Issue 186 July 2018
& Italian food magazine
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Awards abound for some of the sector’s most well-known names in this issue’s news pages. We also encourage you to think about securing your own award by entering this year’s PAPAs (turn to page 16 to find out more). The requirement for menus to cater for an increasing range of dietary requirements is acknowledged in our features, as is having a policy for driver safety if you’re a delivery operator. And after a trip to Sorrento and the Sirena D’Oro competition that was hosted there recently, we highlight some of Italy’s premium and award-winning extra virgin olive oils, as well as its famous limoncello production. CLARE BENFIELD EDITOR firstname.lastname@example.org
Top honour for godfather of Edinburgh’s Italian food scene.
Takeaway market now worth £4.2 billion.
30 David versus Goliath – GoKart’s Anx Patel’s view on how independents can compete.
Pizza Hut Restaurants completes management buy-out.
Just Eat joins forces with Sarah Willingham.
PAPA 16 PAPA Awards 2018. 20 Pizza Chef of the Year 2018. 24 Pasta Chef of the Year 2018.
FEATURES 26 Safe deliveries – top tips for delivery driver safety. 38 Less is more – the requirement for free-from food. 44 Sweet indulgence - desserts and ice cream.
35 Sirena D’Oro in Sorrento – Italy’s top olive oil competition spotlights Sorrento. 50 Getting your restaurant online - advice from 1&1 Internet SE’s Matthias Knobloch. 54 Young Risotto Chef of the Year challenge – Riso Gallo’s annual competition.
PROFILES 56 Pizza My World – Tim Charlton, owner of catering equipment supplier, Euro Catering.
REGULARS 52 New products. 58 Wood-fi red oven guru column. 61 Index of PAPA registered suppliers. July 2018
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PIZZA TOPPINGS • • • • • • • • • • • • •
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Operators emerge from challenges with high levels of optimism
Tony Crolla was presented with his award by Italy’s ambassador to the UK, His Excellency Raffaele Trombetta.
Top honour for godfather of Edinburgh’s Italian food scene In recognition of his promotion of Italian national prestige abroad, upholding and preserving cultural heritage, enhancing friendly relations and co-operation with other countries and ties with Italy, Tony Crolla of the Edinburgh-based Vittoria Group has been awarded a top civilian honour from the Italian government - the Knight of the Order of the Star of Italy (known as Cavaliere in Italian). “I’m very privileged to accept this award and distinctive title from the Italian government – it’s very special and gratifying,” Tony Crolla told the Edinburgh News. “It is a really special honour. But this is also not a one man band – the success of the business is down to all the people who are part of it. “I must also take this opportunity to thank my family for their continued support and commitment over the years, our wonderful staff and suppliers who have helped my family build a business we are proud of, and of course the thousands of customers who support us across all our venues enjoying the hospitality we are famous for.” The family-run restaurant group originally began with a café on Leith Walk in Edinburgh back in 1970. 4
Confidence is starting to return to the eating and drinking-out sector despite a host of pressures on the market, but there remains a gap between the optimism that leaders of Britain’s restaurant, pub and bar groups have about their own businesses and their confidence in the market as a whole. The latest CGA Fourth Business Confidence Survey, carried out in May by business insight consultancy CGA in partnership with leading hospitality software provider Fourth, has revealed that 75% of company leaders are now optimistic about the prospects for their own business over the next 12 months (11 percentage points more than at the time of the last confidence survey in February). There is also an upswing in bosses’ confidence for the overall market, although the survey finds that less than half (47%) are upbeat about prospects for the wider eating and drinking out sector over the next 12 months. This also represents an 11 percentage points increase on three months earlier, and both figures are the highest recorded by the survey since February 2016. However, they are still below the levels seen before the Brexit vote. In February, three quarters of leaders said their businesses had been adversely affected by the consequences of the referendum. “The more upbeat tone of the survey appears at odds with the recent news of some high profile restaurant closures in the first half of this year, driven by business challenges including rising food, people and property
costs and the uncertainty surrounding Brexit,” said CGA’s CEO Phil Tate. “But it might be because of this market shake out, coupled with more stable food prices, that business executives are now gaining more confidence.” As one survey participant observed: “The [restaurant] market is sorting itself out like the pub industry did a few years ago. We are over saturated with some struggling brands. Once they leave, which is happening, there will be opportunities for better brands.” And as another commented: “An unsettled market presents opportunities for established operators with a clear offer.” Ben Hood, CEO of Fourth, added: “In the face of challenging external headwinds in rising costs of both labour and inventory, there remains a cohort of outstanding operators who are constantly looking inwardly at their businesses and investing in the marketing and technology they need to increase efficiencies and improve their offer and the customer experience. There will always be an appetite for spending on food and drink among UK consumers, it’s ingrained in our culture, and these slick, streamlined businesses are in pole position to thrive over the coming years.” The CGA Fourth Business Confidence Survey is produced in partnership with Fourth and is based on responses from 160 leading figures from the industry, working at CEO, MD, chairman, board and senior management levels.
Award for Pan’Artisan’s Chris Dickinson Pan’Artisan is delighted to announce that its new business development director, Chris Dickinson, won the Development Chef Award 2018 at the recent Craft Guild of Chefs Awards which took place at the Grosvenor House Hotel, London in June. These highly coveted awards celebrate the dedication and talent across the UK chef industry, with over 800 professionals and a selection of industry luminaries in attendance. Glowing customer testimonials alongside supporting information highlighted Chris Dickinsos’s extensive product and technical knowledge, creativity and
innovation and an unstinting commitment from bespoke product innovation, advice on optimal product performance and even on-going training in providing a complete service for Pan’Artisan’s customers, end users and distributors. “I am immensely proud to have received this award and pleased that my passion and efforts in developing premium, innovative bakery produce have been recognised at this time in my 40 year career,” said Chris Dickinson. “A huge thank you goes out to all of our customers who supported my nomination.” July 2018
Takeaway market now worth £4.2 billion The unstoppable rise of the takeaway delivery phenomenon means the market is now worth £4.2 billion, up 73% in a decade, report global information company, the NPD Group, who say that delivery will grow 17% over next two years with British consumers spending nearly £5 billion annually. There is no stopping the delivery phenomenon that continues to shake up Britain’s takeaway foodservice industry, feel NPD, who point out that over the past decade, the takeaway delivery market has grown from £2.4 billion to a burgeoning channel worth £4.2 billion as of February 2018, a 73% increase (this figure compares the true underlying figures for market value, rather than the rounded figures of £2.4 billion and £4.2 billion used in IGD’s announcement). The aggregators – such as Deliveroo, Just Eat, hungryhouse and UberEATS – have been the catalyst for this growth, claim NPD, having levelled the playing field, and allowed smaller independents to compete more effectively with the bigger foodservice chains. The UK’s favourite foods for delivery in 2017 according to the NPD Group was Chinese
(179 million servings), pizza (171 million servings), burgers (82 million servings) and curry (70 million servings). “Delivery is a big hit with consumers – thanks to the aggregators they now have a very large choice of restaurants at their fingertips. It is also a great marketing platform, especially for independent restaurants that can’t afford to spend on advertising. Phone apps and web sites also make it easier for consumers to order full meals from a variety of cuisines. Just one aggregator could offer a choice from either burgers, or chicken, or Indian, or Chinese,
and much more. It’s all there at the click of a button,” said Cyril Lavenant, head of foodservice UK at the NPD Group. “Larger foodservice operators are responding well to the takeaway delivery boom but know they need to manage the demand very carefully. With consumers spending around half as much as when they visit a restaurant in person – people typically cut out starters, desserts and drinks – a delivery order is potentially less lucrative to a large foodservice business and can reduce an operator’s profitability. Restaurants also must pay commission to the
delivery company, and this impacts profits too. Whatever way you look at it, takeaway delivery is definitely changing the shape of Britain’s foodservice industry.” Delivery orders grew by +20% in visits in the two years to February 2018, that’s some 20 times faster than for the overall foodservice industry, observe NPD, and in the year ending February 2018, there were 673 million deliveries, nearly 6.0% of the total British eat-out or out-of-home (OOH) market (equivalent to everybody in Britain ordering 10 pizza takeaway deliveries each year). 46% of delivery is still by phone, they add, although online is catching up with 38% of orders, while apps make up the remaining 16%, but expect app orders to race ahead as in two years they have increased threefold, they report. While pizza delivery is in second place, it is not growing as quickly as the takeaway delivery market (pizza’s share having dropped three percentage points in 2017 versus 2016, they point out). Chips are making their way into many a delivery box - now present in nearly 16% of all delivery visits, NPD have found.
Mozzarella warning With the price of mozzarella on the increase again, there is concern that some restaurants and delivery operators may choose to use substitutes and could fall foul of the law. Under Trades Description legislation, care needs to be taken not to describe substitutes, such as analogues, as ‘mozzarella’. Where mixes are used containing mozzarella they should strictly be described as a ‘mozzarella/analogue mix’. The Pizza Pasta & Italian Food Association is particularly concerned to remind restaurant and delivery operators that they need to amend their menus and leaflets if they decide to change their cheese or they could face severe penalties as Trades Description fines are unlimited.
Pizza Hut Restaurants completes management buy-out Pizza Hut Restaurants has announced that its senior leadership team has completed a management buy-out of the restaurant chain in the UK from its private equity backer Rutland Partners. Assisted through funding from Pricoa Capital Group, the international private capital investment arm of PGIM, the MBO will see the management team, led by CEO Jens Hofma, take control of the business with a new franchise agreement in place with Pizza Hut’s brand owner, Yum! Brands. Over the past five years, the management team has led Pizza Hut Restaurants through a significant turnaround programme, which has resulted in a reversal of customer spending back into consistent sales growth and increased EBITDA by in excess of £17m. Following Rutland Partners’ acquisition of the business in 2012, over £60 million has been re-invested in the turnaround strategy, which has involved the complete redesign of the restaurant estate and the relaunch of the menu. Underpinning the business strategy is a new service model which keeps people at the heart of the business, with a market-
leading training programme developed to ensure restaurant teams are not only operationally excellent but deliver genuine customer experiences. With the refurbishment programme now nearly complete, the new ownership structure will aim to build on the current success and drive further growth in the UK market, including potential new restaurant openings where the right opportunities are available. “Five years ago, we began an incredible journey and we’re now experiencing the true extent of the positive impact Rutland Partners’ investment and guidance has made to the business,” said Jens Hofma, CEO Pizza Hut Restaurants UK. “Our focus has been on our three most important assets: Our people, our Huts and our menu. Our investment and strategy in those areas has helped us to revitalise our estate and cement our status in the UK’s fastcasual dining market. “As we take control of the next stage, our mission remains unchanged - to be the most loved place to eat and work, and I’m delighted with the funding and backing
Pricoa is providing to allow that to be possible and for the partnership we continue to enjoy with the wider Yum! business. We have only got to where we are today because of the great team of people that work for us and with us. Across our estate the passion and dedication of our team members is phenomenal and they will continue to remain vital to our business strategy as we move forwards.” Reese Neumann, chief growth officer for Pizza Hut Europe added: “Pizza Hut Restaurants has shown tremendous growth over the past five years and this sale clearly demonstrates the commitment and desire their management team has to maintain that momentum for many years to come. This is an exciting time for the UK restaurant business and matches our plans to continue our expansion in Europe with our focus on improving the customer experience and digital capabilities in the region. Pizza Hut Restaurants is a trusted partner and I am excited to be working with Jens Hofma to take the Pizza Hut brand from strength to strength.”
Deliveroo brings Dubai’s Pinza to Londoners Health-conscious pizza lovers in London are in for a treat, with what is claimed to be Dubai’s hottest pizzeria - Pinza – having launched in the UK, exclusively on Deliveroo (the artisan pizza restaurant having opened two delivery-only sites in London). The Pinza concept originated in 2014, when co-founders Tamer Elkhayat and Faisal Yabroudi sought to create a pizza that was lighter, lower in gluten and yeast and made with quality ingredients - while not sacrificing the flavour of traditional Italian pizza. Their new line of pizza flour mix produced a pizza dough consisting of 80% water and 20% flour, making it easy to digest without the added animal fat and calories. Pinza’s Deliveroo exclusive menu is offering a range of wholesome artisan pizzas, 6
including Totally Twisted (freshly made tomato sauce, Gorgonzola cheese, mozzarella, mixed capsicum, black olives, wagyu sausage and fresh basil), Amalfi (tomato sauce, zucchini, caramelized onions, cherry tomatoes, black olives, feta cheese and oregano) and the Faux Meat Lover Pinza (tomato sauce, vegan mozzarella cheese, mixed capsicum, black olives, cherry tomatoes, vegan apple maple sausage and fennel seeds). “Deliveroo is all about bringing more choice to customers. We’ve already enabled our restaurants to expand to new areas, now we’re empowering our partners to cross borders and open up in brand new markets. Pinza is one of the most popular pizzerias in Dubai and we’re sure they’ll be a hit in London,” said Caleb Merkl, VP of Deliveroo Editions.
Pinza’s launch in the UK has also created new jobs for the capital’s thriving food scene with Londoners be able to order Pinza on Deliveroo from 5pm on weekdays and 12pm on weekends with orders arriving to doorstep and desks in 30 mins. “Pinza has grown rapidly from a Dubai-based start-up to a customer favourite and
now an international concept that has received the stamp of approval from Deliveroo. Our mission is to deliver the modern, health-conscious foodie’s answer to traditional pizza, and we are confident that our unique product will prove as popular in London as it has in the UAE,” said Tamer Elkhayat, managing director and co-founder of Pinza. July 2018
NEWS HSO supports Domino’s growth plans with support for business-critical applications Domino’s Pizza UK & Ireland has selected HSO Customer Service Limited (HSO) – a Microsoft global solution integrator - to help support and further develop its core Microsoft Dynamics AX platform. With ambitious growth plans, Domino’s was looking to appoint a potential partner whose expertise would maximise the efficiency and effectiveness of the service provision for Microsoft Dynamics AX to the business as it sought a more flexible and adaptable service that meets the needs of the business on a 24 hour, 365 days a year operation. “The Dynamics AX platform is critical to Domino’s success now and in the future so it is vital we have a Support partner who understands our business and can move at the same pace with us,” said Barry Wiech, CIO, Domino’s. “During our extensive selection process, HSO showed us that they are a great fit and more than up for the challenge.” Jane Hawthorn, ERP manager, Domino’s, added: “We were impressed by the quality of HSO’s proactive support approach and team; their depth of expertise and willingness to challenge really fits with the Domino’s culture and will certainly help us to drive ongoing, tangible operational benefits.” HSO will primarily support Domino’s via its UK Customer Service operation - augmented by ‘out of hours’ support provided by HSO’s Global Managed Services (GMS) it ensures that the right support is on hand every hour of every day of the year. “We are delighted to have the opportunity to work with an innovative, forward-looking organisation like Domino’s and to play our part in helping it to achieve its vision of successful growth,” said Mike Singleton, client engagement director, HSO. “Domino’s is an iconic brand and we look forward to building a sustained, long-term relationship, which will deliver mutual value long into the future.” 8
Pizza Hut Delivery opens new fast casual delivery concept store Pizza Hut Delivery has unveiled a brand new concept store, marking a step change in the business’s design ambitions for its delivery Huts across the UK, say the brand. Featuring a contemporary look and feel, with a modern, bright décor, the new design draws on the business’s American roots, and injects greater vibrancy into the Hut experience. With open plan kitchens and seating for up to 12 guests, the Hut offers customers the flexibility to choose to have their pizza delivered to their home, carry it out for lunch or simply enjoy it to eat in. The business says that it has ambitions to refurbish the entire delivery estate of over 400 stores under this new design concept, with the first ten stores set to be revamped throughout this year. With an initial investment of nearly £1million, a further eight new stores will open under this concept in 2018, helping the business to meet its objective to become the fastest growing pizza company in Europe. These stores will each feature a £70,000 investment and will open in central locations across the UK that benefit from areas of high footfall. “I am delighted to announce the opening
of our first fast casual delivery store in the UK in Luton,” said Neil Manhas, Pizza Hut Delivery’s general manager. “Our delivery business has bold plans to enhance our customer experience, by making it easier and faster to enjoy a better pizza and this new store design will play an important role in helping us to deliver on this ambition. With a vibrant, modern and fun design, we’re putting our customers at the heart of the experience, offering them the chance to collect, eat in or enjoy our ‘five minute’ Express lunch, as well as offering the delivery options that we’re known for. Over the coming months and years we will roll out this design and concept across new stores and our existing portfolio and it will form a key part of our expansion plans in the UK.” The first concept Hut has opened in Luton, ideally situated close to the university, its student halls of residence and the new library development, enabling the business to attract student crowds who want to take a well-earned break from their studies. With 28 new jobs created, the store is on the hunt for delivery drivers, front and back of house team members. July 2018
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Just Eat joins forces with Sarah Willingham Just Eat has joined forces with restaurant investor Sarah Willingham to realise £1.1bn growth potential of UK independent restaurants and takeaways. Three in five independent restaurant owners believe they will grow their business in the next five years despite challenges faced by casual dining sector with this growth potentially boosting the economy some £1.1bn and creating an additional 55,000 jobs in the takeaway sector by 2023, claim Just Eat. However, despite an optimistic outlook, two thirds express concerns about maintaining profitability in the current climate, they add, having launched their Business Booster initiative to support independent restaurant owners to achieve growth ambitions. Just Eat’s dedicated Business Booster programme aims to drive sustained growth among the UK’s independent restaurants, giving a much-needed support boost to local businesses on UK high streets, say the company. The new initiative will see the company team up with entrepreneur and ex-Dragon’s Den star Sarah Willingham to provide oneon-one business mentoring for restaurant owners who are facing a business challenge.
Sarah Willingham, who has previously held senior management roles at Pizza Express and is credited for taking Bombay Bicycle Club from five restaurants to the UK’s largest chain of Indian restaurants, will also advise businesses through a series of regional events and through blogs and advice shared through the platform’s communication channels. The business advice has been specifically designed to address areas that restaurant owners are neglecting, and to support in areas where they see opportunity. “It’s amazing to see such energy and drive from independent restaurant owners to grow their business despite the challenging conditions that we continue to see in the casual dining sector,” said Sarah Willingham. “When you run a small business so much time is spent on the day to day management that it is hard to focus on growing the business. But there still exists many opportunities for independent food outlets; from making the most of the rise of marketplaces like Just Eat to the simple tricks that will help them to find efficiencies or be a bit more commercially-savvy. “As someone who knows what it takes to build, grow and run successful restaurants, I
know that a small change can go a long way. I’m really looking forward to playing a part in supporting local restaurant owners, and working closely with many, to achieve their growth ambitions.” Graham Corfield, UK managing director at Just Eat added: “As the market leader in online food delivery, we are committed to helping independent restaurants thrive. Whether it’s using our technology to help them reach a broader customer base, our data to help restaurant owners make more informed business decision, or our scale in negotiating nationwide deals to help reduce costs. “The restaurants that we partner with in the UK are important pillars of high streets up and down the UK. If we can help them a local level, to improve profitability and efficiencies, the combined impact on the economy could be huge. Restaurant partners are the beating heart of our business, which is why we are so pleased to be launching our Business Booster initiative to support them in running even more successful businesses. Sarah’s experience of growing her own restaurant brands means she is the perfect partner to help us achieve this aim.”
Lancaster business fuels growth following VIP Italian visit The sales director of Haltonbased specialist wood and solidfuel supplier, Logs Direct, has extended the company’s global reach and picked up new product ideas, having been invited to a trade show in Verona, Italy, as a guest of the Italian Embassy in London. Stephen Talbot, regarded as one of Britain’s leading woodfuel experts, was taken to the Progetto Fuoco (Fire Project) trade show, as a VIP invitee. The Italian Embassy made the introductions for him, enabling him to meet a network of potential new suppliers, all of whom offered something very different and innovative. Progetto Fuoco is the largest trade show for wood fuel and wood-burning appliances in the world and features the largest selection of manufacturing and fuel-processing equipment imaginable, and Logs Direct is known for sourcing wood-fuel products from around the globe 10
on behalf of its customers, so Stephen Talbot’s trained eye was able to spot some fabulous options for import. “There was an amazing selection of wood pellets made from everything from sunflower seeds to hazelnut shells and olives, utilising everything that the world of nature provides in Italy,” said Stephen Talbot. “A dark and dense briquette made from compressed grape skins also stood out, not just for its aesthetics, but for its aroma too, as it boasts a wonderful redwine scent. Since returning from the show, we have started to look at new product options that we believe our customers will love.” As a specialist supplier of wood to the wood-fired pizza oven market, Stephen Talbot says that he was also drawn to a business producing small slithers of ash as a bi-product, whilst the inspiring machinery on show has led to a decision to invest in new production machinery in winter
2018, to increase Logs Direct’s in-house production facilities. This expansion is likely to bring new job opportunities at Logs Direct, which has expanded significantly over the last two years, thanks to staying at the forefront of developments in its industry. Sourcing unusual fuel options is not new to the business, which
identified and put on sale in 2017 the innovative Coffee Logs – briquettes formed from recycled coffee grounds. With the added inspiration gained in Italy, Logs Direct is now urging its customers to keep an eye on its online store, where more innovative products are likely to appear in the coming months. July 2018
Eurostar commodities launch new partnerships with artisan Italian family producers Eurostar Commodities, a UK supplier of premium commodities and innovative ingredients, has announced that it is launching a new and exclusive range of artisan Italian products in partnership with authentic Italian producers. The Italian partnerships range will cover a number of different products available to foodservice, wholesale, food manufacturing and retail
from July 2018. Sourced from mainly family businesses it encapsulates the tradition of Italian growers, packers, canners and cooks, feel the company. The range comprises core brands Della Terra Donna Chiara and Fior di Maiella and offers a complete authentic Italian cooking experience to produce a full range of Italian dishes with an authentic taste. The development expands
Eurostar commodities recent success with their range of GMI (Grandi Molini Italiani) new artisan Italian flours and their technical development manager’s success at the 2018 Campionato Mondiale Della Pizza. (World Pizza Championship, Parma). Philip Bull, managing director of Eurostar Commodities said: “We have excellent direct relationships with Italian producers that
we have worked with for many years. We are seeing a movement in the UK toward a much more artisan approach to Italian food with more emphasis being put on quality ingredients and technique. British consumers have evolved and so we are bringing a range that will satisfy the most sophisticated foodie. At the same time, we’re making it easy for businesses to offer authentic tasting Italian food.”
FEM brings Sirman’s latest pizza oven to the UK FEM (Foodservice Equipment Marketing) has announced the addition of the new Sirman Lipari to its range of electric pizza ovens. The machine is constructed from stainless steel and has both an aluminium-plated cooking chamber and a stone baking deck to gives the pizza the authentic texture and taste. Authenticity is vital when it comes to pizza, with consumers aware of everything from ingredients to presentation and taste. Traditionally pizzas were stone baked, but with developments in technology, marketleading electric pizza ovens are now able to reproduce the true pizza taste in any kitchen set-up, say FEM.
The Lipari shares its name with the largest Sicilian island, and has the cooking capacity to match. It measures 930mm (W) x 770mm (D) x 672 (H), making it the most spacious of Sirman’s range, and is capable of cooking up to eight 12” pizzas simultaneously. With separate thermostats for the baking deck and the cooking chamber, plus steam vents and a safety thermostat, chefs can be sure the cooking climate remains at the optimum temperature for their pizzas. Meanwhile a panoramic glass door means that pizzas can be monitored without letting valuable heat out.
The Lipari pizza oven is manufactured by Sirman in Italy and is available at a list price of £2,390.00 + VAT. 11
Cineworld announces new partnership with Casual Dining Group
Meadow Vale Foods launches new shredded chicken options Since its launch in 2016, the Meadow Vale Foods Homestyle range has proved to be very popular with caterers, the company report, and in response to the success of these innovative products they have introduced two new lines to the Homestyle range - Crunchy Shredded Chicken (chicken breast fillet strips in the trade mark Homestyle crunchy coating) and Salt & Pepper Shredded Chicken (chicken breast fillet strips in a crunchy salt & pepper coating). They are fully cooked, hand cut, whole muscle chicken breast fillets that can be cooked from frozen either deep fried or oven baked making them a great addition to any menu. “We appreciate that caterers want on trend options which provide innovative menu items that also deliver the perfect plate filler with maximum taste and flavour, the new Homestyle Shredded Chicken products respond to this demand,” said Meadow Vale Foods’ managing director, Nigel O’Donnell. Meadow Vale Foods (www. meadowvalefoods.co.uk) say that they specifically developed the Homestyle range with its innovative crunchy textured coating to appeal directly to the Casual Dining, Street Food and QSR markets but the authentic whole muscle chicken product has proved equally as popular with caterers from all sectors. 12
Cineworld, a UK cinema chain, and Casual Dining Group (CDG), the UK-based midmarket restaurant company that operates the Bella Italia, Café Rouge, Las Iguanas, Belgo and La Tasca restaurant businesses, have announced a new three-year restaurant partnership deal that will offer Cineworld Unlimited cardholders a 25% discount on food and drink across their five leading brands. The 25% discount can be redeemed at any of the participating restaurants across the UK, seven days a week and will enhance the dining experience for all Unlimited customers who will now be able to try a variety of menus from some of UK’s leading restaurants at great value for money. In addition to the 25% off food and drink discount, the restaurant partners will also deliver exclusive monthly offers, which can be redeemed in conjunction with the 25% off discount. Seasonal discounts might include complimentary meals for kids and drink and dessert exclusives with a cinematic twist. Alongside the national partner discount, Unlimited cardholders can also take
advantage of local deals with restaurants in proximity to Cineworld locations across the UK and Ireland. These deals are listed by cinema region on the Cineworld website. Previously, Cineworld Unlimited cardholders were entitled to 25% off food at three restaurants (Frankie & Benny’s, Chiquitos and Pizza Hut). Unlimited cardholders will still be able to apply their discount at these participating restaurants until August 15th, 2018. Casey Cohen, head of marketing at Cineworld said: “We are committed to offering our Unlimited cardholders more than just the best cinema experience. Our new collaboration with Casual Dining Group not only offers greater variety and more choice in restaurant options, but also delivers great value for money for our Unlimited customers.” Célia Pronto, chief customer officer at CDG added: “We are delighted to be the official restaurant partner for Cineworld in the UK. We are confident this partnership will be a success for all parties involved and look forward to welcoming Unlimited customers to our restaurants across the UK.”
GIG petition to protect workers hits 2,000 signatures The petition launched by Antony Woodcock, GIG co-founder and chief executive, has hit 2,000 signatures, marking the first key milestone in the Make GIG Work, Work campaign, which is lobbying for reform to ensure all workers get holiday pay, sick pay, and minimum wage. “This is an issue which is particularly important for the hospitality industry – where roughly half of workers are on flexible contracts. But flexibility doesn’t have to come at the cost of basic rights. Since launching the campaign, we’ve been liaising with Matthew Taylor and have had positive meetings with MPs and industry bodies. But we’ve still a long way to go if we’re to see the change we need to make gig work, work,” said Antony Woodcock. The petition – Ensure all gig economy
workers get holiday pay, sick pay, and minimum wage – has been launched to lobby government to beef up the response to the recommendations made in the Taylor review (specifically, state-led enforcement of a basic set of core pay rights that apply to all workers – national minimum wage, sick pay, and holiday pay). GIG is currently in the process of submitting responses to the following government consultations: • Consultation on agency workers recommendations • Consultation on enforcement of employment rights • Consultation on measures to increase transparency in the UK labour market • Consultation on employment status Its responses will be published after the final consultation deadline. July 2018
Brits more likely to make a purchase if a business provides free water A new survey has revealed that nearly two thirds of Brits (64%) would be more likely to make a purchase in a business when visiting to refill their reusable water bottle. The YouGov survey of more than 2,000 people, commissioned by BRITA Professional and environmental charity, Keep Britain Tidy, also highlighted that 64% of consumers would be more likely to return for future purchases if they could refill their water bottle. While 62% said it would make them choose a business that offered free refills over a competitor. Furthermore, 73% would view a business more favourably if it gave free tap or filtered water on request, the survey found. The research is part of BRITA Professional’s wider #SwapForGood campaign, which aims to help eradicate the use of single-use plastic bottles by encouraging people to make small changes to their lifestyle that can have a big impact on the environment. It makes clear that ending our reliance on single-use plastic
bottles will take a significant cultural shift – and it won’t be as simple as making more water fountains available, as 59% of consumers worry about their cleanliness, rising to 64% of women. Currently only 9% use public fountains, a figure almost unchanged from when this survey was carried out a year ago (when it was 7%). Three quarters (73%), however, would be encouraged to use a reusable bottle if they could help themselves to drinking water in shops or cafés and not need to ask staff for it, while almost two thirds (63%) think food and drink businesses should be required to provide free tap or filtered water to anyone who asks for it. The survey also found that women are more likely than men to own and regularly use a reusable water bottle, with 40% doing so compared to 31% of men. While 49% millennials do so compared with just 27% of over 55s. 78% think there should be greater availability of free tap water across the UK and 27% of reusable bottle owners purchase
bottled water because they are unsure whether there will be somewhere to fill up. 61% say if they could be sure water out and about is safe to drink they would be more likely to use reusable bottles. Two fifths still don’t know their rights when it comes to getting water out and about. “The damage single-use plastic is doing to our marine and wider environment and marine life has been well documented, and it is
clear many people are committed to tackling this. However, there is much more we can all do to help people swap for good by making it as easy as possible for them to refill and stay hydrated. Not only is this a move in the right direction, but it makes business sense too – as, the latest insights showed, consumers will be more likely to purchase from businesses that offer refills,” said Sarah Taylor, managing director, BRITA UK.
Futura signs deal to supply Fairway Foodservice Group The UK supplier of Mediterraneaninspired dairy products, Futura Foods, has signed a deal to supply the 20-strong Fairway Foodservice Group of wholesalers (a network of 20 independent food distributors servicing the catering industry throughout the United Kingdom, Eire, the Spanish Costas and Balearic Islands). Futura is one of the largest suppliers of continental cheese to the UK and Ireland, including selected Greek, Cypriot, Italian, Spanish and Northern European cheeses from partner dairies across Europe. National account controller, John Steele, has hailed the deal as a “key partnership”, describing the Fairway Group as the “perfect fit” for his company’s range of products. “We’re delighted to link up with Fairway Foodservice, who can boast seriously
strong UK-wide coverage and a keen focus on innovation,” said John Steele. “As soon as we met the Fairway team, we knew we were on the same page in terms of strategy and vision – it’s the perfect fit. The group’s customers can now look forward to an authentic and broad selection of some of the continent’s finest cheeses, we in turn look forward to working in close partnership with the group.” Purchasing director of Fairway, Steve Jeavons, added: “At Fairway we are committed to offering quality, service and innovation. I’m convinced that working Futura will allow our members to develop this very exciting and growing category. Futura’s focus on quality and inspiration make them a perfect partner for the group.”
SHORTS SUNSHINE AND SHADOWS The latest Coffer Peach Business Tracker from CGA, Coffer Group and RSM, showed that May was a better month for Britain’s managed pubs, bars and restaurant groups with like-for-like sales up 1.4% overall compared with the previous year. However, while pubs showed a like-for-like sales jump of 3.5% for the month, casual dining brands saw a 2.1% drop against the same period last year, largely due to fine weather tempting consumers into pub gardens rather than restaurants, claim the researchers. Overall, this was an improvement on April’s trading, which saw a 1.2% fall in sales across the board, said the researchers. RESTAURANT SHOW 2018 TO CELEBRATE 30 YEARS The Restaurant Show (www. therestaurantshow.co.uk) returns on 1-3 October 2018 and promises to be an unmissable occasion for the hospitality industry. Featuring Bar & Pub and Catering Equipment Expo, this year sees the Restaurant Show celebrating its 30th anniversary. Registering for your badge will give you access to hundreds of innovative exhibitors across the shows as well as top speaker sessions and exciting live competitions, say the event’s organisers. JAB TO ACQUIRE MAJORITY STAKE IN PRET Pret A Manger (‘Pret’) and JAB, a global investment firm that has been investing in premium brands, have announced that JAB will be acquiring Pret from Bridgepoint, an international private equity firm and its majority owner, and other minority shareholders. LAVAZZA MASTERCLASS AT BELLAVITA Lavazza’s head of training, David Cutler, ran an immersive coffee tasting at the recent Bellavita show, during which volunteers had the chance to experience different coffee profiles, including Lavazza’s Tierra Colombia, Kafa, a single origin from Ethiopia and organic blend Alteco. The masterclass also explored a brief look at coffee’s migration around the world over the last 1,000 years, its ideal growing conditions, a brief overview of species and varieties, as well as taking a closer look at the origin countries of these Lavazza speciality coffees (Colombia, Ethiopia, Mexico, Honduras and Uganda). 14
Papa John’s promises a sizzling summer with new BBQ range Papa John’s has introduced an early taste of summer with its brand-new BBQ range - ideal for those who love to share all their favourite outdoor BBQ flavours with friends and family, feel the brand. “Meaty, juicy BBQ cheeseburger or a hot and fresh, perfectly topped pizza? If you’ve ever found yourself facing this food dilemma then you’re not alone! That’s why we developed the BBQ Cheeseburger Pizza in time for Summer 2018 and already food fans are loving it!” said Louise Wardle, RVP marketing, EMENA, Papa John’s. “Our recent pre-launch test of the BBQ Cheeseburger pizza has been a phenomenal success. The tasty new topping is fast becoming a firm favourite with customers across the UK. Now, with the longer evenings and summer holidays just around
the corner, this offers a snapshot of summer success for our whole BBQ range as the season really begins to heat-up!” The new BBQ Cheeseburger pizza (a generous double helping of beef with onion, tomato, cheese and freshly sliced pickles all on their signature BBQ sauce base) is just one of the appetising combination of taste sensations available from Papa John’s this summer. Other newcomers include the Great British BBQ (juicy chargrilled chicken, spicy beef, pork sausage and bourbon marinated BBQ pulled beef alongside cheese and onion on our signature BBQ sauce base), and the Hog Roast (mouth-watering spit roast style thyme and black pepper pork shoulder, with cheese and onion on our unique apple sauce base).
Donating just got easier Diners at the Stable’s restaurants can now make a digital charity donation when they pay by card with the restaurant group having made donating to their charity partner, Dorset MIND, even easier for their guests. With an option to add 25p to card transactions via the Chip and PIN Machine, 100% of the donation will go to charity and will be split with 90% going to Dorset MIND, the mental health charity and 10 percent going to the charities chosen by Pennies, the digital charity box. Pennies is a UK registered charity, and their aim is to help charities make a greater impact by offering a new, data-free way of collecting donations through a digital charity box, in turn helping improve the efficiency and effectiveness of the charity sector. As simple as the press of a button, the Stable says that it hopes to be able to help raise even more well-needed funds to help the greater good. The Stable chose Dorset MIND as its charity partner in March of 2017 and since then have been donating and hosting events to raise funds for the worthy cause. David Gough, operations director at the Stable participated in the recent #Day2Day project, which consisted of a series of short videos from business leaders and influencers in Dorset. The videos are an exploration into their personal experience of mental health at home and within their fields of work. These social stories have
been shared online, with the aim of helping to remove any negative stigma surrounding mental health in the workplace. Each of the restaurants locations has paired up with a branch of MIND and aims to help make a difference to their ongoing mental health campaigns and support services year-round. The Stable has also appointed MIND Ambassadors amongst their team of Stablehands. These staff are responsible for nurturing the relationship with the charity and promoting the shared values and MIND initiatives within the restaurants.
In May, the Stable’s pizza special was Brie Your Mind – a pizza featuring a garlic béchamel base and topped with balsamic and thyme roasted portobello mushrooms, mozzarella, sliced pancetta, grapes and Somerset brie (the special ‘ingredient’ being the fact that £1 of every Pizza Special sold went to Dorset MIND). July 2018
Italy’s Carlo Cracco at Bellavita One of Italy’s most well-known celebrity and Michelin star level chefs – Carlo Cracco (host of Masterchef Italia, and also the chef who was invited by the owners of Milan’s famous Peck food store and delicatessen to open a new restaurant called Cracco Peck) – delivered an informative gourmet masterclass for the gathered crowds at Bellavita recently, in which he prepared a risotto featuring horseradish juice, chocolate and anchovies, as well as a pasta dish featuring the little-used, but distinctive tasting, lentisk oil that is invariably associated with the island of Sardinia. Beforehand, under the guidance of MC and UK coffee market expert, Anya Marco, a panel of industry insiders – namely, Markus Hoffmann (former global head of food to go at Shell and founder of 1st Crack Coffee Chain), Penny Manuel (managing director at SOHO Coffee Co) and professor Jonathan Morris, Ph.D, FRHS (historian of consumption) –
discussed the Italian influence on coffee shop chains in the UK, suggesting that after years of taking on many Italian products ideas and style notes, it was now time for the UK café market, if not food operators in general, to start embracing a more Italian-style lifestyle approach. Indeed, the panel were all in agreement that the latter offered as yet untapped potential for operators.
The White Rabbit Pizza Co pulls another listing out of the hat Gluten-free pizza challenger, the White Rabbit Pizza Co, is making a Waitrose debut with its vegan variants featuring as the exclusive pizza offer within the retailer’s major new Vegetarian and Vegan fixture. The fully certified gluten free brand will feature its two first-to-market chilled vegan topped options, Smokin’ Vegan, Viva La Vegan, as well as its Nudies vegan bases, alongside 50 new products in a dedicated Vegetarian and Vegan section in Waitrose shops. With growth projected to reach around 300% by the end of the year and distribution doubling in the last 12 months, the brand has gone from a kitchen project to a category game-changer since it was founded in 2015 by childhood friends, Nick
Croft-Simon and Josh Ogle, together with Italian pizza chef, Matteo Ferrari. Using Matteo’s authentic family recipes, the trio initially marketed the pizzas off the menu at the White Rabbit pub, in Oxford, where they all worked part-time whilst at university. The Waitrose win follows a series of successes, including full range listings of both vegan and non-vegan variants in Ocado and doubling the brand’s distribution in Sainsbury’s in March. Co-founder, Nick Croft-Simon said: “We are incredibly excited to be part of this fixture within Waitrose – the support we have had from all our retail partners has been phenomenal! “It’s fantastic that they are reaching out to challenger brands to change the game in
categories ripe for reinvigoration and we are delighted to repay them with strong sales. “Culturally, pizza is a sociable food driven by taste and enjoyment - a Free From option shouldn’t mean that changes. We put taste and inclusivity at the centre of our purpose and make accessible, authentic stone-baked pizzas without compromise for everyone to enjoy”. Chloe Graves, Waitrose chilled vegetarian and vegan buyer added: “Increasing our Vegetarian and Vegan range builds on the work we did last year to increase choice for our customers in this area. We are working with some fantastic brands, like the White Rabbit Pizza Co, to ensure our shoppers have a really unique selection of food to choose from”. 15
PAPA AWARDS 2018
2018 Cheeseboard provided by:
The 29th Annual PAPA Awards have been launched to showcase the finest 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 finals being staged on the third and final day of the show, 15 November 2018 at Olympia. That evening, the PAPA Awards dinner will see the industry’s finest come together at the Royal Lancaster London Hotel when all the winners will be announced.
We are delighted to announce the categories for this year’s 2018 PAPA Awards that could see your business achieve national recognition. Whether your business is a major high street name or a thriving independent, the PAPA Awards are an opportunity for gaining recognition as well as promotion. The aim of the awards is to recognise excellence in all aspects of the market from designing pizzas to making and selling pasta products. We will be scouring the country for the very best examples of pizza, pasta and Italian food, so make sure you enter now! There is no cost involved.
Please visit www.papa.org.uk/awards to download an entry form, or email email@example.com for more information and to register your interest. All judging will be undertaken by experts in the field who are bound by confidentiality agreements. Closing date: All entries must reach the Association by no later than 31 August 2018
PAPA AWARDS 2018
THE AWARDS PAPA INDUSTRY AWARD This is a lifetime award, presented to an individual, company or organisation who the judges consider deserves recognition for the contribution made to the industry. Nominations should state simply why they should be considered for this award. This award will only be presented when the judges feel it is merited.
PIZZA RESTAURANT CHAIN AWARD All pizza restaurant chains will be considered for this award. 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.
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. INDEPENDENT PIZZA RESTAURANT AWARD These awards are given to independent pizza restaurants (with less than 10 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 winners with a platinum award presented to the restaurant considered to be outstanding.
Equipment and support sponsor
INDEPENDENT ITALIAN RESTAURANT AWARD Aimed at identifying the best in genuine independent Italian restaurants (with less than 10 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 winners with a platinum award given to the one considered exceptional.
INDEPENDENT PIZZA DELIVERY 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 sign-up fee, and will also receive the co-branded package.
SMALL CHAIN DELIVERY AWARD This award aims to recognise the small chain operators (businesses with five 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.
PIZZA DELIVERY CHAIN AWARD All major delivery chains (business with 20+ stores) will be considered for this award. 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.
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.
PAPA AWARDS 2018
MANUFACTURED PIZZA PRODUCT AWARD This award aims to encourage new product development in the pizza market by rewarding those who are striving to develop the market through innovation and recipe development. This category is open to any product launched within the 12-month qualifying period from 1 September 2017 to 31 August 2018 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 1 September 2017.
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 2017 to 31 August 2018 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.
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.
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 AND 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. PIZZA AND PASTA MARKETING AWARD To recognise successful marketing and
The Award Qualifying Period is 1 September 2017 to 31 August 2018 AWARDS CLOSING DATE 31 August 2018
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 Europeâ€™s leading pizza, sandwich and ready-meal brands.
Visit www.dawnfarms.ie to discover the ingredients that set us apart.
PIZZA CHEF 2018
The search is on for Pizza Chef of the Year £3,000 Prize 2018! PIZZA CHEF of the year 2018
Do your customers return time after time just to enjoy your delicious pizza? Do you have a secret pizza recipe that makes your pizza stand out from the crowd? We are looking to find the UK Pizza Chef of the Year and are offering
PIZZA CHEF of the year 2018
participants the chance to receive considerable prestige for them and their business by winning this ultimate title along with a £3,000 cash prize.
a pizza recipe around Contestants are required to design the competition a specific sponsor product in each of sors products will be categories. Free samples of the spon with and create ent sent out to competitors to experim their pizza recipes. (up to two Entries can be made in all categories three of the t leas at r ente t mus in each) but entrants used in the be t mus uct prod sor’s spon categories. The r ingredients of relevant category, together with othe judged on taste, the contestant’s choice. Pizzas will be ure and innovative text presentation, commercial viability, use of the sponsor’s product. selected by our Entrants for the Grand Final will be ed to a live bake invit and ies entr ten judges from the writ pean Pizza and Pasta off which will take place at the Euro y, 15 November Show at Olympia, London on Thursda chef Theo brity 2018. A judging panel including cele es along gori cate both Randall will select winners for Winner. The rd Awa Year the of f with the Overall Pizza Che er at the Dinn rds Awa the at ced winners will be announ evening. As well as Royal Lancaster London Hotel that ue for £3,000, the a trophy, the coveted title and a cheq and the kudos of licity winner will receive considerable pub 8. being the Pizza Chef of the Year 201 July 2018
PIZZA CHEF 2018
SuperTops is a market leading and one of the longest established brands of meat ingredients for the catering and manufacturing sector. The extensive pizza topping range includes pepperoni, salami, ham, pork, bacon, beef, meatballs, chicken, sausages and chorizo. All 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.
Ornua Ingredients UK is a centre of excellence for dairy ingredients and a key supplier to the food manufacturing and food service sectors. Part of Ornua â€“ previously the Irish Dairy Board - the company prides itself on its Irish dairy heritage, delivering added value through outstanding people, dairy trading expertise, and award-winning, world-class brands and ingredients. In recent years, Ornua has invested heavily in new facilities and a global infrastructure and is an acknowledged leader in the field of mozzarella technology.
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 and production, Sam Browneâ€™s products are supplied for further manufacturing in to both retail, wholesale, and foodservice.
Whitworth manufacture flours in some of the most technically advanced mills in the world. The combination of consistency and efficiency at the worldâ€™s most technologically advanced grain milling plant means the company produces the very best flour. Whitworth continues to focus on delivering optimum levels of food safety and hygiene, quality control and sustainability.
PIZZA CHEF 2018
their Contestants will be asked to create ducts. pizzas using the following great pro
SuperTops Ventricina Salami Pizza Chef of the Year Contestants will be asked to create a pizza using SuperTops Ventricina Salami. Salami Ventricina is typical of the rustic cuisine of Abruzzo and the chopped red chillies and paprika give the coarsely cut pork a sweet and spicy taste, making it ideal as a spicy pizza topping. Ornua Mozzarella Pizza Chef of the Year Ornua Mozzarella has been specially developed to create the perfect pizza. The unique shredding technology makes it really easy to handle, with a consistent cook quality and superb ‘stretch’, resulting in a plentiful, even melt. Even more important, it has a deliciously rich, creamy flavour. Contestants will be asked to create a pizza using Ornua Mozzarella cheese.
Sam Browne Pizza Chef of the Year Contestants will be required to create a pizza using Sam Browne’s chilli and fennel pork mince. Chilli and Fennel Pork Mince is a delicious meaty topping full of spice and flavour, perfect for a flavour-packed pizza. Whitworth Bros Pizza Flour Pizza Chef of the Year Whitworth Bros Pizza Flour has returned to sponsor the ‘Margherita style’ pizza category with its’ Aquila flour. This high protein pizza flour, with a Canadian wheat inclusion and good quality gluten, gives a good stretch and lift suitable for both traditional Italian style thin crust and deep pan pizzas. Contestants will be required to create a traditional Margherita pizza using Whitworth Bros Aquila Pizza Flour in the pizza base.
The 2016d Pasta Show Novembe zaran n Piz The Europea9-10 Olympia London European Pizza & Pasta Show
at Olympia London takes place 13–15 November 2018 the pizza and pasta for t even e and is the leading B2B trad the fast-growing pizza industries in Europe. The event puts showcasing leading and pasta market in the spotlight by ingredient suppliers, and UK and European food products ufacturers, as well man re ewa tabl and equipment, furniture as franchise and service providers. (the Pizza, Pasta and Organised in association with PAPA Pizza and Pasta Show pean Euro the Italian Food Association), expects to attract over 2018 will welcome 200 exhibitors and a operators, pizzeria pizz 5,000 qualified buyers representing urants, hotels and resta t den pen restaurant chains and inde the UK Pizza and host also will show The ies. catering compan Pasta Chef Finals.
COMPLETE CATERING EQUIPMENT ESTABLISHED 1990 - LONDON
020 8424 9483 www.pizzaequipment.ltd.uk firstname.lastname@example.org Showroom at 7 St Kildaâ€™s Road, Harrow, London, HA1 1QD
PASTA CHEF 2018
of the year 2018
£1,000 Prize Alongside our quest to find the Pizza Chef of the Year we are delighted to be working with sponsor Ebrofrost (formally known as Keck) to find the UK’s best Pasta Chef. THE COMPETITION Contestants are required to create a pasta dish for each of the two categories using either of the nominated products. Short Cut Pasta Penne, Conchiglie Long Cut Pasta Spaghetti, Pappardelle Chefs must create a unique dish or an inventive interpretation of a classic dish considering commercial viability, overall composition, flavour and appeal. Keck Pasta is produced using the highest quality durum wheat
semolina dough and is fully cooked, ready to cook from frozen. Entrants for the Grand Final will be selected by our judges from the written entries and invited to a live bake off which will take place at the European Pizza and Pasta Show at Olympia, London on Thursday, 15 November 2018. 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 Royal Lancaster London Hotel that evening. As well as a trophy, the coveted title and a cheque for £1,000, the winner will receive considerable publicity and the kudos of being the Pasta Chef of the Year 2018.
How to enter
To register your interest in the Pasta Chef competition please it contact Sandra@papa.org.uk or vis www.papa.org.uk for updated entry information July 2018
PASTA CHEF 2018
Zero Degrees’ Kani Naim entertains the audience whilst he cooks up a storm at Pasta Chef of the Year 2017 Final
Sponsor of Simply better ingredients
Pasta-Chefs, Listen Up!
of the year 2018
Make your life in the kitchen as easy and as efficient as possible with Ebrofrost 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 Short cut pasta
Pasta and Sauce category Long cut pasta
Ebrofrost l Keck, Rappenwörthstraße 5, D-89362 Offingen Ebrofrost l Danrice, Odensevej 16, DK-5853 Ørbæk
email@example.com www.ebrofrost.com 25
deliveries The food delivery firm, EatFirst, say that they are keenly aware of driver safety, pointing out that being a delivery driver around London is one of the most dangerous jobs you can do. As well as the usual perils of accidents that can happen when driving around London, there has also been a stark increase in violent crime. Their food delivery business operates out of Whitechapel in East London and in the wake of increasing attacks, needless to say their driversâ€™ safety is very important to them. DRIVER SAFETY Unfortunately, EatFirst has not been immune to driver attacks. An incident that stands out to them happened around six months ago and is an example of the highly methodical and frightening way drivers are being targeted, with both bike theft and general robbery attacks. Whilst delivering food to a customer, three men on a motorbike approached one of their drivers, Giorgio. He noticed that they had been following him in a suspicious manner for a while, and as soon as he stopped to deliver the food, they tried to assault him in order to steal his motorbike. However, Giorgio managed to push them away and whilst trying to get away, they hit him with a baseball bat. Luckily, he managed to get away, thanks to his quick thinking and fast reactions. What EatFirst found amazing was that after this episode, Giorgio still called the restaurant 26
to let them know what had happened and to ask if they could call the customer to let them know that the delivery would be 10 minutes late. EatFirst say that they thought this was an exemplary demonstration of caring for the customer and commitment from a driver. However, the incident was not the first of its kind, and it left them very troubled. So, in light of this, the company took steps to offer their delivery drivers 10 practical steps to stay safe when delivering food so as to avoid putting themselves at unnecessary risk.
2) Cash. Make sure to keep cash on you to a minimum if possible. EatFirst driversâ€™ food they deliver is pre-ordered so there is no need for them to collect cash, but if you do have to carry money on you, ensure that you keep it hidden from sight. 3) If you are approached for your money or bike,
make sure to hand over your belongings without argument; your safety is far more important. 4) When you park your vehicle, ensure that you park it in an area that is always visible to you and well lit. Even if you are only going to be a few minutes, make sure to secure it.
10 PRACTICAL SAFETY STEPS THAT ANY DELIVERY DRIVER COULD TAKE 1) Ensure that you can verify your customer beforehand with a name, address and telephone number. This ensures that you and your delivery can be easily traced and that your employer knows your whereabouts. July 2018
DELIVERY 5) Trust your gut. If you see people loitering around or acting suspiciously, avoid them. Similarly, if you feel uneasy about delivering to a property, make your employer aware and get to safety. If you don’t see any lights on, or feel that a property is vacant, for example, do not approach but call or get your employer to call the customer to ask if they are in and to turn a light on. 6) Unless you absolutely have to, and you are comfortable to do so, do not enter a customer’s property. 7) Consider purchasing a panic alarm (such as those created specifically for delivery drivers by GuardianMPS). 8) To avoid accidents, practice safe driving techniques. These could include, but are not limited to, getting to know your delivery areas and routes to understand the roads, monitoring blind spots, driving at a safe speed,
maintaining your vehicle, being extra careful in bad weather and on corners. Also, whilst on a moped or motorbike, ensure you are wearing protective clothing to help limit any potential injury. 9) If you feel tired, grab a coffee and take a break. Avoid driving too much and make your employer aware if you feel unable to safely drive. 10) And finally, when making the delivery, be careful where you step and watch out for slippery surfaces. Customers’ can live on uneven roads and have steps leading to and from their property. For deliveries made at night, you should also consider carrying a torch. These are some of the practical steps EatFirst say that they would advise any delivery driver should follow. As with every job, just remember to stay visible, they add, know your area and always think of your safety first.
(sales director at MCS Technical Products) REPUTATION MANAGEMENT Delivering food of the highest quality is important to maintain reputation, brand values and repeat business. Competition for a share of the growing delivery market is fierce and there are high costs in time and money to get a new customer, or keep an existing one, so it is essential to minimise the risk of losing even one customer. Repeat business is the key to long term success. Not keeping to high standards can easily damage a valued brand and maintaining standards throughout the process is essential to preserve reputation and expand delivery sales. The three main complaints about delivered food are: late delivery, incorrect order and cold food. The first two are operational issues, but delivering hot food is simple physics – hot food is going to cool down, (unless there is an external heat source), so what are the options? A pizza is the perfect shape to lose heat quickly – a pizza taken from a 260°C oven can cool down to 80°C by the time it is cut and boxed. Pasta will quickly lose its fresh quality and stick together as temperature drops. You can make the best artisan pizza and pasta in the world, but they will not taste good and pass the “initial bite” test if delivered cold. Keeping the delivery time as short as possible is easy to say, not so easy to do. Weather, traffic and drivers/riders who are not ready add to the challenge. Even a short bike ride ‘round the corner’ can take longer than expected, especially if you factor the total time from boxing the food to final delivery. If the food is ready before the driver appears, a hot holding area may be required. 28
Keeping food as hot as possible is obvious, but it’s no good delivering a hot pizza if it’s also a soggy pizza, so an effective delivery solution must do two things – maintain temperature and control humidity. OPTIONS A simple insulated bag is a cheap and simple option and may be effective for very short trips (do not under-estimate total box to customer time though) but will have no humidity control. A foil type heat-reflecting surface will trap some heat but is also very effective at trapping moisture and will potentially adversely affect food quality. A heated system is much more effective at keeping the temperature high and with some heated systems the food may even be hotter when it comes out of the bag than when it went in! The heated bag can also double up as the hot holding area inside the restaurant, rather than storing under high energy, inefficient heat lamps. Aside from food quality, a heated system will also allow longer delivery times, giving access to a wider delivery area, or for more than one delivery to be made during one journey, so lowering costs. Please be aware of some claims, though. If a system does not have an external power source, it is not a heated system and is simply taking heat from the food to ‘heat’ the bag. Several heated systems are currently available, with heating either by cable connection, or cablefree via induction such as CookTek, each with their own advantage depending on the
delivery situation concerned. Cable systems tend to have heating wires embedded in the bag or via special heating cloth. These cables are then connected to a racking system which has plug sockets for each bag. An induction system requires a charging unit and bags with special heat-retaining elements. In my view, a cable-free induction system is easier to use as there are no plugs and cables to get tangled, broken or wet. When using a type like this, you will need a charging unit in the kitchen and bags with special heatretaining elements. There are no electronics inside the bag and both bag and element can be washed. Usually in an induction system, the bag is placed on the charger, the charger detects the bag automatically heats it to the right temperature, which typically takes only 45 seconds after a delivery. Food will then be kept hot and humidity controlled for around 30 minutes (45 minutes for pizzas). To my knowledge, this is the only heated system used by Domino’s, Pizza Hut, Papa John’s and many independent restaurants keen on retaining a reputation for quality. However, induction systems tend to be higher initial cost than cable systems (although there is always the leasing option). CONTROLLING HUMIDITY To maintain the highest food quality, it is essential to control the humidity inside the bag, especially anything dough based or fried, so pizzas, bread, chips and side orders must not be allowed to go soggy. An unheated bag system – typically those often used by aggregators such as Deliveroo or UberEats - relies only on heavy insulation with no humidity control mechanism, so will trap moisture and make food soggy. Controlling the humidity is a function of temperature and the type of insulation. Using an effective insulation which allows for moisture control, such as 3M Thinsulate (used for ski clothing), is a highly effective solution for delivery bags and is used with the CookTek induction system, for example, so as to get the best of both worlds. Simple to use, it keeps hot for over 30 minutes, and maintains food quality whether it’s pizza, pasta or fried food. In summary, an unheated bag is the cheapest option, but in my view will not keep food hot for more than a few minutes and will not control humidity. Heated systems, however, will allow for delays in traffic, and can mean a wider delivery area and can also be the hot holding area in the kitchen. In my opinion, a heated system which has humidity control will be the best at keeping the food hot whilst maintaining food quality, but has a higher initial cost. Therefore, the choice seems to be either the cheap option, which carries the risk of losing customers, or the higher value option which will maintain quality and retain customers. July 2018
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David versus Goliath Here, Anx Patel (pictured), founder of GoKart and a food industry veteran, reveals how he believes independent restaurants can utilise technology and collaborative buying power to compete effectively with the big boys.
SURVIVAL MODE The recent news of several big chains closing branches is the canary in the mines for the whole of the restaurant industry, signifying the challenges we are facing in the UK at present. High profile brands such as Jamie’s Italian, Byron Burger, Prezzo and Strada are all closing down parts of their estate, attributing their challenges to three key reasons - rising food costs, business rates and staffing pressures. In such a hostile climate, is there any way for independent restaurateurs to survive? There is no denying that the market is tough and statistics reveal that the UK’s top 100 restaurant chains have seen their profits plummet by a massive 64% in just one year, according to accountancy firm UHY Hacker Young. Upon announcing the closure of 94 restaurants, Prezzo said it would be closing branches which would not be profitable even with a rent reduction, truly showing the 30
pressure the brand has been feeling due to increasing costs. Jamie’s Italian has been closing branches since 2014, but closed a further 12 branches in January this year, blaming a “tough” market and uncertainties following Brexit. Court documents show that Jamie’s Italian had debts of £71.5m, including £30.2m of overdrafts and loans, revealing a truly sorry state of affairs for the celebrity chef’s premium-focused restaurant chain. A number of costs will have contributed to this poor financial situation, just as they are impacting restaurant chains and independents all over the country. When it comes to business rates and staffing pressures, both have been influenced by Brexit, and both are things that we no longer have control over. Food inflation has also been ramped up by the costs of Brexit, as well as climate change affecting farming levels and a growing world population increasing demand – all of which feel like things we can’t influence either. Or can we?
FEELING DEFLATED? Inflation in the UK has now dropped back to 3%, but for restaurateurs where does that 3% come from and what does it mean? It feels more like 20-30% for us in the restaurant business. Butter has gone up by 40% alone and beef and lamb prices have also rocketed. Butter price inflation is largely due to dairy farmers closing-down and ceasing operation when the prices hit their lowest, meaning there is now a reduced supply. Additionally, more affluent economies around the world are now gaining the taste for butter, which is increasing demand and ramping up pricing. Things like butter and similar products are little luxuries no diner wants to give up. When restaurants’ diner’s wages are almost stagnant, we are stuck between a rock and hard place when it comes to how prices should increase. The other option is to just absorb these costs and make less money to pay our rates, rent and attract staff – but clearly this isn’t always viable, as these
are all high expenses that are rising as well. Value is key in the restaurant business, so the quality of produce and service will always be important factors when it comes to budgeting and evaluating costs. With the cost of many foodstuffs increasing, restaurants need to decide how they will let this affect both their prices and the quality of their dishes. A number of branded chains have also recently invested heavily in retail park and shopping centre locations – however these haven’t always been good decisions. Casual dining has been seen by landlords as a replacement for retailers that have moved online, and this has led to overcapacity with many chains paying rents that they can’t afford in overcrowded locations. Overcapacity is nothing new for the restaurant industry, but combined with the rapid rise in costs coming from regulatory changes, this has had an impact on many restaurant brands. The big brands are not the only ones facing these issues. July 2018
OPINION Independents are too are feeling the same pinch, and often to a worse degree. In terms of produce and supplies, pricing is fluctuating so rapidly that it is hard to gauge what is the correct price for anything, especially when you are independent. Each restaurateur is working with different suppliers and paying different prices for the same ingredients in complete darkness. CHANGING THE INDUSTRY In my opinion, there are a number of measures restaurateurs can take to cover losses. Just as major chains are closing locations, smaller independents can consider the sale of non-essential assets or downsizing, which can generate short-term returns that can be helpful in a crisis, but won’t do any favours in the future if they need to be bought back. Inventory may also need re-managing – it’s important to consider if your restaurant is in good shape with its inventory, if there are items you can delay in ordering, or by ensuring every order only includes exactly what is required. This will help reduce both waste and expenses across the business. One of the simplest ways, however, can be to ensure you aren’t paying more than you should be for essential ingredients, supplies and services. So how can a restaurateur know if they’re paying too much for their ingredients? If they get a great deal now, how will they make sure they still get the best price next month? This is where new advancements in technology come in. By combining their buying power, restaurants can save up to 20% of the price of their ingredients through new services, giving independent businesses the same prices that the large chains enjoy for their ingredients. Everyone from the smallest independents to the largest suppliers in the country can be guaranteed great ingredients at the best prices from the best suppliers, delivered, all for no cost to the restaurateur. This levels the playing field – there’s no real reason why a major business
should receive preferential treatment over independent restaurants. Restaurateurs can now focus their time on where they need to be – on their business and their customers. Here’s a real life example. Papa Del’s pizza restaurant in Highgate, London, was looking to add interesting and innovative features to both front of house and day-to-day running of the business. By using a new supplier service, which incorporated a canny mix of app technology and personal interaction, it made ordering extremely easy and efficient for the business, while automatically providing them with some of the best prices on the market. With only a simple ‘pin’, the restaurant has access to all of their previous orders, current favourites and more, all set for a next day delivery. If issues do arise, there is a person on the other end of the phone ready to talk them through – a mix of human and tech that has been well balanced. By using the service, the business has been able to streamline their daily operation, and owner Matt Varda hasn’t looked back since. THE FUTURE IS BRIGHT It’s not all doom and gloom for the restaurant industry. Despite these closures, foodservice is set to grow 21% to 2021. This is driven by new and growing concepts and an increase in take out consumption with the likes of Deliveroo and Just Eat. We are seeing a rush of
young people quit their jobs in their city and start out with a food truck business. Businesses like Kerb that run the food markets in London have created a stepping stone for young entrepreneurs to test their concepts and take their first step into becoming the chains of the future. People are still eating out and they are eating out more often, but the trends are changing. People like to try new things rather than what has been the norm for a number of years of visiting the same places over again. They now want to try Vietnamese, then Burmese. Healthy eating is a growing category too. The growth is with the new concepts and the independents.
Those that are innovating. Online services have made it far easier to receive support and funding for a new business, but once the concept has been established it’s vital to the survival and success of the business that they have proper, and appropriately priced, suppliers in place. Restaurants that have strong and healthy relationships with their suppliers, and services will cultivate and maintain a secure working relationship to ensure prices remain stable and hiccups minimal. GoKart was designed specifically to help independents by providing great pricing to support a diverse and independent restaurant scene, taking away the burden of finding suppliers and making sure their prices are what they should be paying, allowing them to build their business and become the next Jamie’s Italian. I believe independents should prosper. This prosperity is built on an efficient supply chain, and by giving independent restaurants great ingredients at the best prices. Independent restaurants deserve fair prices just as much as major chains do, so by taking advantage of new indie-focused supplier services like GoKart, smaller restaurants can finally benefit from strong and healthy relationships that may otherwise be the preserve of the industry’s major players.
Anx Patel is the CEO of GoKart and a proven business visionary with 17 successful years’ experience in retail, wholesale and technology. He has a real passion for life, and how we can use technology to improve the way we do business and manage our lives. GoKart (www.getgokart.com) is a fast growth UK B2B business mobile trading platform whic h allows retailers a swift food and beverage ordering capacity that’s not reliant on internet connection, or restricted by supplier operating hours. With their innovative platform, hun dreds of food businesses are currently benefitting from the abili ty to order anything, anywhere, anytime, they report. And with the current scale backs from mid-range restaurants, Anx Patel and his vision for GoKart is helping fresh produce suppliers to replace lost orders thro ugh regular custom from a wide base of smaller indie restauran ts.
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Sirena Dâ€™Oro in Sorrento
Sponsored by the Italian Ministry of Agricultural, Food and Forestry Policies, and promoted by the Municipality of Sorrento in collaboration with Coldiretti Campania and the participation of the Oleum, Aprol Campania, Unaprol, Gal Terra Protetta and Federdop Olio Associations, the sixteenth edition of the Sirena dâ€™Oro - the Italian olive oil competition reserved for premium DOP, IGP and organic olive oils - took place in Sorrento, Italy recently.
SORRENTO The main Japanese production comes from the prefecture of Kagawa where, thanks to the mild climate, olive trees have been grown for almost a century. Moreover, in the Miyazu metropolitan area, north of Kyoto, the cultivation of various cultivars started some years ago now, and includes some Italian varieties, reflecting the ongoing collaboration between these two countries.
INTERNATIONAL INPUT As in previous years, the prestigious Sirena D’Oro event saw some of Italy’s premium olive oils in competition with one another. At the same time, visitors were also able to gain an understanding and appreciation of the Sorrento area itself, not least its strong association with the growing of lemons and limoncello production. Allowing for some international input and comparison, in a new departure for this event this year’s olive oil competition also offered the opportunity for entrants to win a special prize awarded by members of a ‘jury’ of the gathered press from Japan, Hungary, UK and France, based on their own tastings, with the DOP Colline Pontine of Biancheri di Priverno from the province of Latina judged to be the best by this international panel. In particular recognition of the strong links that now exist between Italy and the prefecture of Kagawa in Japan (which enjoys its own successful olive oil production), representatives from Japan were in attendance as guests of honour. A number of Japanese olive producers, in fact, were invited to compete in the competition itself, with 16 taking up the chance to do so by sending in their olive oils.
OLIVE OIL ECONOMY The award ceremony itself was enriched by various presentations and speeches given by a range of local representatives and government officials, with farming being acknowledged as now becoming of increasing interest to future generations, and olive oil production in particular being on the increase in the Sorrento region (it being impossible to imagine Italian cuisine without use of olive oil). There were potentially more areas in this region that could be converted to oil production in the coming years, it was suggested, but this would need the help of the Italian government. However, it was hoped that more grants to do this would be forthcoming in the future for the south of Italy. Representatives of the Japanese producers and visitors also thanked Italy for its help and input with regard to its own olive oil production, anticipating that there would be more communication and ongoing assistance in the future. Japanese cuisine could be said to be characterised by a ‘sushi and soy oil’ tradition, but now they were also enjoying olive oil, and so cuisine there was being enhanced as a direct result. Just as in Italy, in fact, the Japanese are also hoping to expand their cuisine by the wider, and more informed, use of olive oil. The relationship between Italy and Japan had always been about good food, music and tourism, it was acknowledged; something which all hoped would continue. With its colour and impressive geographical location, Sorrento itself was a perfect setting for Sirena D’Oro awards, it was felt, the
event also being an important opportunity to improve upon the relationship with Japan, its culture and cuisine. It was also more important now, perhaps more so than ever before, to understand the significance of EVOO (extra virgin olive oil) in health terms, particularly when it came to heart health and olive oil’s anti-cancer potential (as well as the fact that it has always traditionally been a mainstay of authentic Italian cuisine). No other product was linked in such way quite so directly to the soil, it was suggested, with olive oil not so much an economic opportunity for the region but fast becoming a lifestyle choice. The hope was expressed that in holding such awards and associated events in Sorrento, the area would come to be seen elsewhere in Italy and thus attract investment from the government. After all, it was claimed, Sorrento was very likely the town that had invented tourism in Italy (the town now receiving some three million visitors a year). Olive oil production needed to be better, however, it was suggested, as well as supported
by better laws to help farmers and producers. This is one of the current aims there, it was reported, but at the same time there is also a need for input from government and for more transparency, it was claimed. Sea, tourism, culture already typifies the area, so now it was time to improve the production of the area’s olive oil accordingly too, it was hoped. Producers risked losing out in the olive oil business to competitors, which was why it was time for better laws to rectify this, it was suggested, and perhaps this could be achieved with the new government, assuming that it would be prepared to invest in food and olive oil, as well as issue new laws to help protect the Italian market. The importance of the area in terms of tourism, and much more, was acknowledged, with the observation being made that the origin of most towns in the region was Greek; the Greeks having first brought the olive oil trade there (in a similar manner to Japan now learning about the olive oil trade from Italy). There had been no policy in the past to protect the quality of olive, it was also claimed, but this was now very much needed due to the risk of unscrupulous competitors selling cheaper, poor quality product. Things in the olive oil industry were
working, but more could still be done, it was concluded. DIETARY IMPORTANCE During several presentations across the event, Dr Cesare Gridelli (director of the Medical Oncology department of the San Giuseppe Moscati Hospital of Avellino) talked about the potential life-saving properties and nature of cooking in relation to the Mediterranean diet and use of olive oil, having written a book - La Cucina Salvavita. What we eat plays a very important role in our health and how we feel, Dr Gridelli emphasised, with what we eat on a daily basis not to be underestimated in its effects. It didn’t matter if occasionally we ate something ‘bad’, or sweet, for example, but this should not be an everyday occurrence, he stressed. We currently eat far too much meat, he pointed out. The International Agency for Research on Cancer’s working group had classified consumption of red meat as “probably carcinogenic to humans”, he reported, the working group, from epidemiological data, having found a positive association between consumption of red meat and colorectal cancer. Therefore, Dr Gridelli suggested that we should only really be
eating meat just once a week. There was also too much salt in our diets, and we do not currently drink enough water, he added. He was also of the view that we should also be eating more fish. Recently, Italy’s Ministry of Health had issued a list of foods to avoid in order to help reduce the risk of cancer, and this recommended eating at least 500g of fibre a day in the form of fruit and vegetables, he reported, but the fact is, currently we don’t. Burnt meat in particular is not good, in fact it is very dangerous, he claimed, comparing its overly frequent consumption to the health risks associated with smoking cigarettes. In Italy, however, he accepted, it was all too easy to cook meat in this way (on traditional open fires, say, in the countryside, or by using grills that burned and charred), but there were far better ways to cook food. Cooking with steam was better, he advised, and frying should be avoided if possible, with new oil always being used if you did. The best best oil to fry in is extra virgin olive oil, he said, due to fact that you can get a high heat - more that 200oC but no chemical change risk. Extra virgin olive oil consumption had helped to
reduce breast cancer by some 60%, a comparative study of women showed, he reported, before going on to express some doubt over the benefits of a vegan diet, feeling there was no evidence as yet to support this. When he first wrote his first book, he hadn’t expected the interest it had generated he revealed, but it had subsequently proved to be very popular indeed, including with schools, showing that there was a need for better food education in schools in Italy. Better dietary education and good eating could only result in less health care expense, he felt, concluding his presentation with the mantra “eat well with satisfaction but in a healthy way.” Dr Gridelli has since authored another book in which he advocates cooking “without regret” with olive oil (as opposed to butter and margarine, for instance) when it comes to baking and pastry items. COMPETITION WINNERS It was the extra virgin olive oil IGP Toscano Frantoio Franci di Montenero, from Grosseto, that was the winner of the 2018 edition of the Sirena d’Oro (both in the DOP/IGP category and in the organic).
SORRENTO Still in the DOP and IGP categories, the DOP Colline Pontine oil from Biancheri di Priverno, in the province of Latina, secured second place, while the DOP Umbria of the Marfuga company of Campello sul Clitunno, in Perugia, won third. Frantoio Franci – Montenero (GR) took top spot in the organic category, with the organic oils of Azienda Agricola San Salvatore di Giungano, in the province of Salerno, and from the Intini oil mill in Alberobello in the province of Bari, respectively taking second and third place. A Special Oil Award from Japan was awarded to Sorai Nouen of Shodoshimacho in the prefecture of Kagawa. Two other awards went to the Frantoio Pruneti of San Polo in Chianti, in the province of Florence. The Special IGP Toscano Award Pietrabianca company of Casal Velino Marina, in Salerno, was awarded the Special Oil Best Award Campano. SIRENA D’ORO 2018 DOP/IGP CATEGORY FIRST - Frantoio Franci – Montenero (GR) – IGP Toscano SECOND - Azienda Biancheri – Priverno (LT) – DOP Colline Pontine THIRD - Azienda Agraria Marfuga – Campello sul Clitunno (PG) – DOP Umbria SIRENA D’ORO 2018 ORGANIC CATEGORY FIRST - Frantoio Franci – Montenero (GR) SECOND - Azienda San Salvatore 1988 – Giungano (SA) THIRD - Olio Intini – Alberobello (BA) PREMIO SPECIALE IGP TOSCANO Frantoio Pruneti Srl – San Polo in Chianti (FI) – IGP Toscano/ Colline di Firenze
Lemons and limoncello Lemons grown in the Sorrento area are used to make limoncello, a lemon flavoured liqueur that is popular as a chilled after-dinner digestif and cocktail ingredient. It is the lemon oil that is used in its production as opposed to the juice of the lemon (which can be used to make lemonade, or sold on elsewhere), with Sorrento IGP lemons in particular believed to contain 200 times more oils in their skins than other types of lemons (a bag of five Sorrento IGP lemons costing in the region of three euros). Lemon trees can produce fruit throughout the year, although after the summer the trees are generally allowed to rest. In the Sorrento area they enjoy fertile soils due to the volcanic nature of the soil and nearby Vesuvio. The lemon trees are protected from the extremes of the sun during the summer months, as well as the potentially skin-damaging effects of heavy rain and hail, via nets that are traditionally held in place via straight chestnut tree poles, but also metal poles, and the lemons picked by hand. At the famous Limoncello di Capri factory, they have some
40 farmers who send in their IGP status lemons. These are first washed then peeled in a specially designed machine that helps automate the process. The lemon zest is kept for limoncello production, with any surplus being kept and frozen so as to help maintain production levels throughout the year. February to July produces the best quality of lemons, with July being the cut off point and when the skins are at their juiciest and therefore oiliest, and at which point any glut of lemon zest starts is ideally stored by being frozen. Care needs to be taken when peeling lemon, the yellow part being required as opposed to the white which is too bitter (but often used to make cheaper, less premium tasting limoncellos). It is thought that just 30% of limoncello is actually made authentically from real lemons, the rest tending to rely on lemon flavouring instead. In limoncello making, once the skin has been used, the rest of the lemon becomes waste because once the zest has been removed, the lemons turn black and so the rest of the lemon can’t be used, unless you squeeze them quickly in
order to extract the lemon juice as well. At present, they have no other solution to this waste problem, report Limoncello di Capri. However, they do make sure that they store and freeze all the zest so as maintain year round production. At Limoncello di Capri, 1000 litres of pure alcohol is combined with 1900kg lemons in one vat in a fire-proof area, with the mixture being allowed soak for five days, and resulting in a lemon flavoured liquor. At this point it is transferred to a new tank where sugar and water are stirred in and then monitored for alcohol contend. This process results in a 32% alcohol containing liquid which is filtered before bottling. Real limoncello should be yellow in colour but not too strong - a pale yellow, advise Limoncello di Capri, who add that checking for just four ingredients (lemons, water, alcohol and sugar) on a bottle of limoncello’s label is a good way to verify quality and authenticity. That, and the colour of the liquid and the IGP status of the Sorrento lemons used. 60% of their production goes to Italy, with the rest being exported, mostly to Japan and Germany.
PREMIO SPECIALE OLIO CAMPANO Az. Agr. Pietrabianca – Casalvelino (SA) – DOP Cilento PREMIO SPECIALE OLIO GIAPPONESE Sorai Nouen - Shodoshimacho, Prefettura di Kagawa
t of Italian food for ar he e th at g in be sta pa d an a zz pi With nt for operators to many, it’s never been more importa eir menus. th on es sh di d an ts ien ed gr in ee -fr offer gluten
RETAIL INSIGHT According to IGD’s ShopperVista, currently a quarter (25%) of shoppers are interested in free-from products, with higher engagement among 18 to 24-year-olds. Their research also suggests that interest in free-from foods is regional, with those living in London indicating they will be buying more free-from foods in the future. There is also demand for free-from products in the food-to-go market, they report, with shoppers stating they would like to see a larger range of the following types of products while they shop on-the-go, they observe (namely, vegetarian 34%, dairy free 26%, vegan 25% and gluten free 23%). Whether in convenience stores, hypermarkets or doing an online shop, shoppers are looking for free-from products across all channels, claim IGD. And of the shoppers who are interested in free-from products (currently one in 10 shoppers), most are interested in gluten-free and dairy-free products, they add (gluten free 12%, dairy free 11%, soya free 7% and nut free 7%). Are these trends linked to health? IGD’s research highlights that many shoppers choosing a free-from diet do so as a lifestyle choice as perceived food intolerances 38
become more common. Some 19% of shoppers say they, or someone in their family, has specific dietary requirements and avoids gluten, dairy, soya or nuts. This trend is even more prevalent in 18 to 24-year-olds, with 32% of shoppers in this age bracket saying that they or someone in their family avoid gluten, dairy, soya or nuts because of specific dietary requirements, they report. How will these changing demands affect operators? IGD advise that retailers and manufacturers should look for opportunities to meet the needs of freefrom shoppers on different shopping missions. For example, including free-from ingredients or recipe ideas in the evening meal category could encourage shoppers to trial different brands and over half (55%) of free-from shoppers would like to see more free-from evening meals. In addition, the trend for food-to-go shopping continues to grow – IGD forecasts that the food-to-go market will continue its strong growth, reaching £23.5bn in 2022. Shoppers are increasingly looking for convenient meal and snacking options, and some 61% of free-from shoppers would like to see more food-to-go products like sandwiches and snacks they found.
Displaying free-from products alongside food-to-go products with clear signposting and labels in-store is likely to encourage incremental sales and bring new shoppers into the free-from category, they suggest. ON THE MENU “Demand for gluten-free pizza bases has shot up in recent times. If all the 12-inch gluten-free pizza bases Central Foods sold last year were laid end to end, they would stretch nine times around the perimeter of the Colosseum in Rome!” reports Gordon Lauder, MD of frozen food distributor Central Foods (www.centralfoods.co.uk). “We sold 30% more gluten-free pizza
FREE FROM bases in 2017 than in the previous year. Happily, the gluten-free pizza bases are also free from milk, egg and soya, and are suitable for vegans and vegetarians, as well as those who avoid gluten, so they are a great product to have to hand because they tick so many boxes when it comes to freefrom food.” In fact, it’s relatively easy now to ensure that there are gluten-free and vegan pasta and pizza options available on the menu to cater for the increasing number of customers who have specific dietary requirements, feel the company, who report that they have also recently introduced individual portions of glutenfree and milk-free penne pasta. Again, the ready-cooked penne pasta is also suitable for vegans and vegetarians, and it provides a convenient product for chefs and caterers to use either hot with a sauce, or cold in a salad. And cross contamination within the kitchen is reduced because each portion is individually wrapped, offering the potential for zero wastage. “One of the biggest current trends in foodservice is the increase in demand from consumers for free-from items such as vegan and gluten-free options,” Gordon Lauder continues. “A recent study released by comparethemarket.com suggests that more than 3.5 million British people now identify as being vegan, which is a big increase since 2016 when the Vegan Society revealed there were approximately 540,000 vegans over the age of 15 living in Britain. “And Coeliac UK believes that coeliac disease affects at least one in 100 people in the UK. The charity estimates that there are now over 1.3 million Britons or 3% of British adults following a gluten-free diet. In addition, 8.58 million, or 13%, are avoiding gluten in their diet, so it’s hardly surprising that we are seeing an increase in demand for gluten-free items. The charity suggests that the catering industry is missing out on an estimated £100 million a year by not catering for people with coeliac disease and their friends and family. The organisation offers a range of helpful advice and support to foodservice professionals on catering for consumers who avoid gluten, so it’s well worth looking into. “Highlight gluten-free and vegan options on menus and refer to them on social media using relevant #hashtags to raise awareness amongst diners who have specific dietary requirements. This will encourage visits to your restaurant or outlet and ensure that those diners return, as they know they will be able to order items that they can eat and will feel welcomed.” Mintel research forecasts the free-from market to experience further growth, reaching £673 million by 2020. Demand has seen a rise in product innovation and
variety and according to Mintel “12% of new food products launched in the UK in 2015 carried a gluten-free claim, up from 7% in 2011.”
ingredients, please follow these hints and tips for great tasting, gluten free pizza,” says Pan’Artisan Ltd’s new business development director, Chris Dickinson.
CAREFUL HANDLING Pan’Artisan (www.panartisan.com) a foodservice supplier of premium dough balls, pizza bases and speciality breads, offers a gluten-free pizza base as part of its product portfolio in response to growing enquiries from those following a gluten free diet. It’s often a false perception that food products catering to dietary needs can be inferior in taste, and unpalatable, feel the company, the quality and taste of their gluten-free base having won them highly commended in the Free From Food Awards in 2014 (these awards celebrate the best foods on the market that are free from one of the ingredients that trouble so many food allergy and intolerance sufferers, including wheat, gluten, dairy, eggs, yeast, nuts and soya). Pan’Artisan’s gluten-free base is made to a traditional recipe that’s suitable for a gluten-free diet, as well as vegetarian and vegan diets, they advise, and is available in both 10” and 12” sizes as a thin crust base. The bases are supplied frozen, part-baked and don’t even need defrosting prior to being topped and baked, they also point out. Gluten free pizza bases are very different to traditional wheat dough bases and require different handling and storage instructions, the company are also keen to emphasise. “If serving in an environment that also handles wheat and other gluten containing
• • • •
• • •
Be aware of airborne flour (pizza makers need to be aware of flour in the air as they’re tossing traditional dough). Re-seal partly used gluten-free ingredients and make sure they are correctly labelled before being returned to the store. Gluten-free pizza bases should be prepared and baked in an oven pizza pan or on a designated pizza screen (this helps prevent any cross contamination to the bottom of the base during the topping and baking of the pizza). Use clean, dedicated utensils and equipment and cut the finished pizza using a designated pizza cutter. Finished pizzas should be served at the table in the pan, or on dedicated plates. Gluten-free foods supplied for consumption off the premises should be clearly labelled as such. Unused gluten-free foods should be clearly labelled and securely covered to allow easy identification for next shift. Staff must wash their hands before handling gluten-free ingredients. Clean surfaces must be used to prepare gluten-free pizza. Spillage of gluten-containing ingredients should be cleaned up to prevent cross contamination of glutenfree ingredients.
FREE FROM •
Make spare aprons or protective clothing available to staff if their apron or protective clothing become soiled with gluten-containing flour (clothing should also be regularly laundered). Effective cleaning practices - hot water, detergents, rinsing - must be used (good hygienic food safety practices need to be in place to prevent cross contamination with gluten). Make random tests to ensure that the finished gluten-free pizzas are well below the allowable gluten level of 20 parts per million necessary to be considered gluten free.
TRUST AND TRANSPARENCY As meeting the needs of dietary requirements and allergies increases, the importance of trust and transparency in the supply chain is vital, says Dawn Farms (www.dawnfarms.ie), a leading supplier of innovative cooked and fermented ready-toeat meat ingredients to food manufacturers and the foodservice industry in the UK nd Europe. The company similarly recognises the importance of the growing need for personalisation in food choices, observing that according to a 2018 Mintel survey, two thirds of UK consumers believe what they eat affects their wellbeing. This growing consumer interest in health and wellness has led the company’s stateof-the-art innovation centre to place clean label ingredient transparency at the centre of its new product development process, making it a pillar of its sustainability programme. All the company’s cooked meat pizza toppings such as pepperoni, salami, pulled chicken and beef are 100% free from artificial colours, hydrogenated and trans fats, palm oil, nuts and MSG, for example. “The whole area of ‘free-from’ is evolving fast,” says Julie Sloan, the company’s consumer insights manager. “A basic premise of our new product development strategy is to ensure that all our ingredients are derived naturally. We’ve been driving ahead with our Clean Label initiative and now have a comprehensive range of clean label products. These include development of low salt phosphate-free chicken, sodium nitrite-free and no-added-nitrite cured meat products.” While developing these products, Dawn Farms says that it also recognises the importance of not sacrificing quality, taste and enjoyment in the pursuit of ‘free-from’. “Today’s consumers are seeking authentic and delicious food experiences,” she adds. “We are constantly exploring new methods of locking in flavour, via natural smoking techniques, for example, or sousvide cooking which cooks meat in its own juices for extra flavour and succulence.
“The demand we are seeing for our pork carnitas, beef barbacoa and chicken tinga in our Street Food Collection is largely due to its enhanced flavour and succulence. They are also clean label.” With operators needing to be ready and able to cater for this diversifying and growing sector of the market, Dawn Farms reports that it has also been working on salt/fat reduction and high fibre cooked meat ingredients. In the pursuit of health and wellness, it is recognised that there is a strong and growing demand among consumers for ingredients which are high in protein and fibre, especially among those who may be reducing or cutting out other potential sources of nutrients from their diets. ”Cooked meats are ideally placed to meet this demand as they are naturally rich in protein,” says Julie Sloan. “We are also increasingly incorporating fibre-rich vegetables into ‘flexitarian-style’ meatballs and koftes to enhance the nutritional content for consumers.” Dawn Farms is a founding member of the Bord Bia Origin Green programme which provides a verified commitment to sustainability all along the food chain. This includes actively pursuing the use of natural
ingredients, while also reformulating existing products (for more info on their new Street Food Collection visit www. cookedcuts.co.uk). PASTA SOLUTIONS Celiac disease is an incurable auto-immune disease which means that the body is unable to digest grain protein gluten, harming itself in the process. Its diagnosis causes considerable unease for patients and their relatives. According to information from Coeliac UK, which represents 60,000 members, in the region of 700,000 people - 1% of the population - in Great Britain are affected by this disease, with experts across Europe also presuming that there are a relatively large number of undetected cases (the disease often not being recognised, or diagnosed incorrectly). After the diagnosis, those affected are advised to change their diet immediately, having to totally abstain from food made from wheat, spelt, rye, and barley for the rest of their lives. But in spite of such massive restrictions, these people can still avail themselves of a highly enjoyable diet, point out pasta suppliers, Ebrofrost (www. ebrofrost.com, who supply the Keck brand of pasta), because there are substitute July 2018
products for many glutenous foodstuffs which can provide just as much pleasure in eating as their gluten-containing counterparts. In the case of pasta, wheat flour is often replaced by flours from chick peas, rice or corn (another interesting, gluten-free raw material that can be used is quinoa, say Ebrofrost). Understandably, people with celiac disease will look specifically for restaurants whose chefs offer gluten-free dishes – quite an undertaking for some. However, if this target group could find suitable glutenfree pasta options everywhere, the British catering industry could increase its turnover by more than £100 million per annum according to estimates made by Coeliac UK. Restaurateurs who put dishes made from gluten-free ingredients on their menus are able to open their restaurants up to an attractive potential for this group of guests. This is particularly advisable if pasta plays a central role in the culinary offers of a restaurant, suggest Ebrofrost. At the same time, however, restaurateurs have to fulfil two conditions, point out the company. First, they must ensure that cross-contamination between glutenous and gluten-free ingredients dishes is excluded in the entire operation. Persons
affected often have an allergic reaction to the smallest amount of gluten, which can be life-threatening for them (Coeliac UK offers interested kitchen professionals competent training). Second, for reasons of transparency, it makes sense to identify the gluten-free dishes on the menu in explicit terms, and to publicise the offer by way of your own web site and in social networks. Ebrofrost reports that it makes every type of pasta from fresh dough, and from gluten-free flours too. It also cooks its pasta (and all other products produced) precisely to their customers’ requirements, with customers defining the cooking point up to which their long or short pasta is required to be cooked. Finally, they offer their products in quick frozen (IQF) format. Thus, after regeneration on site, the customer is able to receive his or her pasta dish in the best possible quality (appearance, consistency, taste and aroma being optimal). Their range comprises some 150 items packed in different types of packaging, including portion bags which they feel offers the best possible guarantee that the subsequent gluten-free dishes have been prepared with the appropriate pasta. This can be particularly important during work-intensive times when a restaurant is filled to capacity, and it’s busy and business is booming, and mistakes cannot always be avoided. However, with portion bags, suggest Ebrofrost, such mistakes can be minimised. Upon opening up the bag, the product can be regenerated in 30 to 60 seconds, arranged on the plate, then simply served
– job done. Additional benefits include the fact that all of the portions are the same size and can be calculated precisely. Customers can choose net weights between 50 and 300g for their portion packages and, upon request, Ebrofrost says that it will print the portion packages with their logo too. In this way, the employees can develop an even stronger identification with ‘their pasta’. Ebrofrost is the holding company of Keck and Danrice and specialises in the production of pasta and the processing of rice, corn, grains like quinoa, and lentils. Their customers are typically manufacturers of stir-fry dishes and ready meals, as well as brand name catering operations and the multi-unit food service industry in some 25 European countries. The company produces at several locations in Europe, and in Great Britain as well. As a member of the Spanish Ebro Food Group – which claims to be the largest manufacturer of pasta world-wide - Ebrofrost enjoys access to many markets across the world for food raw materials.
Gluten-free penne with fennel seed infused meat and wild mushroom ragu
A recipe idea from Italian chef, Aldo Zilli. Garofalo is a premium Italian pasta maker from Gragnano near Naples, and reports that it has recently added a 3kg pack format in four of its most popular food service pasta shapes. The 3kg pack format is branded Garofalo Ristorante and includes Spaghetti, Linguine, Penne and Fusilli in the initial launch phase of the larger packs. All Garofalo Signature wheat pasta shapes, including the Ristorante shapes, are made using only robust durum wheat semolina, resulting in a pasta high in protein that resists over cooking, and perfect for double cooking, point out the brand. Their pasta is made using a bronze die, the original way to extrude the dough. Pasta made in this way has a slightly rough texture and a porous surface that holds the sauce.
“For an Italian chef working constantly in kitchens like myself, we are always in search of new products, and at the moment I have found Garofalo gluten-free penne to be perfect for my gluten free customers with a traditional ragu. I also love Garofalo gluten free pasta with an Arrabbiata sauce in the restaurant,” says Aldo Zilli. “As a chef I love Garofalo gluten-free pasta because of its texture, flavour and the fact that it remains beautifully al dente. In the ever-growing market for gluten free pasta, Garofalo lends itself superbly well and I would highly recommend its presence in every chef’s dry larder,” adds Sara Danesin, Masterchef finalist, chef and food consultant.
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INGREDIENTS • • • • • • •
Gluten Free Penne Pasta - 80g Diced Pork (from shoulder) - 1-2cm diced, 30g Diced Veal (1-2cm dice) - 30g Diced Beef (shin or chuck) - 1-2cm diced, 30g Carrot (finely chopped) - 1tbsp Onion (finely chopped) - 1tbsp Celery (finely chopped) - 1tbsp
Fennel seeds (lightly toasted and crushed) - 1tsp Red wine - 150ml Chopped tomatoes - 50 Wild Mushrooms (lightly fried with oil, salt, pepper and garlic) - 50g Rosemary - 1 sprig Bay leaf - 1 Chicken stock - 250ml Salt and pepper to taste Parmesan cheese - 1tbsp Extra virgin oil - 1tbsp Chopped parsley - 1tbsp
METHOD 1. 2. 3. 4. 5. 6. 7. 8. 9.
To make the ragu, lightly fry the carrot, onion and celery in a deep frying pan with a splash of oil, rosemary and bay leaf. Once they start to caramelise, add the diced meat (seasoned well beforehand) and fry for three to four minutes until browned on all sides. Add the fennel seeds and mix in, followed by the wild mushroom (already sauteed). After one minute add the red wine to deglaze the pan, and allow to reduce by two thirds. Pour in the chopped tomatoes and chicken stock and bring to a simmer. Cover with a lid or carte touche and simmer gently for one to two hours, until the meat is tender and the sauce has thickened. Check the seasoning and remove the rosemary stalk and bayleaf. Boil the pasta to order in boiling salted water and toss into the ragu, add the chopped parsley, season if needed. Using tongs, place the pasta on a pasta bowl and drizzle with extra virgin oil and sprinkle with grated Parmesan cheese.
VEGAN PIZZA BASE “In the last decade, the number of people following a vegan diet in the UK has increased by 360% according to the Vegan Society and the popularity of meat-free campaigns such as veganuary has played a role in bringing veganism into the spotlight,” says Richard Cooper, senior brand manager – Dr. Oetker Professional (www.oetker-professional.co.uk). “With the meat-free market set to reach £658 million sales by 2021 according to Mintel data, it is important for Italian restaurants to consider vegan options on their menus to ensure they are appealing to a growing number of consumers. “What better way to consider catering for dietaries than with the popularity of pizza? Usually unavailable to vegans due to the use of dairy products, we have developed our vegan Raw Dough Pizza Base to allow operators the flexibility and ease in providing for vegans all from the same starting point as the pizzas they are creating for vegetarians, pescatarians and meat-lovers. “Rising for the first time in the oven to deliver a freshlybaked authentic crust, the nine-inch rising dough pizza base comes topped with a classic tomato passata that will complement any flavour of topping, so operators simply need to add their ingredients and bake in the oven in a matter of minutes.”
VERSATILE RICE “One way operators can stay true to their Italian roots whilst catering for dietaries, is by using Arborio rice,” says Annette Coggins, head of foodservice, Tilda UK (www.tildafoodservice.com). “Our Arborio rice comes from the valley of the River Po in Northern Italy and is the finest of the Superfino Risotto rices, meaning that the short grains are deliciously creamy once cooked and are naturally gluten-free. “Rice is among one of the first foods suitable for adults who have been diagnosed with a gluten intolerance or coeliac disease, making such rice a highly versatile ingredient for operators to add a host of gluten-free recipes to their menus from soups and salads to risottos and even desserts. “From this base, operators can innovate with as few, or as many, ingredients as they like to create exciting, innovative dishes, adding variation and appeal to menus – helping to differentiate themselves from other restaurants.” To inspire operators in making gluten-free recipes, Tilda has created a variety of exciting recipes using Arborio rice which can be viewed at https://www.tilda.com professionals/recipes/.
t e e w S indulgence
suppliers are encouraging The sector’s dessert and ice cream top of the latest flavour operators to make sure they stay on rt menus. trends when it comes to their desse
PERFECTING YOUR MENU “When dining out customers are more often than not looking for indulgence particularly from a dessert menu. Many look forward to their sweet fix at the end of the meal and it always proves particularly tempting. Chefs should carefully consider their desserts and how they are described on a menu to ensure they catch the customer’s eye instantly. Desserts often have to be all or nothing and can be the first thing dropped from a meal if the choices just aren’t up to scratch,” says Fabien Levet, national account manager – foodservice at Pidy UK (www.pidyuk.com). “Traditional desserts always hold a firm place on menus but showcasing innovation will engage with today’s adventurous diners. Whatever the style of your menu, if the desserts deliver, the meal will be sure to leave a lasting impression.” Seasons always have an impact on what food customers find appealing, point out Pidy. Rich or hot desserts are the 44
perfect comforting treat during the colder months but as soon as summer begins, attention turns to fresh, fruity flavours and lighter patisserie instead, they advise. For example, tarts of all sizes and varieties are a staple all year round, thanks to their versatility. “Pidy’s ready-to-fill tarts complement a host of different fillings and offer the perfect canvas for chefs to get creative. A buttery crumble tart filled with deliciously sweet strawberries and luscious layers of crème patisserie is an example of a classic British summer time dessert,” explains Fabien Levet. “The summer is also a good time to incorporate some exotic flavours into dishes as these are particularly on-trend. Pastry pairs beautifully with combinations like mango and passionfruit or a blueberry key lime pie, customers will be intrigued and excited to try new flavour combinations. With an extensive range of styles and sizes available, chefs can choose what suits their menu best.
“Whether you prefer to offer a full sized dessert or a selection of miniature treats.” Smaller treats and decadent mouthfuls are the perfect way to tempt all customers no matter how full they feel, suggest Pidy, who offer various bite-sized tartelette cases which are ideal for creating miniature desserts. Continuing this trend, dessert platters and boards are great for incorporating a variety of different things and allow chefs to showcase their creativity and skill, they advise. “Our Pidy Trendy Shell Cases, for example, are available in two sizes and three shapes for complete flexibility, feature a delicate chocolate or sweet flavoured pastry, ready to be finished with amazing fillings of every kind imaginable,” Fabien Levet continues. “The range features a straight sided design which adds an interesting dimension and contemporary feel to a dessert offering. A wonderfully soft, crumbly pastry provides excellent bite yet remains strong enough to hold shape for up
to 24hrs once filled. This allows chefs to prepare the cases well in advance if necessary.” When it comes to constructing the perfect dessert menu, it’s all about achieving balance, say the company, who recommend having a selection of up to five or six exceptional desserts rather than an overwhelming menu of average choices. However, it is also important to bear in mind that there needs to be something that appeals to everyone and the desserts should all be diverse enough to achieve this. The same goes for including both hot and cold options, traditional favourites and more innovative dishes. “Special dietary requirements still remain a hot topic, and chefs must be conscious to include options that suit everyone,” adds Fabien Levet. “With gluten-free diets being one of the most common requests, we recommend sourcing ingredients that make it easier to produce specialist desserts. Pidy has developed an award-winning range of gluten July 2018
free pastry cases, featuring an authentic taste and crumbly texture. These are a versatile and useful ingredient for any kitchen in the hotel industry and meet all gluten-free requirements. Chefs can easily swap their usual pastry to create a fantastic gluten free variation. This will not only appeal to those with a gluten allergy or intolerance but also customers who are interested in gluten free diets for the additional health benefits.” ON TREND ICE CREAMS “Ice cream is integral to menus throughout the year, but when the summer is in full swing, there’s no better refreshing treat to enjoy in its entirety or to complement a whole host of desserts. The warmer months provide a great opportunity to refresh offerings to reflect the season. With so much choice available, it’s important to keep up with the latest trends and innovations in flavours to complete an exceptional dessert menu,” says Christina Veal, director at New Forest Ice Cream (www.newforesticecream.com). “Ice cream can really bring a new flavour dimension to a final dish too. For example, a generous scoop of our vibrant Oriental Ginger, sophisticated Salted Caramel or a nutty Pistachio ice cream can be the perfect accompaniment to a rich and decadent chocolate torte or Crème Brulée.” New Forest Ice Cream currently have over 50 different flavours of ice cream and sorbet to suit a range of menus and desserts. Made from traditional family recipes that have been
developed over many years, the company says that it uses only the best ingredients, not least fresh dairy cream and whole milk so as to ensure a premium product. The ice cream market continues to see a demand for new and interesting flavours, with customers always on the lookout for something new, observe New Forest Ice Cream, who love rising to the challenge and coming up with imaginative flavours designed to excite and intrigue customers. “Boozy flavours have proven very popular and are a great balance between a dessert and having a refreshing beverage or cocktail,” suggests Christina Veal. “Including ice cream and sorbets infused with alcohol means that customers don’t have to choose between the two and they can enjoy the best of both worlds. They are also ideal for tempting those who are feeling too full and can’t fit in a dessert. “We have developed various flavours to meet this key trend and add elegance to any menu, including one of the latest additions to our range - Whisky & Orange Ice Cream. This features a traditional dairy base infused with single malt whisky and citrus undertones from real orange zest. The ice cream is refreshingly light - the perfect boozy tipple to end a meal.” Their award-winning Gin and Pink Grapefruit sorbet is proving to be a trendy addition to dessert menus particularly because gin has become such a popular drink choice and the delicate botanicals
make it a versatile addition to different flavours and desserts. This sorbet combines local Hampshire craft distillery, Twisted Nose gin and vibrant pink grapefruit, resulting in a marriage of sweet and sharp notes. Another flavour that has definitely experienced a renaissance lately is rhubarb, report New Forest Ice Cream, who have added Rhubarb & Ginger ice cream to their range, and which combines an indulgent dairy rhubarb base with real pieces of stem ginger. Keeping in line with fruity flavours, coconut products continue to rise in popularity and are the epitome of summer, thanks to its refreshing flavour with New Forest Ice Cream offering their award winning pure and creamy Coconut ice cream and a light and tangy Lime & Coconut sorbet. Suncream Dairies (www.suncreamicecream. com) has launched a new
natural vanilla vegan ice cream in response to the growing demand for free from desserts. Love Vegan, made with real vanilla beans and flecked with vanilla pod seeds for a rich, indulgent flavour, is a perfect alternative to traditional dairy ice cream, they feel. Free from all 14 declarable allergens including gluten, soya, nut, lactose and egg, it is also registered with the Vegan Society. “With veganism and free from predicted to be two of the fastest growing food trends, we wanted to create a non-dairy ice cream that everyone can enjoy,” says Rebecca Manfredi, Suncream’s managing director. “It’s packed full of flavour and despite being milk-free, delivers a lovely creamy mouth feel.” Love Vegan Vanilla, made with coconut oil and dextrose, is easy to scoop and available in 5 litre resealable Napoli containers - ideal for use ‘back of house’ or in Napoli scooping cabinets, suggest Suncream.
DESSERTS Gavin Kellett, head chef at the renowned Vine Tree restaurant in Llangattock, Wales, and twice winner of the Cordon Vert Chef of the Future competition which specialises in vegetarian cuisine, commented: “At the Vine Tree we try to source the best possible ingredients and products. We focus a lot on catering for vegans and we believe Suncream’s vanilla bean vegan ice cream is the best on the market.” Love Vegan Vanilla is the latest addition to the Suncream ice cream collection which includes the Gelato Gold range of luxury Italian-style ice cream, premium Sorbets and the Summertime ‘value’ range. “Ice cream remains a popular choice all year round – whether on its own, as an accompaniment to desserts or as a scoop for a treat – and with the demand for vegetarian and free from food growing all the time, it makes good business sense for caterers to offer a vegan option,” adds Rebecca Manfredi. ITALIAN STYLE GELATO Italian gelato has a rich heritage dating back hundreds of years and is invariably hailed as being the ‘original’ ice cream. The well known ice cream brand, Joe Delucci’s (www.joedeluccis. com), say that their multi awardwinning, indulgent gelato has been made with love the Italian way since 2005 by only using the finest carefully sourced natural ingredients - whole fresh fruits and no artificial colours, flavours or preservatives. Their dedicated and
passionate team are always working to develop further innovative flavours, and new for 2018 are improved recipes delivering an even more powerful flavour and four new sensational additions, report the brand. Namely, Walnut & Fig (awarded Bronze at this year’s Casual Dining Show Innovation Challenge), Chocolate & Orange, Blood Orange, Lemon & Carrot and Lemon & Vodka. Their appealing range is also all vegetarian, predominantly gluten-free and includes nondairy, fat-free and some 14 water-based, vegan-friendly flavours. In total, they currently have some 30 flavours to choose from, including base flavours such as Mascarpone, Fior di Panna and Classic Cream. All are available in 5 litre, 2.5 litre, 500ml and 120ml theatre tubs. Typically lower in fat (using milk, not cream), and incorporating much less air than regular ice cream, so as to deliver more gelato per scoop, Italian style gelato ice cream offers that all important creamy texture, point out the firm. And when served at a slightly higher temperature than ice cream, the soft effect on the taste buds is one of an intensive, long-lasting and clean taste. Whilst the ratio of ingredients remains a closely guarded secret, Joe Delucci’s reveal that their pistachios are hand harvested in Sicily, their vanilla pods are sustainably sourced from Madagascar, their figs are picked on the abundant hills of Calabria, and their naturally sweet lemons originate from the fertile, volcanic soil of Sicily. BRC accredited, Joe Delucci’s
Top tips for ice cream success • • • •
Offer both traditional and contemporary flavours to ensure that there is something to suit everyone. Don’t be afraid to push the boundaries by introducing new or unusual flavours – you’ll soon know what’s popular and what’s not! Be clear on food intolerances and allergens. Take care with presentation (make sure your crockery complements the ice cream and perhaps try serving a tasting platter of different flavoured ice creams in shot glasses - mini portions encourage tasting without overindulgence). Stock as many flavours as is economically viable but consider the practicalities - the greater your range, the more freezer space you’ll need. Stick to the recommended storage instructions as accurate freezer temperatures are key to keeping ice cream in optimum condition.
has become the choice for many leading chefs and is now stocked by many well-known restaurants, pizzerias, dessert parlours, delicatessens and cafés who either order and have delivered directly from Joe Delucci’s, or who order through their nationwide wholesale food distribution network. Whether a new, or established operation, they can offer a supportive startup service featuring branded freezer deals and point of sale items. They also have branded ice cream carts for sale which are proving to be a very popular addition to events, they report – helping to increase revenue and creating a great atmosphere. HOMEMADE “Customers have shown that they are prepared to pay a premium for well-made, high quality desserts, and offering light, flavourful and balanced freshly-made desserts with contrasting flavours, temperatures and textures is sure to highlight any Italian restaurant as one that uses premium quality ingredients,” says Scott Duncan, sales director at Carpigiani UK (carpigiani.co.uk). “Incorporating freshlymade gelato or sorbet into well-executed, multi-textured desserts is a great way to create a premium quality dessert menu and will justify a much higher
price point than a traditional dessert served with a simple scoop of bought-in ice-cream.” Known for manufacturing some of the world’s most well known artisan gelato, pastry, soft serve ice cream and dessert equipment, Carpigiani says that it recognises that although many chefs would relish the opportunity to create their own freshly made, high quality gelato or sorbet, space is often at a premium within commercial kitchens and some operators cannot afford to take up valuable kitchen space with a large machine. With all this in mind, Carpigiani says that it has developed Freeze&Go which, at just 300mm wide, they claim is the most compact countertop professional batch freezer in its class, producing up to 5kg of fresh, high quality gelato or sorbet per hour, and up to five portions in just six minutes, and therefore allowing chefs to create small portions of wonderfully fresh gelato or sorbet and diverse dessert offerings, on demand and without wasting valuable kitchen space. Since its recent launch, the Freeze&Go has already achieved industry recognition with a Commercial Kitchen Gold Innovation Award. “With the machine’s ability to rapidly produce small batches of gelato or sorbet, July 2018
YORKSHIRE EVENT CENTRE
WHAT'S THE CONNECTION? PAPA'S TENDER SERVICE
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We've sent business opportunities worth £1000s to our members. If you're not a member, we haven't sent you any.
12th - 14th February 2019 Yorkshire Event Centre If you would like to attend, you can register online for free tickets at www.ice-cream.org. Alternatively, our registration team will be ready to welcome you from Tuesday 12th February at 10.00am.
tel: 01291 636333 web: www.papa.org.uk
New Divella pizza ﬂour exclusively from CQS CQS is the exclusive importer and distributor of the Divella brand in the UK and we are delighted to be celebrating a working partnership that has lasted over a decade. Divella produces more than 100 different shapes of pasta, flour including different varieties to allow pizzerias to make the many different styles of traditional Italian pizzas which are suitable for cooking regardless of the oven type used be it electric, gas or wood burner. The latest addition to the Divella range of flour is Farina “00” for Pizza Napoletana and is available in 5kg and 25kg bags. The Farina “00” flour produces the perfect Neapolitan style pizza characterised by higher and softer borders with a goldon colour – “cornicione gonfio”.
As Italian food continues to grow in popularity, so does the desire for quality and authentic Italian ingredients. We have seen a substantial growth in the sales of Divella flour over recent years and we are confident that this new addition to the range will be no exception. CQS is one of the most innovative importers and specialist distributors today in Britain, and we pride ourselves in our ability to be able to satisfy our customers demand for genuine, authentic, high quality Italian ingredients. For more information about Continental Quattro Stagioni’s range of food products and alcoholic beverages log on to our new website at www.continental-food.co.uk. 47
chefs can build a menu around fresh, seasonal ingredients, packed full of vibrant flavours, without wastage. Achieving the renowned texture and unique flavour of artisan gelato or sorbet, the Freeze&Go has been designed to maintain the optimum temperature and mix consistency to create innovative, highly memorable multitextured desserts,” says Scott Duncan. Equipped with a single-phase power supply, this new compact, virtually silent and easy to clean model has a classically shaped, retro design with a cream finish to reflect Carpigiani’s extensive brand heritage. It’s this unique colour and quality design that also ensures the unit is perfectly suited for placement in a front of house dining area as it is in a commercial kitchen, allowing operators to further enrich the diner’s experience. The innovative design of the Freeze&Go also allows the mixing cup to be removed easily for cleaning, and with additional mixing cups available, chefs are able to create an assortment of ready to serve flavours with ease.
For those looking for a higher output machine, the Carpigiani range also includes the countertop Labo 8 12E, which has been Carpigiani’s most popular model since it was introduced a number of years ago, they report. With an hourly production of between 8-12kg, the Labo 8/12 E offers the capacity required to produce small batches - ideal for maintaining freshness and the production of multiple flavours. With a simple plug-andgo operation and a compact footprint of just 365mm x 715mm x 660mm (w/d/h), the Labo 8 12E 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, and the Labo 8 12E features Carpigiani’s patented one-piece beater with three blades to automatically produce consistency in your gelato or sorbet each and every time. SUGAR REDUCTION Bidfood has announced that it has reduced the sugar content of its Everyday Favourites ice cream range by 23% on average, achieving Public Health England’s (PHE) 2020 target in year one. The initiative comes in support of the Childhood Obesity Plan and the government’s fight against childhood sugar consumption, initially targeting the nine categories that make the largest contributions, including ice creams, cakes and biscuits. In addition to its range of four ice creams (chocolate, vanilla, strawberry and white vanilla), Bidfood says that it has also made significant strides in reducing sugar in its baked goods. The recipes for four of its Everyday Favourites tray cakes – Victoria Sponge, Carrot Cake, Lemon Drizzle, and Coffee & Walnut – have been reformulated to achieve a sugar reduction of an average 19% across the board. As a result, the foodservice provider’s cakes now also boast refreshed flavours and an increase in fruit content.
“At Bidfood, we support the work being undertaken by the government to reduce the consumption of sugar, and we are continually working towards PHE’s sugar reduction targets across our own brand products,” says Holly Marrero Easson, brand controller at Bidfood. “We are reformulating a number of products to reduce the amount of sugar, without compromising on quality or taste. As part of our ‘quality you can trust’ proposition, we’ve carried out extensive benchmarking and tasting – along with working closely with our supplier partners – to ensure we get our recipes just right. Our Everyday Favourites ice cream reformulation is a fantastic example of this responsible work, achieving a substantial reduction in sugar while ensuring a high quality is maintained. “As part of the reformulation we have also focused on ‘smart swaps’, which cut sugar but
maintain a great, if not even better, flavour. For example, in our lemon drizzle tray cake we now use Sicilian lemon drizzle instead of syrup and the Victoria Sponge now contains strawberry filling with a higher fruit content.” Bidfood says that it has more products in the pipeline, including gateaux, which will be reformulated and introduced to the market later this year (www.bidfood.co.uk).
New online cup design facility In time for summer, Cupprint has announced that it is offering a full range of ice cream cups that can be branded with you own identity and are available in accessible volumes ideal for independent and larger operators, starting with runs from just 1000 cups. Cupprint printed single wall ice cream cups are offered in a range of sizes from 5oz through 8 and 12oz to 16oz (150, 230, 330 and 450ml), and lead times are much shorter than you
might think, say the firm (just 14 days in most cases). Featuring high quality all over printing, these cups are made from 16.5pt heavy grade paper stock, making them suitable for sweets, snacks and fresh fruit too. To make life easier and in time for the busy summer holidays, Cupprint says that it is offering a new online cup design facility and promotion on ice cream cups offering five for the price of three (visit www.cupprint.co.uk to find out more).
THE EUROPEAN PIZZA & PASTA SHOW 13 - 15 NOVEMBER 2018 OLYMPIA LONDON Brought to you by
PIZZAPASTASHOW.COM T: +44 20 7352 4356
Getting your restaurant online If you are a new business, then having a strong online presence s is integral and this applies no less to pizza outlets and Italian restaurant red, a than it does to any other business, points out Matthias Knobloch (pictu ber of communications specialist at 1&1 Internet SE who writes about a num topics in the webhosting world.). FIND THE TIME Hospitality is a notoriously demanding industry – demanding of your time and of your mental agility – and it’s perfectly understandable to think you have no time to spare in building a social media audience or driving traffic to your web site. Crucially, you don’t need to sacrifice the dedication you put into your customer service to find time for digital marketing. Building an online presence will be easier than you think. Here are a few pointers on how to get started. 1.
Find the perfect domain and email address A professional online presence for your restaurant starts with a suitable domain name. Keep it short, unique and therefore memorable. Most importantly, use a name that is obviously relevant to your business and brand: do so with caution however. Always keep in mind trademark law when choosing your domain name. Conflict with another brand over trademarking can be disastrous – particularly for new businesses – so always check the existing trademark rights in the UK. Your professional profile on the internet will be completed with a personal email address that matches your domain name. This makes
your business communication more professional and reputable. Also, you can set up additional inboxes for yourself or other people that all end with the same domain. 2.
Be visible to your customers from day one Having an online presence doesn’t mean that you’re immediately more visible to your customers by default. To enhance its visibility, register your company so it appears in different online business directories and on social media platforms. For new businesses or established businesses making updates to their web sites, online business directories are easy to sign up to and their tools enable your audience to navigate to your domain without them seeing the dreaded “web site under construction” page. In its place an “online business card” with a company logo, contact information and social media links can be displayed so your customers know who you are from day one. Highlight your business with a professional web site A professional web site is characterised by a user-friendly structure with categories that are simple to navigate
through. Web site content should always address the needs of your business’s target group and topics – this will mean constant updates to keep up with your audiences’ evolving demands and needs. Thankfully, modern, easy-to-use web site builders allow users with no prior knowledge to customise their mobileoptimised company homepage at their convenience. Web site builders not only provide professional templates tailored to the needs of a broad range of industries, but also feature ready-made website structures, textual elements and image databases. A well-structured web site will always rank better among search results. 4.
Better safe than sorry - make your web site secure Given the myriad of threats faced by internet users, providing a secure website is vital. If you collect any information from your customers online – i.e. marketing information including mobile numbers, names and email addresses – make sure that their sensitive data is solely transmitted via an encrypted connection. Direct debit systems in particular, are vulnerable to data theft and phishing attacks. Encrypted connections to your July 2018
ONLINE However, today’s cutting-edge online accounting tools based on artificial intelligence can help you to easily and efficiently organise and track revenue, expenses, financial status and customer management from a single online platform or mobile app. As a result, you have more time to concentrate on what you love – your restaurant.
restaurant’s web site will be valued by visitors as well as Google ranking algorithms – such connections are identifiable by the padlock icon in their browsers. 5.
A matter of performance - keep visitors on your web site Users today expect fast-loading web sites when they are browsing for offers and services. If a web site’s suffers from slow loading content or – even worse – downtime, they will look somewhere else. To avoid this, make sure that your web site’s performance is sufficient, especially when you are running special offers or campaigns and expect an increase of traffic. Also, keep in mind that the more your homepage combines visual, textual and video content, the higher its requirements are in terms of performance. More time for the core business solutions that simplify your work life For most small business owners, accounting is one of the most timeconsuming activities that they have to conduct, with many having a limited amount of knowledge in this area.
Don’t forget online marketing! Establishing a web site for your pizzeria or restaurant and being online is just the first step. The best products and services are worthless if your customers can’t find them when they are searching for particular keywords or topics. Online marketing activities are an excellent solution for boosting your web site’s ranking within the search results. To further optimise your ranking, search engine optimisation (SEO) techniques such as backlinks and entries in online directories and search engine advertising (SEA) are a huge help. Plus, a fast-loading, SSLencrypted and responsive website has an even more positive effect on its search engine ranking.
Take care of your customers and win them over Existing customers have an important role in supporting your food business. This is why you should regularly catch their attention with newsletters and actively encourage them to leave reviews. A Facebook or TripAdvisor page can make your restaurant even more noticeable – and transforms customers into fans. Here, operators can grant a look behind the scenes, get feedback and generate publicity for new products.
Your company web site can also be connected directly to Facebook – share and like buttons can be integrated into its surface. With this, customers can recommend products to their friends and family – and at the same time increase your customer base. In addition, business directory solutions provide the option to keep track of your social media, online directories and your customer’s comments in order for you to directly engage with them and take control of your reputation management.
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The Italian National Chefs choose Morena beer
Eight gold medals for Beer Morena in California
Success after success, record after record within days for Birra Morena who have won ten gold medals, one silver and three bronze medals in some of the most important specialised competitions to be held around the world and attended by some of the most important breweries from all continents. In San Diego in the United States, homeland of craft beer, Scotch Ale Celtic was awarded a silver medal at the International Beer Competition (an excellent recognition and confirmation after winning last year at the WBA in London). Good news also from Australian International Beer where beer made in Italy by Morena was also appreciated. A strict jury considered it worthy of the podium, assigning bronze medals to the Gran Reserva Lucana, White Sweet Stout and Celtic Lucana. In California, at the Craft Competition, an event which brings together companies from around the globe, gold was awarded to Celtic Sweet Stout, Gran Reserva White, Celtic, Lucania Basilicata Scotch Ale, IPA, Organic, Super Celtic Lucanian Ale and Unique. Twelve medals in a few days, to which should be added the two golds won last month in Germany in Neustadt at Meininger’s Internationale craft beer awards. Call 00 39 0971 993 828, or visit www.birramorena.com.
In recent times the consumption of craft beer in Italy has reached unimaginable levels with Italian cuisine. In keeping with the times and the styles of consumption, the Italian National Chefs (NIC) have started a collaboration with Birra Morena to gather international acclaim (winning the gold medal as the best beer in the world with Celtica Stout last year at the London Awards). “Good beer has the credentials to merge into the flavours and consistencies of food,” said Gaetano Ragunì, general manager of NIC, the Italian National Chefs. “It is not difficult to find the right balance when you use excellent beers. The nutritional values that the beer confers, not secondary to the pleasure it succeeds in giving, must not be overlooked.” “We are flattered that the Italian National Chefs decided to be our ambassador in the
world,” added Tarricone, owners of the Birra Morena brewery. “Our collaboration is designed to spread the correct combination of the beers that we produce with the varieties offered by Italian cuisine and, therefore, to realise a perfect match that enhances the combination.” Call 00 39 0971 993 828, or visit www.birramorena.com.
Adande Aircell® Grab & Go cabinet wins energy eﬃciency category at the 2018 Footprint Awards Adande’s Aircell® open front, integral refrigerated Grab & Go cabinet has been announced as a gold winner at the 2018 Commercial Kitchen Innovation Challenge Awards. The award was made just weeks after the company’s Aircell® Grab & Go cabinet achieved first place in the Energy Efficiency category at the 2018 Footprint Awards 2018 and won the Packaging & Equipment category at the British Sandwich Association’s Sammies Awards. It follows the success of the product at the 2018 Food & Hotel Asia
SCI Equipment Awards in Singapore and the 2017 FCSI UK & Ireland Sustainable Catering Equipment Awards. The judging panel recognised the qualities of innovation and sustainability demonstrated by the Aircell® Grab & Go cabinet, agreeing that the refrigerated display is an ideal solution for a variety of food to go operations, including cafés, coffee shops, sandwich shops, canteens, convenience stores and forecourt outlets. Call (01502) 537135 or visit www.adandeaircell.com.
Adande Aircell® Grab & Go cabinet strikes gold at the Commercial Kitchen Innovation Challenge Awards Adande’s Aircell® open front, integral refrigerated Grab & Go cabinet has been announced as a gold winner at the 2018 Commercial Kitchen Innovation Challenge Awards. The award was made just weeks after the company’s Aircell® Grab & Go cabinet achieved first place in the Energy Efficiency category at the 2018 Footprint Awards 2018 and won the Packaging & Equipment 52
category at the British Sandwich Association’s Sammies Awards. It follows the success of the product at the 2018 Food & Hotel Asia SCI Equipment Awards in Singapore and the 2017 FCSI UK & Ireland Sustainable Catering Equipment Awards. The judging panel recognised the qualities of innovation and sustainability demonstrated by the Aircell® Grab & Go cabinet,
agreeing that the refrigerated display is an ideal solution for a variety of food to go operations, including cafés, coffee shops, sandwich shops, canteens, convenience stores and forecourt outlets. “Radical innovation in air flow technology within the Grab & Go fridge. The judges loved it,” the judging panel stated. Call (01502) 537135 or visit www.adandeaircell.com.
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The Pizza Pasta & Italian Food Association aims to ensure the best market conditions for our industry. From lobbying government to its organisation of the prestigious Pizza Pasta & Italian Food Awards, we aim to provide the best environment for you to trade in plus a wide range of benefits. Facing the staffing challenge – Our business needs good people. We are lobbying to ensure Brexit does not lead to the door shutting on the people we need to keep going. Reducing Energy and Telecoms costs – Our specialist advisor will shop around to get you the very best deals – and it’s free! Insurance with Free Membership – Our specialist insurers offer really keen prices for shop and business insurance – and independent retailers can get free membership if they use them. KPMG Accounting offer – Members can take advantage of a three months free accounting offer from leading accountants KPMG. Training – Our discounted on-line hygiene training is focused and saves you money and time. Assured Guidance – Members following our Assured Advice are protected from enforcement challenges. Free Advice – From legal to technical advice, our members have free access to experts. Buying ingredients or equipment from abroad? Our agreement with Cornhill offers exceptionally keen exchange rates. Business rates and financial help – We have teamed up with a specialist business finance consultancy who provide members advice on everything from business rates to raising finance. Cutting Fuel bills – Members can enjoy savings of up to 5p per litre on diesel & petrol, and up to 10p per litre at motorway pumps, with a free no-obligation fuel card. London hotel discounts – Save money when staying in London using the unique Association booking code with Grange Hotels.
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Young Risotto Chef of the Year challenge
Italian rice specialists, Riso Gallo, have launched their Young Riso to Chef of the Year competition, aimed at budding chefs aged 18 -25 years old (visit www.youngrisottochef.com for the terms and conditions and how to enter). CAREER-ENHANCING Entrants are being asked to send in a recipe and image of their risotto, as well as say why they believe winning will enhance their catering career (the closing date for entries is 30th September 2018). The top five entrants will then enter a cook-off in London on 21 January 2019 at Westminster College and will be judged on the day by renowned chefs Danilo Cortellini (former Professional MasterChef finalist), Davide Degiovanni (head chef at Gordon Ramsay’s Union Street Café) and Paul Gayler MBE (former executive chef at the Lanesborough, and author. The winner will receive an all-expenses paid, three-day work experience opportunity at Angela Hartnett’s Michelin starred modern Italian restaurant, Murano, in Mayfair, London. The runner up will win a three-day cooking experience with Danilo Cortellini at the Italian Embassy in London, for the planning and execution of a gala dinner. The current Young Risotto Chef 2018 is Dervis Mustafa from Westminster Kingsway College in London, who prepared a 54
Jerusalem Artichoke and Wild Mushroom Risotto for the judges. “It was great fun to take part in this competition, and I have learnt so much,” said Dervis Mustafa. “It is great to get feedback on my dish from such prestigious judges and I am really looking forward to my prize of cooking with Michelin starred chefs Fabio Pisani and Alessandro Negrini in Milan. It will be an honour and an amazing experience.” Judge and chef, Paul Gayler added: “The judges felt his dish had all the hallmarks of a great classically prepared risotto, perfectly cooked al dente rice grains, rich and creamy in texture. The addition of the crispy croquettes added a nice textural contrast to the overall dish, an all-round dish by this young talented chef.”
DERVIS MUSTAFA, YOUNG RISOTTO CHEF 2018
Pea and marinated cherry tomato risotto Feeling inspired? Here’s a risotto recipe created by Italian chef, Danilo Cortellini. Serves: Four Preparation Time: 40 minutes Cooking Time: 30 minutes Categories: Starter/Main course
INGREDIENTS • • • • • • • • • • • • • • • • • • •
280g of Riso Gallo Carnaroli rice 40g of grated Grana Padano 50g of onion (finely chopped) 25g of unsalted butter 1 litre of vegetable or chicken stock 200ml of dry white wine 160g of green peas (off the pod or frozen) 2 tbsp. of extra virgin olive oil 1 small punnet of pea shoots as garnish 4 anchovies cut in segments 200g of cherry tomatoes 1 lemon zest 1 orange zest 2 tbsp. of balsamic vinegar 1 small bunch of thyme I small bunch of basil 1 garlic clove (optional) Salt and pepper (to taste) Salted “hard” ricotta (to taste)
Blanch the peas in salted boiling water for one minute and cool them down immediately in iced water to retain the green colour. Set aside half of them and leave whole for the risotto. Use the remaining peas to create a puree to enhance the flavour of your risotto. Sweat 300g of onion in a casserole with a drizzle of olive oil and a pinch of salt. Add the peas, a glass of water and blend it until smooth.
Prepare the cherry tomatoes. To peel the cherry tomatoes lightly score them with a paring knife on one side and blanch them very quickly in boiling water. Cool them with ice. Peel and dress with olive oil, orange and lemon zest, balsamic vinegar, a few thyme and basil leaves, one garlic clove and salt and pepper to taste. Mix well and let them marinate for a few minutes. 4. Bake in a small tray at 150°C for about seven minutes until glazed by the balsamic marinade. Don’t let the balsamic burn on the sides of the tray, which can happen if it is too large. 5. Gently fry the remaining chopped onion in a small casserole with a drizzle of extra virgin olive oil and a pinch of salt for about 10-15 minutes on low heat, until well golden and caramelised. Keep to one side. 6. In a separate large casserole, start to roast the rice on low heat with a pinch of salt, without adding oil or fat. In this way, the heat reaches the core of each rice grain resulting in more uniform al dente rice. Keep stirring the rice, so the rice does not catch on the bottom of the pan or burn. When the rice is very hot, pour half of the wine in. Let the alcohol evaporate, set the cooking time to 15 minutes and add the simmering stock a ladle at a time, little by little. Stir the rice occasionally, and keep cooking. 7. Halfway through the cooking, add the onion to the rice and the pea puree. 8. Once the time is up, add the whole peas, taste the risotto and if you’re happy with the texture, remove it from the heat. 9. The next step is called mantecatura – with the right movements you can make the risotto creamier and increase its natural ooziness. Add the Grana Padano and butter to the rice. Stir with energy to incorporate extra air. Add the remaining wine and keep stirring until the risotto is nice and creamy. Season to taste. 10. Plate the hot risotto straight away and top with the glazed cherry tomatoes, the anchovies and pea shoots as garnish. Shave over a bit of salted ricotta if you’d like and add an extra drizzle of balsamic.
The 2018 runner up – Pietro Ascione - spent three days with Italian Embassy chef, Danilo Cortellini.
World Tim Charlton, owner of European and American catering equipment supplier, Euro Catering, has had a lot on his plate in the last six months, not only bringing on board exciting new manufacturers and bolstering the company’s relationship with its dealers, but also designing and project-managing a new Culinary Centre next to Euro Catering’s Daventry head office. With all of this bubbling in the background, he tells us more about a typical day. 8.00am
Arriving at the office recently has meant grabbing a quick coffee and then heading to the Culinary Centre to review progress. Previously, we had a demonstration kitchen in Lutterworth, where our talented in-house development chef and food technologist, Darren Massey, gave demos and training to clients from across the country. Our showroom was also located there. Having two different sites was a legacy of our history, but not what we felt best served us going forward. I decided last year that I wanted to create something really special that was far more than a showroom, and which would ignite the imagination of dealers and distributors. On that basis, I’ve had it designed as an exhibition hall, with different zones within which equipment is grouped together, to make it easier for clients to grasp how it could revolutionise their kitchen. For instance, we have an area for bakery ovens and hot food counter displays, a Tecnoinox cooking line and associated equipment, a zone relevant to cost-sector caters and a fabulous pizza oven area. The latter comes complete with the dramatic Italforni Bull and tunnel ovens, preparation equipment such as a dough press and pasta boiler, and a demo area. The Italian zone probably enjoys the limelight more than the others, given its central position in the Culinary Centre, but then my wife is from an Italian family and Italy’s close to our heart! That’s one reason why we have such exceptional Italian brands in our portfolio and why we’ve enjoyed relationships with manufacturers such as Italforni for many years. I frequently travel to meet with Italian suppliers, so that we can offer the best, cutting-edge and innovative equipment available, so that our customers can benefit 56
from latest developments in areas such as energy-efficiency. Working on this Culinary Centre project has been exhausting, but well worth it. Visitors who have already seen it are absolutely lost for words as it’s very special. It’s also a perfect arena for Darren to perform in, demonstrating all the plusses of our equipment. 10.00am
Recently, this has been a good time to catch up with our sales director, Justin Towns, who is working closely with dealers and distributors nationwide, to make life as profitable and easy as possible for them. We’re working together to continually find ways in which to give our dealers competitive advantages when pitching equipment to their clients and the three of us are working on exciting plans that will come to fruition this year. 12 noon
Lunchtime is usually spent catching up with another of our key sales people, Franco Sparano, who is often out in the field, working on projects as varied as a kitchen installation at Grade II-listed Wygston’s House in Leicester, and a kitchen overhaul at the Cheerbrook Farm Shop in Cheshire. Franco provides a lot of insight when it comes to customer needs and has years of experience. This is also a time at which I can assess how our new brands are going down in the market. We’ve recently introduced three big names – Debag, Tecnoinox and Beer which all offer fantastic opportunities and margins for distributors. Debag is a real star in the bakery sector and has been adopted by a leading supermarket’s in-house bakeries. Tecnoinox provides dealers with
the opportunity to sell a whole line of equipment, knowing that we have strictly limited the number of distributors who have access to this cooking line. Beer’s hot display counter also has impressive and eyecatching features. Afternoon
Euro Catering has grown tremendously over the last three years, so there are many managerial tasks to address and all that comes with running a successful and dynamic business. I am always looking for the next exciting brand that could make our dealers sit up and take notice and this ongoing process creates a lot of work in itself, as we arrange meetings and site visits, come to agreements with manufacturers, create sales materials online and offline and spread the word to our network. The Culinary Centre has reduced the amount of time that I’ve had at my disposal, but I shall be heading out on the road again, talking to our partners, meeting with customers and again looking out for that next bit of equipment that could be a perfect fit. We’ve recently been through a complete rebrand and have launched a new web site to showcase our brands, which now include Palux, Giorik, Tecnoinox, ANETS, FIrex, Italforni, Bakers Pride, BKI and BKW. I’ve been overseeing the production of a new Euro Catering brochure and specification sheets and, of course, I found time to visit HOST Milano, to meet with our manufacturer partners and pick up the latest intelligence. 4:00pm
Having worked in the business, I allow myself some time to work on it, planning in things such as dealer workshops, which we shall really focus on in the months to come. July 2018
We know we have an incredible range of products that offer great earning potential for our dealers, but it’s a case of getting them to interact with it, so that they can achieve better sales figures and earn more money. I also try to work on our marketing at this time, particularly sourcing case studies of successful installations and the great client feedback they have elicited. We can clearly see the need to focus more on online marketing and PR, given that GDPR will impact on our capacity to reach people through email marketing. 5:30pm
It’s just a rumour that everyone at Euro Catering winds down with a Scalextric challenge, although it’s perfectly true that we have an amazing track in our boardroom, which forms part of our open days, providing lots of fun for our visitors. It’s an incredibly addictive game, so we try to keep away from it as much as we can, or we’d never get through all the exciting projects we have on board at any one time! 6:00pm
If I’m lucky, Darren will have concocted some marvellous dish or other, during the course of his demonstrations, that can be taken home and reheated. Whilst it’s
TIM WITH HIS WIFE, MEL, AT THE OPENING OF EURO CATERING’S CULINARY CENTRE. great to have a massive Culinary Centre and an incredibly talented chef and food technician as part of our team, it has to be said that it’s not good if you’re counting calories! However, I wouldn’t reverse the decision to unite the two sites. We
recognise the blessed position we are in and just need to communicate that to our dealers, particularly at a time when many are struggling to earn a decent margin. The message is: “We have it all here; just come and see!”
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WOOD FIRED OVENS
When to buy a wood fired, high thermal mass, stone floor pizza oven over other oven types Jay Emery (www.bushmanwoodfiredovens.co.uk) is known as the “wood fired oven guru”, having started making wood fired ovens back in 1999 and the first to get DEFRA approval, and for those thinking about investing in a wood fired oven for their restaurant, pub, or takeaway, he runs Discovery Consultation Days. Here, in a regular series of articles, he takes us through the buying decision. Decisions, decisions Wow there’s a lot in the heading above and rightfully so. Each word was chosen carefully: Wood fired, high thermal mass, stone floor oven. To the uneducated, a wood fired oven is a wood fired oven; find the cheapest, buy and start business. Arggh! You may not be thinking clearly, or you are about to have a heart attack when you see how expensive a good oven is. So when do you go and spend thousands of pounds on a great oven? And when do you simply buy whatever’s the cheapest electric or gas conveyor available? Firstly, you need to evaluate what your potential customers’ expectations are going to be. It’s fair to say that if, in the industry, we were to make a generalised statement like “the best pizzas in the world are cooked in wood fired ovens” we would find that the vast majority of pizza buying customers would say the statement was true. Again, if you said that it’s because you can taste the wood fire on the pizza they again would reply in the affirmative. But this is all hype and, in most cases, a crock of BS presented by salesmen capitalising on the ‘buying signals’ from the unknowledgeable or illinformed. So let me put the truth out there. Yup, on the whole pizzas out of wood fired ovens do taste better, but it’s not all down to the oven, but rather down to the owner operators and the passion that they have in designing, prepping, and cooking, pizzas. Yes, you read that right. As the UK’s longest established manufacturer of wood fired ovens and a trusted advisor to the
industry, I wish it were otherwise. I wish I could say it’s all down to the oven. But I can’t, human intervention has to take some of the credit. I know some of you out there will be saying that’s not true, but I’m sorry to say it is. So, what is the difference then? Why should you invest in a wood fired oven over an electric one or a gas one? That comes down to heating time, recovery time, and the cooking time. In a wood fired oven • you truly can choose how hot you want the oven to run. • you can select where in the oven you want the heat to be.
and you can flash pizzas to add colouring however and whenever you want. the oven also runs open which means that you can operate a smoother service; no opening and closing of doors, and pizza cooked to gentle perfection.
In a gas fired oven the fire position is dictated, can’t be changed, and normally the operation is automated. • high flame to bring oven up to temperature. • low flame for service. • and a boost button to give you a heat injection when you need it. July 2018
WOOD FIRED OVENS Wood/gas combination is the best of both worlds... • the convenience of gas to bring the oven to temperature. • and then wood for service and customer expectation. • again, if unskilled staff are using the oven, the gas will kick in and out during service to maintain temperature. Theatre In my opinion then, since it’s not down to the actual flavour of the pizza, the real reason for having a wood fired oven is to capitalise on the theatre of the business the kitchen out the front, clean, tidy and organised for everyone to see. The real fire brings in that primeval association we have with it and the emotion that that brings. Man harness big fire to cook delicate pizza to perfection very fast. The key reason however is the thermal mass, the stone baking of the pizza. A good wood fired oven has high thermal mass this means that it takes a while to get hot but once hot the high thermal mass can transfer heat into a lower thermal mass, pizza, for a long time. In a good high thermal mass wood fired oven you will also find that the overall temperature of the oven and the cooking experience is so
much more stable and easier to manage. I can quantify this by saying that if you over-fire the oven in service then a good oven will absorb excess heat. Giving a more consistent result and, by the same process, if the oven is under-fired then it will radiate heat. Simplifying and smoothing the process As in all good stage productions, there
needs to be a good backdrop and the more impressive the backdrop the more the wow-factor. It is no surprise then that wood fired ovens tend to look big. I guess this is no one’s fault, it’s just what we have come to expect. A smaller looking oven could well do the job that is required but, with our desire for bigger and better, the showpiece needs to be exactly that, the showpiece,
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Contact 01484 320516 or email@example.com for details www.eurostarfoods.co.uk
WOOD FIRED OVENS
the thing that makes it all work, the thing that the average person could not have in their back garden, the item that differentiates the pizza establishment from what can be done at home. And there lies the key to the whole shebang. In your restaurant you need to give the customer the experience that they cannot have at home. The reasoning for the wood fired oven over the gas oven is quite simply the key differentiator. There is no doubt that feeding pizzas into a gas conveyor oven and pulling them out the other end is easier. But where is the theatre in that? There is no doubt that cooking five pizzas at a time in an electric oven is easier but how boring is that? Nope, you buy a wood fired oven so that you can be different, you invest in the theatre and you invest in the very fast cooking time which does create a different crust from something cooked on a conveyor or electric oven and yes, you can flash the pizza to create a browning on the pizza which if attempted in an electric oven could and would dry it out. The whole reason you get a wood fired oven is so that you can say “pizza cooked like nothing you can recreate at home; gentle perfection in two minutes or less with just the right amount of colouring.” 60
The whole reason you buy a high-thermal mass oven is so that you can give your chef or chefs the greatest chance of success with even temperatures in a controllable environment. If you can’t differentiate yourself from what can be done at home then there is no reason to visit your establishment. The wood fired oven is by far the biggest first step in that process and by far the easiest way to stand out in the crowd. Appeal To prove the point, if you ran an ad in the paper - ‘New artisan wood fired pizzeria opening next week’, or ‘New artisan gas conveyor pizzeria opening next week’, or ‘New artisan electric oven pizzeria opening next week’ - which has the greater appeal? Firstly, I’m sure you would agree that to the general public the words ‘artisan with gas conveyor or electric oven’ and ‘pizzeria’ are a mismatch. Wood fired ovens are associated with artisanal pizzerias whilst electric and gas conveyors with the mass market. It is also the fastest way to establish yourself as a first-port-of-call because, to the general public, the person who has a wood fired oven will always make a better tasting
pizza for which they would be willing to pay more. Due to the artisanal process, the care and attention to detail of the owner of such a thing is that oven is centre stage and everyone can see how you work, even better. With this you can leverage your offering and your price point and you can market to your advantage to the generalised misunderstanding. It’s fair to say that adding the words ‘wood fired’ to your offering will more than compensate you in return on your investment and will facilitate you in getting bums on seats as they say. What you do after the bum is on the seat is up to you and the whole customer experience and your story will determine whether or not you will be successful. Having a wood fired oven is one of the key differentiators in your marketing arsenal and the thing that the average customer can’t have. It defines your passion as an artisan rather than a mass supplier. If you want to charge higher prices, be defined as the go to place which makes better pizzas, simply having a wood fired oven already creates that opportunity for you. Just make sure you leverage the asset to its full potential! July 2018
index registered suppliers The following businesses are members of The Pizza Pasta & Italian Food Association (PAPA) and subject to its rules and guidelines. While the Association cannot guarantee the products and services supplied by those listed, it does believe that those listed are reputable and is confident in recommending them. The Pizza Pasta & Italian Food Association, Association House, 18c Moor Street, Chepstow NP16 5DB Telephone: 01291 636335 or email firstname.lastname@example.org
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 email@example.com Allied Mills Ltd. Sunblest Flour Mill, Port of Tilbury, Tilbury, Essex RM18 7JR Contact: Chris Brown Tel: 01375 363100 Fax: 01375 363199 firstname.lastname@example.org 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 email@example.com www.bakkavor.co.uk
C.Carnevale Ltd Carnevale House, Blundell St, London N7 9BN Contact: Mr C Carnevale Tel: 0207 607 8777 Fax: 0207 607 8774
Chefsrange Unit 4 Egerton Close, Daventry, Northamptonshire NN11 8PE Contact: Tim Charlton Tel: 01455 559969 Fax: 01455 559979 firstname.lastname@example.org www.chefsrange.co.uk
Continental Quattro Stagioni Trafalgar Mills, Leeds Road, Huddersfield, West Yorkshire HD2 1YY Contact: Mr Roberto Giacobbi Tel: 01484 538333 email@example.com www.continental-food.co.uk
Cooktek c/o MCS Technical Products Ltd MCS Technical Products, Building 2, Westmead Industrial Estate, Westmead Drive, Swindon, Wiltshire SN5 7YT Contact: Steve Snow Tel: 01793 538308 Fax: 01793 522324 firstname.lastname@example.org Dairy Partners Ltd Brunel Way, Stroud Water Business Park, Stonehouse, Gloucestershire GL10 3SX Contact: Will Bennett Tel: 01453 828890 Will.Bennett@dairypartners.co.uk www.dairypartners.co.uk
Dawn Farm Foods Ltd. Lodge Way, Lodge Farm Industrial Estate, Northampton NN5 7US Contact: Ian Ritchie Tel: 01604 583421 Fax: 01604 587392 email@example.com www.dawnfarms.ie DK-Foods A/S Bommen 9, Thorning, DK- 8620, Kjellerup, Denmark Contact: Kevin Peacock Tel: +45 86 88 00 13 firstname.lastname@example.org www.dk-foods.dk
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 email@example.com
Eurilait Ltd Leighton Lane Industrial Estate, Leighton Lane, Evercreech BA4 6LQ Contact: Andrew Ford Tel: 01749 838108 firstname.lastname@example.org www.eurilait.co.uk
Euro Pizza Products Smederij 13, Amstelveen, The Netherlands 1185 ZR Contact: Ilay Ben Hamo Tel: 0031 347 38 88 Fax: 0031 347 38 89 email@example.com Freiberger UK Ltd Broadgate House, Westlode Street, Spalding, Lincolnshire PE11 2AF Contact: Andrew Thorne Tel: 01775 767655 01775 767656 firstname.lastname@example.org Fromageries Bel 2 Allee de Longchamp, Suresnes, 92150, France Contact: Bruno Camozzi Tel: +33 (0) 1 84 02 30 99 email@example.com www.belfoodservicepai.com
Futura Foods UK Ltd. The Priory, Long Street, Dursley, Gloucestershire GL11 4HR Contact: Jo Carter Tel: 01666 890500 Fax: 01666 890522 firstname.lastname@example.org www.futura-foods.com Garofalo UK Highfield Nurseries, Slip Lane, Old Knebworth, Hertfordshire SG3 6QG Contact: Mal Pullan Tel: 01438 813444 Fax: 01438 816556 email@example.com www.pastagarofalo.it
GCL Food Ingredients Dunsil Road, Engine Lane, Newthorpe, Nottingham NG16 3PX Contact: David Staiano Tel: 01773 533944 firstname.lastname@example.org www.gclfoodingredients.com Glanbia Cheese Ltd 4 Royal Mews, Gadbrook Park, Rudheath, Northwich, Cheshire CW9 7UD Contact: John Oâ€™Brien Tel: 01606 810900 / Fax: 01606 48680 email@example.com Insurance Protector Group B1 Custom House, The Waterfront, Level Street, Brierley Hill DY5 1XH Tel: 0800 488 0013 firstname.lastname@example.org www.insuranceprotector.co.uk IPR Events London Ltd. The Plaza, 535 Kings Road, London SW10 0SZ Contact: Stanislava Blagoeva Tel: 0207 352 4356 email@example.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: firstname.lastname@example.org www.jestic.co.uk Just-Eat.co.uk Ltd. Imperial Place (IP4), Maxwell Road, Borehamwood WD6 1JN Contact: Paul Griffith Tel: 0208 7362001 email@example.com www.restaurants.just-eat.co.uk Kerry Kerry Global Technology & Innovation Centre, Millenium Park, Naas, County Kildare, Ireland Contact: Gillian Raftery Tel: +353 87 948 4353 firstname.lastname@example.org www.kerry.com
Kiren Foods Unit 3 Small Bridge Industrial Park, Riverside Drive, Rochdale, Lancashire OL16 2SH Contact: Mr Nazir Mackmood Tel:01706 526732 / Fax: 01706 869749 email@example.com
index registered suppliers Leathams PLC 227-255, Ilderton Road, London, SE15 1NS Contact: Mr James Faulkner Tel 0207 6354026 / Fax 0207 6354017 firstname.lastname@example.org 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 email@example.com www.martinmathew.co.uk Norseland Ltd. 1 Furzeground Way, Stockley Park, Uxbridge, Middlesex UB11 1BD Contact: Oliver Scott-Harden Tel: 01935 842800 firstname.lastname@example.org
Ornua Ingredients UK Hazel Park, Dymock Road, Ledbury, Herefordshire HR8 2JQ Contact: Richard Thorpe Tel: 01531 631300 Fax: 01531 631300 email@example.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 firstname.lastname@example.org www.panartisan.com
Pizza Plus Foodservice Light Industrial Estate, Liverpool Road, Walmer Bridge, Preston PR4 5HY Tel: 01772 610415 Fax: 01772 617610 Contact: Chris Smith email@example.com Riva Foods 32 Copenhagen Road, Hull HU7 0XQ Contact: Marie Gawley Tel: 01482 837285 Fax: 01482 824323 firstname.lastname@example.org 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 email@example.com www.salvo1968.co.uk
Stateside Foods Ltd 31 – 34 Great Bank Road, Wingate Industrial Park, Westhoughton, Bolton BL5 3XU Contact: Ian Kent Tel: 01942 841200 Fax: 01942 841201 firstname.lastname@example.org www.stateside-foods.co.uk Surgital s.p.a. Via Bastia 16/1, 48017 Lavezzola RA, Emilia Romanga, Italy Contact: Eddie Grimes Tel: +44 7786 515906 email@example.com www.surgital.it
Manufacturers of quality cooked pizza toppings for the FAST FOOD SECTOR
TICCO Foods Ltd. Unit C, Skyway 14, Calder Way, Colnbrook, Slough SL3 0BQ Contact: Chiara Bellodi Tel: 01753 685444 firstname.lastname@example.org
Units 1&2 Smithfold Lane, Worsley, Manchester M28 0GP
Tulip Food Service Ltd Seton House, Warwick Technology Park, Gallows Hill, Warwick CV34 6DS Contact: Kim Markward Tel: 01926 475680 Kim.Markward@tulipltd.co.uk www.tulipltd.co.uk Venice Bakery UK Ltd. Unit 2 Crown House, Queen Street, Bexleyheath DA7 4BT Contact: Adam Martyn Tel: 0208 301 2624 email@example.com www.venicebakery.co.uk Whitworth Bros Limited Victoria Mills, Wellingborough Northants NN8 2DT Contact: Alan Ribakovs Tel: 01933 441000 Fax: 01933 222523 firstname.lastname@example.org
PIZZA TOPPINGS, READY COOKED, READY TO USE, SIMPLE
QUALITY FOODS LIMITED Tel: 0161 702 8447 Fax: 0161 790 4136 email: email@example.com B.R.C GRADE AA THE GLOBAL STANDARDS FOR FOOD SAFETY
index of products PAPA
Heated Pizza Delivery
Cooktek (MCS Technical
DOUGH & PIZZA
Wine, Spirits & Liqueurs
Pizza Plus Foodservice
Continental Quattro Stagioni Ltd. Carnevale Ltd. BREAD, CAKES & DESSERTS
Salvo 1968 Ltd Pizza Making Systems & Equipment Chefsrange Cooktek (MCS Technical Products) Jestic
Pizza Direct UK
Pizza Ovens Chefsrange
CHEESE, DAIRY &
PD Catering Internatonal
Cheese 999 Pizza Toppings (UK) Ltd. Carnevale Ltd. Dairy Partners Ltd. Donatantonio Ltd. Eurilait Ltd. Extons Foods
Pizza Plus Foodservice FISH & SEAFOOD Other Fish & Seafood Leathams PLC FLOUR & BAKERY Concentrates Allied Mills
Futura Foods UK Ltd.
Glanbia Cheese Ltd.
Ornua Ingredients UK
Stateside Foods Ltd.
The Cheese Warehouse
Salvo 1968 Ltd
Whitworth Bros. Limited
Futura Foods UK Ltd. Leathams PLC Mozzarella Carnevale Ltd. Dairy Partners Ltd. Eurilait Ltd.
Icings Allied Mills Improvers Allied Mills Premixes (Bread & Cakes)| Allied Mills
Fromageries Bel Futura Foods UK Ltd.
GCL Food Ingredients.
Glanbia Cheese Ltd.
The Cheese Warehouse
Euro Pizza Products
Salvo 1968 Ltd.
Salvo 1968 Ltd.
Eurilait Ltd. Futura Foods UK Ltd. GCL Food Ingredients. COMPUTING SOLUTIONS
Stateside Foods Ltd. TICCO Foods Ltd. FRUIT & VEGETABLES Chargrilled Vegetables Carnevale Ltd. Olives
Online Ordering Solutions
INSURANCE Insurance Protector Group KITCHEN & SERVING EQUIPMENT Bakery Ovens Chefsrange Chargrills Chefsrange Displays Chefsrange Drinks Systems Carnevale Ltd. Fryers Chefsrange Jestic Griddles Chefsrange Jestic Holding Ovens Jestic Preparation Counters Chefsrange Refrigeration Chefsrange MEAT Bacon Dawn Farm Foods Ltd. Leathams PLC Beef Leathams PLC Chicken & Other Poultry Leathams PLC Ham Carnevale Ltd. Dawn Farm Foods Ltd. Foods Ltd. Leathams PLC Stateside Foods Ltd. Italian Meat & Sausages Dawn Farm Foods Ltd. Donatantonio Ltd. GCL Food Ingredients. Salvo 1968 Ltd Ticco Foods Ltd Pancetta Carnevale Ltd. GCL Food Ingredients. Pepperoni Carnevale Ltd. Dawn Farm Foods Ltd. DK-Foods A/S GCL Food Ingredients. Tulip Food Service Ltd. Salami Carnevale Ltd. DK-Foods A/S OILS & VINEGARS Olive Oil Donatantonio Ltd. GCL Food Ingredients. Leathams PLC Salvo 1968 Ltd
PASTA, POLENTA, GNOCCHI & RICE Gnocchi Surgital s.p.a. Pasta (Dry) Carnevale Ltd. Continental Quattro Stagioni Ltd. Donatantonio Ltd. Garofalo UK GCL Food Ingredients. Leathams PLC Pasta (Fresh) Garofalo UK GCL Food Ingredients. Salvo 1968 Ltd. Surgital s.p.a. PIZZA DOUGH, BASES & CRUSTS Dough Balls Euro Pizza Products Kiren Foods Pan’Artisan Ltd. Pizza Plus Foodservice Pizza Bases & Crusts Kiren Foods Pan’Artisan Ltd. Pizza Plus Foodservice Salvo 1968 Ltd. Stateside Foods Ltd. Venice Bakery UK Ltd.
PIZZA TOPPINGS Fish Carnevale Ltd. Fruit & Vegetables Carnevale Ltd. Meat 999 Pizza Toppings (UK) Ltd. Carnevale Ltd. Dawn Farm Foods DK-Foods A/S GCL Food Ingredients Pizza Plus Foodservice Stateside Foods Ltd. Tulip Food Service Ltd. Pizza Sauces Donatantonio Ltd. Pizza Plus Foodservice Stateside Foods Ltd. READY PREPARED Prepared Pasta Meals Bakkavor Pizza Freiberger UK Ltd. Surgital s.p.a. Prepared Pizza (Chilled) Bakkavor Pizza Stateside Foods Ltd. Prepared Pizza (Frozen) Freiberger UK Ltd. Pizza Plus Foodservice Stateside Foods Ltd. Venice Bakery UK Ltd.
SOUPS, SAUCES, STOCKS & DRESSINGS Garlic Spreads & Mixes Riva Foods Stateside Foods Ltd. Pasta Sauces Leathams PLC Pasta King (UK) Ltd. Salvo 1968 Ltd The Fresh Pasta Company Ltd Pizza Sauces Euro Pizza Products Leathams PLC Salvo 1968 Ltd TOMATOES Canned Tomatoes Donatantonio Ltd. Martin Mathew & Co. Ltd. Salvo 1968 Ltd. Passata Donatantonio Ltd. Martin Mathew & Co. Ltd. SunBlush© Tomatoes Leathams PLC Sun-Dried Tomatoes Carnevale Ltd. Donatantonio Ltd. Leathams PLC
The Pizza Pasta & Italian Food Association is the trade body representing the UK pizza, pasta and Italian Food Association. The Association is given direction by a Management Committee comprising: ITALIAN RESTAURANT CHAIRMAN Geoff Parsons, Basilico
FROZEN PIZZA MANUFACTURER
Keith Griffiths, Yum Freiberger (Richard Harrow) Kiren Foods (Lesley Chow)
CHILLED PIZZA MANUFACTURER Stateside ( Ian Kent – substitute Phil Goodall)
PASTA MANUFACTURER/ DISTRIBUTOR Vacancy
SUPERMARKETS Chilled - Vacancy Frozen - Vacancy
PIZZA RESTAURANTS Chain Vacancy Independent Vacancy
Seth Gulliver (Just Eat) Maurice Abboudi Mozzarella Glanbia (John O’Brien) Cheese Ornua (Richard Thorpe) Meat Dawn Farm Foods (Julie Sloan) Flour Whitworths (Alan Ribakovs) Equipment Jestic (Steve Morris) Speciality Ingredients Leathams (James Faulkner) Italian Wholesaler Salvo (Giuseppe Motisi)
PIZZA DELIVERY OPERATORS Chain Papa John’s (David Scott) Independent Vacancy
* For the purposes of the committee, we have treated independents as having fewer than 30 outlets.
Awards abound for some of the sector’s most well-known names in this issue’s news pages. We also encourage you to think about securing your...
Published on Jun 25, 2018
Awards abound for some of the sector’s most well-known names in this issue’s news pages. We also encourage you to think about securing your...