Pizza, Pasta & Italian Food - Issue 175

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Issue 175 August 2016

& Italian food magazine

www.papa.org.uk

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Welcome Editor telephone e-mail

Clare Benfield 01291 636336 clare@jandmgroup.co.uk

Advertising telephone e-mail

Andrew Emery 01291 636334 andrew@jandmgroup.co.uk

Production telephone e-mail

Jayson Berry 01291 636339 jayson@jandmgroup.co.uk

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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. 2016

The deadlines are looming for final entries to this year’s highly regarded PAPA Awards, as well as the Pizza Chef of the Year and Pasta Chef of the Year competitions (turn to page 18 to find out more). This year, the finals of the latter two competitions will take place at the inaugural European Pizza & Pasta Show (www.pizzapastashow.com), an event which already has many of the sector’s main players signed up to attend. In this issue, we also preview the Takeaway & Restaurant Innovation Expo, and our features cover the use of various types of product-differentiating pizza dough, the aperitivo trend and ovens. CLARE BENFIELD EDITOR clare@jandmgroup.co.uk

Contents NEWS

FEATURES

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New analysis reveals burgeoning food-to-go sector.

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European Pizza and Pasta Show 2016 to host pizza and pasta competitions.

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Wash salad warning after E.coli outbreak.

24 Know your dough - creativity abounds in the world of pizza bases. 38 An aperitivo way of life - the latest eating out trend. 44 Oven options - insight and advice on how to choose an oven

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New Volano slicers available from Linda Lewis Kitchens.

PAPA 14 PAPA Awards 2016. 18 Pizza Chef of the Year 2016.

ARTICLES 36 Mamma Mia celebrates 35 years – major milestone for an Oxford institution. 58 Pizza Hut’s technology refresh – Box Technologies supply high street chain with new PC equipment.

22 Pasta Chef of the Year 2016.

PROFILES

54 From good to great.

56 Pizza My World – Pan’Artisan’s Richard Jansen.

PROFILES 34 European Pizza & Pasta Show 2016. 52 The Takeaway & Restaurant Innovation Expo 2016.

REGULARS 55 New products. 60 Index of PAPA registered suppliers.

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NEWS

New analysis reveals burgeoning food-to-go sector

CQS introduces new exclusive frozen pasta dishes 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 has introduced two new frozen pastas created by leading Romagna-based producer, Surgital. The new range has been produced to recreate high quality hand-made pasta dishes with all the advantages of a frozen product, and for a busy chef the range offers reduced wastage, quick preparation and innovative top quality consistent pasta dishes, say CQS. I Mammoli’ Purple Potato Gnocchi is made from a gourmet variety of purple potatoes (vitelotte) filling. The vitelotte potato is a small, sweet, soft textured purple potato with floury flesh. The skin is thick and the flesh has a vivid purple colour. Vitelotte potatoes have a delicate hazelnut fragrance and a taste that is reminiscent of chestnuts. Made from almost 70% mashed purple potato, with a delicate flavor of chestnut, they add a lovely touch of colour to any dish. Serve with French beans, Parma ham and salted ricotta, advise CQS. Bartolacci are a delicious ravioli-type of filled pasta containing piadina and soft squaquerone cheese. To serve, lightly fry the bartolacci in olive oil until hot and serve with slices of Parma ham and a rocket salad or a selection of salsa dips. Perfect finger food or delicious as an aperitivo, suggest CQS (www.continentalfood.co.uk). “These new Surgital products are striking in appearance, delicious to eat and offer a new and exciting eating experience to the customer,” says Sandro Bevilacqua, vice-chairman of CQS. Both products are available in 1 x 3kg packs with a list price starting from £14.50 (I Mammoli Purple Potato Gnocchi 1 x 3kg).

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Food-to-go in the UK offers significant opportunities for growth, according to the latest figures from IGD (a food and grocery research and training charity), which is unveiling new research into the market for the very first time. Driven by changing shopper lifestyles, IGD is anticipating the market to be worth £16.1bn in 2016, up by 6.8% from 2015. IGD analysis splits the UK food-to-go market into five different segments. Coffee specialists (worth £2.7bn) have continued to expand, experimenting with new lunchtime options, food in the evening and seasonal ranges, they found. QSR, or quick service restaurants (worth £5bn), have also evolved. Premium burger chains have been expanding, while many operators have been increasing their focus on health and nutrition with more salad and fruit ranges, they report. Food-to-go specialists (worth £4.6bn) have been growing their scale and impact, with more of them moving outside London, introducing new health-driven brands and using technology to personalise the shopper experience, claim IGD. Many convenience, forecourt and other retailers (worth £2.5bn) have introduced specialist food-to-go counters in their stores and focused on the different times of day shoppers purchase food-to-go. Supermarkets and hypermarkets (worth £1.2bn) have been trialling new formats and ideas in-store, moving food-to-

go beyond the traditional sandwich, snack and drink deal, note IGD. IGD’s shopper research also identified five key ‘missions’, or occasions, for food-to-go shoppers; lunch, breakfast, snacking, leisure and drinks. Lunch is the most popular reason for buying food on-the-go; 70% of shoppers bought something for this occasion in the last month, they found (28% bought something on-the-go for breakfast in the last month and 45% bought a snack on-the-go in the last month). Almost a third (32%) of leisure food-to-go shoppers bought a drink, snack or sandwich to eat in or relax, and supermarkets (30%) followed by convenience stores (23%) are the most popular places to purchase a drink on-the-go, claim IGD. “There are some really clear development opportunities for food-to-go in the UK, driven by the growth of little and often shopping, the rise in popularity of street food and coffee culture, and shoppers’ increasingly flexible lifestyles. Many suppliers are now starting to expand beyond grocery retail and food-to-go could present them with considerable opportunities. IGD is now looking to support these suppliers, as we develop our own coverage of this dynamic market, its key players and its shoppers,” said Joanne Denney-Finch, IGD’s chief executive. Their shopper data came from a nationally representative IGD ShopperVista omnibus survey of 2,000 UK respondents.

Papa John’s Opens UK & European Campus in Milton Keynes Papa John’s has announced it has re-located all its head office functions to its newly refurbished UK and European Campus in Milton Keynes. The project which took eight months to complete and houses over 100 employees on site, now features an impressive new reception atrium and entrance hall. “The creation of a central UK and European base marks a significant investment into the continued future expansion of Papa John’s into the UK and Europe,” said Anthony Round, business development manager, Papa John’s. “Our Milton Keynes location is also home to Papa John’s fresh pizza dough factory, our state-of-the-art facility which supplies well over 300 franchised units across the UK on a daily basis. With all head office staff and functions now on one site we can gain logistical efficiencies in addition to providing the best training and meeting facilities for our visiting

franchisees too.” The opening of the newly refurbished premises was marked in true Papa John’s style with a pizza party for all personnel and contractors. Gareth Davies, regional vice president for Western Europe, addressed the staff and thanked them for their effort and continued commitment to growing the Papa John’s brand throughout the UK and Europe.

August 2016

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NEWS

European Pizza and Pasta Show 2016 to host pizza and pasta competitions Organised with the exclusive support of and in association with the UK’s PAPA – Pizza, Pasta and Italian Food Association (www.papa.org.uk), the European Pizza and Pasta Show 2016 (Olympia London, 9-10, November 2016, www.pizzapastashow.com) aims to have 200 exhibitors and over 5,000 qualified buyers. The finals of PAPA’s prestigious Pizza Chef and Pasta Chef of the Year competitions will take place on the second day of the event, offering participants the chance to receive considerable publicity and prestige for them and their business by winning a regional Semi Final and ultimately the overall title of Pizza Chef and Pasta of the Year. At the exhibition, Italy’s Accademia Pizzaioli and Ristorazione Italiana magazine, part of the Accademia Group Italy will also be staging the first "European Pizza Championship" (part of a Pizza Senza Frontiere Pizza Without Frontiers initiative) on the 9 November 2016. Pizza Senza Frontiere - The World Pizza Champions, is a special pizza competition format which

includes all types of pizza games, both for single competitors and for national teams from all over the world (including Classic pizza, Neapolitan pizza, Pizza in the pan, Pizza alla pala, Gluten free pizza, Four hands pizza competitions and Acrobatic pizza games).

The first European Pizza Championship, part of Pizza Senza Frontiere, will be the Classic Pizza competition. Renowned pizza chefs, as well as national pizza teams from all over Europe will compete to be crowned the Best Classic Pizza Makers in Europe. Judged on the finest taste of the product and the exceptional baking skills of the chefs, the competitors will battle to win the title of European Classic Pizza Champion. The European Pizza and Pasta Show is aiming to become the

leading B2B trade event for the pizza and pasta industries in Europe by bringing together the fast-growing pizza and pasta market into the spotlight by showcasing leading UK and European specialist food products and ingredients suppliers, equipment, furniture and tableware manufacturers, as well as franchise and service providers. “We are very happy to announce our collaboration with the European Pizza and Pasta Show, Olympia London,” said Enrico Fama, founder of Pizza Senza Frontiere.“We believe that London and the show is the best place for our competitors to show skills and perfection, so needed in our industry. “The European Pizza and Pasta Show welcomes the first European Classic Pizza Championship, part of Pizza Senza Frontiere,” added Stanislava Blagoeva Duschell, MD of the European Pizza and Pasta Show. “The event is unique and will promote the best and most innovative products on offer in the fast growing pizza and pasta food sector.”

Papa John’s Peterborough opening Papa John’s, has announced Planet Ice, the largest ice leisure brand in Europe, has added a new Papa John’s in its Peterborough ice rink. Now Planet Ice’s coolest customers can enjoy the tasty combination of skating plus fresh, hot pizza in venues around the UK including Milton Keynes, Uttoxeter, Coventry, Basingstoke and now Peterborough. “Planet Ice now serves one million customers a year across all our ice rinks in the UK and we have ambitious plans to grow, both in the UK and overseas,” said Andreas Petrakas, brand business development manager, Planet Ice. “We first introduced Papa John’s in 2015 and pizza has now been fully integrated into our proposition in five key venues, proving particularly popular! Customers can buy

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tickets to skate and eat which is a great every day offering and also ‘goes down well’ for special pizza parties for birthdays or a family evening out watching one of our exciting Ice Hockey matches.” Anthony Round, business development manager, Papa John’s added: “Papa John’s

concept of ‘Better Ingredients, Better Pizza’ means we only use the best ingredients and fresh dough for a better natural flavour. We are delighted to be able to bring our top quality pizza to a wider audience and be associated with such a well-respected leisure brand: it’s a recipe for success.”

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NEWS

Wash salad warning after E.coli outbreak Public Health England (PHE) has been investigating an outbreak of E. coli O157 which can cause diarrhoea and other symptoms. It is thought that the outbreak may be associated with eating mixed salad leaves, including rocket, but investigations to identify the source are continuing (to date there have been 151 confirmed or probable cases across the UK, and this number might yet rise). “PHE has been working to establish the cause of the outbreak and has identified that several of the affected individuals ate mixed salad leaves including rocket leaves prior to becoming unwell. Currently, the source of the outbreak is not confirmed and remains under investigation; we are not ruling out other food items as a potential source,” said Dr Isabel Oliver, director of PHE’s field epidemiology service. “PHE is using various approaches including whole genome sequencing (WGS) technologies to test samples from those affected. WGS technologies are at the forefront of improving the diagnosis of infectious diseases and this testing has indicated that the strain involved is likely to be an

imported strain, possibly from the Mediterranean area. “PHE is also working closely with the Food Standards Agency to trace, sample and test salad products grown in the UK and other parts of Europe. All food sample results to date have been negative for E.coli O157, but it’s important to be aware that where food has been contaminated with E.coli O157, it is not always possible to identify the bacteria on food testing. “As an additional precautionary measure, we have advised a small number of wholesalers to cease

adding some imported rocket leaves to their mixed salad products pending further investigations.” The PHE has also been reminding people to maintain good hygiene and food preparation practices. E.coli O157 infection can cause a range of symptoms, from mild diarrhoea to bloody diarrhoea with severe abdominal pain. On rare occasions, it can also cause more serious medical conditions and can be caught by eating contaminated food or by direct contact with animals with the bacteria. It can

also be passed from an infected individual to another person if hand and toilet hygiene is poor. “We continue to stress the importance of good hand and food hygiene practices at all times. We urge people to remove any loose soil before storing vegetables and thoroughly wash all vegetables (including salads) that will be eaten raw unless they have been pre-prepared and are specifically labelled ‘ready to eat’. These measures may reduce the risk of infection from any E.coli contaminated vegetables, fruit and salad but will not eliminate any risk of infection completely. PHE will work alongside the Food Standards Agency to provide any further necessary public health advice as investigations continue,” advised Dr Isabel Oliver in an earlier statement. “It’s also vital to wash hands thoroughly using soap and water after using the toilet, before and after handling food and after contact with any animal and pets, including farm animals. Small children should also be supervised when washing their hands.” The particular strain involved in the outbreak has been identified as phage type (PT) 34.

Luxardo creates cocktail of dishes featuring the Chiappa sisters Premium Italian liqueur brand Luxardo has ventured into the world of gastronomy after teaming up with the authors and broadcasters the Chiappa sisters to showcase the versatility of its products. A new campaign created by brand entertainment agency Media Bounty sees the Chiappas, who host their own YouTube food channel, create three original recipes inspired by Luxardo’s classic Italian liqueur collection. Each dish is complemented by a cocktail created by Luxardo’s brand ambassador Gareth Franklin. A series of short films demonstrating how to prepare and serve the dishes will feature across Facebook and YouTube throughout the summer, supported by wider activity on Instagram. “With our brand ambassador, G Franklin making the cocktails, and the Chiappa

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Sisters’ delicious recipes, we’re demonstrating just how versatile the Luxardo classic Italian liqueurs are. The dishes and cocktails not only taste great,

but they’re easy to make at home – and impress at your next dinner party,” said Cellar Trends marketing manager, Craig Chapman.

August 2016

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NEWS New Volano slicers available from Linda Lewis Kitchens Italian catering equipment specialist, Linda Lewis Kitchens (www.lindalewis.co.uk), report that they have introduced new twists on its Volano vertical flywheel slicer from FAC – a piece of equipment that lives and breathes Italian culture and tradition, claim the firm. The Volano flywheel slicer is handbuilt in Italy at the FAC factory in Cavaria, Varese, where its manufacturers say they believe in the ‘Made in Italy’ tradition 100%, having been creating Italian masterpieces for kitchens around the world since 1963. The stylish Volano aluminium handoperated slicer, with stainless steel parts, is available in 184 colours. The decision to offer an extensive colour palette has been driven by the desire to satisfy the trend of customising catering products to the nth degree and now caterers can precisely match the flywheel slicer to their interior design theme. Whilst 184 choices are available, as well as metallic paint, the slicer comes in elegant black, red and cream, as standard. Taking customisation one step further, Volano has now introduced a Spring 2016 collection of wooden accessory options, in the form of an olive or Padouk wooden knobs kit and tray. The Volano flywheel slicers are handoperated and can slice to thicknesses of between 0 and 25mm. There are three blade sizes - 10”, 12” and 14” – available, according to what types of meat are being sliced. They require no mains electricity, so can keep a caterer or deli up and running during a power cut. As importantly, in a world where the customer wants more connection with their food, they add food theatre to the preparation of cold meats, salamis and other food within a delicatessen, or pizza served in a trattoria, where the chef is ‘on show’ preparing bases and toppings.

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School’s out with Bestway Wholesale The school summer holidays are here, offering operators a big opportunity to boost day and early evening trade by attracting more families in, suggest Bestway Wholesale (www.bbfoodservice.co.uk) who are currently promoting a full range of products aimed at boosting family trade. “Parents often struggle to keep coming up with interesting things for their kids to do during the school holidays, so operators who create the right atmosphere and offer for families will be on to a winner,” says Ron Hickey, Bestway Wholesale Catering and OnTrade sales director. “Encourage families in with a ‘Kid’s Summer Special’ offer of a main course, ice cream and drink for a set price, or try a kid’s tapas menu with small dishes at a low price for each.” Pizzas are always a winner with younger diners and Bestway Wholesale has a range of frozen pizzas, and also an extensive range of

ingredients for caterers wanting to make their own. “Run an early week night pizza night for families during the school holidays. Offer a ‘customise you own’ pizza option to engage younger diners, with them able to add toppings to their pizzas at their table,” suggests Ron Hickey.

Trade Interchange grabs a ‘pizza’ the action Pizza Express and Domino’s Pizza Group have individually awarded Trade Interchange contracts to provide Supplier Information Management (SIM) software across their entire organisations. This new, effective and streamlined software helps drive efficiency, provide consistent and visible supplier information and ensures the organisations are compliant across a wide variety of legislative requirements, such as the new Modern Slavery Act, and in full control of their supply chain. “We are delighted that both of these Industry leaders have chosen to use Trade Interchange’s ARCUS® SIM module within a very short space of time,” said Mike Edmunds, Trade Interchange’s co-founder and managing director. “Investing in a SIM system will drastically reduce the burden on procurement managers when it comes to complying with legislative obligations. Take the Modern Slavery Act for example - whilst the abhorrent practice of slavery may seem a far cry from everyday life in the UK, for the hospitality industry it is an issue within the broader supply chain that has the potential to keep CEOs and directors awake at night concerned with their legal corporate responsibilities. “SIM systems will also help drive greater efficiency over the management of supplier information, whilst ensuring best practice processes are in place to collect and manage comprehensive information, including data

relating to quality and traceability.” Anome Oyetey, head of procurement at Domino’s Pizza Group Limited added:“We were impressed with the way Trade Interchange has transformed supplier information management in other organisations which were faced with similar challenges. The implementation phase of the project has gone very smoothly and we are looking forward to realising the efficiencies and improvements that ARCUS® SIM will deliver.” “As a business, we had identified that we needed a more standardised way of managing supplier information. It’s easy to see how a flexible solution like this can benefit our organisation by improving efficiency and enforcing compliance,” said Spencer Playle, head of supply chain at Pizza Express. “A further incentive was the ease with which we could use the system to adhere to the Modern Slavery Act, which has recently come into effect. We are able to add questions into our questionnaire and we are now confident that we can meet all the requirements in relation to the act’s ‘Transparency in the Supply Chain Provisions’ clause.” Trade Interchange’s cloud based supplier management software (www.tradeinterchance.com) enables collaboration across the business and supply base, to address supplier and contractual risk, supplier performance management and eSourcing. August 2016

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NEWS

First UK ‘Pizzaiolo Census’ is underway

Sveba Dahlen’s new eco+ launch Sustainability and energy saving have become one of the hottest topics in foodservice thanks in part to rising overheads and a demand for transparency and environmental consideration across the industry and, now, in an innovative launch from Scandinavian oven giant, Sveba Dahlen, theie unique eco+ concept is set to deliver visible energy savings of up to 35% with an improved working environment, claim the firm. Using a combination of materials, physical design and enhanced insulation, combined with state-of-the-art technology, eco+ is available across a wide range of ovens in the Sveba Dahlen portfolio, including rack and deck ovens specifically for the bakery or pizza market. Developing a system that results in optimising energy savings without compromising on the quality or speed of cooking, the Swedish manufacturer reports that it has used recyclable material and placed a great deal of emphasis on reducing energy wastage where possible. Improved insulation both above and below the cooking chamber, precision built oven doors and high quality door gaskets reduce heat up times, aid temperature recovery and maintain internal conditions even when the oven is switched off. There is an intuitive, touchsensitive SD-Touch 9.0 user interface highlights optimum cooking data, while also allowing each cooking chamber to be independently controlled (deckovens). This combination of technology and materials delivers a 35% energy saving compared to standard models in the range, claim Sveba Dahlen. 10

What is thought to be the UK’s first ever ‘Pizzaiolo Census’ is being undertaken by the man who pioneered wood-fired cookery and pizza ovens in this country, when he first introduced wood-fired ovens back in 2003. Andrew Manciocchi, head of Valoriani UK based in Preston, wishes to demonstrate how woodfired cookery has come of age, by establishing just how many pizzaioli (wood-fired pizza chefs) there are in Britain, regardless of whether they originate from Italy, or have been trained in the art of wood-fired cooking here in Britain. By creating a ‘Pizzaiolo Census’, he also wishes to help the Italian restaurant sector avoid the fate that has befallen Indian eateries that of not having enough trained, ethnic chefs with which to deliver an authentic dining experience. “With the rapid adoption of wood-fired ovens in the dining out sector in the UK, there could, in the near future, be too few trained pizzaioli to fill available jobs. Unless the number of trained pizzaioli is established, action will probably not be taken in time,” says Andrew Manciocchi, head of Valoriani UK. The move to create a head count of wood-fired oven chefs follows YouGov research that Valoriani UK (then Orchard Ovens) commissioned in 2015. This discovered that 27% of British adults would prefer to eat woodfired food, rather than barbecued, if at a garden party and

Andrew Manciocchi, head of Valoriani UK, is seeking to compile a list of all pizza chefs in the UK using a wood-fired oven.

demonstrated the degree to which pizza ovens are eating into the barbecue market. Sales have certainly borne this out, claim Valoriani UK. “We want pizzaioli to be proud of their skills and their role in changing the nation’s dining preferences,” says Andrew Manciocchi.“We are asking restaurants that cook with wood to get in touch, let us know that they are part of this revolution and tell us how many pizzaioli they have. From there, we will attempt to discover how many skilled wood-burning oven chefs there are in the UK!” To help connect customers up with wood-fired eateries, Valoriani UK says that it will also promote eateries that cook in a wood-fired way as part of its ground-breaking census. It will then publicise the full list, so diners can specifically

head to wood-fired eateries, if they wish. To add your eatery’s name to the wood-fired list and have your pizzaioli added to the census numbers, fill in the online form at http://valorianiuk.com/greatpizzaiolo-census/ All wood-fired chefs will also have the opportunity to showcase their inventiveness by taking part in Valoriani UK’s first ‘Wood-Fired Foodie Fortnight’, which will start on the Italian feast day of Ferragosto (August 15) and run until Bank Holiday Monday (August 29). All recipes, and photos of food cooked in wood ovens around the UK, will be shared on Valoriani UK’s social media pages and eateries can also use the hashtag #FireUpAgosto to connect with each other and be part of the celebration of woodfired cooking.

Gennaro Contaldo and Bertolli With Butter launch exclusive pasta pop-up Bertolli with Butter has teamed up with Italian celebrity chef, Gennaro Contaldo, recently to create a unique, double-sided cone-shaped pasta inspired by the English palate. Bertolli with Butter brought Italian pasta to the streets of London with an exclusive pasta pop-up experience. Opened in Old Spitalfields Market for a one day only event, the pasta stall celebrated the launch of the Bertollini - a unique hand-made

pasta shape created by Italian artisan pasta maker Pasta&Pasta together with Italian chef, Gennaro Contaldo. To keep Brits' passion for pasta boiling, Bertolli with Butter has also created a unique, doublesided cone-shaped pasta inspired by Brits' staple veggies. Perfect for a quick and easy summertime pasta dish, say the brand, the Bertollini is hand-made and comes in three varieties - spinach, beetroot and egg.

To learn more about Gennaro's summertime pasta recipes and for more inspiration on cooking with Bertollini, visit www.bertolli.co.uk. August 2016

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NEWS

MPW Restaurants opens Pizzeria, Bellini & Espresso Bar Marco Pierre White’s newly launched Pizzeria, Bellini & Espresso Bar is an ultra-casual restaurant located at the Cube, Mailbox District, Birmingham and pizza and pasta are the star dishes. The restaurant takes its name from the town of Marco Pierre White’s mother’s birthplace, Bardolino, and features an all-day express menu of authentic Italian food, coffees and Bellinis. Speaking of the new venture, Marco Pierre White said: “Bardolino represents affordable, friendly and casual dining with recognisable family favourites and classic

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Italian dishes. I truly believe that Italian food is affordable and delicious". “Bardolino is a restaurant concept created for both discerning diners and aspirational families alike. After all, pasta is a child’s favourite food.” Diners can expect a variety of authentic stone-baked pizzas from the Zingara with ham, mushrooms and truffle oil to the Bresaola e Mozzarella with cured beef, tomatoes and mozzarella. The menu also boasts homemade pasta dishes that have all been created using some of Italy’s finest ingredients.

UK sales and marketing division for Demetra Demetra Food has announced that it is setting up a sales and marketing division to service the pizza and pasta sector in the UK. The company reports that it has expanded beyond its Italian heartland already selling products in many countries in Europe and farther afield but felt that the time was right to enter the market in the UK, pointing out that is is a measure of confidence that the company is going ahead with this move in the current political climate with regard to the EU. Founded in 1986, Demetra S.r.l. produces top quality food ingredients and specialities and markets them worldwide and the company says that its

philosophy is to balance the strengths and traditions of Italian gastronomy with the needs and demands of modern foodservice Their mission is to research into the best raw materials to develop, produce and market quality ingredients and meet the needs of our clients professionals in modern food service all over the world, the result being a range of more than 500 innovative speciality products created for today’s chefs. The company boasts an extensive range of great quality products developed for the pizza and pasta trade, and says that it is constantly innovating to bring greater value and convenience to the customer.

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SHORTS Continental producer secures distribution partnership Nonno Nanni (www.nonnonanni.it/en), one of Italy’s premium soft, fresh cheese specialists, is now available in the UK through a new distribution partnership with AJA Portfolio Brands. With almost a quarter of the market share in the quality Stracchino sector in their home territory, the Nonno Nanni brand says that it will be delivering the taste of an age old Italian tradition to Britain for the first time. Leicester Square site for flagship store The US pizza chain, MOD Pizza – a build your own pizza concept - has announced that its flagship store in the UK will open in London’s Leicester Square later this year, after securing a site at 17-18 Irving Street in the West End. It has already launched its first UK site in Leeds. New wood-fired restaurant concept Living Ventures co-founder, Danny Fox, has announced that he will launch a £1m ‘wood-fired’ restaurant concept, creating more than 50 jobs in the process. Hale will be opening Fox in September in Altrincham on the site of the former Co-op in Hale Barns Square, a 4,000 square foot unit fronting on to Hale Road and adjacent to Booths supermarket.“There’s no one nationality to the food – it’s a wood-fired concept. We’ll be cooking amazing steaks and fish on a huge grill, and we’ll also be offering fantastic pizzas cooked in a huge wood-fired pizza oven,” Danny Fox told Altrincham Today. Restaurateur jailed for six years A restaurateur was found guilty recently of manslaughter by gross negligence and six food safety offences. An Indian restaurant customer in North Yorkshire, Paul Wilson, asked for a nut-free curry, but his curry contained peanuts. This tragic incident occurred prior to the Food Information for Consumers Regulations requiring restaurants to share information about allergenic ingredients in food with customers, noted the British Hospitality Association (BHA), but there has always been a requirement for people to be told the truth about food. The court heard that the restaurant had been reckless, as a few weeks before, another individual had suffered an allergic reaction for the same reasons from one of the owner’s six restaurants. This individual survived, but was hospitalised.

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PizzaExpress integrate booking system Restaurant booking experts liveRES and IOVOX have come together to provide PizzaExpress with a fully integrated online and telephone based table reservations system. liveRES, part of Zonal Retail Data Systems, won the online reservations account following a competitive pitch, and a key part of its success, feel the company was the flexibility of the liveRES system to integrate with IOVOX’s over the phone booking service. The new system will be rolled out across the 450 strong PizzaExpress estate and means customers can make bookings 24 hours a day either online or by telephone. “PizzaExpress is committed to providing customers with the most seamless and simple booking experience possible,” said Siobhán Fagan, IT director at PizzaExpress. “With the new liveRES solution in place, we will not only continue to deliver on this commitment today, but we will gain significant intelligence-led customer insights that will enable us to further improve the customer experience of the future.” The IOVOX, cloud-based platform, also allows PizzaExpress access to booking statistics, giving it the power to analyse overthe-phone reservation trends over time. Through the integration with liveRES, PizzaExpress can fully automate its

reservations and table management activities, transforming its operations and enabling the company to focus on its business. liveRES managing director Olivia FitzGerald said: “This is a significant account win for both parties and we hope that we will have an opportunity to work together on future projects. “The combined insights created by liveRES and IOVOX will enable PizzaExpress to become ever more agile and react to customer behaviours as people become increasingly mobile. Smartphones and 24/7 internet access has led customers to make bookings on the go, so it makes sense for restaurants to match demand and adopt technology that helps deliver the ultimate customer service.” Managing director EMEA at IOVOX, Carl Di Cicco, added: “In the hectic world of the restaurant industry, it simply isn’t possible or cost effective to have staff manning the phones 24 hours, seven days a week, and PizzaExpress has wisely taken the decision to invest in the technology that does it for you. “What we’re providing PizzaExpress will transform its business operations and provide customers with the flexibility they demand in a 24/7 society, where they have access to phones and the internet in their pockets.”

Bye-bye clingfilm, hello Flexsil-Lid! New to the UK and available exclusively from Metcalfe is the award-winning Flexsil-lid range of re-usable lids. An Australian invention, the Flexsil-lid is the ideal replacement for plastic film wrap and foil, and is designed to cover gastronorm and steam pans say Metcalfe. They were primarily designed for keeping foodstuffs fresher for longer when stored in fridges or coldrooms but are also capable of being frozen and cooked with. Flexsil-lids are resistant to both the heat of ovens and the cold of freezers and are made from food grade silicon. Using a patented ‘liplock’ design the Flexsil-lid fits all standard Gastronorms or steam pans, covering the contents to maintain freshness longer when stored, or speed up the cooking time if used in ovens. Designed to withstand temperatures down to -40°C if used

in freezers and up to 220°C when cooking in ovens, this environmentally friendly and hygienic product eliminates the use of excessive amounts of ‘plastic’ film wrap to keep food fresh or ‘foil’ to cook with. And, being a re-usable product, the Flexsil-lid is dishwasher safe and can be used many times over, point out Metcalfe.

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Why you should opt in for Assurance In November 2014, the Pizza Pasta & Italian Food Association finalised a Primary Authority Partnership with Slough Borough Council which will transform the way members of the Association deal with enforcement agencies in the future. Here, we explain how the scheme will work and why it could have major benefits for everyone. In partnership Every year thousands of food businesses across the UK are visited by Environmental Health and Trading Standards officers to check that they are doing everything correctly and not putting the public at risk. While most of these visits are straightforward, every now and then businesses find themselves being challenged on their practices. Interpretation of law is not always consistent between local authorities. For those with multiple sites across the UK, this variance can cause major problems. Even for smaller businesses this can cause unnecessary cost. To address this, the Pizza Pasta & Italian Food Association has formed a partnership with Slough Borough Council with the aim of helping members across the UK to get consistent and reliable advice. The partnership, which has the approval of the Government’s Better Regulation Delivery Office (BRDO) (part of the Department of Business, Innovation and Skills), will in future be issuing formal assured advice on compliance and interpretation of the law which, if followed, will offer members protection from enforcing authorities. In essence this means members will have one point of contact for assured advice and guidance specific to the industry. What is Assured Advice? Assured Advice is advice provided by the Association’s Primary Authority Partner, Slough

www.papa.org.uk

Borough Council, which comes with an assurance that it will be respected by other regulators across the country to prevent inconsistent interpretation of the law. This means that guidance on issues directly affecting member businesses, and covered by the partnership, can be dealt with consistently across the UK so that everyone is treated the same. It also means that, provided members correctly follow the guidance, enforcement officers everywhere (including environmental health and trading standards) have to respect for the partnership’s interpretation of legislation and if an enforcing authority disagrees with it, they have to take this up with Slough Borough Council and the Association, not with the member. Thus members are protected and can simply hand the issue over for the partners to deal with, saving themselves the hassle of arguing their case. How does it work? On issues that specifically affect the sandwich industry – such as the new EC labelling regulations the Association will draw up Assured Advice jointly with Slough Borough Council. Once this guidance has been issued, and provided that members follow it, they can be confident they are compliant and protected from challenge. Members can also ask the Association to take up issues and

provide Assured Advice through the partnership. As long as the issue is one that affects a significant proportion of members, the Association can take it up through the partnership for assured advice to be produced. What does Assured Advice cover? In future members will benefit from receiving tailored sector advice on a wide range of areas, including food safety and food standards. One of the first pieces of advice to be covered will be the new EC food labelling requirements, which includes advice on how to deal with the new allergen requirements. How to join the scheme The scheme is only open to all members of the Association. To take advantage of the Assured Advice and gain the protection of

You can find out more about the scheme by contacting PAPA director Jim Winship at jim@papa.org.uk

the coordinated primary authority partnership, members simply complete a straightforward on-line form. There is absolutely no cost involved in signing up to the partnership, as it is included within membership. However, there may be a cost involved if the Association takes up a specific issue on behalf of a member but those involved will always be notified of any costs in advance. Members can either sign up to all areas of the partnership, which means that they are automatically included in any assured advice issued (a copy will be automatically sent to all those involved), or they can opt-in to adopt specific areas advice, such as labelling. In such cases the member will only be protected when following advice in this specific area. Those signing up to all areas of the partnership will also be involved in consultation on new guidelines being drawn up under the scheme.

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Overall Supermarket Section Sponsor

Overall Independent Section Sponsor

Eveything happens on

Thursday 10th November 2016 Now in their 27th year the biggest event of our industry is fast approaching. Get your entries ready, begin to plan who you’ll invite to join you on your table and clear your diary all day for our live finals at the European Pizza and Pasta Show at Olympia. The PAPA Awards are the original and best national awards celebrating the great pizza, pasta and Italian foods industry. But don’t just take our word for it. Here’s what some of the biggest brands in the industry think:

“

It’s great for our business to have that recognition and it’s great for all the people that work within the Waitrose team. Definitely get involved in the awards because it’s a great accolade to win or even be commended in these awards – David Stone, Buying Manager, Waitrose

” “ “ “ ” ” The PAPAs bring together the whole industry. There’s so many moving parts to this industry from restaurants into suppliers to wholesalers. The whole industry is big and I think PAPA as a body and speaks as one voice for it. Enter it because of the recognition you get, the kudos you get, and you get a great night out as well! It just makes you represent your industry and makes you the best you can. It’s great recognition just to get here and to win, it’s great kudos for you and you can really market that. - Graham Corfield, Managing Director, Just Eat

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I’d say definitely enter it, it’s worth the time, it’s an amazing event and it’s something to be proud of. It’s definitely something we shout about back at the Co-operative Group – Helen Kerfoot, Head of Food, The Co-operative Group

PAPA is well recognised in the industry and everybody knows they don’t just give the awards away for free; so if somebody wins one, it’s worthy and its worthy to have the logo on the pack and it increases the brand profile – Noel Reidy, Marketing Manager, Avalon

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The Awards OVERALL OPERATOR This lifetime award will be presented to an individual, company or organisation who the judges consider deserves recognition for the contribution made to the industry. Nominations should state simply why they should be considered for this award.

PIZZA RESTAURANT CHAIN OF THE YEAR AWARD This award will be given to the pizza restaurant chain (a business with more than 10 restaurant sites) which the judges consider to have done the most in the last year to develop their business and which sets a standard for others to follow. For the purposes of the awards, a pizza restaurant is defined as one where pizza forms the main focus of the business. In assessing entries the judges will be focusing particularly on standards in terms of product, service and overall atmosphere. Judging will be done by a central panel of industry experts who will consider market data, submissions from entrants as well as reports from independent ‘mystery shoppers’ who will visit a sample site and report on the restaurant from a customer’s perspective. What to send in: Your entry should include a brief note saying why you think the business deserves to win, data demonstrating the businesses success plus a voucher for a meal for two to be used by the ‘mystery shoppers’. Please also include a list of locations which can be visited.

INDEPENDENT PIZZA RESTAURANT PLATINUM AND GOLD AWARDS These awards are given to independent pizza restaurants

www.papa.org.uk

(businesses with 10 or fewer sites where pizza is the predominant item on the menu) that set a standard for others to follow. In assessing entries the judges will be focusing particularly on standards in terms of product, service and overall atmosphere. Platinum awards will only be given if one or more restaurants is exceptional. Judging will initially involve entries being assessed on the material submitted and those short-listed will be asked to provide a voucher for a meal for two which will be used by ‘mystery shoppers’ who will report on the restaurant from a customer’s perspective– a copy of their reports will be available to entrants after the awards are presented, on request. What to send in: Your entry should include a brief note saying why you think the business should win, a copy of the menu and photographs (max 4) showing the outside, the customer area and preparation areas (with preparation underway).

INDEPENDENT ITALIAN RESTAURANT PLATINUM AND GOLD AWARDS These awards aim to identify the best in genuine independent Italian restaurants in the UK. To this end they will be presented to specialist restaurants where the food served is rooted at the heart of Italian cuisine and which offers a genuine taste of Italy and experience. Judging: Those judging these awards will be looking for independent restaurants which set a standard for others to follow. Judges will be focusing particularly on standards in terms of menu choice, food quality, service and the ambiance of the restaurants that enter. Platinum awards will only be given if one or more restaurants is exceptional. Judging will initially involve entries being assessed on the material submitted and those short-listed will be asked to provide a

voucher for a meal for two, which will be used by ‘mystery shoppers’, who will report on the restaurant from a customer’s perspective. A copy of their report will be available to entrants after the awards are presented, on request. What to send in: Your entry should include a brief note saying why you think the restaurant should win, a copy of the menu and photographs showing the outside, customer area and preparation areas (with preparation underway) and a voucher for a meal for two for the ‘mystery judges.

ITALIAN RESTAURANT CHAIN AWARD This award aims to identify the best in genuine Italian restaurant chains in the UK. The award will be presented to specialist restaurants where the food served is rooted at the heart of Italian cuisine and which offers a genuine taste of Italy and experience. Judging: Those judging these awards will be looking for restaurant chains which set a standard for others to follow. Judges will be focusing particularly on standards in terms of menu choice, food quality, service and the ambiance of the restaurants that enter. Judging will initially involve entries being assessed on the material submitted and those entering will be asked to provide a voucher for a meal for two, which will be used by ‘mystery shoppers’, who will report on the restaurant from a customer’s perspective. Copies of their reports will be available to entrants after the awards are presented, upon request. What to send in: Your entry should include a brief note saying why you think the restaurant should win, a copy of the menu and photographs (max 4) showing the outside, customer area and preparation areas, (with preparation underway) and a

voucher for a meal for two for the ‘mystery judges’. Please provide a list of sites which can be visited by judges.

JUST-EAT INDEPENDENT PIZZA DELIVERY STORE AWARD This award aims to recognise the independent operators who are successfully driving their businesses in the delivery/takeaway sector. The platinum award winner will receive a free sign-up to JUST EAT, plus 50,000 co-branded menus printed on the house. If you’re already with JUST EAT, you’ll be refunded your sign-up fee in full, and will also receive those free menus. Gold award winners will receive £200 toward their JUST EAT sign-up, plus £200 towards menu printing. Again, if you’re already with JUST EAT, you’ll receive that £200 back as part refund of your initial sign-up fee. Judging: Those judging this award will be looking for an individual operator (up to 10 stores) who sets a high standard in terms of the overall operation – from customer service and food quality to delivery. What to send in: Entries will be initially assessed on the material submitted, which should include the completed entry form, saying why you think the business should be considered for an award, a copy of the menu and photographs (max 4) showing the business premises, the preparation areas (with preparation underway). Entrants should also outline any marketing/promotion initiatives undertaken in the last year as well as details of their success. All those entering in this category will also be asked to provide a voucher for a meal for two which will be used by independent judges who will order a delivery and report on it from a customer’s perspective. A copy of their reports will be available to entrants after the awards are presented, on request.

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PIZZA DELIVERY CHAIN AWARD This award aims to recognise the chain operators who are successfully driving the delivery/takeaway sector. Judging: Those judging this award will be looking at chains (more than 10 stores) which set a high standard in terms of their overall operation – from customer service and food quality to delivery - and which are positively driving the market. Details of the overall performance of the business in the last year will also be required. Those entering will also be asked to provide a voucher for a meal for two which will be used by the ‘mystery shoppers’ who will order a delivery and report on it from a customer’s perspective - a copy of their reports will be available to entrants after the awards are presented, on request.

FROZEN SUPERMARKET PIZZA RETAILER AWARD This award aims to recognise those supermarkets who are actively driving the frozen pizza sector of the market. All retailers are automatically considered for this award. What to send in: Retailers are asked to complete a short questionnaire and to briefly state why they should be considered for the award. Judging: The judges will consider data on volume and value growth, promotional activity, innovation and general category development.

CONVENIENCE STORE PIZZA AWARD This award aims to recognise those convenience store retailers who are actively driving the convenience pizza sector of the market. All retailers are automatically considered for this award. What to send in: Retailers are asked to complete a short questionnaire and to briefly state

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why they should be considered for the award. Judging: The judges will consider data on volume and value growth, promotional activity, innovation and general category development.

CHILLED PIZZA MULTIPLE RETAILER AWARD This award aims to acknowledge those retailers who are actively driving the chilled pizza sector of the market. All retailers are automatically considered for this award. What to send in: Retailers are asked to complete a short questionnaire and to briefly state why they should be considered for the award. Judging: The judges will consider data on volume and value growth, promotional activity, innovation and general category development.

PASTA RETAILER AWARD This award aims to recognise those supermarkets which are actively driving sales of pasta. All retailers are automatically considered for this award. What to send in: Retailers are asked to complete a short questionnaire and to briefly state why they should be considered for the award. Judging: The judges will consider data on volume and value growth, promotional activity, innovation and general category development.

MANUFACTURED PIZZA PRODUCT AWARD This award aims to encourage new product development in the pizza market by rewarding those who are striving to develop the market through innovation and recipe development. This category is open to any product launched within the 12 month qualifying period from 1st September 2015 to 31st August 2016 and which is still on sale at the time of judging. Products shortlisted for this award will be

presented to a panel of judges for sampling. Three separate awards will be presented within this category under the following headings: • Best new ‘everyday’ pizza product • Best new ‘indulgent’ pizza product • Best new ‘innovative’ pizza product What to send in: Initially written entries should be submitted stating the category being entered and supported by details of the product, when it was launched, its retail price and data showing its performance.

INNOVATIVE FOOD TO GO AWARD This award will recognise the dynamic and expansive role played by businesses with Italian food at their core who bring authentic Italian cuisine to the ever growing food to go market. This category is open to any business or division that has begun offering Italian Food To Go in the qualifying period of 1 September 2015 to 31st August 2016. Judging: Details of the launch and product range of the business in the last year will be required, highlighting how the offering brings in a new market. Those short-listed will also be asked to provide a voucher for a meal for two which will be used by the ‘mystery shoppers’ who will order a meal/product, or delivery and report on it from a customer’s perspective - a copy of their reports will be available to entrants after the awards are presented, on request.

MANUFACTURED PASTA PRODUCT AWARD This award aims to encourage new product development in the pasta market by rewarding those who are striving to develop the market through innovation and recipe development. This category is open to any product launched within the 12 month qualifying period of 1st September 2015 to 31st August 2016 and which is still on sale at the time of judging. Products shortlisted for this award will be presented to a panel of judges for sampling. Two separate awards will be presented within this category

under the following headings: • Best new retail pasta product • Best new catering pasta product What to send in: Initially written entries should be submitted stating the category being entered and supported by details of the product, when it was launched and data showing its performance.

NEW PRODUCT OR INGREDIENT AWARD This award aims to recognise those suppliers who are developing/sourcing new equipment, products and ingredients for use by manufacturers or restaurant/delivery businesses. The judges will be looking for innovative ideas which can positively benefit the market. What to send in: Entries should state details of the products being entered and explain the benefits they offer to the manufacturer/restaurant etc. Those short-listed in this category may be invited to submit samples (or make presentations) for judging in the Autumn.

THE PIZZA AND PASTA MARKETING AWARD This award aims to recognise successful marketing and promotional initiatives by businesses operating in the UK pizza, pasta and Italian food industry. This award is open to all those involved in the market, including suppliers. What to send in: Entries should provide details of the marketing/promotional activities undertaken with, where appropriate, examples of marketing/promotional material. Details should also be provided to show the results of the activity. Judging: The judges will consider the material supplied.

The Award Qualifying Period is 1st September 2015 to 31st August, 2016 AWARDS CLOSING DATE 1st Sepember 2016

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PIZZA CHEF 2016

Bigger than ever! Come and see the Grand Final at the

PIZZA CHEF of the year 2016

PASTA CHEF

of the year 2016

ed and judg ia p m ly O ll! Finals at eo Randa h T f e h c ity by celebr

For details of how to enter the competitions please see the following pages... 18

August 2016

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Main Sponsors

of the European Pizza and

Pasta Show. Visit us in the Main Exhibition Hall at Olympia London on 9th & 10th November 2016.

KIREN GROUP

KIREN FOODS

Global Pizza Manufacturer

Avalon

www.kirengroup.com

Pizza is our world

www.pizzamia.eu

Unit 1 & 3 Smallbridge Business Park Riverside Drive | Rochdale | OL16 2SH Greater Manchester | United Kingdom +44 (0) 1706 526 732 | Sales Enquiries to Noel.Reidy@kirenfoods.com | +44 (0) 7482 252 344

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PIZZA CHEF 2016 he Pizza Chef and Pasta Chef of the Year competitions offer 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 and Pasta Chef of the Year. This year will be even greater as we’re holding the final at the inaugural European Pizza and Pasta Show at Olympia in London on the second day of the show – November 10th! The European Pizza and Pasta Show, 9-10 November 2016, Olympia London is the leading B2B trade event for the pizza and pasta industries in Europe. The event brings together the fast-growing pizza and pasta market into the spotlight by showcasing leading UK and European specialist food products and ingredients suppliers, equipment, furniture and tableware manufacturers, as well as franchise and service providers. Organised with the exclusive support and in association with PAPA – Pizza, Pasta and Italian Food Association - the European Pizza and Pasta Show 2016 will attract 200 exhibitors and over 5,000 qualified buyers representing pizza operators, pizzerias, restaurant chains and independent restaurants, hotels and catering companies as well as UK and Europe’s largest wholesalers and retailers. The show will feature a Demo Theatre, sponsored by Jestic, and host the finals of the UK Pizza and Pasta Chefs of the Year Competition. Visitors can also join a range of “how to” industry seminars and the exclusive Food and Beverage Law and IP Summit. For more info on the European Pizza and Pasta Show go to www.pizzapastashow.com

T

THE COMPETITION Contestants are required to design a pizza recipe around a specific sponsor’s product in the following six categories. Free samples of the sponsors’ products have been

sent to those wishing to enter the competitions, to experiment with and create their pizza recipes. Entries can be made into all six categories (up to two in each) but entrants must enter at least two of the categories. The sponsor’s product must be used in the relevant category, together with other ingredients of the contestant’s choice. Pizzas will be judged on taste, presentation, commercial viability and innovative use of the sponsor’s product.

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

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.

Applewood® - A traditional West Country Farmhouse Cheddar with a rich smoky flavour and delicate aroma, perfectly finished with a dusting of paprika.

Jarlsberg® - Made to a secret Norwegian recipe using only the purest milk for a smooth, distinctive and rounded taste. Incredibly versatile and keeps its flavour when melted.

SUNBLUSH® TOMATO PIZZA CHEF OF THE YEAR Contestants are required to use either, or all, of the following tomatoes in their pizza recipe, together with other ingredients of their choice.

SunBlush®: is the original semi dried tomato having first been brought into the UK by Leathams in 1998: SunBlush® Yellow Cherry Tomatoes: We harvest the finest vine ripened yellow cherry tomatoes and they are slowly roasted for hours in huge ovens, ensuring that they retain their bright yellow colour and succulent flesh and juices. Once roasted they are tossed in the finest rapeseed oil before freshly chopped garlic, dried onion carrot and pepper are added. After being left to marinate in the rapeseed oil and herbs, the tomatoes are infused with flavour. SunBlush® Cherry Tomatoes: We harvest the finest vine ripened cherry tomatoes and they are slowly roasted for hours in huge ovens, ensuring that they retain their bright red colour and succulent flesh and juices. Once roasted they are tossed in the finest rapeseed oil before oregano and freshly chopped garlic are added. After being left to marinate in the rapeseed oil and herbs, the tomatoes are infused with flavour. We have recently launched a basil marinated product to the range which gives a truly Mediterranean flavour. SunBlush® Baby Plum Tomatoes: We harvest the finest vine ripened baby plum tomatoes that are shaped like a grape and they are slowly roasted for hours in huge ovens, ensuring that they retain their bright red colour and succulent flesh and juices. Once roasted they are tossed in the finest rapeseed oil before freshly chopped garlic, oregano and salt are added. After being left to marinate in the rapeseed oil and herbs, the tomatoes are infused with flavour. We also have the same product in a yellow colour and mixed red and yellow together.

EURO PIZZA PRODUCTS FROZEN DOUGH PIZZA CHEF OF THE YEAR. Contestants are required to use Euro Pizza Products frozen dough for the base of their pizzas in this category together with other ingredients of their choice. Euro Pizza Products, is a BRC certified frozen pizza dough producer that can produce, to your own recipe, high quality frozen pizza dough. Due to our unique process and expertise we serve since 1993 a very wide market in Europe and beyond. Benefits of our frozen pizza dough are: - Consistency in the taste and quality of every pizza - 100% natural ingredients - Cost reduction: waste and wages - Ready to use product - Logistics: long shelf life when frozen, and 6 days after thawing - Use our authentic recipe or let us produce your own recipe under private label. Because our existence is closely linked to New York Pizza (www.newyorkpizza.nl), our knowledge and skill make us the ultimate partner for both small and large customers on the market - Euro Pizza Products: We know dough!

MAESTRELLA MOZZARELLA PIZZA CHEF OF THE YEAR Contestants are required to use Maestrella mozzarella in this category together with other ingredients of their choice. Maestrella Mozzarella, from Eurilait – For Pizza Perfection A deliciously mild and creamy, versatile cheese, Maestrella Mozzarella is perfect for all your June 2016

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PIZZA CHEF pizza and pasta recipes. A mozzarella with excellent melt and stretch qualities, great colouration and an authentic taste, with product consistency guaranteed. Available in a variety of formats including log, diced and grated, Maestrella offers a convenient format for all uses. Also available in a range of FDM percentages to ensure the perfect melt in every oven type.

SuperTops Diced Chicken Diced succulent chicken breast, delicious on pizza, in pasta and salads. Versatile whether you are striving for the perfect pizza or looking to add that sensational finishing touch to a pasta or salad dish, our experts have created all the variety, flavour and colour you need with superior cuts of meat. Free flowing IQF for easy portion control.

WHITWORTH BROS PIZZA FLOUR PIZZA CHEF OF THE YEAR Contestants are required to use Whitworth Bros Aquila pizza flour in the base of their ‘margherita style’ pizza. This category will be judged ‘blind’ by the judging panel. Whitworth Bros Aqulia pizza flour contains high protein Canadian hard wheats and is milled to give a flour that will produce a firm, strong dough. Suitable for all types of bases – will produce thin and crispy, or crisp crust and a chewy crumb for that authentic Italian pizza taste.

JUDGING Initial entries will be selected by a panel of judges to go forward into one of five regional heats, where the contestant will be invited to make their pizzas in front of a judging panel. The category winners, from each heat, will go forward to compete in the final, which will take place on Thursday, 10th November and will be judged by a panel headed by celebrity chef, Theo Randall at the European Pizza & Pasta Show at Olympia. The winners of each category and the Overall Pizza Chef of the Year Award winner will be announced at the Awards Dinner, on the evening of 10th November, and will receive a cheque for £500, a trophy, plus considerable publicity. Individual category winners will also receive trophies. CLOSING DATE FOR ENTRIES 31st August 2016

SUPERTOPS PIZZA CHEF OF THE YEAR SuperTops is the market leading and longest established brand of ingredient ranges on offer to the professional caterer. Developed to provide consistent high quality, without excessive fatting/cookng out, each topping is designed for use in high temperature ovens. A one-stop shop for all your meat ingredients includes pepperoni, salami, ham, pork, bacon, beef, meatballs and chicken. Contestants will be required to produce a pizza with either or both of the following meats from the SuperTops range: SuperTops Ham Julienne Smoked ham strips, delicious on pizzas, salads and in sauces.

www.papa.org.uk

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PASTA CHEF 2016

Will you be Pasta Chef of the Year 2016? PASTA CHEF

of the year 2016

WIN

£500!

ollowing on from the success of last year’s Pasta Chef of the Year competition, we are delighted to team up with our sponsors Keck again to find the best Pasta chefs across the UK. The competition will be held in conjunction with the existing pizza chef quest, taking in five regional heats and a grand final. The competition will take the form of three categories and contestants are required to create a pasta dish in each, using either product nominated. Contestants may enter up to two recipes in each category.

F

Short Cut Pasta Trivelli Penne Long cut Pasta Linguine Pappardelle Filled Pasta Cappelletti Salmone Pansotti Bufalo Ricotta

In all categories, chefs must create a unique dish or an inventive re-imagining of a classic dish. Judges will be specifically looking to see how the dish showcases the pasta chosen along with the commercial viability, overall composition, flavour and appeal. Please note that ‘Al Forno’ dishes will be very difficult to produce due to time and oven restrictions at the competitions.

JUDGING Written entries will be selected by a panel of judges to go forward into one of five regional heats. In these live bake-offs, entrants will prepare their pasta dishes for judging and each of the three category winners will go forward to compete in the final on 10th November in London. The final to be held at the European Pizza & Pasta Show at Olympia, will be judged by celebrity chef, Theo Randall and a panel of experts. The winners of each category and the Overall Pasta Chef of the Year Award winner will be announced at the Awards Dinner, on the evening of 10th November, and will receive a trophy, considerable publicity and the kudos that this competition confers. The Overall Pasta Chef of the Year will also receive a cheque for £500.

sponsored by

CLOSING DATE FOR ENTRIES 31ST AUGUST 2016 WHERE WILL ALL THIS BE HAPPENING? We have five regional heats across the country. Our journey to find the Pizza Chef of the Year begins in September and culminates in the grand final in November. Join us at: Scotland Heat 10.30am, Tuesday 4th October Tony 2 Go, Unit F, 14 Lindsayfield Road, East Kilbride G75 9LE

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Northern Heat 11.00am Wednesday 5th October Stateside Foods Ltd, 31-34 Great Bank Road, Wingate Industrial Park, Westhoughton, Bolton BL5 3XU

Midlands Heat 11:00am Thursday 6th October Portobello Restaurant, 17-19 High Street, Aldridge, Walsall, W. Mids WS9 8LX

South West Heat 12.00 noon Monday 10th October Il Michelangelo Restaurant, 50a Knightstone Road, Weston-Super-Mare BS23 2BE

South East Heat 11.00am Tuesday 11th October Equipline, Ashley House, Ashley Road, Uxbridge UB8 2GA

August 2016

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AT FIRST SLICE e v o L Made in the UK from Sweet Chestnut once you try Pizazz wood fuel briquettes we know you’ll love them! They burn longer and hotter than traditional firewood with less mess, no splinters plus they’re easy to light. Delivery within 3 working days.

woodfuel-direct.co.uk 0800 587 3147 Made in the UK by

www.papa.org.uk

BSWenergy

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PIZZA

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ZIA LUCIA Just opened in Islington, Zia Lucia brings Londoners a new way to enjoy pizza. By combining a special selection of unique doughs, rare in the London pizza scene, with a flair for real Italian community style, Zia Lucia is creating a distinctive experience for pizza lovers across the city. Zia Lucia’s unique variety of Italian 48-hour slow fermented doughs range from the traditional flour dough to an unusual vegetable charcoal black base, from a healthy wholemeal option to special dough made without gluten. The menu at Zia Lucia will continuously evolve to include new experimental doughs, following the creativity of Zia Lucia’s formidable pizzaioli. Opening on Holloway Road in a burgeoning foodie pocket of Islington, Zia Lucia, which translates as 'Auntie Lucia' is run by a team of passionate Italians. Founders, friends and Holloway residents, Claudio Vescovo and Gianluca D’Angelo have created

Questions & Answers Zia Lucia with the help of family, friends and local figures. Inspired and named after Gianluca’s Auntie Lucia: a warm, generous figure in her family and community in Rome, these important values will be recreated in this neighbourhood pizzeria, which is entirely friendfunded. Priced from £7-£11, the wood-fired pizzas will feature fresh, classic Italian toppings, all available on the four types of dough. The menu also features white pizzas, with unusual toppings such as pecorino cheese, truffle honey, asparagus, spicy orange sauce and toasted almonds. Alongside the pizzas, the menu features a selection of Italian style starters, salads and desserts, including an innovative and appetising pizza dessert. The drinks menu focuses on spritzes, negronis, bottled beers from Italy and locally brewed in London, and wine and prosecco sourced from small Italian producers back home.

Why did you choose these doughs? Are they are ‘as served’ in Italy, or in response to dietary trends here? In recent years the world of bakery has undergone a period of research and development with a particular focus on combining blends to increase and enrich the range of tastes on offer. A key angle to this research is nutrition in our increasingly health-conscious society. Our vegetable charcoal dough was developed to give customers the chance to try

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something with a new and distinctive taste, keeping an eye on the health and digestion benefits of charcoal. How do you make the pizzas and what are the ingredients? Charcoal dough - vegetable charcoal is naturally produced and non-carcinogenic. It is made from wood and vegetable matter that is oxidised at very high temperatures, before being treated. For this specific dough we use black flour

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F For or inspiration inspiration and other usages us ages of the dough: www.europizzaproducts.com www.europizzaproducts .com

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PIZZA from Italy, which contains vegetable charcoal and can be mixed with other flours to create the perfect mix. Made without gluten - the main characteristic of gluten-free flours is that they are dry and unstable (unpredictable) in their yeasting process. These flours are therefore difficult to work with and it takes the right level of experience and competence. As this type of pizza is made using flours without gluten, they are rich in fibres (this helps the dough to stick together, not 'atomising'). All other ingredients used, such as yeast and oil, are without gluten. During the baking process, hydration is of paramount importance as the flours are naturally dry (drier than others). The baking should be done at higher temperatures than the traditional doughs containing gluten (at around 350-400oC degrees). The ‘sweet spot’ of fermenting time is between 48 and 72hrs. Wholemeal - in the wholemeal dough there is typically a high quantity of bran, which allows a less refined flour, which in turns gives a more 'earthy' taste. The preparation process is the same as for the traditional one, except for the quantity of salts used in the mix a lower quantity of refined salt is added, since these flours are

naturally rich in salt. Baking temperatures are between 320370 degrees depending on the level of hydration of the dough. Again, ideal fermenting between 48 to 72 hours; the longer the fermenting, the more the release of natural scents and aromas coming from the raw flour. The wholemeal flour allows the spread of earthy, traditional, aromas that cannot be found in other types of flour. The health benefits? Charcoal - thanks to its properties, vegetable charcoal allows better digestion compared to the traditional doughs: the fibres help the intestinal transit and reduce the creation of gas related to the

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THE OPTIONS “There is absolutely no doubt that for most people a pizza is only as good as its base. Get that wrong and that whole pizza experience becomes disappointing and customers as we know vote with their feet. So it is absolutely crucial that anyone producing a pizza makes their bases the best that they can be and that means using fantastic quality authentic ingredients,” says Sandro Bevilacqua, vice chairman of CQS (www.continentalfood.co.uk). “As we know, what one consumer deems the perfect pizza base will not be what another prefers. It is important, therefore, that a variety of pizza base options are provided and that they cater for specific dietary requirements. “Traditional Italian pizzas have a light thin base with tomato, mozzarella and various options of local fresh ingredients and there

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yeasting process, which reduces bloating. Other advantages include the increase of the sense of satiety. Wholemeal - wholemeal dough addresses the health conscious palates, thanks to its benefits. The benefits can largely be attributed to the fibre richness of the flour, essential in a balanced diet. The flour is raw and less refined than white flours. There is a reduction in fat absorption, and a decrease in the fatigue of the digestive organs, which in turns helps the fight against cholesterol. The wholemeal flour, moreover, increases the sense of satiety, and helps the intestinal transit. It is recommended in low carbohydrates diets, as a replacement to the white flour.

Type of oven used? A stylish wood-fired oven, specifically designed and handcrafted in Naples. Pizza toppings? Different ones for the different doughs? You can have any dough type with all topping options. Examples of toppings include classic Italian toppings - cheeses (Gorgonzola,scamorza, mozzarella), meats (different hams and sausages), fresh veg (peppers, basil, courgette and nuts). Some of the more unusual toppings include pecorino cheese, truffle honey, asparagus, spicy orange sauce and toasted almonds.

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TRICKS OF THE TRADE? "Making pizza is not a science (luckily!), but an art. An art, where you need to put a lot of dedication and passion into. There is no one secret in making good pizza, but it is a combination of tricks and techniques based on know-how, discipline and passion for the product,” says one of Zia Lucia’s pizzaioli. “Of great importance is the way you roll the dough and how you manage the oven, but overall, the dough is the key. You cannot have a good pizza if you don't have a great dough. Which means getting the yeasting and fermenting process right, using a good flour as a base."

does appear to be a trend at the moment for thinner, crispier crusts as consumers look to make more informed dietary choices. Pizza is unlikely to ever become a health food, but there are ways to reduce the calorie count and fat content and making a base thinner is one of them. “Traditionally, Italian pizza bases tend to be of the thinner and crispier variety with the exception of the Neapolitan pizza that is characterised by soft and deep edges. However, many consumers enjoy the more doughy pizza bases that have their origins in America.” In meeting these demands, CQS reports that it offers a wide variety of flours to achieve specific types of pizza bases. From Divella Farina 00 per pizza - ideal for making pizzas with light golden bases, through to Divella Farina ‘S’ Super which is a stonger flour and will produce a crispier base and Divella Farina August 2016

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PIZZA ‘00’ Pizza Napoletana perfect for making the traditional Neapolitan pizza. They also sell a pizza pre-mix which chefs may find useful at very busy trading times as it only requires the addition of water. “A further trend that needs to be addressed when thinking about producing the perfect pizza base is the increase in demand for gluten-free products. This is a concern that is on the rise in the UK and it is no longer seen as a ‘faddy’ eating trend. This is a real issue and operators need to ensure that along with producing vegetarian options that there are gluten free pizza base options on the menu too,” adds Sandro Bevilacqua. For convenience, and ideal for takeaways, say CQS, they also provide premium quality frozen pizza bases hand rolled in an authentic fashion from 7 inch to 16 inch in thin, medium and deep pan style, and which are also available in gluten free. Another convenient option CQS supplies are the freshly frozen pizza dough balls. Ideal for kitchens exposed to diners, to enjoy watching the theatre of chefs creating the pizzas, suggest CQS, the dough balls can be stored defrosted neatly in the kitchen area and used as desired. “When it comes to taste and authenticity, pizza dough freshly prepared on site each day is a must,” says Michael Eyre, product director at Jestic Foodservice Equipment (www.jestic.co.uk). “Not only providing a delicious base to build a popular pizza, homemade dough also enables the chef to include ingredients to suit different dietary requirements and the inclusion of flavours to create a unique offering. What’s more, freshly made pizza dough is significantly more cost-effective than pre-brought and therefore commands a higher profit margin for the business. “That being said, there are a number of key considerations to take into account when producing pizza dough in house. What ingredients to use, what sizes to produce and what equipment is needed to help ensure the process is time and cost efficient in the long run. As with pre-brought base mixes, it is essential that dough is produced in a uniform size and roundness, maintaining customer satisfaction and profit margins for the business. Achieving this, chefs should look at investing in a commercial dough rounder, such as the SDR-400 from leading commercial equipment brand, Somerset. “Making light work of creating dough balls with a uniform size and roundness, the SDR400 can be used to create a range of fresh dough products including tortillas, pita bread, flat bread and other speciality products. A patented manual or automatic stick-resistant dough intake combines with the very latest in lightweight materials and a compact design, to ensure best use of space within a commercial kitchen. A production capacity of 28

7,200 pieces per hour and the ability to round dough from 50g to 1kg makes the SDR-400 suitable for even the busiest Italian restaurants. Easy and simple to use, the dough rounder has been proven to significantly reduce labour costs and issues caused by the repetitive nature of manual dough handling while delivering ongoing efficiencies across the business.” As pizzas will always be one of the catering industry’s must-offer money spinners and customer favourites, investing in the right equipment is essential, agree Foodservice Marketing Equipment (FEM, www.fem.co.uk). “Pizzas freshly made on the premises not only taste so much better than brought-in varieties, but offer great versatility as they can be topped with in-house speciality flavours or to the customer’s own specifications,” feels Mark Hogan, FEM’s marketing and sales manager. The company’s Sirman Pizza Dough Rollers, for example, can help caterers to make light-work of preparing the perfect pizza dough. They are practical and easy-to-use, making rolling out circles of dough to prepare pizza and speciality breads both simple and fast too. To protect the characteristics of the dough, they operate without heat, point out FEM, and the thickness and diameter of the rolled-out dough circles can be easily adjusted, based on the chef's preference. Constructed from strong, durable stainless steel these dough rollers are suitable for heavy-duty use in commercial kitchens, and parts are easily removable for thorough cleaning. FEM supplies the Sirman Pizza Dough Rollers in two sizes, 12 inch and 16 inch. Tthe smallest in the range, the SP 310/2, measures 440mm (w) x 380mm (d) x 615mm (h).

recent Mintel report reflects on the wave of consumers trading up to trendier formats, saying ‘one in three (34%) pizza users in the UK are interested in buying pizzas featuring different kinds of bases, like flat bread or sourdough, rising to 39% of households with kids under the age of 15.’ It’s this kind of innovation that operators can utilise to keep their offering current and exciting. “Operators don’t stand still, they adapt in a surprising number of ways. Our Menu Trends research has revealed that kitchens are continuing to modernise cheaper dishes by giving them a new twist and a trendy name. It’s a challenging time for operators with competition at its most intense. Those that maintain their quality, keep their menus fresh, their prices competitive and think of new ways to adapt the old will emerge the winners,” says Peter Backman, foodservice expert and managing director of research firm, Horizons. Pan’Artisan (www.panartisan.com), whose successful bakery business was founded on authentic, Neapolitan pizza dough recipes, has illustrated this approach. Its award-winning and ever-diversifying range of readymade pizza bases, dough balls and speciality breads has been praised by many in the industry for their ease of use, convenience and authenticity. The beauty of a pre-made dough ball/partmade pizza base, say the firm, is the timeconsuming, specialist work has already been done so all that is required of chefs is for them to create their own recipes as if from scratch. The range of dough balls Pan’Artisan offers includes Easy Stretch for those with limited skills in the kitchen, sourdough for the latest on-trend option and regular Pizza Dough for the authentic Italian pizza. All of which give operators plenty of versatility with the ability to add signature ingredients and adapt the size and shape so products can be made bespoke to their exact needs Pan’Artisan uses traditional methods and innovative recipes to create their handPan Artisan deep pan pizza base.

READYMADE The UK seems to have developed into a nation of ‘foodies’. Demand for gourmet and premium versions of our everyday favourites such as burgers and pizza have escalated as consumers become more discerning over the quality and provenance of ingredients. A August 2016

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PIZZA finished products and have been supplying frozen, un-topped pizza bases and dough balls (for those that want to stretch their own) for many years. Sometimes perception is that frozen bases won’t produce a good quality pizza, and that there is a need to invest in a pizza oven in order to produce a good pizza, neither of which is true, claim Pan’Artisan. “Using a good quality, pre-made pizza base banishes the time consuming, labourintensive and skilled practice of making and proving your own dough,” says Richard Jansen, managing director at Pan’Artisan. “By creating your own topping combinations and incorporating on trend ingredients, operators can produce a range of pizzas that offer a point of difference and profit margin potential.” Supplied part-baked, frozen, Pan’Artisan’s range of pizza bases are hand-finished and made using the finest quality ingredients. They contain less than 1% salt, essential for today’s health conscious consumer, and contain no GM products, artificial flavours or preservatives. Operators can also choose from various base sizes of thin crust - delicate, crisp and light, or deep pan, light, fluffy and very easy to handle. The range also includes an extremely popular wood fired base, made using an authentic Neapolitan recipe and put through

www.papa.org.uk

a 48 hour natural proofing process to allow the flavour in the dough to develop fully. It is then hand-stretched, topped with a rich tomato sauce and part-baked in a traditional wood fired pizza oven before being quick frozen to attain all of the taste with maximum convenience. In response to the needs of consumers with a gluten allergy, Pan’Artisan also has two Gluten-free bases - a 10” traditional and a 10”

Italian spiced, both available in thin crust. The exceptional quality and great taste of Pan’Artisan’s gluten free bases won them highly commended in the Free From Food Awards in 2014 (these awards celebrate the best foods on the market that are free from one of the ingredients that trouble so many food allergy and intolerance sufferers including wheat, gluten, dairy, eggs, yeast, nuts and soya).

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PIZZA

SEA WATER PIZZA Opening this month near London’s Borough Market, ‘O ver Pizzeria (www.overuk.com) is offering a unique and healthy menu using pure sea water which is proven to have serious health benefits and over 40 times less sodium chloride than traditional table salt, say the new concept’s creators. Healthy, delicious, genuine Neapolitan street food; this is the mantra on which ‘O ver was conceived. Combining the very best regional ingredients with traditional recipes, ‘O ver claims that it is the first restaurant in the UK to use the unique ingredient of pure sea water in many of its dishes, from their wood fired pizzas, fresh pasta,

homemade breads and Neapolitan street food to their fresh seasonal salads, vegan options and handmade traditional desserts. “I grew up in the kitchen watching my grandmothers, aunt Liliana, and my beautiful mum cooking,” says founder Mauro Palomba, who has Neapolitan blood, a strong academic background and an immeasurable passion for food. “For me, food means home, family, love and tradition. Leveraging on my international experience I have gone back to my roots to deliver delicious food that combines excellent traditional ingredients with the important link of healthy nutrition.”

Pure sea water has been scientifically proven to have more health benefits than traditional table salt, whilst also significantly improving the taste and texture of food, claim ‘O ver. Pure Sea Water is 100% natural and contains 40 times less sodium chloride than table salt and boosts the consumption of 96 trace minerals essential to the human body. Pure sea water is extracted from the purest areas of the Mediterranean, which is then analysed for quality and naturally microfiltered without the use of chemicals before being packaged, say this latest pizzeria. Therefore, pure sea water is a way to season food while using less sodium chloride and boosting our consumption of trace minerals. Table salt is a salt that has been through a chemical process of purification and has been August 2016

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PIZZA stripped of all its minerals whereas pure sea water is naturally purified and microfiltered to remove bacteria and impurities, maintaining a natural composition of over 96 minerals which are beneficial to the human body including magnesium, potassium and calcium. Obtaining Pure Sea Water is not a simple process and requires specialist skills such as those of Steralmar, based in Italy. Pure sea water has a different composition, depending on the distance from the coast, the climate and marine vegetation and cannot just be drawn at random. Some 98% of table salt is sodium chloride. However in Pure Sea Water, only 86% of the minerals are sodium chloride. The other 14% are minerals such as potassium, magnesium and calcium. You apply Pure Sea Water to your food in much the same way that you would granular salt, but with the massive difference that you’re immediately reducing your consumption of sodium chloride and adding the 96 minerals that pure sea water contains, and that your food wont actively taste salty but just add a more rounded flavour to your food. Pure sea water preserves the natural flavours of food and enhances the taste rather than masking it in saltiness. ‘O ver’s head chef comes from the Associazione Verace Pizza Napoletana, an organisation which promotes and protects the True Neapolitan Pizza, (“Vera Pizza Napoletana”), both in Italy and worldwide. The Association is also involved in the promotion and protection of affiliated pizzerias, products and in the professionalisation of pizza makers related to the production of the “True Neapolitan Pizza”. Located in the heart of London’s foodie district, ‘O ver feels that it offering a fresh stance on Italian cuisine in the city - ideal for those looking for a quick cicchetti at lunch or a more relaxed meal in the evenings. ‘O ver offers a comfortable

www.papa.org.uk

bar and dining area with four metre high ceilings, creating a vast expanse of light and airiness. Elegant, minimal chic is the style that has been adopted by renowned Italian and Berliner designers. From the ambient lighting and Mediterranean-influenced accessories to the up-cycled furnishings and white Carrara marble lined bar top. Each and every detail has been scrutinised and applied with the utmost care to keep in line with the quality of the ingredients and food produced. ‘O ver says that it is setting out to deliver the most authentic and traditional Neapolitan food, set within an ambient and inviting setting, making for the perfect healthy lunch spot, relaxed dinner with friends and family or a celebratory drink at the bar. Guests will be in such awe, it is felt that some may well ask “’O ver ?”, which in Neapolitan means “Is this true?” ‘O ver’s menu features classic Neapolitan pizzas, crocchè (deep fried creamy mash potato filled with smoked mozzarella from Sorrento), pizza fritta (deep fried calzone filled with smoked mozzarella from Sorrento and Caserta special salami, a trace of organic San Marzano tomato sauce, basil, black pepper), Montanara (deep fried then baked dough topped with homemade tomato sauce, smoked mozzarella from Sorrento, grated parmesan and fresh basil), Parmigiana di melanzane (slightly fried aubergine, homemade tomato sauce, smoked mozzarella from Sorrento, Parmesan and basil), truffle burrata with seasonal grilled vegetables and Neapolitan daily handmade desserts such as Cassatina (Sweet ricotta sponge with dark chocolate drops), Pastiera (Slow cooked sweet barley tart), Capresina (Chocolate and Almonds brownie) and Sicilian pistachio semifreddo. The pizzeria is open Monday to Friday 11:45-15:00 / 17.3023.00, and Saturday and Sunday 11.30am-11.30 pm, and is located at 44-46 Southwark Street, London. 31

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This year we’re looking to open over 75 new Domino’s stores across the UK. With such a big task on our hands, we’re looking to all property agents to help us with the search and could be offering a very tasty £10,000 finders fee* to anyone who finds us the right property.

SPECIFICATIONS ARE Frontage minimum – 15ft (4.5m) Ideal area – 1,100 sq. ft. Hot Food Takeaway usage (A5) or potential for change of use Close proximity to family neighbourhoods and students Prominent roadside location or retail centres High visibility and parking

IF YOU HAVE A PROPERTY THAT IS SUITABLE FOR DOMINO’S, WE’D LOVE TO HEAR FROM YOU… EMAIL PROPERTY@DOMINOS.CO.UK *Please visit our website for full Terms and Conditions corporate.dominos.co.uk/property

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PREVIEW Picture credit: Rossopomodoro

Beat the Brexit blues at the

The inaugural European Pizza and Pasta Show will take place on 9 and 10 November 2016 at Olympia London. An exclusive B2B trade event, it looks set to be the A to Z of the vibrant pizza and pasta industries in Europe. FOOD FIRST There is one thing that always unites Europe, and by that, reference is not being made to the EU Parliament in Brussels, but to something simple and heart-warming - our culinary traditions. No matter what politicians of the day might throw at us – the pizza and pasta industry is one that unites and innovates, and also an industry that builds on its artisan origins and speaks the language of all. “Brexit or not – people need to eat and they love to eat pizza and pasta! I strongly believe the Pizza and Pasta industries will not be affected, on the contrary – the demand for these products will be on the rise,” says Enrico Fama, founder of Accademia Group and Restorazioni Italiana magazine in Italy.

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The exhibition is set to bring the fast-growing pizza and pasta market into the spotlight by uniting leading UK and European food wholesalers and retailers, pizza operators and pizzeria owners, restaurant chains and independent restaurants, hotels and catering companies with equipment manufacturers, specialist food products and ingredients suppliers, as well as franchise and service providers. The event will feature over 100 of the finest producers, exhibiting more than 300 brands, and will host 5,000+ trade buyers. Organised in association with PAPA (the Pizza, Pasta and Italian Food Association, and supported by British Hospitality and British Restaurant Associations), the event has recently announced Kiren Group, the Manchester-

based food manufacturers and one of Europe’s largest privately owned pizza manufacturers as being the show’s Title Sponsor. LEADING PARTNERS

Established twenty years ago, Kiren Group has a dedicated skilled team of over 150 talented and motivated individuals. Their vast experience in artisan pizza manufacture gives the company a unique capability of providing the retail and foodservice clients a complete solution across all category tiers in both chilled and frozen formats, and with clients from all over UK and Europe, Kiren Group operates 24/7, 365 days and has available

production capacity of 750,000 units per week. Producing in state of the art purpose-built sites, Kiren Group feels that its key to success is the innovation and the forward drive of the team behind the company. “We are constantly searching for new ideas that will drive growth for our clients. We use authentic Italian recipes and baking techniques facility all manufactured in our state of the art manufacturing ensuring our clients are always first to market with the latest innovations and trends,” says Noel Reidy, head of operations at Kiren Foods. “We travel the globe in search of the very best ingredients, and it is our commitment to quality and innovation that makes us the preferred partner to some of Europe’s largest foodservice and retail companies.”

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PREVIEW should take the opportunity to not only access the market but to firmly establish their presence in Great Britain, where the pizza and pasta trends are positive with a growing demand for Italian produce. For almost another two years the EU rules are still there, and the Italian companies, which are interested to enter in the UK market, will most definitely be using this opportunity.” The show will culminate with the Grand Finals of each of the Pizza Chef of the Year and Pasta Chef of the Year competitions. Competition host, Gethin Evans of PAPA, says: “This will be a highly interactive event where judges and audience members alike will be sampling the great creations on display.”

When it comes to pizza, few brands are as iconic as the renowned appliances in the Jestic’s Wood Stone portfolio. Combining state-of-the-art designs with exceptional build quality, this range of authentic wood or gas fired pizza ovens not only achieve a quality bake in just a couple of minutes, but also take pride of place in an open plan kitchen environment. “Jestic Foodservice Equipment represent some of the world’s finest and most innovative foodservice equipment manufacturers, with particular emphasis on the design and supply of the latest in open kitchen and theatrestyle cooking,” says Steve Morris, sales director at Jestic. “Our philosophy and passion is centred on the amazing foods our equipment can produce and in passing this knowledge and expertise to chefs and restaurant operators alike. We

www.papa.org.uk

listen carefully to what they have to say, ensuring we source the very best equipment to meet their business needs – equipment that is robust, easy to operate, reliable and manufactured to the highest standards to meet the vigorous working conditions of the modern kitchen environment.” WORLD CLASS COMPETITIONS Renowned pizza chefs as well as national pizza teams from all over Europe will compete on stage to be crowned the Best Classic Pizza Makers in Europe. Judged on the finest taste of

the product and the exceptional baking skills of the chefs, the competitors will battle to win the title of European Classic Pizza Champion in an unprecedented Pizza Bake Off. Enrico Fama, founder of Accademia Group Italy and organiser of the European Classic Pizza Championship says: “The European Classic Pizza Championship will help unite pizza chefs, as well as establish a quality barometer for the best pizza masters in Europe. “Following the UK vote to exit the EU, Italian exporters

Further inFormation For more information about the European Pizza and Pasta Show and Food and Beverage Law and IP Summit, or to register as an exhibitor or a visitor, please contact the organiser (telephone +44(0) 207 352 London’s Olympia will be home 4356, or email: slava@iprevents.uk, or visit to the inaugural European Pizza www.pizzapastashow.com). and Pasta Show.

ENGAGING SEMINARS PROGRAMME AND NETWORKING OPPORTUNITIES The European Pizza and Pasta Show will also see representatives of leading brands discussing and debating the future of our industry. The event will hear from Richard Harrow (managing director, Freiberger UK and chairman of PAPA - Pizza, Pasta & Italian Food Association), Mario Romano (marketing director at Rosso Pomodoro), Paolo Arrigo (Seeds of Italy), Parviz Hayati (founder of Red Tomato Pizza), Adrienne Berkes (head of marketing, Pizza Hut), Peter Backman (Horizons), Graham Corfield (UK managing director, Just Eat), Mark McCulloch (We Are Spectacular), Geoff Parsons (Basilico), Edin Basic (founder of Firezza), Keith Griffiths (Pizza Hut) and Maurice Abboudi (CEO of Lanbury Associates). Alongside and in conjunction with the European Pizza and Pasta Show, the world leading Food & Beverage Law and IP (FBIP) Summit will take place. FBIP is chaired by Unilever and speakers and attendees include the who’s who in the food and beverage industry from CocaCola and PepsiCo to Nestle, Pizza Express, Tesco, SAB Miller, DIAGEO, and many more. 35

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PROFILE

Mamma Mia celebrates

35 years Since first opening its doors back in 1981, the pizza and pasta restaurant, Mamma Mia in Summertown, Oxford, reports that it has concentrated on making the finest and freshest handmade pizza and serving up high quality pasta dishes. 35 years later, and it's now time to reflect on and celebrate the flavour of their success. FAITHFUL ATTENTION "In the restaurant world 35 years is a very long time indeed,” says owner, Jon Ellse. “Over the years we’ve ignored the many pizza fads and trends and faithfully kept to an authentic pizza style and taste - the best and freshest ingredients need little intervention. “It seems simple, but constantly reviewing these standards and values are so important to us. Overall, our customers define Mamma Mia and it’s a pleasure to see customers who were regulars in the 1980’s now bringing along their own children and continuing to enjoy Mamma Mia as a family restaurant." The 35 year anniversary also coincides with Mamma Mia featuring on Trip Advisor’s list of the UK’s top 20 pizzerias and being named the Best Italian Restaurant in the south at the Food Awards, England. The celebrations culminated in June with an anniversary prize draw for customers. Prizes included a weekend trip for two to Florence to stay in a five star hotel, tickets to see Italy play England in the 2017 Six Nations, school fund raising vouchers,

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cases of Italian wine from the Mamma Mia list and needless to say, lots of complimentary meals at Mamma Mia. For all those budding young chefs out there, the Mamma Mia team also ran a competition for a young pizzaiolo to design a new pizza, the winner's pizza featuring on the specials board. The restaurant’s oven is an electric, twin deck Zanolli one that can cook pizza in four to five minutes at a temperature in the region of 300oC. Their particular best sellers include the Margherita (mozzarella and tomato sauce), Mamma Mia (spicy pepperoni, Beechwood smoked ham, artichoke, mushrooms, olives, peppers, onion, capers and free range egg), Americana (spicy pepperoni and onions) and Pizza Anna (Beechwood smoked ham, spicy pepperoni, artichoke, anchovies and olives). POPULAR First opened in Summertown in 1981, Mamma Mia Pizzeria has been an Oxford institution for 35 years, combining traditional, authentic recipes, high quality imported Italian ingredients and a relaxed, family friendly

atmosphere with the aim of bringing a little bit of Naples to Oxford. Their second restaurant was opened in Jericho in 2009, and proved to be just as popular as the original, continuing with their tradition of offering the best authentic pizza and pasta in the city. North Oxford, where the Summertown restaurant is located, has long been known for its family demographics and atmosphere, whereas the Jericho site is in more of a student area. Originally the restaurant, founded and run by Nunzio Lafratta, and who passed away two years prior to the latest owners taking it on, was owned by this Bedford-based Italian family who would travel in to run it. It was Nunzio’s wife, Anna, who was responsible for setting out the traditional style of Neapolitan pizza made using freshly made dough with “00” Italian flour (and an approach which remains true today). However, when the restaurant started to become unloved and uncared for, some 17 years ago now, John Ellse decided to take it on. With the benefit of a family background in pubs and hotels

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PROFILE increased and more competition than ever befere. Customers have high expectations too. Their money is hard-earned and so you need to establish trust and deliver consistently. I feel that the brands have taught the independents quite a lot in that regard.” And although there are plenty of Italian chefs, chefs in general have on occasion been difficult to recruit with Mamma Mia’s like many in the hospitality business, benefitting from the skills and dedication of staff coming to the UK from abroad, and in particular Eastern Europe. There is a national shortfall of potential employees, and in particular chefs, John Ellse feels, and following on from that it is a difficult challenge in its own right, staff retention. However, it is clear that at Mamma Mia’s they been able to train people from the bottom, and then encourage them to progress to managerial roles with greater responsibility, skills and enhanced remuneration as they gain more experience and

from his parents, he could see that the somewhat neglected restaurant had great potential with the right management, so he took on the business, fully aware of the nature and requirements of the restaurant trade. CHALLENGES AND CHANGES Since taking on the challenge, John Ellse has noticed several changes across the years, including younger families moving into the area, the increased availability and variety of suppliers to choose from and manage, as well as the demand to maintain consistency, and the requirement for foodservice to come up with all day offerings. “It’s always a risk opening a restaurant,” says John Ellse. “Brands encroach on the patch of independents and there is

demonstrate loyalty to their employer, this in turn fostering a beneficial environment of staff retention. When it comes to the future, a third restaurant might now well be in the pipeline, reveals John Ellse, who adds that on a Saturday evening at the Summertown Mamma Mia’s, the tables are invariably turned around four times to cater for the influx of guests. Guests who, adds John Else, can become concerned if they fear a potentially image- or ambiancechanging re-design is on the cards! Thus, although the restaurant has had to close its doors on occasion for refurbishment, while other establishments might opt to make design statements that are often quite removed from the food being served, at Mamma Mia the trademark Italian charm, red and green and checked tablecloths persist to the obvious reassurance and enjoyment of its loyal generations of customers.

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An

aperitivo way of life

Aperitivo time at Massimo Restaurant & Bar at the Corinthia Hotel in London.

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Operators and suppliers alike are encouraging the uptake of aperitivo that has now become something of a catch-all term for aperitivo, aperitif, cichetti and apericena (the latter which came about after merging cena – dinner – with aperitivo) that is seeing a widening array of tasty and increasingly authentic light bites combined with complementary wines and beers, all served in a visually appealing and social, bar-type setting.

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FOOD & DRINK ORIGINS “The exact beginnings of the Italian aperitivo way of life are obscure and somewhat disputed,” says Sandro Bevilacqua, vice chairman of sector supplier, CQS (www.continental-food.co.uk). “Historians of Italian style and social behaviour argue over the notion that the aperitivo as an intermediate moment between the end of a work day and the return home for dinner, might have started in Torino, the then capital of the Savoy monarchy, in the last quarter of the 1700s, by the pioneer of Vermouth, Antonio Benedetto Carpano. “The other school of thought says it was later on, in the 1860s, when Gaspare Campari moved to Milan from his native Novara in Piedmont and opened there a bistro where he served his own

recipe brewed tipple, the legendary Campari liquor. When mixed with soda and vermouth, this drink came to be known as the Americano. “However, all agree that the fundamental concept of aperitivo - a slightly bitter cocktail paired with small savoury bites – only began being part of Italian culture and lifestyle in the 1920s in Milan, where a wealthier, more Bourgeois society emerged on the back of commercial and industrial progress in what still is the heart of Italy for business and economic enterprise. “The classic Italian aperitivo drinks can change from region to region but usually include a mix of white wine and/or Prosecco with soda water, ice cubes and a garnish of orange slice, together with Aperol or Campari liquors, or alternatively with products made

by smaller, local distilleries, such as Beltion and their very good aperitif called RedAp. “They may taste a bit bitter at the first sip, but once you’ve tried them on a couple of different occasions, the taste will grow on you. Very often people will also order a glass of Prosecco or cocktails such as Americano, Spritzer, or Negroni in the same session. Although all these and other options are available, such as Margaritas or Whisky Sours, usually aperitivo style drinks will be much lower in alcohol, slightly bitter or dry, to gently start your pre-dinner appetite. “Aperitivo and its cousin aperitif both originate from the Latin and Italian verb aprire, or ‘to open’- the concept being that the drink will stimulate (open up) your taste buds. Aperitivo as a way of life is now to be found in all cities and towns of the Bel Paese, but it’s mostly prevalent in the northern and central cities of Italy. Whether you’re in Venice, Palermo or Genova, you’re certain to find bars, restaurants, and hotels with aperitivo offerings, which normally include some finger food in the price charged for drinks.” Many UK-based catering operators have also now realised that this is a great opportunity to increase footfall and create an interest out of normal serving hours such as lunch and dinner, by introducing something similar to the old Happy Hour of British

pub tradition, but with far more authentic and interesting food options. Thus, what used to be just a few olive bowls and crisps has now become an array of delicacies featuring cheeses, cured meats, fried baby octopus and much more. “Apart from the popular, Spanish-led Tapas such as Serrano and Manchego with Quince, Morcilla Black Pudding and the like, a more specifically Italian offering would include Stuffed Olives all’Ascolana (giant green olives from Ascoli in the Marche, pitted & filled with a meat & vegetable stuffing, breadcrumbed and deep fried), grissini and prosciutto (sliced Parma ham wrapped around a breadstick), Arancini Siciliani (bread-crumbed rice balls), cubed Mortadella, mini skewers of cherry tomatoes and fresh buffalo mozzarella to name a few,” concludes Sandro Bevilacqua. COMPLIMENTARY FOOD Traditionally, small, complimentary light bites are made available with the purchase of an aperitif. In London, Massimo Restaurant & Bar at Corinthia Hotel London, for example, invites its guests to enjoy ‘La Dolce Vita’ with a complimentary selection of freshly-baked Italian aperitivo in its Massimo Bar. The offering

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FOOD & DRINK The opening of Veeno in Bristol.

was created by head chef, Andrea Cirino, and features the bold, honest, southern Italian aperitivo dishes of his youth in Italy’s Mezzogiorno. When guests buy a drink of their choice between 5.30-7pm, be it a zingy Aperol Spritz, a crisp glass of Prosecco, or some fragrant Grappa, they can also wind down to the taste of Massimo’s authentic light bites made using fresh and locally sourced ingredients. From delicious Olives all’Ascolana (stuffed olives from the Ascoli region), to crispy arancini (rice balls coated with breadcrumbs) and mellow Frittata’s (enriched egg croquettes), Massimo’s aperitivo selection is the perfect complimentary accompaniment for pre-dinner aperitifs or casual evening drinks. Included in Massimo Bar’s aperitivo menu is an array of freshly baked breads, including spinach and ricottastuffed Stromboli, rich-flavoured focaccia al pomodoro, and crispier crostini. Massimo Bar further boasts an extensive antipasti charcuterie counter, serving regional cheeses and cured meats for a true taste of the Mediterranean. “With an integral role in Italian social life, aperitivo is traditionally intended to ‘open’ the palate before the main dining

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experience. In Italy, eating and meeting are very intertwined, so you can easily lose track of time. You meet for a quick aperitivo and end up lingering over a dinner made up of small bites of your favourite food,” says Andrea Cirino, who became head chef at Massimo Restaurant & Bar in August 2014. Art Deco in style, the David Collins Studio designed Massimo Restaurant & Bar is a striking space in its own right, lined with statuesque Corinthian columns. Centrally located within walking distance of Trafalgar Square, Charing Cross, and Covent Garden, it is perfectly situated for the ultimate Italian experience for lunch or dinner (its complimentary aperitivo is available Monday to Saturday, from 5.30pm to 7.00pm).

IN DEMAND Over a third of consumers globally say they snack regularly, with the figure rising to just over 40% for young people aged 18-34, as the practice of modular eating becomes more accepted as an alternative to eating three main meals a day, according to consumer insight firm Canadean (www.canadean.com) who provide in-depth market research across the fast-moving consumer goods (FMCG) sector, and not least food. The company’s latest report has found that consumers ‘snack’ for a variety of reasons such as the functional need for an energy or nutritional boost, the psychological need to destress or indulge, and needs dictated by occasion, such as watching a movie, attending a sporting event, or socialising with friends, the latter which, particularly in the warmer months, is an enjoyable aspect of the aperitivo culture for many. To a great extent Italy’s apericena also reflects changing times in that it provides a reasonably-priced option for younger consumers, such as students, who might not have much of a budget, and be away from home, but still like to indulge prior to going out in the evening. At the same time, the family structure that would invariably see mamma at home preparing the evening meal, no longer exists, just as is increasingly the case in many other countries too, and so the demand for a sociable, ‘on the move’ and across the day food option is coming into its own as a meal

solution for more and more people. Interestingly, it is also perceived as, and indeed for the most part is, an authentic Italian food experience, with premium foods and beverages being served. In particular, this trend is now being successfully illustrated by the launch and rapid widespread growth across the UK of the Veeno brand that can now be found in London, Bristol, Manchester and Glasgow to name but a few UK cities. But in any case, many independent operators with single unit sites would argue that they have long been offering aperitivo, it’s just that now it has become trendy and more ‘of the moment’. So if you are not living in place where you can sample this way of life, chances are that an outlet that offers it will be within range sooner than later, if the current springing up of such sites outside of the London bubble is anything to go by. A RITUAL It was in the spring of 2013 when Nino Caruso and Andrea Zecchino, two Italian guys in their twenties, randomly met in Manchester after a game of football and found out that they shared a unique passion that they both loved and missed, the Italian aperitivo - the ritual of drinking, nibbling and relaxing after work. By the end of that very same year, Veeno had been created by the duo and opened its first store in Manchester, offering a place where both beginners and experts could enjoy great wines and the most authentic spuntini (mainly platters of meats and cheeses imported strictly from Italian producers). Veeno’s wines come from the family vineyard back in Sicily where Nino’s great grandfather, Antonio, planted the first vines in the nineteenth century. And since then, they have been working hard to ensure that the quality and tradition flows from the bottle to the glass. More recently, Veeno announced that they will be turning wine into water by supporting water aid charity Drop4Drop. Through sales of a 41

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FOOD & DRINK

Brand placement Menabrea has been manufactured by the same family, on the same site, for over one hundred and fifty years, and so has long been a mainstay of aperitivo culture. There are currently two styles of Menabrea lager available in the UK – Bionda (a 4.8% ABV pale lager) and Ambrata (a 5.0% ABV amber lager, ideal for those looking for a slightly more bitter and fullbodied taste). The brand was first introduced to the UK in 2014 and continues to grow in popularity, having trebled its volumes in 2015 alone. Aligning the brand with high quality food in various settings was a key part of the team’s marketing strategy in 2015, and continues to be a key focus during 2016, report the company. Italians have always had a special way of doing things when it comes to food and drink, and Menabrea feels that it is no different. From sampling limited edition gelato on city streets to hosting intimate influencer dinners with an ambassador chef and even taking part in one of London’s best loved restaurant festivals, it’s fair to say that Menabrea enjoys an affinity with great food. Recently the premium beer brand joined a host of other brands to showcase their brand – with aperitivo, naturally – at Taste of London. Here, foodies from far and wide flocked to the culinary wonderland that is held in Regents Park in June each year, to indulge in five days of eating drinking and entertainment. Their beers were paired with traditional Italian aperitivo, charcuterie and the products of the Botalla Cheese dairy, neighbours of the brand in its hometown of Biella (a particular favourite of the dairy’s produce is their delicious S’Birro - a cheese made with Menabrea).

new range of wines from Nino Caruso’s family vineyard, the company says that it will provide 10,000 litres of clean drinking water to communities in need with each bottle sold. The wines in question are no ordinary wines. In a fitting tribute to environmental consideration, Veeno have introduced a range of Bio wines into their current portfolio of seven cafes. The wines place an emphasis on sustainable agriculture and responsibility to the environment, achieved by giving careful consideration to the methods used - from the growing of the vine in a process which is certified as 100% organic, to the label which is made from sugar cane. "We are very proud to support such an important project, and we look forward to sharing this mission with our customers,” said Andrea Zecchino on the launch of this new initiative. “Veeno’s Bio wines, which highlight the importance of sustainable agriculture, have an excellent synergy with Drop4Drop promoting responsible citizenship and stressing the importance of water conservation and clean water for all. We look forward to developing our partnership and giving thousands of people access to clean drinking water together,” added Charlotte Knights, Drop4Drop charity communications. Following successful Veeno launches in Manchester, Leeds, York, Liverpool and Nottingham, the duo went on to bring the concept to Temple Quay, Bristol, next. “Veeno Bristol is ideally located to service the lunchtime crowds with authentic Italian sandwiches, as well as to offer a place to relax and unwind after work with our family produced wine,” says Nino Caruso. To celebrate this particular opening, Veeno offered one lucky customer the chance to win a trip to Sicily, including a tour of their family winery. And now the growing chain is set to open in Edinburgh (typically, they create 15 to 20 jobs at each outlet).

“We’re delighted to be introducing the concept of aperitivo to Edinburgh and it is an exciting leap as we cross the border in to Scotland, our current venues have really created a buzz and we feel that Scotland is really missing out!” adds Nino Caruso. Veeno will open its Edinburgh doors this month in time for the Fringe Festival crowds. Continuing with this trend, restaurateur, Michael Ricci, has also entered this sector of the eating out market, having launched Ricci’s Tapas & Cicchetti and 53 Degrees North in the heart of Leeds’s financial district. Situated side-by-side at Goodbard House on Infirmary Street, Ricci’s Tapas and Cicchetti and 53 Degrees North aim to offer Leeds a unique concept of tapas coupled with an experimental cocktail list created by expert in-house mixologists. Ricci’s Tapas and Cicchetti offers a playful twist on traditional tapas by incorporating fresh ingredients while playing on the unexpected. Menu highlights include Tempura of Soft Shell Crab with Harissa, tomato and ginger aioli and Slow Roasted Iberico Suckling Pig cooked with fresh herbs and lemon. Ricci’s Tapas and Cicchetti also includes more creative dishes created by

Michael Ricci and executive chef Mark Kemp, such as Goats Cheese Churros with truffle honey and Poached Hake in Estrella Galicia Beer with cockles, asparagus and nduja. “Leeds has such a vibrant, buzzing, social scene that is constantly evolving,” said Michael Ricci at the launch. “The bars and eateries play a vital role in making Leeds the thriving city it has become, and we want to be part of it. We are passionate about creating exceptional food and drink to create an unforgettable experience for everyone who visits Ricci’s Tapas & Cicchetti and 53 Degrees North. We want to bring something fresh and new to the table which will surprise and excite the people of Leeds and we will do just that.” The space pays tribute to a modern-yet-rustic design, retaining some of the original features in the grade II listed building. Visitors reach Ricci’s Tapas and Cicchetti through a sound-scaped lift which transports you, not physically, but mentally into a different world. Ricci’s Tapas and Cicchetti is where the Mediterranean comes to the forefront, the venue also featuring bespoke artwork from acclaimed graffiti artist Ben Allen, a private dining and boardroom and a secret basement Gin bar.

Making the perfect bruschetta with Cirio 1. Start by thinly slicing a baguette, and toasting the slices under the grill for a few minutes. 2. Next, halve a clove of garlic and rub it onto the toast slices to infuse them with flavour. 3. Add two to three tablespoons of Cirio chopped tomatoes onto each slice and drizzle with extra virgin olive oil. 4. Optional extras to add include sliced mozzarella and olives. 5. Finish with a sprig of basil - e buon appetito!

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“

Aperitivo

FOOD & DRINK

Jonathan Morris is professor of Modern European History at the University of Hertfordshire and a specialist in the history of Italian food and drink.

An aperitivo in Italian is literally a pre-dinner drink – usually a cocktail or a glass of sparkling wine. Yet for Italians an aperitivo is really a term for a particular form of social ritual – that of meeting with friends in the bar after work for a catch-up over drinks and nibbles from around seven to nine before embarking on the rest of their evening. The aperitivo also plays the important role of ‘opening’ one’s stomach prior to commencing to actually eat – it should literally make one feel hungry. This is why dry or bittersweet lighter bodied beverages are usually preferred to sweet or filling ones. The first liquors specifically distilled to fulfil this function were the Vermouths produced by Antonio Carpano in Turin from 1786, made with a combination of herbs, spices and fortified wines. The Carpano brands, including Punt e Mes, reputedly the original recipe, are now owned by the Branca distillery of Milan, famous for its Fernet digestive, enabling the company to profit from both the opening and closing of the Italian stomach! It was in the late nineteenth century that many of the most famous brands of aperitivo were created. This coincided with the growth of the leading Italian cities following unification, and the introduction of so-called ‘American’ cocktail bars

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into the clubs and hotels in which businessmen and government officials concluded many of their affairs. Gaspare Campari, for example, invented the beverage that bears his name in 1860, incorporating cochineal into the blend, to give it its distinctive red colouring. He moved into Milan and set up the Caffè Campari in the Victor Emanuel Galleria, overlooking the central cathedral square in 1867, where it remains to this day – perhaps the most glamorous location in which to sample an aperitivo in Italy. During the 1950s and ‘60s the combination of the economic miracle with mass migration to the cities led to an explosion in neighbourhood bars serving the new housing areas. Residents would gather for an early evening aperitivo as it was easier to socialise here than in their small apartments. With women now regularly visiting the bar, and consumption increasing at home, new nonalcoholic products such as the Crodino appeared on the market. For these bars, which were not equipped to serve meals, the aperitivo extended trading for a couple of hours at the end of the day. One wonders if today’s coffee shops might try introducing this habit to the UK. Northern regions, even cities, continue to

maintain their own traditional aperitivi. In Venice, Donna Leon’s Inspector Brunetti still takes an ‘ombra’ – a ‘shadow’ or small glass of white wine, is accompanied by a selection of cicchetti. Originally the wine would have been tockaji reflecting this region’s Austro-Hungarian past – today it’s more likely to be prosecco, sometimes combined with soda to make a ‘spritz’. Brescia took this one step further with the addition of Aperol, to create the pirlo. Florence meanwhile was the birthplace of the Negroni, the most alcoholic of the aperitivi, but further south, it seems, wine rules and the notion of the aperitivo as a distinct form of socialisation is weaker. Since the economic crisis of 2008, many bars have introduced so-called ‘Happy Hours’. Watch out – this is not the same usage as in the US/UK. An Italian happy hour (or sometimes ‘happy dinner’) is a buffet for which one buys a single ticket to cover a plate of food and a drink. This effectively combines having an aperitivo with going for a meal, bringing down the overall cost of going out. It has helped solve a problem for proprietors and customers alike, but lacks the carefree ambience of meeting for a traditional aperitivo.

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OVENS

Oven options

Plenty of trends and demands – not least the popularity of wood-fired pizza - are impacting upon the restaurant world right now, in turn affecting the all-important choice of oven. THE WOOD-FIRED TREND Tom Gozney (founder of Gozney Group under which Gozney Ovens, Roccbox and The Stone Bake Oven Company trade) was called upon to be a spokesperson for a BBC Radio 2 feature on the rise of the wood-fired pizza oven recently. Speaking with Vanessa Feltz, he explained why he feels that wood fired pizza ovens have become so popular and why everyone wants a slice of the action. “I think the misconception of pizza ovens is that they are just for pizza, but they are so much more than that. When I built one in my garden, before I knew it, it was going to be a business too. It was about building something that I could use to socialise with my friends. So for me, it was more of a lifestyle than simply a device that cooked pizza. It was a really engaging experience that all my friends grew to love,” said Tom Gozney. Tom Gozney founded the Stone Bake Oven Company back in 2009 after cooking one too many soggy and disappointing oven pizzas for his girlfriend Laura in his conventional oven! The next day, he was digging foundations in his garden and by the following day he had built his

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very first wood-fired pizza oven. Fast forward to today and he has three core pizza oven businesses - Gozney Ovens (www.gozneyovens.com) catering to the commercial kitchen and restaurant market, the Stone Bake Oven Company (www.thestonebakeovencompan y.co.uk) selling domestic ovens for the home and garden, and Roccbox (www.roccbox.com) which claims to be the world’s first portable, lightweight wood and gas fired oven. In the interview, Vanessa Feltz challenged Tom as to why someone might purchase or build a wood-fired oven if they own a BBQ to which Tom explained that cooking on BBQs and grills can be a one dimensional experience that leaves you with burnt food on the outside that is undercooked on the inside. He went on to explain that wood-fired ovens become so intriguing that everyone wants to get involved, reporting that his famous pizza parties saw his guests arrive with their toppings of choice with everyone getting stuck in, preparing their pizza and gathering around the oven to watch their creation cook in just 60 seconds.

The Firedome oven in use at Pizza Union. However, as Tom Gozney pointed out, there is so much more to wood-fired ovens than just the ‘60 second pizza’, namely roast meats, slow cook casseroles, bake breads and blaze fish fillets to crispy perfection, making them a very attractive and worthwhile investment for the wider restaurant business. CENTRE-STAGE “One of the most influential trends to have impacted on the Italian restaurant sector in recent times is the move towards open plan kitchens. Designed to enable the customer to fully engage in the immersive cooking process, chefs often appreciate the opportunity to demonstrate their creativity and flair in creating wonderful pizza and pasta menus,” says Michael Eyre, product director at Jestic Foodservice Equipment (www.jestic.co.uk). “As the exclusive distributor to some of the most renowned, innovative brands in foodservice, Jestic combines a wealth of experience in the open plan, theatre cooking market. Committed to developing this exciting market trend, we focus much of our time and effort on ensuring that where possible, the appliances in our portfolio of

commercial kitchen equipment we offer are designed specifically to suit the needs of open plan kitchens. “One appliance that should be at the heart of every open plan kitchen in an Italian restaurant, for example, is stone-hearth pizza oven. Offering outstanding quality, delightful flavours and pleasing aesthetics stone-fired pizza ovens will intrigue customers and provide restaurateurs with a real point of difference when it comes to a quality food menu.” Wood Stone can claim to have been a market leader in the provision of stone hearth pizza ovens for over 20 years, supplying one of the most highly regarded and most complete lines of commercial equipment to the industry. Having already sold over 10,000 ovens in 75 countries around the world, chefs will be reassured to know, however, that their individual needs will be catered for with the use of a Wood Stone pizza oven, say Jestic. Equally suitable for positioning within a traditional or open plan kitchen environment, customers and operators alike will also adore the rich, smoky flavour associated with cooking in a Wood Stone oven, point out the company.

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OVENS Available as both a gas fired and traditional wood fired oven, and manufactured in a wide range of sizes and styles, chefs can work closely with one of the experts from Jestic to ensure their new appliance provides the optimum level of service they require. The Advance Group is another oven supplier catering for the demand for oven ‘theatre’. “Advance Group is the exclusive UK distributor for the premium Firedome brand, which represents the seamless relationship between tradition, technology and efficiency. Firedome is a handcrafted oven built in Modena, Italy, by a dedicated team of master craftsmen using only the finest materials,” reports Chris Byng, executive chef at Advance Group (www.advance-catering.co.uk/firedome/). “Available in gas, wood, or a gas/wood combination, the gas version provides excellent fuel efficiency and a consistent cooking temperature, whereas the wood burner is perhaps more suited for traditional baking. Chefs opting for a combination of gas and wood have all the benefits of both, allowing maximum cooking flexibility. The beauty of Firedome for chefs creating Italian dishes, is that it can be used for a wide variety of different foods - from pizzas, to roasting, baking, sautéing and finishing.” Firedome is built from separate curved refractory concrete, expertly cast and vibrated to produce a high heat resistant stone. The distinctive dip in the dome ensures the heat remains at cooking level, allowing the oven to reach optimum cooking temperature more efficiently, point out Advance with the 10cm stone thickness and dense layers of insulation, resulting in maximum energy yield with minimum consumption, due to the domes heat reflective system and thermal retention qualities. Each oven is engineered with a heat curtain, as opposed to an oven door, which ensures heat is circulated around the oven, with minimal loss into the surroundings, claim Advance (unwanted fumes are effectively removed whilst enabling airflow, with the assistance of a flue

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positioned at the entrance). A Firedome can cook a pizza from raw dough in less than two minutes, meaning that an operator serving Italian dishes can increase their pizza output by up to 60% in just one hour of service, compared to leading stone deck provider, claim Advance. And with a static base, chefs can cook up to 16, 12” pizzas at one time – 320 pizzas per hour, say Advance. The rotating base has the same high output but reduces labour whilst increasing quality and consistency, having been engineered for capacity versus speed. This oven heats up to 400°C with the gas fuel option reducing energy consumption by 10% compared to leading stone deck provider, claim Advance. There is a 10 year warranty on stone and a five year warranty on parts and labour with parts held in the UK for next day availability. And the first oven the manufacturers built for commercial use is still in operation today, some 40 years on. “We chose Firedome because we trust the guys from Advance and their knowledge of the sector. We were in search of a bespoke pizza oven that could create exceptional quality pizzas across large volumes, whilst also increasing efficiencies and reducing our resources,” says Bobby Hashemi, founder of Pizza Union. “The roots of our offering lie in delivering a perfect thin and crispy pizza every time for our customers – so consistency is absolutely key to our philosophy. Firedome gives us that consistency, due to the intelligence of its rotating solution, which allows us to cook up to 12 pizzas in less than three minutes. I’m delighted to say that Advance with its Firedome solution has answered our exacting brief.”

Aiming to provide a wonderful taste, texture and consistency and with the ability to cook multiple pizzas at once the models, the Sveba Dahlen pizza range are ideal for those looking for consistency, versatility and capacity on a smaller footprint, say Jestic. Available with stackable decks, chefs can produce more pizzas per square metre at any one time; while the ability to set different temperatures in each deck is ideal for different al forno dishes on a menu. Simple to install, electric ovens in general cost less than the comparative wood or gas fired appliance, while the latest designs and manufacturing techniques

have created appliances with remarkably even temperature distribution across the cooking chamber. Despite lacking the theatre of the flame found in the Wood Stone models, electric ovens offer their own theatre when positioned front of house, allowing customers to watch a chef at work creating pizza after pizza from a delicious artisan Italian menu. Pantheon (www.pantheonce .co.uk) say that their heavy duty, single and double deck, PO line of pizza ovens are the perfect solution for the UK’s ever growing pizza market - now considered by many to be the nation’s most popular restaurant food.

DECK Statement wood-fired, or equivalent, pizza ovens are not always an option, however, for other sites or cost sector operations, with Jestic reporting that they have recently announced exclusivity for the distribution of leading Nordic brand, Sveba Dahlen in the UK. 45

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OVENS

Di Maggio’s, Glasgow Ever since opening their very first restaurant in Glasgow’s trendy West End in 1985, Di Maggio’s group (www.thedrg.co.uk) has become somewhat of an institution in the city. Co-owners, Mario Gizzi and Tony Conetta, run the business with the same great passion and enthusiasm as they did when it started over 30 years ago, focusing on three key principles - delicious food, an inviting atmosphere and an exceptional team. “We initially opened the first Di Maggio’s restaurant based on an Italian/American pizza concept that we had spent a great deal of time researching,” says Mario Gizzi of the ethos and concepts behind Di Maggio’s group. “Aside from using the best ingredients to create wonderful, authentic flavours, we wanted our restaurant to be family friendly, relaxing and most of all welcoming - a principle we have stuck to ever since. Di Maggio’s group has grown substantially over the past three decades and we now operate over 20 sites, with concepts ranging from wonderful Spanish tapas to delicious brasseries, quick serve counters in food courts and our most recent addition, the Anchor Line Bar and

Pantheon’s pizza ovens have been designed to offer authenticity, versatility and day on day reliability, and there are two models to choose from. The PO4 single deck model, they suggest, is the ideal solution for pubs, clubs, takeaways and smaller restaurants while the twin deck PO4+4 is perfect for establishments where pizzas are a menu mainstay. Each durable, stainless steel fronted deck comfortably holds 4 x 12” pizzas and features a 60cm x 60cm refractory brick base that ensures perfect heat distribution and promotes rapid cooking, claim the company. Thermostats have a top temperature of 500° C with individually controllable top and bottom elements. The durable fabrication includes a 46

Restaurant set in an iconic building in the heart of Glasgow.” With the ever-expanding portfolio of restaurants, Mario Gizzi and his team have relied on the relationships and expertise of a number of dealers, distributors and equipment manufacturers in order to specify and fit kitchens to a high, repeatable standard. “Our menus differ from site to site but one thing that remains constant is our need for quality. Whether the kitchen is open plan, such as those in the Anchor Line and Barolo grill, or more traditional, as in some of the original Di Maggio’s restaurants, we want equipment that will perform time and time again,” adds Mario Gizzi who has worked with the team from Jestic for over a decade. “Having spent a great deal of time researching pizza ovens, we knew we wanted a Wood Stone. The first oven we purchased was one of the original wood-fired models, an appliance that is still in use today. With Glasgow becoming a smokeless zone shortly after, this oven is our only authentic wood fired oven, but our relationship with Jestic, the supplier of Wood Stone ovens has continued ever since. In fact, we

now have four gas fired Wood Stone Ovens, and a number of other deck ovens from Jestic in addition to the original unit. Our most recent purchase from the company came in the shape of a new Josper which we installed into the Anchor Line restaurant just a few months ago.” It’s not just supplying quality kitchen equipment that is key to a long relationship between Di Maggio’s group and Jestic, as Mario Gizzi explains. “I know that I can pick up the phone to Jestic and they can help with any question or query I may have. Sometimes I phone them knowing what I want for a new kitchen, other times, they phone me to introduce one of their new products; either way, I know I can rely on their service and unparalleled expertise. I also understand that should I ever encounter any issues with our equipment, Jestic Technical Services will do all they can to

minimise the disruption to my staff and customers and have our kitchen back up and running as fast as possible,” adds Mario Gizzi. With a growing team of chefs working across his restaurants, he is also aware of the need to get his kitchen team on board with any new appliance or cooking style before going live. “One of the other benefits to working with Jestic is their demonstration kitchen at their head office. On a number of occasions, I have taken a group of chefs down to spend a day with the Jestic culinary team trialling a new piece of kit or cooking method,” says Mario Gizzi.“We did this before we purchased the Josper, giving the chefs a chance to see the oven, witness the simplicity of the cooking process and sample the wonderful food that it is possible to create. They were immediately impressed and bought into the idea of using a Josper within our new restaurant.”

stainless steel door with a tempered glass panel that can easily withstand the high heat output. Each oven has an internal light to help the operator maintain complete control over the pizza without opening the door while a mechanical temperature gauge is fitted as standard. These units can be supplied ready for either 32 Amp single phase or three phase electricity, say Pantheon, and their allencompassing 12 months parts and labour warranty applies. “Stone-baked electric pizza ovens, such as FEM’s Sirman Vesuvio ovens, allow caterers to produce pizzas with the aroma and taste closest to a traditional pizzeria. They mimic the cooking

conditions of traditional wood- or gas-fired pizza ovens, enabling authentic tasting pizzas to be quickly and easily produced,” says Mark Hogan, marketing and sales manager of Foodservice Equipment Marketing (FEM, www.fem.co.uk). “FEM’s latest Sirman Double Deck Vesuvio 2C electric pizza ovens, for example, feature a stone-baking deck, for that traditional pizza texture, and robust stainless steel construction, making the ovens durable and hardwearing. The double decks make the Vesuvio 2C ideal for sites specialising in pizzas.” Available in three sizes, the Sirman Double Deck Vesuvio 2C Pizza Ovens make light-work of producing perfect pizzas, claim

FEM. The smallest, the Vesuvio 2C 85X70, measures just 1190mm (w) x 905mm (d) x 720mm (h) and can cook up to eight 14 inch pizzas at a time, ideal for sites starting out producing pizzas. For venues with an even higher demand, the largest Vesuvio, the 105X105, can cook eighteen 13 inch pizzas simultaneously, claim FEM. Two thermostats per deck, one for each baking deck and one for each chamber, and an air vent with a shutter allows operators to precisely adapt the temperatures and climate within each chamber – creating the optimum conditions for the desired base texture and topping colour. The doors have a double glass window and the chambers feature interior lighting, so that August 2016

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OVENS the chefs can quickly see how the pizzas are cooking without opening the doors and losing heat. FEM also supplies cook and hold ovens and smoker cook and hold ovens. “It’s vital to get some expert advice from your supplier prior to purchase and take advantage of any training programmes offered. Regular cleaning and maintenance is essential to keep any equipment operating safely and at maximum efficiency. Purchase equipment backed by a full warranty and after-sales support to ensure peace of mind and reduce downtime,” adds Mark Hogan. “And to help chefs get the most from their ovens, FEM undertakes end-user site visits and training alongside its dealer partners.”

The Sirman Vesuvio 2C with optional hood and Hercules dough mixer alongside. OTHER OPTIONS “It’s important to look at the menu and the number of people you are trying to feed, consider your kitchen size and your staff, both in number and skill sets. If a chef is unsure of what product is right for their kitchen, talk to a well-respected manufacturer. They can advise about which oven would be best for your kitchen and should be able to arrange for you to see and even try out the equipment prior to purchase,” says Neil Roseweir, development chef at Falcon Foodservice Equipment (www.falconfoodservice.com). “Falcon’s customers can come to the development kitchen and try cooking their menu items on various pieces of equipment prior 48

Retreat’s pizza ovens boost impulse dining Retreat has rapidly evolved as one of Bolton’s destination eating venues since business partners Jeremy Guest (pictured) and Richard Hibbert took it on six years ago. “We had a clear vision,” explains Jeremy Guest.“We wanted to create something that appealed to the widest possible market, offering food that was special yet still affordable – and I think we’ve achieved it!” The food on the main menu is grouped into starters, sharing platters, burgers, char-grilled meats, steaks, fish, pastas, salads and pies - each section packed with options. For instance, the steaks start with sirloin and escalate to foodies’ favourite wagyu while vegetarians fare well with multiple choices throughout the sections. Beyond this menu however, selection is simplified and value for money enhanced by the clever incorporation of various, condensed lunch and set menus. There is also a buffet menu for the many functions held at Retreat. However, Jeremy and Richard recently made one fundamental change with the intention of increasing the numbers of impulse diners. “Because a lot of customers were booking ahead, we were in danger of becoming a ‘special occasion’ restaurant. This wasn’t the image we wanted to portray and it also meant we weren’t turning tables as frequently as we’d have liked. So, to emphasise the informal nature of the restaurant, we decided to add gourmet pizzas to our repertoire,” explains Jeremy Guest. “Initially, a Pantheon double pizza oven was installed and both standard-sized pizzas and half-sized pizzettas went on the menu. However, they proved so popular that a second oven was installed in spring 2015. It was absolutely the right thing to do and has made a marked difference to the numbers of nonbooked diners which have increased by about 25% and boosted revenue significantly. The pizzas have also encouraged many of our bar customers to order food.”

to purchase, as well as being able to visit the factory and development kitchen pre- and post-purchase for hands-on training and testing.” Combi ovens are energy efficient pieces of kit, as well as being multifunctional, point out Falcon. They heat up very quickly and efficiently, with all of the heat staying within the oven chamber, rather than some being lost in the surrounding environment. Falcon combination ovens have been designed to be even more efficient in terms of energy and water consumption. Their flexibility means that one combi oven can replace multiple pieces of equipment in the kitchen,

saving money, space and energy, claim the company. Oven ranges continue to be a vital part of any commercial kitchen, offering even greater versatility than a combi. The combination of hob and oven (regardless of type) provides the caterer with the ability to produce an extremely wide range of menu items. “For conventional oven ranges, look for models with powerful burners that heat up quickly, as this will save time and energy,” says Neil Roseweir. “The new Falcon F900 oven ranges, for example, have been built with efficiency in mind. Metal-to-metal door seals ensure

heat is retained where it’s needed – in the oven chamber. Individual burner pilot lights allow for the burner to be turned on quickly, without having to be left on all the time.”

Falcon's new F900 four burner oven range. The F900 oven range can also be linked up to Falcon’s F900 pasta cookers, perfect for the high demand of perfectly cooked pasta in Italian restaurants, using Falcon’s patent pending (application no. GB 1511389.7) Dynamic Link System (DLS). This allows chefs to benefit from the flexibility and cost-effectiveness of a modular line with the looks and hygiene benefits of a one-piece top. Falcon’s sales managers also provide on-site demonstrations to show chefs how to use and get the best out of particular pieces of equipment, particularly combis, with Neil Roseweir regularly visiting sites to give demos to larger groups of caterers. HIGH TURNAROUND “Designed to cater for high turn around with consistent quality in the commercial pizza ovens to be found in many well-known takeaway establishments and restaurants, and where time efficiency and uniform consistency are essential, modern production ovens tend to feature a continuous moving belt on which the pizza sits, with the ability to vary the heat of the oven and the speed of the belt to suit the individual pizza,” says Steve Hemsil CFSP, national sales manager distribution UK & Ireland for Manitowoc Foodservice UK (www.manitowocfsuk.com). “The Lincoln range of Hot Air Conveyor Ovens known as Impinger, from Manitowoc Foodservice, for example, has the August 2016

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OVENS ability to cook food twice as fast as standard convection ovens and four times as fast as conventional deck ovens. The importance of high turn-around equipment, coupled with quality end products is second to none for many establishments. With this knowledge, Lincoln has developed a series of Impinger ovens that are the ideal solution for operators looking to have such an offering.

“The continuous flow capabilities of the latest model in the range - the Lincoln 3240 makes use of the advancements in air impingement technology to rapidly heat, cook, bake and crisp foods. Featuring patented FastBake® technology, the Lincoln Impinger 3240 has been specifically designed to bake up to 35% faster than other conveyor ovens, with no noise increase.

“There is also the added benefit of the microprocessor controlled bake and conveyor speed, guaranteeing perfect results every time. Settings are automatically locked so that there is no room for human error. The faster bake times and enhanced technology will not only increase productivity and reduce operational costs, but will also improve service time – ultimately keeping customers happy.”

Conveyor ovens such as the Lincoln Impinger are at the heart of many successful pizza takeaway businesses.

Don’t pigeonhole your pizza oven! (Linda Lewis - pictured - managing director of Linda Lewis Kitchens) Italian pizza oven importer and supplier, Linda Lewis Kitchens (www.linda-lewis.co.uk), has some strong advice for restaurants, takeaways, pubs and other eateries, telling them not to “pigeonhole their pizza oven.” The innovative pizza oven expert says many pizza oven owners fail to get the full rate of return from their investment, because they have too narrow a view of the menu they can devise using this piece of equipment. Believing a pizza oven can only cook pizza, results in a poor purchase decision. It leads an eatery to focus solely on a basic functionality, depriving it of other advantages that could come from shopping around, such as fuel economy and energy efficiency, delivering an authentic product and ease of use. Linda Lewis Kitchens, the sole authorised importer of Cuppone ovens in the UK, advises all those considering a new pizza oven to first sit down and consider what menu that oven could deliver, over and above pizza. Its own range of Cuppone electric and gas ovens from Italy has been developed on the basis of more than 50 years’ experience, with oven designers recognising that pizzeria owners want to offer other food choices such as pasta, roast vegetables and potatoes, fish, roasted meats and desserts. Some also wish to prove bread and warm dishes, including sauces and desserts, through. Others are even cooking unexpected menu choices such as nachos! 50

Pigeonholing a pizza oven as a piece of behind-the-scenes equipment can also cause eateries to miss out on the advantage of food theatre, they feel. Cuppone has recognised that our increasing involvement and interaction with food now makes it hugely advantageous for eateries to hook the diner, by not only providing great food, but also offering the entertainment that comes from watching a pizzaiolo prepare and cook food feel Linda Lewis Kitchens. “Most of the pizza ovens in the Cuppone range are named after Renaissance and High Renaissance artists, with good reason,” explains Linda Lewis, managing director of Linda Lewis Kitchens.“A Cuppone oven can give a restaurant, takeaway, or chain, a complete rebirth, enabling them to open up new revenue opportunities, save money on energy, which can be reinvested in the business and attract more customers, thanks to delivering a more interesting menu, better quality food and potentially a whole new dining experience. “Many of our customers are completely taken aback when we talk about cooking in pans in the pizza oven, as their pre-conception has been solely of cooking pizzas on a stone base, not pasta, sauces or desserts. Others haven’t considered that an electric oven can be on view and create food theatre, or just as easily be an additional piece of equipment that takes up no more room in the kitchen because it sits in a previously redundant space in a corner.

“What we need purchasers to have are vision and an open mind. Once we establish these, we can show them what the Cuppone range can do for them and help them choose the right oven for their business. Matching up oven and owner is something at which we feel we are experts at, and the ability to do this comes from having a wide choice in the first place.” The Cuppone range goes from the entry level Tiziano to the stateof-the-art Giotto. Cuppone oven purchasers can start by considering whether they want a single, double or triple-deck oven. They can then decide what dishes they could cook, by virtue of being able to control heating elements individually and start to visualise where in the eatery they want their oven to be based, say LLK. If the answer is ‘front of house’, then they need to steer towards the Michelangelo or the Giotto, suggest the company. Beyond that, if they wish to blend their oven in with their décor, by tiling their oven, they need to narrow things down to the Giotto. “For those wanting a super-high level of energy efficiency, the ovens to look at are the Donatello and the Michelangelo,” suggests Linda Lewis when considering her company’s range.“The Donatello and Michelangelo have a revolutionary heat generation system positioned at the front of the oven, which immediately recirculates heat back into the oven when the door is opened and have a heat seal between the door and cooking chamber, which retains

heat when the door is closed. “For food theatre, the Giotto is extremely elegant, but also a superstar when it comes to diner entertainment, as it is the first-ever electric oven with a revolving stone base and eight pizzas can be unloaded from it in just 20 seconds – something well worth watching! “Eateries that have peaks and troughs in their day, however, may want to look at the hugely popular, highly reliable Paolo oven, named after one of the three Cuppone brothers, and an oven that can be turned down in quiet periods and then quickly be whacked up again when demand is high. This oven, with U-shaped elements to ensure perfect and even cooking throughout service, is chosen by many restaurant and pub chains. “By not pigeonholing an oven as ‘a pizza oven’, focusing on what the kitchen wants to achieve, or could achieve, if it bought the right oven, and considering what other benefits can derive from a pizza oven, caterers can take a huge step forward. A pizza oven should be much more than just something that cooks pizzas relatively quickly and the sophistication of different ovens needs to be explored. If not, many caterers will be wasting money and not using the oven to unlock other benefits.” August 2016

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Multi Purpose Stone Hearth Deck Ovens

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Fire and ice are proud to be exclusive suppliers of the PizzaMaster range of electric deck ovens here in the UK. We have a model for every location and every size of pizza. The unique hearth stone produces the finest artisan stone baked pizza available. The units can also offer a bakery option with higher cavities, steam options and semi auto door opening. We can offer on site demonstrations and work with you to achieve the finest results. Simply call for more information.

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PREVIEW

Since the last Takeaway Innovation Expo took place the show has become even bigger in size, report the event’s organisers who say that they have made some key changes ahead of this year’s edition that will take place at ExCeL London (27 and 28 September 2016). opportunities for takeaway and restaurant owners and investors alike, and this year’s event looks set to offer an unprecedented opportunity to make those vital new connections throughout the industry, feel the show’s organisers. Over both days of the show, visitors will be provided with a networking platform of wide scope and diversity, with opportunities to build new relationships with industry professionals from all over Europe, as well as developing your professional knowledge, passing on your own industry insight, and securing a business spark that only networking can provide.

A NEW LOOK The exhibition has been given a new look and feel. Now known as the Takeaway & Restaurant Innovation Expo, the web site has had a complete overhaul, making information and content easier to find than ever before (www.takeaway expo.co.uk). From July onwards, the allnew Takeaway & Restaurant Innovation Expo Newsletter has also have been made available, featuring all the latest show updates, developments, exhibitor and speaker information, blogs, press releases, as well as exclusive show offers and industry news. Alongside its 150 expert speakers, 300 leading suppliers, workshops and panel sessions are several new features that will be aiming to take the show’s interactivity, education, and innovation to a new level. These features include the following. THE DRINKS ZONE An area that will be set out to be home to some of the most cutting edge and inspiring concepts and developments in drinks products and supplies. THE DELIVERY ZONE An area that will seek to be dedicated to delivery, and include suppliers of the transport to get your food to the hungry customer, as well as the packaging required to keep it safe in the process! 52

THE COOKING THEATRE This section will be aiming to provide live demonstrations of the numerous tools, equipment, and devices on show, and also be home to the Food Talk Radio Show which will be aiming to promote the work of food technology in the UK and publicise growing trends in the food sector.

NETWORKING OPPORTUNITIES Needless to say, networking opportunities will abound at the show over the two days, with some 5,000 industry professionals expected to be in attendance. The show has already become well known for providing great networking

AWARDS The show’s Innovation Awards will recognise the food profession’s most progressive innovators. Across four awards, each chosen nominee will be behind a product or service that is currently breaking boundaries in the food sector. The nominees will compete within their categories to make the best pitch of the session and earn the title of ''Innovator'', with the winner being announced at the end of each session. This represents a great opportunity for nominees to boast to the judges about why they are the most innovative, but in addition, the Innovations Awards are also a fantastic spectator event. Every pitch is made in front of August 2016

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PREVIEW a live audience and with the stakes so high, it makes for an exciting spectacle. Not only is it an entertaining break from the bustle of the show floor, but the Innovation Awards is also a unique opportunity for the audience to pick up tips for when they're ready to step up and change the industry. PRESENTATIONS Aside from these exciting new additions and features, visitors can also expect to find the show’s usual line up of wellinformed industry authorities and innovators, who will be able to provide attendees with the chance to hear how the biggest brands in the country keep growing and achieving. Graham Corfield (MD of Just Eat) will talk about how to go about being recognised to ensure success. Ajmal Mushtaq of Mushtaq Restaurants – a respected authority on restaurants and takeaways – will

“

talk about how to boost your takeaway profit. Mark McCulloch of WE ARE Spectacular will share some of his 15 years’ experience in brand, marketing, digital, social and PR. Andrew Emmerson of Hotcha will discuss how to build a national takeaway chain and Friska’s Griff Holland will also be present. SISTER SHOWS This year also sees the introduction of two brand new sister shows: Restaurant Tech Live (which presents the technological products and services transforming the dining experience), and the Restaurant Design show (aimed at the current and future trends in restaurant, bar, and café interior design). There’s also the return of Street Food Live – the dedicated show for street food vendors looking to start or grow their business.

Where and when The Takeaway & Restaurant Innovation Expo will appear at ExCeL London on the 27 and 28 September 2016. For more information, and how you can get your free tickets, visit www.takeawayexpo.co.uk.

If I was looking to open a high street

retail pizza business today and needing

sound advice and information, PAPA would be my first point of contact Maurice Abboudi RED HOT RESTAURANTS LIMITED

”

tel: 01291 636333 web: www.papa.org.uk www.papa.org.uk

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CAREERS

From

good to great Skills learnt in your first job are the most important you’ll learn during your career PREPARATION According to the high street brand’s research, over a third of people surveyed felt that their first job helped them prepare for their future careers with the employers surveyed stating that the most desirable skills they seek are those inherent within the hospitality industry. Costa also reports that it gives 110 young people their first step on the career ladder each week and is committed to promoting over 13,000 team members to the next level. Indeed, it has launched #MyFirstJob workshops to inspire young people into work. Over a third of people surveyed felt that their first job helped them to prepare for future roles by providing them with a good grounding in the vital skills of communication, team-working and customer-services which they still use to this day. SKILLS The skills employers look for in new candidates marry with these, with the study revealing that 69% of employers want to ensure their new hire can work well as part of

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a team and that they have good people skills. Having a likable personality was the third most looked for trait in a potential employee, the survey found, highlighting that it’s important for job seekers to be themselves and be strong face-to-face communicators. It’s the people you work with who make your first job so memorable, with 44% of those surveyed saying having fun with their colleagues was the aspect of the job they remember most fondly. In fact, the research suggested that nearly half of Brits are still to this day in touch with people they first worked with. What’s more, nearly half of people surveyed would love the opportunity to meet with their first boss again and show them how they have progressed. FUTURE DEVELOPMENT “With over half of our store teams consisting of under-25s, we’re proud to offer opportunities, training and an environment that encourages the development of many of the traits future employers look for in young people across the country,” said Priya Farish, global talent director at Costa.

Whether you once worked in a local restaurant, swept hair at a hairdressers, or served coffee in a coffee shop, a new study carried out by Costa (a study of 1,500 UK employers aged 25+ and 2,500 employees aged 16-25 carried out by OnePoll on behalf of Costa), has revealed the important impact that skills gained in our first job has on our future careers. “At Costa we give more than 110 young people every week their first step on the career ladder and as team-working, customer service and people skills are vital in our industry all of our team members have the opportunity to build these skills which stands them in good stead for any future career. “The research showed that both employers and employees unanimously agreed that if they could give themselves one piece of advice when starting their August 2016

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CAREERS

Popstar and presenter, George Shelley (right), goes back to Costa to meet his first boss.

career, it would be to be more confident and with over half of those surveyed agreeing they would be interested in career advice sessions,Costa will pilot free workshops dedicated to helping young people gain confidence in their own abilities and provide coaching on the key skills that employers seek. “For some young people working with us at Costa is on a part-time basis to support their studies. We hope that not only will they have a lot of fun, make some great friends and memories and learn some fantastic coffee expertise but that the essential skills they learn with us will set them up for whatever they go on to next. However with university tuition fees rising, a career within the hospitality industry should not be dismissed. “At Costa we want to nurture young talent and will promote over 13,000 of our store team members to the next level of seniority in the next four years. Joining us as a parttime barista and developing in our business to regional area manager, say, or a management role within Support Centre is not unusual. In fact, our very own master of coffee once worked part-time in our Gatwick airport store and now oversees the quality of our coffee in over 3,000 stores across 31 international markets.”

New Products EcoPure Waters’ new compact drinking water system - it’s the little touches that count! EcoPure Waters is delighted to launch the brand new EcoPuro compact water filtration unit, perfect for hotels, luxury B&Bs, restaurants, cafés and bars. The new EcoPuro produces great-tasting pure chilled drinking water, still and sparkling, at the touch of a button. The unit features EcoPure Waters’ well-proven, high quality purification process which delivers drinking water with unmatched clarity and purity of taste. The EcoPuro offers the industry a lower cost and more sustainable drinking water

www.papa.org.uk

solution than expensive and environmentally damaging bottled water. The EcoPuro is refreshingly costeffective, with a counter-top system costing less than £20 per week, including a comprehensive Care & Maintenance package. The EcoPuro is versatile, easy to use and offers operators a superb opportunity to showcase their brand by serving the drinking water in elegant glass bottles which can be printed with a logo and brand message (call 01844 290 088 or visit www.ecopurewaters.com).

Fire and Ice PCE Limited’s exclusive pizza ovens Fire and Ice PCE Limited are exclusive suppliers of a premium range of electric deck ovens. With 80 models in their range and over 1000 combinations, they have a unit for every location and for every size of pizza. Built specifically for the production of pizza the PizzaMaster special hearth stone delivers tasty artisan stone baked pizza, and optional 500 degree high temperature availability offers the ability to cook top quality Neapolitan pizza. Rigorously tested to 800 degrees this multi-purpose stone hearth not only cooks premium pizza, but breads, pastries, fish and meat too. A host of optional accessories such as high oven cavities for

baking, semi-automatic door opening, a patented steam option, proving, ambient and heated cabinets also mean each oven can be built to the customer’s individual needs. Ovens are supplied with extras as standard, turbo start, timer, retractable shelf, eyebrow canopy, support with lockable casters and much more. Customers include from Pizza Express, Jamie’s Italian, Ego Restaurants and Hilton Hotels (call 07815 007246, or visit www.fireandice.catering).

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Pizza My

World 5:00am As I live in Devon and the business is in West Sussex, most of my working week is spent away from home. I travel up each Monday morning in time to start work at 8.00am, and a typical week consists of four days spent mostly with customers and the operations team, with Fridays spent back at my home desk catching up on admin.

8:00am The first meeting is with Operations and Warehousing about expected volumes and any production matters that are foreseen in the coming week. I make a point of going around the bakery (we call it a bakery and not a factory) to see how things are and say hi to everyone in production; we are lucky as a business in having a very close-knit and loyal workforce, which makes for a happy workplace with plenty of banter.

9:00am 9.00am Next is a meeting with our office manager, Sam and our sales administrator, Sarah to get the latest updates, and to sort out anything needing immediate attention. It’s this time of day that I like to deal with the seemingly endless stream of emails that I get and sometimes look back with fondness to the days when people sent letters as in those days they tended to mean something and were worth reading!

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10:00am 10.00am The next chunk of my day is spent on sales and dealing with our customers. This year has seen a step change as we have invested in a sales force which has meant we can quadruple our efforts. With the growth we’ve experienced in the business in the ten years since we bought it, we decided we needed to underpin the sales function; all of the team are foodservice experienced and one is also an ex-baker! Sales is really my ‘baby’ and I probably still interfere too much - although the new team is yet to mention it!

12:00pm Noon If he is in, I try to get time with Chris Dickinson, our NPD and business development director, to go over NPD plans and to get an update on his customer visits. He is away as much as I am because, despite his job title, much of his role is hands-on supporting our customers with implementation and on-going training. It’s for this reason that last year we recruited Marek to support Chris and to allow him the time to work on NPD. We both try and meet up once a week with our chairman, Paul Donald, who also heads up our marketing group to ensure that we have a joined up approach; our agenda is often fixed but we always run out of time.

1:00pm 1.00pm Lunch may be in the office, particularly if we are hosting customers, but if not I always try

to get out to clear my head as I find this keeps me going through the rest of the day. The remainder of the day is impromptu meetings with other departments to discuss plans for new products and future developments. When we bought the business ten years ago it was making pizza dough balls, mainly for the take away sector, selling via southern wholesalers. Since then we have grown turnover to five times what it was and invested heavily in new plant and implemented changes in processes. This has enabled us to grow the business yet maintain our original positioning of producing a handfinished product that is made to original, authentic recipes. These days we sell UK-wide and the range has grown to include dough balls of all types, including sourdough and naan bread, as well as different breads and sandwich carriers, many of which are award winners. We also now source some excellent speciality dough-based products from Europe that complement our portfolio. 4:00 - 6:30pm 4.00-6.30pm I like to get some ‘quiet’ time for strategic thinking and forward planning - it seems to be an endless cycle – and since I work away from home, I find the late afternoon and evening a great time to concentrate. But while it is quiet, it’s seldom peaceful! Four years ago we took the bold decision to re-brand and moved away from La Pizza Company to Pan’Artisan as we felt it better described the business and

Richard Jansen started working life in the family manufacturing business, supplying products to the bakery industry. He left to start his own company making puff pastry for bakers and later sold this to Canterbury Foods, a foodservice manufacturer, remaining as marketing director, although he admits he knew nothing about marketing at the time! Soon after, Richard moved back into sales and became commercial director at Canterbury Foods until finally retiring in 2004. It turned out he wasn’t very good at retirement either and in 2006, along with Chris Dickinson and Bob Ives, both of La Pizza Company, and Paul Donald, longstanding friend, he bought La Pizza Company from Pietro Vitolo, who was the very first Pizza My World interviewee!

reflected more the product range we were making. We also developed a new web site that was more user-friendly. My time is currently spent on planning the implementation of a new collection of sub-brands, which will be launched very shortly. And the big plan, which I am trying very hard not to concentrate on just yet is my (second) retirement at the end of this year. We have a strong team in place and a great product portfolio so I am more than confident that this time I will definitely be hanging up my white coat! August 2016

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NEW MEMBERS

NEW MEMBERS GCL Food Ingredients

Salvo1968 Salvo1968 is the first specialist Italian wholesaler to create a trade only e-commerce site and offer fully integrated online ordering. Offering over 1000 lines of Italian foods online at www.salvo1968.co.uk, the flexibility afforded by Salvo1968’s online ordering facility is changing the way Italian pizzerias and delis do business. With nationwide delivery and 24/7 ordering, Salvo1968’s range of quality Italian products is easily accessible to all. In order to meet increased demand, in 2011 Salvo merged with leading food importer Rondanini and became Salvo1968 – bigger, better and with even more to offer. This forward-thinking company's investment in state of the art e-commerce technology has made ordering easy, simplifies account management, allows customers to view previous orders and to create individual shopping lists for easy reordering. Telephone and email

customer support are available during office hours. Salvo 1968 customers can buy a myriad of both traditional and niche products, from pasta, cheeses, premium cold meats, coffee and pizza flour, to specialist tinned goods and fresh sauces. Many of the products available to buy online are exclusive to Salvo1968 in the UK. An exclusive range of seasonal goods such as panettone, panforte, and torrone is also on offer. All suppliers to Salvo 1968 are BRC accredited. £150 is the minimum order within in the M25 (other areas vary). Delivery for London is next day and beyond the M25 retailers order on day one for delivery on day three. Delivery is free for orders within London and the M25 (other areas vary) (www.salvo1968.co.uk).

Some readers may know GCL Food Ingredients as Giorgio’s Continental Limited and they are still the same thriving business. Founded in 1964, they have moved from serving the local community to becoming a major supplier, providing products on a national scale. Their new brand name GCL Food Ingredients highlights their journey to the next level to a manufacturer and supplier of premium food ingredients. Currently, they are a leading supplier into the foodservice sector supplying further processed cheese, and manufacturing pasta, meatballs and sausages. They offer premium quality food ingredients bespoke to a customer’s needs, and their products can be split into four main categories cheese (crumbled, grated, powdered, shaven and cheese sachets from 12gr upwards), liquids (oils and vinegars), meats (cured meats, cooked meats, meatballs and sausages which are offered in a

cooked or raw format) and pasta (cooked pasta, filled pasta and fresh pasta). At GCL Food Ingredients, they work closely with both customers and suppliers to create a food chain partnership bringing both NPD teams together to work not only on innovation and market trends but to help inspire the next generation of meals to your consumers. Today Antonio Tudino (Giorgio’s son) is the majority shareholder along with Salvatore Devivo (managing director). Other family members are still part of the operations of the business. GCL not only supplies Italian products but offers a vast range of food ingredients manufactured on site and from continental Europe (www.gclfoodingredients.com).

IPR Events London Ltd IPR Events London Ltd (IPRE) is an organiser of B2B (business to business) events in three industries – food and beverage, infrastructure and construction, and Cybersecurity. The conferences and exhibitions, produced by the company, deliver unique platforms for dynamic networking, knowledge exchange, open debates and genuine new business for many world leading brands.

www.papa.org.uk

The event portfolio of the company includes the European Pizza and Pasta Show (EPPS) in association with PAPA, and the Food & Beverage Law and IP Summit. Both are held annually at Olympia London. The Food and Beverage Industry is currently the No 2 Intellectual Property licensing industry in the world. IPRE is the only company currently organising events in support of the growing demand for

developing intangible assets in the food and beverage industry, as well as the only exhibition dedicated to the Pizza and Pasta industries in Europe (www.iprevents.uk, www.pizzapastashow.com, www.foodandbeverageip.com).

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TECHNOLOGY

Pizza Hut’s tecHnology

refresh

Box Technologies brings a new flavour to Pizza Hut Restaurants operations for kitchen and front-of-house technology refresh. UPGRADE Pizza Hut Restaurants, the wellknown pizza restaurant chain with 270 premises nationwide, has installed Box Technologies’ Cielo solutions to upgrade their kitchen and front-of-house operations, as part of a major programme of improvements. An experienced operator priding itself on quick and efficient service, Pizza Hut Restaurants relies heavily on its IT systems to support chefs and kitchen staff providing meals for restaurant and takeaway customers. The company says that it needed to upgrade its business critical hardware as much of the equipment used by staff every day was between five and eight years old and reliant on software from one provider. Therefore, Pizza Hut Restaurants wanted to install more flexible technology that would support their existing software while providing them with independence from a proprietary software provider in the future. Ultimately, they wanted to offer a better customer experience, and their upgrade programme reflected this desire to review and improve upon their existing technology. 58

RECOMMENDATION After a recommendation from another restaurant chain who were pleased with their systems from Box Technologies, and a rigorous series of tests, Pizza Hut Restaurants selected the Cielo 22” AIO (All-in-One) touchscreen PC system for a two-month kitchen pilot at a restaurant in Kent, which proved wholly successful. A separate trial in Watford examined the suitability of the devices for front-of-house takeaway operations and found them to be highly adaptable and efficient. This success led Pizza Hut Restaurants to engage with Box Technologies for a nationwide roll-out. The new Cielo 22” AIO systems are installed in the “cut area” of each kitchen as display systems, where pizzas are cut and side dishes assembled ready for dispatch into the restaurant or for takeaway service. The kitchen screens display orders to chefs and synchronise the cooking of dishes, whereas those used for takeaway orders are used either at the front of the restaurant or from a dedicated takeaway window, and are enabled to take payments as

Point-of-Sale equipment. Over 160 restaurants now have Cielo systems in their cut areas, while 250 restaurants are using them in their front-ofhouse environments. ADVANTAGES The advantages of using the new touchscreen systems have been demonstrated across the country, report the chain. The previous touchscreens in the kitchen cut areas were 14” in size and lacked memory capacity whereas the Cielo touchscreens, by contrast, are more responsive and large enough to display the wider range of orders that kitchens must now fulfil. They can also be divided to show what is required for main and side dishes respectively. As a result of the installation, kitchen operations have been given a noticeable boost in efficiency, with improved preparation times for dishes. Furthermore, because the Cielo touchscreen systems are Windows based, they also permit Pizza Hut Restaurants IT team to use remote management tools to securely remotely monitor their use and take any remedial action far more easily.

ROLL-OUT Pizza Hut Restaurants will introduce further Cielo systems into the cut areas of kitchens in all of its UK stores in line with its rolling programme of improvements. The company is also considering installing other Cielo products in their restaurants, especially for front-of-house use. “Our people, capabilities and customer service are at the heart of our business plan and the new technology from Box Technologies will help drive this. Cielo systems are now at the heart of our kitchen operations and have proved highly practical, carrying twice the amount of information compared to our previous screens,” said Will Broome, head of business systems at Pizza Hut Restaurants. “The roll-out has also been very easy, staff have responded well to the new systems and we are very pleased. For front of house use, the Cielo systems are a proven success that will give us the flexibility to consider their use for a broader range of applications. “Box Technologies has certainly provided us with technology that boosts our capacity to give customers the best experience possible.” August 2016

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From dealing with issues on legislation to providing advice and help to support members, the Pizza Pasta & Italian Food Association is committed to encouraging and promoting excellence across the pizza, pasta and Italian food sector in the UK.

tel: 01291 636333 web: www.papa.org.uk

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index registered suppliers Cater-Bake UK South Boundary Road, Knowsley Industrial Park, Merseyside, Liverpool L33 7RR Contact: Mark Hutchings Tel: 0151 548 5818 Fax: 0151 548 5835 www.cater-bake.co.uk sales@cater-bake.co.uk The following businesses are members of The Pizza Pasta & Italian Food Association (PAPA) and subject to its rules and guidelines. While the Association cannot guarantee the products and services supplied by those listed, it does believe that those listed are reputable and is confident in recommending them. The Pizza Pasta & Italian Food Association, Association House, 18c Moor Street, Chepstow NP16 5DB Telephone: 01291 636335 or email kevin@jandmgroup.co.uk

Chefsrange Unit 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

REGISTERED SUPPLIERS

999 Pizza Toppings (UK) Ltd. Unit 6, Teakcroft, Fairview Industrial Park, Marsh Way, Rainham, Essex RM13 8UH Contact: Homayoun Aminnia Tel: 01708 558885 Fax: 01708 555022 sales@999pizzatoppings.com

Allied Mills Ltd. Sunblest Flour Mill, Port of Tilbury, Tilbury, Essex RM18 7JR Contact: Chris Brown Tel: 01375 363100 Fax: 01375 363199 chris.brown@allied-mills.co.uk www.allied-mills-semolina.co.uk

Bakkavor Pizza Forward Drive, Christchurch Avenue, Harrow, Middlesex, HA3 8NT Contact: Soum Ghosal Tel: 0208 4242666 Fax: 0208 4200606 soum.ghosal@bakkavor.co.uk www.bakkavor.co.uk

Benier UK 56 Alston Drive, Bradwell, Abbey, Milton Keynes MK13 9HB Contact: David Marsh Tel: 01908 312333 Fax: 01908 311481 www.benier.co.uk sales@benier.co.uk

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

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Continental Quattro Stagioni 8 - 33 Royal Elizabeth Yard, Kirkliston, West Lothian EH29 9EN Contact: Mr Paolo Veneroni Tel: 0131 3191919 Fax: 0131 3315566 p.veneroni@continental-wine.co.uk www.continental-food.co.uk

Cooktek c/o MCS Technical Products Ltd MCS Technical Products, Building 2, Westmead Industrial Estate, Westmead Drive, Swindon, Wiltshire SN5 7YT Contact: Steve Snow Tel: 01793 538308 Fax: 01793 522324 sales@mcstechproducts.co.uk www.mcstechproducts.co.uk

Dawn Farm Foods Ltd. Lodge Way, Lodge Farm Industrial Estate, Northampton NN5 7US Contact: Ian Ritchie Tel: 01604 583421 Fax: 01604 587392 iritchie@dawnfarmfoods.co.uk www.dawnfarms.ie

BY APPOINTMENT TO HER MAJESTY THE QUEEN FINE FOOD INGREDIENT IMPORTERS AND DISTRIBUTORS DONATANTONIO LIMITED BOREHAMWOOD

Donatantonio Ltd. Lupa House, York Way, Borehamwood, Herts WD6 1PX Contact: Simon Bell Tel: 0208 2362222 Fax: 0208 2362288 www.donatantonio.com sbell@donatantonio.com

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

Eurilait Ltd Leighton Lane Industrial Estate, Leighton Lane, Evercreech BA4 6LQ Contact: Darren Rushmere Tel: 01749 838108 darrenrushmere@eurilait co.uk www.eurilait.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

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

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

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

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

Freiberger UK Ltd Broadgate House, Westlode Street, Spalding, Lincolnshire PE11 2AF Contact: Richard Harrow Tel: 01775 767655 01775 767656 richard.harrow@freibergerukltd.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

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

Kukd.com Ltd EFG Food & Technology Park, Llantarnam Park Way, Cwmbran NP44 3GA Contact: Imran Jabbar Tel: 0333 370 9000 imran@kukd.com www.kukd.com

June 2016

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index registered suppliers Kiren Foods Unit 3 Small Bridge Industrial Park, Riverside Drive, Rochdale, Lancashire OL16 2SH Contact: Mr Nazir Mackmood Tel:01706 526732 / Fax: 01706 869749 nazir@kirenfoods.com

Leathams PLC 227-255, Ilderton Road, London, SE15 1NS Contact: Mr James Faulkner Tel 0207 6354026 / Fax 0207 6354017 ingredients.sales@leathams.co.uk www.leathams.com

Martin Mathew & Co 50 St Andrew Street, Hertford, Hertfordshire SG14 1JA Contact: Mr M.J. Donnelly Tel: 01992 641641 Fax: 01992 641333 matthewdonnelly@martinmathew.co.uk www.martinmathew.co.uk

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

Marvel International Food Ltd. Unit 9-10 Abercorn Commercial Centre, Manor Farm Road, Perivale HA0 1AN Contact: Ayar Ahmad Tel: 0208 900 1197 sales@marvelfood.co.uk www.marvelfood.co.uk

Premier BusinessCare Caton Road, Lansil Way, Lancaster LA1 3PE Contact: Gary Skipworth Tel: 0330 102 6174 gary.skipworth@premierbusinesscare.co.uk www.PremierBusinessCare.co.uk

Norseland Ltd. 1 Furzeground Way, Stockley Park, Uxbridge, Middlesex UB11 1BD Contact: Nicola Gavey Tel: 01935 842800 ngavey@norseland.co.uk

Riva Foods 32 Copenhagen Road, Hull HU7 0XQ Contact: Marie Gawley Tel: 01482 837285 Fax: 01482 824323 marie.gawley@rivafoods.co.uk www.rivafoods.co.uk

Ornua Ingredients UK Hazel Park, Dymock Road, Ledbury, Herefordshire HR8 2JQ Contact: Abigail Middleton Tel: 01531 631300 Fax: 01531 631300

www.papa.org.uk

Sorrento Express Ltd. Unit 10 Southall Business Park, 142 Johnson Street, Southall, Middlesex UB2 5FD Contact: Alfonso Amitrano Tel: 0208 843 4990 sales@sorrentoexpress.com www.sorrentoexpress.com Southern Salads Limited Units 1 & 2 Cannon Bridge, Cannon Lane Tonbridge, Kent TN1 9RP Contact: Mr Ray Boakes Tel: 01732 362444 Fax: 01732 361919 ray@southernsalads.co.uk www.southernsalads.com

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

Taste of Sicily Ltd. Unit 2 Lismirrane Industrial Estate, Elstree Road, Elstree, Hertfordshire WD6 3EE Contact: Carlo Diforti Tel: 0208 953 5453 Fax: 0208 953 1453 info@tasteofsicily.co.uk www.tasteofsicily.co.uk TICCO Foods Ltd. Unit C, Skyway 14, Calder Way, Colnbrook, Slough SL3 0BQ Contact: Chiara Bellodi Tel: 01753 685444 hello@ticco.co.uk Venice Bakery UK Ltd. Unit 2 Crown House, Queen Street, Bexleyheath DA7 4BT Contact: Adam Martyn Tel: 0208 301 2624 adam@venicebakery.co.uk www.venicebakery.co.uk Whitworth Bros Limited Victoria Mills, Wellingborough Northants NN8 2DT Contact: Alan Ribakovs Tel: 01933 441000 Fax: 01933 222523 enquiries@whitworthbros.ltd.uk York House Foods Ltd. Shannon Place, Potton, Bedfordshire SG19 2YH Contact: Ian Affleck Tel: 07879 492616 ian@yorkhousemeatproducts.com www.yorkhousefoods.com

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

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index of products BEVERAGES Beer Carnevale Ltd. Coffee Carnevale Ltd. Mineral Water Carnevale Ltd. Soft Drinks Carnevale Ltd. Wine, Spirits & Liqueurs Carnevale Ltd. Sorrento Express Ltd.

BREAD, CAKES & DESSERTS Garlic Bread Marvel International Food Ltd. Riva Foods Ice Cream General Mills UK Ltd.

CHEESE, DAIRY & EGGS Cheese 999 Pizza Toppings (UK) Ltd. Carnevale Ltd. Donatantonio Ltd. Eurilait Ltd. Futura Foods UK Ltd. Glanbia Cheese Ltd. Leathams PLC Marvel International Food Ltd. Ornua Ingredients UK Sorrento Express Ltd. Stateside Foods Ltd. The Cheese Warehouse Eggs Leathams PLC Mozzarella Carnevale Ltd. Eurilait Ltd. Futura Foods UK Ltd. GCL Food Ingredients. Glanbia Cheese Ltd. Marvel International Food Ltd. The Cheese Warehouse Salvo 1968 Ltd. Parmesan Eurilait Ltd. Futura Foods UK Ltd. GCL Food Ingredients.

COMPUTING SOLUTIONS Online Ordering Solutions Just-Eat.co.uk Ltd.

DELIVERY & PACKAGING Heated Pizza Delivery Bag Systems Cooktek (MCS Technical Products) Marvel International Food Ltd.

DOUGH & PIZZA EQUIPMENT Dough Preparation Equipment Cater-Bake (UK) Pizza Accessories Pizza Plus Foodservice Salvo 1968 Ltd Pizza Making Systems & Equipment Benier (UK) Ltd. Cater-Bake (UK) Chefsrange Cooktek (MCS Technical Products) Jestic Pizza Direct UK Pizza Ovens Benier (UK) Ltd. Cater-Bake (UK) Chefsrange Jestic PD Catering Internatonal Pizza Plus Foodservice

FISH & SEAFOOD Other Fish & Seafood Leathams PLC Marvel International Food Ltd.

Drinks Systems Carnevale Ltd.

Italian Meat & Sausages Dawn Farm Foods Ltd. Donatantonio Ltd. GCL Food Ingredients. Salvo 1968 Ltd York House Foods Pancetta Carnevale Ltd. GCL Food Ingredients. York House Foods Pepperoni Carnevale Ltd. Dawn Farm Foods Ltd. GCL Food Ingredients. Salami Carnevale Ltd.

Chargrills Chefsrange

OILS & VINEGARS

Olives Donatantonio Ltd. Leathams PLC Taste of Sicily Ltd. Salad Southern Salads

INSURANCE Premier BusinessCare

KITCHEN & SERVING EQUIPMENT Bakery Ovens Cater-Bake (UK) Chefsrange

Displays Chefsrange Drinks Systems Carnevale Ltd. Fryers Chefsrange Jestic

Olive Oil Donatantonio Ltd. GCL Food Ingredients. Leathams PLC Salvo 1968 Ltd

PASTA, POLENTA, GNOCCHI & RICE

FLOUR & BAKERY

Griddles Chefsrange Jestic

Concentrates Allied Mills

Holding Ovens Jestic

Durum Semolina Allied Mills Carnevale Ltd.

Preparation Counters Chefsrange

Pasta (Dry) Carnevale Ltd. Donatantonio Ltd. GCL Food Ingredients. Leathams PLC Marvel International Food Ltd.

Refrigeration Chefsrange General Mills UK Ltd.

Pasta (Fresh) GCL Food Ingredients. Salvo 1968 Ltd.

Flour Allied Mills Carnevale Ltd. Marvel International Food Ltd. Salvo 1968 Ltd Sorrento Express Ltd. Whitworth Bros. Limited Icings Allied Mills Improvers Allied Mills Premixes (Bread & Cakes)| Allied Mills

FOOD WHOLESALERS Continental Quattro Stagioni Ltd. Euro Pizza Products Leathams PLC Marvel International Food Ltd. Salvo 1968 Ltd. Stateside Foods Ltd. TICCO Foods Ltd.

FRUIT & VEGETABLES Chargrilled Vegetables Carnevale Ltd. Martin Mathew & Co. Ltd. Taste of Sicily Ltd.

Serving Pasta King (UK) Ltd.

MEAT Bacon Dawn Farm Foods Ltd. Leathams PLC York House Foods Beef Leathams PLC Marvel International Food Ltd. York House Foods Chicken & Other Poultry Leathams PLC Marvel International Food Ltd. York House Foods Duck York House Foods Ham Carnevale Ltd. Dawn Farm Foods Ltd. Leathams PLC Marvel International Food Ltd. Stateside Foods Ltd. York House Foods

PIZZA DOUGH, BASES & CRUSTS Dough Balls Euro Pizza Products Kiren Foods Pan’Artisan Ltd. Pizza Plus Foodservice

Pizza Bases & Crusts Euro Pizza Products Kiren Foods Marvel International Food Ltd. Pan’Artisan Ltd. Pizza Plus Foodservice Salvo 1968 Ltd. Stateside Foods Ltd. Venice Bakery UK Ltd.

PIZZA TOPPINGS Fish Carnevale Ltd. Martin Mathew & Co. Ltd. Fruit & Vegetables Carnevale Ltd. Meat 999 Pizza Toppings (UK) Ltd. Carnevale Ltd. Dawn Farm Foods GCL Food Ingredients Marvel International Food Ltd. 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. Marvel International Food Ltd. Pasta King (UK) Ltd. Prepared Pizza (Chilled) Bakkavor Pizza Stateside Foods Ltd. Prepared Pizza (Frozen) Freiberger UK Ltd. Pizza Plus Foodservice Stateside Foods Ltd. Venice Bakery UK Ltd.

SOUPS, SAUCES, STOCKS & DRESSINGS Garlic Spreads & Mixes Riva Foods Stateside Foods Ltd. Pasta Sauces Leathams PLC Martin Mathew & Co. Ltd. Pasta King (UK) Ltd. Salvo 1968 Ltd The Fresh Pasta Company Ltd Pesto Taste of Sicily Ltd. Pizza Sauces Euro Pizza Products Leathams PLC Marvel International Food Ltd. Portal Foods Ltd. Salvo 1968 Ltd.

SPECIALIST FOOD CONSULTANCY & MARKET RESEARCH Retail The Cardinal Group Training Publications The Cardinal Group

TOMATOES Canned Tomatoes Donatantonio Ltd. Martin Mathew & Co. Ltd. Marvel International Food Ltd. Salvo 1968 Ltd. Fresh Tomatoes Southern Salads Passata Donatantonio Ltd. Martin Mathew & Co. Ltd. SunBlush© Tomatoes Leathams PLC Sun-Dried Tomatoes Carnevale Ltd. Donatantonio Ltd. Leathams PLC Martin Mathew & Co. Ltd. Taste of Sicily 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: 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)

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