Issue 189 December 2018
& Italian food magazine
Winner of the PAPA Industry Award 2018 – the legendary PETER BOIZOT, founder of PizzaExpress (accepted by PizzaExpress’s managing director, Zoe Bowley - pictured).
Welcome Editor telephone e-mail
Clare Benfield 01291 636336 clare@jandmgroup.co.uk
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Andrew Emery 01291 636334 andrew@jandmgroup.co.uk
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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. 2018
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As usual at this time of year, our congratulations go out to the winners of this year’s Pizza, Pasta & Italian Food Awards, and the Pizza and Pasta Chef of the Year competitions. Our thanks too, to the sponsors and judges who enable these prestigious events to take place, and our industry to acknowledge its high achievers. The European Pizza and Pasta Show was once again a lively hub of activity, with many new companies in attendance. It is with great sadness that we must end 2018 with news of the passing of PizzaExpress’s founder, Peter Boizot, but at the same time in the knowledge that the influence of his tremendous legacy and flair for hospitality will surely live on. CLARE BENFIELD EDITOR clare@jandmgroup.co.uk
Contents NEWS
FEATURES
4
PAPA Industry Award for industry legend.
5
Third edition of EPPS enjoys international attention.
46 Boosting your beverages – festive treats. 50 Catered for – a closer look at some catering kit.
6
Casual Dining show announces more keynotes.
8
Pizza Hut Europe celebrates the love of pizza with launch of Hut Rewards.
PAPA 14 15 30 36
PAPA update. PAPA Awards 2018. Pizza Chef of the Year 2018. Pasta Chef of the Year 2018.
REVIEWS 40 European Pizza and Pasta Show 2018.
ARTICLES 12 Obituary – Peter Boizot. 56 Seasonality and ‘secret’ ingredients – Francesco Mazzei’s Calabrian cooking. 58 Seasonal cash fl ow considerations – advice from Nucleus Commercial Finance’s Vivek Singh.
PROFILES 60 Pizza My World – Valoriani UK’s Dino Manciocchi.
REGULARS 62 Wood-fi red oven guru column. 61 New products. 65 Index of PAPA registered suppliers. December 2018
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NEWS
Italian Cuisine Week in the World looks ahead to Bellavita 2019 PAPA Industry Award for industry legend The PAPA Awards took place on Thursday, 15 November 2018 to celebrate one of the UK’s favourites, with the Italian food industry coming together for the twenty ninth year in succession to recognise some of the nation’s favourite pizza, pasta, Italian restaurants and pizzerias, as well as many of the innovative the products the sector enjoys. High street favourite, Pizza Hut, was recognised as the Best Pizza Delivery Chain as well as best Chain Pizza Restaurant, with supermarket chain, Aldi, securing a haul of awards in winning Best Pizza, Best Frozen Pizza Multiple Retailer and Best Chilled Pizza Multiple Retailer. Jamie’s Italian picked up the Best Italian Restaurant (chain) and Pizza Express founder and industry legend, Peter Boizot, was awarded with the prestigious PAPA Industry Award in recognition of his instrumental contribution to the Italian food industry by having been one of the first to bring pizza to the UK high street. Peter Boizot (pictured above) opened the first PizzaExpress restaurant in Soho London in 1965, having made a life-changing trip between school and joining the army to be an au pair for a well-to-do family in Florence, Italy. There, he discovered his love of pizza. It is with great sadness that Pizza Pasta & Italian Food magazine must report that Peter Boizot passed away on 5 December 2018, aged 89. “Peter’s spirit and passion for good food and good times will live on, and we will continue to carry forward his legacy through the people and culture of our business. We will miss him dearly,” said PizzaExpress in a statement. Please turn to page 12 for an obituary. 4
The launch of this year’s Italian Cuisine Week in the World (19-25 November 2018) was marked by a celebratory food and wine event and gathering hosted at the Italian Embassy in London on 19 November 2018 – an event which was attended by many representatives from across the UK’s Italian food and wine business. The event’s reception menu was created by embassy chef - Danilo Cortellini - to offer guests a journey through some of Italy’s most notable foods and wines, with De Cecco pasta dishes, various Italian meats and cheeses (such as Parma ham and Gorgonzola cheese) all featuring, and accompanied by wines supplied by Villa Sandi, Cascina del Pozzo and Fontefico. The event also saw the presentation of the sixth edition of the popular Bellavita Expo London food and beverage trade show. This is now scheduled for 7 and 8 November 2019, as opposed to its previous summer date, following feedback from, and discussion with, suppliers and exhibitors, the show’s partnerships director, Claudia Galetta, announced. Despite Brexit uncertainty, the British market is still very much in love with Italian food and beverages, the Bellavita organisers confirmed; registering over £1 billion and 300 million imports in the first nine months of 2018 (up 1.29% compared to the previous year), they reported. The wine sector in particular counts for 20.57% of British wine imports, they added (second only to the French). This year’s Italian Cuisine Week in the World featured some 26 events around the UK, covering important themes such as the Mediterranean Diet, regional and local cuisines, high-quality grapes and extra-virgin olive oils, as well as the protection of products with
protected and controlled denominations and brand protection in light of the need to also tackle the spread of “Italian-sounding” names (products that are not necessarily authentic, or even Italian in origin). Bellavita Expo, which saw in the region of 6000 visitors this year, is on a mission to promote the Italian culinary heritage in the world, and now enjoys the benefits of promotional partnership with two major Italian exhibitions - Cibus and Vinitaly. “Bellavita along with its partners Cibus, Vinitaly and the Italian Trade Agency, wants to contribute to reach the goal of 50 million euros of Italian food and beverage products worldwide (now we are at 40),” said Aldo Mazzocco, CEO of Bellavita, in a statement. New for the 2019 edition will be a focus on organic food and wine, and a Bellavita Innovation Academy which will showcase over 100 innovative products to be nominated by the exhibitors themselves, and culminating in the Bellavita Awards. There will also be a new Pasta Academy and the return of the Mixology Academy. Craft beers and coffee are also expected to have a presence. “We are expecting a more engaging and enriching edition,” said Claudia Galetta, event director of Bellavita Expo London. “We are committing to providing the Italian companies with a context which can support the development of business and their competitiveness within the UK market. We’ve been working for years with the UK foodservice sector, top buyers, media and trade associations in the attempt of providing the Italian food and beverage protagonists with a deeper knowledge of the market.”
Ambassador of Italy to the UK, H.E. Raffaele Trombetta. December 2018
NEWS
Third edition of EPPS enjoys international attention The European Pizza and Pasta Show (12-15 November 2018, www.pizzapastashow.com) organised by IPR Events at Olympia London, in association with PAPA, proved to be a hive of activity and enjoyed a successful third edition, playing host to 103 companies who exhibited 1000 plus food and beverage brands to 3,562 industry buyers and experts (an increase of 30% in attendance from 2017 event, report IPR Events). This year, the three-day showcase was sponsored by Pizza Mia (a Kiren Foods brand), Jestic, E & J Gallo, GI Metal, MAKFA, BEL Foodservices SPA, Ornua Ingredients UK, Cirio, Estom, Add Olives, Fiuggi Water and Isabelle Water.
A new attendee to the show – MAKFA (a Russian pasta company) – used the event to launch their impressive lineup of health-oriented pasta products to the UK market, and the famous Italian fresh pasta company, Giovanni Rana, also used the show to reveal early plans to bring their brand to the UK foodservice sector. French company, Smart Pizza, drew considerable interest with their pizza vending machine, and the USA’s Pizza TV covered the show. A number of informative talks and presentations took place over the three days, as well as several pizza and pasta chef competitions, not least PAPA’s hotly-contested Pizza Chef and Pasta Chef of the Year Finals, with
the overall winners announced at the annual awards night dinner held at the Royal Lancaster London Hotel in Hyde Park, London.
Stands for next year’s show – which will take place at the same venue on 13 and 14 November 2019 - are already being booked up, report IPR Events.
Pub and restaurant groups deliver flat October trading Britain’s managed pub and restaurant groups saw collective like-for-like sales grow just 0.2% in October, according to latest figures from the Coffer Peach Business Tracker – with pubs and bars doing better than casual dining chains, they claim. “People are still going out to eat and drink, but there is little or no growth in the market – and stronger London trading is making up for poorer sales outside the M25,” said Phil Tate, chief executive of CGA, the business insight consultancy that produces the Tracker, in partnership with Coffer Group and RSM. Regionally, London saw like-for-likes grow a relatively healthy 2.5%, against a 0.5% likefor-like sales fall outside the capital, with pub and bar groups being the top performers both nationally and in London, observe Coffee Peach. Across the country, managed pubs and bars were collectively ahead 0.6% on a likefor-like basis, and up 3.6% in London against last October. However, sales declined by 0.4% outside the capital. Restaurant chains also did relatively better in London, with like-for-likes up 0.9% compared to a 0.7% fall in the rest of the country. However, the national figure showed a 0.3% decline, reflecting the continuing
pressure on the casual dining sector, say Coffer Peach. “Restaurants saw volume sales, measured by covers, down 1.4% for the month – which is worrying, although spend has remained essentially static. But the really big problem for the sector, and restaurant brands in particular, is continuing fierce competition, added to the burden of increasing business costs that are squeezing both margins and profits,” added Phil Tate. Total sales, which include the effect of new openings since this time last year across the 49 companies in the Tracker, were up by 2.6% on October 2017. Underlying like-for-like growth for the Tracker cohort, which represents both large and small groups, was running at 0.7% for the 12 months to the end of October. The figure is virtually the same as at the end of the last three months, they report, showing that the eating and drinking out market remains at best flat. “These figures show the challenges faced by the industry,” said Trevor Watson, executive director, valuations at Davis Coffer Lyons. “But just because some weaker brands have closed some branches outside London is not leading
to a reduction in capacity – these units are re-opening with better operators and concepts paying sustainable rents. “Competition is stronger than ever. The pub market remains more resilient because it does not have the same over-capacity issue. The ongoing relative strength of London is borne out by our own views of the London restaurant property market, which remains active.” Paul Newman, head of leisure and hospitality at RSM, added: “Against a backdrop of reduced spending on the high street, these figures show that consumers continue to favour the eating and drinking out sector when allocating household budgets. Wet sales have fuelled the growth for pubs, while casual dining operators continue to feel the pressure. Despite concerns that younger generations are avoiding alcohol in favour of wellness, drinks sales were up 1.4% against a fall of 0.5% for food sales, driving this month’s better performance.” The Coffer Peach Tracker industry sales monitor for the pub, bar and restaurant sector collects and analyses performance data from 49 operating groups, with a combined turnover of over £9bn, and is an established industry benchmark.
www.papa.org.uk 5
NEWS
Casual Dining show announces more keynotes Street Feast launch new culinary partnership with Pastaio A new outpost of Pastaio has launched at Giant Robot, Street Feast’s eating and drinking rooftopia in Canary Wharf, London, and delivering the same much-loved menu of fresh homemade pasta as the original Soho site, they report, as well as a few new and exclusive antipasti dishes. Expect plates of cacio e pepe, slow cooked sausage rigatoni, a rich tomato rigatoni and pastaio’s best-seller – mushroom tagliatelle with meaty wild mushrooms, garlic, Parmesan and olive oil – say the owners, who will also be offering a number of supersize platters for large groups and aiming to take table reservations in the not too distant future. Also crossing over to Giant Robot will be Pastaio’s alcoholic slushies, including their original lemon Prosecco slushy, plus a seasonal special – launching in Soho and Canary Wharf this month – the seasonal Mulled Wine & Brandy slushy, garnished with orange. The debut of their Amaretto slushy is also coming soon, they add. Pastaio joins street food traders Yum Bun, Pocho and Thunderbird Fried Chicken at Canary Wharf’s foremost dining destination and alternative event venue, bringing together an unbeatable selection of food and drink, great music and brilliant vibes to the area, securing Giant Robot as the best place to host events in Canary Wharf. Emma Howe, sales and events director at Street Feast commented: “We’re delighted to collaborate with Stevie and Pastaio to bring the first fresh pasta restaurant to Canary Wharf. Constantly evolving and expanding our food offering is a big part of what we do at Street Feast and we’re excited to add Pastaio to the food line-up for our events and bookings at Giant Robot. We hope that guests will love it as much as we do.” Giant Robot is a 700-capacity venue with a sensational lineup of street food traders, three brilliant bars and floor-to-ceiling windows with panoramic views. Available for full or part hire, the venue boasts a striking industrial meets retro décor, large feasting tables, plus a huge outdoor wraparound terrace.
Big speaker announcements are coming in fast for next February’s Casual Dining show, as it adds industry leaders and influencers from Mowgli Street Food, Pizza Hut Restaurants UK, the Alchemist Bars & Restaurants, Bill’s Restaurant, and the Soil Association to its highprofile keynote speaker line-up. Recently confirmed additions include Jens Hofma, CEO of Pizza Hut Restaurants UK, who makes a welcome return to the show for its first edition at London ExCeL (taking place over 27-28 February 2019). Having previously headlined Casual Dining’s launch event in 2014, Jens Hofma, who has headed up Pizza Hut’s UK-based business since 2009, will be back to share his thoughts on the vibrant casual dining scene. Founded decades before the term ‘casual dining’ had been coined, Pizza Hut has been a favourite on the UK’s high street for over 40 years and under Jens Hofma’s leadership, has embraced new opportunities, re-imaged its brand and menus, undergone a significant estate refurbishment programme, and (earlier this year) completed a management buyout (MBO). It currently employs over 10,000 staff in over 260 restaurants across the country and serves three million guests a month. Jens Hofma will be discussing all that and more in an exclusive keynote interview, hosted by Peter Martin, director at CM&Co and VP of CGA, at 2.45pm on 28 February 2019. With around 50 speakers set to appear at the show across two Keynote Theatres (sponsored by Yumpingo), there will be plenty of new names among them, the latest to be announced being Nisha Katona, founder and CEO of Mowgli Street Food, and Simon Potts, managing director of the Alchemist Bars & Restaurants. Other ‘show firsts’ include a Soil Association-hosted panel session taking an in-depth look at ‘The growth of organic in casual dining’. Plus, Mark McCulloch, founder & CEO of WE ARE Spectacular, will host a live recording of his hugely-popular Spectacular Marketing Podcast featuring a quartet of leading casual dining marketers. Previously confirmed speakers for Casual Dining 2019 include Jon Knight, head of Jamie Oliver Restaurant Group, Brewdog’s David MacDowell (CEO of Retail), and Kate Nicholls, chief executive of UKHospitality. Plus, there will also be headline keynote interviews featuring Mark Jones, CEO of Carluccio’s, and Steve Richards, CEO of Casual Dining Group (both talking to CGA’s Peter Martin).
Papa John’s limited-edition ostrich pizza Papa John’s offered pizza lovers their very own jungle experience with its limited-edition BBQ Ostrich Pizza in November. Launched just in time for the reality TV show – I’m a Celebrity, get me out of here - Papa John’s BBQ Ostrich Pizza featured mouth-watering Ostrich meat crumble loaded onto a doughy BBQ base with its mild meaty aroma complemented by hints of herbs and spices and topped with colourful red and green peppers, red onions and a generous 6
helping of signature mozzarella. To celebrate the launch, Coronation Street and I’m a Celebrity star Helen Flanagan took part in a special #PapaJohnsBushTuckerChallenge. Hosted at a new jungle-themed Papa John’s at Tower Bridge, London, the first lucky Londoners to arrive had the opportunity to challenge Helen to eat and drink some bush tucker such as jalapeno jungle juice, in the hope of winning their very own Papa John’s Ostrich Pizza. December 2018
NEWS
Just Eat to display food hygiene ratings on platform nationwide Just Eat, the global marketplace for online food delivery, has announced plans to include the official Food Hygiene Rating of each of its UK restaurant partners directly on its platform both in-app and online. Following consultations with the Food Standards Agency (FSA) and Chartered Institute of Environmental Health (CIEH), Just Eat will launch its trial of the initiative in Northern Ireland in early 2019 with over 600 restaurants. Following a full evaluation of the trial, a national roll-out will be implemented later in the year. “Publishing restaurants’ FSA hygiene rating both in-app and online will make it much easier for customers to make informed decisions about the takeaway choices that best suit them. As a leading player in the sector we also have a constantly growing programme of activity to support and educate our 29,000 restaurant partners about improving food hygiene standards. We are always looking to do more for both our partners and customers and displaying
hygiene ratings will provide better access to this important information than ever before,” said Graham Corfield, UK managing director at Just Eat. Whilst Just Eat already provides a link to the FSA’s web site on each restaurant partner’s menu page so that customers can access food hygiene ratings, the modification will make ratings instantly clear in-app and online. Just Eat also displays more than 13 million customer reviews on its platform. This initiative builds on the work Just Eat already does to improve hygiene standards across the takeaway industry, report the firm. For example, the company already offers its 29,000 UK restaurant partners access to food hygiene training (level 2) and certification, which includes training on food handling, food safety management, and food hygiene law. In addition, all partners can access resources from the FSA and NSF, the leading global Food Safety consultants, through Just Eat’s Partner Centre.
Anne Godfrey, CEO of the Chartered Institute of Environmental Health (CIEH), added: “This is a positive step in the right direction from Just Eat. Openly displaying food hygiene ratings next to food outlets on their website will not only help consumers make the best and safest decision about where to eat, but also promote best practice. “CIEH has been calling for transparency around food hygiene ratings, and is campaigning for their mandatory display in food outlets across England. As such, Just Eat’s announcement is very welcome, and we look forward to working closely with them going forwards to improve standards across the industry.” Heather Hancock, FSA chairman said: “This is a constructive and welcome commitment from Just Eat. Displaying food hygiene ratings digitally on the Just Eat platform will mean that consumers see them at the point where they order food. They will know the food hygiene standards in the places their food is coming from.”
Pizza Hut Europe celebrates the love of pizza with launch of Hut Rewards Pizza Hut Europe has announced the roll-out of its new loyalty programme, Hut Rewards, across the UK. Designed to reward loyal pizza fans with more of the food they love, Hut Rewards enables customers to earn ‘slices’ which can be redeemed for free food when ordering online from Pizza Hut Delivery. Customers will earn one ‘slice’ for every £10 spent, with rewards dished out at various milestones, and can claim a free side after earning five slices, a free medium sized pizza with seven slices and a free large pizza with 10 slices. To celebrate the launch of the programme, Pizza Hut Delivery is also giving away one free side of garlic bread to customers that sign up and place an order online. Created in partnership with loyalty specialists, Punchh, Hut Rewards puts the customer experience front and centre, say Pizza Hut Europe, it having been deliberately developed in line with consumer research, which confirmed people prefer a simple rewards programme, which is easily accessible and focuses on 8
Loyal Pizza Hut customers can now earn a ‘slice’ of pizza for every £10 spent.
rewarding with products they know and love. The launch of the programme marks the latest development in Pizza Hut Europe’s focus on digital, which has included work to enhance its website and online ordering system as well as the creation of a new innovation hub called Pizza Hut Digital Ventures, which has been given an independent remit to optimise the digital experience. Commenting on the launch of Hut Rewards, Stephan Croix, chief sales and brand officer at Pizza Hut Europe, said: “We’re really excited
to have launched Hut Rewards across our Delivery portfolio in the UK, the first market in Europe. For us, the programme is about celebrating our shared of food and providing a platform for us to say thank you to our loyal customers. “Crucially, we wanted to develop a programme that really resonated with our customers and helped to strengthen the emotional connection they have with the brand. That’s why we tested the concept before the launch, making sure it was easily accessible, simple and generous. We believe the best way to connect
with our customers is to listen to them and really understand what they expect from the customer experience. “Moving forward our franchisee partners across Europe will be able to replicate Hut Rewards as an example platform to help further engage our loyal customers who regularly enjoy their favourite pizzas with us.” Pizza Hut reports that it has also launched Hut Rewards programmes in the USA and Canada to great success, allowing the pizza company to attract and retain new customers to the brand. Shyam Rao, CEO of Punchh added: “In the fast-moving world of fast casual dining, customer relationships are critical to business. By implementing Hut Rewards, Pizza Hut is demonstrating their commitment to building these relationships and building loyalty by rewarding customers for their visits. “We’re proud to be such a critical part of Pizza Hut’s customer engagement strategy, and we look forward to working with the company to grow customer lifetime value in the US and UK.” December 2018
NEWS
SHORTS Latest market survey MCA’s UK Restaurant Market Report 2018 indicates that branded restaurants are increasingly using promotions to generate footfall. Promotional use has increased strongly at branded restaurants with 29% of visits involving a promotion and 17% of visitors choosing an establishment for this reason, they report. As a result, branded restaurants have increased its frequency and visit share at dinner. However, this has had a detrimental impact on average spend, they observe. Tough market conditions and fierce competition are also putting pressure on operators.
Ferrero Foodservice celebrates special occasions with Francesco Mazzei Celebrating the iconic praline collection for the very first time, Ferrero Foodservice has partnered with renowned chef Francesco Mazzei to showcase a new recipe series starting with a special creation for Christmas. As chef patron of Sartoria, Fiume, and Radici, Francesco Mazzei has created the recipes to inspire chefs in using Ferrero Rocher, Raffaello and Rondnoir to add the finishing touches to their desserts for special occasions including Christmas, Valentine’s Day, Easter and Mother’s Day. “Partnering with Ferrero is a dream of every chef around the world and I feel very privileged for this amazing opportunity. I have been a Ferrero fan since I was a child and it is fantastic to be able to celebrate the pralines range with this series of desserts,” said Francesco Mazzei. “The recipe collection I’ve created will help to show chefs how they can take simple Italian cooking and make it sophisticated by using the pralines to add a touch of luxury. Keeping the pralines untouched, I’ve worked around them to create dishes that truly reflect their unique flavours.” Launching the first recipe in time for Christmas, the new partnership means chefs can now benefit from the consumer
www.papa.org.uk
popularity of Ferrero’s pralines to enhance their festive menus. Zareen Deboo, foodservice channel operators manager, Ferrero UK & Ireland added: “We are delighted to partner with Francesco Mazzei for this collection of recipes that beautifully showcases Ferrero’s pralines and our Italian heritage. Each recipe has been designed to highlight the individual qualities of Ferrero Rocher, Raffaello and Rondnoir with carefully considered flavours that will make celebrating any occasion extra special.” The recipe collection starts off with the festive Tartufo di Pizzo with Ferrero Rocher which resembles a present when served at the table wrapped up in gold foil. Ideal for creating a sense of occasion at Christmas, once opened the dessert reveals a whole Ferrero Rocher hidden inside hazelnut and pistachio ice cream. “Tartufo di Pizzo goes back to my childhood and is a signature dish of Calabria,” explained Francesco Mazzei. “Traditionally a classic Italian street food containing hazelnut and pistachio ice cream, finding the Ferrero Rocher in the middle takes this dish to the next level and transforms the dessert into something worthy of a special occasion.” To learn more about the new partnership visit www.ferrerofoodservice.com.
Just Eat expand sachet trial Just Eat has expanded its trial of 100% compostable and biodegradable Ooho! seaweed-based sauce sachets to 10 restaurants in London. The move follows a successful first trial of the sauce sachets in Southend earlier this year and is expected to stop approximately 40,000 plastic sauce sachets entering London-homes over an eight week period. Scotland’s speciality food trade show The new year will offer an opportunity to be the early bird and re-stock first when thousands of fine food retailers across the UK will head to Scotland’s Speciality Food Trade Show to be held at the SEC, Glasgow (20-22 Jan 2019). Registration is now open for a complimentary entry ticket (www.scotlandsspecialityfoodshow.com). Award for Houno Danish combi oven manufacturer, Houno A/S, has received an international accolade for its innovation within the convenience retailing, QSR and food to go sectors. Houno’s Let’s Cook Cloud Solution has received a ‘Special Mention’ in the Interactive User Experience category at the German Design Awards 2019. Presentation of the award will be made at a ceremony on 8 February 2019 during the Ambiente trade show in Frankfurt. This latest recognition follows the success of the company’s cloud-based technology from award schemes in the UK, Europe, Australia and the USA.
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NEWS FEM’s ‘flexitarian’ oven demonstrations Caterers looking to respond to consumer demand for vegan foods, especially as part of #Veganuary, need to ensure not only that the food quality is excellent but also that there is no cross contamination with animal or dairy product, warn FEM who feel that their Vector multi-cook oven, manufactured by Alto-Shaam, provides the ideal solution, since vegan and non-vegan foods can be cooked simultaneously, in the same oven, in individual chambers with no possibility of cross over. The company has launched a series of Vector Live demonstrations that will showcase this ability, as well as cooking up some flavourful and unusual vegan recipes. “Vector is the only oven that allows simultaneous, high-quality preparation of a wide variety of food, with no cross contamination,” says Mark Hogan, commercial director of FEM. “Each chamber gives you individual control over temperature, fan speed and cook time. So you can have different foods, in the same oven, at the same time, with absolute safety, all cooked to the highest quality.” The radical advance that sets the Vector apart is its Structured Air Technology, claim FEM. This innovation delivers a high velocity, vertical airflow from the bottom and top of each chamber and produces completely even temperature control, throughout each chamber, ensuring superior cooking quality while delivering super-fast results. Meanwhile, the Vector’s intuitive touchscreen panel, which can be programmed with pre-set recipes, makes it very easy to use. When food in any chamber is cooked, staff are alerted with an audio alarm, say the company. Therefore, the Vector means that chefs who want to branch out and add vegan food to the menu don’t have to worry about separate cooking appliances, or even cooking separately, claim FEM, and when food in any chamber is cooked, staff are alerted with an audio alarm. 10
Scorching summer seals £2 million funding The Hereford-based ice cream equipment business, Carpigiani UK, has secured asset funding in excess of £2 million, following record summer temperatures and the rise of dessert lounges in the UK. Carpigiani UK is a leading manufacturer of soft serve ice cream, artisan gelato, shakes and blended drinks machines and currently supplies some of the UK’s biggest high street cafés, restaurants and dessert lounges. The company, which not only provides equipment, but also development facilities, recipe guidance and display design services, has experienced a huge demand for its products over the past 12 months. This coincides with the significant rise of dessert lounges, waffle houses and ice cream parlours in the UK, twinned with the uncharacteristically warm summer weather, they report. The finance facilities are being provided by Academy Leasing, an asset-based lender and part of the 1pm plc group of specialist finance companies. It allows both new and established businesses to spread the cost of the state-of-the-art machinery across a number of years, making the equipment more accessible, and payments more manageable against cash flow, which can often fluctuate in seasonal hospitality businesses. Scott Duncan, sales director at Carpigiani UK, said: “The rise in popularity of dessert lounges on the UK high street and retail parks has seen a huge surge in demand for our equipment, recipe development and shopfitting services. The prolonged summer weather has also boosted urgent enquires for new and upgraded ice cream and gelato
machinery to meet the British population’s appetite during the prolonged heatwave. “Working alongside Academy Leasing allows our customers fast access to the highest quality machines to meet demand driven by the weather, which as we know doesn’t always stick around. This finance facility also allows us to work with a larger number of companies during the peak summer season, which can see sales enquiries rise four-fold. We have worked with a number of finance firms and Academy is by far the quickest and most efficient – deals are often processed and approved in a matter of hours which suits the fast-moving hospitality industry and the ever changing Great British climate. “The process of developing a concept, designing a product and creating a place to sell it from can take months before the first sale is made, so flexible finance is required for the majority of our customers.” Michaela Dodd, from Academy Leasing, added: “Naturally, when the sun is out, Brits flock to buy ice creams, so businesses need to be ready to meet the demand, however, taking on the expensive equipment can be a big financial risk. Carpigiani have a rich heritage and history of supplying to the best quality cafes and restaurants and we’re pleased we can support them to continue to do this when the British appetite for ice cream increases. The state-of-the-art equipment, by nature, is expensive to buy outright and companies of all sizes will need assistance in purchasing it. Our specialist finance options allow them to offer the best quality products at affordable prices.”
The Nutella Challenge joins Salon Culinaire Ferrero Foodservice is on the hunt to find the UK’s most innovative Nutella® recipes with a live final taking place at Salon Culinaire during the Foodservice Show. On 23, January 2019, the new competition will see eight chefs battle it out on the Live Theatre stage to be crowned the Nutella Champion and win a trip to Piedmont – the Italian home of hazelnuts. Ferrero Foodservice is calling on chefs to put their creativity to the test and invent a sweet or savoury dish that is less than 500 calories and contains no more than one heaped teaspoon of Nutella per portion. “We are delighted the Nutella Challenge will be joining the prestigious Salon Culinaire
competitions at the Foodservice Show in Birmingham. Creating lower calorie dishes that are bursting with even more flavour than their counterparts is the ultimate challenge and we are really excited to see just how imaginative chefs can be,” said Zareen Deboo, foodservice channel operators manager, Ferrero UK & Ireland. In partnership with the Craft Guild of Chefs, the final will see chefs have 30 minutes to produce two portions of their Nutella creations. The judges will be on the lookout for dishes that show creative flair in using the hazelnut and cocoa spread, whilst ensuring the taste and texture of Nutella is instantly recognisable. December 2018
NEWS
Feed It Back launches platform that delivers for operators Feed It Back, a customer feedback and online reputation specialists, has announced the launch of a new delivery review platform so that operators can take back quality control on food deliveries, gain insight on the condition of the product when it arrives, and reclaim the customer conversation. The new product, which was developed following a series of focus group sessions with its customers from the restaurant, casual dining and pub industries, will provide customers receiving a delivery with a unique code and online link to answer a few questions, detailing any issues with the product. The process has been specifically designed to give
tangible insight into any discrepancies on quality with the product that are unique to delivery, such as temperature, soggy packaging and late on arrival, to name a few. By reclaiming this information, operators can make insight informed decisions on how to improve the customer experience, feel Feed It Back. The product has been integrated into the Feed It Back guest engagement platform so that operators can easily and immediately engage with customers and recover any negative experiences to limit any damage to the brand, explain the company. As it stands, the call to action will be delivered on point of sale material with the
delivery, but Feed It Back say that they are exploring opportunities to integrate this process with delivery partners. Carlo Platia, CEO of Feed it Back, said: “Delivery has been a major talking point for the industry over recent years. While third party delivery companies have grown their reach across the UK and given operators access to new customer bases, there has been considerable concerns over operators guaranteeing that the arriving product meets their brand standards. “Under the current system, the first time an operator hears about a dissatisfied customer is when they receive an email from a delivery partner instructing
for a refund. It is very hard for operators to contest this decision as they don’t have the customer feedback and, consequently, can’t take the necessary steps to address the problems. “Working closely in partnership with our customers, we have developed a new innovation that alleviates these issues and provides a direct line of communication between operators and customers. In doing so, operators now have access to meaningful and true insight that can not only help contest charges by delivery partners, but, crucially, help develop their offer and operations so they can improve customers’ experience when ordering delivery.”
in freshly-frozen ring-shaped artisan pasta. Ravioli con borragine (Vegetable and Ricotta Ravioli) showcases the tradition of packing ravioli with seasonal garden vegetables and herbs and cheeses, and has been a speciality of Ligurian grandmothers for generations. In addition, field fare have launched a fresh yeast pizza and focaccia dough with no preservatives, no additives and no colouring, just the finest and
simplest of ingredients, including Spanish extra virgin olive oil, flour from a British flour mill, family owned since 1562, and - uniquely - active, fresh British yeast (DCL). Using a traditional Italian method to optimise flavour and texture, the dough balls are quick frozen after a first fermentation of the yeast, ready for a second fermentation by the customer when thawed. Each ball is sized to be stretched into 9” discs, say field fare.
New pastas from Liguria field fare has launched a range of fresh frozen stuffed pastas, direct from Liguria, and which they supply to independent retailers, their ethos having been one of establishing supportive and long-lasting relationships with specialist producers of authentic, premium products, produce and ingredients for some 40 years. Produced by a family business in Liguria, this first launch from the new field fare pasta range draws on ancient recipes, regional ingredients and the traditional flavours of Ligurian Piedmontese cuisine all packed into authentic, artisan made, fresh pasta, made from Italian soft wheat flour, durum wheat flour, sunflower oil and four free range eggs per kilo of pasta. All are frozen immediately, retaining shape, flavours and quality, making them as delicious as if they were fresh, but with the convenience of frozen, claim the company.
www.papa.org.uk
Saccottini formaggio e noci (Blue Cheese and Walnut Saccottini) are little bags of pasta, each gathered up around a generous filling of rich, creamy Gorgonzola cheese and balanced with the nutty bite of Italian walnuts. Ravioli arrosto e verdure (Classic Meat and Red Wine Ravioli) is an ancient recipe originating from Lerma, a small village in the hills between Genoa and Alessandria. This is traditional Piedmontese Ligurian cuisine at its slow-cooked finest. Tender beef and pork is slow cooked with beetroots, laced with fresh Italian ricotta, grated mixed cheese and free range eggs and then packed into plump pasta ‘pillows’. Tortellini all’emilinia (Mortadella Sausage and Cheese Tortellini) is a delicate, aromatic Mortadella sausage, flavoured with spices, pistachio, myrtle berries and black pepper, combined with grated cheese and fragrant herbs and encased
11
OBITUARY
Revolutionary PizzaExpress founder Peter Boizot dies Peter Boizot, the man responsible for bringing pizza to the UK, has passed away at the age of 89. One of the most remarkable and impactful entrepreneurs and philanthropists of recent times, Peter threw open the doors of the first PizzaExpress on Wardour Street, Soho, in 1965. With it, he revolutionised the UK restaurant scene forever, bringing casual dining to the high-street. After serving in the army and studying at Cambridge, Peter travelled to Europe, living and working in France, Germany and Switzerland before settling in Rome; reporting for the Associated Press and selling postcards from a barrow in St Peter’s Square. Having fallen for the continental dining culture, Peter returned to London, distraught to find that there was nowhere to buy a proper Italian pizza. Ever an opportunist, he decided to make, sell and eat it himself. Peter’s ambition for authenticity, combined with an uncommon determination, proved to be a winning combination. Shipping an authentic pizza oven over from Naples and sourcing real mozzarella from the only producer in London, it was this same drive that made Peter the first man to import Peroni to the UK. His first premises were secured from Margaret Zampi, widow of the late film director, Mario Zampi. The restaurant first welcomed the public on 27 March 1965 to Wardour Street. Creating the concept of casual dining, square slices of pizza were sold in grease-proof paper through the front window. The company has grown since then, and PizzaExpress has become part of millions of people’s lives, but the ethos of a simple menu and warm service remains very much the same. An avid art collector throughout his life, Peter was keen to create a stylish aesthetic for his restaurant, teaming up with Italian designer, Enzo Apicella, to do so. Together, they introduced a wine menu, dining tables, the signature PizzaExpress open kitchen and simple, attractive furnishings. Celebrities and journalists flocked to the restaurant and a brand was born. The second restaurant opened on Coptic Street, next to the British Museum, in 1967. Formerly a dairy, Peter gave Enzo a brief to replicate the aura of the first PizzaExpress but with a completely unique design and décor, in keeping with the building’s character and charm. This became a feature of PizzaExpress’s roll-out, with Peter as determined to avoid becoming homogenous, as he was to grow the business. Rather than a chain, he often compared his restaurants to a necklace, with each link, a highly polished gem. Enzo went on to design over 85 PizzaExpress restaurants. In 1980, Peter took the opportunity offered 12
to him by ‘King of Soho’ Paul Raymond to buy Kettner’s. Peter retained the historic restaurant as an independent entity and revived it to one of London’s most prominent celebrity hangouts. Current owner and founder of Soho House, Nick Jones attributes the heyday under Boizot as the time at which he first dreamed of owning Kettner’s. Peter’s interests expanded beyond the realms of pizza and his adoration of jazz music permeated the business. Turning the basement of the Dean St site into a jazz club, the venue became a celebrated destination in its own right, with famous performers such as Jamie Cullum and Norah Jones gracing the keys. Peter was also the instigator of the Soho Jazz festival, set up a jazz magazine called Boz and even went so far as to establish a PizzaExpress record label! As well as music, Peter was passionate about his hometown. Raised in Peterborough, he returned to the city after his various travels and his generous exploits earned him the affectionate nickname ‘Mr Peterborough’. He bought his beloved Peterborough United in 1997, an endeavour of affection rather than financial gain, and also transformed the city’s old Odeon cinema into the Broadway Theatre. To those who knew him, Peter was a larger than life, fun-loving character. From health and safety battles to enable him to provide beers for chefs, giving staff extravagant gifts such as Hermes ties, to treating restaurants full of people to free meals if Peterborough won a match, stories of his generosity are in no short supply. He was also very engaged in charity work. Hearing of the contribution made by Venice in Peril following the 1966 floods, he invented the Veneziana pizza, donating a percentage of each one bought. The pizza remains on the menu and donations have now topped the £2million mark. His charitable ethos continues in the business today, with over £1.5 million already
raised over the last two years for MacMillan Cancer Support. Despite selling his shares in the business in 1992, Peter’s vision continued to thrive. With a loyal fan base, continued success and more restaurants opening both in the UK and globally, it’s fair to say that Peter brought Italy to Britain, then British Italian to the world. PizzaExpress now has more than 470 restaurants across the UK and a further 12 markets beyond. Looking back to the earliest days of PizzaExpress, Peter was adamant he never doubted the potential of pizza or that he was the man to introduce it to the UK. “The world was my oyster! I believed I could go as far as I could,” he insisted. He will be remembered for his vision, his innovation, his extravagance and his warmth. Zoe Bowley, MD UK and Ireland said: “We are extremely saddened to share the news of Peter’s passing. On behalf of the PizzaExpress family, Peter’s spirit, vision and his passion for good food and good times, will live on and we will continue to carry forward his legacy through the people and culture of our business. We will all miss him dearly. Our thoughts are with his friends and family at this time”. Peter used to say: “Stick with me and you’ll see life”. There’s no doubting that. BACKGROUND Peter Boizot was born on 16 November 1929 and died on Wednesday 5 December 2018. He introduced his personal invention, the Pizza Veneziana, to the menu, with a percentage of every pizza sold going to the ‘Venice in Peril Fund.’ More than £2million has since been raised and Peter was formally honoured by the Italian government as well as receiving an MBE at home. Committed to all things Italian, the restaurant was the very first distributor of Peroni in the UK. A true jazz lover, Peter knew that pizza and jazz went well together so he opened the legendary PizzaExpress Jazz Club Soho back in 1969. In 2007 PizzaExpress Dean St was voted ‘Best Jazz Venue of the Year’ at the Parliamentary Jazz Awards. In 1976, the first PizzaExpress Cookbook was launched, enabling pizza fans to bring a flavour of their favourite dishes into their home. The restaurant has been a constant champion of the arts – the Prospects’ art competition with long-time friend of the brand, Peter Blake, launched at PizzaExpress in 2000. Continuing its food innovation, PizzaExpress introduced guest chefs Theo Randall (2008) and Francesco Mazzei (2010) onto the menu. This obituary has been published with the kind permission of PizzaExpress. December 2018
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
PAPA the Food Information Regulations (FIR). The results of the consultation are not likely to result in immediate change we hope to publish new guidelines shortly to help businesses in the short term.
An Association Update It has been a busy year here at PAPA, culminating in a very busy November with both the PAPA Awards and the EPPS show taking place. The European Pizza and Pasta Show (EPPS) took place over three days and the final day played host to our Pizza and Pasta Chef of the Year Grand Final. We were delighted by the standard of entrants this year and our judges had an extremely difficult job finding a winner. Congratulations to Tony Macaroni’s Roberto Mannocchi our new Pizza Chef of the Year, and to Divino Enoteca’s Frank Ascrizzi claiming the Pasta Chef of the Year title. The PAPA Awards also showed how far we have come as an industry. Big congratulations to all our winners. Behind the scenes we have been working really hard tackling some of the bigger issues facing the industry. 14
ALLERGEN LABELLING PAPA director, Jim Winship, attended a meeting with the Secretary of State at DEFRA, Michael Gove MP, and DEFRA Minister David Rutley MP to discuss the government’s concerns over allergen labelling following the Pret a Manger case. The discussions were wide ranging but there was considerable pressure for setting a ‘gold standard’ requirement for full labelling of products across the board following Pret’s statement that they are going to full labelling. Representing many of our smaller business members, Jim Winship explained the complications with this and pointed out that many businesses would struggle to meet the precise breakdown of ingredients required to comply with full labelling under
CALORIE REDUCTION The Association has prepared a response to PHE’s calorie reduction proposals, putting forward a considered view of the best way calorie management can significantly help improve national diets. Research amongst our members has shown we must challenge the fundamental approach to calorie reduction on a per 100g basis, particularly since our sector is unlikely to be able to reduce calories in products without cutting portion sizes as part of the reduction process. For this reason we believe that it would be better for targets to be set per serving/portion both in retail and foodservice. Our emphasis also supports a strong drive to convince consumers to manage their diets better as the food industry alone cannot dictate to consumers what they eat. This further emphasises the need for PHE/government support for businesses seeking to work with PHE and the absolute need for a strong public awareness campaign to convince consumers of the need to manage diets better and to explain why products are being reformulated. CALORIE LABELLING We have been working with PAPA members to share their views on calorie labelling in response to the government’s consultation on food service. As an Association we have put forward our response supporting businesses in the display of calorie information and we will continue to work collectively to create a viable working solution for all businesses. PHE UPDATE The Pizza Pasta & Italian Food Association has responded to proposals from Public Health England (PHE) for cutting calories in products by 20% in the next four years, suggesting that without a national public awareness
campaign the objectives are unlikely to be achieved. While supporting the government and Public Health England’s aim of tackling the obesity crisis, the Association is concerned that the food industry alone cannot achieve the goals being set and that the approach being used is unworkable as it stands. Given that the only way to achieve reductions in calories in pizzas is likely to be by reducing portion sizes, the Association says the approach of looking at this in terms of calories per 100g is flawed as calories do not reduce concurrently with portion reductions. In its submission to PHE, the Association has provided an example showing that a 10% reduction in the size of a pizza results in only a 0.9% reduction in calories. Furthermore, the Association has questioned the basis of measuring calories per 100g, saying that it would be better and clearer for consumers if the total calories in a pizza was given. Consumers could then make reasoned choices based on the full information. The Association has also questioned the assessments of current calories in pizza made by PHE, stating that their starting point is not an accurate reflection of the market. Instead, the Association suggests that targets should be based on assessments of the overall calories in a realistic portion. However, while challenging the approach of PHE, the Association says it is keen to work with them by encouraging consumers to be more careful about diets and suggests that the 400:600:600 targets for meals should supported by businesses alongside full calorie information. It has also urged PHE to provide support to enable smaller businesses to provide calorie information, rather than being left out, suggesting that they should provide a free on-line calculator so that businesses can work out the typical calories in their products. The Association has made a detailed written submission to PHE setting out its views. The final details of the PHE consultation are expected to be known in a couple of months. December 2018
OH WHAT A NIGHT!
Oh What a Night! The PA
Thank you! PAPA would like to thank all those involved in this year’s Pizza, Pasta and Italian Food Awards judging: Enzo Oliviero, Taste of Sicily; Alan Ribakovs, Whitworth Bros; Kim Markward, Tulip Ltd; Joanna Frost, Sam Browne Foods; Mark Roscoe, Ebrofrost; Terry Wiggins, House of Commons; Millie Deane, Norseland; Keith Griffiths, Pizza Hut; Kathryn Thomason, Glanbia; Geoff Parsons, Basilico; Mauricio Cabrera, Basilico; Parviz Hayati; Sam Whitehouse; Rosie Tapp Kefford, The Marketing Bureau; Matt Deane; Gareth Palmer, Mission Foods; Matthew Moorhead, Stephens Catering Equipment; John Want; James Stoddart, On a Roll Sandwich Co; Adam Wilcock, Papa John’s International; Caroline Bartrop, Fresh Fayre; Jeanette Stagg, Glanbia; Stephen Jordan-Bird, JB Food Solutions; Mark Jones, The Foodfellas; Sarah Porter; George Dickson; Andrew Hesketh, Greggs; Gary McMullan, Galgorm Group Catering Concepts; Katrina Randall, Diversified Communications, Steve Snow, MCSCooktec, and Kantar Worldpanel UK; NPD/Crest and MCA for providing the data for judging the awards. For the use of their premises, facilities and equipment, PAPA would also like to thank Michael Eyre and Jestic Foodservice.
www.papa.org.uk
PA Awards dinner was a night of celebration across the Italian food industry. Dressed in their finest, the industry’s movers and shakers convened at the Royal Lancas ter London Hotel for a wonderful evening of con viviality. PAPA’s favourite celebrity chef, Theo Randall returned to host the awards for his third year and comedian Jo Caufield regaled the audience with funny stories and amusing anecdotes. The welcom e speech from PAPA chair Geoff Parsons engaged the audience, keen to learn about the industry’s cele brations and challenges. 49 awards were given out during the course of the evening, including awards for Bes t Pizza Chain to Pizza Hut and Best Convenience Sto re Pizza Retailer to the Co-Op. The audience were deli ghted to see PizzaExpress Founder Peter Boizot reco gnised for his contribution to the industry. A deli cious fourcourse dinner perfectly accompanied the wine and the dance floor was packed as everyo ne enjoyed a dance to the band Party Bandits, per forming a plethora of well-known songs. It was undoubtedly an evening to rem ember and a great way to celebrate this vibrant and passionate industry. Bravo!
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PAPA AWARDS 2018 On Thursday, 15 November 2018, the UK’s pizza, pasta and Italian food industry came together at a celebratory dinner hosted by comedian Jo Caufield and Michelin-starred chef, Theo Randall at The Royal Lancaster London Hotel. The PAPA Awards rewarded the best in the Italian food industry with almost 500 of the industry’s leading lights in attendance to recognise the wonderful achievements.
2018
Bravo! Bravo!
The PAPA Awards crown the industry’s best
Overall Supermarket Section Sponsor
Overall Independent Section Sponsor
This year’s event and prize draw was proud to support the Arcobaleno Cancer Trust as nominated by the Carnevale family, winners of last year’s industry award. 16
the Pizza Chef and Pictures from the awards, d the awards Pasta Chef competitions, an wed at vie be can dinner itself, astaUk zap /piz .com ook ceb www.fa
December 2018
PAPA AWARDS 2018
NEW PRODUCT AWARD INGREDIENT Pictured: Liz Williams from Papa John’s and Theo Randall present the award to Conveni’s Noel Reidy and Magioni’s Manon Van Essen and team. Winner: Magioni – Cauliflower Pizza Crust Highly Commended: Leathams – Hara Mushroom & Tapenade
Sponsored by:
Shortlisted: Magioni - Cauliflower Pizza Crust Leathams - Hara Mushroom & Tapenade Leathams - Tofurky Meat Free Chorizo Style Norseland - Applewood Vegan PizzaSi Distribution UK- Pizza a la Pala
ITALIAN RESTAURANT CHAIN AWARD REGIONAL Pictured: Dairy Partner’s director Robert Peel and Theo Randall present the award to Tony Macaroni’s Vinny Macleod and Claire Stewart. Winner: Tony Macaroni Shortlisted: All Italian chain restaurants were considered for this Award.
EQUIPMENT Pictured: Liz Williams from Papa John’s and Theo Randall present the award to Carpigiani’s Scott Duncan and Michele Stanco. Winner: Carpigiani – Freeze & Go Shortlisted: Carpigiani - Freeze&Go Carpigiani - 161 Logs Direct - Piccante Jestic Foodservice Equipment - Alfa Pro Qubo Robert Welch Designs - Radford antipasti pack, 3 piece
www.papa.org.uk
NATIONAL
Sponsored by:
Pictured: Dairy Partner’s director Robert Peel and Theo Randall present the award to the Jamie Oliver Restaurant Group’s Lucy Worth and Jason Ridout. Winner: Jamie Oliver Restaurant Group Shortlisted: All Italian chain restaurants were considered for this award – no shortlist is published.
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PAPA AWARDS 2018
PIZZA RESTAURANT CHAIN AWARD Pictured: Tulip’s Lene Grosen and Theo Randall present the award to Pizza Hut’s Keith Griffiths and team. Winner: Pizza Hut
Sponsored by:
Shortlist: All pizza chain restaurants were considered for this award.
SMALL CHAIN DELIVERY AWARD Pictured: Just Eat’s Andrew Kenny and Theo Randall present the award to Caprinos’ Khalil Rehman and Gul Nawaz.
Sponsored by:
Winner: Caprinos Shortlist: There is no shortlist published for this award.
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INDEPENDENT PIZZA D DELIVERY STORE AWAR
T
Pictured: Just Eat’s Andrew Kenny and Theo Randall present the award to Baked and Battered’s Marco Fuso. Platinum: Baked and Battered, Weybridge, Surrey Gold: La Favorita Delivered, Edinburgh Romeo’s, Derry, Northern Ireland Baked and Battered, Weybridge Gondola, Wishaw Stone Papa’s Kitchen, Birmingham Mama’s Pizza and Pasta, North Cheam
Sponsored by:
PIZZA DELIVERY CHAIN AWARD Pictured: Futura Foods sales director Mark Humphrey and Theo Randall present the award to Pizza Hut’s Keith Griffiths and team. Sponsored by: Winner: Pizza Hut Shortlisted: All pizza delivery chains were considered for this award.
December 2018
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®
THE EUROPEAN PIZZA & PASTA SHOW 13 - 14 NOVEMBER 2019 OLYMPIA LONDON
. . . H C T O N A P U S S NE I S U B R U TAKE YO OW!
N D N A T S R U O Y BOOK
T: +44 20 7352 4356
PIZZAPASTASHOW.COM info@pizzapastashow.com
@eppshow
PAPA AWARDS 2018 PAPA MARKETING AWARD
O
INNOVATIVE FOOD TO G AWARD Pictured: Agrial Fresh’s Jill Nelmes and Theo Randall present the award to Simpatico’s Nick Julian and Jordan Franz.
Sponsored by:
Winner: Bath Pizza Company Pictured: EPPS’s Slava Blagoeva-Duschell and Theo Randall present the award to Bath Pizza Co’s Alex Peters.
Sponsored by:
The European Pizza & Pasta Show 13 -15 November 2018 Olympia London
Shortlisted: Bath Pizza Co - Professional Pizza Taster Papa Johns - ‘Keep Calm and Kammy On’ Pizza Pilgrims - Pizza Pilgrims x Gino’s East (Chicago Deep Dish Takeover) Papa Luigi - Our Success Story Magioni - Magioni UK Press Launch
Winner: Simpatico Pizza Highly Commended: Field 2 Fork Catering Shortlisted: Field 2 Fork Catering Ltd Simpatico Pizza Morganti Caffè Var Tornatora
INDEPENDENT ITALIAN RESTAURANT AWARD FROZEN PIZZA MULTIPLE RETAILER AWARD Winner: Aldi
Sponsored by:
Pictured: Dawn Farms’ director Ian Ritchie and Theo Randall present the award to Aldi’s Gus Grieve. Shortlisted: All multiple retailers were considered for this award.
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Pictured: Freiberger MD, Andrew Thorne and Theo Randall present the award to Enoteca Turi’s Pamela and Giuseppe Turi. Sponsored by: Platinum Award: Enoteca Turi, London Gold Awards: Battlefield Restaurant, Glasgow Divino Enoteca, Edinburgh Spaghetti Tree, Tadworth, Surrey Enoteca Turi, London La Pizzica Restaurant, London Taste of Sicily/Enzo’s Kitchen
December 2018
PAPA AWARDS 2018 MANUFACTURED PIZZA PRODUCT AWARD
INDULGENT CATEGORY
EVERYDAY CATEGORY
Sponsored by:
Winner: Aldi - Carlos Flatbread Calabrese Salami Pictured: DK Foods commercial director Kevin Peacock and Theo Randall present the award to Aldi’s Gus Grieve. Shortlisted: Aldi - Carlos Flatbread Chicken and Mango Asda - Stuffed Crust Vegetable Supreme Aldi - Carlos Flatbread Calabrese Salami Co-op - Thin & Crispy Meat Feast Iceland - Meat Combo 13inch
INNOVATIVE CATEGORY Winner: Aldi - Chicken Pesto with grilled Mediterranean Veg and Lemon Oil. Pictured: DK Foods commercial director Kevin Peacock and Theo Randall present the award to Aldi’s Gus Grieve. Shortlisted: Lidl - Deluxe Kale Infused Chicken Caesar Magioni - Pitza Falafel Aldi - Chicken Pesto with grilled Mediterranean Veg and Lemon Oil Drizzle The White Rabbit Pizza Co Smokin Vegan (Gluten Free & Vegan) The White Rabbit Pizza Co - Mozzarella Fella (Gluten Free)
www.papa.org.uk
Winner: Co-op -Irresistible Chargrilled Vegetable Antipasti. Pictured: DK Food’s Kevin Peacock and Theo Randall present the award to the Co-Op’s Kelly Moore and Kate Addison. Shortlisted: Co-op - Irresistible Chargrilled Vegetable Antipasti Asda - Extra Special Woodfired Buffalo Mozzarella & Tomato Co-op - Irresistible Butternut Squash Morrisons - Best Hoisin Pork Aldi - Spicy Italian Buffalo Mozzarella, Chorizo and Pepperoni
INDEPENDENT PIZZA RESTAURANT AWARD Pictured: Conveni’s Noel Reidy and Theo Randall present the award to Elephant Bank Pizzeria’s James Casey and Bradley Smith. Sponsored by: Platinum Award: Elephant Bank Pizzeria & Bar, Neston, Cheshire. Gold Awards: Zerodegrees, London Stone Rock Pizza, Chepstow Stable Hearth, Darlington Basement Browns, Coventry Calabrisella, Cardiff Elephant Bank Pizzeria & Bar, Neston, Cheshire
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PAPA AWARDS 2018 MANUFACTURED PASTA PRODUCT AWARD
Sponsored by:
RETAIL Winner: Garofalo - Legumes and Cereals Pasta – Radiatori
Pictured from left to right: Casual Dining’s Chris Brazier and Theo Randall present the award to Pizza Pasta & Italian Food magazine’s Andrew Emery on behalf of Garofalo. Highly Commended: Costa Coffee - Mac’ & Cheese Meal Box Shortlisted: Rondanini - Tesco Finest Nduja, Mascarpone, Red Onion Ravioli Booths - Salmon Linguine with White Wine & Watercress Cream Sauce La Tua Pasta - Handmade Tortelloni filled Nduja & Mascarpone Costa Coffee - Mac’ & Cheese Meal Box Garofalo - Legumes and Cereals Pasta – Radiatori
FOODSERVICE Winner: GCL Food Ingredients - Wild Boar and Pancetta Tortelloni Pictured from left to right: Casual Dining’s Chris Brazier and Theo Randall present the award to GCL Food Ingredients Salvatore Devivo. Highly commended: Pasta & Pasta - Black Striped Tortelloni Lobster Crab & Prawns Shortlisted: Pasta & Pasta - Black Striped Tortelloni Lobster Crab & Prawns Hilcona - Sacotti nero e Oro GCL Food Ingredients - Wild Boar and Pancetta Tortelloni La Tua Pasta - Handmade Tortelloni Cacio & Pepe Surgital - Ravioli n’duja e pecorino
JOIN US NEXT YEAR WHEN PAPA CELEBRATES ITS 30TH ANNUAL INDUSTRY AWARDS.
2019 22
Sponsorship opportunities now available, please contact Sandra Bennett for further information, 01291 636348
December 2018
PAPA AWARDS 2018
ZZA CONVENIENCE STORE PI RETAILER AWARD Winner: The Co-op
Sponsored by:
Pictured: Kiren Foods sales director Nazir Mackmood and Theo Randall present the award to the Co-Ops Kelly Moore, Kate Addison and colleagues. Shortlisted: All convenience retailers were considered for this award.
LE
CHILLED PIZZA MULTIP RETAILER AWARD Winner: Aldi
Sponsored by:
Pictured: Glanbia’s commercial director David Giles and Theo Randall present the award to Aldi’s Gus Grieve. Highly commended: M&S Shortlisted: All retailers were considered for this award.
ARD
THE PAPA INDUSTRY AW Winner: Peter Boizot
D
PASTA RETAILER AWAR Winner: Tesco
Sponsored by:
Pictured: GCL Food Ingredients director Salvatore Devivo and Theo Randall present the award to Pizza Pasta & Italian Food magazine’s Clare Benfield on behalf of Tesco. Highly Commended: Marks & Spencer Shortlist: All retailers were considered for this award.
www.papa.org.uk
Sponsored by:
Pictured from left to right: Stateside commercial controller Phil Goodall and Theo Randall present Pizza Express MD Zoe Bowley with the Industry Award for Pizza Express Founder Peter Boizot. Peter Boizot opened the first PizzaExpress restaurant in Soho London in 1965. Peter made a life-changing trip between school and joining the army to be an au pair for a well-to-do family in Florence, Italy. There he discovered his love of pizza. Today there are more than 450 PizzaExpress restaurants in the UK and across the world. it is with great sadness we hear that Peter passed away on the 6th December. Please see page 12 for an obituary.
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PAPA AWARDS 2018
Charity Raffle A charity raffle held on the night raised £2,285 for the Arcobaleno Cancer Trust charity. Prizes included dinner for two courtesy of the Royal Lancaster hotel, a luxury food hamper courtesy of Carnevale and the chance to win your body weight in Prosecco.
Thank you to our sponsors
The European Pizza & Pasta Show 13 -15 November 2018 Olympia London
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December 2018 2017
WE’RE READY Dawn Farms is Europe’s leading dedicated cooked meat ingredients company. We also offer the most comprehensive range of fermented and dried sausage products (pepperoni, salami, chorizo) for the pizza, sandwich, snack and prepared meal sectors. We are committed to protecting your brand through enhanced food safety and quality standards to produce the safest ready-to-eat ingredients and toppings.
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PAPA AWARDS 2018
PIZZA CHEF OF THE YEAR 2018
WHITWORTH BROS. L’AQUILA PIZZA FLOUR MARGHERITA PIZZA
TULIP SUPERTOPS ZZA VENTRICIANI SALAMI PI
WINNER:
WINNER:
Marco Fuso from Baked & Battered with Queen Margherita.
Roberto Mannocchi from Tony Macaroni with Ventre del Diavolo.
Highly Commended: Roberto Mannochi from Tony Macaroni with Filetto di Margherita.
Highly Commended: Ciro Vitiello from Spizzapo with Ventriloqua.
Pictured from left to right: Whitworth’s Alan Ribakovs, Marco Fuso and Theo Randall.
Pictured from left to right: Tulip’s Kim Markwood, Roberto Mannocchi from Tony Macaroni and Theo Randall.
ILLI SAM BROWNE FOODS CH ZZA PI E & FENNEL PORK MINC
ORNUA MOZZARELLA PIZZA WINNER:
WINNER:
Roberto Mannocchi from Tony Macaroni with Dolce Sorpresa.
Kani Naim from Zerodegrees Thai Green Pork Pizza.
Highly Commended: Andrea Balzano from Chapter Pizza with Zucca.
Highly Commended: Ciro Vitiello from Spizzapo with Pork in a Garden.
Pictured from left to right: Ornua’s Richard Thorpe, Roberto Manocchi and Theo Randall.
Pictured from left to right: Kani Naim, Sam Browne Foods’ Joanna Frost, and Theo Randall.
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December 2018
PAPA AWARDS 2018
PASTA CHEF OF THE YEAR 2018
WINNER:
EBROFROST SHORT CUT PASTA CHEF OF THE YEAR
EBROFROST LONG CUT PASTA CHEF OF THE YEAR
WINNER:
Christopher Beavis, Royal Air Force with Cheeky Beef.
Frank Ascrizzi from Divino Enoteca with his Pappardelle con nduja e stracciatella di bufalo.
Highly Commended: Domenico Ventura from Calabrisella Restaurant with Conchiglie Mammolesi.
Highly Commended: Uberto Scarpati from Mammamia Jericho with Spaghetti al Moscardini.
Pictured from left to right: Ebrofrost’s Mark Roscoe, Christopher Beavis and Theo Randall.
Pictured from left to right: Ebrofrost’s Mark Roscoe, Frank Ascrizzi and Theo Randall.
Sponsor of
Simply better ingredients
Congratulations!
PASTA CHEF
of the year 2018
Pasta Chef of the Year 2018 Overall Winner:
FRANCESCO ASCRIZZI from Divino Enoteca
Short Cut Pasta Category
CHRISTOPHER BEAVIS from The Royal Airforce with Cheeky Beef
Long Cut Pasta Category
FRANCESCO ASCRIZZI
from Divino Enoteca with Pappardelle Con ’nduja e stracciatella di bufala
Ebrofrost Holding GmbH | Rappenwörthstraße 5 | D-89362 Offingen | info@ebrofrost.com | www.ebrofrost.com
PAPA AWARDS 2018
THE WINNERS
PIZZA CHEF OF THE YEAR 2018 WINNER:
Roberto Mannocchi (Tony Macaroni)
Ornua Pizza Dolce Sorpresa Pictured from left to right: Roberto Mannocchi and Theo Randall.
PASTA CHEF OF THE YEAR 2018 WINNER:
Frank Ascrizzi
(Divino Enoteca) Pappardelle con nduja e stracciatella di bufalo Pictured from left to right: Ebrofrost’s Mark Roscoe, Frank Ascrizzi and Theo
28
Randall.
December 2018 2017
K
DK-Foods would like to congratulate the winners of the “Manufactured Pizza Product” and all other awards
250million pizzas a year can’t be wrong! Tulip would like to congratulate the winners of SuperTops Ventricina Salami Pizza Chef of the Year and Pizza Restaurant Chain of the Year
SuperTops your preferred supplier of meat toppings Kevin Peacock, Commercial Director m:07764 337190 e:kevin@dk-foods.dk Kim Markward t:01926293891 m:07557740695 e:kim.markward@tulipltd.co.uk
PIZZA CHEF GRAND FINAL
PIZZA CHEF of the year 2018
GRAND
FINAL 2018 The nation’s finest pizza chefs cooked up a feast for the judges at the grand final of the Pizza Chef of the Year 2018 competition.
PIZZA CHEF of the year 2018
The Pizza Chef of the Year competition took place on the third day of the European Pizza and Pasta Show at London’s Olympia. This year, the competition was split into four categories with a winner and a highly commended in each category. The overall winner was announced at the evening’s awards ceremony. After winning in several categories, Roberto Mannocchi from Scotland’s Tony Macaroni secured the prestigious title of Pizza Chef of the Year, as well as a winner’s cheque for £3,000. Competitors were invited to create a pizza using a selected ingredient across four sponsor categories – Ornua Mozzarella Cheese, Tulip Supertops Ventriciani Salami, Sam Browne Foods Chilli and Fennel Pork Mince and Whitworth Bros l’Aquila Pizza Flour. After submitting their recipes for judging the finalists were invited to compete at the Grand Final in London, preparing their pizzas for a panel of industry judges including chef Theo Randall. The judges had to judge the pizzas on a strict criteria, considering taste, presentation, commercial viability and innovative use of the sponsor’s product. A winner was chosen within each category and then an overall Pizza Chef of the Year winner was decided. The category winners and overall Pizza Chef of the Year winners were then announced at the PAPA Awards Dinner that evening at the Royal Lancaster London Hotel.
Pictured from left to right: Enzo Olivieri, Theo Randall, Terry Wiggins, Camilla Deane and Joanna Frost
THE JUDGES • Theo Randall, head judge • Michael Eyre, Jestic • Enzo Olivieri, Taste of Sicily/Enzo’s Kitchen • Keith Griffiths, Pizza Hut • Camilla Deane, Norseland • Terry Wiggins, House of Commons
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• • • • •
Mark Roscoe, Ebrofrost Alan Ribakovs, Whitworth Flour Kim Markwood, Tulip Richard Thorpe, Ornua Ingredients Ltd Joanna Frost, Sam Browne Foods
December 2018
PIZZA CHEF GRAND FINAL
Queen Margherita Marco Fuso (Baked & Battered, Cobham)
CO H M IGH M L EN Y DE D
CA W TEG IN O NE R R Y
MARGHERITA PIZZA CHEF OF THE YEAR
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 created a Margherita pizza using Whitworth Bros Aquila pizza flour in the base.
Filetto di Margherita
Roberto Mannochi (Tony Macaroni, Scotland)
Description A delicious and light Whitworth Bros Aquila pizza flour pizza base topped with a San Marzano tomato sauce, mozzarella fior di latte, fresh basil and extra virgin olive oil.
Description A sourdough pizza base made with Whitworth Bros Aquila pizza flour, San Marzano tomato topping, fior di latte, Parmigiano, fresh basil and extra virgin olive oil. Selling price: £8 (restaurant)
Selling price: £12 (delivery)
Margherita
Margherita
Dario Viola (Lievita)
Clara Candiloro (O’Oliviero) Description A sourdough base stretched by hand, topped with san Marzano tomatoes, for di latte, basil from Geneva, Parmigiano and extra virgin olive oil. Selling price: £7 (restaurant)
The Charcoal Margherita Manuel Giacometti
(La Favorita Delivered) Description Coconut charcoal gave Manuel’s Marguerita a distinctive look and taste. Deliciously topped with tomato sauce, burrata and fior di latte. Selling price: £7.50 (restaurant)
www.papa.org.uk
Description Proving the dough for 36 hours is key in Clara’s pizza. Topped with plum tomatoes, olive oil and baby mozzarella. Selling price: £9.50 (restaurant)
Margherita Pizza Kani Naim (Zerodegrees) Description Kani’s secrets include specifically sea salt and lots of basil. His recipe includes plum tomatoes, oregano and fior di latte mozzarella. Selling price: £9.50 (restaurant)
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PIZZA CHEF GRAND FINAL
Dolce Sorpresa Roberto Mannochi (Tony Macaroni, Scotland)
LL OVERA F CHE PIZZA E OF TH YEAR
CO H M IGH M L EN Y DE D
CA W TEG IN O NE R R Y
MOZZARELLA PIZZA CHEF OF THE YEAR
Ornua Mozzarella has been specially developed to create the perfect pizza. The unique shredding technology makes it really easy to handle with a consistent cook quality and superb ‘stretch’ resulting in a plentiful, even melt. Even more important, it has a deliciously rich, creamy flavour. Contestants created a pizza using Ornua Mozzarella.
Zucca Andrea Balzano (Chapter Pizza)
Description A pizza featuring a delightful mix of sweet and savoury ingredients, using Gorgonzola and Parma ham contrasting against balsamic glaze and fig jam sauce, perfectly complementing the creamy mozzarella.
Description A delicious mix of Parmesan cheese and butternut squash made this pizza stand out. Other ingredients like sage, smoked scamorza and fresh red chilli worked by complementing the creamy mozzarella.
Selling price: £15 (restaurant)
Selling price: £11 (restaurant)
Mozzarella, Ham and Mushroom
ButterNutter
Jonah Pole (Bath Pizza Co)
Ryan McNab (Dough Eyed Pizza)
Description A simple cheese based pizza with an aromatic twist to highlight texture and full flavor of the mozzarella using specialist ingredients like exotic mushrooms, cotto ham and truffle oil.
Description This pizza relies heavily on the combination of hot and cold and soft and crunchy elements. The contradictions, like toasted peanuts and sour cream work well against the smooth mozzarella.
Selling price: £10.50 (restaurant)
Selling price: £10.95 (restaurant)
New York Meat Feast
The Hill on the Seaside
Paul Lloyd (The Cooking Pot)
Stefano Biondi (Tony Macaroni)
Description With ham, garlic sausage, spicy beef and pepperoni this pizza is a meat eater’s dream. Selling price: £9.95 (restaurant)
Description King prawns marinated in fresh pineapple juice and fresh chargrilled asparagus make the perfect topping drizzled with a honey and sweet chilli sauce. Selling price: £14.95 (restaurant)
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December 2018
PIZZA CHEF GRAND FINAL
Ventre del Diavolo Roberto Mannochi (Tony Macaroni, Scotland)
CO H M IGH M L EN Y DE D
CA W TEG IN O NE R R Y
VENTRICIANI SALAMI PIZZA CHEF OF THE YEAR
Tulip SuperTops Ventriciani Salami is typical of the rustic cuisine of Abruzzo and the chopped red chillies and paprika give the coarsely cut pork a sweet and spicy taste, making it ideal as a pizza topping. Contestants created a pizza using SuperTops Ventriciani Salami Pizza.
Ventriloqua Ciro Vitiello (Spizzapo)
Description A good pizza base provides the perfect foundation for this pizza and the ingredients like nduja and burrata perfectly complement the ventriciani salami.
Description A thin crust pizza and a creamy mozzarella mousse perfectly complement the Supertops ventriciani Salami which is dehydrated before topping this delicious pizza. Selling price: £12.95 (delivery takeaway)
Selling price: £11 (restaurant)
Spicy Rose
Brita
Marco Fuso (Baked and Battered)
Gianfranco Dorigo (Delicious by Franco)
Description Marco’s pizza has a great combination of ingredients. The aubergine pesto blends well with the mozzarella fior di latte and Gorgonzola dolce whilst the sour taste of the radicchio and the spice of the salami present a perfect contrast. Selling price: £12 (restaurant)
Bella Luna – Beautiful Moon Boris Farani
(Spizzapo) Description A pizza featuring red onions, red peppers, fresh chillies and the ventriciani salami contrasting against the mozzarella cheese. Selling price: £10.90 (restaurant)
Description A pizza featuring a good mix of ingredients including fried flowered courgettes, mozzarella, ricotta cheese and the ventriciani salami. Selling price: £13.95 (restaurant and delivery)
Spicy Alioli Carmine Pisano (Mare Street Market) Description Adding alioli cream to the pizza topping balances the flavours from the salami, mozzarella and Parmesan cheese. Selling price: £10.50 (restaurant)
www.papa.org.uk 33
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PIZZA CHEF GRAND FINAL
Thai Green Pork Pizza Kani Naim (Zerodegrees) Description Kani uses fresh yeast from Zerodegrees beer fermentation tanks to create his amazing base. Ingredients like carrots, spring onions and cashew nuts work with the flavoured mince and Thai flavour is added with lemongrass, ginger, Thai green curry paste and coconut milk.
CO H M IGH M L EN Y DE D
CA W TEG IN O NE R R Y
CHILLI AND FENNEL PORK MINCE PIZZA CHEF OF THE YEAR
Sam Browne Foods Chilli and Fennel Pork Mince is a delicious meaty topping full of spice and flavor, perfect for a flavourpacked pizza. Contestants created a pizza using the Sam Browne Foods Chilli and Fennel Pork Mince.
Pork in a Garden Ciro Vitiello (Spizzapo) Description Caramelised onions and fresh pink grapefruit perfectly complement the Sam Browne Foods chilli and fennel pork mince in this delicious pizza. Selling price: £12.95 (delivery)
Selling price: £11.95 (restaurant)
Summer Spice Pizza
Rock and Pork
Naomi Symonds (Mamma’s American Pizza)
Andrea Orpianesi (Pizzasi)
Description A delicious combination of red apple, walnuts, pomegranate seeds, goats cheese and rocket create an interesting pizza with the Sam Browne Foods chilli and fennel pork mince. Selling price: £10.50 (restaurant)
Forrester Tracy Li
Description The chilli and fennel pork mince makes a delicious topping when accompanied with roasted sliced potatoes, scamorza smoked cheese, mozzarella, scotch bonnet and rosemary in this pizza. Selling price: £14 (restaurant)
Porkballs in a Spicy Tomato Sauce Elly Day (Nadder Valley Pizza)
(Pizzaface) Description The nutty taste of celeriac pairs perfectly with fennel and allows the fennel mince to shine as the main pizza topping in this recipe. Selling price: £11.50 (delivery/restaurant)
Description The chilli and fennel pork mince makes delicious meatballs topping Elly’s pizza alongside red onions and peppers on a rich creamy mozzarella base. Secrets include specifically sea salt and lots of basil. Her recipe includes plum tomatoes, oregano and fior di latte mozzarella. Selling price: £15.99 (delivery)
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December 2018
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PASTA CHEF GRAND FINAL
PASTA CHEF
of the year 2018
GRAND
FINAL 2018
Sponsored by Ebrofrost, the Grand Final of the Pasta Chef of the Year was held at the European Pizza and Pasta Show at London Olympia alongside the Pizza Chef of the Year competition. It was split into two categories, short cut and long cut with a winner announced in each category, as well as an overall winner. Frank Ascrizzi from Divino Enoteca, Scotland secured the overall title of Pasta Chef of the Year, as well as a winner’s cheque for £1,000. Competitors were invited to create a pasta dish using the Ebrofrost pasta in two categories, short cut (penne, conchiglie) and long cut (spaghetti, pappardelle). After submitting their recipes for judging the finalists were invited to compete at the Grand Final in London, preparing their pasta dish for a panel of industry judges including chef Theo Randall. The judges had to judge the pasta creations on a strict criteria considering taste, presentation, commercial viability and innovative use of the sponsor’s product.
The judges in the Pasta Chef of the Year competition, head judge Theo Randall, Jestic’s Mike Eyre, Pizza Hut’s Keith Griffiths and Ebrofrost’s Mark Roscoe.
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December 2018
PASTA CHEF GRAND FINAL
EBROFROST PASTA CHEF OF THE YEAR Pappardelle con ‘nduja e stracciatella di bufalo
CO H M IGH M L EN Y DE D
CA W TEG IN O NE R R Y
LONG CUT PASTA CATEGORY Spaghetti ai moscardini Uberto Scarpati (Mammamia Jericho)
Frank Ascrizzi (Divino Enoteca)
LL OVERA CHEF PASTA E OF TH YEAR
Description A wonderful seafood spaghetti using fresh baby octopus in a delicious tomato sauce.
Description The juxtaposition of the stracciatella with the ‘nduja and anchovies makes an interesting combination against Ebrofrost’s delicious pappardelle.
Selling price: £14.95 (restaurant)
Selling price: £15 (restaurant)
Pappardelle with Cavolo Nero, chestnuts and bacon
Wild Boar Ragout Pancrazio Spano (Al Dente Restaurant)
Katarina Broadribb (Lemon & Soul Cookery School)
Description A warming hearty ragout made with wild boar mince perfectly complements the Ebrofrost pappardelle.
Description A delicious autumnal dish using a thick home made pesto made with cavolo nero, basil, walnuts, garlic, lemon zest and olive oil and then scattered with crispy bacon and chestnuts.
Selling price: £17.80 (restaurant)
Selling price: £10.95 (bistro, outside catering)
Cappesante di Pappardelle
Vampiri
Danny O’Donnell (Tony Macaroni)
Michael Vassallo-Todaro (Donatello’s)
www.papa.org.uk
Description A rich seafood dish using scallops, porcini mushrooms, fennel puree, brandy and double cream sitting beautifully with the Ebrofrost pappardelle.
Description The Italian for vampires this dish is intended to have a kick with the Scotch bonnet, chilli mix and salami creating a delicious spicy warmth.
Selling price: £11.95 (supermarket chilled)
Selling price: £11.95 (delivery and restaurant)
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PASTA CHEF GRAND FINAL
EBROFROST PASTA CHEF OF THE YEAR Cheeky Beef Christopher Beavis (Royal Air Force)
CO H M IGH M L EN Y DE D
CA W TEG IN O NE R R Y
SHORT CUT PASTA CATEGORY Conchiglie Mammolesi
Domenico Ventura (Calabrisella Restaurant)
Description Delicious shredded beef cheeks soak up the flavours from the shallots, carrots, celery, parsley, thyme and red wine making a comforting pasta dish with the Ebrofrost conchiglie pasta shells.
Description The contrast of flavours makes Domenico’s dish a sensory treat with tentacles of crusted octopus, creamy cod and sweet confit tomato. Selling price: £14.95 (restaurant)
Selling price: £4.50 (supermarket chilled)
Penne Pizzicata
Boared
Giacomo Carreca (Amarone Restaurant)
Tracy Li (Pizzaface)
Description Ebrofrost Short Cut penne perfectly complements Giacomo’s sauce made with mackerel, chilli flakes, sun-blushed tomatoes, garlic and dill. Selling price: £16.50 (restaurant)
Description By caramelising and charring the onions and boar Tracy adds huge amounts of flavor to this dish. The thick paste sauce works well with the conchiglie clumping to the pasta and evenly spreading the flavour. Selling price: £11.50 (restaurant)
Haggis Supper Paul Duncan
(Spizzapo) Description Paul’s regionally inspired dish using local produce packs in plenty of flavor using a haggis ragu to fill the pasta. Selling price: £16.95 (restaurant)
Penne for Mushroom Lovers Katarina Broadribb (Lemon and Sole Cookery School) Description A mix of mushrooms combined with garlic, wine, rosemary, thyme and double cream makes this pasta dish a tasty, comforting dish. Selling price: £11.95 (bistro, outside catering)
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December 2018
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The European Pizza & Pasta Show 13 -15 November 2018 Olympia London
The recent European Pizza and Pasta Show (13-15 November 2018, www.pizzapastashow. com), organised by IPR Events and held at Olympia London in association with PAPA (the Pizza, Pasta and Italian Food Association, www.papa.org.uk), and supported by Visit Britain, hosted 103 companies exhibiting over 1000 plus food and beverage brands to 3,562 industry buyers and experts – an increase of 30% in attendance on the 2017 event. 40
December 2018
REVIEW INTERNATIONAL RECOGNITION Enjoying an extra day this year, the event was opened on Tuesday, 13 November 2018 by celebrity chef and restaurateur, Aldo Zilli, and for the first time the show attracted exhibitors and visitors from across Europe, Russia and the USA, making the spectacle a truly international industry gathering. The exhibition, which is the only one of its kind in Europe, also attracted international attention with Pizza TV (USA), Channel M6 (France) and Schoner Wohen TV (Germany) covering the event. Sponsored by Pizza Mia (a Kiren Foods brand), Jestic, E & J Gallo, GI Metal, Makfa, BEL Foodservices SPA, Ornua Ingredients UK, Cirio, Estom, Add Olives, Fiuggi Water and Isabelle Water across the three days, the European Pizza and Pasta Show is rapidly becoming home to world-leading brands in the pizza and pasta industries, from professional kitchen equipment, speciality foods and ingredients, bakery and snacks to beverage and associated services. COMPETITION SUCCESS The European Pizza Championship, organised under the patronage of Pizza Senza Frontiere, saw representatives from Italy, France, USA, Germany, UK, Croatia and Hungary battle for the prestigious title of European Champion Pizzaiolo. It was Antonio La Tella, representing Italy, who was crowned the 2018 Pizza Champion of Europe with Nunzio Cristallo and Daniel Favero claiming second and third place, respectively. The Bel Foodservices SPA prize for innovation went to Jeremy Viale from France.
“The first time I watched the championship I was just a visitor and I said to myself, one day I will compete against the masters. Here I am – three years later - and I have won my place amongst the best pizzaioli of Europe!” said Valentin Vassilev, a head pizza chef and one of the youngest competitors to took part. Graduating in 2012 from a specialised school for nutrition in a small Bulgarian town, Valentin started from a junior pizza chef working for operators like Franco Manca before reaching the position of head pizza chef and manager at Eco Restaurant in Clapham, London. The European Pizza and Pasta Show has not only established itself as Europe’s leading industry trade platform, but as a springboard of future celebrity chefs and restaurateurs, making for a world without borders, suggest the show’s organisers. Thursday, 15 November 2018 saw the hosting of the UK’s annual Pizza and Pasta Chefs of the Year Finals organised by PAPA (turn to page 30 for the finalists and winners). With lead judge Theo Randall in attendance at the live finals, the PAPA Awards held later that evening at a celebratory black tie awards dinner at the Royal Lancaster London Hotel, showcased and recognised some of the finest pizza, pasta and Italian food businesses across the country. The PAPA Awards are widely acknowledged as a prestigious opportunity for gaining recognition as well as promotion, with the awards recognising excellence in all aspects of the market from designing pizzas to making and selling pasta products. “The show intends to continue developing and supporting the new generation of
talented chefs in our industry, attracting the best and nurturing the exceptional abilities of pizza and pasta makers not only in UK but across Europe and beyond,” said Stanislava Blagoeva-Duschell, MD of IPR Events London Ltd. With the European pizza and pasta industry projected to grow year on year reaching more than £25 billion in pasta and more than £40 billion in pizza products by 2025, report IPR Events, the show’s importance as the leading business meeting in the calendar of European producers, distributors and buyers alike, fully reflects the growth and the positive changes in the marketplace. SPEAKERS The 2018 edition of the European Pizza and Pasta Show welcomed an informative line up of speakers from across the industry, including current PAPA chairman, Basilico’s Geoff Parsons, PizzaExpress’s Rupi Zani, Thom and James Elliot (co-founders, of Pizza Pilgrims), Heather Mills (founder, VBites), Adrian Boswell (Selfridges) and Randy Liebowitz (global food regulatory counsel for PepsiCo.). PizzaExpress’s quality and safety director, Rupi Zani, talked about choices, and how we are all “in this together” when it comes allergens in food - a critical topic that has very much come to the fore in the wake of recent tragedies. For example, she mentioned the risk of airborne flour contamination in relation to having introduced gluten-free flour as an option, and thus effectively committing to a promise and contract with their customers to deliver as such, and reliably so.
www.papa.org.uk 41
REVIEW
14 allergens are currently mentioned in legislation, but at PizzaExpress they went further by providing information to cover 21, she explained, before going on to emphasise the need to always go “above and beyond”, such as in the reporting of any ‘near misses’ in terms of their follow-up and subsequent action taken. Allergies often determined where a group of people would eat out, she pointed out, making it a very valuable consideration for operators in terms of retaining and encouraging business. Simon Dadswell, sales director of technology company, IIKO, talked about the challenge of boosting profits with real-time inventory control in terms of managing costs before they are spent, making timely decisions with better forecasting, taking control of stock to reduce wastage and speed processes to eliminate errors and inefficiency. Wastage and spoilage across an operation was a massive problem, he pointed out. So how do you approach inventory? It is critical to your bottom line success with some 25-35%, maybe even 40%, of an operating budget being allocated to the purchase of inventory, making it critical (the second biggest cost after labour). Additionally, 10-15% of a restaurant’s inventory is typically lost as wastage. Thus, there was a very real role for technology in helping to take the grunt out of the inventory management and control process, he went on to advocate, via the scheduling inventory management, and automatic and intelligent forecasting, using the staff set-up of a typical restaurant outlet by way of example. 42
UK LAUNCH In their presentation, representatives of the Russian pasta making company, MAKFA - who were new participants at the show - outlined the nature of their business and products. Managing director, Anton Belousov, told the audience that MAKFA is one of the top five producers of pasta in the world, and the largest producer of pasta in Eastern Europe. Their mission is to produce healthy food to raise healthy generations and they aim to become a top three pasta producer in the world by 2023 via developing the
right responsibility, customer satisfaction and investing in technology. They had achieved local success by always striving to continually improve and develop their products - the reason why they had achieved good relationships and stable sales with their partners in Russia. Their local market share in Russia is in the region of 1,000,000 tons per year, with a brand share of 25% in value and 19% brand share in volume. They produce 200,000 tons of pasta a year and their wheat flour production is 500,000 tons a year. They have six production areas and four milling complexes, including a state of the art durum wheat production mill built especially for their pasta, all backed by various levels of internationally recognised certification. They supply to 28 countries from Canada to Japan, and are now aiming to add the UK to this list by bringing their experience to the UK market. In talking about the UK market, export sales director, Nikita Ivantsov, acknowledged that there are many players in the category, with five out of ten here being private label, they had observed. Generic shapes such as fusilli, spaghetti and penne made using plain dyes were typical, he felt, and there was also a shifting consumer trend towards healthy diets and lifestyles. He also felt the retail chain store margin on pasta to be around 40%, with a sales value per year of £456.4 million and an average pasta consumption per person per year here of 2.7kg. Price-wise, it was likely that MAKFA pastas would be a penny or two cheaper per 500g packet when compared to brands such Barilla and De Cecco it was suggested. In identifying what he felt MAKFA as a new company to the UK market had to offer, Nikita Ivantsov said it was “masterpieces of fine dining at home”. Namely, pasta of unique shapes (such as campanelle and radiatore) and of the right thickness and texture (bronze die production) that would cook well and deliver quick, high quality dishes akin to those associated with renowned chefs, but at home in your kitchen, in just 15-20 minutes, and of restaurant quality due to their pasta’s porous, sauce-absorbing nature. Their pasta also offers a good protein content of 13g, he pointed out. The formats they are seeking to launch here are two long formats (bucatti and spaghetti), four special formats (abissini, paccheri, fettuccine and mafaldine) and nine short formats (fusilli, penne rigate, conchiglie rigate, funghetti, campanelle, radiatore, cavatappi, tubetti rigati and farfalle). In addition, they will be offering their extensive Livingood brand of pasta (gluten free, express and energy variants, for example) at a price point of £1.99 per 400g pack, and that is made by adding cereal additives and oat beta-glucan which can December 2018
REVIEW
help to naturally reduce cholesterol for those customers seeking a healthy alternative. This range would be aimed at a target audience of consumers - “self-directeds, achievers, hedonists and social-rationals” according to GFK Research 2017, and of which 66% of the UK population is made up from - wanting to look at nutritious alternatives to pasta. In summary, although there are many players in the UK market, MAKFA concluded by saying that they would aim to make a name for themselves here in the health category market, their Livingood range serving to attract new customers and grow sales as the customer trend here shifts towards healthy diets and lifestyles. In competing with generic pasta shapes, they will offer bronze die pasta and restaurant shapes, and for the chain store retailer they will offer a minimum of a 50% margin. PANEL DISCUSSION In a wide-ranging panel discussion chaired by MCA Insight’s Gareth Nash, and involving Heather Mills (founder of VBites), Adrian Boswell (a buyer at Deli & Food to Go concessions, Selfridges), Nazir Mackmood (CEO, Kiren Food Group) and Randy Liebowitz
(global regulatory counsel, PepsiCo), changing trends in consumer behaviour, and how these affect the industry, were discussed. Attention was drawn to the rise in healthy eating, which had been a major trend of 2018 and looked set to continue to be so. Healthier eating was receiving a lot of media coverage, it was acknowledged, with consumers having greater access to dietary advice and information and a drive to ‘eat better’, and the food business having to respond accordingly, with health taking the form of different challenges and requirements for different people, such as vegan, plant-based or gluten-free, suggested Adrian Boswell. In particular, there had been a major rise in vegetarian and vegan cuisine, for example, Gareth Nash reported, according to MCA Insight figures, with Heather Mills adding that her firm had experienced a 900% growth in demand for their products over the last three years with “everyone catching up, finally,” she observed, before later going on to emphasise how important she felt it was to have dedicated factories for the production of free from products so as to ensure there was no cross-contamination.
EXHIBITOR SPOTLIGHT As ever, the show provided some fantastic pizza and pasta dishes for visitors to try, as well as a great opportunity to learn more about the individual ingredients, and in many instances, direct from the Italian producers themselves. For example, to be found on the busy Casa Julia stand was the Italian tomato brand, Solania, whose export representative, Carlo Fusco, was on hand to offer visitors some informative insight into the importance and significance of the nature of San Marzano tomatoes when it comes to authentic Italian cuisine and not least Neapolitan pizza (in which San Marzano tomatoes play a starring role). Famed for their sweet taste that reflect the volcanic, fertile soils around Vesuvius in which they are cultivated, their reduced seed content and good texture, the superiority of this tomato is clear to see, and taste, when presented with their more mainstream (and, needless to say, far cheaper) counterpart. So what to be on the look-out for when it comes to San Marzano tomatoes? Namely, an intense red colour, an absence of too much fibre/veining in the tomato skin itself, less seeds and a sweet taste - a taste that can be suitably appreciated by breaking up some tomato on top of some bread and adding some olive oil, a process which enables the flavour to truly stand out.
Some well known Italian flour brands including Molino Caputo, Molino Iaquone, Molino Piantoni, Molino Vigevano and Bongiovanni – to name but just a few - were all in attendance, showcasing a diverse range of flours offering various properties, strength and performance, and also showing just how developed and competitive the UK pizza landscape now is as consumers become more sophisticated and develop a more discerning palate when it comes to authentic pizza and pasta dishes.
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REVIEW
As a last-minute participant in the show, the famous fresh pasta company, Giovanni Rana, said that they are now looking at foodservice opportunities in the UK market, their canteen style stand stand serving up a tasty array of filled pastas (including a duck and orange variant that no doubt has UK tastes in mind) for visitors to sample. Representing the all-important delivery side of the business, show exhibitors and industry stalwarts, Sweetheat of Dewsbury (www.sweetheat.co.uk), were celebrating 16 years of manufacturing their award-winning Sweetheat heated delivery bags system at the show.
Meeting the demand for ever more creative and flavoursome pizza toppings, not least vegetarian options, pizza topping supplier, Minster Fine Foods (who supply the Belgium Vlevy brand in the UK) showcased some of their latest launches. Â Their bags are relied upon by many; designed to hold pizzas, curries, piri piri chicken, fish and chips, and much more, at a constant 90oC during the delivery service, and allowing food to travel without sweating and condensation via unique flexible heating elements inside the bags. The bags can be heated with powered transformers supplied with three connections, or with a fully assembled four or five tier shelving units, and their customers include restaurants, takeaways, 44
Italian chef, Aldo Zilli, took to the stage to create some authentic pasta dishes using the Garofalo brand of pasta from Gragnano.
NEXT YEAR The 2019 edition of the European Pizza and Pasta Show will be held at Olympia National Hall, and take place on the 13 and 14 November 2019.
December 2018
REVIEW pizzerias and meals on wheels services including Center Parcs, Pepe’s Piri Piri and Tony Macaroni Italian Restaurants. A must-see and taste for many visitors to the show, and new to the UK market, were artisan style, boxed-up vended pizzas dispensed by French designed and made vending machines. These ‘smart machines’ cost in the region of £40,000 and are respectful of the artisan’s product, say the product’s creators (API Tech), appealing to more and more customers as quality becomes an increasingly important criteria in food, and particularly pizza. Encouraged by his success in France, the managing director of API Tech, Frédéric Deprun, says that he is now extending the concept to the UK market. In August this year, API Tech opened a trade office in London, with its offer focused on its Smart Pizza - an automatic pizza distributor with an integrated oven inside. Thanks to this vending machine, pizza chefs can now sell their products 24/7and expand their customer base, suggest API Tech, with the UK market promising great potential, they feel (the Smart Pizza distributor likely to match British eating habits when it comes to pizza). Indeed, in order to launch and help establish its presence in England, Smart Pizza was the exclusive automated equipment partner to the show. Their machines can be managed remotely with the AT Web app, they point out, and stock can be checked remotely in order to make sure that the pizzas are produced accordingly.
SER V ES
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CONCHIGLIONI STUFFED WITH ITALIAN SAUSAGE, BROCCOLI AND WILD MUSHROOMS, SERVED WITH ARRABIATA SAUCE, SALTED RICOTTA AND PECORINO CHEESE Ingredients • 400g conchiglioni pasta shells • 400g Italian sausage • 200g Tenderstem broccoli • 200g wild mushrooms (sliced) • 20g fresh chilli • 10g garlic (minced) • 400g Arrabiata sauce • 100g grated Pecorino cheese • 200ml chicken/veg stock • 100ml Marsala wine • 50ml extra virgin oil • 50ml olive oil
5. In a frying pan, saute the sausage chunks with olive oil for two to three minutes. 6. Add the chilli, garlic, mushrooms and Tenderstem broccoli and saute for a further minute or so. 7. Add the Marsala wine to deglaze the pan followed by the stock and simmer for five minutes until the sausage has cooked through. 8. Use a spoon to evenly stuff the pasta shells with the sausage filling and place onto a baking tray.
Method
9. Sprinkle each shell with grated Pecorino and bake for four to five minutes until the cheese has turned golden brown.
1. Remove the skin form the sausage and break into small pieces.
10. Drizzle the shells with extra virgin oil.
2. Blanch the Tenderstem broccoli for three minutes in boiling salted water and refresh in iced water.
11. Heat the Arrabiata sauce and evenly spread it to cover the base of the plate.
3. Blanch the pasta in the broccoli water for seven to eight minutes and refresh in iced water.
12. Add the pasta shells on top and sprinkle liberally with the salted ricotta and serve.
• 100g salted ricotta
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4. Strain the pasta and drizzle with some of the olive oil.
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DRINKS
Boost
your beverages
It’s the time of year when revenues can boosted be via beverages, with alcoholic drinks more in demand and coffee and chocolate speciality drinks offering creative opportunities for savvy operators.
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December 2018
DRINKS COCKTAIL CRAFT “With footfall at an all-time high during the festive period, operators are looking to develop menus that offer a point of difference and leave customers with the right lasting impression but avoid additional pressures on busy staff. The festive period allows operators to creatively customise and premiumise drinks without starting completely from scratch,” says Anna Sentance, gourmet marketing manager, Callebaut UK and Ireland. “By adding Callebaut’s core grades – dark, milk and white chocolate callets to ingredient lists, for example - operators can set their festive offering apart from high street competitors by adding a chocolate twist to their cocktail offerings. Callebaut’s Chocolate Martini, for instance, is an ideal cocktail offering to add to menus and offers consumers an indulgent option.” Tierra! - a collection of organic and single origin coffee blends, sourced from communities involved with Lavazza’s global sustainability project of the same name - made its London Fashion Week (LFW) recently. Lavazza, official coffee partner of LFW for the eighteenth year, fuelled attendees from multiple Tierra! themed touchpoints across the site. Established in 2002, Tierra! aims to improve the social and environmental conditions as well as the production techniques of a number of coffee-growing communities across the globe. “This year’s London Fashion Week focused on Positive Fashion which is guided by three strategic pillars of Sustainability, Equality & Diversity and Craftsmanship & Community. These pillars chime with the work we are doing through Lavazza’s Tierra! Project,” said David Rogers, managing director, Lavazza Coffee (UK) Ltd. “Tierra! is grounded on the principles of excellent coffee, care for the communities and respect for the Earth, and is proud to have partnered with 3,000 coffee growers in Colombia, India, Peru, Vietnam, Tanzania, Honduras and Ethiopia. “Just as London Fashion Week seeks to communicate the strides being made to help the fashion industry become more sustainable and conscious of the environment, we want to use it as a platform to raise awareness of the parallel steps that we are making within the field of coffee.” A key high point of the Lavazza Tierra! activation at LFW was the presence of one of Italy’s best-known mixologists, Dennis Zoppi. Passionate about coffee, Dennis Zoppi demonstrated how Tierra! can be used as a key ingredient within mixology by running masterclasses for guests showcasing exclusive coffee recipes using the Tierra! products at the Lavazza bar, which underwent a makeover for AW18.
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Chocolate Martini Serves: 1 Serving time: Less than five minutes Profi t calculator: Approximate cost to make - £1.67 Suggested selling price - £6.00 Profit opportunity - 259%
Ingredients Brandy - 30ml Crème de Cacao - 30ml Whipping cream - 50ml Callebaut® 811 Dark Chocolate Callets - 30g
CIAO COCKTAIL Dennis Zoppi’s Lavazza inspired cocktail recipe A full-bodied distinct drink made from a mix of hops distill, Vermouth Gancia Bianco Dolce and Lavazza Tierra! Espresso. Served with edamame beans topped with soy sauce in a small pot of Tierra coffee beans. Ciao Cocktail speaks of tradition and at the same time pursues the pleasure of design. In this cocktail, you can perceive different textures at tactile level that add value by communicating on a multi-sensory level. The food pairing (edamame beans topped with soy sauce in a small pot of Tierra coffee beans) serves to enrich one of Italy’s excellent traditions - the l’aperitivo.
Method 1) Place the chocolate in a small bowl and heat in the microwave, stirring every 20 seconds until you have a smooth, creamy chocolate sauce. 2) Place the bowl in cold water to reduce temperate of mixture. 3) Pour the liqueurs into a martini shaker. 4) Add crushed ice and the chocolate mixture then shake. 5) Strain into chilled martini glasses. 6) Add finely grated chocolate to decorate. Tipplesworth, a premium pre-mixed cocktail company, have secured a new listing with Greene King, one of the UK’s leading pub retailers and brewers, having launched their Espresso Martini Cocktail Mixer in over 200 locations across Greene King’s Urban and Premium portfolio. The bottled mixer provides a consistent cocktail to the highest standards and is quick and easy to make. With a simple recipe of onepart Espresso Martini Cocktail Mixer and onepart vodka then shake hard over ice and strain, making for a delicious and frothy Espresso Martini is made in seconds. The Espresso Martini Cocktail Mixer has received industry recognition winning Gold in the Spirits Masters 2017 in the Pre-Mix Category. Rich, smooth and the perfect pickme-up, claim its creators, the mixer is made with top-notch ingredients, including 48-hour steeped cold brew coffee and cocoa distillate. This mixer provides great flexibility too as it’s alcohol-free, allowing bartenders to pick their vodka of choice for signature serves and can use different base spirits for creative or occasion-led cocktails (i.e. Irish Espresso Martini with whisky for St. Patrick’s Day). It also ensures bars can continue to work with chosen spirits partners and the added bonus of being able to offer alcohol-free serves, a growing demand with today’s market, Tipplesworth point out. 47
DRINKS
ICE HYGIENE With the BBC’s Watchdog programme having warned of dirty ice - having once again found dangerous levels of faecal bacteria in ice in several leading pub chains - equipment supplier, FEM, has issued some advice on maintaining standards of ice hygiene. “With the amount of equipment available to protect ice, and the simplicity of keeping modern ice machines hygienically clean, it should be easy to maintain good standards of practice,” says Mark Hogan, commercial director of FEM. “The solution is proper staff training, including basic hygiene – especially washing hands after going to the toilet, which should be part of everyone’s routine.” The company is the UK distributor for Manitowoc ice machines, and also markets a range of ice hygiene equipment made by San Jamar. Here are its top tips on good ice hygiene practice. • Train staff to handle ice safely – keep hands clean, never touch ice by hand, use an ice scoop or tongs. “Ice handling equipment is inexpensive to buy and very effective. For example, the San Jamar Saf-T-Ice Scoop, which has a shield to protect ice from contamination, starts at around £40,” says Mark Hogan. • Set up a regular ice machine cleaning schedule, based on the manufacturer’s guidelines, and make sure staff stick to it. “If necessary, contact your ice machine supplier or the manufacturer and get them to supply guidelines. They may be happy to send someone in to train staff,” explains Mark Hogan. • If you’re buying a new ice maker, look for one that’s easy to clean and maintain. • Also look for an icemaker that has antibacterial features built in (for example, the Manitowoc Indigo NXT models have an optional patented LuminIce growth inhibitor, which controls the growth of bacteria and yeast in the food zone, keeping the ice pure and uncontaminated. In addition, the key components are made from AlphaSan antimicrobial material which reduces slime build-up). “It’s not hard to keep on top of ice hygiene – you just have to build vigilance into your staff’s routine,” concludes Mark Hogan.
Made in Italy by founder Matt Dunn, and with an Asian and Italian heritage and a smooth recipe that took more than three years to develop, together with the inspiration that arose from Venetian masked balls, comes Cadello - a brand unlike any other that you have seen before as this premium liqueur claims to define a category of its own, claim its creators. Not a vodka, not a rum, just its own unique taste, they say. Cadello sets out to serve up a liqueur as magnificent as the wealthy merchants of Venice and masked balls that came to be the inspiration behind this brand by providing a distinct and singular experience that has been crafted with eight, carefully selected ingredients which unveil flavours of coffee, chocolate, star anise and vanilla, with hints of caramel, hazelnut, mint and toffee. The ingredients have been infused in grain alcohol and then distilled separately, before being carefully blended into French Oak barrels with coffee beans, to age into a liqueur that encapsulates the perfect depth, complexity and smoothness, reveal the brand. Cadello is smooth and can be simply enjoyed on its own to allow a full sensory experience of the flavours identified, they
suggest. A liquor that is pleasing at any time of the day, it works well as an aperitivo, digestive, or as an addition to any cocktail and has so far been fashioned by top bartenders in Zurich, London, Paris, Scandinavia, Germany and Mumbai in a wide range of recipes. The Cadellotini is Cadello’s very own spin on the much-loved Martini. This cocktail was created by Goethe Bar in Zurich and includes Cadello, Vodka, Frangelico, Cherry Liqueur and Espresso. If that’s not to your tastes, then why no try combining Cadello with fresh lemon juice, Tio Pepe Dry Sherry Fino and Ginger Syrup to create the Fizzy Fiddler (a cocktail created by award-winning bartender Chloé Merz-Salyer)? Cadello is currently available from Honest Grapes for £30. PAIRING BEER WITH FOOD “The sheer breadth and variety of the beer category lends itself to experimenting and pairing with food – a trend that is seeing growth in the on-trade thanks to the recent movement towards premiumisation and a focus on what people are drinking, particularly when enjoying a meal,” says Mark Noble, senior brand manager for Birra Moretti at Heineken. December 2018
DRINKS THE MEETING PLACE FOR ITALIAN FOOD PROFESSIONALS
“Birra Moretti has been aligned with food since its inception in 1859, which is very much in keeping with its Italian heritage. Its pale colour and carbonation make it light enough to complement almost all food types, making it an easy beer to pair with nearly any dish. “The growth of Birra Moretti in the on-trade is testament to consumers’ growing expectation of a strong food and drink offering that complement one another. As the fastest growing premium lager in the on-trade, much of the success of Birra Moretti can be attributed to this increase in consumers looking for a better experience, visiting quality bars and pubs with a great food and drink menu. “When putting together a beer and food pairing menu, the quality of what is coming from the kitchen needs to match that of the beer served. It is also essential that your bar staff are fully trained and confident in your establishment’s beer and food offering, recommending a premium lager such as Birra Moretti to complement your customers’ food order. By encouraging consumers to trade up from a classic lager, you will generate a 40% premium on every pint, as well as improving your customers overall experience at your bar.” It is also important to keep your beer range fresh and
current to give customers a reason try a certain beer with their food, point out the brand. However, understanding your customer is crucial and can be the difference between success and failure, they add, so a safe approach to reviewing your range of beer is by stocking the firm favourites, with the addition of premium and craft beers to allow for trade up opportunities, they suggest. How the beer is served also plays a role when enjoying it alongside food. Serving beer in the appropriate glass will not only maintain carbonation and flavour, it will make the beer stand out, and using the correct branded glassware will not only drive the premium credentials of the brand, it will also deliver a better dining experience for the customer. “When paired with food, beer offers a unique flavour experience for customers, different to that of wine or spirits,” Mark Noble continues. “A premium lager like Birra Moretti will cut through rich and oily foods like the classic Italian margarita pizza, yet its hoppy aroma also gives enough flavour to complement the main taste profile of many other dishes. The wholemeal notes of the beer are sophisticated and bold enough to work with the cheesy flavours in the dish and the carbonation will leave the palate clean for the next bite.”
FOOD PRODUCTS • BEVERAGES • CATERING CONCEPTS PACKAGING / DISPOSABLE ITEMS ÉQUIPMENTS SCHOOL-TRAINING • SERVICES / ADVICE / BANK / PRESS SIGNAGE • LAYOUT • TECHNOLOGY
www.parizza.com Download your free badge on www.parizza.com and enter the code
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CODE: PPGPPIFM Held jointly with:
49 PARIZZA_ANNONCE_86X247_PIZZA PASTA_2019.indd 1
29/11/2 087 15:49
EQUIPMENT
Catered
for STAPLES “If Italian food is freshly cooked, it’ll taste fantastic and encourage repeat purchase. So, investing in the right equipment is vital for keeping customers interested,” says Helen Applewhite, marketing manager of sector supplier, Lincat (www.lincat.co.uk), who supply a range of equipment with appeal to operators. Offering a top temperature of 480oC, Lincat’s premium pizza ovens are equipped with a viewing window, internal illumination and an external temperature gauge, which allow easy monitoring of the cooking process. Built to a high specification, they are ideal for all catering establishments, feel the firm, and there are six models to choose from, ranging in capacity from the PO425 which can cook 4 x 10” pizzas at a time, to the twin-deck PO630-2 which can accommodate 12 x 12” pizzas. Firebrick bases ensure the crisp, even cooking of pizza bases. Lincat’s multi-functional Opus 800 pasta boiler can be used as a pasta boiler, steamer or bain marie, offering unique versatility and space saving performance, suggest the company. A range of high-quality baskets can be specified to meet individual pasta boiling requirements. Alternatively, perforated or standard gastronorm containers can be ordered to enable the units to be used as a steamer or bain marie.
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Input from the sector’s catering equipment suppliers can help operators to make informed decisions, with many new product launches offering noticeable energy savings.
Ideal for warming sauces, or rapidly boiling a large pan of pasta, induction hobs can also help businesses to reduce energy consumption, cut costs and increase safety in the kitchen, point out Lincat, whose energy-efficient, IH21, IH3 and IH42 portable induction hobs deliver a highly responsive and controllable cooking method with a range of convenient features. They are also equipped with a 13 Amp plug, so you can simply move them to where they are needed, plug them in and switch on. A Lincat induction hob typically offers 90% efficiency as compared with a solid electric hotplate at 55% and a gas hob at 50%, claim Lincat, and because heat is generated in the pan, instead of the hob surface, very little energy is wasted into the kitchen’s atmosphere, which makes the cooking process more
Alfa Pro Piazza oven efficient and reduces demand on air conditioning systems. At the same time, it delivers rapid heat-up and almost twice the cooking power of a similarly rated gas hob. “Investing in an energyefficient fryer, such as our Opus 800 Vortech high-efficiency gas fryer, would be another
sensible step to take,” adds Helen Applewhite. “It delivers an unprecedented level of energy efficiency – 97% – to produce what we feel is world-beating operating economy. “The majority of commercial fryers achieve efficiency ratings of 50%, which is the minimum required by European regulations. Other ‘high efficiency’ models achieve in the region of 80%. The Vortech fryer’s 97% rating has been independently verified by BSI tests. This saves energy, reduces operating costs and is kinder to the environment. Fryers with on-board oil filtration can help to extend the life of cooking December 2018
EQUIPMENT
oils by up to 75%, which is both better for business and kinder to the environment.” Lincat’s Opus 800 electric chargrills have been devised to give an authentic chargrilled or barbecued flavour to food, through the controlled ignition of fat and flaring. They have independently controlled multiple heat zones for
maximum versatility. Removable, durable, segmented cast iron grids impart attractive branding marks to food, and quality is further enhanced by an in-built water bath, which provides humidity to maintain succulence and reduce shrinkage, point out Lincat. Front-of-house theatre style cooking can be used for promoting freshly-produced items with Lincat’s upright heated merchandisers’ rotating racks offer tempting display of hot food and snacks. Combination models such as their UMO50 include ovens, making them suitable for pizzas, potatoes, pies or pastries, baked and displayed in one convenient unit, suggest the company. Many restaurants, bars and food-to-go outlets are profiting by adding pizza to an existing menu. The cost of the necessary equipment is comparatively low while increased revenue potential is substantial, say Pantheon (www.pantheonce.co.uk), who feel that just three essential items of kit are needed to get a professional pizza operation off the ground. Spiral mixers are designed specifically for dough so are the obvious choice for pizza making, they suggest. They’re named because of the shape of the agitator which virtually always comes with just one, very strong, spiral hook which turns in a clockwise direction while the bowl rotates in an anti-clockwise direction. These mixers are powerful but gentle and are able to get through the stiffest dough mixture, allowing it to develop without being overworked, claim Pantheon. Pantheon has two, heavy duty spiral mixers. The SM20 features a 20-litre bowl and has a 0.75kW power rating. The SM30 features a 30-litre bowl and a power
The Fast Chef Elite from Taylor UK.
rating of 1.1kW. The mixers both feature fixed speed, chain driven motors.
Unless you’re planning to stretch your pizza bases by hand, a dough roller is essential, advise Pantheon. They enable rapid rolling of cold dough, always producing a consistent, uniform finish. The thickness can be easily adjusted for each type of dough meaning that, beyond pizza bases, they can be used for pastas, bread, flatbread, croissants, pastries and pie cases. A dough roller increases the output of products that can be produced because no special skills are required and any available member of staff can be sure to get perfect, consistent results every time. Pantheon’s DR Dough Rollers are very durable, simple to use
and easy to clean while guards over the two rollers ensure efficient and safe operation. There are two models to choose from – the DR12 (12”) and DR16 (16”) – both of which can handle a dough weight of up to 500 grams. When pizza isn’t the main focus of an operation, it makes sense to opt for an electric pizza oven which will be far cheaper, take up minimal space and be easy to use, and be safely operated by different members of staff with reliable, consistent results every time, Pantheon suggest. Choose an oven with a refractory brick base that ensure perfect heat distribution, and also look for internal lighting and a toughened glass viewing window so that pizzas can be monitored closely without needing to open the door, they add. At reduced temperatures, electric pizza ovens can also be used for other types of food too, typically baked potatoes and pies, thus meaning they never have to stand idle. Pantheon offers single and double deck options, each deck having capacity for four pizzas, with a temperature range up to 500°C. The durable fabrication includes a stainless-steel door with tempered glass that can easily withstand the highest heat output. An internal light to each deck helps the operator maintain complete control over the pizza whilst also appealing to customers. Heat up time is fast allowing operators to respond to an unanticipated demand effectively and quickly, and the units can be supplied ready for either 32Amp single phase or three phase electricity.
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EQUIPMENT NEW LAUNCHES Since integrating the Alfa Pro oven range to the portfolio, Jestic (www.jestic.co.uk) reports that it has been keen to demonstrate the brand’s innovative technology, superior Italian design and simple, no fuss pizza ovens. Now, in a further extension to the offering, Jestic has announced the launch of the Alfa Pro Piazza Oven in the UK. Designed with the unpredictable British weather in mind, the Piazza range from Alfa Pro is a commercial, stone hearth pizza oven built for use both indoor and outdoors. Featuring a seven-layer powder coating and stainless steel construction for durability, the oven is more than capable of taking extreme snow, sun, wind, or rain in its stride. Showcasing real Italian heritage and architectural design, the Piazza features a modern, eye-catching domed top, with various colour options available in a high quality matte finish. The perfect appliance to complete a patio, rooftop bar, or terrace, Jestic suggest, the Piazza allows caterers to take full advantage of their outdoor space no matter what the season. Packed with the latest Alfa Pro technology, the Piazza uses Alfa Pro’s unique CompactFlame technology, resulting in a heat up time of just 30 minutes and an optimum working temperature of 450°C. A simple to operate dial regulates the gas flame to deliver precise temperature control and offer a fascinating cooking process, making it ideal for a front of house, alfresco cooking setup. With a chamber capacity of 4x12” pizzas, the Alfa Pro Piazza has an output of up to 80 pizzas per hour, allowing it to cope with even the busiest service, claim Jestic. The countertop design of the Piazza also helps to ensure that the oven can be positioned on an existing surface, or placed on a moveable stand for enhanced flexibility and ease of storage when not in use, feel Jestic. “Stone-baked, authentic Italian pizza is one of the most popular food choices when 52
eating out. The new Piazza from Alfa Pro builds on this, delivering an exceptional stone-hearth, gas fired pizza oven that not only looks fantastic, but is designed specifically to be used outdoors where it can produce pizza quickly, with an outstanding flavour and even bake,” says Steve Morris, sales director at Jestic Foodservice Equipment. “Available in both natural gas and LPG variants, the Piazza features the stylish CompactFlame technology which is both aesthetically pleasing and provides uniform heat.” The Alfa Pro Piazza is supplied as standard with a tempered glass door helping to retain heat, whilst allowing the chef to monitor the cook rate, and a chimney complete with adjustable vent helps to control the temperature. Optional extras include pizza peels, brushes, and rakes. There’s a new fryer on the block that needs no ventilation, is entirely safe, and is clean and easy to use, claim its suppliers. The Fast Chef Elite from Taylor UK (www.taylor-company.co.uk) is also fully automatic and selfcontained and features a radical technology - the Ecofry system. In independent tests it used 24% less energy and up to 37% less oil than conventional fryers, it was reported; plus, the fryer is fast, reducing frying time by up to 27%, it is claimed. A ventless, countertop unit, the Fast Chef Elite is made by Quality Fry in Spain and is very simple to use. The operator simply places food into the hopper at the top of the machine, pushes the relevant programme on the control pad, or manually sets the time, and then takes the fried product out of the hopper at the bottom once it’s cooked. Everything is self-contained inside the unit, so the hot oil is kept completely out of harm’s way. And because all the frying is done in the enclosed chamber, the oil has very little exposure to oxygen and none to light, which extends its useful lifespan, point out Taylor UK. The lack of oxygen also enhances safety by minimising the risk of fire.
The Ecofry technology works by extracting moisture away from the food very quickly, sealing its surface and ensuring the moisture does not contaminate the oil. This, in turn, minimises the risk of flavour transfer between batches of different foods and further extends the oil’s lifespan, with the results being crispy, golden fried foods, batch after batch, report Taylor UK. The Fast Chef Elite can cook up to 500gm of product per batch, and the selfcontained frying chamber can be completely removed and disassembled for cleaning, with 90% of components being dishwasher safe. “The Fast Chef Elite is a real game-changer,” says David Rees, group marketing manager of HTG Trading Ltd, which owns Taylor UK. “It’s safer, more sustainable and more profitable than an open fryer. We believe it will appeal to chefs in many sectors across the foodservice market.” The Fast Chef Elite is available through Taylor UK’s distributor network with list prices starting from £10,595 plus VAT. Valentine Equipment (www. valentinefryers.com) has recently launched the new Evo 2200PP twin pump fryer with an enhanced system of oil filtration which is designed to completely segregate the oil in each of the two pans. This is especially useful for the prevention of the cross contamination of allergens and different food groups, they point out. Talking about the development and launch of the new fryer Steve Elliott, sales director for Valentine Equipment and Cuisinequip, said: “We saw it as a logical and timely step to introduce Valentine’s Evo 2200PP twin pump fryer into the UK and Ireland because of greater consumer demand and awareness around food allergens and cross contamination of different food types. “Foodservice operations are now acutely aware of the dangerous and negative consequences of not correctly preparing and cooking foods containing potential allergens.
This new fryer gives all the control, rapid temperature recovery and energy efficiency that you would expect from a Valentine Evo fryer, but with the clear benefit of oil segregation. We envisage a growing demand for this particular Valentine fryer.” The Valentine Evo 2200PP fryer is also available in a Turbo version and comes with the standard Valentine parts and labour warranty of three years, plus a lifetime warranty of 20 years on the pan. The new, super energy efficient AD55 pass through dishwasher from Nelson’s justlaunched Advantage Plus range comes complete with an integral condenser that captures the hot steam generated during a wash cycle and utilises it to heat incoming cold water. This eliminates the need for a steam condensate hood which, as well as carrying a substantial cost, is often not a viable option. The built-in condenser constitutes a major part of the machine’s energy efficiency features, accounting for significant electricity savings of up to 30%, claim Nelson (www.nelsonwash. co.uk). The AD55 has many other energy and water saving features including double skinned insulation, which prevents heat escaping, and a shallow wash tank that uses the minimum quantities of water and energy necessary to ensure a perfect wash, they point out. In fact, the machine draws just 2.9 litres of rinse water per cycle which is then used in the subsequent wash. Importantly, the pressurepumped rinse water is heated to 85°C, guaranteed by a thermostop control, to provide thorough disinfection. Using less water means that filtration becomes more critical and the AD55 is fitted with a pioneering three-part filtration system, explain Nelson, that maintains water quality by trapping the smallest food particles and dumping them with the coolest, dirtiest wash water at the end of each cycle. A lower volume of water means that less chemicals are required and the peristaltic pump dosing system for detergent and rinseDecember 2018
EQUIPMENT aid, which is finely calibrated to individual customer needs, releases the optimum amount per wash cycle. The AD55 has five standard wash programmes and a further customisable one. A superior performance across all programmes is offered by two powerful, stainless steel, combined wash and rinse arms with strategically angled directional jets which are designed to stream water to every part of the wash tank. The pass through is perfect for all types of crockery – even delicate items - as a ‘soft start’ option, which begins gently before gaining momentum, prevents items from chipping, cracking or even breaking, point out Nelson. The clear electronic controls are straightforward to use and, in the event that a problem should occur, the machine has a self-diagnostic fault system. A self-clean programme avoids the need for manual cleaning and, in the
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event this is overlooked, it will commence automatically after an extended period of non-use. When the machine hasn’t been used for a while it will revert to standby mode, thus ensuring no unnecessary energy is wasted. NEW ITALIAN REFRIGERATION SHOWCASE Catering equipment supplier, Euro Catering (www.eurocatering.co.uk), says that it has now made space in its impressive Daventry-based Culinary Centre for high-quality and professional refrigeration equipment that is super-energy-efficient, easy-toclean and bakery and hospitality sector friendly, they claim. Inspired by the in-depth refrigeration experience of its new distributor sales manager, Jon Davies, Euro Catering has introduced benefit-filled refrigeration models to its unique something-for-alldistributors, exhibition-style display hall and product catalogue.
Euro Catering’s dealer refrigeration range is manufactured by Sagi – an Italian company with 38 years’ experience and an export market covering 75 countries. Over 30 different models of Sagi refrigeration equipment are available with the range comprising upright bakery refrigerators and freezers, a rollin refrigerator, retarder provers (static, roll-in and fridge and freezer models), blast chillers/ freezers including roll-in option,
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EQUIPMENT refrigeration system which can be pulled out on a runner for maintenance. This design also maximises the unit’s internal capacity. For added peace of mind, Sagi units’ compressors come with a five-year warranty, say Euro Catering. Humidity on retarderprover models can be precisely controlled and some models have HACCP alarm-signals, should temperatures fluctuate beyond acceptable limits. There is an option to add data printers to the blaster chiller/freezers, for HACCP reporting purposes. The Sagi range sits alongside other Euro Catering equipment, including the Tecnoinox and Palux cooking suite solutions and the Debag bakery and deck ovens which Euro Catering
and refrigerated bakery counters and freezer counters including slimline models. With a particular focus on the needs of in-store and small independent bakeries, plus hotels and restaurants, feel Euro Catering, the Sagi equipment offers many advantages. All is manufactured in food-grade 304 stainless steel and has heavy-duty Climate Class 5 rating – tested to +43oC ambient. This makes it ideal for kitchens in a humid and high-ambient environment in which a Class 4-rated fridge or freezer might struggle to cope, they suggest. Press-formed sides with integral shelf supports - doing away with separate tray-slides that have to be fitted manually - make the range an industry leader, providing the huge advantage of a clip-and-runnerfree shelf set-up, they point out. The bakery range of retarder provers, fridges and freezers take the Euronorm-sized trays that allow bakers to cook a greater number of smaller-sized items such as croissants and rolls in one batch.
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Other fridges, freezers and counters, other than slimline counters, take Gastronorm trays, supplied as standard. A Sagi remote pass-through roll-in blastchiller/freezer, for largevolume operations, can take both Euronorm and Gastronorm trays, complementing and working with large bakery and combi ovens, as well as large cooking vessels. Most of the Sagi models also have a Class A energyefficiency rating, and some offer intelligent defrost only when required, which includes an automatic re-evaporation of condensate. Models with selfclose doors, help reduce energy costs further. Other attractive features across the range include electronic controls with a hyper-cold setting, for very quick chilling. The range also boasts labourcost reduction features, with these including easy-to-clean radiused internal corners, drainholes for wash-through and remote switch-on of retarder provers. Downtime is also reduced, due to a side-mounted
introduced earlier in the year, and making Euro Catering well placed to serve the needs of independent and in-store bakeries and convenience stores, as well as hotels and restaurants. “We are delighted to add the impressive and robust Sagi refrigeration range to our product portfolio and can see great opportunities for our dealers in the months ahead,” said Euro Catering’s Tim Charlton. “Sagi understands the needs of the sectors we are focused on and has poured its expertise into products that are sturdy, have a functional design and are high-quality. Add to this their energy credentials and they offer everything the specialist or in-store baker, or hospitality sector chef could wish for.”
‘How to’ help Cleaning cooking appliances is usually the kitchen brigade’s worst job, so anything that can make it a touch easier is to be welcomed. The key is to know the best way to tackle each model – and now anyone can follow the professional way to clean an appliance, by watching a professional do it, claim sector supplier, Falcon, who have created a series of smartphonefriendly ‘how to’ videos. By way of demonstration, Falcon’s library of the ‘how to’ videos features a wide range of their popular models, including grills, chargrills, ovens and fryers. As well as the cleaning videos, there are ones showing how to operate the appliances and giving advice on best practice (Falcon has also created a series of videos on Lainox combi ovens, ranging from how to edit recipes to running the auto cleaning programme). “We’ve created the videos with smartphones and tablets in mind – so they can be watched in the kitchen, where the action is,” said Steve Stenhouse, marketing communications manager of Falcon. “Making sure staff know how to look after equipment properly day to day is not only a vital part of keeping it running safely and efficiently, but also for maximising its working life. These videos deliver instant, expert and easy to follow training.” The videos are all available on the Falcon Foodservice YouTube channel, or via the manufacturer’s web site (www. falconfoodservice.com).
December 2018
www.papa.org.uk 55
CALABRIA
Seasonality and ‘secret’ ingredients Students at Westminster Kingsway College in London were treated to a practical presentation of some typical Calabrian cuisine and ingredients recently, courtesy of Calabrian chef, Francesco Mazzei, and with some UK-based suppliers of typical Calabrian products in attendance too. CALABRIAN COOKING Francesco Mazzei is always keen to promote and draw attention to the sometimes-lesser known dishes and produce of his southern Italian home region, many of which have featured on the menus at his own restaurants. In particular, he highlighted the importance of seasonality and paying attention to working with ingredients when they are in season, and therefore far more likely to be at their best. Indeed, if this approach was followed more widely in the restaurant world, it would in turn automatically help out with the challenge of sustainability, he reasoned, also drawing attention to the Mediterranean Diet in terms of it not being a diet as such, but rather a way of life in which eating food in season plays a significant part. In Calabria, he pointed out, they tend to make use of everything, using offal for example to create tasty dishes, and also having a strong tradition of preserving ingredients, particularly vegetables. In a dish he prepared for the students, he used braised cheek of pig (made soft via a lengthy braising process) with spicy ‘nduja and a pumpkin and potato mash and also served with cabbage. In Calabria, pumpkin is often fed to the pigs, but it shouldn’t be like that, felt Francesco Mazzei, who suggested that we should be eating the pumpkins, and the pigs acorns. Because of his past travels and work in Asia, Francesco Mazzei also likes to use spices quite a lot, he revealed, which is why, in the 56
dish he prepared for the students, he also used some lemongrass and ginger, to ‘cut through the nduja’. “It sounds a bit hot,” said Francesco Mazzei, “but it takes Calabrian cuisine to a new level. Combining the Asian flavours with Calabrian spiciness makes the dish more interesting.” In this case, the pigs’ cheeks had been braised for one and half hours, but this could require a longer amount of time if the cheeks were bigger. Chicken stock and stock from pork bones, as well as the lemongrass, ginger, white wine and bergamot – another ingredient Calabria is famed for – were added.
LESSER KNOWN In talking about bergamot, Francesco Mazzei informed the students that this citrus fruit is mainly used in perfume (and also Earl Grey tea, of course), with the best bergamot widely felt by the perfume industry, and indeed those in the food sector, to come from Calabria. Another main, but lesser known ingredient, also used in Calabria, is liquorice, he added. Little heard about, it can be sourced in root and powder form - baccala’ with liquorice (black cod with liquorice), for example, is a typical Calabrian dish. The cod is sourced from Norway, with the Calabrians
December 2018
CALABRIA
then marinating it in bergamot, honey and liquorice to create their special dish - another way to showcase Calabrian produce with something different, suggested Francesco Mazzei. The Calabria region used to be quite poor, with few jobs, causing people to move to the north of Italy and elsewhere for work and opportunity, he reflected, but the region is now waking up in terms of economy and people coming back to grow and produce things from the land, not least wine, he was pleased to report. He then went on to talk about a typical Calabrian salumi called coppa, or capocollo (‘of the head and neck’), and a salumi that is tasty and tender, and better than culatello, in his opinion. He also mentioned soppressata salumi (made from pressed left over parts of a pig, so that nothing goes to waste) and salsicce (a spicy sausage, featuring aniseed), then caciospianata – spicy meat with caciocavello cheese around it. There is not yet a great market for the latter in the UK, as people tend to think the cheese layer around the outside of the meat is in fact fat, he explained. However, slice it, put it on bread and toast under the grill, and you would have the “best breakfast,” he enthused.
He recalled that in Calabria as a boy, he was in the habit of bringing a large fennel home to his nonna in August, and it was a monster. “Where did you get that from?” she would ask, because she would only use vegetables by season, such as not using asparagus in September, and using something else instead, that was in season. Likewise, she wouldn’t use aubergine in winter, he explained, but say cauliflower instead, which was in season. Thus, seasonality was very important, if not the key, he felt. Sustainability had become a big issue, he felt too, because we all expect and like to eat the same things every day now. However, his Calabrian heritage meant that food-wise, Monday was typically leftover food from Sunday, with Tuesday being a day for pasta or frittata (made with eggs). Wednesday was a fish day, and not lobster or sea bass, but a cheaper fish such as sardines or mackerel. Thursday was likely to be pasta, and Friday fish again, and again something quite cheap. By Saturday, even if you had no food, you knew by then that Sunday, the ‘day of meat’ was coming. If we lived like this, sustainably (or, some might say, like we used to do?), we would require less packaging, and especially less plastics, he suggested, particularly if we also got into the habit of using paper rather than plastic.
Eat well, then you will live well, he went on to say; have indulgent ingredients like truffle, say, occasionally and appreciate it when you do, but don’t have it every day, and try to have balance in your diet. Continuing with the seasonality theme, he also talked about an ingredient that often tastes different for many when they are in Italy – the tomato. “Bruschetta in Italy, for instance, is different to UK as the tomatoes are ripe, and in season, making it memorable. You can buy a tomato here in a supermarket and it ends up staying in the fridge for months! Nothing happens to it! Another monster!” he humoured. “Because really it’s out of season.” Francesco Mazzei felt that we need to do more - grow our own vegetables, if possible, or at least eat vegetables in season (a trend that is arguably already very much on the rise). There was a big lesson to learn here, he felt, and talking about food in any case involved a vast topic, with so much going on, and as such, chefs needed to be on a mission to educate and inform. “Tell me what you eat, and I’ll tell you what you are,” he concluded, quoting the famous French lawyer and politician, and gourmet, Jean Anthelme Brillat-Savarin.
SEASONAL, SUSTAINABLE Seasonality is king, Francesco Mazzei went on to point out, and as up-coming chefs, this was something the students needed to pay attention to over their careers, he emphasised.
www.papa.org.uk 57
FINANCE
Funding specialist, Vivek Singh (pictured) of Nucleus Commercial Finance, discusses managing cash flow through the post-summer slump to Christmas and beyond.
Seasonal cash flow considerations A PROFITABLE SUMMER, BUT WHAT ABOUT WINTER? Britain enjoyed a glorious summer, boosting profits for many businesses across the services sector. Hotels, restaurants, bars and food and drink categories saw the biggest increases in expenditure over the three months to August, according to Visa’s credit and debit card data. As the long days of summer came to an end, however, so did consumers’ lavish spending, with many looking instead to tightening their belts in preparation for a Christmas splurge (39% of people are expecting to spend less on entertainment over the winter months, which includes eating out and drinking, according to a recent Barclaycard survey). Service sector businesses will have undoubtedly felt the pinch in this period between summer and the arrival of Christmas, but, with some careful planning and tips for keeping on top of cash flow, successful businesses need not worry about thrifty behaviour stifling their success. Here are some things to consider to make sure that a dip in consumer spending and appetite for eating out through autumn, does not risk eating into your future business growth. SPICE UP YOUR MENU A change in season means customers are looking for a different offering come winter. This is a great opportunity to scrutinise your 58
menu and mix things up a bit. Ask yourself which dishes performed particularly well last winter and which did not do so well? Are there any ‘trendy’ food items or dishes that are being talked about this year? Can you get creative with dishes that are equally tasty and cost effective to create? Seasonality is key to both driving sales up and driving costs down, so make sure your menu reflects this. This is also a great opportunity to exercise some creativity. The iconic Pumpkin Spice Latte, for example, is traditionally Starbucks’ most popular seasonal beverage of all time and is now a global phenomenon. The day after its launch in September 2016 was the tenth busiest of 2016 in terms of customers and the beverage is estimated to make around $100 million in revenue this year. The message is experiment, find your niche and trademark, keep track of customer response and adapt accordingly. It is also worth noting that while sales might be predicted to slow, last year Research Without Borders found the average Brit spends £2,210 a year in coffee shops and the average trip lasts around 93 minutes. You would therefore be wise to perhaps ensure that your menu accommodates a wide range of seasonal drinks, to ensure you remain an attractive visiting hub despite the anticipated tightening of belts.
SOURCE OF STOCK It might not come as a surprise, but winter months mean that summer-seasonal produce is no longer locally grown. This can make goods both expensive and lacking in quality. It is therefore time to think about your supplier of choice and look in to where they are sourcing their stock. You want to work with a trusted supplier, that sources local goods that are cheap but not compromising in quality. Start this process by shopping around and selecting a handful of different suppliers to use, negotiating discounts where you can. Remember, if a delivery is late and popular items have to come off the menu, even if only short-term, it is cash flow that suffers. It is therefore crucial to ensure that you have multiple distributors at your disposal to call on in an emergency. To help keep track of what is selling well and what you need to order in, appoint someone to be in charge of monitoring stock – this way you are less likely to have surplus and be out of pocket by having to throw out of date produce away. LET THE DRINK POUR AND THE CASH FLOW Budgeting can be difficult with seasonal fluctuations in sales. It seems obvious, but it is so important to plan and prepare ahead so you are not caught out by unexpected bills and a fluctuating payroll. December 2018
FINANCE A good place to start is implementing monthly or quarterly planning sessions, whereby activity is reviewed and planned for the months ahead, which can help make sure you’re not stumped by an unexpected drop in customers and sales or facing a busy period without enough staff to maintain high service levels. When making plans to manage your cash flow, try looking back several years to assess any notable spikes or troughs you need to be cautious of. Was there a month that performed particularly badly or was stronger than you had anticipated during the build up to Christmas? Alongside this, try to factor in changes to payroll as your team expands or reduces, as well as less frequent but larger bills that are upcoming, such as VAT bills. Another tip to consider for boosting your cash flow during any slump, is ramping up your marketing efforts. People love a good bargain, so using online discount voucher sites or offers and promotions in local media, will help you to fill more tables during the quieter months. Your social media profile can also help you to showcase your new menu, seasonal specials and share good customer reviews. WAITING ON SEASONAL STAFF Use the fact that these months are slightly quieter to your advantage, by recruiting and training new staff. In the Christmas rush, you
need a well trained workforce to maximise output and provide a seamless customer experience - so make sure you bring your seasonal staff on board in good time. Alternatively, if you’re looking to retain staff from the summer, but do not want the expense of doing so during a quieter autumn, review the rota and see if you can utilise their time and skills elsewhere. For example, are they able to support you with planning, menu development or marketing efforts? Just make sure you factor in staff expenses within your cash flow planning.
KEEP CALM AND SERVE ON Managing the slump is not always easy and can be both frustrating and demotivating if it is not used to your advantage. But by thinking seasonally with your menu and suppliers, and implementing carefully planned strategies for staff and cash flow, you do not need to be fearful of this in-between period. In fact, you can view it as a preparation period for the busy weeks to come. Having said this, you cannot foresee every possible scenario. Sometimes even the most careful planning can lead to cash flow struggles when unexpected events occur. If you find your business is still struggling with cash flow, there are a number of finance options out there to provide you with the cash boost necessary to tie you over through Christmas. These come in many formats, shapes and sizes, tailored to your specific business needs. Conversely, if you’re looking to use the seasonal period as a time to boost growth, consider if you need to invest in advance to achieve that growth. For example, an extra financial boost could provide you with more staff to deliver increased opening hours, upgrades to facilities to impress new customers, new furniture to maximise use of space and investment in promotion and marketing to fill tables. Whatever your flavour for this season, make sure the slump does not eat away at your spirits. Keep yourself and your business in check and fuel your success to Christmas and beyond.
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www.papa.org.uk
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PIZZA MY WORLD
Pizza My
World WHAT IS RANDOM ACTS OF KINDLING? It’s a new initiative that we’ve launched to celebrate the world of wood-fired pizza on National Pizza Day, but to do so whilst thinking about others who are not as fortunate as ourselves. It started with the idea that we could take one of our mobile ovens out to somewhere where we could feed people in need, but then we thought bigger and realised that we could potentially get mobile pizza oven owners, chefs and pizza restaurants from across the country involved in one big initiative that benefits everyone involved, in some way or another. SO HOW DOES IT WORK? It’s all about showing concern for others and feeding those who are most in need, whether they are living on the streets, elderly people using day centres as a place to find some food and company, or the disadvantaged and disabled. For those with a mobile wood-fired pizza oven, it’s about getting the oven out 60
on the day, taking it to somewhere such as a community centre, soup kitchen, day centre or care home, and cooking up pizzas. For those with ovens inside, it’s about organising an event that can generate donations from diners, or an event where you cook pizza for free, to raise money for a charity that assists those who require a little help. It’s all about putting others before yourself and sharing the pizza love. CAN YOU HIGHLIGHT SOME OF THE REASONS WHY THIS IS NEEDED? The well-known charity Crisis says that more than 9000 people in England alone are sleeping rough, on the streets. In London, outreach workers saw more than 8000 rough sleepers in 2016-17, according to the official government report published in January 2018. Rough sleeping has risen by 169% since 2010 and is no longer confined to large urban locations. In the year 2016-17, the number of street homeless in London increased by 18%. Now, joining the list of areas where rough sleeping is on the rise
Inspiring Random Acts of Kindling… February 9, 2019 has been ringed on the Valoriani UK calendar for a while now, and not just because it’s National Pizza Day. In the spirit of the upcoming season of goodwill, director, Dino Manciocchi, explains why, and how the whole wood-fired pizza industry can get involved. are Manchester, Bristol, Brighton and Hove, Medway, Southend-on-Sea, Oxford, Tameside, Worthing, Salford and Eastbourne. There are some amazing people out there, giving their time to care for disadvantaged people, all over the UK who need a meal. Take, for instance, the Rochdale Soup Kitchen, which started four years ago from the back of a car, because somebody cared enough, or the Brixton soup kitchen that has become a true community hub since opening in 2013, thanks to the idea of three youth workers. There are also day centres for the elderly that give lonely and vulnerable people a place to go and meet other members of the community, Salvation Army centres and so many other community hubs that would appreciate someone getting involved and helping them. December 2018
PIZZA MY WORLD SO THIS REALLY IS ABOUT RANDOM ACTS OF KINDNESS? Yes, but there needs to be a bit of planning. A mobile operator should make contact with a local group, centre of charity and see what they could do together on 9, February 2019, or around that date. A restaurant needs to plan an event for around that time. But, yes, it is about being kind. Caring about others is at the very heart of the initiative. It’s all about doing something positive within your local community and engaging your customers in helping you to help good causes. It’s about being grateful for what we have and showing our gratitude by not thinking about our own profits or schedules for once, but focusing on those who have not been so lucky, or who have found themselves alone in life, or a long way away from other family members. WHAT IS THE BENEFIT FOR THE PIZZA BUSINESS? Random Acts of Kindling is also about generating the feel-good factor in and around your business and feeling proud about what you have done and achieved through your kindness. Psychologists have shown that kindness is strongly linked to happiness and contentment. It starts a virtuous circle that starts with the gratitude that people show in return for the kindness. It’s even been shown
to reduce stress, boost immune systems and reduce negative emotions. IT SHOULD BE A GOOD TIME OF YEAR FOR THE INDUSTRY, SHOULDN’T IT? Definitely. If you have a mobile pizza oven, you can get it out of its winter storage and arrange to take it to a place where you can make a difference on Random Acts of Kindling Day. February is also a good time for eateries, being out-of-season but a time when you might be able to attract new customers in for a charity event. Winter will also be the hardest time of year for many of those we are helping. HOW CAN PEOPLE GET INVOLVED? They can become part of our Random Acts of Kindling community, joining together with other businesses taking part in this initiative. We can inspire each other, if we use a #RandomActsOfKindling hashtag to tell the public – and your customers and followers – what we are doing. Valoriani UK will also provide you with a press release template, so that you can contact your local press and gee up support for your initiative, getting those who respect what you are doing for others to come along and offer a donation. Customers like businesses with a social conscience, so make sure people know about what you are doing.
If you are getting involved, please drop us an email at info@valoriani.co.uk so that we can talk about it on our web site and social media channels, in advance of the big day. WHAT ABOUT ON THE DAY OR THE WEEKEND ITSELF? On whichever day you choose to take part, on and around February 9, we’d ask businesses to share their photos and thoughts on social media so that the wider world can see what it means to care and offer support to others. We’d love to be able to create a gallery of photos that others can view, so that we can perhaps involve more businesses next year and really grow this initiative. We are sure that the pizza oven community is full of people with big hearts and concern for others and that we can count on people to fully appreciate what a little bit of their time, and a few ingredients, can do for others. There are a few months to go, so plenty of time to plan where you are going to go with your oven, or what event you are putting on. ANYTHING ELSE? Be like us and get it in the diary! Time will fly by after Christmas and the earlier you plan your Random Act of Kindling, the more publicity you will be able to generate. As Mother Teresa said, “the smallest act of kindness is worth more than the grandest intention.”
NEW PRODUCT
Faster, more sustainable, safer: the Fast Chef Elite fryer There’s a new fryer on the block that needs no ventilation, is entirely safe, and is clean and easy to use. The Fast Chef Elite from Taylor UK is also fully automatic and self-contained. It features a radical technology, the Ecofry system. In independent tests it used 24% less energy and up to 37% less oil than conventional fryers. Plus, it’s fast, reducing frying time by up to 27%. A ventless, countertop unit, the Fast Chef Elite is made by Quality
Fry in Spain and is very simple to use. The operator simply places food into the hopper at the top of the machine, pushes the relevant programme on the control pad, or manually sets the time, and then takes the fried product out of the hopper at the bottom once it’s cooked. Everything is selfcontained inside the unit, so the hot oil is kept completely out of harm’s way (call 01473 350000 or visit www.taylor-company.co.uk).
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WOOD-FIRED OVEN GURU
Which type of mobile unit, and why? Jay Emery (www.bushmanwoodfiredovens.co.uk) is known as the “woodfired-oven guru”, having started making wood-fired ovens back in 1999 and the first to get DEFRA approval, and for those thinking about investing in a wood fired oven for their restaurant, pub, or takeaway, he runs Discovery Consultation Days. Here, in a regular series of articles, he turns his attention to mobile opportunities. ONE TYPE FITS ALL? In the last edition, I spoke about the different types of gigs that are available from festivals to village rounds and ultimately to intimate family private functions. In that article I spoke about huge mistakes being made in the industry as a whole by people thinking one mobile solution will cover all eventualities, but that just is not true - not all mobile catering trailers are created equal and having a firm grip on the type of function you want to take your oven to will ultimately determine the best type of mobile unit for you. To break it down, the unit that you will use at a big festival turning out 1000 plus pizzas per day is completely different from the unit you would take to an intimate wedding catering for 70-150 guests, which again is different from the unit that you would use for a village round. OK, so which unit is best suited to which sub-niche and why? Let’s be honest here, some units have a crossover so can be used in more than one sub-niche but there are definitely events that suit each catering trailer perfectly.
money on an industrial grade gazebo! It’s fair to say if you are focusing on a village round or festival then a stand in unit is going to be better.
THE ENTRY LEVEL ‘NO FRILLS’ OVEN ON A TRAILER It’s by far the most popular option and yup, there is no doubt that you can use it in all niches, but beware! Unless you are young, enthusiastic, full of the joy of life, and don’t care if you get wet, then it’s a horrible solution for short run events or quick pop ups. Why? Because it just takes too damn long to set up and you get wet when you do and the gazebo that you are sheltering under has the potential to blow away in the wind. Believe me when I say that I have used industrial ratchet straps to hook my gazebo to the trailer to prevent it blowing away. If you do choose this option be sure to spend good
VILLAGE ROUND We have already established that stand-in is better. The reasoning is simple; you are going to remain dry at all times irrespective of weather conditions. But which is better? Trailer or van conversion? In my opinion for a village round it would be a van conversion every time. Again the justification is simple - you don’t have to find parking space for two units and anyone with a licence can drive it whereas with a trailer you may be in need of a special licence depending on drivers age, and once the trailer is positioned you then need to find parking for the van which could be in car park half a mile away.
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Towing a heavy trailer is hard work, it’s exhausting, and it requires a lot more concentration especially over long distances and late at night. Again, I’ve turned two of them over in my time. On one occasion I closed the M42 motorway for two hours whilst my trailer and wrecked Land Rover Discovery were recovered. It cost a small fortune both in recovery and getting it all fit for purpose again. I’m not saying it’s wrong, it’s just a ball ache for those quick stop functions lasting a couple of hours. FESTIVALS AND WEEKEND GIGS However, if you are proposing doing festivals and weekend gigs then a stand in trailer is far better than a drivable. Again, simple reasoning - pitch location. At these multi-day events you can get ‘parked in’, which means you arrive on site and you literally can’t get off your pitch until the end of the show three days later. December 2018
WOOD-FIRED OVEN GURU down every time. Some classic car conversion owners will undoubtedly say in their defence that their customers only booked them because of the classic nature. Ok that may be true, but they are not comparing like for like. What bridezilla would not want a classic car at her wedding party? But to truly evaluate you would need to inflate the price of a classic vehicle to account for higher running costs and maintenance. If you said to a prospect who was supposedly tight on budget that you could offer either a ‘no frills’ trailer or a classic vehicle for the wedding but in order to guarantee the classic car there would be a surcharge to cover the additional costs of getting to the event my guess is that the type of vehicle will become less important.
So if you have a drivable you will need to consider how are you going to get to the hotel for the night or restock your business if you have a boomer? For these multi-day events a ‘no frills’ trailer and gazebos, or a stand-in trailer is the way to go; so much more versatile with regards to the space you need. WEDDINGS AND PRIVATE PARTIES So what do you use for weddings and private parties? My first choice is a compact kitchen, or a ‘no frills’. There are many out there who believe that only a classic van conversion will work, but that’s simply not true, in fact I would go as far as to say a classic vehicle is a hindrance rather than an asset due to unreliability, but if it’s going to be an extension to your existing kitchen and it’s not going to drive anywhere then hands down go classic and quirky, it’s far more interesting and you won’t have to worry about unreliability. There are many who have classic vehicle conversions who cart them around on trailers to ensure they can get to the gig, but that’s even more money spent on trailers and licencing and operators and towvehicles! Agggh, what a ball ache, there is an easier way! Over the years I have had many discussions with classic car owners. Some believe that they have work because of the classic nature of the van they use and, when tested, their theory is, they always say, that
they got the gig over someone else because of the classic car. But did they really? I doubt it. You see, I know for a fact that classic cars need more love, attention, and servicing than a more modern vehicle. So if you are running a classic car at the same price as a modern car conversion, whilst you may think you are making more you are not. The modern van, with its record of reliability and low maintenance, wins hands
SO, IN A NUTSHELL… • For festivals and three day events - standin trailer or a ‘no frills’, but a trailer is better. • For village rounds a stand-in trailer or van conversion, but a van conversion is preferable. • For one day events - all versions work, but where pitch size is a premium a compact kitchen or ‘no frills’ trailer. • For private garden parties and weddings – a ’no frills’ trailer or compact kitchen (due to space and weight restrictions and ploughing up the owner’s lawn with heavy vehicles, trailers or van conversions are not really an option). And there you have it. Think very carefully about which sub-niche is going to be your prime mobile business venture and get the right unit for that. Next time I will be talking about driving profitability and why a Roma or New York Thin and Crispy pizza is the best model for mobile catering. I’ll explain the profitability of the model that I launched in the UK and why 80-90% gross margin is achievable.
www.papa.org.uk 63
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The Pizza Pasta & Italian Food Association aims to ensure the best market conditions for our industry. From lobbying government to its organisation of the prestigious Pizza Pasta & Italian Food Awards, we aim to provide the best environment for you to trade in plus a wide range of benefits. Facing the staffing challenge – Our business needs good people. We are lobbying to ensure Brexit does not lead to the door shutting on the people we need to keep going. Reducing Energy and Telecoms costs – Our specialist advisor will shop around to get you the very best deals – and it’s free! Insurance with Free Membership – Our specialist insurers offer really keen prices for shop and business insurance – and independent retailers can get free membership if they use them. KPMG Accounting offer – Members can take advantage of a three months free accounting offer from leading accountants KPMG. Training – Our discounted on-line hygiene training is focused and saves you money and time. Assured Guidance – Members following our Assured Advice are protected from enforcement challenges. Free Advice – From legal to technical advice, our members have free access to experts. Buying ingredients or equipment from abroad? Our agreement with Cornhill offers exceptionally keen exchange rates. Business rates and financial help – We have teamed up with a specialist business finance consultancy who provide members advice on everything from business rates to raising finance. Cutting Fuel bills – Members can enjoy savings of up to 5p per litre on diesel & petrol, and up to 10p per litre at motorway pumps, with a free no-obligation fuel card. London hotel discounts – Save money when staying in London using the unique Association booking code with Grange Hotels.
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index registered suppliers BY APPOINTMENT TO HER MAJESTY THE QUEEN FINE FOOD INGREDIENT IMPORTERS AND DISTRIBUTORS DONATANTONIO LIMITED BOREHAMWOOD
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
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 Trafalgar Mills, Leeds Road, Huddersfield, West Yorkshire HD2 1YY Contact: Mr Roberto Giacobbi Tel: 01484 538333 r.giacobbi@continental-wine.co.uk www.continental-food.co.uk
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 Dairy Partners Ltd Brunel Way, Stroud Water Business Park, Stonehouse, Gloucestershire GL10 3SX Contact: Will Bennett Tel: 01453 828890 Will.Bennett@dairypartners.co.uk www.dairypartners.co.uk
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 DK-Foods A/S Bommen 9, Thorning, DK- 8620, Kjellerup, Denmark Contact: Kevin Peacock Tel: +45 86 88 00 13 kevin@dk-foods.dk www.dk-foods.dk
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 Freiberger UK Ltd Broadgate House, Westlode Street, Spalding, Lincolnshire PE11 2AF Contact: Andrew Thorne Tel: 01775 767655 01775 767656 andrew.thorne@freibergerukltd.co.uk Fromageries Bel 2 Allee de Longchamp, Suresnes, 92150, France Contact: Bruno Camozzi Tel: +33 (0) 1 84 02 30 99 bcamozzi@groupe-bel.com www.belfoodservicepai.com
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
Garofalo UK Highfield Nurseries, Slip Lane, Old Knebworth, Hertfordshire SG3 6QG Contact: Mal Pullan Tel: 01438 813444 Fax: 01438 816556 info@garofalo.co.uk www.pastagarofalo.it
GCL Food Ingredients Dunsil Road, Engine Lane, Newthorpe, Nottingham NG16 3PX Contact: David Staiano Tel: 01773 533944 david@gclfoodingredients.com www.gclfoodingredients.com Glanbia Cheese Ltd 4 Royal Mews, Gadbrook Park, Rudheath, Northwich, Cheshire CW9 7UD Contact: Lynne Utting Tel: 01606 810900 / Fax: 01606 48680 lutting@glanbiacheese.co.uk 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: Gillian Raftery Tel: +353 87 948 4353 gillian.raftery@kerry.com www.kerry.com
index registered suppliers Kiren Foods Unit 3 Small Bridge Industrial Park, Riverside Drive, Rochdale, Lancashire OL16 2SH Contact: Mr Nazir Mackmood Tel:01706 526732 / Fax: 01706 869749 nazir@kirenfoods.com Leathams PLC 227-255, Ilderton Road, London, SE15 1NS Contact: Mr James Faulkner Tel 0207 6354026 / Fax 0207 6354017 ingredients.sales@leathams.co.uk www.leathams.com Makfa JSC Vspolny Lane, Building 5, Construction 1, Office 1, Moscow 123001, Russia Contact: Elena Karmanova Tel: +7 351 255 97 16 (ext 2416) karmanova@makfa.ru www.makfapasta.com
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 Norseland Ltd. 1 Furzeground Way, Stockley Park, Uxbridge, Middlesex UB11 1BD Contact: Oliver Scott-Harden Tel: 01935 842800 oscott-harden@norseland.co.uk
Ornua Ingredients UK Hazel Park, Dymock Road, Ledbury, Herefordshire HR8 2JQ Contact: Richard Thorpe Tel: 01531 631300 Fax: 01531 631300 richard.thorpe@ornua.com www.ornuaingredientsuk.com
Pizza Plus Foodservice Light Industrial Estate, Liverpool Road, Walmer Bridge, Preston PR4 5HY Tel: 01772 610415 Fax: 01772 617610 Contact: Chris Smith chris@pizzaplusfs.co.uk
Tulip Food Service Ltd Seton House, Warwick Technology Park, Gallows Hill, Warwick CV34 6DS Contact: Kim Markward Tel: 01926 475680 Kim.Markward@tulipltd.co.uk www.tulipltd.co.uk
Whitworth Bros Limited Victoria Mills, Wellingborough Northants NN8 2DT Contact: Alan Ribakovs Tel: 01933 441000 Fax: 01933 222523 enquiries@whitworthbros.ltd.uk
Riva Foods 32 Copenhagen Road, Hull HU7 0XQ Contact: Marie Gawley Tel: 01482 837285 Fax: 01482 824323 marie.gawley@rivafoods.co.uk www.rivafoods.co.uk Salvo 1968 Ltd. Salvo House, Maxwells West, Great Cambridge Road, Cheshunt, Hertfordshire EN8 8XH Contact: Giuseppe Motisi Tel: 0800 122 1968 Fax: 0207 607 5928 giuseppe@salvo1968.co.uk www.salvo1968.co.uk
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
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
DELIVERY &
KITCHEN & SERVING
Beer
PACKAGING
Carnevale Ltd.
Heated Pizza Delivery
Bakery Ovens
Coffee
Bag Systems
Chefsrange
Carnevale Ltd.
Cooktek (MCS Technical
Chargrills
Mineral Water
Products)
Chefsrange
Carnevale Ltd. Soft Drinks Carnevale Ltd. Wine, Spirits & Liqueurs Continental Quattro Stagioni Ltd. Carnevale Ltd. BREAD, CAKES & DESSERTS
DOUGH & PIZZA EQUIPMENT
Pizza Accessories Pizza Plus Foodservice Salvo 1968 Ltd Pizza Making Systems & Equipment Chefsrange Cooktek (MCS Technical Products)
Garlic Bread
Jestic
Riva Foods
Pizza Direct UK Pizza Ovens
EQUIPMENT
Displays Chefsrange Drinks Systems
GNOCCHI & RICE
PIZZA TOPPINGS
SOUPS, SAUCES,
Gnocchi
Fish
STOCKS & DRESSINGS
Surgital s.p.a.
Carnevale Ltd.
Garlic Spreads & Mixes
Pasta (Dry)
Fruit & Vegetables
Riva Foods
Carnevale Ltd.
Carnevale Ltd.
Stateside Foods Ltd.
Continental Quattro
Meat
Pasta Sauces
Stagioni Ltd.
999 Pizza Toppings (UK) Ltd.
Leathams PLC
Donatantonio Ltd.
Carnevale Ltd.
Pasta King (UK) Ltd.
Carnevale Ltd.
Garofalo UK
Fryers
GCL Food Ingredients.
Chefsrange
Leathams PLC
Jestic
Makfa JSC
Griddles
Pasta (Fresh)
Chefsrange
Garofalo UK
Jestic
GCL Food Ingredients.
Holding Ovens Jestic Preparation Counters Chefsrange
CHEESE, DAIRY &
Chefsrange
EGGS
Jestic
Cheese
Pizza Plus Foodservice
Chefsrange
(UK) Ltd.
FISH & SEAFOOD
MEAT
Carnevale Ltd.
Other Fish & Seafood
Dairy Partners Ltd.
Leathams PLC
Refrigeration
Salvo 1968 Ltd. Surgital s.p.a. PIZZA DOUGH, BASES & CRUSTS
Dawn Farm Foods DK-Foods A/S
Salvo 1968 Ltd The Fresh Pasta Company Ltd
GCL Food Ingredients Pizza Plus Foodservice Stateside Foods Ltd. Tulip Food Service Ltd. Pizza Sauces
Pizza Sauces Leathams PLC Salvo 1968 Ltd TOMATOES Canned Tomatoes
Donatantonio Ltd. Pizza Plus Foodservice Stateside Foods Ltd. READY PREPARED
Donatantonio Ltd. Martin Mathew & Co. Ltd. Salvo 1968 Ltd. Passata
Prepared Pasta Meals
Donatantonio Ltd.
Dough Balls
Freiberger UK Ltd.
Martin Mathew & Co. Ltd.
Kiren Foods
Surgital s.p.a.
SunBlush© Tomatoes
Bacon
Pizza Plus Foodservice
Prepared Pizza (Chilled)
Leathams PLC
Dawn Farm Foods Ltd.
Pizza Bases & Crusts
Stateside Foods Ltd.
Sun-Dried Tomatoes
Leathams PLC
Kiren Foods
Carnevale Ltd.
FLOUR & BAKERY
Prepared Pizza (Frozen)
Beef
Pizza Plus Foodservice
Donatantonio Ltd.
Concentrates
Leathams PLC
Freiberger UK Ltd.
Allied Mills
Chicken & Other Poultry
Salvo 1968 Ltd.
Pizza Plus Foodservice
Leathams PLC
Durum Semolina
Leathams PLC
Stateside Foods Ltd.
Stateside Foods Ltd.
Allied Mills
Ham
Carnevale Ltd.
Carnevale Ltd.
Flour
Dawn Farm Foods Ltd.
Allied Mills
Stateside Foods Ltd.
Foods Ltd.
Carnevale Ltd.
The Cheese Warehouse
Leathams PLC
Salvo 1968 Ltd
Eggs
Stateside Foods Ltd.
Whitworth Bros. Limited
Futura Foods UK Ltd.
Italian Meat & Sausages
Icings
Leathams PLC
Dawn Farm Foods Ltd.
Allied Mills
Mozzarella
Improvers
Donatantonio Ltd.
Carnevale Ltd.
Allied Mills
Dairy Partners Ltd.
Premixes
Eurilait Ltd.
(Bread & Cakes)|
Fromageries Bel
Allied Mills
999 Pizza Toppings
Donatantonio Ltd. Eurilait Ltd. Extons Foods Fromageries Bel Futura Foods UK Ltd. Glanbia Cheese Ltd. Leathams PLC Ornua Ingredients UK
Futura Foods UK Ltd. GCL Food Ingredients. Glanbia Cheese Ltd. The Cheese Warehouse Salvo 1968 Ltd. Parmesan Eurilait Ltd. Futura Foods UK Ltd. GCL Food Ingredients. COMPUTING SOLUTIONS Online Ordering Solutions
FOOD WHOLESALERS Continental Quattro Stagioni Ltd. Leathams PLC Salvo 1968 Ltd. Stateside Foods Ltd. FRUIT & VEGETABLES Chargrilled Vegetables Carnevale Ltd.
The Pizza Pasta & Italian Food Association is the trade body representing the UK pizza, pasta and Italian Food Association. The Association is given direction by a Management Committee comprising: ITALIAN RESTAURANT CHAIRMAN Geoff Parsons, Basilico
Vacancy
VICE-CHAIR
AGGREGATOR
FORMER CHAIR
Freiberger (Richard Harrow)
CONSULTANT
GCL Food Ingredients. Salvo 1968 Ltd
FROZEN PIZZA MANUFACTURER
SUPPLIERS
Pancetta Carnevale Ltd. GCL Food Ingredients. Pepperoni Carnevale Ltd.
Keith Griffiths, Yum
Kiren Foods (Lesley Chow)
CHILLED PIZZA MANUFACTURER Stateside ( Ian Kent – substitute Phil Goodall)
PASTA MANUFACTURER/ DISTRIBUTOR
Dawn Farm Foods Ltd.
Vacancy
DK-Foods A/S
SUPERMARKETS
GCL Food Ingredients. Tulip Food Service Ltd. Salami Carnevale Ltd. DK-Foods A/S
Olives
OILS & VINEGARS
Donatantonio Ltd.
Olive Oil
Leathams PLC
Donatantonio Ltd.
Chilled - Vacancy Frozen - Vacancy
PIZZA RESTAURANTS Chain Vacancy Independent 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 (Giuseppe Motisi)
PIZZA DELIVERY OPERATORS
GCL Food Ingredients.
Chain Papa John’s (David Scott) Independent Vacancy
INSURANCE
Leathams PLC
* For the purposes of the committee, we have treated independents as having fewer than 30 outlets.
Insurance Protector Group
Salvo 1968 Ltd
Just-Eat.co.uk Ltd.
High in protein, bronze dies
76
shapes
Pasta Di Gragnano IGP
Larger pack sizes (3kg)
Call or email for your local distributor T: 01438 813444 E: info@garofalo.co.uk
www.pastagarofalo.it
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