Pizza, Pasta & Italian Food - Issue 174

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Issue 174 June 2016

& Italian food magazine

www.papa.org.uk

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Picture credit: Sarah Valentine

ap Welcome Editor telephone e-mail

Clare Benfield 01291 636336 clare@jandmgroup.co.uk

Advertising telephone e-mail

Andrew Emery 01291 636334 andrew@jandmgroup.co.uk

Production telephone e-mail

Jayson Berry 01291 636339 jayson@jandmgroup.co.uk

Subscriptions telephone e-mail

01291 636333 membership@papa.org.uk

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

The prevailing trend for authenticity and provenance when it comes to Italian food is reflected in this issue with articles about award-winning fine Italian dining at La Locanda and award-winning fresh, Italian-style meat products now being produced by the young brand, Salsicciamo. Our presummer look at ice cream also reflects our increasing appreciation of genuine Italian gelato.

As usual, the upcoming annual PAPA Awards offer you a prestigious opportunity to also be in a position to give your products a mark of distinction (turn to page 16 to find out more), and we look forward to receiving your entries for these hotly-contested competitions!

CLARE BENFIELD EDITOR clare@jandmgroup.co.uk

Contents NEWS

FEATURES

4

UK foodservice market on target for growth in 2016.

5

Pizza Hut Delivery to invest £40 million in the UK.

6

Papa Luigi Dial A Pizza celebrate the Queen’s 90th birthday.

34 Equipment solutions – the importance of your catering equipment investments.

42 Word on the street – the street food trend.

48 Ideas about ice cream – ice creams of distinction.

8

Leicester City FC celebrate with San Carlo.

ARTICLES

16 PAPA Awards 2016

28 A fresh vision - the fresh Italian sausage brand, Salsicciamo.

30 A passion for authenticity – Gisburn’s La Locanda.

20 Pizza Chef of the Year 2016

PROFILES

24 Pasta Chef of the Year 2016

56 Pizza My World – James McKeown, AJA Portfolio Brands.

26 Why you should opt in for Assurance.

REGULARS

PAPA

54 From good to great.

58 New products.

60 Index of PAPA registered suppliers.

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NEWS Fast casual dining driving global foodservice market Global market research company, Euromonitor International, has released new consumer foodservice industry data showing that consumer foodservice sales grew 5.7% globally in 2015, improving on last year’s growth rate of 5.3%.

Fast casual dining was found to be the strongest growing segment across the industry at 10.4%, found the researchers, having increased by USD $3.4 billion from 2014 to 2015.

“Consumers are shifting their dining preferences, especially in developed markets,” said Elizabeth Friend, consumer foodservice strategy analyst at Euromonitor International.

“Coffee shops, for example, saw a high increase in sales last year, which shows that the dining-out culture is continuing to evolve toward more modern, premium, casual and social experiences.”

Asian restaurants followed fast casual dining at 9.3% growth, reflecting the significance of the Chinese market (China continues to be the largest market for consumer foodservice with sales totalling USD $617 billion, growing 9.5% from 2014 to 2015 despite the market’s slow down).

Online orders have become popular in China, Israel and South Korea where more than 60% of home delivery sales were ordered online. Globally, China placed the most fast food orders online at 26% compared to the U.S. where online fast food sales were less than 1% in 2015, noted the researchers.

“China was the true growth leader during the year and we expect it to continue to offer strong growth opportunities ahead, albeit within the context of very high competition. Over the forecast period [2015 to 2020], more growth is projected in China than we saw in the previous five years,” added Elizabeth Friend.

From 2015 to 2020, China is forecast to achieve USD $235 billion in new foodservice sales, followed by the U.S. and India with forecast USD $48.8 billion and $35.7 billion, respectively.

UK foodservice market on target for growth in 2016 Sales of food and drink through the UK’s foodservice sector were worth some £10.8m in the first quarter of 2016, up 2.3% on the same quarter last year, according to foodservice consultancy Horizons.

Trading in the second quarter of the year is expected to see a 2.1% rise on the previous year, with sales worth £12.4bn.

Speaking as the company launched a new report on the foodservice market, Horizons’ managing director Peter Backman said that 2016 was likely to finish showing slightly lower growth

than 2015 at around 1.8%.

“Our consumer research (Eating Out-Look, January 2016) shows that frequency of eating out is now at 2.04 times in a two-week period, although average spend is down to £14.07. Brexit and the National Minimum Wage are both causing uncertainty but UK operators have already proved how versatile and adaptable they can be by embracing new food trends and keeping consumers dining out.

The fact there was growth in Q1 demonstrates this resilience.”

Horizons has also launched The Foodservice Market - an annual

report offering an overview of the sector looking at the size, growth and key market drivers. This report is aimed at suppliers to the sector, new operators coming into the market or anyone wanting to update their knowledge of this fast-moving industry.

“We issue various publications offering an in-depth view of aspects of the market but we realised there was a need for a report that pulls together all the changes and trends we are noting and researching, giving a comprehensive overview of the sector,” said Peter Backman.

hungryhouse integrates with Quidco hungryhouse.co.uk is now available on cashback site, Quidco, thanks to a partnership with Button Technology.

The online food ordering platform is now featured on Quidco, showing the option to link directly through to hungryhouse with the touch of a button, so consumers can order their favourite dishes directly via the UK’s leading cashback rewards platform (hungryhouse is the first in the booming UK takeaway industry, currently valued at around £8 billion, to offer this innovative technology with a cashback site).

Quidco enables users to earn cashback with every purchase they make and the new integration will make it easier than ever for consumers to earn money back whilst enjoying their favourite takeaway, say the company. It also allows hungryhouse to tap into a platform that has six million members and generates £1.2 billion in online sales.

This is the second hungryhouse integration through Button Technology, following the recent announcement that consumers can order via hungryhouse in city guide app Foursquare. These two partnerships represent the first of a series of tie-ups with consumer apps to make ordering online takeaway easier than ever before.

“We're excited to be partnering with Quidco, as we continue to provide users all across the UK with the easiest and fastest way to order a takeaway. Building out our APIs and mobile apps has allowed us to better leverage the Button technology and easily integrate with Quidco. Our users can now save time and money as they have instant access to great food,” said Jordan Lunetta, hungryhouse.co.uk product owner.

Michael Jaconi, co-founder and CEO of Button, added: "We're thrilled to launch the Button platform with one of the world's leading digital loyalty platforms in Quidco with hungryhouse. Button's platform is being chosen by the leading mobile companies around the world because of the experiences we build and the simplicity of opening up this channel."

Andy Oldham, MD of Quidco, said:“Our members are sophisticated shoppers who want the best value in everything they do, on any platform that they choose to shop on. This solution with hungryhouse, powered by Button, allows our members the best possible user journey via a deep, context based app to app integration.”

June 2016

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NEWS

Pizza Hut Delivery to invest £40 million in the UK Pizza Hut Delivery has announced plans to invest £40 million in the UK and Ireland through the opening of 200 new take away stores over the next four years, resulting in the creation of at least 3,000 jobs, say the brand.

One in four of these new stores will take the Pizza Hut Express format - a quick serve unit that offers ‘individual eats’ (smaller servings of pizza which are ideal for a quick and satisfying lunch that can be eaten in or as a take away). The brand’s latest store recently opened in Westfield Stratford City, one of the highest traffic destinations in the UK. In 2012, the business announced plans to create 100 new Huts by 2014, through the development of a new franchise incentive scheme, which saw it invest a total of £20 million in the UK. It will now build on this

Pizza Hut Delivery investment plans will create 3000 jobs. success through further expansion, which will be generated through new franchise partnerships as well as extending

existing partnerships.

Commenting on the expansion, Raphael Miolane, CEO Pizza Hut UK & Ireland said:“We’ve

built a firm foundation for the business since we opened our first delivery store over 15 years ago.

We are proud to be on a path for continued growth in the UK, with ambitious plans to open a further 200 Pizza Hut stores by 2020. Our Pizza Hut Express portfolio will play an important role in this strategy, with at least 50 taking this format.

“We wouldn’t be where we are today without our franchisees and we are looking forward to growing our existing relationships, whilst also developing new partnerships to achieve our ambitions.”

This year, Pizza Hut also reached a further milestone in the UK having achieved the business’s highest portfolio of Huts, with around 700 now operating across the UK and Ireland, including 270 restaurants.

Mars launch new global Health and Wellbeing Ambition In April, Mars Food –the company behind popular consumer brands such as Dolmio announced a new global Health and Wellbeing Ambition to create and promote healthier food choices and to encourage consumers to cook and share healthier meals with others.

The Health and Wellbeing Ambition will rollout over the next five years and will focus on five main areas - improving nutritional content, providing consumers with more nutrition information to help them make more balanced choices, inspiring consumers to cook and eat healthy meals with friends and family, exploring new formats and opportunities to offer products in more places at affordable prices and providing Mars Food Associates opportunities to improve wellbeing through nutrition education, cooking facilities, and healthier food options, claim the company. And through these initiatives, Mars Food says it will encourage families to share one billion more healthy meals at dinner tables around the world.

“I’m delighted that Mars Food is helping to provide healthy solutions through our famous brands. Our Nutrition Criteria sets a very high standard for our products, and we also want to help our consumers understand the difference between ‘everyday’ and ‘occasional’ products within a balanced diet,” said Fiona Dawson, global president of Mars Food, Drinks, and Multisales.

www.papa.org.uk

Through the Health and Wellbeing Ambition, Mars Food says it will help consumers differentiate and choose between “everyday” and “occasional” options. To maintain the authentic nature of the recipe, some Mars Food products are higher in salt, added sugar or fat. As these products are not intended to be eaten daily, Mars Food says it will provide guidance to consumers on-pack and on its web site regarding how often these meal offerings should be consumed within a balanced diet. The Mars Food web site will be updated within the next few months with a list of “occasional” products – those to be enjoyed once per week – and a list of “everyday” products – including those to be reformulated over the next five years to reduce sodium, sugar, or fat.

In addition, Mars Food adds that it will improve its nutritional product composition through the reduction of added sugar and sodium and the addition of vegetables and whole grains across its global product portfolio, building upon the Mars Food Nutrition Criteria (developed based on recommendations from leading public health authorities such as the World Health Organisation). To align the global product portfolio with this criteria, Mars Food says it will reduce sodium by an average of 20% by 2021 and reduce added sugar in a limited number

of sauces and light meals by 2018. Additionally, it will significantly expand multi-grain options so that half of all rice products include whole grains and/or legumes. It says it will also ensure all tomato-based jar products include a minimum of one serving of vegetables.

To help consumers shift taste preferences to lower sodium foods and improve overall health, Mars Food says that it supports government efforts, such as those of the UK Food Standards Agency/Department of Health and the U.S. Food & Drug Administration (FDA), to give guidance to industry on sodium reduction in foods.

Caption: Mars have announced plans to lower sodium, as well as educate and inform consumers about frequency and use of their products for maintaining a healthy diet.

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NEWS

Britons love the taste of a great fast-food meal deal Figures (NPD Crest) released by global information company the NPD Group show have revealed that the availability and usage of meal deals at British quick-service restaurants (QSR) grew by 22% between year ending (YE) December 2010 and YE December 2015 - equivalent to 185 million more ‘meal deal’ visits.

A meal deal is now used in nearly one in five (18%) of all visits to the QSR fast-food channel, up from 15% in 2010. This is higher than the average for Britain’s eating out market, but lower than the popular Casual Dining channel, where meal deals are used in 23% of visits.

NPD identify Quick Service Restaurants (QSR) as those serving burgers, chicken, fish and chips and sandwiches, as well as ethnic takeaways, coffee shops, bakery and pizza outlets, and readyto-eat food sold at supermarkets and petrol stations. The British ‘Out of Home’ (OOH) foodservice market comprises quick service restaurants (fast food), high street coffee shops, casual dining brands, branded pubs and independent pubs, full-service restaurants, Indian / Chinese restaurants and others serving ethnic dishes, as well as hotels, department stores, motorway services, bars, aircraft, trains, ferries/cruise ships, supermarkets and department stores selling ‘food to go’.‘Casual dining’ refers to restaurants offering consumers a fresh alternative to traditional fast food. NPD Group includes

numerous restaurants in its Casual Dining category, including Bella Italia / Garfunkels / Harry Ramsdens / Nandos / Yo Sushi / Zizzi and many others.

Britons made 5.8 billion visits to fast-food outlets in 2015 and the QSR operators know a meal deal is good business. Consumers spend 6% more (average bill per consumer of £3.87 vs. £3.65) when using a meal deal in a fast-food outlet, report the NPD Group. This is the result of customers buying a larger number of items on these visits (2.9 items vs. 2.0 items) thanks to the appeal of being able to pick up all elements of their meal – food and a beverage – all at an attractive discount. Operators know that in an increasingly competitive market awash with choice, where visits are at a premium, it makes sense to ‘lock-in’ consumer spend by using meal deals.

The meal deal formula works well for fast-food outlets. While there has been an overall loss of visits in Britain’s eating out market in general (in 2015 there were 500 million fewer eating out visits than in 2009, say NPD), the fast-food channel has successfully resisted this overall trend of declining visits. Meal deals have played a role in that.

“We all find discounts irresistible and in Britain’s leading burger, chicken and pizza chains, meal deals feature in at least a quarter of visits. People love meal deals because they offer great value for

money. In today’s price-sensitive environment the cost of a meal definitely plays a part in our decision to visit a fast-food outlet. Meal deals are also convenient, especially when people can pick up food with a complimentary drink all in one go,” said Jack MacIntyre, senior account manager at the NPD Group.

When a customer visits a fast-food outlet and makes use of a meal deal, the chance they will return within 30 days to the same fast-food outlet, or another in the same chain, is 7% higher than for a visit not involving a meal deal, claim NPD. When it comes to satisfaction with ‘value of money’, 31% of meal deal visits are rated ‘excellent’ against 25% for non-promoted visits. That boosts the wider measure of ‘overall satisfaction’ with 32% of visits involving a meal deal being rated ‘excellent’ – five percentage points higher than for non-promoted visits.

“The fast-food operators have plenty to gain when they notch up an ‘excellent’ score. We know that 75% of consumers who report ‘excellent’ overall satisfaction say they will ‘definitely’ return within 30 days,” adds Jack MacIntrye.“If a fast-food visit results in the lower rating of ‘very good’ rather than ‘excellent’, only 50% of customers say they intend to come back in the 30-day timeframe.

Meal deals increase the number of ‘excellent’ customer ratings and so are definitely good for business.”

Papa Luigi Dial A Pizza celebrate the Queen’s 90th birthday Papa Luigi Dial A Pizza had their own unique way of celebrating the Queen’s 90th Birthday by producing another spectacular show pizza depicting the Queen in her early years, when she first ascended the throne (there is a striking resemblance between the Queen’s image on the original postage stamp and the Papa Luigi show pizza with button mushrooms to create hair, black olives to create pearl necklace and red, green and yellow peppers to create a vibrant crown).

Though not quite as old as the Queen, Papa Luigi Dial a Pizza has its own longevity record.

Started by brothers Antonio and Sebastiano Scibelli with lifelong friend Stef Malajany, they began delivering freshly made pizzas back in 1983 making them the longest running pizza company in the UK. This was despite having their first delivery vehicle with custom built hot oven inside stolen the day before they started.

The mini was recovered by Mark Shinn who was immediately offered a job with the BBC covering the story, even recording the very first delivery!

“As a Royalist I would like to think the Queen would appreciate our Papa Luigi tribute and 6

we’d be more than happy to make a delivery to Buckingham House if she fancied a slice!” said Tony Scibelli.

“Unlike the large chains we like to showcase our Papa Luigi pizzas which enables our customers to see our fine Italian skills and the quality pizzas produced by the original pizza

company. My family come from the mountain area surrounding Napoli, and we are fourth generation pizzaioli which we are so proud of.

My grand-dad was head chef at the famous Paracino in Sorrento where the likes of Sophia Loren would dine. We have also delivered pizzas to many TV stars - Gino De’Acampo loved his Papa Luigi Special.”

Papa Luigi carry out pizza demonstrations at local schools, teaching the children healthy eating and showing off their pizza making skills.

They also use the show pizzas at charity fund raising events, selling pizza slices to boost the coffers at events such as the local Italian festival.

Papa Luigi claim that they are also famous for inventing the “Buy one get One Free” offer back in 1989…

“At the time the country was in the middle of a tough recession and we introduced the Recession Buster where we charged £1 for a second pizza, but we took the plunge and threw in the second pizza for free, which our customers really appreciated. This offer is still as popular today and it’s nice to see businesses such as national supermarkets copy the offer,” recalls Tony Scibelli.

June 2016

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NEWS

Survey identifies the ideal al fresco dining experience

Leicester City FC celebrate with San Carlo Following his team’s footballing triumph, Leicester manager Claudio Ranieri took his players out for lunch at the city’s San Carlo restaurant, and in his honour Italian celebrity chef, Aldo Zilli, and the San Carlo restaurant in Leicester came up with a special dish named after him!

"At San Carlo in Leicester we’ve created a special dish - Lobster Claudio - in honour of the great man Claudio Ranieri himself, which celebrates his incredible achievements, Italian roots and love of fresh lobster,” said San Carlo Restaurant Group's chef consigliere and Italian celebrity chef, Aldo Zilli.

“Lobster Claudio is a half lobster thermidor with a bright and fresh Roma tomato salad. It’s a stunning dish, delicate in flavour and needs nothing more than a simple but delicious fresh salad with great tomatoes and a little torn basil. The secret is in using only the best ingredients – the lobster is now in season, must be as fresh as possible and cooked to perfection.

“We chose this dish because it’s a fitting tribute to Mr Ranieri, we’re privileged to have served him previously and on Leicester FC’s most historic day of celebrations. As a familyowned business, San Carlo has itself grown from a single restaurant in Birmingham in 1992 to one of the leading independently owned restaurant groups with 16 venues across the UK and on the way amassing more than 30 food and drink awards, I think we all share one thing in common as we Italians are well known for it…. passion!"

8

As the busy summer months approach, HospitalityGEM has announced completion of an extensive survey to determine exactly what the guest wants when eating or drinking outside.

Perhaps the greatest incentive for operators keen to develop their outdoor eating experience is the news that a huge 79% of respondents would increase their dwell time if table service was available outside. However, this service must be efficient, as 48% of people said that slow or poor service most puts them off from eating outside.

Lunch is the most popular meal for al fresco dining, with the majority of customers stating they would choose to eat two courses. In terms of facilities, 39% would expect a pub to offer a children’s play area as part of its outdoor experience, while a considerable 32% would like music played through speakers. This is a desire particularly prevalent in those aged 18-35, as they are three times more likely to want music from speakers than those aged 36+ (39.8% compared to 13.09%).

And comfort is key too, with heating, shelter from the wind and garden umbrellas all expected as basic facilities for a pub with outside eating, report HospitlityGEM. Operators should also consider separate eating areas for smokers and non-smokers, with respondents to HospitalityGEM’s survey commenting:“I really hate how smokers think they own the outdoor area – it’s the main reason I don’t eat outdoors!”

and “Smokers are the biggest issue with eating outside.”

Finally, it’s worth exploring the technological options available to assist with an outdoor dining experience, as 37% of customers said they would be more inclined to dine al fresco if they could communicate with serving staff via an app on their phone (this figure increases to 45% amongst men, and 53% for the 18-25 age group).

“The summer season is hugely important and there are real opportunities to maximise sales by getting the al fresco dining experience right. It’s easy to neglect this area but operators may find opportunities in focussing similar attention on its appearance and facilities as they do on the inside of a site,” said Steven Pike, MD of HospitalityGEM. “Rather than stretch your team across both areas, and neglect customers as a consequence, make sure you have enough staff on to cover outside as well as inside. This will ensure that all guests feel valued and give team members the opportunity to create a memorable experience that will lead to positive word-of-mouth and repeat visits.”

HospitalityGEM provides hospitality operators with tools for intelligence gathering, guest engagement and staff learning, working closely with them to help generate revenue growth through effective GEM. Their clients include Wagamama, Turtle Bay, Greene King, Malmaison and Peach Pubs.

Pizza Hut Restaurants benefit from Retail Assist’s IT support Pizza Hut Restaurants has been marking two years of successfully receiving first and second line IT Help Desk support from Retail Assist, an award-winning IT services and solutions provider (the service benefits 8,000 employees working across 270 Pizza Hut Restaurants throughout the UK).

Cover was originally aligned to the outlets’ standard trading hours, but once Retail Assist’s 24 x 7 x 365 Help Desk capabilities became apparent, Pizza Hut decided to extend the service to take full advantage of being able to call on IT support at any time, day or night. This is particularly relevant for Huts that trade late into the night to service orders from the website, and also for restaurant managers who wish to report less important issues once they have finished trading.

Bill Parker, service delivery manager at Pizza Hut Restaurants, commented:“We were looking for a ‘one stop shop’ where our Huts could report

and have resolved any IT related issues and queries that they experienced; a single point of contact where we could log all calls, who could then fix the issues where possible and manage through to resolution those calls which had to be dealt with by the internal Pizza Hut Restaurants IT team or escalated to third parties.

“In the two years we’ve worked with Retail Assist, we’ve found them to be efficient and effective, which has resulted in us reaping the benefits of improved service to our operations and reduced disruption to customer service.”

Keith Frimley, IT director at Pizza Hut Restaurants added:“Retail Assist supports some of the UK’s largest and best-known retailers, which gave us confidence in their capabilities.

They understand the importance of keeping systems fully operational and keeping staff at ease, whilst finding resolutions to the challenges they are facing. This is something which is as critical in hospitality as in retail.”

June 2016

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NEWS

Focaccia Romana wins at the Sammies!

Pan’Artisan’s Focaccia Romana, has won the New Sandwich Product Award in the Bread Category at the British Sandwich and Food to Go Association’s ‘Sammies’ 2016.

After fulfilling the criteria for innovation and versatility, the Focaccia Romana was announced as a winner at the awards dinner on May 12, at the Lancaster London Hotel.

Drawing inspiration from the traditional breads of Italy, Pan’Artisan launched the Focaccia Romana, an authentic, artisanal bread, in order to bring something totally unique to the sandwich carrier market. The delicate, crisp outer conceals a deliciously light interior, perfect for creating a wide variety of open or filled, hot, cold or toasted, sandwiches with a continental twist, say Pan’Artisan (www.panartisan.com).

The Focaccia Romana is made using a high protein, ‘00’, Italian flour to create a simple dough with a 92% liquid to flour ratio. This produces a very light, open structured bread that is easily digestible and stays fresh long after bake-off but it means that the dough is too difficult to be handled by machine so

must be hand-crafted. The resulting product captures all of the features of classic, Italian bread and is now available frozen for the ultimate in convenience.

Easy for the operator to handle, this deliciously Italian bread can be ready to eat in minutes served as a cold, open sandwich,

filled and lightly toasted, topped and baked in the oven or simply eaten plain as an accompaniment to cold meats, cheeses, soups, salads and a host of other dishes. It is available in 24 x 250g or 8 x 750g sizes, allowing chefs to add their own signature touches to the finished product.

Could renewed agreement give birth to next world champion?

Innovative Italian catering equipment importer and supplier, Linda Lewis Kitchens (LLK), is not only celebrating its own tenth birthday in 2016, but also marking a 10-year relationship with Italian pizza oven and pizza preparation equipment manufacturer, Cuppone, which led to LLK having a rare exclusivity agreement with Cuppone for the whole of the UK and Ireland.

And as it enters its eleventh year of a renewed agreement, it now says it has its sights on another goal – using its exclusive Cuppone knowledge to help nurture a world champion pizza maker and finding competitors for next year’s Campionato Mondiale Della Pizza (World Pizza Championships, www.campionatomondialedellapi zza.it), in Parma, Italy.

These prestigious championships are sponsored by Cuppone and the competing chefs cook their pizza ‘entries’ for the various categories of the competition in Cuppone ovens, with the spectacular Giotto oven 10

The Cuppone-sponsored World Pizza Championships in action with the Cuppone Giotto ovens ready to cook the pizzas. taking centre stage (so naturally, any chef who already uses a Cuppone oven has a valuable advantage, feel LLK).

Linda Lewis Kitchens’ desire to find an English or Irish pizzaiolo who could win a World Pizza Championship title has intensified since a French pizza chef sneaked in with his ‘bouillabaisse pizza’ and stole the honours this year.

Ludovic Bicchierai, who works at Pizzeria La Gusto near Marseilles, broke the Italian hold on top honours, as had only previously

been done in two of the 23 years prior to 2016.

“If a French chef can win the ‘Classic Pizza’ contest at the World Pizza Championships, why can’t a British or Irish pizzaiolo follow suit?” said Linda Lewis, managing director of Linda Lewis Kitchens.

“We believe any chef using a Cuppone oven could steal a march on the other competitors, particularly if they also did something novel, following the French ‘fish soup pizza’ example.

We’d love to see one of our

customers winning the trophy and taking it back to their kitchen. The kudos would be tremendous.”

This year, 35 nations and 650 competitors took part in the championships, which attracted 7,000 visitors over three days.

Contestants came from countries as unexpected as Albania, Russia, Morocco and Egypt.

Whilst 13 different competition categories exist, Linda Lewis Kitchens (www.linda-lewis.co.uk) believes that one of their customers would be most likely to take the honours in the Classic Pizza, Pan Pizza, Pizza for Two or Gluten-free Pizza categories.

“Potential winners must be out there, within our exclusive UK and Irish territory,” added Linda Lewis.

“Our knowledge of Cuppone equipment can always be tapped into, should any chef fancy chancing their arm in Parma next year. It’s all a matter of practice and self-confidence, but anyone thinking of having a go should get in touch, utilise our 10 years’ exclusive knowledge of Cuppone ovens and see how we can assist.”

June 2016

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NEWS London’s food supply chains at increasing risk of service failure

US’s Tony Gemignani wins Best Pizza at Italy’s World Championships

The United Kingdom Warehousing Association (UKWA, www.ukwa.org.uk), previewed a landmark report for the food logistics industry at the recent FoodEx 2016 exhibition. Feeding London 2030 - a study commissioned

by UKWA and delivered by Global 78 - highlights key challenges ahead, explores future issues affecting food industry logistics in and around London, and vitally, offers valuable insights into potential strategic solutions.

Peter Ward, UKWA’s CEO, was joined on the seminar stage at FoodEx by the author of the report, Global 78’s Andrew Morgan, to share key findings and preview some of the major points emerging from this significant research.

“Things are becoming stretched across London’s food and drink supply chain and current logistics thinking will not be fit for purpose for much longer,” Andrew Morgan warned.

“New trends in the way food and drink are bought and consumed added to the capital’s changing population profile and a transport infrastructure that is already creaking, will bring significant challenges to food and drink manufacturers, retailers and the logistics companies tasked with supplying food and drink that is both safe and delivered on time to London’s retail and food service sectors, and their ability to do so at an appropriate cost.

“For too long the food and drink industry and their logistics partners have been reactive in their approach to meeting changing consumer demands. This report provides a chance to identify and assess future trends and, as a result, gives stakeholders the chance to ‘get on the front foot’.”

Peter Ward added:“Everyone in the business of moving food and beverages into and around London is aware of the increasing difficulties. This study brings together all the facts in a single report, offering remarkable insights along the supply chain and an informed, cogent response to the challenges ahead. It’s important, as the Association for the logistics industry that we support members and the wider community in providing valuable intelligence for successful forward planning.”

The report makes essential reading for the logistics community, grocery retailers, food and drink manufacturers and distributors, waste management companies, government agencies and industrial property agents.

Tony Gemignani of Tony’s Pizza Napoletana, became the first American to ever win top honours in the Pizza In Pala division at the 25th annual World Pizza Championships held in Parma, Italy recently, claiming his twelfth world pizza championship.

“I’m beyond excited to take this title home for the U.S. and my team, The World Pizza Champions™,” explained Tony Gemignani.“It was such a surreal experience to hear my name announced and feel the crowd erupt – it was one of the best moments of my life!”

Tony Gemignani named his gold medal pizza the “Don Giovanni” for his son and built it upon his signature seven grain dough with Tony G 00 Flour, 5 Stagione Blue Flour, Rosso and Soy Flour, central milling spelt, double sprouted grain and semolina.

He topped the pizza with ingredients he collected from all over Italy – wild boar prosciutto from San Gimignano, Grande and Aiello Mozzarella, black volcano salt, Stanislaus tomato, Durati Menú Tomato, basil, goat cheese and 30 month Parmigiano Reggiano (the Don Giovanni

pizza will now make its debut stateside at the flagship location of Tony’s Pizza Napoletana and be available in limited quantity on certain days of the week).

The World Pizza Championship’s (Campionato Mondiale Della Pizza) is held in Parma, Italy each year at the beginning of April. The three day event hosts over 600 pizzaiolos from 20 countries competing in 13 separate cooking and acrobatic categories including Pizza In Pala, Pan Pizza, Pizza Triathalon and the Pizza Classica.

Tony Gemignani is the chef and owner of thirteen restaurants in Northern California and Las Vegas and a 12-time world pizza champion. He has been perfecting his craft for more than two decades and holds an impressive set of awards for his pizza making and tossing skills. He is also the proprietor of the International School of Pizza in San Francisco, where he certifies chefs from around the world, and is an official U.S. Ambassador of Neapolitan Pizza by the city of Naples, a prestigious title only given to three people in the entire world.

Costa launches Android Pay Costa is now offering customers the ability to pay for their food and drink with their Android phone.

The launch of Android Pay in Costa’s UK stores provides an additional payment method that will help increase the speed of transactions and give mobile payment options to almost the whole UK phone market, say the brand.

To ensure customers safety and security, no actual card numbers are stored on the device when a credit or debit card is added to Android Pay. Instead, a virtual account number represents account information so that customer’s card details stay safe, say Costa.

“Costa is committed to finding new and innovative ways to improve the

customer experience. The decision to work with Google to roll out Android Pay was an obvious choice. We currently provide other contactless payment methods across the majority of our UK stores, so offering Android Pay will give customers even more choice when it comes to payment,” said Jon Fisher, head of mobile and loyalty at Costa.

Spencer Spinnell, director of business development at Google added:“We want to make in-store payments simpler for everyone, so we've worked with Costa to enable Android Pay in the majority of their UK locations. This adds to the list of almost 460,000 contactless payment terminals in the UK where people can seamlessly tap and pay with their Android phones.”

Big K launches Forno heat Logs for pizza ovens Big K Products UK Ltd has extended its specialist restaurant wood and charcoal range with Forno, a unique compressed wood heat log which has been created specifically for pizza ovens.

Mike Theodorou of Big K feels that as the pizza oven market has developed, there is a greater need for an easy to use product which creates a long-lasting top flame and high heat output, and that offers low ash and low moisture.

Forno is 100% natural hardwood saw dust, compressed using the Shamada press so that it doesn’t expand and break up into a pile of burning ash. The wood is ethically and sustainably sourced from raw material in the UK. The logs are octagonal to eliminate rolling and make stacking more stable in the oven, and there is a hole in the middle to help the lighting process and create a stable burn throughout.

“As the pizza oven market has developed and

moved from traditional independent operators to multi-site national operators we saw increased demand for an easy to use product. Big K Forno has been developed in the UK to fill this gap in the market and we are convinced that this is one of the best performing compressed wood products in the market,” said Mike Theodorou.

Big K Forno is available in 17 kg packs, each containing 10 logs (to request a sample call 0208 808 6336).

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NEWS

Government takes action on tipping practices New plans to end what some veiw as unfair tipping practices and increase transparency for consumers and employees were announced recently by the business secretary, Sajid Javid.

Following a Call for Evidence on the tipping practices in the hospitality, leisure and service industry last year, the government has launched a consultation on its proposals to secure a fairer deal for workers.

The consultation paper reflects the evidence received from consumer, worker and employer groups, and sets out the government’s proposals for the handling of tips and service charges.

They include updating the current voluntary code of practice and putting it on a statutory footing to increase employer compliance, increasing transparency for consumers to make it clearer that suggested discretionary payments for service are discretionary and that consumers are free to choose and preventing or limiting any employer deduction from discretionary payments for service, except for those required under tax law “We’ve been very clear. As a one nation government we want workers who earn a tip to be able to keep it.

That’s why I, like many others, was disappointed by the tipping practices of some of our well-known chains. This has to change,” said Sajid Javid. “… I’m setting out our proposals to make tipping fairer, clamping down on unfair practices and securing a better deal for the millions of workers in the service industry. We will look closely at all the options, including legislation if necessary.

“Underlying all the proposals is our aim that additional payments for service should be voluntary to the consumer; received in full by workers where appropriate; and transparent to the consumer who makes them.”

Currently there is no legal requirement for the treatment of discretionary payments for service regarding the proportions that go to employers and workers. The voluntary code of practice was introduced in October 2009 to improve the information available on tips, gratuities, cover and service charges and to increase transparency in this area.

The Call for Evidence received nearly 200 responses and there was broad

www.papa.org.uk

agreement that current practices were not clear for workers or consumers, and change was needed to better understand how tips are distributed.

Worker groups called for a requirement for 100% of tips to be paid to workers. The majority of customers would prefer to see all tips either going to the employee (61%) or shared in a tronc without any employer control (23%). Employers were more supportive of retaining the current treatment of discretionary payments for service; maintaining their flexibility to reward workers but increasing the transparency of actions.

In addition, the government is considering whether to ban or restrict the levying of table sales charges on staff – a fee paid by waiting staff based on their sales during a shift – and how to incentivise and increase the prevalence of well managed tronc systems (a recent survey by OpenTable found that 87% of UK customers always leave a tip and that the average percentage of the bill left is 9%). The consultation closes on 27 June 2016 and can be viewed at https://bisgovuk.citizenspace.com/lm/g overnment-consultation-on-tips.

Ufi Ibrahim, CEO of the British Hospitality Association (BHA) – which represents over 40,000 hospitality establishments in the UK has welcomed the government’s new consultation to bring greater transparency to tipping for workers and consumers.

"Transparency is precisely what we asked the government to consider.

Customers should be able to reward good service and know where their money ends up and how much of it goes to the staff,” said Ufi Ibrahim.

“Over the coming few weeks, we will convene a series of meetings with hospitality business leaders across the UK and conduct our own impact assessment, to deliver a unified and robust response to inform the government’s decision making process.

“Many restaurant customers struggle to understand the difference between a tip and a service charge. What’s more they aren’t always what happens to the extra money they leave at the end of a meal. We believe restaurants should have to provide a written notice explaining exactly what happens to service charges and tips.”

SHORTS American-style restaurants poised for UK expansion American-style restaurants such as barbecue pits, smokehouses, burger bars, and diners could be about to replace Mexican outlets as the biggest growth area on the UK’s eating out scene over the next few years, according to Horizons’ latest Ones To Watch research. The biannual Ones To Watch report, which tracks the growth of new and emerging brands with between five and 25 outlets and which have shown over 20% growth over the past three years, lists a number of USthemed outlets in its list of the top 10 fastest growing brands, either by number of new outlets or percentage growth, and an even larger number of US-themed fledgling ‘Bubbling Under’ brands.

Kiren Group is to create 30 new jobs in Rochdale Kiren Foods based in Rochdale has announced that it is to create 30 new full time positions at its manufacturing site in Rochdale. These new positions are to support its customer service, technical, innovation and quality teams, say the firm, who are one of the UK’s largest privately owned pizza manufacturers, and have been expanding their Manchester-based operation since 2012. “Due to our phenomenal growth we are continuously recruiting talented men and women across all disciplines, from college graduates to entry-level positions,” says Kiren Foods’ Noel Reidy.

Veeno opens its sixth store Veeno, the Italian wine café, has opened its sixth store on Bristol’s Temple Quay, creating up to 15 new jobs. It was back in 2013 when Nino Caruso and Andrea Zecchino, two Italian guys in their twenties, randomly met in Manchester after a game of football and found out that they shared a unique passion that they both loved and missed the Italian Aperitivo (the ritual of drinking, nibbling and relaxing after work, and a daily occasion to share moments of happiness with friends and family), and by the end of that very same year, Veeno had opened its first store in Manchester.

Scottish mackerel fishery’s ecolabel The commitment of Scottish pelagic fishermen to a sustainable future has been underlined by the certification of the North East Atlantic mackerel fishery with the prestigious Marine Stewardship Council (MSC) ecolabel. Over 700 northern European mackerel fishing vessels from Scotland, Denmark, Ireland, Northern Ireland, England, Norway, The Netherlands, Sweden, Germany, France and Lithuania participated in the MSC certification, which was achieved on 11 May 2016 (pelagic fish live in the pelagic zone of ocean or lake waters – neither close to the bottom nor near the shore).

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NEWS

Legislation and ingredients will offer biggest global cost threats Rising ingredient costs and new legislation will be the main barriers to profitability for consumer packaged goods (CPG) companies between now and 2021, according to consumer insight firm Canadean, who surveyed the opinions of 92 global FMCG industry executives in February 2016.

The company’s latest report into the greatest threats facing the CGP industry states that manufacturers will spend more time adjusting formulations and labelling to account for legislative changes. In addition, suppliers will face increased pressure from buyers to keep

ingredient costs down, and there will be continued interest in lean processes across the supply chain to minimise costs and time of production.

Canadean’s research states that 43% of industry executives believe that the costs of ingredients will rise significantly by 2021. Executives in AsiaPacific are the most likely to identify ingredients as an area of concern, with 55% believing that ingredient costs will rise significantly over the next five years. The World Bank forecasts that the prices of commodities such as coffee, ground nut oil, palm oil, soybean oil, barley, wheat, maize, and rice will

Customers can count on new Exeter Papa John’s Papa John’s, has opened its latest franchised store in Exeter.

Former accountant, Harry Dhaliwal, joined Papa John’s ten years ago and now adds Exeter to his two existing London outlets plus one in Plymouth.

“I chose Papa John’s originally as I believed in the quality of the product; it’s simply number one in the market,” said Harry Dhaliwal. “I always liked the idea of working within the pizza industry as food will never go out of fashion! I worked out that the franchise would enable me to set up my own successful business and so far, my calculations have been proved right!

“Papa John’s concept of ‘Better Ingredients, Better Pizza’ is responsible for a significant percentage of our success. It means we only use the finest ingredients and fresh dough to create a better natural flavour and our customers can count on us to deliver. Ten years ago there was limited awareness in the UK, now Papa John’s is an established global brand and it’s still expanding rapidly. If people don’t know about Papa John’s already – they will do very soon!

“I am delighted now to open in Exeter. It’s is a big university town with a large student population. The location near St Thomas’ train station is perfect for Papa John’s and we hope to add to our total success so far, by accumulating a loyal customer base quickly.”

increase significantly between 2016 and 2021.

“Rising ingredient costs mean the pressure to stay lean and efficient will only grow. This is good news for ‘big’ data, as the industry will continue to turn to analytics to hunt down any and all inefficiencies in their processes. Suppliers, however, are likely to feel more ambivalent about the news: prices might go up, but so will the pressure from their buyers to get the best possible deal,” said Ronan Stafford, senior analyst with Canadean.

Alongside the concern over ingredient costs, 43% of CPG executives surveyed believed

the costs of complying with legislative changes will increase significantly over the next five years. This makes legislation a more expensive threat than the rising costs of hiring experienced staff, or the costs of improving distribution and logistics.

“The industry is especially wary of the costs of complying with new food safety acts and laws governing nutritional labelling and marketing claims.

This concern is highest in Europe and Asia-Pacific, where governments are signalling an increased willingness to regulate consumer markets,” Ronan Stafford concluded.

Gaea launches Greek extra virgin olive oil innovation RH Amar, an ambient fine food distributor and importer, is pleased to announce that specialist Greek Extra Virgin Olive Oil producer Gaea, has launched a unique Gaea Fresh Extra Virgin Olive Oil. Gaea is renowned for its fine quality, multi award-winning Greek Extra Virgin Olive Oils that are available in Waitrose, Ocado and speciality retailers.

And this newcomer to the range is no exception, having already won the 2015 Golden Award in the New York International Olive Oil Competition and the Most Innovative Product at 2015 Made in Greece.

The premise behind this exquisite Extra Virgin Olive Oil, is that like fruit juice, the fresher the oil the superior the taste.

Each 500ml bottle of Gaea Fresh squeezes the juice of

approximately 2300 handpicked olives from the Kritsa Estate in Crete which are then bottled within three hours of harvest. The oil is then kept fresh and protected from heat, light and oxygen using advanced techniques that ensure that unopened this extra virgin olive oil is maintained fresh for three years.

Gaea Fresh also comes in innovative, limited-production, darkened bottles, individually numbered with the harvest date clearly on display while the bottle itself is designed to protect the oil from exposure to light.

The new product carries an RRP of £8.99, is high in antioxidant polyphenols and the production process is certified carbon neutral, say RH Amar.

June 2016

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NEWS

Feefo welcomes Barclays Feedback Economy Report In a recent report from Barclays, it has been suggested that improvements to customer feedback management can boost hospitality revenue by £3.2 billion, and that businesses should be putting structures in place to manage reviews, as they become part of a long term strategy to improve business operations.

The Barclays Feedback Economy report polled 2,000 consumers, finding that the use of customer feedback is booming, with 59% using online feedback to decide where they will visit.

45% of consumers say that they are more likely to leave a review than they were 18 months ago.

Millennials were highlighted as a particularly influential demographic. They were found to be more likely to engage with reviews, with 29% of 18-24 year olds and 27% of 25-44 year olds citing reviews as one of the most important factors in their decision making.

The overall impact of hospitality businesses becoming more receptive and engaging with online feedback can be huge to this sector. It has been suggested that by being more responsive to online feedback, leisure and hospitality businesses can add £2billion to the

UK economy, with a further £1.2 billion added thanks to the impact on the supply chain.

For hospitality businesses 82% said that feedback has been beneficial to their business, 63% said that feedback has delivered repeat business, 63% said they aren’t managing feedback strategically and 73% said they plan to outsource feedback management within the next five years.

“This report makes very interesting reading.

Not only does it tell us that customers are engaging with reviews more, but also that businesses should be listening to their customers and act on these insights. Moreover, with 63% of businesses not managing feedback strategically, there’s a missed opportunity to gather business insights to make operational decisions and implement innovation. Such improvements can help to increase trust, traffic and sales, especially with a trusted feedback platform like Feefo,” said Andrew Mabbutt, CEO of UK ratings and reviews platform, Feefo, an invite-only reviews platform that engages purchase-verified consumers and invites them to leave feedback about a service or product on receipt of their transaction.

Carpigiani invest in new development kitchen Carpigiani have announced the opening of a brand new London development kitchen and showroom as part of the company’s plans to further its comprehensive nationwide training network.

This new acquisition, located in Park Royal, North London, boasts a wide range of training opportunities and will provide a base for Carpigiani’s popular Gelato University course in the capital.

As well as a general introduction to and overview of ice cream, the Gelato University course provides an interesting outline into the origins of the nation’s favourite frozen dessert, its history, advice on the best ingredients and even the formulation and development of enticing menus.

www.papa.org.uk

“Following the continued growth of our training programmes around the country, we took the decision to invest in a brand new facility in London. Located within easy reach of the M1, M40 and M25 motorways and just minutes from central London by train, the site is ideal for those living throughout the South East,” said Paul Ingram, managing director of Carpigiani UK. “Complete with some of our very latest equipment, we see the development kitchen being used for training of new and existing customers to experiment with new ideas and recipes as well as a convenient meeting space for our team to discuss bespoke packages and plans with our customers.”

ASK Italian launches in London’s landmark O2 arena The casual dining brand, ASK Italian, is celebrating its biggest launch yet with a new restaurant in London’s iconic O2 Arena, following the successful opening in April of a site in the Intu Metrocentre Gateshead, with further 2016 launches already planned for Harrogate and Milton Keynes.

“To be opening a flagship site in this landmark building is a statement of where ASK Italian is now, and continues the evolution of the brand. Over the past five years, we have re-established ASK Italian as an industry leader, and we’re now in a position to bring ASK Italian to new locations across the UK, which demonstrates great confidence in our brand and makes it a very exciting time for us,” said ASK Italian’s managing director, Harry Heeley.

With upwards of 150 covers, ASK Italian in the O2 Arena will offer a comforting escape from the bustle of the venue. Its interior hints at the future direction of the brand, with a combination of modern design and traditional Italian materials. Inspired by the Mediterranean, its natural warmth and textures are reflected in the mix of furniture, colourful tiling and trailing plants to capture a breezy, al fresco feeling with everything centred around the open kitchen – as in any Italian home.

Buffalo mozzarella from Campania, extra virgin olive oil made especially for ASK Italian from family olive groves in Puglia and passata di pomodoro from Emilia Romagna are some of the Italiansourced ingredients that inspire the classic Italian menu of pastas, risottos and pizzas. An all-Italian wine list has been put together to match the menu, with a selection of seasonal cocktails.

ASK Italian has become one of the UK’s leading casual dining restaurant brands, with over 110 restaurants throughout the country, driven by a passion for authentic Italian food and culture. With the help of expert friends, Theo Randall, Carla Capalbo and Adrian Garforth MW, ASK Italian also reports that it has been discovering the best of Italian life, reflected in the menus and 100% Italian wine list (it was also named Best Italian Restaurant in the 2015 Pizza and Pasta Association Awards).

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2016

Overall Supermarket Section Sponsor

Overall Independent Section Sponsor he 27th Annual PAPA Awards have been launched to showcase the finest Pizza, Pasta and Italian food businesses across the country. Entries are now being welcomed for all categories.

Whether your business is a major High Street name or an independent, the Awards are an opportunity for gaining recognition for your success as well as for promotion.

Between now and the annual industry awards dinner, we will be scouring the country for the very best examples of pizza, pasta and Italian food to showcase in the awards. So make sure you are not left out by entering now

T

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– all it takes is a phone call or email to get yourself on the nomination lists. There is no cost involved.

The aim of the awards is to recognise excellence in all aspects of the market, from designing pizzas to manufacturing and selling pasta products. The results will be announced at the annual industry gala dinner, to be held this year at the Lancaster London Hotel, in London, on 10th November 2016…….but judging starts this summer, so don’t delay in getting your entries in.

Not only are the awards a great opportunity for measuring your business

against others but they can provide a huge endorsement for all those working with you and who have helped to make your business a success.

So, to get on the first rung you need to send us your nominations – which must reach the Association by no later than 1st September 2016. Nominations can be accepted from anyone….you can even nominate yourself!

Go to our website www.papa.org.uk/awards and download an entry form, simply email caron@papa.org.uk stating which category you wish to enter, details of what you are entering and why you think it deserves consideration.

April 2016

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The Awards OVERALL OPERATOR This lifetime award will be 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.

PIZZA RESTAURANT CHAIN OF THE YEAR AWARD This award will be given to the pizza restaurant chain (a business with more than 10 restaurant sites) which the judges consider to have done the most in the last year to develop their business and which sets a standard for others to follow. For the purposes of the awards, a pizza restaurant is defined as one where pizza forms the main focus of the business. In assessing entries the judges will be focusing particularly on standards in terms of product, service and overall atmosphere. Judging will be done by a central panel of industry experts who will consider market data, submissions from entrants as well as reports from independent ‘mystery shoppers’ who will visit a sample site and report on the restaurant from a customer’s perspective.

What to send in: Your entry should include a brief note saying why you think the business deserves to win, data demonstrating the businesses success plus a voucher for a meal for two to be used by the ‘mystery shoppers’. Please also include a list of locations which can be visited.

www.papa.org.uk

INDEPENDENT PIZZA RESTAURANT PLATINUM AND GOLD AWARDS These awards are given to independent pizza restaurants (businesses with 10 or fewer sites where pizza is the predominant item on the menu) that set a standard for others to follow. In assessing entries the judges will be focusing particularly on standards in terms of product, service and overall atmosphere.

Platinum awards will only be given if one or more restaurants is exceptional. Judging will initially involve entries being assessed on the material submitted and those shortlisted will be asked to provide a voucher for a meal for two which will be used by ‘mystery shoppers’ who will report on the restaurant from a customer’s perspective– a copy of their reports will be available to entrants after the awards are presented, on request.

What to send in: Your entry should include a brief note saying why you think the business should win, a copy of the menu and photographs (max 4) showing the outside, the customer area and preparation areas (with preparation underway).

INDEPENDENT ITALIAN RESTAURANT PLATINUM AND GOLD AWARDS These awards aim to identify the best in genuine independent Italian restaurants in the UK. To this end they 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.

Judging: Those judging these awards will be looking for

independent restaurants which set a standard for others to follow. Judges will be focusing particularly on standards in terms of menu choice, food quality, service and the ambiance of the restaurants that enter. Platinum awards will only be given if one or more restaurants is exceptional.

Judging will initially involve entries being assessed on the material submitted and those short-listed will be asked to provide a voucher for a meal for two, which will be used by ‘mystery shoppers’, who will report on the restaurant from a customer’s perspective. A copy of their report will be available to entrants after the awards are presented, on request.

What to send in: Your entry should include a brief note saying why you think the restaurant should win, a copy of the menu and photographs showing the outside, customer area and preparation areas (with preparation underway) and a voucher for a meal for two for the ‘mystery judges.

ITALIAN RESTAURANT CHAIN AWARD This award aims to identify the best in genuine Italian restaurant chains in the UK. The 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.

Judging: Those judging these awards will be looking for restaurant chains which set a standard for others to follow.

Judges will be focusing particularly on standards in terms of menu choice, food quality, service and the ambiance of the restaurants that enter. Judging will initially involve entries being assessed on the material submitted and those entering will be asked to provide a voucher for a meal for two, which will be used by ‘mystery shoppers’, who will report on the restaurant from a customer’s perspective. Copies of their reports will be available to entrants after the awards are presented, upon request.

What to send in: Your entry should include a brief note saying why you think the restaurant should win, a copy of

the menu and photographs (max 4) showing the outside, customer area and preparation areas, (with preparation underway) and a voucher for a meal for two for the ‘mystery judges’. Please provide a list of sites which can be visited by judges.

JUST-EAT INDEPENDENT PIZZA DELIVERY STORE AWARD This award aims to recognise the independent operators 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 50,000 co-branded menus printed on the house. If you’re already with JUST EAT, you’ll be refunded your sign-up fee in full, and will also receive those free menus. Gold award winners will receive £200 toward their JUST EAT sign-up, plus £200 towards menu printing. Again, if you’re already with JUST EAT, you’ll receive that £200 back as part refund of your initial sign-up fee.

Judging: Those judging this award will be looking for an individual operator (up to 10 stores) who sets a high standard in terms of the overall operation – from customer service and food quality to delivery.

What to send in: Entries will be initially assessed on the material submitted, which should include the completed entry form, saying why you think the business should be considered for an award, a copy of the menu and photographs (max 4) showing the business premises, the preparation areas (with preparation underway).

Entrants should also outline any marketing/promotion initiatives undertaken in the last year as well as details of their success.

All those entering in this category will also be asked to provide a voucher for a meal for two which will be used by independent judges who will order a delivery and report on it from a customer’s perspective.

A copy of their reports will be available to entrants after the awards are presented, on request.

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PIZZA DELIVERY CHAIN AWARD This award aims to recognise the chain operators who are successfully driving the delivery/takeaway sector.

Judging: Those judging this award will be looking at chains (more than 10 stores) which set a high standard in terms of their overall operation – from customer service and food quality to delivery - and which are positively driving the market.

Details of the overall performance of the business in the last year will also be required.

Those entering will also be asked to provide a voucher for a meal for two which will be used by the ‘mystery shoppers’ who will order a delivery and report on it from a customer’s perspective - a copy of their reports will be available to entrants after the awards are presented, on request.

FROZEN SUPERMARKET PIZZA RETAILER AWARD This award aims to recognise those supermarkets who are actively driving the frozen pizza sector of the market. All retailers are automatically considered for this award.

What to send in: Retailers are asked to complete a short questionnaire and to briefly state why they should be considered for the award.

Judging: The judges will consider data on volume and value growth, promotional activity, innovation and general category development.

CONVENIENCE STORE PIZZA AWARD This award aims to recognise those convenience store retailers who are actively driving the convenience pizza sector of the market. All retailers are automatically considered for this award.

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What to send in: Retailers are asked to complete a short questionnaire and to briefly state why they should be considered for the award.

Judging: The judges will consider data on volume and value growth, promotional activity, innovation and general category development.

CHILLED PIZZA MULTIPLE RETAILER AWARD This award aims to acknowledge those retailers who are actively driving the chilled pizza sector of the market. All retailers are automatically considered for this award.

What to send in: Retailers are asked to complete a short questionnaire and to briefly state why they should be considered for the award.

Judging: The judges will consider data on volume and value growth, promotional activity, innovation and general category development.

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.

What to send in: Retailers are asked to complete a short questionnaire and to briefly state why they should be considered for the award.

Judging: The judges will consider data on volume and value growth, promotional activity, innovation and general category development.

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 1st September 2015 to 31st August 2016 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.

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 What to send in: Initially written entries should be submitted stating the category being entered and supported by details of the product, when it was launched, its retail price and data showing its performance.

INNOVATIVE FOOD TO GO AWARD This award will recognise the dynamic and expansive role played by businesses with Italian food at their core who bring authentic Italian cuisine to the ever growing food to go market. This category is open to any business or division that has begun offering Italian Food To Go in the qualifying period of 1 September 2015 to 31st August 2016.

Judging: Details of the launch and product range of the business in the last year will be required, highlighting how the offering brings in a new market. Those short-listed will also be asked to provide a voucher for a meal for two which will be used by the ‘mystery shoppers’ who will order a meal/product, or delivery and report on it from a customer’s perspective - a copy of their reports will be available to entrants after the awards are presented, on request.

MANUFACTURED PASTA PRODUCT AWARD This award aims 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 1st September 2015 to 31st August 2016 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.

Two separate awards will be presented within this category under the following headings: • Best new retail pasta product • Best new catering pasta product

What to send in: Initially written entries should be submitted stating the category being entered and supported by details of the product, when it was launched and data showing its performance.

NEW PRODUCT OR INGREDIENT AWARD This award aims to recognise those suppliers who are developing/sourcing new equipment, products and ingredients for use by manufacturers or restaurant/delivery businesses.

The judges will be looking for innovative ideas which can positively benefit the market.

What to send in: Entries should state details of the products being entered and explain the benefits they offer to the manufacturer/restaurant etc.

Those short-listed in this category may be invited to submit samples (or make presentations) for judging in the Autumn.

THE PIZZA AND PASTA MARKETING AWARD This award aims to recognise successful marketing and promotional initiatives by businesses operating in the UK pizza, pasta and Italian food industry. This award is open to all those involved in the market, including suppliers.

What to send in: Entries should provide details of the marketing/promotional activities undertaken with, where appropriate, examples of marketing/promotional material.

Details should also be provided to show the results of the activity.

Judging: The judges will consider the material supplied.

The Award Qualifying Period is 1st September 2015 to 31st August, 2016 AWARDS CLOSING DATE 1st Sepember 2016

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PIZZA CHEF 2016

PASTA CHEF

of the year 2016

PIZZA CHEF of the year 2016

he Pizza Chef and Pasta Chef of the Year competitions offer participants the chance to receive considerable publicity and prestige for them and their business, by winning a regional category and ultimately the overall title of Pizza Chef and Pasta Chef of the Year. And this year will be even greater as we’re holding the final at the inaugural European Pizza and Pasta Show at Olympia in London on the second day of the show – November 10th!

The European Pizza and Pasta Show, 910 November 2016, Olympia London is the leading B2B trade event for the pizza and pasta industries in Europe. The event brings together the fast-growing pizza and pasta market into the spotlight by showcasing leading UK and European specialist food products and ingredients suppliers, equipment, furniture and tableware manufacturers, as well as franchise and service providers.

Organised with the exclusive support and in association with the PAPA – Pizza, Pasta and Italian Food Association, the European Pizza and Pasta Show 2016 will attract 200 exhibitors and over 5,000 qualified buyers representing pizza operators, pizzerias, restaurant chains and independent restaurants, hotels and catering companies as well as UK and Europe’s largest wholesalers and retailers.

The show will feature a Demo Theatre, sponsored by Jestic, and host the finals of the UK Pizza and Pasta Chefs of the Year Competition. Visitors can also join a range of “how to” industry seminars and the exclusive Food and Beverage Law and IP Summit.

For more info on the European Pizza and Pasta Show go to www.pizzapastashow.com

bigger than ever!

Enter today

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ed and judg ia p m ly O ll!

Finals at eo Randa h T f e h c ity by celebr

For details of how to enter the competitions please see the following pages...

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PIZZA CHEF 2016 he Pizza Chef of the Year competition offers participants the chance to receive considerable publicity and prestige for them and their business, by winning a regional category and ultimately the overall title of Pizza Chef of the Year.

In addition, there’s ample opportunity to network with colleagues and suppliers in the industry, test their creativity and innovation and showcase the preeminent pizzas on their menu.

T

WHERE WILL ALL THIS BE HAPPENING? We have five regional heats across the country. Our journey to find the Pizza Chef of the Year begins in September and culminates in the grand final in November. Join us at: Scotland Heat 10.30am, Tuesday 4th October Tony 2 Go, Unit F, 14 Lindsayfield Road, East Kilbride G75 9LE Northern Heat 11.00am Wednesday 5th October Stateside Foods Ltd, 31-34 Great Bank Road, Wingate Industrial Park, Westhoughton, Bolton BL5 3XU Midlands Heat 11:00am Thursday 6th October Portobello Restaurant, 17-19 High Street, Aldridge, Walsall, W. Mids WS9 8LX

THE COMPETITION Contestants are required to design a pizza recipe around a specific sponsor’s product in the following six categories.

Free samples of the sponsors’ products will be sent to those wishing to enter the competitions, to experiment with and create their pizza recipes.

Entries can be made into all six categories (up to two in each) but entrants must enter at least two of the categories.

The sponsor’s product must be used in the relevant category, together with other ingredients of the contestant’s choice. Pizzas will be judged on taste, presentation, commercial viability and innovative use of the sponsor’s product.

NORSELAND CHEESE PIZZA CHEF OF THE YEAR Contestants may choose either, or all of these three Norseland cheeses to create their recipes, together with other ingredients of their choice:

South West Heat 12.00 noon Monday 10th October Il Michelangelo Restaurant, 50a Knightstone Road, Weston-Super-Mare BS23 2BE

Mexicana® - Dare you try it? A fiery mix of bell, jalapeno and chilli peppers carefully blended with Cheddar and a secret mix of Mexicana® spices.

South East Heat 11.00am Tuesday 11th October Equipline, Ashley House, Ashley Road, Uxbridge UB8 2GA

Applewood® - A traditional West Country Farmhouse Cheddar with a rich smoky flavour and delicate aroma, perfectly finished with a dusting of paprika.

Jarlsberg® - Made to a secret Norwegian recipe using only the purest milk for a smooth, distinctive and rounded taste.

Incredibly versatile and keeps its flavour when melted.

SUNBLUSH® TOMATO PIZZA CHEF OF THE YEAR Contestants are required to use either, or all, of the following tomatoes in their pizza recipe, together with other ingredients of their choice.

SunBlush®: is the original semi dried tomato having first been brought into the UK by Leathams in 1998: SunBlush® Yellow Cherry Tomatoes: We harvest the finest vine ripened yellow cherry tomatoes and they are slowly roasted for hours in huge ovens, ensuring that they retain their bright yellow colour and succulent flesh and juices. Once roasted they are tossed in the finest rapeseed oil before freshly chopped garlic, dried onion carrot and pepper are added.

After being left to marinate in the rapeseed oil and herbs, the tomatoes are infused with flavour.

SunBlush® Cherry Tomatoes: We harvest the finest vine ripened cherry tomatoes and they are slowly roasted for hours in huge ovens, ensuring that they retain their bright red colour and succulent flesh and juices. Once roasted they are tossed in the finest rapeseed oil before oregano and freshly chopped garlic are added. After being left to marinate in the rapeseed oil and herbs, the tomatoes are infused with flavour.

We have recently launched a basil marinated product to the range which gives a truly Mediterranean flavour.

SunBlush® Baby Plum Tomatoes: We harvest the finest vine ripened baby plum tomatoes that are shaped like a grape and they are slowly roasted for hours in huge ovens, ensuring that they retain their bright red colour and succulent flesh and juices. Once roasted they are tossed in the finest rapeseed oil before freshly chopped garlic, oregano and salt are added. After being left to marinate in the rapeseed oil and herbs, the tomatoes are infused with flavour.

We also have the same product in a yellow colour and mixed red and yellow together.

EURO PIZZA PRODUCTS FROZEN DOUGH PIZZA CHEF OF THE YEAR. Contestants are required to use Euro Pizza Products frozen dough for the base of their pizzas in this category together with other ingredients of their choice.

Euro Pizza Products, is a BRC certified frozen pizza dough producer that can produce, to your own recipe, high quality frozen pizza dough.

Due to our unique process and expertise we serve since 1993 a very wide market in Europe and beyond.

Benefits of our frozen pizza dough are: - Consistency in the taste and quality of every pizza - 100% natural ingredients - Cost reduction: waste and wages - Ready to use product - Logistics: long shelf life when frozen, and 6 days after thawing - Use our authentic recipe or let us produce your own recipe under private label.

Because our existence is closely linked to New York Pizza (www.newyorkpizza.nl), our knowledge and skill make us the ultimate partner for both small and large customers on the market - Euro Pizza Products: We know dough!

June 2016

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PIZZA CHEF

MAESTRELLA MOZZARELLA PIZZA CHEF OF THE YEAR Contestants are required to use Maestrella mozzarella in this category together with other ingredients of their choice.

Maestrella Mozzarella – For Pizza Perfection A deliciously mild and creamy, versatile cheese, Maestrella Mozzarella is perfect for all your pizza and pasta recipes. A mozzarella with excellent melt and stretch qualities, great colouration and an authentic taste, with product consistency guaranteed.

Available in a variety of formats including log, diced and grated, Maestrella offers a convenient format for all uses.

Also available in a range of FDM percentages to ensure the perfect melt in every oven type.

WHITWORTH BROS PIZZA FLOUR PIZZA CHEF OF THE YEAR Contestants are required to use Whitworth Bros Aquila pizza flour in the base of their ‘margherita style’ pizza.

This category will be judged ‘blind’ by the judging panel.

www.papa.org.uk

Whitworth Bros Aqulia pizza flour contains high protein Canadian hard wheats and is milled to give a flour that will produce a firm, strong dough.

Suitable for all types of bases – will produce thin and crispy, or crisp crust and a chewy crumb for that authentic Italian pizza taste.

SUPERTOPS PIZZA CHEF OF THE YEAR SuperTops is the market leading and longest established brand of ingredient ranges on offer to the professional caterer.

Developed to provide consistent high quality, without excessive fatting/cookng out, each topping is designed for use in high temperature ovens.

A one-stop shop for all your meat ingredients includes pepperoni, salami, ham, pork, bacon, beef, meatballs and chicken.

Contestants will be required to produce a pizza with either or both of the following meats from the SuperTops range:

Versatile whether you are striving for the perfect pizza or looking to add that sensational finishing touch to a pasta or salad dish, our experts have created all the variety, flavour and colour you need with superior cuts of meat. Free flowing IQF for easy portion control.

JUDGING Initial entries will be selected by a panel of judges to go forward into one of five regional heats, where the contestant will be invited to make their pizzas in front of a judging panel.

The category winners, from each heat, will go forward to compete in the final, which will take place on Thursday, 10th November and will be judged by a panel headed by celebrity chef, Theo Randall at the European Pizza & Pasta Show at Olympia.

The winners of each category and the Overall Pizza Chef of the Year Award winner will be announced at the Awards Dinner, on the evening of 10th

November, and will receive a cheque for £500, a trophy, plus considerable publicity. Individual category winners will also receive trophies.

HOW TO ENTER: Please send your name, full address and post code and telephone number, by 15th June, to Caron Parry at caron@papa.org.uk , or telephone on 01291 636346, for entry forms and to receive the free samples of the sponsors’ products.

Sample products will be delivered to you throughout late July and early August.

Completed entry forms should be submitted by post, or email, stating: The name of the pizza, a list of ingredients, method and a short description of the pizza, a selling price and the market aimed at (e.g. delivery, restaurant etc) where the pizza would be sold.

CLOSING DATE FOR ENTRIES 31st August 2016

SuperTops Ham Julienne Smoked ham strips, delicious on pizzas, salads and in sauces.

SuperTops Diced Chicken Diced succulent chicken breast, delicious on pizza, in pasta and salads.

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PASTA CHEF 2016

Will you be Pasta Chef of the Year 2016?

PASTA CHEF

of the year 2016

ollowing on from the success of last year’s Pasta Chef of the Year competition, we are delighted to team up with our sponsors Keck again to find the best Pasta chefs across the UK. The competition will be held in conjunction with the existing Pizza Chef quest, taking in five regional heats and a grand final.

The competition will take the form of three categories and contestants are required to create a pasta dish in each, using either product nominated.

Contestants may enter up to two recipes in each category.

F

Short Cut Pasta Trivelli Penne Long cut Pasta Linguine Pappardelle Filled Pasta Cappelletti Salmone Pansotti Bufalo Ricotta In all categories, chefs must create a unique dish or an inventive re-imagining of a classic dish. Judges will be specifically looking to see how the dish showcases the pasta chosen along with the commercial viability, overall composition, flavour and appeal.

Please note that ‘Al Forno’ dishes

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will be very difficult to produce due to time and oven restrictions at the competitions.

TO ENTER Free samples of Keck pasta will be sent to entrants for experimentation and design.

Please forward your name, full postal address, email address and telephone number to: caron@papa.org.uk by 15th June to receive your sample products in July.

Completed recipes should be emailed to caron@papa.org.uk by 31st August.

Entries can be made into all categories (up to two in each).

WIN

£500! at Olympia, will be judged by celebrity chef, Theo Randall and a panel of experts.

The winners of each category and the Overall Pasta Chef of the Year Award winner will be announced at the Awards Dinner, on the evening of 10th November, and will receive a trophy, considerable publicity and the kudos that this competition confers. The Overall

Pasta Chef of the Year will also receive a cheque for £500. sponsored by

THE HEATS There will be five regional heats across the country starting in early October in Scotland before moving on to Bolton, London, the Midlands and South West. (see page 24) JUDGING Written entries will be selected by a panel of judges to go forward into one of five regional heats. In these live bake-offs, entrants will prepare their pasta dishes for judging and each of the three category winners will go forward to compete in the final on 10th November in London. The final to be held at the European Pizza & Pasta Show June 2016

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AT FIRST SLICE e v o L Made in the UK from Sweet Chestnut once you try Pizazz wood fuel briquettes we know you’ll love them! woodfuel-direct.co.uk 0800 587 3147

They burn longer and hotter than traditional firewood with less mess, no splinters plus they’re easy to light. Delivery within 3 working days.

Made in the UK by

BSWenergy

Sponsor of

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1EOI ]SYV PMJI MR XLI OMXGLIR EW IEW] ERH EW IJ¿GMIRX EW TSWWMFPI with Keck Pasta. Premium pasta made from fresh dough, fully GSSOIH ERH JVS^IR )RNS] XLMW ¿RI HMRMRK UYEPMX] [LIR TVITEVMRK

your recipes for the Competition!

Pasta and Sauce category Pasta and Sauce category

Short cut pasta

Trivelli

Penne

Long cut pasta

Linguine

Pappardelle

Filled pasta category

Cappelletti Salmone

Pansotti Bufalo Ricotta

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

www.papa.org.uk

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Why you should opt in for Assurance In November 2014, the Pizza Pasta & Italian Food Association finalised a Primary Authority Partnership with Slough Borough Council which will transform the way members of the Association deal with enforcement agencies in the future. Here, we explain how the scheme will work and why it could have major benefits for everyone.

In partnership Every year thousands of food businesses across the UK are visited by Environmental Health and Trading Standards officers to check that they are doing everything correctly and not putting the public at risk.

While most of these visits are straightforward, every now and then businesses find themselves being challenged on their practices. Interpretation of law is not always consistent between local authorities. For those with multiple sites across the UK, this variance can cause major problems. Even for smaller businesses this can cause unnecessary cost.

To address this, the Pizza Pasta & Italian Food Association has formed a partnership with Slough Borough Council with the aim of helping members across the UK to get consistent and reliable advice. The partnership, which has the approval of the Government’s Better Regulation Delivery Office (BRDO) (part of the Department of Business, Innovation and Skills), will in future be issuing formal assured advice on compliance and interpretation of the law which, if followed, will offer members protection from enforcing authorities.

In essence this means members will have one point of contact for assured advice and guidance specific to the industry.

What is Assured Advice?

Assured Advice is advice provided by the Association’s Primary Authority Partner, Slough

26

Borough Council, which comes with an assurance that it will be respected by other regulators across the country to prevent inconsistent interpretation of the law. This means that guidance on issues directly affecting member businesses, and covered by the partnership, can be dealt with consistently across the UK so that everyone is treated the same.

It also means that, provided members correctly follow the guidance, enforcement officers everywhere (including environmental health and trading standards) have to respect for the partnership’s interpretation of legislation and if an enforcing authority disagrees with it, they have to take this up with Slough Borough Council and the Association, not with the member. Thus members are protected and can simply hand the issue over for the partners to deal with, saving themselves the hassle of arguing their case.

How does it work?

On issues that specifically affect the sandwich industry – such as the new EC labelling regulations the Association will draw up Assured Advice jointly with Slough Borough Council. Once this guidance has been issued, and provided that members follow it, they can be confident they are compliant and protected from challenge.

Members can also ask the Association to take up issues and

provide Assured Advice through the partnership. As long as the issue is one that affects a significant proportion of members, the Association can take it up through the partnership for assured advice to be produced.

What does Assured Advice cover?

In future members will benefit from receiving tailored sector advice on a wide range of areas, including food safety and food standards. One of the first pieces of advice to be covered will be the new EC food labelling requirements, which includes advice on how to deal with the new allergen requirements.

How to join the scheme The scheme is only open to all members of the Association. To take advantage of the Assured Advice and gain the protection of

You can find out more about the scheme by contacting PAPA director Jim Winship at jim@papa.org.uk

the coordinated primary authority partnership, members simply complete a straightforward on-line form.

There is absolutely no cost involved in signing up to the partnership, as it is included within membership. However, there may be a cost involved if the Association takes up a specific issue on behalf of a member but those involved will always be notified of any costs in advance.

Members can either sign up to all areas of the partnership, which means that they are automatically included in any assured advice issued (a copy will be automatically sent to all those involved), or they can opt-in to adopt specific areas advice, such as labelling. In such cases the member will only be protected when following advice in this specific area.

Those signing up to all areas of the partnership will also be involved in consultation on new guidelines being drawn up under the scheme.

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PROFILE

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fresh vision Many of us are very familiar with the various salamis and other preserved and dried Italian charcuterie products, but now a relatively new brand - Salsicciamo (www.salsicciamo.com) - aimed at food service as well as retail customers (they can already boast Selfridges as an outlet) is setting out to educate and further refine our palates when it comes to fresh meat products, and in particular authentic and flavoursome Italian sausages made by Italians in the traditional Italian way, but in the UK so as to offer the freshest possible product direct to the UK market.

STRONG BEGINNINGS At the time of going to press, Salsicciamo is in the very early days – literally weeks – of a commercial partnership with the well-established manufacturer and Italian food distributor, London-headquartered, Carnevale Ltd (www.carnevale.co.uk), who are celebrating 50 years of successful business this year, having become one of the UK’s most well-known, ‘go to’ Italian ingredients companies around.

This latest innovative partnership will enable Carnevale to produce 28

Salsicciamo’s freshly made, gourmet sausage products under licence at their factory and in return this brand will be able enjoy the potential of nationwide distribution. And already the signs of a promising fruitful relationship are good.

Salsicciamo, a Slow Food UK endorsed brand, picked up a prestigious award in 2015 (Gold Award Winner, British Sausage Week 2015 with their fennelflavoured Sicilian style sausage), and is also the result of some careful and strategic-thinking and market research that was undertaken by its founder,

Sicilian Giuseppe Roberti (a skilled butcher in his own right), prior to its creation and launch around two years ago.

Born in the UK, Giuseppe Roberti went back to Sicily when

he was 10, whereupon he started to learn more about the production and preparation of meat products. And now he reports that he is keen to capitalise upon, if not share much of his well-informed knowledge, with a wider audience; the UK market for Italian food having undeniably become far more sophisticated (suitably evidenced by the very fact that an Italian sausage product was able to triumph in the awards for British sausage June 2016

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PROFILE fresh products that we have not yet seen in any parts of this island. This included prepared meats and dishes like kebab sticks, stuffed beef pockets to name a few, all of which looked delicious and were easy to cook.

As time went by, demand for these types of prepared meats increased so as to require the collaboration of more family members to learn the skills needed to deliver such products.”

products that received some 700 entries).

It was back in 2014 when he purchased a ‘one-way ticket’ to come back to the UK and start realising his vision by bringing some of his family’s recipes and sausage-making tradition to the developing market here.

“From a very young age I’ve followed my father’s trade as a butcher and continued yearly to witness my grandfather’s tradition of farming pigs and then preparing them for their own traditional freshly-made sausages together with other producers during the Christmas period,” recalls Giuseppe Roberti, whose father Angelo, uncle Vincenzo and younger brother, Lino, have all been involved in the family tradition.

“In 1982, my father decided to open a family butchers by which he was able to produce similar

www.papa.org.uk

DEMAND Prior to launch here, in doing his market research, Giuseppe Roberti canvassed the opinion of Italian distributors, soon discovering that there very definitely was demand for his fresh type of sausage product to be made available here, and at quantity.

Having established this commercial interest, he then set about creating and registering his brand as a trade mark. At the development and trial stage of these premium sausages, meat was sauced from Sicily and mainland Italy but the raw pork ingredients which gave the best results were from fresh, UK Red Tractor pork.

To some, the use of British meat might somehow negate the ability to claim true ‘Italian credentials’, but the UK’s reputation for high quality meat and livestock management practices is widely respected, and Giuseppe Roberti is also keen to draw attention to the fact that it is the Italian approach and his family recipes and flavours that are the point of difference in them being able to deliver a distinctive product.

The Salsicciamo range is also characterised by the use of organic Sicilian sea salt, natural casings, a reduced fat content and 100% selected pork cuts.

They come in two distinct styles; Luganega, natural sheep casings continuously filled (the width of a finger) and Traditional, natural hog casings separately linked (bigger than a Cumberland in size). Flavours include Classic with Black Pepper, Sicilian with Fennel, Tuscan with Garlic, Calabrian with Chilli and Sausage Mince Coarse Cut with Black

Giuseppe Roberti (left and far right) with his uncle Vincenzo (centre) and father, Angelo (right).

Pepper, all supplied in 400/500g retail and 1kg foodservice packs.

Given his background and experience, Giuseppe Roberti justifiably feels confident that he has a good insight into, and appreciation of, what’s required when it comes to producing premium Italian sausages – namely high quality in all the chosen meats and ingredients used, an attention to detail and an ability to listen to, as well as educate, customers. It has been this combined awareness, he feels, that has allowed him to move boundaries and bring about new ideas in the form of the Salsicciamo brand – in essence, a brand of authentic Italian sausage with ambition to realise national coverage.

MORE TO EXPLORE Needless to say, how to make and then produce such products on a larger, consistent scale has been the main challenge in the whole project, says Giuseppe Roberti, who as part of his research and questioning as to why it hadn’t, so far, been seemingly possible, points out that one of the many reasons why consumers might often feel the Italian meat products they taste away from Italy do not quite taste the same, or as they remember, is because of the need to add preservatives and other additions to ensure that the meat products have a long shelf life upon export.

By their very nature, the freshly-made sausages from Salsicciamo, however, are not made in this way. They are additive and preservative-free, with a shelf life of up to eight days that, for caterers, can usefully be prolonged via

prompt freezing, with the defrosted product being just as good and flavoursome, if not benefitting from having been frozen, claims Giuseppe Roberti.

In fact, Giuseppe Roberti feels that there is yet a lot of interesting experimental work to be done with the product in that regard, as well as in the supply of the pure, uncased sausage meat itself (also available under the Salsicciamo brand). The latter, for example, allows chefs and operators to explore the potential of these authentic, premium meat products in other settings such as on top of pizzas, or in sauces, for creating meatballs, filling pasta and adding to risottos.

Now, however, says Giuseppe Roberti, the main task at hand for the future is the education of buyers and consumers when it comes to eating a fresh meat product that has been produced with the benefit of an Italian artisanal approach. Due to the product’s ‘clean’ nature, it is also gluten-free, a not inconsiderable advantage in today’s market of health and dietary-conscious consumers.

Backed by a distributor such as the well-established Carnevale, it is clear that this appealing new product range will certainly get its chance to impress in the restaurant, catering and food service arena.

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Picture credit: Sarah Valentine

PROFILE

A

pasfosr ion authenticity

The PAPA award-winning La Locanda restaurant in Gisburn, Lancashire has now won a bronze in the Taste of England Award at the Visit England Awards - quite a feat for an Italian restaurant! So what lies behind their continuing success and popularity?

THE HOW AND WHY To paraphrase an Italian expression, “the only true way to understand a country’s civilisation is to study its cuisine.”

Cut any cuisine off from its historical roots and traditions, and it loses its meaning and personality. Maintain the history behind each dish and, as they also say in Italy, “l’appetito vien mangiando” (the appetite comes while you’re eating). In essence, knowing how and why a dish came to be makes it all the richer.

This ethos has infused every single dish served at boutique Lancashire restaurant La Locanda since it opened 12 years ago, and is one that has served owners Maurizio and Cinzia Bocchi well.

Having scooped a host of awards, more recently they added a prestigious and much-coveted bronze in the Visit England Awards for Excellence (their wholly authentic Italian eatery ironically triumphing in the ‘Taste of England’ category). This achievement has not come about, however, through any Anglicisation of their cuisine, but because of an unswerving commitment to never succumbing to this option, feel the duo.

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La Locanda has become a little Italian stronghold in the heart of rural Lancashire, serving not just the locals of its village of Gisburn, but customers who will drive for three hours to eat there and then drive home again. Its ability to create such a desire to dine lies in Maurizio and Cinzia’s almost religious devotion to their Italian roots, Italian culinary traditions and family recipes – both their own and those of others - handed down from generation to generation.

Much of this stems from their background. Maurizio Bocchi grew up in a country mansion,

Maurizio and Cinzia Bocchi. enjoying a childhood that included heading out into the woods with his grandmother to collect treats such as chestnuts and mushrooms. Reaching adulthood, he worked in an agriturismo, doing everything from growing crops and rearing animals, to milking cows, preparing charcuterie and making cheese. A progression to gamekeeper followed.

Picture credit: Sarah Valentine

He and Cinzia, moved to England to enable him to study at Myerscough Agricultural College.

Cinzia Bocchi - a butcher’s daughter - took a job in an Italian restaurant to learn English.

Maurizio also worked in restaurants, and became commis chef, as and when needed. He showed a natural talent for cooking and became a sous chef within six months, adding to his skills by also working in a bakery.

After eight years of research and experimentation, Maurizio and Cinzia Bocchi opened La Locanda, in December 2003.

NO COMPROMISE Shocked by what they had seen presented as ‘Italian’ food in Britain, Maurizio and Cinzia built the business the hard way, refusing to serve dishes unknown in Italy and sticking to traditional delights from their Lake Maggiore homeland and beyond.

Their little rustic under-50-seats restaurant, housed in a charming June 2016

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FIELD TO FORK COLLABORATIONS All food at La Locanda is sourced in accordance with a ‘chilometro zero’ policy, looking for ingredients that can move from field to fork in minutes, rather than hours or days, to retain nutritional benefits, whilst delivering fresh, flavoursome dishes.

They minimise the ingredients brought in from Italy, importing only irreplaceable dish components such as the finest prosciutto di Parma DOP, aceto balsamico di Modena IGP, extra virgin olive oils, buffalo mozzarella and Parmigiano Reggiano DOP. For the rest, they look locally, sourcing 85% of ingredients from their beautiful hinterland on the edge of the Forest of Bowland.

www.papa.org.uk

Therein lies the second reason for their outstanding success – collaborations.

“The simplicity of Italian cuisine means many dishes have between just four and eight ingredients,” explains Maurizio Bocchi.“We knew we needed to work in partnership with producers and share knowledge, to ensure we made our dishes from ingredients of the highest quality imaginable.

“Our choice of Gisburn as a location for our restaurant was determined by research that showed us we would have everything we needed on our doorstep – an organic supplier of meat, a gamekeeper, goat’s cheese, locally grown vegetables, first-class seafood and handmade chutneys, jams and honey. From there, we just had to invest time in visiting each of our chosen collaborators and explain what we needed for our carefully researched dishes.”

Maurizio and Cinzia Bocchi have now partnered with many producers, such as Gazegill Organics, for the last 12 years. They have been able to offer customers dishes such as their renowned Guazzetto alla Livornese – made with mussels, king prawns and calamari, cooked with herbs and served in a simple broth, as well as other classics such as their Pere al Gorgonzola and Pollo Mozzarella e Speck. They have augmented this by ensuring customers can match their top quality food with the

Picture credit: Sarah Valentine

Lancashire cottage, offered ‘la cucina povera’ – the wonderfully simple peasant cuisine brimming with the flavoursome ingredients nature provides. And so initially their traditional Italian cuisine was at odds with what their potential customers believed to be ‘Italian food’.

People would come to the door, take a peek and think they were serving German or French cuisine. Encouraging potential customers to try their authentic Italian dishes, often painstakingly researched to ensure they are presented exactly as they would have been in the past, was challenging. Rather than caving in, however, they stuck to their guns.

“We knew we had a responsibility to our Italian culture and heritage to present dishes that were truly authentic,” says Cinzia Bocchi.“We realised people wouldn’t like everything, but were not prepared to change recipes just to suit English palates. We saw our role as being one of educating diners and encouraging them to discover what Italian cuisine is really like.”

Underpinning this ‘no compromise’ attitude were the principles of the Mediterranean Diet – a holistic dining and lifestyle approach built around health eating, sustainable living and slow food. If anything helped them win the prestigious Bronze ‘Taste of England’ Award, it is this commitment to the Mediterranean Diet, they feel.

Morecombe Bay cod loin with Calabrian sausage and tender stem broccoli.

finest Italian wines, by charging just corkage on top of the retail price of what are often three-glass graded wines from the Gambero Rosso guide. They also offer an amazing selection of Italian beers, sourced from small, dedicated brewers across Italy.

Huge attention has been paid to bringing Italian and English producers together, to create new products and opportunities, and this ambassadorial approach has not gone unnoticed. La Locanda is the most awarded Italian restaurant outside London and earned the Michelin Guide’s Bib Gourmand’s Award in 2011. It has won top awards year after year and achieved Maurizio and Cinzia Bocchi’s dream of gaining the prestigious Marchio Ospitalità Italiana in 2010.

Picture credit: Sarah Valentine

PROFILE

Cinzia Bocchi was also awarded the Premio Lekythos 2013 at the Ercole Olivario XXI competition – an accolade given to those who have excelled at promoting Italian extra virgin olive oil outside of Italy. They even have a letter from the Italian President, Giorgio Napolitano, in 2013, thanking them for promoting Italian gastronomy in the UK. By refusing to compromise, adhering to the ethos of the Mediterranean diet and pouring love into each and every dish served, they have created a culinary phenomenon, which is becoming talked about the world over. The couple have have put into practice the essence of one of their favourite books – the ground-breaking nineteenth century culinary guide by Pellegrino Artusi, Science in the Kitchen and the Art of Eating Well.

And, far from resting on their laurels, they are already innovating and working on new collaborations, in-depth food explorations in Italy and ways to promote other Italian products and authentic Italian regional chefs here in the UK. It is little wonder the appetite comes whilst you are eating, when you have the pleasure of dining at La Locanda (www.lalocanda.co.uk). What you have on your plate is the culmination of an astonishing and all-encompassing passion for slow and wholly authentic Italian food.

Maurizio with one of his local food suppliers, gamekeeper Ian Scott.

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PROMOTIONAL

e may be new to Foodservice but our expertise, knowledge and innovation within the Food Industry is second to none!

GCL Food Ingredients (Giorgio’s Continental Limited) are a leading supplier into the manufacturing sector but we have set our sights on making our mark in Foodservice. We offer a variety of premium quality food ingredients bespoke to your needs. Our first article focuses on our rebranding along with Italian cooked pasta and our new state of the art meatball and sausage manufacturing unit.

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DISCOVER GCL FOOD INGREDIENTS WHO WE ARE We manufacture and supply a diverse range of products including cooked pasta, fresh filled and unfilled pasta along with both cooked and uncooked meatballs and sausages. Our brand identity is all about the quality of the food, tailor-made to meet your requirements. Our cooked pasta is of premium quality using only products produced from the home of pasta, ITALY. Logo and branding Some of you may know us as Giorgio’s Continental Limited and in fact we are still the same family owned business. Our new brand name GCL Food Ingredients highlights our journey to the next level from wholesaler, to producer and supplier of premium food ingredients into Foodservice and the Industrial sector. The new branding symbolises that we’re not just a supplier, but we bring food development to the forefront. We take your brief and work closely with your chefs and NPD teams to create “The Chef’s Choice”.

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Our new website As part of our rebrand we will launch our new website in June available in both desktop and mobile formats. This modern and refreshing design represents our desire to become the number one choice for the Foodservice market. The site features our product categories as well as links to our new social media pages.

Go to www.gclfoodingredients.com for more information.

OUR ITALIAN PASTA COOKED YOUR WAY We thrive on our ability to be a versatile and flexible pasta provider. Through our own Cook Quench Chill (CQC) facilities, we are able to supply a variety of pasta products including; WholeWheat and Gluten Free Pasta.

We share the view with our customers that quality pasta just has to be Italian hence we buy Divella branded dry pasta in conjunction with our supply partner Continental Quattro Stagione. Divella are one of Italy’s leading premium dry pasta producers and a favourite amongst Italian consumers.

As specialists in the pasta industry, we provide a bespoke service to customers of varying sizes. This means that our pasta can be packed in either bulk – 2/5kg bags or in individual sachet portioned controlled bags. This pasta can be ordered in a chilled or IQF format. For us, flexibility and responsiveness is the key and we cook pasta to exactly how the customer requires.

This means as you expand there is no need to worry about consistency from store to store.

Along with this, selecting to use a cooked product cuts waste, reduces waiting time for your customers and allows you to focus your resources on adding further value to your final application.

CQC: The Benefits Our fully automated CQC line has the capacity to cook and pack over 1000 kilos per hour, providing customers with perfect cook consistency with every batch. This automated system gives you the exact cook consistency every time and we work with you to find the perfect cook time for your end user.

“We don’t de-skill your labour, we add quality and consistency to your menu” June 2016

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PROMOTIONAL be microwaved or reheated dependant on application. The cooking process you choose is programmed to maintain consistency across every batch with full traceability on meat.

We offer a very flexible range of cooked and uncooked bespoke meatballs ranging from 6gr through to 70 gr in weight. Our ability to offer all these products frozen means that shelf life and waste will no longer be an issue for you.

pasta salads and on the go restaurants.

Our automated sachet line is able to provide portioncontrolled cooked IQF pasta ready to be reheated in only 35 seconds in either a microwave or pasta cooker. These provide you with efficiency savings and the perfect cook time every time in order to streamline your process.

Ready to eat pasta Our stringent technical standards and high standards of hygiene mean that our pasta is not just ready to heat but it is ready to eat. Our highly developed technical and quality management system ensure that our pasta is suitable for

Technical “You’re safe in our hands” We are fully committed to maintaining the highest standards with regard to food safety, product quality, supply chain knowledge and legislative compliance, including higher welfare standards for key meat lines upon request.

We have an enviable technical reputation and take pride in maintaining the highest technical standards and meeting or exceeding customer requirements. This is underscored by our site certification to the current BRC Global Food Standard.

POLPETTE – MEATBALLS Bespoke manufacturing to your recipe In early 2016 we started the manufacturing and cooking of premium quality meatballs. We offer a flexible process where we can match recipes to your current products or showcase our own great portfolio of flavours and products perfect for various different applications. Whether that is on a pizza or as part of a dish.

Our ability to work through unlimited rounds of feedback with your chef’s and NPD teams mean that you will always end up with the perfect product with brilliant flavour profiles. Our Double D Rack Oven was supplied and fitted

by JBT FoodTech.

Cooked IQF Portion –Controlled Meatballs As with pasta, we can streamline your processes through being able to offer meatballs in an IQF format.

Again these can be packed in bulk or sachet format and can

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Our NPD mission, vision and ambition in Foodservice For GCL, NPD forms the basis of innovation. Simply put, our aim is to overcome obstacles to find solutions to your requirements.

Our vision is to work closely with both our customers and suppliers to create a food chain partnership bringing both NPD teams together to work not only on innovation and market trends but to help inspire the next generation of meals for your consumers.

We are happy to work with you from a start-up business all the way through to becoming a leading high street operation. No project is too small for us and we have the flexibility and responsiveness which you require from a supplier. At the same time, we have the capacity to work with the largest Foodservice operations to ensure consistency every time in your products.

Our customers seek clean and defined recipes, with a point of difference. We help achieve these goals by working with NPD teams, discussing requirements and assessing options from the outset of any project. The results that our development chefs achieve are outstanding, proven by our continuous success and the loyal relationships we have with our customers.

We pride ourselves on a quick turnaround with samples and understand your needs as a customer. It is our duty to be engaging, creative and responsive to stay ahead of our competitors.

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EQUIPMENT

Equipment

Locanda Locatelli’s kitchen in London. ®Arfa Griffiths 2016

solutions Whether on the look-out for a single piece of catering equipment, or a total redesign, there is no doubt that conscientious operators are investing more in the right types of catering equipment that not only help to add value to their product offering, but maintain consistency and comply with food legislation.

GREATER INVESTMENT The turnover of the UK restaurant sector increased by 5% last year to £20.9 billion, up from £19.9 billion in 2014, driven by the booming ‘fast casual’ segment of the market, claim Funding Options (an online business finance supermarket), who have analysed some Companies House data.

Funding Options are based in Manchester and London, and are an online alternative business finance matchmaker, having helped UK businesses to access tens of millions of pounds in funding. They work with providers across the entire alternative funding spectrum to find the right finance deal for businesses, from challenger banks to invoice finance, leasing, crowd-funding, peer-to-peer lending and property-based funding (they were recently recommended by the British Business Bank to go forward for designation by HM Treasury for the Bank Referral Scheme).

In recent years, the company confirm that there has been a huge proliferation of restaurants and food concepts as customers have demonstrated demand for high quality food when eating out, pushing the sector’s growth to twice that of overall GDP (2.2%) in the same period. In turn, strong sector growth has resulted 34

in restaurateurs investing heavily in new equipment – the value of restaurant assets is up by 14%, or £550 million, in a year (excluding real estate), observe Funding Options.

Funding Options feel that investment in new equipment is driven by both demand for specialist kitchen tools and the increased prominence of the Food Hygiene Rating, which is providing an additional incentive for restaurants to have the most modern, easy to maintain fittings.

New pop-ups and mobile restaurants are also driving the trend. Many are started by aspiring chefs trying their hand at running a professional kitchen, and often employ innovative cooking techniques. Additionally, private equity (PE) funds are behind some of the increase by funding the rapid rollout of restaurant chains as PE houses look to take advantage of increases in discretionary spending.

The ‘fast casual’ business model relies on opening new branches rapidly and serving consistent food across the chain, and so using the same equipment in each restaurant makes this easier so the businesses are significant purchasers of new kitchen equipment.

“The last few years have seen

strong growth in the UK restaurant sector and a consequent investment in new equipment,” says Conrad Ford, CEO of Funding Options. “UK restaurants are adjusting to a broader base of consumers becoming increasingly discerning and increasingly fickle.

“Many customers will pay higher prices for mid-range meals but expect chains to maintain high levels of capital expenditure and excellent hygiene standards, meaning that restaurant equipment turnover is high.

“Mediocre restaurants find it hard to compete in a booming sector – successful restaurateurs are constantly improving and innovating. Even many chains of restaurants see rapid menu turnover with new items regularly added or changed in order to continue to attract new customers and keep established customers coming back.”

LAYOUT CONSIDERATIONS “It’s no secret that kitchens are getting smaller and smaller all the time and that the cost of floor space, whether it be to rent or buy, is continuing to rise at an alarming rate, especially in large metropolitan areas. In this era of open/theatre style kitchens this presents designers and consultants with a real conundrum, i.e. how to fit

everything a chef requires into a very small space and yet still make it look pleasing to the eye from the customers’ side of the ‘pass’,” comments Dan Loria, business development manager at Grande Cuisine, a UK supplier of professional cooking appliances.

“The chefs who choose to go down the open/theatre route are very mindful of the fact that their kitchen is going to be in full view of diners and so when we talk to them about the overall design it’s not just the positioning of their range that they consider but the whole flow of the kitchen.

“Of course there are some obvious rules to be observed here! Some pieces of equipment such as a wood burning oven and the range itself might make for very good viewing but no chef in his right mind would design his kitchen so that diners could see the dish/pot wash area.

“At Grande Cuisine because we only supply equipment from companies that manufacture their own products we are able to be very accommodating when it comes to kitchen design. For example, one client came to us wanting both a chargrill and a plancha in their suite. The footprint of the kitchen and cook suite meant that this wasn’t possible so, working with the chef, we developed a set of June 2016

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EQUIPMENT removable searing plates that could be used for chargrill cooking on the plancha, and this is now something we propose on a regular basis.

“It goes without saying that any piece of equipment that is on view needs to look the part. There are some who would say that an open gas flame creates the best sort of theatre - and this may be true from a visual perspective but this has to be balanced against the energy it wastes and the detrimental effect on the kitchen environment when compared to cooking with induction. Kitchen ‘theatre’ is as much about the way a chef cooks as anything else and so you could argue that this is more important than the features on the equipment. If it is going to be in full view then one thing you do

want of course is equipment that can be easily cleaned and again, when it comes to ranges, induction is much easier to keep clean than gas.”

Grand Cuisine say that all of the products in the Adventys range have been designed to look good in an open kitchen environment, and one of the newest is the BGIC3000 table top induction unit.

One of the biggest changes to kitchen design in recent years, report Grande Cuisine, has been how they get gas, electricity and water supplies into, and around, the kitchen. In days gone by it did not matter whether pipework was visible, what it looked like or what it was made from.

Nowadays, however, clients put a great deal of emphasis on having services hidden or, if they have to be on show, as tidy looking as possible – even down to the colour of the cabling - and this means a lot more time and effort is put into this aspect of installation.

Through their vast industry knowledge and experience, and their carefully selected product ranges, including induction specialists Adventys, specially crafted bespoke cooking suites

BESPOKE PROJECT Locanda Locatelli is one of London’s finest Michelin-starred Italian restaurants. Founded by renowned Italian chef Georgio Locatelli, Locanda Locatelli’s menu emphasises fresh, quality produce that is brought to life by Georgio Locatelli’s creative touch. It received its first Michelin star in 2003 and has retained it every year since.

In 2014, as part of a complete kitchen refurbishment, Ambach created a tailored cooking suite with a number of bespoke elements to meet the unique needs of the head chef and kitchen staff, within the confines of a small kitchen space.

In a very quick turnaround, the project was delivered and installed within a month. Suppliers and consultants who worked with Ambach to deliver the project included Humble Arnold, Keith Elkington Transport, Berkeley Projects, and McFarlane Telfer.

The Locanda Locatelli kitchen space was long and narrow, leaving little room for the kitchen team to move about. As the kitchen began to receive larger table orders (upwards of seven or eight people), it became apparent that a larger cook line and pass was required to improve efficiency.

A new suite was to be fitted as part of a complete kitchen refurbishment, and the installation of new walls, flooring and ceiling required effective coordination between the various suppliers and consultants on the project.

“In designing the Locanda Locatelli kitchen, the chefs had big aspirations for the space, and it came down to a matter of efficient design and Ambach’s quality fabrication to ensure we were

www.papa.org.uk

able to support these. They had very specific wants and needs from the kitchen, and precise ideas about where exactly they wanted things to go,” says Humble Arnold project manager, Matthew Scottow.

The new suite also needed to accommodate storage space for specific equipment used by the restaurant’s wait staff. This resulted in a number of bespoke storage elements being designed and integrated into the space.

Locanda Locatelli wanted a similar format to the Ronda Locatelli Dubai kitchen, which was also fitted with Ambach equipment as specified by kitchen design consultants Humble Arnold.

“The Dubai kitchen was a very busy kitchen environment, and the Ambach equipment was so solid and robust that when it came to refit the London site, Ambach was the obvious choice,” says Locanda Locatelli head chef, Rino Bono.

Ambach’s System 900 was installed within a long covered hot pass that ran down the centre of the space, with shelving, storage and bench space running along the walls on either side. This was the first suite of its kind fabricated by Ambach. In order to save space, Ambach specially fabricated a suite that combined the cook line and pass, with the standard 900 suite dropped in.

In total, 25 Ambach products were installed, including an induction stovetop, two fourburner gas tops, a multi-purpose brat pan and multiple electric ovens.

Ambach country manager, Alistair Farquhar said:“At nine metres, the suite for Locanda Locatelli is the longest we have created in the UK. The flexibility of Ambach products worked

well, resulting in a bespoke suite that fully met the needs and expectations of Georgio, head chef Rino and the kitchen team.”

Bespoke elements designed by Stephen Arnold of Humble Arnold in collaboration with Locanda Locatelli, and fabricated by Ambach included a storage unit for wait staff trays (a series of vertical storage units were designed and fabricated on the service side of the pass.

The trays remain neatly tucked away when not in use, and are easily accessed during busy service periods), foldaway pass shelves (during production the shelves fold down to save space.

During service they flip up, and the trays used by wait staff are placed upon them for the chefs to plate up on) and a hot cupboard (normally kept separate, the hot cupboard – used to warm plates during service - was built directly into the pass).

Stephen Arnold added:“What Ambach did for this project was very special. Space was limited, however they were able to create a suite that incorporated space saving, bespoke elements, as requested by the client, resulting in a more fluid and efficient work.”

®Arfa Griffiths 2016

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EQUIPMENT

by Athanor, and the modular CAPIC range, Grande Cuisine says it feels that it can comprehensively assist in the process of creating a truly exceptional cooking environment.

Launched at Hotelympia

CHILLING AND FREEZING Dubbed the ‘fastest blast chiller’ in its category by Italian manufacturer, Irinox, the Icy is able to blast chill and shock freeze in 30% less time than the competition – all with lower energy consumption, making this machine a must-have for any kitchen which prides itself on sustainability, claim its UK distributor, Jestic (www.jestic.co.uk).

These rapid processes also enable operators to capitalise on speed of service, with optimised production and preparation for improved kitchen efficiency, enabling the Irinox Icy pays for itself over and over again during its lifetime, claim Jestic.

Perfect for use in a variety of commercial kitchens, the Icy is extremely user-friendly, having intuitive, touch screen controls to allow operators to set the unit to a programme of their choosing quickly and simply, with four main functions that can be accessed from the ‘home’ panel, leading onto a range of precise programmes from what the operator can choose (no more than three steps needed in order to start the machine).

Mirroring the simplicity of a smartphone, feel Jestic, each 36

Previewed at Hotelympia earlier this year, an inductionbased plate dressing table, Induc’Art (www.grandecuisine.co.uk), is the latest product launch from Adventys.

Aimed at the fine dining sector, as an alternative to the traditional hot pass, the Induc’Art system uses induction to heat the base and centre of a plate, but crucially not the surrounding area or edges, to the desired temperature, and holds it there whilst the chef dresses the plate. The result is better control of food holding and an end to the risk of dishes being left to dry out on the pass under a heat lamp before being delivered to the customer’s table. And no longer will waiting staff have to advise customers not to touch the edge of their plate because it’s hot!

The Induc’Art unit automatically senses when a plate is placed onto one of the zones, ready to be dressed, and in just a few seconds the plate will reach the temperature specified by the chef via the touch screen control panel. As soon as the plate is sent to the table the power is turned off to that zone, making Induc’Art an incredibly efficient concept, as well as a very clever one. Indeed, energy consumption is only around 25W per plate, claim its designers. The temperature can be controlled to within 1°C and remains stable without further intervention from the operator whilst continuous measurement of the food temperature itself ensures that each dish leaves the pass just as the chef intended.

function also benefits from an explanatory icon for easy identification, speeding up subsequent repeat uses.

With two dedicated blast chilling cycles (Delicate and Strong), the Icy is suited to both delicate – mousse, fish and vegetables – and dense products – meats, soups and sauces – lowering temperatures from +90°Cto +3oC within 90 minutes.

During either of these cycles, the high-risk temperature range reduces quickly, which prevents bacteria growth and natural ageing.

The technology within the Icy blast chiller preserves the

nutritional values within a range of food types, including everything from rice and pasta through to meat and fish, for consistently excellent quality with every preparation, and the Irinox BalanceSystem ensures that the refrigeration circuit components are perfectly sized for even ventilation and humidity (crucial for keeping each product as akin to its fresh state as possible).

Icy’s shock freezing cycles have been devised to preserve both texture and quality in a way in which other brands of shock freezer cannot compete, say the firm. With Delicate and Strong shock freezing cycles, for example,

everything from baked goods to large cuts of meat can be frozen, reducing the temperature from +90°C to -18oC within four hours on standard cycles.

Using an in-built probe, the Icy models also continuously monitor the temperature, immediately ending the blast chilling or shock freezing cycle when reaching the desired level, before maintaining the conditions until required, significantly reducing both time and money.

Other technology built into the Irinox Icy also introduces a raft of food safety features, which include an automatic cycle that constantly monitors the products’ core temperature when a probe is present – paramount for meeting rigorous safety standards – whilst the ability to adjust both temperature and ventilation inside the chilling chamber makes for precise temperature control.

Serge Kremer, CEO and owner at refrigeration company, Husky, has some tips on purchasing and managing refrigeration products for professionals in the business and industry catering sector.

WHAT MODELS ARE BEST SUITED FOR THE CATERING INDUSTRY? To meet both front and back of house requirements, I would recommend robust, sturdy prep counters and storage units. Look for products that will comfortably fit in your kitchen, but will still leave you room for preparation and enough space during busy service times. Products like our stainless steel fridges and freezers, for example, are ideal as they are available in both upright and under counter, and are available in a range of different sizes.”

WHAT KEY FEATURES SHOULD BUYERS LOOK OUT FOR? Key features to look out for include a high ambient operating temperature of up to 43°C. Restaurant kitchens can reach considerably high temperatures especially during the summer months, so it’s important to look for a fridge that can remain fully chilled in this environment.

Look for durability features such as strong hinges and sturdy lockable castors. In a busy working kitchen your units will June 2016

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EQUIPMENT need to withstand a heavy amount of usage, with staff (perhaps unintentionally!) slamming doors shut and needing to grab items quickly.

With fridges and freezers being cleaned so regularly in this industry, it’s important to consider how easily the gaskets and interior components can be removed. Look for units where this can be done quickly, with little fuss.

WHAT TIPS WOULD YOU OFFER ON SUCCESSFULLY OPERATING THEM ONCE BOUGHT? In the catering industry, refrigeration products need to endure hectic and busy surroundings. Whilst this can’t be avoided there are a few things you can do to ensure they withstand wear and tear for longer.

Clean your fridge or freezer regularly after every service, not only will this keep your food items in order, it will also protect your fridge from a build-up of grime. Work out what the optimum temperature is for your fridge or freezer. Depending on the average room temperature this will vary. Once purchased, test out a few different temperatures to see which is best to keep your food chilled.

WHAT ABOUT AFTERCARE PACKAGES? ARE THEY WORTH HAVING? Most companies will have their own aftercare package. Take some time to consider the best package for you when purchasing your fridge or freezer. Husky offers a two year parts and labour warranty with all equipment, for example. Although our equipment is designed for long life, we appreciate that outlets want that extra peace of mind.

LACK OF SPACE? “Manufacturers like Williams are looking at ways to produce refrigeration, including prep stations and counters, with similar capacity but in a smaller footprint,” says Malcolm Harling, sales and marketing director at Williams Refrigeration (www.williamsrefrigeration.co.uk).

“For example, Williams has designed its Small Kitchen range to help operators maximise the efficiency of their kitchen whatever its size. The Williams PrepWell and Thermowell refrigerated ingredients units are equally suited to pizza, salad or sandwich preparation, as well as for a host of other tasks. The units in the Small Kitchen Range have all the features of the standard range, but with a reduced depth of just 500mm.”

Williams’ Jade Slimline is fitted with Williams’ energy-efficient compressors. These smaller compressors offer an improved heat exchange, a reduced risk of refrigerant leakage and will save on average up to £100 pa on your energy bill, compared to standard units.

The counters have many more energy-saving features too, including Williams’ CoolSmart controllers. As well as saving energy, by only running the refrigeration system when it is required, the ‘intelligent’ CoolSmart control systems monitor the fan, defrost, compressor and probe, alerting users to potential problems and ensuring that the critical storage temperature is not compromised.

They will

significantly cut your refrigerator’s energy consumption throughout its lifetime, claim the company.

To further reduce running costs, all doors are self-closing and fitted with easy to clean, replaceable magnetic balloon gaskets. The optional two- and three-drawer versions further reduce energy consumption and the high performance 75mm insulation, which has low GWP and zero ODP, offers market-leading thermal efficiency. The Jade Slimline is also available with hydrocarbon refrigerant – providing the ultimate ‘green’ solution.

“Naturally occurring refrigerant gasses, such as hydrocarbon R290, are highly efficient and have almost no negative impact on the environment. Their thermodynamic properties are so superior that they reduce energy consumption compared to standard refrigerants. Hydrocarbon models are available across the entire Williams range of products,” adds Malcolm Harling.

“Theatre kitchens are increasing in popularity. When considering refrigeration for front of house ‘theatre’ kitchens, it needs to look good, but also needs to do the job for which it was designed.

It needs to be reliable, easy to clean and easy to maintain. If food is on show, for example in prep counters, it should to be displayed attractively and be easily accessible. In food display units,

E & R Moffat is one of the UK’s leading manufacturers of quality foodservice equipment, designing and manufacturing in-house.

Based in Bonnybridge, Scotland, the company manufactures standard and bespoke servery, regeneration and storage equipment and runs a full nationwide after-sales engineering team. E & R Moffat is accredited to ISO 9001:2008. (www.ermoffat.co.uk).

WHAT ONE TIP WOULD YOU OFFER SOMEONE WHO IS ABOUT TO BUY A FRIDGE? Take time to research a number of different companies before you make a purchase, to make sure you’re buying the best product for your needs and then buy from a trusted supplier who will not only supply your equipment but can also offer excellent customer service for years to come.

Williams’ prep well is ideal for smaller kitchens.

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LED lighting is ideal, since it enhances the look of the food and produces little in the way of waste heat.”

With lack of space being a common complaint heard in many kitchens, caterers are increasingly looking for products that deliver more value for money, performance and function, and all on an ever smaller footprint. One option is to choose equipment that can be used in different ways.

Multifunctional kit is the best way to get the most out of both space and money. The more a piece of kit is used the better value is the initial investment. Also any kit standing idle is taking up valuable floor space.

For example, Moffat’s CR Ovens with Chillogen can be used as a rapid chiller, refrigerator, regen oven and hot cupboard, all in the same compartment - without needing to remove or replace the containers.

Mobile equipment can help with kitchen design as it can be moved to a suitable position, according to the workload and can be wheeled away and stored when not required.

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Pizza press ith pizza in particular still ranking as one of Britain’s favourite eatout dishes, and kitchen employee recruitment continuing to be a major headache for many restaurants, Linda Lewis Kitchens (LLK) report great interest from operators in the benefits of their new and innovative Cuppone Pizza Press. A godsend for any pizzeria or restaurant turning out a high volume of pizzas, it is equally adept at creating piadinas, and Indian flatbreads such as chapatis and naan breads too, point out the firm.

This piece of equipment removes the strain of an employee having to devote time and energy to rolling out dough balls by hand and can prepare up to 400 pressed pizza bases – or flatbreads – per hour. It has five model options available, each with different sized advanced heating plates, according to the size of pizza base required (these range from 12-inch/300mm, to 20-inch/500mm).

The stylish stainless steel machine ensures each base is uniform and made to a consistent pre-selected thickness and it also finishes off each layer of dough with a coating of starch, which suppresses the gas produced when the dough is fermenting.

Every pizza can then cook evenly and faster, allowing a chef to turn down the oven and save on their energy bills, claim LLK. Pressing each dough ball takes seconds and no training on the equipment is required which is why the Cuppone Pizza Press has become hugely popular with busy pizzerias and pubs and other eateries in which pizza is a popular menu choice at peak times, as well as with caterers serving the grab-and-go market.

With an optional mobile stand that comes with a flour drawer and room for 600x400m trays, and a relatively small footprint of 20 inches (500mm) width, 24 inches (610mm) depth and 28 inches (710mm) height,

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for the 12-inch model LLKP30, this piece of pizza prep equipment also takes up little room.

Linda Lewis Kitchens says the 12-inch plate model could save a kitchen a minimum of £6344 in the first 12 months alone. Even an employee on the minimum wage would cost their employer £204 per week in wages, plus National Insurance contributions and pension. An LLKP30 (12inch) model can tackle the task for just £82 per week plus VAT in the first year, with running costs reducing to £32 per week in year two.

Additionally, the Pizza Press is highly reliable and won’t call in sick, or moan about working long and tiring shifts! One chef and food artisan already sold on the benefits of the Cuppone Pizza Press is Luciano Vendone of frozen dough ball and pizza specialist, Deli Conti. Luciano Vendone came to Britain 41 years ago, specifically to make pizzas, and has been working with dough ever since, creating a top quality range of products that he now supplies to restaurants, hotels and wholesalers.

“I regularly supply frozen pizza

dough to major pub chains and restaurants with a high volume output of pizza. Since its introduction here in the UK, I have always recommended the Linda Lewis Cuppone Pizza Press to these customers, because its speed of opening the dough, coupled with its ability to turn out consistently sized pizza bases, is invaluable. The Pizza Press never lets a kitchen down, or has a day off, so it constitutes great value for money,” says Luciano Vendone.

“We make pizza dough here in a traditional way, with triple wheat and olive oil and we always use the Cuppone Pizza Press when we wish to demonstrate this dough to customers, or hold one of our free workshops. We are extremely happy with the way this equipment performs and have recommended it to many end users of our dough. When a kitchen is serving pizza non-stop, there is a lot of dough to

hand roll and a big challenge to take on. Without the support of such a piece of equipment, it is debatable whether a really busy kitchen could cope with customer demand.”

Luciano Vendone adds that the machine is invaluable for those setting up a new pizza operation and an asset not just for those using his dough, but for any chef creating their own dough. With its speed of service and the huge demand for pizza, both for those who want dwelltime in a restaurant to savour the experience, and those who wish to quickly grab a bite to eat, it is likely to become the star performer in many eateries, he feels.

A Cuppone Pizza Press can be purchased through Linda Lewis Kitchens dealers, who determine its pricing. It will, however, cost a kitchen less than £3100 plus VAT (for the 12inch model) to have a Cuppone Pizza Press join the workforce.

Luciano Vendone using the Cuppone Pizza Press.

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STREET FOOD

The word

street on the

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The street food trend ticks many boxes in today’s food scene, not least the dual desires for authenticity and freshly-prepared food in a theatrestyle environment. But has Italian food – particularly the highly portable slice of pizza – somehow become overlooked, or is simply more emphasis of its street food potential required?

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STREET FOOD THE STREET FOOD SCENE A fast food operation that’s innovative, on-trend and proffering a vast variety of global flavours, the street food trend has become enormously popular.

This rise in favour has seen mobile street food catering outfits take hold across the UK, and in turn the growing volume of street food vendors has had a positive effect on pushing up the quality and authenticity of the food offering, providing great choice and variety for the consumer, via an increasingly in demand, all-day, on-the-go dining scenario.

“The term probably came from America, where for several years the food truck craze has been steadily growing into a sizable industry. Many of the UK’s first street food traders took inspiration from the American food trucks for the food they serve, cooking methods, marketing (especially social media) and to a degree attitude,” say Streetfood.org.uk, who are champions of the UK street food scene.

And now, according to the food and agriculture organisation of the United Nations (UN), street food is eaten by 2.5 billion people each day across the world.

The trend for street food has been with us for a number of years now, not least due to its ‘hip’ image among millennial consumers, and Julie Sloan, consumer insights manager at Dawn Farms (www.dawnfarms.ie), a leading European cooked and fermented meat ingredients company, sees its influence expanding and being even more at the forefront of food trends over the next few years. In the Italian food sector in particular, street food is very much a key element, she feels.

“Let’s face it, pizza is the ultimate street food,” says Julie Sloan.“What sets Italian food apart is its classic style. It avoids the fusion elements we see in other cuisines under the ‘Modern European’ heading, sticking to the traditional formats and longstanding favourites like pepperoni and salami. But there is undoubtedly scope to do more.

Pizza is arguably less well represented than other ethnic cuisines in what we have come to

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know as street food in the UK.” Apart from the ‘hip’ factor, Dawn Farms believes the longevity of the street food trend among millennial consumers is down to a taste for good food, its spontaneity and authenticity, and a willingness to pay more for generous portions at higher than average food-to-go prices.

Furthermore, despite the profile of millennials as timehungry young adults constantly on the go, they are quite prepared to stand and queue for their street food to be freshly prepared in front of them. For example, there are street food events like Kerb with its community of street food traders in London where you might find some Italian local heroes like Fundi wood-fired pizzas or Capish which offers Italian/American sandwich favourites like Meatball and Steak ‘Braciole’ Sandwich.

“We’ve also seen ‘hipster’ street food vendors like Pizza Pilgrims and Homeslice migrate to permanent locations each in central London,” says Julie Sloan.

“Consumers are craving ‘better food’ across all channels and if there is an authentic story to be told, they want to hear about it.

There’s meatball specialists The Bowler, originally a street food vendor now with an outlet in Covent Garden, who have taken a familiar Italian dish and made it more portable and versatile in terms of different flavours and incorporating different meat proteins like beef, pork shoulder, chorizo and lamb.”

Dawn Farms sees many of these street food developments reflected in pizza topping trends.

“Demand from our customers for rustic, natural and authentic products has increased, with gourmet Italian and Americana centre stage and ethnic fusion gradually infiltrating the mix,” adds Julie Sloan.

“Charred Neapolitan-style dough bases are enhanced by charred chunky meat toppings.

Charred is the emerging ‘hot’ trend in meat; think authentically smoked, blackened meats.

Generous rustic artisanal toppings and gourmet Italian ingredients like regional salami recipes, and new sausage varieties like nduja are very much in demand.”

MARKET-DEFINING According to global trendspotting agency thefoodpeople, UK street food started to take off in 2009 and now enjoys nearly 4% of food-to-go visits, according to market intelligence experts M&C Allegra. Street food is expected to perform better still in 2016, driven by the rise of the millennial population and the increasing food dining opportunities outside the home.

M&C Allegra’s 2015 UK Eating Out Market report forecasts street food to be one of the fastest growing segments over the next three years, fuelled by growing interest in new, fresher and healthier fast food products, convenience and affordability.

“Fine dining used to be the hub of new food trends, but the rise of the informal eating movement has led us to pay close attention to dynamic ingredient trends in street food, QSR and fast-casual environments,” explains Julie Sloan.

Spotting a developing demand in the independent trade for spicier flavours and ontrend toppings led Dawn Farms to introduce its Cooked Cuts range of premium, more innovative meat toppings, available through its partner Portal Foods, a supplier of products to the independent foodservice sector in the UK. Cooked Cuts is premium quality yet competitively-priced, designed to meet the demands of consumers seeking punchier tastes, authentic flavours and more rustic, artisan-style pizzas, say Dawn. The range includes jalapeño pepperoni, a taco mince sauce and pulled pork and beef toppings. All the products are free from MSG, hydrogenated fats and made with 100% natural colourings.

While pizza is the ultimate street food, pepperoni remains the most popular topping due, in no small part, to the fact that its spicy flavour remains very much in tune with millennial tastes, note Dawn (who publish a popular weekly Top 9 for Friday trend ezine - for further information contact info@dawnfarms.ie).

Dawn Farm’s product innovation team has introduced a premium smoked ham and crumbled Italian sausage to its already well-established range which includes chorizo sausage.

Beef meatballs are the perfect Italian accompaniment to pizza, either as a pizza topping (in mini format) or as a snack (chunky format), they suggest.

“There’s no doubt that while street food’s share of sales is relatively small, its influence is farreaching. It is the source of inspiration for mainstream foodservice operators of all sizes,” says Julie Sloan.

“And there is a lot of street food activity out there. At the end of July, London’s largest outdoor pizza festival will be staged at Wembley Park, for example. High profile restaurateurs are behind a scheme to turn disused areas in London into vibrant street food markets, aiming to create 20 in the next five years. The former BBC staff car park will soon be the latest foodie destination in the capital where street food diners will be able to eat under a huge pergola.

“These are just some of the things that are going on, but they are happening at a pace and it’s up to us to interpret these trends, creating innovative products that keep pizza relevant to a millennial population that is hungry for new and bettertasting food.”

VERSATILE Pizza and dough-based products are an all-out favourite on the street food scene, something that Pan’Artisan (www.panartisan.com) - an award-winning producer of dough-based products to the foodservice industry – say they know all about.

Their successful bakery business was founded on authentic, Neapolitan family pizza dough recipes, and today they have come to supply an ever-expanding list of wholesalers and distributors, delivering products throughout the UK. Indeed, Pan’Artisan’s range of pizza bases, dough balls and speciality breads offers great versatility when it comes to 43

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STREET FOOD

meeting the street food demand, having attracted much praise and picked up awards in the process. Using products from their range also helps eliminate the time-consuming, labourintensive and skilled demands of making and proving your own dough, but still delivering the reassurance of consistency and quality, claim the firm.

The latest addition to join the Pan’Artisan portfolio is the Focaccia Romana (pictured top right, and a winner in the recent Sammies 2016 awards). Originally produced in central Italy, over time Focaccia Romana has spread throughout the country, with regional variations, as its popularity has grown. It is created from simple dough, using a high protein, ‘00’, Italian flour with a 92% liquid to flour ratio, which produces an extremely light, open structured bread that is easily digestible and stays fresher for longer.

During its production it undergoes many stages of handcrafting as it is too difficult to handle the dough by machine, before it is rested and proved.

This results in a product which captures all of the features of classic, Italian bread, and now available part-baked and frozen for the ultimate in convenience, say Pan’Artisan.

Consumers crave high quality, variety and provenance, but at a reasonable price, feel the firm.

Easy to use, this particular Italian bread can be ready to eat in minutes. Once thawed and baked, it can either be served the Italian way as a cold, open sandwich or used as an alternative filled sandwich carrier, 44

or topped and baked in the oven as a hot snack or pizza with a difference. It can even be eaten simply plain, as an ‘on the go’ accompaniment to cold meats, cheeses, soups, salads and a host of other dishes, suggest Pan’Artisan.

GRAB AND GO CONCEPTS “Most street food markets are ‘grab and go’ in nature, but the service style is predominantly ‘serve-over’ or ‘assisted serve’, whereas ‘grab and go’ is, by definition, a pre-packed selfservice operation,” says Neil Lindsell, concepts development manager – foodservice for Country Choice (www.countrychoice.co.uk).

“The growing flavour profiles within street food currently are Italian, Pan Asian, American and Mexican – all of which can be adapted to grab and go formats.

We have launched a number of relevant concepts - Pasta Pronto (Italian), Tuk Tuk (Pan Asian) and Hudson’s (American) in both ‘serve-over’ and ‘grab & go’ formats.

“Each concept is available in a fully branded, mobile cart format that looks just like a stand or cart that you would see at a typical street food market. For the grab and go solution, we have adapted one of our hot units to hold the meal hot for a short period of time enabling consumers to help themselves.”

Their ‘grab & go’ solution is proving highly successful across a number of sectors, report Country Choice, including high street retail operators, contract caterers and even schools; anywhere that an operator needs to serve a high volume of customers over a short period of time. In fact, they observe, consumers within these sectors are now seeing ‘street food’ being readily available on the high street and want a similar offer wherever they happen to be.

“Pasta Pronto combines cooked pasta with a hot Italian sauce. Tuk Tuk is a fusion of rice or noodles and a hot Pan-Asian sauce and Hudson’s is our gourmet hot dog and burger concept featuring high quality

precooked hot dogs and burgers in a brioche bun and topped with a wide range of Tex-Mex toppings,” explains Neil Lindsell.

“The beauty of all three concepts is that they are operated using the same equipment solution. All that changes is the easily removable branding and POS. So what was Pasta Pronto one moment, can be Tuk Tuk a few minutes later! This of course allows the operator to vary their offer on a daily, weekly or monthly basis if they so wish.

“It is also worth highlighting the important part packaging has to play in street food concepts. It acts as the plate in most cases which is why our packaging is designed to make the product easy to eat on the go. The packaging also gives credibility to the food offer and is part of the process of adding value for money.

“For example, there is no point in a consumer buying a pasta dish that they can’t eat on the go without running the risk of dropping it down their clothes or on the floor. So for this reason when choosing a street food offer you need to give major consideration to whether it is going to be easy for the consumer to eat it after you have served it to them. Condiments need to be self-serve and at a separate point away from the main service area to reduce queuing.”

PIZZA GETS MOBILE Seeds of Italy teamed up with Mark Harrison from EuroCarts recently to make available the first Pizza Trikes in the UK. In Italy, pizzas are often made using June 2016

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AND THEY SAY YOU CAN’T BUY

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

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STREET FOOD mobile ovens at markets and in the UK there has been a boom in shows and events along with a renaissance in markets, not to mention a new young generation passionate about food, but there are no wood oven trikes.

“Aimed at start-up businesses or companies wanting to promote their products at events and exhibitions, our patented, food certified Tuscan wood burning ovens weighing only 55kg were the only choice for the trikes,” says MD of Seeds of Italy, Paolo Arrigo.

Everything that is needed to serve pizzas (as well as roasts, stews and enchiladas for that matter) is on the cart which can also be customised to suit each customer’s needs personally, say the company. The ovens are made using Italian sourced materials by artisans to high standards and can be detached from the trikes for use if required.

They can reach 450oC though normally pizzas would cook at 320oC in about 100 seconds, at 400oC in half that time.

“Eurocarts is a new business which grew from selling hot dogs at the Spanish fiestas to now building, importing and selling a range of carts, trikes and bikes for people who want to sell or promote their business in the

street,” says Mark Harrison.

“I worked for the Ambulance Service for years before moving to Spain with my Spanish wife where I needed to find work with a then limited level of Spanish, and hot dogs was the idea! The business grew from me importing four hot dog carts which I used in Spain at the local fiestas and the famous basketball stadium in Vitoria-Gastiez. I sold a few of the carts and quickly realised there was a gap in the market for this type of thing.

“Our carts are now all hand-

built in the UK and we also import the best-selling cargo bike in the world from Mexico. We offer a great way for people starting out in catering and street selling to get started with some great value, eye-catching, quality products. I still travel to Spain to sell hot dogs so feel that I’ve come to know the business inside out.

“We believe that this is a low cost way to start a creative and viable business without having to fork out for a pizzeria and we’ve had plenty interest. The standard

version costs £2,250 + VAT, and is handmade from the oven to the trike.”

Illustrating the customisable nature of a pizza trike, one Eurocarts’ customer - retiree Anne - who enjoys nothing more than firing up the barbecue with friends, decided that she would treat herself to something special.

And so the company have been working on a rather special design that won't just make great pizzas, but will also amaze her friends with its ‘wine tap’ and wine bottle holder!

A BUSINESS START-UP OPPORTUNITY Clive Jukes recalls that he escaped from working as an accountant for many years to venture into running a variety of his own businesses, including his own cleaning company. Having sold the cleaning business, though, he then started looking for a business that he could apply some passion and flair to.

“Adding passion and flair to the cleaning business, or accountancy for that matter, is difficult! So when I saw the pizza trikes advertised as a ‘business in a box’, I was smitten,” says Clive Jukes of the Blazing Saddles Food Company (www.blazingsaddlesfoodcompany.com).

“The look was amazing and I could instantly see the appeal of a traditional wood burning pizza oven on the streets of Bedford close to where we live. After a chat to Mark at Eurocarts I was sold and am excited about our new venture.

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“The look of the trikes holds much of the appeal rather than some standard-looking trailer with a gas-driven pizza oven. It offers something quite unique, an eye-catching novelty factor, but with serious business potential which fits in with the vision we have - for not one, but a family of pizza trikes around the surrounding towns.

“In addition to this there is the potential to provide a truly unique food service for weddings, parties, and festivals around the country. The pizza trike business also lends itself to some amazing add on business ideas we have in the pipeline too. Our new venture - the Blazing Saddles Food Company - is up and running and available for bookings right now.”

29-year old Jon Allum from Waterlooville in Hampshire had been working as a satellite TV engineer, but always had a massive passion for my cooking, having been looking at starting up

his own business in the food industry for quite some time, saving up some money and waiting for the right opportunity to come along.

“Around three months ago, I was looking online at catering businesses for sale. I didn’t really want a big trailer, I wanted something smaller, something I could get into places where larger vehicles may not be able to go, and also something a little more personal between myself and the potential customer base,” says Jon Allum.

“I then came across the Pizza Trike and fell in love with it. It was something really unique and eye catching. I knew there and then that I was going to buy it. My business will be a mobile event catering business with the Pizza Trike, the Eurocarts Hotdog Cart and a HogRoast, and I plan to attend weddings, private functions, festivals and markets.”

June 2016

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ICE CREAM

ice cream Ideas about

Grown up gelato As a means of driving brand awareness and starting conversations around the product on social media, Menabrea partnered with Covent Garden’s premier artisan gelateria, La Gelatiera in the summer of 2015 to give new meaning to the phrase “fancy a cold one?”, creating a limited edition beer infused gelato – designed to impress even the most jaded of foodies. The dairyfree, adults-only creation, flavoured with real ginger and Sorrento lemon to complement a base of well-rounded, moderately bitter Menabrea “Ambrata” lager, was part of an exclusive run of only 150 litres and sampled by grateful consumers in London, Manchester and Glasgow over the summer months. The activity was timed to take place on the hottest days in each city, creating a buzz around the brand and introducing new consumers to Menabrea in a fun, interactive (and tasty!) way.

“Menabrea is a quality, authentic Italian product that’s full of flavour and steeped in heritage so we really enjoyed collaborating on the Grown up Gelato project with the talented team at La Gelatiera. Their business embodies the best of

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another strong Italian tradition, so the partnership made perfect sense to us. The gelato proved to be a huge hit with our target consumer in London, Manchester and Glasgow – it didn’t last long!” said Paul Condron, Menabrea spokesperson.

“The partnership really helped raise Menabrea’s profile and stimulated a lot of conversation around the brand on social media. Great tasting limited edition collaborations like this are an effective way of encouraging consumers to talk about your brand and we’ll be bringing the activity back for 2016.”

Stephane Leyvraz, co-owner of La Gelatiera, said: “When Menabrea approached us with the idea of infusing gelato with their beer, they had our attention right away. We thrive on experimentation and pushing the boundaries of what’s possible in terms of flavour, while staying true to traditional methods of production that are the foundation of real, Italian artisan gelato. Of course, the better the beer, the better the gelato, and we were very pleased to see how well it went down with the public.”

Whether you make your own authentic Italianstyle gelato, or prefer to buy in ready-made, don’t neglect the plethora of flavours that are now available, or the innovative new product launches when it comes to giving your food business a distinctive ice cream offering that customers increasingly enjoy and expect.

The expansion of gelato-themed outlets such as the recent opening of a Joe Delucci’s in Gateshead confirms that the UK is getting a taste for Italian-style gelato.

MOST LOVED “Freshly made gelato is without a doubt one of the nation’s most loved Italian foods so making sure you are offering high quality Italian-style ice cream is essential for Italian restaurant operators,” says Scott Duncan, sales director at Carpigiani UK Ltd (www.carpigiani.co.uk), who specialise in an impressive variety of ice cream making machines for those wanting to make their own (the company also run

informative courses at their Gelato University that are worth investigating for those wanting to learn more about the ‘art’).

“A product adored by all ages, ice cream is the perfect dessert to indulge in after a heavy meal, delicious yet not over filling, and so offering a quality selection of ice cream is an excellent way for Italian restaurants to boost sales and increase profits.”

The Carpigiani Labo 8/12E machine, for example, has been June 2016

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ICE CREAM designed to allow operators to let their imaginations run riot and create exciting new flavours, enabling them to add their favourite fruit or flavouring to develop something really special and unique to them and their customers.

By introducing a variety of unusual flavours and traditional ‘old favourites’ to your existing menu, sales can be boosted even further, feel Carpigiani. Offer a choice of flavours or theme your offerings depending on seasonal events – you could even make varieties to cater for those with special diets, they suggest, the firm having long been committed to providing equipment that uses the latest technology to help their customers produce the highest quality of freshly made gelato.

“When a chef produces their own flavours they are also able to change the range to suit the customer demographic, seasonal variations, special events or even produce individual portions of personally chosen flavours to match the interests of a particular group. The Labo 812E allows for just that, whilst ensuring minimal space is required - something that’s at a premium in many kitchens,” explains Scott Duncan.

“The Labo 812E can produce batches of gourmet, artisan gelato as well as delicious fruit sorbets in minutes, making it a popular piece of equipment for many busy Italian restaurants looking to produce a quality artisan gelato offering.

“Simply pour the mix into the machine, turn the switch and wait for the extraction signal. Built in HOM beaters and an innovative automatic consistency control ensures the Labo 812E produces pan after pan of exceptionally high quality gelato and sorbet, Able to produce 11-17 litres of finished mix per hour, the unit is more than capable of handling even the busiest of kitchens.”

Needless to say, creating new sumptuous, moreish flavours in vibrant colours is what ice cream making is all about, making it a great way to enhance dessert menus, as well as draw a crowd.

But as diners are more likely to indulge if they can clearly see the fresh artisan gelato on offer,

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display cabinets are also a good investment, feel Carpigiani, if not the key to ensuring your mouthwatering creations hold maximum appeal.

A highly visual display of vibrant, authentic-tasting quality artisan gelato will certainly help to drive dessert sales, say Carpigiani, who also stock a range of quality display cabinets featuring models and sizes to suit all different types of establishment, and including useful counter display units.

“Nothing holds quite the same appeal as delicious homemade ice cream, but for busy Italian restaurant operators, making this from scratch alongside other freshly made dishes can prove time-consuming,” says Heather Beattie, Buffalo Brand Manager for Nisbets Plc (www.nisbets.co.uk).

“Despite the temptation to save time and buy in ready-made desserts, as ice cream is a dessert choice that’s popular with all ages, it’s worth taking the time to make ice cream from scratch as this can really enhance the perceived value of a dessert menu; whilst often justifying a higher price point too. We feel that our new Buffalo 2 litre Ice

Cream Maker (CK630) from Nisbets has made it even easier for Italian restaurant operators to offer delicious homemade ice cream.”

Easy to operate, claim Nisbets, the Buffalo 2 litre Ice Cream Maker allows chefs to produce large capacities of ice cream from one reasonably-priced piece of equipment, giving operators the freedom to create new and exciting flavours as well as cater for any specific dietary requirements (by offering dairy free ice cream, for example).

“Whilst traditional flavours such as vanilla, strawberry and chocolate will always be popular, consumer tastes are becoming increasingly more sophisticated – with the market now seeing a real appetite for new and innovative flavour combinations,” adds Heather Beattie.

“The flexibility that comes with the ability to make ice cream in house with the Buffalo 2 litre Ice Cream Maker (CK630) leaves operators with the freedom to experiment and develop new flavours – opening up a world of new possibilities and meaning that they can regularly update dessert menus to cater for current trends. Why not offer a flavour with real Italian flair and create a limoncello ice cream, for example?”

A built-in compressor means there is no need to pre-freeze the bowl, say Nisbets -simply add your ingredients and turn the machine on. A powerful churning and freezing action ensures a smooth and professional finish, whilst the removable section of the lid allows additional ingredients such as dried fruit and nuts to be added at any stage of the freezing process.

The elegant-looking stainless steel model is also ideal for countertop preparation and boasts a digital control panel with three functions (mixing only, cooling only or mixing with cooling). This allows for an output of two litres of product every 30 minutes – ideal for busy establishments.

Additional bowls are also available, so chefs can benefit from the provision of multiple flavours or styles.

NEW LAUNCHES For those without the skill, or indeed time, to invest in a homemade product, and with summer just around the corner, as usual the ice cream market is not short of a wave of new choices of ready-made ice cream products in an array of formats and statement flavours.

With a nod to the company’s forestry roots, New Forest Ice Cream (www.newforestice cream.com) - one of the country’s most well-known manufacturers of ice creams and frozen desserts – has recently announced the launch of its Fruits of the Forest Cheesecake Supreme.

A premium wrapped stickbased ice cream dessert that’s perfect for ‘to go’/take-out situations, the Fruits of the Forest Cheesecake Supreme combines an indulgent cheesecake ice cream base with a vibrant and colourful forest fruit sauce rippled throughout and is finished with a rich Belgian dark chocolate and cookie piece covering. This new launch will join the five existing flavours in the popular Supreme range (Mint Crunch, Milk Chocolate, Caramel Crunch, White Chocolate and Exotic Passion Fruit).

Ideal for caterers looking to enhance their take-away trade or for those looking to expand on a children’s menu, the products in the Supreme range are individually wrapped for ease of storage and serving, and as with all of the products in New Forest Ice Creams extensive range, the new Fruits of the Forest Cheesecake Supreme is made using high quality ingredients

The latest Fruits of the Forest Cheesecake Supreme is available to purchase in cases of twenty, offering an indulgent ‘to go’ option.

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ICE CREAM and is free from any artificial colours and preservatives, say the company. The firm feel that the creamy taste, rich Belgian chocolate and cookie piece coating as well as the smooth ice cream centre will all combine to ensure that this product is set to be a hit for all members of the family.

“The Supreme range has long been one of New Forest Ice Cream’s most popular product lines in both foodservice and retail. Combining our delicious ice cream base with various flavours and delicious authentic Belgian chocolate coatings, the products in the range are adored by customers of all ages,” says Christina Veal, director of New Forest Ice Cream.

“Following this popularity, we decided to launch the new Fruits of the Forest Cheesecake Supreme to further the flavours in the range. With the tangy forest fruit sauce cutting through the delicious cheesecake ice cream base complemented by the rich Belgian dark chocolate and cookie piece coating, this new flavour brings back iconic memories of black forest gateau of the past or some of the wonderfully fruity cheesecake desserts found on menus today.”

National ice cream brand, Yorvale, has extended its range of innovative, all natural ice creams with the launch of a new bubblegum flavour. Created in response to consumer demand, say the firm, Yorvale's Bazookainspired bubblegum dairy ice cream is made from milk from the family herd of Friesians, double cream from a Yorkshire 50

creamery and all natural colours and flavours.

"What sets our bubblegum ice cream apart is the use of natural flavours and colours.

There has been lots of interest from scooping parlours and the flavour seems to be a hit with both children and parents who remember their Bazooka days with great affection!” says Yorvale co-founder, Lesley Buxton.

Yorvale has been producing ice cream from its farm based business in York for some 27 years, and its bubblegum ice cream is available in five litre scooping tubs from distributors including Kent Frozen Foods, Miller Foods, Pilgrim Foodservice, Eden Farm, JMP Foodservice, Turner Price, Total Foodservice and Windsor Foodservice (its ice cream can also be found at various independent retailers, visitor attractions and supermarkets throughout Yorkshire).

Recently-launched Minioti is an innovative new range of premium ice creams made with pure Jersey milk, and the company say that they add no sugar to their rich and creamy ice creams, just carefully selected live cultures for added health benefits. There are three flavours to choose from in the Minioti range - Strawberry, Vanilla and Milky Chocolate - for retail and hospitality.

Minioti has been launched by two mums - paediatric speech and language therapist, Anna Boletta and personal trainer and yoga teacher, Natasha Dowse.

Friends for 20 years, Anna and Natasha, who both live in Jersey, are enjoying motherhood at the same time - having had their daughters six months apart.

Passionate about the importance of healthy eating, yet not wanting to deny their little ones treats, the two friends struggled to find healthier options. So they decided to make their own. They started off with a humble ice cream maker, and a vision - and now their specialist ice creams are being produced by Jersey Dairy, about to be exported to China, and are to be launched in the UK too.

"Natasha and I sat together one day and imagined how great

Aimed at children, Minioti ice creams are available in 500ml and 125ml pots, as well as larger 4.5 litre Napoli trays. it would be if children could indulge in the foods they love, without parents feeling guilty about giving them. We are both passionate about healthy eating, and wanted indulgent treats for children and the family, without any added nasties; and which also help little people grow and develop. So instead of imagining, we got in the kitchen, took out Natasha's little ice cream maker and Minioti was born. Minioti is different. We use healthy live cultures and 100% Jersey milk in our ice creams and no refined sugar,” says Anna Boletta.

The milk and cream used is sourced exclusively from Jersey Dairy's pedigree Jersey cows, which roam on the island of Jersey and all have their own names. They have a unique and clear provenance, with full traceability from farm to product. The cows graze

outdoors on the island, and their lineage can be traced back as far as 1763 (milk from Jersey cows has a high butterfat content and 20% more protein and calcium than milk from other breeds and it is also naturally lower in saturated fats).

As well as containing 100% Jersey milk and all of its health benefits including protein and calcium, Minioti ice creams also contain a strain of live cultures, aimed specifically at growing young children. They also add no sugar to their range of ice creams, which are sweetened naturally with Stevia.

Aimed at ice cream-loving adults, a range of cocktailinspired luxury ice creams from Boozy Udders Ltd was awarded the Best New Idea accolade at this year’s Farm Shop & Deli Show. The range features nine decadent flavours including

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ICE CREAM Margarita, Jamaican Rum Punch, Pina Colada, Chocolate Brandy Alexander and Whiskey Mac Daddy.

“I was flabbergasted to win because this began as a really fun experiment. I think most good things start with a margarita!” said Boozy Udders founder, Sarah Ward.

“We started less than two years ago and only began approaching delis and farm shops one year ago so this is fantastic. It is wonderful to have something that you think is great to be liked by someone else too. It's just getting better and better.”

Boozy Udders Cocktail Ice Cream uses carefully sourced spirits and liqueurs for each recipe. For example, its Whiskey

Mac Daddy contains only Single Malt, while liqueurs are chosen for their complexity and rich, deep flavours. The company also offers limited edition flavours for each season, with its Passion Fruit Porn Star and Strawberry Daiquiri set to hit the shelves in the summer months.

The Farm Shop & Deli Show’s Great New Idea competition invited exhibitors to put forward their best innovations of the last six months, and saw over 100 entries with the winner announced at a presentation at the NEC during the show. A shortlist of three finalists was chosen, all voted for by visitors to the show, as well as other members of the industry, ahead of the event.

4 Aces reports that it has

extended its regular supply to Snowshock to now include 9oz, unbranded PET tubs as the quality iced products manufacturer prepares, for the very first time, to introduce an ice-cream offering to its target market.

The packaging specialist currently supplies the company, known for its slush drinks supplies, with approximately one million, branded PET cups each year for flavoured slush drinks, along with a selection of clear 300 ml and 440 ml cups which are used in conjunction with the company’s Frappino iced coffee and chocolate drinks.

The 9oz PET tubs will be supplied from late spring, and throughout the summer months, while the new product is being

trialled (Snowshock currently supplies to shops and leisure centres around the UK and is expecting the ice-cream product to be popular at these locations, particularly during the summer season).

“We are constantly looking for ways to exceed customer expectation and the introduction of an ice cream takes our current offering to a whole new level. With 4 Aces help we have been able to source the best packaging to complement this product rather than settle for ‘off the shelf’ tubs, which makes a huge difference when you are supplying a new product and you have one chance to get the launch right,” said Peter Campbell, managing director of Snowshock.

Traditional iced coffee - the Italian way By way of an alternative to ice cream, and tapping into the café culture trend, Portioli, an authentic Italian coffee brand, has created four thirst-quenching iced coffee recipes so customers can keep their cool as temperatures soar whilst enjoying the taste of traditional Robusta rich Milanese coffee.

Portioli, a fourth generation coffee roaster based in Milan has become one of Italy’s best-selling brands now exported to 100 countries around the world. Each of the five Portioli blends contain a significant percentage of Robusta beans for an added caffeine kick and the cremaboosting properties so highly regarded in traditional Italian espresso bars.

“Although the Italians might be known for their laid back attitude, that doesn’t apply when they make iced coffee. An experienced barista would not wait around for hot coffee to cool down or use cold brew to make an iced coffee.

The basis for each of these recipes is a Shakerato - a hot, freshly brewed Portioli coffee which has been shaken with ice cubes (not crushed ice) taken straight from the freezer to cool it down,”

www.papa.org.uk

Portioli Latte Macchiato Freddo Think of this as the Italian version of a frappuccino.

Combine 1/4 cup freshly made Portioli espresso with 3/4 cup cold milk, 1 to 2 tablespoons maple syrup, or to taste, and 3-4 cup ice cubes. Blend until smooth.

explains Jenna Horsnell, group marketing manager for Miko Coffee (www.mikocoffee.com) , the exclusive UK distributor for the Portioli brand.

Portioli Caffè Shakerato 1. Combine 3/4 to 1 cup freshlymade Portioli espresso with sugar to taste (the hot espresso helps dissolve the sugar quickly).

2. Add 8 to 10 ice cubes and shake the mixture vigorously in a cocktail shaker till the shaker feels cold (the shaking process

yields a thick crema that floats on the espresso).

3. Spoon off and reserve the crema (an Italian would strain the coffee mixture into two stemmed glasses - no ice then pour the drinks and divide the foam between each serving).

Portioli Caffè Freddo alla Vaniglia Make the same way as Portioli Caffè Shakerato above but sweeten with a vanilla syrup or liqueur to taste.

Portioli Caffè alla Salentina Make a Caffe Shakerato as above and sweeten with Italian almond syrup which is known in Italy as latte di mandorla, and not to be confused with American-style almond milk. Another option would be to use Orgeat syrup which is similar to almond syrup but some versions include a bit of orange or rose essence for an added burst of flavour. This recipe is a speciality of the Salentino area of Puglia, Italy.

“The Americans may be known for their iced coffees but the Italians really put their own spin on it! These recipes are based on traditional regional iced coffees and are a great way to add interest to the menu through the summer months with something a little different and delicious,” adds Jenna Horsnell.

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ICE CREAM

Co-founder of Joe Delucci’s, Richard Pierce, is celebrating a new contract with Bidvest.

NEW CONTRACT Showing how the demand for premium, authentic gelato is gathering pace, the UK-based authentic Italian gelato brand,

Joe Delucci’s (www.joedeluccis.com), reports that it has now secured a new contract with Bidvest Foodservice to supply the

wholesaler with nine of its gelato and sorbet products, and marking a further milestone in the company’s plans to strengthen the wholesale portion of its business.

Joe Delucci’s gelato is made in Italy and uses more natural, lower fat ingredients and contains a higher concentration of fruit, unlike more traditional ice cream, say the company, meaning it’s free from artificial preservatives, colourants and genetically modified ingredients, and also making it a very tasty, high quality icecream. Currently, Joe Delucci’s has 20 parlours nationwide (Gateshead and Watford being two of the latest) and plans to continue opening more each year.

Already holding contracts with other major UK wholesalers such as Brakes, and counting numerous hotels, restaurants and gastro-pubs amongst its clients, their new contract with Bidvest will allow Joe Delucci’s to push its products further into the UK market, which is currently seeing a growing trend for more artisan and niche frozen dessert products, report the company.

“The new contract with Bidvest Foodservice will allow

the business opportunity to break further into the UK marketplace than ever before, from a wholesale point of view, offering more and more people the chance to try our fantastic, high quality gelato,” said cofounder and CEO of Joe Delucci’s, Richard Pierce.

“Since entering this sector eight years ago, we’ve seen a steady growth both month on month and subsequently year on year, as the demand for authentic gelato increases.

Through Bidvest’s distribution network we expect to see an acceleration in demand for our product and a growth in this area of our business, which is part of our long term plan. We’re looking forward to a long and mutually fruitful relationship with Bidvest.”

Founded in 2005, Joe Delucci’s originally set out as a retailer selling authentic, Italianmade gelato direct to consumers, however as the business has continued to grow, over recent years it moved into grocery, currently selling three branded products through selected Tesco stores nationwide, and is now also focusing on growing its wholesale business.

Recipe idea Joe Delucci’s Chocolate Sorbet Bites 1) Take the sorbet out of the freezer and shape into bite-sized balls using your hands or a melon baller (zesty summer flavours such as mandarin or strawberry compliment the chocolate covering perfectly, but you can use any of your favourite flavours).

2) Once you have shaped your sorbet, place these onto a tray and pop into the freezer for half an hour to ensure they keep their shape.

3) While the gelato is in the freezer, break 200g of dark chocolate into a bowl (a high-quality chocolate of over 70% cocoa or above will give the best results) and melt slowly over a pan of boiling water. Leave this to cool to room temperature.

4) Once the sorbet has frozen, dip into the chocolate, turning gently with a teaspoon to ensure the whole ball is covered.

52

5) Now you can get creative – the bites can either be left plain for a tasty treat, or rolled in complimentary toppings such as chopped hazelnuts, rainbow sprinkles or even popping candy to make them even more tantalising.

6) Place all of the chocolate-covered bites on to a foil-lined tray and return to the freezer for 30 minutes or until set.

7) Enjoy!

June 2016

P&PJune16_p48-53_Layout 1 27/05/2016 10:18 Page 53

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53

P&PJune16_p54-55_Layout 1 27/05/2016 10:19 Page 54

CAREERS

From

good to great

Leading pizza franchise, Papa John’s, has announced that franchisee Zulfiqar Haidar, who runs four Papa John’s stores in Scotland with his brother Iftikhar, has been named as the company’s International Franchisee of the Year.

International award win for Papa John’s Scottish franchisees INTERNATIONAL RECOGNITION Zulfiqar Haidar who also recently won Papa John’s UK Franchisee of the Year Award, was presented with $20K by Papa John’s founder, John Schnatter, at a ceremony in Orlando, Florida. He plans to re-invest 75% of the prize money to put towards the funding needed to open his fifth Papa John’s before the end of this year and 25% will go towards setting up Papa John’s Glasgow – a foundation to help charities obtain funding for local worthy causes.

“Papa John’s has more than 4,800 stores across the world and by winning the International Franchisee Award we really have put Glasgow on the map! We were selected from hundreds of franchisees due to our sales performance, growth and also community contribution,” said Zulfiqar Haidar.

“I joined Papa John’s 15 years ago as the food franchise offered the chance for my whole family to become involved in a business.

At the time Papa John’s was in its infancy in the UK so we set up the very first Papa John’s in Scotland with my mom making 54

the pizzas, my brother looking after the numbers, my sister on customer service, myself, plus a delivery driver!

“These days our Papa John’s family has grown and we employ around 150 local people across our four stores in Glasgow and Paisley. For us, our journey has been as much about the team of people we work with as it has growing a successful and thriving franchised operation. Many of our staff have worked for us for 10 plus years!

“My role is changing and I now oversee all the branches.

This streamlining has opened up

opportunities for employees as we always promote from within.

These days the business is about other people, it’s their livelihood and we respect and support that in any way we can. For example, we have recently purchased several houses which provide accommodation at a low (not for profit) rental for some of our employees to ensure they have long-term security. Ensuring we look after our big Papa John’s family is motivating for staff and reflects on overall store performance, which in-turn means we can put something back.

“Our latest initiative is the Papa John’s Glasgow foundation where we aim to donate £8K per year to develop an organisation that helps other charities streamline the process of obtaining funding for local causes. We will also encourage and support our staff if they wish to volunteer and get involved.”

As well as being named as Papa John’s international and UK franchisee of the year, Zulfiqar Haidar and his team also won Papa John’s marketing award for 2015 which recognised innovation in marketing through contribution to charity via a fundraising for schools scheme (he also won a Scottish Asian Business Award in 2013 and 2016).

Zulfiqar and, his brother Iftikhar Haidar, plan to open their fifth Papa John’s before the end of the year which they say will result in the generation of around 20 further jobs within the Scottish community.

Zulfiqar Haidar and his brother Iftikhar (centre and centre right) receiving their award in Florida.

June 2016

P&PJune16_p54-55_Layout 1 27/05/2016 10:19 Page 55

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P&PJune16_p56-57_Layout 1 27/05/2016 10:20 Page 56

Pizza My

World All things Italian My passion for Italy, and all it represents in terms of art, music, culture, fashion, history and of course food and wine all stems from my university years in Edinburgh. During this time I made many Italian friends, who introduced me to this incredible world, unlike anything I’d know before. Soon I became involved in organising tourism groups from Italy in the summertime.

There followed numerous trips to Naples, Amalfi, Capri, Ischia, Milan, Venice, Rome and Palermo.

These visits fuelled my desire and ultimately led to me living and working in Italy for 16 years, between 1995 and 2011. This was followed by four years in Germany, before relocating back to the UK. I think that Italian culture is so ingrained that I never really think of myself as British. I’m very much a European. Before setting up my own business, I’d been an export manager for an olive oil manufacturer and then worked with SME artisan food producers throughout southern Italy.

Nonno Nanni is one of the most recognisable dairy brands in Italy so I had eaten their cheeses before even working in the food industry. In 2014, I met current CEO Gianni Lazzarin, the grandson of the founder of the business. Their best-selling Stracchino cheese accounts for a 20% share of the domestic market, so they were keen to explore export avenues.

I knew that Nonno Nanni had something to offer outside of Italy and that there is space in the market for such a versatile

56

range of soft, fresh cheeses, which is why we’re now working together.

Mornings Mornings Generally speaking, I’m in the UK for two weeks of the month and then travelling for two, attending or exhibiting at trade shows, meeting suppliers and potential customers, so my schedule varies greatly. It also means that I’m fortunate to make frequent trips to Nonno Nanni’s impressive headquarters, in the heart of the Veneto region, in a rural town 40 kilometres to the northwest of Venice. When I’m there, it’s always incredible to see the milk tankers arrive early in the morning.

The manufacturing facility processes in excess of 60,000 tonnes of fresh milk each year, but the business still retains close links with the region’s dairy farmers. The implementation of modern production technologies helps Nonno Nanni harness the natural processing and nutritional properties of milk. The milk is carefully analysed, so that they select the best raw materials to guarantee consistently high quality standards, before the milk is transformed by master cheesemakers into the traditional Italian classics cheeses - Stracchino, Robiola, Caprino and Squaquerello.

Under specific, controlled conditions, Nonno Nanni’s living lactic ferments achieve extremely high concentrations, in excess of two billion per gramme: the specifics of the starter culture that is used, is one of the reasons why Nonno Nanni’s Stracchino tastes so good.

Nonna Nanni is a really family favourite and my son loves it too. When I’m in London, I head to the office early and follow a planned schedule of calls to clients and the factory. Liaising with our production managers and logistics partners directly to ensure precise timing is respected for all outgoing goods is vital. As the exclusive UK agent for Nonno Nanni it is my role to co-ordinate the sales and marketing plan. My objective for 2016-17 is to nurture relationships with both foodservice and retailers; this includes scope for private label opportunities as well. The next eighteen months are all about networking, educating, sampling and raising brand awareness ... it also means lots of time on the road, reaching out to potential clients.

Afternoons Afternoons We’ve been working closely with the Italian Chamber of Commerce, who have offices close by in Central London.

There are a number of introductions that are in the pipeline through the ICC and Nonno Nanni will be sponsoring their Welcome Italia exhibition at the Royal Horticultural Halls, London 21-23 October.

There are other events where Nonno Nanni will be showcased this year; these include Speciality & Fine Food Fair at Olympia, London 4-6 September, lunch! taking place at the Business Design Centre in London 21-22 September, as well as SIAL in Paris from 16th20th of October. So there is

AJA Portfolio Brands specialise in importing and distributing premium artisan food produce throughout Europe. With offices in West London and Hamburg, founder James McKeown, has spent the past eighteen months working with leading Italian fresh cheese specialist, Nonno Nanni (www.nonnonanni.it/en).

He first introduced their range of dairy products to Germany and is now focusing on establishing the brand in the UK market.

plenty of opportunity for restaurateurs and chefs to come and meet the ‘grandfather’ of fresh Italian cheese.

When I’m in Italy, the afternoon may be taken up with meeting with Nonno Nanni’s export and production managers. As soon as I met the Nonno Nanni team, I knew their products had something to offer outside of Italy. I also really appreciate their values as a business and how they operate.

Eight of the founder’s grandchildren are amongst the 200 employees.

Evenings Evenings Because I’m away so frequently, time at home is precious. My family’s way of life is very Italian in its orientation; we do a lot of cooking together, obviously using the amazing products that I bring back from my travels.

June 2016

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Living in Kensington, we’re surrounded by many of the international embassies as well as lots of financiers and bankers from all over the globe. When my wife and I entertain it’s often a microcosm of the world with all in attendance all being exposed to Italian cheese, wine and charcuterie. The overwhelming response is always very positive. Everyone loves Italian food!

In Britain, we have a really strong interest in trying new products, which is why it’s such a dynamic place to be. From my experiences of living in different countries - Italy is like no other. You may have tasted, authentic Italian food but you’ve never tasted all of it!

There is so much regional variation, such extraordinary diversity - it always has something more to offer the inquisitive foodie! The UK is full of Italian products and restaurants and it’s my job to expose people to new Italian foods – how great is that?

www.papa.org.uk

When we do eat out together as a family, Kensington offers a rich assortment of restaurants. We might visit our local Spaghetti House or Franco

Manca where I enjoy taking my son on a tour of Italian foods.

I’m hoping that we’ll soon be seeing Nonno Nanni products listed on the menus of Italian

restaurants all over the country.

2016 promises to be an exciting time so I’m always excited about what the following day might bring!

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NEW PRODUCTS

Pantheon improves convection oven range for 2016 NEW MEMBER

FUTURA FOODS UK LTD Futura Foods (www.futura-foods.com) has over 20 years' experience sourcing, importing and supplying standard and bespoke Continental dairy ingredients for food manufacturing. It is their mission to offer inspirational, tailored Continental cheese ranges to their customers in the UK and Ireland.

Their comprehensive range of Mediterranean and Mediterranean inspired dairy products includes grated, shaved, block, slices or single dose formats; most of which are chilled although we have an increasing range of IQF lines.

Now part of the Nordex Food Group they are one of Northern Europe’s largest producer of “white cheese” which is available in various formats along with goat’s cheese made from their very own herds.

With their Continental distribution network, their products are delivered efficiently from agreed stock holding or direct from the manufacturing dairy. As market leaders and one of the largest suppliers of Greece, Cyprus and Italian cheese, their proactive attitude and concentration on NPD and the final product ensures that they frequently offer innovative products to launch in manufacturing, retail and food service markets.

Futura Foods UK Ltd, The Priory, Long Street, Dursley Gloucestershire, GL11 4HR. Sales contact: Jo Carter (jo@futura-foods.com) Telephone: 01666 89111, Fax: 01666 890522

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With three models to choose from, Pantheon’s recently revamped CO Convection Oven range readily meets the requirements of many diverse catering outlets. The ovens have been updated for 2016 to further improve their performance and reliability. One notable change that Pantheon made as a result of customer feedback, is the new, almost silent fan that increases siting options – especially important for front of house use.

The three ovens in the range comprise

CO1 (a compact 2.67Kw oven with a 460w x 380d x 360h cooking space), CO3 (the larger 3Kw model with a 552w x 430d x 418h internal space) and CO4HD (a more powerful 4Kw version of the CO3 with an identical cooking area). All the ovens are internally lit and feature glass doors. All are gastronorm compatible and all have a temperature range of between 0° and 300° C (call 0800 046 1570, or visit www.pantheonce.co.uk).

Traditional iced coffee - the Italian way Portioli, the authentic Italian coffee brand, has created four thirstquenching iced coffee recipes so customers can keep their cool as temperatures soar whilst enjoying the taste of traditional Robusta rich Milanese coffee.

Portioli, a fourth generation coffee roaster based in Milan, is one of Italy’s best-selling brands which is exported to 100 countries around the world. Each of the five Portioli blends contain a significant percentage of Robusta beans for an added caffeine kick and the crema boosting properties so highly regarded in traditional Italian espresso bars.

“Although the Italians might be known for their laid back attitude, that doesn’t apply when they make iced coffee. An experienced barista would not wait around for hot coffee cool down or use cold brew to make an iced coffee. The basis for each of these recipes is a Shakerato - a hot, freshly brewed Portioli coffee which has been shaken with ice cubes (not crushed ice) taken straight from the freezer to cool it down,” explains Jenna Horsnell, group marketing manager for Miko Coffee, exclusive UK distributor for the Portioli brand (call 01932 574980 or visit www.mikocoffee.com).

New DishTemp commercial dishwasher thermometer The new DishTemp thermometer from ETI Ltd is designed to sit inside a commercial dishwasher simulating a plate and accurately recording the maximum surface temperature during the wash cycle. Designed for everyday commercial use the unit incorporates a durable water-tight seal rated to IP66.

Featuring just one on/off push button the DishTemp is easy to use, and the clear LCD display indicates the current and maximum temperatures over the range of 0 to 90 °C with a resolution of 0.1 °C/°F and an accuracy of ±0.5 °C. Supplied with a traceable certificate of calibration at one temperature point (71°C), the DishTemp allows users to comply with current UK guidelines and US FDA food code requirements for monitoring the wash cycle

in commercial dishwashers. Using the DishTemp eliminates the need for costly and inaccurate test strips or stem thermometers that don’t stay in place during the wash cycle and often don’t record the temperature at the plate surface.

The DishTemp thermometer (order code 810-280) is competitively priced at £25 each (exclusive of VAT and carriage). Call 01903 202151 or visit www.etiltd.co.uk.

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From dealing with issues on legislation to providing advice and help to support members, the Pizza Pasta & Italian Food Association is committed to encouraging and promoting excellence across the pizza, pasta and Italian food sector in the UK.

tel: 01291 636333 web: www.papa.org.uk

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

The Pizza Pasta & Italian Food Association, Association House, 18c Moor Street, Chepstow NP16 5DB Telephone: 01291 636335 or email kevin@jandmgroup.co.uk

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

REGISTERED SUPPLIERS

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

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

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

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

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

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

Cooktek c/o MCS Technical Products Ltd MCS Technical Products, Building 2, Westmead Industrial Estate, Westmead Drive, Swindon, Wiltshire SN5 7YT Contact: Steve Snow Tel: 01793 538308 Fax: 01793 522324 sales@mcstechproducts.co.uk www.mcstechproducts.co.uk

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

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

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

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

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

Euro Pizza Products Smederij 13, Amstelveen, The Netherlands 1185 ZR Contact: Ilay Ben Hamo Tel: 0031 347 38 88 Fax: 0031 347 38 89 llay.benhamo@europizzaproducts.nl

Freiberger UK Ltd Broadgate House, Westlode Street, Spalding, Lincolnshire PE11 2AF Contact: Richard Harrow Tel: 01775 767655 01775 767656 richard.harrow@freibergerukltd.co.uk Futura Foods UK Ltd. The Priory, Long Street, Dursley, Gloucestershire GL11 4HR Contact: Jo Carter Tel: 01666 890500 Fax: 01666 890522 jo@futura-foods.com www.futura-foods.com

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

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

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

Granarolo UK Ltd. 23 Church Street, Rushden, Northamptonshire NN10 9YU Contact: Anthony Bosco Tel: 0843 1781450 anthony.bosco@granarolo.co.uk www.granarolo.co.uk

IPR Events London Ltd. The Plaza, 535 Kings Road, London SW10 0SZ Contact: Stanislava Blagoeva Tel: 0207 352 4356 slava@iprconnections.com www.iprconnections.com

Jestic Units 3+4, Dana Industrial Estate, Transfesa Road, Paddock Wood, Kent TN12 6UU Tel: 0845 5048050 Fax: 0845 5048051 Email: info@jestic.net www.jestic.co.uk

Just-Eat.co.uk Ltd. Imperial Place (IP4), Maxwell Road, Borehamwood WD6 1JN Contact: Paul Griffith Tel: 0208 7362001 b2bmarketing@just-eat.co.uk www.restaurants.just-eat.co.uk

June 2016

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

Kiren Foods Unit 3 Small Bridge Industrial Park, Riverside Drive, Rochdale, Lancashire OL16 2SH Contact: Mr Nazir Mackmood Tel:01706 526732 / Fax: 01706 869749 nazir@kirenfoods.com Leathams PLC 227-255, Ilderton Road, London, SE15 1NS Contact: Mr James Faulkner Tel 0207 6354026 / Fax 0207 6354017 ingredients.sales@leathams.co.uk www.leathams.com

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

Med Food Wholesale Ltd. 9 Bethune Road, Park Royal, London NW10 6NJ Contact: Jean Marc Nehme Tel: 0208 965 6528 Fax: 0208 961 1359 j-marc@medfoodwholesale.com www.medfoodwholesale.com

Pan’Artisan Ltd. Unit 25/26 Holmbush Industrial Estate, Midhurst, West Sussex GU29 9HX Contact: Sam Davies Tel: 01730 811490 Fax: 01730 811491 enquiries@panartisan.com www.panartisan.com Pasta King (UK) Ltd Plantation House, Milber Trading Estate, Newton Abbot, Devon TQ12 4SG Contact: Lesley Treeby Tel: 0800 458 7898 Fax: 01626 334481 www.pastaking.co.uk lt@pastaking.co.uk Pizza Plus Foodservice Light Industrial Estate, Liverpool Road, Walmer Bridge, Preston PR4 5HY Tel: 01772 610415 Fax: 01772 617610 Contact: Chris Smith chris@pizzaplusfs.co.uk

Portal Foods Ltd. Unit 14 Somerville Court, Banbury Business Park, Adderbury, Banbury, Oxfordshire OX17 3SN Contact: David Page Tel: 0844 9674797 dpage@portalfoods.co.uk

outhern Salads Limited Units 1 & 2 Cannon Bridge, Cannon Lane Tonbridge, Kent TN1 9RP Contact: Mr Ray Boakes Tel: 01732 362444 Fax: 01732 361919 ray@southernsalads.co.uk www.southernsalads.com

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

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

Premier BusinessCare Caton Road, Lansil Way, Lancaster LA1 3PE Contact: Gary Skipworth Tel: 0330 102 6174 gary.skipworth@premierbusinesscare.co.uk www.PremierBusinessCare.co.uk

Norseland Ltd. 1 Furzeground Way, Stockley Park, Uxbridge, Middlesex UB11 1BD Contact: Nicola Gavey Tel: 01935 842800 ngavey@norseland.co.uk

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

Ornua Ingredients UK Hazel Park, Dymock Road, Ledbury, Herefordshire HR8 2JQ Contact: Abigail Middleton Tel: 01531 631300 Fax: 01531 631300

Salvo 1968 Ltd. Salvo House, Maxwells West, Great Cambridge Road, Cheshunt, Hertfordshire EN8 8XH Contact: Giuseppe Motisi Tel: 0800 122 1968 Fax: 0207 607 5928 giuseppe@salvo1968.co.uk www.salvo1968.co.uk

www.papa.org.uk

Sorrento Express Ltd. Unit 10 Southall Business Park, 142 Johnson Street, Southall, Middlesex UB2 5FD Contact: Alfonso Amitrano Tel: 0208 843 4990 sales@sorrentoexpress.com www.sorrentoexpress.com

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

BREAD, CAKES & DESSERTS Garlic Bread Riva Foods Ice Cream General Mills UK Ltd.

CHEESE, DAIRY & EGGS Cheese 999 Pizza Toppings (UK) Ltd. Carnevale Ltd. Donatantonio Ltd. Eurilait Ltd. Futura Foods UK Ltd. Glanbia Cheese Ltd. Granarolo UK Ltd. Leathams PLC Ornua Ingredients UK Sorrento Express Ltd. Stateside Foods Ltd. The Cheese Warehouse Eggs Leathams PLC Mozzarella Carnevale Ltd. Eurilait Ltd. Futura Foods UK Ltd. GCL Food Ingredients.

Glanbia Cheese Ltd. Granarolo UK Ltd. The Cheese Warehouse Salvo 1968 Ltd. Parmesan Eurilait Ltd. Futura Foods UK Ltd. GCL Food Ingredients.

Granarolo UK Ltd. Pathos Continental Foods Ltd.

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

DELIVERY & PACKAGING Heated Pizza Delivery Bag Systems Cooktek (MCS Technical Products)

DOUGH & PIZZA EQUIPMENT Dough Preparation Equipment Cater-Bake (UK) Pizza Accessories Pizza Plus Foodservice Salvo 1968 Ltd

Olives Donatantonio Ltd. Leathams PLC Med Food Wholesale Ltd. Pathos Continental Foods Ltd. Taste of Sicily Ltd.

Pepperoni Carnevale Ltd. Dawn Farm Foods Ltd. GCL Food Ingredients.

Salami Carnevale Ltd.

Salad Southern Salads

OILS & VINEGARS

Pizza Making Systems & Equipment Benier (UK) Ltd. Cater-Bake (UK) Chefsrange Cooktek (MCS Technical Products) Jestic Pizza Direct UK

INSURANCE

Pizza Ovens Benier (UK) Ltd. Cater-Bake (UK) Chefsrange Jestic PD Catering Internatonal Pizza Plus Foodservice

Drinks Systems Carnevale Ltd.

FISH & SEAFOOD Other Fish & Seafood Leathams PLC

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

FOOD WHOLESALERS Continental Quattro Stagioni Ltd. Euro Pizza Products Leathams PLC Salvo 1968 Ltd. Stateside Foods Ltd. TICCO Foods Ltd.

FRUIT & VEGETABLES Chargrilled Vegetables Carnevale Ltd. Martin Mathew & Co. Ltd. Pathos Continental Foods Ltd. Taste of Sicily Ltd. Italian Fruit & Vegetables (in cans) Pathos Continental Foods Ltd.

Premier BusinessCare

KITCHEN & SERVING EQUIPMENT Bakery Ovens Cater-Bake (UK) Chefsrange

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

MEAT Bacon Dawn Farm Foods Ltd. Leathams PLC York House Foods Beef Leathams PLC York House Foods

Balsamic Vinegar Pathos Continental Foods Ltd. Olive Oil Donatantonio Ltd. GCL Food Ingredients.

Leathams PLC Martin Mathew & Co. Ltd. Med Food Wholesale Ltd. Pathos Continental Foods Ltd. Salvo 1968 Ltd

PASTA, POLENTA, GNOCCHI & RICE Gnocchi La Tua Pasta Ltd. Pasta (Dry) Carnevale Ltd. Donatantonio Ltd. GCL Food Ingredients.

Leathams PLC Pasta (Fresh) GCL Food Ingredients.

Med Food Wholesale Ltd. Salvo 1968 Ltd. Rice Pathos Continental Foods Ltd.

PIZZA DOUGH, BASES & CRUSTS Dough Balls Euro Pizza Products Kiren Foods Pan’Artisan Ltd. Pizza Plus Foodservice

Chicken & Other Poultry Leathams PLC York House Foods

Pasta Sauces Leathams PLC Martin Mathew & Co. Ltd. Pasta King (UK) Ltd. Salvo 1968 Ltd The Fresh Pasta Company Ltd

PIZZA TOPPINGS

Pesto Taste of Sicily Ltd.

Fish Carnevale Ltd. Martin Mathew & Co. Ltd. Fruit & Vegetables Carnevale Ltd. Meat 999 Pizza Toppings (UK) Ltd. Carnevale Ltd. Dawn Farm Foods GCL Food Ingredients.

Pizza Plus Foodservice Stateside Foods Ltd. York House Foods Pizza Sauces Donatantonio Ltd. Pizza Plus Foodservice Portal Foods Ltd. Stateside Foods Ltd.

READY PREPARED Prepared Pasta Meals Bakkavor Pizza Freiberger UK Ltd. Pasta King (UK) Ltd.

Pizza Sauces Euro Pizza Products Leathams PLC Portal Foods Ltd. Salvo 1968 Ltd.

SPECIALIST FOOD CONSULTANCY & MARKET RESEARCH Retail The Cardinal Group Market Reasearch Technomic Inc Training Publications The Cardinal Group

TOMATOES Canned Tomatoes Donatantonio Ltd. Martin Mathew & Co. Ltd. Salvo 1968 Ltd. Fresh Tomatoes Southern Salads

Prepared Pizza (Chilled) Bakkavor Pizza Stateside Foods Ltd.

Passata Donatantonio Ltd. Martin Mathew & Co. Ltd.

Prepared Pizza (Frozen) Freiberger UK Ltd. Pizza Plus Foodservice Stateside Foods Ltd. Venice Bakery UK Ltd.

SunBlush© Tomatoes Leathams PLC

SOUPS, SAUCES, STOCKS & DRESSINGS Garlic Spreads & Mixes Riva Foods Stateside Foods Ltd.

Sun-Dried Tomatoes Carnevale Ltd. Donatantonio Ltd. Leathams PLC Martin Mathew & Co. Ltd. Taste of Sicily Ltd. Tomato Products Pathos Continental Foods Ltd.

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

Duck York House Foods Ham Carnevale Ltd. Dawn Farm Foods Ltd. Leathams PLC Stateside Foods Ltd. York House Foods Italian Meat & Sausages Dawn Farm Foods Ltd. Donatantonio Ltd. GCL Food Ingredients.

Salvo 1968 Ltd York House Foods Pancetta Carnevale Ltd. GCL Food Ingredients.

York House Foods

Pizza Bases & Crusts Kiren Foods Pan’Artisan Ltd. Pizza Plus Foodservice Salvo 1968 Ltd. Stateside Foods Ltd. Venice Bakery UK Ltd.

Ian Kent, Stateside

Geoff Parsons, Basilico

Ian Ritchie, Dawn Farm Foods

Keith Griffiths , Yum

Maurice Abboudi, Consultant

Andrew Gallagher, Papa John

Matt Simpkin, Just Eat

John O’Brien, Glanbia Cheese

Jemma Robinson, ASDA

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

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