pizzapasta Issue 183 December 2017
and Italian food magazine
Issue 117 DECEMBER 2006
& Italian food magazine
Congratulations to Carnevale, Winners of the PAPA Industry Award 2017
A : 3 1 - 3 4 GR EAT BA NK ROAD, B OLTON
T: 0194 2 8 4 1 2 0 0
VISIT OUR BRAND NEW WEBSITE TO GET THE L AT E S T D E A L S Sign up today @ alphin.co.uk
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
Subscriptions telephone e-mail
01291 636333 membership@papa.org.uk
J & M Group, Association House, 18c Moor Street, Chepstow, NP16 5DB.
Opinions expressed in Pizza, Pasta & Italian Food magazine are those of the contributors and not necessarily those of J&M Group, Pizza, Pasta & Italian Food magazine or The Pizza & Pasta Association. No responsibility is accepted for the opinions of contributors. Pizza, Pasta & Italian Food is published by J&M group Ltd. and supports The Pizza, Pasta & Italian Food Association. It is circulated to managers, executives, buyers, retailers and traders in the pizza and pasta business. © J&M Group Ltd. 2017
2
Welcome Congratulations to all this year’s PAPA award, Pizza Chef of the Year and Pasta Chef of the Year competition winners, many of whom were in attendance at this year’s celebratory gala dinner held in their honour at the Royal Lancaster London Hotel in Hyde Park, London on Thursday, 16 November 2017 at the conclusion of the two-day European Pizza and Pasta Show (EPPS). PAPA would also like to thank the judges and sponsors involved in all of these events (turn to page 16 for a full round-up of the winners and results), as well as offer our best wishes for Christmas and a successful New Year to all our readers and subscribers. We look forward to hearing your news and views in 2018! CLARE BENFIELD EDITOR clare@jandmgroup.co.uk
Contents NEWS 4 5 6 8
Godfather of Italian cuisine passes away. Second year of success for EPPS. Just Eat’s acquisition of Hungryhouse approved. Sainsbury’s unveils Zizzi partnership.
PAPA
16 Pizza Pasta & Italian Food Awards 2017. 30 Pizza Chef of the Year 2017. 38 Pasta Chef of Year Competition 2017.
REVIEW
60 Taking care of your coffee – paying attention to a meal’s conclusion. 66 Big chill – refrigeration and ice-making equipment.
ARTICLES 48 Diversity - the common interest – Italy’s Mirabilia event. 72 GDPR – achieve compliance by preparing early.
PROFILES 28 Carnevale: PAPA Industry Award Winners 2017. 76 Pizza My World – Unbar Rothon’s Richard Rothon.
42 European Pizza & Pasta Show 2017.
REGULARS
FEATURES
71 Wood-fi red oven guru column 74 From good to great – MOD Pizza. 77 Index of PAPA registered suppliers.
54 Pudding profi ts – desserts and ice creams.
December 2017
ITALIAN PASTA MADE IN ITALY FOR QUALITY FOOD SERVICES. Fresh pasta is a thousand-year-old tradition and a symbol of Italian culinary excellence. Laboratorio Tortellini is a proud guardian of this tradition. Using our fresh pasta you’re not only offering the extra value that all authentic products have, you’re also helping, like Laboratorio Tortellini, to safeguard this authenticity. Laboratorio Tortellini is a brand
The chef’s Italian favourite.
SURGITAL S.p.A. Lavezzola (RA) - Emilia-Romagna - Italy - +39 0545 80328 surgital@surgital.it - www.surgital.it - e.grimes@surgital.it
NEWS
British Takeaway Campaign responds to the budget
The British Takeaway Campaign (BTC), an umbrella group representing those involved in the supply and preparation of the nation’s favourite foods, commented on the recent budget. “It is good to see the chancellor has heeded the BTC’s calls to reduce the burden of business rates on the mainly small firms that make up the UK’s diverse takeaway sector. We welcome the decision to peg future rises to CPI rather than RPI and to introduce more frequent revaluations, but what is really needed is a fundamental overhaul of the system,” said Ibrahim Dogus, chair of the British Takeaway Campaign. “Most takeaways are responsible when it comes to dealing with litter and the sector is already taking steps to encourage consumers to reduce, reuse and recycle. With takeaways reliant on having a cost-effective solution to keeping customers’ food hot, takeaway owners will be relieved that the Chancellor stopped short of introducing a new packaging tax on single use plastic. We look forward to working with the government to explore workable alternative solutions which do not increase costs for small businesses or lead to higher prices for customers. “With over a third of takeaways (37%) experiencing skills shortages, particularly for chefs and front of house staff, the new technical education qualifications will play a vital role in plugging gaps after Brexit. While we welcome the additional investment for Further Education colleges, we’d urge the government to bring forward the date of the Catering and Hospitality T-Level and to ensure the takeaway sector can access the skills it needs from abroad – both from within the European Union and beyond.” Earlier this year, the BTC released independent research, which revealed the takeaway sector supports 231,000 jobs and takeaways themselves directly contributed £4.5bn in gross value added (GVA) contributions to UK GDP in 2016, rising to £9.4 billion when factoring in the multiplier effect of supply-chain and employee spending – equivalent to 0.5% of GDP. 4
Antonio Carluccio in his garden on the occasion of his birthday a few years’ ago in the company of Gennaro Contaldo, Giorgio Locatelli and Ken Hom.
Godfather of Italian cuisine in the UK passes away Antonio Carluccio, widely regarded and acclaimed by many as being the godfather of Italian cuisine in the UK, has passed away. A friend and guiding confidante to many in the Italian food world, he also became a familiar face on our television screens, sharing with us his passion and knowledge for Italian food as he travelled in Italy, and not least his great enthusiasm for and skill in foraging for wild mushrooms.
“I was devastated to hear the news of my good friend, Antonio Carluccio’s passing,” said fellow chef, Ken Hom. “He has been a dear friend and an inspiration to me for over 38 years and it is hard to imagine a future without his jovial smile and laughter which easily fills the room. But he was also a sweet and generous man and incredibly sharing which perfectly reflected the essence of Italian food. I will miss him greatly.”
Just Eat delivers a Guinness world records title™ On Friday 17 November, Just Eat delivered much more than just a tasty takeaway with Just Eat employees from around the world gathering in London’s docklands to set the Guinness World Records title for the largest human image of a pizza (810 employees attempted the title - smashing the 250 participant target). Employees from the UK, Ireland, France, Spain, Italy, Canada, Denmark, Norway, Switzerland, Brazil and Mexico took part in the attempt. Pizza consistently tops the list as one of the most popular menu items ordered by Just Eat customers around the world with Just Eat partners having around 19,000 pizzaserving restaurants across the globe. In the UK, Margarita pizzas are the clear favourite, they report, followed by Pepperoni, Chicken, Meat Feast and BBQ. From humble beginnings in a Danish basement in 2001, Just Eat has grown from an ambitious crew of 15, to a team of more than 2,500 on a mission to create the world’s greatest food community - bringing together over 19.6 million customers with 78,700
restaurant partners in 12 markets and serving over 100 cuisine types - everything from pizza to sushi, burgers to burritos. Lisa Hillier, chief people officer at Just Eat said: “Coming together to create the world’s largest human image of a pizza was a great way to recognise what we can achieve as a global team. It’s not every day you see a marketing assistant from Mexico dressed as a mushroom standing next to a territory manager from Italy dressed as a basil leaf. We had a lot of fun and are thrilled that our global team has now been recognised as an official Guinness World Records record breaker.” Anna Orford, Official Guinness World Records adjudicator, added: “Perched on top of a cherry picker, I had the best seat in the house as I witnessed 810 participants from Just Eat work together to become Guinness World Records title holders for the largest human image of a pizza. The participants showed great co-ordination, as they braved the cold in their coloured hoodies to form the pizza ingredients and toppings. The mushrooms were my favourite!” December 2017
NEWS
Second year of success for EPPS The second European Pizza and Pasta Show (15-16 November 2017), organised by IPR Events at Olympia London, in association with PAPA (the Pizza, Pasta and Italian Food Association), hosted some 140 companies, showing 600 plus food and beverage brands to 4,771 pre-registered industry buyers and experts. Opened by the Rt Hon. George Eustice, MP, Minister of State at the Department for Environment, Food and Rural Affairs – DEFRA (pictured centre), the European Pizza and Pasta Show was also the culmination of the fortieth anniversary celebrations of PAPA, and the most prominent day in the calendar of the pizza and pasta industries in Europe. For the first time, the show hosted three major competitions, an international
food and beverage conference and 20 plus industry seminars featuring competitors and speakers from the industry leading stakeholders, as well as a showcase of some 30 leading craft beer, gin and cider producers, organised by SIBA and Food and Drinks Wales. Although limited in size, the Craft Beer Experience Theatre was a popular stand for visitors, with some of the best craft beer experts sharing their knowledge with the industry. Sponsored by Pizza Mia (a Kiren Food brand), Jestic, E & J Gallo, Palatina (presented by Ornua), Surgiva, San Felice Flour and GI Metal, for two days the European Pizza and Pasta Show 2017 was the home for world leading brands in the pizza and pasta industries – from equipment and ingredients, to
the final product and services. Pizza Pasta & Italian Food magazine was also awarded Best UK Italian Food magazine at the show. With an industry worth over £10 billion in the UK alone, the show has now established
itself as the most important business meeting in the calendar of UK and European pizzaioli, producers and buyers alike. Next year, the European Pizza and Pasta Show will take place at Olympia National Hall on 13-15 November 2018.
PAPA awards celebrate industry’s finest The UK’s pizza, pasta and Italian food industry came together on the evening of 16 November 2017 at the Royal Lancaster Hotel, London to recognise and reward the best in the Italian food industry with some 400 of the industry’s leading lights present to recognise the wonderful achievements of their peers. The 28th Annual PAPA Awards also celebrated 40 years of the Pizza, Pasta and Italian Food Association. Originally formed in 1977 as the Pizza Association, the Association is the only formal trade body in the UK representing the broad pizza, pasta and Italian food and drink industry. This year’s awards dinner was hosted by comedian Dominic Holland and celebrity chef Theo Randall. The UK’s best Independent Italian Restaurant is Spaghetti Tree in Surrey, and the best Independent Pizza Restaurant is Vince’s Kitchen and Pizzeria in Hertfordshire. The UK’s finest independent Pizza Delivery outlet is Red Tomato in Doncaster. The Pizza Restaurant Chain Award went to Zizzi, Ask scooped the Italian Restaurant Chain Award and for delivery, Domino’s won the chain category. Tesco collected the Best Frozen Pizza for the supermarkets and Aldi for the Best Chilled Pizza.
Marco Fuso of Baked & Battered in Cobham secured the title of Pizza Chef of the Year, while Katarina Broadribb from Lemon and Soul Cookery School secured the title of Pizza Chef of the Year. The prestigious PAPA Industry Award went
to Carnevale (pictured) in recognition of their outstanding contribution to the Italian food business in the UK, the name Carnevale – a family run firm since 1966 - having become synonymous with the supply of premium Italian food ingredients.
www.papa.org.uk 5
NEWS
Just Eat’s acquisition of Hungryhouse approved Just Eat’s £240m acquisition of Hungryhouse has now been approved by the Competition and Market’s Authority, prompting comments that it demonstrates a shift in Britain’s restaurant and food industry. “This acquisition demonstrates the seismic shift currently taking place in Britain’s food industry, which is seeing traditional restaurants facing increasing pressure to compete successfully with online delivery services,” said Jonathan Buxton, partner and head of consumer and retail at Cavendish Corporate Finance. “The boom in demand for online food delivery is forcing the hand of restaurants to partner with third-party delivery services to win new customers and remain relevant while increasing the need for these businesses to provide faster and more nimble services. Following Deliveroo’s recent win of an employments right case and Uber’s uncertain future in the UK market, this approval will be advantageous for Just Eat as they seek to move away from solely local restaurant partnerships and focus on upmarket restaurants and chains. “We expect to see increased consolidation in this sector as competition increases and these businesses look to expand their geographical reach and offering.”
Ciao Gusto celebrates first anniversary in the UK Ciao Gusto (www.ciaogusto.com) celebrated its first anniversary in the UK in Italian Cuisine Week with many of Italy’s leading food and drink brands in attendance at a showcase event which took place at the prestigious headquarters of the Italian Embassy in London. The companies came together last year in an e-commerce initiative with Ocado, making authentic produce available to UK shoppers under the Ciao Gusto banner. Ciao Gusto began by offering around 300 products on the Ocado site – a year on that figure is rising as UK consumers continue to demand more authentic and interesting Italian produce, they report. The anniversary event coincided with Italian Cuisine Week which celebrates Italian food and drink and includes Embassies, Italian Consulates and Italian Cultural Institutes who host events, workshops and tastings, to enhance Italian cuisine abroad. Dinner was prepared by professional MasterChef finalist and head chef at the Italian Embassy, Danilo Cortellini, who created celebratory canapes and a buffet using the delicious products from Ciao Gusto. The Ciao Gusto project is the first foray into e-commerce by Italian Consortium, Italia Del Gusto, and the first step in its plans to extend e-commerce for Italian products across the globe. Italia del Gusto is a private consortium that selects companies based on product quality and brand awareness (it undertakes activities in marketing, promotions and communications in international markets to assist in the development of international sales for its member firms). In this, one of the latest of Ocado’s ‘shop-inshop’ collaborations, traffic flows from the Ciao Gusto web site to Ocado, offering consumers a fully integrated, content rich, e-commerce platform featuring recipes, tips and the facility
to add ingredients to their shopping basket. Products new to the UK such as the Auricchio cheese, the Ponti vinegar, the Noberasco dried fruits, the Valsoia vegan range and the Negroni cured meats joined established brands such as Riso Gallo, Cirio, Giovanni Rana and Filippo Berio. “This has been a very important success for us!” said Alberto Volpe of Ciao Gusto. “The UK’s online market is one of the most advanced in the world and for some of our members this has been an amazing way to enter the UK market. “Sales have been extremely strong across all product types, and continue to grow healthily. Even where sales may not have been huge on Ocado, our members have seen an increase in brand awareness, leading towards sales and distribution elsewhere. E-commerce and digital marketing in general, is a powerful and cost-effective way to influence retail purchases, which is an attractive proposition to the brands participating within Ciao Gusto.” Natasha Metcalf, trading manager, international from Ocado added: “It has been a great first year with Ciao Gusto. We are very happy to be able to offer our customers great quality, authentic Italian products. We look forward to the years to come!”
New owners for Home on the Loch Specialist business property adviser, Christie & Co has sold the Home on the Loch restaurant located in the village of Arrochar on the Cowal peninsula in the Scottish Highlands. Encompassed by Scotland’s famous Loch Lomond & Trossachs National Park, the restaurant offers its customers picturesque views from the banks of Loch Lomond and, having been closed for some time, presents the new owners with the opportunity to further develop the ideally located restaurant or relaunch the business under a new brand. New owners Mario Gizzi, Paul Sloan, Tony Conetta & Calum MacLachlainn are experts 6
in the industry with Mario and Tony already owning the Di Maggio chain (which includes Glasgow’s popular bar and and restaurant the Anchor Line, among other businesses). Paul Sloan and Calum MacLachlainn founded the Diversity Leisure Group in 2006, a large pubs and hotels operator based in Oban, which owned the well-known the Ranald Hotel, as well as the Waterfront Fish House. Together the four have opened many concepts in Scottish cities, including the highly successful Pinto brand which was sold off market to BarBurrito. Josh Hill, business agent at Christie & Co’s Glasgow office who brokered the sale
commented: “The sale of the restaurant reinforces demand for vacant and well located properties as they appeal to multiple types of property buyers, including developers. Over the years Scotland has seen a significant increase in the number of overseas visitors with a growth of 17% between 2005 (2.4 million) and 2016 (2.8 million). As the Home on the Loch restaurant is conveniently located on the banks of Loch Lomond, one of many well known tourist routes in Scotland, I am sure the new owners will make a great success of their new business venture.” December 2017
NEWS
Papa John’s grows UK team Papa John’s has announced the appointment of a new franchise sales and business development manager. Phil Gaffer is now responsible for franchisee recruitment as Papa John’s continues to expand throughout the UK. In addition, two new staff have been appointed to the business development team to help oversee new store development and John Mott, who joined Papa John’s in 2012 as construction and development manager, has been promoted to development director. “The strengthened team reflects the need to support our franchisees as we open more UK stores,” confirms Gareth Davies, regional vice president
for Western Europe. “We are now delighted to welcome Phil Gaffer to our Papa John’s family. Phil is a franchise sector expert with a proven background in franchise recruitment, business development and operational management. Almost 20 years’ experience in franchising ensures he is well-placed to guide new Papa John’s franchisees through our recruitment and comprehensive training process step-by-step, in order to uphold our brand values and worldrecognised: ‘Better ingredients. Better pizza.’ concept.” Previously, Phil Gaffer has been a board member of the British Franchise Association and has held senior positions at franchise organisations including
Barrel & Stone comes to DoubleTree by Hilton Swindon DoubleTree by Hilton Swindon has announced that their popular 14Twelve Brasserie will now be an even more irresistible place to dine by offering the Barrel & Stone pizza range - the only restaurant in Wiltshire to supply the range. Founded in 2015, Barrel & Stone started with a mission of serving the UK public with freshly baked, top quality stone-baked pizzas with an authentic Napoli taste, having gone on to become becoming one of the UK’s favourite pizza brands, and DoubleTree by Hilton Swindon saying they are proud to supply them. “The experiences of our guests and visitors to the hotel are first and foremost on our agenda, and we are delighted to extend our offering once again, with the launch of Barrel & Stone,” said Adam Flint, general manager 8
of DoubleTree by Hilton Swindon. “We’re the only restaurant in Wiltshire to offer the famous brand and our chefs have been fully trained by Barrel & Stone to offer the fantastic artisan pizza range that fans expect.” This new addition to the menu isn’t just open to guests of DoubleTree by Hilton Swindon, but to all residents of the town as well. All pizzas are made with the finest, freshly-sourced ingredients, say the hotel, and also come with a gluten-free option to suit everyone’s requirements. Particular favourites so far include Gone Trufflin’, Rock The Parma and Sweet N’ Tangy.
Premier Sports Ltd where he was instrumental in the recruitment of Premier Sport franchisees for four years. He has also worked at BCR Associates, the Financial Management Centre and most recently he was franchise manager for retail fabrication kitchen and bathroom business Trend Transformations. “I am excited to be joining Papa John’s. The company is heavily focused on growth and this aligns with my own values and passion for franchising. I am looking forward to making a significant contribution to the ambitious development plans which are in place for the UK. My aim is to promote the positive lifestyle prospects that owning a Papa John’s franchise represents and
Phil Gaffer has joined Papa John’s. how this can easily be achieved for committed, high calibre individuals looking for a quality investment opportunity,” said Phil Gaffer. There are now more than 350 Papa John’s in the UK and over 5,000 stores in more than 40 international markets, making it one of the largest pizza companies in the world.
Sainsbury’s unveils Zizzi partnership Sainsbury’s has announced that it is launching its first in-store Zizzi pizza counter, serving up the brand’s freshly-made, restaurant-quality hot pizzas to go in a move that is part of the supermarket’s commitment to offer customers a distinct and differentiated choice of quality food for every occasion (and following the successful introduction of Sushi Gourmet counters, Patisserie Valerie products and a Crussh counter to its stores over the last year). The Sainsbury’s Balham store will be the first to offer shoppers the Italian brand’s pizzas to takeaway, with Zizzi chefs firing up the revolving, stone base pizza oven as of 7 December 2017. The counter offers a selection of Zizzi’s hand-stretched, stone-baked Rustica pizzas, including vegan options and topping customisation, alongside garlic breads. There will also be a “Pizza of the Month” special. Sainsbury’s customers can order the premium pizzas either in store or via Click & Collect on the Zizzi web site, paying for the products quickly and easily from a dedicated takeaway check out at the store’s hot food counter. Ready to eat Zizzi pizza from the Sainsbury’s Balham store will also be available to Deliveroo users via the Deliveroo
platform (the food delivery market, which includes delivery brands such as Deliveroo as well as traditional takeaways, is expected to increase by 10% a year to £53bn by 2020, observe Sainsbury’s). In November, Sainsbury’s also became the first UK supermarket to trial a hot own brand pizza preordering service in three stores – Redhill, Cambridge Eddington and Bradford. “We’re committed to offering our customers an even greater choice of delicious, high-quality food in our stores and, by working with some of the best high street food brands such as Zizzi, we’re attracting new shoppers. We think customers will love the convenience of being able to pick up their ready to eat, restaurantquality pizza alongside their other favourite foods for a special meal, all under one roof,” said Sainsbury’s director of fresh food, Adrian Cook. “We are extremely excited about our new partnership with Sainsbury’s. Changing consumer lifestyles have created opportunities within casual dining and we have seen delivery sales grow rapidly behind the increased demand for restaurant quality food enjoyed at home,” added CEO of Zizzi, Steve Holmes. December 2017
NEWS
Discounting damages productivity in hospitality industry Fourth, a global software partner for the leisure and hospitality industries, has revealed that productivity across the UK hospitality industry has fallen, with the key measure of sales per labour hour sitting at £34.01 – a 62p reduction since May 2017 – dropping as low as £30.65, when analysing the restaurant sector alone. The headline number, mined from Fourth Analytics’ data on the hourly pay of thousands of hospitality workers, is blended across the hotel, restaurant, QSR and pub sectors. The analysis also reveals that wages as a percentage of sales have risen 0.9% over the same period. The figures have been impacted by heavy discounting across the restaurant and casual dining sectors, with many groups pursuing aggressive discounting policies in the UK over the past four-to-six weeks. This is reflected by statistics published in the Telegraph reporting a rise of 20-30% in discounting over the past year alone. Furthermore, cost pressures from decreasing productivity have been exacerbated by continued, but steady, wagecost inflation, with the average hourly wage in the hospitality industry now sitting at £8.28, a rise of 2% since May 2017, which is 3% above the government’s target of reaching £8.05 by April 2018.
Commenting on the figures, Mike Shipley, analytics & insight solutions director at Fourth, said: “Our figures show that a domino effect of aggressive discounting in the hospitality industry, particularly the restaurant sector, has taken a heavy toll on productivity as brands compete for custom in a very competitive market place. “Compounding the issue, the latest figures from the Coffer Peach Tracker, show that managed pubs, bars and restaurants like-forlike sales were down 0.9% in September. This trend is indicative of the wider hospitality industry, with significant cost headwinds taking their toll as operators battle to maintain and build sales. “Discounting is a quick fix to this complex situation and with Brexit looming on the horizon, it’s imperative that operators scrutinize all aspects of their operation to understand where they can cut costs, such as smarter scheduling software and renegotiating procurement deals in line with the market. “As with all adversity, there is a silver lining and, ultimately, the businesses who successfully navigate this period, streamline their business models and increase efficiency of labour and procurement, will be well placed for growth when the market reverts.”
Pizza and pasta operator wins Best Takeaway Award Nico’s Pizza Pasta were crowned the Best Takeaway in Northern Ireland in the recent Just Eat sponsored British Takeaway Awards 2017. With a mystery shop score of 100%, many of the recipes at Nico’s Pizza Pasta have been passed down the owners’ family for generations, say the outlet. The restaurant operators even travelled to Verona to invest in the highest quality pizza ovens and they now successfully run three stores. Kristian Nicoló, owner of Nico’s Pizza Pasta, said: “It’s a bit of a shock to win for a second time, it feels pretty fantastic. We would like to thank our local community and award winning staff for all the support they’ve given us, we couldn’t have got here without them.”
Vapiano opens its restaurant doors to Edinburgh Vapiano has opened its doors in Edinburgh, bringing its relaxed and easy-going approach to Italian food to Scotland for the very first time. Home to the freshest range of Italian food, residents and visitors to Edinburgh will be able to get a slice of the new restaurant and its unique concept in the 8,770sq ft. space just off St Andrew Square in the city centre. The menu, which is made up of classic favourites as well as some new takes on the traditional, offers customers the freshest range of pizzas, pastas, antipasti and salads ordered directly from chefs at the open kitchen and made fresh in front of diners. Founded on a love of honest, good and supremely fresh food; Vapiano presents a laid-back vibe, with large, long oak tables, each with their own herb garden. In the build up to opening, residents and visitors to Edinburgh will have seen Vapiano herb crates outside the restaurant, giving people a chance to pick their own herbs for using in dishes at home. Diners in the restaurant will be encouraged to eat their food to their own taste, with ingredients freely
mixed and matched to order, and garnishes growing in the mini herb garden on each of the tables. The three floor premises also include a laid-back bar area, a natural place to enjoy the company of friends. In the bar area there is also a nod given to Florence, the Italian city twinned with Edinburgh, through a wall length art installation of the skyline. At the end of each diner’s visit, payment is made via the smart-card system, which sees everything added to their card as they order. Before diners leave the restaurant, they can
grab a spoonful of gummy bears, a sweet treat to round off their visit to Vapiano. Phil Sermon, managing director at Vapiano, said: “We’re very excited to be opening our doors and introducing our unique take to Italian food to not only Edinburgh but to Scotland. “Vapiano’s great central location is ideal for post-work and weekend entertaining, celebrations and those simply wanting to jump out of the office for a quick lunch. We’re passionate about our fresh, made to order food and look forward to welcoming the city through our doors to experience what we’re all about.” The first Vapiano restaurant opened in Hamburg, Germany in 2002. Since then, the business has developed a portfolio of 186 Vapianos in 31 countries on 5 continents, and is popular with young workers, students and celebrities alike. The new opening in Edinburgh will be the first in Scotland and the fifth in the UK, following London and Manchester. A Glasgow restaurant will be opening at the beginning of 2018.
www.papa.org.uk 9
NEWS
Domino’s take part in ‘CEO for a day’ scheme Chief executives of some of Britain’s biggest companies – including Williams FI, Domino’s Pizza Group plc, J Sainsbury plc and Getty Images – will be sharing a full working day one-to-one with a UK undergraduate as part of an innovative global scheme giving talented Millennials a direct taste of life at the top. Three chief executives have embarked on their “CEO Day”, part of the “CEO for a Day” future talent initiative led by Odgers Berndtson, a global executive search firm. David Wild, CEO of Domino’s Pizza Group, Mike O’Driscoll, CEO of Williams F1, and Professor Edward Peck, Vice-Chancellor of the University of Nottingham Trent are among 24 UK CEOs taking part, with further days due to take place. “The chief executives we work with tell us this gives them a valuable chance to connect directly with a young person not otherwise connected with their firm,” said Mark Freebairn, who heads the CEO for a Day initiative at Odgers Berndtson UK. “More broadly, we hope to widen opportunities and help to inspire a new generation in the challenges and opportunities of leading a business.” The students shadowing the CEOs were among 24 winners chosen from hundreds of applicants to participate in the initiative this year. Domino’s David Wild shared his day withMatthew Bishop, an economics undergraduate at the University of Kent.
Alphin Pans launches convenient new web site Restaurants and takeaways will now be able to benefit from easy ordering and next-day delivery after the launch of a new web site from popular cookware manufacturer, Alphin Pans. Pizza pan and equipment manufacturer, Alphin Pans says that its new web site is designed to make ordering convenient, 24 hours a day, seven days a week. Since being founded in 1989, family-owned Alphin Pans has built a solid reputation as a one-stop shop for all types of pizza and fast food equipment (globally, 500 million pizzas are cooked on Alphin Pans products each year, they calculate). In fact, with the new web site, the company reports that it now has ambitious plans to triple online orders over the next 12 months and grow trade with the independent quick service restaurant sector. Alphin Pans manufactures and imports a wide range of equipment and utensils including pizza pans, cookware, and bakeware, supplying many of the world’s leading catering/fast food chains including Domino’s, Pizza Hut, Papa John’s and Pizza Express in both the UK and Europe. “Our new web site, alphin.co.uk, has been transformed using the latest technology, best user-experience design and easy online ordering process,” said Matthew Sykes, Alphin Pans’ managing director. “We think smaller restaurants and takeaways will really benefit from the new web site, which is easy to navigate and operates 24-7. Customers can now order day or night, and products will usually be delivered the next day. “The web site design is image-led which helps to make ordering really easy, regardless of the user’s language. There is also a search function to quickly find the products you are looking for. Restaurant and takeaway owners
can also set up an account to manage their profile and orders, and receive special offers on Alphin Pans catering equipment. “The shopping pages are really userfriendly and feature pizza pans and accessories plus bakeware, cookware, kitchen accessories, food storage, health, safety and janitorial products and special offers. For security, the web site has a SSL certificate, encrypts data and features a World Pay payment gateway, which is one of the top payment systems and also uses SSL, meaning full encryption throughout the whole ordering and payment process.” Customer, Sean Carberry, owner of the Fresca Italian restaurant in Delph, Greater Manchester, said: “I have used Alphin Pans for 20 years because of their quality products and excellent customer service. The new Alphin Pans web site is much sleeker to use. I like the page layout and product photos. It’s very easy to find what you’re looking for, which makes ordering much more convenient and saves us time. We typically order at the start of the week and receive deliveries the next day.”
GO IN launches new ‘table of friendship’ Hospitality furniture specialist GO IN has launch a new ‘Table of Friendship’ - a modern take on a traditional concept (a table large enough for guests - friends or family - to gather together to talk, eat and drink). A simple table like this has always played a central role in any traditional pub or eating place because it helps enhance social togetherness. GO IN’s ‘Table of Friendship’ concept is 10
currently celebrating a revival in the modern foodservice industry with the XXL-sized table having been designed to bring people together and to promote communication; helping customers to meet existing friends or to make new ones in an uncomplicated way. Due to its solid wood look, which also fits well with the currently popular industrial style, feel the company, the new
table creates an eye-catching feature for any venue. The solid oak table top, which is brushed and varnished, is available in three designs - Old Bassano, Smoke Walnut and Napoli – and the overall size of the table ranges from 180 x 80cm to 400 x 80cm, with a top thickness (with false edges) of either 40 or 60mm. There are two choices of steel frame to match the look and feel of the restaurant; the
puristic, solid A-frame and the rustic-looking X-frame. Both are available powder-coated in black or with clear varnish. For stability, a central leg is fitted on the longer tables.
December 2017
NEWS
Quality and digitisation major factors for future success Increased quality and a greater focus on digitisation in factories are two key trends identified in a recent global survey of 120 decision-makers in the international food and beverage industry. The research, carried out by food and drink IT specialist CSB-System, revealed that respondents were optimistic about future prospects, expecting the economic situation for their businesses to pick up in the years to come. As part of this, half of them specified quality, freshness and innovations as key drivers in defining product leadership. Although quality is seen as the biggest driver for success, two
thirds of decision makers in the research highlighted prices as the most significant challenge, with many sectors affected by high raw material prices, which are difficult to pass onto the trade or endconsumer. Legal requirements in terms of food safety, labelling and traceability were also an area of concern, the most recent example at EU level being the regulation on the provision of food information to consumers and the mandatory nutrition declaration. Another important consideration is the requirement among retailers for permanent product availability and prompt response times. In these circumstances,
Food & Drink Expo 2018 promises innovation and inspiration As we close in on the end of 2017, buyers from the grocery, wholesale, foodservice and speciality retail sectors are turning their attention to the year ahead, and for those looking to source the newest, most innovative food and drink products or simply trying to keep their fingers on the pulse of the hottest trends, Food & Drink Expo 2018 – taking place from 16-18 April 2018 – is likely to be on the list. With more than 600 exhibitors in attendance – including everything from start-ups to multinational brands – buyers from across Europe will be able to touch, taste and experience all the latest products, say the show’s organisers. Exhibitors showcasing healthy foods are expected to attract a huge amount of attention at Food & Drink Expo. With consumers in the UK and further afield continuing to seek out low-calorie, low-fat, free-from or sugar-free options, brands will be keen to showcase products that fit into these growing categories. Alongside the exhibition, Food & Drink Expo will also provide a series of live seminars that will present future food and drink trends, as well as highlighting the industry’s vision for the future (www.foodanddrinkexpo.co.uk). 12
respondents identified three business areas in particular where there was greatest potential for improvement – sales and marketing, production and intralogistics and information technology. In particular, enhanced IT systems were seen as critical in helping to reduce costs, effectively manage complex operations and improve overall responsiveness. Looking to the future, the decision makers forecast an increasing focus on both value and sustainability in the food sector. As well as mass market products, high-price segments would also gain in importance, with the combination of cutting-
edge technologies and traditional crafts allowing the introduction of a new generation of quality foods elaborately prepared and manufactured. Hermann Schalk, head of sales at CSB-System, says this trend, together with the need to focus on costs, will lead to the growing importance of effective IT. “We still expect the downward pressure on prices to persist, therefore cost reductions are necessary,” he explained. “This must not adversely affect product quality, which is not necessarily the case. Our experience is that there is plenty of optimisation potential in the processes, mainly through digitisation.”
Barilla and Bühler feature on Inside the Factory Optical sorting specialists to the global food processing industry, Bühler UK - which this year celebrates its 70th anniversary - has featured in the BBC 2 documentary series Inside the Factory: How our Favourite Foods are Made. The company’s technology played a key part in an hour-long episode focused on Italian family-owned food company, the Barilla Group, which took a look behind the scenes of the world’s largest dried pasta factory in Parma, Italy. Hosted by Greg Wallace and Cherry Healey, the programme revealed details of the ground-breaking Bühler technology and processes which enables Barilla to mill 900 tonnes of wheat grains per day. As part of the show, viewers were given an insight into the extensive quality control checks which each grain of wheat undergoes before it is sent to the mill, and optical sorting was just one of the Bühler processes highlighted. Kernels were seen being checked by the SORTEX optical sorter, which is made in London. Gianluca Allodi, Durum Wheat Mills Director, Barilla explained the optical sorter works at a rate of 34,000 kernels per second, identifying damaged or discoloured kernels and ejecting them with nothing more than a puff of air. If foreign seeds such as vetch are not removed at this stage then the pasta would end up with spots and blemishes – not very
appetising for the consumer. Greg Wallace was amazed that this technology could achieve such a task – a ‘wow’ moment for the programme. Stefano Bonacina from Bühler commented: “We were delighted to be featured on Inside the Factory alongside Barilla, who have been a customer of ours for over 50 years. Many mills across the globe are also using SORTEX optical sorters to remove foreign material and defective kernels, which would diminish the quality of the final product. The technology can also help to reduce cross contamination of soy from wheat, responding to the growing demand for GM-free products. Barilla uses Buhler’s pasta processing technology to make over 100 different types of pasta at the plant and we look forward to continuing our successful working relationship with Barilla.”
December 2017
COMPLETE CATERING EQUIPMENT ESTABLISHED 1990 - LONDON
020 8424 9483 www.pizzaequipment.ltd.uk sales@pizzaequipment.ltd.uk Showroom at 7 St Kilda’s Road, Harrow, London, HA1 1QD
NEWS
SHORTS Casual Dining 2018 Visitor registration has only been open a few weeks but it’s already a who’s who of the restaurant and pub sectors who have booked their free trade tickets, say the organisers of Casual Dining 2018. By registering now, you are guaranteed free entry, giving you access to taste and try products from over 200 suppliers and be inspired by 20 world-class keynotes from the sector’s biggest brands, claim the show. New plant-based pizzeria Metro have reported that a new plantbased pizzeria – Purezza - will be opening its doors in their new home in Camden in February 2018. The Italian restaurant will seat 100 diners over two floors, and will be located just two minutes’ walk from Camden Town tube station. As well as pizza, they be offering pasta, burgers, raw dishes, and lots of gluten-free food. Focus more, audit less? This was one of the main questions raised by companies attending the recent Campden BRI Food Safety Management Systems Masterclass. With so many different standards and such rigid approaches to food safety, companies are struggling to meet the requirements, it was heard. Food companies both large and small said that they needed simplified systems and investment in tools that allow them to navigate the increasingly complex operating environment. Costa wins Most Ethical Brand Award Costa has been awarded the title of Most Ethical Brand in Europe at the annual Allegra Coffee Symposium. The award was collected by members of the Costa team at a ceremony in Warsaw on Tuesday, 21 November 2017 and voted for by over 500 trade professionals across the coffee sector. Art of Neapolitan ‘pizzaiuolo’ Twelve new elements have been inscribed on UNESCO’s Representative List of the Intangible Cultural Heritage of Humanity, including the art of the Neapolitan ‘pizzaiuolo’ – described by UNESCO as “a culinary practice consisting of four different phases relating to the preparation of the dough and its baking in a wood-fired oven. The practice originates in Naples, where around 3,000 pizzaiuoli now live and perform, and plays a key role in fostering social gatherings and intergenerational exchange. Knowledge and skills related to the element are primarily transmitted in the ‘bottega’ of the Pizzaiuolo, where young apprentices can observe their master at work.” 14
Francesco Mazzei launches third venture November saw the official opening of Fiume, Francesco Mazzei’s new modern Italian restaurant at the eagerly anticipated Battersea Power Station development. Fiume, which translates as ‘river’, is situated right on the bank of the Thames, with stunning views over the river and a large piazza-style terrace for guests to enjoy the traditional recipes of Francesco’s homeland. The restaurant pays homage to the Mezzogiorno, the Southern ‘boot’ of Italy that holds a special place in the heart of Calabrian native, Francesco, and a word that evokes a sense of home with wholesome, hearty recipes made with the fresh, vibrant ingredients from the Mediterranean. Mezzogiorno has a rich culinary heritage encompassing eight distinctive regions, each of which is reflected in Fiume’s menu.
A tempting selection of cicchetti and antipasti includes Saffron and mozzarella supplì di riso and Octopus with cannellini beans, served alongside freshly-made breads. Handmade pastas follow, such as Burrata tortelli with hazelnuts and sage and Lamb ragout fettucine, while ‘Secondi’ include Beef tagliata and classic Aubergine parmigiana. In addition, Francesco has brought several signature dishes south of the river, such as his Zucchini fritti, Seafood fregola and Tiramisu. The restaurant is the third venture launched by Francesco Mazzei in partnership with D&D London. Francesco Mazzei oversees Fiume as chef patron, while head chef Francesco Chiarelli is responsible for the dayto-day running of the kitchen, the pair having worked together for many years at both L’Anima and Sartoria.
UGO Foods celebrates multiple awards Borehamwood-based Ugo Foods has an AA+ grade BRC factory and reports that it has enjoyed another bumper year with a raft of industry awards to its name, including recognition from its local region (Hertfordshire) as Company of the Year. They were Highly Commended – Pasta, Rice & Grains in the Quality Food Awards, and also picked up a Gold Award at this year’s Pizza Pasta & Italian Food Awards Gold for Best New Retail Pasta Product with their Dell’Ugo brand. They also picked up a Gold – Pasta &
Pizza Category and Silver – Innovation in the Free From Food Awards with its Evexia brand. “We are delighted to win these awards, especially as they reflect both the views of our industry peers and the values of our thriving local business community. We are incredibly proud of our family heritage and our consistent drive and ambition to set gold standards for innovation. Our customers love our products, so it’s fantastic that they have been recognised in this way,” said Sophia Cooke, commercial director of Ugo Foods. Decemeber 2017
GREAT INGREDIENTS, GREAT FOOD. Innovation is a key ingredient in our business. By continually evolving and adapting to fast moving food trends we have become the preferred cooked & fermented Ready To Eat (RTE) meat ingredient supplier to the UK’s leading pizza, sandwich and ready-meal brands. Visit www.dawnfarms.ie to discover the ingredients that set us apart. Irish Exporters Association
EXPORT 20 INDUSTRY 16 AWARDS
FOOD & DRINK EXPORTER OF THE YEAR 2016/2017
PIZZ A, P AS TA &
IT AL I OD FO
ION CIAT SO AS
PIZZA, PAS TA &
D O FO
ION IAT OC S AS
AN
IT AL IA N
PAPA AWARDS 2017
2017
Bravo!
The PAPA Awards crown the industry’s best
On Thursday, 16 November 2017, the UK’s pizza, pasta and Italian food industry came together at a celebratory dinner hosted by comedian Dominic Holland and Michelin-starred chef, Theo Randall at the London Lancaster Hotel in Hyde Park, London, to recognise and reward the best in the Italian food industry in the 28th annual PAPA Awards. Over 400 of the industry’s leading lights were in attendance to recognise the wonderful achievements of their peers. This prestigious event also celebrated a significant 40 years of the Pizza, Pasta and Italian Food Association. Originally formed in 1977 as the Pizza Association, the Association is the only formal trade body in the UK representing the broad pizza, pasta and Italian food and drink industry, a role that is becoming vital to the continuing success of the sector as a whole.
Overall Supermarket Section Sponsor
Overall Independent Section Sponsor
This year’s event and prize draw was once again proud to support the Bowel Cancer UK charity. 16
and Pasta Pictures from the awards, the Pizza Chef itself, can Chef competitions, and the awards dinner apagb/ be viewed at https://www.facebook.com/p December 2017
PAPA AWARDS 2017
NEW PRODUCT OR INGREDIENT AWARD Pictured from left to right: Gareth Davies (RVP Western Europe, Papa John’s), Mark O’Connell (Compleat Food Network) and Theo Randall. Sponsored by:
WINNER: Compleat Food Network – Wild Bear’s Garlic Shortlisted: L’Aquila (Sorriso wild mushroom pesto) L’Aquila (Sorriso chargrilled Jerusalem artichoke slices) Leathams (Roquito red pepper pearls) Eurilait (Individually quick-frozen goat cheese slices with honey)
ITALIAN RESTAURANT CHAIN AWARD Pictured from left to right: Will Bennett (director, Dairy Partners), Jan Dalton (ASK Italian) and Theo Randall. WINNER: ASK Italian
Sponsored by:
Shortlisted: All Italian chain restaurants were considered for this award – no short list is published.
INDEPENDENT ITALIAN D RESTAURANT GOLD AN PLATINUM AWARDS Pictured from left to right: Theo Randall, Maria Romana (The Spaghetti Tree), Loredana Romana (The Spaghetti Tree), Philip Romano (The Spaghetti Tree) and Andrew Thorne (managing director, Freiberger UK). PLATINUM The Spaghetti Tree (Tadworth)
Sponsored by:
Gold The Spaghetti Tree (Tadworth) Amodo Mio (Falkirk) Piattino (Bath) Cavaliere Italian Ristorante and Wine Bar (Dalkeith) Divino Enoteca (Edinburgh) Del Villagio (Birmingham) unable to attend
PIZZA RESTAURANT CHAIN AWARD Pictured from left to right: Kathryn Wilson (Zizzi), Lene Grosen (global category senior manager, Tulip) and Theo Randall. Sponsored by: WINNER: Zizzi Shortlisted: All pizza chain restaurants were considered for this award.
www.papa.org.uk 17
PAPA AWARDS 2017
LD PIZZA RESTAURANT GO S AND PLATINUM AWARD Pictured from left to right: Adam Wilkes (UK sales manager, Hilcona AG), Vince Martorana (Vince’s Kitchen & Pizzeria) and Theo Randall. WINNER: Vince’s Kitchen & Pizzeria (Cheshunt)
Sponsored by:
Shortlisted: Zerodegrees (Bristol) La Piazza (Thornbury) Oakfired (Beccles) Stone Rock Pizza (Chepstow) Elephant Bank Pizzeria (Neston)
SMALL CHAIN DELIVERY AWARD Pictured from left to right: Caron Parry (on behalf of Herbies Pizza), Andrew Kenny (UK sales director, Just Eat) and Theo Randall Sponsored by: WINNER: Herbies Pizza
18
INDEPENDENT PIZZA D DELIVERY STORE AWAR Pictured from left to right: Bertie van der Beek (Pizzaface), Vince Martorana (Vince’s Kitchen & Pizzeria), Theo Randall, Andrew Kenny (UK sales director, Just Eat), Leandro Crolla (La Favorita) and Peter Puntrello (Sub Xpress). PLATINUM Red Tomato (Doncaster)
Sponsored by:
Gold Pizzaface (Hove) Sub Xpress, (Peterborough) La Favorita, (Edinburgh) Catch Me Pizzeria (Wishaw) Stone Papa’s Kitchen
PIZZA DELIVERY CHAIN AWARD Pictured from left to right: Jo Carter (Futura Foods), Peter Trundley (supply chain director, Domino’s Pizza) and Theo Randall. Sponsored by: WINNER: Domino’s Pizza Shortlisted: All pizza delivery chains were considered for this award.
December 2017
250 million pizzas a year can’t be wrong 250 million pizzas a year can’t be wrong 250 million pizzas a year can’t be wrong 250 million pizzas a year can’t be wrong 250 million pizzas a year can’t be wrong 250 million pizzas a year can’t be wrong 250 million pizzas a year can’t be wrong 250 million pizzas a year can’t be wrong 250 million pizzas a year can’t be wrong 250 million pizzas a year can’t be wrong 250 million pizzas a year can’t be wrong 250 million pizzas a year can’t be wrong 250 million pizzas a year can’t be wrong 250 million pizzas a year can’t be wrong • Manufacturers of classic fermented and heat-treated pepperoni, sala • • Manufacturers of classic fermented and heat-treated pepperoni, salami & chorizo. Manufacturers of classic fermented and heat-treated pepperoni, salami & chorizo. Manufacturers of classic fermented and heat-treated pepperoni, salami & chorizo. • All products are available in diameters of 25-90mm, and our highly au All products are available in diameters of 25-90mm, and our highly automated ••• • Manufacturers of classic fermented and heat-treated pepperoni, salami & chorizo. All products are available in diameters of 25-90mm, and our highly automated • Manufacturers of classic fermented and heat-treated pepperoni, salami & chorizo. Manufacturers of classic fermented and heat-treated pepperoni, salami & chorizo. Manufacturers of classic fermented and heat-treated pepperoni, salami & chorizo. Manufacturers of classic fermented and heat-treated pepperoni, salami & chorizo. All products are available in diameters of 25-90mm, and our highly automated technology can also produce mini pepperoni in sizes of 15-22mm. technology can also produce mini pepperoni in sizes of 15-22mm. ••••••• All products are available in diameters of 25-90mm, and our highly automated technology can also produce mini pepperoni in sizes of 15-22mm. Manufacturers of classic fermented and heat-treated pepperoni, salami & chorizo. Manufacturers of classic fermented and heat-treated pepperoni, salami & chorizo. • All products are available in diameters of 25-90mm, and our highly automated All products are available in diameters of 25-90mm, and our highly automated • All products are available in diameters of 25-90mm, and our highly automated • All products are available in diameters of 25-90mm, and our highly automated technology can also produce mini pepperoni in sizes of 15-22mm. • All products are available as sticks, slices or cubes, refrigerated or fro All products are available as sticks, slices or cubes, refrigerated or frozen. ••••• technology can also produce mini pepperoni in sizes of 15-22mm. Manufacturers of classic fermented and heat-treated pepperoni, salami & chorizo. All products are available as sticks, slices or cubes, refrigerated or frozen. All products are available in diameters of 25-90mm, and our highly automated technology can also produce mini pepperoni in sizes of 15-22mm. All products are available in diameters of 25-90mm, and our highly automated Manufacturers of classic fermented and heat-treated pepperoni, salami & chorizo. technology can also produce mini pepperoni in sizes of 15-22mm. • • Manufacturers of classic fermented and heat-treated pepperoni, salami & chorizo. technology can also produce mini pepperoni in sizes of 15-22mm. technology can also produce mini pepperoni in sizes of 15-22mm. All products are available as sticks, slices or cubes, refrigerated or frozen. • Off-the –shelf or custom-made recipes for B2B, QSR & wholesale cust Off-the –shelf or custom-made recipes for B2B, QSR & wholesale customers. •••• • All products are available as sticks, slices or cubes, refrigerated or frozen. All products are available in diameters of 25-90mm, and our highly automated Off-the –shelf or custom-made recipes for B2B, QSR & wholesale customers. technology can also produce mini pepperoni in sizes of 15-22mm. technology can also produce mini pepperoni in sizes of 15-22mm. • All products are available in diameters of 25-90mm, and our highly automated All products are available in diameters of 25-90mm, and our highly automated • All products are available as sticks, slices or cubes, refrigerated or frozen. All products are available as sticks, slices or cubes, refrigerated or frozen. • • All products are available as sticks, slices or cubes, refrigerated or frozen. • All products are available as sticks, slices or cubes, refrigerated or frozen. Off-the –shelf or custom-made recipes for B2B, QSR & wholesale customers. • BRC-AA, QS and USDA certified in accordance with UK, German and U BRC-AA, QS and USDA certified in accordance with UK, German and USA standards. technology can also produce mini pepperoni in sizes of 15-22mm. •••••• Off-the –shelf or custom-made recipes for B2B, QSR & wholesale customers. BRC-AA, QS and USDA certified in accordance with UK, German and USA standards. All products are available as sticks, slices or cubes, refrigerated or frozen. All products are available as sticks, slices or cubes, refrigerated or frozen. technology can also produce mini pepperoni in sizes of 15-22mm. • Off-the –shelf or custom-made recipes for B2B, QSR & wholesale customers. Off-the –shelf or custom-made recipes for B2B, QSR & wholesale customers. technology can also produce mini pepperoni in sizes of 15-22mm. • Off-the –shelf or custom-made recipes for B2B, QSR & wholesale customers. • Off-the –shelf or custom-made recipes for B2B, QSR & wholesale customers. • BRC-AA, QS and USDA certified in accordance with UK, German and USA standards. • HALAL certified and approved supplier of organic products. All products are available as sticks, slices or cubes, refrigerated or frozen. HALAL certified and approved supplier of organic products. •••••• BRC-AA, QS and USDA certified in accordance with UK, German and USA standards. HALAL certified and approved supplier of organic products. Off-the –shelf or custom-made recipes for B2B, QSR & wholesale customers. Off-the –shelf or custom-made recipes for B2B, QSR & wholesale customers. • All products are available as sticks, slices or cubes, refrigerated or frozen. All products are available as sticks, slices or cubes, refrigerated or frozen. • BRC-AA, QS and USDA certified in accordance with UK, German and USA standards. BRC-AA, QS and USDA certified in accordance with UK, German and USA standards. • • BRC-AA, QS and USDA certified in accordance with UK, German and USA standards. • BRC-AA, QS and USDA certified in accordance with UK, German and USA standards. HALAL certified and approved supplier of organic products. Off-the –shelf or custom-made recipes for B2B, QSR & wholesale customers. ••••• • HALAL certified and approved supplier of organic products. BRC-AA, QS and USDA certified in accordance with UK, German and USA standards. BRC-AA, QS and USDA certified in accordance with UK, German and USA standards. Off-the –shelf or custom-made recipes for B2B, QSR & wholesale customers. • HALAL certified and approved supplier of organic products. HALAL certified and approved supplier of organic products. • • Off-the –shelf or custom-made recipes for B2B, QSR & wholesale customers. • HALAL certified and approved supplier of organic products. • HALAL certified and approved supplier of organic products. •• • BRC-AA, QS and USDA certified in accordance with UK, German and USA standards. HALAL certified and approved supplier of organic products. HALAL certified and approved supplier of organic products. • BRC-AA, QS and USDA certified in accordance with UK, German and USA standards. • BRC-AA, QS and USDA certified in accordance with UK, German and USA standards. • HALAL certified and approved supplier of organic products. HALAL certified and approved supplier of organic products. • • HALAL certified and approved supplier of organic products.
Kevin Peacock Kevin Peacock Kevin Peacock Allan Daugbjerg Olsen Allan Daugbjerg Olsen Allan Daugbjerg Olsen Kevin Peacock Kevin Peacock Commercial Director UK & Ireland Commercial Director UK & Ireland Commercial Director UK & Ireland Allan Daugbjerg Olsen Kevin Peacock Allan Daugbjerg Olsen Commercial Director Europe/O Commercial Director Europe/Other Commercial Director Europe/Other Kevin Peacock Allan Daugbjerg Olsen Kevin Peacock Kevin Peacock Allan Daugbjerg Olsen Commercial Director UK & Ireland Allan Daugbjerg Olsen Allan Daugbjerg Olsen DK-Foods A/S DK-Foods A/S Commercial Director UK & Ireland DK-Foods A/S Kevin Peacock Commercial Director Europe/Other Commercial Director UK & Ireland Markets Kevin Peacock Markets Commercial Director Europe/Other Markets Allan Daugbjerg Olsen Commercial Director UK & Ireland Commercial Director Europe/Other Allan Daugbjerg Olsen Commercial Director UK & Ireland Commercial Director UK & Ireland Commercial Director Europe/Other Kevin Peacock DK-Foods A/S Red Lion Quarter Red Lion Quarter Commercial Director Europe/Other DK-Foods A/S Commercial Director Europe/Other Red Lion Quarter Commercial Director UK & Ireland Allan Daugbjerg Olsen Markets DK-Foods A/S DK-Foods A/S DK-Foods A/S Markets DK-Foods A/S Commercial Director UK & Ireland Kevin Peacock Commercial Director Europe/Other DK-Foods A/S Markets Kevin Peacock Commercial Director Europe/Other Allan Daugbjerg Olsen DK-Foods A/S DK-Foods A/S Markets Allan Daugbjerg Olsen Red Lion Quarter Red Lion Street Red Lion Street Commercial Director UK & Ireland Red Lion Quarter Markets Red Lion Street Markets
DK-Foods A/S DK-Foods A/S Bommen 9 Red Lion Quarter Bommen Commercial Director Europe/Other DK-Foods A/S Bommen 9 DK-Foods A/S Commercial Director UK & Ireland Markets9Commercial Director Europe/Other Red Lion Quarter DK-Foods A/S Commercial Director UK & Ireland Markets Red Lion Quarter Red Lion Quarter DK-Foods A/S Commercial Director Europe/Other Red Lion Street Spalding Spalding Red Lion Street DK-Foods A/S DK-Foods A/S DK-Foods A/S Spalding Red Lion Quarter Bommen Red Lion Street Thorning Thorning Bommen 999 Markets Thorning Red Lion Quarter DK-Foods A/S DK-Foods A/S Red Lion Street Bommen DK-Foods A/S DK-Foods A/S Markets Red Lion Street Red Lion Street Bommen 9 Markets Spalding PE11 1SX PE11 1SX Bommen 9 Red Lion Quarter Spalding Bommen 9 PE11 1SX Red Lion Street Thorning DK-8620 Spalding DK-8620 DK-Foods A/S Thorning DK-8620 Red Lion Street Red Lion Quarter Bommen Spalding Thorning Bommen 99 Red Lion Quarter DK-Foods A/S Spalding Spalding Thorning DK-Foods A/S PE11 1SX Red Lion Street PE11 1SX Thorning Thorning SpaldingRed Lion Street DK-8620 PE11 1SX Kjellerup Bommen 9Bommen 9 Kjellerup DK-8620 Kjellerup Spalding Thorning PE11 1SX DK-8620 Red Lion Street Thorning PE11 1SX PE11 1SX DK-8620 Bommen 9 Mobile: +44 7764 337190 Mobile: +44 7764 337190 DK-8620 Spalding DK-8620 Mobile: +44 7764 337190 PE11 1SX Kjellerup Thorning Kjellerup PE11 1SX Spalding DK-8620Thorning Kjellerup DK-8620 Spalding Kjellerup Thorning Mobile: +44 7764 337190 e-mail: Kevin@dk-foods.dk e-mail: Kevin@dk-foods.dk PE11 1SX Mobile: +44 7764 337190 Kjellerup e-mail: Kevin@dk-foods.dk Kjellerup Mobile: +45 40128530 Mobile: +44 7764 337190 Mobile: +45 40128530 DK-8620 Mobile: +45 40128530 PE11 1SX Kjellerup Mobile: +44 7764 337190 PE11 1SX Kjellerup DK-8620 Mobile: +44 7764 337190 Mobile: +44 7764 337190 DK-8620 e-mail: Kevin@dk-foods.dk e-mail: Kevin@dk-foods.dk Mobile: +44 7764 337190 Mobile: +45 40128530 e-mail: Kevin@dk-foods.dk e-mailallan@dk-foods.dk e-mailallan@dk-foods.dk Mobile: +45 40128530 Kjellerup e-mailallan@dk-foods.dk Mobile: +44 7764 337190 e-mail: Kevin@dk-foods.dk Mobile: +45 40128530 Kjellerup e-mail: Kevin@dk-foods.dk e-mail: Kevin@dk-foods.dk Mobile: +45 40128530 Kjellerup Mobile: +45 40128530 Mobile: +44 7764 337190 Mobile: +45 40128530 e-mail: Kevin@dk-foods.dk e-mailallan@dk-foods.dk www.dk-foods.dk e-mailallan@dk-foods.dk www.dk-foods.dk e-mail: Kevin@dk-foods.dk www.dk-foods.dk Mobile: +44 7764 337190 Mobile: +45 40128530 e-mailallan@dk-foods.dk Mobile: +45 40128530 Mobile: +44 7764 337190 e-mailallan@dk-foods.dk e-mail: Kevin@dk-foods.dk e-mailallan@dk-foods.dk e-mailallan@dk-foods.dk www.dk-foods.dk Mobile: +45 40128530 www.dk-foods.dk e-mail: Kevin@dk-foods.dk e-mailallan@dk-foods.dk www.dk-foods.dk e-mail: Kevin@dk-foods.dk e-mailallan@dk-foods.dk Mobile: +45 40128530 www.dk-foods.dk Mobile: +45 40128530 www.dk-foods.dk www.dk-foods.dk e-mailallan@dk-foods.dk www.dk-foods.dk www.dk-foods.dk e-mailallan@dk-foods.dk Quality assurance and flexibility mean you can change to us with Quality assurance and flexibility mean you can change to us with confidence Quality assurance and flexibility mean you can change to us with confidence e-mailallan@dk-foods.dk www.dk-foods.dk Quality assurance and flexibility mean you can change to us with confidence www.dk-foods.dk Quality assurance and flexibility mean you can change to us with confidence www.dk-foods.dk Quality assurance and flexibility mean you can change to us with confidence Quality assurance and flexibility mean you can change to us with confidence
Quality assurance and flexibility mean you can change to us with confidence Quality assurance and flexibility mean you can change to us with confidence Quality assurance and flexibility mean you can change to us with confidence Quality assurance and flexibility mean you can change to us with confidence Quality assurance and flexibility mean you can change to us with confidence Quality assurance and flexibility mean you can change to us with confidence Quality assurance and flexibility mean you can change to us with confidence
PAPA AWARDS 2017 PAPA MARKETING AWARD
INNOVATIVE FOOD TO GO AWARD Pictured from left to right: Theo Randall, Pam Urquhart (technical manager, MyFresh), Sunit Mehta (QuadrÒ UK Ltd), Christian Fazlic, (QuadrÒ UK Ltd) and Silvano Fazlic (QuadrÒ UK Ltd). WINNER: QuadrÒ UK Ltd
Sponsored by:
Pictured from left to right: Silvano Fazlic (QuadrÒ UK Ltd), Bertie van der Beek (Pizzaface), Christian Fazlic, (QuadrÒ UK Ltd) and Theo Randall. REGIONAL WINNER: Pizzaface (Collaboration pizza campaign)
Shortlisted: Bucelli’s (Lancaster) MOD Pizza (London)
FROZEN PIZZA MULTIPLE RETAILER AWARD Pictured from left to right: Adam Vockins (Freiberger on behalf of Tesco), Ian Ritchie (director, Dawn Farms), and Theo Randall. WINNER: Tesco Shortlisted: All multiple retailers were considered, and the data considered for the retailer awards is based on the year to September.
20
Sponsored by:
Pictured from left to right: Kathyrn Wilson (Zizzi’s) and Theo Randall. Sponsored by: NATIONAL WINNER: Zizzi (#ZizziSmiles campaign) Shortlisted: Iceland (Launch of the Pizza Express Artisana range) ASK (Hand Gesture Menu) MOD (MOD disrupts Freshers’ Week) Battlefield Restaurant, Glasgow (Bee’s Project)
December 2017
PAPA AWARDS 2017 MANUFACTURED PIZZA PRODUCT AWARD
MANUFACTURED PASTA PRODUCT OF THE YEAR AWARD
Pictured from left to right: Charlotte Tollefson and Claire McGoran (Iceland) and colleague, Per Larsen (DK Foods) and Theo Randall. EVERYDAY CATEGORY WINNER: Iceland (PizzaExpress chicken barbacoa pizza) Shortlisted: Brakes (Goats cheese, chargrilled vegetables and rocket pizza) QuadrÒ UK Ltd (Quadro porcini pizza)
Pictured from left to right: Clare Benfield (editor, Pizza Pasta & Italian Food magazine), Andrew Emery (advertising manager, Pizza Pasta & Italian Food magazine on behalf of Dell’Ugo) and Theo Randall. RETAIL CATEGORY WINNER Iceland (PizzaExpress chicken barbacoa pizza) Shortlisted: Ugo (Thrive – Gluten free chickpea fusilli) Giovanni Rana UK (Asda Extra Special butternut and sage girasole)
Sponsored by:
Pictured from left to right: Per Larsen (DK Foods), Neil Brown (Stateside Foods on behalf of Morrisons) and Theo Randall. INNOVATIVE CATEGORY WINNER: Morrisons (The Best single serve goats Sponsored by: cheese and beetroot pizza) Shortlisted: Iceland (Nacho chilli beef pizza) The Co-op (Irresistible Keralan chicken pizza)
Pictured from left to right: Clare Benfield (Pizza Pasta & Italian Food magazine), Salvatore Devivo (managing director, GCL Food Ingredients) and Theo Randall.
Pictured from left to right: Per Larsen (DK Foods), Sara Gunn (The Co-op), Calum Kirk (The Co-op), Kate Addison (The Co-op) and Theo Randall.
FOODSERVICE CATEGORY WINNER: GCL Food Ingredients (Spinach, ricotta and lemon girasole)
INDULGENT CATEGORY WINNER: The Co-op (Irresistible chorizo and manchego pizza)
Highly commended: Hilcona AG (Rondelli Brasata con Merlot del Ticino)
Shortlisted: Asda (Extra Special sunblush tomato and Italian mascarpone pizza) Morrisons (The Best Mexican beef pizza) The Co-op (Irresistible Keralan chicken pizza)
Shortlisted: La Tua Pasta (Tortelloni, crayfish and prawns) Pasta and Pasta (Pumpkin gnocchi filled with gorgonzola) Surgital (Amichetti)
www.papa.org.uk 21
PAPA AWARDS 2017
CONVENIENCE STORE PIZZA RETAILER AWARD Pictured from left to right: Sara Gunn (buyer, the Co-operative), Theo Randall, Kate Addison and Lesley Chow (Avalon). Sponsored by: WINNER: The Co-operative Shortlisted: Sainsbury’s Local. Shortlisted: All convenience retailers were considered, and the data considered for the retailer awards is based on the year to September.
LE
CHILLED PIZZA MULTIP RETAILER AWARD
Pictured from left to right: John O’Brien (Glanbia), Simon Butler and Amy Chadwick (Stateside Foods), Suzie Chamberlain (Aldi), Laurence Naylor (Stateside Foods) and Theo Randall. Sponsored by: WINNER: Aldi Highly commended: Marks and Spencer
CHEESE
Shortlisted: All retailers were considered for this award and in deciding this award, the judges take in to account data from Kantar as well as the extent of promotional and category programmes operated.
D
PASTA RETAILER AWAR
Pictured from left to right: Salvatore Devivo (managing director, GCL Food Ingredients), Clare Benfield (Pizza Pasta & Italian Food magazine on behalf of Marks and Spencer) and Theo Randall. Sponsored by: WINNER: Marks and Spencer Shortlisted: All retailers were considered – no short list published.
22
ARD
THE PAPA INDUSTRY AW
Pictured from left to right: Luigi Carnevale (Carnevale), Antonia Maroso (Carnevale), Theo Randall, Carmine Carnevale (Carnevale) and Phil Goodall (commercial controller, Stateside Foods). Sponsored by: WINNER: Carnevale
December 2017
PAPA AWARDS 2017
Charity prize draw A cash draw for £300, auction and a raffle which raised £2165.00 for the Bowel Cancer UK charity was held on the night. Prizes included dinner for two courtesy of the Royal Lancaster Hotel, a luxury afternoon tea for two courtesy of National Wide Gift Voucher, a pair of Ray Ban sunglasses courtesy of Designer, a case of wine courtesy of Majestic Wine, a family day travel card courtesy of Chiltern Railways and a wine tasting for two courtesy of Denbies Wine Estate.
Thank you to our sponsors
CHEESE
24
December 2017
“ We a re h o n ou red to h a ve rece i ved t h e a cco l a d e “ M a n u fa ct u red Pa sta P rod u ct ” of t h e yea r a t
W E L L D O N E TO A L L T H E T E A M I N VO LV E D FO R M A K I N G T H E N I G H T A G R E AT S U CC E S S ! Email: sales@gclfoodingredients.com
Tel: 01773 533944
take the first steps on the journey to become a pizza master with Linda lewis kitchens !
PIZZA mASTERCLASS WHAT YOU WILL LEARN: Suitable for a range of abilities Learn how to create the perfect pizza dough Learn how to hand stretch dough
The Linda Lewis Kitchens masterclass has been specially designed to give all abilities the basics they need to cook the perfect pizza. Taught by our talented Chef Fabio, The Pizza Masterclass will teach attendees how to make the perfect pizza dough, how to hand-stretch and how to cook your pizzas to perfection every time in a range of ovens at the LLK demo facility. We have 1 day & 2 day courses available to suit a range of abilities. For more information on our masterclasses contact a member of team LLK on kitchens@linda-lewis.co.uk
Linda Lewis Kitchens Unit 3-5 Belgrave Industrial Estate Honeywell Lane Oldham OL8 2JP (0161) 633 5797
www.linda-lewis.co.uk
t h i s yea r ’s PAPA a wa rd s n i g ht . Th i s a wa rd h i g h l i g hts t h e c rea t i v it y a n d i n n ova t i o n s h ow n ove r t h e l a st yea r. Th i s s u cces s d e m o n st ra tes ou r pa s s i o n to p rov i d e t h e ta st i est a n d best fres h pa sta i n t h e i n d u st r y tod a y. “
PAPA AWARDS 2017
PIZZA CHEF OF THE YEAR 2017 WHITWORTHS BROS. CATEGORY
EXTONS CATEGORY WINNER: Marco Fuso (Baked & Battered, Cobham)
WINNER: Roberto Mannochi (Tony Macaroni, Scotland) Pictured from left to right: Theo Randall, Roberto Mannochi (Tony Macaroni) and Alan Ribakovs (Whitworth Bros. Ltd).
Pictured from left to right: Charlotte Kavanagh (Extons), Marco Fuso (Baked & Battered) and Theo Randall.
TULIP SUPERTOPS CATEGORY
EURO PIZZA PRODUCTS CATEGORY
WINNER: Marco Fuso (Baked & Battered, Cobham)
WINNER: Daniele Boccardi (Zerodegrees, Reading)
Pictured from left to right: Theo Randall, Marco Fuso (Baked & Battered) and Lene Grosen (Tulip).
Pictured from left to right: Ilay Ben Hamo (Euro Pizza Products), Daniele Boccardi (Zerodegrees) and Theo Randall.
NORSELAND CATEGORY WINNER: Marco Fuso (Baked & Battered, Cobham) Pictured from left to right: Lisa Harrison (Norseland), Theo Randall, Marco Fuso (Baked & Battered) and Camilla Deane (Norseland). SAM BROWNE FOODS CATEGORY WINNER: Daniele Boccardi (Zerodegrees, Reading) Pictured from left to right: Tony Worthington and Joanna Frost (Sam Browne Foods), Daniele Boccardi (Zerodegrees) and Theo Randall.
26
PIZZA CHEF OF THE YEAR 2017 WINNER:
Marco Fuso
(Baked & Battered, Cobham) Pictured from left to right: Theo Randall, Lisa Harrison and Camilla Deane (Norseland) and Marco Fuso (Baked & Battered).
December 2017
PAPA AWARDS 2017
PASTA CHEF OF THE YEAR 2017 LONG PASTA CATEGORY WINNER: Katarina Broadribb (Lemon & Soul Cookery School, Southampton) Pictured from left to right: Amelie Schmidt (Keck), Katarina Broadribb (Lemon & Soul Cookery School) and Theo Randall.
SHORT PASTA CATEGORY WINNER: Kani Naim (Zerodegrees, Bristol) Pictured from left to right: Amelie Schmidt (Keck), Kani Naim (Zerodegrees) and Theo Randall.
PASTA CHEF OF THE YEAR 2017 WINNER:
Katarina Broadribb
(Lemon & Soul Cookery School, Southampton). Pictured from left to right: Amelie Schmidt (Keck), Katarina Broadribb (Lemon & Soul Cookery School) and Theo Randall.
CONGRATULATION! Pasta Chef of the Year 2017 Overall Winner:
KATARINA BROADRIBB
Sponsor of
PASTA CH
of the year EF 2017
from Lemon & Soul Cookery School Short Cut Pasta Category
KANI NAIM
from Zerodegrees with Smoked Hake Trivelli Pasta
Long Cut Pasta Category
KATARINA BROADRIBB from Lemon & Soul Cookery School with Brisket and Wild Mushroon Ragu
FoodTeam Int Ltd · Calverley House · 55 Calverley Road · Tunbridge Wells GB Kent TN1 2TU · www.foodteamgroup.com · Contact Person: Valentino Caridi valentino.caridi@foodteamgroup.com · Tel.: +44 (0) 1892 704185
www.papa.org.uk 27
PROFILE
Carnevale
PAPA Industry Award winners 2017 For those who have spent even just five minutes looking at the Italian food trade in the UK, the name Carnevale is bound to be recognisable, or already very familiar.
HERITAGE Carmine Carnevale (main picture) set out in 1966 with his brother, Giovanni, producing and delivering fresh mozzarella, ricotta and sausages for the London market. 51 years and many grey hairs later, Carmine, together with the rest of the Carnevale family, has seen C. Carnevale Ltd evolve into something quite special. The small Morris delivery van has been replaced by a fleet of vehicles, the London market has 28
expanded to cover the whole of the UK and Channel Islands, the small production site at Broadley Street (off Edgware Road) has morphed into production sites and depots in London, Bristol, Bedford, Huddersfield and Glasgow whilst the offering of products now covers over 3,000 lines. What has not altered in this family-run business is their determination to offer their customers quality and price, their investment in state-of-the-
art manufacturing sites, their uncompromising choice for quality ingredients, their forging of long term relationships with suppliers and producers, and their ability and willingness to adapt to modern trends without forgetting the past and their refusal to cut corners and compromise their reputation. It is these qualities and more, feel the firm, that finds C. Carnevale Ltd being a leading name for Italian food manufacture, import and wholesale distribution in the UK. December 2017
PROFILE
AWARD-WINNING The Carnevale journey was honoured by PAPA this year with their highest accolade with C. Carnevale Ltd receiving the prestigious Industry Award for “the lifetime contribution made to the industry”. And quite a contribution it has been too. “This award represents a proud milestone in our company’s history
and is testament of the collective hard work and dedication that our family, colleagues and those whom are regrettably no longer with us have tirelessly contributed throughout these years in business. We will continue to build towards the future and innovate in line with the UK market’s requirements,” said general manager, Luigi Carnevale.
ITALIAN BRANDS Through the decades, C. Carnevale Ltd has formed relationships not only with well know Italian brands such as Peroni, De Cecco, Barilla, San Pellegrino, Galbani, Moretti, Parmalat, San Carlo, Mulino Bianco and Balocco, but have also spent time and effort in unearthing specialist producers and forging partnerships and collaborations that supply award winning products to the UK market. These include Igor (their gorgonzola erborinato a World Cheese Super Gold Winner), Bonifanti panettone (a Great Taste 3 Star winner), Levoni charcuterie, Il Forteto pecorino, Mario Fongo grissini and Polselli flour. MANUFACTURING From day one, manufacturing has also been a part of the company. Their head office reception is full of awards recognising the
quality, skill and inventiveness of their products. Whether under their brand name or that of their associate companies such as Pronto Provisions, J&G Italian Food, Valerio, Belloni Fine Wines, Pasta & Pasta, Delicatezza.co.uk online retail or C&C Wines, the result is the same. They have also won awards for their manufactured burrata (a Great Taste 2 Star winner), luganica, jewelled gnocchi, fiordilatte in palla, salsiccia secca piccante, arancini alla diavola, Salsicciamo fresh sausage and triangoli scamorza to name a few. “We are a family company with an appreciation for the loyalty of our customers and suppliers. A family business who is grateful for the journey made in the last 50 years and who will strive to emulate the current professionalism, ethics and service into the next 50,” concludes Luigi Carnevale.
www.papa.org.uk 29
PIZZA CHEF GRAND FINAL
GRAND
FINAL 2017
REGIONAL AND CATEGORY FINALISTS Competitors were invited to the final following a series of regional heats where winners were chosen in six categories featuring selected ingredients provided by the competition sponsors (Norseland, Tulip Super Tops, Whitworth Bros Ltd, Extons, Sam Browne Foods and Euro Pizza Products). The winners of each regional category then went on to compete in the London finals where they prepared their pizzas for a panel of judges who then chose a winner in each category, as well as an overall winner (the pizzas were judged on taste, presentation, base quality, commercial viability and innovative use of the sponsor’s product).
JUDGING In judging the competition, those involved were looking for pizzas which score well in terms of: • Innovation – something different from existing products in the market 30
• Commercial viability – the product can be made and sold in a retail or catering environment • Presentation – that it looks appetising • Eats well – ideally has that moreish factor • Innovative use of the sponsors’ products It was a requirement of the competition that each of the recipes must use one of the sponsor’s ingredients and thus show the competitor’s ability to be creative within defined limits. THE JUDGES Theo Randall (head judge) Michael Eyre (Jestic) Phil Morgan (Future Foods) Camilla Deane (Norseland) Alan Ribakovs, (Whitworth Flour) Ilay Ben Hamo (Euro Pizza Products) James Smith (Extons) Lene Grosen (Tulip) Tony Worthington, Joanna Frost (Sam Browne Foods) Terry Wiggins (House of Commons)
The nation’s finest pizza chefs representing all the regions cooked up a feast for the judges at the grand final of the Pizza Chef of the Year 2017 competition. Once again, the competition was held on the second day of the European Pizza & Pasta Show in advance of the PAPA Industry Awards Dinner held on 16 November 2017 at the Lancaster London Hotel. This year’s competition was split into six categories with the winner in each, as well as the overall winner, being announced at the evening’s awards ceremony. After winning in several categories, Marco Fuso from Baked & Battered in Cobham secured the prestigious title of Pizza Chef of the Year, as well as a winner’s cheque for £500.
THANK YOU!
Theo Randall, Phil Morgan (Future Foods), Camilla Deane, Lisa Harrison, Priya Talwar, James Whitfield and Chester Jacobs, Norseland, Tony Worthington and Joanna Frost, Sam Browne Foods, James Smith and Charlotte Kavanagh, Extons Cheese, Alan Ribakovs, James Carter and Melvyn Alsop, Whitworth Bros., Ilay Ben Hamo, Euro Pizza Products, Lene Grosen, Gian del Gesso, Cameron Davies, Jon Wright, Sophie Harford, Tulip, Valentino Caridi, Mark Roscoe, Helena Bowden and Ellen Jenner, Keck Pasta, Keith Griffiths, Pizza Hut, Adam Wilkes, Hilcona, Chris Brazier, Diversified Communications, Terry Wiggins House of Commons, Michael Eyre and Chris Brennan, Jestic, William Harding, Royal Lancaster London, John O’Brien, Glanbia, Spencer Wilson, Vittoria Group, Dave Gannon, Maurice Abboudi, Parviz Hayati, Sam Whitehouse, Chris Jones, Mission Foods, Karl Camiar, Sentinos Pizza and Grill, Angharad Underwood, The Preservation Society, Simon Stenning, MCA, Kantar World Panel, NPD Group For the use of their premises, facilities and equipment, PAPA would also like to thank: Simon Derry, Portobello Restaurant, Aldridge Catriona and Paul Duncan, O’Oliviero and Mamma’s American Pizza, Edinburgh Daniele Quaglietta, Ponte Vecchio, Bath Geoff Parsons, Basilico, Surbiton Cameron McVean, Stateside Foods
December 2017
PIZZA CHEF GRAND FINAL The Queen Margherita Marco Fuso (Baked & Battered, Cobham)
WHITWORTH BROS. PIZZA CHEF OF THE YEAR
CA W TEG IN O NE R R Y
Description a Whitworth Bros pizza flour pizza base topped with a San Marzano tomato sauce, buffalo mozzarella, fresh basil and extra virgin olive oil. Selling price: £9 (delivery)
D LY DE GH N HI ME M CO
Whitworth Bros Aquila 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, Aquila pizza flour produces a thin and crispy, or crisp crust and a chewy crumb for that authentic Italian pizza taste. Contestants will create a Margherita pizza using Whitworth Bros Aquila pizza flour in the base.
LL OVERA F CHE PIZZA E OF TH YEAR
Core Mio
Trio Pizzette Margherita
Roberto Mannochi (Tony Macaroni, Scotland)
Ellie Barrie (Stateside Foods, Bolton)
Description a Whitworth Bros pizza flour pizza base topped with a San Marzano tomato sauce, Parmesan and pecorino romano cheese, basil, fior di latte and extra virgin olive oil.
Description a trio of Whitworth Bros pizza flour base pizzas (one made ‘white’, using just flour, one made ‘green’ using spinach powder, and one made ‘red’ using tomato powder)
Selling price: £7.95 (restaurant)
Selling price: £9.95 (restaurant)
Regina Margherita
Margherita
Francesco Quaglietta (Piattino Restaurant, Bath)
Rob Tucker and Cesare Marinaro (Pizzeria Venezia, Rushden)
Description a Whitworth Bros pizza flour pizza base topped with fior di latte cheese, torpedino tomato and salvatici basil. Selling price: £7.95 (restaurant)
www.papa.org.uk
Description a Whitworth Bros pizza flour pizza base topped with tomato sauce, mozzarella cheese, cherry tomatoes, torn chunks of burrata cheese, basil and olive oil. Selling price: £7.50 (restaurant)
31
PIZZA CHEF GRAND FINAL Fria Roberto Mannochi (Tony Macaroni, Scotland) Description A pizza featuring Extons mozzarella discs, San Marzano tomatoes, friarelli, chorizo, rocket, pecorino Romano and chilli oil.
EXTONS MOZZARELLA PIZZA CHEF OF THE YEAR Extons Foods are the largest independent cheese slicing company and now a leading supplier of grated block and continental cheeses to sandwich manufacturers, wholesalers, retailers and food service products across Europe. Contestants were required to create a pizza using Extons Mozzarella Discs.
Kedgeree
Ellie Barrie (Stateside Foods, Bolton)
Daniele Boccardi (Zerodegrees, Bristol)
Description A pizza featuring Extons mozzarella discs, pumpkin powder, pumpkin, gorgonzola and basil leaves.
Description A pizza featuring Extons mozzarella discs, peas, garlic cream sauce, boiled eggs, fresh parsley, smoked haddock, smoked cheese, red onion, cumin seeds and fresh lemon.
Selling price: £8.95 (restaurant)
Selling price: £12.75 (restaurant)
Wild Marco Fuso (Baked & Battered, Cobham)
Selling price: £9.50 (delivery)
CO H M IGH M L EN Y DE D
CA W TEG IN O NE R R Y
Zucca and Mozzarella Pizza
Description A pizza featuring Extons mozzarella discs, wild Italian broccoli, Italian pork sausage, olive oil and basil.
32
Selling price: £8.95 (restaurant)
The Green Machine Alex Taylor (The Fig & Olive, Tamworth) Description A pizza featuring Extons mozzarella discs, grated mozzarella, salsa verdi, spinach, broccoli, asparagus spears and tomato sauce. Selling price: £7.99 (restaurant)
December 2017
PIZZA CHEF GRAND FINAL Mamma’s Mighty Meatballs Andres Felipe Brozzoni (O’Oliviero, Edinburgh)
TULIP SUPERTOPS PIZZA CHEF OF THE YEAR
Description A pizza featuring Supertops Pizza Meatballs, mozzarella, peppers, white onion and spicy tomato sauce.
CO H M IGH M L EN Y DE D
Tulip SuperTops is a market leading and longest established brand of meat ingredients for the catering, quick service and manufacturing sector. Developed to provide consistent high quality and taste, each topping is designed for use in high temperature ovens. The extensive range includes pepperoni, salami, ham, pork, bacon, beef, meatballs, chicken, sausage and chorizo. Contestants were required to create a pizza using either or both of the following SuperTops toppings – American style Sausages and Pizza Meatballs.
Selling price: £10.50 (restaurant)
Cheeseburger Super Deluxe
Polpettina Rustica
Ellie Barrie (Stateside Foods, Bolton)
Francesco Quaglietta (Piattino Restaurant, Bath) Description A pizza featuring Supertops Pizza Meatballs, Italian roast potato and gorgonzola cheese.
Description A pizza featuring Supertops Pizza Meatballs, passata sauce, grated Monterey Jack/ mozzarella mix, grilled onions, fried onions, gherkins, tomato relish and a drizzle of American mustard.
Selling price: £10.95 (restaurant)
CA W TEG IN O NE R R Y
Selling price: £9.95 (delivery takeaway)
Nonna’s Pizza
Route 66
Marco Fuso (Baked & Battered, Cobham)
Rob Tucker and Cesare Marinaro (Pizzeria Venezia, Rushden)
Description A pizza featuring Supertops Pizza Meatballs, San Marzano fillets, ricotta cheese, mozzarella, fresh basil, Parmesan shavings and olive oil. Selling price: £9.99 (delivery)
Description A pizza featuring Supertops American Style Sausage, onions, feta cheese and rocket leaves. Selling price: £9.99 (delivery)
www.papa.org.uk 33
PIZZA CHEF GRAND FINAL The Vegetable Patch Alex Taylor (The Fig & Olive, Tamworth)
EURO PIZZA PRODUCTS FROZEN DOUGH PIZZA CHEF OF THE YEAR
Description A Euro Pizza Products frozen dough ball pizza featuring a tomato and herb sauce, grated mozzarella, courgette, aubergine, mixed peppers, mixed fresh herbs, spinach and a Balsamic glaze.
Euro Pizza Products is a BRC certified frozen pizza dough producer that can produce high quality frozen pizza dough. Benefits of their frozen pizza dough include consistency in the taste and quality of every pizza, 100% natural ingredients, cost reduction, long shelf life and ready to use product. Contestants were required to use Euro Pizza Products Frozen Dough for the base of their pizzas in this category with other ingredients of their choice.
Ellie Barrie (Stateside Foods, Bolton) Description A Euro Pizza Products frozen dough ball pizza featuring passata sauce, Sobrassada, chorizo, piquillo peppers, caramelised red onions, aubergine slices, basil leaves and fior di latte. Price: £10.95 (restaurant)
Portabello-spinachi Mauricio Cabrera Onetto
(Basilico, London) Description A Euro Pizza Products frozen dough ball pizza featuring, double cream, Parmesan, spinach, fior di latte, Portabello mushroom, Balsamic caramalised red onions and ricotta cheese.
CA W TEG IN O NE R R Y
Chorizo, Sobrasada & Piquillo Peppers
Selling price: £7.99 (restaurant)
Fennel, sausage and pumpkin Daniele Boccardi (Zerodegrees, Reading) Description A Euro Pizza Products frozen dough ball pizza featuring pumpkin sauce, porcini mushrooms, mozzarella, fennel sausage, garlic, sundried tomato, curly parsley, extra virgin olive oil, gorgonzola, salt and pepper. Selling price: £12.95 (restaurant)
Nutella & Orange Pinwheels Ryan Miller (O’Oliviero, Edinburgh) Description A Euro Pizza Products frozen dough ball pizza featuring Nutella, orange zest and icing sugar. Selling price: £2.50 per portion.
Selling price: £15.95 (delivery)
34
December 2017
PIZZA CHEF GRAND FINAL Zucca Gialla Roberto Mannochi (Tony Macaroni, Scotland) Description A pizza featuring Norseland Applewood cheese, pumpkin cream, four different cheese cream, Italian pancetta and parsley.
NORSELAND CHEESE PIZZA CHEF OF THE YEAR
CA W TEG IN O NE R R Y
Extons Foods are the largest independent cheese slicing company and now a leading supplier of grated block and continental cheeses to sandwich manufacturers, wholesalers, retailers and food service products across Europe. Contestants were required to create a pizza using Extons Mozzarella Discs.
Selling price: £9.95 (restaurant)
Smoked Hawaiian Pizza
Pizza La Piazza
Terry McLaughlin (Carriages Pizza, Larne)
Giuseppe Ferraro - (La Piazza Restaurant, Bristol)
Description A pizza featuring Norseland Applewood cheese, pineapple, smoked ham and apple puree.
Description A pizza featuring Norseland Applewood cheese, asparagus, mozzarella, garlic cream and ham.
Selling price: £12.00 (restaurant)
Selling price: not known
Sweet pig
Fuego Argentino
Marco Fuso (Baked & Battered, Cobham)
Timothy Ashburn (Kiren Foods, Rochdale)
Description A pizza featuring Norseland Jarlsberg cheese, pumpkin sauce, pancetta, yellow and red cherry tomatoes and Parmesan cheese. Selling price: £9.99 (delivery)
Description A pizza featuring Norseland Applewood cheese, a charcoal base, lava pizza sauce, torn mozzarella, Argentinian Fire Glazed Chicken, double grilled yellow peppers and chilli jam. Selling price: £6.00 (supermarket)
www.papa.org.uk 35
PIZZA CHEF GRAND FINAL The Squeeler Paul Duncan (O’Oliviero, Edinburgh) Description A pizza featuring Sam Browne Foods Pulled Pork, Roquito peppers, orange zest and red onion marmalade,
SAM BROWNE FOODS PIZZA CHEF OF THE YEAR
CA W TEG IN O NE R R Y
Sam Browne Foods prepares bespoke cooked meats and poultry for ready meals, sandwiches, salads, pizza toppings and snack food. Dedicated to achieving the highest standards of service, innovation and production, Sam Browne’s products are supplied for further manufacturing in to retail, wholesale and food service. Contestants were required to create a pizza using either or both spicy beef mince and pulled pork.
Selling price: £8.95 (restaurant)
Scotch Bonnet pizza
King of Rome
Daniele Boccardi (Zerodegrees, Reading)
Andrea Orpianesi (PizzaSi)
Description A pizza featuring Sam Browne Foods Pulled Pork, mozzarella, coriander pesto, red onion, Scotch Bonnet chillis, spicy Scotch Bonnet salsa, a roasted Scotch Bonnet chilli and a shredded tortilla.
Description A pizza featuring Sam Browne Foods Pulled Pork, spinach, glaze of Balsamic vinegar, onions, mozzarella and walnuts. Selling price: £12.00 (restaurant)
Selling price: £12.95 (restaurant)
M
T
Sabor de Mexico
W
‘
Charlie Ridler (Portobello Restaurant, Aldridge)
W
PIZZA CHEF of the year 2018
Description A pizza featuring Sam Browne Foods Spicy Beef Mince, pizza sauce, chili con carne sauce, dark chocolate, grated mozzarella, Roquito chillis, chestnut mushrooms, smoked paprika, kidney beans (marinated in rapeseed oil, garlic and chilli flakes) and sprigs of fresh coriander. Selling price: £9.95 (restaurant)
36
Y
It’s never too early to register your interest for 2018 PIZZA CHEF of the year 2018
email: sandra@papa.org.uk December 2017
C
M
A
T
W
MFP CONSULTANCY t h e p e r fe c t p i z za p e o p l e
M F P CO N S U LTA N CY A R E CO N STA N T LY
• NEAPOLITAN STYLE
T RY I N G O U T N EW M E T H O DS O F C R EAT I N G
• CLASSIC ITALIAN STYLE (THIN CRUST)
W H AT E V E RYO N E WO U L D CO N S I D E R ‘ T H E P E R F ECT P I Z Z A’.
• PAN PIZZA
W H E T H E R I T ’S S O F T, L I G H T D O U G H T H AT YO U P R E F E R O R T H AT FA M O U S T H I N , C R I S PY BAS E , O U R AWA R D - W I N N I N G M A RCO F U S O W I L L B E A B L E TO TA I LO R A R EC I P E S O T H AT YO U G E T T H E EXAC T TA ST E A N D T E X T U R E T H AT YO U WA N T. W E CA N P ROV I D E :
W: WWW.MFPCONSULTANCY.COM
• PIZZA BY THE METER (PIZZA IN PALA) • GLUTEN FREE • SOURDOUGH PIZZA • STANDARD & ADVANCED TRAINING E: MARCO@MFPCONSULTANCY.CO.UK
T:07718 493927
PASTA CHEF GRAND FINAL
PASTA CHEF of the year 2017
GRAND
FINAL 2017
Sponsored by Keck Pasta, the final of the Pasta Chef of the Year was held at the Lancaster London Hotel ahead of the PAPA Industry Awards Dinner on 16 November 2017. It was split into two categories with the winner in each, as well as the overall winner, being announced at the evening’s awards ceremony. Katarina Broadribb of Lemon & Soul Cookery School secured the overall title of Pasta Chef of the Year, as well as a winner’s cheque for £500. REGIONAL AND CATEGORY FINALISTS Competitors were invited to the final following a series of regional heats where winners were chosen from the two categories – long and short - all sponsored by Keck Pasta. The winners of each regional category then went on to compete in the London finals where they prepared their dishes for a panel of judges who then chose a winner in each category, as well as an overall winner (the pasta dishes were judged on taste, presentation, commercial viability and innovative use of the sponsor’s product). JUDGING In judging the competition, those involved were looking for pasta dishes which score well in terms of: • Innovation – something different from existing products in the market • Commercial viability – the product can be made and sold in a retail or catering environment • Presentation – that it looks appetising • Eats well – ideally has that moreish factor • Innovative use of the sponsors’ products It was a requirement of the competition that each of the recipes must use one of the sponsor’s ingredients and thus show the competitor’s ability to be creative within defined limits. THE JUDGES Theo Randall (head judge) Valentino Caridi (Keck Pasta) Keith Griffiths (Pizza Hut) Phil Morgan (Future Foods)
38
December 2017
PASTA CHEF GRAND FINAL Pampink Rocco Monaco
(Tony Macaroni, Scotland)
KECK PASTA CHEF OF THE YEAR CA W TEG IN O NE R R Y
LONG PASTA CATEGORY Brisket and wild mushroom ragu pasta Katarina Broadribb (Lemon & Soul Cookery School, Southampton)
LL OVERA CHEF A T S A P E OF TH YEAR
Description Keck long pasta, hazelnut, sage, chanterelle mushroom, truffle oil, and garlic. Selling price: £11.50 (restaurant)
Tequila Chicken Tagliatelli Pasta Kani Naim
(Zerodegrees, Bristol) Description Keck long cut tagliatelli, fresh chicken, coriander, double cream, tinned jalapenos, vegetable stock, silver tequila, mixed grilled peppers, red onion and fresh lime. Selling price: £12.95 (restaurant)
Description Keck Long Cut Pappardelle, beef brisket, fennel, lee, onion, carrot, garlic, full bodied red wine, beef stock and tomato puree.
CO H M IGH M L EN Y DE D
Selling price: £12.95 (bistro, outside catering)
Seafood Sensation Alex Taylor
(The Fig & Olive, Tamworth) Description Description – Keck Long Cut Pappardelle, prawns, mussels, garlic, spring onions, parsley, lemon, chorizo, tomato and cream. Selling price: £10.99 (restaurant)
PASTA CHEF
of the year 2018
It’s never too early to register your interest for 2018 email: sandra@papa.org.uk
www.papa.org.uk
39
PASTA CHEF GRAND FINAL Club Med David Cannas
(O’Oliviero, Edinburgh) Description Keck Short Cut Trivelli, green olives, capers, pecorino cheese, olive oil, tuna and lemon
KECK PASTA CHEF OF THE YEAR
Selling price: £9.50 (restaurant)
CA W TEG IN O NE R R Y
SHORT PASTA CATEGORY Smoked Hake Trivelli Pasta Kani Naim (Zerodegrees, Bristol)
Pesce Spada alla Sicilian Peter Puntrello
(Sub Xpress, Peterborough) Description Keck Short Cut Rigatoni, cherry tomatoes, aubergines, salt and pepper, garlic and freshly made tomato sauce. Selling price: £8.95 (restaurant and delivery)
Description Keck Short Cut Trivelli, broccoli, double cream, stock, sliced garlic, fresh chilli, poached egg, Parma ham crisp, garden peas and salt and pepper.
Neptune Michael Vassallo (Donatello’s Restaurant, Ampthill)
40
CO H M IGH M L EN Y DE D
Selling price: £13.50 (restaurant)
Beef it up rigatoni Alex Taylor
(The Fig & Olive, Tamworth)
Description Keck Short Cut Rigatoni, tuna, onion, tomato sauce, chilli, ginger, garlic and basil.
Description Keck Short Cut Rigatoni, tomato and mushroom sauce, chorizo, wild mushrooms and red wine.
Selling price: £11.25 (restaurant)
Selling price: £9.99 (restaurant)
December 2017
THE MEETING PLACE FOR ITALIAN FOOD PROFESSIONALS
4 5 &
8
01 APRIL 2 PORTE PARIS -
SAILLES
DE VER
PAV. 7.2
FOOD PRODUCTS • BEVERAGES • CATERING CONCEPTS PACKAGING / DISPOSABLE ITEMS ÉQUIPMENTS SCHOOL-TRAINING • SERVICES / ADVICE / BANK / PRESS SIGNAGE • LAYOUT • TECHNOLOGY
www.parizza.com Held jointly with:
PARIZZA_ANNONCE_86X247_PIZZA PASTA_2018.indd 1
11/12/2017 15:49
EPPS 2017
European Pizza & Pasta Show 2017 As well as a wealth of Italian food products and pizza and pasta-related equipment to check out, this year’s show provided a great opportunity to network with industry colleagues and hear about the major market trends and issues impacting the sector as a whole.
42
December 2017
EPPS 2017 A GROWING SECTOR AND EXHIBITION In his opening, welcoming speech, George Eustice MP, Minister of State, Department of the Environment, Food and Rural Affairs (DEFRA), acknowledged the rapidly growing nature of the exhibition and the fact that although it was only in its second year there were some 130 exhibitors and last year, over 3000 visitors had attended with an expectation of more for this. He went on to say that it was great to see so many British and European companies together, exhibiting their products and that he was very much aware that it was also the first year in which SIBA had a stand and were showcasing their British craft beers something that are already being enjoyed in many fabulous Italian restaurants here. He drew attention to the very well attended and well regarded awards and competitions held at the show, notably the European Pizza Championships, PAPA’s Pizza and Pasta Chef of the Year competitions and the Pizza Pasta and Italian Food Awards, wishing all who were taking part good luck. It was an important year for PAPA (Pizza Pasta & Italian Food Association), he acknowledged, pointing out that the organisation was celebrating a not insignificant 40-year milestone this year and congratulating the trade association on this achievement. This was a large and growing sector, he observed, saying that the pizza, pasta and Italian food sector was worth around £5 billion a year to the UK economy, with roughly £1 billion of that being in the retail trade, and the rest in the foodservice trade. We had seen tremendous growth over the last decade or so, he added, with the sector being a very important employer, as was the food sector generally in this country, employing millions of people. The UK had not always been famed for its own cuisine, and in particular the quality of its own cuisine, he went on to suggest. However, we had always been more than willing to adopt the diversity of cuisines from across the world, and Italian food was no exception. Pizza and pasta had very much become part of our adopted food culture here in the UK, alongside a curry, and on going out you would see a huge array of restaurants and foodservice trade operators in this particular sector. We really had embraced it, he observed, noting that when he had walked into the exhibition, the smell of all the appetising food being cooked was wonderful. The sector was also part of a very large food and drink sector in the UK - worth around £100 billion in total throughout the food supply chain and a major employer, and he recognised that at the moment, in the context of Brexit, there was some uncertainty, particularly around labour availability. It was a very tight labour market, he acknowledged
and we had the Labour Migratory Advisory Council currently advising on some of these challenges as we prepared for the future. Britain was a world leader in food innovation, he went on to conclude something that was being reflected in new categories in the PAPA awards, such as the food to go category - before going on to wish everyone a very successful show. PAPA director, Jim Winship, thanked the minister for gracing the show with his presence, saying that it was an honour to have him there and that it was great for this industry to be recognised by government. It was a big employer, he added, a big contributor to the economy and he welcomed the minister’s presence. He also thanked Slava Blagoeva of IPR Events who he said had done an exceptional job in getting
the show off the ground and working with PAPA. Long may it grow, he said - it was an important showcase for this industry and had been long needed - going on to thank the show’s sponsors who had made the event possible. SIBA PRESENCE Mike Benner, representing the Society of Independent Brewers, said the organisation were delighted to be at the event representing some 850 of the very best top quality British independent brewers who brewed many thousands of different types of beers. We know that today’s consumers are ever more discerning in what they want, he went on to say, and most would associate the type of beers which their members brewed with the good old British pub, and long may that be the way forward. But equally, they recognised that for too many consumers when they go to restaurants or hotels or other outlets they have a very limited range of beers that are offered but are often faced with dozens of different wines. They were here, from that day, to change that, he said, in collaboration with the industry so that we could work together to make sure that Britain’s consumers had access to a wide range of high quality, best British beers. And why would you do that? It was very simple... Their research shows that one in three consumers would visit restaurants more if they had a good range of local beers, so there is a very real, commercial benefit to working together, he suggested, putting the good old beer, pizza and pasta together as one. He wished everyone a good show, drawing attention to the availability of
www.papa.org.uk 43
EPPS 2017
more market information that was available from SIBA, as well as the fact that they were running a full range of informative seminars during the course of the show in the form of the British Craft Beer Experience. OUT OF HOME EATING In his overview of the out of home (OOH) pizza market, Simon Stenning of MCA (part of William Reed and a combined news service and market intelligence organisation - a combination of two business, Allegra and M&C Reports) set the scene by saying that they had identified 39 different segments within the UK’s OOH eating out market as a whole with size according to number of outlets and value. The OOH pizza segment was a significant part of it, worth £87 million comprised of some 300,000 outlets ranging from workplace canteens to supermarket grab and go, and everything in between; the restaurant part of it being of most interest to the show’s attendees. In particular, he wanted to cover the growth that had been seen in the eating out of home market as over the last seven years there had been tremendous growth in the total eating out market - some 2-3% every year, having been outperforming the retail grocery market, as well as the GDP for the UK, and therefore making it a very good market to become involved in. However, he observed, in the wake of the Brexit vote last year, there were a couple of factors they had seen which were now affecting the growth of the total market, including consumer confidence. The political and economic instability was starting to affect this, he felt, with customers a little bit more withdrawn 44
and the increasing likelihood that they would not being going out as much and spending as frequently. The other factor was the effect of sterling on inflation which had pushed costs up, costs which had now started to be passed on to the operators (menu pricing going up by 3% year on year, he claimed, and therefore making it more expensive for consumers to eat out). Thus, total growth in the OOH market had been reduced down to 1.7% in recent times due to this (3% having being the original estimate) and indicating that we were being much more conservative with our spending. It would be a relatively short-term thing, he suggested, being totally driven by the current political and economic instability. As eating out had become habitual, however, consumers would continue to do so across the day parts and in different channels, because that’s what our expectations as consumers were now. It was a very competitive market, he reported, but there was still plenty of opportunity for new brands to start up, with some brands having done well in recent times, some experiencing bumpy rides, but in turn offering a segment with continuing opportunity. Consumers had so much choice these days and so the brands needed to keep up with their emerging competitors, he suggested. The ‘space race’ had peaked, he said, and growth was not going to come purely from opening new stores. Brands need to contemporise, he said, by coming up to speed with consumers’ expectations by making themselves more relevant. Frankie & Benny’s, for example, he observed, having struggled in recent times because it hadn’t kept pace by contemporising, whereas
brands such as Bella Italia had and were now meeting the demands and expectations of their consumers when it came to the eating out experience. KFC and Pizza Hut had also revamped themselves, translating into single or double digit like for like sales growth. When they analysed what was going on with some of the fastest growing players in the market place, they found these were growing exponentially and that these brands were doing things differently and engaging with consumers. Franco Manca, for example, were offering a new type of pizza experience. The plethora of choice from elsewhere was putting pressure on traditional concepts, which was why they had to look at ways of doing things differently and be far more contemporary, he stated. One reason behind this was because they had found that younger consumers would eat out far more frequently than older consumers. However, average spend was found to increase with age, they had found. The millenials and generation Z (the 18-34 year-olds) make up 29% of the population but account for over 43% of the total spend in restaurants, he reported. When you looked at the older generation - of which we had a growing proportion in the UK - they made up 36% of the population and account for 20% of the spend, and in turn meaning it was younger consumers who were driving change in the market place by engaging with all the contemporary cuisines and emerging experience. Street food and the chance to engage with an artisan, producer experience were what they were after, and they were prepared to spend much more money out in the open as opposed to going to more traditional offerings. The rise of technology was also meaning that the younger generation were engaging more with new delivery methods, thus driving the market as they sought “faster fashion food.” As far as the pizza and pasta sector was concerned, the branded sector had a far higher volume and turnover than the independent part of it, with the independent sector under pressure from the brands who were taking share, but also because of the need to contemporise, he suggested, in terms of service, environment and quality - that was where independent restaurants struggled. In fact, independent restaurants are in decline according to their total revenue, he reported. From their eating out consumer panel data (a monthly survey of some 6000 consumers), he reported that eating out was at a fouryear high, suggesting eating out was now habitual. Spend was also on the increase due to inflationary pressures as operators were putting their prices up on their menus, and so consumers were spending more every time they did eat out, particularly on dinner, but also lunch. But if we were all doing it, and it was costing us more, what was that going to do to the frequency, he asked. Frequency was December 2017
EPPS 2017
D O FO
N TIO CIA SO AS
PIZZ A, P AS TA &
IT AL I
ION CIAT SO AS
PIZZA, PAS TA &
IT AL IA N
In his presentation about the latest PAPA Report, PAPA director Jim Winship referenced PAPA’s 40-year milestone and role in representing the whole industry as well as the fact that the sector was experiencing good growth, making it an attractive sector to be in with great future growth potential. At the same, however, he acknowledged, there were some concerning issues, and 2018 could prove to be a bumpy year in the wake of Brexit and the increasing food costs affecting the industry. This would be the case until we had come through the Brexit deal, he felt, estimating that there had been 5.8% rise in ingredients costs over the past year. Businesses were also facing some fairly severe difficulties with rates he went on to add, with PAPA involved in lobbying government after having heard about some businesses having to cope with 33% increases in business rates, and another round of business rate increases set to come through in 2018 (thought to be 15%, but unrealistic in the present climate, PAPA were lobbying). Staff costs were going up with pensions coming through on a phased basis, and also a major issue now for the sector being immigration - an area PAPA were involved in in terms of lobbying government about due to the labour implications for the pizza and pasta business as a whole (pizza chefs, for example, being in short supply, he noted). 40% of people working in this industry come from the EU and not Great Britain, he reported, with the figure for London being much higher - 75% - with one restaurant group reportedly having to postpone the opening of two new outlets due to the fact that they are unable to find staff currently. Therefore, PAPA were involved in speaking to individual members of parliament in order to make sure they were fully aware of the economic consequences of the door being closed on the immigration side. We are also likely to see wage inflation going up quite considerably in the next twelve months, he felt, if the immigration issue did not get resolved fairly quickly by allowing people to come and work here. PAPA had proposed a visa system linked to businesses that would try and allow European workers to come to the UK to work for an employer on a contract for a fixed period of time, he explained, by way of a proposal to be considered by the Migration Advisory Committee. It was very important for the industry to have the free movement of people in Europe, he went on to say, whether you were a Brexiteer or not the economics of this industry meant that it required people. Other areas he highlighted PAPA’s lobbying activities in were waste and the issue of wood as a fuel in London, with potential implications for wood-fired oven using pizza operators in the capital.
OD FO
www.papa.org.uk
PAPA Report 2017 and lobbying activities
AN
therefore in decline and under pressure, he suggested, as a result. Lunch was still quite resilient as we are all leading busier lives and need grab on the go lunches, but we also want to eat lunch more frequently. Breakfast and dinner were under more pressure as they are more discretionary spends. According to the press many brands were closing and cutting down on outlets with tough times - their recent restaurant conference having the title Restaurant SOS (stand out or stall). But in analysing what has taken place, many poorly performing stores had closed, or then re-opened after a re-appraisement, while others are doing very well indeed (ASK and Zizzi, for example) because they had contemporarised and changed their offer accordingly, and also not passed on as many cost rises to consumers who appreciated that and bought into it as a result. Growth for branded stores was coming from new openings as opposed to mature ones, with increased revenue only coming from increased prices in light of the fact that frequency of visit had reduced, he observed, suggesting that growth can only come from trading up, by offering a better quality service and value for money for the consumer, and deploying good marketing and communication of offer. Across all channels, their consumer food panel data revealed that pizza and pasta was in decline in terms of lunch time savoury food consumption, simply due to the extensive choice consumers now had (there was growth in burritos, they had noted, at the expense of more traditional items). However, pizza is on the increase at dinner, whereas pasta is currently experiencing a slight decline, he added. Pizza was in demand at dinner, he felt, because of some of macro-economic conditions such as inflation, which consumers were looking to mitigate, and which in turn meant that pizza represented a great, value for money offer and a ‘safe’ option compared to other, more experiential offers. In branded restaurants in particular, pizza and pasta were both in growth at lunch and at dinner, whereas in the independent restaurant sector pizza was also in greater demand, while pasta was holding its own, but suggesting that unlike other sectors, there were some hopeful signs. Growth in branded outlets was expected, as was substantial growth in the delivery sector with technology driving that market. Some of this was eating in to our eating out experiences, he observed, and vice versa, with delivery doing a bit of both as people increasingly chose not to go out when they knew they could get their favourite restaurant meal delivered to their home when they didn’t want to cook (delivered food adding to the overall restaurant turnover, he later pointed out).
2017
45
EPPS 2017 Future growth, at a slower rate, would be driven by the brands, Simon Stenning concluded, and would drag up the rest of the market as independent restaurants would still be under pressure. The future focus needed to be all about improving the offer and service, as well as the contemporising of “faster fashion food”, he suggested. PIZZA PILGRIMS On the second day of the shoe, James and Thom Elliot of Pizza Pilgrims, gave a presentation about how they had got involved in the pizza business some five and a half years ago with a mobile cart catering to events, and having no direct experience of the catering business as such, and thus making plenty of mistakes in the early days (too much yeast in their dough for example, as well as including a rolling pin in their first logo, they admitted). Eventually, they both decided to quite their jobs, deciding that the best thing to do was to go to Italy to learn how to make pizza, particularly when they discovered it would cost in the region of £1500 to import a Piaggio Ape to the UK, when instead they could go to Italy, buy one and drive it back themselves. They bought their vehicle in Reggio Calabria, then started their journey back to London, charting it on Instagram and Twitter, and learning about pizza on the way, arriving back in London some six weeks later! They tasted their first Neapolitan pizza in Naples visiting the Caputo flour factory and some of the most famous pizza restaurants there (L’Antica Pizzeria Da Michele) with genuinely no idea whether the pizza was the best there, or in Rome, Turin etc, but upon tasting it in Naples, experienced the ‘wow‘ factor and that it was the real deal. When they got back, their original plan had been to be a catering business, but they decided they wanted a space, so contacted all the councils in London to find a market stall somewhere, the first one they received being for a stall in a market overseen by Westminster Council which cost them £10 a day and saw them serving Neapolitan style pizza to people in Soho and making every mistake in the book, they admitted, forgetting to put yeast in their dough on their third day, for instance. They had put a gas fired stone pizza oven in the back of their van and started to learn how to make pizza, with one of them going back to Naples for a couple of weeks to learn how to make pizza and working for free at pizzerias. They admitted that their first attempts at making pizza were terrible, and that it took them a year’s journey to learn how to make proper pizza - a journey they are still on, they say, in terms of always aiming to make the best pizza. They now employ thirty to forty pizza chefs, and find that with every new person who joins, they are learning more all the time. 46
After trading as a street food business for one and half years - a process which allowed them to learn and make mistakes without too much investment - they had the opportunity to take on a restaurant site in the heart of Soho on Dean Street, instantly landing themselves with more paperwork and commitments as a direct result. James was the head chef and Thom the general manager. Once again, they learnt a considerable amount from the process, using the infrastructure of the previous Indonesian restaurant’s fixtures and fittings. This was in 2013, by which time Neapolitan pizza had arrived in London, with a handful of good places serving it, they recall, so they were part of the educational wave that was still going go on with customers wanting to know why the edge wasn’t thin and crispy, or why the centre was soft soggy, or why a slice didn’t hold up properly. Now, they have opened their first site in Oxford and are getting asked the same questions all over again as more and more people get to know Neapolitan pizza. What had they learnt? In particular, the importance of simplicity if you have few resources and are a lean start-up on a budget, as well as to obsess about one product for the Instagram generation who just want to post a nice picture of a good pizza. This simplicity also extends to their menus, for example, and how they aim to run their business. As a mobile business, they had the flexibility to be able to take up a range of opportunities at different places and go where the action was to get their name out there. They had also thought outside the box little with some of their menu items, offering pizza soup made from the traditional ingredients you’d find in a pizza, accompanied by bread, and which although not authentic, proved popular. They
had also entered into a partnership with Chase Distillers to make a limoncello product. Although they made plenty of errors in the early days, they felt that in many ways it was better for them to have done this and have gone about things in their own way, feeling that other more traditional outlets tended to commoditise their workforce in the form of long hours and low pay, whereas their motto had been if the team was happy then everyone was happy, and that they were careful to pay well and look after their staff to make working there fun. Many of their chefs are Italian, so they hold events to celebrate Ferragosto, for example, and close Christmas Eve to reflect the English-Italian collaboration. Their aim is to have young people running house party-style pizzerias where people are having a good time, but this can only be achieved through proper staffing, systems and organisation behind the scenes. It was also important to have good finance in place and be prepared to take advice, and pay attention to leases. They also said they felt it had been important to shield the business side from the chefs and staff, and encourage them to focus on the food and good service, as opposed to worrying about the business side of things, but had found in actual fact that right from the most junior level their staff wanted to be engaged and know what was what, take an interest and get involved. Pizza was for everyone, they concluded, and they wanted to build a brand for everyone which was why they had opened in a variety of different locations from crazy golf to a shopping centre, and they would continue to do so, although they are in no rush to expand. It was far better to have ten great restaurants as opposed to thirty average ones, they proposed.
December 2017
Mirabilia - which started out in Italy in 2012, and has been welcoming international buyers and journalists each year since - was marked and celebrated in the northern Italian city of Verona (22-26 October 2017, www.mirabilianetwork.eu) as it sought to further propose and shape a unique but potentially replicable model to help promote the food and cultural heritage of some 13 Italian UNESCO sites, backed by the relevant Italian Chambers of Commerce and a number of trade and tourism organisations.
Diversity - the common interest
Lake48 Garda viewed from Monte Baldo.
December 2017
The important wine town of Soave.
‘MINOR’, BUT NOT LESS The 13 distinctive Italian regions (Bari, Caserta, Genoa, Matera, Messina, Molise, Pavia, Perugia, Potenza, Ragusa, Riviere Diligura, Udine and Verona) involved in Mirabilia have been selected as part of “a network committed to the promotion of unexpected places of historical, cultural and environmental importance in the UNESCO World Heritage Sites.” As such, and in an environment of more responsible and sustainable tourism, these places have inevitably come to be showcases for food and drink, gastronomy, art and tourism events (and in the future, sport, it is being proposed) - a vital, multi-stranded promotional partnership and tool that is increasingly being recognised the world over as commercial businesses and government agencies seek to find ways to help foster trade, cultural exchange, knowledge and development. And not least in a country such as Italy where some 60% of its economy is thought to be comprised of smaller, entrepreneurial businesses (in particular, culture-related tourism). On a wider EU scale, it was also proposed at the conclusion of the first day’s speeches, that such a programme can only ultimately be important for regional and city planning and
the promotion of integration within countries (it being likely that Mirabilia, or its equivalent, will be rolled out across eight other EU states, and perhaps most prominently initially, in France). The guiding activities of ENO (the European Network of Observatories in the Field of Arts and Cultural Education, www. eno-net.eu) were also referenced, as was the move to Digitisation 4.0 (the drive to make the processes of enterprise more digitised). Tourists, it was pointed out during the course of several introductory presentations on the first day of the event (also the inaugural use of Verona’s Chamber of Commerce’s Auditorium Domus Mercatorium), are more likely to linger in, if not return to, a place where they found the food to be good – something, most would agree, Italy already has an enviable reputation for. In pursuing all this, it was also acknowledged that running alongside were the requirements for optimised service and delivery, as well as transport systems.
Risotto radicchio rosso Veronese e Monte Veronese, matched with Valpolicella Ripasso DOC Classico Superiore Vigneti di Torbe 2014. The main challenge currently, however, it was asserted, is how to encourage visitors to leave the beaten track more and consider venues and cultural places, and their associated gastronomy, in places further away from the most famous and most frequently visited ones.
www.papa.org.uk 49
MIRABILIA 2017
Fine dining at Villa Cordevigo under the guiding hand of chef, Giuseppe D’Aquino (handmade tortelli with burrata cheese filling, Parmigiano cream, hazelnuts and balsamic vinegar of Modena and matched with Villa Cordevigo Chardonnay Organic, Vignetti Villabella).
50
‘Minor’, maybe, in terms of size, but not in any way, any less, it was stressed, and undoubtedly the reason behind the use of the word “unexpected” in Mirabilia’s mission statement. Thus, good food and gastronomic experiences that reflect the territories are now being enjoyed and promoted more actively in Italy under the Mirabilia spotlight - focus which, as stated, has for some years now deliberately turned its attention to what are arguably some of the lesser-known locations in comparison to those of the traditional ones to be found in, say, a bustling Rome or Milan. Promotions (seller/buyer meetings), educational opportunities (museums) and activities (gastronomic occasions and tutored tastings), carried out alongside the chance to visit sites of historic and cultural significance, it was also acknowledged - just as in other countries (the UK having been mentioned as one example in terms of the Ryder Cup and also the European Football Championships) - will now also very likely see visitors coming to attend sporting events in the future in Italy, at the same time being encouraged to appreciate and enjoy the food and cultural traditions of the areas they temporarily inhabit. In ancient times, it was pointed out, the Mirabilia Urbis Romae were practical guides, written by travellers, and that took pilgrims towards the Eternal City (Rome), telling stories about the communities, people and places they met along the way. Today, such guides - or at least, their spirit – live on and are more relevant than ever, proposed Mirabilia’s organisers and sponsors (including Ministerio dei beni e delle attivita culturali e del turismo, Italia, Unioncamere, and Enterprise Europe Network). Mirabilia’s host this year, Verona - the so-called City of Love, famed for Julia’s House with its Romeo and Juliet balcony, as well as its iconic Roman amphitheatre - has been a world heritage site since 2000. It is located in the prime Veneto area that encompasses regions producing some of Italy’s most
notable wines (Valpolicella, Soave and Amarone, to name but a few). Mention must also be made of its DOP Lake Garda olive oil; one of Italy’s smallest in production terms, but highly regarded and of exceptional quality due to the nature of the terrain the olive trees occupy. Surrounded, if not shielded, by mountains all around, the Veneto region is home to the stunning Lago del Gardo (Lake Garda, the largest lake in Italy), with the funicular journey up to Monte Baldo (a mountain region in the Italian Alps) from Malcesine affording visitors the chance to admire this quintessential Lake Garda town, as well as look further across to the snow-topped Dolomites, or perhaps embark on an Alpine wander. WINE WORLD When it comes to understanding and appreciating the products of a country and specific region, there is a lot to be said for taking time out to sample them ‘in country’, particularly for buyers seeking the best products to then represent, promote and retail back home. And in the case of the range of wines coming from the Veneto area (namely Arcole, Bardolino, Custoza, Garda, Lessini, Durello, Lugano, Merlara, Soave, Valdadige, Terradeiforti, Valpolicella, Amarone and Recioto), it has long been felt and recognised by many in the wine business that this region is a very strong representative of the world of wine in its own right. In 2016, the Chamber of Commerce of Verona formally signed up to the Great Wine Capitals Global Network, assigning Verona the role of Italian delegate in its nine wine capitals around the world, thus putting Italy firmly on the map in wine representation terms (it also being the first province in Italy for its wine export). The Veneto region has since gone on to initiate its own Wine Tourism Awards. Given its own wine tourism ‘hotspot’ status, it is possible to find an impressive range of engaging and interactive winery experiences that both educate the palate and stimulate the December 2017
MIRABILIA 2017
mind with wine tourism in the Veneto area enabling recreational as well as more corporate events to be ably catered for. Featured as part of the Mirabilia event were the Masi Wine Experience (www.masi.it) with its immersive wine barrel experience complete with squelchy floor, Zeni 1870 (www. zeni.it and www.museodelvino. it) with its sensory challenge and museum, and Cantina Valpolicella Negrar (www.cantinanegrar.it) - a major, large-scale wine producer covering some 700 hectares and also with a museum, but still keen to share knowledge
about its traditional methods such as hand-picking the grapes and drying them authentically in the air in special lofts for the production of Amarone. Cantina Valpolicella Negrar has been in operation since 1933 in one of Italy’s most renowned winemaking regions - Valpolicella Classica - which is home to some 230 grape producers who, in this cooperative, have access to a team of experts for advice, including academic research input which enables them to make the most of their terroir. Their oldest bottle of Valpolicella dates back to 1939.
The Masi Wine Experience is a culture and hospitality experience project that offers visitors the chance to visit its Valpolicella winery, famed for its Amarone wine, and in the case of its Serego Alighieri Estate, the chance to stay overnight in the historic Forestia. Just opening this year as an addition to its museum is a walk-in, co-joined room in the form of a large wine barrel. Here, the characteristics of the fermentation process over a period of several months have been vividly condensed into a three-minute, surround audiovisual display experience that has
been painstakingly researched and developed to convey the nature of the process that takes place in the actual fermentation barrel itself. Upon exiting this room, there is a tasting room to visit and chance to taste and match wines with local produce, as well as plenty more background information and displays to consider, including an oldfashioned television paying homage to current and past recipients of bottles Amarone wine in recognition of their contribution to the promotion of Italian culture world-wide.
In recognition of the influence of land and sky, the floor and ceiling of the Masi wine cellars are respectively terracotta and blue.
www.papa.org.uk 51
MIRABILIA 2017
The family-run Cantina Zeni in the Lake Garda area of Bardolino grows autochthonous (indigenous) grapes with their vineyards located in five Veronese DOC areas ranging from the south-eastern shores of Lake Garda up to the hills east of Verona (namely, Bardolino, Custoza, Lugana, Valpolicella and Soave). Of potential educational interest to food and drink professionals, it boasts a wine museum (established in 1991), as well as an Olfactory Gallery (believed to be the first of its kind in Italy) - a place where visitors can take on the challenge of identifying some 14 scents, currently as diverse as tar and roses. Our sense of smell is often a neglected one, point out the gallery’s creators, but needless to say a highly important one with regard to wine, and indeed olive oil appreciation, and so here your sense of smell can be allowed to take centre-stage, say Zeni. But be warned - for a true reflection of your sense of smell, if not your childhood memories, it’s not advisable to cheat, or try and research ahead of your visit, as the aromas do change to keep things interesting. But women, it has been found, tend to fair much better in this challenge than men, and the gallery itself is certainly a useful and thoughtprovoking experience in a suitably calm environment for those just starting out, or indeed already well versed, in the world of wine. Due to the hand-picking and selection of the best grapes, as well as air drying (with the removal of any damaged grapes in the process), investing in a 52
good bottle of Amarone is a significant investment when compared with more mainstream wines and pricing structures. However, Amarone’s appealing robust, bitter but sweet taste has made it very popular as a celebratory wine treat. Soave, if recent press coverage is to be believed, has ‘suffered’ in the wake of the uptake and persistent popularity of Pinot Grigot and indeed Prosecco. But could it be poised for wider appreciation? The producers in and around Lake Garda certainly need no convincing, with the historic medieval walled town of Soave itself making for an interesting, informative opportunity to research the allimportant back-story for when conveying the qualities of this traditionally crisp, melon-sweet white wine. From wineries restored and developed by a former interior designer (Cantina del Castello) to the chic Roxy Hotel and its opportunities for visitors to stay and explore the local terroir in
electrically powered cars, the chance to come up to date with the activities of the current Soave producers offers great appeal and potential. OLIVE OIL The Mirabilia visit coincided with the harvesting of this year’s olive crop - a process which sees growers large and small across much of Italy gather and bring their olives to their local mill for processing. Therefore, it was possible to witness some olive oil production, as well as take the opportunity to treat the palate to the fresh, grassy taste of 2017’s Lake Garda DOP Olive Oil being produced at Turri. In a similar fashion to the wineries, olive oil mills in this area are also offering visitors informative educational experiences, and the chance to enhance their olive oil knowledge as well as their tasting and food pairing skills; the combined value of which should not be underestimated in a market increasingly troubled
and threatened by blended, or diluted, oils that may not always be what they purport to be, yet are still often priced highly. Where accreditations have been obtained, it means that controls and stiff certification processes are in place all the way along the production process, but why not take steps at such welcoming and knowledgeable places to educate your own palate by learning more about how to appraise olive oils, as well which types and flavours to serve with which dish? Only by doing this can UK buyers, and in turn UK consumers, start to elevate their own knowledge and sensory perceptions that once again, also partly comes back to our sense of smell. At Turri and Ballarini, the original stone press method can be seen, with the smaller producer, Ballarini, still using a rotating stone press within its factory, as well as the traditional machinery that applies centrifugal forces to separate out the precious oil.
December 2017
your most reliable staff member: the cuppone pizza press. perfectly uniform pizza bases, time after time.
Linda Lewis Kitchens Ltd T: 0161 633 5797 E: kitchens@linda-lewis.co.uk W: www.linda-lewis.co.uk
www.thepizzaboxcompany.co.uk
Be professional with your approach to your customers and present them with your very own customised pizza box. You can detail anything from your menu, contact details, or special offers. Pizza boxes promote your business and is the very first thing the customer will see when they receive their pizza. We can supply premium quality bespoke printed pizza boxes at affordable rates, this being comparable to your existing supplied standard wholesale pizza boxes. Our pizza boxes are manufactured using specialised printing machinery from high quality materials. Our range of pizza boxes are available from 6'’ to 18'’ on either e-flute or b-flute corrugated board. These can be manufactured on either white or brown material up to 4 colours in print. Please contact us for more information. jamie@thepizzaboxcompany.co.uk - 07391 852664 www.papa.org.uk 53
DESSERTS
Pudding profits
There are incremental proďŹ ts to be had, as well as consumers with increasingly diverse dietary requirements to cater for, when it comes to delivering on desserts.
Boozy Bundts are the latest desserts to be added to the Menuserve range at Central Foods.
DESSERTS ON TREND “The dessert market has recently been invigorated by the number of new choices now available. Gone are the days of five or six standard choices and in is innovation – including a return to some of the longforgotten traditional British puddings and new, exciting options from other countries such as Italy,” says Paolo Veneroni, Continental Quattro Stagioni’s director of sales, Scotland. In line with customer demand for Italian cuisine, CQS (www.continental-food.co.uk) has introduced three Panettones for the Christmas season from Bauli - Pan de Oro, Panettone Chocolate and Panettone Traditional. However, if you want to be in step with the top trends when it comes to enhancing a dessert menu, here’s what the company suggest. Italian style breakfasts/brunch offerings With Italian coffee becoming one of the UK’s favourite, try offering a selection of Italian pastries such as croissants with a selection of fillings, homemade warm crostata or individual wrapped portions of crostatine - the perfect accompaniment to coffee.
NEW LAUNCHES Bidfood (www.bidfood.co.uk) has launched Better 4 Me, a new dessert range (below) that caters for the health-conscious consumer and the increasing demand for vegan and freefrom food options. The consumer trend for alternative diets is on the up, they observe, pointing out that an estimated 542,000 people in the UK are now following a vegan diet according to the Vegan Society’s March 2014 How many vegans are there in Great Britain?, and the trend for free-from is continuing to grow (54% of the population bought a free-from product in the first three months of 2017, according to Kantar Worldpanel’s April 2017 Inflation continues as ‘free from’ booms, they note). Better 4 Me features a selection of desserts under 300 calories (per portion), a range of vegan tarts and a gluten free Chocolate & Olive Oil Cake, to satisfy diners who want to make healthy lifestyle choices but don’t want to miss out on an occasional treat.
added benefit of being inclusive for all, regardless of lifestyle choice.” Frozen food distributor Central Foods (www.centralfoods.co.uk) has been celebrating 21 years this year, and has launched a range of Boozy Bundts® to help add a dash of excitement to dessert menus. Its three-strong Menuserve range has been created in response to increasing demand for retro, homemade-style puddings and sweets, say the company. Perfect for coffee shops, restaurants, pubs, hotels and other hospitality outlets looking to serve up something special, the Boozy Bundts are available in three flavours - rum, limoncello or chocolate – and bring a touch of indulgence with a tipple of alcohol. “Authentic Bundt cakes can only be baked in Nordic Ware® cake tins, originally developed in the USA in the 1950s and based on speciality Scandinavian ethnic cookware products,” explains Gordon Lauder, MD of Central Foods.
Offering the indulgence you would expect from a premium dessert, they claim, but without the high calorie count, highlights from the less than 300 calorie range include Lemon & Raspberry Ginger Crunch, Chocolate & Berry Truffle Torte and Chocolate Orange Mousse Cake. The selection also includes Vegan Coconut & Chocolate Tart, Vegan Apple & Plum Tart and a decadent Chocolate & Olive Oil Cake with naturally gluten free almonds. The addition of olive oil gives it a deliciously soft texture, and making it a great option for all customers – coeliac or not – suggest Better 4 Me. All desserts in the range are available frozen and in pre-cut portions. “All too often we hear about operators missing out on potential ‘pudding profits’ as they’re not tailoring their menus to meet the changing needs of consumers,” says Rachel Cook, category manager at Bidfood. “Over the past few years we’ve seen a surge in demand for ‘healthier’ and free-from dessert options. Consumers are increasingly aware of their health and their food choices, but at the same time they don’t want to miss out on an occasional treat. The Better 4 Me dessert range answers this need by offering consumers an indulgent treat but with the
“The Menuserve range of Boozy Bundts has been launched to tap into the current demand from consumers for comforting, retro-style desserts and puddings, which seems to have risen in these unstable, political times, and thanks also in part to programmes like the Great British Bake Off, which have introduced a new generation to traditional desserts.” The Vanilla Boozy Bundt features a light moist sponge infused with authentic Jamaican rum, filled with rum buttercream and topped with a glacé cherry, and has a total rum content of 5%. The Lemon Boozy Bundt is a light moist sponge infused with lemon liqueur (Limoncello), filled with lemon liqueur buttercream and topped with a sweet lemon slice, and has a Limoncello content of 4.75%. The Chocolate Boozy Bundt is a light moist sponge infused with coffee liqueur (Kahlua®), filled with coffee liqueur buttercream and topped with a coffee bean decoration, and has a total Kahlua® content of 5%. Suitable for vegetarians, the Boozy Bundts are the latest desserts to be added to the Menuserve range at Central Foods, which also features roulades and pavlova. Supplied frozen, in packs of 12, they have a defrosted shelf-life of two days.
Seasonal offerings A festive favourite are individual panettones served alongside coffee during the afternoon, or slices of warm, toasted panettone on a seasonal/Christmas desserts menu served with cream or scoop of brandy butter and glass of mulled wine. Italian inspired afternoon tea Savoury panini (Parma ham, rocket and mozzarella, chicken and pesto as some ideas for flavour) alongside a selection of cannoli, aragostine, trottole, barchette or bocconotti, served with a glass of Prosecco or cappuccino offers an enticing twist on the traditional afternoon tea. Italian traditional desserts Offering the very best of a wide selection of national and regional Italian favourites/ specialities, such as tiramisu, profiteroles, cassata, panna cotta, semifreddo, tartufo to name but a few, to satisfy the demand of consumers for an authentic taste of Italy in their dessert menus. Gelato Served all day, every day, ice cream is liked by all, especially the kids! After dinner drinks Serving cantuccini with Italian dessert wines such as Vin Santo, for example, is a simple but nice little touch. Almond, pistachio and chocolate cantuccini are perfect dunked into the dessert wine and ideal for those who would like a taste of something sweet but who don’t have enough appetite for a larger dessert.
www.papa.org.uk 55
DESSERTS The firm has also boosted its range of free-from products with the launch of a new gluten-free doughnut. The KaterBake midisized gluten-free ring doughnut is suitable for vegetarians, as well as coeliacs, they advise, making it suited to a range of foodservice uses and is supplied frozen in pack sizes of six by six. It can be dressed up or down to achieve every price point, with serving ideas including topping with glazes or icing, decorating with sprinkles, fruit or popcorn, threading onto straws for eye-catching ‘freakshake’ milkshakes, or slicing in half and filling with a generous scoop of ice-cream for the ultimate icecream sandwich, they suggest. Figures show that the free-from market in the UK is continuing to grow, with more and more people requiring special dietary requirements, whether for medical, health, cultural or religious reasons, observe Central Foods “The free-from market really is huge - it’s worth more than £627 million a year and is set to reach £952 million by 2021 – and at Central Foods we have seen a large increase in demand for both sweet and savoury freefrom products,” says Gordon Lauder. “We have been working with Coeliac UK since 2009 as part of our commitment to sourcing and supplying free-from foods, and have a comprehensive range of gluten-free items that we supply to wholesalers and foodservice caterers and
56
are delighted to have now introduced an updated version of the all-time classic, the ring doughnut, in a gluten-free format.” Coeliac UK estimates that there are now over 1.3 million Britons or 3% of British adults following a gluten-free diet. Alongside that, 8.58 million, or 13%, are avoiding gluten in their diet. More than 90% of those on a gluten-free diet eat out at least once a month – and of course they often dine with others – so this represents huge opportunities for the foodservice sector. According to IPSOS Mori 2016, there are also 1.14 million vegetarians in the UK. DAY PARTS “It is always important to have plenty of different desserts for all occasions and suited for different times of day. Including a range of lighter treats for midmorning accompaniments to more extravagant show-stoppers to end a meal will ensure all areas are covered,” says Fabien Levet, national account manager – foodservice at Pidy UK (www. pidyuk.com). “Pidy offers a range of tartelettes in different sizes, which all feature a wonderful sweetness and complement all varieties of fillings, from rich chocolate ganache to something a little bit more fresh and fruity. Our bite-sized Telline, for example, is a much more appropriate size for those looking to indulge in a smaller treat along with a hot beverage.
“Lighter choices are becoming increasingly popular with many consumers who would rather have an indulgent mouthful than something too rich or filling. Operators can still go all out with delicious flavour combinations and toppings, but the smaller size often appeals to consumers more particularly if it’s a snack during the day. These smaller treats also work well as part of a trio of desserts or sharing platter.” Pidy’s smaller tartelettes and chocolate Trendy shells can work well as part of a dessert board, suggest the company. The Trendy range consists of square, round, mini shortcrust canapés. The range also contains neutral shortcrust pastry, sweet shortcrust pastry and chocolate pastry, is visually distinctive, and ideal for creating elegant miniature desserts with lots of detail. It also features a light texture and provides a higher filling to pastry ratio allowing chefs more room for delicious fillings. “We have recently introduced three new flavoured tarts including Speculoos, Chocolate and Black Cookie. The flavoured tarts are the perfect way to add a unique twist to traditional dessert. A biscuit or chocolate base with a warm autumnal berry filling is simple to prepare,
but the unique speciality flavoured pastry adds a whole new dimension to the dessert,” explains Fabien Levet. “Perfectly seasoned apple and blackberry simmered into a soft fruity medley with a moreish crumble topping and served in a Speculoos pastry case is a delicious winter warmer. Preparing pastry from scratch can be incredibly time consuming and choosing a reliable readyto-fill pastry allows chefs to construct impressive desserts with the reliability of perfect pastry every time.” VERSATILE GELATO “With Italian desserts more popular than ever within the UK food and drink market, it seems only right to mention the versatility of gelato,” says Scott Duncan, sales director at Carpigiani UK. “Gelato works well as an impulse take-out treat or as a classic accompaniment to traditional Italian desserts such as Torta Caprese (chocolate and almond cake) or Torta della Nonna (custard and pine nut tart). Including gelato within your offering is, therefore, a great idea for restaurants and cafés. Despite the increase in quality from brands offering ready-made desserts and ice creams, few December 2017
DESSERTS things are more appealing than a mouth-watering menu of freshly made, artisan gelato.” Caterers looking to give their dessert menu an extra point of difference should consider making their own gelato in a range of bespoke flavours – from the traditional to the weird and wonderful – suggest Carpigiani. “This will certainly help to give your establishment an edge over your competitors, and means that you will be in complete control of the recipe,” adds Scott Duncan. “This gives caterers extra flexibility and allows for choices to be created that will suit a wide range of appetites. “Using good quality ingredients, it is possible to produce a gelato which is much lower in fat in comparison to industrially manufactured ice cream, for example - an option which is guaranteed to appeal to those diners looking for slightly healthier dessert choices.” As a globally recognised manufacturer of ice cream equipment, Carpigiani has long been committed to providing equipment using the latest
www.papa.org.uk
technology so as to help their customers to produce the highest quality freshly made gelato, which can be changed to suit the customer demographic, and in the process catering for any special dietary requirements as well as creating seasonal variations, they point out. The original Labo 812E from Carpigiani (www.carpigiani. co.uk), for example, allows for just that, whilst ensuring minimal space is required - something that’s at a premium in many kitchens. And now Italian restaurant operators can choose the new look Carpigiani Labo 8 12 E countertop batch freezer which is even more compact, say the firm. Offering an hourly production of between 8-12 litres, the new Labo 8 12 E offers the capacity required to produce small batches - ideal for maintaining freshness and the production of multiple flavours. A simple plug-and-go operation and a compact footprint of just 365mm x 715mm x 660mm (w/d/h) means the new Labo 8 12 E will fit easily onto an existing countertop in even the smallest of kitchen environments. This new, refreshed model also features a highly insulated, single piece door with safety lock, providing optimum internal freezing conditions, whilst also being easy to clean after each use. Straightforward operator controlled dials offer
simple start, stop, extraction and cleaning functions, while the new machine features Carpigiani’s patented one-piece beater with three blades to automatically produce the perfect consistency in your gelato or sorbet each and every time. Italian gelato has a rich heritage dating back hundreds of years, invariably hailed as being the original ice cream. Made with love the Italian way since 2005, Joe Delucci’s award-winning indulgent gelato – including a Bronze from this year’s Casual Dining Show for their new Blood Orange sorbet - is carefully blended and freshly frozen in small batches. The brand (www.joedeluccis. com) offers over 30 flavours of Italian gelato and say that they are constantly working to develop and produce more innovative flavours. Their extensive range is made with whole fruit and fresh, natural ingredients with no artificial colours, flavours or preservatives. With the majority of flavours being lower in fat (using milk,
not cream) and with less air than regular ice cream, the result is a creamy texture, say the brand. Served at a slightly higher temperature than ice cream, their dense gelato is soft on the taste buds with an intensive, longlasting flavour of fresh, natural ingredients. Their range of gelati and sorbets is all vegetarian (except Parmesan) and includes non-dairy, gluten-free, fat-free and vegan flavours. BRC accredited, the Joe Delucci’s range is proving popular with many leading chefs and is stocked by well-known restaurants, hotels, gastro pub
13th - 15th YORKSHIRE EVENT CENTRE
ORGANISED BY THE ICE CREAM ALLIANCE
Save the Date 13th - 15th February 2018 Yorkshire Event Centre
If you would like to attend, you can register online for free tickets at www.ice-cream.org alternatively our registration team will be ready to welcome you from Tuesday 13th February at 10.00am.
@icecreamUK
icecreamalliance(UK&Ireland)
57
DESSERTS groups, dessert parlours, garden centres and cafés through their nationwide wholesale food distribution network. It is served in Nando’s restaurants throughout the country and sold as 500ml tubs in Tesco – these include Vanilla and Strawberries & Cream as well as their signature flavour, Coconut. For scooping operations, Joe Delucci’s offer a great start-up service with freezer options and point of sale items to help operators with their launch. Joe Delucci’s is available in five litre Napolis, 2.5 litre tubs, 500ml pots and, recently launched, 120ml theatre tubs in their five top-selling flavours (Vanilla, Chocolate, Strawberry, Coconut and Mango). WELL PRESENTED “Creating new sumptuous flavours of gelato in vibrant colours is a great way of holding consumers’ interest but this only works if they can clearly see the fresh artisan gelato, making display cabinets key to ensuring your mouth-watering creations hold maximum appeal,” says Scott Duncan. “A highly visual display of vibrant, authentic-tasting quality artisan gelato helps generate sales, as customers will be encouraged to spend more once they see what is on offer. When it comes to gelato and sorbet, producing it is one thing – knowing how to create a mouth-watering display of your artisan product is essential, and a creative, attractive display of your offering is a must if you want to entice customers and ensure purchase, which is why Carpigiani also stock a range of quality display cabinets so there are models and sizes to suit whatever your style of establishment.” “Gelato is one of the nation’s most loved Italian foods as well as being a popular dessert or snack choice with all ages, so including this within your offering is essential for Italian restaurants,” agrees Ross Jones, Olympia brand manager for Nisbets Plc (www.nisbets.co.uk). “A scoop of high quality gelato or sorbet can work perfectly on its own as a daytime 58
treat, a tasty end to a meal for adults or children, or as a side accompaniment to a sumptuous Italian dessert such as Hazelnut and Chocolate Torte. So why not use the dramatic presentation favoured by traditional Italian gelataria – embellishing a tall
sundae glass of ice cream with indulgent toppings such as syrups, sauces and whipped cream? “Americano Sundae Glasses can provide a retro style and durable press glass design, perfect for serving a classic
sundae. Alternatively, they are well suited to tempting adults into an on-trend ‘Aoffogato’ - a scoop of gelato served in a tall glass and topped with liqueur or hot espresso. “Another way to tempt customers to spend a little more is by creating an attractive display of tempting hot drink accompaniments, demonstrating a commitment to a high quality, hot beverage offering. Who wouldn’t be tempted by the offer of enjoying their latte with an Italian classic, such as almondinfused Bruttiboni biscuits, or Sicilian Cannoli, filled with sweet, creamy ricotta? “Serving a snack or cake on a specially designed plate, which has space for a snack or slice of cake along with a mug or cup, such as the teardrop shaped Olympia Snack Plates and Olympia Whiteware Stacking Mug, will ensure a coffee and dessert menu is presented neatly.” Using stylish, airtight glass jars is a great way for operators to create an attractive display, whilst keeping classic Italian hot drink accompaniments, such as pistachio biscotti, fresh for the optimum time, suggest Nisbets. Their range includes the Olympia Biscotti Jar, which has a capacity of 3.8l and is ideal for storing and displaying all kinds of sweet treats. Also available as a 6.2l version, the jars are made from hard wearing thick glass, are glasswasher safe for easy cleaning and therefore suitable for the busiest commercial premises.
December 2017
VISIT OUR BRAND NEW WEBSITE TO G E T T H E L AT E S T D E A L S F R O M A L P H I N O u r N E W we b s i te m e a n s yo u ca n o r d e r w h a teve r yo u n e e d , w h e n eve r yo u wa n t , 7 d ays a we e k . A n d w i t h t h e i n t r o d u c t i o n of o u r o n l i n e a cco u n t s , t h e m o r e yo u o r d e r f r o m u s , t h e m o r e yo u ca n s ave .
FREE DELIVERY
1000’S PRODUCTS
ON ORDERS OVER £50
AVAILABLE IN STOCK
TRADE DISCOUNT
SUPPLIERS TO
ACCOUNTS AVAILABLE
WORLDS LARGEST CHAINS
Sign up today @ alphin.co.uk
www.papa.org.uk
59
COFFEE
Taking care of your coffee
The time when operators could pay lip service to the quality of the coffee they serve is long gone. Particularly so in Italian-themed outlets where many guests are likely to expect top notch, well served coffee to be the norm. QSR GAINING GROUND Recent research from global information company the NPD Group (Coffee Shop Outlet Visits 2017, www.npd.com) has revealed intense competition for the coffee business in the British foodservice industry. It seems like there’s a coffee chain wherever you turn, and indeed Britain’s high street specialist coffee chains have increased their individual coffee servings by 21% since the year ending (YE) June 2008, they observe. However, in the same period, other foodservice operators such as quick-service restaurant (QSR) outlets – better known for serving burgers, chicken sandwiches or bakery products – have increased their sales of coffee three times faster, at 63%. Pubs have also realised the importance of coffee and have increased servings by 18% since 2008. The appeal of coffee has allowed operators to use it as a way of entering new eating opportunities or ‘dayparts’. As QSR operators have started to invest in coffee for breakfast and snacking, coffee shops have responded by trying to take a bite of their lunch business, which generates over 50% more spend than that produced by customers who just want snacks, report NPD. Although coffee shops now generate 27% of their traffic at lunchtime, they have only been able to achieve 60
a marginal increase in their share of food servings to date as a result, claim NPD. And with other foodservice operators undercutting the coffee specialists by as much as £1.30 on a regular Americano, they must sell other items to maintain their profit margins, they point out. 659 MILLION VISITS Coffee shops are working hard to boost visits too. By the year ended June 2017, Britain’s well-known coffee outlets had increased visits by 120 million since 2008 to 659 million visits a year, a 22% increase. And they had increased visits faster than the wider quick-service
restaurants (QSR) sector, which increased visits by 10% between 2008 and 2017, note NPD. So far, despite the growing competition, coffee shops have maintained market share to provide some 41% of coffee servings in Britain’s QSR sector (a similar level to recent years) with Britain’s high street coffee outlets now accounting for 6% of the visits of the entire British foodservice industry. “Britain’s coffee market is highly competitive, with specialist outlets not just competing against each other but also taking on the high street QSR brands. Quality coffee is now available in a huge variety of locations – fast-food
restaurants, sandwich shops, bakeries, supermarkets and convenience stores, high street retailers, tourist attractions, and of course petrol stations,” says Cyril Lavenant, foodservice director UK at the NPD Group. “It’s no exaggeration to say that offering high quality coffee is the lifeblood of the British foodservice market. It provides a route for foodservice operators to serve customers from their menu throughout the day, from coffee with breakfast to coffee after a dinner out.”
ining school. Inside Kimbo’s tra December 2017
COFFEE
OPINION Tash Murphy, Pharmacie Coffee Roasters (www.pharmacie. coffee, a speciality micro-roaster in Brighton and Hove).
The Speciality Coffee Association (SCA) has awarded all three of coffee supplier, Matthew Algie’s training centres with its prestigious Premier Training Campus accreditation, making Matthew Algie not only one of the first members to have joined the SCAE, as it was formerly known, but also the first coffee roaster to have accredited training centres in both the UK and Ireland - and first to hold multisite Premier Training Campuses in Europe.
The importance of coffee to Britain’s leading foodservice operators is also evident in the growing concentration of this business, report NPD. In 2008, the top 10 operators together accounted for 26% of all coffee servings in Britain. By the year ended June 2017, this had increased to 35%, with leading players consisting of a mix of specialist coffee shops, QSR brands, supermarkets and a pub chain. ITALIAN INPUT “In recent years, all corners of the UK have developed a taste for great coffee. It’s now a fair expectation to receive a well brewed cup wherever you are, but even more so at Italian restaurants and cafés. This sector has a rich heritage for excellent coffee and while that can bring customers through the door in the first place, it also means they enter with anticipation of being served a brew just like they would on the streets of Naples,” says Ann Roberts, marketing manager for coffee company, Kimbo.
“Choosing an Italian coffee brand is one option, but equally as important is having staff trained in the optimum way to serve it. Barista training ensures consistency and reliability in every coffee, which leads to increased customer loyalty. Coffee is often the last part of the meal served to a customer and can colour their whole meal experience – a customer who leaves with a fabulous taste in their mouth is more likely to return and recommend the business to friends.” Kimbo has been offering barista training since their business began in the UK in 2009. As well as learning how to perfect a range of coffee drinks, their courses also train baristas in how to properly care for their espresso machine, which will only perform at its best if maintained to a high standard. “Our clients are increasingly realising the benefits of barista training and the popularity of our courses has grown as a result. Our City & Guilds accredited course, approved by the Beverage
The main issues we come up against when working alongside the restaurant community are multiple; coffee is considered an afterthought, as food service takes precedence, and particular to the Italian market is a lack of knowledge of speciality coffee. These are difficult to overcome but working with restaurateurs with passion for a great all-round experience makes the process of education and a commitment to serving better coffee viable, and the resulting feedback from their customers is invaluable. At Pharmacie we are all big foodies, and so often we would love to finish a delicious meal with a delicious coffee, but more often than not we won’t risk it. Why? Well, we are pretty picky about our coffee! But also, sitting at a table and looking over at a dirty espresso machine with the portafilter handles left cold on the counter, and a grinder hopper smeared with years of coffee oils built up, and an open packet of a big brand of well-known Italian coffee left open next to it, it is just not worth the risk. The thing is, all this is avoidable. Working with a local roaster who offers inclusive barista training, with the opportunity for owners and staff to try different single origin coffees as well as espresso blends, cultivates a passion for coffee which should rival that of food. At the very least, teaching staff to clean machines and grinders effectively every day will readily improve the taste of a restaurant’s coffee. Why should Italian restaurants specifically bother with speciality coffee? I would suggest expectation of consumers is such that within major cities at least, an awareness of flat whites, and direct trade and single origins is almost inescapable. Even the big boys like Costa now serve ‘barista coffee’, whatever that is, with beautiful latte art adorning their advertisements. So, if a restaurant is serving a branded ‘Italian’ roast that can be easily picked up in a supermarket, yes, they may know what to expect, but it doesn’t necessarily fill a coffee lover with much hope then seeing that same brand on an A-board. An Italian roast is basically a long roast that has gone beyond the second crack in the process, resulting in a dark looking and tasting coffee. At best resulting in a nutty, cocoa, full bodied espresso, but at worst tasting like burnt toast, tobacco and old leather, and unfortunately in some more traditional Italian restaurants the latter is what you will receive, hence the multiple sachets of sugar provided on your saucer. A good roaster will be able to provide an espresso that does the same as a dark roast without actually dark-roasting, thus avoiding the more ‘unpleasant’ aspects of Italian roasts. At Pharmacie, we are often asked to replicate this for restaurateurs - picking coffees from specific origins in order to create an espresso blend, with heavy body and all the chocolate and nut flavours our customers desire. Working with a speciality micro-roaster should be a consideration for all Italian restaurateurs looking to future-proof their business. If an espresso is the last thing your customer consumed before leaving your premises, it shouldn’t leave a bitter note on their palate.
www.papa.org.uk 61
COFFEE
Standards Association, provides participants with an internationally recognised VRQ,” explains Ann Roberts. “We now also offer a BSA one-day course - a perfect introduction to the barista role. Demand for our on-site training is also on the rise and we’ve recently launched a new training facility in St. Helens with our key partner Coffee 1652, to serve our northern clients. “We are always updating our training to include trending brewing methods, like Chemex, but for the Italian sector there is also opportunity to serve traditional Italian methods, like the Kimbo Cuccuma.” The Cuccuma, also known as the ‘flip pot’, is an Italian coffee icon used since the nineteenth century. A staple in every Neapolitan household, Kimbo brought it to the UK market last year and have seen it quickly taken up by specialist cafes and restaurants. The cuccuma brews at the table for the customer to pour as they wish – an unhurried way to enjoy coffee that brings a special Italian ritual to the dinner table, suggest the brand. GREATER APPRECIATION “In recent years, there has been an increasing number of consumers taking more of an interest in the coffee that they are drinking. In comparison to much of the coffee previously served in the UK, customer taste profiles now seem to be swaying more towards a European light to medium roast, as opposed to the traditional darker Italian blends that we have been used to seeing on the high street,” 62
observes Simon Remmer, sales director at Rombouts. “Rombouts’ 120-year history of working with coffee farmers from around the globe has enabled us to source and roast origins and blends that are in keeping with the latest taste profile trends in the UK coffee market. With brighter and sweeter notes in the cup, the lighter roast coffees that we are producing are less bitter than darker roasts, and let consumers really taste the coffees’ flavours. “Independents in particular are both leading the way and
listening to their customers much more in terms of what taste profiles are the preferred choice and are using this information to choose new coffees to serve. Over the past five years, customers are asking more questions about the coffees; where they come from, how they are processed and how we roast them.” Rombouts work closely with Lee Valley VeloPark and White Water Centre as their coffee partner, and have helped them to create and develop a number of cafés and coffee outlets. “We have assisted by upgrading their existing equipment where necessary, and helped to ensure the most appropriate coffee equipment has been supplied for new or refurbished sites,” explains Simon Remmer. “We have supplied a full range of equipment from traditional, bean to cup and batch brewers and have been able to assist them in developing their coffee offer across the sites. The partnership ensures they benefit from our
CAPSULE SOLUTION “With the right kind of technology, you can ensure that the quality of your coffee served is at its best,” says Barry Kither, AFH sales and marketing director at Lavazza UK. “One solution to providing barista-quality coffee – without employing barista-qualified members of staff – is capsules. This is the fastest-growing part of our business; a capsulebased solution allows coffee businesses to provide a variety of serves at consistent quality, cost-effectively. “The Lavazza Blue Wega capsule machine, for example, enables operators who do not have highly skilled baristas to provide equal, if not better, quality coffee every time. Each single capsule contains a 7-8g dose of coffee, the same dose baristas use for each espresso they serve to their customers. “In addition to this, the equipment that Lavazza supplies to businesses often has a temperature controlled steam arm. This allows the milk jug to be left still on the platform with no extra manoeuvre from the barista, creating consistent foam that doesn’t burn or overheat the milk. The temperature controlled steam arm is a key element for non-specialists in the coffee sector as the milk foaming element is a tricky skill to master. “Choosing a capsule-based barista coffee machine, like the LB4702, for instance, makes the process much easier and guarantees consistency of taste. The capsule system means there is no grinder, no need for daily re-calibration and, with no ground coffee mess, cleaning is incredibly simple and quick.”
barista training programme and receive regular and ad hoc coffee audits, to help monitor their high standards. There is also a regular programme to develop and promote seasonal drinks throughout the year. The equipment service is covered through our service and maintenance plan, which combines preventative maintenance, breakdown cover and all the relevant legislative work required of a large organisation.” When it comes to sourcing their coffee, the special relationships that Rombouts have with a number of farms and cooperatives that they work with around the world is something that they feel very strongly about as a brand. “One of our favourite coffees is from Laos,” says Simon Remmer. “We saw an opportunity to work in partnership with farmers from the Bolaven Plateau region to create something special following a trip to the country back in 2009. “Much of the coffee was a wet processed Typica variety, but there was not much of it and it was fairly inconsistent in quality and the farmers had difficulties selling the harvest in that particular year. We decided to invest and take a long-term view by purchasing the entire harvest, which has led to a flourishing partnership between us and the farmers through the Bolaven Plateau Coffee Producers Cooperative [CPC]. “As an established wellknown brand in the industry, we have always prided ourselves on the quality of coffee we supply. Innovation, passion and knowledge are things that the Rombouts family has based its business on over 120 years and we hope this will see us through the next 120 years.” TRAINING ESSENTIAL “In the highly competitive coffee marketplace, consumers are becoming more knowledgeable than ever and, with that knowledge, comes a demand for a higher quality serve,” says Andrew Jack, head of marketing at Matthew Algie. December 2017
COFFEE “At Matthew Algie, we believe our coffees and machines are only part of what makes the perfect coffee – it also needs a barista’s skill, knowledge and passion. It is therefore essential to a business’s success that their baristas have the highest quality training. It is also important that staff are trained in machine maintenance and know how to clean the machines properly as this impacts on beverage quality. “Training is completely free for Matthew Algie customers, with every customer assigned their own coffee sales manager who will be on hand to offer expert advice and training. Our coffee sales managers are trained to the Speciality Coffee Association (SCA) barista standards and provide on-site training and advice on topics ranging from operational efficiency to seasonal menu trends. “We also offer specialist training at our dedicated Coffee Schools in Glasgow, Dublin and London, which cover a wide range of classes. Coffee School Class is a beginner’s guide to making espresso based drinks, Brew Class is for more
experienced baristas which covers how to get the perfect espresso shot and explores other brewing methods and the Milk Class teaches attendees how to create impressive latte art.” Matthew Algie also offer the Espresso Class, aimed at helping baristas understand what an excellent espresso should taste like, whilst also exploring coffee profiles, processing and roasts,
espresso composition and other variables. Finally, they offer the all-important Coffee Trainer Class, which is specifically aimed at head baristas, supervisors and managers – or anyone else responsible for coffee quality checks, equipment cleanliness and passing on skills – and covers the best and most effective training techniques and methods to use with their own staff.
“In addition to all these classes, we have now also started offering a number of Speciality Coffee Association (SCA) courses which count towards an official SCA diploma,” adds Andrew Jack. “The SCA is the world’s leading professional organisation promoting excellence in quality coffee and draws together professionals
www.papa.org.uk 63
210x
COFFEE from all aspects of the coffee industry. The diploma aims to improve global coffee standards through furthering knowledge and education and consists of a number of different courses. “We believe that ensuring staff have a strong understanding of sourcing, production, taste and brewing is extremely important to their training. It allows them to be effective and efficient as well as being able to engage with customers and be passionate about the coffee they are serving.” “Customers are becoming increasingly discerning about the standard of coffee, with many travelling further to find an outlet that makes theirs just the way they like it,” claims Andrew Scott, managing director of Victus Hospitality Consultancy (http:// victusconsultancy.co.uk/). “You get this, so you’ve researched and sourced the perfect coffee beans. You’re kitted out with some great equipment and you’ve got some funky mugs. You have every option of coffee available on your menu; and you haven’t forgotten catering for customers with different dietary requirements by offering different milk options. But is the end result as good as it could be? “Barista schools and institutes are popping up all over the country, and you could send your staff to one of their training courses, but there are drawbacks to offsite training. Regular training excursions can get expensive quickly, and there’s no guarantee that technical training received will be applicable for the equipment you have in your venue. There are also plenty of online options, which are cheaper but offer no ‘hands-on’ training. Which is why my preferred option is to invest in a barista trainer, or speciality coffee consultant, to come to you. This way, staff receive more tailored training using the equipment they’re used to.” Sessions could include background information (coffee growing, harvesting and roasting), freshness and 64
packaging, espressos and pulling shots, making the perfect latte, cappuccino, macchiatos and alike, adding flavours and syrups, steaming milk to perfection, latte art (adding the final flourish) and cleaning and maintenance, suggest Victus Hospitality. “Once this training is complete, your newly skilled staff could in turn provide training for other and new team members, minimising future costs and creating a development opportunity for everyone,” points out Andrew Scott. National wholesaler JJ Food Service has launched a microsite on its web site dedicated entirely to Lavazza Coffee, offering recipe suggestions, free education, training and a range of coffee essentials. “JJ is the preferred wholesale partner of Lavazza Coffee in the UK, which means no one else offers a better price or a better range,” claims group general manager of JJ Food Service, Terry Larkin. “With the new micro-site, the business is supporting a range of caterers from casual dining outlets and cafes to higherend hotels and coffee shops to choose the perfect blend for their business. Coffee can be a complex category. We want to make choosing the right blend easier while inspiring our customers to try something new that might help to grow their coffee sales.” The mico-site has been launched just in time
for the festive season and offers seasonal menu ideas including Salted Caramel Cappuccino, Nutella Delight and a traditional Bicerin recipe from Turin. Lavazza’s new premium espresso-based blends Tierra Brazil, Alteco, Gran Reserva and Super Gusto are also available via the site (www.jjfoodservice. com/#~CAFECATERING/recipes). A dedicated education page offers caterers a free, downloadable Guide to Coffee which includes information on machine maintenance and how to serve coffee at its best (customers can register to attend a free coffee training session at Lavazza’s Training Centres in Uxbridge and Greenford). TAKEAWAY TOO “Where once, a flat white was revolutionary, it is now quite mainstream as taste buds demand stronger tasting coffee. An Italian restaurant is well placed to leverage this trend as a traditional Italian coffee is hard to beat,” says Clare Moulson, marketing executive at packaging company, Huhtamaki UK Ltd. “The UK is also a nation of takeaway hot beverage enthusiasts, with 80% of people buying a takeaway hot drink (according to our research) and nearly a quarter of them buying very frequently (two to three times per week). Therefore, the opportunity for an Italian restaurant to offer a takeaway beverage service is clear.”
With many people, particularly over Christmas, having business lunches, offering a take-out coffee also ensures customers can get back to work and still have a caffeine fuelled afternoon, point out the company, with restaurants advised to ensure that the disposable paper cup used for take-away coffees reflects the branding and ambience of their business in order to help extend the quality of service as a customer walks away with their coffee to go. Huhtamaki’s range of double wall hot paper cups are suited to restaurants looking to complete their premium coffee to go experience, feel the firm. The range offers enhanced insulation and also ensures that the cup is comfortable when held: essential when serving hot takeaway drinks. Their new Black Impresso double wall cup offers a contemporary, sleek design, or for a more vibrant and bold range, their colourful ‘enjoy’ Impresso double wall paper hot cups adds an eyecatching pop of colour (Hot Cerise, Zesty Orange, Nice ‘n’ Natural and Citrus Lime to choose from). Consumers are also more environmentally astute than ever thanks to an improved awareness of recycling and sustainability, with Huhtamaki’s research showing that well over half of consumers (68%) want to know about the environmental credentials of the packaging used to serve takeaway hot drinks. Of these, 82% want to know if the packaging is recyclable. “All of the paper cups for hot and cold drinks that are manufactured by Huhtamaki in the UK are made from 100% PEFC certified paperboard and are recyclable where appropriate facilities exist,” explains Clare Moulson. “Huhtamaki is committed to increasing recycling rates to make it easier for consumers to recycle products, and we would recommend that a restaurant discuss with their waste contractor whether they can now collect and recycle paper cups as part of their services.” December 2017
210x296.qxp_Layout 1 30/11/2017 09:13 Page 1
VISITOR REGISTRATION IS NOW OPEN
Book your free trade ticket to your award-winning trade show for the fast moving eating and drinking out sector. Register at www.casualdiningshow.co.uk using priority code CD33
“Casual Dining is a fantastic exhibition and an incredible opportunity to meet new suppliers and experience innovative products & ingredients.” SAM ELLIOT, CHEF DIRECTOR, JAMIE’S ITALIAN
JOIN THE CONVERSATION
@CasDiningShow #CasDining18
Organised by
EQUIPMENT
Investing in the right refrigeration and ice-making equipment is vital for the smooth-running of most food businesses, with the current focus being on saving energy and compact designs. FIT FOR PURPOSE “There is a vast range of refrigeration model sizes and options available for restaurants, including upright cabinet fridges and freezers, counter fridges and freezers, under-counter fridges and freezers, blast chillers and coldrooms,” says Malcolm Harling, sales and marketing director at sector supplier, Williams Refrigeration (www. williams-refrigeration.co.uk). “When considering the type of refrigeration to choose, elements to consider are whether cabinets, counters or cold-rooms maximise the space available and suit working practices. Another consideration is whether you will be operating a cook-chill system and therefore will need a blast chiller. 66
the company. When considering refrigeration for front of house ‘theatre’ kitchens, it needs to look good, but also needs to do the job for which it was designed. It needs to be reliable, easy to clean and easy to maintain. If food is on show, for example in prep counters, it should be displayed attractively and be easily accessible, they advise. Williams has just launched Chameleon (main picture), which allows operators to personalise their refrigeration. Using food
safe vinyl wrapping, the company can provide completely bespoke designs. There are virtually no limits to what Chameleon can achieve - it can be used to cover just about any Williams model, from under-counters to upright cabinets to modular cold-rooms, with any colour or pattern and can even be textured to create a truly realistic finish, Williams point out. In fact, operators can have whatever design they want – imagination being the only limit!
“A number of free-standing units allows for flexibility in operation and kitchen design. If one unit fails, then others can act as a back-up. However, one large walk-in unit can rationalise refrigerated storage and free up space in the kitchen area. “Also look for models that are designed to be flexible as well as compact. For example, Williams has designed its Small Kitchen Range to help operators maximise the efficiency of their kitchen - whatever its size. The Williams PrepWell and Thermowell refrigerated ingredients units, for example, are equally suited to pizza and salad preparation as well as a host of other tasks.” Open plan, or theatre kitchens are increasing in popularity, note December 2017
EQUIPMENT enhances the display. Their front venting design means they fit easily into any layout, without the need for rear- or side-clearance. The exterior can be painted to any RAL number, is available in black plastic steel or can even be supplied with wooden doors.
Precision report that they have a huge range of Britishbuilt refrigeration suitable for all applications in pubs and bars from gastro-norm cabinets and counters, refrigerated prep stations to blast chillers, bottle coolers and wine towers. They also manufacture bespoke refrigeration models for front-ofhouse use. “Style and functionality are important considerations in pizzeria settings if the refrigeration is sited in an open-plan theatrestyle kitchen,” says Nick Williams, managing director of Precision Refrigeration (www.precisionrefrigeration.co.uk). “If you want to stand out from the crowd, choose refrigeration that makes a statement. Precision’s Retro Refrigeration cabinet, for example, takes its inspiration from the fifties and adds the latest energy efficient components to produce a modern, high performance refrigerator that will be the focal point of the kitchen.” The cabinet features an attractive metal exterior finish with a clear, wipe clean coating to keep it looking smart at all times. Plus, it’s available in any colour the customer wants - Precision can paint the finish to match a site’s décor if the RAL number is supplied.
The interior is made of highgrade stainless steel and its adjustable shelving is equally suitable for storing bottles or food. To offer maximum storage and flexibility, there are side-toside shelves behind the top doors and individual shelves behind the bottom doors. Operating in high ambient temperatures up to 43ºC, it uses zero ODP injected polyurethane insulation to provide one to 4ºC storage temperatures. An electronic controller with touch sensitive screen and Hi/ Lo temperature alarms ensure perfect temperature control. “Precision’s latest bottle coolers are high impact sales tools as well as being solid, reliable pieces of equipment with robust 32ºC ambient refrigeration systems,” adds Nick Williams. “They are designed to take the hassle out equipment with Precision’s new maintenancefree condenser fitted across the range. Adjustable, perforated stainless steel shelves accommodate different sizes of bottles or cans, allowing for special promotions and seasonal changes. “A stainless steel exterior and mirrored stainless steel interior, glass doors are fitted as standard, while internal LED lighting
ICE MAKING Ice machines are essential pieces of restaurant kit, but also need careful consideration. They need to be reliable and conveniently situated to ensure drinks can be served with mountains of ice. There is an extensive range of modular and under-counter ice machines currently available in a variety of sizes and outputs, so it’s important to find the model best suited to your establishment and ice requirements. At the same time, as already mentioned, there is increased pressure on many restaurants to shrink the kitchen space in order to create more space for customers, especially in London where rents and rates are very high, and a higher turnover is required. Caterers are having to look for equipment that makes the most of the space available.
“This means they can be slid into the tightest spaces and set to work pretty much right away. Another thing to look for is a model that is able to work in high ambient temperatures, up to 43°C, so you can be sure that the ice supply won’t run out when the heat is on.” FEM’s latest Manitowoc Bite Sized Nugget icemakers have been designed to be compact so that they can be sited right where required, behind the servery, say, or under the counter in kitchens. The ice they produce is very versatile – it can be used as it is, straight to chill drinks, or blended to make smoothies, iced coffees or cocktails. Due to the soft, chewable texture of nugget ice it is kinder on blender blades, meaning that operators can whip up chilled blended drinks easily, quickly and quietly, point out FEM. “Look for Energy Star accreditation as this shows machines that offer new levels in energy efficiency,” adds Mark Hogan. “Ice is classed as a food and therefore those using icemakers need to ensure the machines are kept hygienically
“In Italian restaurants where space is often an issue, look for front venting ice machines as these will require little or no top or side clearance and can be quickly and easily installed,” says Mark Hogan, marketing and sales manager of Foodservice Equipment Marketing (FEM, www.fem.co.uk).
clean, ice is handled correctly and best practices followed. The storage bin needs emptying, cleaning and sanitising on a regular, weekly basis. Machines should be deep cleaned and sanitised every six months.” Ice machines with simple controls and straightforward maintenance are always popular
www.papa.org.uk 67
EQUIPMENT with operators. Manitowoc’s ‘Tool-Free Foodzone’ enables day-to-day maintenance to be easy, say supplier FEM. For example, the slide-out air filter makes routine cleaning very quick. Easy access to components also means servicing the machines is fast and easy. FEM’s new Manitowoc Indigo models have a stainless-steel, corrosion resistant, DuraTech™ finished exterior which resists fingerprints and dirt, while the key components are made from AlphaSan antimicrobial material which reduces slime build-up. An optional patented LuminIce growth inhibitor is available, which controls the growth of bacteria and yeast in the food zone, keeping the ice pure and uncontaminated. “There is a strong trend towards energy- and watersaving features in the ice machine market,” observes Simon Aspin, commercial director of Hubbard Systems (www.hubbardsystems.co.uk). “This has been driven both by manufacturers developing new technologies and the growing demand from operators to help curb their utility bills. Look for machines with Energy Star status and that feature advanced diagnostics to ensure the longest service life. “The continuing trend towards companies looking at their carbon footprint means customers want ice machines that are long-lasting, efficient and with a low total life cost. Some of the latest icemakers are designed to produce large amounts of ice without taking up too much space. The Scotsman superdice machines, for example, are compact, so are ideal for small sites. The corrosion-resistant exterior makes them hardwearing and the compact design, with sliding door, means that they can be placed in the tightest locations. “Also, there are now icemakers that are built to cope with the fluctuating temperatures that can occur during a long serving period. Their adaptive cycle control fine tunes the machine functions for best performance and top quality ice cubes at all times. 68
“Ice is classified as a food and regular cleaning will help ensure you comply with food hygiene regulations. Make sure you empty, clean and sanitise the storage bin on a regular, weekly basis. If your machine is fitted with an anti-bacterial system, change the anti-bac bag every month. Having a maintenance schedule for the components that need regular cleaning will help keep your equipment in peak condition.” Staff need to be trained, not only to follow the manufacturer’s suggested cleaning schedule, but also to be aware of how the equipment works, as this will help them recognise any faults if they develop, point out Hubbard. When it comes to handling the ice, always use a scoop or
tongs. Never use bare hands, which is unhygienic, or a glass, which is incredibly dangerous (it being virtually impossible to see broken glass amongst ice). Always follow the icemaker’s cleaning and maintenance instructions. Normally these will be simple and straightforward and take only a few moments each week. Hubbard Systems reports that it has signed up to take its biggest ever stand at Hotelympia for the 2018 show. The company will use the exhibition to launch new products from both Scotsman and Comenda. Full details of the new models are yet to be revealed. However, Scotsman is likely to show the latest developments for its upcoming range of icemaker
systems using ‘greener’ technologies. Meanwhile Comenda is developing several new lines, including a smart, chic and ultra-efficient under-counter ware washer.
December 2017
EQUIPMENT “Refrigeration and ice makers are of equal importance to many Italian restaurants,” says Simon Frost, director of sales & chain accounts at Hoshizaki UK (www.hoshizakieurope.com), manufacturers of the Gram Refrigeration range. “Providing the means to store everything from chilled snacks, dairy products, freshly cut fruit and even beverages within a bar setup, to keeping raw ingredients and chilled, cooked foods at the optimum temperature in a kitchen, choosing the correct refrigeration appliance is key.” When it comes to ice, many restaurant operators use the product to add to drinks to keep them cool, as an ingredient in shakes and smoothies or to chill a glass to create the perfect serve on a range of different cocktails, so ice proves a key part of running a successful restaurant business. With one common constraint to many back-bar setups being available space, operators regularly require units that combine efficiency and versatility with a design that optimises space, and it was for this very reason that Gram recently launched the Gram Compact Range - a series of professional refrigeration appliances. Designed to fit where other cabinets are either too small or too big, the units feature a range of different heights and widths, each designed to suit the bespoke needs of a busy back bar environment. Featuring the very latest technology, the cabinets also offer excellent energy efficiency standards,
outstanding build quality and reliability, claim Gram. The latest innovations in ice are now seeing the creation of dense cubes and slow melting ice, which successfully achieve their aim of chilling a beverage, without melting quickly and diluting a drink. “At Hoshizaki, we are as committed to quality and consistency as we are to the environment and producing commercial equipment that has a significantly reduced energy demand. The Emerald Class range of ice machines, for example, is ideal for the restaurant trade, utilising the naturally occurring R290 refrigerant, while innovative technology controlled via microcomputers, monitors and manages the production process to ensure the optimum amount of ice is produced at any one time, helping to further reduce consumption of water and electricity,” adds Simon Frost. ICE CREAM MAKING EQUIPMENT “Ice cream is a favourite with all ages so it’s a good idea for operators to ensure they include a wide variety of different flavours on their menus. Rather than buying in ready-made ice cream, to give their menu a point of difference and make their dessert choices more appealing, operators should consider making ice cream from scratch,” says David Watts, Buffalo brand manager for Nisbets Plc. “Despite the perception that this is time-consuming, with the right piece of equipment this couldn’t be further from the
SUCCESSFUL FIELD TRIAL OF GRAB & GO CABINET Refrigeration innovator, Applied Design & Engineering Limited, completed a successful field trial of its new integral refrigerated Grab & Go cabinet at a UK fast food outlet – Le Pain Quotidien food to go outlet in Soho, London. The prototype ‘Crivat’ model, with unique and patented Aircell® technology, provides a range of food to go focused features. Reduced energy consumption of over 30% delivers cost savings, tighter holding temperature means that food stays fresh for longer and minimal cold air spillage improves customer comfort levels. The ‘Crivat’ Aircell® cabinet has a larger shelf display area than competitive display cases with similar footprints, claim the company, ensuring that there is more product on the shelves (this reduces the potential for shelf stock being exhausted and consequent lost sales, especially during periods of peak trading, and also reduces the frequency of shelf restocking). The cabinet is ideal for busy grab & go outlets, where simple and speedy access to food to go is essential, delivering all of the benefits of conventional open front cabinets, as well as the energy saving characteristics associated with glass door cabinets, to provide the customer with an improved and convenient shopping experience, say Applied. The unit installed at Le Pain Quotidien food to go outlet in Soho, London, was for the display of sandwiches, baguettes, salads and soft drinks. Over a three-week test period, energy consumption of the ‘Crivat’ Aircell Grab & Go cabinet was measured as 33% less than the store’s existing open front multi deck display (this reduction in energy consumption would represent an annual saving in electricity costs of £365, claim Applied). Cabinet air temperature was measured to a bandwidth of 4°C in the ‘Crivat’ Aircell model, compared with an average range of 11°C in the store’s existing open front multi deck. The narrow temperature range of the ‘Crivat’ Aircell model helps to maintain the quality and fresh appearance of food to go, providing a more enjoyable eating experience for the customer. It also reduces the amount of food which may be price discounted or wasted through deterioration in quality or appearance. Significantly, following the trials, Le Pain Quotidien has purchased the prototype ‘Crivat’ Aircell cabinet. “I am pleased with the performance of the trial cabinet in terms of consistent temperature and lower energy consumption. We have enjoyed positive feedback from guests, regarding product presentation,” said Le Pain Quotidien’s estate manager, Steve Howard. Applied Design & Engineering’s managing director, Ian Wood, added: “We are delighted with the results of this field trial, which has demonstrated that the ‘Crivat’ Aircell cabinet offers tangible benefits for food to go operators. We are currently conducting further field trials in the UK and mainland Europe to gather further performance data. We are expecting our Grab & Go cabinets to be available commercially in the first quarter of 2018.”
www.papa.org.uk 69
EQUIPMENT truth. With the commercial grade Buffalo Ice Cream Maker from Nisbets, for example, operators can easily produce large capacities of freshly made ice cream to tempt customers. “Making ice cream from scratch gives operators the freedom to create new and exciting flavours as well as the usual traditional favourites, and also means that they can easily cater for any specific dietary requirements; by offering dairy free ice cream for example, as well as regularly updating menus to cater for current trends across their menu.” Easy to operate, the Buffalo Ice Cream Maker features a built-in compressor which means there is no need to pre-freeze the bowl, simply add your ingredients and turn the machine on. The powerful churning and freezing action ensures a smooth and professional finish, whilst the removable section of the lid allows additional ingredients such as dried fruit and nuts to be added at any stage of the freezing process. The elegant stainless-steel model is ideal for countertop preparation and boasts a digital control panel with three functions (mixing only, cooling only or mixing with cooling), feel Nisbets. This allows for an output of 2 litres of product every 30 minutes - ideal for busy establishments. Additional bowls are also available, so operators can prepare additional flavours or styles in advance to allow for peaks in demand. Mitchell & Cooper (www. mitchellcooper.co.uk) showcased its innovative Gelato 5+5K Twin via some live demonstrations at this this year’s Catering Equipment Expo as part of the Restaurant Show back in October. The Nemox Gelato 5+5K Twin produces gelato, ice cream and more. Featuring sophisticated software offering four unique production programs as well as full manual operation, the Gelato 5+ 5K Twin is capable of producing two flavours of mixture thanks to its twin set of refrigeration and blending systems. From gelato classico and semi-soft ice cream to granita and shock freezing, these diverse, fully 70
automatic cycles allow for easy operation, meaning the operator is free to focus on other tasks whilst the 5K Twin takes care of the mixture. Mitchell & Cooper offered visitors free samples of ice cream made with PreGel’s quality ice cream mixes. Boasting automatic density control and storage programs, the Nemox Gelato 5+ 5K Twin is the perfect addition to any professional kitchen, feel the company as, however busy, the machine automatically detects the density of the mixture and, when the correct density is achieved for the desired product, the storage cycle is automatically started. Italian ice cream equipment company, Carpigiani, supplies
some of the latest technologically advanced machines and display cabinets for a variety of outlets in the Italian food business. The showstopper in the range and a model that proves to be ideal for upmarket out of home locations making their own, delicious ice cream or desserts, is the Tonda, feel the firm - the world’s only rotating gelato display cabinet, they claim. “Providing the perfect balance between design and efficiency, the Tonda will simply wow your customers,” says Scott Duncan, sales director at Carpigiani UK (www.carpigiani.co.uk). “Fitted with a double-glazed, airtight glass lid, the unit provides perfect preservation conditions
while the rotating nature of the storage tray achieves a uniform temperature throughout. Not just limited to temperature control, the rotating tubs serve as a perfect user-friendly feature, leaving the operator to serve the ice cream while maintaining a balanced posture. “Controlled either manually or with the use of a pedal, the tubs rotate both clockwise and anticlockwise, arriving at the serving point within a maximum of 4.5 seconds. The double-glazed, airtight glass lid also helps to ensure that the highest standards of hygiene are maintained at all times as well as preserving the quality of the product itself.” It is not just the look and design of counter display equipment which should be considered before making an investment, say Carpigiani. With energy costs rising substantially year on year, operators should be looking at how they can best manage the demand on overheads as a whole. The Tonda’s airtight seal achieves superior insulation properties and an intelligent defrost system results in a potential energy saving of up to 15% compared to other leading appliances on the market, claim Carpigiani. Customers will be happy too, as a 7.5° incline in the glass surface and a height of 827mm height on the customer’s side results in an all-round visibility of the delicious ice cream, even for children.
December 2017
WOOD-FIRED OVENS
Wood/gas combos
the solution? Wood/gas fired oven combination ovens could well be the solution that the mayor of London is looking for so as to not upset pizza aficionados after recent concerns were expressed over his proposed ban on the burning of wood in London, feels Jay Emery (www.bushmanwoodfiredovens.co.uk), also known as the “woodfired-oven guru.” KNEE-JERKS AND SHORT-CUTS? With the boom in the wood fired pizza industry it’s clear to see why the mayor of London may want to clean up the act. But in truth, this could just be a knee-jerk reaction to the boom in pizza oven sales, and moreover the pollution created by using ovens that are not DEFRA-approved, or by taking short-cuts in the quality of the wood being used as a fuel. With the influx of cheap ovens flooding the market it’s quite understandable that people are now noticing an increase in wood smoke in inner-city environments. But in my opinion, this is due primarily to incomplete combustion, or the wrong use, of wood. Over the last 18 years that I have been making and supplying ovens to the UK market, I can say with 100% certainty that the only time there has been an issue with a wood fired oven emitting excessive smoke, is down to an incorrect lighting and moisture laden wood. While new guidelines coming out will insist that only ‘ready to burn wood’ is used in domestic appliances, there is no doubt that this will roll out into the commercial market as well. The problem for wood fired oven owners is that, the minimum requirement for the ‘safe to burn’ criteria is a moisture content of 25%. This is however in my opinion, still too high to get effective combustion during the ignition stage of lighting a high thermal mass wood fired pizza oven. Or any open appliance for that matter!
DUAL SOLUTION In my experience, a wood moisture content of above 15% leads to smoke related problems during the initial ignition stage. In fact, it is a DEFRA requirement of any thermal mass oven that is lit from cold and that a portable gas lance must be used to help with the initial combustion stage in order to reduce the effects of excessive smoke. So the solution for the mayor of London could well be wood/gas combo ovens, as wood/gas combos alleviate the problem of smoke by using cleaner, natural or LPG gas to bring the oven to temperature. Once at temperature, the gas burner will balance the oven and maintain a target temperature once service starts. Wood can be added to the cooking chamber and the gas burner will automatically extinguish itself leaving the oven to run as a wood only oven with minimal /negligible smoke emission. This is due to the very high operating temperature (well, this is how Bushman Wood Fired Ovens wood/gas combos work!). As long as staff maintain a supply of wood to the oven, it will then operate in wood only mode. If the temperature however drops below a given target temperature the gas burner will reignite to maintain temperature in the cooking chamber. The results and benefits for inner city operators are obvious. Less cost in chimney cleaning, more constant operating temperature, more uniform product
and all the charm of a wood fired oven without the associated hassle. But please note, all wood/gas combination ovens still require a Class 1 twin wall flue system in accordance with building regulations. And they will also still be subject to requirements under the gas directive, including a failsafe gas interlock system which may or may not require mechanical extraction. So, if you are running a dirty smoky oven that is not DEFRA-approved (namely, tested to run clean), your time is about to run out! It would certainly be prudent to consider your options. In particular, how can you set about replacing the oven you have with a wood/gas combo high thermal mass pizza oven?
www.papa.org.uk 71
LAW
GDPR - achieve compliance by preparing early nd the corner, businesses With the General Data Protection Regulation (GDPR) just arou time for its arrival. The new face a race against the clock to achieve full compliance in nisations must begin making regulations contain critical obligations, which means orga rding to Paula Tighe, changes early if they are to meet the new requirements, acco information governance director at law firm Wright Hassall.
EDUCATION AND UNDERSTANDING It’s important now that businesses spend time educating themselves about GDPR, and understand the effects it will have on their day-to-day work. Preparations should not be left to the last minute, instead make sure you allow yourself plenty of time in order to push through the necessary changes. Regardless of the size of your business and the amount of data involved, the basic principles will still be the same and it starts with a comprehensive plan which is to be 72
agreed between the key decision makers in your organisation. Remember, GDPR applies to all data that is obtained, used or processed within the EU – the UK’s decision to leave the EU has no bearing on the regulation. RAISE AWARENESS AND REGISTER IT The first step is for you to ensure that all the decision makers in your organisation understand that the law is changing and that the implications for non-compliance are serious. During the early stages of
GDPR, one of the most effective ways to protect your business is to record each step of the compliance process – taking note of any major changes to procedures or policies. Known also as your ‘Data Register’, the record will show what personal data you currently hold and the reasons for processing it, including where it came from and who you share it with. This will help to ensure you comply with the accountability principles of the GDPR, which requires you to adopt effective policies and procedures. December 2017
LAW REVIEW AND AMEND YOUR PROCESSES Rather than stopping you from being able to do things, compliance aims to improve standards by questioning your existing processes for capturing and processing data. It is critical that you review procedures for obtaining data and make changes where necessary. Review your existing digital and hard copy format privacy notices and policies to make sure they are concise, written in clear language, easy to understand and easily found. Finally, review how these important notices are communicated to your data subjects. It is crucial that important information is not only communicated clearly, but that individuals are also made aware of how to complain to the Information Commissioner’s Office if they are unhappy with the way you are handling their data. THE RIGHTS OF THE INDIVIDUAL GDPR aims to provide greater control to individuals over their personal data, which is why it is important that you adopt more efficient procedures that can carry out requests quickly and easily. Individuals also have the right to have their information erased and the right to be forgotten, should they so wish. You must be able to prove that you have a process in place to comply with such a request, in case you should ever be challenged in the future. Perhaps one of the key drivers for the changes, is the right for an individual to prevent their data being used for direct marketing purposes, as is the right to challenge and prevent automated decision-making and profiling. Having transparent procedures in place will go a long way towards heading off any future problems with the regulator, regardless of complaints or investigations. Remember, if your organisation already handles personal data correctly under the current Data Protection Act, then the switch to GDPR should not pose any big problems. PREPARE FOR PERSONAL REQUESTS If an individual makes a subject access request - to see what information you hold on them - you must be able to comply within a month and are not allowed to charge them for it. You can refuse to comply if you think the request has no merit, but you must tell the individual why and explain that they have the right to complain to the regulator. Key factors to remember when establishing a procedure to identify requests are; assessing whether the requests are excessive as this can make
them impossible to respond to, and make sure you have a transparent approach to acknowledging and disclosing the data in accordance with GDPR. Again, in all reality, for SMEs showing a willingness to comply by endeavouring to put in place all the necessary steps and recording the process in the data register, is more important than being fully compliant on day one. NEVER ASSUME YOU HAVE CONSENT This sounds simple, but might in fact be one of the trickier areas of the new regulations: consent for personal data to be captured and used for more than just contact. Although an individual must give clear consent for their data to be used, they must be allowed to revoke their consent just as easily, at any time. And, if you change the way you want to use their data - sharing it with a new partner for instance - you must obtain a new and separate consent.
Wright Hassall is a full-service law firm, advising clients across a variety of sectors including advanced manufacturing and engineering, food and agriculture, housing, development and construction, and gaming and digital media. Paula Tighe (pictured) is a qualified data protection professional and leads the firm’s advisor information governance service. Experienced in working with small, medium and large private and public bodies, she advises on a range of data protection issues, including training design and delivery, marketing, housing, project management and ICT security.
Again, whilst consent can never be inferred and must be implicit, your attempt to obtain and confirm consent, even if you do not receive a reply, will help mitigate any future problems at the hands of the regulator. KEEP REVIEWING AND KEEP RECORDING Under GDPR, when you are obtaining and processing personal and sensitive categories of data, you also need to record how this data will be retained and under what condition; for example, whether the retention period required is for legal, regulation and/or organisational purposes. The new regulations bring a requirement for all businesses affected by GDPR to not only have a retention (data minimisation) policy and schedule, but to also carry out mandatory Privacy Impact Assessments (PIA) if they want to process personal as part of normal business practices - or if it is to be processed on a new technological or information society system, or if it contains sensitive categories of data. These assessments will help you to decide what the likely effects are on the individual, to mitigate any risk and enable you to build ‘privacy by design’ into how you obtain and process individuals data. Ensure you have a robust process for making the assessments and then record it, along with the outcome – a PIA is a simple step towards compliance, with the emphasis on what you do, rather than what you say you will do. MAKE SOMEONE RESPONSIBLE AND KEEP IT UP If you routinely monitor or process personal data on a large scale, you should appoint a data protection officer who understands the regulations and knows how to best drive your data privacy processes. But, it does not necessarily have to be someone within your organisation – smaller businesses might choose to appoint an appropriate individual on a part-time or consultancy basis. It is also important to ensure all your staff are trained on the correct handling of personal data. It’s not just electronically-held data that can pose a problem; you need to be aware of other data records, including index cards held within your organisation, as these are also covered by the regulations. Remember, recording the entire compliance process is one of the most effective ways to protect your organisation, especially during the initial stages of GDPR. Those who cannot prove a willingness to meet requirements will receive harsher punishments for non-compliance, than those who can.
www.papa.org.uk 73
CAREERS
Free training makes promotion
a pizza cake Young employees at a Gateshead pizza restaurant are quickly climbing the career ladder after completing free skills training being rolled out to support local people and business. PIZZA PARTNERSHIP Team members at MOD Pizza, one of the newest restaurant additions to the £17m Qube development within intu Metrocentre, have all gained promotion on the back of the Gateshead College courses. The training was delivered as part of Go Grow, a regional skills and enterprise programme which has been launched by the college in partnership with 30 local training providers. The programme was launched following £15m of funding being secured by Gateshead College from the European Social Fund through the Education and Skills Funding Agency (ESFA). MOD Pizza trainees took part in specially designed mentoring, customer service and sales courses delivered by the college at intu Metrocentre. All participants have experienced impressive progression in their careers thanks to the Go Grow courses. Ben Meynell, who is 23 and from Newcastle, has since earned a promotion to assistant manager at the store, and was chosen to launch the company’s London restaurant earlier this month. Kayleigh Cowie, 23, is currently in the running to become north marketing manager for the business, while Rickiah Quinn, 22, has become an ‘All Star Captain’, a supervisor level role, at the Newcastle branch. “The training has given me so much confidence and allowed me to quickly progress in my career. It was interesting and relevant and provided us with knowledge which we wouldn’t have had access to otherwise,” said Ben Meynell. “I really enjoyed the experience, which led to me going on to open the London MOD Pizza store and a recent promotion to assistant manager. The sky’s the limit now and I am excited about my future within MOD Pizza and the hospitality industry.” Katie Miller, national training manager for MOD Pizza, added: “The Go Grow 74
Ben Meynell (left) and Rickiah Quinn at the MOD Pizza restaurant in intu Metrocentre programme benefited both our employees and the business by providing us with an upskilled and confident workforce. “We met with the trainer and talked through exactly what we wanted to gain from it as well as our company values and our business plan. The excellent programme was specifically designed to meet our needs and I would certainly recommend it to other businesses. “Ben especially has really thrived since completing the training. Since the workshops he has been promoted to assistant manager, with an increased level of responsibility alongside a subsequent pay rise. “His strengths lie in his ability to mentor the team through leadership and Ben has
also improved significantly on his customer engagement whilst working and coaching the team. He’s an asset to the team and has a bright future with MOD.” Go Grow has the backing of the North East Local Enterprise Partnership and NorthEast England Chamber of Commerce. Experts will work to develop training that meets the individual needs of businesses, or offer those who wouldn’t ordinarily undertake training programmes, the opportunity to access bespoke packages specific to their needs. A tailormade programme is then developed and delivered at any of the Go Grow training provider sites, or within the premises of the individual businesses. December 2017
CAREERS GO GROW The current list of Go Grow partners is Gateshead College, Amacus, Zero Carbon Futures, Advanced Industrial Solutions Ltd, Bishop Auckland College, CDC Enterprise Agency Ltd, Centrepoint Soho, Enterprise Made Simple, Finchale Training College, Fit Training International Ltd, Gateshead Council Learning and Skills, Groundwork North East, JB Skills Training Ltd, KF Training Ltd, NA College Trust, New Generation Training and Consultancy, North East Business and Innovation Centre Ltd, Northumberland Business Service Ltd (NBSL), Northumberland College, Penshaw View Training Ltd, Principal Skills Ltd, Project North East, Remploy, RTC North, Sora Services Ltd, South Durham Enterprise Agency Ltd, Sunderland College, TyneMet College, University of Northumbria at Newcastle, and Zenith People Ltd. Gateshead College successfully secured £15 million from the European Social Fund to deliver funded training to North East based businesses looking to develop their workforce and strengthen and grow their businesses. The fund is also designed to support individuals looking to get back into work, get promoted or start their own
“
business. This training is delivered through a partnership of colleges, training providers and specialists in business support. Collectively, they have a huge range of expertise and options to offer anyone looking to develop their business and their skills. EUROPEAN SOCIAL FUND The project is receiving up to £14,700,000 of funding from the European Social Fund (ESF) as part of the 2014-2020 European Structural and Investment Funds Growth Programme in England. The Department for Work and Pensions is the Managing Authority for the England ESF programme. Established by the European Union ESF funds help local areas stimulate their economic development by investing in projects which will support innovation, businesses, skills development, job creation, social inclusion and local community regenerations (https://www. gov.uk/european-growth-funding). MOD PIZZA MOD was born out of our passion for delicious artisan pizza and fresh salad. That’s where the name MOD came
from, every pizza or salad is made on demand. Made just the way a customer likes it, with whatever toppings they want, and for one super low price £7.87. MOD’s artisan-style pizzas and salads are individually crafted using freshpressed dough and signature sauces. Customers can create their own pizza and salads, choosing any combination of over 30 featured toppings, or they can choose from the menu of MOD classics. Pizzas are hand-fired in a 300oC oven in just minutes and salads are hand-tossed for each customer. The price always remains the same - £7.87 - regardless of the number of toppings. The menu is rounded out with soft drinks including home-made lemonades, hand-spun milkshakes, craft beers and wines. As MOD continues its UK rapid expansion, it says that it remains focused on spreading the MOD culture into new communities by offering great jobs and career growth opportunities, all while giving back to its employees (the MOD Squad) and the communities it serves (www.modpizza.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 75
Pizza My
World 9.00am 9.00am Such a prospect makes the “normal” day anything but normal! So I undertake out of office activities, such as visiting sister company World of Spice for an exchange of ideas and to discuss solutions to problems, before entering the largely open plan Essex offices of Unbar Rothan. 10:30am 10.30am Face to face meetings with individual members of staff are a priority, working always to develop skills and attitudes which help to build a better, stronger team. These treasured meetings are structured to generate positive attitudes by avoiding the negatives and focussing always on the positives. It is the Unbar Rothon way of unlocking the road blocks to clear communication and increasing the efficiency of each member of staff. 11:30am 11.30am A regular meeting with departmental heads of factory and office staff enables key messages about the health of the business to be cascaded down. Both short and long-term targets were discussed and problems ironed out, enabling the targets to become actual rather than aspirational. The importance of clever prioritisation of time management is always a theme of these meetings. 12:30pm 12.30pm A short sharp training session for one member of the team 76
Richard Rothon is the first member of the third generation of the family to be elevated to the board of Unbar Rothon. As one of the UK’s leading seasonings and flavours suppliers, it is looking forward to celebrating its centenary next year.
completes a busy morning. It is based on the classic premise that “the more people know, the more they care and once they care there is no stopping them”. 1:30pm 1.30pm Lunch is a breath of fresh air and then back to the office for a concentrated and technical session of product value re-engineering looking for better, cheaper, more reliable ways of meeting customers’ needs. This opens with a clear statement of the individual customer’s needs and follows with a close examination of the service currently being provided and ends with a search for opportunities to improve service, cut costs and increase efficiency, having evaluated the benefits of varying packaging options. 3:00pm 3.00pm Keeping on top of the daily list of customer enquiries for advice, products and services is an absolute priority and responsibility for responding is delegated according to the nature of the approach. Some callers are even recommended to contact other, named service suppliers, when what they actually want is not an Unbar Rothon speciality. 4:00pm 4.00pm A review of the world scene is a daily necessity (will El Nino slew the supply picture and increase prices?) and emergency plans are updated according to new pressures or complications.
4:30pm 4.30pm It’s look ahead time. 2018 is the centenary of the business. An outside consultant has been enlisted to join key forward planning meetings with Unbar’s trusted design house and a steady stream of outside service suppliers. 6:00pm 6.00pm And finally… Turkey is the spice business gateway to
the Middle East and Unbar Rothon associates there have an on-going need to know more and more about the requirements of end users so, the day ends with a race to Heathrow for an overnight flight to the Middle East for a day of educational meetings with farmers and suppliers. Thankfully, the flight plan allowed time for a welcome visit to a gymnasium conveniently sited across the road from Unbar Rothan’s headquarters in Billericay. December 2017
index registered suppliers The following businesses are members of The Pizza Pasta & Italian Food Association (PAPA) and subject to its rules and guidelines. While the Association cannot guarantee the products and services supplied by those listed, it does believe that those listed are reputable and is confident in recommending them. The Pizza Pasta & Italian Food Association, Association House, 18c Moor Street, Chepstow NP16 5DB Telephone: 01291 636335 or email kevin@jandmgroup.co.uk
999 Pizza Toppings (UK) Ltd. Unit 6, Teakcroft, Fairview Industrial Park, Marsh Way, Rainham, Essex RM13 8UH Contact: Homayoun Aminnia Tel: 01708 558885 Fax: 01708 555022 sales@999pizzatoppings.com Allied Mills Ltd. Sunblest Flour Mill, Port of Tilbury, Tilbury, Essex RM18 7JR Contact: Chris Brown Tel: 01375 363100 Fax: 01375 363199 chris.brown@allied-mills.co.uk www.allied-mills-semolina.co.uk Bakkavor Pizza Forward Drive, Christchurch Avenue, Harrow, Middlesex, HA3 8NT Contact: Soum Ghosal Tel: 0208 4242666 Fax: 0208 4200606 soum.ghosal@bakkavor.co.uk www.bakkavor.co.uk
C.Carnevale Ltd Carnevale House, Blundell St, London N7 9BN Contact: Mr C Carnevale Tel: 0207 607 8777 Fax: 0207 607 8774
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
Continental Quattro Stagioni 8 - 33 Royal Elizabeth Yard, Kirkliston, West Lothian EH29 9EN Contact: Mr Paolo Veneroni Tel: 0131 3191919 Fax: 0131 3315566 p.veneroni@continental-wine.co.uk www.continental-food.co.uk
BY APPOINTMENT TO HER MAJESTY THE QUEEN FINE FOOD INGREDIENT IMPORTERS AND DISTRIBUTORS DONATANTONIO LIMITED BOREHAMWOOD
Donatantonio Ltd. Lupa House, York Way, Borehamwood, Herts WD6 1PX Contact: Simon Bell Tel: 0208 2362222 Fax: 0208 2362288 www.donatantonio.com sbell@donatantonio.com
Eurilait Ltd Leighton Lane Industrial Estate, Leighton Lane, Evercreech BA4 6LQ Contact: Andrew Ford Tel: 01749 838108 andrewford@eurilait.co.uk www.eurilait.co.uk
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 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
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
Extons Foods 5/6 Caldey Road, Roundthorne Industrial Estate, Manchester M23 9GE Contact: Rachael Exton Tel: 0161 998 5734 Fax: 0161 902 9238 rexton@extonsfoods.com www.extonsfoods.com Freiberger UK Ltd Broadgate House, Westlode Street, Spalding, Lincolnshire PE11 2AF Contact: Andrew Thorne Tel: 01775 767655 01775 767656 andrew.thorne@freibergerukltd.co.uk
Futura Foods UK Ltd. The Priory, Long Street, Dursley, Gloucestershire GL11 4HR Contact: Jo Carter Tel: 01666 890500 Fax: 01666 890522 jo@futura-foods.com www.futura-foods.com
GCL Food Ingredients Dunsil Road, Engine Lane, Newthorpe, Nottingham NG16 3PX Contact: David Staiano Tel: 01773 533944 david@gclfoodingredients.com www.gclfoodingredients.com General Mills UK Ltd. Harman House, 1 George Street, Uxbridge, Middlesex UB8 1QQ Contact: Adam Wilkes Tel: 01895 201246 Fax: 01895 201100 adam.wilkes@genmills.com www.generalmills.co.uk Glanbia Cheese Ltd 4 Royal Mews, Gadbrook Park, Rudheath, Northwich, Cheshire CW9 7UD Contact: John O’Brien Tel: 01606 810900 / Fax: 01606 48680 johnobrien@glanbiacheese.co.uk Insurance Protector Group B1 Custom House, The Waterfront, Level Street, Brierley Hill DY5 1XH Tel: 0800 488 0013 business@ipgdirect.co.uk www.insuranceprotector.co.uk IPR Events London Ltd. The Plaza, 535 Kings Road, London SW10 0SZ Contact: Stanislava Blagoeva Tel: 0207 352 4356 slava@iprconnections.com www.iprconnections.com
Jestic Units 3+4, Dana Industrial Estate, Transfesa Road, Paddock Wood, Kent TN12 6UU Tel: 0845 5048050 Fax: 0845 5048051 Email: info@jestic.net www.jestic.co.uk Just-Eat.co.uk Ltd. Imperial Place (IP4), Maxwell Road, Borehamwood WD6 1JN Contact: Paul Griffith Tel: 0208 7362001 b2bmarketing@just-eat.co.uk www.restaurants.just-eat.co.uk Kerry Kerry Global Technology & Innovation Centre, Millenium Park, Naas, County Kildare, Ireland Contact: Simon Hague Tel: +44 7795 368168 simon.hague@kerry.com www.kerry.com
index registered suppliers KPMG Small Business Accounting 15 Canada Place, London E14 5GL Contact: Sales Team Tel: 0808 231 7921 accounting@kpmg.co.uk
Kiren Foods Unit 3 Small Bridge Industrial Park, Riverside Drive, Rochdale, Lancashire OL16 2SH Contact: Mr Nazir Mackmood Tel:01706 526732 / Fax: 01706 869749 nazir@kirenfoods.com Leathams PLC 227-255, Ilderton Road, London, SE15 1NS Contact: Mr James Faulkner Tel 0207 6354026 / Fax 0207 6354017 ingredients.sales@leathams.co.uk www.leathams.com
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
Martin Mathew & Co 50 St Andrew Street, Hertford, Hertfordshire SG14 1JA Contact: Mr M.J. Donnelly Tel: 01992 641641 Fax: 01992 641333 matthew@martinmathew.co.uk www.martinmathew.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
Norseland Ltd. 1 Furzeground Way, Stockley Park, Uxbridge, Middlesex UB11 1BD Contact: Oliver Scott-Harden Tel: 01935 842800 oscott-harden@norseland.co.uk
Salvo 1968 Ltd. Salvo House, Maxwells West, Great Cambridge Road, Cheshunt, Hertfordshire EN8 8XH Contact: Giuseppe Motisi Tel: 0800 122 1968 Fax: 0207 607 5928 giuseppe@salvo1968.co.uk www.salvo1968.co.uk
Ornua Ingredients UK Hazel Park, Dymock Road, Ledbury, Herefordshire HR8 2JQ Contact: Richard Thorpe Tel: 01531 631300 Fax: 01531 631300 richard.thorpe@ornua.com www.meadowcheese.co.uk
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
Surgital s.p.a. Via Bastia 16/1, 48017 Lavezzola RA, Emilia Romanga, Italy Contact: Eddie Grimes Tel: +44 7786 515906 e.grimes@surgital.it www.surgital.it
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
TICCO Foods Ltd. Unit C, Skyway 14, Calder Way, Colnbrook, Slough SL3 0BQ Contact: Chiara Bellodi Tel: 01753 685444 hello@ticco.co.uk
Whitworth Bros Limited Victoria Mills, Wellingborough Northants NN8 2DT Contact: Alan Ribakovs Tel: 01933 441000 Fax: 01933 222523 enquiries@whitworthbros.ltd.uk
Manufacturers of quality cooked pizza toppings for the FAST FOOD SECTOR PIZZA TOPPINGS, READY COOKED, READY TO USE, SIMPLE
www.pizza-toppings.co.uk
HARGREAVES
QUALITY FOODS LIMITED Units 1&2 Smithfold Lane, Worsley, Manchester M28 0GP
Tel: 0161 702 8447 Fax: 0161 790 4136 email: sales@pizza-toppings.co.uk B.R.C GRADE AA THE GLOBAL STANDARDS FOR FOOD SAFETY
AA
index of products PAPA
BEVERAGES Beer Carnevale Ltd. Coffee Carnevale Ltd. Kerry Mineral Water Carnevale Ltd. Soft Drinks Carnevale Ltd. Kerry Wine, Spirits & Liqueurs Continental Quattro Stagioni Ltd. Carnevale Ltd. BREAD, CAKES & DESSERTS Bread Rolls & Wraps Kerry Cakes & Confectionery Kerry Desserts Kerry Garlic Bread Kerry Riva Foods Ice Cream General Mills UK Ltd. CHEESE, DAIRY & EGGS Butter Kerry Cheese 999 Pizza Toppings (UK) Ltd. Carnevale Ltd. Donatantonio Ltd. Eurilait Ltd. Extons Foods Futura Foods UK Ltd. Glanbia Cheese Ltd. Kerry Leathams PLC Ornua Ingredients UK Stateside Foods Ltd. The Cheese Warehouse Crème Fraiche Kerry Eggs Leathams PLC Milk Powder Kerry Mozzarella Carnevale Ltd. Eurilait Ltd. Futura Foods UK Ltd. GCL Food Ingredients. Glanbia Cheese Ltd. Kerry The Cheese Warehouse Salvo 1968 Ltd. Parmesan Eurilait Ltd. Futura Foods UK Ltd. GCL Food Ingredients. Kerry Sour Cream Kerry COMPUTING SOLUTIONS Online Ordering Solutions Just-Eat.co.uk Ltd.
DELIVERY & PACKAGING Heated Pizza Delivery Bag Systems Cooktek (MCS Technical Products) DOUGH & PIZZA EQUIPMENT Pizza Accessories Pizza Plus Foodservice Salvo 1968 Ltd Pizza Making Systems & Equipment Chefsrange Cooktek (MCS Technical Products) Jestic Pizza Direct UK Pizza Ovens Chefsrange Jestic PD Catering Internatonal Pizza Plus Foodservice FISH & SEAFOOD Other Fish & Seafood Leathams PLC FLOUR & BAKERY Concentrates Allied Mills Kerry Durum Semolina Allied Mills Carnevale Ltd. Kerry Flour Allied Mills Carnevale Ltd. Kerry Salvo 1968 Ltd Whitworth Bros. Limited Icings Allied Mills Kerry Improvers Allied Mills Kerry Premixes (Bread & Cakes)| Allied Mills Kerry FOOD WHOLESALERS Continental Quattro Stagioni Ltd. Euro Pizza Products Kerry Leathams PLC Salvo 1968 Ltd. Stateside Foods Ltd. TICCO Foods Ltd. FRUIT & VEGETABLES Chargrilled Vegetables Carnevale Ltd. Herbs & Spices Kerry Olives Donatantonio Ltd. Leathams PLC INSURANCE Insurance Protector Group
KITCHEN & SERVING EQUIPMENT Bakery Ovens Chefsrange Chargrills Chefsrange Displays Chefsrange Drinks Systems Carnevale Ltd. Fryers Chefsrange Jestic Griddles Chefsrange Jestic Holding Ovens Jestic Preparation Counters Chefsrange Refrigeration Chefsrange General Mills UK Ltd. Serving Pasta King (UK) Ltd. MEAT Bacon Dawn Farm Foods Ltd. Leathams PLC Beef Leathams PLC Chicken & Other Poultry Leathams PLC Ham Carnevale Ltd. Dawn Farm Foods Ltd. Foods Ltd. Leathams PLC Kerry Stateside Foods Ltd. Italian Meat & Sausages Dawn Farm Foods Ltd. Donatantonio Ltd. GCL Food Ingredients. Salvo 1968 Ltd Ticco Foods Ltd Pancetta Carnevale Ltd. GCL Food Ingredients. Pepperoni Carnevale Ltd. Dawn Farm Foods Ltd. GCL Food Ingredients. Kerry Salami Carnevale Ltd. Kerry OILS & VINEGARS Oil Kerry Olive Oil Donatantonio Ltd. GCL Food Ingredients. Kerry Leathams PLC Salvo 1968 Ltd PASTA, POLENTA, GNOCCHI & RICE Gnocchi Surgital s.p.a. Pasta (Dry) Carnevale Ltd. Continental Quattro Stagioni Ltd. Donatantonio Ltd. GCL Food Ingredients. Leathams PLC
Pasta (Fresh) GCL Food Ingredients. Salvo 1968 Ltd. Surgital s.p.a. PIZZA DOUGH, BASES & CRUSTS Dough Balls Euro Pizza Products Kiren Foods Pan’Artisan Ltd. Pizza Plus Foodservice Pizza Bases & Crusts Kerry Kiren Foods Pan’Artisan Ltd. Pizza Plus Foodservice Salvo 1968 Ltd. Stateside Foods Ltd. Venice Bakery UK Ltd. Wood-fired Italian Pizza (Base & Sauce) Kerry PIZZA TOPPINGS Fish Carnevale Ltd. Fruit & Vegetables Carnevale Ltd. Meat 999 Pizza Toppings (UK) Ltd. Carnevale Ltd. Dawn Farm Foods GCL Food Ingredients Kerry Pizza Plus Foodservice Stateside Foods Ltd. Pizza Sauces
Donatantonio Ltd. Pizza Plus Foodservice Stateside Foods Ltd. READY PREPARED Prepared Pasta Meals Bakkavor Pizza Freiberger UK Ltd. Pasta King (UK) Ltd. Surgital s.p.a. 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 Chutneys, Relishes & Sauces Kerry Garlic Spreads & Mixes Kerry Riva Foods Stateside Foods Ltd. Mayonnaise & Other Dressings Kerry Pasta Sauces Kerry Leathams PLC Pasta King (UK) Ltd. Salvo 1968 Ltd The Fresh Pasta Company Ltd
Pesto Kerry Pizza Sauces Euro Pizza Products Kerry Leathams PLC Salvo 1968 Ltd. Soups Kerry Stocks Kerry Tapenades & Purees Kerry SPECIALIST FOOD CONSULTANCY & MARKET RESEARCH Accountancy KPMG TOMATOES Canned Tomatoes Donatantonio Ltd. Martin Mathew & Co. Ltd. Salvo 1968 Ltd. Passata Donatantonio Ltd. Martin Mathew & Co. Ltd. SunBlush© Tomatoes Leathams PLC Sun-Dried Tomatoes Carnevale Ltd. Donatantonio Ltd. Leathams PLC
The Pizza Pasta & Italian Food Association is the trade body representing the UK pizza, pasta and Italian Food Association. The Association is given direction by a Management Committee comprising: CHAIRMAN
ITALIAN RESTAURANT
VICE-CHAIR
AGGREGATOR
FORMER CHAIR
CONSULTANT
FROZEN PIZZA MANUFACTURER
SUPPLIERS
Geoff Parsons, Basilico To be appointed Freiberger (Richard Harrow) Kiren Foods (Lesley Chow)
CHILLED PIZZA MANUFACTURER Stateside ( Ian Kent – substitute Phil Goodall)
PASTA MANUFACTURER/ DISTRIBUTOR Vacancy
SUPERMARKETS Chilled - Vacancy Frozen - Vacancy
PIZZA RESTAURANTS
Chain Pizza Hut (Keith Griffiths) Independent Firezza (Edin Basic)
Vacancy
Seth Gulliver (Just Eat) Maurice Abboudi Mozzarella Glanbia (John O’Brien) Cheese Ornua (Richard Thorpe) Meat Dawn Farm Foods (Julie Sloan) Flour Whitworths (Alan Ribakovs) Equipment Jestic (Steve Morris) Speciality Ingredients Leathams (James Faulkner) Italian Wholesaler Salvo (Guiseppe Motisi)
PIZZA DELIVERY OPERATORS Chain Papa John (David Scott) Independent Vacancy
* For the purposes of the committee, we have treated independents as having fewer than 30 outlets.