Pizza, Pasta & Italian Food - Issue 179

Issue 179 April 2017

& Italian food magazine

GREAT INGREDIENTS, GREAT FOOD. Innovation is a key ingredient in our business. By continually evolving and adapting to fast moving food trends we have become the preferred cooked & fermented meat ingredient supplier to Europe’s leading pizza, sandwich and ready-meal brands.

Visit www.dawnfarms.ie to discover the ingredients that set us apart.

Irish Exporters Association

EXPORT 20 INDUSTRY 16 AWARDS

FOOD & DRINK EXPORTER OF THE YEAR 2016 www.papa.org.uk

ap The One Stop Shop for all your Pizza Sundries www.alphin.co.uk Alphin Pans Ltd. T: 01457 872486

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Clare Benfield 01291 636336 clare@jandmgroup.co.uk

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Welcome Our features cover cheese, drinks and packaging. We also review the Casual Dining Show and with help from market analysts, the NPD Group, we consider the changing face of home delivery and role of aggregators.

It’s also the time of year when we encourage you to start thinking about your PAPA Awards entries, as well as the Pizza Chef of the Year and Pasta Chef of the Year competitions, the finals of which will take place at this year’s European Pizza and Pasta Show. Turn to page 12 to find out more.

CLARE BENFIELD EDITOR clare@jandmgroup.co.uk

01291 636333 membership@papa.org.uk

J & M Group, Association House, 18c Moor Street, Chepstow, NP16 5DB.

Opinions expressed in Pizza, Pasta & Italian Food magazine are those of the contributors and not necessarily those of J&M Group, Pizza, Pasta & Italian Food magazine or The Pizza & Pasta Association. No responsibility is accepted for the opinions of contributors.

Pizza, Pasta & Italian Food is published by J&M group Ltd. and supports The Pizza, Pasta & Italian Food Association.

It is circulated to managers, executives, buyers, retailers and traders in the pizza and pasta business. © J&M Group Ltd. 2017

Contents NEWS 4 5

6 8

Bellavita Expo set to return to London.

Pizza Hut International restructures European business to accelerate growth.

Dawn Farms investment in innovation to create 150 jobs.

Gozney redesign and re-invigorate.

PAPA 12 The Pizza Pasta & Italian Food Awards 2017.

16 Pizza Chef of the Year 2017.

19 Pasta Chef of the Year 2017.

REVIEW 34 Casual Dining 2017.

FEATURES 22 Cheese solutions – trends and products.

28 Drinks that differentiate – enhanced beverage offerings.

38 Feeding the need – meeting the packaging challenge.

ARTICLES 44 Home delivery ever popular, but beware the competition – market insight from the NPD Group.

PROFILES 42 Festa sul Prato – an Italian restaurant in a former park toilet.

50 Recipe page 52 Pizza My World – the Italian Embassy’s head chef, Danilo Cortellini.

REGULARS 48 Wood-fi red oven guru column - it’s difficult running a pizza business from behind bars.

54 From good to great – hospitality apprenticeships.

55 New products.

57 Index of PAPA registered suppliers.

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NEWS

Papa John’s franchisee keeps future in mind with Great Yarmouth opening Papa John’s has announced that Taren Shekhon has opened the company’s latest franchised store in the seaside town of Great Yarmouth.

Taren Shekhon, who joined Papa John’s when he was just 21 (two and half years ago) – also runs Braintree and Lowestoft, and has employed 25 local staff to manage and deliver Papa John’s renown pizza to the people of Great Yarmouth.

“I first came across Papa John’s as a student, studying accounting and finance at Nottingham Trent University,” says Taren Shekhon. “Papa John’s concepts of better ingredients, better pizza means serving up a top quality product, and one which is incredibly popular. The company had huge plans to grow in the UK, and I felt I could realise my ambitions to run my own business by becoming a franchisee.

“I raised the funds to buy my first Papa John’s in Braintree with a business loan from HSBC’s franchise department plus some private funds. The HSBC team are very easy to deal with as they know the franchise well. However, at the time, due to my age I did need to provide a little more evidence of my commitment than perhaps someone who was more experienced!

“My first store with Papa Johns was Braintree which is a strong site where the sales and transactions continue to grow week on week. Then I took over Lowestoft. I have really focused on marketing and, as a result, sales have improved by 50% and I am looking forward for the busy summer period.

“The Papa John’s franchisee incentive scheme has been helpful with the newest Great Yarmouth opening as I have been given a free oven, help with royalties and marketing. It is an exciting location, particularly with summer around the corner as the population in the area increases dramatically with visiting tourists. I am keeping the future in mind and looking forward to opening more Papa John’s stores. My aim is to own and run 10 franchised stores.”

4

Double serving of food hygiene and E. coli regulations on menu Restaurateurs, pub landlords, supermarkets and other owners of businesses preparing and serving food and drink across England and Wales are being warned that they face losing their livelihoods and even their liberty, if they endanger customers’ health under a combination of new laws and a trend for tougher sentencing, according to UK-wide commercial law firm Maclay Murray & Spens LLP (MMS).

Philip Sewell, a London-based commercial dispute resolution partner with MMS has claimed that sentencing is set to become tougher for food and drink providers who breach these laws or other food safety regulations, such as those around hygiene.

“In the wake of recently tightened sentencing guidelines for health and safety offences, where business turnover and the potential harm a breach could cause are now being taken in to account, it is only a matter of time before a similar approach is adopted for food hygiene and labelling offences,” explained Philip Sewell. “We are already seeing evidence that tougher sentences are being sought by the CPS in England and Wales.”

Under the latest EU regulations, now in force, businesses preparing and selling pre-packaged food and drink must provide details of 14 major allergens present in the food they serve. Meanwhile, regulations introduced by the Food Standards Agency on 1 March, addressing the serving of

minced meat products, for example rare burgers, means such food products must be thoroughly cooked, except where specific approval has been obtained.

Business owners looking to serve burgers or other mincemeat products that have not been cooked thoroughly throughout will need to obtain verification from their meat supplier that they are approved by either the FSA, the relevant local authority or Environmental Health Officers.

“The FSA has previously set out that burgers should be cooked thoroughly, as E. coli bacteria, which cause food poisoning, can be present throughout mincemeat, rather than just on the surface. Now that the agency has spelled out how caterers and restaurateurs can go about serving rare burgers, those who ignore this process and endanger the public, or actually cause a food-poisoning outbreak, are likely to feel the full force of the law,” added Philip Sewell.

“It shall be for restaurateurs to prove, if challenged, that they are cooking burgers and serving a safe product because they are following techniques verified and validated due to food safety expertise. The simplest method to achieve compliance might be to cause bacterium log reduction to a satisfactory level by cooking burgers at a minimum temperature of 70oC over at least two minutes or at 75oC for at least 30 seconds combined with flipping, slower cooking to reach the optimum temperature points and covering while cooking.”

Bellavita Expo set to return to London The Bellavita Expo will be returning to London from 18-20 June 2017 (www.bellavita. com).

This popular show aims to facilitate the interaction between Italian producers of gastronomic specialities and international professionals of the food and beverage industry, through an international trade event entirely dedicated to the ‘Excellence of Made in Italy’.

With over 250 notable exhibitors last year, valuable trade connections were made. In addition, over 6,000 people enjoyed three days jam-packed with exciting events, thus the expo promises to go above and beyond

the success of the previous year.

The interactive Bellavita Theatre stage will host live events, cooking experiences with celebrities, professional wine tasting sessions and workshops with leading buyers and professionals in the sector. Buyers will also be able to arrange B2B meetings with the exhibitors directly through the show’s portal.

The highly-anticipated Bellavita Awards 2017 – an exclusive awards event for the very best in Italian food and beverage - will include selections and tastings, and feature a very special jury hand-picked by Bellavita as the experts of the field to award the finest products of 2017 exhibitors.

April 2017

NEWS

Pizza Hut International restructures European business to accelerate growth Pizza Hut International has announced a restructuring of its European business to further accelerate growth across the region.

This involves the consolidation of two separate teams, Pizza Hut Europe and Pizza Hut UK & Ireland into one central entity, Pizza Hut Europe & UK, that will lead the European business through a period of expansion and development, say the company.

Raphael Miolane, previously CEO of Pizza Hut UK & Ireland, will take over as managing director of Pizza Hut Europe & UK, leading the business’s growth strategy across the European market. Neil Manhas, previously Pizza Hut UK & Ireland’s chief financial officer, has been appointed to the newly created role of general manager of Pizza Hut Delivery and Express UK. The restructure has strengthened the business’s capabilities in brand strategy, growth and customer experience and will enable Pizza Hut to invest

Raphael Miolane, previously CEO of Pizza Hut UK & Ireland, is taking over as managing director of Pizza Hut Europe & UK.

further in digital technologies across the European region, claim the brand.

“I am delighted to be taking on the role of general manager and look forward to building on the outstanding work Raphael began in this market,” said Neil Manhas.

“Pizza Hut is entering an exciting period and the priority for the UK market is to expand

our franchisee estate, improve customer experience and develop our digital capabilities across the region. I am eager to work closely with our brilliant team of employees and franchisees to drive growth for a business I am deeply passionate about.”

Neil Manhas brings over a decade of experience within the business to the role. Most

recently he held the position of chief financial officer for Pizza Hut UK & Ireland and previously held various roles within the business’s financial team.

Raphael Miolane joined Yum! Brands - Pizza Hut’s parent company - in 2009 and has since enjoyed a successful career with both sister company KFC and Pizza Hut. “Across the European region, we are continuing to invest in our franchisees and to build our reputation as one of the most loved, and fastest growing, global brands. This is a really exciting time for our business and I am pleased to be working closely with Neil and our European leadership team to further our ambitions across Europe,” said Raphael Miolane. “Neil’s enthusiasm and dedication to the UK business will be a driving force in the coming months and I am confident that he is the best person to lead our team and deliver our strategy for continued UK expansion.”

GMB London launch £10 per hour campaign for Park Royal workers The cost of living, high rents and a shortage of affordable housing surrounding the Park Royal Industrial Estate area results in local people struggling to live a decent life, claims GMB London GMB London Region launched a campaign on Friday 17 March for the £10 per hour living wage to be paid at Park Royal where over 2,000 businesses are operating and an estimated 40,000 workers employed (Park Royal specialises in food manufacturing industries, with around 500 food companies employing more than 15,000 people).

GMB says that it has members employed by the companies based in the Park Royal Trading Estate, West London, including Bakkavor Meals, Kolak Snack Foods, Katsouris Brothers, Charlie

Bigham’s, EAT Ltd, Gazebo Fine Foods, Noon Products and Bakkavor Pizza. Recently, they add, there have been a number of complaints from employees relating to low pay and poor working conditions.

GMB will be also distributing leaflets every Friday on Park Royal and holding a mass meeting for workers on Friday 7 April at the GMB Office at 116 Ealing Road from 10.00am until 4.00pm.

“The cost of living, high rents and a shortage of affordable housing surrounding the Park Royal area results in local people struggling to live a decent life,” said Hiten Vaidya, GMB community organiser. “Large profitable companies are cutting working hours whilst receiving help from the government to pay the

minimum wages to their employees. Most of the employees who work at Park Royal are only getting the national living wage.

“Due to many workers in the Park Royal area not being able to find affordable housing, many families are moving out of the area which means that the supply of labour has diminished leading to an increase in agency staff.

“GMB has helped many workers receive better pay and conditions and we are here to help when they need support. GMB are committed to achieve a decent wage of £10.00 per hour and have a very good track record, particularly in food industries, to organise employees and negotiate on their behalf for them to get better pay, terms and conditions.”

www.papa.org.uk 5

NEWS

Which? uncovers huge difference in food hygiene standards across UK With around 500,000 food poisoning cases a year, new Which? research has revealed there is still a huge variation in food hygiene standards across the country, with one in five high or medium risk food establishments failing to meet requirements.

Which? found that in 20 local authority areas the chances of someone buying from a food business that isn’t meeting hygiene requirements was as high as one in three, and in the lowest-rated local authority area, Hyndburn, this rose to nearly two in every three outlets.

As the Food Standards Agency (FSA) undertakes a fundamental review of how the food enforcement system works, Which? analysed data submitted to the FSA and Food Standards Scotland by 386 UK local authorities and ranked those local authority areas based on - the proportion of medium and high risk premises meeting hygiene requirements, the proportion of total premises rated for risk, and the proportion of planned interventions (such as inspections or follow up actions) the authorities achieved.

The lowest ranking local authority areas according to Which?’s analysis include

Hyndburn in Lancashire (the local authority area with the lowest ranking with only 35% of its medium and high risk businesses meeting acceptable hygiene standards) and Birmingham (with 8071 food businesses, this was second from bottom overall, with only 59% of medium to high risk businesses found to be broadly compliant with hygiene rules. In contrast, 82% of medium to high risk businesses were compliant in Leeds, which has a comparable total of 7603 premises). Four London local authority areas (Newham, Ealing, Lewisham and Camden) were all ranked in the bottom 10.

The highest ranking local authority areas according to Which?’s analysis included Erewash in Derbyshire (which topped the table with a 97% compliance rate) and Sunderland (the highest ranking Metropolitan Borough in England). The five most improved local authority areas since our analysis two years ago are Bexley, Sunderland, Stockport, South Cambridgeshire and Barrow-in Furness, report Which? Bexley is now ranked number one in London, they add, despite being bottom of the UK-wide table four years ago.

With food production becoming ever more complex at a time when the resources

of regulators and Local Authorities are under pressure, the FSA and FSS review will look at options such as tighter checks when a food business opens and how data from businesses can be used more effectively. However, Which? is concerned that proposed reforms could see a potential shift towards more inspections being carried out by third parties employed by businesses in place of checks by public authorities.

Which? is now calling on the regulators to ensure that a robust food standards system is put in place that serves consumer interests and avoids any conflicts of interest. In a landscape that is heavily underpinned by EU regulation, they feel that a comprehensive strategy for enforcement post-Brexit is needed, as the UK is likely to take on much more responsibility for checks on imported food products.

Alex Neill, Which? managing director of Home Services said: “People expect their food to be safe, but there is clearly still work to be done. As we prepare to leave the EU, the government and regulators need to ensure that there is a robust, independent system of enforcement in place to give people confidence that the food they’re eating is hygienic.”

Dawn Farms investment in innovation to create 150 jobs Dawn Farms, one of Europe’s leading suppliers of cooked and fermented meat ingredients to international foodservice chains and food manufacturers, has announced plans to create 150 new jobs over the next five years.

The investment by Dawn Farms, which has state-of-theart production facilities in Naas, Ireland and Northampton, England, will amount to over €25m over the period. It is focused on enhancing the company’s R&D capabilities at its Meat Science & Innovation Centre in Naas, Co. Kildare and is supported

by Enterprise Ireland, the government agency responsible for supporting Irish businesses.

Larry Murrin, CEO of Dawn Farms (pictured) said: “Developing new products to meet changing consumer tastes has been at the heart of the growth of this 6

firm for over 30 years. Our Meat Science & Innovation Centre at our Naas headquarters is the innovation hub where we support our customers in over 40 markets worldwide.

“Great ingredients make great food and great ingredients

come from outstanding food innovation. Consumers’ tastes are constantly evolving. We are passionate students of the marketplace and closely monitor consumer trends. We are seeing more demand for home-style authentic meats, new flavours

and new snacking options as well as on-going interest in health and wellness across the range of meats that we cook.

“This investment is a major vote of confidence in our people, our innovation process and our customers who are involved at every stage. It will enhance our capacity to research trends, to develop new products and exciting new production technologies while ensuring that the highest standards of food safety and security are upheld.”

Julie Sinnamon, chief executive of Enterprise Ireland, added: “Enterprise Ireland has been working with Dawn Farms since its establishment and we’ve witnessed first-hand the company’s growth and evolution, deepening their presence in the UK as well as diversifying into new markets in the Eurozone region.”

April 2017

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NEWS

SHORTS US FRANCHISE FORUM SET FOR LONDON Propel launches US Restaurant Franchise Forum this month, having partnered with World Franchise Associates. The event takes place on 28 April 2017 at One Moorgate Place in London, and will see leading US operators present to their UK counterparts about franchise opportunities in Britain, including Little Caesars, the third-largest pizza QSR restaurant chain in the US, with 4,250 sites. The first Little Caesars restaurant opened in the US in 1959 as a family owned and managed business. Today, it is the third-largest pizza chain in the world, with locations in all 50 US states and 20 countries and territories worldwide.

WATER’S CHANGING From this month, businesses will be able to choose their water supplier which should make its supply far more competitive. The water industry in England is undergoing the largest change since privatisation in 1989.

However, according to a recent report published by Ofwat (the water regulator), only a third of businesses in England know that they will be able to change their water supplier.

LONDON WINE FAIR 2017 It will soon be time for the UK’s largest drinks industry event - the London Wine Fair 2017 (22-24 May 2017, Olympia, London). A truly international event, the London Wine Fair is set to offer over 10,000 wines produced in over 40 countries worldwide.

RESPONSIBLY AND SUSTAINABLY SOURCED The Programme for the Endorsement of Forest Certification (PEFC UK), has announced that UK paper cup manufacturer, Benders Papers Cups, has produced distinctive coffee cups which will carry the PEFC certification label for its Hull-based client Falkingham & Taylor (Vending) Ltd. They have been manufactured to mark the occasion of Hull becoming UK City of Culture for 2017. The special City of Culture 2017 coffee cups will carry PEFC’s distinctive “two trees” label, thereby providing coffee lovers with the assurance that the materials used in the manufacture of the commemorative certified cups have been both responsibly and sustainably sourced.

8

Gozney redesign and re-invigorate Gozney Ovens, a UK manufacturer of commercial stone pizza ovens and accessories, say that they are bringing the traditional wood fired oven sector out of the dark ages.

The British company report that they have redesigned and reinvigorated the humble pizza oven, the result being an authentic oven with superior cooking abilities, fuel efficiency and easy to install technology, claim the firm.

Although known for excellent pizza, there are challenges facing traditional stone ovens, also known as pizza ovens, in the modern day, point out Gozney. Many Italian pizza ovens have remained relatively unchanged over hundreds of years, and the recent pizza trend sweeping the country has seen many ovens installed across the nation, with the associated problems of ancient ovens starting to become apparent.

However, Gozney – who specialise in a range of stone wood and gas ovens hand cast in England, have developed a range of authentic modern pizza ovens suitable for fast growing pizza chains and independent pizzerias - says that it is striving to reinvent the humble pizza oven by maintaining its authentic pizza cook and high temperature environment, while reducing fuel consumption and rate of degradation (they have already developed custom Neapolitan ovens for fast growing pizza chain Franco Manca and US fast-casual pizza giant MOD).

Challenges of traditional brick ovens include the eventual degradation and

falling in of bricks from the dome due to the constant heating and cooling phases as standard in pizza ovens, they point out. Thus, Gozney say that their ovens are reinforced and comprised of modern aggregate to ensure the long-term stability of the oven core. Old fashioned materials in traditional ovens also have inferior insulating capabilities, they claim, requiring more fuel to maintain the equivalent temperature than in a Gozney oven. City centre councils are now also hot on the heels of non-certified wood ovens producing high levels of smoke in smoke control zones, they add, one reason why Gozney Ovens’ efficient fuel consumption and low smoke output mean they are exempt under DEFRA’s environmental rules.

One of the biggest challenges facing new restaurants requiring commercial stone ovens can be lack of access, feel Gozney. One piece, assembled stone pizza ovens can require shop front removal and costly remedial work to install them. However, Gozney Ovens say that they have also innovated a new modular installation process, meaning large stone ovens can be assembled on-site (ovens are transported in parts and can access any premises through a standard doorway).

Taking anything from a few days to over a week, traditional oven installation can require costly downtime and project management, Gozney’s specialist fast installation design can be completed in a matter of hours, with oven installations taking place overnight in specialist cases, they report.

April 2017

NEWS

Nine London boroughs and seven EU cities focus on valuing food TRiFOCAL (Transforming City FOod hAbits for Life is the latest project to be led by Resource London - the partnership between WRAP and LWARB, together with Groundwork London and is funded by the European Union’s LIFE programme - project number LIFE15/GIE/ UK/000867) is a city-wide pilot project aimed at helping Londoners reduce food waste while promoting healthy and sustainable eating and recycling of unavoidable food waste, and has named nine pioneering London boroughs that will support the initiative over the next two years.

The project seeks to raise awareness amongst those living in the capital, along with commuters and visitors to the city and aims to prevent food waste by changing planning, shopping, storage and meal preparation habits.

News of the nine boroughs was announced

by Liz Goodwin, Chair of LWARB - which is working in partnership with WRAP as Resource London - and with Groundwork London to deliver the EU funded TRiFOCAL project.

The nine boroughs, which are based in North, South, East and West London, are Bexley, Croydon, Hackney, Hounslow, Islington,

Lambeth, Merton, Sutton and Tower Hamlets.

Speaking at the London Conference on Thursday 16 March, Liz Goodwin said, “I want London to become the leading city that others look to for inspiration about how to address some of the pressures all cities are facing, and sustainable consumption and management of food is right at the top of the list. The TRiFOCAL project is an exciting opportunity to find solutions. It’s great to be working with WRAP and Groundwork London as well as nine London boroughs and a range of European cities. I’m looking forward to seeing what we can achieve.”

The project will target households, schools, community groups, hospitality and food services businesses as well as large businesses in the boroughs through an integrated communications campaign later this year.

This will focus on raising awareness about the value of food, combining messaging about avoiding wasting food, healthy and sustainable eating and increasing recycling rates for unavoidable food waste both in the home and when eating out. There will also be London wide activity including engagement with large employers to raise awareness and a

Pan’Artisan launches versatile Artisan Speciality Bread range Pan’Artisan (www.panartisan.com), renowned for its award-winning, finest quality, frozen, full and part baked, dough based products for the foodservice industry have just launched a new range of Artisan Speciality Breads - a selection of hand-crafted, authentic Italian bread sticks, perfectly suited to a variety of meal occasions and service styles, whether take out, snack or full service.

Small plates, sharing dishes and snack-sized portions have increased in demand together with a boom in fast-casual dining, they report, and so in response to consumer and customer interest, Pan’Artisan says that it is now offering a versatile range of gourmet bread sticks which are made from premium quality,

carefully sourced ingredients and ideally sized as a portable on-the-go snack solution or dinner accompaniment.

The Artisan Speciality Bread range offers six delicious varieties - Green Olive or Black Olive with Pepper Bread Sticks, Fresh Onion Bread Sticks, Rustic Bread Sticks with Bell Peppers, Multi Cereal PizzaExpress hosts Red Nose Day Bread Sticks and Mini Raisin Bread Sticks. comedians

London harvest festival to celebrate the value of food.

This is the first time these core messages will be tailored and targeted simultaneously in a choreographed approach on this scale.

Successes within the nine London boroughs will be shared across other London boroughs to amplify their impact, while seven EU cities have joined the programme as ‘replication cities’ (these will look to conduct similar initiatives within their own municipalities and are Barcelona, Brussels, Burgas, Dublin, Milan, Oslo and Växjö).

“It’s very exciting to announce this phase of TRiFOCAL London with our nine partner boroughs. Having this scale of support will help us test, measure and understand how we can apply learnings from these pilots across our capital city, and beyond. We shall test different approaches combining the three core themes of reducing food waste, healthy and sustainable eating, and increasing food waste recycling. This will help people and businesses save money, and benefit the environment,” said Peter Maddox, director, Government Programmes WRAP and Resource London board member.

PizzaExpress hosts Red Nose Day comedians PizzaExpress at the O2 Greenwich played host to comedians Micky Flanagan and Joe Lycett recently as they transformed the restaurant into a ‘Comedy Kitchen’ for Red Nose Day. Real guests booked into the restaurant and were treated to comedy sketches with Joe Lycett waiting on the public and Micky Flanagan perfecting his culinary skills in the kitchen. Even Val Stones from last year’s Great British Bake Off made an appearance, serving up desserts for everyone.

The restaurant donated £25,000 on the night to support the Red Nose Day appeal and guests also donated using charity boxes in the restaurant.

Antenor Siqueira, head chef at PizzaExpress said: “We were so excited to be asked to be a part of one of the biggest days on the fundraising calendar. It was great fun to be involved in such an activity and we are happy that we were able to support this worthwhile cause through a donation too.”

www.papa.org.uk 9

NEWS Bibi’s Italianissimo’s Tom GedneyHigham’s a winner

Papa John’s delivers on promise to open second Newport store Papa John’s has announced franchisee Umar Malik has delivered on his promise to open a second Newport store following strong customer demand.

Umar Malik, who now runs ten franchised Papa John’s across South Wales, has created 30 new full and parttime jobs at the new outlet based on Chepstow Road, Newport.

“We now have the whole city covered!” confirms Umar Malik. “Our original Cardiff Road Papa John’s, which looks after the east side of Newport, was quick to taste success and so a second outlet was needed to deliver to residents living West of the river Usk. “Having two Papa John’s close together has made training the new staff straight forward. They have been able to gain hands-on experience in the other store prior to opening. This ensures the focus is on quality and great customer service as a priority from day one.”

Umar Malik first discovered his ‘passion for pizza’ while completing an MBA at Carlisle. He worked as a delivery driver for two rival firms as a student and used to dream about owning his own pizza outlet. He funded his first Papa John’s in Swansea through savings plus a business loan from HSBC. “As I’ve grown my business over the past few years, the Papa John’s team have been particularly supportive,” adds Umar Malik. “The company has a franchisee incentive scheme designed to help franchisees opening up new stores which offers a few key ingredients including: some free equipment, reduction in royalty fees and assistance with marketing. It means the focus can be on operations in those first few critical months of opening. As the company continues to grow and serve-up a top-quality offering there will be many more opportunities to satisfy customer demand through opening more stores.”

10

Tom Gedney-Higham of Bibi’s Italianissimo in Leeds was announced as the winner of the annual Northern Restaurant & Bar cocktail competition, sponsored by Whitley Neill Dry Gin, with the chance to win a once in a lifetime VIP visit to South Africa.

The final of the annual cocktail competition took place at the Northern Restaurant & Bar in Manchester with Tom Gedney-Higham impressing the judges with his creation Terra De Fume (‘smoke of the earth’) which saw Whitley Neill Dry Gin, Aperol, Lemongrass and Fresh Lemon Juice, Rooibos and Orange Syrup and Fresh Pressed Grapefruit shaken hard and served with tea leaves from Rooibos tea bags, broken Cinnamon sticks, and Cassia Bark for garnish.

The judging panel including Whitley Neill Gin founder Johnny Neill and spirits writer Joel Harrison.

“This competition provides an opportunity for bartenders to really think outside the box, and seek out unusual and interesting components from a continent rich in ingredients and flavour,” said Joel Harrison. “The four finalists managed this, with the winner, Tom, balancing out the core personality of Whitley Neill Gin with his unique cocktail, which was refreshing, well balanced and easy to drink.”

Tom Gedney-HIgham will be visiting South Africa in late 2017 as the guest of Whitley Neill Dry Gin, which has previously beaten off the challenge from the World’s finest gin brands by winning gold at San Francisco World Spirits Competition 2014.

Northern Restaurant & Bar returns to Manchester on 20-21 March 2018.

Jestic claim exclusive UK distribution rights for Winston CVap® range Jestic has announced that it will be complementing the company’s existing portfolio of kitchen equipment by taking on the exclusive distribution rights for the Winston Foodservice CVap hot holding range with immediate effect.

CVap, which stands for Controlled Vapour Technology, is a complete range of holding cabinets, drawers and cook and hold ovens for the foodservice industry. Designed to offer precision control of food temperature, moisture and texture, the CVap range perfectly preserves the quality of the food until served, say Jestic. Using the latest technology and innovative systems, the appliances accurately control airflow and humidity within the holding chamber, preventing the food from overcooking or drying out, resulting in significantly increased yields for a kitchen.

The range is ideal for fine dining establishments, hotels, pubs, casual dining chains and even quick service restaurants, providing effective hot holding and allowing the chef the greater control and flexibility required to maintain output, even during peak periods, say Jestic. The Cook and Hold oven allows operators to accurately control the temperature and humidity levels within the cabinet during the cooking process, which provides the increased yields and greater product consistency.

Furthermore, the technology within CVAP allows the chef to safely cook high risk meat

products such as ‘the pink burger’ and then hold them in line with the regulated ‘FSA 6-log 10’ cook times and temperatures without adversely affecting the colour and moisture of the product, they point out.

“The Winston CVap products are a great supplement to our existing range of catering equipment, adding a valuable portfolio of versatile appliances to Jestic’s offering. From individual drawers to full sized cabinets, single purpose hot holding to flexible multiple cooking solutions, the CVap range is designed to provide versatility, maintain speed of service and provide visible increases in yield for chefs across the industry,” said Steve Morris, sales director at Jestic Foodservice Equipment.

“We are delighted to be able to offer the Winston CVap range exclusively in the UK Foodservice market. Our dedicated team offer excellent product knowledge and experience meaning you will get the most from your new appliance, while our nationwide team of factory trained service engineers provide outstanding aftersales packages, whether in our out of the standard 12 months’ parts and labour warranty.”

April 2017

GREAT INGREDIENTS, GREAT FOOD. Innovation is a key ingredient in our business. By continually evolving and adapting to fast moving food trends we have become the preferred cooked & fermented meat ingredient supplier to Europe’s leading pizza, sandwich and ready-meal brands.

Visit www.dawnfarms.ie to discover the ingredients that set us apart.

Irish Exporters Association

EXPORT 20 INDUSTRY 16 AWARDS

FOOD & DRINK EXPORTER OF THE YEAR 2016

Join us for

Papa’s 40th Anniversary!

Overall Supermarket Section Sponsor

2017

T

he 28th Annual PAPA Awards have been launched to showcase the finest pizza, pasta and Italian food businesses across the country. This year we will also be celebrating the Pizza Pasta & Italian Food Association’s 40th Anniversary! We are holding the awards again this year in conjunction with the European Pizza and 12

Overall Independent Section Sponsor

Pasta Show, with the Pizza Chef and Pasta Chef of the Year finals being staged on the second day of the show. The event takes place at Olympia, London, on 16 November 2017, followed by the PAPA Awards dinner, at the Lancaster London Hotel in the evening when all the winners will be announced.

April 2017

PAPA AWARDS 2017 How to enter: Whether your business is a major high street name, or an independent, the Awards are an opportunity for gaining recognition as well as promotion.

Over the summer 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 – 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 making and selling pasta products.

Not only are the awards a great opportunity for benchmarking 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.

Judging: All judging will be undertaken by experts in the field who are bound by confidentiality agreements.

To ensure that there is absolutely no bias in judging, all those involved on the main judging panel are excluded from entering awards or having strong links with those entering.

Furthermore, at least one panel member will be a representative of the Secretariat to ensure fair play.

Closing date: All entries must reach the Association by no later than 1 September 2017. Nominations can be accepted from anyone. You can even nominate yourself!

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.

THE AWARDS

PAPA OVERALL OPERATOR AWARD This is a lifetime award, 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. This award will only be presented each year when the judges feel it is merited.

PIZZA RESTAURANT CHAIN OF THE YEAR AWARD All pizza restaurant chains will be considered for this award, irrespective of entry. The award will be given to the pizza restaurant chain

www.papa.org.uk

(a business with 10 or more restaurant sites) which is shown by research to have been the most successful in the year maintaining growth and customer loyalty. For the purposes of the awards, a pizza restaurant is defined as one where pizza forms the main focus of the business. Judging: External market data, including customer feedback, will be used to determine the winner. What to send in: Chains are welcome to submit information to support the work undertaken, stating why you think the business deserves to win.

ITALIAN RESTAURANT CHAIN AWARD Acknowledging the best in genuine Italian restaurant chains in the UK, this 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.

All Italian restaurant chains (a business with 10 or more sites) will be considered, irrespective of entry. Judging: External market data, including customer feedback, will be used to determine the winner. What to send in: Chains are welcome to submit information to support the work undertaken, stating why you think the business deserves to win.

INDEPENDENT PIZZA RESTAURANT PLATINUM AND GOLD AWARDS These awards are given to independent pizza restaurants (with 10 or fewer sites where pizza is the predominant item on the menu) that set a standard for others to follow. Judges will focus particularly on standards in terms of product, service and overall atmosphere.

Gold awards will be presented to a maximum of six regional winners, in their restaurants in October, to maximise local publicity. A Platinum award will be presented to the restaurant considered to be outstanding and will be presented, on stage, at the awards dinner. Judging: Entries will be assessed on the material submitted. Entrants will be asked to provide a voucher for a meal for two, which will be used by ‘mystery shopper’ judges, 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: For this award please forward the name and address of the business, together with a voucher for a meal for two (for the mystery shopper judges) by 1 July 2017. Your entry information should include a brief note saying why you think the business should win, a copy of the menu and photographs showing the outside, the customer area and preparation areas (with preparation underway).

INDEPENDENT ITALIAN RESTAURANT PLATINUM AND GOLD AWARDS Aimed at identifying the best in genuine independent Italian restaurants (with 10 or fewer sites) in the UK, these awards 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. Judges will be looking for independent restaurants which set a standard for others to follow, focusing particularly on standards in terms of menu choice, food quality, service and the ambience of the restaurants that enter. Gold awards will be presented to a maximum of six regional winners, in their restaurants in October, to maximize local publicity. A Platinum award will be given to the one considered exceptional and will be presented on stage at the awards dinner.

Judging: will initially involve entries being assessed on the material submitted. Entrants will be asked to provide a voucher for a meal for two which will be used by ‘mystery shopper’ judges, 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: For this award please forward the name and address of the business, together with a voucher for a meal for two (for the mystery shopper judges) by 1 July 2017. Your entry information should include a brief note saying why you think the business should win, a copy of the menu and photographs showing the outside, the customer area and preparation areas (with preparation underway).

JUST-EAT INDEPENDENT PIZZA DELIVERY STORE AWARD This award aims to recognise the independent operators (businesses with up to five stores) 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, once online, a branded package worth £850 including jackets, co-branded car magnets and menus. If you’re already with JUST EAT, you’ll be refunded your sign-up fee in full, and will also receive the co-branded package. Gold award winners will receive £200 towards their Just Eat sign-up, plus once online, a branded package worth £250 including jackets and co-branded car magnets plus a discount towards menus. If you’re already with JUST EAT, you’ll be refunded £200 as part of your initial sign-up fee, and will also receive the co-branded package.

The Gold award winner will be presented with their award on their premises to maximise local publicity. The Platinum award winner will be presented with their award on stage at the awards dinner.

Judging: Those judging this award will be looking for an individual operator (up to five stores) who sets a high standard in terms of the overall operation – from customer service and food quality to delivery.

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PAPA AWARDS 2017 What to send in: Entries will be initially assessed on the material submitted, which should include the completed entry form, a copy of the menu and photographs (maximum 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. Entrants are asked to provide a voucher for a meal for two for the independent judges to order a delivery and prepare a report from a customer’s perspective.

SMALL CHAIN DELIVERY AWARD This award aims to recognise the small chain operators, (businesses with five to 20 stores) who are successfully driving the delivery/ takeaway sector. The winner will receive their award, on stage, at the awards dinner and will also receive co- marketing and a co-branded package including clothing, car branding, social and email campaigns, from JUST EAT. Judging: Those judging this award will be looking for small chain operators who set a high standard in terms of the overall operation – from customer service and food quality to delivery. What to send in: Please forward the completed entry form, explaining why the business should be considered for the award, together with a copy menu, photographs (max 4) showing preparation areas and also outlining any marketing/ promotional initiatives, undertaken during the qualifying award period, as well as details of its success. Please also forward a voucher for a meal for two, for the ‘mystery shopper’ judges, who will prepare a report from a customer perspective.

PIZZA DELIVERY CHAIN AWARD All major delivery chains (business with 20+ stores) will be considered for this award, irrespective of entry. The award aims to recognise the chain operators who are successfully driving the delivery/takeaway sector.

Judging: Those judging this award will be looking at major chains that set a high standard in terms of their overall operation – from customer service and food quality to delivery - and who are positively driving the market. A central panel of industry experts will consider external market data including customer feedback and judging visit report.

What to send in: Chains are welcome to forward further information to accompany the judging data. Please include a brief note saying why you think the business deserves to win and data on demonstrating the business’ success in the award qualifying period.

14

FROZEN SUPERMARKET PIZZA RETAILER AWARD The award aims to recognise those supermarkets which are actively driving the frozen pizza sector of the market. All retailers are automatically considered for this award. What to send in: No entry required but retailers are welcome to forward further information/data to support their entry, if they wish. This should be no more than one A4 page and should state why the business should win. Judging: The judges will consider external 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 which are actively driving the convenience pizza sector of the market. All retailers are automatically considered for this award, irrespective of entry. What to send in: No entry required but retailers are welcome to forward further information/data to support their entry, if they wish. This should be no more than one A4 page and should state why the business should win. Judging: The judges will consider external 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: No entry required but retailers are welcome to forward further information/data to support their entry, if they wish. This should be no more than one A4 page and should state why the business should win. Judging: The judges will consider external 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 2016 to 31st August 2017 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. This award is for the best product and not a range.

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. Please nominate your best product and not a range.

CHEESE

CHILLED PIZZA MULTIPLE RETAILER AWARD All multiple retailers are automatically considered for this award, irrespective of entry. The award will be given to the retailer considered to have done the most in the qualifying period to actively drive the chilled pizza sector of the market. What to send in: No entry required but retailers are welcome to forward further information/data to support their entry, if they wish. This should be no more than one A4 page and should state why the business should win. Judging: The judges will consider external data on volume and value growth, promotional activity, innovation and general category development.

INNOVATIVE FOOD TO GO AWARD Recognising the dynamic and expansive role played by businesses with Italian food at their core that bring authentic Italian cuisine to the ever-growing food to go market. This category is open to any retail or catering business, focussing on Italian Food To Go products since 1st September 2016. Judging: Details of the business and product range will be required. Those short-listed will also be asked to provide a voucher for a meal for two, which will be used by the ‘mystery shopper’ judges, to experience the offer 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.

April 2017

PAPA AWARDS 2017 MANUFACTURED PASTA PRODUCT AWARD 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 1 September 2016 to 31 August 2017 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. This award is for the best product and not a range.

Two separate awards will be presented within this category under the following headings: • Best new retail pasta product • Best new foodservice 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

www.papa.org.uk

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 shortlisted in this category may be invited to submit samples (or make presentations) for judging in the September.

THE PIZZA AND PASTA MARKETING AWARD 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 1 SEPTEMBER 2016 TO 31 AUGUST, 2017 AWARDS CLOSING DATE 1 SEPTEMBER 2017

HOW TO ENTER

In the first instance please email Caron Parry on caron@papa.org.uk, stating your name, address and which award you wish to enter.

15

PIZZA CHEF 2017

Could you be

Pizza Chef of the Year

2017?

PIZZA CHEF of the year 2017

Enter now!

£500 for th e w i n neCHEF PIZZA r

Calling all UK pizza chefs! Put your pizza making skills to the test and enter this fantastic of the year 2017 competition for the chance to become Pizza Chef of the Year 2017.

The 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 winning pizzas on their menu.

THE COMPETITION Contestants are required to design a pizza recipe around a specific sponsor’s product in each of the six competition 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, texture and innovative use of the sponsor’s product.

Rob Tucker and Cesare Marinaro, the from Pizzeria Venezia – winners of with gory cate rita ghe Mar rths two Whi head judge Theo Randall

Contestants will be asked to create their pizzas using the following great products on the next page.

16

April 2017

A Specialist in Pizzas for Food Service and Retail for over 30 years

Unit 1 & 3 Smallbridge Business Park, Riverside Drive, Rochdale, OL16 2SH, Greater Manchester, United Kingdom. www.kirengroup.com www.pizzamia.eu 01706 526732

www.papa.org.uk 17

PIZZA CHEF 2017 HOW TO ENTER SUPERTOPS PIZZA CHEF OF THE YEAR SuperTops is the market leading and longest established brand of meat ingredients for the catering, quick service and manufacturing sector. Developed to provide consistent high quality and taste, each topping is designed for use in high temperature ovens.

The extensive pizza topping range includes pepperoni, salami, ham, pork, bacon, beef, meatballs, chicken, sausages and chorizo.

All of their ingredients are fully traceable and sourced from high welfare, sustainable farming systems in the UK, Denmark and Europe. Most products in the SuperTops range are individually quick frozen to manage waste and ensure free flow serving.

Contestants will be asked to create a pizza using, either or both, of the following nominated SuperTops toppings - American Style Sausages and Pizza Meatballs 7g.

WHITWORTH BROS PIZZA FLOUR PIZZA CHEF OF THE YEAR Whitworth Bros are again the sponsor of the ‘Margherita style’ pizza, which will be judged ‘blind’ by the judging panel.

Contestants will be required to create a Margherita pizza using the nominated Whitworth Bros pizza flour in the pizza base.

NORSELAND CHEESE PIZZA CHEF OF THE YEAR Contestants may choose either, or all, of these three Norseland cheeses to create their recipes, together with ingredients of their choice.

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.

EURO PIZZA PRODUCTS FROZEN DOUGH PIZZA CHEF OF THE YEAR 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 their unique process and expertise, since 1993 they have served a very wide market in Europe and beyond.

Benefits of their frozen pizza dough include consistency in the taste and quality of every pizza, 100% natural ingredients, cost reduction (waste and wages), a ready to use product, logistics (a long shelf life when frozen, and six days after thawing) and the fact that they use their own authentic recipe or they can produce your own recipe under private label.

Contestants will be required to use Euro Pizza Products frozen dough for the base of their pizzas in this category together with other ingredients of their choice.

EXTONS MOZZARELLA PIZZA CHEF OF THE YEAR Contestants are required to create a pizza using a mozzarella/mozzarella mix from our sponsors Extons.

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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.

WHERE WILL ALL THIS BE HAPPENING? Our journey to find the Pizza Chef of the Year begins in October, with five regional semi-finals throughout the UK, in Scotland, the North, Midlands, South West and South East. The final competition will take place at the European Pizza and Pasta Show, at Olympia London, on Thursday, 16 November 2017.

Please send your name, full address and post code and telephone number, by:

15 June 2017

to Caron Parry at caron@papa.org. 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 25 August 2017

SAM BROWNE FOODS PIZZA CHEF OF THE YEAR Sam Browne Foods is a privately owned business established in 1999. Based in the UK, their BRC Grade AA accredited factory prepares bespoke cooked meats and poultry for ready meals, sandwiches, salads, pizza toppings, and snack food. Dedicated to achieving the highest standards of service, innovation and production, Sam Browne’s products are supplied for further manufacturing in to both retail, wholesale, and foodservice.

Contestants are required to create a pizza using either, or both, of the following products, together with ingredients of their choice - spicy beef mince and pulled pork.

JUDGING

Initial entries will be selected by a panel of judges to go forward into one of five regional heats, where the contestants 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, at Olympia.

The head judge at the final this year will be celebrity chef Theo Randall.

The winners of each category and the Overall Pizza Chef of the Year Award winner will be announced at the PAPA Awards Dinner on the evening of 16 November 2017, held at the Lancaster London hotel and they will receive a cheque for £500, a trophy, plus considerable publicity (individual category winners will also receive trophies).

April 2017

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14-03-17 09:36

PASTA CHEF 2017

PASTA CHEF of the year 2017

The search begins for the

Pasta Chef

of the Year 2017.

Will it be you?

Following on from the success of last year’s Pasta Chef of the Year competition, we are delighted to be teaming up again with our sponsors Keck to find the best pasta chefs across the UK. Contestants are required to create a pasta dish for each of the two categories using either of the nominated products.

Contestants may enter up to two recipes in each category: 20

SHORT CUT PASTA Trivelli Rigatoni

LONG CUT PASTA Tagliatelli Pappardelle

Enter now!

ÂŁ500 for th winnee r

April 2017

PASTA CHEF 2017 In both categories, chefs must create a unique dish or an inventive interpretation of a classic dish. Judges will be looking to see how the dish showcases the pasta whilst considering commercial viability, overall composition, flavour and appeal. Please note that ‘al forno’ dishes will be very difficult to produce due to time and oven restrictions at the competitions.

The competition is held in conjunction with the existing quest for Pizza Chef of the Year and takes in five regional heats and then a Grand Final.

TO ENTER

Free samples of Keck pasta will be sent to entrants for experimentation and design.

To enter please forward your name, full postal address, email address and telephone number to caron@papa.org.uk by 15 June 2017 to receive your sample products in July.

Completed recipes should be emailed to caron@papa.org.uk by 25 August 2017.

Entries can be made into both categories (up to two in each).

THE HEATS

There will be five regional heats across the country starting in Scotland in early October before moving on to Bolton, London, The Midlands and South West.

Pasta Chef of the Year Winner Rocco Monaco, Keck’s Stefan Gyurisch and Celebrity Chef Theo Randall.

JUDGING

Entrants for the five regional heats will be selected from the written entries by a panel of judges. Entrants will then be invited to a live bake off where they will be required to prepare their pasta dishes for judging. Each of the category winners will go forward to compete in the final on 16 November 2017 in London at the European Pizza and Pasta Show at Olympia.

A judging panel including celebrity chef Theo Randall will select winners for both categories along with the Overall Pasta Chef of the Year Award Winner. The winners will be announced at the Awards Dinner at the Lancaster Hotel on the evening of 16 November 2017. As well as a trophy and a cheque for £500, the winner will receive considerable publicity and the kudos of being the Pasta Chef of the Year 2017.

Sponsor

FULLY COOKED FROZEN PASTA AND NOODLES

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www.papa.org.uk

21

CHEESE

Cheese

solutions

TRENDING There’s no denying the popularity of Italian cuisine, consistently voted the UK’s favourite choice several years in a row with the latest NPD Group forecast predicting one of the strongest increases likely to be the pizza/ Italian sector within quick service restaurants, with visits set to rise 3.5% from 0.24 billion in 2016 to 0.25 billion in 2017 and a further 3.5% to 0.26 billion in 2018.

Loved by all age groups and as one of the most versatile staples of our diet, cheese features strongly in a vast array of menu choices lending its qualities to sweet and savoury dishes. Continental cheeses are

22

Ornua UK ‘pizza stretch’.

trending in line with the growing interest in world foods and a more adventurous generation is emerging, hungry for variety.

Eurilait, one of the UK’s major suppliers of quality speciality cheese and dairy produce, reports that it has witnessed growth in Feta and Halloumi, soft Italian cheeses, cheeseboard cheese such as Manchego and blues, indicating further popularity in continental cheeses and growing sophistication within the category.

Mozzarella - a star ingredient in pizza toppings, has soared to over 15% growth according to KantarWorldpanel (52 weeks to Jan 17) – and so a fresh batch of Maestrella

With consumers increasingly interested in healthy options, as well as premium choices with authenticity, it’s more important than ever before for operators, ready meal and food retailing businesses to be aware of the trends impacting upon that essential ingredient for many Italian dishes – cheese.

Mozzarella recipes, available on the new Eurilait web site, aims to help ensure that there is a recipe for all styles of operation to deliver a perfectly melted and browned topping with no burning, no matter the type of oven you use, claim the company. Their range includes an 80:20 savoury blend of creamy, stretchy Mozzarella and rich-tasting Cheddar, resulting in a great flavour and texture for a range of hot applications, as well as a 100% Grated Mozzarella.

Eurilait also offers exclusive distribution of the premium Italian alpine cheese brand Brimi. 100% of the milk used to make Brimi’s cheeses come from traditional mountain

April 2017

CHEESE

Ornua’s range of cheese crumbs. dairy farms in the Alpine region of South Tyrol, Northern Italy. For these farmers, guaranteeing excellence and meeting high quality standards is deeply rooted in tradition, point out Eurilait, with farms mostly being small with just eight cows on average.

The cattle are raised under completely natural conditions and treated with respect, leading to a light and pure flavour in these soft cheeses captured from the unique characteristics of clean mountain air, pure water and alpine grasses.

SOLUTION PROVIDERS As one of the UK’s major suppliers of quality and innovative speciality cheese and dairy products, Eurilait offer their range of continental dairy products in Individually Quick Frozen (IQF) formats.

The convenience of IQF cheese is unparalleled, claim the firm; available in a myriad of weights and dimensions with a broad selection of formats such as sliced, grated, crumbed, cubed or discs to suit many applications and to provide practical solutions for chefs.

Control over cost, waste and consistency of quality is key in frozen food and thus the benefits of an IQF format are many (a minimum shelf life of six months at a temperature of -18°C makes ordering and stock replenishment easy to manage, for instance). The taste and texture of the cheese remains identical to fresh and presentation is consistent, add Eurilait, whose product portfolio offers well-loved and familiar choices such as brie, camembert, goat cheese and mozzarella alongside a variety of other continental options.

“Cheese is ever popular but consumers are increasingly concerned about health yet also wish to indulge in premium products too. For manufacturers, getting the balance right between health and indulgence and giving consumers ‘a little of what they fancy’ is certainly driving the dairy ingredients market,” says Abigail Middleton, marketing manager at Ornua Ingredients UK (www. ornuaingredientsuk.com).

“46% of cheese eaters describe their ideal

Eurilait’s range of IQF cheeses.

on the go cheese snack as being low in fat (Mintel), and we have also seen an increase in lower fat and ‘healthier’ pizza offerings as well as the development of healthier option ready meals. Improvements to the taste and texture of low fat cheese have significantly improved the appeal of these products as consumers seek to cut calories where they can, without compromising on taste.

“With sales of pizza expected to grow by over a quarter in the next five years and consumers willing to pay more for ready meals with added quality or health options, there are many opportunities for the Italian food industry to respond with new product development that focusses on high quality but healthier options.

“We have seen a big increase in the popularity of cheese substitutes for use in Italian pizza and ready meals. As these products are designed to replace the dairy protein and dairy fat content, they are popular choices as cost effective alternatives to natural pizza cheese such as mozzarella.

“At Ornua we custom manufacture substitutes to match cheese types, colour and flavours and this is currently proving to be a popular option. Cheese substitutes do not compromise on taste and texture but deliver for on performance and help to ensure consistent prices in a fluctuating dairy market.

“In foodservice, new innovations that give an Italian feel to dishes but without chefs having to buy in different ingredients include Ornua’s Crumb range. Tomato & Basil

Crumb has now been joined by other Italian inspired products including Goats Cheese & Red Pesto and Cheesy Pesto Crunch. Easy to use straight from the chiller, or freezer the Crumb products feature natural cheese as the base, combined with an additional flavour and breadcrumbs for crunch once cooked off. Simple ingredients such as chicken, fish and pasta can be easily enhanced to create dishes with added value on the menu without having to buy in individual ingredients or invest in the time to make breadcrumbs or tomato sauce from scratch.”

When it comes to cheese, Dairygold Food Ingredients UK Ltd (DFI, www. dairygoldfoodingredients.com) agree that foodservice operators should be paying close attention to consumer trends if they want to create an Italian menu that delivers.

The company is one of the UK’s largest and most progressive suppliers of cheese and dairy-based ingredients to the food manufacturing and foodservice sectors, supplying a range of products that can help foodservice operators to keep their Italian menu fresh, appealing and cost effective.

The company has been providing solutions for many European food companies operating in the FMCG and foodservice channels by supplying a wide range of cheeses and dairy ingredients that are available in a variety of product solutions from a simple block of cheese through to soft and liquid applications.

DFI’s Crewe plant claims to have the largest grating line in the UK processing in excess of 550 tonnes of grated/diced cheese per week, and their Leeds plant is largest soft cheese manufacturing site in the UK (DFI’s parent company, Dairygold Co-operative, is Ireland’s second largest dairy processor).

DFI points out that it is a full member of the Irish government’s new sustainability programme, Origin Green - a groundbreaking sustainability development programme introduced by Bord Bia, the Irish Food Board, to demonstrate the commitment of Irish Food and Drink producers to operating in a sustainable manner.

DFI in Ireland has also undergone

www.papa.org.uk 23

CHEESE extensive investment over the past year to prepare for the expected increase in its milk supply by half a billion litres following the removal of EU milk quotas in 2015.

“Italian inspired dishes such as pizza and pasta have become staple items on UK menus over the course of the past ten years.

Demand for cheese that can deliver on taste, quality and depth of flavour is at an all-time high, and there’s never been a better time for foodservice operators to tap into this opportunity,” says Svitlana Binns, marketing manager at DFI. “Authenticity is important to us, which is why we work with specialist Italian cheese manufacturers to bring customers the authentic flavours they expect from Italian cuisine.”

DFI’s Italian-inspired cheeses include mascarpone, made in the UK, which has a milky white colour and a thick cream like consistency which is easily spreadable. It has

a number of applications including as an addition to Italian desserts such as tiramisu, and for pasta sauces.

Pizzamelt, DFI’s pizza topping developed via extensive research using the best mozzarella, is designed to deliver high quality results every time, and their Blacksticks® Blue Soft Cheese, has become well known for its creamy taste and subtle tang, making it a versatile ingredient for food service operators which is spreadable and can be used within a variety of Italian dishes including soups and pasta sauces.

“Research has shown that the larger grate size upon which Pizzamelt is based helps achieve a more consistent cook, plus excellent taste and browning properties,” explains Svitlana Binns. “It provides a simple and cost effective way to produce mouth-watering pizzas.”

Other Italian-inspired ingredients supplied

by DFI include pecorino, mozzarella pearls,

Cannelloni featuring DFI’s Pizzamelt

ricotta, dolcelatte, and fontal, all of which can be used to create a wide range of Italian dishes.

“Cheese is crucial to perfecting any Italian menu, and with the right products there’s no reason to compromise on taste or quality,” adds Svitlana Binns.

Just chop it up and throw it on a pizza. Really?

C. Carnevale Ltd say that they know their mozzarella. What is there to know you might ask? Just dice it up and throw it on a pizza!

However, Carnevale know that in reality that statement is nonsense - perhaps one of the reasons that has made them a leading name in fresh Italian cheese manufacture in the UK. For over 50 years, C. Carnevale Ltd has been producing, developing and perfecting a complete range of mozzarella and specialist Italian cheeses, with painstaking effort, sizeable investment, adaptation to new cooking techniques and a willingness to listen to their customers in order to meet ever changing requirements being what’s required, report the family-run firm.

Each week over 100,000 litres of UK Farm Assured, Red Tractor Approved, fresh pasteurised milk is crafted into a variety of Mozzarelle, Burrate and Ricotta from two of their BRC accredited dairies and then delivered nationally to restaurants, pizzerie, delicatessens and caterers alike.

As such, Carnevale’s mozzarella must perform for any pizza, be it Sourdough, Romana or Thick Crust in a wood fired, gas or electric oven. Each pizzaiolo and consumer expects their mozzarella to melt but not burn, to be creamy but not watery and never to compromise on flavour whether served on a Margherita or on a fully loaded pizza, and it is these exact demands that C. Carnevale says that it strives to consistently attain.

C. Carnevale add that they also understand that the fresher a mozzarella is eaten, the better it tastes. That is why their vegetarian

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mozzarella is made fresh daily and is typically under three days old when delivered nationally. The variety of dairy products they manufacture is broad. Fresh mozzarella ranges from a 2g pearl to 8g, 25g, 50g, 125g and 250g balls - perfect for cocktail parties, catering events or simply to enliven any salad, suggest the company. They also offer a cylindrical Fiordilatte which performs well in wood-fired ovens, several different sizes of block mozzarella, as well as a variety of shredded and diced products to suit any pizzeria’s requirements.

C. Carnevale Ltd also know that crafting fresh cow’s milk into specialist cheese does not stop with mozzarella. They offer a variety of handmade cheeses, maximising their freshness and shelf life. Their fiordilatte in palla, with its rich, creamy flavour is reminiscent of that found in Southern Italy whilst their hand crafted Nodini (small knots), Treccia (plats) or Taralucci (hollow rings) bring

a touch of originality to dinner parties and/ or to shared antipasto platters wanting to impress.

Over 50 years ago, when brothers Carmine and Giovanni Carnevale started out, they were hand making Italian cheeses that were hardly heard of in a 1960’s Britain. Even back then Ricotta, Cacetto, Provoloncino, Caciocavallo, Primo Sale, Scamorza and smoked Provola were part of their basic stock. Some of their ricotta is still made in the traditional way: heat the whey, wait for the ricotta to “flower”, omit preservatives and taste the difference in your tortelloni, cannelloni or sweet cannoli (it is sold in various formats, as crema di ricotta, which range from 250g, 1.5kg and 10kg packs).

Increasingly their delicately smoked mozzarella, Provola affumicata, is proving popular as a pizza topping or pasta filling, they observe. Lesser known, artisan cheeses Primo Sale, Cacetto, Provoloncino and Caciocavallo are left to mature giving them a pale yellow tincture, more pronounced flavour and a semi-soft texture. Although they can be eaten on their own or as a sandwich filling, they are a wonderful accompaniment to chutneys, delicious melted or as a replacement to mozzarella in lasagne, they suggest.

Then there is their super fresh decadent Burrata. This award-winning cheese features an outer shell of mozzarella, hand-stretched to form a ball which is then filled with stracciatella - fresh cream and strips of fiordilatte.

April 2017

Eurilait IQF Cheese

The perfect pizza topping

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25

CHEESE

An Italian cheese board in the UK Continental Quattro Stagioni (CQS), suppliers of a wide range of food and drink to multiple and independent restaurant groups, hotels, bars and clubs, fast food outlets and regional catering wholesalers has created an inspiring Italian themed cheeseboard.

As restaurant owners, chefs and caterers think about how to give their customers new and exciting menu options, CQS says that it is encouraging a less traditional approach to the cheeseboard.

Instead of sticking with the usual British suspects of Cheddar, Stilton and the like, CQS has put together an authentic Italian cheeseboard of six cheeses aimed at giving restaurant-goers the option to try some new and exciting cheeses along with more popular ones, to enjoy a complete range of styles and flavours.

GORGONZOLA Gorgonzola is one of the world’s oldest blue-veined cheeses. The cheese is mainly produced in the northern Italian regions of Piedmont and Lombardy, Gorgonzola (Gorgonzola is a town and area south of Milan in Lombardy- the cheese takes its name from the town, only much later Piedmont has become an area of production). Unskimmed cow’s milk is used while preparing the cheese.

This cheese has crumbly and soft texture with a nutty aroma. It can have a mild to sharp taste depending on its age.

ASIAGO PRESSATO Asiago, is a cow’s milk cheese, produced only on the Asiago plateau in the Veneto foothills (Asiago is on a plateau 1000mt above sea level, in the foothills of the Alps) in Italy. The cheese-making tradition in the provinces of Vicenza and Trento dates back more than a 26

thousand years. Traditionally, it was made from sheep’s milk but today it is produced from unpasteurised cow’s milk. Asiago Pressato has a smooth texture and is made with whole milk and matured for a month and sold fresh as a softer, milder cheese.

BURRATA A lovely fresh Italian cheese made from mozzarella and cream. It came into being in the Bari province, during the early decades of the 1900’s. Nowadays, it is considered one of the most tempting specialties of the Apulian region. Burrata cheese is hand-processed, firstly by creating a spun paste bag which is later filled with a creamy stuffing made of hand-torn mozzarella paste and cream, called Stracciatella. The stuffed bag is then carefully string-tied or simply hand-pinched to seal it and the product is ready to be packaged.

PROVOLONE PICCANTE Provolone is an Italian cheese made from cow’s milk whose origins lie in Southern Italy. Today, the major production of Provolone takes place in the Po valley region, particularly Lombardy and Veneto. Provolone Piccante is aged for more than four months and has a tangier taste than other types of Provolone.

TALEGGIO Taleggio is a fully-ripened Italian cheese named after the caves of Val Taleggio. It’s one of the oldest soft cheeses produced in every autumn and winter. During cheese making, the acidic milk is brought to the lab, and kept on the wood shelves in the chambers as well in caves according to tradition. In order to prevent it from mold infestation, the cheese is washed in a “brine” of salt and water, once a week. The maturation takes 6 - 10 weeks

forming a thin crust. The cheese has a strong smell, but its taste is relatively mild with an unusual fruity tang.

GRANA PADANO Grana Padano is one of the few cheeses that can possibly compete with ParmigianoReggiano. Created by the Cistercian monks of Chiaravalle in the 12th century, it is still made throughout the Po River Valley in northeastern Italy. The cheese is made from unpasteurized, semi-skimmed cow’s milk and generally aged for two years. At the end of the cheese making process, Grana Padano develops a firm, thick and deeply straw-colored rind protecting the fragrant, dry, flaking interior. Grana means “grainy” in Italian which is reflected in the fine granular texture with an intensely sweet flavor.

As Grana Padano ages, the flavors become pronounced, savory and complex and the texture becomes more crumbly.

To accompany the cheese, instead of the usual celery, grapes, crackers and apples, CQS recommends serving some ripe figs (if in season), olives, Sardinian flat bread (Carasau`) and warm Ciabatta. To drink, an Italian dessert wine is ideal such as L’Ecru Passito di Sicilia from Firriato or the Vinsanto del Chianti Classico DOCG from Rocca delle Macie.

“Many of our customers are either Italian or running Italian themed restaurants, yet often when it comes to offering a cheeseboard option to their customers it may only feature one or two Italian cheeses. We wanted to provide the option of an authentic Italian cheeseboard to introduce consumers to a wider range of Italian cheeses,” explains Sandro Bevilacqua, vice chairman of Continental Quattro Stagioni (www.continental-food. co.uk).

April 2017

Hand made British Fiore di Latte mozzarella made in small micro diary in Somerset with lots of love Delivered to you within 24 hours after its been made, local, eco friendly, organic, outstanding animal welfare standards, fully traceable milk suppliers.

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27

DRINKS

Drinks that

differentiate If recent exhibitions such as Casual Dining are anything to go by, then operators and suppliers are turning their attention to enhancing their beverage offering in response to the fact that consumers are expecting more choice, such as in the form of regional influences.

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April 2017

DRINKS MARKET-LEADING Carlsberg UK, Budweiser Budvar UK, World Beers, Global Brands, Morgenrot, Britvic, Lucozade Ribena Suntory, Fever-Tree, Fentimans, Monin UK, Cucumber Gin, Brita Vivreau, and Perrier & S.Pellegrino were among some of the big name drinks brands to exhibit at the Casual Dining show in February.

Flexible, convenient, and affordable, casual dining is one of the fastest growing parts of the UK’s eating out market, and to accommodate rising demand for a high quality, yet good value, dining experience - nearly half of British consumers say they now eat out once a week, according to Association of Licensed Multiple Retailers data - the number of food-led licensed premises has increased over the past five years by an average of more than 1,000 a year according to CGA Peach data.

With more operators competing for consumer spend and loyalty, the importance of a “market-leading drinks offer” shouldn’t be underestimated, however. According to findings

by CGA Strategy, drink range is dictating footfall – even in foodled operations. Graeme Loudon, CGA’s commercial director, who was at the Casual Dining show, shared insights into consumer attitudes towards drinking within the casual dining arena, highlighting some of the key trends and opportunities for operators to exploit.

“With food and drinks occasions now merging within the mind of the consumer, outlets need to ensure that they are able to stock a market leading drinks offer in order to entice the consumer and differentiate from competition,” said Graeme Loudon.

“52% of consumers say that alcohol is an important choice driver for where to eat. Despite this importance, data from CGA’s Business Leaders survey suggests that only 13% of food operators rank their drinks offering as market leading.”

Operators looking to close this ‘gap’ were exposed to a host of new innovations at the show, and among the key drinks trends to watch, said Graeme Loudon,

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are craft, artisan and premium products.

Growing consumer awareness in sustainability, provenance, authenticity, craftsmanship, and local sourcing, has been a big driving force behind the recent rise in craft beer and artisanal spirit producers entering the UK market. With their variety of styles, quality ingredients, innovative flavours, alternative blends, and distinctive branding, craft and speciality drinks can offer operators great scope for menu customisation.

Thus, the 2017 show’s Craft Beer & Cider Pavilion and Artisan Spirits Lounge featured some of the country’s leading, and newest, microbreweries and distilleries.

Craft Beer & Cider Pavilion exhibitors included Fierce Beer, Thistly Cross Cider, Wobblegate Juice & Cider, Westside Drinks (brands include Sierra Nevada, Chimay, Cornish Orchards, Veltins, and Fuller’s), Celtic Marches Beverages, Saxby’s Cider, The Cotswold Cider Co, Brewery Meteor, Freedom Brewery, and Glebe Farm Foods (Side-R cider).

Staibano, Wild Drinks, East London Liquor Company, Longflint Bottled Cocktails, Masons Yorkshire Gin, 10 Degrees C, Spirits by Design, Whittaker’s Gin, Southwestern Distillery, Tails Cocktails, and Pinkster Gin made their debut in the show’s expanded Artisan Spirits Lounge, joining returning exhibitors Sipsmith London and Harry Brompton’s London Ice. People’s eating and drinking habits are evolving rapidly.

Traditional mealtimes have been extended, or skipped entirely, to meet the needs and schedules of today’s consumer.

They want to eat what they want, when they want. And operators offering all-day menus need a versatile, and balanced range of drinks to match.

Thanks to an

increase in day time food-led occasions (according to Britvic data), soft drinks – particularly premium adult offerings – are an increasingly lucrative category for on-trade operators.

Choice Drinks, Turner Hardy & Co, Britvic, Fever-Tree, Lucozade Ribena Suntory, Franklin and Sons, Fentimans, Cawston Press, Dalston Cola Co, SFD, kff, Prir, Frobishers Juices, Pip Organic, Jax Coco, Karma Cola Co, Double Dutch Drinks, Belvoir Fruit Farms, Luscombe Drinks, Monin UK, The Refinery, Fresh Organic Products (AQUA Carpatica), Radnor Hills Mineral Water, and Perrier & S.Pellegrino were among the show’s exhibitors showcasing their latest NPD, including fruit juices, cordials, pressés, syrups, mixers, tonics, and still, sparkling and flavoured waters.

Specialist teas and coffee – another big daytime revenue stream –were on display from returning Casual Dining show exhibitors including Nestlé Professional, Lincoln & York, Stokes Tea and Coffee, UCC Coffee UK & Ireland, Tudor Tea & Coffee, Brew Tea Company, Birchall Tea, DiSotto Foods (Caffè Camardo), Kerry Foods (DaVinci Gourmet), and JJ Foodservice.

BRAND DEVELOPMENTS Confirming how interest in beers and lagers is becoming nicher in the Italian sector, towards the end of last year, Birra Moretti brought an authentic taste of Italy to UK restaurateurs with its Le Regionali range.

Their two Le Regionali beers - Birra Moretti Alla Toscana and Birra Moretti Alla Siciliana (meaning Birra Moretti in the Tuscan and Sicilian style) - pay tribute to the typical flavours and aromas found in Tuscany and Sicily. Produced in Italy, under the careful care of Birra Moretti’s professional brewmasters, both beers can be enjoyed on their own or as an accompaniment to the rich variety

of Italian dishes, advise the company.

“Consumers are seeking more exciting and premium food and drink matches, so this is a great opportunity for Italian restaurateurs to provide authentic, Italian-brewed beers,” said David Lette, premium brands director.

Birra Moretti Alla Toscana - ABV: 5.5% - Maremma Barley from Tuscany is the key ingredient to produce this wellrounded and full-bodied beer with a real depth of flavour and will work well with pasta, legumes and cereals dishes.

Birra Moretti Alla Siciliana ABV: 5.8% - Zagara Blossom from lemon and orange trees is used in the brewing process, the result of which is a smooth and intense beer, with a fine, persistent and compact head and slight bitter notes enhanced by citrus and floral notes. This is ideal as an accompaniment to raw or grilled seafood.

Birra Moretti Le Regionali are part of the Birra Moretti Speciality Range and are available in 500ml bottles to UK restaurateurs through the Italian wholesale channel.

THE NEW GLUTEN FREE PERONI Nastro Azzurro is now available from Continental Quattro Stagioni (CQS), supplier of a wide range of food and drink to multiple and independent restaurant groups, hotels, bars and clubs, fast food outlets and regional catering wholesalers.

Perfected by Peroni’s Italian brew masters based in the Lazio region, the brand’s gluten free variant features the same delicate balance of bitterness and citrus aromatic notes as the iconic original Peroni Nastro Azzurro as well as sharing its trademark refreshing, clean finish, say CQS. 29

DRINKS This new gluten free Peroni Nastro Azzurro is 5.1% volume and has been certified and endorsed by the Italian Coeliac Association, enabling even more people to enjoy this very popular Italian beer.

“Peroni Nastro Azzurro is a true Italian icon with an extensive, loyal fan base and I am certain that its gluten free variant will be extremely well received. It’s wonderful that consumers looking for gluten free options will now also be able to enjoy the famous taste of Peroni Nastro Azzurro,” says Sandro Bevilacqua, vice chairman of Continental Quattro Stagioni.

Peroni Nastro Azzurro Gluten Free is available from CQS (www. continental-food.co.uk) in cases of 24 x 33cl bottles with a list price of £26.95 a case (the firm also represents Italian wineries such as Cantina di Soave and Rocca delle Macie, and it has an exclusive distribution agreement Roccheta waters).

C&C distributed Italian beer brand, Menabrea, has welcomed Antea Allegro to the family to take on the role of brand ambassador to the on-trade.

Hailing from North Italy, Antea Allegro joined Menabrea from Diageo in January this

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year, and is focusing solely on driving awareness of the brand throughout the licensed trade in a branded Fiat 500x, with an initial focus on the Italian restaurant market in Scotland.

The brand says that it is also excited to unveil a new table top draught dispense unit, allowing customers without cellar space or main bar to pour cold draught pints, point out the company. Ideal for outdoor spaces too, the unit acts as a chiller and can be set up on any level surface. Connecting directly into a keg and gas cylinder, the unit will pour cold draught birra within minutes (the draught units became available through Menabrea from March and come complete with glassware and visibility kits).

Founded in 1846 Menabrea is the oldest brewery still in activity in Italy with C&C Group becoming the official distributor for the brand in the UK in 2014. The popularity of the beer is evident due to its rapid expansion in outlets across the country.

“We’re delighted to welcome Antea to the Menabrea family,” said Angus Lawrie, head of development brands at Tennent’s. “Having an Italianspeaking ambassador to

promote our beer from Italy’s oldest brewery is a real asset to the business and we’re confident that Antea will help to continue the growth of Menabrea pouring outlets in the UK. The new draught dispense unit is another fantastic addition to the level of support that we can offer the on-trade, and we’re sure that many outlets who currently are unable to serve draught birra will love it.”

Stefano Giovanazzi, owner of Caffè Parma, Glasgow, added: “The Menabrea draught dispense unit is fantastic. Being able to serve cold draught birra on our outdoor terrace this summer will allow us to sell more pints than we’ve been able to previously. It was fantastic to meet Antea when she came in to talk us through the unit and we look forward to working with her more closely.”

Menabrea is one of Italy’s oldest and largest family-run breweries. Founded in Biella, Piedmont, in 1846, the brewery has been run by the Menabrea family for over one hundred and fifty years and makes two principal styles of beer - an ambrata (amber) and bionda (blonde).

Both are lagers made using the same five simple ingredients

- Hallertau and Saaz hops from Southern Germany, barley from France’s Champagne region, brewer’s maize, yeast, and soft water from the Alpine mountains surrounding Biella.

The ‘bionda’ is a 4.8% ABV pale lager that’s well balanced; described as being between citrus, bitter tones and floral, fruity undertones which give a consistent and refined flavour.

It has a complex malty, hoppy taste with exceptional head retention due to the quality of the ingredients and maturation process, say Menbrea. Their ‘ambrata’ lager, 5.0% ABV, is ideal for those looking for a slightly more bitter and fullbodied taste. It’s amber in colour with bronze undertones.

The lagering process takes place over four weeks in maturation cellars located in underground caves near the brew house. The caves, which provide the perfect natural conditions for lagering, say the company, were an important factor in choosing the site back in the 1800s. Little is wasted during the brewing process, and some of the used grain is given to a neighbouring cheesemaker, who uses it to make a very popular beer-infused cheese called Sbirro.

April 2017

DRINKS

ESPRESSO NAPOLETANO SINCE 1963

WHERE TRADITION MEETS INNOVATION

COFFEE ICON For lovers of Italian coffee, Kimbo is a name that has become synonymous with heritage and tradition. Now the second largest packaged coffee brand in Italy, the business was founded 50 years ago when three brothers (pictured) started roasting coffee in their father’s bakery in Naples.

In a city considered to be the home of espresso, authenticity has always been essential to Kimbo’s success and continues to be at the core of its worldwide following, say the brand that is popular with Italian restaurants.

“Adherence to the premium experience for which Neapolitan coffee is known has won Kimbo numerous high profile clients within the UK. Each of them chose the brand because of shared values on the art and science of preparing and serving outstanding quality coffee,” says Ann Roberts, Kimbo marketing manager.

“This was especially the case for L’Antica Pizzeria De Michele, renowned for making the greatest pizza in the world – a reputation built in its original restaurant in Naples. Before opening in London, the owner approached Kimbo wanting to partner with a coffee brand that shared its Neapolitan heritage. The menu is very simple – just two pizzas – and the business only serves espresso and cappuccino, making

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for a very traditional Italian dining experience.”

For the head chef of Massimo Restaurant at Corinthia Hotel it was a very personal connection that led him to choose Kimbo.

Having grown up next door to the Kimbo factory in Naples, he switched the Italian restaurant’s coffee brand to Kimbo in order to offer diners an authentic Neapolitan coffee to match the fine dining restaurant.

Caffè Caldesi is another advocate of the Kimbo brand, having become the first Kimbo Coffee Embassy outside of Italy. The coffee brand says that it began establishing such Embassies to hero Neapolitan culture; not only are they places where excellent coffee is served but also where the secular Neapolitan culture, associated with this drink, is promoted and explained.

At Caffè Caldesi, Italian heritage is central to their service. The baristas use a traditional lever machine to prepare espressos and each kind of coffee is served in a different cup, designed to enhance both aroma and fragrance. They also serve the cuccuma, a traditional ‘flip pot’ pot which Kimbo has recently launched as a product for UK consumers.

A final notable example, report Kimbo, is Jamie’s Italian, which proudly bears the Kimbo brand on its crockery and menu. Kimbo undertakes a training and auditing programme across all of the sites in order to ensure staff are always delivering the perfect cup of coffee, and also works with Jamie’s to develop new drinks so as to surprise and delight customers.

Kimbo have been making authentic Neapolitan coffee for over 50 years We continuously develop new blends, embrace new technology and brewing methods, whilst always staying true to our roots We have full control of the coffee production process, from sourcing to roasting, so you’re guaranteed consistent high quality in every cup In the UK we offer the full package, no matter how large or small your business is; barista training, ancillary products, branded crockery, espresso machines - all delivered with friendly, expert advice Get in touch to find out how you can delight your customers with the real taste of Naples

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DRINKS

Wines for the moment Formed in 2011, Wine With Spirit (http://wwswines.com/en/) claims to be the world’s first ‘Winetech’, using technology to disrupt a centuries-old marketplace with longestablished traditions, and the company’s CEO - João Pedro Montes – feels that more emphasis needs to be placed on wines to suit emotions and the moment.

BACKGROUND Wine With Spirit (WWS) produces high quality wine blends associated to strong and easily identifi able brands that refl ect consumer needs in terms of moments or emotions, which have been previously identifi ed through ethnographic research. Unlike other wine producers, WWS say that they work from the market to the vineyard and not the other way around.

WWS sells across four continents and in more than 10 countries, with a growing trend in countries outside of Europe. In this last quarter alone, they have had three more markets joining their exporting countries.

Additionally, they report, their proprietary digital distribution platform, Lyfetaste, signed up more than 1,000 affi liate sellers in the fi rst nine months without any signifi cant marketing and promotion investment (WWS is currently running an equity crowdfunding campaign on Seedrs to help fund their next stage of growth).

Like only a few other experiences in life, wine has the ability to tickle all five senses. Select a nice bottle of wine for a special occasion, listen carefully when pouring a glass, smell the wine with your eyes closed, look at the intense colour and enjoy the taste. A true, all round, experience…

Wine consumption has traditionally been associated, especially in mature wine markets, with food, but in recent years we’ve witnessed a sharp resurgence of occasional consumption linked to festivities, social gatherings and special occasions. Our research suggests 40% of the regular drinkers and only 15% of the occasional consumers drink wine purely as an ordinary accompaniment to their daily meal. Nowadays, that kind of practice is considered excessive and many people, following the evolution of healthier lifestyles, are inclined to limit their wine consumption to special occasions; choosing higher quality wines when they do drink them.

Today’s wine drinker opts for wine as a drink of pleasure, capable of enhancing the sensorial aspects of a good lunch or dining event with family or friends (respectively 70% of regular and 60% of occasional consumers), rather than simply as an everyday drink.

Further, the idea of wine as a drink of sociability seems to have increased. It is no longer only associated with food, but is drunk at after-work meetings with colleagues, as an aperitif, or at a networking or business event, etc.

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(respectively 51% of regular drinkers and 80% of occasional drinkers).

Wine consumption is also more related to feelings than other alcoholic drinks. It is frequently referred to as a relaxing drink, one to sip during reflective moments and it is also considered to have a romantic appeal.

This data reflects exactly what our extensive ethnography research has shown, Namely, that the majority of consumers are driven to consume wine based on emotions or moments (the occasion or the emotion that is linked to that moment is what matters most when deciding what wine to buy), and more than 90% of consumers don’t base their buying decisions on the technical aspects of wine. This does not mean that consumers don’t know how to differentiate a good from a bad wine. It only means that they don’t care about knowing exactly how much tannins or years in French oak a wine has.

They just want to be sure they are drinking a quality wine. This leads us to another important question; in regards to the selling/purchasing of wine, are wine producers and consumers speaking the same language?

Let’s put it this way, how often have you woken up in the morning with the urge to drink a French oak aged wine, or a wine with a certain tannin content? How often is your urge to sip a wine linked to festivities, social gatherings and special occasions?

It seems that producers and consumers have been talking in very distinct dialects. While producers insist on speaking about technical characteristics, consumers speak of moments, emotions and events. And the fact that wine producers tend to use specific jargon, like tannins, terroirs or ageing methods, has created a huge gap between everyday wine drinkers and the wines they consume. It has turned wine choosing and purchasing into a daunting process for the vast majority who aren’t experts in this field.

But that’s not all. The wide and varied wine offered at the point of sale stresses the consumer.

How can they be sure they are choosing the right wine for a specific occasion or meal? Does meat go better with Portuguese, French or Italian wines? Which grape varieties are more likely to enhance, rather than detract, from a romantic moment? Difficult questions – but very common ones. Most consumers don’t feel confident answering these questions. Certainly, not when alone in a supermarket, and even less so in a restaurant when they want to impress their friends or soul mate. Many people would

love to surprise their friends and family – but they aren’t really a wine “connoisseur”. That’s why when dinning out, consumers tend to choose a wine based on the waiter’s suggestion or the price. They don’t want to risk a bad choice. We very specifically designed our wines to match moments – not technicalities.

For example, our Bread&Cheese wine is designed for an evening in with friends or your lover, perhaps Sunday night after a large lunch, open a bottle and sip while you nibble on bread, cheese, olives and perhaps a dip of olive oil and balsamic. However, if you are looking for a wine for romantic Italian meal for two, then choose Dine With Me Tonight. Or how about Bastardô!

White? It’s Saturday afternoon and it’s raining – that means it’s the perfect time to call some friends and invite them to watch a movie at your place. A shared couch, a large pizza, a glass of a light and fresh wine, and a film that pleases everyone. It can be interrupted, commented on and applauded. Because friendships have never been silent and a good movie, like a good wine, is best when shared.

This approach gives wine producers an opportunity to play a very important role by supporting restaurants in the preparation of their wine list; helping them to organise their wines according to moments of consumption or type of dish. Make it easy for your customers to choose the wine that suits the reason they have decided to dine at your establishment tonight.

Take away the stress and help them feel relaxed and confident in their wine choice.

And for diners, my advice is don’t feel embarrassed to ask the waiter’s advice. S/he will be glad to suggest a good wine to pair with your dish, or if there is a wine you love, then tell them – they can usually suggest something very similar from their own list. Wine is for relaxing and enjoyment, so if you are not sure – ask for advice. In general, I’d suggest you ignore all the technical wine jargon, instead think about the context within which you’ll be drinking the wine the moment or the emotion and choose a blend accordingly. Start with multi-grape blends which are easier to drink and allow you to try different grape varieties. When you try a wine, think about when you’d like to be drinking it – what situation would it suit? Just as you may choose pizza for certain occasions and pasta for others, think about your wine in the same way. But overall, remember drinking wine should be fun. It doesn’t matter whether you prefer red, white or rose, or new world or old world wines. What is important is that you have fun and enjoy the moment.

April 2017

M A R T I N M AT H E W & C O

M A R T I N M AT H E W PA C K A G I N G S O L U T I O N S OUR BRAND Martin Mathew & Co, home of the Riverdene brand of canned foods, is a leading Importer and Distributor in the UK, supplying canned and ambient packed foods, oils, vinegars and pasta to the catering, foodservice, manufacturing and retail sectors.

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REVIEW

Casual Dining enjoys 9% attendance increase The organisers of Casual Dining report that it has enjoyed its best show yet with nearly 5,000 attendees.

GROWING APPETITE London was the capital of the casual dining world recently when Casual Dining returned to the Business Design Centre in Islington on 22-23 February to showcase the best new products, solutions, insights, and innovations of the year.

The multi-award winning event enjoyed its fourth year of significant growth, raising the bar yet again to serve up 4,785 unique attendees, with over £736m annual spending power, to its 200 exhibitors. Notably, nearly one in three visitors are responsible for a corporate spend of over £500k, observe the organisers.

Casual Dining was the first launch show (UK and international) in over five years to win ‘Best Tradeshow Exhibition under 2,000sq.m’ at the Association of Event Organisers’ 34

Excellence Awards 2014. In 2015, it won the same award for the second consecutive year (it was also named a finalist in 2016).

Demonstrating their growing appetite for casual dining, senior executives from all the UK’s biggest restaurant, pub and bar groups, plus thousands of independent operators, hotels, wholesalers, distributors, attractions, and contract caterers, packed the aisles to discover what’s new and next at this vibrant industry showcase.

Significantly, the strong footfall has been backed by glowing testimonials from across the show floor. “Fantastic, excellent, informative, busy, successful, unmissable, and essential” were just some of the words attendees used to describe the show.

“We don’t have to fly across the Atlantic to find the latest industry innovations under one

roof any more – Casual Dining has brought all that and more to the UK,” said Karen Forrester, CEO of TGI Friday’s UK. “Casual Dining is always a fantastic opportunity to discover something new,” said Garry Duncan, operations director at Nando’s. “It’s become the meeting place for our industry.”

“Brilliant show again, with the most innovation I have seen at any of the shows this year,” added Tim Foster, co-founder of the Yummy Collection.

“I thoroughly enjoy visiting Casual Dining. It’s a must attend event!” said John Metcalf, commercial director at Strada.

VISITORS Among the attendees were senior decision makers from Jamie’s Italian, JD Wetherspoon, Enterprise Inns, Whitbread, Marston’s, Revolution Bars Group,

Mitchells & Butlers, PizzaExpress, Pizza Hut Restaurants, Carluccio’s, Prezzo, GBK, Punch, ASK Italian, Zizzi, Greene King, Bella Italia, Café Rouge, Las Iguanas, Giraffe, K10 Restaurants, ETM Group, Côte Restaurants, Yo! Sushi, Papa John’s and Glendola Leisure Group.

Bourne Leisure, Hollywood Bowl, The Rank Group, Gordon Ramsay Restaurants, Stonegate Pub Company, Charles Wells, Compass Group, Sodexo, WSH, Bidvest Foodservice, Hilton, Thwaites hotels & spas, and wagamama (winner of ‘Multiple Casual Dining Restaurant of the Year’ at the Casual Dining Restaurant & Pub Awards 2017) also attended.

“The fact that we’ve just enjoyed our best ever show – with record numbers of buyers and, more importantly, a record quality of buyers – who April 2017

REVIEW battled travel strikes and Storm Doris to attend – is testament to this wonderful industry of conscientious decision makers, who simply wouldn’t miss the two days a year that the casual dining sector gets together. Their support of the show, as always, has been phenomenal. Thank you to all our visitors, exhibitors, speakers, associations, and media partners,” said Chris Brazier, group event director of Casual Dining.

It was this quality of attendees, the high level of engagement, and quantity of new business leads that impressed countless exhibitors, prompting over 75% of them (another record) to rebook for next year before the show had even closed, report the show.

Summing up their exhibitor experience Sam Chote, head of sales at Karma Cola, said: “For a business still getting started, choosing the right show can be quite stressful. Casual Dining 2017 was clearly the best trade show we have done – we had so many great conversations.”

“We had a huge amount of interest for 2017. We have already signed up to exhibit in 2018 – well done to the Casual Dining team for another fantastic show,” said Terry Larkin, group general manager at JJ Food Service.

“Casual Dining is my favourite show of the year. It always delivers a good atmosphere and a high level of serious visitors looking for innovative ideas and quality products – the main reason why we’ve exhibited since the show’s inception,” said Robert Marciano, director of DiSotto Foods.

“Casual Dining was another fantastic show. It’s by far the best for us and the quality of footfall is exceptional,” said Kim Addison, marketing director at Vito UK. “This is the second time that we have chosen to exhibit at Casual Dining and I have to say that each year gets better!

The contacts and leads that we collected were absolutely outstanding and we have meetings booked as a result beyond all of our expectations.

The Casual Dining show is now firmly in our diary as a ‘must do’ for next year,” added Kim Antoniou, founder of Kafoodle.

foodservice industry have just launched a new range of Artisan Speciality Breads, and were in attendance at the show.

SHOW HIGHLIGHTS One of the show’s key draws was its exceptional show content.

There were 18 Keynotes and panel sessions covering all the key developments and challenges affecting the industry from market trends and Brexit to menu innovation, profitability and brand expansion.

Highlights included standingroom only sessions by leading industry operators – Karen Forrester, CEO of TGI Friday’s UK, Martin Robinson, non-executive chairman of CDG, Mark Fox, CEO of Bill’s Restaurants, Jo Fleet, MD of Wahaca, Andrew Gallagher, group marketing director at Côte Restaurants, Jeremy Roberts, CEO of Living Ventures, and David Pellow, VP of operations – Europe at Hard Rock International.

As in previous years, market updates were delivered by Simon Stenning (MCA), Graeme Loudon (CGA Strategy), Peter Backman (Horizons), and Kate Nicholls, CEO of the ALMR. NEW LAUNCHES Surgital were showcasing their Amichetti ai formaggi - the organic and fresh cheese-filled pasta by Laboratorio Tortellini Kids. The organic and fresh filled pasta is a new fun alternative to the proposals of traditional catering for the ‘little customers’ and features turtles, geckos, fish and ducks that stimulate children’s imagination, helping to make meals a fun time to promote discovery of new tastes and healthy eating. All the ingredients used to prepare the ‘Amichetti’

are organic, and they are filled with cheese because all kids love cheese, and because can be combined with almost any sauce and seasonings more commonly used in the kitchen, point out Surgital.

Visitors to the World Beers stand could sample Bifuel – a new sparkling wine blonde beer created from the combination of the Vermentino grape and the Birradamare Breweries moderately hopped wort. In Italy, this beer is becoming a popular choice as an aperitif.

DiSotto Foods launches its luxurious and creamy, sweet pink, candy floss ice cream that is free from artificial colours and flavours.

Pizza Equipment’s Next Phase technology was on show in the form of self-charging delivery bags that mean no electricity and no cords. A sixlayer insulation system, complete with nanotech energy absorbing foam, a reflective energy barrier, a heating element and the oneway moisture ventilation ensures minimal heat loss, say the firm.

Kafoodle, who have recently launched an innovative labelling feature within their menumanagement software. It works seamlessly with their current functionality and, unlike current labelling services, requires only a standard printer for printing, saving time, expense and the need for specialist devices, point out the company.

Pan’Artisan, known for its award-winning, premium quality, frozen, full and part baked, dough based products for the

Bakery specialist, Dr. Oetker Professional, launched a new and exclusive Fresh Dough Pizza Base, developed to help operators meet the consumer demand for the Italian classic, out of home, say the company

To mark the launch of its new approach to training, UCC Coffee UK & Ireland delivered hands on sessions exploring the most important aspects of coffee. They also showcased the new Black&White4c from Thermonplan – which claims to be the most compact bean to cup machine yet - as well as their ThreeSixty Rainforest coffee blend.

INNOVATION CHALLENGE AWARDS AND KING OF CRAFT Designed to promote and celebrate new ideas in the market place, the prestigious Innovation Challenge Awards, attracted over 40 entries this year. Fourteen finalists (chosen by popular visitor vote on opening day) took turns to impress the judges in the live pitching session on Thursday 23 February.

Those judges included Chris Knights (group executive chef at Young’s & Geronimo Pubs), James Nye (MD of Anglian Country Inns), Martin Caws (group executive chef at Casual Dining Group), Alyson Scott (procurement and supply

www.papa.org.uk 35

REVIEW Bronze awards went to 3S POS – Hospitality EPOS (3S POS Online Food Ordering System), Bar Foods (Moroccan Lamb One-Pot), Beacon Foods (Juice-it), Island Oasis (Island Oasis Frozen Beverage Solution), Joe Delucci’s Gelato (Joe Delucci’s Mulberry Gelato), Kafoodle (Kafoodle’s Labelling), McCain Foodservice (McCain Signatures Staycrisp Fries), and New York Bakery (Croll).

Other winners at Casual Dining 2017 included Thistly Cross Cider’s Whisky Cask Cider and Freedom Brewery’s Organic Helles Lager, which were both crowned King of Craft 2017. In a first for the show, both received equal marks from the judges, who included selected VIP visitors.

CASUAL DINING RESTAURANT & PUB AWARDS 2017 WINNERS Trailblazer of the Year (sponsored by Lamb Weston) David Campbell, chief executive of wagamama New Casual Dining Concept of the Year (sponsored by Fresh Direct) Levi Roots Caribbean Smokehouse, Westfield Stratford City, London Casual Dining Community Award (sponsored by Casual Dining show) The Breakfast Club: Multiple volunteering initiatives Casual Dining Marketing Campaign (sponsored by Chef Direct) Las Iguanas: Summer 2016 Championsheeps Family Dining Campaign Best Designed Independent Casual Dining Restaurant (sponsored by Commercial Kitchen show) The Vincent Café & Cocktail Bar, Liverpool (designed by DesignLSM) Best Designed Multiple Casual Dining Restaurant (sponsored by Commercial Kitchen show) ASK Italian: Gloucester Road, London (designed by Gundry & Ducker) Best Designed Casual Dining Pub or Bar (sponsored by Commercial Kitchen show) Galvin HOP: Spitalfields, London (designed by DesignLSM) Independent Casual Dining Restaurant of the Year (sponsored by GetWaiter) Jack & Alice, Gerrard’s Cross Independent Casual Dining Pub of the Year (sponsored by Budweiser Budvar) The Malt House, London

Staibano Amalfi Smooth showcased its super light 100% natural and refreshing premium lemon cream liqueur that is made with only Amalfi Lemons IGP, say the company. chain director at TGI Friday’s) and Alice Elwes (senior purchasing manager at Côte Restaurants).

Ascentia FSE’s F1 High Speed Oven, Double Dutch Drinks’s Pomegranate & Basil variant, and Karma Cola by Karma Cola Co were the winners of Gold awards this year. Europastry’s Crystal Beer Sourdough Burger Bun, Morgenrot’s Ceriux Rubia, and Surgital’s Amichetti Laboratorio Kids took home Silver.

Small Casual Dining Employer of the Year (sponsored by COREcruitment) Jack & Alice Large Casual Dining Employer of the Year (sponsored by Reynolds) Peach Pub Company Menu Innovation Award (sponsored by Eurilait) KuPP Multiple Casual Dining Pub Brand of the Year (sponsored by McCain Foodservice) The Draft House Multiple Casual Dining Restaurant of the Year (sponsored by Bar Foods) wagamama For further information, including a full list of finalists and the judging panel, visit www.cdawards.co.uk.

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Ingredients company, L’Aquila, launched vegan and nut-free Sorriso Basil Pesto with Tofu an aromatic, vegan, free-from Genovese style pesto.

CASUAL DINING RESTAURANT & PUB AWARDS 2017 WINNERS wagamama, Las Iguanas, ASK Italian, The Breakfast Club, Peach Pub Company, and Levi Roots all took home awards, while wagamama’s chief executive, David Campbell, was also named ‘Trailblazer of the Year’.

The 2017 winners were presented their awards by Matt Dawson MBE at a prestigious ceremony on Wednesday 22 February at the Marriot London Grosvenor Square, following the first day of the Casual Dining show.

“Once again the sheer quality of this year’s awards entries has been outstanding and sends a strong signal that the casual dining restaurant and pub sector is getting stronger and more innovative every year,” said Chris Brazier.

“The Casual Dining Restaurant & Pub Awards is a fantastic way to celebrate and reward those companies – from the big names to the emerging brands - who are making a real difference to the growth of this sector.

Congratulations to each of our winners – the casual dining market is thriving, thanks in large part to your continuing innovations and dedication to offering an incredible dining experience.”

CASUAL DINING 2018 Casual Dining will return to the Business Design Centre, in Islington, London, on 21-22 February 2018 (for further information, visit www.casualdiningshow.co.uk).

April 2017

PACKAGING

Feeding the need The increasingly varied and premium nature of Italian food that customers now expect to be able to have delivered – alongside changes in delivery methods and sustainability issues – is in turn leading to more premium packaging solutions.

NO LONGER JUST FOR ‘FAST’ FOOD “Home delivered Italian food is no longer limited to just the classic cardboard pizza box. The nature of the home delivery market is changing. More Italian restaurants are offering home delivery for a wider range of meals being delivered in new ways, leading restaurants to demand greater innovation in the packaging space,” says Dr Liz Wilks, director of sustainability & stakeholder engagement Europe for Asia Pulp and Paper.

“Italian food poses particular challenges.

How can a beautiful pasta dish arrive on the dining room table with the pristine presentation of a restaurant? How can a pizza make it through a rainstorm on the back of a courier bike without becoming a soggy, unappetising mess?

“Delivery is no longer just for fast food. The advent of delivery services such as Deliveroo and Uber Eats has led to a more diverse takeaway market. As gourmet brands cater to stay-at-home diners, they require a luxury package that matches – and maintains – the quality of its contents.”

Gourmet restaurants pride themselves on being unique, and so they should be seeking packaging providers that are able to create personalised takeaway solutions, advise Asia Pulp and Paper. This could mean sourcing packaging made of sturdier materials such as coated cardboard to accommodate saucy pastas and heavy minestrone soups, for example. Coated cardboard is not only waterproof, it is also a sustainable choice, points out Dr Liz Wilks with new products on the market now using a unique bio-degradable aqueous coating that ensures the packaging is fully recyclable and biodegradable.

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“The need for gourmet packaging extends beyond the strength of their materials – high-quality food retailers are looking for new shapes and unique presentation. A traditional square box can’t offer a beautiful layout for, say, a charcuterie board. One potential innovation to suit this need is popup packaging that can hold cakes, puddings and presentation-oriented dishes and still act as a convenient plate. An adaptation of Emma Smart’s pop-up sandwich-containers-cometable packs for other foods, such as cannoli or paninis, for example, would fill this niche for food providers looking for convenience without compromising quality,” says Dr Liz Wilks.

In addition to ensuring the quality of a takeaway vehicle is in line with the premium nature of its food, packaging companies and restaurants can also work together to use packaging as a branding tool, add Asia Pulp and Paper.

“Beautifully packaged food offers a way for restaurants to grab the attention of bystanders as a meal makes its way from the kitchen to the table,” Dr Liz Wilks continues.

“Labelling has long been a way for food and beverage brands to grab a customer’s eye. The craft drinks industry is famous for its unique labels, which immediately catch attention on a shelf or behind the bar. Grab and go lunches in supermarkets also utilise this strategy by having decorative sandwich boxes in bright colours.

“Italian restaurants can also work with their packaging providers to create their own interesting package branding – both through innovative packaging design, as mentioned above, and by employing graphic designers

to dream up an artful label. Packaging companies should be able to provide the necessary service for restaurateur to update their carry-out design in new ways.”

As the scope, affordability and popularity of takeaway food options increase, so do demands on packaging, emphasise Asia Pulp and Paper. While a pizza may have been traditionally delivered in a car, now it is equally likely to arrive on the back of a bicycle. As a result, takeaway food must be able to survive a freezing bike journey or a walk through rainy city streets without ruining the food.

As new technology develops, drones carrying food may even be a common sight (though these are currently only in test stages via Amazon and Domino’s). A 2016 survey from Walker Sands showed that 79% of respondents said they would already be likely to request a drone delivery of a package.

“To keep a risotto piping hot through rain, wind or snow, packaging must be able to reasonably retain heat, prevent leakage and resist water. Restaurants should look out for new technologies that are light, durable and insulating,” says Dr Liz Wilks.

“To avoid being left behind by the technological developments of delivery, restaurants should think ahead and therefore communicate with their packaging provider about the foods, routes and delivery methods they plan to use. For example, a gelato delivery in Scotland will require different packaging materials to a seafood dish in London, and a drone takeaway will need a different box than a bicycle courier.

April 2017

PACKAGING

“For Italian restaurants hoping to expand the variety of dishes they offer for home delivery, packaging will increasingly be a top consideration in the years to come. From luxury packaging to the future of drone deliveries, the Italian food industry needs to work closely with the packaging industry to ensure that their food is kept fresh and brands can communicate their quality.”

their profits. As a more premium packaging solution, Gourmet 24.7 means that operators also have the opportunity to position their takeaway menu as a more premium offering, feel Tri-Star.

Gourmet 24.7 features an easy to use push and click system. Seven different combinations are possible from four interchangeable components - two primary board base cartons, one large and one small, and a thermoformed

assemble but ensures a tight seal is achieved to prevent against any leakage, point out TriStar.

Tri-Star report that they developed Gourmet 24.7 in response to a request from a premium restaurant chain that was seeking to uphold its chic image when launching a takeaway service. The ability to custom print this packaging enables restaurants to maintain their brand values and key messaging across the packaging, and the customised design can also include sleeves if required so as to highlight food ingredients and menus. Each component part of Gourmet 24.7 is also microwaveable, so the food may be reheated in its packaging if required.

“You only need to look at the branded fish and chip outlets to see how takeaway packaging is becoming more premium across the board,” explains Kevin Curran, managing director of Tri-Star Packaging.

“Packaging is becoming more complex to meet changing trends in the market and the demands of the increasingly discerning consumer. Without this sort of innovative approach to developing new packaging solutions, operators on the high street would soon find themselves standing still, unable to keep up with consumer trends. Gourmet 24.7 is a perfect solution for ensuring the food remains in peak condition until consumption, enhancing repeat sales and improving brand satisfaction.”

container and a lid. The lid will push fit into each of the other components for a simple product combination which doubles as a sharing plate, making it great for parties.

More complex combinations are possible as the thermoformed container will push fit snugly into either of the primary board base cartons. The push fit system is not only easy to

PRACTICAL AND SUSTAINABLE The award-winning food bucket (launched in 2016 by International Paper Foodservice Europe working closely with its client, KFC UK and Ireland), is proving to be an innovative solution for many takeaway food applications, including hot and cold pasta dishes, fried snacks and side dishes.

NEW LAUNCHES In responding to such challenges, foodservice packaging company, Tri-Star, for example, have developed what they say is a revolutionary new multi-functional packaging solution called Gourmet 24.7 (pictured, top right).

Gourmet 24.7 is a unique and groundbreaking product that, in an industry-first, claim Tri-Star, enables operators to pack multiple takeaway dishes, both wet and dry, hot and cold, into a single container without the different foods mixing. For example, rice with curry, pasta with sauce and a salad, or many other combinations of popular dishes with their accompaniments.

Snacking, food-to-go and takeaways are continuing to grow, but the consumer is becoming increasingly discerning, confirm Tr-Star, with Gourmet 24.7 having been created to enable grab-and-go operators to continue to develop their menus in line with the latest consumer food trends and improve

www.papa.org.uk 39

PACKAGING Available in three sizes (54oz, 85oz and 130oz) and with a lid, this plastic-free, paper board food bucket brings the benefits of food presentation and environmental performance together with stand-out good looks thanks to a pioneering new print finish, say its creators.

Polyethylene is often used in paper board food buckets, either internally to prevent the grease from the food soaking through the container or externally to improve the print finish. However, International Paper Foodservice Europe report that they invested a good deal of time and resource in R&D to develop a new grease-resistant lining instead of a traditional polyethylene (PE) lining (this prevents the build-up of grease to improve food presentation and removes plastic from the construction of the product).

Further development work targeted the outer of the container to give it extra visual impact with a high gloss finish that was achieved without the addition of a plastic coating. Building on its earlier investment in print quality at its Winsford factory, International Paper Foodservice Europe says that it also developed a clay-coated finish that brings extra vibrancy to the print. A generic design is now available as well as custom printing options.

The innovation incorporated within this food bucket has been widely recognised by the foodservice and packaging industries. In the 2016 Foodservice Footprint Awards, the food bucket won the prestigious Sustainable

Innovation in Packaging Award. Also in 2016 it was highly commended in the Foodservice Packaging Association’s Innovation Award and was a finalist in the Innovation of the Year category of the UK Packaging Awards.

International Paper Foodservice Europe say that they strive to develop innovative and pioneering packaging solutions for the foodservice market by working directly with customers to deliver bespoke packaging solutions, but also seek to identify emerging industry trends to create new packaging for foodservice products to optimise packaging in order to increase efficiency or reduce costs.

“A recent example is the launch of our paper lids range for food containers which reduces board content significantly against alternatives in the market whilst maintaining key attributes and functionality,” explains David Lawlor, the company’s sales and marketing director.

“In line with our sustainable approach we look to create solutions for sustainable packaging such as our ecotainer® product range available in hot cups, cold cups and food containers with lids to match.”

As with all paper board products manufactured by International Paper

Foodservice Europe, the new food buckets are certified to the Sustainable Forestry Initiative®, SFI, and are stamped with the SFI logo, providing assurance that the fibre used is sourced from responsible and legal sources.

“The latest trend in packaging is solutions that are practical and sustainable,” agrees Rob Blunderfield, marketing manager at Parsley in Time (www.parsleyintime.co.uk).

“The most ethical solution available on the market is packaging that is completely compostable. As a result, we have found that our Vegware range has become very popular as customers look for a truly sustainable solution that doesn’t compromise on functionality or affordability.”

Vegware claims to be the only UK packaging brand with compostability certification for its entire range. All the products in the range are made of sustainably sourced plants – renewable natural materials, from a responsible forestry source or from recycled card, paper and bagasse (recycled sugar cane fibre). The products are certified food safe and are certified compostable, breaking down in under 12 weeks. The Vegware disposables are also low carbon, being made from renewable or recycled materials and can be recycled along with food waste at the end of their service life. Parsley in Time’s Vegware range includes cups, cutlery, takeaway boxes and trays, sandwich and wrap boxes, deli containers, carrier bags and napkins.

Parsley in Time’s Vegware compostable bagasse serveware.

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April 2017

PACKAGING

Packaging Innovations hailed a huge success Asda, Britvic, ALDI, Avon, Beiersdorf, Coty, GSK, Harrods and Jaguar Land Rover were just some of the major names attending this year’s Packaging Innovations, Empack and Label&Print.

Visitors flocked through the doors to hear the latest trends, solutions and innovations in the packaging and print market, and were treated to 300 exhibitors plus over 30 hours of educational content, from leading names including Innocent, Amazon, Mintel, Jaguar Land Rover and Lucozade Ribena Suntory.

The show, which has been hailed a success by both visitors and exhibitors, also successfully launched four new show features.

“This was my first taste of Packaging Innovations, Empack and Label&Print, and it was an incredible show,” said James DrakeBrockman, divisional director of Easyfairs’ Packaging Portfolio.

“The world of packaging is fast moving and constantly evolving, and it’s great to be at the heart of such a dynamic industry. This show enables professionals spanning the whole packaging spectrum to see the latest trends and newest innovations before everyone else.

“There were lots of new additions for this year including an Innovation Showcase with onsite interactive voting, an Inclusivity feature and the Pentawards display, revealing the cream of packaging design. With an astounding 76% onsite exhibitor rebook for next year, I’m sure the 2018 show will be the biggest yet.”

The Ideas Factory - a new theatre within the content programme - gave visitors unique access to leading experts from non-packaging based companies who discussed their insights and innovations which could be applied to the packaging market. Brands passing on their knowledge included British Gas - Hive, Mintel, Cambridge University, Blippar and Knowledge Transfer Network.

“We at Hive wanted to be a disruptor to the marketplace, whilst also adding value to British Gas,” said Tom Guy, product director at Hive, British Gas, who discussed how to use technology to solve a specific problem.

“We had to make sure the whole brand clicked, from the innovative products and the very latest technology, through to brand design and the unboxing process. Technology has allowed us to design the product, adapting and learning from our customers as we go, creating a consistent, frictionless, simple integrated customer journey.”

Inclusivity was also key talking point at the show. Cambridge University, in partnership with DRW Packaging Consultants, hosted a new show feature, which examined how packaging can be made more inclusive at the design stage.

www.papa.org.uk

Ian Hosking, senior research analyst, at Cambridge University was pleased with the number and calibre of people keen to discuss the topic, commenting: “Our objective is always quality not quantity, however on this occasion we managed both. It is fantastic to see people are really starting to think about their packaging, looking how they can turn it into an advantage. We have been explaining to visitors just how important the role of packaging is in independent living, and its commercial benefits. We have started the ball rolling. The job of us, and everyone else, is to keep it moving forward.”

Also new for 2017 was the Pentawards Display, which showcased the 2016 Diamond, Platinum and Gold Pentawards winners.

Visitors voted for their favourite packaging, from the likes of Domino’s, Marc Jacobs, Imayotsukasa Sake Brewery, Chivas Regal and Sony, with Holika Holika being crowned champion. In addition to this, Campden BRI, the UK’s largest independent food and drink

research body, hosted a series of intimate and topical sessions for the food and drink industries.

Running alongside the show features was a full programme of inspirational content across five dedicated theatres. Sustainability was one of the show’s hot topics, with Simon Reid, sustainability manager at Innocent, kicking off day one with his keynote session ‘Leaving things better than we find them’.

He announced that the next generation of Innocent bottles will be created using plant based renewable sources, an exciting innovation for the brand. During his session, he also discussed Innocent’s packaging criteria which includes ‘looking great on the shelf, feeling great in the customer’s hands and being sustainable’. He outlined the difficulties of balancing these criteria and the failures the brand has had in trying to do so, including its unsuccessful 2006 100% recyclable bottle.

Continuing this theme, Amazon discussed its e-commerce fulfilment journey, highlighting three tiers of its Amazon certified packaging - Frustration-Free Packaging, Ships in Own Container and Prep-Free Packaging - which allow for innovative e-Commerce packaging that reduce the company’s environmental impact, by removing excess packaging materials.

The next Easyfairs packaging event will be Packaging Innovations & Luxury Packaging London (13-14 September 2017, London Olympia, www.easyfairs.com/PI-London).

The prestigious diamond Pentaward, 2016 Best of Show won by the London-based agency Jones Knowles Ritchie for the boxes for Domino’s home delivery pizza.

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PROFILE

Festa sul Prato An Italian restaurant in a former park toilet is proving to be a triumph with space-saving refrigeration supplied by Precision helping to optimise operations in a small kitchen environment.

CREATIVE THINKING The pressure on retail space in London is incredible and when it comes to finding new sites for restaurants, a creative approach is becoming increasingly essential.

Now one enterprising restaurateur has taken things to the extreme, by opening up in ‘the smallest room in the house’.

Except in the case of the Festa sul Prato (www.festasulprato.com), Italian Café and Restaurant, it is a formerly derelict toilet block in Folkestone Gardens, a small park in Deptford, South London. And it’s a triumph of both design and cuisine that is proving to be hugely popular.

Needless to say, the kitchen is tiny! The prep, cooking, cleaning and storage are fitted into just 15 square metres – and there has to be room for two chefs and a KP to work effectively.

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The kitchen was designed and installed by Catering Equipment Solution (CES), and when it came to the refrigeration, space-saving was an essential element, so owner, Martin Hoenle, and CES chose Precision’s slimline counters and innovative, individually refrigerated drawers.

“The Precision equipment helped us optimise the space,” says CES managing director Anna McNamara.

“Finding a location in London is very difficult,” added Martin Hoenle.“Festa sul Prato means ‘a feast in the meadow’ and I really liked the idea of being in a park – plus it gives us a huge outside seating area in good weather. This whole area is being regenerated.

We are in at the start, and hope to be a key part of that regeneration. When we found it, the toilet block was totally derelict, without even a roof, but we could see its potential.”

MINIMALIST BUT MODERN The new restaurant feels like a pavilion. It has a modern, minimalist design, in keeping with the mono pitch structure of the original building, while the interior is bright and airy, with room for forty covers.

In the summer, another forty can easily be accommodated outside. The restaurant attracts a wide variety of customers, including Deptford’s growing art and design set, and its community feel is underlined by the popularity of weekend breakfast and brunch. Despite being so small, the kitchen provides a full restaurant service. There’s also a big emphasis on fresh ingredients, so quality refrigeration is essential.

“We cook in a combi-steamer and on induction hobs and keep the menu simple – interesting pasta dishes, grilled meats and so on,” says Martin Hoenle. “We saw the Precision products at a trade show and knew they were right for us. They are fully commercial units but are real space-savers.”

The counters are only 520mm deep, so they give the brigade room to work.

“The space is extremely tight,” reports Anna McNamara. “We sited the slimline counters back-to-back, creating a central island that gives the brigade a good-sized prep area.

“Precision’s range of products gives us options in kitchen design. With Festa sul Prato it was a matter of getting the most flexible solution in the smallest possible space, and they delivered. Reliability and customer support are excellent, too. In a site with such limited storage space, the last thing you want is a breakdown!”

“A big selling point with the individual drawers is that they can be switched from fridge to freezer mode at the touch of a button. Plus, they are stacked on top of each

April 2017

PROFILE

other. They give us the sort of flexibility we need in a kitchen this size,” adds Martin Hoenle, who also points out that sustainability is a subject close to his heart.

“We source locally and ethically. With kitchen equipment, we were looking for products that were energy-efficient and that would last. Precision fits the bill.”

EQUIPMENT Two VUBC121 dual temperature, individually refrigerated drawers are in action at Fest sul Prato. The drawers are stacked on each other, with a worktop on the top one. The drawer size is GN2/1 and the maximum pan depth is 180mm.

The net usable volume is 62 litres, while the external dimensions are 1100mm wide by 675mm deep and 410mm high. In independent tests, carried out by RD&T, the latest version of the VUBC121 drawer scored ‘A’ when operating as a fridge and ‘B’ when being used as a freezer (EN16825 Climate Test Class 4).

In addition, there are two MCU223UDD counters. These measure 1345mm wide by 520mm deep by 865mm high and have a usable storage volume of 120 litres.

Designed to accept GN 2/3 pans, their front-breathing and venting system means they can be fitted into the tightest space, with no side, rear, top or bottom ventilation required.

Precision drawers and counters are constructed in stainless steel throughout and feature advanced iCool controllers with oversize, easy-read LCD screens. They use eco-friendly R290 refrigerant and zero-ODP, high performance, injected polyurethane insulation.

www.papa.org.uk 3

MARKET RESEARCH

Home delivery ever popular, but beware the competition petitors Home delivery is on the rise, but beware of the new com share, says who threaten to steal a slice of pizza and pasta’s market (market Cyril Lavenant, foodservice director UK at the NPD Group .com), information and business solutions providers - www.npd service who points out that aggregators are offering Italian food outlets a new way to grow their delivery options.

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NPD Group’s Cyril Lavenant feels that aggregators offer operators growth potential in a competitive market.

April 2017

MARKET RESEARCH PIZZA AND PASTA WELL-ESTABLISHED IN OUT-OF-HOME Britons are hooked on home delivery, and pizza continues to top the menu. Last year the delivery channel in Britain’s eating-out food service market was worth £3.6 billion, up 6% on the previous year. And delivery is growing at a rate ten times faster than the total out-ofhome market. While the total visits to eat out increased just 1% year-on-year to 11.3 billion, the delivery sector jumped nearly 10% to 599 million visits in 2016.

Italian favourites in the form of pizza and pasta are the driving force in this market. In 2016, the pizza/Italian channel accounted for 5% of the total out-of-home market and 27% of delivery visits. Last year, Britons spent £1.1 billion on pizza/Italian delivery out-of-home, the vast majority of which (£1 billion) was spent in Quick Service outlets. Full Service Italian restaurants accounted for one tenth of that. When we look at delivery visits, the Italian channel continues to dominate, accounting for 164 million visits in 2016 out of a total market of 599 million visits, or more than one in four visits.

A ROLE FOR AGGREGATORS The arrival of aggregators has boosted delivery of Italian food coming from full service restaurants.

WHAT IS AN AGGREGATOR? Traditionally, delivery can be requested by phone or online direct from a particular restaurant. Now it includes the delivery sub-category of aggregators such as Deliveroo, JUST EAT, hungryhouse and UberEATS. An aggregator is an online platform for takeaway and food delivery. An aggregator gathers menu content from multiple foodservice operators or brands and facilitates transactions for the consumer via a web site or mobile phone app. The transaction can include orders for different types of food from more than one foodservice operator at a time.

The increased prevalence of aggregator delivery visits has had no small part in providing a boost, and in recent years, has been a significant catalyst in the success of delivery.

Ordering ready-to-eat food for delivery via an app or by phone is growing so fast that “eating in” is becoming the new “eating out”. It goes beyond getting conventional “takeaway” food because full-service restaurants are offering delivery too. Delivery obviously saves on the effort of visiting the foodservice outlet – ready-to-eat food comes to your door of course.

2016 saw a significant increase in the number of delivery visits for full service Italian/ pizza restaurants. In 2016 the number of visits grew by 9% to almost 15 million, which in the context of this market is extremely strong growth. It is clear that consumers like the fact that they can duplicate the quality and experience of the full service restaurant experience at home.

WIDER CHOICE Aggregators have, in turn, increased the choice of food to order at home – and that represents a threat.

The ability to “tap an app” to order could be the biggest threat to the out-of-home Italian pizza/pasta market. While consumers enjoy the convenience, and in some cases, the ability to replicate some of the full service restaurant experience at home, increased availability and accessibility to a wide range of out-of-home dining options could threaten the traditional pizza delivery market.

www.papa.org.uk 45

MARKET RESEARCH are now forced to operate on the same playing field as big branded foodservice chains. At a stroke, the customer has become king, and rightly so. Consumers are no longer reliant on establishments on their doorstep, and as such, they are no longer a “captive market”.

When we drill down into the results we can see that although QS pizza/Italian is the second delivery channel in the market behind QS ethnic, but it is growing at a much slower pace than the delivery market, at 1% vs 10%.

In contrast, other sectors grew in 2016, most notably Chinese with this type of cuisine now present in nearly 21% of all delivery visits. Pasta is also on the increase which is good news for Italian outlets.

Here, like other cuisines, the aggregators have enabled consumers to access a wider selection of takeaway food. So the small decline in pizzas can be attributed to positive consumer choice rather than a rejection of pizza per se.

The reality is that with the entrance of aggregators, many consumers now have a wider choice about their delivery options – rather than the past default options within their immediate locality. Furthermore, given the growth of the sector as a whole, there should be ample room for consumers to benefit from a wide variety of choice without jeopardizing the fortunes of established players.

FOCUS ON THE FUTURE With greater consumer choice and improved delivery options comes a myriad of challenges. Millennials are using aggregators heavily, and currently account for 46% of aggregator delivery visits compared to 29% of total out-of-home visit.

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We believe that by the end of 2020, the value of the delivery channel could grow by nearly 50% to reach £5.3 billion. This is based on a likely faster rate of 10% growth in 2017 and the same amount in each of 2018, 2019 and 2020. In practice, this presents both a threat and an opportunity for the Italian/pizza sector.

While the anticipated growth of the sector as a whole is good news for all foodservice outlets, pizza/Italian outlets need to work hard if they are to continue to command such a significant slice of the market. This means that pizza/Italian will have to increase the range of products that they offer to consumers, to increase the importance of the other dayparts as competition at dinner is growing fast through delivery services.

PIZZA IN POLE POSITION – AT THE MOMENT The data clearly shows that pizza is Britons’ top choice for delivery. But is that driven by consumer choice or convenience? At a stroke, the introduction of aggregators has massively expanded the amount of choice on offer to millions of consumers. Instead of choosing between one high street pizza brand and another, consumers are now faced with a wealth of tempting choices – Chinese, Thai, Japanese, Greek, even traditional pub food – the list is now almost endless.

Furthermore, the aggregate business model means that struggling independents

TIME TO FACE UP TO THE COMPETITION So just how can Italian/pizza foodservice outlets compete in this brave new world where consumers can have virtually whatever they want, whenever they want it? £6.10 – the average out of home delivery visit bill - doesn’t sound like a lot of money, but too many missed opportunities will soon add up if traditional delivery outlets don’t up their game. Foodservice outlets that have traditionally dominated the market need to change their mindset and understand that the competition is now intense – and it will only increase.

Consumers now have an enormous menu of outlets to pick and choose from, and they need a compelling reason to choose you.

Consumers can now vote with their fingers and their phones, and if they haven’t already, it’s only a matter of time until they do. All the usual marketing rules about price, promotion and product still apply, but some foodservice outlets who have previously enjoyed scant (if any) competition must be prepared to apply these, possibly for the first time.

With the out-of-home delivery market so large, and forecast to grow even further, there is undoubtedly space for a large number of players and a rich variety of cuisines. Some of the best gains are to be made by having an effective delivery strategy.

Focusing on achieving incremental gains to order value is one way to win, especially given the high frequency of visits inherent within this market. Delivery-only meal deals offer another way to win over customers, and create a compelling reason for consumers to choose the delivery category, rather than another out-of-home option. Perhaps the biggest opportunity of all, however, lies in achieving greater penetration in the lunch market. We see a huge opportunity for growth at this occasion, particularly within the Italian/pizza channel. With lunch accounting for just 11% of aggregator deliveries at present, there is a clear market opportunity for expanding this occasion.

The overall out-of-home foodservice market offers plenty of scope for continued growth and development. And given Britons’ apparently insatiable appetite for delivery, there should be more than enough to go around. But given recent developments in the market, most notably the entrance of aggregators, operators in the Italian/pizza category will need to work harder to tempt consumers if they want to maintain the large slice of the market they enjoy now.

April 2017

magical pizza pasta

THE INGREDIENT FOR YOUR & DISHES As market leaders and one of the largest suppliers of Greek, Cypriot, Italian and Spanish cheese, we have vast experience sourcing, importing and supplying standard and bespoke Continental dairy ingredients for Food Manufacturers, Retailers and Foodservice.

Futura Foods became part of the Nordex Food Group in 2013. Nordex are a privately owned Danish dairy company with three dairies in Denmark, Austria and Romania that produce one of the world’s largest selection of “white cheese” which is available in various formats along with Goat’s cheese made from our very own herds.

Our company has been importing Continental cheeses, including the finest Italian varieties, for over 20 years Our mission is to offer inspirational Cheeses from our comprehensive range of Mediterranean & Mediterranean inspired dairy products which includes

grated, shaved, block, slices or single dose formats; most of which are chilled although we have an ever expanding range of IQF lines to suit our customer’s demands. This format seems to be especially of interest to manufacturers.

quality. By referring to this provenance on packaging and menus, the producer will not only reassure consumers they’re buying authentic Italian food but they will also be more receptive to paying a more premium price.”

“Our company has been importing Continental cheeses, including the finest Italian varieties, for over 20 years”, says Kenneth Axen, Managing Director of Futura Foods.

Futura has a wealth of experience in sourcing Italian cheeses, recognising them as not simply ingredients in Italian cuisine. The wide range of textures and flavours they exhibit means that the individual varieties demand unique respect in their own right. Kenneth continues: “With the help of our specialist knowledge we can recommend Italian cheeses with tasting notes, wine pairings and interesting facts about their offering.”

“We all love grated Parmigiano Reggiano on pasta or a classic Quattro Formaggi pizza, although cheese goes far beyond these uses and is one of the most versatile products in Italian cooking.

The classic Italian dessert Tiramisu uses Mascarpone. Ricotta is great stirred into fresh pasta and a key ingredient in the Sicilian pastry, Cannoli. Of course, the use of the best quality ingredients is crucial in creating a deliciously authentic Italian dish.”

“Seeing specified Italian cheeses on the menu or ingredient list can help to drive sales and add a premium to the offering.

Many, such as Buffalo Mozzarella, have a Protected Designation of Origin (PDO), which certifies origin and guarantees high

Futura Foods carefully selects partner dairies across Europe to suit our customers’ requirements and that with our flexible distribution network allows us to ensure products are delivered efficiently from agreed stock holding or direct from the dairy.

To see the complete Futura Foods range please visit:

WWW.FUTURA-FOODS.COM  @FUTURAFOODS

FIND GR TASTING EAT IT RECIPES ALIAN ON OUR WEBSITE

WWW.FUT

URA-FOOD

S.COM

WOOD-FIRED OVENS

It’s difficult running a pizza business from behind bars Jay Emery (www.bushmanwoodfiredovens. co.uk) is known as the “wood-fired oven guru”, having started making wood-fired ovens back in 1999 and the first to get DEFRA approval. Here, in a new regular series of articles, he tackles some of the important topics surrounding this growing area.

THE LAW Undoubtedly our wood-fired oven sector is exploding, and for good reason. However, while everyone rushes to buy their new oven to replace the old, or open a new venue, it’s important to realise that the air we breathe is regulated, and ignorance of the law is no excuse.

As the longest established wood fired oven manufacturer in the UK, I have been through the mill more times than most. I’m writing this in test laboratories going through the mill again, not because I want to, but because it’s the right thing to do. It’s the law. I’m here to ensure that you don’t fall foul of the legislation.

Why? Because I really do care, and because it’s difficult to run your business from behind bars...

In this month’s issue, I am therefore focusing on Smoke Control Laws and DEFRA approved ovens to ensure that you set up your business correctly by choosing an oven that is compliant, and also pointing out what it can cost you if it’s not.

The whole of the UK is divided up into areas which are either governed by Smoke Control legislation, or not. So before you start, you need to evaluate whether you’re in a Smoke Control Area.

Whilst Smoke Control legislation is set by government, 48

the monitoring of it is controlled by DEFRA who have appointed Ricardo-AEA Ltd (a global sustainability consultancy specialising in air and environmental quality) to oversee it, with the enforcement and area designations having been left to local councils. Yup, it’s complicated!

CONTROLLED, OR NOT? Firstly, establish whether you’re in a controlled area. Call your local council and ask to speak to your EHO (environmental health officer).

At some point you are going to have to deal with them, so you may as well start early.

IF YOU ARE IN A SMOKE CONTROL AREA, YOU HAVE TWO CHOICES. 1) Buy an approved and DEFRAcertified oven and install it in your restaurant, or 2) Buy an un-approved appliance.

WHAT’S THE DIFFERENCE? Sometimes, as an approved oven manufacturer, I wonder myself.

Approved ovens have undergone rigorous testing in an expensive test laboratory and have been found to emit no more than the approved amount of smoke particulates when used in accordance with the instructions of use.

Un-approved appliances have not been tested at all and therefore the efficiency of the ovens and their emissions have not been established.

So what, you might say. Since starting on the road of compliance and testing my ovens, I have found a huge difference between approved and non-approved ovens, the first being efficiency.

It would appear that an approved oven can use far less fuel to get up to, and maintain, oven temperature than an un-approved oven, resulting in huge long term savings. Think about it. If your non-approved oven runs at 10kg an hour to maintain temperature as opposed to 4kg per hour on an approved oven then on a 10hr day you will use 60kg per day more wood at 50p per kg. That’s over £10,800 per year in added fuel.

So having a tested and approved oven means that you are assured of efficiency, translating to savings (and a jail or fine risk-free life when it comes to compliance).

A SMOKE CONTROLLED AREA You will need to think of the neighbours, and the quality of the air they breathe; polluting it comes at a cost. Currently, the fine is £1000 per offence and since you run your business daily, it’s a fine that you can hardly afford.

Suddenly the cheaper un-approved

oven doesn’t look so good. Per offence can be translated to per day at the extreme.

Some pizza operators are blasé about this because they don’t know anyone who’s been prosecuted or closed because of it, and they will just claim “I didn’t know.” However, ignorance of the law is no excuse. The Smoke Control Act is an Act of Parliament, and it’s a criminal offence to break the law not a civil offence, which can mean jail time.

Our industry inspectors and EHO officers are getting wise to the fact that many of the ovens being used and installed are not compliant and are starting to insist on a change. Cleaner air is something to take seriously and I feel that a clamp down is not far away.

WOOD-FIRED OVENS When asked about this and its ramifications, I like to explain it in simple terms and the analogy I use is that of driving a fast car. Yes, you can speed as much as you like, and you may get away with it for years, but eventually when the boys in blue do a speeding campaign and you get caught, you can’t say “I didn’t know.” Our smoke control laws are just the same and it’s just a matter of time before there is a clamp down.

In December and January I had calls from two clients who had purchased non-approved ovens and had been advised by their building inspector and EHO officer not to install. They were the lucky ones, while they were slightly out of pocket by returning the oven as ‘not fit for purpose’, they are better off by now running a legitimate business without fear of prosecution. Only a few oven manufacturers have done what is required to protect you. There are, however, still plenty who will just try to sell you an oven.

EXCUSES I was recently shown a letter to a customer where the seller stated the customer would have to contact their local EHO officer to find out if the oven was DEFRA approved. Beware - that’s just passing the buck. It’s the seller’s responsibility to inform you, the buyer, if the oven is fit for purpose (if it’s in a Smoke Control area and it’s not on the Approved Appliance List, then it’s not fit for purpose).

Last year, I was at a trade show in London and there were 10 manufacturers touting their ovens for sale in the UK. Of the 10 exhibiting, only two were exempt and therefore legally allowed to be used in most of the UK where running a pizza business could be viable. There are a number of myths you should be aware of; ploys that unscrupulous salesmen will use.

“That smoke control thing doesn’t apply to our ovens!”

NEXT TIME...

My next topic is flues and flue pipes, and how to handle the smoke from your wood-fired oven. If you have any subjects you would like me to cover, please submit your enquiries to clare@jandmgroup.co.uk.

“We are not yet on the register but will be soon!”

“We have had our ovens tested but they have not updated the system!”

“No one has ever been prosecuted or closed down for using one of our ovens!”

“The inspectors don’t know the difference between exempt and nonexempt!”

“Our ovens are a lot cheaper!”

“Our ovens are not exempt, but if you put a smoke scrubber onto the chimney it does not need to be!”

You get the idea. The last is one of my favourites. I see more and more people - especially in bigger cities - installing nonapproved ovens with soot abatement systems, hoping to avoid prosecution on the say-so of the chimney fitter or EHO officer at the time.

So know this. Very recently, I had confirmation from the policy advisor at DEFRA, and which read as follows.

The installation of scrubbers to a non-exempt appliance does not make it an exempt appliance.

As such it would not remove the requirement for operators of this appliance to use an authorised fuel. Smoke emissions coming from the use of wood in a non-exempt appliance fitted with an additional abatement device would still constitute an offence under Section 20 of the Act. Authorised fuel! That gives you wax-impregnated logs or smokeless coal. Not too good for

pizza. So beware all you chains using non-approved appliances, or ovens that are not approved in Smoke Control areas. The solution that some chimney installers have provided by adding smoke scrubbers do not now miraculously make your non-approved oven exempt.

But that’s not the worst of it, it goes on. Not only is running that oven an offence, but simply acquiring a non-approved fuel (wood logs) for use in a nonapproved appliance is also an offence.

It is an offence under section 23 of the Act to acquire/supply an “unauthorised fuel” (e.g. wood) for use within a smoke control area unless it is for use in an “exempt” appliance where wood is listed as a fuel under the appliance conditions of use, or an exempt building.

Wham, not one but two criminal offences, each one £1000 per offence. Please also be aware that even if you are currently operating a wood fired oven in a Smoke Control zone and have done so for years, you are not exempt and the new EHO can jump on you at any time. It could just be your turn next; you really are running the gauntlet.

OUTSIDE, OUT OF MIND? So what if you decide to put your oven in the garden instead, you won’t be breaking the rules? There has been a massive explosion in pub gardens and there are

loads of companies installing ovens into pub gardens thinking, wrongly, that they can install a non-approved appliance into the garden as long as it’s not built into a building, and if simply out there with no roof, it’s ok.

Again this is not the case. A non-prosecutable defence can only be assured if the oven you are using can be easily moved or is portable. Unfortunately good wood-fired ovens tend to be heavy so that’s unlikely. That would still leave you open to prosecution under the Nuisance Act, especially if you are a pub with neighbours (unless your oven is an Approved Appliance).

An offence under the CAA would not be committed if an approved appliance is used in accordance with manufacturers’ instructions and with the correct fuel to which the exemption applies. Councils must look into complaints about smoke from premises that could be a ‘statutory nuisance’ (covered by the Environmental Protection Act 1990). For the smoke to count as a statutory nuisance it must do one of the following: • unreasonably and substantially interfere with the use or enjoyment of a home or other premises.

• injure health or be likely to injure health.

All smoke from residential, business and industrial premises is covered by statutory nuisance laws (unless it’s exempt).

WHAT DO YOU DO IF YOU ARE NOT IN A SMOKE CONTROL AREA? You can do anything you like, build anything, but if you have neighbours then you can still be prosecuted for creating a nuisance, whereas if you are using an exempt appliance and using it in accordance with the tested instructions of use you cannot.

The only way to conduct your business without potential future wrangling is by getting an oven that complies with the requirements of Smoke Exemption and appears on the Smoke Exempt Appliance list. Remember, it’s difficult running a business from behind bars and breaking the Smoke Control laws is a criminal offence potentially punishable by a term in jail if you fail to comply.

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I T T E L L E N A PASTA PIEetti - Timballo Di Anell

phia Sereno’s new book A recipe featured in Carmela So hed in May. A Passion for Pasta – to be launc / Cooking Preparation time: 25 minutes

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time: 2hours 30 minutes

April 2017

INGREDIENTS • 450g anelletti pasta • 3 tbsp olive oil • 1 small onion, peeled and finely chopped • 1 carrot, peeled and finely chopped • 1 stick celery, finely chopped • 2 garlic cloves, peeled and crushed • 200g beef mince • 200g veal mince • 200g pork mince • 200ml red wine • 1 tbsp tomato purée • 200g peas, shelled, or frozen • 1 x 680g bottle passata • 1 x 400g tin chopped tomatoes • Small bunch of celery leaves, • finely chopped • 1 bay leaf • A few marjoram leaves • 10 basil leaves • Salt and pepper to season • 1 tbsp butter • 3 tbsp breadcrumbs, lightly toasted • 200g caciocavallo (firm Italian cheese) • 125g mozzarella • 60g Parmesan or pecorino

“I love the term ‘pasta pie’. It reminds me of the Dean Martin song That’s Amore, where he sang about pizza pie and pasta e fazzol; it’s a song that encompasses everything Italian, including the vital elements of love and food. Anelletti are small hoop-earring shapes, delicious in soups, but here they are embraced with a rich tomato and pea sauce and baked. This dish is said to come from the province of Palermo,” says Carmela Sophia Sereno.

Carmela’s tips I often add boiled chopped eggs into the pasta pie for added texture and fl avour – and just because I love eggs. If you are unable to fi nd caciocavallo s cheese, Serve provolone is a good alternative.

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METHOD 1. In to a large saucepan, add the olive oil followed by the onion, carrot and celery. Cook gently over a medium heat for around five minutes until softened.

2. Add the garlic, cook for an additional two minutes and stir.

3. Add all off the mince to the pan and colour completely.

4. Squeeze the tomato purée into the red wine and stir.

5. Add the red wine to the mince, stir and allow the wine to evaporate, about four minutes.

6. Tumble in the peas (I use frozen peas straight from the freezer).

7. Pour the passata and tinned tomatoes into the mince along with the celery leaves, bay leaf, marjoram and basil. Stir and season with salt and pepper.

8. Allow the sugo (sauce) to cook over a medium to low heat for two hours, stirring occasionally, and check intermittently for seasoning.

9. Preheat the oven to 180°C (gas 4)

www.papa.org.uk

10. Bring a large pan of water to the boil. When boiling, salt well, add the anelletti and cook as per packet instructions, minus four minutes, as you will be baking this dish.

11. Butter a medium bakeware dish or pre-sprung cake tin (23cm diameter x 5cm height).

12. Sprinkle the toasted breadcrumbs into the buttered dish, covering the base and sides.

13. Remove the bay leaf from the sauce.

14. Drain the pasta. Tip the pasta back into the saucepan, add two ladles of the sauce and stir. Ladle a layer of pasta into the dish or tin, sprinkle over a mixture of the cheeses then add another ladle of sauce.

15. Repeat until the dish is full and you have used up all of the sauce, finishing the top with sauce and cheese.

16. Bake in the preheated oven for 30 minutes. If you have baked the pasta pie in a bakeware dish, then simply serve, but if you have use a sprung tin you should be able to turn it out gently.

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Pizza My

World Danilo Cortellini is an Italian chef, author and previous contestant on MasterChef: The Professionals, who is currently head chef at the Italian Embassy in London and his very own catering company, Danilo Cortellini Catering Services. He has recently published his first cook book, 4 Grosvenor Square: The Menu of the Italian Embassy in London, that showcases his creative cookery, the beauty of Italian produce and dishes, and the incredible work that the embassy does on a day-to-day basis.

7.30am 7.30am I tend to wake up quite early every morning. I’ll have breakfast with my dog at around 7.30am. It’s important, having such a busy life, to make time for things like this. I’m always eating during the day, but for breakfast I’ll usually have a coffee, with whatever I have left over from the kitchen – this can be bread, crostata, pies, or my favourite – the cake scraps that get leftover from service! I like the crispy bits on the side of the cake – that’s my perfect breakfast.

It’s important for me to be in the kitchen for at least an hour before the chefs arrive at 8.30am as from then on, the day is non-stop! In that hour, I have time to develop recipes and begin to write them down.

I managed to put together the cookbook this way. As English isn’t my first language, it takes a lot more time for me to translate the recipes from my head into a written recipe. The English language is very different when talking about food – we have a lot more ways of describing food.

8:30am 8.30am The chefs start to arrive about this time to prep for the day ahead, and I will immediately brief them on the day ahead.

Working at the embassy is incredibly different to working at a restaurant; unlike a restaurant we don’t have a specific mise en place to do, but we have to prepare meals for up to 500 people at once, so planning ahead is key. We plan the menu at the beginning of the week depending on the events taking place during the week ahead, however this does change.

We can often have last-minute events that we are notified about the day before, if not on the day of the event. Luckily, some of the food we cook can be prepared in advance, like the huge amounts of bread, grissini and crostata we get through.

10:00am 10.00am As an embassy, we have to take extra care over deliveries as there is a specific protocol for each, so this can take a lot more time than in a restaurant. We get a huge amount of deliveries a day

which usually happen between 10-11am, including the fresh produce, wines for the events, and sometimes some surprise gifts!

11:00am 11.00am This is when it starts to get very busy in the kitchen! We all cook as one team in the embassy; even if there are several events taking place during that day we will work on the events together. The same chef that will be cooking for an event for the Catering Company will also be helping to cook the meals for the ambassador and his family.

We can have up to three events taking place on one day, so all the chefs in the kitchen need to be aware of what is going on, and we all have to work together.

On the days where we have no events, it is a smaller team of chefs, but even on those days it’s all about teamwork and working together.

2:00pm 2.00pm I try to get some admin done at about this time. I do a lot of charity work, so fitting this

into the embassy’s schedule is

schedule. When we’re hosting charity events it can become crazy in the embassy as we have to co-ordinate not only between the kitchen and the embassy, but the organisers of the events – even more so than with corporate events. On the days we host events, there will be hours when I’m not in the kitchen as I’m usually running around, assuring the organiser of each event that everything is in place for the evening. My role is to be the glue between every aspect of the event – from organising the menu to creating a seating plan and the event timings. I enjoy this because it means I learn so much about the events industry, and I am not just limited to the kitchen.

4:00pm 4.00pm If we have an evening event, we will have a full briefing at this time with the butlers to make sure that the whole team are aware of the schedule. The butlers are a huge part of the events, they are so professional and I can rely on them throughout. They understand that it’s all about fluidity, and changing the plan at a moment’s notice.

If we don’t have an event, I’ll take this time to brief the chefs on upcoming menus, and ask for their feedback on new recipes so I can continue to develop them. I want there to be room for creative input from the other chefs and I like to hear what they would like to cook. Without us working together as a team, I wouldn’t be able to do as many events outside the embassy as I do.

to ensure that there aren’t any last-minute changes. The most difficult thing for the kitchen is estimating how long a speech might go on for – if we allow 15 minutes for someone to speak and they overrun, it disrupts the whole schedule. We have to time everything to the minute, from waiting for the guests to sit down at the table, to how long it might take to pour wine.

And it goes without saying that everything is completely different depending on the event!

10:00pm 10.00pm After the event has finished, we stay to clean the kitchen and prep whatever we need to do for the next day. The chefs will start to leave at around 10.30pm. I am always the last person to leave the kitchen. In my opinion, this is what differentiates a boss from a leader; a leader doesn’t just order everyone around, but leads by example. My team of chefs know that I work as hard as they do.

11:30pm 11.30pm At this time, I’ll usually go back home, which is thankfully inside the embassy, then walk my dog, Panna, around Grovesnor Square for half an hour. It may sound so simple, but walking Panna every day gives me time to unwind and relax. I walk her three times a day, the morning, 4pm and at night. After this, I’ll return home to my lovely fiancée and enjoy a glass of wine in front of one of our favourite programmes, like MasterChef! I don’t know if it’s a chef thing, but I tend to go to bed quite late.

7:00pm 7.00pm If we’re hosting an event, they will usually start at around this time. The event schedule has to be very specific; before the event we brief the butlers

Danilo Cortellini’s book is available to buy from Amazon, Waterstones, Books for Cooks, Books etc. and Wordery, priced at £25. important. I try to fit in as much

www.papa.org.uk

charity work as possible into our 53

CAREERS

good to great From

A ladder of opportunity to a great career in hospitality Apprenticeships are a great opportunity for people to earn while they learn, gain vital work experience and set themselves on a fast-track to a successful career for life, as Sue Husband (pictured), director of the National Apprenticeship Service, outlines here.

APPRENTICESHIPS Lasting between one and five years, apprenticeships are available in over 1,500 occupations across 170 industries.

Apprenticeships play a vital role in helping businesses in the hospitality sector to grow and prosper. A great way for employers to improve the skills base of their businesses, apprenticeships offer a ladder of opportunity for people to gain the life changing skills they need and we know that more than 90% of apprentices stay in employment after their course ends.

In 2015/16, 31,660 apprenticeships were started in hospitality and catering, with employers ranging from local restaurants, bars and nightclubs to multi-national hotel chains.

Nationally, apprenticeship participation (all sectors) reached a record high of nearly 900,000 in 2015/16, with 625,000 individuals starting their apprenticeship since May 2015.

54

National Apprenticeship Week As apprenticeship numbers continue to grow, National Apprenticeship Week (NAW) provides the ideal opportunity to celebrate apprentices and the positive impact they have on businesses, local communities and the wider economy.

This year, we celebrated ten years of National Apprenticeship Week and NAW 2017 took place from 6-10 March, with employers and apprentices from across England coming together to demonstrate the many benefits that apprenticeships can bring. Co-ordinated by the National Apprenticeship Service, the week also encouraged more employers to take on apprentices and individuals to choose an apprenticeship as a ladder of opportunity to a great career.

JOB SECURITY Apprenticeships are full time paid jobs with training and, according to Department for Education research, a quarter of former apprentices (23%) secure a promotion within 12 months of qualifying. And with employers saying that former apprentices are 15% more employable than those with other qualifications,

apprenticeships genuinely provide a stepping stone to a brighter future.

Alongside this job security come enhanced earnings and greater job satisfaction for employees. On average, individuals with an advanced apprenticeship earn between £77,000 and £117,000 more over their lifetime than

similar individuals with Level 2 qualifications. While those completing a higher (degree level) apprenticeship could see increased earnings of an estimated £150,000 over their lifetime.

For employers, the benefits of apprenticeships are well documented, with research finding that apprenticeships boost productivity to businesses by on average £214 per week. So it’s no surprise that hospitality businesses are taking advantage of the opportunity to grow their skills base resulting in increased profits, lower prices and better products.

In 2014/15 there were more than 250,000 employer workplaces with an apprentice, ranging from small enterprises to multi-national and public sector organisations.

INSTITUTE FOR APPRENTICESHIPS Quality is very much at the centre of apprenticeships and that is why the government is creating a new April 2017

CAREERS Whitbread As the UK’s largest hotel, restaurant and coffee shop operator, owning brands such as Costa and Premier Inn, Whitbread believe they have a responsibility to own the skills agenda and spearhead an industry-wide transformation in the recruitment of new talent.

Establishing its own internally delivered apprenticeships as part of its WISE (Whitbread Investing in Skills and Employment) programme in 2012, Whitbread now manage around 1000 apprentices across its different brands, all over the country. The organisation currently offers a Level 1 pre-employment course, along with intermediate to higher apprenticeships in hospitality management and retail, and has future plans to increase progression opportunities further by introducing degree and masters level apprenticeships.

“We wanted apprenticeships at Whitbread to be open to anyone, irrespective of previous qualifications and experience. Our focus on potential and developing the individual has

independent body, the Institute for Apprenticeships, which will be fully operational by April 2017.

With employers at its heart, the

meant the level of engagement, loyalty, and the emotional connection our apprentices have to Whitbread is remarkable. Their commitment to the business is reflected in that fact that apprentices are 5.7 times more likely to progress in the company than another employee,” explains Sandra Kelly, head of education.

The focus on diversity, social mobility and career progression in Whitbread’s apprenticeships has already been recognised, with the organisation winning Macro Employer of the Year at the East Midlands National Apprenticeship Awards. However, Whitbread has plans to develop its apprenticeship programme further.

With Whitbread’s apprenticeship curriculum including additional training for their apprentices to go into schools and colleges to give career advice, the organisation hopes to positively transform the perceptions of the hospitality sector and continue to break down the barriers to employment for young people, by encouraging more into apprenticeships.

Institute for Apprenticeships will be responsible for approving new apprenticeship standards and how apprentices will be assessed to

ensure they respond to the needs of business and give learners the skills and experience they need to succeed.

NEW PRODUCTS

New from Artis: Specialist pizza knives by Tramontina Now there’s a dedicated knife that is specially designed for use with pizzas from steak knife specialist, Tramontina, and distributed in the UK by leading tableware supplier, Artis.

Brazilian manufacturer, Tramontina, is bringing fun and functionality to cutting pizzas with the introduction of a speciality knife with a specially designed curved serrated blade, which cuts, rather than tears the dough. Immediately noticeable about the knives is the unique design featuring a cut-out in the blade of the word ‘pizza’. The same knowhow and workmanship that goes into Tramontina steak knives is evident in the new pizza knives.

Offered in a choice of red or black polywood handles, they are fully dishwasher safe and finely balanced to be ergonomically

comfortable in the hand and really make a statement at table.

Packed in cartons of 12, they have a list price of £3.05 each.

However, until 31st May, Artis is offering them with a 25% introductory discount, bringing the price down to just £2.29 each (call 020 8391 5544, or visit www. artis-uk.com).

www.papa.org.uk 55

CAREERS Alongside the Institute for Apprenticeships, groups of employers called ‘trailblazers’ are designing new apprenticeship standards that set out the exact skills, knowledge and behaviours needed. There are more than 1,400 employers involved in developing new apprenticeships, with 260 apprenticeship standards already published.

In the hospitality industry this includes roles such as Commis Chef, Hospitality Team Member, Hospitality Supervisor and Senior Chef Production Cooking.

For those individuals who are not ready for an apprenticeship, traineeships give young people aged 16 to 24 skills and vital experience needed to compete successfully for an apprenticeship

or other sustainable employment.

At their core is a high quality work placement with an employer, work preparation training and English and maths for those who have not achieved a GCSE Grade A* - C or equivalent.

For ten years, National Apprenticeship Week has been showcasing how apprenticeships help people of all ages ‘get in and go far’ to gain the skills and knowledge they need for a rewarding career. We want 2017 to be the best yet and are urging employers and apprentices alike to find out how they can get involved and celebrate the ladder of opportunity provided by apprenticeships.

For more information, search ‘apprenticeships’ on gov.uk (or visit

Find an Apprenticeship to view up to 28,000 quality apprenticeship vacancies).

APPRENTICESHIPS STANDARDS IN HOSPITALITY Work in hospitality is incredibly broad, and can cover hotels, restaurants, bars, pubs, hotels, clubs. Hospitality is all about customer service, whether this is making sure food is served on time or that a hotel room is ready to use.

Seven new apprenticeship standards have been developed for hospitality. The standards show what an apprentice will be doing and the skills required of them, by job role. They have been designed so that they apply across the sector, allowing

organisations to incorporate their own ways of working, products and services into the learning and development, whilst ensuring it meets one national standard.

THESE STANDARDS ARE AS FOLLOWS. Level 2 • Hospitality Team Member • Commis Chef Level 3 • Hospitality Supervisor • Senior Chef Production Cooking • Chef de Partie (not yet ready to use) Level 4 • Hospitality Manager (not yet ready to use) • Senior chef culinary arts (not yet ready to use)

Generation Z opting for careers as baristas and foodie experts New research from the coffee shop chain, Costa, has revealed that growing demand for top-notch food and drink is creating jobs for Generation Z. According to their research (based on a survey of 1,000 people by OnePoll), Costa claim that 63% of the nation say Brits are more concerned with handcrafted food and drink (such as barista made coffee) than a decade ago, 60% of 16-24 year olds now choose their coffee shop based on skills of staff, and more Brits believe hospitality offers long term career development compared to a work-life in politics This new research from Costa also shows that almost half (42%) of Brits now identify as ‘foodies’, heralding a boom for the hospitality industry, they feel with the brand reporting that it gives more than 110 young people every week their first step on the career ladder (Costa Data: number of new hires recruited to the business during the full year of 2015 – 2016 aged from 16 – 24), as our obsession with high quality produce and handcrafted consumables has led to a shift in artisanal trades to the food and drink sector.

Their research also reveals that around two thirds (63%) of Brits believe that people in the UK are more concerned with handcrafted food and drink than a decade ago. At the same time, the labour force is turning towards foodie jobs as over half (56%) of 16-24 year olds believe learning a food and drink based trade would boost their career opportunities, compared to only 37% of the over 55s. Brits are also twice as likely to believe hospitality offers good career progression, compared to a job in politics (34% vs 17%), suggests the research.

56

As demand for high quality food increases, so does Brits’ appreciation of the skill that goes into crafting it. According to the data, more than half (54%) believe it is difficult to make a great cup of coffee and many (52%) say they choose a particular coffee shop because of the skills of its baristas. The research revealed that 16 – 24 year olds are the choosiest coffee connoisseurs, with 60% claiming the baristas’ skill is key to deciding where they pick up their daily java.

The research came not long after Costa Coffee crowned its 2016 Barista of the Year – the coffee chain’s global competition to find the most skilled Costa barista (Costa currently employs over 7,000 16 – 24 year olds in the UK).

“It is clear that the hospitality industry is not only booming, but it’s got the attention of a nation of foodies. Brits are coffee lovers

and Costa baristas are consistently working to deliver the best coffee experiences for customers. Costa baristas undergo world-class training and pour passion, pride and skill into every cup. We’re always on the look-out for enthusiastic people who are passionate about coffee, keen to learn a useful trade and enter a flourishing industry,” said Kate Seljeflot, group HR director at Costa Coffee (www.costacareers. co.uk).

Costa’s latest Barista of the Year competition took place in London on 12 January 2017 with law student, Giorgio Ventisei (pictured), from Dundee crowned as Barista of the Year 2016.

Previous winners have gone on to pursue broad ambitions within the business, including 2012’s UK based winner, Victoria Stewart, who is now an insights executive with the brand.

April 2017

index registered suppliers Chefsrange Unit 4 Egerton Close, Daventry, Northamptonshire NN11 8PE Contact: Tim Charlton Tel: 01455 559969 Fax: 01455 559979 tim@euro-catering.co.uk www.chefsrange.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

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

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

www.papa.org.uk

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

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: Andrew Ford Tel: 01749 838108 andrewford@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

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

Crosta & Mollica Ltd. 189 Stonehouse Street, London SW4 6BB Contact: James Orr Tel: 0207 627 5207 james@crostamollica.com www.crostamollica.com

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

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 Extons Foods 5/6 Caldey Road, Roundthorne Industrial Estate, Manchester M23 9GE Contact: Rachael Exton Tel: 0161 998 5734 Fax: 0161 902 9238 rexton@extonsfoods.com www.extonsfoods.com Freiberger UK Ltd Broadgate House, Westlode Street, Spalding, Lincolnshire PE11 2AF Contact: Andrew Thorne Tel: 01775 767655 01775 767656 andrew.thorne@freibergerukltd.co.uk

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

GCL Food Ingredients Dunsil Road, Engine Lane, Newthorpe, Nottingham NG16 3PX Contact: David Staiano Tel: 01773 533944 david@gclfoodingredients.com www.gclfoodingredients.com General Mills UK Ltd. Harman House, 1 George Street, Uxbridge, Middlesex UB8 1QQ Contact: Adam Wilkes Tel: 01895 201246 Fax: 01895 201100 adam.wilkes@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 Insurance Protector Group B1 Custom House, The Waterfront, Level Street, Brierley Hill DY5 1XH Tel: 0800 488 0013 business@ipgdirect.co.uk www.insuranceprotector.co.uk IPR Events London Ltd. The Plaza, 535 Kings Road, London SW10 0SZ Contact: Stanislava Blagoeva Tel: 0207 352 4356 slava@iprconnections.com www.iprconnections.com

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 Kerry Kerry Global Technology & Innovation Centre, Millenium Park, Naas, County Kildare, Ireland Contact: Simon Hague Tel: +44 7795 368168 simon.hague@kerry.com www.kerry.com

57

index registered suppliers KPMG Small Business Accounting 15 Canada Place, London E14 5GL Contact: Sales Team Tel: 0808 231 7921 accounting@kpmg.co.uk

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 Norseland Ltd. 1 Furzeground Way, Stockley Park, Uxbridge, Middlesex UB11 1BD Contact: Oliver Scott-Harden Tel: 01935 842800 oscott-harden@norseland.co.uk

Ornua Ingredients UK Hazel Park, Dymock Road, Ledbury, Herefordshire HR8 2JQ Contact: Abigail Middleton Tel: 01531 631300 Fax: 01531 631300 abigail.middleton@ornua.com www.meadowcheese.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

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 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 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 Southern Salads Limited Units 1 & 2 Cannon Bridge, Cannon LaneTonbridge, 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

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

York House Foods Ltd. Shannon Place, Potton, Bedfordshire SG19 2YH Contact: Ian Affleck Tel: 07879 492616 ian@yorkhousemeatproducts.com www.yorkhousefoods.com

Manufacturers of quality cooked pizza toppings for the FAST FOOD SECTOR PIZZA TOPPINGS, READY COOKED, READY TO USE, SIMPLE

www.pizza-toppings.co.uk

HARGREAVES

QUALITY FOODS LIMITED Units 1&2 Smithfold Lane, Worsley, Manchester M28 0GP

Tel: 0161 702 8447 Fax: 0161 790 4136 email: sales@pizza-toppings.co.uk B.R.C GRADE AA THE GLOBAL STANDARDS FOR FOOD SAFETY

AA

index of products PAPA

BEVERAGES

COMPUTING

FRUIT & VEGETABLES

Beer

SOLUTIONS

Carnevale Ltd.

Online Ordering Solutions

Carnevale Ltd.

Coffee

Just-Eat.co.uk Ltd.

Herbs & Spices

Carnevale Ltd.

DELIVERY &

Kerry

Chargrilled Vegetables

Kerry

PACKAGING

Olives

Mineral Water

Heated Pizza Delivery

Donatantonio Ltd.

Carnevale Ltd.

Bag Systems

Leathams PLC

Soft Drinks

Cooktek (MCS Technical

Salad

Carnevale Ltd.

Products)

Southern Salads

DOUGH & PIZZA

INSURANCE

Kerry Wine, Spirits & Liqueurs Carnevale Ltd. BREAD, CAKES & DESSERTS

EQUIPMENT

Insurance Protector Group

Pizza Accessories Pizza Plus Foodservice Salvo 1968 Ltd

KITCHEN & SERVING EQUIPMENT

Bread Rolls & Wraps

Pizza Making Systems &

Kerry

Equipment

Cakes & Confectionery

Chefsrange

Chefsrange

Chargrills

Cooktek (MCS Technical

Chefsrange

Products)

Displays

Jestic

Chefsrange

Pizza Direct UK

Drinks Systems

Pizza Ovens

Carnevale Ltd.

Chefsrange

Fryers

Jestic

Chefsrange

PD Catering Internatonal

Jestic

Pizza Plus Foodservice

Griddles

Kerry Desserts Kerry Garlic Bread Kerry Riva Foods Ice Cream General Mills UK Ltd. CHEESE, DAIRY & EGGS Butter Kerry Cheese 999 Pizza Toppings (UK) Ltd. Carnevale Ltd. Donatantonio Ltd. Eurilait Ltd. Extons Foods Futura Foods UK Ltd. Glanbia Cheese Ltd. Kerry Leathams PLC Ornua Ingredients UK Stateside Foods Ltd. The Cheese Warehouse Crème Fraiche Kerry Eggs Leathams PLC Milk Powder

FISH & SEAFOOD

Chefsrange Jestic

Other Fish & Seafood

Holding Ovens

Leathams PLC

Jestic

FLOUR & BAKERY

Preparation Counters Chefsrange

Concentrates

Refrigeration

Allied Mills

Chefsrange

Kerry

General Mills UK Ltd.

Durum Semolina

Serving

Allied Mills

Pasta King (UK) Ltd.

Carnevale Ltd. Kerry Flour Allied Mills Carnevale Ltd. Kerry Salvo 1968 Ltd Whitworth Bros. Limited Icings Allied Mills Kerry

Kerry

Improvers

Mozzarella

Allied Mills

Carnevale Ltd.

Kerry

Eurilait Ltd.

Premixes

Futura Foods UK Ltd.

(Bread & Cakes)|

GCL Food Ingredients.

Allied Mills

Glanbia Cheese Ltd.

Kerry

Kerry

Bakery Ovens

The Cheese Warehouse

FOOD WHOLESALERS

Salvo 1968 Ltd.

Continental Quattro

Parmesan

Stagioni Ltd.

Eurilait Ltd.

Euro Pizza Products

Futura Foods UK Ltd.

Kerry

GCL Food Ingredients.

Leathams PLC

Kerry

Salvo 1968 Ltd.

Sour Cream

Stateside Foods Ltd.

Kerry

TICCO Foods Ltd.

MEAT Bacon Dawn Farm Foods Ltd. Leathams PLC York House Foods Beef Leathams PLC

Pancetta Carnevale Ltd. GCL Food Ingredients.

York House Foods Pepperoni Carnevale Ltd. Dawn Farm Foods Ltd. GCL Food Ingredients.

Kerry Salami Carnevale Ltd. Kerry

Wood-fired Italian Pizza

Mayonnaise & Other

(Base & Sauce)

Dressings

Kerry

Kerry

OILS & VINEGARS Oil Kerry Olive Oil Donatantonio Ltd. GCL Food Ingredients.

Kerry Leathams PLC Salvo 1968 Ltd PASTA, POLENTA, GNOCCHI & RICE Pasta (Dry) Carnevale Ltd. Donatantonio Ltd. GCL Food Ingredients.

Leathams PLC Pasta (Fresh) GCL Food Ingredients.

Salvo 1968 Ltd.

York House Foods

York House Foods Duck York House Foods Ham

Foods Ltd. Leathams PLC Kerry Stateside Foods Ltd. York House Foods Italian Meat & Sausages Dawn Farm Foods Ltd. Donatantonio Ltd. GCL Food Ingredients.

Salvo 1968 Ltd York House Foods

Leathams PLC

Carnevale Ltd.

Pasta King (UK) Ltd.

Fruit & Vegetables

Salvo 1968 Ltd

Carnevale Ltd.

The Fresh Pasta Company Ltd

Meat

Pesto

999 Pizza Toppings (UK) Ltd.

Kerry

Carnevale Ltd.

Pizza Sauces

Dawn Farm Foods

Euro Pizza Products

GCL Food Ingredients Kerry Pizza Plus Foodservice Stateside Foods Ltd. York House Foods 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.

Kerry Leathams PLC Portal Foods Ltd. Salvo 1968 Ltd. Soups Kerry Stocks Kerry Tapenades & Purees Kerry SPECIALIST FOOD CONSULTANCY &

MARKET RESEARCH Accountancy KPMG TOMATOES Canned Tomatoes

Prepared Pizza (Frozen)

Donatantonio Ltd.

Freiberger UK Ltd.

Martin Mathew & Co. Ltd.

Pizza Plus Foodservice

Salvo 1968 Ltd.

Stateside Foods Ltd.

Fresh Tomatoes

Venice Bakery UK Ltd.

Southern Salads

SOUPS, SAUCES,

Passata

Chutneys, Relishes &

Martin Mathew & Co. Ltd.

Sauces

SunBlush© Tomatoes

Kerry

Leathams PLC

Garlic Spreads & Mixes

Sun-Dried Tomatoes

Kerry

Carnevale Ltd.

Riva Foods

Donatantonio Ltd.

Stateside Foods Ltd.

Leathams PLC

STOCKS & DRESSINGS

Donatantonio Ltd.

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:

Leathams PLC

Dawn Farm Foods Ltd.

Kerry

Fish

Crosta & Mollica Ltd. PIZZA DOUGH, BASES & CRUSTS Dough Balls Euro Pizza Products Kiren Foods Pan’Artisan Ltd. Pizza Plus Foodservice Pizza Bases & Crusts Crosta & Mollica Ltd. Kiren Foods Kerry Pan’Artisan Ltd. Pizza Plus Foodservice Salvo 1968 Ltd. Stateside Foods Ltd. Venice Bakery UK Ltd.

Chicken & Other Poultry

Carnevale Ltd.

Pasta Sauces PIZZA TOPPINGS

Ian Kent, Stateside

Geoff Parsons, Basilico

Ian Ritchie, Dawn Farm Foods

Keith Griffiths , Yum

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)