilait co.uk www.eurilait.co.uk
E.ON UK PLC Callflex Business Park, Golden Smithies Lane, Wath upon Dearne, Rotherham, South Yorkshire S63 7ER Contact: Sales Tel: 0330 400 1147 sales.partnerships@eonenergy.com
Euro Pizza Products Smederij 13, Amstelveen, The Netherlands 1185 ZR Contact: Ilay Ben Hamo Tel: 0031 347 38 88 Fax: 0031 347 38 89 llay.benhamo@europizzaproducts.nl
Freiberger UK Ltd Broadgate House, Westlode Street, Spalding, Lincolnshire PE11 2AF Contact: Richard Harrow Tel: 01775 767655 01775 767656 richard.harrow@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
General Mills UK Ltd. Harman House, 1 George Street, Uxbridge, Middlesex UB8 1QQ Contact: Bianca Coeln Tel: 01895 201246 Fax: 01895 201101 bianca.coeln@genmills.com www.generalmills.co.uk
Glanbia Cheese Ltd 4 Royal Mews, Gadbrook Park, Rudheath, Northwich, Cheshire CW9 7UD Contact: John O’Brien Tel: 01606 810900 / Fax: 01606 48680 johnobrien@glanbiacheese.co.uk
Granarolo UK Ltd. 23 Church Street, Rushden, Northamptonshire NN10 9YU Contact: Anthony Bosco Tel: 0843 1781450 anthony.bosco@granarolo.co.uk www.granarolo.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
Jestic Units 3+4, Dana Industrial Estate, Transfesa Road, Paddock Wood, Kent TN12 6UU Tel: 0845 5048050 Fax: 0845 5048051 Email: info@jestic.net 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
Kukd.com Ltd EFG Food & Technology Park, Llantarnam Park Way, Cwmbran NP44 3GA Contact: Imran Jabbar Tel: 0333 370 9000 imran@kukd.com www.kukd.com
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index registered suppliers Kiren Foods Unit 3 Small Bridge Industrial Park, Riverside Drive, Rochdale, Lancashire OL16 2SH Contact: Mr Nazir Mackmood Tel:01706 526732 / Fax: 01706 869749 nazir@kirenfoods.com 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
Martin Mathew & Co 50 St Andrew Street, Hertford, Hertfordshire SG14 1JA Contact: Mr M.J. Donnelly Tel: 01992 641641 Fax: 01992 641333 matthewdonnelly@martinmathew.co.uk www.martinmathew.co.uk
Med Food Wholesale Ltd. 9 Bethune Road, Park Royal, London NW10 6NJ Contact: Jean Marc Nehme Tel: 0208 965 6528 Fax: 0208 961 1359 j-marc@medfoodwholesale.com www.medfoodwholesale.com
Norseland Ltd. 1 Furzeground Way, Stockley Park, Uxbridge, Middlesex UB11 1BD Contact: Nicola Gavey Tel: 01935 842800 ngavey@norseland.co.uk
Pasta King (UK) Ltd Plantation House, Milber Trading Estate, Newton Abbot, Devon TQ12 4SG Contact: Lesley Treeby Tel: 0800 458 7898 Fax: 01626 334481 www.pastaking.co.uk lt@pastaking.co.uk 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
Portal Foods Ltd. Unit 14 Somerville Court, Banbury Business Park, Adderbury, Banbury, Oxfordshire OX17 3SN Contact: David Page Tel: 0844 9674797 dpage@portalfoods.co.uk
Premier BusinessCare Caton Road, Lansil Way, Lancaster LA1 3PE Contact: Gary Skipworth Tel: 0330 102 6174 gary.skipworth@premierbusinesscare.co.uk www.PremierBusinessCare.co.uk
Riva Foods 32 Copenhagen Road, Hull HU7 0XQ Contact: Marie Gawley Tel: 01482 837285 Fax: 01482 824323 marie.gawley@rivafoods.co.uk www.rivafoods.co.uk
Ornua Ingredients UK Hazel Park, Dymock Road, Ledbury, Herefordshire HR8 2JQ Contact: Abigail Middleton Tel: 01531 631300 Fax: 01531 631300
Salvo 1968 Ltd. Salvo House, Maxwells West, Great Cambridge Road, Cheshunt, Hertfordshire EN8 8XH Contact: Giuseppe Motisi Tel: 0800 122 1968 Fax: 0207 607 5928 giuseppe@salvo1968.co.uk www.salvo1968.co.uk
Pan’Artisan Ltd. Unit 25/26 Holmbush Industrial Estate, Midhurst, West Sussex GU29 9HX Contact: Sam Davies Tel: 01730 811490 Fax: 01730 811491 enquiries@panartisan.com www.panartisan.com
Sorrento Express Ltd. Unit 10 Southall Business Park, 142 Johnson Street, Southall, Middlesex UB2 5FD Contact: Alfonso Amitrano Tel: 0208 843 4990 sales@sorrentoexpress.com www.sorrentoexpress.com
www.papa.org.uk
Southern Salads Limited Units 1 & 2 Cannon Bridge, Cannon Lane Tonbridge, Kent TN1 9RP Contact: Mr Ray Boakes Tel: 01732 362444 Fax: 01732 361919 ray@southernsalads.co.uk www.southernsalads.com
Stateside Foods Ltd 31 – 34 Great Bank Road, Wingate Industrial Park, Westhoughton, Bolton BL5 3XU Contact: Ian Kent Tel: 01942 841200 Fax: 01942 841201 sales@stateside-foods.co.uk www.stateside-foods.co.uk
TICCO Foods Ltd. Unit C, Skyway 14, Calder Way, Colnbrook, Slough SL3 0BQ Contact: Chiara Bellodi Tel: 01753 685444 hello@ticco.co.uk
Venice Bakery UK Ltd. Unit 2 Crown House, Queen Street, Bexleyheath DA7 4BT Contact: Adam Martyn Tel: 0208 301 2624 adam@venicebakery.co.uk www.venicebakery.co.uk
Whitworth Bros Limited Victoria Mills, Wellingborough Northants NN8 2DT Contact: Alan Ribakovs Tel: 01933 441000 Fax: 01933 222523 enquiries@whitworthbros.ltd.uk
Taste of Sicily Ltd. Unit 2 Lismirrane Industrial Estate, Elstree Road, Elstree, Hertfordshire WD6 3EE Contact: Carlo Diforti Tel: 0208 953 5453 Fax: 0208 953 1453 info@tasteofsicily.co.uk www.tasteofsicily.co.uk
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index of products BEVERAGES Beer Carnevale Ltd. Coffee Carnevale Ltd. Mineral Water Carnevale Ltd. Soft Drinks Carnevale Ltd. Wine, Spirits & Liqueurs Carnevale Ltd. Sorrento Express Ltd.
BREAD, CAKES & DESSERTS Garlic Bread Riva Foods Ice Cream General Mills UK Ltd.
CHEESE, DAIRY & EGGS Cheese 999 Pizza Toppings (UK) Ltd. Carnevale Ltd. Donatantonio Ltd. Eurilait Ltd. Futura Foods UK Ltd. Glanbia Cheese Ltd. Granarolo UK Ltd. Leathams PLC Ornua Ingredients UK Sorrento Express Ltd. Stateside Foods Ltd. The Cheese Warehouse Eggs Leathams PLC Mozzarella Carnevale Ltd. Eurilait Ltd. Futura Foods UK Ltd. Glanbia Cheese Ltd. Granarolo UK Ltd. The Cheese Warehouse Salvo 1968 Ltd. Parmesan Eurilait Ltd. Futura Foods UK Ltd. Granarolo UK Ltd. Pathos Continental Foods Ltd.
COMPUTING SOLUTIONS Online Ordering Solutions Just-Eat.co.uk Ltd.
DELIVERY & PACKAGING Heated Pizza Delivery Bag Systems Cooktek (MCS Technical Products)
DOUGH & PIZZA EQUIPMENT Dough Preparation Equipment Cater-Bake (UK) Pizza Accessories Pizza Plus Foodservice Salvo 1968 Ltd Pizza Making Systems & Equipment Benier (UK) Ltd. Cater-Bake (UK) Chefsrange Cooktek (MCS Technical Products) Jestic Pizza Direct UK Pizza Ovens Benier (UK) Ltd. Cater-Bake (UK) Chefsrange Jestic PD Catering Internatonal Pizza Plus Foodservice
Italian Fruit & Vegetables (in cans) Pathos Continental Foods Ltd. Olives Donatantonio Ltd. Leathams PLC Med Food Wholesale Ltd. Pathos Continental Foods Ltd. Taste of Sicily Ltd. Salad Southern Salads
INSURANCE Premier BusinessCare
KITCHEN & SERVING EQUIPMENT Bakery Ovens Cater-Bake (UK) Chefsrange Drinks Systems Carnevale Ltd.
FISH & SEAFOOD
Chargrills Chefsrange
Other Fish & Seafood Leathams PLC
Displays Chefsrange
FLOUR & BAKERY
Drinks Systems Carnevale Ltd.
Concentrates Allied Mills Durum Semolina Allied Mills Carnevale Ltd. Flour Allied Mills Carnevale Ltd. Salvo 1968 Ltd Sorrento Express Ltd. Whitworth Bros. Limited Icings Allied Mills Improvers Allied Mills Premixes (Bread & Cakes)| Allied Mills
FOOD WHOLESALERS Continental Quattro Euro Pizza Products Stagioni Ltd. Leathams PLC Salvo 1968 Ltd. Stateside Foods Ltd. TICCO Foods Ltd.
FRUIT & VEGETABLES Chargrilled Vegetables Carnevale Ltd. Martin Mathew & Co. Ltd. Pathos Continental Foods Ltd. Taste of Sicily Ltd.
OILS & VINEGARS
Pizza Bases & Crusts Kiren Foods Pan’Artisan Ltd. Pizza Plus Foodservice Salvo 1968 Ltd. Stateside Foods Ltd. Venice Bakery UK Ltd.
Balsamic Vinegar
PIZZA TOPPINGS
Pathos Continental
Fish Carnevale Ltd. Martin Mathew & Co. Ltd.
Pepperoni Carnevale Ltd. Dawn Farm Foods Ltd. Salami Carnevale Ltd.
Foods Ltd. Olive Oil Donatantonio Ltd. Leathams PLC Martin Mathew & Co. Ltd. Med Food Wholesale Ltd. Pathos Continental Foods Ltd. Salvo 1968 Ltd
PASTA, POLENTA, GNOCCHI & RICE Gnocchi La Tua Pasta Ltd. Pasta (Dry) Carnevale Ltd. Donatantonio Ltd. Leathams PLC
Fryers Chefsrange Jestic
Pasta (Fresh) Med Food Wholesale Ltd. Salvo 1968 Ltd.
Griddles Chefsrange Jestic
Rice Pathos Continental Foods Ltd.
Holding Ovens Jestic Preparation Counters Chefsrange Refrigeration Chefsrange General Mills UK Ltd. Serving Pasta King (UK) Ltd.
PIZZA DOUGH, BASES & CRUSTS Dough Balls Euro Pizza Products Kiren Foods Pan’Artisan Ltd. Pizza Plus Foodservice
Fruit & Vegetables Carnevale Ltd. Meat 999 Pizza Toppings (UK) Ltd. Carnevale Ltd. Dawn Farm Foods Pizza Plus Foodservice Stateside Foods Ltd. Pizza Sauces Donatantonio Ltd. Pizza Plus Foodservice Portal Foods Ltd. Stateside Foods Ltd.
READY PREPARED Prepared Pasta Meals Bakkavor Pizza Freiberger UK Ltd. Pasta King (UK) Ltd. Prepared Pizza (Chilled) Bakkavor Pizza Stateside Foods Ltd. Prepared Pizza (Frozen) Freiberger UK Ltd. Pizza Plus Foodservice Stateside Foods Ltd. Venice Bakery UK Ltd.
Pasta Sauces Leathams PLC Martin Mathew & Co. Ltd. Pasta King (UK) Ltd. Salvo 1968 Ltd The Fresh Pasta Company Ltd Pesto Taste of Sicily Ltd. Pizza Sauces Euro Pizza Products Leathams PLC Portal Foods Ltd. Salvo 1968 Ltd.
SPECIALIST FOOD CONSULTANCY & MARKET RESEARCH Retail The Cardinal Group Market Reasearch Technomic Inc Training Publications The Cardinal Group
TOMATOES Canned Tomatoes Donatantonio Ltd. Martin Mathew & Co. Ltd. Salvo 1968 Ltd. Fresh Tomatoes Southern Salads Passata Donatantonio Ltd. Martin Mathew & Co. Ltd. SunBlush© Tomatoes Leathams PLC
SOUPS, SAUCES, STOCKS & DRESSINGS
Sun-Dried Tomatoes Carnevale Ltd. Donatantonio Ltd. Leathams PLC Martin Mathew & Co. Ltd. Taste of Sicily Ltd.
Garlic Spreads & Mixes Riva Foods Stateside Foods Ltd.
Tomato Products Pathos Continental Foods Ltd.
MEAT Bacon Dawn Farm Foods Ltd. Leathams PLC Beef Leathams PLC
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:
Chicken & Other Poultry Leathams PLC Ham Carnevale Ltd. Dawn Farm Foods Ltd. Leathams PLC Stateside Foods Ltd. Italian Meat & Sausages Dawn Farm Foods Ltd. Donatantonio Ltd. Salvo 1968 Ltd Pancetta Carnevale Ltd.
Ian Kent, Stateside
Geoff Parsons, Basilico
Ian Ritchie, Dawn Farm Foods
Richard Burgham, Pizza Hut
Maurice Abboudi, Consultant
Andrew Gallagher, Papa John
Matt Simpkin, Just Eat
John O’Brien, Glanbia Cheese
Jemma Robinson, ASDA
Alan Ribakovs, Richard Harrow , Whitworths Freiberger (* Primary members of the committee – others generally attend as substitutes when primary members are unable to attend meetings)
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