Pizza, Pasta & Italian Food - Issue 177

P&PDecember16_p01_Layout 1 16/12/2016 15:17 Page 1

Issue 177 December 2016

& Italian food magazine

www.papa.org.uk

P&PDecember16_p02-13_Layout 1 16/12/2016 15:35 Page 2

ap The O The One ne Sto Stop p SShop hop ffo forr aallll your your Pi Pizza zzzaa Sundries Sundrie es www.alphin.co.uk ww w.alphin.co.uk Alphin Al phin Pa Pans ns Ltd. T: 01457 01457 872486 872486

Editor telephone e-mail

Clare Benfield 01291 636336 clare@jandmgroup.co.uk

Advertising telephone e-mail

Andrew Emery 01291 636334 andrew@jandmgroup.co.uk

Production telephone e-mail

Jayson Berry 01291 636339 jayson@jandmgroup.co.uk

Subscriptions telephone e-mail

Welcome Our congratulations go to all this year’s PAPA award, Pizza Chef of the Year and Pasta Chef of the Year competition winners whose collective success was celebrated by so many of you at a gala dinner held in London at the Lancaster London hotel on 10 November 2016 at the culmination of the inaugural two-day European Pizza and Pasta Show (EPPS). In addition, PAPA’s thanks goes to all the judges and sponsors at all of these events (please turn to page 14 for a full round-up of the winners and results). In this issue, we provide a comprehensive report on the informative keynote speakers at the EPPS, and offer some festive ingredients and recipe ideas for this indulgent time of year. With all best wishes for Christmas and a successful New Year, we look forward to covering your news and views in 2017! CLARE BENFIELD EDITOR clare@jandmgroup.co.uk

01291 636333 membership@papa.org.uk

J & M Group, Association House, 18c Moor Street, Chepstow, NP16 5DB. Opinions expressed in Pizza, Pasta & Italian Food magazine are those of the contributors and not necessarily those of J&M Group, Pizza, Pasta & Italian Food magazine or The Pizza & Pasta Association. No responsibility is accepted for the opinions of contributors. Pizza, Pasta & Italian Food is published by J&M group Ltd. and supports The Pizza, Pasta & Italian Food Association. It is circulated to managers, executives, buyers, retailers and traders in the pizza and pasta business. © J&M Group Ltd. 2016

Contents NEWS

56 Festive feasts – Italian style indulgence. 60 Ingredient inspiration – ideas and likely future trends.

4

Casual Dining previews its 2017 visitors.

5

Timely debut of UK’s first European Pizza and Pasta show welcomed.

REVIEW

6

Diners demand that restaurants display their food hygiene rating.

36 The European Pizza & Pasta Show 2016.

8

New restaurant showcases Tuscan pizza.

ARTICLES

PAPA 14 Pizza Pasta & Italian Food Awards 2016. 24 Pizza Chef of the Year 2016. 32 Pasta Chef of Year Competition 2016.

FEATURES 50 Restaurant design – style notes and functionality considerations.

46 Puglian flavours – Italy’s Mirabilia event showcases Puglia.

PROFILES 66 Pizza My World – Steve Turvill of Limoncello delicatessen, Cambridge.

REGULARS 67 New products. 64 From good to great - Pizza Hut’s Will Smith. 69 Index of PAPA registered suppliers.

P&PDecember16_p02-13_Layout 1 16/12/2016 15:35 Page 3

P&PDecember16_p02-13_Layout 1 16/12/2016 15:35 Page 4

NEWS

Casual Dining previews its 2017 exhibitors Casual Dining has released its initial exhibitor list for 2017 and announced that the multi-award winning trade event for casual dining restaurant and pub operators will now feature over 200 exhibiting companies when it returns to the Business Design Centre in London on 22-23 February 2017. The exhibitor list, now available online at www.casualdiningshow.co.uk, offers an exclusive first look at some of the companies – from big brand names to emerging start-ups – who will be helping to shape the future of the casual dining sector over the next twelve months. Confirmed exhibitors include Heinz, Lamb Western, Reynolds, Moy Park Foodservice, McCain Foodservice, DiSotto Foods, Nestle Professional, New York Bakery, Pan’Artisan, KFF, JJ Foodservice, Pipers Crisp Co, Whitby Seafoods, Tilda, Friesland Campina UK, Europastry, Venice Bakery, Pidy, Roberts Bakery, JDM Food Group, Lincoln & York, UCC Coffee UK, and Nestle Professional. Rational, Nelson Catering Equipment, rexmartins, Unox UK, Advance Catering Equipment, Robot Coupe, Agricoat NatureSeal, London Workwear Rental, Comtrex, Collins Booking System, Text Local, Givex, Kavis, SAI Global, Memberoo, and Bookatable, will be presenting their latest equipment, technology and services. Morgenrot, Budweiser Budvar UK, Global Brands, World Beers and The Wine Ed Company will also exhibit. Staibano, East London Liquor Company, 10 Degrees C and Pinkster Gin will be making their debut in the show’s Artisan Spirits Lounge – joining returning exhibitors Sipsmith Independent Spirits and Harry Brompton's Alcoholic Ice Tea. New craft beers and ciders can be sampled in the popular Craft Beer & Cider Pavilion, featuring Thistly Cross Cider, Wobblegate Juice & Cider, West Side Drinks, Celtic Marches Beverages, and Glebe Farm Foods, while Nestle Waters UK, Britvic Soft Drinks, FeverTree Premium Natural Mixers, Lucozade Ribena Suntory, Fentimans, Cawston Press, Karma Cola, Pip Organic, Jools Drinks, Double Dutch and Free Spirit will be offering a taste of differentiation in the premium soft drinks category.

4

Fast food franchise specialist invests in Papa John’s Papa John’s has announced that fast food franchise CPL Food Group, which runs 32 Burger King restaurants, will have opened four Papa John’s by the end of 2016 (management of the stores will be by CPL Pizza Restaurants owned and operated by Lamen Reddy and his business partner and investor Costa Peridakis). “Papa John’s is a brand chain that works and it’s focused on growth. We first looked at Papa John’s a few years ago and more recently met up with some franchisees who recommended the opportunity. The product is the best in the market, so we believe investing in Papa John’s stores will complement our overall business portfolio,” said Lamen Reddy. “We took over Skegness recently and a new store opened in Accrington at the end of September. In addition to further openings planned for this year, we will also add a further five new Papa John’s in 2017. The company’s incentive scheme designed to help with store openings has been helpful. With deals on equipment, discounted fees and assistance with marketing, there has never been a better time to invest in Papa John’s and we are looking forward to tasting a successful future.” Similar to the inspirational founder of Papa John’s himself, John Schnatter, who set up the company from scratch, Lamen Reddy reports that he also had a humble start to his

working life. “I used to have a job looking after back office admin,” said Lamen Reddy. “With some determination, a few breaks, plus a little help on the way, my story just shows what can be achieved. Joining Burger King in 1995 was a great move and now I am excited to be adding Papa John’s stores and being involved in the company’s continued plans for growth.” Papa John's has become one of the largest pizza companies in the world, offering opportunities for franchisees throughout the UK. A six time winner of PAPA’s UK National Pizza Delivery Chain, the brand is currently running an incentive scheme to help franchisees in the early stages of growing their businesses which includes discounted royalty fees, contribution towards marketing spend plus free equipment for new stores.

Papa John's partners up for Christmas Jumper Day! Papa John's Pizza partnered up with Save the Children's Christmas Jumper Day as part of a festive sales and corporate and social responsibility programme. This year, Save the Children's annual Christmas Jumper Day swept the nation on 16 December as schools, homes and offices across the country ditched their day-to-day dress for a Christmas Jumper as Seriously Silly as they dare for Save the Children, making a £2 doughnation to the cause. For a second year running Papa John's Pizza supported Save the Children and from 21 November 2016 to 2 January 2017 will #doughnate ™ 50p to Save the Children for every XXL pizza sold. "Save the Children carries out vital work to help vulnerable children across 120 countries, including the UK. At Papa John's we are proud to be the flagship partner for Save the Children's Christmas Jumper Day,” said David

Scott, senior director - marketing, Papa John's Pizza.“With the help of our customers Papa John's can make an XXL difference to the quality of children's lives around the world." The XXL promotion was supported by an experiential tour of the UK with the nation's favourite pizza, a pepperoni, being re-created out of jumpers in a three-metre woolly masterpiece. As part of the tour Papa John's also organised a ‘Jumper Amnesty' for members of the public to donate jumpers in excellent condition to Save the Children.

December 2016

P&PDecember16_p02-13_Layout 1 16/12/2016 15:36 Page 5

NEWS

Timely debut of UK’s first European Pizza and Pasta show welcomed The inaugural European Pizza and Pasta Show (www.pizzapastashow.com), held on the 9 and 10 November 2016 at Olympia, London, was an exclusive B2B event designed to create a trading platform for UK and European food wholesalers and retailers, pizza operators and pizzeria owners, restaurant chains and independent restaurants, hotels and catering companies to meet and do business with leading suppliers and brands. Organised by IPR Events in association with PAPA (the Pizza, Pasta and Italian Food Association), and sponsored by the UK’s largest frozen pizza manufacturers Kiren Foods, equipment company Jestic, and

the exclusive Mediterranean vegetables supplier L’Aquila, as well as the Italian pizza accessories company GI Metal, the show was extremely well received and also felt to be very timely given the active nature of the sector as a whole and significant rise in interest of Italian companies in supplying the British market with both concept ideas and Italian ingredients. It hosted three major culinary competitions - the European Pizza Championship, and the UK finals of PAPA’s Pizza Chef 2016 and Pasta Chef 2016, with some 35 competitors and the celebrity chef Theo Randall present as a lead judge (turn to page 36 for a

Firezza’s Edin Basic explained how his pizza business had gone from start-up brand to successfully being acquired by Pizza Express. review of the event and a report on its informative keynote speaker presentations).

PAPA also used the event to launch its Pizza Report 2016 (www.papa.org.uk).

Richard Harrow launches new consultancy

Annual PAPA awards celebrate sector’s finest This year’s Pizza Pasta and Italian Food Awards (the ‘PAPAs’), took place on 10 November 2016 at the Lancaster London Hotel in London with over 400 people in attendance, a number boosted by the fact the inaugural European Pizza and Pasta took place at Olympia, London on the 9 and 10 November 2016. The UK’s finest Independent Italian Restaurant award went to Amodo Mio in Falkirk, with the best Independent Pizza Restaurant being Mamma Mia’s in Oxford and

www.papa.org.uk

the UK’s finest Independent Pizza Delivery Outlet La Favorita in Edinburgh. The Pizza Restaurant Chain Award went to Pizza Hut; Zizzi scooped the Italian Restaurant Chain Award and for delivery, it was Domino’s who won the chain category. Aldi was the big winner from the supermarkets, claiming a gong in each of the frozen and chilled categories (turn to page 14 for a full list, or visit www.papa.org.uk).

Richard Harrow, former managing director of the market-leading frozen foods business Freiberger UK Ltd and this year’s PAPA Industry Award winner, has stepped down after 22 years. With a unique knowledge of the frozen food sector, he has now set up RGH (UK) Services Ltd to offer consultancy to frozen food senior executives looking to understand the market, frozen logistics, develop long term business and NPD strategies. Richard Harrow also holds the position of chairman of the Pizza and Pasta Association (PAPA) and remains until the end of the year a non-executive director of Freiberger’s UK’s sister company, Stateside Foods. He successfully directed and negotiated 2017 salt targets for retail pizza with the Department of Health in conjunction with the PAPA and has previously served on British Frozen Food Federation (BFFF), on both the Technical

Committee and Importers and Brokers committee. Initially setting up Freiberger UK’s business in 1994, he feels that now is the right time to pursue other opportunities. “It’s time to let the next generation take up the mantle at Freiberger and broaden my experiences across the frozen food category. As a consultant, my thirty plus years’ experience can help senior executives understand consumer behaviour and develop business change programmes in line with a changing market,” said Richard Harrow, who will continue to act as a consultant for the Freiberger Group.

5

P&PDecember16_p02-13_Layout 1 16/12/2016 15:36 Page 6

NEWS Craig Miles joins Pasta King’s growing team Pasta King says that it is excited to announce the appointment of Craig Miles in the newly-created role of business development chef as the company seeks to continue to innovate within the education catering sector. Craig Miles has joined Pasta King has Pasta King. been at the forefront of education catering for over two decades and their famous pasta and sauce combinations continue to be much loved by caterers, teachers and students alike, and now Craig Miles will oversee the development of new concepts and flavours. A classically trained chef who is a member of the Craft Guild of Chefs, Craig Miles said: “I’m delighted to be joining Pasta King and I can’t wait to get started, I’m really passionate about good food and more specifically, serving good food to children. “I really believe in feeding children good, nutritious food and introducing them to new flavours. A few years ago, children would never eat some of the things they try now and at Pasta King we want kids to eat proper food and be introduced to new experiences.”

Peterborough’s Italian community raise over £4000 for the earthquake fund The Papa Luigi team report that once again they helped Angelo Passero, the chief organiser of this year’s Italian Festival in Peterborough, with the event that took place on the picturesque Cathedral Square recently. Organised by the local Italian Community Association it was a wonderful weekend with people giving very generously to the Italian Earthquake Fund with over £700 raised for such a great cause. Papa Luigi Dial a Pizza sold pizza slices with all profits going to the charity, with customers clearly enjoying a wonderful snack whilst helping such a good cause. The Anglo Italian Charity Golf Day raised a further £800 while the ‘Italian Wolverine’, Massimino Malacrino, raised a whopping £3000 with various zany fund raising events including a sponsored haircut, which was widely supported by his ‘paesanos’ on “The Growing Up Italian in the UK” Facebook page. All the money raised will help alleviate the plight of many people who have been made homeless by the recent Earthquake that struck Italy The unusual weather at the Italian Festival didn’t deter the large crowd from enjoying traditional Italian dancing and singing, report Papa Luigi, and once again the wine tasting was very popular! “Once again the festival was a fantastic showcase for our Italian culture including dancing, opera singing, food and of course vino! Everybody loved having their photos

taken in the Ferraris,” said Papa Luigi partner, Tony Scibelli. “The Papa Luigi pizza slices went down well again and this year’s chosen charity was more poignant than ever as we were helping our countrymen back home. Part of what I love about this wonderful area is how well the English and the Italian folk have integrated with so much warmth, which was reflected with all nations giving generously and the minute’s silence for the 294 lost souls was treated with utmost respect.”

Diners demand that restaurants display their food hygiene ratings 98% of consumers want the law changed to make all restaurants in England publicly display their Food Standards Agency (FSA) Food Hygiene Ratings, according to new research carried out by food safety technology company Checkit.net (currently, ratings must be displayed in Wales and Northern Ireland, but in England it is not compulsory). Their research found out that 92% of diners feel that displaying these ‘scores on the doors’ will make eating out safer by encouraging restaurants and other businesses to improve their standards. The evidence supports this, claim Checkit, as since it has been mandatory for restaurants in Wales to display their food hygiene score, the percentage of food businesses with a top rating of five has increased from 45% to 63%, 6

report the firm. Their research also found that consumers take the food hygiene rating into account when choosing where to eat. 91% said they’d always or often choose to eat somewhere with the highest ratings of four or five (previous research by Checkit.net found that 61% of consumers won’t eat at a restaurant, takeaway, coffee shop or pub that has a rating of two or below). So the message is clear, feel Checkit - a restaurant’s Food Hygiene Rating is directly linked to sales, meaning that businesses are losing customers and revenue to restaurants with higher Food Hygiene ratings, and ultimately putting their survival at risk. Today, only 58% of English food businesses have the highest Food Hygiene Rating of five, according to the latest Food

Standards Agency data. Thus, making it compulsory for restaurants to display their hygiene rating can only raise standards, helping to avoid cases where diners suffer food poisoning or even die due to poor food hygiene, argue Check-It. “These findings demonstrate that the public rely on food hygiene ratings when they choose where to eat – and that nearly all consumers want to be able to immediately see the rating of food businesses before they choose where to dine,” said Nina Purcell, director of Regulatory Delivery and Wales, Food Standards Agency. “The FSA is currently developing the case for making display of ratings mandatory in England and this research shows that consumers would very much welcome such a move.” December 2016

P&PDecember16_p02-13_Layout 1 16/12/2016 15:36 Page 7

P&PDecember16_p02-13_Layout 1 16/12/2016 15:36 Page 8

NEWS

New pizza restaurant showcases Tuscan pizza Pizza Toscana has opened in Wardour Street, Soho, London, not far from Piccadilly Circus on the site of several former well-known Italian restaurant predecessors, and is now making a bid to put Tuscan pizza – namely pizza utilising ingredients sourced from the famous Italian food region of Tuscany – on the map. Working in conjunction with the London-based Italian, and Tuscan, ingredients supplier, Vinci Wine & Food Ltd, Pizza Toscana opened at the end of November, fitted out with a wood-burning Valoriani oven, traditional furniture crafted from Tuscan wood and an initial menu of five numbered pizzas that can all be described as “100% Tuscan.” A wider menu – to be influenced by its parent restaurant, La Bussola in Italy (and which claims to be Florence’s most historical and oldest restaurant since 1960), also owned by Pizza Toscana’s founder and Italian restaurateur, Stefano Cresci – will be

A second Pizza Toscana site, also in central London, is already planned for 2017. launched in due course, while in the meantime the restaurant will be taking further shape in terms of its design details and the designation of upper floors. It was Stefano Cresci who, early on, reports that he realised that high quality pizza would become one of Italy’s preferred restaurant dishes, so he set about creating five Tuscan pizzas that centred around

premium ingredients from that region (including a pizza topping combination of walnuts, Tuscan honey and Tuscan pecorino cheese, for example). At the same time, he also had an eye to the developing UK market, and in particular, London, with international management consulting firm of Federico Fiorentini and BRD Consulting (who specialise in

developing high quality brands in the retail sector with a particular focus on hospitality), advising. “I couldn’t have wished for a better location to start in London, this is a high footfall area which is busy almost 24/7. The excellent mix of business, tourist and some residential customers makes it ideal for this new and exciting venture,” said Stefano Cresci.

New HeyMenu welcomes a new chief executive A fresh new entrant to the UK takeaway market – HeyMenu - has announced that Dave Breith is to become its chief executive officer. HeyMenu, described as a new ‘disruptor’ to the UK’s takeaway industry food fight, says that Dave Breith - a business leader and technology entrepreneur – is stepping in as chief executive to take the new business model to launch in March 2017. HeyMenu connects takeaway restaurants and consumers via an easy-to-use and tailored website and app, and aims to provide up to 90% lower costs to takeaway restaurants than competitors, including zero commission. This is in addition to more personalisation and dependable technology that ensures orders are not dropped, payments are secure and reliable and deliveries are tracked from the restaurant to the front door, claim the company. The launch of HeyMenu will see the company on-boarding an average 500 takeaway restaurants per week, developing at a significant fast-pace, and prior to any substantial marketing activity, they add. Dave Breith’s role is to listen to HeyMenu’s Takeaway Restaurants’ thoughts, ideas and requests to create a model that is beneficial for both restaurants and consumers. Already, say 8

HeyMenu, they are working on functionality to bring in a ‘booking a table’ option amongst other unique offerings that they feel the current market leaders don’t yet provide. “It is so exciting to have Dave on board. His experience in starting and setting up successful businesses is extraordinary and with his technology background and ability to understand the market, we have the top expertise on our side to make HeyMenu the best it can be whilst simultaneously challenging the current market, which of late resembles a messy food fight,” said Chris Howard, chairman of HeyMenu. “I loved the concept from the off and have been working in the background with Chris for a while. It just made sense for me to invest and take the reins to bring HeyMenu to market. The pick-up from Takeaway Restaurants has been incredible. We didn’t expect such a response and as such are tweaking HeyMenu’s usability as we go in response to hearing our restaurants thoughts on the current takeaway models. It’s an exciting time for the industry and I for one can’t wait to launch a refreshing business model that actually benefits both restaurants and consumers alike,” added Dave Breith.

“Takeaway restaurants currently have to pay large percentage fees to be on certain web sites such as Just Eat and Hungry House, but we at Hey Menu believe they are not being empowered for the price they pay. Their businesses are thriving, however not as much as they should be, as they are unable to re-invest profit into their own business. Instead they are working harder and probably for less return. HeyMenu offers a more rewarding experience and provides unique, personalised options for those who love good food.” HeyMenu’s aim is to provide the most attractive commercial offering to restaurants, ensuring that each retains most of its profits, which can then be re-invested and result in an enhanced quality of service to consumers. With these priorities, HeyMenu says that it aims to become the provider of choice for restaurants and consumers alike. They are currently working to on-board 10,000 takeaway restaurants ahead of its consumer launch, and anticipate onboarding up to 250 per day from there on (as a sign of confidence, HeyMenu offers a full money-back guarantee to all restaurants that sign up, if they do not save in the first six months). December 2016

Pa

P&PDecember16_p02-13_Layout 1 16/12/2016 15:36 Page 9

M

ADE

I

N

LY

ilia a Ema gn Rom

I TA

IITALIAN TALIAN ALIA N PA P PASTA A ST TA M MAD MADE AD E IN ITALY IT TAL ALY AL LY FOR FO R QU QUALITY UALIT U ALIT ALI TY Y FOO FOOD OOD SER S SERVICES. RVICES ES ES. Fr Fresh esh h pasta past sta is a thous thousand-year-old h sand-y a d ear ar-old rrr-old tr tradition radition aad on n and a ssymbol ymb b of Italian bo bol ttalian lia culinary u ex excellence. cellence. e. Laboratorio Labor atorio o T Tortellini Tor ortellini e lini is a pr proud oud ou d guar guardian di off this dian t tr tradition. rad adition n Using n. U g our fr fresh es pasta yyou’re esh ou re not ou’ only nly off nl offering ering ng the extr extra xt a vvalue alue u tha ue that hat all a authentic uh c pr products roduc ucts ha h have, ve, e yyou’re ou’re als aalso o helping, help p likee Labor lik Laboratorio bo atorio oT Tortellini, Tor ortellini, l i tto o saf ssafeguard e rd this eguar t authenticity authenticity. th y.. Laboratorio Labor atorio T Tor Tortellini ortellini iss a br b brand and

The cchef’s hef’s hef f ’s It Italian aliann ffa favourite. avoourite. rite.

SURGITAL SUR GIT TAL SS.p.A. Lavezzola vezzol ola (Ra (Ra)) - Emilia Romagna - Italy - +3 +39 80328 .p.A. La 9 0545 803 28 surgital@surgital.it surgital@surgital.it - www www.surgital.com .surgital.com - e.grimes@sur e.grimes@surgital.it gital.it

Pagina Essterro PIZZA PASTA MAG 210x297 2016 indd 1

30/11/16 17:13

P&PDecember16_p02-13_Layout 1 16/12/2016 15:36 Page 10

NEWS For further information on how to become part of the initiative, contact biffa@onlybeattie.com.

Joint initiative to tackle danger of people sheltering in bins Businesses from across the restaurant industry are being encouraged to sign up to a new joint initiative to tackle the potentially deadly issue of people using refuse containers for shelter, which was recently launched by some of the UK’s leading waste management companies. More than 10 people have died in this country during the last five years after containers in which they’d sought shelter overnight were emptied into waste trucks. Now the UK waste industry, led by Biffa, Veolia and B&M Waste Services, has met for the first time and say that they are committed to work together in order to help save lives through increased education and co-operation. Leading figures from the three waste management companies met in Birmingham with representatives from the Chartered Institution of Wastes Management, the Environmental Services Association and the Health and Safety Executive for the inaugural meeting of this dedicated Industry Steering Group. They were joined by two charities involved with the homeless, Framework and Homeless Link, to consider ways to tackle the issue and protect vulnerable people. The meeting heard that the problem was not restricted to the homeless either, although the homeless crisis was putting more at risk. There were also reports of students and those making their way home under the influence of drink or drugs seeking shelter and putting themselves in danger. For the first time, management companies will pool resources to both share information and create industrywide initiatives to help save more lives. Work will also take place to expand the Group to include more members and work with local authorities too. 10

Black pasta for Black Friday To mark the recent Black Friday discount day occasion, the team at Birmingham’s Pasta Di Piazza, located in the Jewellery Quarter, came up with the idea to produce three unique dishes which were displayed on their specials board throughout the day and featured black pasta. The restaurant sold squid-ink infused dishes including Risotto Nero with baby octopus and baby squid, freshly prepared Linguine con Gamberi with crayfish and giant prawns and fresh seabass-filled ravioli with white wine, garlic and clams. And in true Black Friday style, the longstanding Italian restaurant also offered a 50% discount on their ‘Black Friday specials’ for one day only, so that guests could enjoy the deliciously unique options for less of the original price! The Brook Street restaurant has recently undergone a £400,000 expansion to convert the upstairs flat into an 80 cover second floor dining area, to ensure they can cater for all customers who choose to dine with them. “Black pasta is a famous delicacy in Italy, so it was an experience that I was happy to bring

to the restaurant in Birmingham. People are sometimes put off by the way the dish looks, but are very often surprised by how great it tastes!” said Roni Ferro, manager of Pasta di Piazza. “We welcomed guests of all ages to come along to the restaurant on Black Friday and try something new.”

Italian Embassy chef launches debut cook book MasterChef: The Professionals 2015 finalist and head chef at the Italian Embassy in London, Danilo Cortellini, has released a debut cook book. 4 Grosvenor Square is a celebration of his time at the Italian Embassy in London, featuring recipes that reflect the day-to-day life there from business lunches to gala dinners, family meals and drinks receptions. The hardback book features authentic Italian dishes using some of the finest produce available. Sample dishes include multi-coloured burrata tortellini with Sicilian red prawns in a smoked artichoke broth, red mullet with stuffed courgette flower and smoked buffalo mozzarella sauce, and a pumpkin panna cotta with apples and mosto cotto After finishing culinary school in Abruzzo, Italy, Danilo Cortellini travelled around the country working at some of the finest restaurants in the Peninsula, moving to the UK in 2010 and having since worked with the likes of Alain Ducasse at the Dorchester and at

Zafferano in Knightsbridge. In 2012 he attained his current position at the embassy, giving him the opportunity to cook for some of the most influential people in Europe. In 2014 he launched his own catering and consultancy company whilst last year he fought his way to the final round of BBC MasterChef: The Professionals. “I have a few reasons for writing this book now. It is coming to the end of the ambassador’s term and who knows when I will have another opportunity like this to showcase not only my own cooking but Italian products, dishes and the good work that the embassy does?” said Danilo Cortellini. “Working here I’m representing Italian cooking in London. It is empowering, it has made me understand what we’re doing. It’s great to open the door on the menu of the Italian Embassy and offer an insight into what goes on here, through the perspective of the kitchen.” 4 Grosvenor Square has been published in both English and Italian and is available to buy from Amazon, Waterstones and all good book shops, priced at £25.00. December 2016

P&PDecember16_p02-13_Layout 1 16/12/2016 15:37 Page 11

P&PDecember16_p02-13_Layout 1 16/12/2016 15:37 Page 12

NEWS

SHORTS Just Eat to acquire Hungryhouse Industry watchers, Propelinfo, have reported that Just Eat, the market place for online food delivery, has agreed a deal to acquire rival firm Hungryhouse from Delivery Hero for £200m with Just Eat saying that the acquisition was consistent with its “strategic ambition to accelerate its growth and increase its market presence in every geography in which it operates”. Currently, Hungryhouse is an online food company operating solely in the UK. Foodservice inflation expected to hit 3.4% in 2017 Exchange rates have already put £10.8bn pressure on UK foodservice costs this year, claim Prestige Purchasing, and while fish pricing becomes more volatile, butter has doubled in price and potatoes have experienced a sharp price rise, they add, leading the company to warn foodservice operators and caterers that foodservice inflation will hit 3.4% next year, driven by currency fluctuations, political uncertainty and the unknown outcome of trade deals. Lifetime achievement award for Mulmar Enzo Frangiamore and Agostino Luggeri directors of Mulmar who supply, install, maintain and service espresso coffee machines and bean grinders, and who are proud to be the UK importer for some of the largest and most innovative espresso coffee machine and food service manufacturers in the world - received the prestigious Lifetime Achievement Award at the tenth European Coffee Symposium held in Budapest recently. Founded in 1989, Mulmar have built a strong reputation in the food service industry based upon their knowledge and experience in the coffee market, and in the gourmet coffee sector in particular. ‘Fox’ scoops wood-fired pizza prowess award Fox restaurant in Hale Barns has joined the illustrious ranks of eateries that have scooped a coveted Logs Direct ‘Woody Award’ – which claims to be the only accolade in the restaurant sector specifically for chefs cooking with a wood-fired oven. The new fine dining establishment is being billed as the first £1m gourmet restaurant in Hale Barns and is owned by former Living Ventures director, Danny Fox, and fast building a quality reputation for its Naples-inspired pizzas, cooked using a wood-fired oven. 12

LLK relocation is catalyst for further growth Former Cedabond ‘Most Improved Supplier’, Linda Lewis Kitchens (LLK), has reported that the recent launch of new premises will equip it for the next stage of dynamic expansion. The Italian catering equipment importer and supplier, which scooped the Cedabond Award in 2014, has recently relocated within its home town of Oldham and moved into 13,000 square feet of office and warehousing accommodation. Having outgrown premises it occupied for seven years, LLK says that it has not only settled into its spacious new office, but also developed facilities to enable it to further its growth ambitions in its tenth anniversary year. It has created a new demonstration kitchen area, conference facilities, a dedicated area for storage and warehousing and a workshop, and

also lost no time in launching a new range of equipment, whilst also expanding its suite of services, to maximise the potential of the extensive space on offer. The LLK demo kitchen is laid out bistro style, to create a superb ambience for dealers and end-users booking on to special events at LLK that encompass equipment demonstrations and food sampling and which can be as handson as required, say the firm. Their forthcoming dealer workshops will equip dealers with knowledge that can underpin successful sales strategies, as well as allowing them to meet an LLK team priding itself on superb service provision to its network with the events also providing opportunities for networking and sharing best practice.

New pasta machine aimed at medium-sized outlets FEM have launched a new Sirman Sinfonia 2 pasta machine which will enable small to medium-sized restaurants to branch out and introduce fresh pasta to their menus, claim the company. The Sinfonia 2 is a low-cost, light-duty machine which quickly and easily makes fresh pasta from scratch, capable of producing 5kg of pasta per hour. The convenient, removable funnel allows operators to add liquid ingredients during processing so that they are thoroughly combined, and the highperformance kneading paddle is easy to remove for cleaning, say FEM (www.fem.co.uk). The Sinfonia 2 pasta machine is constructed

from robust stainless steel AISI 304 with a stainless steel worm, head and ring. The bowl, made of anodised aluminium, has a 6 litre capacity and 2.5kg dough capacity. The powerful, air-cooled 0.5hp motor with oil bath gear box reducer ensures the machine has a long service life and can withstand heavy demand. It is available with one die of the chef’s choice choose between spaghetti, linguine, tagliatelle, macaroni and fusilli. Other dies and an optional variable speed pasta cutter are also available from FEM. The machine measures 577mm (w) x 263mm (d) x 489mm (h).

Scottish dairy launches fior di latte mozzarella The Scottish family-owned and operated Yester Farm Dairies have launched a traditional fior di latte-style artisan mozzarella cheese made entirely with Scottish cow milk from the farm’s own dairy herd. With partial funding from Scottish Enterprise, owners or Yester Farm Dairies Simon and Jackie McCreery converted a grain shed on the farm into a state of the art dairy manufacturing traditional mozzarella cheese in diced and block formats, as well as a range of artisan soft cheese and cultured creams aimed at both UK foodservice and retail markets. "The richness of the Yester cow's milk makes for a very creamy tasting and soft mozzarella, which we have developed to perform particularly well in the new generation of wood and log fired pizza ovens now on the market,” said Phil Morgan, who along with other experienced pizza industry colleagues is advising Yester.

“These cook at very high temperatures in a short time and it is imperative the mozzarella does not over-brown. In tests we have been told we have a product at least as good if not better than traditional Italian fior di latte mozzarella cheese. So we have called ours ‘Scottish fior di latte mozzarella’!" Yester also produces a range of cottage cheese, cream cheese, sour cream, crème fraiche and yogurt - a range for which it won one gold, six silver and five bronze awards at the International Cheese Awards in July.

December 2016

P&PDecember16_p02-13_Layout 1 16/12/2016 15:37 Page 13

P&PDecember16_p14-23_Layout 1 16/12/2016 15:39 Page 14

he evening of Thursday, 10 November 2016, saw the twenty seventh Pizza Pasta and Italian Food awards announced at a gala dinner held at the Lancaster London Hotel in London. Some 400 people from across the pizza, pasta and Italian food industry – many of whom had also attended the first European Pizza & Pasta Show held over two days – were in attendance. Michelin starred chef, Theo Randall, presented the awards with PAPA chairman, Richard Harrow, welcoming guests.

T

This year’s event and prize draw was once again proud to support the Bowel Cancer UK charity.

Overall Supermarket Section Sponsor PHOTOGRAPHS Pictures from the awards – the Pizza Chef of the Year heats and finals, the Pasta Chef of the Year heats and finals, as well as the awards dinner itself - can be found at http://awards.papa.org.uk

Overall Independent Section Sponsor

P&PDecember16_p14-23_Layout 1 16/12/2016 15:39 Page 15

AWARDS

NEW PRODUCT OR INGREDIENT AWARD

INDEPENDENT ITALIAN RESTAURANT GOLD AND PLATINUM AWARDS

Pictured from left to right: Dave Bancroft (director of business development, Papa John’s), Andrew Honeywood (head of foodservice, Vestey Foods) and Theo Randall.

Pictured from left to right: Leandro Crolla (Divino Enoteca, Edinburgh), Giovanni and Carolina Pia (Amodo Mia, Falkirk), John Jardine (Pizazz), Theo Randall and Leo Gallani (Il Michelangelo, Weston Super-Mare).

Foodservice category WINNER: ■ Vestey Foods (pulled pork)

Sponsored by:

HIGHLY COMMENDED: ■ GB Confit Ltd (pheasant confit) SHORTLISTED: ■ L’Aquila (Good for You vegan seeded free-from red pesto) ■ Leathams (IQF SunBlush® semi-dried figs) ■ Snowbird Foods (Mini Meat Bites) ■ Harvey & Brockless (Hot chipotle BBQ sauce)

PLATINUM WINNER: Amodo Mio (Falkirk)

Sponsored by:

■

GOLD WINNERS: Amodo Mio (Falkirk) ■ Divino Enoteca (Edinburgh) ■ Il Michelangelo (Weston-Super-Mare) ■ La Locanda (Gisburn) unable to attend ■ Civerino’s (Edinburgh) unable to attend ■

ITALIAN RESTAURANT CHAIN AWARD

Pictured from left to right: Dave Bancroft (director of business development, Papa John’s), Tommy Leung and Lia Forsland (Gafell Ltd) and Theo Randall.

Retail category WINNER: ■ Gafell Ltd (soy bean lasagne sheets) SHORTLISTED: ■ Taste of Sicily (semi-dried yellow tomato) ■ Venice Bakery (10” seasoned free from pizza bases) ■ Taste of Sicily (aged truffle pecorino)

www.papa.org.uk

Pictured from left to right: Kathryn Wilson (Zizzi), Theo Randall, Jo Fawcett (Zizzi) and Clare Benfield (Pizza Pasta & Italian Food magazine on behalf of Ornua). WINNER: Zizzi

Sponsored by:

■

SHORTLISTED: All Italian chain restaurants were considered for this award – no shortlist published.

■

15

P&PDecember16_p14-23_Layout 1 16/12/2016 15:39 Page 16

AWARDS

PIZZA RESTAURANT CHAIN AWARD

PIZZA RESTAURANT GOLD AND PLATINUM AWARDS

Pictured from left to right: Rebekah Wilson and Tanya Martin (Suffolk Stonehouse), Adam Wilkes (account manager, Haagen Dazs), John Ellse (Mamma Mia’s), Theo Randall and Leandro Crolla (La Favorita). PLATINUM WINNER: Mamma Mia’s (Oxford)

Sponsored by:

■

GOLD WINNERS: Mamma Mia’s (Oxford) ■ La Favorita (Edinburgh) ■ Suffolk Stonehouse (Bungay) ■ Basement Browns (Leamington Spa) unable to attend ■ Donatello’s (Ampthill) unable to attend ■

Pictured from left to right: Simon Shirley (foodservice director, Tulip), Chris Bryce and Claire Stewart (Tony Macaroni) and Theo Randall.

Regional category

Sponsored by:

WINNER: ■ Tony Macaroni SHORTLISTED: All pizza chain restaurants were considered for this award.

■

PIZZA DELIVERY CHAIN AWARD

Pictured from left to right: Steve Morris (sales director, Jestic), James Gentle (head of innovation, Domino’s Pizza) and Theo Randall, WINNER: ■ Domino’s Pizza SHORTLISTED: ■ All pizza delivery chains were considered for this award.

Sponsored by:

Pictured from left to right: Simon Shirley (foodservice director, Tulip), Keith Griffiths (Core Product Manager (SCM) at Yum III PH Delivery Pizza Hut) and Theo Randall.

National category WINNER: ■ Pizza Hut SHORTLISTED: All pizza chain restaurants were considered for this award.

■

16

December 2016

P&PDecember16_p14-23_Layout 1 16/12/2016 15:40 Page 17

AWARDS

INDEPENDENT PIZZA DELIVERY STORE AWARD

Pictured from left to right: Graham Corfield (managing director, Just Eat), Chris Logan and Leandro Crolla (La Favorita) and Theo Randall.

INNOVATIVE FOOD TO GO AWARD

Pictured from left to right: Stuart Seaton (technical director, MyFresh), Caron Parry (PAPA, on behalf of Joe Public) and Theo Randall. WINNER: Joe Public (London)

Sponsored by:

■

PLATINUM WINNER: La Favorita (Edinburgh)

Sponsored by:

■

SHORTLISTED: O’ver (London) ■ Mister Lasagne (London) ■ Rebel Town Pizza (Devon) ■

THE PAPA MARKETING AWARD

Pictured from left to right: Graham Corfield (managing director, Just Eat), Jaroslaw Motulewicz and Daniele Fadda (Pizzaface) and Theo Randall. GOLD WINNER: Pizzaface (Hove)

■

Pictured from left to right: Andrew Thorne (managing director, Freiberger), Rowena Kennedy and Corinne Prior (ASK Italian) and Theo Randall. Sponsored by: WINNER: ■

SHORTLISTED: ■ Yammo (Bath) ■ Capone’s Pizza Parlour (Croydon) ■ Woodyz (Porthcawl) ■ Project Pie (Dundee) ■ The Cornish Pizza Company (St Agnes) ■ Hello Pizza (Liverpool)

www.papa.org.uk

ASK Italian (#Feed Your Temptation)

SHORTLISTED: Kiren Foods (Pizza Mia – Love to Share) ■ Prezzo (Prezzo Italian Specials) ■ Vittoria Group (Win the Dough Forth One) ■ Zizzi Restaurants (#ZizziTacklesCancer) ■

17

P&PDecember16_p14-23_Layout 1 16/12/2016 15:40 Page 18

AWARDS

MANUFACTURED PIZZA PRODUCT AWARD

Pictured from left to right: Per Larsen (DK Foods), Lynne Cawthorn (head of product & process – Stateside Foods), Phil Goodall (commercial controller, ASDA), Nicola Corrigan (category insight manager – Stateside Foods) and Theo Randall.

Indulgent category Pictured from left to right: Per Larsen (DK Foods), Laura Whiting (buying director, Aldi) and Theo Randall.

WINNER: ■ Asda (Extra Special hand stretched tandoori chicken tikka pizza) SHORTLISTED: The Co-operative (Irresistible Italian ham and mini balsamic onion pizza) ■ PizzaExpress (Romana La Regina pizza) ■ SPAR (mozzarella, pesto and Sunblush tomato premium pizza) ■ Crosta & Mollica (Pizza Piccante) ■ Morrisons (Best goat’s cheese and chargrilled Mediterranean vegetable pizza) ■ Iceland (luxury spicy Italian meats hand-stretched and stonebaked pizza) ■

Everyday category WINNER: ■ Aldi (sourdough chicken and chorizo pizza) SHORTLISTED: Iceland (Deep Dish pepperoni pizza) ■ Asda (BBQ chicken and bacon stuffed crust) ■ Kiren Foods (Pizza Mia chicken and pesto on a stonebaked Italian crust). ■

Pictured from left to right: Per Larsen (DK Foods), Nick Croft-Simon (The White Rabbit Pizza Co) and Theo Randall.

Innovative category WINNER: ■ The White Rabbit Pizza Co (Organic, gluten free pizza range) SHORTLISTED: ■ Iceland (Luxury chargrilled Mediterranean vegetables, hand-stretched and stonebaked pizza) ■ PizzaExpress (Gluten free pizza) ■ Asda (authentic Italian woodfired spicy pepperoni and chorizo pizza with balsamic drizzle) ■ Morrisons (Classic Roulette pizza) Sponsored by:

18

December 2016

P&PDecember16_p14-23_Layout 1 16/12/2016 15:40 Page 19

AWARDS

MANUFACTURED PASTA PRODUCT OF THE YEAR AWARD

FROZEN PIZZA MULTIPLE RETAILER AWARD

Pictured from left to right: Ian Ritchie (director, Dawn Farms), Laura Whiting (Aldi) and Theo Randall. Sponsored by: WINNER: ■ Aldi

Pictured from left to right: Laura Whiting (Aldi), Francesca Diforti (Taste of Sicily Ltd), Andrea Diforti (Taste of Sicily Ltd), Theo Randall and Mary Dunn (communications director, Aldi). Sponsored by:

HIGHLY COMMENDED: ■ La Tua Pasta (Tortellini peas and mint)

WINNER: ■ Aldi (specially selected filled pasta – sweet aubergine and tomato)

SHORTLISTED: ■ All multiple retailers were considered, and the data considered for the retailer awards is based on the year to September.

Retail category

HIGHLY COMMENDED: La Tua Pasta (Tortellini peas and mint)

■

SHORTLISTED: Dell’Ugo (Radicchio and speck fiorelli) ■ Taste of Sicily (fagottini basil pesto and ricotta) ■

PIZZA CONVENIENCE AND DISCOUNT STORE RETAILER AWARD

Pictured from left to right: Francesca Diforti (Taste of Sicily Ltd), Andrea Diforti (Taste of Sicily Ltd), Carlos Garcia and Sergio Ardu (La Tua Pasta) and Theo Randall. Pictured from left to right: Nazir Mackmood (managing director, Avalon), Sara Gunn (buyer, the Co-operative) and Theo Randall. Sponsored by: WINNER: ■ The Co-operative SHORTLISTED: ■ All convenience retailers were considered, and the data considered for the retailer awards is based on the year to September.

www.papa.org.uk

Foodservice category WINNER: ■ La Tua Pasta (Tortellini mushroom and truffle) HIGHLY COMMENDED: ■ Brakes (Select salmon and crayfish fiorilli) SHORTLISTED: GCL Food Ingredients (beef and truffle girasole) ■ Surgital (I mammoli of purple potatoes) ■

19

P&PDecember16_p14-23_Layout 1 16/12/2016 15:40 Page 20

AWARDS

CHILLED PIZZA MULTIPLE RETAILER AWARD

Pictured from left to right: David Giles (commercial director, Glanbia), Laura Whiting (buying director, Aldi) and Mary Dunn (communications director, Aldi) and Theo Randall. Sponsored by: WINNER: ■ Aldi SHORTLISTED: ■ All retailers were considered for this award and in deciding this award, the judges take in to account data from Kantar as well as the extent of promotional and

THE PAPA INDUSTRY AWARD

Pictured from left to right: Ian Kent (Stateside Foods), Richard Harrow and Theo Randall. WINNER: Richard Harrow

Sponsored by:

■

PASTA RETAILER AWARD

Charity prize draw Pictured from left to right: Jay Devito (sales director, Rondanini on behalf of Tesco), Rachel Exton (Extons) and Theo Randall, WINNER: Tesco

■

SHORTLISTED: ■ All retailers were considered – no shortlist published.

20

Sponsored by:

A cash draw for £300, auction and a raffle which raised over £2571.63 for Bowel Cancer UK charity was held on the night. Prizes included an overnight stay for two at Colworth Park (donated by Hold Amy’s Hand), a Clarks voucher for £25 (donated by Clarks), a Wine Tasting voucher (donated by Pieroth Wines), a Denbies Wine Tasting Tour for two (donated by Denbies Estate), a Makeover (donated by Space NK) and an Afternoon Tea Spa Day (donated by Nutfield Priory). December 2016

P&PDecember16_p14-23_Layout 1 16/12/2016 15:40 Page 21

THANK YOU Innovation is a key ingredient in our business. By continually evolving and adapting to fast moving trends we have become the preferred partner to great food companies and brands. We would like to thank our customers for their contribution to the Food and Drink Exporter of the Year Award. Visit www.dawnfarms.ie to discover the ingredients that set us apart.

FOOD & DRINK EXPORTER OF THE YEAR 2016

P&PDecember16_p14-23_Layout 1 16/12/2016 15:40 Page 22

AWARDS

PIZZA CHEF OF THE YEAR 2016 WHITWORTHS BROS. CATEGORY

TULIP SUPERTOPS CATEGORY

WINNERS: Cesare Marinaro and Rob Tucker (Pizzeria Venezia, Rushden)

WINNER: Fabrizio Mancinetti (The Oven, Bath) Left to right – Simon Shirley (Tulip), Fabrizio Mancinetti (The Oven) and Theo Randall.

Left to right – Cesare Marinaro (Pizzeria Venezia), Alan Ribakovs (Whitworths), Theo Randall and Rob Tucker (Pizzeria Venezia).

NORSELAND CATEGORY

SUNBLUSH TOMATO CATEGORY

WINNER: Ellie Barrie (Stateside Foods, Bolton)

WINNER: Laura Evans (Pizza Hut Delivery)

Left to right - Ellie Barrie (Stateside Foods), Lisa Harrison (brand manager, Norseland) and Theo Randall. Highly Commended: Alessandro Paci (Tony Macaroni, Scotland)

Left to right – Laura Evans (Pizza Hut), James Faulkner (sales director, Leathams) and Theo Randall.

EURILAIT MAESTRELLA CATEGORY

PIZZA CHEF OF THE YEAR 2016

WINNER: Ellie Barrie (Stateside Foods) Left to right – James Millward (managing director, Eurilait), Ellie Barrie (Stateside Foods) and Theo Randall. Highly Commended: Alessandro Paci (Tony Macaroni, Scotland)

EURO PIZZA PRODUCTS CATEGORY WINNER: Ryan McNab (The Britannia Inn, Penny Bridge, Cumbria) Left to right – Rogier de Goeij (commercial director, Euro Pizza Products), Ryan McNab (The Britannia Inn), Ilay Ben Hamo (international account manager, Euro Pizza Products) and Theo Randall.

22

WINNER: Fabrizio Mancinetti (The Oven, Bath) Pizza Chef of the Year winner, Fabrizio Mancinetti (The Oven), receiving his award from Theo Randall.

December 2016

P&PDecember16_p14-23_Layout 1 16/12/2016 15:40 Page 23

AWARDS

PASTA CHEF OF THE YEAR 2016 LONG PASTA CATEGORY WINNERS: Rocco Monaco (Tony Macaroni, Scotland) Left to right – Rocco Monaco (Tony Macaroni), Stephan Gyurish (managing director, Keck Pasta UK) and Theo Randall.

FILLED PASTA CATEGORY

SHORT PASTA CATEGORY WINNER: Giovanni Pia (Amodo Mio, Falkirk) Left to right – Giovanni Pia (Amodo Mio), Stephan Gyurish (managing director, Keck Pasta UK) and Theo Randall.

PASTA CHEF OF THE YEAR 2016

WINNER: Giuseppe Curci (Ponte Vecchio, Bath)

WINNER: Rocco Monaco (Tony Macaroni)

Left to right - Stephan Gyurish (managing director, Keck Pasta UK), Giuseppe Curci (Ponte Vecchio) and Theo Randall.

Rocco Monaco (Tony Macaroni, Scotland), Stephan Gyurish (managing director, Keck Pasta UK) and Theo Randall.

THANK YOU TO ALL OUR SPONSORS

www.papa.org.uk

23

P&PDecember16_p24-35_Layout 1 16/12/2016 15:43 Page 24

PIZZA CHEF GRAND FINAL

PIZZA CHEF of the year 2016

GRAND FINAL 2016 REGIONAL AND CATEGORY FINALISTS Competitors were invited to the final following a series of regional heats where winners were chosen in six categories featuring selected ingredients provided by the competition sponsors (Norseland, SunBlush Tomato, Super Tops, Whitworth Bros Ltd, Eurilait Maestrella Mozzarella and Euro Pizza Products). The winners of each regional category then went on to compete in the London finals where they prepared their pizzas for a panel of judges who then chose a winner in each category, as well as an overall winner (the pizzas were judged on taste, presentation, commercial viability and innovative use of the sponsor’s product). 24

The nation's finest pizza chefs representing all the regions cooked up a feast for the judges at the grand final of the Pizza Chef of the Year 2016 competition. This year, the competition was held on the second day of the European Pizza & Pasta Show in advance of the PAPA Industry Awards Dinner held on 10 November 2016 at the Lancaster London Hotel. This year’s competition was split into five categories with the winner in each, as well as the overall winner, being announced at the evening's awards ceremony. This year, it was Fabrizio Mancinetti from The Oven in Bath who secured the overall title of Pizza Chef of the Year, as well as a winner’s cheque for £500. December 2016

P&PDecember16_p24-35_Layout 1 16/12/2016 15:43 Page 25

PIZZA CHEF GRAND FINAL JUDGING In judging the competition, those involved were looking for pizzas which score well in terms of: • Innovation – something different from existing products in the market • Commercial viability – the product can be made and sold in a retail or catering environment • Presentation – that it looks appetising • Eats well – ideally has that moreish factor • Innovative use of the sponsors’ products It was a requirement of the competition that each of the recipes must use one of the sponsor’s ingredients and thus show the competitor’s ability to be creative within defined limits. THE JUDGES Theo Randall (head judge) Michael Eyre (Jestic) Phil Morgan (Future Foods) Camilla Deane (Foodfellas) Alan Ribakovs (Whitworth Flour) Luke Turner (Sunblush Tomato) Ilay Ben Hamo (Euro Pizza Products) James Millward (Eurilait Maestrella Mozzarella) Simon Shirley (Tulip) Lisa Harrison (Norseland Cheese)

Thank you! PAPA would like to thank all those involved in this year’s Pizza, Pasta and Italian Food Awards judging, as well as those involved in the hosting of the various heats of both the Pizza Chef of Year and Pasta Chef of the Year competitions. Namely, Theo Randall, Phil Morgan (Future Foods), Camilla Deane, Richard Clegg and Gavin Bridges (The Foodfellas), Simon Roderick (Mission Foods), Simon Shirley and Raman Sohal (Tulip Ltd), Domenico Crolla (Bella Napoli), Michele Young (Foodservice Support UK), John O’Brien (Glanbia), Parviz Hayati (consultant), Keith Griffiths (Pizza Hut), Paul Lewis (Prezzo), Alan Ribakovs (Whitworth Bros), Lisa Harrison and Chester Jacobs (Norseland), Valentino Caridi (Keck Pasta), Andrea Varano (Carnevale), Chris Brazier (Diversified Communications), Maurice Abboudi (Lanbury Associates), Ruth Huxley (Cornwall Food Company), Luke Turner (Leathams), Ilay Ben Hamo and Ton Gerritsen (Euro Pizza Products), James Millward, Martin Del Bo, Mike Pedelty, Andrew Ford (Eurilait Maestrella Mozzarella), William Harding (Lancaster London) and Kantar Worldpanel and NPD Group for providing the data for judging the awards. For the use of their premises, facilities and equipment, PAPA would also like to thank Portobello Restaurant (Aldridge), Tony To Go (East Kilbride), Il Michaelangelo (Weston-Super-Mare), Equipline (Uxbridge), Stateside Foods (Bolton) and Jestic Foodservice (Paddock Wood).

www.papa.org.uk

25

P&PDecember16_p24-35_Layout 1 16/12/2016 15:44 Page 26

PIZZA CHEF GRAND FINAL

WHITWORTH BROS. PIZZA CHEF OF THE YEAR Contestants were required to use Whitworth Bros Aquila pizza flour in the base of their ‘Margherita-style’ pizza, and this category was judged ‘blind’ by the judging panel. 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, it will produce thin and crispy, or crisp crust and a chewy crumb for that authentic Italian pizza taste. PIZZA MARGHERITA Tony Macera (DiVito's) Description – A pizza dough base made with Aquila flour and topped with tomato sauce, basil and mozzarella cheese with olive oil. Selling price: £7.00

PIZZA MARGHERITA Remy Suzanne (Yammo) Description – Aquila flour pizza base with San Marzano tomato sauce base, Fior di Latte, Emmenthal and Gruyere cheese, finished with olive oil and basil. Selling price: not known

SOURDOUGH MARGHERITA Ellie Barrie (Stateside Foods) Description – sourdough pizza base (24-hour fermentation) pizza with rich passata sauce, torn buffalo mozzarella and fresh basil leaves. Selling price: £8.50

PIZZA SOPHIE Daniele Fadda (Pizzaface) Description – fresh vine tomato sauce with basil, olive oil and salt on Italian base with fior di latte mozzarella and dried oregano. Selling price: £6.00 (delivery)

GORY CATE ER WINN REGINA (THE QUEEN) Rob Tucker & Cesare Marinaro (Pizzeria Venezia) Description – Aquila flour pizza topped with pizza sauce and maestrella cheese, finished with triple sun blushed tomatoes and baby red chard. Selling price: £7.95

TULIP SUPERTOPS PIZZA CHEF OF THE YEAR SuperTops is a market-leading and long established brand of ingredient ranges on offer to the professional caterer. Developed to provide consistent high quality, without excessive fatting/cooking out, each topping is designed for use in high temperature ovens. A one-stop shop for meat ingredients, the range includes pepperoni, salami, ham, pork, bacon, beef, meatballs and chicken. Contestants were required to produce a pizza with either, or both, of the two meats from the A PIZZ SuperTops range - SuperTops Ham Julienne and SuperTops Diced Chicken. OF F CHE AR E Y THE FAJITAZZA ANTIPASTI STAR Ryan McNab (The Britannia Inn) Tom Mullin (Pizza Pilgrims) Description – Fajita spiced chicken Description – SuperTops pieces, fried mixed peppers and smoked ham with ricotta and red onion, mozzarella, salsa, artichoke pesto, folded into a guacamole, sour cream, crunchy star shaped crust around an tortilla pieces, mini cubed Mexican antipasti of coppa, bufala cheese, coriander, fresh lime and and rocket salad. paprika on a pizza sauce covered Selling price: £9.50 thin and crispy base. (restaurant) Selling price: £11.95 (restaurant)

CHICKEN BALTI PIZZA Andy Langford (Portobello Restaurant) Description– SuperTops diced chicken chunks on a light crisp base with toasted black onion seeds,rich tomato sauce infused with Indian spices,red onion and mango chutney and finished with crispy onion bhaji pieces and fresh coriander. Selling price:£10.95 (takeaway)

26

EARSHAM Jack O'Dwyer (Suffolk Stonehouse) Description – SuperTops chicken, bacon and chorizo jam. Earsham is a local village known for its large pig farm with Jack’s bacon and chorizo jams making a great addition to the chicken on this pizza. Selling price: £11.00 (restaurant)

GORY CATE ER WINN

NOCINA Fabrizio Mancinetti (The Oven) Description – SuperTops Ham Julienne with Figs and Spicy Nduja. Selling price: £11.95 (restaurant)

December 2016

P&PDecember16_p24-35_Layout 1 16/12/2016 15:44 Page 27

P&PDecember16_p24-35_Layout 1 16/12/2016 15:44 Page 28

PIZZA CHEF GRAND FINAL

NORSELAND CHEESE PIZZA CHEF OF THE YEAR Contestants could choose from either, or all, of three Norseland cheeses to create their recipes, together with other ingredients of their choice. Namely, Mexicana® (a fiery mix of bell, jalapeno and chilli peppers carefully blended with Cheddar and a secret mix of Mexicana® spices), Applewood® (a traditional West Country Farmhouse Cheddar with a rich smoky flavour and delicate aroma, perfectly finished with a dusting of paprika) and Jarlsberg® (made to a secret Norwegian recipe using only the purest milk for a smooth, distinctive and rounded taste. Incredibly versatile and keeps its flavour when melted).

LY HIGH DED EN COMM

SMOKED NDUJA Alessandro Paci (Tony Macaroni) Description – BBQ, tomato sauce, nduja, pancetta, Applewood, steamed red onion, and basil pizza. Selling price: £11.95 (restaurant)

CALZONE ALA CORISA Roberto Fortuna (Il Michelangelo restaurant) Description – homemade pizza folded pizza with roasted peppers, rocket, Applewood cheese, aubergine and olive oil. Selling price: £8.95 (restaurant)

APP-LE-WOOD Simon Wilkes (Planters Garden Centre) Description – Thin crust pizza with a Hickory smoked tomato base topped with grated Mozzarella and Applewood cheese, wild mushrooms, smoked bacon, pulled chicken breast and baby spinach. Selling price: £8.99 (restaurant)

STARSTON Jack O’Dwyer (Suffolk Stonehouse) Description – sweet corn, crispy bacon, red pepper jam, Norseland Mexicana cheese, guacamole and sour cream. Starston is to the wild wild west of Bungay! Selling price: £10.00 (restaurant)

GORY CATE ER WINN 3 CHEESE MINI PIZZETTES Ellie Barrie (Stateside Foods) Description – Three mini pizzettes: Applewood – (béchamel, ham hock, apple chutney, watercress); Mexicana – fire roasted salsa, tortilla, sour cream, guacamole, fresh coriander and Jalsberg – Jarlsberg infused base, pancetta, rocket, roasted potatoes Selling price: £11.95 (restaurant)

EURILAIT MAESTRELLA PIZZA CHEF OF THE YEAR A deliciously mild and creamy, versatile cheese, Maestrella Mozzarella is perfect for pizza and pasta recipes. A mozzarella with excellent melt and stretch qualities, great colouration and an authentic taste, with product consistency guaranteed, it is available in a variety of formats including log, diced and grated, offering a convenient format for all uses. It is also available in a range of FDM percentages to ensure the perfect melt in every oven type.

LY HIGH DED EN COMM

SOLO MIA Alessandro Paci (Tony Macaroni) Description – roast potatoes, date, pancetta, Maestrella mozzarella, a splash of mascarpone, red pepper and cumin sauce, with parsley. Selling price: £9.95 (restaurant)

PIZZA MARE E MONTE Roberto Fortuna (Il Michelangelo Restaurant) Description – homemade pizza dough with Mozzarella, cherry tomato, king prawns, courgette and rocket. Selling price: £9.95 (restaurant)

28

CLASSIC PIZZA Charlotte Ridler (Portobello Restaurant) Description – A classic Margherita pizza with a pizza dough base, creamy mozzarella and tomato and basil sauce. Selling price: £8.95 (restaurant)

TUNA MOZZA MELT Simon Shrager (Promohire) Description – tuna and red onion under a mozzarella blanket, finished with fresh spring onion and Sriracha sauce. Selling price: £9.95

GORY CATE ER WINN CHARCOAL BASE, MOZZARELLA & PROSCIUTTO PIZZA Ellie Barrie (Stateside Foods) Description – charcoal-infused base, mozzarella, prosciutto crudo, artichokes, rocket and lemon zest pizza. Selling price: £8.85 (restaurant)

December 2016

P&PDecember16_p24-35_Layout 1 16/12/2016 15:44 Page 29

PIZZA CHEF GRAND FINAL

EURO PIZZA PRODUCTS PIZZA CHEF OF THE YEAR Contestants were required to use Euro Pizza Products frozen dough for the base of their pizzas in this category together with other ingredients of their choice. Euro Pizza Products is a BRC certified frozen pizza dough producer that can produce, to a customer’s own recipe, high quality frozen pizza dough. Benefits of their frozen pizza dough include consistency in the taste and quality, 100% natural ingredients, cost reduction in waste and wages, a ready to use product, a long shelf life when frozen and six days after thawing. SALMON & BROCCOLI SURPRISE Simon Wilkes (Planters Garden Centre) Description – thin crust pizza with a crème fraiche, lemon and dill base topped with smoked salmon, capers, broccoli florets, julienne of leeks and Parmesan cheese. Selling price: £8.99 (restaurant)

SOLARE Marco Iodice (Eatalia’s) Description – Euro Pizza frozen dough with fior di latte mozzarella cubettata, almond flakes, robiola cheese and anchovies. Selling price: £12.90 (takeaway)

SMOKEY DAFFY Remy Suzanne (Yammo) Description – smoked duck breast, mozzarella, Emmenthal and Gruyere with caramelised onion and thyme, finished with drizzle of honey. Selling price: not known

CHICKEN AND PESTO STAR PIZZA Vince Martorana (SubXpress) Description – hand stretched dough, tomato sauce, fresh pesto, fresh mozzarella, cheese, smoked chicken pizza. Selling price: £8.99 (takeaway)

GORY CATE ER WINN

WHAT THE DUCK! Ryan McNab (The Britannia Inn) Description – Shredded crispy duck, spring onion, red chilli, hoi sin sauce and mozzarella on a hand stretched thin and crispy base, garnished with chopped cucumber. Selling price: £10.95 (restaurant)

Winning Recipes: MAESTRELLA MOZZARELLA 24hour fermented Charcoal infused base topped with tomato passata, roasted artichoke quarters, prosciutto, lemon zest and rocket.

NORSELAND CHEESE TRIO OF PIZZETTES: Mexicana cheese – Tomato passata, Mexicana cheese, sour cream, guacamole, baked tortilla pieces and coriander.

Eleanor Barrie NPD Technologist Stateside foods

About Ellie Eleanor began her career at Stateside Foods in 2012 on a year’s placement as part of her Food Marketing Management Degree. After completing her degree she returned to Stateside in 2014. Since her return she has worked on a variety of account creating recipes and product managing

www.papa.org.uk

for retail customers. In 2015 Ellie won 2 of the northern heat of the Pizza chef of the year but unfortunately that was not her year. 2016 has been the year for success with Ellie winning 3 of the northern heats and 2 of the Pizza Chef of the year final categories.

Applewood smoked – Bechamel, Applewood smoked, ham hock, apple and cider sauce topped with watercress. Jarlsberg – Jarlsberg infused base, tomato passata, jarlsberg, pancetta, potato and topped with rocket.

29

P&PDecember16_p24-35_Layout 1 16/12/2016 15:44 Page 30

PIZZA CHEF GRAND FINAL

SUNBLUSH TOMATO PIZZA CHEF OF THE YEAR Contestants were required to use either, or all, of the following tomatoes in their pizza recipe, together with other ingredients of their choice. SunBlush® is the original semi dried tomato having first been brought into the UK by Leathams in 1998. SunBlush® Yellow Cherry Tomatoes - vine ripened yellow cherry tomatoes and they are slowly roasted for hours in huge ovens, ensuring that they retain their bright yellow colour and succulent flesh and juices. Once roasted they are tossed in the finest rapeseed oil before freshly chopped garlic, dried onion carrot and pepper are added. After being left to marinate in the rapeseed oil and herbs, the tomatoes are infused with flavour. SunBlush® Cherry Tomatoes are vine ripened cherry tomatoes and they are slowly roasted for hours in huge ovens, ensuring that they retain their bright red colour and succulent flesh and juices. Once roasted they are tossed in the finest rapeseed oil before oregano and freshly chopped garlic are added. After being left to marinate in the rapeseed oil and herbs, the tomatoes are infused with flavour. SunBlush® Baby Plum Tomatoes are vine ripened baby plum tomatoes that are shaped like a grape and they are slowly roasted for hours in huge ovens, ensuring that they retain their bright red colour and succulent flesh and juices. Once roasted they are tossed in the finest GORY rapeseed oil before freshly chopped garlic, oregano and salt are added. After being left to CATE ER WINN marinate in the rapeseed oil and herbs, the tomatoes are infused with flavour.

MEDITERRANEA Marco Iodice (Eatalia’s) Description – SunBlush tomato sauce, fior di latte mozzarella cubettata, baby plum tomato, yellow cherry tomatoes, melanzana soute a cubetti, ricotta cheese and basil. Selling price: £12.40 (takeaway)

ANTI PASTA MISTO Rob Tucker and Cesare Marinaro (Pizzerian Venezia) Description – pizza topped with red pepper coulis, triple SunBlush tomato, charred baby artichokes, courgettes and asparagus finished with violas. Selling price: £8.95 (restaurant)

30

LA TOMATINA Ryan McNab (The Britannia Inn) Description – mixture of fresh and sun blushed red and yellow tomatoes on a pesto covered thin and crispy pizza base with ron buffalo mozzarella, fresh rocket, balsamic reduction and Parmesan shavings Selling price: £10.95 (restaurant)

SUMMER’S MEMORY Fabio Ferrarini (NYFold) Description – long rising dough, smoked aubergine cream, mozzarella cheese, Sunblush Yellow Cherry Tomatoes, SunBlush Baby Plum Tomatoes, Stracciatella cheese and red pepper cut into strips. Selling price: £9.95 (restaurant and delivery)

CHARGRILLED MEDITERRANEAN VEG Laura Evans (Pizza Hut) Description – a light and refreshing pizza consisting of grilled courgette and aubergine, SunBlush tomatoes and mozzarella, finished with a lemon and pesto drizzle. Selling price: Restaurant - £12.25 / delivery - £14.99

December 2016

P&PDecember16_p24-35_Layout 1 16/12/2016 15:44 Page 31

P&PDecember16_p24-35_Layout 1 16/12/2016 15:44 Page 32

PIZZA CHEF GRAND FINAL

PASTA CHEF

of the year 2016

GRAND FINAL 2016 REGIONAL AND CATEGORY FINALISTS Competitors were invited to the final following a series of regional heats where winners were chosen from the three categories – long, short and filled - all sponsored by Keck Pasta. The winners of each regional category then went on to compete in the London finals where they prepared their dishes for a panel of judges who then chose a winner in each category, as well as an overall winner (the pasta dishes were judged on taste, presentation, commercial viability and innovative use of the sponsor’s product). 32

Sponsored by Keck Pasta, the final of the Pasta Chef of the Year was held at the Lancaster London Hotel ahead of the PAPA Industry Awards Dinner on 10 November 2016. It was split into three categories with the winner in each, as well as the overall winner, being announced at the evening's awards ceremony. Rocco Monaco from Tony Macaroni’s secured the overall title of Pasta Chef of the Year, as well as a winner’s cheque for £500.

December 2016

P&PDecember16_p24-35_Layout 1 16/12/2016 15:45 Page 33

PIZZA CHEF GRAND FINAL JUDGING In judging the competition, those involved were looking for pasta dishes which score well in terms of: • Innovation – something different from existing products in the market • Commercial viability – the product can be made and sold in a retail or catering environment • Presentation – that it looks appetising • Eats well – ideally has that moreish factor • Innovative use of the sponsors’ products It was a requirement of the competition that each of the recipes must use one of the sponsor’s ingredients and thus show the competitor’s ability to be creative within defined limits. THE JUDGES Paul Lewis (Prezzo) Keith Griffiths (Pizza Hut) Valentino Caridi (Keck Pasta)

LONG PASTA CATEGORY A PAST F O F E CH EAR Y E TH

PAPPARDELLE NICOLINA PAPPARDELLE AL CINGHIALE

Simon Wilkes (Planters Garden Centre)

Rocco Monaco (Tony Macaroni)

Description – Pappardelle pasta in a Prosecco wine and cream sauce with wild mushrooms, smoked bacon, chicken, tarragon, red Italian onions and leeks.

Description – pappardelle pasta with wild boar ragu garlic cream, crispy herbed breadcrumbs and truffle.

GORY CATE ER WINN

Selling price: £17.95 Selling price: £9.99 (restaurant)

LINGUINE IL MICHELANGELO

PORK STROGANOFF AND POPPY SEED PAPPARDELLE

Ylli Kolaveri (Il Michelangelo)

Katarina Willingham (Lemon & Soul Cookery School)

Description – linguine pasta with pan fried monkfish tail, seared scallops, cherry tomatoes, chilli, garlic and star anise.

Description – pork tenderloin and mushrooms in a delicious creamy and wine sauce, gently spiced with cayenne pepper and scattered with poppy seeds

Selling price: £14.95 (restaurant)

Selling price: £10.90 (private and corporate catering)

www.papa.org.uk

33

P&PDecember16_p24-35_Layout 1 16/12/2016 15:45 Page 34

PIZZA CHEF GRAND FINAL

SHORT PASTA CATEGORY THE GREEK PASTA SALAD

PENNE WALNUT AND ROCKET PESTO

Darren Fenner (The Pumphouse Café)

Giovanni Pia (Amodo Mio) GORY CATE ER WINN

Description – A twist on the popular Greek salad, it is basically the same ingredients but served warm with penne pasta.

Description – penne walnut and rocket pesto served with a sprinkle of walnuts and pine nuts, a few basil leaves and some chopped burrata.

Selling price: £6.95 (café/bistro)

Selling price: £n/a (restaurant)

SMOKED TROUT AND ROASTED FENNEL PASTA SALAD Katarina Willingham (Lemon & Soul Cookery School)

PENNE TRICOLORE Ylli Kolaveri (Il Michelangelo Restaurant) Description – penne pasta with cherry, sun dried and sun blushed tomatoes with chicken breast, basil, white wine, red onion topped with Applewood cheese. Selling price: £8.95 (restaurant)

Description – pasta salad with a zingy lemon and chive dressing with Hampshire smoked trout, roasted fennel, artichokes, capers and sundried tomatoes with roasted pumpkin seeds. Selling price: £4.95 (private and corporate catering)

FILLED PASTA CATEGORY GORY CATE ER WINN

RAVIOLO PARTENOPEO

PANSOTTI ALL’ASTICE

Giuseppe Curci (Ponte Vecchio)

Riccardo Venditti (Tony Macaroni)

Description – buffalo and ricotta ravioli cooked on salsa aurora, fresh basil and drops of rocket pesto.

Description – pansotti with lobster, lemon zest, lobster bisque, confit detterino tomatoes and toasted almonds

Selling price: £9.95

Selling price: £18.95 (restaurant)

PANSOTTI BUFFALO RICOTTA WITH CRISPY PANCETTA Darren Fenner (The PumpHouse Café) Description – this stuffed pasta is going to be served in a vanilla cream reduction, I'm adding some crispy smoked pancetta strips to it too.

PANSOTTI BUFALO RICOTTA Peter Puntrello (SubXpress) Description – Pansotti Bufalo Ricotta triangle parcels laid on a bed of fresh ricotta cheese and garlic spinach. Suggested Price: £8.75 (takeaway)

Selling price: £6.95 (café/bistro)

34

December 2016

P&PDecember16_p24-35_Layout 1 16/12/2016 15:45 Page 35

Sponsor of

CONGRATULATION! Pasta Chef of the Year 2016 Overall Winner:

ROCCO MONACO from Tony Macaroni

Short Cut Pasta Category

Long Cut Pasta Category

Filled Pasta Category

GIOVANNI PIA

ROCCO MONACO

GIUSEPPE CURCI

from Amodo Mio with Penne Walnut and Rocket Pesto

from Tony Macaroni with Pappardelle al Cinghiale

from Ponte Vecchio with Raviolo Partenopeo

FoodTeam Int Ltd · Calverley House · 55 Calverley Road · Tunbridge Wells GB Kent TN1 2TU · www.foodteamgroup.com · Contact Person: Johanna Shankland jo.shankland@foodteamgroup.com · Tel.: +44 (0) 1892 704185

Congratulations to Ellie Barrie from Stateside Foods as Eurilait Maestrella Pizza Chef of the Year 2016

www.papa.org.uk

35

P&PDecember16_p36-45_Layout 1 16/12/2016 15:47 Page 36

REVIEW

The European Pizza & Pasta Show 9-10 November 2016 Olympia London

Tradition,

innovation

and insight The new, leading European event for the pizza and pasta industries enjoyed two successful days at Olympia, London after, for the first time on British soil, showcasing the best of industry’s innovation, its great traditions and its irrefutable passion for perfection, as well as providing some invaluable insight from its keynote speakers.

P&PDecember16_p36-45_Layout 1 16/12/2016 15:47 Page 37

REVIEW

COMPETITION SHOWCASE The show was organised by IPR Events in association with PAPA (the Pizza, Pasta and Italian Food Association), ran alongside the Food and Beverage Law and IP Summit (the premier event supporting creative partnerships in the food and beverage industry), and was sponsored by Kiren Foods, Jestic, L’Aquila and GI Metal. 10 seminars involving 34 speakers took place across the course of the two days, and so did three culinary competitions awarding 12 individual titles under the 2016 Pizza Chef of the Year, Pasta Chef of the Year competitions and the 2016 European Classic Pizza Championships. Fabrizio Mancinetti from The Oven in Bath claimed the overall Pizza Chef of the Year title with his unique pizza - Nocina. Rocco Monaco from Tony Macaroni in St Andrews, Scotland, took home the title in the Pasta Chef of the

www.papa.org.uk

Year with his Pappardelle al Cinghiale dish. “I thought it was really good for a first year and just what our industry needed. There was a great range of delegates on both days and a fantastic platform for our competing chefs to showcase the talent that is at the heart of the Italian food industry in the UK,” said Jim Winship, director of PAPA. Andrea Bosio - head chef at Pizzeria Il Pensiero 3 in Turin, Italy - took the prestigious title of European Classic Pizza Champion with his mozzarella, Robiola cheese, Toma cheese, chive, nuts and pear pizza. “Great success at the European Pizza & Pasta show, located in a strategic location in the wonderful city of London. The show was an important meeting about pizza with the participation of successful pizza chefs from all Europe and well-known speakers. I’m glad to have been part of the European Classic Competition

‘Pizza Senza Frontiere’. I tasted appetising and healthy pizzas and it was difficult to judge all the professional pizza chefs. Definitely, see you in 2017 for the second edition!” said Franco Cardelli chef and judge at the European Pizza Championship. WELL RECEIVED The inaugural B2B trade show saw in excess of 3000 visitors, buyers and exhibitors from all over Europe make their way around the floor of over 90 stands, hosting over 100 companies who exhibited over 500 brands in the pizza and pasta food industry. Enrico Fama, organiser of the European Classic Championship and chairman of Accademia Pizzaioli SRL, called the show “a great success”, and “the best meeting point for all the buyers, distributors, chefs and pizza chefs coming from all over Europe”, adding that “most of the companies showing in London

have booked already for the next year edition and I bet we could basically double the space [for 2017]. Congratulations from the depth of my heart to all those who were involved in the organisation of this very special pizza and pasta event. Thank you guys!” “The European Pizza and Pasta Show was a brilliant event that everyone who works in the restaurant business should experience. The quality of the products and equipment are some of the best I have seen at a trade show. If you are serious about Italian food, you cannot miss this!” said Theo Randall, celebrity chef at the InterContinental, Park Lane, London. “The European Pizza and Pasta Show is a unique industry gathering,” said the MD of Kiren Foods Ltd, Nazir Mackmood. “An opportunity for us to showcase our passion for innovation, our love for cooking and creating the

37

P&PDecember16_p36-45_Layout 1 16/12/2016 15:47 Page 38

REVIEW

Carnevale welcomed pizza chef Gennaro Luciano from Antica Pizzeria Port'Alba in Naples.

best products for the European market. From our iconic Pizza Mia brand to the many brands we manufacture under licence we are truly a global company and we were happy to be the title sponsor of this leading European exhibition for pizza and pasta.” EXHIBITORS The exhibitor emphasis of the exhibition was very much on ovens and premium Italian ingredients. The well respected Neapolitan oven company -Acunto – were present to promote their range of wood- and gas-fired pizza ovens, as was another Neapolitan staple – the Caputo flour company. New from Pizza Equipment Ltd (www.pizzaequipment.ltd.uk) is the Moretti Forni iDeck range, including the PD60.60, which was on view at the show. Features include a special door spring that ensures smooth opening and closing, thick heating elements that guarantee uniform baking to a maximum of 450°C, and an internal light that is sited within a compartment to protect against crushing and breakage. The Carnevale stand welcomed pizza chef Gennaro Luciano from Italy (the fifthgeneration family owner of the oldest pizzeria in Naples - Antica Pizzeria Port'Alba - founded in 1738), and who also has a long association with the Polselli brand of flour that is now also 38

available in the UK through Carnevale. This was a rare opportunity indeed to meet this popular and famous pizzaiolo, who had also been on tour in the US in recent times. Coinciding with the fiftieth anniversary of their company this year, Carnevale also announced an updated and re-launched web site (www.carnevale.co.uk). Occupying a prime position near to the competition and speaker theatre area was Salvo 1968 with their impressive range of authentic Italian ingredients (such as those from Greci, Latteria Sorrentina and Molina Dallagiovanna) that can be viewed and ordered online by busy operators. The well-known Jay Emery ‘the bushman’ (The Bushman Wood Fired Ovens) - was also in attendance, providing useful insight and advice to the everincreasing number of people seeking to invest in wood-fired ovens, as well as consider mobile pizza concepts. Mario Romano

The GourmEat concept from Italy – an authentic ‘real’ pizza format tailored to meet the needs of large catering companies, hotel chains and resorts (where pizza might not always be available) – was also represented, showing just how widespread the demand for pizza has become. Artisanal pasta company – Sutton-based Italian Traditions – were in attendance offering tasty and authentic samples of their pasta and pesto sauce combinations, notably their walnut sauce and bright green pesto Genovese. A selection of increasingly popular, authentic and attractively packaged Italian beers and lagers could be sampled on the World Beers stand. NEAPOLITAN PIZZA TRENDS In his presentation on the topic of Neapolitan pizza trends, Mario Romano (marketing director at Rossopomodoro), acknowledged how the Neapolitan pizza segment had been exploding in the UK, as well as the US in recent years, with Rossopomodoro being a leading brand of Neapolitan pizza and pasta founded 20 years ago with its roots in Naples, Italy. When they started just over 10 years ago in London there were less than 10 proper Neapolitan pizzerias in London, he reflected, and now there is hardly a week when there is not a new opening of a Neapolitan pizzeria with well over 100 Neapolitan pizzerias in London, and some 300 to be found across the UK. This was not yet at the level to be found in Naples itself (where there are over 2000), with 30,000 in the

country of Italy, but it was still astonishing, and in a mature market like pizza, Neapolitan pizza itself made for an interesting story. Neapolitan pizza was the core of Rossopomodoro’s business, said Mario Romano, who explained that when two friends originally founded the business, Neapolitan pizza was mainly differentiated according to price and the pizzaiolo who made it, and so the idea, or philosophy, for Rossopomodoro came about with a decision to focus on the quality of the ingredients used and therefore introduce high quality, premium ingredients by using small producers and introducing PDO products (this, at the time, not always being the case). This approach proved to be successful in Italy, and then further around the world, and today if you go to New York, for example, you will find that all the hottest brands of pizza are Neapolitan pizza - something that is now pretty much true of all the major markets around the world, he felt (Rossopomodoro currently present in 11 countries). And so they have always been focused on the concept of introducing and pushing high quality ingredients, even on a very popular, value product like pizza. The second reason, ‘step’, why they had been successful with their pizza was the role of the pizzaiolo from a Neapolitan pizzeria, who was not just a lowskilled chef with only two months’ training before being put in front of an oven, but rather a Neapolitan pizzaiolo who is an artisan, pointed out Mario Romano. The average experience of pizzaiolo at Rossopomodoro, if not most Neapolitan pizzerias, is over ten years, he said, because Neapolitan pizza is an artisan product, and so the skill and expertise of the pizzaiolo is something restaurants promote, and also something that reassures customers that they are getting a genuine, artisan-made pizza. There was also a third reason for the success of their restaurants, and in relation to the role of the pizzaiolo, and that was in building an experience for December 2016

P&PDecember16_p36-45_Layout 1 16/12/2016 15:47 Page 39

VISITOR REGISTRATION IS NOW OPEN Book your free trade ticket to your leading trade show for the fast moving eating and drinking out sector “Casual Dining is the two days a year when our sector gets together. It’s an essential forum for sharing ideas, innovations and insights.” SIMON KOSSOFF, CO-FOUNDER, CARLUCCIO’S

www.casualdiningshow.co.uk

@CasDiningShow #CasDining17

Book your free trade ticket at www.casualdiningshow.co.uk quoting priority code CD34

P&PDecember16_p36-45_Layout 1 16/12/2016 15:47 Page 40

REVIEW

Welcome and Pizza Report 2016 launch On the first day, Richard Harrow (former managing director of Freiberger UK and chairman of PAPA) welcomed visitors to the show with the launch of the 2016 Pizza Report, as well as an overview of the sector in the UK. Acknowledging a business environment that was more complex than ever, Richard Harrow talked about the role of PAPA - originally started in 1977 - and its activities, including the yearly awards and its encouragement of good practice in the sector (of which the Primary Authority Agreement with Slough Borough Council was a recent example). He then went on to launch the new Pizza Report 2016 which aims to provide a background to the industry, as well as a basis for discussion and also identify some of the current challenges to be faced (namely Brexit, health and obesity, employment, a changing high street, forecasting and wastage, and convenience). In particular, the short-term pressure from the exchange rate on costs due to Brexit was a concern as it would impact profitability. Longer term, given the fact although the UK now manufactures much of its own food, not least pasta, and has a strong pizza manufacturing base, it is still a significant food importer of raw materials and finished food products from Italy and the rest of the EU (tomato sauce coming from southern Europe being a good example), it would continue to be of concern. Therefore, longer term if the pound remained weak, this would threaten the future profitability of the industry he suggested, and if this situation persisted, then prices would have to rise at some point. The UK has the highest obesity levels in the EU, with 28.1% of the population defined as being obese, reported Richard Harrow. Thus PAPA and the industry has a role to play in helping to improve people’s health, with people in any case showing greater interest in everything from nutritional profiles to provenance. Pizza, he said, was by its very nature not necessarily healthy; it is indulgent and consumers recognised this, and the industry itself should still do all it could to reduce the fat and salt in products, and this needed to be consumer-driven. The industry, however, was already making progress. One PAPA retail member, he related, had already taken 45 tonnes of salt out of its pizza annually since 2008, with another (a home delivery operator) having removed 30 tonnes annually since 2007. However, there also needed to be more of holistic approach that took in diet and lifestyle, he suggested - “there was no such thing as bad food, only a bad diet.” Making available information about ingredients and portion sizes so that consumers could make informed decisions was something else PAPA and the industry were promoting. Employment issues were closely linked to Brexit, he said. If tighter immigration rules came in, then they could mean major problems for the industry - the food industry requiring 109,000 more employees by 2022, he suggested, and as around 34% of manual workers in the food business here are non-UK citizens, this could have a major impact. Migrants currently working here might also decide to return to their home countries, adding to the shortage. On top of the

40

new living wage structure, a rise in wage costs threatened to put up prices, he argued. According to Price Waterhouse Coopers, more shops are closing than opening right now, often due to the rise in online shopping, with non-food online shopping forecast to grow. Restaurants rely on footfall, but if high streets are not vibrant, this becomes a real challenge, he pointed out, meaning that operators needed to find new ways of engaging with potential customers. With costs likely to rise and a need to cut waste, businesses would be seeking better forecasting, he argued, so as to streamline their management. The weather, competitor activity, changes in consumer demand, TV programming, events and local issues all had the capacity to affect demand, and the better these could be forecast, the better businesses could control costs and reduce food wastage. Therefore, there was a need to gather better information and become better at forecasting. It was also becoming a moral imperative to manage food waste, he added. It was an age of unprecedented convenience, he added, with technology and the Internet having speeded things up and changes perceptions of what consumers now see as being convenient, across the board from ordering, cooking times to paying the bill. The UK pizza market in all its forms was estimated to be worth in the region of £5 billion, revealed Richard Harrow, with food service making up some 82% of that and the retail sector (chilled and frozen) accounting for 18% . The market was notorious for not having accurate data, he acknowledged - one reason why PAPA decided to create and publish a market overview. Most PAPA members had reported growth since the recession of 2007/8, and all sectors apart from frozen retail had reported growth in total turnover over the last 12 months. The range and nature of Italian restaurants meant that it was hard to get an accurate figure, but they were estimated to represent 32% of the foodservice sector in the pizza and pasta and Italian food business (that particular sector being worth about £1.6 billion). Pizza restaurants is the next largest sector in terms of value at £1.4 billion, followed by home delivery at £1.2 billion, then chilled and frozen in the retail sector, evidencing the many routes to market.

Home delivery is dominated by the major chains - Domino’s, Pizza Hut and Papa John’s, who collectively have a 55% share of outlets, reported Richard Harrow. The chains also achieve turnover per outlet of around twice that of the independents (around half a million, versus £250k for an independent), and they also have a higher transaction rate at £16.00 versus £10. Chains are also forecast to grow their outlet numbers by 2% per annum, he reported - slower than past growth, but still growing. At the same time, there were highlights in the independent sector to report, such as Stone Willy’s, who had good products and technology. Vouchers and discounting, however, was an issue for the whole sector, as it had the potential to devalue what was already a good value item in the market. The home delivery market had done very well in recent times, though, benefitting from the latest technology and consumer requirement for convenience, with 18-34 years olds being core consumers in this area, with 92% being regular consumers of home delivery pizza, said Richard Harrow and Domino’s reporting that in excess of 80% of their orders are now made online (64% coming via mobile). Just Eat had reported a 49% growth year on year across all their business, he added, with the role of aggregators becoming established and driven by the Internet, in turn helping the independents compete with the chains. Pizza is increasingly also seen as a lunch time occasion as consumers opt for delivery times outside of the ‘norm’, but road safety issues and delivery drivers were areas of concern. Consumers like delivery pizza because of convenience, when they can’t be bothered to cook, to take advantage of vouchers, to unwind and as a treat. Pizza restaurants account for 27% of the market and have recovered since the recession of 2008, having just about recovered to pre-recession levels with stronger growth and consumer confidence due to family friendly nature, good value for money, convenience and a fun and welcoming nature. There are estimated to be 1850 pizza outlets in the UK, but only 7% of these are independent, the majority chains. Future challenges would be the use of technology and the use of vouchers. In the chilled retail sector there had been year on year growth value of 6.6% and volume growth of 6.5% (growth since 2013 value 15.5% and volume 12%) with the growth of the discounters and premium retailers. Lidl and Aldi, for example, had seen tremendous growth in their sales of pizza, and the sub-sector of deli pizza - where pizzas were made up for customers - although in current decline, is still an area of interest that taps into the personalisation trend. The frozen sector is in decline, due to the success of the chilled, and in particular the success of the discount retailers. The sector shared a lot of challenges - from Brexit to delivery safety and employment - but by working together, it was possible to continue to enjoy the fruits of these great markets, concluded Richard Harrow. For more details about the Pizza Report 2016, contact PAPA (www.papa.org.uk).

December 2016

P&PDecember16_p36-45_Layout 1 16/12/2016 15:47 Page 41

REVIEW customers - something that helped to differentiate one Neapolitan pizzeria from another in today’s more competitive market that was seeing more and more Neapolitan pizzerias starting up. In fact, the most important aspect was probably building an experience for their customers because in the end it’s not necessarily brands that are remembered, but the experience, said Mario Romano. This had also included pizza master classes which they organised and ran at their restaurants, building up a relationship with their customers and talk about the story of Neapolitan pizza. MARKET INSIGHT Peter Backman (managing director of market research company, Horizons) provided some sector insight and research in his presentation - ‘keeping up with an ever-changing market’ identifying a food and drink business worth some £48 billion in the UK, with 28% of that represented by the UK’s foodservice sector, and quick service restaurants (including the pizza serving market) in particular being a major market in their own right. The food market had been hotting up a bit in recent times, he felt, although the Brexit vote had calmed things down a bit. Current trends and issues to consider included the blurring of day parts in terms of meal occasions, he suggested, as well menu trends themselves and a more ‘hands on’ approach, together with a lot greater interest in healthy food, dietary requirements and lifestyle, personalisation of products, dietary requirements, super foods and the influence of US food which was still a hot trend with a whole variety of flavours on offer. Legislation requirements in terms of labelling was also impacting upon things, as well as increasing awareness of what we want to eat versus ‘what we have to eat’. Pizza and pasta in particular had now been around a while, he acknowledged, but were trending upwards and in expansion mode and changing, with changes in the type of pizza being served. The market has been growing for

www.papa.org.uk

having now been successfully used in the form of a pizza trike (a cargo trike with a pizza oven attached to it), with a gas-fired version also planned, and meaning that operators could easily now take their brand out to festivals and events. In addition, users could still make traditional Italian, or Neapolitan style pizzas this way, paying rustic homage to authenticity in the process.

Peter Backman

many years, with notable growth to be seen in the fast casual, healthy concepts and coffee shop environments. Growth looked set to continue, he added, but there were fewer emerging brands with the major future ‘disrupting’ influences likely to be around Brexit (uncertainty, and a generation needed to see the full effects, but with uncertainty comes opportunity), and new up and coming delivery possibilities offered by the Internet which in turn made for a complex market likely to see the influence of multiple trends. PIZZA ON THE MOVE Paolo Arrigo of Seeds of Italy, who runs a seed company but who has also recently launched a mobile pizza concept, talked about the connection between seed and plate, as well as the important nature of regional food in Italy (the fact regions there have different culture, food, language and even weather, for example), and its ‘way of life’ nature. Italy was not a country, he said, but a way of life, and it was possible to see people growing fruit and vegetables everywhere all equating to a strong culture of growing things and food. Italy is also mostly an Alpine country which just happened to be located in the Mediterranean, he reminded visitors. A lot of food sold as Italian food would not necessarily be real Italian food to most Italians, and so he felt it was the most badly copied food. However, the Italian passion and interest in food could now be found in the UK too, with many young people developing an interest in food

and therefore for food-related businesses. At the same time we had been witnessing a boom in events and festival catering, and not least in the popularity of pizza at such events; the oven, however, in such circumstances having been a challenge until recent times! Up until now, the types of oven seen at events had tended to be the very expensive cast ovens with a large footprint, Paolo Arrigo reported, the fixings and weight of materials making getting such an oven to a site a problem transportation-wise. They can also be damaged easily if dropped, or crack and break over time if left outside under the hot-cold cycles. So, the solution for events and mobile pizza, suggested Paolo Arrigo is the light Pizza Party-style of oven with removable bricks that has been made to go on the back of vehicles (made in Tuscany by artisans using Italian materials, these ovens weigh just 55kg, making transport easier). These wood-burning ovens which can get up to 500oC - were revolutionising mobile pizza

THE ROLE OF AGGREGATORS DELIVERING QUALITY In his presentation, Graham Corfield (UK managing director of Just Eat) reflected on the role of the takeaway business in the economy and how it had become part of a lifestyle for many. Over the past ten years, takeaway growth had been more than restaurant growth, he claimed. In addition, consumer behaviour had changed in light of 24/7, on the go lifestyles with people cooking less and consumers increasingly looking for high-end options food-wise with perceived value as a direct result. There was now more diversity in the UK which had in turn offered more cuisine types, said Graham Corfield, as well as the premiumisation of takeaway food with demand for restaurant quality food to be delivered to people’s homes. Consumers also appreciated value, and were often voucher-led, he observed, having tightened their belts in the wake of austerity after the recession. The growth of takeaway was here to stay, and it was all about driving that growth while things were constantly evolving, felt Graham Corfield. Just Eat has been in the UK for

Graham Corfield

41

P&PDecember16_p36-45_Layout 1 16/12/2016 15:47 Page 42

REVIEW

Parviz Hayati (founder of Red Tomato Pizza) and Mansour Arjemandfar (founder of Florentino’s) provided a practical demonstration of pizza making. 10 years now and when they started it was all about choice and convenience with people going from ordering on the phone to ordering online, and now he reported that they are seeing a shift from ordering on laptop to mobile with 80% of Just Eat’s orders coming from a mobile device and 48% via mobile app, outstripping laptops. People also increasingly liked to have the availability of choice, and they did not necessarily want to have twenty to thirty different apps covering all the different restaurants they liked, he claimed, preferring choice and convenience for all occasions in one spot. And in the last twelve months they had seen a growth in the desire to be able to order healthy, balanced cuisines, with these orders up 70% in the last year. This meant that operators had to think about how thy responded to these trends, suggested Graham Corfield, by offering healthy treats, as well indulgent options, on a menu, for example. People are also looking for quality, he reported, looking for the FSA hygiene rating for a restaurant, for example, when they look for it on the web site, and indicating to businesses the importance of having it if consumers are searching for it. Consumers are now leading the charge and redefining the takeaway experience, said Graham Corfield, which meant that they wanted information where it’s come from, the calories, how it’s made etc - and to feel

42

empowered to make a decision due to the fact that we now live in a very socially connected and information rich world. And if such information was not provided, then the likelihood was that they would take their trade elsewhere. This meant there was a need to be far more open, suggested Graham Corfield, and in turn lead to recommendation

to friends as well foster loyalty. So how had Just Eat responded? For one thing, they had got to know where consumers are, and their connectivity across all platforms, and so businesses need to make sure that they were present across these platforms and lifestyles accordingly, he recommended. Five out ten takeaway orders were currently being made online, claimed Graham Corfield, leaving plenty of growth opportunity for the future and orders via phone and app. And when consumers shifted to ordering online, they ordered more frequently and they spent more, Just Eat had found. Therefore it was very important to put your business in front of where consumers are, Just Eat having not long launched a chatbot via Facebook where consumers could engage in chat to get ideas and suggestions about food, and got new ideas about what to order, for example (they had also developed an Xbox app and a group order app, and are also

Unlocking engagement insights In his presentation about engaging your target market, John Hazlewood (chief development officer for Pizza Hut, UK and Ireland) reminded visitors how successful and critical it could be to engage today’s time-poor consumers via social media. Key in this, however, was an engaging message, he pointed out (using a series of well-known marketing examples, such as the Dollar Shave Company who, in 2011 in a crowded market, simply focused on the insight and the fact that what their customers were really after was a shaver that shaved well, ultimately selling their business to Unilever for $1 billion) that had the power to make a big difference by unlocking engagements by insights in a relevant way.

interested in the potential of the voice recognising Amazon Echo). Graham Corfield also pointed out that they worked in partnership with operators to give them useful information to help them optimise their marketing, as well as their capacity, able to advise on the best postcode areas for instance, and generally giving operators the tools to generate more business as well as get to know the behaviour of their customers and communicate to them the delivery times and progress too. They were also looking at new delivery methods - testing drones in Greenwich, for example, and also considering robots. Using delivery robots in the right location at times of peak capacity could be advantageous, felt Graham Corfield, for when outlets were really busy, and in light of the pressure on drivers, as well as the fact that there are only so many drivers out there. These things might not have been envisaged two or three years ago, but they are now being tested and happening in reality. There were four key things that aggregators such as Just Eat could offer, felt Graham Corfield, to help drive success and that was partnership (talking with and helping their restaurant partners by providing insight and market intelligence), technology, business intelligence and the channeling of innovation. DELIVERING A REPUTATION On the second day of the show, Geoff Parson of Basilico talked about delivering success as an independent against the might of the big brands, using the last five years of Basilico’s development by way of example. Basilico was founded in 1998, but there was not a lot of change after 2004, when the owners at the time time were not happy with each other, reported Geoff Parsons, who got involved with the concept in 2011. In the last five years, they had doubled the number of outlets and increased sales per unit, with Geoff Parsons posing the question of how had this been achieved, as the market was not easy. December 2016

P&PDecember16_p36-45_Layout 1 16/12/2016 15:47 Page 43

REVIEW Geoff Parsons

The first thing, he said, and also something that was absolutely critical, was to find a niche in which to operate. There are some very big brands out there with very huge advertising budgets, and who mainly promoted themselves through price deals, he felt, whereas for an independent or small group, a price-based approach was just not practical. So they decided that their niche was wood-fired artisanal pizza. The company was doing this before, but made no point of it, said Geoff Parsons, concealing its wood-fired ovens from the public as a sort of ‘secret weapon’, but not a very good marketing strategy. Therefore the first thing they did at this time was to place themselves as delivering the very finest wood-fired pizza, at which point they needed a USP (unique selling poposition), recalled Geoff Parsons. That also already existed, but was not being used - a dough made from a special blend of flours and designed to give a thin, crispy base that would travel (as opposed to a floppier, Neapolitan style base that is not as good for delivery purposes) and carry toppings per piece well without the need to use two hands to hold it or fold it over. They had also more recently developed a vegetable, charcoalenhanced dough, he added, that offered good digestibility, and this was an area they were going to be working on further in the next few years.

www.papa.org.uk

Since then, if they wanted to have premium pricing and separation from the mass market, pointed out Geoff Parsons, they had to make sure they used the highest quality, and authentic, ingredients. So, for example, they roast their own red peppers every day in the oven as opposed to buying in tins of them, as they wanted people to know that there was real work going into the product. They also slice their own top quality salumi, he added, so as to place ‘serious salumi’ on their pizzas. In fact, they innovated continuously as they want to have a story for their consumers, and the story had to be about quality, explained Geoff Parsons, who then went on to showcase some of their pizzas (such as their Pizza Nero which features a vegetable charcoal base with wild boar salami as a topping). As part of their innovation, they also respond to dietary requirements, he added, such as with their vegetarian options (the London area showing a strong move to vegetarian options, he reported). In addition, they also made sure that they offered customers sides, salads, desserts and wines of a similar quality, and whenever they added something to the menu they sought to make sure that it was the same quality level as their pizza. With people concerned at the moment about global warming and carbon dioxide levels, where appropriate, pointed out Geoff

Parsons, Basilico emphasised their green credentials. At their Maryleborne unit, they used electric mopeds and electrically assisted pedal cycles for delivery (something that has also proved to be useful with councils for getting planning consent, he added). Their pizza boxes are also completely unbranded, he explained, apart from a Basilico sticker. Made from just plain cardboard, they made for optimal recycling. They also make use of the Internet, and have their own web ordering platform as opposed to the potentially costly ones of other providers, added Geoff Parsons, and were 70% web orders as far as their delivery was concerned, and they were further optimising the payment support to their platform. They carry out a lot of email marketing, having some 40,000 customer emails, usually emailing them once a week (with details of a prize draw for something artistic such as Tate Gallery membership, or for a case of prosecco, for example). But what they didn’t do was give any money away in their email marketing, said Geoff Parsons, as they believe that the margin structure should be maintained, and if you were using top quality ingredients you should not be discounting them for half the week. If you did, suggested Geoff Parsons, it tended to imply that

the ingredients were not worth that much in the first place. In addition, they ran a weekly blog, featuring new pizza launches, for example, and details of what made Basilico so special, such as the nature of the dough, for example (but not giving away all their secrets in the process), as well as the history of pizza. At the same, he revealed that they invested in ‘best in class’ food photography so that their food looked good on laptops as well as in printed formats. In summary, concluded Geoff Parsons, it was a combination of all of these aspects which in turn led to profitable sales growth, even in a very competitive market such as the one being experienced at the moment. IF WE CAN DO IT, SO CAN YOU! In the second day’s second presentation, Edin Basic (founder of the predominantly Londonbased Firezza pizza brand that has recently been sold to Pizza Express) also talked about the development of his brand, and how it had taken shape over the years to encompass 17 sites. Having originally come to the UK in 1992 as a refugee from Bosnia and taking on all sorts of jobs, he subsequently worked as a head chef and in various roles with Prima Pasta, then for Starbucks before striking out on his own with Firezza in 2001.

Edin Basic

43

P&PDecember16_p36-45_Layout 1 16/12/2016 15:47 Page 44

REVIEW He explained how he has an entrepreneurial mind, and how he sees opportunities around him, and how this was the driving force for him to start his own business - something he had always wanted to do, so he had a huge drive to do it. In particular, and with his food background, he decided there was opportunity in the delivery sector that he saw dominated by big US brands, feeling that things could be done differently and better by challenging the status quo. So he started to carry out some research, deciding that all the main players in the market at that time had a similar quality of food offering. He had not even decided on a company name, but had an ambition to offer the best pizza in the world, so he started out with a Neapolitan pizza chef called Enzo and invested in a woodfired oven and decided to offer pizza by the metre (differentiating themselves from the competition in the process and offering a ideal sharing product for families etc). The first, small but busy site - a combination of eat-in, delivery and take-out - was opened in Lavender Hill, Battersea, London, having used the help of friends in relation to design of the building and the graphics, before a second site a year later in Wandsworth. At the launch, Edin Basic pointed out that he had left the security of a regular job for the insecurity of cash flow challenges, and all that a new business entailed, and with a new baby on the way, the timing to launch a new business had not been good, he admitted. However, with their product they wanted to challenge everything, not least with their use of high quality dough and wood fired oven. Their philosophy was that they could do things differently, and things did not have to be the way that they were with Firezza setting out to stand for beautiful restaurant quality food, explained Edin Basic. Their pizza dough is very soft and fluffy and of high quality, and this has not changed over the years, he reported, and which he also felt was a key part of 44

their success (and a simple, but secret, recipe!). Edin Basic added that he believes that pizza is a very easy, simple product, but it is also very easy to get it wrong. Over the years, they had invested in technology, he reflected, being the first in the sector to start using mobile ordering some ten years ago, he claimed, and a sign of their entrepreneurial spirit in wanting to do things differently and better and in the process challenge existing companies and ways of doing things. They also make sure they capture all customer data so that they know exactly who all their customers are (time-poor 25-35 year old young professionals with disposable income seeking restaurant quality food delivered to their home) - something that has helped them when deciding on new sites and in analysing the profile of people within an eight minute delivery time

radius, he revealed. This approach helped them to avoid any unnecessary risks, he added, before opening a site, now having sites in places like Trowbridge and Exeter in addition to their London concentration. In 2004 they raised some additional investment funds with the help of a City accountant, at which point they became a proper business, felt Edin Basic with formal board meetings and a chairman etc. They were able to open more sites, as well as a central kitchen to supply these sites. In 2012, their investor fund was closing and had to exit but Firezza itself managed to buy out their various 50 or so investments by raising money from private investors, at which point there was a completely different board involved with ‘business angels’ and more pressure with plans to get to maybe 30-35 sites. Then, over the last year, the whole market changed, said Edin Basic. They were not for sale, but were attracting the interest of several companies, one of which was Pizza Express, at which they had to make a decision. They had built up a business, knew exactly what their plan was and where they were going, but this approach offered the certainty of a profitable exit, said Edin Basic. So after assessing their market and all of its current challenges, they decided it was indeed the right time to sell (a

2017 Due to the high demand from new and existing exhibitors for the 2017 European Pizza and Pasta Show, the event will be The European Pizza & Pasta Show moving to a new, larger 9 pavilion – Olympia National - and will be held on the 15 and 16 of November 2017. It expects to host over 200 companies from across Europe and beyond, and the organisers have announced that they will also launch alongside the show, the world’s only International Restaurant Licensing and Franchising Centre, thus firmly establishing the event as Europe’s leading marketplace for pizza and pasta industry brands (www.pizzapastashow.com).

process that was completed in February of this year). In the event, the sales process lasted for six months in his case and was quite a small deal in the scale of Pizza Express, Edin Basic explained, but still required due diligence in which every aspect of the business was assessed and looked at. This meant there were two full-time jobs to do during this time - running the existing company as well as responding to all the demands of due diligence, and in turn meaning a lot of pressure. He revealed that come February this year, he could have walked away from he whole process several times, but in the event didn’t, and can look back now and see that it was in fact a wonderful experience, but at the time it can get to you. Eventually they were called in to sign all he necessary documents and by late at night on a February evening with nothing really happening, or open, the business had changed hands, he recalled, with nowhere to go and nobody to tell by way of celebration! However, Edin Basic added, he has been asked to stay on for a while, to help oversee its future development and to ensure things are right and true to the brand as it integrates. However, already there are now plans for 100 sites and a more rapid, UK-wide expansion, he reported, and so Pizza Express have asked him to stay on for longer, something which he is keen to do with the brand having been very much part of his life for so long. In his closing summary, Edin Basic concluded that was required for success was an entrepreneurial mind, the right positive attitude in the wake of so many business challenges and potential reasons to give up and return to the world of a salary, self-confidence that you believe you can achieve and visualise a positive exit, as well as flexibility and adaptability because in his experience nothing ever goes according to plan. It was also essential to be able to place trust in people and those around you to create a fun, enjoyable and workable environment. December 2016

P&PDecember16_p36-45_Layout 1 16/12/2016 15:47 Page 45

P&PDecember16_p46-49_Layout 1 16/12/2016 15:48 Page 46

PUGLIA

PUGLIA Apulia – or Puglia (as it is more commonly known in English) - is a region of southern Italy with an Adriatic Sea coastline running along its eastern side, and an Ionian Sea coastline running along the southeast, with the Strait of Òtranto and Gulf of Taranto to the south. Its southern most section forms the Salento peninsula – the distinctive ‘heel’ of the ‘boot’ of Italy. This region comprises 19,345 square kilometres, and its population is in the region of 4.1 million. Bordered by the other Italian regions of Molise to the north, Campania to the west, and Basilicata to the southwest, across the Adriatic and Ionian Seas it faces Albania, Bosnia-Herzegovina, Croatia, Greece, and Montenegro. Its capital city is Bari, home to the region’s airport and a statement football stadium, and just over an hour’s car journey from the city of Taranto, where the local Chamber of Commerce hosted this year’s Mirabilia event. Taranto itself occupies a distinct position overlooking the Ionian Sea and its area is made up of four peninsulas and featuring a bay washed by the Great Sea, and a basin washed by the Mar Piccolo (and why the city is called the City of Two Seas). MIRABILIA Mirabilia is an established European network committed to the promotion of unexpected places of historical, cultural and environmental importance of UNESCO World Heritage Sites, and overseeing the promotion of these sites, territories and itineries by the respective Chambers of Commerce. The project path - which started with the creation of the International Exchange of Cultural Tourism – is now in its fifth year, 46

Puglian

flavours Characteristics of the Puglian table and, in particular its strong wine and olive oil heritage, were promoted recently at a Mirabilia event held in Taranto (representing producers from Bari, Chieti, Lecce, Matera, Messina, Perugia and Taranto) and which welcomed attendees from Japan, Canada, Benelux Area, North Europe, Poland, Hungary and the UK.

aiming to combine the less well known UNESCO sites tourist offer with the offer of the agri-typical food heritage of the Mediterranean diet. Recognised in its own right by UNESCO for its unique heritage, this collaboration sets to make visible and accessible the connection between interesting tourist territories and their agri-food offering, in turn promoting them to an international audience that is increasingly attentive to high quality tourism, as well as food with provenance and authenticity - a trend that is impacting upon the wider retail and consumer environment as

people’s food education broadens and they expect to be able to see and enjoy a greater variety on offer to them in shops and restaurants. This latest B2B event organised by the Taranto Chamber of Commerce and the Matera Chamber of Commerce (leading partner of the Mirabilia project) took place in collaboration with ICE in the food and drink sector, and was aimed at entrepreneurs in the field of agri-food, oil and wine, and all located in the Mirabilia network territories (Bari, Chieti, Lecce, Matera, Messina, Perugia and Taranto) and to a group of some 20 buyers with December 2016

P&PDecember16_p46-49_Layout 1 16/12/2016 15:49 Page 47

PUGLIA

specific interest in these products from Japan, Canada, Benelux Area, North Europe, Poland, Hungary and the UK. After the welcome by various representatives of business organisations representing the region and programme, mention was made of the recent earthquakes to have affected central Italy and appreciation extended to those who, despite these sad events, had still managed to travel and represent their particular area’s products.

OLIVE OIL Famed for its olive oil and wines - much of which has traditionally gone ‘up north’, or to export (particularly the wine) - Puglia is currently not as well-known as it deserves to be in other regards in the UK market; not least with regard to the Mediterranean Diet and it being home to some typical, wholesome dishes based around pulses and vegetables (although some UK-based Italian chefs have already been doing their bit to raise the profile of the area on television and in their cooking).

www.papa.org.uk

Events such as the recent Mirabilia, however, are now helping to change all that by welcoming buyers and industry representatives from the UK and elsewhere in order to enable them to meet suppliers in their home territory and learn more about the products and their production in the process. Not only is there much to learn about the use and particular qualities of products from this area, there is in turn an on-going interest from Italian companies in getting to understand more about the commercial requirements of the markets they are exporting to in terms of marketing, product packaging and labelling requirements. The visit emphasised the historic evidence of the region’s ancient connections with olive oil production, drawing attention to several ancient sites (hypogeums) where underground storage areas for oil had been hewn into rock. Unfortunately, this year’s potential crop of olives for its olive oil production has been significantly affected by the detrimental olive fly, and in some areas it was clear that olives had just had to be left to decompose on the ground. And so it remains to be seen how devastating this ultimately proves to be for the 2016 yield. However, at the time of visiting (late October), olive oil production was well underway with a range of olives being received, and it was interesting to note in some of the olive factories visited that a mix of olives of different colours and stages of ripeness were all being processed at the same time. In a tutored olive oil tasting that emphasised the basics, the technique of warming up a small olive oil sample in a cup was demonstrated. A herby smell should be detected upon smelling, and upon tasting

(slurping the oil across your tongue and mouth, much like you would taste-test other commodities such wine or tea), a fresh, spicy and bitter taste should be in evidence as all being basic signs of a good olive oil that would, in turn, be good for the consumer’s health too. As in many other regions of Italy, certain olive oils are usually served with particular dishes in Puglia (a variety of Puglian breads are also another traditional accompaniment). Light olive oils are ideally always paired with fish and other light dishes such as salads, it was advised, whereas stronger-tasting oils are best paired with meat or pulse dishes and soups. The greener the olive when pressed or crushed, the less oil is produced, but it contains more of the all-important antioxidants, so tends to be a higher grade oil produced offering greater health benefits and profit potential for retailers.

47

P&PDecember16_p46-49_Layout 1 16/12/2016 15:49 Page 48

PUGLIA

FAVA BEANS & CHICORY INGREDIENTS • 400g dried fava beans • 600g wild chicory • 50g celery S • 50g onions SERVE • 50g carrots • some garlic • some bay leaves • chilli pepper • 200g bread • Puglian extra virgin olive oil • salt • pepper

4

METHOD 1. Soak the dried beans overnight. 2. Heat and cook the beans in an ovenproof pot with the celery, carrot, onion, garlic, bay leaves, olive oil, salt and pepper. 3. When cooked, remove the vegetables and herbs, and blend the beans until creamy. 4. Clean the chicory and boil in salted water for three minutes (drain and allow to cool). 5. Saute the vegetables in a pan with olive oil, garlic and chilli. 6. In a serving bowl, place the chicory on the pureed beans, adding the previously toasted bread, and season with olive oil.

Thus, the traditional method of coldpressed olive oil - where there is an absence of heat and an overly mechanical process to extract the oil in the first place - is not the most economic or high-yielding of production processes, but can lead to a premium product that obviously has greater value potential in terms of customer perception and selling price. Arguably wider, and more detailed, appreciation of olive oil across the UK still has some considerable way to go, and it is clear that until different types of olive are more actively served (indeed offered, promoted and explained) with different types of dishes, the challenge to educate the consumer here will remain. Some restaurants (such as the awardwinning La Locanda in Guisburn, Lancashire) are indeed already actively doing this to the enjoyment and appreciation of their returning guests. WINE The Manduria, Sava and Lizzana terroirs of the Taranto area are famous for their native grape variety, the Primitivo (characterised by its robust nature), and there is a notable selection of DOC wines available from here. The quality of Primitivo wine and its strong nature has been recognised in Italy for a long time, which perhaps explains why it has been used for blending by the more well known and commercially-minded wineries to be found in Northern Italy, who, it is said, have relied on this wine to give their own wines depth. To a certain extent today, this is still felt by many to be the case, and because of an absence of promotion and a more commercial approach in the Puglia region, Puglian wines are still ‘suffering’ in this regard. It is not easy for smaller producers to compete on the world stage on an individual basis with the much larger and well resourced ones, so supplying the bigger ones and helping them to blend their own wines has no doubt been a more attractive option for most.

The Puglian wine-producer, Gianfranco Fino (pictured), celebrated their sixtieth anniversary this year. However, this situation is very definitely changing as consumers overseas get to know the region’s wine better, and in turn these wines develop eye-catching identities of their own. It might, of course, simply as yet be a case that some overseas markets, the UK included, have yet to enjoy, and get a taste for, some of the very best of Puglia’s wine! Having said that, Puglian wine producers themselves are evidently investing more in their own operations - at the San Marzano winery, for example, their vast wine vats having to originally been flown in by helicopter to help site them - and the wineries themselves are also getting better known in their own right.

P&PDecember16_p46-49_Layout 1 16/12/2016 15:49 Page 49

PUGLIA FRUIT OF THE SEA AND LAND Puglia is known for its simple, wholesome food that combines the best of the land and the sea, and in particular as being a significant producer of a wide variety of many of Italy’s fruit and vegetables (clementines, cherries, red onions, fava beans, oranges, lemons, artichokes, turnips and chicory to name but a few). Associated with Taranto in particular, are its Gulf of Taranto IGP clementines grown in the Palagiano countryside, and famed for being sweet, seedless, juice and fragrant, as well as offering a high levels of vitamin C. Mention must also be made of the diverse seafood, and in particular the production of the small, smooth and black Taranto mussels that are traditionally eaten raw and grown and harvested in the carefully controlled area between Taranto’s Mar Grande and Mar Piccolo (Big Sea and Little Sea). Restaurants such as Al

Canale, just across the harbour entrance from the Naval College, and where the fishing fleet come and go, being a good place to go and sample them.

AND THEY SAY YOU CAN’T BUY

GOOD TASTE tomatoes • vegetables • beans & pulses fish & meats • fruits • jam & preserves olives, olive oil & vinegars pasta range & specialities www.papa.org.uk

Martin Mathew & Co Ltd Tel: 01992 641641 email: sales@martinmathew.co.uk www.martinmathew.co.uk

49

P&PDecember16_p50-55_Layout 1 16/12/2016 15:50 Page 50

DESIGN

Restaurant

design influenced by anything A restaurant’s style and design can be best of a challenging from its theme to the need to make the customers, as we outline space, or simply accommodate more kitchens, presenting here, with the ever-popular theatre-style s. their own considerations for operator

IN DEMAND The UK is undergoing a revolution in Italian-themed food and drink outlets according to Robert Campbell, managing director of QED, a specialist in modular display counters. Whether it is high class restaurants, fast food outlets, coffee shops or boutique hotels, the taste for classic Italian interiors has never been greater, he reports. QED itself is based in Glasgow, which has one of the UK’s largest populations of Italian emigre families and has always had a tradition of pizzerias and ice cream shops. Recently, the firm provided display counters for Gizzi’s - a friendly pizza, pasta and cakes venue in Glasgow’s vibrant Shawlands area. And now the café has been revamped and relaunched as Gizzi’s Espresso Bar. The centrepiece of this relaunch has been QED’s Avalon’ refrigerated display counters. These are continental-style straight glass counters designed to display sandwich ingredients, cakes and other produce. Therefore, they offered a good presentation solution for Gizzi’s famous snacks. A similar example of QED’s work is Bar Unico - a fashionable Italian-style café in St Benedict’s Square in the historic city of 50

Lincoln. It is owned by former Nottingham Forest footballer Gio Carchedi, who aims to bring a taste of southern Italian hospitality to Lincoln. As well as serving a delicious blend of coffee, customers can enjoy home cooked pastries, pizzas, meatballs and cakes. QED supplied Deblasi modular counters to Bar Unico. Following a great deal of research, Gio Carchedi selected the Italian-made Deblasi Zen modular coffee shop system, for which QED is the exclusive UK distributor. The scheme consists of hot and cold display counters, a 45 degree corner unit and a 14-flavour gelato display freezer for traditional Italian ice cream. The counters are in Wenge wood veneer finish with white granite worktops and stainless steel kick plates. In addition, there is mirrored rear shelving with glass shelves and décor panels matching the counter fronts. “The advantages of this kind of modular display system are that rather than having to come up with an original design for the premises, the décor can be governed by the modular system selected. The manufacturers of the systems have invested hugely in wood veneer and worktop

Display counters at Gizzi’s, Glasgow.

December 2016

P&PDecember16_p50-55_Layout 1 16/12/2016 15:50 Page 51

DESIGN

Veeno’s, Leeds

Flooring company, Moduleo, assisted in the refurbishment of Pizza Express’s Bullring Birmingham eatery.

Inside Valentina Fine Foods in Notting Hill, London.

www.papa.org.uk

ollowing on from the success of their first site in Leeds which opened in July 2014, Veeno, the Italian Wine Café report that they are now taking the city by storm after acquiring a new site at the prestigious Wellington Place development. This latest acquisition marks a key stepping stone for Veeno’s ambitious plans of national growth, and will be their tenth site following successful launches in the North West, Midlands, South West and Scotland. “We are looking forward to opening our second wine café in Leeds, especially in such a fast-growing area of the city. It will be a fantastic addition to our brand,” said co-founder Andrea Zecchino. The story began for the company's co-founders Nino & Andrea in 2013 when they met playing a game of football in Manchester, and both realised that they missed the Italian aperitivo culture the ritual of drinking, nibbling and relaxing after work. By the end of the year they had opened their first wine café, and the rest is history or Il resto e’ storia, as they say in Italy! The interior’s design and fit-out project has been managed by the Master Key Group. “We have come a long way with Veeno, from supporting them at the early stage of the expansion to managing the full fit-out in the recently opened venues,” says Giada Schioppa, architect and director of the company. “The Leeds project is our biggest yet with seating for 100, we have created zones within the café to replicate the intimate feel of their smaller venues as well as the addition of a wine tasting room in which they can hold private events, experiencing the authenticity of the products.” Veeno opened its doors at 5 Wellington Place, Leeds in early December, inviting members of the public to join them for the opportunity to enjoy a complimentary glass of Nino’s family produced wine having signed up at www.veenoleeds.co.uk.

F

51

P&PDecember16_p50-55_Layout 1 16/12/2016 15:50 Page 52

DESIGN

Pasta Di Piazza, Birmingham idden away in the quirky streets of Birmingham’s Jewellery Quarter lies local independent Italian restaurant Pasta Di Piazza. The restaurant, which is based near St Paul’s Square, just a short walk from Snow Hill Station, first opened in 1995 and has spent 21 years building a grand reputation in the bustling city. Last year, however, the business invested £400,000 into an expansion to double the restaurant’s capacity. What was once a three-bedroom apartment sitting above the main dining area, was transformed into an upstairs dining room, whilst still preserving its original Victorian characteristics. Exposed brick work fills the walls of the restaurant, with romantic low lighting and traditional furniture to present a truly authentic Italian atmosphere. Upon each table is a red rose, whilst vines crawl up the walls. To deliver a sense of home, handmade Italian ceramics can be found framed upon the walls alongside other artwork. Heading upstairs to the newly renovated dining area, guests will find coloured windows which help bring a contemporary feel to the classical Italian influences from downstairs. The traditional furniture has been replaced by slightly more modern chairs and tables too. Lined along the front walls of the restaurant, along Brook Street are stunning hanging baskets filled with an array of colourful flowers and plants, which immediately attract the passer-by. The exterior of Pasta Di Piazza is also proving to be real crowd pleaser, report the restaurant, especially during the summer months when the flowers are in full bloom.

H

52

materials and designs that can be adapted to many different types of outlet,” says Robert Campbell. “Furthermore, because you are purchasing an ‘off-the-peg’ rather than a bespoke solution, the overall investment is much lower. In terms of lead times, the equipment typically takes about four weeks to arrive from the factory and, for an outfit the size of Bar Unico, can easily be installed in one day.” The delicatessen, often combined with a café or restaurant, is another burgeoning part of Italian foodie culture, note QED - a prime example of this being Valentina Fine Foods in London’s trendy Notting Hill. It is a traditional family business offering fresh produce and own label groceries and the Notting Hill location includes a deli, coffee shop and fifty seat restaurant adorned with classic Italian motorbikes suspended from the ceiling. The refurbishment project at Valentina Fine Foods was carried out by idr Associates, a Surrey based commercial interior design and construction consultancy. They selected Azur counters from QED (the sweeping curves and dark wood veneer of the Azur system perfectly complimented the vintage Italian look and feel of the shop and restaurant). The Azur counters are available in a selection of temperature ranges for cooked meat, dairy, cakes, chocolates and hot food. They include multi-tier shelving, internal illumination and refrigerated storage, and tempered-glass display cabinets can be combined with a range of bar and counter units to suit retail and catering environments. There is also a large choice of wood veneer and coloured laminate finishes, composite marble worktops and matching mirrored back bar shelving. One of QED’s most prestigious projects over the last year has been the installation of a new modular display system at Portavadie Hotel and Marina, Loch Fyne in western Scotland, where once again the trend for Italian interior design can once more be seen, this time in the upmarket hotel and leisure industry. This project centred on the new Spa &

Inside the Portavadie Hotel and Marina, Loch Fyne, Scotland. Leisure Café for users of the outdoor heated pools, spa, sauna and gym facilities, with QED designing and constructing a full length, self-service deli counter and bar with refrigerated countertop displays for deli sandwiches and other snacks. This Italian-style counter system has built-in refrigerated under storage. There is also a range of useful stainless steel food service equipment, including bottle coolers and sinks. In addition, QED supplied a full range of kitchen utility equipment for the new café, including a pizza oven, dishwasher, storage refrigerators and food preparation tables. Commenting on the success of the project, Iain Jurgensen, general manager of Portavadie said: “Portavadie is a hugely ambitious organisation, so we needed to locate a supplier to match our high standards. QED were equal to the task and we’re very happy with the outcome.” KITCHEN FLEXIBILITY When designing or redesigning an outlet, it can be all too easy to neglect the requirements of the centre of things – namely, the kitchen. “In terms of kitchens and cooking areas, design should allow for flexibility to accommodate December 2016

P&PDecember16_p50-55_Layout 1 16/12/2016 15:50 Page 53

DESIGN

changes in the menu and future changes in capacity. One way of achieving this is by investing in modular catering equipment, which allows you to change pieces around as and when you need to,” says Paul Hickman, development chef at Lincat (www.lincat.co.uk). “Equipment needs to be easy to clean and hygienic. It’s also worth investing in products equipped with castors, so they can be moved for cleaning and maintenance access. “Another important aspect to consider when designing a kitchen is workflow. Think about what refrigeration and storage you need in close proximity to the cooking and food preparation areas. Dedicated preparation areas for vegetables, raw meat and dishes containing gluten will be required which must be separate from your cooking area, to avoid cross contamination, especially of allergen products.” Rising utility bills and equipment being in use for long periods of time also now mean that operators are constantly looking for ways in which to reduce their running costs and so incorporating energy efficient equipment within the design of a kitchen, could make significant savings in the long-term, suggest Lincat.

www.papa.org.uk

“Induction hobs, for example, are extremely energy efficient. They also don’t generate heat or fumes in the immediate environment or increase the surrounding temperature. With no naked flame or radiant rings, the surface is relatively cool to the touch. This helps to maintain a safe and comfortable working environment,” explains Paul Hickman. “Induction is also great for kitchens where food is cooked in front of diners. Front-of-house theatre style cooking can be used for promoting seasonal produce. It can also be used for food sampling – giving customers a taste of some of the products on offer. A partially open kitchen enables the customer to observe what is happening and instils confidence that the establishment is happy to showcase the food production area. Customers can witness food being prepared from scratch and the working practice adopted by the staff. It makes diners feel as though the food has been prepared just for them, not mass produced for everyone.” Look out too for equipment that can produce maximum output from a minimum of floor space too, suggest Lincat. Consider investing in multifunctional equipment, such as a

Stylish refurbishment he international restaurant chain, Pizza Express, selected the brand new Moduleo Moods flooring collection for the latest refurbishment of its Bullring Birmingham eatery. Bespoke black and white shades of the manufacturer’s Azuriet products were produced and fitted in a unique chevron design throughout the restaurant, in addition to large Classic Oak planks. “As you can imagine, slip-resistance and durability are a priority for us. Not only did Moduleo fit the bill perfectly in these two areas, but the products are stunning and provide the striking, high-quality finish we aim for in all of our restaurants,” said Rob Weller, head of design at Pizza Express. Matthew Fletcher, designer at Fusion by Design who also worked on the project, added: “We have used the Moduleo Moods collection on a number of projects in the hospitality sector in recent months, and it never fails to impress us. The design possibilities are endless and, as it was crucial that the flooring had a slip-resistance rating of R10, Moduleo was the clear choice.” The Moduleo Moods collection offers a creative studio through which ten brand-new flooring formats can be used. Up to 110 unique wood and stone-effect designs can be created using the wide range of tile shapes available including hexagons, chevrons, triangles and diamonds. “Pizza Express has a footfall of thousands week-on-week, so it’s real testament to the product’s quality and durability that it’s been chosen for an area of this profile and nature,” said David Bigland, managing director at Moduleo UK and Eire. All Moduleo’s products are also excellent insulators of heat and sound, easy-to-clean, scuff and stain-resistant, and made of up to 50% recycled material, also making them the perfect choice for the eco-conscious.

T

53

P&PDecember16_p50-55_Layout 1 16/12/2016 15:50 Page 54

DESIGN combi steamer, which can be used to roast, steam, boil and bake. By undertaking the work of several separate pieces of equipment, it can save on space in the kitchen and reduce expenditure on new equipment. “And before signing off the design, ensure the chef is happy that the kitchen is fit for purpose and that the layout suits the workflow of the kitchen,” adds Paul Hickman. “Also, check that the appropriate power supply is available and, if not, if it will need upgrading. Finally, always buy equipment from a reputable manufacturer, with a strong track record of supplying well-designed, robustly-constructed equipment. You should also be looking at the back up service available, such as the manufacturer’s field service network and provision of on-site training.” When it comes to refrigeration, designers need to offer clients an informed choice feel manufacturers such as Williams (www.williams-refrigeration.co.uk), who say that they offer a portfolio that includes all types of models to suit a variety of applications and are happy to advise designers on all the options available. There is a vast range of refrigeration model sizes and options available, from upright cabinet fridges and freezers, counter fridges and freezers, undercounter fridges and freezers, blast chillers and coldrooms, and when considering the style of refrigeration to choose, elements to consider are whether cabinets, counters or coldrooms maximise the space available and suit working practices. Another consideration is whether you will be operating a cook-chill system and therefore need a blast chiller, point out Williams. Space saving is of increasing importance in kitchen design often kitchens find themselves pushed for space in order to maximise space in the restaurant. Operators should therefore look for refrigeration models that are designed to be flexible as well as compact. Williams has designed its Small Kitchen range to help operators maximise the efficiency of their kitchen - whatever its size. The 54

Williams PrepWell and Thermowell refrigerated ingredients units are equally suited to pizza, salad or sandwich preparation, for jacket potato fillings and for a host of other tasks. Also in the range is the Williams Jade Slimline counter, with all the features of the standard range, but in a reduced depth of just 500mm, claim the company. OPEN PLAN TREND “One of the most influential trends to have impacted on the design of Italian restaurants in recent times is the move towards open plan, customer facing kitchens,” confirms Michael Eyre, product director at Jestic Foodservice Equipment. “Designed to allow those dining to engage and immerse themselves in the cooking process, chefs often appreciate the opportunity to demonstrate their creativity and flair in creating wonderful menus.” As the exclusive distributor to some of the most renowned, innovative brands in foodservice, Jestic (www.jestic.co.uk) combines a wealth of experience in the open plan, theatre cooking market, reporting that it is committed to this ever present trend in the market, focusing much of their time and effort on ensuring that where possible, the portfolio of commercial kitchen equipment they offer is specifically designed and suited for open plan kitchens. “With these open plan, kitchens having become common place in the industry, we are

finding that more and more establishments are separating their kitchen setups so that much of the initial preparation is undertaken back of house, with the open plan area being used for the majority of the final cooking and plating up. Not only is this found to give the customer confidence when choosing a catering site as the cooking process is visible but it also allows for a greater perception of freshness and care for ingredients across the menu,” adds Michael Eyre. And when it comes to the various options available, the key is to make the setup as atheistically pleasing yet effective and consistent, advise Jestic. Whether the setup features a stone hearth pizza oven, an indoor charcoal oven, a rotisserie or a more traditional grill and gas range setup, it is important that the kitchen brigade are able to demonstrate flair and creativity in front of the paying customer, say the company. Some of the Jestic brands (such as Wood Stone, Josper and Rotisol) are all focused on designing their equipment specifically to maximise the visual appeal of open plan kitchens. It is however, more than just the design of the appliance itself which is seeing a heavy investment, with Wood Stone, for example, putting a considerable amount of effort into producing custom facades and oven wraparounds or paying extremely close attention to even the smallest detail, such as the colour of the flame within the chamber,

An open, theatre-style kitchen such as that supplied to Di Maggio’s, Glasgow, by Jestic, needs to be maintained in tip-top condition at all times.

something which was done for no other reason than to make the oven more atheistically pleasing. There are a number of considerations when designing an open plan kitchen however. Being customer facing, the equipment needs to do more than just cook. Appliances need to be attractive, featuring a quality finish, a vivid design and add an element of theatre through the use of an open flame, a glowing bed of embers or a fascinating cooking feature that is going to engage the customer in the process of cooking their meal. In addition to this, appliances need to be quick and easy to clean. In an open plan kitchen, chefs don’t have the ability to shy away from the eye of the paying customer and as a result everything, including the appliances need to be kept in the best possible condition at all times, point out Jestic. “When it comes to designing and fitting an open plan kitchen, in some cases we’ve found the layout can be an advantage when it comes to installation. For some of the bigger appliances we distribute, including the larger Wood Stone ovens, we are able to install the unit prior to the pass being built. This not only makes things much more straightforward for the installation team but also allows us to specify larger appliances should the operator demand,” says Michael Eyre. “Where we think pitfalls can be noticed with open plan kitchens is with the ventilation requirements. It is essential that a ventilation expert is consulted when specifying an open plan kitchen in order to eliminate the build-up of smoke or steam in the adjacent dining area. In addition to this, the other key requirement is to ensure the appliances used in the kitchen are of a good quality. With the kitchen being on display throughout the service, a brokendown appliance left unused or being checked by an engineer while customers are in the dining room is likely to do little for a establishment’s reputation. Quality appliances that are well maintained and looked after by the chefs are vital to the continued smooth running of the kitchen and restaurant.” December 2016

P&PDecember16_p50-55_Layout 1 16/12/2016 15:50 Page 55

DESIGN

Buccelli’s Rome-born Bruno Buccelli, a former TV technician and keen foodie, is so fond of the area of the north west he now calls home, that he has merged his passion for great food and flavours and launched an authentic, self-designed and self built Italian-style café and deli in Lancaster. Authenticity Of course, the Buccelli’s team is predominately Italian to ensure authenticity shines through at every opportunity with Bruno Buccelli himself, meanwhile, excited to have taken up the role of manager and head chef at the deli, which opened in November this year. And such has been the ensuing demand for the outlet’s food and the eaterie’s relaxed, Italian ambience that Bruno Buccelli also reports that he has had to employ more staff ahead of the Christmas rush. Moving from Italy to Lancaster some years ago, Bruno met his wife, Nicola – a north west-born dancer – on board a cruise ship the pair worked on. Travelling around the country for work and spending a stint in London, the pair, who are also parents to two young girls, quickly became tired of the demands of a standard, nine to five routine and job. But it was only after Bruno Buccelli – who’s grown up with a mother and grandmother who were both keen cooks – prepared a meal for his wife’s family that he discovered his dream could, in fact, become a reality. The family were so surprised how tasty Bruno’s food was, and couldn’t believe that the pizzas and pastas they’d been eating at ‘Italian’ restaurants over the years weren’t as authentic as they thought they were. Ploughing all the knowledge he’d gleaned from his foodie family, including his father (a Rome-based food agent who sells Italian produce direct to restaurants) into his new labour of love, Bruno Buccelli says he is now thrilled to see his lifelong dream come to fruition. No shortcuts “There are no shortcuts with Italian food,” says Bruno Buccelli. “And I wanted to bring the

www.papa.org.uk

L’appuntamento dei professionisti The meeting place for Italian food professionals

passion and flavours of authentic Italian cooking to Lancaster.” Buccelli’s is located in the same street as other Italian restaurants but Buccelli’s is aiming to offer a completely different eating experience, with plenty of free tastings and samples, as well as food to eat in or take away to enjoy at home. “The north west of England’s a great place to be and I know the people here love good food. I’m bringing it to them, via deli boards, try-before-you-buy incentives and aperitivo – the Italian ‘afternoon tea’ style tradition which offers a ‘chopping board’ of food, washed down with Prosecco,” explains Bruno Buccelli. Bruno Buccelli, who in his previous role endured a four hour daily commute, says he’s enjoying a completely different routine, by doing a job he loves and feels so passionately about. He is also ensuring there’s at least two items on the menu each day which cater for those with food intolerances – something he feels strongly about since discovering his young daughter has an intolerance to diary, soya and eggs. Sourcing produce with his father’s connections to five different Italian companies, he is also insistent that Buccelli’s will be able to offer a real taste of Italy to Lancaster’s doorstep.

15 & 16 MARZO / MARCH 2017 E6G><> EDGI: 9: K:GH6>AA:H E6K# ,#&

Idee italiane da portare via ! / Italian ideas to take away Scaricate il vostro badge gratuito su / Download your free badge on

www.parizza.com inserendo il codice / and enter the code

CODE : PPIT Organizzato dalla / Organised by

Seguici / Follow on

55

P&PDecember16_p56-59_Layout 1 16/12/2016 15:53 Page 56

FESTIVE FAYRE

Festive feasts Itâ&#x20AC;&#x2122;s the time of year when many Italian ingredients and products come into their own, adding a luxurious and indulgent flavour to celebratory dishes over the festive season.

56

December 2016

P&PDecember16_p56-59_Layout 1 16/12/2016 15:53 Page 57

FESTIVE FAYRE ALL ABOUT THE FOOD In Britain, Christmas is about giving and receiving presents whereas in Italy it is all about the food! That’s the feeling of wellknown sector supplier, Continental Quattro Stagioni’s vice chairman, Sandro Bevilacqua, with the festivities of Natale tending to run from Christmas Eve through to the Epiphany on 6 January, and involving lots of gatherings where friends and family get together around the table, talking and indulging in feasts of delicious national regional specialities and traditional dishes. “Caterers can replicate this special relationship between Christmas and food on the festive menus over the coming season featuring regional specialities or adding a twist to some of the more traditional British favourites,” says Sandro Bevilacqua. “Each region in Italy has its own specialities for their Christmas Eve and Day feasts, but one thing is for sure – lots of variety and top quality produce is on offer. Pasticcio al forno, for example, is a type of baked pasta dish typically served at Christmas in Italy, and that could be offered on the specials board as an alternative to lasagne.” Christmas, of course, is about making things special and adding little twists to the menu that will get diners into the spirit – a festive topped pizza, or a side of sprouts and pancetta will go down a treat without intimidating diners with dishes they are unfamiliar with, suggest CQS ( www.continentalfood.co.uk). Antipasti with a selection of speciality cured meats and cheeses such as prosciutto, bresaola and mortadella along with cheeses such as burratina, pecorino, gorgonzola and Parmigiano Reggiano decorated with olives, sun-dried tomatoes and ciabatta bread provides an indulgent sharing platter that’s perfect with a glass of celebratory Prosecco. Looking at the cheese category in particular, producers are continually adding flavours and innovations to their ranges to attract new customers, observe

www.papa.org.uk

CQS, who report that many have been hit in the past by changes in consumer eating habits due to food intolerances and therefore innovation has driven their agendas. “We have for instance introduced a vegan cheese Mozzarisella Vegan Cheese,” adds Sandro Bevilacqua. “Produced in Italy this is a vegan cheese made from whole rice and which is a lighter and tasty alternative to mozzarella. All this means there is a huge opportunity for retailers and caterers to use this to their advantage, creating new recipes or excitement in store.” The ultimate Italian Christmas cake is pandoro and penettone. This can be served in nibble-sized cubes along with after dinner coffee, toasted and served with gelato or as the base ingredient to an Italian style bread and butter pudding, suggest the company. Taking the desire for something that little bit different to a whole new level, however, are chefs who have begun experimenting with unusual ingredients to create new desserts. While chocolate cheesecake and chocolate and ricotta pudding are widely found on menus and shop shelves, there is scope and interest to inspire consumers with a Christmas dessert menu by offering complementary mix of sweet and savoury at Christmas time, feel CQS. “Take for example Parmesan ice cream – a unique and exquisite taste sensation, perfect for offering a point of difference to the cheeseboard,” suggests Sandro Bevilacqua. “There is definitely a focus at the moment on the new and exciting, and operators who make sure their dishes contain more unusual options will in turn achieve a competitive edge in securing those all-important sales.” Finally, ingredient technologies are now available that produce lower fat and sodium options without impacting on taste or indulgence, observe CQS, who add that these products are not only relevant to retailers and restaurants, but are increasingly being sought out by those in the foodservice sector

supplying everything from finedining establishments to fast food chains and schools. ITALIAN CHEESES “Christmas is without doubt one of the most profitable times of the year but with competition on the high street hotter than ever, it has never been more important for caterers to ensure their menus stand out,” agrees Kenneth Axen, managing director of Futura Foods (www.futura-foods.com). “With this in mind, we are urging operators to think outside the box this Christmas and explore beyond the conventional choices of Cheddar and Stilton when it comes to putting their festive cheese offering together. There is a huge variety of cheeses to choose from yet often the same selection is served year after year. “Gorgonzola, for example, is a great, creamier alternative to Stilton, whilst the unique tang of Taleggio will add a real point of difference to any cheeseboard. Serve with plenty of crackers and if you’re worried about retaining a traditional Christmas feel, leftover cranberry sauce is a great, fuss-free alternative to other chutneys. Creating an appealing cheeseboard is not the only way in which operators stand to profit over the Christmas period, however. The versatility of cheese and its suitability for many dietary requirements means it is an ideal addition to any Christmas menu.” Roasted figs stuffed with Gorgonzola and finished with honey make an unusual and impressive appetizer, along with a Brie topped crostini with

cranberry reduction and crushed pistachios, suggest Future Foods. Roasted parsnips served with a generous handful of Grana Padano are also a real crowd pleaser. For many, no Christmas menu is complete without the inclusion of a festive cheeseboard - not only is it popular with customers, but it also provides hotels and restaurants with the perfect opportunity to upsell their Christmas offering, either through an extra course, or by adding a supplement to their normal dessert menu, point out Lactalis Professional (www.lactalisfs.co.uk) who represent the Italian Galbani cheese brand in the UK. And much like the chocolate selection box in our stockings on Christmas morning, the perfect festive cheeseboard should include a full variety to appeal to everyone’s tastes, feel the company.

Sourcing the right selection of cheeses can be an arduous and time consuming task, however thanks to a wide selection currently available from Lactalis Professional - including Président® Brie from France, Capricorn® Goat's Cheese from Somerset and Galbani® Dolcelatte which offers a mild and creamy flavour - makes the selection suitable for a wide variety of consumer tastes.

57

P&PDecember16_p56-59_Layout 1 16/12/2016 15:53 Page 58

FESTIVE FAYRE

FRESH TAGLIOLINI WITH GRANA PADANO, SAN DANIELE HAM AND BLACK TRUFFLE A recipe by Italian chef, Andrea Mantovani. Serves four people INGREDIENTS 500g fresh tagliolini pasta 200g grated Grana Padano 200g San Daniele Ham finely slice 100g butter 100g veal stock Salt and pepper 1 large black truffle METHOD Melt the butter in a sauté pan, add the veal stock, salt and pepper. Boil the water and cook the tagliolini al dente for just a couple minutes (as they are fresh they will cook quickly). Sautéé the pasta, add a handful of grated Grana Padano and the San Daniele ham. Plate the tagliolini and cover with black truffle slices.

Specialist ingredient supplier, Harvey & Brockless, are another who specialise in cheeses, as well as charcuterie products. “Festive Italian cuisine evokes elaborate sharing platters, ideal for entertaining large groups or more intimate gatherings and at Harvey & Brockless we offer a large selection of exceptional Italian cheese and charcuterie products - perfect for treating diners during the festive period. With our expansive delivery network throughout the UK, we offer reliability and convenience. This extends to providing bespoke ready-to-serve cheeseboards incorporating individual slices and wedges of all your Italian favourites,” says 58

Owen Davies, category manager Harvey & Brockless. “We work closely with many Italian producers, and are proud to stock a large variety by Piedmont-based, family cheese makers, Beppio Orcelli, including their specialties such as fruit and grappa or wine or whiskey infused cheese – all of which can add a distinctive festive flavour to your cheeseboard. Also hailing from the same region is Gorgonzola Dolce – think of this as the Italian version of Stilton, surely a Christmas essential! For a rind washed addition, consider the velvety Taleggio. No Italian cheeseboard is complete without it.”

Occelli con Frutta Grappa is made from sheep and cow milk aged with the addition of dried fruits (grapes, figs, apricots) and grappa, making it the ‘Christmas cake’ of Italian cheeses, feel Harvey & Brockless. Their Occelli in Chestnut Leaves is a cheese that has been matured for a long 18 month period then wrapped and aged in chestnut leaves, but it’s the flavour that really makes it stand out - tart and yogherty with sweet pineapple notes and an intense fudgy breakdown just under the rind. Occelli al Barolo is made in the cellars of Valcasotto, high in the foothills of the alps - and is a cheese aged in grape pressings soaked in the local Barolo wine. The final cheese has a crumbly texture and a sweet wine-like flavour, say Harvey & Brockless. Other cheeses in their range include Occelli al Malto Orzo (matured for a long period and then aged in barley, malt, and whiskey, resulting in a cheese with an intense complex aroma) and Crutin with Truffle (cow and goat milk cheese that has a crumbly consistency enriched with truffle shavings, and making it well suited for Christmas indulgence). ITALIAN CHARCUTERIE HIGHLIGHTS “Italians are world renowned for their century’s old technique and craft in curing and smoking meats with distinct flavours particular to their area and Dell’ami has been importing the very best authentic producers for 20 years delivering diversity in regional influences,” says Graham Stoodley, Harvey & Brockless category manager. “Every region of Italy has its own special air-dried ham, of which Proscitto di Parma is the most renowned. Similarly, salami is widely considered another worthy cornerstone of Italian gastronomy benefitting from regional influences, ingredients and techniques.” Proscitto Di Parma is invariably a staple on many buffet tables over the festive period, symbolising authenticity, quality and tradition. This ham is made using pigs fed exclusively on a diet of grain and whey from

local Parmesan cheese production, with each approved ham being branded with the five-pointed crown and having been matured for at least 12 months. Pancetta - produced in Nibbiano in northern Italy - is made from pork belly cured with salt and ground pepper, garlic, nutmeg and fennel, and is available smoked, or sliced after being air dried for three months. Coppa - Italian for nape of the neck - is a cold cut meat made with equal parts shoulder and neck pork, salted and spiced with black pepper and naturally cased. After being seasoned for 45-60 days the result is sweet but intense flavour. Bresaola Punta D’anca, claim Harvey & Brockless is the best and sweetest Bresaola, and is produced in the Lombardy region of the Italian Alps. A lean, topside beef from mature, grassfed cattle, it is salt cured and aged for eight to 10 weeks until it is a beautiful dark red colour. An authentic Italian Parma ham carrying the exclusive Protected Designation of Origin (PDO) seal is one of a number of products that have recently joined the Brakes line-up as part of an initiative to bring its foodservice customers a range of top quality European specialities that will add both value and a continental flavour to their menus. Brakes says that it has been working on a new enterprise, forging relationships with the ‘best of the best’ across Europe, December 2016

P&PDecember16_p56-59_Layout 1 16/12/2016 15:53 Page 59

FESTIVE FAYRE CALGIONETTI ABRUZZESI PREPARATION TIME: 1 HOUR 30 MINUTES COOKING TIME: 40 MINUTES “Calgionetti Abruzzesi are sweet deep fried ravioli made with egg-free pasta and filled with chestnuts, almonds and cocoa. Simply delicious. It is a great dairy free alternative to most pastries. These are best to be made in chestnut season, from late October until Christmas; during the festive weeks these amazing treats are always on my table,” says Danilo Cortellini, head chef at the Italian Embassy in London.

including specialist Italian charcuterie brand Cortebuona. In doing so, the company has been harnessing the expertise and craftsmanship of its overseas partners to bring its customers a wide range of first class, authentic lines. Kicking off the initiative with Cortebuona, Brakes has launched a range of cured meats including sliced Prosciutto di Parma carrying the exclusive PDO status (a guarantee that it has been processed entirely within a particular territory, using a traditional method). Thanks to the strategic geographical location of its manufacturing facilities, Cortebuona is able to offer the broadest range of Italian charcuterie - including sliced

meats, Bresaola, cooked hams, Mortadella and salami safeguarding the pork product specialties with the prized PDO seal. “With all of our Italian cured meats now under a respected Italian charcuterie brand we are able to acquire the most authentic products for our customers,” explains Brakes’ Louise Hatch, category manager - meal solutions & deli. “Where possible, we have looked to add value to our customers’ menus by offering a point of difference alongside exceptional quality. We have achieved this, whilst remaining competitive, by working with the ‘best of the best’ across Europe to offer the most comprehensive range possible.”

FOR THE FILLING • 500g chestnuts • 20g coffee powder • 50g cocoa powder • 100ml sambuca liquor • 1⁄2 orange, zest FOR THE PASTA • 500g 00 flour • 2 tbsp extra virgin olive oil • 200ml dry white wine

S MAKE

50

• 1⁄2 lemon, zest • 40g honey • 125g roasted almonds, chopped • 50g dark chocolate, chopped. • 1 litre vegetable oil, for frying • Sugar, for dusting.

METHOD 1. Start with the filling. Roast the chestnuts in a pan on a high heat or in the oven at 220°C until they are burnt all around the skin. 2. Peel them and boil in water until soft. Remove from the boiling water and mash the chestnuts while still hot. 3. Mash well and then combine with the coffee and cocoa powder, the Sambuca, the grated orange and lemon zest, honey, roast almonds and chocolate. 4. Knead well in a bowl until it creates a tough dough. If the dough is not wet enough, add a spoon of water. 5. Now, prepare the pasta by kneading the flour, olive oil and wine together. Make sure the dough is lump free to create a smooth and elastic pasta. If too wet, add flour. 6. Roll the pasta out into very thin sheets with a pasta machine. 7. Prepare the ravioli. Divide the filling into each raviolo, weighing approximately 15g each. 8. Once the ravioli are filled, cover each one with another sheet of pasta. 9. Heat the vegetable oil and allow it to reach 170°C. 10 Fry the ravioli in the oil, a couple at a time. 11. Turn them upside-down and as soon as they are golden all around, strain from the hot oil. 12. Pat dry with kitchen paper and sprinkle right away with sugar. Serve warm or store for a couple of days and serve at room temperature.

OF WIN A COPY ’S BOOK!

DANILO CORTELLINI

Cortebuona smoked pancetta (further information about the Brakes Cortebuona range of speciality cured meats can be found at www.brake.co.uk).

This recipe is take from Danilo Cortellini’s debut cook book - 4 Grosvenor Square - a celebration of his time at the Italian Embassy in London, and featuring recipes that reflect the day-to-day life there from business lunches to gala dinners, family meals and drinks receptions. To be in with a chance of winning one of three copies of this book, please send in your name, restaurant name and address to Pizza Pasta & Italian Food magazine, Association House, 18c Moor Street, Chepstow, Monmouthshire, NP16 5DB by 16 January 2017.

P&PDecember16_p60-63_Layout 1 16/12/2016 15:54 Page 60

INGREDIENTS

Ingredient inspiration The end of one year and start of another is often a good time to take a look at whatâ&#x20AC;&#x2122;s been happening with flavours in food, as well as consider new influences. While up and coming flavour trends will always replace old ones, established ingredients remain.

60

December 2016

P&PDecember16_p60-63_Layout 1 16/12/2016 15:54 Page 61

INGREDIENTS LOOKING AHEAD Success in 2017 will be about showing flexibility, thinking ‘classics with a twist’, ramping up local suppliers and being conscious of healthy choices and ethical concerns, claim the global information company the NPD Group, who have identified five key foodservice industry trends to monitor in 2017. Respond to the delivery revolution Delivery is not new in foodservice but it is growing quickly thanks to an aggressive push by aggregators and non-food providers, observe NPD. With consumers enjoying greater choice than ever, operators are finding it more and more difficult to maintain customer loyalty. Therefore, winners will need a flexible business approach, suggest NPD. This could mean introducing a delivery service, or opening take-away-only outlets to complement a traditional sitdown restaurant format. Or it could mean partnering with the most relevant delivery aggregator. Speed of delivery and excellent product quality will be key to a great customer experience. Deliver an increasingly high experience The foodservice industry is facing a storm of cost increases from the National Living Wage (NLW), inflation, weaker sterling and growing business rents. There is already an impact on prices and they are expected to grow further in 2017. At the same time, consumer confidence will remain fragile so consumers will remain cautious about how they spend their money. So quality will be more important than ever, point out NPD. Winners will need to focus on maintaining the quality of their food and drink offerings and retain menu diversity while delivering an even better customer experience, suggest the researchers. With the eat-out market offering a dizzying array of choice, engaging with customers will be key to driving loyalty and repeat visits.

www.papa.org.uk

Find local food suppliers but don’t sacrifice quality Consumers are increasingly looking for good quality food; they won’t accept low quality. While sterling was strong, operators could use suppliers around the world to source the best quality products such as high quality meat from South America while still controlling food costs. But the weakness of sterling, inflation and the impact of the NLW will force operators to find local suppliers capable of providing high quality products on a commercial scale, claim NPD. Thus, winners in 2017 will be the operators that source locally. They will benefit from consumer approval of local provenance and support for British farmers. Cater for ‘healthy choice’ and ethical consumers While consumers do not always opt for the ‘healthy choice’, they are increasingly on the lookout for such menu options, observe NPD. Why? Because for many consumers the availability of a ‘healthy choice’ is a reassuring sign of quality. Yes, this adds menu and sourcing complexity for operators as ‘healthy’ or ‘healthier’ food can mean vegetarian, vegan, low fat, low calories, gluten-free, or simply the increasing use of fresh ingredients. But it needs to be taken seriously, advise NPD. Consumers are also seeking ethically-sourced and locallysourced ingredients and are concerned about limiting food waste and protecting the environment. In this regard, winners in 2017 will be the operators who meet the demand for ‘healthy choice’ menu options while maintaining their core menu appeal. Operators who understand consumer sensitivity to sourcing, waste and environmental protection will find it easier to succeed. Offer a new twist on a classic Consumers love seeing a wide variety of food and drink on a restaurant menu, and many operators have successfully catered for this need, say NPD. Yet consumers are also creatures of habit who – when it comes down

to choosing something from a menu – will often be happiest enjoying a classic or traditional dish. If done well, a new take on a classic dish will wow the customer and keep the menu fresh. Therefore, winners in relation to this aspect will be those operators who can offer the reassurance of the traditional dish while adding a surprising twist that wins the customer’s heart, feel NPD. “The competition within the £50 billion British foodservice industry has become intense in recent years and operators must constantly adapt to satisfy ever more demanding consumers, who are now not only thinking about their own health but also about the impact of their actions on the environment,” says Cyril Lavenant, NPD’s director of Foodservice UK. “Britain’s foodservice industry is also facing big external challenges which might have a long-term impact on operators. But the industry has responded to challenges in the past and will do so again. Foodservice operators know the importance of maintaining a strong connection with the consumers they serve.” Adding flavour With consumers increasingly looking for more home-style, rustic food packed with flavour, the cooked meat ingredients supplier Dawn Farms (www.dawnfarms.ie) reports that it has been seeing growing interest in bolder flavours and different meat cuts. The company, a leading B2B supplier of cooked and fermented ready-to-eat meat ingredients to major customers in pizza, sandwich, snacking and ready meal sectors throughout Europe, notes the growth of chargrilling, flaming and smoking, for example, as offering different ways of adding authentic flavour to meet consumer demands. The company also sees continued interest in different textures and formats like pulled ham hock, shredded chicken and chopped beef brisket. “There is certainly growing consumer demand for authenticity,” says Julie Sloan, the

company’s consumer insights manager. “More pizza customers are looking for a heritage, provenance, authentic ingredient or cooking method story to tell. Some consumers however, particularly families and younger Millennials, simply want great tasting pizzas at an affordable price.” Throughout 2016, Dawn Farms has seen a rise in the use of beef on menus as the year has progressed, partly due to the ever-popular gourmet burger but also due to the rapid rise of authentic American and Mexican cuisine, which is encouraging foodservice operators to explore beef in different formats. “The popular meat cut, brisket, is considered by some to be the new pulled pork, and certainly we have seen it rise in profile on menus, from slow cooked beef to peppered beef pastrami,” says Julie Sloan. “Indeed, beef is the only protein group to see growth across all foodservice segments, according to MCA Allegra. “For some time we have seen an interest in the slow cooking of traditionally economical meat cuts like brisket, ham hock and pork shoulder - a trend very much inspired by American barbecue and its regional specialities like Kansas BBQ Burnt Ends. While standard meats like ground beef remain prevalent, consumers are attracted to indulgent alternatives like Barbacoa beef for its rustic appearance and intense smoky flavours. “Moving into 2017, premium meats are a clear trend in ingredient inspiration. Pizza operators are combining value and premium toppings to deliver consumer choice, great taste and the generosity of toppings pizza consumers love. Lamb has become more prominent due to the rise in Middle Eastern cooking and the popularity of flatbreads and hummus. One to watch is kebab meat, with the kebab moving up-market inspired by the influx of grill specialists like le Bab and Berber & Q. We see huge potential for more cross-fertilisation of ideas from other revitalised fast food sectors such as burgers and kebabs into pizza territory with, 61

P&PDecember16_p60-63_Layout 1 16/12/2016 15:54 Page 62

INGREDIENTS for example, aromatic lamb kofta or succulent shaved pork. “What’s more, the rise of fastcasual pizza delivery businesses like Firezza and Basilico has led to artisanal Italian becoming a growing trend with different types of pork sausage like n’duja, Cumberland and Tuscan sausage becoming popular.” Although the dominance of chicken is said to be slowing, according to the latest report from Allegra’s Menu Trends, it remains the most popular sandwich filling and pizza topping, alongside pepperoni. “Consumer protein repertoires are growing, leaving scope for more experimentation with pizza toppings, for example,” adds Julie Sloan. Given its popularity, Dawn Farms’ innovation team has been working on new cooking techniques with chicken to bring out the best in flavours, capturing the nostalgic essence of roast chicken by cooking it in its meat juices for extra succulence, to infusing chicken with new smoked flavours and adding textures by searing to get a slightly charred, blackened crust which is very on-trend in 2016 into 2017. In terms of flavour infusion, street food is an inspiration – which many brands are tapping into in a bid to resonate with flavour-adventurous Millennials. “While we see American and Italian as still the core inspiration for pizza, the wider Latin American regions are also growing in influence with spicier toppings coming to the fore with named chilli products like Habanero pulled pork,” reports Julie Sloan. “Consumer-led innovation is at the heart of what we do and we are constantly researching and identifying global and local trends to ensure we identify the next big thing in the food world, which is why we’re the preferred partner for many of Europe’s leading food manufacturers looking for ingredients inspiration.” For the last 30 years, Dawn Farms has been providing customised products for major food brands and to complement its bespoke offer, last year the 62

Leatham’s chargrilled baby yellow tomato.

company introduced its new Cooked Cuts range of great value ready to order cooked meats. This range is aimed at consumers across the European foodservice sector who are looking for menu excitement and inspiration as well as authentic flavours and premium meat toppings, and is available in the UK through its partner Silbury. The Cooked Cuts range (www.cookedcuts.co.uk) includes ‘must-have’ proteins for pizzas from pepperoni, chargrilled chicken-strips, smoked ham stamps to slow cooked pulled meats and spicy beef meatballs. There are also fast-growing newcomers such as American pastrami, chorizo and a range of succulent flavoured chicken such as Mexican Fajita and Chicken Tikka. Dawn Farms publishes a popular weekly Top 9 for Friday trend ezine (for further information contact info@dawnfarms.ie).

NEW LAUNCHES With the taste and trend for BBQ flavours continuing, the foodservice ingredients supplier, Leathams Ltd, reports that it has developed a Char-Roasted SunBlush® red and yellow baby plum tomato. These yellow baby plum tomatoes are picked at their optimum ripeness, say the company, before then being

slow-roasted and flame-grilled. The flame grilling gives a charroasted flavour which is unique and the technique used also leaves a bar mark grill line giving a great visual appeal for when the ingredient is used to top pizzas, for example. At the same time, the UK population are still demanding heat within their meals, and so with this in mind Leathams have recently launched two new chilli pastes - Aji Amarillo chilli paste (produced from a Peruvian yellow chilli with the result of a vibrant fruity tasting chilli paste) and Chipotle chilli paste (made by smoking jalapeno peppers and blending them with the result being a spicy chilli paste with a smoky flavour). In recent times, Leathams Ltd have also been appointed the sole exclusive distributor for the Peppadew Piquante Pepper® brand in the UK and Eire following a wide ranging review by parent company Peppadew International (PTY) Ltd who were looking to consolidate the retail, manufacturing and foodservice sales in the UK and Eire under one roof and with an organisation with a proven track record of delivering significant sales growth in all three market sectors. “We have had a good working relationship with both Enrico and SPL who have handled the retail and foodservice distribution respectively, but for this next

stage of our UK development we felt we needed to consolidate our business into one organisation that could deliver both increased efficiency and sales growth. Leathams Ltd gives us that and more,” said Peppadew International (PTY) Ltd‘s managing director, Richard Pelczarski. Leathams Ltd Group commercial director, Clive Moxham added: “We are delighted to now include Peppadew Piquante Pepper® in our extensive brand portfolio including Merchant Gourmet and SunBlush. It’s a fabulous product and will strengthen our overall presence in the pepper category where we are already strong. The Peppadew Piquante Pepper® brand has some really exciting NPD that both the trade customer and the end consumer are going to enjoy. We look forward to growing the sales of Peppadew Piquante Pepper® here in the UK and Eire and increasing the overall pepper category value over the coming years”. Peppadew Piquante Pepper® retail products are listed in all the UK major multiples plus Co-op, Booths, Ocado and Wholefoods and widely used as an ingredient within the food service and manufacturing sectors appearing on many high street restaurant menus and being used as an ingredient in ready meals or on retail pizzas. December 2016

P&PDecember16_p60-63_Layout 1 16/12/2016 15:54 Page 63

www.papa.org.uk

63

P&PDecember16_p64-65_Layout 1 16/12/2016 15:55 Page 64

CAREERS

From

good to great Will Smith (operations excellence analyst at Pizza Hut UK & Ireland) ill Smith is currently an operations excellence analyst at Pizza Hut UK & Ireland, having previously worked for some major retail brands, as well as taken part in training programmes to help facilitate his career advancement. “I worked for McDonald’s for 15 years, working my way up from part time crew member (team member), whilst studying for my ALevels to business manager (equivalent to RGM). I also spent a year working as a store manager with Tesco Express before joining Pizza Hut as a RGM in 2008,” says Will Smith. “People on the outside often do not realise the development opportunities in this industry. I have learnt so many skills from people management and running a business to inventory management and sales building.

W

64

“When I joined Pizza Hut, I did so because I knew there would be opportunities at the RSC. After two and a half years as an RGM in dine-in fixing ‘broken’ restaurants, I was seconded to work in the Loss Prevention Team as maternity cover. I was retained on a permanent basis at the end of my fixed contract and shortly afterwards moved into the Delivery Team. After the split of the business I became part of the Restaurant Excellence Team for Yum III, working as an analyst, providing key insight on operations performance. I also lead a cross-departmental group which manages new products and marketing campaigns, present on workshops and build knowhow sessions, lead projects and support others with adhoc requests for data and analysis. You need to be adaptable and embrace change as our business moves

Will Smith (third from left) with some of his Pizza Hut colleagues.

very quickly. You also need to be able to live and breathe the unique Yum culture. “I have completed a large number of training programmes from LAS and LAR to How we Lead, Taking people With you and Achieving Breakthrough Results. When in store, my area manager acted as my mentor, which was a great help in shaping my career and achieving great business results. In the RSC, I have had various line managers who have all been mentors for me in some way. I always want to make a difference in my role and drive real business changes and improvements. I like to think I look for new

insights and new ways to do things. “For someone just starting out in the sector, I would encourage them to listen to people as much as possible – customers, franchisees, colleagues etc. Those who do this and take people with them, achieve great results, both in their restaurants and in their RSC careers. They are usually the most fulfilled individuals and the best ones to have in your team! “I would love to be the director for restaurant excellence at some stage but whatever I do, I want to be able to develop a team and help people to become the best that they can be.” December 2016

P&PDecember16_p64-65_Layout 1 16/12/2016 15:55 Page 65

Organic, gluten-free pizza that doesnâ&#x20AC;&#x2122;t compromise on taste Follow the White Rabbit The White Rabbit Pizza Co. Limited Unit 21a Monument Park, Chalgrove, Oxford OX44 7RW www.facebook.com/whiterabbitpizzaco www.twitter.com/whiterabbitpiz www.instagram.com/white_rabbit_pizza_co

P&PDecember16_p66-67_Layout 1 16/12/2016 15:55 Page 66

Pizza My

World 6:00am 6.00am Groan, stagger downstairs to breakfast of our lovely sour dough bread toasted and thickly spread with Italian butter and apricot jam. A customer has told me that butter is good for us, our brain cells need the fat apparently, and who am I to argue?

6:55am 6.55am Leave for work. 7:00am 7.00am Arrive at work after a gruelling five-minute walk around the corner. Damn congestion these days! If this gets too much I sometimes cycle, this reduces time to about two minutes… Switch on the oven and whack in the bread for today’s catering jobs. Check on how staff have left things from the night before. We close at 8pm so I’m not always around.

Limoncello was founded in 1997 in Cambridge by Steve Turvill, based on a particular fondness of panettone, which in those days was not so easy to come by, he reports. The business aims to be the best Italian deli in England by offering authentic and unusual products with an emphasis on helping English people taste and learn about the products (at the deli, they call it ‘Eatucation’). Unusually for Cambridge, Steve Turvill was born and raised in the city. He is 100% English but now loves all things Italian whether it be the food, language, country or people. He started work at 16 as a bank clerk and continued in the industry until his early 30’s. He bought the shop where he used to buy his panettone as a hobby after it closed. The rest, as they say, is history!

66

8:00am 8am I am joined by Paolo, my manager, and we crack on setting up the shop and doing the catering. Everything we do is systemised and measured. We aim to be super-efficient and try to keep consistent standards for customers. It also means in the future, if we want to, we will have a running start on franchising or expanding. We’re big on doing free samples, so you will always find a great selection of olives and pestos to try. Our sales ethos is to open anything up, to let

people try and compare. This includes expensive items like traditional balsamic vinegar, that retails for £150, wines, chocs anything, it’s open season.

9:00am 9am Check for and pack up internet orders. We send all over the world but mostly in the British Isles. To be honest, selling online can be tricky, I’m sure we’ve made every mistake in the book, as we were the first online Italian deli, so we take great care packing and communicating with on-line business. We’ve settled on using UPS and Hermes for deliveries for now and have a good relationship with the drivers. 10:00am 10am Meet with Francesco a representative from an Italian importers called Alivini. They’re a great company and supply us with all sorts of cheeses, salames, pasta. That having been said we have over 100 suppliers, which enable us to supply unusal things as quickly as possible, even if they are not in stock. 11:00am 11am Advise staff on where to unpack the latest delivery of panettone. We specialise in selling them and have to make space for several pallet loads. We have to use every conceivable space, even the ceiling. Once, a cake fell on a customers head, knocked the poor old girl for six.

December 2016

P&PDecember16_p66-67_Layout 1 16/12/2016 15:55 Page 67

12:00pm 12 noon Meeting with Nicola, who is a pizzaiola (yes a man despite the female sounding name), from Sicily. He speaks no English, just Italian, so my linguistic skills are tested. He’s helping us develop our own sour dough pizza base. So, we practice stretching and eating, very yummy so will go ahead and trial with customers. Interestingly he uses some honey in the mix.

1:00pm 1.00pm Meeting with Rosalva, our Young Entrepreneur from something called the Erasmus program. It’s EU funded and gives bright young things an opportunity to work in other European countries. She’s been great over the last three months and has developed a new catering brochure plus a marketing initiative using Mailchimp. In return we’ve shown her an insight into the UK market and how to make sandwiches. Despite Brexit, the Erasmus program will be running for a few more years so we will continue doing this as it gives us more direct Italian input. 2:00pm 2.00pm Mingle and serve customers. We have lots of regulars who we know the names of. Sometimes it seems we offer more than just a decent cup of coffee, it’s like a social service to chat to

customers. Being in Cambridge we got quite a lot of intellectuals. Today a professer says he’s off to play tennis with his Nobel prize winning friend. A sparkle in his eye indicates that a victory is in the offing. Check on builders who are paving our garden, ready for customers when the weather improves. We are fortunate to own the freehold so aren’t faced with ever increasing rents and uncertainties over lease renewals. We rent out the flat above the shop and have diversified into residential letting in the city, it’s an awful lot easier to make money this way, but not as much fun.

3:00pm 3.00pm Meeting with Alice, our social media guru who tweets and instagrams and facebooks – things I don’t pretend to understand but seems to create good PR. It’s never a problem to find a new product or offer that we can promote.

4:00pm 4.00pm Getting a bit knackered, and dare I say a little grumpy now, so retreat home for a spell. Cook for me and my last remaining son (the other two are at university). Open the fridge, no cheese, no olives, no lovely pesto! Will do my Italian homework ready for my evening class. 5:30pm 5.30pm Back to work in a panic to get help from Italians with my homework. Ever heard of the conjunctive tense? I thought it was an eye infection. 6:30pm 6.30pm Go to evening class, get headache. 10:00pm 10.00pm Make an Italian Ciobar hot chocolate and put a snifter of Baileys in. It’s wonderfully thick and decadent!

NEW PRODUCTSs

Ovention oven is a winner for Aspers Casino

Snowbird beefs up technical and NPD teams Snowbird foods has very considerably beefed up its technical and new product development services with three appointments, two of them at a very senior level. Named as the new technical manager by the fully cooked and frozen sausage and meatballs company is Tony Crilly. A graduate of Kings University, Belfast with a degree in food science, he spent five years with an Irish dairy powders company before moving into the meat sector for four years. Prior to joining Snowbird he gained further experience with a large company making products for retail multiples

www.papa.org.uk

and foodservice customers. Ms. Bethany England, a Leeds University graduate, is Snowbird’s new head of innovation. Initially a food technician with Two Sisters, she was promoted to food technologist at its Anglian sites before moving to 3SM Bakery Solutions where she spent 3½ years as NPD manager and was an important part of a pan European innovation team. The third newcomer to the Snowbird technical team is NPD technologist Emanuele Manni, a Cardiff University graduate (call 020 8805 9222, or visit www.snowbirdfoods.co.uk).

Gamble Foodservice Solutions has supplied two Ovention Matchbox 1313 ovens and five FWE TS-1663-36DL heated holding cabinets to Aspers Casino in east London. Located in the Westfield retail, leisure and entertainment complex in Stratford City, Aspers is the UK’s largest casino. The appliances were specified by kitchen design and installation specialist, Court Catering Equipment Ltd, as part of an upgrade of the site’s foodservice facilities. Aspers Casino is open 24 hours a day and closes only for a short period on Christmas Day. Its menu offer includes a variety of fast food, such as pizzas, burgers, chicken wings, hot dogs, ribs and cooked breakfasts, which are served in the casino’s restaurant and to players at gaming tables and slot machines. Speed of service and cooked food quality

are the driving factors in the Aspers operation and it was these criteria that influenced the specification of the Ovention ovens and the heated holding units, with Aspers Casino reporting a 14% increase in pizza sales since the introduction of the Ovention ovens and the heated holding units (call 01509 260150 or visit www.gamblefoodservicesolutions .co.uk).

67

P&PDecember16_p68-72_Layout 1 16/12/2016 15:34 Page 68

CALL US NOW ON

01384 473045 Insurance solutions for the pizza, pasta and Italian food industry

PAPA FREE

MEMBERSHIP WITH EVERY INSURANCE POLICY*

* The PAPA membership offer is limited to one retail membership per policy sold. This offer does not extend to any of the mobile catering insurance schemes

Contact us hello@papainsurance.co.uk

Visit us www.papainsurance.co.uk

P&PDecember16_p68-72_Layout 1 16/12/2016 15:34 Page 69

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

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

REGISTERED SUPPLIERS

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

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

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

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

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

www.papa.org.uk

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

Cooktek c/o MCS Technical Products Ltd MCS Technical Products, Building 2, Westmead Industrial Estate, Westmead Drive, Swindon, Wiltshire SN5 7YT Contact: Steve Snow Tel: 01793 538308 Fax: 01793 522324 sales@mcstechproducts.co.uk www.mcstechproducts.co.uk Crosta & Mollica Ltd. 189 Stonehouse Street, London SW4 6BB Contact: James Orr Tel: 0207 627 5207 james@crostamollica.com www.crostamollica.com

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

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

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

Eurilait Ltd Leighton Lane Industrial Estate, Leighton Lane, Evercreech BA4 6LQ Contact: Andrew Ford Tel: 01749 838108 andrewford@eurilait.co.uk www.eurilait.co.uk

E.ON UK PLC Callflex Business Park, Golden Smithies Lane, Wath upon Dearne, Rotherham, South Yorkshire S63 7ER Contact: Sales Tel: 0330 400 1147 sales.partnerships@eonenergy.com

Euro Pizza Products Smederij 13, Amstelveen, The Netherlands 1185 ZR Contact: Ilay Ben Hamo Tel: 0031 347 38 88 Fax: 0031 347 38 89 llay.benhamo@europizzaproducts.nl Extons Foods 5/6 Caldey Road, Roundthorne Industrial Estate, Manchester M23 9GE Contact: Rachael Exton Tel: 0161 998 5734 Fax: 0161 902 9238 rexton@extonsfoods.com www.extonsfoods.com

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

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

GCL Food Ingredients Dunsil Road, Engine Lane, Newthorpe, Nottingham NG16 3PX Contact: David Staiano Tel: 01773 533944 david@gclfoodingredients.com www.gclfoodingredients.com

General Mills UK Ltd. Harman House, 1 George Street, Uxbridge, Middlesex UB8 1QQ Contact: Adam Wilkes Tel: 01895 201246 Fax: 01895 201100 adam.wilkes@genmills.com www.generalmills.co.uk

Glanbia Cheese Ltd 4 Royal Mews, Gadbrook Park, Rudheath, Northwich, Cheshire CW9 7UD Contact: John Oâ&#x20AC;&#x2122;Brien Tel: 01606 810900 / Fax: 01606 48680 johnobrien@glanbiacheese.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

69

P&PDecember16_p68-72_Layout 1 16/12/2016 15:34 Page 70

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

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

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

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

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

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

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

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

Pan’Artisan Ltd. Unit 25/26 Holmbush Industrial Estate, Midhurst, West Sussex GU29 9HX Contact: Sam Davies Tel: 01730 811490 Fax: 01730 811491 enquiries@panartisan.com www.panartisan.com

Pasta King (UK) Ltd Plantation House, Milber Trading Estate, Newton Abbot, Devon TQ12 4SG Contact: Lesley Treeby Tel: 0800 458 7898 Fax: 01626 334481 www.pastaking.co.uk lt@pastaking.co.uk

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

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

Pizza Plus Foodservice Light Industrial Estate, Liverpool Road, Walmer Bridge, Preston PR4 5HY Tel: 01772 610415 Fax: 01772 617610 Contact: Chris Smith chris@pizzaplusfs.co.uk Portal Foods Ltd. Unit 14 Somerville Court, Banbury Business Park, Adderbury, Banbury, Oxfordshire OX17 3SN Contact: David Page Tel: 0844 9674797 dpage@portalfoods.co.uk

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

www.stateside-foods.co.uk

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

P&PDecember16_p68-72_Layout 1 16/12/2016 15:34 Page 71

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

BREAD, CAKES & DESSERTS Bread Rolls & Wraps Kerry Cakes & Confectionery Kerry Desserts Kerry Garlic Bread Kerry Marvel International Food Ltd. Riva Foods Ice Cream General Mills UK Ltd.

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

COMPUTING SOLUTIONS

FRUIT & VEGETABLES

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

Chargrilled Vegetables Carnevale Ltd. Martin Mathew & Co. Ltd. Taste of Sicily Ltd. Herbs & Spices Kerry Olives Donatantonio Ltd. Leathams PLC Taste of Sicily Ltd.

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

DOUGH & PIZZA EQUIPMENT

Salad Southern Salads

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

KITCHEN & SERVING EQUIPMENT

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

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

FOOD WHOLESALERS

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

Bakery Ovens Cater-Bake (UK) Chefsrange Drinks Systems Carnevale Ltd. Chargrills Chefsrange Displays Chefsrange Drinks Systems Carnevale Ltd. Fryers Chefsrange Jestic Griddles Chefsrange Jestic Holding Ovens Jestic Preparation Counters Chefsrange Refrigeration Chefsrange General Mills UK Ltd. Serving Pasta King (UK) Ltd.

MEAT Bacon Dawn Farm Foods Ltd. Kerry Leathams PLC York House Foods Beef Leathams PLC Marvel International Food Ltd. York House Foods Chicken & Other Poultry Leathams PLC Marvel International Food Ltd. York House Foods Duck York House Foods Ham Carnevale Ltd. Dawn Farm Foods Ltd. Leathams PLC Kerry Marvel International Food Ltd. Stateside Foods Ltd. York House Foods Italian Meat & Sausages Dawn Farm Foods Ltd. Donatantonio Ltd. GCL Food Ingredients. Salvo 1968 Ltd York House Foods

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

OILS & VINEGARS Oil Kerry Olive Oil Donatantonio Ltd. GCL Food Ingredients. Kerry Leathams PLC Salvo 1968 Ltd

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

PIZZA DOUGH, BASES & CRUSTS Dough Balls Euro Pizza Products Kerry Kiren Foods Pan’Artisan Ltd. Pizza Plus Foodservice Pizza Bases & Crusts Crosta & Mollica Ltd. Kiren Foods Kerry Marvel International Food Ltd. Pan’Artisan Ltd. Pizza Plus Foodservice Salvo 1968 Ltd. Stateside Foods Ltd. Venice Bakery UK Ltd. Wood-fired Italian Pizza (Base & Sauce) Kerry

PIZZA TOPPINGS Fish Carnevale Ltd. Martin Mathew & Co. Ltd. Fruit & Vegetables Carnevale Ltd. Meat 999 Pizza Toppings (UK) Ltd. Carnevale Ltd. Dawn Farm Foods GCL Food Ingredients Kerry Marvel International Food Ltd. Pizza Plus Foodservice Stateside Foods Ltd. York House Foods Pizza Sauces Donatantonio Ltd. Pizza Plus Foodservice Portal Foods Ltd. Stateside Foods Ltd.

READY PREPARED Prepared Pasta Meals Bakkavor Pizza Freiberger UK Ltd. Marvel International Food Ltd. Pasta King (UK) Ltd. Prepared Pizza (Chilled) Bakkavor Pizza Crosta & Mollica Ltd. Stateside Foods Ltd. Prepared Pizza (Frozen) Freiberger UK Ltd. Pizza Plus Foodservice Stateside Foods Ltd. Venice Bakery UK Ltd.

SOUPS, SAUCES, STOCKS & DRESSINGS Chutneys, Relishes & Sauces Kerry Garlic Spreads & Mixes Kerry Riva Foods Stateside Foods Ltd. Mayonnaise & Other Dressings Kerry

Pasta Sauces Kerry Leathams PLC Martin Mathew & Co. Ltd. Pasta King (UK) Ltd. Salvo 1968 Ltd The Fresh Pasta Company Ltd Pesto Kerry Taste of Sicily Ltd. Pizza Sauces Euro Pizza Products Kerry Leathams PLC Marvel International Food Ltd. Portal Foods Ltd. Salvo 1968 Ltd. Soups Kerry Stocks Kerry Tapenades & Purees Kerry

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

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

The Pizza Pasta & Italian Food Association is the trade body representing the UK pizza, pasta and Italian Food Association. The Association is given direction by a Management Committee comprising: Ian Kent, Stateside

Geoff Parsons, Basilico

Ian Ritchie, Dawn Farm Foods

Keith Griffiths , Yum

Maurice Abboudi, Consultant

Andrew Gallagher, Papa John

Matt Simpkin, Just Eat

John O’Brien, Glanbia Cheese

Jemma Robinson, ASDA

Alan Ribakovs, Richard Harrow , Whitworths Freiberger (* Primary members of the committee – others generally attend as substitutes when primary members are unable to attend meetings)

P&PDecember16_p68-72_Layout 1 16/12/2016 15:35 Page 72