Issue 180 July 2017
& Italian food magazine
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Welcome In this issue, we focus on the importance of speciality ingredients, Italian gelato and catering kit and ingredients for pizza makers, and Jay Emery shares with us some more of his wise words in relation to wood-fired ovens. We also still encourage you to think about your PAPA Awards entries, as well as the Pizza Chef of the Year and Pasta Chef of the Year competitions, the finals of which will take place at this year’s European Pizza and Pasta Show. Turn to page 16 to find out more. CLARE BENFIELD EDITOR clare@jandmgroup.co.uk
01291 636333 membership@papa.org.uk
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Opinions expressed in Pizza, Pasta & Italian Food magazine are those of the contributors and not necessarily those of J&M Group, Pizza, Pasta & Italian Food magazine or The Pizza & Pasta Association. No responsibility is accepted for the opinions of contributors. Pizza, Pasta & Italian Food is published by J&M group Ltd. and supports The Pizza, Pasta & Italian Food Association. It is circulated to managers, executives, buyers, retailers and traders in the pizza and pasta business. © J&M Group Ltd. 2017
Contents NEWS
ARTICLES
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38 Valoriani values - oven company, Valoriani UK’s Italian credentials. 56 Made in Italy – thoughts on franchising and retail development from BRD Consulting’s Federico Fiorentini. 66 Dealing with holiday requests.
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A successful Bellavita. New CEO to grow PizzaExpress into a global brand. Perfect storm on the way for UK hospitality industry? Pizza Hut Restaurants unveils major refurbishment.
PAPA 16 PAPA Awards 2017 20 Pizza Chef of the Year 2017 24 Pasta Chef of the Year 2017
FEATURES 26 Pizza professional - specially designed catering equipment and pizza-focused ingredients. 42 Speciality trends - giving consumers the chance to enjoy premium, authentic dishes and ingredients. 48 Make way for gelato - Italian style gelato is making its presence felt.
PROFILES 34 A fi rst for Scotland Stone Willy pizza. 62 Pizza My World - Darren Massey, in-house development chef at Euro Catering.
REGULARS 58 Wood-fi red oven guru column a chimney fire really could put you at the hot end of a big problem. 68 New products. 69 Index of PAPA registered suppliers.
NEWS
A successful Bellavita
The organisers of this year’s Bellavita London Expo 2017, held at the Business Design Centre in Islington from 18-20 June enjoyed incredible success in its fourth year, report its organisers. This year’s expo saw over 300 wines being showcased from across Italy, as well as 500 new products launching into the UK market for the first time. The focus of this year’s expo was predominantly on trends in Italian food in the HORECA industry, and the impact that Italian produce has had and is having in the UK. Bellavita, alongside the Food People, created a 300-page food trends report of upcoming trends in Italian food in the UK for 2017/2018 with a sneak peak of the report handed out to each guest at the expo. “Italian food in the UK is the most exciting it has ever been, with the biggest trend currently the idea of “mamma” cooking with chef hands - traditional Italian food that has been given a refined touch,” said the legendary chef and ambassador of Bellavita Expo, Francesco Mazzei. The show also hosted some of the world’s top chefs this year, including Niko Romito, Theo Randall and Georgio Locatelli; all whom gave live demonstrations and masterclasses. For the second year, the Bellavita Wine Academy hosted the Best UK Sommelier Villa Sandi Award, organised by the UK Sommelier Association and AIS London. With more sommeliers taking part than ever before, the competition was particularly tough. The winning sommelier was crowned on the Sunday of the Expo - Valentin Radosav, head sommelier at Michelin-starred Gymkhana in London. As well as masterclasses and demonstrations, Bellavita hosted some incredibly fascinating industry panels with
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some of the UK’s leading wine retailers discussing current wine trends in the UK, with representatives from companies such as Oddbins, the Co-Operative Group and Fullers & Co in attendance. “It’s very important for producers to meet their customers and a show such as Bellavita is a great opportunity to talk to your customers to find out what they are after. Most importantly, it’s also useful to help us think about the future, and what customers will be looking for in six months, a year or even two years’ time,” said Gyles Walker, wine buyer for the Co-Operative Group. “It’s interesting to see that customers are looking to branch out from what they know about Italian wines, and are becoming more experimental. They aren’t only looking for the basic Pinot Grigio or Sauvignon Blanc, but more interesting, organic, biodynamic wines,” said Katie Exton, owner and master sommelier of Lorne Restaurant. Brand new for this year was the Bellavita Bar
Academy - a new area of the show dedicated to the contemporary cocktail scene. Leading mixologists at cutting-edge cocktail bars from across London, including Antonio Del Monte (Clubs Manager at The Ned) and Matyas Barta (Bar Manager of Pollen Street Social), created a variety of show-stopping cocktails for guests to enjoy at the show. For the second year, Bellavita also hosted their awards ceremony on the final day of the show. Decided by a panel of over 250 judges including top buyers, chefs, sommeliers and opinion leaders, the awards are the most prestigious awards programme in the food and beverage industry for Italian artisan produce (this year’s winner was Fidani Healthy Sweets, with their lactose-free crostata with grape jam). “This is the best show we’ve done in this country. We’ve targeted the right people at the right time, our exhibitors are so happy. In the current economic climate, Bellavita has come at precisely the right time,” said Aldo Mazzocco, CEO of Bellavita,
July 2017
NEWS
New CEO to grow PizzaExpress into a global brand The board of PizzaExpress has announced its intention to appoint Jinlong Wang as chief executive, based in the UK, to lead the company through its next phase of growth. Jinlong Wang is the current chairman of PizzaExpress and the acting CEO of PizzaExpress China, and will succeed Richard Hodgson (who tendered his resignation for personal reasons, and which was accepted by the Board of PizzaExpress). A former senior Starbucks executive, Jinlong Wang has an exceptional track record in the sector, building global consumer brands and driving ambitious growth strategies, having been chairman of PizzaExpress for the last two years, during which time he has built a strong understanding of the company, its unique identity, and its enormous potential. “On behalf of the board, I would like to extend our thanks to Richard for his leadership and his contribution to our success over the last four years. We wish him the best of luck with his future endeavours,” said Jinlong Wang, chairman of PizzaExpress. “This is a hugely exciting time for
PizzaExpress. We have a cherished brand, fantastic people, and a special heritage, but it is the enormous opportunity I see before us which excites me the most. Our 14,000 people and our customers will be my focus and together we at PizzaExpress will create an exciting and delightful customer experience that is second to none, and serves the communities in which we live and operate. Excellence in everything we do is what we aspire to. “We have a strategy across all our 14 territories to transform PizzaExpress into a global brand. We will drive growth across all our markets through brand development, innovation and improving our customer relevance in each key market in which we operate. The UK remains central to our strategy, and continued success and investment there is the foundation for developing the brand internationally. “I am greatly looking forward to the future as we embark on what is a truly ambitious programme for global expansion, underpinned by our people and our customers around the world.”
PizzaExpress to open first ever restaurant in motorway service station PizzaExpress has announced its first ever foray into the motorway service network, via an exciting new partnership with the motorway service operator, Welcome Break. The first restaurant opening to culminate from the partnership will be at the operator’s Oxford M40 (Junction 8A) site this July, which will create 40 jobs for the area. It will mark the first PizzaExpress restaurant on a motorway service network. The 100-seater restaurant will offer table service to both hotel guests and motorway service visitors, and will be open for 11 hours per day (11am–10pm), 364 days a year. With the full menu on offer, guests can fully expect to enjoy the delicious food and top quality service that they have come to expect from the restaurant brand. Richard Hodgson, outgoing CEO, PizzaExpress commented: “We are always keeping our fingers on the pulse of the ever-changing wants and needs of our customers; however, the challenge with entering the motorway service network
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has been to find a partner where we can ensure that the food and in-restaurant quality for which we are renowned is replicated. We are confident that Welcome Break is the perfect partner to help us make this transition.” Welcome Break, CEO, Rod McKie, added: “I am very excited about this partnership with PizzaExpress, it further strengthens the extensive portfolio of leading brands and choice we offer our customers. I am confident they will welcome the addition of one of the UK’s most popular and much loved restaurant brands to Welcome Break. In recent years, we have witnessed a growing trend with our customers, both business and leisure, to spend more time at our service stations and to be able to enjoy a dining experience comparable to that on the high street. I am delighted that PizzaExpress will be able to offer that experience to our customers. Our joint aim is to open many more Pizza Express restaurants across our motorway amenities.”
Jinlong Wang, who began his career at Starbucks in the United States as vice president of legal and corporate affairs and vice president of Starbucks International Development, having previously worked as an attorney in Seattle and New York.
CWF introduces new organic wine CWF (www.continental-wine.co.uk) has introduced a new organic wine, Clearly Organic Tempranillo, taking its range of organic wines up to five. The wine, originating from Spain is produced from 100% Tempranillo grapes grown in the Castilla La Mancha region and is ruby red in colour with purple hints, say CWF. With typical Tempranillo aromas of red berry fruits, the taste is complex, fruity and rich with an excellent long and well balanced finish, and with an ABV of 13%, this wine is perfect served with grilled or roasted red meats, game and mature cheeses, suggest the company. “Consumers are increasingly becoming interested in trying organic wines so it is important that we reflect this demand with a robust range of wines. This new Tempranillo is an excellent addition and I am sure will prove very popular with our customers,” said Amy Giacobbi, CWF’s marketing manager. 5
NEWS
Perfect storm on the way for UK hospitality industry? The hospitality industry is facing a perfect storm, with more than half of business leaders concerned about rising costs, the employment picture, security, and the sustainability of consumer confidence, claim Heidrick & Struggles (Nasdaq: HSII), a provider of executive search and leadership consulting. The firm spoke to chairmen and chief executives from some of the biggest organisations in the industry, representing businesses with revenues of over £40 billion and employing more than a million people across the UK. While views on their specific business or sector could vary, the overarching theme was one of significant concern, they found. The report by Heidrick & Struggles, in partnership with the British Hospitality Association, found a range of issues worrying industry leaders. Most notably, rising costs are high up the agenda, with the fall in the pound following Britain’s decision to leave the EU having a huge impact on the cost of key imports that is yet to be felt by consumers. One CEO complained about the cost of butter, with an increased cost to her business of 46%, while another was seeing meat costs rise by 29%. This will mean higher bills for diners and holidaymakers, but according to the majority of CEOs surveyed, consumers are yet to react negatively to price rises because the majority of
these costs are yet to hit them. Businesses in the sector are also anticipating a recruitment gap of over a million jobs by 2029, according to a report by the BHA and KPMG earlier this year, which would mean the industry would need to recruit 60,000 UK workers in addition to sustained recruitment of 200,000 more per annum to meet the demands of growth, they caculate. Filling these openings would likely be impossible without hiring migrant workers, they claim, with firms being heavily reliant on European workers (half of CEOs reporting their workforce as 25-50%European, with more than a third of those businesses hiring EU citizens to fill 50-75% of their workforce). According to the report, post-Brexit the hospitality industry pay bill will increase by £1.4 billion in the first year, and could rise by just over £1 billion a year over three years, amounting to a total cost of £3.2 billion. Wider economic changes are also adding to the pressure for the hospitality and leisure sector as business rates rise, and the apprenticeship levy and pensions auto-enrolment begin. “We have seen real concern from the most senior people across the hospitality industry, not only about talent and other Brexit-related concerns, but due to a number of headwinds facing the industry. With the cost of imports
Papa John’s proves popular ingredient for Haven Papa John’s has confirmed Britain’s favourite seaside resort – Haven - has renewed its franchise licence for a further term. Papa John’s first teamed up with Haven in 2013 and the leading resort operator now has Papa John’s in locations across the UK, including Perran Sands, Caister, Devon Cliffs, Weymouth, Burnham and Primrose Valley. “We are delighted to be associated with Haven’s exciting and established brand,” said Anthony Round, business development manager for Papa John’s. “Holiday makers and owners can now continue to enjoy our ‘Better ingredients, Better pizza’ concept. Top-quality pizza made with 100% fresh dough plus fresh ingredients are combined to create a better flavour and add to the feel-good factor for those visiting Haven locations around the country.” “Haven is Britain’s largest provider of domestic holidays with a range of diverse family holiday parks in the UK,” added Chris King, head of food development and franchised brands - Haven. “Across our parks we offer a full programme of activities for families, including a superb range of leisure activities, with a mix of modern bars, restaurants and food outlets. Retaining Papa John’s as a key business partner in 24 of our parks means our patrons at those parks can continue to choose another popular ‘ingredient’ to help deliver their perfect family escape!” Papa John’s now has over 350 stores across the UK and more than 5,000 around the world.
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continuing to rise, increasing prices for customers and an expectation of decreasing consumer confidence in 2018 and 2019, there are a number of challengers facing businesses across the sector. While industry leaders are relatively confident about the remainder of 2017, they are far more pessimistic about the two years thereafter, when the real impact of Brexit will come to fruition,” said Ben Twynam, partner at Heidrick & Struggles. Ufi Ibrahim, the chief executive of the British Hospitality Association, added: “It is no exaggeration to say that hospitality and tourism face a perfect storm which is well articulated by our industry’s top executives in this report – a looming recruitment crisis caused by cuts to come in EU immigration, rising costs on both materials and labour, increased business rates and a tax regime that favours our European competitors. We have been urgently discussing these matters with the government. Our 10-year strategy to encourage more UK workers into the industry has been well received and we have confidence that with government support we can continue to grow what is the fourth largest industry in the UK.” The hospitality and leisure industry is the fourth-largest employer in the UK, with 4.5 million people working in more than 180,000 businesses across the country.
Tuaca redesign celebrates classic Italian heritage Tuaca Liquore Italiano has been given a design makeover that celebrates its authenticity and heritage. The new bottle design aims to broaden the brand’s appeal as consumers’ passion for spirits with provenance continues to grow, featuring a more classic shape, while the label proclaims Tuaca’s status as ‘Originale Italiano’. Overall, the rebranding uses strong Italian cues and bold graphics to showcase Tuaca’s unique identity and reflect its rich, genuine roots. Legend has it that the liquid was created for Lorenzo the Magnificent, an Italian ruler in the 15th century during the Renaissance period. In the 1930s, brothersin-law Gaetano Tuoni and Giorgio Canepa recreated it and named it Tuaca, a combination of their names.
An importer from San Francisco brought the spirit to the USA in 1950. Tuaca also built a cult following in Brighton in the 1990s and still has a huge following in the area as the shot of choice in many bars and clubs. US spirits company Sazerac acquired Tuaca in 2016, and Hi-Spirits is now distributing it in the UK. Dan Bolton, managing director of Hi-Spirits, said: “Hi-Spirits is excited to maximise the potential for this unique brand, and we plan to drive brand awareness and great taste experiences, creating advocacy with consumers throughout the country.” The new-look Tuaca is being supplied from the start of July 2017 and new POS material is available (www.hi-spirits.com). July 2017
NEWS Domino’s franchisee secures licence to operate 22 hours a day According to a report by Propel, a Domino’s Pizza UK franchisee DPSK, which operates circa 200 Domino’s sites and has more than 20 with 24 hours’ licences, has now secured a 22-hour licence on appeal. Walaiti Rathore, a licensing specialist at Licensing Law Consultancy, worked with DPSK to secure a premises licence to allow a Domino’s store to operate between 5.00am and 3.00am the following morning. DPSK applied for a new licence for their store at Midland Way, Nottingham to extend their offer until 3.00am with a 24-hour delivery service. Without a premises’ licence the business could only operate between 5.00am and 11.00pm. According to Propel, the applicant worked with the police during the application process and agreed conditions which enabled the police to support their application. Many of the local residents provided letters in support of the application. However, following a special licensing panel hearing at Nottingham City Council in December 2016, the application was only granted until midnight. The reasons given for this were based on concerns raised by the environmental health department who objected to the application and feared that a late licence would cause public nuisance to nearby residents. DPSK appealed the licensing panel’s decision to the Magistrates’ Court. “We are pleased that the Council took on board further evidence which we provided during the appeal process and supported our arguments for a late licence to be granted,” said Walaiti Rathore. “This resulted in constructive negotiations between the parties and an agreement was reached for later hours to be authorised without the need for a contested hearing. This agreement has now been approved by the Magistrates’ Court.” DPSK is part of the SK Group which operates other national brands such as Za Za Bazaar, the UK’s largest restaurant based in Bristol. The SK Group has also secured the rights to introduce Canadian café concept, Tim Horton’s to the UK and has an expansion plan to open a few hundred stores in all major towns and cities including Nottingham in the next few years. 8
Pizza Hut Restaurants unveils major refurbishment Pizza Hut Restaurants has unveiled a £313,572 restaurant makeover at its Stratford-uponAvon Hut at the Maybird Retail Park, creating 10 new jobs for the area. The re-opening is part of a multi-million pound nationwide redesign programme, say the brand. A brand new menu will also be rolled out in the revamped Hut that includes new additions such as the sweet chilli chicken pizza, chicken wings, Kentucky style BBQ ribs, and American style waffles. All of Pizza Hut Restaurants’ famous icons – including the Ice Cream Factory, Salad Station and Buffet – still take centre stage, but form part of the new, interactive design that includes a central preparation station offering a range of desserts including warm cookie dough, and a self-service soft drinks hub allowing guests to refill drinks at their leisure, say Pizza Hut.
“The new makeover looks incredible. We’ve created a real fun and welcoming atmosphere with lots of new design elements including a stand out feature wall and funky lighting scheme. There’s also a new outdoor seating area, where guests will be able to enjoy a meal during the summer months,” said restaurant manager, Toby Adams. “On top of that, we’ve got a tasty new menu too with lots of treats to try like our chicken wings and chocolate chunk cheesecake.” The investment in Stratford-upon-Avon is part of a broader £60 million refurbishment and restructuring programme for the business, secured through private equity investment from Rutland Partners in late 2012. Pizza Hut Restaurants’ newly redesigned Hut can be found at the Maybird Retail Park, Birmingham Road, Stratford-upon-Avon, Warwickshire, CV37 0HZ.
Papa John’s is recipe for success in Llanelli Papa John’s has announced its latest store opening in Llanelli, Carmarthenshire. Franchisee, Umar Malik, now employs around 200 staff across his ten Papa John’s in South Wales including Swansea, Newport, Cardiff and now Llanelli. “Llanelli is the largest town in Carmarthenshire and so is a fantastic location for us,” said Umar Malik. “Many customers have been able to try our top quality pizza in our other stores and so are delighted now to have Papa John’s on their doorstep!” Umar Malik first moved to Wales in 2014 after completing an MBA at Carlisle. “The local community were really friendly and particularly welcoming. Right from the outset when I first opened in Swansea people were enthusiastic to try Papa John’s and now we get so many repeat customers across our stores which has been the inspiration to expand throughout the region,” he added. “From my point of view, it has also been
rewarding to be able to create jobs, which is the life-blood for any community. We are always on the look-out for good staff and for Llanelli, like our other stores, we have found people are quick learners and really eager to work. As we have a big operation now, in return, we offer secure positions, full training plus career progression for those who are keen to take on responsibility. “As my Papa John’s portfolio of franchised outlets has expanded, I have been helped by the company’s franchisee incentive scheme designed to assist when opening up new stores. It offers a few key ingredients including some free equipment, reduction in royalty fees and assistance with marketing. It makes for a recipe for success during those first few critical months of trading. Llanelli has been really busy since opening so I may be on the look-out for more suitable locations in Wales where I can put Papa John’s on the menu very soon!” July 2017
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COOKED CHICKEN on our Menu
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NEWS
Carpigiani’s new training and development chef Carpigiani UK is excited to announce the appointment of Michele Stanco as their new training and development chef. Fresh from his role as pastry sous chef in charge of the pastry team at Heston Blumenthal’s renowned restaurant, the Fat Duck, Michele Stanco will bring a wealth of exceptional culinary expertise and experience to the company. The new role has been created in response to the growing customer demand for expert help when it comes to menu development and recipe formulation and will see Michele Stanco working across the UK delivering group and one-toone training sessions for those who are new to the industry as well as for people in existing businesses (he will be working closely with chefs and operators from independent and group restaurants, hotels, gelato shops, retailers and leisure franchises across the country).
Already considered a global leader in the manufacture of ice cream equipment, Carpigiani says that it is delighted to welcome Michele Stanco on board. “At Carpigiani we are passionate about inspiring chefs throughout the industry which is why we focus on constantly striving to develop new and innovative pieces of equipment that will help chefs to create original and exciting dishes,” said Paul Ingram, managing director of Carpigiani. “Having Michele join the team as our new training and development chef will allow us to continue to build on our existing relationships with chefs up and down the country, in order to further understand their culinary requirements, thus enabling us to continue to advance innovative technology and associated equipment.” Michele Stanco says that he is hopeful of inspiring other
Michele Stanco has joined Carpigiani. chefs and operators and is keen to play his part in an industrywide shift towards making fresh gelato and desserts in-house rather than buying in readymade alternatives. “Having used Carpigiani equipment for a number of years now, I’m aware of not only the quality of their extensive product range, but also their excellent reputation within the industry,” he added. “I am confident that I can demonstrate to other chefs just
how easy it is, with the help of the right pieces of equipment, to prepare wonderfully fresh, vibrant gelato and desserts from scratch. Not only does homemade gelato taste better, the only limit to the flavours that can be created is that of the chef’s imagination, and this is something that I am really passionate about.” This appointment follows a series of other developments within the sales team at Carpigiani UK. Will Scott-Howes, whose previous experience in the industry includes stints at Brakes Food Service and Mitchell & Butlers, recently joined the sales team as business development manager for the Midlands and Wales while, David Ashton, previously business development manager for the London and South East region, has now taken on the role of national account manager, with Alan Roberts taking charge of his previous area.
Domino’s celebrates new Glasgow store with own tartan Domino’s has marked the opening of a new store in Glasgow by unveiling its own family tartan. Glaswegian designer, Ken MacDonald (owner of the world-renowned Houston Kilt makers), created the special edition pattern which has been made into kilts and offered to team members in Scotland who want to upgrade their uniform, say Domino’s. The tartan has been woven and stitched in the pizza-maker’s famous red and blue colour palette and has been officially added to the Scottish Register of Tartans. Colleagues can also officially hang up their aprons as part of the Scottish-themed celebrations – and replace them with new Domino’s family attire, say the brand. The new store in Glasgow Central has created 30 new jobs for locals and comes shortly after Domino’s celebrated its 20-year anniversary in Scotland. The store has added a limited edition ‘Scots Favourite’ Pizza Legend to the menu (according to independent research company Fly Research who questioned 100 people in Scotland aged 18 and above in April 2017, mushrooms were revealed as Scotland’s favourite topping in 10
the poll, followed by chicken, ham, peppers and prosciutto ham). Donning what is often seen as the quintessential emblem of Scotland is the first time that Domino’s has significantly updated its uniform from baseball cap, shirt, trousers or shorts and shoes in 20 years and follows a poll of its Scottish workforce revealing that two in three (67%) would like to wear a kilt to work. Despite more than a third of people in Scotland saying they would wear a kilt to work (34%), just over one in ten (12%) actually have according to research carried out as part of the launch. “Domino’s has been in Scotland for over 20 years so we have strong ties and affinity with the country, the people and the culture. Our very first store in Scotland opened just up the road in Glasgow so we’re proud to be opening the country’s 63rd store 20 years on. The kilt is very much a family tradition in Scotland and that is how we see ourselves at – one big family all striving for the same goal of delivering freshly-made, great tasting food to pizza lovers all over the country,” said Scott Couper, store manager at Domino’s Glasgow Central.
The new Domino’s uniform can be seen in all its glory at the new Glasgow Central store. The kilt is an optional extra for team members, but uniform guidelines confirm going commando underneath is not permitted! The Glasgow Central store opening sees Domino’s investing over £250,000 into the local area, giving the community a welcome employment boost.
July 2017
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NEWS
Contract caterers want technology to help solve food waste
New Chicago Town Pizzas Bakery and pizza specialist, Dr. Oetker Professional has expanded its Chicago Town Pizza range with three new toppings which will help operators satisfy the consumer hunger for pizza out-of-home, feel the company. Reflecting the latest flavour and food trends – including street-food, heat, BBQ and indulgence – the new pizzas joining the popular Chicago Town line-up are Limited Edition Pulled Buffalo Chicken (tender pulled chicken, red onions and melted mozzarella on buffalo spiced sauce, with Chicago Town’s signature tomato sauce stuffed crust), Barbeque Feast (a satisfying combination of Chorizo, melted mozzarella, red & yellow peppers, red onions and barbeque sauce on classic thin crust) and the Chocolate Dessert Pizza (delicious chocolate pizza topped with gooey chocolate sauce, dark chocolate chips, white chocolate chunks on Chicago Town’s signature sweet crust). Speaking about the latest additions Emma Haworth, senior brand manager, Dr. Oetker Professional (UK) Ltd said: “The beauty of pizza is its versatility and wide appeal, working well across a range of dining occasions from main menus to takeaway, in-room or on-the-go. “As demand has grown so does the pressure to stand out from the competition, our latest pizzas not only keep operators one step ahead of the latest pizza trends, but the reassurance of the Chicago Town brand means operators can offer excellent quality and a real takeaway taste straight from the oven.” Other flavours in their current Takeaway Pizza range include Cheese, Pepperoni and Chicken & Bacon Melt (available now in cases of eight). “We’re really excited to be bringing our award-winning ultimate chocolate indulgence pizza to the out-of-home market for operators to add to their menus,” added Emma Haworth. “This choc-o-licious treat is expected to be a huge hit with diners and is the ideal sharing dessert to enjoy as a decadent sweet finish to a main meal.” 12
More than half of all of contract caterers (54%) want technology to give them more accurate predictions of food and footfall so they can solve their number one problem – food waste, a new survey by Omnico has shown. In the survey, covering the attitudes to technology of 153 senior figures in contract catering and food services, 53% said reducing food waste is their biggest challenge, with 52% believing that being able to predict the numbers wanting to eat and the quantities of food required will be a major leap forward in operational efficiency. Well over half (58%) believe using technology to reduce waiting times in queues will improve footfall. “The survey results show that the catering industry knows that technology can address the major challenges of food waste and queuing, which cost everyone time and money,” said Mel Taylor, CEO of Omnico. “But there is also clear demand for a more complete approach to technology that encompasses loyalty, ordering, payment and promotions, as caterers see that this is the route to significant bottom line benefits.” 48% of respondents in the survey said they want to use technology to offer personalised discounts based on what the customer has previously bought, with 41% wanting to offer
a loyalty programme through a mobile app. More than a third (38%) want technology to give them a unified system connecting bookings and till points, while 33% think advance-booking systems for customers will allow demand to be more accurately predicted. 40% said advance-ordering will improve footfall. Nearly half (48%) said queues will diminish and efficiency rocket if they can offer customers the ability to pay using a mobile app, a kiosk, or a tablet device. “Caterers can now see they must give their diners a more all-encompassing, technologybased experience that extends beyond the canteen or dining room doors and works without hiccup or snag whichever touchpoint is used,” added Mel Taylor. “It is this seamless experience that is the key to big improvements in revenue by reducing waste and queuing while increasing loyalty and choice. Up to one in five respondents, for example (20%), can see that engaging with customers through a mobile app is a key method of boosting revenue. The efficiencies are there for the taking. The contract catering business just needs to be much smarter about using technology to unify experiences seamlessly across multiple touchpoints.”
Jestic launch series of free education workshops Jestic Foodservice Equipment, in a move to share its expert knowledge, has announced the launch of a series of, free to attend, Educational Workshops. Covering subjects including frying, baking, pizza and solid fuel cooking and grilling, as well as further plans to develop national account and dealer specific one-day courses, the Jestic Educational Workshops have been designed to provide chefs, operators, buyers and F&B managers the technical knowhow and knowledge to achieve outstanding results and truly get the most from their equipment, say the firm. Run by Jestic’s own culinary team at their state-of-the-art development kitchen at the company’s head office in Paddock Wood, Kent, the sessions will last around four hours and include live demonstrations and a delicious lunch to showcase the capabilities of the different appliances. Featuring some of the latest research and information into specific cooking methods, the courses will deliver an insight into the latest best practice, offer helpful hints and tips on maintaining efficiency and provide an understanding of how to get the most from
the technology available to a modern kitchen. “We’ve combined decades of research and development carried out both by Jestic and by the equipment manufacturers whose appliances we distribute, to create a series of one day workshops for operators, buyers and specifiers from across the industry,” said Michael Eyre, culinary director. “Using our ready-made development kitchen in Paddock Wood, our culinary team will deliver the very latest information on key cooking techniques and methods to help get the most from your equipment. We will combine theory with live demonstrations to deliver a comprehensive programme and achieve a specialist level of knowledge that operators can take back to their kitchen, helping to further expertise across a business.”
July 2017
GREAT INGREDIENTS, GREAT FOOD. Innovation is a key ingredient in our business. By continually evolving and adapting to fast moving food trends we have become the preferred cooked & fermented meat ingredient supplier to Europe’s leading pizza, sandwich and ready-meal brands. Visit www.dawnfarms.ie to discover the ingredients that set us apart. Irish Exporters Association
EXPORT 20 INDUSTRY 16 AWARDS
FOOD & DRINK EXPORTER OF THE YEAR 2016
NEWS
SHORTS Initial statement welcomed The Association of Licensed Multiple Retailers (ALMR) has welcomed Theresa May’s recent statement in Brussels, in which she set out her plans for migration upon Brexit and said that she didn’t want anyone working in Britain to have to leave. The prime minister announced that, subject to reciprocity and negotiation on detail, EU nationals resident in the UK for more than five years would be offered residency. A criteria to build up a new ‘settled EU status’ for those with shorter residency is another stated aim, along with other assurances to assuage concerns for EU nationals working in the UK. Veeno to launch low sugar wines Veeno, the Italian Wine Café say that they are now tackling the low sugar market. Veeno source their wine from co-founder Nino’s family vineyard in Marsala, Sicily, where the Caruso family have been growing vines there since the 19th century. Having such a close relationship between the vineyard and the wine cafés means that only the best quality wines make it from grape to glass, claim the operators, and it’s this relationship that has allowed them to experiment with a number of blends over the last year in order to achieve two new low sugar wines - one red and one white. Falcon launches new Dominator Plus models Falcon Foodservice Equipment has extended its Dominator Plus series of prime cooking appliances with three new models – two electric chargrills and a twin-pan electric fryer. All three deliver the rugged construction, high performance and good looks that have made Falcon’s Dominator Plus so popular with chefs across the UK. New biscotti from IBC The Italian Beverage Company (IBC) has extended its sweet snacking offer for the OOH sector with an exclusive new range of Simply Biscotti that offers a fresh new take on the much-loved traditional Italian biscuit, feel the company. Made in Italy to an authentic recipe and twice baked for extra flavour and crunch, these light and crisp biscuits come studded with almonds or chocolate chips, adding an interesting twist to the traditional treat which Italians enjoy best dunked in a morning espresso or served with Vin Santo and are supplied in 50g grab bags containing eight generously portioned biscuits. 14
Italian wine café set to open their first franchised site in Wales Veeno, the Italian Wine Café have now taken up a prime spot at Cardiff’s idyllic Mermaid Quay. Veeno champions Italy’s after-work culture of drinking, nibbling and relaxing, and specialises in family grown Sicilian wine alongside authentic Spuntini including platters of meats, cheese and other appetisers imported from selected Italian producers. This will be Veeno’s 13th store across the UK and the first to open in Wales. “Cardiff marks an interesting milestone in our growth plan, this will be our first franchised café and we couldn’t’ ask for a better location in which to further prove our already thriving concept,” said co-founder Andrea Zecchino. Since launching their franchising operation earlier in the year, Veeno say that they have been inundated with potential enquiries and already have a number of franchisees signed up which they are currently scouting locations for. The Cardiff franchise was snapped up by local, Marc Hawkins who said: “I’m very excited
to be one of the first Veeno franchisees and am very much looking forward to bringing Veeno to Cardiff. This will be the first in Wales of this rapidly expanding franchise whose philosophy is one of quality Italian food and wine. The support provided by Veeno to myself has been outstanding.” Veeno source their wine from Nino’s family vineyard in Marsala, Sicily. The Caruso family have been growing vines there since the nineteenth century. Having such a close relationship between the vineyard and the wine cafés means that only the best quality wines make it from grape to glass. Veeno will open its doors at 9 Mermaid Quay, Cardiff at on Thursday, 13 July and are inviting members of the public to join them for the opportunity to enjoy a glass of Nino’s family produced wine by signing up at www. theveenocompany.com. The interiors design and fit-out project is being managed by Veeno’s sister company, the Master Key Group.
Chaucer Foods UK Ltd partners with Filippo Berio Chaucer Foods UK Ltd (www.chaucergroup. co.uk), part of the Chaucer Group partners and an innovator in croutons and specialist bread products, has announced a partnership under license with the well-known olive oil brand, Filippo Berio, to develop a range of baked snacks. The new product will complement Filippo Berio’s existing selection of high-quality olive oils, olives, vinegars and pesto, and the range is due to launch across the UK later this year, debuting with a line of Crostini, made with Filippo Berio extra virgin olive oil. The range will bring a delicious Mediterranean flavour to Chaucer Food’s portfolio of crunchy snacks, say the company, with the initial product line comprising five SKUs that are baked not fried, with 30% less fat than fried crisps and are free from artificial additives. Flavours include Fennel & Garlic, Formaggio (cheese flavour), Lightly Sea Salted, Rosemary & Sea Salt, and Sundried Tomato, all inspired by Filippo Berio’s Italian roots. “We have long had an ambition to bring to market a snacking product and with Chaucer we have found a partner that has developed a range of fantastic tasting products,” said Walter Zanre, UK managing director of Filippo Berio.
Grant Walsh, sales director of Chaucer Foods added: “We are extremely happy to announce our new agreement with Filippo Berio. Partnering with the leading olive oil brand in the UK will be an exciting step for Chaucer Food Group, allowing us to tap into a new pool of fans by introducing a delicious range of snacks with such a well-known and trusted brand.” It is significant that, in the year Filippo Berio celebrates its 150th anniversary, it is bringing these new products to market - true to their founders pioneering entrepreneurial spirit. In addition to its leading position in the U.K. and U.S. markets, the brand enjoys significant market share in Switzerland, Canada and Japan, with a growing presence in emerging markets including Russia, China and Brazil. Chaucer Foods says that it will be utilising its expertise in the crouton and bread category to build upon the authentic olive oil brand’s Italian heritage, this latest partnership having been brokered by the global brand extension agency Beanstalk. July 2017
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Join us for
Papa’s 40th Anniversary! Overall Supermarket Section Sponsor
2017
Overall Independent Section Sponsor
TO ENTER‌.
Please visit www.papa.org.uk/awards to download an entry form. Closing date: All entries must reach the Association by no later than 1 September 2017.
PAPA AWARDS 2017
T
he Pizza Pasta & Italian Food Association (PAPA) celebrates its 40th anniversary this year. Started in 1977 as the Pizza Association with the aim of giving a voice to the then fl edgling industry, the organisation originally brought together people from all sectors of the industry to discuss issues of common interest. It was not until 1984 that a formal independent administration was established to represent the interests of members and help promote the market. The Association changed its name in 1990 to encompass pasta and Italian foods generally. As a trade body for the industry, the Association works across a number of fronts
in support of the industry, from providing guidance and information to members to lobbying government on issues that affect it and promoting excellence through its awards. The 28th Annual PAPA Awards have been launched to showcase the fi nest pizza, pasta and Italian food businesses across the country. We are holding the awards again this year in conjunction with the European Pizza and Pasta Show, with the Pizza Chef and Pasta Chef of the Year fi nals being staged on the second day of the show. The event takes place at Olympia, London, on 16 November 2017, followed by the PAPA Awards dinner, at the Lancaster London Hotel in the evening when all the winners will be announced.
The Awards PAPA OVERALL OPERATOR AWARD This is a lifetime award, presented to an individual, company or organization who the judges consider deserves recognition for the contribution made to the industry. Nominations should state simply why they should be considered for this award. This award will only be presented each year when the judges feel it is merited.
PIZZA RESTAURANT CHAIN AWARD All pizza restaurant chains will be considered for this award, irrespective of entry. The award will be given to the pizza restaurant chain (a business with 10 or more restaurant sites) which is shown by research to have been the most successful in the year maintaining growth and customer loyalty. For the purposes of the awards, a pizza restaurant is defined as one where pizza forms the main focus of the business.
Equipment and support sponsor
www.papa.org.uk
ITALIAN RESTAURANT CHAIN AWARD Acknowledging the best in genuine Italian restaurant chains in the UK, this award will be presented to specialist restaurants where the food served is rooted at the heart of Italian cuisine and which offers a genuine taste of Italy and experience. All Italian restaurant chains (a business with 10 or more sites) will be considered, irrespective of entry. INDEPENDENT PIZZA RESTAURANT PLATINUM AND GOLD AWARDS These awards are given to independent pizza restaurants (with 10 or fewer sites where pizza is the predominant item on the menu) that set a standard for others to follow. Judges will focus particularly on standards in terms of product, service and overall atmosphere. Gold awards will be presented to a maximum of six regional winners, in their restaurants in October, to maximize local publicity. A Platinum award will be presented to the restaurant considered to be outstanding and will be presented, on stage, at the awards dinner.
INDEPENDENT ITALIAN RESTAURANT PLATINUM AND GOLD AWARDS Aimed at identifying the best in genuine independent Italian restaurants (with 10 or fewer sites) in the UK, these awards will be presented to specialist restaurants where the food served is rooted at the heart of Italian cuisine and which offers a genuine taste of Italy and experience.
Judges will be looking for independent restaurants which set a standard for others to follow, focusing particularly on standards in terms of menu choice, food quality, service and the ambience of the restaurants that enter. Gold awards will be presented to a maximum of six regional winners, in their restaurants in October, to maximise local publicity. A Platinum award will be given to the one considered exceptional and will be presented on stage at the awards dinner.
JUST-EAT INDEPENDENT PIZZA DELIVERY STORE AWARD This award aims to recognise the independent operators (businesses with up to five stores) who are successfully driving their businesses in the delivery/takeaway sector. The platinum award winner will receive a free sign-up to Just Eat, plus, once online, a branded package worth £850 including jackets, co-branded car magnets and menus. If you’re already with Just Eat, you’ll be refunded your sign-up fee in full, and will also receive the co-branded package. Gold award winners will receive £200 towards their Just Eat sign-up, plus once online a branded package worth £250 including jackets and co-branded car magnets plus a discount towards menus. If you’re already with Just Eat, you’ll be refunded £200 as part of your initial signup fee, and will also receive the co-branded package. 17
PAPA AWARDS 2017 The Gold award winner will be presented with their award on their premises to maximise local publicity. The platinum award winner will be presented with their award on stage at the awards dinner.
SMALL CHAIN DELIVERY AWARD This award aims to recognise the small chain operators, (businesses with 5 to 20 stores) who are successfully driving the delivery/takeaway sector. The winner will receive their award, on stage, at the awards dinner and will also receive co- marketing and a co-branded package including clothing, car branding, social and email campaigns, from Just Eat.
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CHILLED PIZZA MULTIPLE RETAILER AWARD All multiple retailers are automatically considered for this award, irrespective of entry. The award will be given to the retailer considered to have done the most in the qualifying period to actively drive the chilled pizza sector of the market. PASTA RETAILER AWARD This award aims to recognise those supermarkets which are actively driving sales of pasta. All retailers are automatically considered for this award. Fonts
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PIZZA DELIVERY CHAIN AWARD All major delivery chains (business with 20 plus stores) will be considered for this award, irrespective of entry. The award aims to recognise the chain operators who are successfully driving the delivery/ takeaway sector.
FROZEN PIZZA MULTIPLE RETAILER AWARD The award aims to recognise those supermarkets which are actively driving the frozen pizza sector of the market. All retailers are automatically considered for this award.
CONVENIENCE STORE PIZZA AWARD This award aims to recognise those convenience store retailers which are actively driving the convenience pizza sector of the market. All retailers are automatically considered for this award, irrespective of entry. 18
MANUFACTURED PIZZA PRODUCT AWARD This award aims to encourage new product development in the pizza market by rewarding those who are striving to develop the market through innovation and recipe development. This category is open to any Pantone the P -996 c12-month C : 0 M : 100 Y : 100 K: 0 product launched within qualifying period from 1 September 2016 to 31 August 2017, and which is still on sale at the time of judging. Products short-listed for this award will be presented to a panel of judges for sampling. This award is for the best product and not a range. Three separate awards will be presented within this category under the following headings: • Best new ‘everyday’ pizza product • Best new ‘indulgent’ pizza product • Best new ‘innovative’ pizza product
INNOVATIVE FOOD TO GO AWARD Recognising the dynamic and expansive role played by businesses with Italian food at their core that bring authentic Italian cuisine to the ever-growing food to go market. This category is open to any retail or catering business, focusing on Italian Food to Go products since 1st September 2016. MANUFACTURED PASTA PRODUCT AWARD To encourage new product development in the pasta market by rewarding those who are striving to develop the market through innovation and recipe development. This category is open to any product launched
within the 12-month qualifying period of 1 September 2016 to 31 August 2017, and which is still on sale at the time of judging. Products short-listed for this award will be presented to a panel of judges for sampling. This award is for the best product and not a range. Two separate awards will be presented within this category under the following headings: • Best new retail pasta product • Best new foodservice pasta product
NEW PRODUCT OR INGREDIENT AWARD This award aims to recognise those suppliers who are developing/sourcing new equipment, products and ingredients for use by manufacturers or restaurant/delivery businesses. The judges will be looking for innovative ideas which can positively benefit the market.
THE PIZZA AND PASTA MARKETING AWARD To recognise successful marketing and promotional initiatives by businesses operating in the UK pizza, pasta and Italian food industry, this award is open to all those involved in the market, including suppliers.
The Award Qualifying Period is 1 September 2016 to 31 August 2017 AWARDS CLOSING DATE 1 September 2017
July 2017
Fonts
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Pantone P -996 c
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Kiren Group Brand Guidlines © SHOOT THE MOON
PIZZA CHEF 2017
Calling all U K pizza chefs!.... The search is on for the Pizza Chef of the Year 2017….. Pizza chefs across the UK are putting their skills to the test to be in with a chance of being crowned Pizza Chef of the Year 2017.
Enter The Pizza Chef of the now! Year competition offers participants the chance to receive considerable publicity and prestige for for th them and their business winnee by winning a regional r category and ultimately the overall title of Pizza Chef of the Year. In addition there’s ample opportunity to network with colleagues and suppliers in the industry, test their creativity and innovation and showcase the winning pizzas on their menu.
£500
T
PIZZA CHEF of the year 2017
he finals of the Pizza and Pasta Chef competitions will be held at the European Pizza and Pasta Show, at Olympia, on 16 November – the second day of the event. The show is the leading B2B trade event for the pizza and pasta industries in Europe. The event brings together the fast-growing pizza and pasta market into the spotlight by showcasing leading UK and European food products and ingredient suppliers, equipment, furniture and tableware manufacturers, as well as franchise and service providers. Organised in association with PAPA – Pizza, Pasta and Italian Food Association, the European Pizza and Pasta Show 2017 will attract 200 exhibitors and over 5,000 qualified buyers representing pizza operators, pizzeria, restaurant chains and independent restaurants, hotels and catering companies. The show will host the finals of the UK Pizza and Pasta Chefs of the Year Competition.
PIZZA CHEF of the year 2017
Mancinetti Pizza Chef of the Year 2016 Fabrizio win his es brat from The Oven, Bath cele
A
s we go to press the Pizza Chef 2017 Contestants will be starting to receive their ingredients to create their pizza recipes. Free samples of the sponsors’ products are provided to be used in the relevant category, together with other ingredients of the contestant’s choice. Pizzas will be judged on taste, presentation, commercial viability, texture and innovative use of the sponsor’s product. 20
July 2017
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Telephone: (01933) 441000, Fax: (01933) 222523
AT 40 YEARS 1977 - 2017
Join in the celebrations & place a small advert in issue 181 to congratulate PAPA on reaching 40
For details on dimensions and cost - contact Andrew
email: andrew@jandmgroup.co.uk tel: 01291 636334
Proud sponsors of the Pizza Chef of the year 2017
PIZZA CHEF of the year 2017
PIZZA CHEF of the year 2017
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PIZZA CHEF 2017
SUPERTOPS PIZZA CHEF OF THE YEAR SuperTops is the market leading and longest established brand of meat ingredients for the catering, quick service and manufacturing sector. Developed to provide consistent high quality and taste, each topping is designed for use in high temperature ovens. The extensive pizza topping range includes pepperoni, salami, ham, pork, bacon, beef, meatballs, chicken, sausages and chorizo. All of their ingredients are fully traceable and sourced from high welfare, sustainable farming systems in the UK, Denmark and Europe. Most products in the SuperTops range are individually quick frozen to manage waste and ensure free flow serving. Contestants are asked to create a pizza using, either or both, of the following nominated SuperTops toppings - American Style Sausages and Pizza Meatballs 7g.
EURO PIZZA PRODUCTS FROZEN DOUGH PIZZA CHEF OF THE YEAR Euro Pizza Products is a BRC certified frozen pizza dough producer that can produce, to your own recipe, high quality frozen pizza dough. Due to their unique process and expertise, since 1993 they have served a very wide market in Europe and beyond. Benefits of their frozen pizza dough include consistency in the taste and quality of every pizza, 100% natural ingredients, cost reduction (waste and wages), a ready to use product, logistics (a long shelf life when frozen, and six days after thawing) and the fact that they use their own authentic recipe or they can produce your own recipe under private label. Contestants are required to use Euro Pizza Products frozen dough for the base of their pizzas in this category together with other ingredients of their choice.
WHITWORTH BROS PIZZA FLOUR PIZZA CHEF OF THE YEAR Contestants are required to create a Margherita pizza using Whitworth Bros Aquila pizza flour in the base. Whitworth Bros Aquila pizza flour contains high protein Canadian hard wheats and is milled to give a flour that will produce a firm strong dough. Suitable for all types of bases, Aquila pizza flour produces a thin and crispy, or crisp crust and a chewy crumb for that authentic Italian pizza taste. 22
EXTONS MOZZARELLA PIZZA CHEF OF THE YEAR Contestants are required to create a pizza using Extons Mozzarella Discs. Extons Foods are the largest independent cheese slicing company and now a leading supplier of grated block and continental cheeses to sandwich manufacturers, wholesalers, retailers and food service products across Europe.
NORSELAND CHEESE PIZZA CHEF OF THE YEAR Contestants may choose either, or all, of these three Norseland cheeses to create their recipes, together with ingredients of their choice.
and production, Sam Browne’s products are supplied for further manufacturing in to both retail, wholesale, and foodservice. Contestants are required to create a pizza using either, or both, of the following products, together with ingredients of their choice - spicy beef mince and pulled pork.
JUDGING
Initial entries will be selected by a panel of judges to go forward into one of five regional competitions, where the contestants will be invited to make their pizzas in front of a judging panel. The category winners from each competitions will go forward to compete in the final, at Olympia. The head judge at the final this year will be celebrity chef Theo Randall. The winners of each category and the Overall Pizza Chef of the Year Award winner will be announced at the PAPA Awards Dinner on the evening of 16 November 2017, held at the Lancaster London hotel and they will receive a cheque for £500, a trophy, plus considerable publicity (individual category winners will also receive trophies).
Mexicana®- Dare you try it! A fiery mix of bell jalapeno and chilli peppers carefully blended with Cheddar and a secret mix of Mexicana spices.
Applewood® - A traditional West Country Farmhouse Cheddar with a rich smoky flavour and delicate aroma, perfectly finished with a dusting of paprika.
Jarlsberg® - Made to a secret Norwegian recipe using only the purest milk for a smooth, distinctive and rounded taste. Incredibly versatile and keeps its flavour when melted.
a Finals at the European Pizza and Past chef brity cele by ed judg be show will Theo Randall
REGIONAL SEMI-FINALS Tuesday 3 October 2017 O’Oliviero Restaurant - 64 Grassmarket, Edinburgh EH1 2JR Wednesday 4 October 2017 Stateside - 31-32 Great Bank Rd, Westhoughton, Bolton BL5 3XU
SAM BROWNE FOODS PIZZA CHEF OF THE YEAR Sam Browne Foods is a privately owned business established in 1999. Based in the UK, their BRC Grade AA accredited factory prepares bespoke cooked meats and poultry for ready meals, sandwiches, salads, pizza toppings, and snack food. Dedicated to achieving the highest standards of service, innovation
Monday 9 October 2017 Ponte Vecchio, Spring Gardens Rd, Bath BA2 6PW Tuesday 10 October 2017 Basilico, 1 Central Parade, St Marks Hill, Surbiton KT6 4PJ Wednesday 11 October 2017 Portobello Restaurant - 17-19 High St, Aldridge, Walsall WS9 8LX
July 2017
Join us for
Papa’s 40th Anniversary! THE WESTBOURNE SUITE, LANCASTER LONDON HOTEL, HYDE PARK, LONDON W2 2TY
2017
THURSDAY 16 NOVEMBER 2017 Drinks reception 7pm
Awards presented by celebrity chef THEO RANDALL
Entertainment by
Raffl e and draw in support of
Entertainment until 2am / Dress code: Black tie
DINNER BOOKING FORM
To book your place at the PAPA Awards Dinner, please complete the following: Contact name: ...........................................................................................................Business name:....................................................................................................................... Address:................................................................................................................................................................................................................................................................................ .................................................................................................................................................................................................................... Post code: ...................................................... Tel. No. .................................................................................................................................Fax No. ............................................................................................................................... Email: ..................................................................................................................................................................................................................................................................................... I wish to book: .......................table(s) of 10 places at the 2017 PAPA Awards Dinner at £2400 + VAT .......................place(s) at the 2017 PAPA Awards Dinner at £250 + VAT per place Please note that all bookings made and invoiced must be paid for prior to the event. Cheques can be made out to the Pizza, Pasta & Italian Food Association, or PAPA. Alternatively, payment can be made at the time of booking by completing the section below. A receipted invoice will be forwarded upon completion of booking. No refunds can be made if cancellations are made within 20 days of the event and any cancellations before this time will be subject to a 25% cancellation charge.
Credit Card Payment Card No ................................................................................................................................................................................................................................................................................ Valid from ................ /................ Expiry date ................ /................ 3 digit Security No. on reverse .......................... Name on card .................................................................................................... Post code ...................................House No ..................................(for security purposes only)
Please email completed form to pam@jandmgroup.co.uk or post to: Pam Sainsbury, PAPA, Association House, 18c Moor Street, Chepstow NP16 5DB
PASTA CHEF 2017
PASTA CHEF of the year 2017
Pasta Chef of the Year Rocco Monaco from Tony Macaroni
The search is on for the
Pasta Chef
of the Year 2017.
Will it be you?
Following on from the success of last year’s Pasta Chef of the Year competition, we are delighted to be teaming up again with our sponsors Keck to find the best pasta chefs across the UK. Contestants are required to create a pasta dish for each of the two categories using either of the nominated products. Contestants may enter up to two recipes in each category: 24
SHORT CUT PASTA Trivelli Rigatoni
LONG CUT PASTA Tagliatelli Pappardelle
Enter now!
ÂŁ500 for th winnee r
April 2017
PASTA CHEF 2017 In both categories, chefs must create a unique dish or an inventive interpretation of a classic dish. Judges will be looking to see how the dish showcases the pasta whilst considering commercial viability, overall composition, flavour and appeal. Please note that ‘al forno’ dishes will be very difficult to produce due to time and oven restrictions at the competitions. The competition is held in conjunction with the existing quest for Pizza Chef of the Year and takes in five regional heats and then a Grand Final. Free samples of Keck pasta have been sent to all entrants for experimentation and design. Chefs will then be submitting their completed recipes ready to be selected for the regional heats.
THE HEATS
There will be five regional competitions across the country starting in Scotland in early October before moving on to Bolton, London, The Midlands and South West.
JUDGING
Entrants for the five regional competitions will be selected from the written entries by a panel of judges. Entrants will then be invited to a live bake off where they will be required to prepare their pasta dishes for judging.
A PAPA Award Winner One of last year’s winners Giovanni Pia from Amodo Mio has enjoyed a successful year of business following his win in the Short Pasta Category of the 2016 PAPA Awards. “It has been an amazing year following our win at last year’s PAPAs. We have enjoyed fantastic local attention and seen new customers travelling from across the UK to visit Amodo Mio. Since winning the award I was asked to present my winning recipe on Live at Five, Scotland’s biggest daily magazine show which has resulted in a regular kitchen slot,” said Giovanni Pia. “We were thrilled to be recognised by the Pizza, Pasta and Italian Food Association, and the recognition has certainly proved to help boost business for Amodo Mio.” 2016 Giovanni Pia, from Amodo Mio won the Short Cut Pasta Category in
Each of the category winners will go forward to compete in the final on 16 November 2017 in London at the European Pizza and Pasta Show at Olympia. A judging panel including celebrity chef Theo Randall will select winners for both categories along with the Overall Pasta Chef
of the Year Award Winner. The winners will be announced at the Awards Dinner at the Lancaster Hotel on the evening of 16 November 2017. As well as a trophy and a cheque for £500, the winner will receive considerable publicity and the kudos of being the Pasta Chef of the Year 2017.
PASTA-CHEFS, LISTEN UP!
Make your life in the kitchen as easy and as efficient as possible with Keck Pasta. Premium pasta made from fresh dough, fully cooked and frozen. Enjoy this fine-dining quality when preparing your recipes for the Competition!
Pasta and Sauce category
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of the year EF 2017
Pasta and Sauce category
Long cut pasta
Tagliatelle
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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
www.papa.org.uk
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Pizza l a n o i s s e f pro 26
July 2017
While not everyone is in the position to be able to create authentic Neapolitan pizza baked in a wood-fi red oven, the availability of a wide range of specially designed catering equipment and pizzafocused ingredients is certainly assisting in enabling operators to serve up their own premium pizza offering.
www.papa.org.uk
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PIZZA NPD OPPORTUNITIES Pizza consumption has been steadily gaining growth, both as a perfect on-the-go choice and as a sociable sit down sharing option, with the popularity of pizza continuing apace on its upward trend. A Research and Markets report forecasts the “global pizza market to grow at a CAGR (Compound Annual Growth Rate) of 3.68% during the period of 2016-2020”, and informs that openings can be found in NPD, especially where pizza toppings are concerned, foreseeing an opportunity for “pizza manufacturers to introduce bold flavoured pizza varieties for customers to increase their market reach.” The US is undeniably the largest global consumer of pizza – Technomic’s 2016 Pizza Consumer Trend Report stated that 41% of US consumers polled eat pizza once a week, a big jump from the 26% reported two years previously. With regards to quick serve and fast casual concepts, America is seen to be a trend leader and a significant inspiration for the steady influx of street food operations here in the UK, which have evolved with US influences over recent years. Insights on topping trends include bold new flavours such as Mexican, Asian and Caribbean influences, with watchwords being ‘clean’ and ‘authentic’ - some of the top chains are removing artificial colours, flavours, sweeteners and preservatives from their products as consumers seek locally sourced, fresh and wholesome ingredients. The more adventurous consumer may like to try the niche offering of alternative dough such as the Mexican pizza dough made from blue corn or perhaps the Korean pizza crust created from Korean black rice. One thing is certain, the pizza base is as important as the topping and companies such as Pan’Artisan (www. panartisan.com) - an awardwinning manufacturer of dough based products including pizza bases, dough balls and speciality breads for the foodservice sector – say that they use traditional 28
methods and innovative recipes to create its hand-finished bakery produce, having been supplying frozen, un-topped pizza bases and dough balls (for those that want to stretch their own) for many years now. Using a premium pre-made base can offer real benefits in a busy kitchen; the consistency and efficiency afforded to chefs by using such a product allows them the freedom to express their creativity, bespoke the finish and create a unique, signature pizza for their operation. Pan’Artisan’s successful bakery business was founded on authentic, Neapolitan, pizza dough recipes. Today, supplying an ever-expanding list of wholesalers and distributors, delivering products throughout the UK, Pan’Artisan’s awardwinning range of pizza bases, dough balls and speciality breads has attracted much praise. A varied selection of pizza bases, hand-finished and made using the finest quality ingredients includes plain bases in traditional thin crust or deep pan varieties, along with Italian Wood Fired bases, supplied partbaked, frozen and ready sauced – excellent for when speed of service matters. For the very best in convenience a selection of pre-topped pizza bases are available, based on top-selling flavour combinations, which are refreshed on a regular basis.
These are supplied in various sizes, thin crust or deep pan, just thaw, cook and serve. “We offer an authentic Italian Wood Fired pizza base that will appeal to the discerning ‘foodie’ seeking a real pizza. Our traditional Neapolitan recipe base is hand finished and made using only the finest quality ingredients, resulting in a delicate, light and crisp base, just like a traditional Italian pizza should,” says Stuart Jackson, director of sales at Pan’Artisan. Pan’Artisan’s range of pizza bases are hand-finished and made using the finest quality ingredients. They contain less than 1% salt, important for today’s health conscious consumer, and no GM products, artificial flavours or preservatives. CHANGING TRENDS IN FLOUR “The pizza market is changing, both in and out of the home. With the combination of the warmer British climate and the appetite for installing pizza ovens in gardens, we have found that sales of pizza flour are growing amongst budding ‘home made’ pizza chefs! Indeed, the growing number of pizza ovens in the home is helping to fuel the growth,” reports Jason Bull of Eurostar Commodities, a leading supplier of premium commodities and innovative ingredients, delivering quality sourced products, including flours and rice to food manufacturing, wholesale,
foodservice, ethnic and retail. “And in the ‘out of home’ market, we are seeing significant growth, particularly amongst the bar chains, as pizza provides a simple and cost-effective way to retain customers for longer. Small stone based pizza ovens, for example, allow freshly cooked pizza to be made and served within two minutes, with little fuss. Dough balls and pizza bases are more likely to be used in this situation, and this solution also enables operators to serve their gluten free customers more easily. Manufacturers are therefore seeing growth in demand from this sector.” A family-run business based in Yorkshire, and run by father and son team, Phillip and Jason Bull, Eurostar Commodities were established in 1994, and pride themselves on championing innovation and bringing to market new specialist products with unrivalled commitment and a unique global network with an ability to find bespoke and ‘hard to source’ ingredients. In recent times, they have enjoyed particular success with their pizza flour, supplying quality Italian and speciality flours to the pizza industry in the UK and Ireland, including to wholesale distributors for the fast food and food service trade, manufacturers of dough balls and pizza bases, as well as to manufacturers of fresh, chilled and frozen pizzas. “Our range of traditional Italian ‘0’ and ‘00’ flours include the Frumenta range, which features Frumenta Pizza - an Italian ‘00’ milled flour with a percentage of Canadian hard wheat. This is ideal for quick leavening, when the dough needs to be ready to use quickly. Thus, this product is ideal for the fast food trade,” explains Jason Bull. “Also in the range is Frumenta Pizza Manitoba which is the same quality ‘00’ flour, blended with a higher percentage of Canadian hard wheats, making it naturally higher in protein to allow for a longer leavening period, and resulting in a very fragrant and light pizza. This product is generally sold to the restaurant trade.” July 2017
PIZZA To complement the Frumenta range, Eurostar have also launched their own, unique pizza flour blend - Crispy Bite Pizza flour. This is a ‘00’ flour, containing a blend of hard and soft wheats, naturally high in protein, and which delivers a pizza with added crunch, say the firm. This flour also produces great results in wood-fired ovens, as well as traditional gas and conveyor ovens, they claim. In addition, a new and exciting pizza flour is about to hit the market in the UK, they report. Spelt & Rye pizza flour is a healthy blend of ancient grains, which produces a pizza with higher fibre and lower gluten. It is easily digested and kinder on the stomach, as well as having enhanced flavour properties, meaning no discomfort or bloating. Whilst this product is not gluten-free, point out Eurostar, the naturally lower gluten contained in spelt and rye breaks down much quicker than wheat gluten when digested, which diminishes the unpleasant digestive effects often experienced after eating pizza made with traditional wheats.
OVENS AND MIXERS “If Italian food is freshly cooked, it’ll taste fantastic and encourage repeat purchase. So, investing in the right equipment is vital for keeping customers interested,” says Helen Applewhite, marketing manager at Lincat Ltd. “Everyone loves a pizza with that authentic Italian taste – soft, floury dough but with a crisp base, which is achieved by having a pizza oven with a firebrick base.
They are also perfect for a whole host of pizza styles, including deep pan, thin crust, fresh dough, part baked or frozen pizzas. “Offering a top temperature of 480oC, Lincat’s premium pizza ovens are equipped with a viewing window, internal illumination and an external temperature gauge, which allow easy monitoring of the cooking process. Built to the highest specification, they are ideal for all catering establishments.” There are six models in this Lincat range to choose from, ranging in capacity from the PO425 which can cook 4 x 10” pizzas at a time, to the twin-deck PO630-2 which can accommodate 12 x 12” pizzas (with the firebrick bases that ensuring the crisp, even cooking of pizza bases). Lincat also offers four standard pizza ovens. The PO69X can accommodate six 9” pizzas or two 14” pizzas on its firebrick base, whereas the PO49X pizza oven will cook 4 x 9” or 2 x 12” pizzas at a time, and the twin deck PO89X offers double this capacity. For smaller establishments, their LPO model has the capacity to cook either 2 x 9”, 4 x 7” or 1 x 14” pizzas. “If you’re selling hot pizza slices either as a snack to take out, or with salad to eat in, specialist pizza display equipment could also make all the difference,” adds Helen Applewhite. “It will not only make your pizzas look great and appeal to customers, but will also keep them in perfect condition prior to purchase. Our upright heated merchandisers with rotating racks would fit the bill exactly. Combination models such as the UMO50, include ovens – perfect for pizzas, potatoes, pies or pastries, baked and displayed in one convenient unit. Stone-bake electric pizza ovens, such as FEM’s Sirman Vesuvio ovens, have also been designed to anable caterers to produce an authentic product - namely pizzas with the aroma and taste closest to a traditional pizzeria, claim FEM. They mimic the cooking conditions of traditional wood- or gas-fired pizza ovens, enabling authentic
tasting pizzas to be quickly and easily produced. And as production increases, ovens can be stacked to double capacity. Look for pizza ovens with two thermostats per deck, one for each baking deck and one for each chamber, suggest FEM. These allow operators to precisely adapt the temperatures and climate within each chamber – creating the optimum conditions for the desired base texture and topping colour. Glass doors and interior lighting enable chefs to quickly see how the pizzas are cooking without opening the doors and losing heat.
premises not only taste so much better than brought-in varieties, but offer great versatility as they can be topped with in-house speciality flavours or adapted to the customer’s own specifications,” says Mark Hogan, marketing and sales manager of Foodservice Equipment Marketing (FEM, www.fem.co.uk). FEM’s Sirman Pizza Dough Rollers have also been designed to help caterers make light-work of preparing the perfect pizza. They are practical and easy-touse, making rolling out circles of dough to prepare pizza and speciality breads both simple and fast, claim FEM.
FEM’s Sirman Double Deck Vesuvio 2C Pizza Ovens are available in three sizes. The smallest, the Vesuvio 2C 85X70, measures just 1190mm (w) x 905mm (d) x 720mm (h) and can cook up to eight 14 inch pizzas at a time, ideal for sites starting out producing pizzas. For venues with a higher demand, the largest Vesuvio, the 2C 105X105, can cook eighteen 13 inch pizzas simultaneously. FEM go further, recommending that to ensure that you get the best pizza equipment available, you should be looking for products designed and made in Italy, the home of pizza! So it’s no surprise to discover that FEM only sells Sirman pizza ovens – ovens that are entirely designed and manufactured in Italy to the highest manufacturing standards. And to help chefs get the most from their pizza ovens, FEM says that it also undertakes end-user site visits and training alongside its dealer partners. “Pizzas will always be one of the catering industry’s must-offer money spinners and customer favourites, so investing in the right equipment is essential. Pizzas freshly made on the
To protect the characteristics of the dough, they operate without heat, point out the company, with the thickness and diameter of the rolled-out dough circles being easily adjusted, based on the chef’s preference. Constructed from strong, durable stainless steel Sirman’s dough rollers are suited for heavyduty use in commercial kitchens. Parts are easily removable for thorough cleaning, and FEM supplies the Sirman Pizza Dough Rollers in two sizes (12 inch and 16 inch). The smallest in the range, the SP 310/2, measures 440mm (w) x 380mm (d) x 615mm (h). Gusto Restaurants, part of the Living Ventures group, is an 18-strong chain which bases its food around the theme of classic FEM’s Sirman dough roller.
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and contemporary Italian cooking using carefully selected fresh ingredients. Its award-winning pizzas are an integral part of the menu and, to achieve the perfect balance of freshness and convenience, dough is prepared every morning at each restaurant using Pantheon mixers (www. pantheonce.co.uk) and then portioned, ready for service. “As you can imagine, this means it’s crucial we can depend on our mixers,” says Simon Ball, head chef of the Heswall restaurant, and one of the operational head chefs to the entire chain. “Every restaurant uses its mixers several times each day, 365 days a year so they’re really put through their paces! We all use Pantheon’s SM30 spiral mixers and the vast majority are the very same machines we started with when we launched back in 2005. They’re very reliable, work absolutely perfectly and are some of the best I’ve used through my career.” The mixers are used for both pizza dough and for Gusto’s garlic pizza bread. Consistency is key so every restaurant follows the same tried and tested formula for its pizza dough. “First we add water and yeast to the mixer. Then we add flour, followed by salt and, finally, olive oil. We then let the mixer stretch the dough for 10 minutes maximum,” explains Simon Ball. “After this we lift the dough on to a clean worktop, lightly oil it and cover with clingfilm. Then we portion it into dough balls and store it on trays in the fridge, allowing it to prove so it’s ready for use. It’s a simple formula, but it works!” As well as the Pantheon SM machines, every Gusto also depends on a Pantheon TM5 tabletop mixer. “These are great little machines,” says Simon Ball. “They work hard and look good – and they’re excellent value for money. The TM5s are another essential part of our kit and are actually used exclusively for one of our best-selling desserts – tirimasu.” Catering equipment distribution specialists, Jestic (www.jestic.co.uk), has announced a new addition to 32
Simon Ball of Gusto Restaurants with his Pantheon SM30 mixer
its diverse portfolio of quality kitchen equipment by taking on distribution rights for Wodschow & Co.’s Bear Varimixer line of culinary mixers. For over 100 years, Bear Varimixer planetary mixers have stood for quality and innovative design, with the company’s slogan ‘Strong as a bear’ born from a commitment to producing the very best and continuing to develop and improve for their customers. Part of the Sveba-Dahlen group, Wodschow & Co. say that they bring the same dedication and inventiveness to their products, having developed and adopted new technologies throughout their long history, a practice which continues to this day. Designed specifically for use in a professional kitchen, the Bear Varimixer range is suited to a range of establishments, say Jestic, from fine dining venues to pubs and casual dining outlets, with a host of sizes and formats available. The RN10 and RN20 mixers both come in a floor standing and table-top variety, featuring a 10l and 20l mixing bowl respectively. The Vari-Logic control panel, featuring Bear’s unique Remix function, provides easy, fast operation and a wide gamut of adjustments to ensure perfect results (for outlets looking for small production batches, the
sleek Teddy mixer boasts a compact design and incredibly simple user operation). Jestic say that they will also be adding Bear Varimixer’s latest product innovation - the Kodiak - to its range as part of the distribution deal. Designed from the ground up, Bear Varimixer produced the Kodiak exclusively to suit the needs of the operator, culminating in a mixer that is specifically designed to reduce back pain, simplify operation and improve hygiene. The Kodiak features an extra wide, 30l mixing bowl created to increase visibility during use. Sitting atop an ergonomically designed trolley, set to 91.5cm - the perfect height for standard kitchen worktops, suggest Jestic - operators can mix, remove and transport the bowl without ever needing to remove it from the trolley or lift it to a surface.
The Kodiak features a revolutionary three in one safety guard, which is magnetically attached for easy removal and cleaning. Transparent, built to protect against dust and designed with an integrated filling chute, the guard ensures safety whilst being easy to use. The Kodiak also boasts a newly designed control panel, ergonomically angled to aid in comfort, which features large buttons for easier operation and Bear Varimixer’s variable speed system for maximum control. Tom Chandley’s range of Compacta pizza ovens are available in two sizes, the mini or maxi, and are manufactured to each customer’s specification, depending on the quantity and type of product that are being baked, say the company. “Most customers that require pizza ovens are restaurants and fast food outlets. These pizza ovens generally have uprated elements for a fast recovery; meaning the oven temperature returns to the right temperature ready for the next batch of pizzas,” explains Martin Dyson, sales director of Tom Chandley Ovens. “Each Compacta pizza oven features a stainless-steel shell, Vienna type doors, steam dampers and heating elements that are manufactured at Tom Chandley’s specialist electronics department. The combination of the ceramic baking sole and expertly graded heating elements on each deck offers a truly mellow bake; in my opinion, the only way to get the perfect pizza.” These ovens are available from one to three decks high, and each deck can hold up to eight 10” pizzas. A pull-out shelf can be incorporated into the base, say Tom Chandley, something that is particularly useful with pizza production. “Independent bakers tend to utilise deck ovens to cook their pizzas, rather than purchasing an oven solely for pizza cooking, as the oven is suitable for baking a wide range of produce including bread, pies and confectionery,” points out Martin Dyson. BRAND HUB The fast-growing catering equipment supplier, Euro Catering (www.euro-catering.co.uk), says July 2017
PIZZA that it celebrated Italy’s Festa della Repubblica on June 2, by reminding caterers that they are a good place to turn to for any ‘Italian job’, and not least in gaining an understanding of what Italian equipment can bring to the pizza party. Euro Catering is itself a ‘minirepublic’ of Italian equipment, now supplying models from 14 different Italian manufacturers, including a pizza oven many have been talking about – the Italforni ‘Bull’ (manufacturers it represents in the UK include Arris, Alfa Pizza Ovens, Firex, Giorik, Brema, Casta, Emainox and Italgi).
Euro Catering’s Franco Sparano. Its Italian manufacturers now cover every aspect of food preparation and food service, producing equipment such as bratt pans, pasta cookers, gas, electric and wood-fired pizza ovens, noodle stations, chargrills and vapour grills, convection and combi ovens, ice makers and fryers. The Euro Catering team itself is also headed up by Mel Charlton, who comes from an Italian family and additionally, business development manager, Franco Sparano, can boast decades of expertise in Italian catering equipment. “Italian catering equipment manufacturers enjoy a wellearned reputation for being dedicated to helping chefs achieve gastronomical excellence. Many enjoy an enviable longevity within the Italian catering manufacturing market, demonstrating that their product ranges are high quality, built to last and focused
on delivering on-point solutions to the chefs and kitchen teams using them,” says Mel Charlton. “We have become the supplier of choice for many Italian manufacturers, because we understand their equipment inside out and proactively work with them to adapt some models when we identify a particular need within the English catering sector.” Peter Simpson, of Euro Pizza Ovens, availed himself of this expertise this year, after learning that Italforni had launched a pizza oven that can steal the show when positioned front of house, delivering the theatre and visual appeal of a wood-fired oven but with none of the hassle or flue issues. Peter Simpson approached Euro Catering for more information about the Italforni ‘Bull’, knowing that the firm has a unique relationship with Italforni stretching back some two decades. Within just a few weeks, he was able to supply an Italforni Bull to a high-profile, London-based customer which is now benefiting from the wow factor this oven – shaped at the top like a bull’s head – is bringing to their pizza operation. “We have worked hard to establish our reputation as a supplier for Italian catering equipment manufacturers and now feel that we are reaping the rewards.,” says Mel Charlton. “We have rapidly become a major hub for Italian brands and often use our expertise to plan whole kitchen refits by combining the equipment of several of our brands, so a chef can create dishes of which any Italian counterpart would be proud. Italy is renowned for its food and the catering equipment that prepares this food has a huge part to play. We enjoy discussing projects with any dealer tasked with fitting out an Italian kitchen, or wishing to work with a pizzeria.”
Choosing the perfect mixer PLANETARY MIXER Planetary mixers owe their name to the way they function as the agitator moves around a static (but removable) bowl in a similar way in which a planet orbits the sun. Planetary mixers are very versatile and lend themselves to a variety of preparation tasks from whipping cream, mashing potatoes to kneading lighter doughs. This is because, unlike spiral mixers, they come with a selection of agitators. Typically, these comprise - Dough Hook (for kneading bread dough, mixing cakes, making croissants) - Mixing paddle (for mixing creams, making batter, mashing potatoes) - Whisk (for beating egg whites, whipping cream, making meringues) Planetary mixers are usually chosen by their bowl capacities – the larger the bowl, the more powerful the motor. They should be the first choice of any busy kitchen focusing on a number of different applications.
SPIRAL MIXER Spiral mixers are named as such because of the shape of the agitator. Most come with just one, very strong, spiral hook. These mixers are designed specifically for dough and are not really suitable for other tasks. Unlike planetary mixers, the spiral hook turns in a clockwise direction while the bowl rotates in an anticlockwise direction. The motors on spiral mixers tend to be far more powerful than those on planetary models which, combined with the dual rotation method, enables them to power through even the stiffest dough mixtures so are essential when bread based products are produced in any sort of volume. Because the texture of the bread is determined at the mixing stage, getting it consistently right is crucial. The spiral mixer gently, but firmly, mixes the bread dough, allowing it to develop without being overworked. Unlike their planetary counterparts, spiral mixers often operate at a single speed. Most come with a timer that can be set to the ideal time for the development of a specific type of dough to achieve the ultimate gluten structure. The size of these mixers is also measured by the volume of the bowl.
COUNTERTOP MIXERS Just about every kitchen will find a use for a compact, countertop mixer. In small kitchens, a good countertop model might be the only mixer required. In larger kitchens, regardless of whether a planetary or spiral mixer is used, a countertop mixer will undoubtedly prove to be useful. Countertop mixers work on the planetary system where the bowl remains static and the selected accessory spins. Some of the better countertop mixers look good too so are suitable for front of house use or in open kitchens. This type of mixer is also suitable for the serious home cook.
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PROFILE
Scotland A first for
Carronvale Service Station in Larbert, Falkirk, is the first Scottish forecourt to launch the Stone Willy food-to-go concept. TRIAL OF US CONCEPT Following a major refurbishment by site owners, Certas Energy, the Stone Willy kitchen opened to the public on 3 March 2017, complete with high speed ovens, dedicated seating area and serving a hot food range that includes pizza, wraps and melts. The decision to trial Stone Willy Pizza - a US business that moved to the UK 10 years ago - was taken after a 12-month review of the food-to-go market 34
and the offers of the leading franchise operators. “We were attracted by the company’s business model and its understanding of our market place,” enthuses Colin Levy, retail operations manager at Certas Energy. “Add to that the quality, taste and variety of the food range, the speed of service and the family appeal of the products. If the trial is a success, and initial results suggest it will be, we will look to swiftly roll-out the
concept to other sites in our company network.” Colin Levy, who manages the Certas Energy company-owned estate comprising 25 forecourts in Scotland, formerly worked for Scottish Co-operative and before joining Certas Energy had spent 18 years with BP where he had responsibility for the roll out of its M & S Simply Food Stores. FORECOURT MARKET “Stone Willy has a fresh and visually impressive look and
feel that compliments the Gulf brand,” explains Colin Levy. “And the products are extremely appetising, competitively priced and with very good margins. In our negotiations, we also took into consideration our Gulf Dealer network. “The forecourt food-to-go market is currently the fastest growing sector within our industry, the revenue potential is excellent and it is important not to be left behind. The setup costs are almost half those July 2017
PROFILE of some franchises and the terms more flexible. We were mindful that some dealers will be restricted by floor area and capital outlay and that made it important for us to find a solution that could work for the majority, not the minority.” Certas Energy has made a significant investment to ensure that the Stone Willy trial has the best possible chance of success. Staff underwent an intensive training course and the new offering is being heavily promoted on site, to passing traffic, through social media and in the local press. “There is a real excitement on site and every member of the Carronvale team has bought into the concept,” adds Colin Levy. “We serve from 6am to 9pm every day of the week. In other words our first Stone Willy Kitchen is now open for breakfast, lunch and dinner!” WELL RECEIVED The first days of trading have been very encouraging with
the pizza varieties being the top sellers. The store now incorporates a dedicated seating area and new media screens to promote and display the tantalising new range of hot and cold food available to go (the new pumps installed on site also incorporate additional media screens displaying menus and images and these have proved a hit when customers are filling up with fuel). New A0 sized forecourt signs and additional banners make sure passing traffic do not miss the new addition in store. Vicki MacKenzie, store manager for the outlet, is extremely excited with the launch and proud that her store is being used as a test bed for new ideas. “The feedback from customers and staff has been excellent!” reports Vicki MacKenzie. “The high quality and taste of the food has been loved by everyone who has tried it. From the pizzas to the wraps and melts, everyone is
raving about the quality and the speed in which everything is cooked. “The company has invested in special high speed ovens that can cook items in under a minute, which is great if you are on your way to work in the
morning or have nipped out to get something for your lunch. We have seen trade grow and grow through word of mouth and we’re just in the second week of trading – we are really happy with Stone Willy and so are our customers!”
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This year we’re looking to open over 80 new Domino’s stores across the UK. With such a big task on our hands, we’re looking to all property agents to help us with the search and could be offering a very tasty £10,000 finders fee* to anyone who finds us the right property.
SPECIFICATIONS ARE Frontage minimum – 15ft (4.5m) Ideal area – 1,100 sq. ft. Hot Food Takeaway usage (A5) or potential for change of use Close proximity to family neighbourhoods and students Prominent roadside location or retail centres High visibility and parking
IF YOU HAVE A PROPERTY THAT IS SUITABLE FOR DOMINO’S, WE’D LOVE TO HEAR FROM YOU… EMAIL PROPERTY@DOMINOS.CO.UK *Please visit our website for full Terms and Conditions corporate.dominos.co.uk/property
Valoriani values
The well-known oven company, Valoriani UK (http://valoriani.co.uk/), claim to have been a major pioneer of the introduction of wood and gas fired ovens to the UK back in 2002, having gone on to install many thousands of Forni Valoriani ovens across the UK (high profile commercial installations include Harrods, the Museum of London, the River Café, London – main picture - as well as many residential and mobile oven installations). Pizza Pasta and Italian Food magazine heard more about the company’s values from their sales and marketing manager, Mark Loynton.
COTTO CLAY CONSTRUCTION “We feel that Valoriani refractory clay static and mobile wood and gas fired ovens continue to lead the way globally in clay oven design and manufacture,” says Mark Loynton, who immediately points to the effective heat retention properties of Valoriani ovens lying in the unique ‘cotto clay’ from which the ovens are made. This clay can only be found in the Valoriani family quarry in Reggello, Florence, Italy. It boasts better thermal efficiency than typical clay, say the firm, having also been tested as being 100% food safe and carbon neutral when used in accordance with the manufacturer’s instructions. “At Forni Valoriani, we also pride ourselves on the longevity of service of our ovens globally, having a proven track record of ovens still in continuous daily use for over 30 years. Since launching
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in the UK in 2002 there are Valoriani ovens that have been in constant use for that entire period. Some ovens installed in the 1990’s - before the formation of Valoriani UK - are still in daily operation
today,” adds Mark Loynton. “We consider this an important reassurance for food service providers in a competitive market where there are many reports of ovens from ‘me too’
manufacturers failing within two years, sometimes less. Many manufacturers of wood-fired ovens have less than 10 years of manufacturing experience and thus will have no recorded history
July 2017
on the longevity of their ovens. “At Forni Valoriani, we have become renowned across the world for our reputation in being able to offer pre-sales specialist advice and recommendation that often sees us advise clients against our own ovens in favour of a better solution for their individual requirements.” FOOD-SAFE AND LEGAL The company have an ongoing new product development programme and product accreditation standards programme including but, not limited to, food safety, smoke emissions and fuel efficiency – very important considerations for anyone seeking to ensure that
when they commission an oven installation, it complies with all the applicable legislation. “With over 100 years’ continuous experience in refractory products, it is true to say ‘if it isn’t broken don’t fix it’. Our wood and gas ovens operate at around 80 pence per hour dependant on your local fuel cost,” says Mark Loynton. “Forni Valoriani supplied by Valoriani UK were the first wood fired manufacturer to achieve the DEFRA licence, allowing Valoriani ovens to be operated legally both indoors and outdoors, including smoke controlled zones across the UK. This is a standard many manufacturers and suppliers into the UK market still do not attain,
or choose to ignore, and one that others have only recently adopted. “It is surprising that customers would risk closure or expensive onsite testing, with no guarantee of passing, by purchasing a non-compliant oven. With environmental inspections on the increase and real evidence of enforcement by Local Authorities, the DEFRA licence is a must for commercial, domestic and street food vending use. “To our constant amazement we find food safety testing is the least considered licensing requirement of most customers. Most, if not all, of the other ovens currently available in the UK do not have any evidence that they
have passed the UK Food Safety standard. “Unlike micro-mesh technology or cement-based aggregate products, cotto clay does not have metal, fibre or any other particles added, and so has exactly the right consistency of alumina for the firing of refractory brick. Having experimented with these aggregate technologies over the past 40 years, it has been proven aggregate products are prone to early disintegration and worse, with particles finding their way into the food chain.” Cotto clay, however, allows for the absorption of steam that is released from cooking, assert Valoriani. Too much alumina increases the strength of the
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Heritage Since they were founded in 1890 in the Florentine suburb of Figline Valdarno by Pietro Valoriani, who started producing jars, vases and bricks from refractory cotto clay - Forni Valoriani refractory clay static and mobile wood and gas fired ovens have come to be global leaders in clay oven design and manufacture. Pietro Valoriani’s son, Gino - in order to keep up with demand in improving and increasing production - moved the factory to Reggello; a rich clayish area some 20km from Florence. Less than a century ago many European communities still relied upon large communal wood fired ovens for their cooking needs, often with entire villages using the oven. Each day would begin with breads being made and ended with roasts and vegetables being cooked in them. Gino Valoriani’s son, Silvio, then had a eureka moment “why don’t we build our own ovens?” Easier said than done! Silvio, however, did indeed go on to design and build the first prefabricated wood fired oven, taking advantage of the secular experience of the family in the choice of raw materials and defining the structural design of the vault, perfect in all its proportions. As a manufacturer of bricks, Forni Valoriani was well positioned to help the Italian nation restore and rebuild thousands of new ovens in old and new homes to make bread during and after World War Two. Silvio Valoriani was commissioned by the Italian government to design an oven that could be made and assembled quickly for communities to replace their destroyed ovens. His solution was to produce prefabricated family sized ovens hand made from refractory clay quarried from the hills of Tuscany. The newly designed ovens were far more fuel efficient, had great heat retention and were easily and quickly assembled. Silvio Valoriani patented his unique design in 1945 and it is still to this day recognised as the original Italian wood fired oven. During the 1960’s Valoriani again adapted to the trend at the time as Italian eating habits were changing (mainly down to greater disposable income that allowed people to eat out more frequently). The Valoriani response was to create a range of prefabricated wood fired ovens called Vesuvio, and made exclusively for professional use. And in response to great demand at home and abroad, Forni Valoriani set up its own commercial and distribution network. Today Valoriani ovens are still hand crafted in Refrattari Reggello, high in the hills of Tuscany. Now in the hands of the fourth and fifth generation, the success of Forni Valoriani has been down to each generation adapting to trends and customer needs at the time, feel the company. Today, Forni Valoriani is headed up by Pietro’s great grandson, Massimo, with great-great-grand daughter, Viola, looking after export markets across all continents.
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material, but decreases the porosity of the clay thereby reducing the absorption of the steam. The natural, porous feel that Valoriani ovens have is, feel the company, essential to the cooking process. “This ensures that you can cook in your oven by day, leave it overnight and still have it warm enough to cook breakfast the next morning,” explains Mark Loynton. “Each Valoriani oven is designed with an integral cooking floor that ensures and maintains a consistent floor temperature, making cooking more accurate and easier. In the very unlikely event a floor needed repair, every section can be repaired quickly without the need to dismantle the oven. A regular replacement of the floor can be a prominent requirement with many Neapolitan ovens. “The interior oven walls and overhead crown elements in Valoriani ovens are all un-interrupted curves, allowing a more natural movement of the air inside, making cooking more consistent. The oven mouth opening of wood fired ovens is also crucial to maximising fuel efficiency. In fact, Valoriani ovens are designed to achieve the optimum balance between good visibility into the oven, whilst achieving high fuel efficiency.” AVPN ACCREDITATION From the Valoriani stable of ovens, the Verace is the first gas fired pizza oven globally accredited by Associazione Verace Pizza Napoletana (AVPN) to enable the creation of an authentic Neapolitan pizza. Forni Valoriani say that they also hold the patent for their recycling system that allows for the recycling of heat emissions for consistent heat distribution across the entire cooking floor,
allowing for greater cooking accuracy and fuel consumption. “In addition to our static professional and residential oven ranges, we offer mobile derivatives under Valoriani To Go that include the Fornino al Fresco, Forno Ape, Forno Bici, Forno Trailer and bespoke mobile solutions too - all suitable for street food vending,” adds Mark Loynton. “We pride ourselves on offering honest pre-sales advice and recommendations for oven specification, size, capacity and ventilation. We offer a full turnkey installation service, including in situ assembly (all components are able to pass through a standard door) without the need for heavy lifting equipment, removing walls, windows or doors. A Valoriani oven can be installed in less than a day.” The company have a dedicated pizza and general cooking demonstration and training kitchen and showroom in the UK located at their head office in Preston – a good place to try before you buy, as well as source some general guidance and assistance when it comes to choosing the right oven for your business.
July 2017
SFF
Explore the UK’s leading showcase of fine food and drink Condense a year’s worth of product sourcing into an inspiring journey of discovery, find out more at specialityandfinefoodfairs.co.uk
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INGREDIENTS
Special
trends The sector’s suppliers continue to look to the Italian regions to offer consumers the chance to be able to enjoy premium, authentic dishes and ingredients.
SPREADING INFLUENCE Italy’s famous food culture is a key part of its identity. Regional dishes abound where the quality and seasonality of ingredients are revered and celebrated. In total, there are some twenty regions in Italy, each with distinct characteristics, and this is reflected in the regional food produced with the geographical and climatic differences determining the ingredients used from area to area, with Italians always preferring to use locally sourced, seasonal produce. Cooking is an integral part of Italian daily life and even the simplest pasta dish will have been made with passion and great care taken over the chosen ingredients. This kind of attitude is steadily trickling into our way of approaching what we eat here in the UK, as we see a rise in consumer interest regarding provenance, quality and freshness. Savills Research report Casual Dining in the UK 2016 cites Italian food, and pizza in particular, as being the most prolific of all casual dining cuisines, with a combined offer accounting for some 45% of all branded restaurants. As the availability of high quality world food broadens, consumers have become more educated in their choice of cuisine. Regarding the Italian food offer, pizza and 42
pasta remain very popular yet demand for more authentic and region-specific options is increasing. And operators, feel sector suppliers such as dairy company, Eurilait (www. eurilait.co.uk), would do well to pay close attention to recipe authenticity and the provenance of ingredients used to satisfy their increasingly savvy customers. Cheese, for example, plays an integral role in Italian cuisine as an ingredient, topping or garnish for a variety of dishes and Eurilait – a major UK supplier of high quality, speciality cheese and dairy produce – reports that it has witnessed an increased
interest in continental cheeses, especially blues and soft Italian cheeses. Kantar Worldpanel statistics also show growth of mozzarella of over 15% in the 52 weeks to January 2017, with Gorgonzola showing growth of 2.4%. Eurilait has a selection of cheeses suitable for caterers in the foodservice sector, from firm favourites such as mozzarella to goat’s cheese and brie. A particularly popular choice for pizza toppings is their continental blue Individually Quick Frozen (IQF) product which joins a range of cheeses that are supplied in fresh, frozen or IQF formats and are available in various sizes
and weights with the choice of grated, sliced, crumbed, cubed, liquid, spreadable or whole for the ultimate in convenience and versatility. Eurilait also offers exclusive distribution of the premium Italian Alpine cheese brand, Brimi. 100% of the milk used to make Brimi’s cheeses come from traditional mountain dairy farms situated high in the mountainous Alpine region of South Tyrol, Northern Italy. For these farmers, guaranteeing excellence and meeting high quality standards is deeply rooted in tradition. Farms there are mostly small with just eight cows on average, and the cattle are bred with passion, raised under completely natural conditions and treated with respect. Offering a light and pure flavour, these soft cheeses capture the unique characteristics of clean July 2017
INGREDIENTS Cheddar (80% creamy, stretchy mozzarella and 20% rich tasting Cheddar, resulting in good flavour and texture for a range of hot applications), along with a 100% grated mozzarella. Maestrella Mozzarella is particularly suitable for pizza toppings, feel Eurilait, as it delivers a perfectly melted and browned topping with no burning. Dawn Farm Foods, a leading supplier of cooked and fermented ready-to-eat meat ingredients for the pizza industry, also report that they are now acknowledging the influence of Italy’s gastronomic footprint in every sector of the UK eating out market.
Porchetta, report the company, is one of their recent star performers – inspired by the popular Italian street food which is typically cooked on a revolving spit over an open fire. By marinating pork shoulder in Italian herbs such as fennel, garlic and rosemary before slow cooking the meat and pulling it into rustic chunks, the company has created a succulent pizza topping and sandwich filling to satisfy the growing demand for Italian speciality flavours. “Like most European cuisines we’re seeing Italian recipes undergo a modernisation in order to stay relevant to today’s adventurous generation of Millennials,” adds Julie Sloan. “Take mac ‘n cheese, whose ultimate origins are
Italian, dating back to the late thirteenth century in southern Italy. Add bacon or pulled pork and it has become a staple hot food-to-go dish on the menu of many UK high street chains. Caffe Nero is a great example of adding Italian style to the simple toastie with its tostati range.” According to recent data from market insight experts, MCA Allegra, pasta consumption out of the home is on the rise. “For example, Padella in London’s Borough Market is one gourmet innovator to watch, raising pasta’s food credentials with dishes such as eight-hour beef shin ragu with pappardelle. And meatballs are one ingredient which never
A typical Neapolitan recipe made using schiaffoni
Ro Scarpariello/Del Calzolaio
mountain air, pure water and alpine grasses, feel Eurilait. For a French alternative, they suggest their premium quality Maestrella Mozzarella range, aimed at foodservice applications and supplied in shredded, diced, blocks, logs or slices. Eurilait’s new Maestrella Mozzarella recipes, launched in November 2016, have been created to help to ensure that there is a recipe to suit all ovens, point out the company. The selection includes a savoury blend of grated mozzarella and
www.papa.org.uk
“Pizza has a fantastic Italian heritage, and the consumer drive for authenticity and craftsmanship has both benefited and challenged the market’s expectations when it comes to Italian-style toppings,” says Julie Sloan, consumer insights manager at Dawn Farms. “For us, the whole ethos of rustic, authentic great tasting food is reflected in our expanding range of Italian cooked meat ingredients – from regional salamis such as Soppressata infused with garlic and fennel flavours to the Calabrian-style n’duja, an intensely-favoured and spicy spreadable pork sausage with a sizzling red colour and distinctive taste.”
Ingredients • 400g of Garofalo Schiaffoni • 500g of fresh ripened or skinned tomatoes • 50g of white wine • 2 garlic cloves • Strong pepperoncino • Basil • Parsley • Oregano • Extra virgin olive oil • Salt Preparation In warm oil, brown the garlic and pepperoncino, put in the wine, add the tomatoes (diced), salt and cook over a high flame to evaporate the excess liquid, but the sauce should be fresh and not too dry, lastly adding the minced parsley and basil. In a good amount of salted, boiling water add the Garofalo Schiaffoni, drain it when the pasta is al dente and toss it with the prepared sauce and complete it with a big pinch of oregano. Variation - you can eliminate the oregano and finish the pasta with grated Parmigiano or pecorino, even if the sauce usually as a rule does not allow for cheese. This simple, fast and tasty sauce is convenient for many rigmarole pastas like spaghetti, macaroni, linguine, various sizes of ziti, penne, gemelli, fusilli corti, riccioli, radiatori and occhi di lupo.
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INGREDIENTS seem to go out of trend and are a popular childhood favourite in the UK,” observes Julie Sloan. Consumer awareness of different types of charcuterie has risen as more and more people eat out at places like Jamie’s Italian, but also through the wider availability of prepacked Italian deli meats in supermarkets, report Dawn Foods. “Ten years ago, UK consumers might only have recognised pepperoni, but now regional salamis, chorizos and air-dried meats are widely available,” says Julie Sloan. “Now, according to Technomic Menumonitor, salami has been one of the fastest-growing pizza
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toppings in the last few years. “Again, this has been fuelled by a growing appetite for more rustic meats and in general ‘foodies’ who are more discerning about their food choices and look out for regional differentiation and distinctive flavours.” Dawn Farms’ own readyto-order Cooked Cuts range, available in the UK through its partner Silbury, has come to reflect many Italian influences and flavours, and is aimed at consumers across the UK and European foodservice sector who seek menu excitement and inspiration as well as authentic flavours and premium meat toppings.
Comment
Paolo Veneroni, director of sales, CQS (www.continental-food.co.uk), Scotland
Significant changes to the concept of Italian cuisine have taken place since the introduction of potatoes, tomatoes, peppers and maize, now central to ingredients considered typical of Italian cooking but not utilised in any major way until the end of the eighteenth century. Italian cuisine is noted for its regional diversity, especially between the north, south and islands of the Italian peninsula. It offers an abundance of taste, making it one of the most popular in the world. It is characterised by its simplicity, with many dishes having only four to eight ingredients. Italian chefs rely mainly on the quality of the ingredients rather than elaborate preparation and technics. Ingredients and dishes do greatly vary by region and can enhance the appeal of menus. Many dishes that were once regional, have proliferated across the world with many variations. As modern technology and accessible travel brings the world closer together, there is blurring of the lines between the regions. Historically, olive oil has been the dominant fat in southern Italian regional cooking and butter preferred further north. Recently, due to the popularity of the Mediterranean diet, olive oil has replaced butter and cream. There are areas in northern Italy where rice and polenta are the staple starches, but pasta can be found everywhere. Still, dried pasta, made from hard wheat, is generally found to the south, whereas fresh pasta, made
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with soft flour and eggs, is more popular in northern Italian regional cooking. Many of these fresh pastas are wrapped around a variety of different fillings to make ravioli or tortellini. Dry pasta, a popular dish consumed over all five continents, can be made by purely adding water to durum wheat flour. It was in the ninth century when Arabs (specifically from Libya) brought their knowledge of making pasta to the Mediterranean basin during the Arab conquests of Sicily. Ever since, pasta as we know it today is made in the same manner. Another Italian regional food eaten in a variety of versions across Italy is bread. But there are at least as many styles of bread as there are towns! Tuscany’s salt-less pane Toscano, for instance, is either eaten plain, seasoned with olive oil and garlic and grilled, or used in other recipes such as panzanella (bread salad), or the bread thickened bean and vegetable soup called ribollita. Alto Adige uses coarse rye flour to make bauernbrot - a dense brown bread eaten with a regional smoked prosciutto called Speck. Turin serves crisp bread sticks known as grissini and Sardinia makes a thin brittle bread called pane carasau. At the heel of Italy, Puglia, the famous Altamura bread is produced by using semolina flour which gives it its typical yellow and rustic appearance. Salumi, the salt or air cured meats that make Italian cuisine famous, are made
differently in each region. Most Italian cured meats are made from pork, though beef and game are also used. Whole cuts of pork are used for making hams and prosciutto, and chopped meat is used for many varieties of cooked sausages, including the pistachio studded mortadella from Bologna. Italy produces over 450 types of formaggio, or cheese, many of which are exported internationally. Parmigiano Reggiano may be the most familiar to tourists who enjoy grating the hard, grainy cheese over food. Locals prefer to eat it out of the hand, sometimes with fruit and wine. Each region has locally made cheeses but many of the less known are simply too delicate to export. Over the course of the past year, CQS has worked closely with its suppliers on many up-and-coming ingredients in our test kitchen, including ‘Nduja (spreadable spicy Calabrian sausage), burrata (mozzarella filled with spun fresh cream), guanciale (cured pork jowl), and many more. Despite the onslaught of concepts entering the fast-casual market, many existing pizzerias and restaurants have responded by placing more emphasis on regional influences and genuine provenance. In my opinion, the single biggest trend impacting menus in all segments of the restaurant industry today is the demand for real and authentic ingredients. These concepts can be difficult to define. They can refer to the produce used, preparation techniques, presentation of a dish or a combination of these factors.
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July 2017
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INGREDIENTS
A voyage of artisan discovery Dynamic, diverse and delicious - the world of artisan food and drink in all its glory awaits at Speciality & Fine Food Fair 2017 (3-5 September 2017, www. specialityandfinefoodfairs.co.uk). Featuring producers of sugar free chocolate, wellbeing teas, raw food and ‘clean’ ketchups to charcuterie, cheeses, speciality oils and breads, the line-up promises to be as eclectic as it is exciting. More than 700 food and drink producers from the UK and beyond, including Italy, will be part of the fair, including nearly 200 suppliers making their debut. It is an unrivalled showcase, and opportunity, for independent retailers, chefs, hoteliers, restaurateurs, wholesalers and distributors to discover the undiscovered. This year’s line-up will include 6 O’Clock Gin, Baru, BKD, Brindisa Spanish Foods, Chunk of Devon, Belvoir Fruit Farms, Cotswold Fair, Flora Tea, iRaw Healthy Habits, La Chiva, Little Turban, Mr Duck, New York Delhi, Nina’s Popcorn, Nutural World, Ozerlat, Pundits, Rombouts, Rossi Ice Cream, Sauce Shop, Stag Bakeries, Teapigs, Ten Acre, The Pea Green Boat, Tigg’s, Tyrells and Warner Edwards. “Speciality & Fine Food Fair has, without a doubt, been at the forefront of the UK’s gourmet food and drink industry for nearly 18 years. Buyers from retail, foodservice and wholesale rely on the Fair as it provides an exclusive opportunity for discovery and inspiration. It is also a fantastic platform for producers to grow their business. The Fair will have
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an exciting, fresh new feel this year, re-affirming our pledge to provide an unrivalled showcase of the very best this unique, and thriving, industry has to offer,” said Kara Bowen, event manager. Having been given a fresh look for 2017, with refreshed visitor attractions, the show is aiming to reclaim the intimate ‘Aladdin’s Cave’ feel it has long been renowned for. Exhibitors have also been curated to ensure that only the very best are there, say the organisers. A new Discovery Zone has been introduced to showcase the finest artisan gems from businesses that are under 36 months old. Producers will include Alive Biome, Bath Water, Black Saffron, Collagin, Dear Muesli, Eat Your Hat, Flower & White, Ginger Bakers, Hay Wines, Pure Maple, Sleep Well, the Veggie Plot and Wild Planet. Speciality Chocolate Fair has been merged into the main body of the Fair, and instead visitors will tread the Speciality Chocolate Trail to discover the very finest gourmet chocolate and confectionery. Producers include will include Amelia Rope Chocolate, Beech’s Fine Chocolate, Chief Chocolate Officer, Choctails, Dragees Reynauld, J Cocoa, Lauden Chocolate, Ottar Chocolate, Raw Halo and Zotter. Refreshed attractions will include Savour the Flavour: Live Kitchen, which will feature practical tips and advice from some of the industry’s most experienced chefs and personalities (it will also be the
place to keep up to date with the latest flavour trends, menu design styles - and issues such as sustainability). Food for Thought will offer visitors workshops on trending topics, product innovation and much more. Visitors will also have the chance to be amongst the first to source Great Taste products - with the top 50 finalists, and overall champion, on display in the Great Taste Deli. PRODUCTS Great British Biscotti Company (Stand 3221) has taken the biscotti market by storm by giving it an innovative makeover. Their latest additions include savoury flavour combinations: Wild Garlic & Rosemary, Jalapeno & Cheddar, Seaweed & Cracked Peppercorns and Sun-dried Tomatoes & Olives all available in 100g boxes. Ouse Valley Foods (Stand 4220) are launching a refreshed look, having expanded their award-winning range of preserves, offering a new range of delicatessen products. They include two pestos, a vegetarian tapenade, two different types
of mayonnaise and a delicious version of the Sicilian classic caponata. ITALIAN PRESENCE Aruntam Chocolate (Stand 3081) Baghi’s di Pellizzari Fabio (Stand 4189) Baghi’s grew from the wish to rediscover the real taste of ingredients : fresh natural yeast, stone ground flour, free range fresh eggs are the ingredients of our products. Bonolio sas (Stand 1941b) Bonolio is the largest producer and trader of extra virgin olive oil PDO Val di Mazara Sicily,100% Italian organic, BRC and ISF certified (Bono brand and private label). Brio Gluten Free Bakery (Stand 2783) Calugi Truffles (Stand 2792) Calugi Tartufi was founded in 1987 in Castelfiorentino, near Florence and has been involved in truffle since three generations. Their products are in typical taste and style of Tuscany. July 2017
INGREDIENTS Danieli-Il Forno delle Pugliem (Stand 1941c) Founded in 2003, their main product is the tarallo - traditional or flavoured, it is still made by hand, using ancient and secretly guarded recipes: a tasteful, crunchy snack. Elleesse srl (Stand 1850) A leading manufacturer of vegetable and other kinds of sauces and dressings since 1948, and more recently of organic products.
Le2Mele (Stand 1941d) A company producing highquality jam, marmalades, sauces without preservatives and without food colourings, using traditional recipes with a little fantasy. They also work also in private label. Lunardi 1890-Tuscan Olive OilFlorence-Italy (Stand 3074) Oil producers for four generations. For over a century they have been producing Tuscan Extra Virgin Olive Oil in the historical olive groves in the hills of Vinci (Florence)
Fiasconaro S.r.l. (Stand 1350) Filotea (Stand 2210e) Filotea produces dried egg pasta in the Marche region, using the finest ingredients and following a unique recipe and traditional artisan methods.
Pasta Garofalo (Stand 1932) Pasta made by premium Italian pasta maker Garofalo is widely available in the UK through UK distributors. Choose from 72 shapes over six ranges.
comprising a range of specialties, Gastronomica is synonymous with tradition, history and knowledge. Torta Pistocchi 3C di Pistocchi C & co (Stand 1941a) Showcasing a renowned chocolate cake from Florence. Gluten free winner of 15 International Chocolate Awards, 2 Stars GTA2015 and GTA2016 winner with four products! Universal Marketing (Stands 4194, 4198, 4190) Valsana@Cibo (Stand 1784) Valsana has been selecting and delivering authentic, rare and traditional Italian cheese and charcuterie since 1984.
Perche ci Credo (Stand 2787) Labi Beer (Stand 4188) A business bet that began from a great passion for craft beer. The taste of Italy is proudly kept inside this new product. Quality, style, newness and passion: that’s Labi.
Rete Gastronomica (Stand 1953) A consortium affiliating Italian companies to promote Ligurian gastronomy in UK. With a portfolio
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Make way for
gelato Not to be confused with ice cream, Italian style gelato is increasingly making its presence felt in the UK.
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July 2017
ALL CHANGE “Ice cream sales generate over £1bn to the UK economy with ice cream continuing to be the most popular affordable treat for people of all ages,” reports Maggie Rush, national president of the Ice Cream Alliance 2017/18. “The ice cream and frozen confectionery industry has changed considerably in recent years. Larger businesses have continued to grow through acquisition and many of the wellknown brands are now owned by a small number of companies. “Ice cream parlours and shops have always been a big part of a trip to the seaside but several years ago throughout the UK, dairy farmers started to manufacture ice cream and opened their own farm shops and ice cream parlours on site. Many were supported by regional and EU grants. Growth in this area has continued, but more recently we have seen a significant increase in the number of ice cream parlours in our towns, cities and in retail parks.” Flavours are changing too, point out the ICA. While vanilla, chocolate and strawberry ice cream continue to be the top three favourites in the UK, we are now seeing a far wider variety of both sweet and savoury flavours in ice cream, sorbets and frozen yoghurt. Manufacturers are becoming much more creative and adventurous – at the February 2017 Ice Cream Expo (the UK’s biggest trade showcase for ice cream and frozen confectionery, organised by the Ice Cream Alliance) - visitors could sample a vast range of different flavoured ice cream and other frozen treats such as English Tea and Chocolate Digestive Biscuit, Raspberry Jam and Clotted Cream, Peach Bellini Sorbet, Thai Green Curry Ice Cream and Honey, Pear and Pecorino Cheese Ice Cream to name but a few! “Many ice cream parlours now carry up to seventy different flavours of ice cream as well as sorbet and frozen yoghurt. Traditional ice cream ‘mobilers’, which includes our
own family run company, who trade around the streets in their ice cream vans, subject to local authority licensing regulations, have been affected most by the changes and trends we are seeing throughout the ice cream industry,” explains Maggie Rush. “Supermarkets and frozen food shops offer popular, branded frozen confectionery in multi-packs at a discounted price which the ice cream ‘mobiler’ cannot compete with. “Many ice cream vans are now reducing the variety of ice lollies on offer and stocking a
a perception of a product that is superior to the ice cream we traditionally see in the UK. In fact, a multitude of gelateria are now springing up all over the UK, but are they really selling gelato? “The directors of the Ice Cream Alliance, in particular Nick Spurr and Luigi Di Paolo, along with members of our Northern Division have recently come up with some definitions which incorporate the Ice Cream Alliance Quality Standard last updated in May 2015,” says Maggie Rush, and which are as follows.
Paul Field - an ice cream mobiler from Reading who is the current Ice Cream Alliance Mobile of the Year. greater range of flavoured ice cream, along with fancy cones, wafers, varieties of sundaes, as well as cakes and waffles. “The traditional ice cream van may yet become a door to door ice cream parlour, but on a positive note, there is an increasing demand for ice cream vans and other types of mobile ice cream sales units to attend family celebrations, particularly weddings as well as corporate functions and very large events.” Another trend which is really taking off in the UK is the increasing presence in the marketplace, of gelato, confirm the ICA (the third annual Gelato Festival took place recently at old Spitalfields Market, London, 16–18 June 2017). SOME DEFINITIONS The Italian word gelato translates literally to “ice cream”, but often conjures up something else as well – memories of holidays in Italy incorporating several trips to the local gelateria, perhaps, or
ICE CREAM Ice cream is a frozen desert, traditionally made from a balanced recipe containing milk, fat, sugar, dextrose, skimmed milk powder, emulsifiers and stabilisers. Ice cream can be made using fat which is non-dairy e.g. vegetable fat or eggs, or dairy fat. Ice cream should be produced with a minimum standard of 2.5% milk protein and 5% fat. It is produced using a pasteuriser and batch freezer or continuous freezer and served at around -14oC. DAIRY ICE CREAM Dairy ice cream is traditionally made from a balanced recipe of milk, dairy fat, sugar, dextrose, skimmed milk powder, emulsifiers and stabilisers. It should have a minimum of 5% dairy fat, which exclusively comes from milk and contains no other fat other than milk fat. It is produced through a process using a pasteuriser and batch freezer or continuous freezer typically served at around -14oC.
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GELATO GELATO The Italians’ ice cream. Ingredients used are very similar if not the same to how ice cream is made in the UK. The principle differences are that a higher proportion of milk to cream is used giving the recipe less total solids than traditional ice cream in the UK. This makes the product colder on the palate, which is better for hot countries and is therefore less creamy than traditional ice cream. Lower total solids mean the product also has a short shelf life and because of this, it is usually made and sold the same day. Due to the composition of gelato it cannot be frozen in a continuous freezer and in general has less air incorporated into the product during the freezing process, making it dense. The intense flavour of gelato comes through directly and quickly, then melts away. Gelato is served between -12/14oC. SORBET Sorbet is a frozen dessert typically produced using: water, fruit, fruit juice, sugar and stabiliser. It may also contain alcohol. The sorbet is churned to include air and typically served at -14oC. Italian gelato has a rich heritage dating back hundreds of years, invariably hailed as being the original ice cream. Made with love the Italian way since 2005, Joe Delucci’s award-winning indulgent gelato – the latest award being Bronze from this year’s Casual Dining Show for their new Blood Orange sorbet - is carefully blended and freshly frozen in small batches. Joe Delucci’s (www. joedeluccis.com) offer over 30 flavours of Italian gelato and say that they are constantly working to develop and produce more innovative flavours. Their extensive range is made with whole fruit and fresh, natural ingredients with no artificial colours, flavours or preservatives. With the majority of flavours being lower in fat (using milk, not cream) and with less air than regular ice cream, the result is a creamy texture, say 50
the brand. Served at a slightly higher temperature than ice cream, their dense gelato is soft on the taste buds with an intensive, long-lasting flavour of fresh, natural ingredients. Their range of gelati and sorbets is all vegetarian (except Parmesan) and includes non-dairy, glutenfree, fat-free and vegan flavours.
BRC accredited, the Joe Delucci’s range is proving popular with many leading chefs and is stocked by well-known restaurants, hotels, gastro pub groups, dessert parlours, garden centres and cafés through their nationwide wholesale food distribution network. It is served in Nando’s restaurants throughout the country and sold as 500ml tubs in Tesco – these include Vanilla and Strawberries & Cream as well as their signature flavour, Coconut. For scooping operations, Joe Delucci’s offer a great start-up service with freezer options and point of sale items to help operators with their launch. Joe Delucci’s is available in five litre Napolis, 2.5 litre tubs, 500ml pots and, recently launched, 120ml theatre tubs in their five topselling flavours (Vanilla, Chocolate, Strawberry, Coconut and Mango).
Carpigiani’s Labo 8 12 E
COMPLETE THE EXPERIENCE “With Italian cuisine more popular than ever within the UK food and drink market it seems only right to mention the lure of delicious, freshly made gelato as part of the complete Italian dining experience,” says Scott Duncan, sales director at gelato and ice cream equipment company, Carpigiani UK. “Along with pizza and pasta, gelato is one of the nation’s most loved Italian foods, so including this within your offering is a great idea for Italian restaurants. Despite the increase in quality from brands offering readymade desserts and ice creams, few things are more appealing than a mouth-watering menu of delicious, artisan gelato. “For those who wish to make their own gelato, a full range of bespoke flavours can be made – from the weird and wonderful, to varieties which satisfy specific dietary requirements. This will separate you from your competitors, and mean that you will be in complete control of the recipe. Using good quality ingredients, it is possible to produce a gelato which is much lower in fat in comparison to industrially manufactured ice cream.” The original Labo 812E from Carpigiani (www.carpigiani. co.uk) allows for just that, say the company, whilst ensuring minimal space is required something that’s often at a premium in many busy kitchens. And now Italian restaurant operators can choose the new look Carpigiani Labo 8 12 E countertop batch freezer which is even more compact, add Carpigiani. With an hourly production of between eight to 12 litres, the new Labo 8 12E offers the capacity required to produce small batches - ideal for maintaining freshness and the production of multiple flavours, suggest Carpigiani. A simple plugand-go operation and a compact footprint of just 365mm x 715mm x 660mm (w/d/h) ensures the new Labo 8 12 E will fit effortlessly onto an existing countertop in even the smallest of kitchen environments, claim the firm. “This new, refreshed model
features a highly insulated, single piece door with safety lock, providing optimum internal freezing conditions, whilst also being easy to clean after each use. Straightforward operator controlled dials offer simple start, stop, extraction and cleaning functions, while the new machine features Carpigiani’s patented one piece beater with three blades to automatically produce the perfect consistency in your gelato or sorbet each and every time,” adds Scott Duncan. Well known globally in the manufacture of ice cream equipment, Carpigiani says that it is committed to providing equipment using the latest technology to in turn help their customers to produce the highest quality freshly made gelato. “Creating new sumptuous flavours in vibrant colours is a great way of holding consumers’ interest but this only works if they can clearly see the fresh artisan gelato, making display cabinets key to ensuring your mouthwatering creations hold maximum appeal. A highly visual display of vibrant, authentic-tasting quality artisan gelato helps generate sales, as customers will be encouraged to spend more once they see what is on offer,” says Scott Duncan. “When it comes to gelato and sorbet, producing it is one thing – knowing how to create a mouth-watering display of your artisan product is essential, and a creative, attractive display of your offering is a must if you want to entice customers and ensure purchase which is why Carpigiani stock a range of quality display cabinets with models and sizes to suit, whatever your style of establishment.” “The best way for caterers to keep up with consumer trends is to produce gelato on site,” agrees Rob Blunderfield, marketing manager at sector supplier Parsley in Time (www.parsleyintime. co.uk), who currently offer a choice of gelato, ice cream and sorbet machines that are enabling caterers to produce not only sweet gelato and ice creams, but savoury and ‘off the wall’ flavours, too. “It can offer a point of difference to the desert offering and enables caterers to adapt July 2017
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flavours to suit customer demand and to invent signature flavours or dishes. Gelato machines are very easy-to-use. “Caterers should look for gelato machines that produce a large quantity and will store it until required. Our Nemox Gelato Chef 5L Automatic, for instance, can process up to 1kg in 20-30 minutes.”
AUTHENTIC The popular Italian gelato café Gelateria 3BIS (www. gelateria3bis.co.uk) – in Borough Market, London, celebrated its fifth birthday in May, launching their innovative new gelatocarrying product – Chocoshot - at the same time. They also celebrated this milestone by offering a limitededition pane & nella (bread and hazelnut chocolate spread) gelato featuring wholegrain sourdough from Bread Ahead, and served during their anniversary week. This unique, gourmet flavour was selected, say the café, as it reflects a classic simple sweet snack much-loved by Italian families. And as with all of the team’s other authentic Italian gelato flavours, the pane & nella special was freshly made every day in small batches following traditional techniques, using top quality Italian ingredients
GELATO 1
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Made with the
Italian
way
Available through our national wholesalers
Call 0844 557 1818 for more information or visit our website. www.joedeluccis.com
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23/06/17 10:18 AM
GELATO
Customers Swoon for gelato in Bristol Few things are, of course, more appealing than the true taste of authentic gelato, so now, thanks to the opening of Swoon in the heart of Bristol’s bustling city centre, those living locally and many of the region’s tourists can enjoy a range of wonderful flavours made on site, throughout the day. The brainchild of owner, Bruno Forte, whose family have been producing real Italian Gelato for well over a century, Swoon’s ethos focuses on using only the finest ingredients from around the world and combining them with a traditional process known for giving gelato its distinctive, smooth texture and delightful flavour. “I had been considering setting up a gelato business for a number of years, having grown up in a family of passionate chefs and hospitality professionals,” says Bruno Forte. “With limited knowledge and experience myself, however, I took the decision to sign up for an intensive course which would at least allow me to understand the basics. Having researched different options, I decided to join the Carpigiani Gelato University in Bologna, Italy – in my opinion, the home of authentic gelato. So in September 2014 I undertook the one week introductory course and immediately fell in love with the process.” The Carpigiani Gelato University is an internationally renowned programme of courses varying from a one day introduction up to a four week, detailed look
at everything from running a business to making gelato. “Having gained a basic knowledge of gelato production on the one week course, I booked onto the second and third weeks to give me a greater understanding of the product and the possibilities available from producing it. Carpigiani Gelato University offered me a fascinating insight; I immediately knew I wanted to bring true, Italian gelato to the British public,” adds Bruno Forte. Once back home, Bruno Forte then enlisted the expert assistance of Carpigiani UK to identify a suitable site for Swoon Gelato, specify the equipment that would be required and design the most efficient layout for the business. “Looking for a suitable site in the South West, we were extremely fortunate to be granted the lease for the site on Bristol’s College Green,” reveals Bruno Forte. “Right in the heart of this vibrant, lively city, the site would not only provide everything we needed but was also perfectly positioned to capture passing trade. My team and I worked closely with Carpigiani UK, who helped us design the layout and worked closely with us to specify the equipment we would need to handle the extensive range we wanted to offer and the peak demand we expected to generate.” With the design incorporating a glass-sided ‘flavour lab’, the Swoon team produce up to 16 flavours of gelato, a range of delicious
Torta Gelato cakes, individual ‘monoporzioni’ desserts, and a selection of gelato on a stick products for both eat-in and takeaway consumption, in full view of customers. Needless to say, this visibility and openness required good equipment. “With such a vibrant, colourful and freshly produced menu, we were keen that our customers are able to see our team at work and immerse themselves in the process,” explains Bruno Forte. “Our flavour lab is visible from the street as well as for those sitting inside, allowing us to be completely open and honest with our customers. Not only can they see the quality of the ingredients we use, the equipment is also on show. This needs to be consistent, well designed and most of all reliable; the last thing we want is to have a machine out of service, in full view of paying customers.”
With help from Carpigiani’s Gelato University, Bristol’s Swoon has been establishing a name for itself with its gelato.
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Swoon Gelato’s flavour lab includes the latest Carpigiani Maestro batch freezer, a highcapacity Carpigiani Pastomaster capable of handling the sites daily pasteurisation requirements, a Carpigiani Mister Art machine used to create the monoporzioni and the gelato on a stick, and a Carpigiani FantaStick shock freezer. Other appliances include a Carpigiani Turbomix and Carpigiani Miniwip along with a selection of display cabinets. Extremely happy with the service he has received, Bruno Forte concludes by saying: “The service I have received from Carpigiani UK and the Gelato University team in Bologna has been second to none. The company’s experience has been paramount in getting the Swoon concept from paper to reality, their equipment has been outstanding and their willingness to help has been invaluable. I know I can always rely on them should any issue occur and this is something that is an extremely important requirement as a business owner.” Swoon Gelato (www. swoononaspoon.co.uk) is located centrally in the bustling, vibrant city of Bristol and is open seven days a week. Offering a complete range of authentic artisan gelato products, it provides everything you need to satisfy a craving for something full of flavour. July 2017
GELATO (hazelnuts from Piedmonte) combined with locally-sourced market produce (wholegrain sourdough from Bread Ahead’s nearby bakery). The team’s brand new Chocoshot is an exclusive product from Italy, they report - edible wafer cups are coated in either dark, milk or white chocolate inside, then filled to order with fresh gelato plus toppings, such as Gelateria 3BIS’s famous warm hazelnut chocolate sauce served straight from the tap. Customers are able to take their pick from recommended Chocoshot combinations such as Red Velvet, Cheesecake, and Affogato with espresso, or choose their own fillings for a totally bespoke treat. Gelateria 3BIS’s fifth birthday in London also coincided with the concept’s thirtieth birthday in Italy. Born in 1987 in the heart of Rimini, the unusual name comes from the address of the small lab where the gelato maker’s passion first started, and has been kept unchanged as a reminder of their roots and the original artisan way that their products are created. Since that time, Gelateria 3BIS has gone on to earn a strong reputation for providing true Italian taste in Borough Market, thanks to both their decades of experience developing their craft, and the excellent ingredients from Italy and local markets that they use to produce their fresh gelato and sorbets every day. “I’ll try to explain the relationship between our business and Italy, and to do this I’m going to start from the name we chosen for it. 3BIS is the address of the small lab where our passion first started, in 1987 in Rimini,” explains founder, Paolo Raffelli. “When we were thinking about the name of the shop here in London the simpler choice would have been something more ‘fashionable’ of course, but we preferred to keep the same name of the other two shops in Italy in order to leave a connection between them. “I manage the two Italian shops every day, but I come here in London every month to overview the Borough Market
www.papa.org.uk
Gelateria 3BIS’s latest Chocoshot
Gelateria with my colleague, Eleonora. I know that many owners prefer to charge everything to someone else, but I love sharing my passion and knowledge with the guys who work in here. “I learned this job in this small lab where they taught me the real artisan way to make gelato. My knowledge was improved by studying and following courses, but what helped me most it has surely been working every day in the lab, with recipes passed on by voice or handwritten. “The most important part of our job is human creativity and handcraft ability and the machines come only as last thing. In fact, we have been improving our recipes by passing hours and hours in the lab of our shops every day, and I know that is rhetorical but that’s because we really love what we do. “In Italy, there are so many gelaterie like ours, but our long experience and the continuous seeking of improvement make us always competitive. We’re trying to bring to our shops in London the same mentality and the same quality, and through hard work I feel confident in saying we’re doing that. We’re also glad to have announced the opening of our second shop in Portobello Road. “We are also sure that the daily production and a continuous research on high quality raw materials make the
experience of who tastes our gelato a simple truly Italian experience. And although the English translation of gelato is ice cream, we’ve removed it from all our information materials. “That’s because there is a deep difference between this two products, namely the
process used to make them, and the choice of the raw materials. Ice cream is very well known in London whereas gelato is something that only few people know there. “We are here to solve this issue! Life’s too short to eat bad gelato!”
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Italy OPINION
Made in
thoughts on franchising and retail development
The attention of international investors is increasingly focused on Italian food, and the expectations of major economic observers reinforce this conviction, reports franchise consultant, Federico Fiorentini, who shares with us some of his views and insight. The world looks at Italian excellence, its food and beverage industry being a shining example.
Federico Fiorentini is the founder and MD of BRD Consulting (www.brdconsulting. it), a management consulting firm specialising in the development of sales networks and franchising. MADE IN ITALY Oscar Farinetti founder (or creator) of Eataly, and arguably the undisputed main protagonist of the cross-border development of food promoted under the “Made in Italy” banner, said: “The Italian population accounts for 0.7% of world food, but the thing is, it is extraordinary that the remaining 99.3% of the world’s population would like to eat Italian.” 56
Apart from Autogrill, and to a lesser extent Eataly, Rossopomodoro and Fratelli the Bufala, Italian ‘fast food’ in the world is not so well known as concepts such as Pizza Hut, Barley, Vapiano, La Tagliatella, Carluccio’s, Pasta, Olive Garden, Romano’s, Domino’s, Pizza Express, Carabba’s, Francesca, Villa Pizza and One Grill. Inside Eataly (www.eataly.net/it_en/food), however, no matter whether the coffee is Lavazza or the pizza Rossopomodoro’s, or that the pasta is Barilla’s and the rice Scotti’s, it’s all Eataly; the customer lives an Italian experience and can vary their choices when attending the restaurant several times a week at different hours of the day. If you offer a true market of excellent products, you add to the margin of catering the highest average retail outlet. And in my opinion, the important thing is not to have a consolidated expertise right away, but to invest in specialised training linked to your own needs and concept’s development. OPPORTUNITY AWAITS Today, the Italian food franchising market offers structured and well-established forms for the most experienced, but there are also great investment opportunities at low start-up costs for those who want to get closer to this world without having a specific know-how or following a logic of direct and/or family management. In overcoming initial challenges, more and more Italian companies are opening up via the franchise food chain route. Obviously, there are always issues related to these fundamental aspects.
1. We are often convinced that we should eat as we do abroad, so we replicate our recipes without creating a customised offer to the country we are in, and without losing any identity. 2. It is not easy, or cheap, to export Italian ingredients – they are often too expensive, and so after a few months of a great opening spell, operators are then under pressure to drastically cut their quality to continue. 3. Realising that our premises often costs too much, the return on our projects often only comes in if all’s well after some three years from the initial opening (or in foreign formats, for a maximum of 18 to 24 months, I would suggest). July 2017
OPINION management of staff, and the generation of traffic, customers and franchises. Above all, the developer must know how to make a point of sale at the lowest possible cost, with maximum customer satisfaction. In other words, rely on someone where “all these mistakes have already been made by him”, and someone who has already figured out how to avoid making them again! Opening a food concept business in loss does not make sense. It’s such a complicated trade that if you do not earn much, it is not worth spending a single euro, or indeed a single minute of your time.
Now, however, a new generation of food franchisor is approaching the UK and the international market. Examples include Veeno (www.theveenocompany.com), Pizzaman by Pizzafirenze (www.pizzafirenze.co.uk), and www.ciocoyo.com. And more and more, they are looking for locations and potential franchisees. Some entrepreneurs are inherently fond of what they like or do, be it panini, piadina, salami chips or fresh pasta, whereas as some are more business-focused. And so I feel it is very important to stress that managing food and beverage retail is different to selling other types of products. There are different needs, different competitors, different communication techniques, different languages, reading of the income statement and rules of the game. But
often the implications of all these aspects are too easily ignored or forgotten! EXPERT INPUT Therefore, I would advise that it is best to involve a developer; not a former store manager or former chain manager, but someone who can handle a point of sale as opposed to the creation and growth of a network. The skills you will need are the ability to choose and negotiate a location, design (along with you) the concept and to calibrate it according to the needs of each ‘neighbourhood’ where a sales outlet will be opened. You will also need to manage the various actors involved in the design, business planning, management control, selection and
PERCEPTION In Italy, the concept of a “high food range” describes unique or rare products and crafts, with raw materials typical of certain places and work processes handed down for generations. In the automotive world, it’s like talking about a Rolls Royce. Abroad, “high range” generally means semiindustrial or industrial products with genuine, safe raw materials, with great tradition, reputation and prestige, and stories to tell. In China, even a high-end product is simply a product with a very famous Western brand. It’s like saying Maserati or Mercedes. So, in my opinion, it’s useless if you want to create a chain to point to the ‘ultras’ when it comes to the products of Italian food. However, it is useful and aspirational to propose safe products with constant quality over time, known at least in their home market, understood by everyone, and with stories to be talked about, and perhaps also combined with international or local products of equal value. Because the image and the price of the Italian product is not appreciated by young people, but more so by the richer, more mature consumer, arguably the quality of the product is secondary to the reason why they attend a certain food venue. The top ten most popular fast-food chains in the world do not judge the intrinsic quality of what they sell. Rather, they offer conviviality, fun, disengagement, freshness, genuineness, glamour, personalised tastes and local excesses. So, the question we must ask first is, why do we want to do this trade? And above all, why should this affect and move someone to spend money? We have many topics (reasons) to consider - wellness, fitness, good humour, food safety, beauty, culture and the Mediterranean Diet to name but a few. Every Italian producer knows why he wakes up in the morning and struggles with joy until evening! So why not just tell that story? I read, once, on a restaurant menu in China all about the benefits that the dishes served would ensure in terms of skin toning, hair shine, and speed of the digestive process. In this instance, the aim was very clear - contributing to well-being, beauty and good living. Food is the means, not the end.
www.papa.org.uk 57
WOOD-FIRED OVENS
FIRST, NOT LAST When you first think about new premises or installing a wood fired oven, usually the last thing on your mind is what kind of flue you need, or the legislation requirements around it. Instead you are probably thinking things like, “what oven, and how big?” But in truth, the flue is the first thing that you should be looking at long before the oven type or size, as most often this will dictate what you can have or do. Whenever I do a Discovery Consultation, it’s one of the first things I ask, and one that’s never on the customer’s own list of questions. For some reason, everyone, quite wrongly, thinks and assumes that once the oven is installed, the flue gasses will somehow miraculously disappear ‘into the ether’ via some kind of magical device that someone will install at some point, and it’s not going to cost much. Oh boy do they get a shock when they find out just how expensive that shiny piece of pipe could be. After the initial shock, the next concern is “well, I didn’t budget for that,” followed by “How can we reduce this potentially huge and costly piece of pipe?” With that, all professionalism and safety considerations literally disappear in a puff of smoke. It’s quite amazing how many people have come to me over the years, saying “if I’d have known 58
A chimney fire really could put you at the hot end of a big problem Jay Emery (www.bushmanwoodfiredovens.co.uk) is known as the “woodfired-oven guru”, having started making wood-fired ovens back in 1999 and the first to get DEFRA approval. Here, in a regular series of articles, he tackles some of the important topics surround this growing area. the chimney was going to cost that much I wouldn’t have started.” On the same note, I have had more discussions with EHO (environmental health officers) asking what recommendations we make with regard to chimney and flue pipe requirements for our ovens at the time of installation, let alone all the calls from EHOs asking for advice about what should be done when it’s not one of our ovens!
THINGS TO CONSIDER 1. A wood fired oven is classed as an open appliance and as such, the minimum diameter of the flue you can use for natural draught is 7inch/18cm unless otherwise specified in the instructions of use. a) Yes, you can run on a six inch chimney but you will need mechanical extraction (a flue fan). July 2017
WOOD-FIRED OVENS b) No, you cannot vent your wood fired oven into the cooking-air handling canopy above the cooker designed for gas appliances. 2. As an open wood fired appliance, the unit has to have its own dedicated flue pipe or chimney venting to the open air, and there is quite clear instruction on this in Part J of the 2010 Building Code. 3. The minimum height for this under Building Regulations is 4.5m, with no more than 2 x 45 degree bends flowing in a vertical aspect of no less than 45 degree terminating above the roof line. 4. Horizontal sections. Avoid them like the plague and expect a high cost if you have any. 5. Any time you alter a flue or chimney, or add anything to it, you will need to notify building control (this is a legal requirement). They may or may not inspect the alteration so it’s worth getting this done by a minimum of a HETAS registered engineer who can legally sign it off. Failure to notify building control could well result in the closing of your premises, especially if it’s not been signed off by a certified engineer 6. Failure to have certification on the flue could also invalidate any insurance that you have and put your clients and tenants at risk The other thing to reflect on is that this flue or chimney will need to be cleaned regularly; every six months is common for an appliance burning all year round. This means that the chimney sweep is going to need access to get around any bends. Seems kind of obvious, but I’ve seen so many installations that just have no way of cleaning and I’ve seen chimney fires literally burn through stainless steel pipe. Very often I’ve been told that the chimney has been installed by the builder overseeing the job. Ouch! A lot of mistakes are made by these local contractors. My advice is to get an expert company in to do the job from the start; someone who has installed wood fired pizza ovens before and who knows what they are doing. Recently I sold an oven to a kitchen contractor for installation into a big complex. On arrival, I asked how they intended running the flue pipe. What they told me absolutely astounded me. “Have you had that cleared by the EHO and building inspector?” I asked. “No” was the reply. “But the flue contractor is an experienced heating ducting company.” I suggested they get a signed note from the building inspector in relation to the proposed flue route as I foresaw problems down the line. Needless to say, about a week later I got a call asking if I could recommend a suitable flue contractor who knew what they were doing.
SOME POINTERS 1. If you are getting a chimney installed, make sure that the company has installed wood fired ovens before. 2. Get the flue quotation before you buy the oven and have the EHO, building control check it out and approve it. 3. Ensure that the installer has a minimum of HETAS registration. 4. A wood fired oven also uses a lot of air. Any other forms of extraction in the kitchen or the premises will have a huge effect on how the oven performs. I always recommend that you have an outside vent close to the oven; this is the easiest way for the oven to get the air it needs. While this may not seem obvious in the summer when you are working with the doors open, it becomes hell in the winter when the oven won’t burn correctly or smoke is pulled right across the restaurant. I’ve seen restaurants that have relied on a window being left open to ensure draught. Not a good idea, especially if this is across the room, it won’t be long before customers
are complaining about being cold or it being draughty, whereas if that vent was behind the oven, then the cool fresh air would be drawn straight into the oven. I’ve had two customers who have phoned in January to complain that the oven was broken and didn’t work anymore, they could not get a fire going and that it was smoking the restaurant out. On questioning, it turned out that they had since fitted an extraction system in the kitchen, not a problem in summer, but in winter when the doors and windows were closed air was then drawn down the chimney. So make sure there is enough free flowing air and if you are installing canopy air handling systems then definitely make sure that the Flue has been balanced, meaning the kitchen gets enough fresh air without any coming down the chimney. Under building regulations you also need a permanently open vent equal to 50% of the surface area of the chimney diameter. But when you are using forced extraction this may be more.
www.papa.org.uk 59
WOOD-FIRED OVENS
NOISE AND ODOUR Every restaurant owner would love to just put a chimney in and keep it as short as possible, but there are some salient points you need to keep in mind, as fixing them could cost big money. Besides the Smoke Control Act, there is another act called the Control of Noise and Odour Act which can come into play when you want to install a wood fired oven in a built-up area. If you want to vent an appliance that could create noise or odour then a minimum of 20m to domestic windows is required (unless the vent is in clean air i.e. a chimney stack on top of a building). I’ve had numerous calls over the years from people who have installed wood fired ovens only to be closed down because the vent is less than 20 m from a domestic window. There are solutions to this problem, but only if the appliance you have fitted in the first place was DEFRA approved. On occasion, even when the oven is DEFRA approved, some city centre EHOs are insisting that you also install a suitable scrubber. When it comes to mechanical fans to assist and ensure draw, there are primarily two types - chimney top fans and in-line bifurcated fans. If you have a flat top building and can access the fan easily, go for a chimney top fan which sucks the gasses up the chimney. But if accessing the top of the chimney is going to require that you get specialist equipment, then consider a bifurcated fan, but, don’t make the mistake I have seen so many uneducated chimney installers make. You want to ensure that the fan is mounted on an outside wall, so that it sucks down the pipe that is inside the building and blows up the section on the outside of the building. This simple and seemingly obvious 60
suggestion will save you a truck load of problems trying to perfectly seal every joint. If you are considering having a wood/gas combination oven, be aware that there are some oven manufacturing companies that are saying that legally, this can’t be done. This is simply not true. The key is that you need to install a Class 1 Flue Pipe to comply with the wood requirement, and you will need to install a gas interlock to comply with gas legislation. And if the oven is classed as ‘requiring a fan’, then you will also need to connect a flue fan. And a PDF (pressure differential switch) to confirm activation.
SUMMARY THINGS TO LOOK FOR • Use an existing chimney stack if you can. It’s going to make your life a lot easier, but it needs to have a camera inspection to ensure that it is sound or you will need to fit a flue liner. • Don’t sign an agreement on any new promises until you know from the EHO, building inspector and landlord that you can either use or install the chimney. • Get an inspection of the chimney. If the chimney is not in good order you may be able to get the landlord to contribute to the making good of the chimney. • Make sure that you keep the flue as vertical as possible - any horizontal sections will increase the price of flue. • Check that you can vent at least 20m away from any domestic windows. • Know that single skin and flexible liners can only be used when they are enclosed in brickwork or stone, only a twin wall flue can be used as a standalone chimney system. • And lastly, is it a wood-gas combo? Yes? Then it still needs to be a class 1 chimney flue. If you are at all concerned about your flue or chimney having read this article, then contact your local chimney engineer who can be found through HETAS. If your chimney has not been swept in the last six months, then you can find a local chimney sweep through the National Association of Chimney Sweeps. To have a new chimney fitted, or arrange an inspection on an existing system, contact HETAS to get your nearest registered engineer.
NEXT TIME... Choosing the right size oven for your business and how to crunch the numbers in terms of size versus capacity versus through-put.
July 2017
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19/06/2017 17:44
Pizza My
World Darren Massey, the in-house development chef for European and American catering equipment supplier, Euro Catering (www.eurocatering.co.uk), either spends his day working in the company’s development kitchen in Lutterworth, or out on the road, helping customers get the very most out of their new equipment. He has a mass of knowledge to impart, having worked at head chef level in hotels, restaurants, banqueting venues and contract catering operations, and as a college chef lecturer. A role as a group executive chef for a large restaurant and brewery company saw him developing dishes, menus and much more, before becoming a globe-trotting development chef for a combi oven manufacturer. Naturally, this career has left him well-equipped for his position at Euro Catering. Here, Darren Massey tells us how a typical day might ‘pan’ out… 6.00am 6.00am I live in Geddington, Northamptonshire - convenient for both Euro Catering’s head office in Daventry and our development kitchen in Lutterworth. It’s also advantageous when I’m travelling to customers’ premises nationwide, as I’m quickly on A-roads and major motorways. I’m typically behind the wheel by 6am, but before I leave home, I always feed my chickens, and grab a bowl of Weetabix … in that order! 7.00am 7.00am I’m an early shopper – out and about buying the product that I’m going to be cooking for the day, or receiving food deliveries 62
in the development kitchen. If I’m there, I’ll also be setting up the equipment that I will either be demonstrating, or using in a training session, so all is ready for the arrival of our dealers and their potential customers, or chefs wanting to explore all the functionality of their new equipment. 8.00am 8.00am This is when the action starts, if I’m in the development kitchen. My objectives are to support not just our customers, but also our internal team at Euro Catering, through food and equipment development and operational support. This can take many different forms. The last session I gave in the development kitchen was
pretty typical of what might happen there. A group of chefs from a local hotel came in, to learn more about the Italforni ‘Bull’ pizza oven, which is a great piece of equipment when it comes to an icebreaker, as it’s rare to see a pizza oven whose shape is modelled on a bull’s head and horns! It can also be configured in any RAL colour, so we can chat over coffee (well, in my case that’s tea) about whether they’ve a shade in mind! We like sessions to be hands-on, so we got cracking by making pizza dough from scratch, whilst also preparing fresh toppings and putting some basic pizza sauces together. On this occasion, it led to the chefs asking about our Palux cooking ranges, and
the griddles and salamander grills that caught their eye. It’s easy for other possibilities to enter heads, once people see just how much equipment we’ve got! July 2017
involve our specialist sales manager, Franco Sparano. He has an extensive knowledge of authentic Italian cuisine and can also advise our visitors on aspects such as installation, services and suitable accessories. As I’m here to support distributors, and through them their customers’ operations, whether that’s for restaurant openings, product training or menu development, each session is different, as it’s all completely geared around them, rather than to a ‘script’ that’s just about the equipment. It’s not a question of “this is how you do it”, but more one of “how can we make this equipment do precisely what you need it to?” It’s not a broadcast, but a continuous two-way dialogue. 11.00am 11.00am Having cooked pizzas in the Italforni oven – and also looked at some of our Alfa wood-fired pizza ovens for comparison - we introduced the group to some of our other Italian-manufactured equipment; pasta cookers, conveyor pizza ovens and dough rollers. We are always looking to give the customer a holistic kitchen solution and this type of equipment can achieve this, making some of the tasks that the chef’s team have to tackle much easier and quicker to perform. We have a lot of Italian brands at our fingertips, so client discussions can move to anything from a highly advanced Klima dry ager, cheese maturer and dehydrator, to a healthy eating-focused Arris vapour grill.
As I love being at the forefront of new equipment development, I’ve recently spent some time with our new Italian manufacturing partners, and their culinary
team, in Venice, so I had lots of new insights to give to the group. When there’s an Italian theme to our training or demonstration, I usually
12.30am 12.30pm With a first demonstration group leaving with lots of practical skills and knowhow, I usually then find myself greeting another set of customers. On the day I’ve described, this was a London-based casual dining group, which wanted a demonstration, and training, on our Giorik pasta cooker. One of their missions was
product development, so the executive chefs came armed with specific ingredients. I then worked with them to create their dish specification sheets, developing the recipe with them and outlining the equipment application for each dish. This sort of session is really valuable for end users, or dealers, as they can use our facility and have none of the distractions of their own kitchens. This formula also gives me the opportunity to train customers on operating, programming, cleaning and maintaining their equipment – talking chef to chef. 1.30pm 1.30pm This is often a time for an afternoon practical session in which the customer or chef test cooks the dishes we’ve worked up on a dish specification sheet. In the example I’ve given you, the group adjusted the parameters and profiles of the Giorik pasta cooker, to create the desired finish to the dish for their menu. Such testing usually takes at least a couple of attempts before it’s perfected, as every chef has their own preferences for the finished cook. This exercise helps the customer validate their food offer in aspects such as correct core temperatures, recipe costings and the minimising of wasted food product. It also helps them achieve dish consistency and use the equipment in a way that will give it maximum longevity. end of the day End to the day Once cooking and demonstrations are over, it’s time to do some deskwork, catching up with emails and calls, before planning the diary for future sessions. Days like this can also be replicated out on the road, but I can just as easily be on hand to help at exhibitions or trade fairs, or be presenting equipment to a dealer’s regular buyers. I suppose, you could say I’ve a finger in a lot of pies! I’m certainly always here to help anyone.
www.papa.org.uk 63
ADVERTORIAL
A
the Italian experience is just a sip away
64
summer holiday in Italy is an experience for the senses; delicious cuisine, beautiful cities and, of course, the world’s best coffee. No meal is complete without it – aromatic and full of flavour, coffee is the perfect accompaniment to the first dish of the day and the last. Long after the suitcases have been unpacked, a perfectly brewed Italian coffee can instantly transport your customers to the bustling streets of Naples, the birthplace of the espresso. In Naples coffee is traditionally served with a glass of water to cleanse the palate first in order to fully appreciate the coffee. At hundreds of coffee bars across the city customers stream in and out, drinking while standing at the counter. Those with more leisure time will take a seat at a small outdoor table and pour from a cuccuma – a traditional flip pot that uses gravity to draw hot water through a layer of coffee. It’s in coffee-loving Naples that Kimbo was founded more than 50 years ago by three brothers committed to producing premium quality coffee. In the decades since, Kimbo has stayed true to its heritage with a range of authentic blends, just like those still enjoyed in the bars of Naples. This tradition has been combined with innovative roasting, processing and serving methods to ensure every cup is an experience to remember – just like their favourite Italian holiday. Kimbo’s commitment to premium coffee extends beyond the product itself. Barista training courses ensure your staff are expertly trained to brew the perfect cup every time. The City & Guilds accredited course, approved by the Beverage Standards Association, provides participants with an internationally recognised VRQ while the BSA one day course is the perfect introduction to the barista role. In-house Kimbo training sessions also include the latest brewing techniques and presentation skills. Whether your customers enjoy their coffee fast or unhurried, Kimbo caters to their preference. With a variety of blends, capsules, espresso machines and the traditional cuccuma, the Italian experience is just a sip away.
April 2017
ESPRESSO NAPOLETANO SINCE 1963
WHERE TRADITION MEETS INNOVATION Kimbo have been making authentic Neapolitan coffee for over 50 years We continuously develop new blends, embrace new technology and brewing methods, whilst always staying true to our roots We have full control of the coffee production process, from sourcing to roasting, so you’re guaranteed consistent high quality in every cup In the UK we offer the full package, no matter how large or small your business is; barista training, ancillary products, branded crockery, espresso machines - all delivered with friendly, expert advice Get in touch to find out how you can delight your customers with the real taste of Naples
COFFEE BEANS
CAPSULES & PODS
GROUND COFFEE
MACHINES
1963 BARISTA TRAINING
1977
1988 2011
POS
2015
DISCOVER OUR COFFEE W WWW.KIMBO.CO.UK T 020 8743 8959 E SALES@KIMBO.CO.UK member
SPECIALITY COFFEE
www.papa.org.uk
ASSN. OF EUROPE
OFFICIAL INDUSTRY SPONSORS
65
ASSOCIATION ADVICE
Dealing with
holidays requests Most of us want to enjoy the summer with family and friends, or perhaps take a week away from it all and have an exotic holiday in the sun. As employers or managers, you need to think about the needs of your business. This means you often face the diffi cult task of dealing with numerous annual leave requests, refusing leave and cancelling pre-approved holidays, warns Laura Chalkley, partnerships legal team manager who is a senior adviser at Ellis Whittam, employment law, HR and health and safety specialists. PROVISION You should have rules about booking annual leave in the employee’s Contract of Employment or Employee Handbook. It should set out how much notice an employee needs to provide, how the leave must be booked and how many consecutive working days can be taken. You may also specify how many people can be off work at any one time (contact PAPA’s Advisory Service for advice on drafting an annual leave policy for your organisation). Unless otherwise specified in the contract or handbook, the employee should provide you with notice which is at least twice as long as the leave that they are requesting. This means that if they request one week of leave, they should provide you with at least two weeks of notice. DEALING WITH HOLIDAY REQUESTS As we approach the summer months, you’d hope that most people have already organised themselves and have booked or are looking to book time off soon. A big
66
and costly mistake some employees make is seeing a fantastic deal and booking the hotel, flights and car rental without getting authorisation from their manager. Cue an unhappy employee when their manager tells them that that they don’t have enough leave or three weeks is longer than what is permitted in one go or simply other people are off at that time. If numerous workers do want the same days off, you could grant leave on the basis of “first come, first served”. This encourages people to submit their requests early and gives you plenty of notice. If your business is open all year around with no seasonable shutdowns, you could also consider allowing people to choose between time off at Christmas and summer. So if someone does not get the time off they requested at Christmas, they could be given priority when they are booking time off for their summer holiday. It is also beneficial to encourage your team to collaborate with each other to coordinate leave to ensure operational business requirements are met and issues are quickly resolved. REFUSING ANNUAL LEAVE An employer can refuse a request for annual leave. If two of your employees have already come to you and booked time off for the first two weeks of August, it may not be realistically viable for a third to have time off that the same time as you need to ensure that business needs and customers’ demands are met. To say no to a request, you must give the employee counter notice. The length of the
notice must be equivalent to the period of leave that the employee was trying to book. It is also possible that you make employees take annual leave at certain times of the year. Alternatively, there may be times when you may decide to prohibit employees taking annual leave at particularly busy times. CANCELLING ANNUAL LEAVE You may also find yourself in a situation where you have to cancel leave. The law does allow an employer to cancel an employee’s annual leave that you have previously approved. To do this, you must provide the appropriate amount of notice. The length of the notice must be equivalent to the period of leave that the employee planned to take. This means that if an employee was due to take a week of holiday and you wish to cancel it, you must provide a minimum of a week’s notice. Before cancelling the leave, you should think about all the options. Make sure that before you cancel, you have a clear business reason and only do it if absolutely necessary. If you cancel someone’s leave which means they cannot take a booked holiday and they suffer financial loss, they may be able to argue constructive dismissal. You also need to be aware that you must not cancel annual leave if it means that the employee cannot take their full statutory annual leave entitlement in that leave year. For further advice and support on this topic, please contact PAPA’s Advisory Service on 0845 226 8393 and ask for the Partnerships Legal Team quoting “PAPA” and your membership number. Alternatively, please email papa@elliswhittam.com. July 2017
www.papa.org.uk
67
NEW PRODUCTS
New to the UK market: Herald Plastic introduces the edible straw
How to choose the perfect mixer Pantheon is recognised for its high quality, durable range of mixers. Planetary mixers owe their name to the way they function as the agitator moves around a static (but removable) bowl in a similar way in which a planet orbits the sun! Planetary mixers are very versatile and lend themselves to a variety of preparation tasks from whipping cream, mashing potatoes to kneading lighter doughs. This is because, unlike spiral mixers, they come with a selection of agitators. Spiral mixers are named as such because of the shape of the agitator. Most come with just one, very strong, spiral hook. These mixers are designed specifically for dough and are not really suitable for other tasks. Unlike planetary mixers, the spiral hook turns in a clockwise direction while the bowl rotates in an anti-clockwise direction and the motors on spiral mixers tend to be far more powerful than those on planetary models (call 0800 046 1570 or visit www.pantheonce.co.uk).
Herald Plastic has finalised terms to position itself as the UK’s sole supplier of edible straws. The quality disposables manufacturer and supplier is now launching the exclusive straws to the UK market with the expectation that they will create a stir across the entertainment and leisure sectors, with target markets including bars, festivals, events, hotels, restaurants, clubs and pubs. “We’re very excited about these straws as they are a pioneering and unique product that can sell on many levels. Besides being functional, they are a sweet treat that parents can buy for their children to add to a holiday or day out experience,” said managing director of Herald Plastic, Yogesh Patel. The straws are currently available in lemon, lime and strawberry and can be purchased by the box (call 0208 507 7900, or visit www.heraldplastic.com).
Fri-Jado modular counters provide consistent merchandising of food to go Uxbridge based foodservice and food retailing equipment provider, Fri-Jado UK Limited, has broadened its range of modular counters to meet the needs of grab & go operators. The proven technology is equally suitable for food to go applications, including convenience stores, sandwich shops, cafés and delicatessen, as well as quick service restaurants and cafeteria style foodservice operations. The company offers models for the display of hot, chilled or ambient food,
which may be supplied in 750mm or 1000mm case lengths. Modules may be easily suited to create in-line counter runs, for the display of hot, chilled and ambient food, providing a consistent merchandising solution for the complete food to go offer. Accurate temperatures in both the hot and cold units ensure that product is held over extended periods, without deterioration in quality or appearance, reducing the amount of food which may be price discounted or thrown away (call 01895 272227, or visit www.frijado.co.uk).
Unbar seasonings curry flavour A major improvement to its hugely successful Butchers Pride range of premium quality seasonings and marinades has been unveiled by Unbar Rothon. Joining Chilli Cor Blimey, Indian Summer, Piri Piri and others are six new sausage seasonings, plus four more which are certain to add an additional dimension to the stuffings sector. 68
Attracting particular attention in a qualitative test market were both Pork & Toffee Apple and Pork Curry with Mango Chutney. The former enjoys the bitter sweet taste of toffee carefully balanced with cinnamon whilst the latter has warming spices and tangy mango chutney. Other new sausage seasonings are Pork & Apple, Leek & Chilli, Spicy Apple
& Black Pudding, Parsnip Honey & Thyme and Smokey Garlic & Thyme (the last two suitable for vegetarians). Certain to drive volume sales in the stuffings sector are four new seasonings – Orange & Cranberry, Leek & Black Pepper, Red Pepper & Shallot and a classic Sage & Onion (call 01277 632211, or visit www.unbarrothon.co.uk). July 2017
index registered suppliers Chefsrange Unit 4 Egerton Close, Daventry, Northamptonshire NN11 8PE Contact: Tim Charlton Tel: 01455 559969 Fax: 01455 559979 tim@euro-catering.co.uk www.chefsrange.co.uk The following businesses are members of The Pizza Pasta & Italian Food Association (PAPA) and subject to its rules and guidelines. While the Association cannot guarantee the products and services supplied by those listed, it does believe that those listed are reputable and is confident in recommending them. The Pizza Pasta & Italian Food Association, Association House, 18c Moor Street, Chepstow NP16 5DB Telephone: 01291 636335 or email kevin@jandmgroup.co.uk
999 Pizza Toppings (UK) Ltd. Unit 6, Teakcroft, Fairview Industrial Park, Marsh Way, Rainham, Essex RM13 8UH Contact: Homayoun Aminnia Tel: 01708 558885 Fax: 01708 555022 sales@999pizzatoppings.com Allied Mills Ltd. Sunblest Flour Mill, Port of Tilbury, Tilbury, Essex RM18 7JR Contact: Chris Brown Tel: 01375 363100 Fax: 01375 363199 chris.brown@allied-mills.co.uk www.allied-mills-semolina.co.uk Bakkavor Pizza Forward Drive, Christchurch Avenue, Harrow, Middlesex, HA3 8NT Contact: Soum Ghosal Tel: 0208 4242666 Fax: 0208 4200606 soum.ghosal@bakkavor.co.uk www.bakkavor.co.uk
C.Carnevale Ltd Carnevale House, Blundell St, London N7 9BN Contact: Mr C Carnevale Tel: 0207 607 8777 Fax: 0207 607 8774
www.papa.org.uk
Continental Quattro Stagioni 8 - 33 Royal Elizabeth Yard, Kirkliston, West Lothian EH29 9EN Contact: Mr Paolo Veneroni Tel: 0131 3191919 Fax: 0131 3315566 p.veneroni@continental-wine.co.uk www.continental-food.co.uk
BY APPOINTMENT TO HER MAJESTY THE QUEEN FINE FOOD INGREDIENT IMPORTERS AND DISTRIBUTORS DONATANTONIO LIMITED BOREHAMWOOD
Donatantonio Ltd. Lupa House, York Way, Borehamwood, Herts WD6 1PX Contact: Simon Bell Tel: 0208 2362222 Fax: 0208 2362288 www.donatantonio.com sbell@donatantonio.com
Eurilait Ltd Leighton Lane Industrial Estate, Leighton Lane, Evercreech BA4 6LQ Contact: Andrew Ford Tel: 01749 838108 andrewford@eurilait.co.uk www.eurilait.co.uk E.ON UK PLC Callflex Business Park, Golden Smithies Lane, Wath upon Dearne, Rotherham, South Yorkshire S63 7ER Contact: Sales Tel: 0330 400 1147 sales.partnerships@eonenergy.com
Cooktek c/o MCS Technical Products Ltd MCS Technical Products, Building 2, Westmead Industrial Estate, Westmead Drive, Swindon, Wiltshire SN5 7YT Contact: Steve Snow Tel: 01793 538308 Fax: 01793 522324 sales@mcstechproducts.co.uk
www.mcstechproducts.co.uk
Crosta & Mollica Ltd. 189 Stonehouse Street, London SW4 6BB Contact: James Orr Tel: 0207 627 5207 james@crostamollica.com www.crostamollica.com
Dawn Farm Foods Ltd. Lodge Way, Lodge Farm Industrial Estate, Northampton NN5 7US Contact: Ian Ritchie Tel: 01604 583421 Fax: 01604 587392 iritchie@dawnfarmfoods.co.uk www.dawnfarms.ie
Euro Pizza Products Smederij 13, Amstelveen, The Netherlands 1185 ZR Contact: Ilay Ben Hamo Tel: 0031 347 38 88 Fax: 0031 347 38 89 llay.benhamo@europizzaproducts.nl Extons Foods 5/6 Caldey Road, Roundthorne Industrial Estate, Manchester M23 9GE Contact: Rachael Exton Tel: 0161 998 5734 Fax: 0161 902 9238 rexton@extonsfoods.com www.extonsfoods.com Freiberger UK Ltd Broadgate House, Westlode Street, Spalding, Lincolnshire PE11 2AF Contact: Andrew Thorne Tel: 01775 767655 01775 767656 andrew.thorne@freibergerukltd.co.uk
Futura Foods UK Ltd. The Priory, Long Street, Dursley, Gloucestershire GL11 4HR Contact: Jo Carter Tel: 01666 890500 Fax: 01666 890522 jo@futura-foods.com www.futura-foods.com
GCL Food Ingredients Dunsil Road, Engine Lane, Newthorpe, Nottingham NG16 3PX Contact: David Staiano Tel: 01773 533944 david@gclfoodingredients.com www.gclfoodingredients.com General Mills UK Ltd. Harman House, 1 George Street, Uxbridge, Middlesex UB8 1QQ Contact: Adam Wilkes Tel: 01895 201246 Fax: 01895 201100 adam.wilkes@genmills.com www.generalmills.co.uk Glanbia Cheese Ltd 4 Royal Mews, Gadbrook Park, Rudheath, Northwich, Cheshire CW9 7UD Contact: John O’Brien Tel: 01606 810900 / Fax: 01606 48680 johnobrien@glanbiacheese.co.uk Insurance Protector Group B1 Custom House, The Waterfront, Level Street, Brierley Hill DY5 1XH Tel: 0800 488 0013 business@ipgdirect.co.uk www.insuranceprotector.co.uk IPR Events London Ltd. The Plaza, 535 Kings Road, London SW10 0SZ Contact: Stanislava Blagoeva Tel: 0207 352 4356 slava@iprconnections.com www.iprconnections.com
Jestic Units 3+4, Dana Industrial Estate, Transfesa Road, Paddock Wood, Kent TN12 6UU Tel: 0845 5048050 Fax: 0845 5048051 Email: info@jestic.net www.jestic.co.uk Just-Eat.co.uk Ltd. Imperial Place (IP4), Maxwell Road, Borehamwood WD6 1JN Contact: Paul Griffith Tel: 0208 7362001 b2bmarketing@just-eat.co.uk www.restaurants.just-eat.co.uk Kerry Kerry Global Technology & Innovation Centre, Millenium Park, Naas, County Kildare, Ireland Contact: Simon Hague Tel: +44 7795 368168 simon.hague@kerry.com www.kerry.com
57
index registered suppliers KPMG Small Business Accounting 15 Canada Place, London E14 5GL Contact: Sales Team Tel: 0808 231 7921 accounting@kpmg.co.uk
Kiren Foods Unit 3 Small Bridge Industrial Park, Riverside Drive, Rochdale, Lancashire OL16 2SH Contact: Mr Nazir Mackmood Tel:01706 526732 / Fax: 01706 869749 nazir@kirenfoods.com Leathams PLC 227-255, Ilderton Road, London, SE15 1NS Contact: Mr James Faulkner Tel 0207 6354026 / Fax 0207 6354017 ingredients.sales@leathams.co.uk www.leathams.com
Martin Mathew & Co 50 St Andrew Street, Hertford, Hertfordshire SG14 1JA Contact: Mr M.J. Donnelly Tel: 01992 641641 Fax: 01992 641333 richard.thorpe@ornua.com www.martinmathew.co.uk Norseland Ltd. 1 Furzeground Way, Stockley Park, Uxbridge, Middlesex UB11 1BD Contact: Oliver Scott-Harden Tel: 01935 842800 oscott-harden@norseland.co.uk
Ornua Ingredients UK Hazel Park, Dymock Road, Ledbury, Herefordshire HR8 2JQ Contact: Richard Thorpe Tel: 01531 631300 Fax: 01531 631300 abigail.middleton@ornua.com www.meadowcheese.co.uk Pan’Artisan Ltd. Unit 25/26 Holmbush Industrial Estate, Midhurst, West Sussex GU29 9HX Contact: Sam Davies Tel: 01730 811490 Fax: 01730 811491 enquiries@panartisan.com www.panartisan.com
Pasta King (UK) Ltd Plantation House, Milber Trading Estate, Newton Abbot, Devon TQ12 4SG Contact: Lesley Treeby Tel: 0800 458 7898 Fax: 01626 334481 www.pastaking.co.uk lt@pastaking.co.uk
Pizza Plus Foodservice Light Industrial Estate, Liverpool Road, Walmer Bridge, Preston PR4 5HY Tel: 01772 610415 Fax: 01772 617610 Contact: Chris Smith chris@pizzaplusfs.co.uk Portal Foods Ltd. Unit 14 Somerville Court, Banbury Business Park, Adderbury, Banbury, Oxfordshire OX17 3SN Contact: David Page Tel: 0844 9674797 dpage@portalfoods.co.uk Riva Foods 32 Copenhagen Road, Hull HU7 0XQ Contact: Marie Gawley Tel: 01482 837285 Fax: 01482 824323 marie.gawley@rivafoods.co.uk www.rivafoods.co.uk Salvo 1968 Ltd. Salvo House, Maxwells West, Great Cambridge Road, Cheshunt, Hertfordshire EN8 8XH Contact: Giuseppe Motisi Tel: 0800 122 1968 Fax: 0207 607 5928 giuseppe@salvo1968.co.uk www.salvo1968.co.uk Southern Salads Limited Units 1 & 2 Cannon Bridge, Cannon LaneTonbridge, Kent TN1 9RP Contact: Mr Ray Boakes Tel: 01732 362444 Fax: 01732 361919 ray@southernsalads.co.uk www.southernsalads.com
Stateside Foods Ltd 31 – 34 Great Bank Road, Wingate Industrial Park, Westhoughton, Bolton BL5 3XU Contact: Ian Kent Tel: 01942 841200 Fax: 01942 841201 sales@stateside-foods.co.uk www.stateside-foods.co.uk
TICCO Foods Ltd. Unit C, Skyway 14, Calder Way, Colnbrook, Slough SL3 0BQ Contact: Chiara Bellodi Tel: 01753 685444 hello@ticco.co.uk
Whitworth Bros Limited Victoria Mills, Wellingborough Northants NN8 2DT Contact: Alan Ribakovs Tel: 01933 441000 Fax: 01933 222523 enquiries@whitworthbros.ltd.uk
Venice Bakery UK Ltd. Unit 2 Crown House, Queen Street, Bexleyheath DA7 4BT Contact: Adam Martyn Tel: 0208 301 2624 adam@venicebakery.co.uk www.venicebakery.co.uk
York House Foods Ltd. Shannon Place, Potton, Bedfordshire SG19 2YH Contact: Ian Affleck Tel: 07879 492616 ian@yorkhousemeatproducts.com www.yorkhousefoods.com
Manufacturers of quality cooked pizza toppings for the FAST FOOD SECTOR PIZZA TOPPINGS, READY COOKED, READY TO USE, SIMPLE
www.pizza-toppings.co.uk
HARGREAVES
QUALITY FOODS LIMITED Units 1&2 Smithfold Lane, Worsley, Manchester M28 0GP
Tel: 0161 702 8447 Fax: 0161 790 4136 email: sales@pizza-toppings.co.uk B.R.C GRADE AA THE GLOBAL STANDARDS FOR FOOD SAFETY
AA
index of products PAPA
BEVERAGES Beer Carnevale Ltd. Coffee Carnevale Ltd. Kerry Mineral Water Carnevale Ltd. Soft Drinks Carnevale Ltd. Kerry Wine, Spirits & Liqueurs Continental Quattro Stagioni Ltd. Carnevale Ltd. BREAD, CAKES & DESSERTS Bread Rolls & Wraps Kerry Cakes & Confectionery Kerry Desserts Kerry Garlic Bread Kerry Riva Foods Ice Cream General Mills UK Ltd.
COMPUTING SOLUTIONS
Chargrilled Vegetables
Online Ordering Solutions
Carnevale Ltd.
Just-Eat.co.uk Ltd.
Herbs & Spices
DELIVERY &
PACKAGING
Kerry Olives Donatantonio Ltd.
Heated Pizza Delivery
Leathams PLC
Bag Systems
Salad
Cooktek (MCS Technical
Southern Salads
Products) DOUGH & PIZZA EQUIPMENT
Pizza Accessories Pizza Plus Foodservice Salvo 1968 Ltd Pizza Making Systems & Equipment Chefsrange Cooktek (MCS Technical Products) Jestic Pizza Direct UK Pizza Ovens Chefsrange Jestic PD Catering Internatonal Pizza Plus Foodservice
CHEESE, DAIRY & EGGS Butter Kerry Cheese 999 Pizza Toppings (UK) Ltd. Carnevale Ltd. Donatantonio Ltd. Eurilait Ltd. Extons Foods Futura Foods UK Ltd. Glanbia Cheese Ltd. Kerry Leathams PLC Ornua Ingredients UK Stateside Foods Ltd. The Cheese Warehouse Crème Fraiche Kerry Eggs Leathams PLC Milk Powder Kerry Mozzarella Carnevale Ltd. Eurilait Ltd. Futura Foods UK Ltd. GCL Food Ingredients. Glanbia Cheese Ltd. Kerry The Cheese Warehouse Salvo 1968 Ltd. Parmesan Eurilait Ltd. Futura Foods UK Ltd. GCL Food Ingredients. Kerry Sour Cream Kerry
FRUIT & VEGETABLES
FISH & SEAFOOD Other Fish & Seafood Leathams PLC FLOUR & BAKERY
INSURANCE Insurance Protector Group KITCHEN & SERVING EQUIPMENT
Bakery Ovens Chefsrange Chargrills Chefsrange Displays Chefsrange Drinks Systems Carnevale Ltd. Fryers Chefsrange Jestic Griddles Chefsrange Jestic Holding Ovens Jestic Preparation Counters Chefsrange
Concentrates
Refrigeration
Allied Mills
Chefsrange
Kerry
General Mills UK Ltd.
Durum Semolina
Serving
Allied Mills
Pasta King (UK) Ltd.
Carnevale Ltd.
Pancetta Carnevale Ltd. GCL Food Ingredients. York House Foods Pepperoni Carnevale Ltd. Dawn Farm Foods Ltd. GCL Food Ingredients. Kerry Salami Carnevale Ltd. Kerry
Salvo 1968 Ltd.
OILS & VINEGARS Oil Kerry Olive Oil Donatantonio Ltd. GCL Food Ingredients. Kerry Leathams PLC Salvo 1968 Ltd
Meat
PASTA, POLENTA, GNOCCHI & RICE Pasta (Dry) Carnevale Ltd. Continental Quattro Stagioni Ltd. Donatantonio Ltd. GCL Food Ingredients. Leathams PLC Pasta (Fresh) GCL Food Ingredients. Salvo 1968 Ltd. PIZZA DOUGH, BASES & CRUSTS Dough Balls Euro Pizza Products Kiren Foods Pan’Artisan Ltd. Pizza Plus Foodservice
MEAT
Flour
Bacon
Allied Mills
Dawn Farm Foods Ltd.
Carnevale Ltd.
Leathams PLC
Kerry
York House Foods
Pan’Artisan Ltd.
Salvo 1968 Ltd
Beef
Pizza Plus Foodservice
Whitworth Bros. Limited
Leathams PLC York House Foods
Allied Mills
Chicken & Other Poultry
Kerry
Leathams PLC
Improvers
York House Foods
Allied Mills
Duck
Kerry
York House Foods
Premixes
Ham
(Bread & Cakes)|
Carnevale Ltd.
Allied Mills
Dawn Farm Foods Ltd.
Kerry
Foods Ltd.
FOOD WHOLESALERS Continental Quattro Stagioni Ltd. Euro Pizza Products Kerry Leathams PLC Salvo 1968 Ltd. Stateside Foods Ltd. TICCO Foods Ltd.
Leathams PLC Kerry Stateside Foods Ltd. York House Foods Italian Meat & Sausages Dawn Farm Foods Ltd. Donatantonio Ltd. GCL Food Ingredients. Salvo 1968 Ltd York House Foods
Venice Bakery UK Ltd. Wood-fired Italian Pizza (Base & Sauce) Kerry PIZZA TOPPINGS Fish Carnevale Ltd. Fruit & Vegetables Carnevale Ltd. 999 Pizza Toppings (UK) Ltd. Carnevale Ltd. Dawn Farm Foods GCL Food Ingredients Kerry Pizza Plus Foodservice Stateside Foods Ltd. York House Foods Pizza Sauces Donatantonio Ltd. Pizza Plus Foodservice Portal Foods Ltd. Stateside Foods Ltd. READY PREPARED Prepared Pasta Meals Bakkavor Pizza Freiberger UK Ltd. Pasta King (UK) Ltd. Prepared Pizza (Chilled) Bakkavor Pizza
Kerry
Icings
Stateside Foods Ltd.
Crosta & Mollica Ltd. Stateside Foods Ltd. Prepared Pizza (Frozen) Freiberger UK Ltd. Pizza Plus Foodservice Stateside Foods Ltd. Venice Bakery UK Ltd.
Pizza Bases & Crusts Crosta & Mollica Ltd. Kiren Foods Kerry
SOUPS, SAUCES,
STOCKS & DRESSINGS Chutneys, Relishes & Sauces Kerry
Garlic Spreads & Mixes Kerry Riva Foods Stateside Foods Ltd. Mayonnaise & Other Dressings Kerry Pasta Sauces Kerry Leathams PLC Pasta King (UK) Ltd. Salvo 1968 Ltd The Fresh Pasta Company Ltd Pesto Kerry Pizza Sauces Euro Pizza Products Kerry Leathams PLC Portal Foods Ltd. Salvo 1968 Ltd. Soups Kerry Stocks Kerry Tapenades & Purees Kerry SPECIALIST FOOD CONSULTANCY & MARKET RESEARCH Accountancy KPMG TOMATOES Canned Tomatoes Donatantonio Ltd. Martin Mathew & Co. Ltd. Salvo 1968 Ltd. Fresh Tomatoes Southern Salads Passata Donatantonio Ltd. Martin Mathew & Co. Ltd. SunBlush© Tomatoes Leathams PLC Sun-Dried Tomatoes Carnevale Ltd. Donatantonio Ltd. Leathams PLC
The Pizza Pasta & Italian Food Association is the trade body representing the UK pizza, pasta and Italian Food Association. The Association is given direction by a Management Committee comprising: 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)
伀圀 一 䐀 一 䄀 匀吀 刀 唀 夀伀 䬀 伀 䈀伀
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㔀ⴀ㘀 一伀嘀䔀䴀䈀䔀刀 ㈀ 㜀
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