Pizza, Pasta & Italian Food - Issue 172

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Issue 172 March 2016

& Italian food magazine www.keck-pasta.com

Fine-Dining Quality for Restaurant Chains

FULLY COOKED FROZEN PASTA AND NOODLES

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FoodTeam Int Ltd Calverley House · 55 Calverley Road Tunbridge Wells · GB Kent TN1 2TU www.foodteamgroup.com

www.papa.org.uk

Contact Person: Johanna Shankland jo.shankland@foodteamgroup.com Tel.: +44 (0) 1892 704185

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

Editor telephone e-mail

Clare Benfield 01291 636336 clare@jandmgroup.co.uk

Advertising telephone e-mail

Andrew Emery 01291 636334 andrew@jandmgroup.co.uk

Production telephone e-mail

Jayson Berry 01291 636339 jayson@jandmgroup.co.uk

Subscriptions telephone e-mail

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

Welcome This month, our new look magazine and PAPA will be in attendance on stand U113 at the Casual Dining Show (24-25 February 2016) and we look forward to catching up with many of you at this well attended event (turn to page 22 for a show preview).

Although the PAPA awards are a way off yet, it’s never too early to get thinking about entering, and by way of a pre-launch we take time out to consider what it means in promotional terms to be a PAPA award winner.

Our features cover pasta, toppings and online ordering, and after a trip to Calabria, there’s a heads-up on all things Calabrian.

CLARE BENFIELD EDITOR clare@jandmgroup.co.uk

Contents NEWS

FEATURES

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26 Tasty toppings – premium toppings and ‘pick your own’ pizzas.

42 Online orders – catering for the allimportant online consumer.

48 Pasta – trends and development in pasta products.

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Prezzo aiming to take on 300 new apprentices.

Casual Dining to showcase Italian products.

Carnevale distribute Polselli’s pizza flour.

Wider initiatives to help tackle hospitality recruitment problem.

PAPA 17 What it means to be a winner.

20 Why you should love PAPA. 60 From good to great.

PREVIEW 22 Casual Dining 2016.

38 Hotelympia 2016.

58 Northern Restaurant & Bar 2016.

ARTICLES 52 Calabria calling – the healthy food culture of Italy’s rural south.

PROFILES 62 Pizza My World – Mulmar’s Shona Hayes.

REGULARS 57 New products.

64 Index of PAPA registered suppliers.

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NEWS Bristol’s Casamia plan two additional casual dining restaurants The owner of Casamia in Bristol, Peter Sanchez-Iglesias, has announced plans to open two casual dining restaurants – the Pi Shop (a 40 cover pizzeria) and Paco Tapas (a Spanish tapas restaurant) – alongside the relocated Casamia as part of the development of the city’s former General Hospital that overlooks the Floating Harbour.

Pi Shop is set to open in March 2016 and feature an open-plan kitchen, a woodfired oven, sourdough pizzas and ice cream, and has been influenced by the Italian roots of Casamia. The inspiration for for Paco Tapas is Peter Sanchez-Iglesias’s father, Paco, who ran the Casamia restaurant with his wife before his sons, Peter and Jonray took it over.

The restaurant group has also launched a new web site (www.sanchezbrothers.co.uk).

Prezzo aiming to take on 300 new apprentices Prezzo’s 12 month apprenticeship programme is aimed at people who wish to progress in different roles within the company’s restaurants and this includes roles for waiting staff, chefs, supervisors and assistant managers, as well as area and general managers.

Since September 2014, the company has offered apprenticeships to 377 people who have gone on to full time employment within the company’s restaurants across the UK. Their latest 12 month apprenticeship programme is open to people of all ages and they are paid during the full apprenticeship with all those undertaking an apprenticeship guaranteed a job with Prezzo at the end of the 12 months. They will be seeking to take on 300.

Prezzo’s HR director Janene Pretorius, said: “We are proud of our apprentices who are now working for the company and are

very keen to bring more apprentices into full time positions with us.

“Apprentices are excellent for our business. We wish to train and retain the best staff and apprenticeships enable us to do this, whilst at the same time we can offer an entry point to those looking for a career in the restaurant industry.

“We are committed to the ongoing development of the Prezzo apprenticeship programme and are proud to be contributing towards the government’s goal of three million new apprentices by 2020.”

In recognition of Prezzo’s work with apprentices, Janene Pretorious, together with HR manager Louise Hill and apprentice Judit Magyar met with Prime Minister David Cameron and Business Secretary Sajid Javid at Downing Street, who congratulated Prezzo on its impressive apprenticeship programme.

Sartoria restaurant now open with Francesco Mazzei as chef patron Following an extensive refurbishment, Savile Row’s Sartoria has re-opened its doors with renowned Italian chef Francesco Mazzei at the helm as chef patron.

With a new all-day dining menu including breakfast, the food at Sartoria will be a masterclass in classic Italian cooking, inspired by Francesco Mazzei’s home region of Calabria and surrounding areas of Italy.

The chef has created an all-day dining menu featuring dishes from his native Calabria and other regions in Italy and a highlight of the brand new breakfast menu is his Eggs Purgatorio (baked eggs, spicy tomato and n’duja sauce with crostoni) while the lunch and dinners menus include Astice Sibaryta (warm lobster salad “sybarita” style), Baccalá marinato alla liquirizia (home-cured baccalá marinated in liquorice), Spaghetti 4

Carbonara with truffle and Nodino di Maiale (pork chop)with coco beans, chard and n’duja. Freshly baked Italian breads and cakes are available in the bar for those looking for an Italian merenda (afternoon tea) orspuntino (snack), before aperitivo hour begins and the bar becomes laden with sharing boards of Italian hand carved meats and cheeses.

The new Libare Bar is set to become a Savile Row hotspot, combining a dash of old Mayfair charm with a measure of Italian style. The drinks list comprises seasonal twists on Italian classics like Bellinis, Negronis and Spritzes, alongside some original creations, served from a bar bursting with vermouths, amaros and even some liqueurs created by Francesco

Mazzei himself, including his home-grown bergamot.

Sartoria’s Italian heritage and location in London’s historic Savile Row have been the inspiration for David d’Almada’s re-design of the restaurant. Having worked recently on projects such as The Arts Club in Mayfair and The Norman boutique hotel in Tel Aviv, D’Almada’s aim has been to capture the glamour and romance of Italy in its 20th century heyday.

The refurbishment also sees the addition of a new bar and cicchetti counter, two private dining rooms as well as a 250-bin wine cellar where sommelier Michael Simms will host dinners and wine tastings.

A new entrance on Savile Row has been created to re-establish Sartoria’s presence on this iconic street and the installation of a new outside terrace will be open all year round for diners to relax and watch the Mayfair world go by.

March 2016

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NEWS

Casual Dining to showcase Italian products Casual Dining – the multi-award winning trade event for the UK’s casual dining sector – will return to the Business Design Centre in Islington, London, this month on 24-25 February, the show having firmly established itself as an essential visit for casual dining operators (including multiple and independent pubs, bars, and restaurants) looking to keep up with the latest innovations, developments, and trends.

170 exhibitors, including food and drink, equipment, interior design, furniture, technology, and table top will be in attendance.

World Beers (Stand M510) is launching the new Dammen IPA ale and its range of craft beers from the Italian Birradamare Brewery (situated on the outskirts of Rome, the brewery produces a number of Italian craft beers; including a range of seasonal specials.

Moy Park Foodservice (Stand G9) is introducing its new casual dining range at the show including a new Tomato and Mozzarella Chicken Melt.

Carluccio’s to launch new grab and go concept Carluccio’s, the 115-strong international Italian restaurant group, will enter the grab and go market with a new brand called Via Carluccio’s.

Opening on London’s Tottenham Court Road at the end of February, Via Carluccio’s will be a quick service variation of the brand, offering restaurant quality food for people on the move.

Trading from 7am through to early evening and leveraging the brand’s expertise in sourcing the best Italian produce whilst showcasing Antonio Carluccio’s recipes, the menu features a range of breakfast and all-day items alongside Carluccio’s two bespoke signature blends of coffee - rich or smooth.

Signature dishes on the breakfast menu include Borlotti Bean Pots topped with a Poached Egg, Egg Frittatine wrapped in Pancetta, Jumbo Oats Porridge with Fig Jam from Campania and warm Panettone with Chocolate Hazelnut Filling. All-day choices come in the form of mix-and-match pasta and salad boxes, all freshly prepared each day.

Sandwiches feature typically Italian ingredients and come in focaccia, made to Antonio’s classic Ligurian recipe, whilst desserts and impulse items include Bonet (smooth chocolate mousse with Pasta Di Melega biscuits crumbled on top) and Panna Cotta Pots, Italian cakes and biscuits.

The interior by Design LSM adopts a simple yet bold and minimal palette made up of concrete, leather and wood to reflect the simplicity and quality associated with the

www.papa.org.uk

Carluccio’s brand.

Colour and heritage comes courtesy of tiles inspired by the late Italian designer and architect, Gió Ponti. Seating is minimal with eight covers inside and 10 outside.

The brand has been developed in collaboration with Antonio Carluccio and is inspired by his experiences travelling as a young man.

Antonio Carluccio said:“When I was growing up in Italy my father was a station master and we often travelled across the country by train. In those days there were no buffet cars but on the platform you could buy cestino di viaggio (literally baskets for travelling) featuring a wonderful array of fresh bread, hams, olives and cheese – Via Carluccio’s brings my experience of real Italian food on the move to London.”

Neil Wickers, CEO Carluccio’s Limited added: “Part of our further UK growth strategy and US expansion, is to create a new scalable concept – one that complements and reflects the ethos of Carluccio’s. This is a natural brand extension for us – we have proven retail formats in all our restaurants and our existing larger grab-and-go counters in Canary Wharf and Market Place are hugely successful.”

The company will look to open additional Via Carluccio’s in London over the next 12 months.

Mediterranean vegetable specialist, L’Aquila London (Stand M326)will be presenting a new selection of pickled vegetables at the show, and ideal for adding colour and texture without adding fat, say the company. Eurilait (Stand M536) is offering exclusive distribution in the UK of premium Italian alpine cheese brand Brimi. Supplying mozzarella, ricotta and mascarpone, Brimi milk is sourced daily from small traditional mountain dairy farms in the South Tyrol region in Northern Italy, guaranteeing absolute freshness and a unique pure and distinctive flavour, claim Eurilait.

For more preview information, turn to page 22 and to register for a free trade ticket, visit www.casualdiningshow.co.uk and quote priority code PR1 (alternatively, use direct link: www.eventdata.co.uk/Visitor/CasualDining.as px?TrackingCode=PR1).

Domino's names new vice president of international operations Based in The Netherlands, and reporting to Domino's International president, Richard Allison, Domino's Pizza has named Eric Anderson as its executive vice president of international operations.

Eric Anderson joined Domino's in 2010 from global management consulting firm Bain & Company as regional vice president for the Americas and business strategy. In 2012, he took over as regional vice president of Domino's EMEA (Europe, Middle East, Africa) region.

In his new role, he will oversee two Domino's business regions: Europe and the newly-opened Middle East, Africa, Central Asia and Eastern European (MACE) region, based in Dubai. He will also oversee their International Supply Chain and Quality Assurance teams.

"We've become one of the fastestgrowing and top-performing quick service restaurant brands in the world," said Richard Allison. "As a result, our organisation is evolving to ensure we are well-positioned for growth. Eric's years of experience, his proven leadership and the results he has achieved for the Domino's brand since 2010 make me extremely confident that we have the right person in place to lead our operations."

Reporting to Eric Anderson are two newly-promoted regional vice presidents in the organisation - Arnaud Gadaix, who leads the Europe region and Josh Kilimnik, who leads the MACE region.

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NEWS

Papa John’s appoints Gareth Davies to regional vice president for Western Europe Papa John’s has confirmed the appointment of Gareth Davies to regional vice president for Western Europe.

Gareth Davies is a 25 year veteran of the pizza business, having worked at every level from pizza chef through to leading Papa John’s in the UK, and now he is adding responsibility for emerging markets to his remit and will drive new store openings in Europe this year including locations such as France, Spain and The Netherlands. Gavin Lilley, formerly senior operations director, has also been promoted to the role of senior commercial director.

Gareth Davies, who recently presented a keynote speech at the National Franchise Exhibition held at the NEC, said: “Papa John’s is currently experiencing unprecedented growth. We now have more than 4800 stores world-wide and well over 300 in the UK.

Sacla’ appoints marketing director Pesto brand Sacla’ has announced the strengthening of its senior management team with the appointment of Darren Grivvell to the newly created position of marketing director in Darren Grivvell the UK. has joined Sacla’.

He joins from Allied Bakeries where he was director of brands between April 2013 and September 2015 for Kingsmill, Allinson, Burgen and Sunblest. Prior to this, he held three positions at Unilever PLC from 2006 until April 2013, culminating in his role as director of marketing excellence Europe (further industry experience includes head of marketing at Hovis and marketing manager for hot cereals at Quaker Foods).

Clare Blampied, Sacla’ UK managing director, said:“We are delighted to announce the appointment of Darren to this newly created role at an extremely exciting time for Sacla’. Darren’s 18 years’ industry experience will further support our growth strategy across our retail customers and further drive our distribution and indeed the category forward.”

The Sacla’ Pesto share continues to climb to 57.3 %. The pesto market, largely driven by Sacla’, is showing growth of +3% vs last year (IRI 52 w/e 2 January 2016).

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Capitalising on the popularity of our ‘Better Ingredients, Better Pizza’ concept, we now aim to bring our superior quality pizza to even more customers by adding further stores in the UK and throughout Europe.”

Over the years, he has developed new operational concepts in the UK and overseas, building successful high performing teams which have delivered results for multiple brands. His experience of dealing with both corporate entities, franchise operations and also with master licence holders has enabled him to lead the drive for quality ‘Guaranteed’ at Papa John’s, achieving unparalleled results for franchisees and investors (Papa John’s was recently named as the UK National Pizza Delivery Chain for the sixth consecutive year and has become well knwon for its product quality).

Carnevale distribute Polselli’s pizza flour The well-known brand of Italian pizza flour – Poselli (www.polselli.it) - that can boast strong links with the Neapolitan culture of pizzamaking is being distributed in the UK by the well-established Italian import and distribution company, C.Carnevale Ltd (www.carnevale.co.uk), who are celebrating an impressive 50 years in business this year.

Coming from a long line of pizza makers, Salvatore Di Matteo is the Neapolitan figurehead pizza chef who has come to champion this particular brand of high quality flour. He began to take his first steps into the world of pizza at an early age, when at 13, his father, Nicholas, conveyed to him the foundations of what was required to become a successful pizzaiolo. Starting out as an apprentice, he was also supported by his beloved uncle, Gennaro, and by 2009 he was able to take his full place in the family’s renowned pizzeria “Di Matteo” (during the Pizza World Cup of 2011, he even created a stuffed pizza in honour of the famous Napoli footballer, Hamsik).

The activity of Salvatore Di Matteo does not end within the

walls of his pizzeria on Via dei Tribunali, however, but has also found expression in his numerous television appearances from Rai 1 to Sky Italia. He can often be found alongside other prestigious chefs participating in some well-known culinary competitions that invariably see Salvatore Di Matteo being among the winners. He accompanies and promotes the Polselli brand when participating in the company’s attendance at trade fairs across the world.

Skilled pizza chef, Salvatore Di Matteo – the face of Italian Polselli flour.

March 2016

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NEWS

Wider initiatives to help tackle hospitality recruitment problem New industry awards present opportunity for foodservice to make good With more than 80% of diners saying sustainability issues have been a deciding factor in their choice of dining destination (according to a survey of more than 1,000 diners by Harden’s conducted in August 2015), the Sustainable Restaurant Association (SRA) is giving restaurants and the foodservice sector the chance to showcase their achievements, with the announcement of the Food Made Good Awards 2016, sponsored by Nestlé Professional.

This is the fifth time the Sustainable Restaurant Association has presented awards for the very best in the industry. This year, for the first time, they will be known as the Food Made Good Awards, following last year’s launch of the SRA’s new consumer brand in response to increasing public interest in where food comes from and how it is produced.

Following the huge success of the publicly voted People’s Favourite Award in 2015, the SRA is again inviting diners to nominate the restaurants that leave them with a great taste in the mouth, as well as a full stomach.

Mark Linehan, managing director of the SRA, said:“Recent years have witnessed a transformation in diners’ attitudes towards food and the People’s Favourite award really captured the imagination of the dining public and unearthed hundreds of restaurants across the country going way beyond simply serving delicious food. We can’t wait to hear about hundreds more restaurants that are not only serving fabulous food but are also the unsung heroes of hospitality and then giving the public the chance to vote for their favourite.”

With public awareness of food waste never higher, following extensive media coverage of the issue in 2015, including Hugh Fearnley-Whittingstall’s BBC TV series War on Waste, forward-thinking foodservice businesses have the chance to get their waste-busting efforts recognised in the Best Food Waste Strategy category, feel the SRA (this award is open to all foodservice businesses).

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Part of City & Guilds Group’s Future Proof initiative in conjunction with Business in the Community (BITC) is targeting youngsters to make the recruitment process into the hospitality sector more ‘youth friendly’.

Future Proof say that they are working with businesses to make processes more inclusive, fair and transparent, as well as creating better first job opportunities for all young people, to help protect businesses’ reputations and build a workforce with the right skills now and in the future.

A recent survey of 4,000 young people (1824 year olds), commissioned by the City & Guilds Group and BITC, highlighted the damage to businesses that a broken recruitment process can cause, not only turning people off individual brands, but entire industries. A shocking one in five (22%) young people who had a bad experience of a recruitment process, were put off a company completely, while one in ten was put off a whole sector, impacting future career decisions.

Young people face a number of barriers in recruitment processes which were highlighted in the survey. The most common barrier (57%), was a lack of previous experience, followed by location of job (41%), not having the right qualifications (28%), and the cost of the process (18%).

A previous report by BITC in April 2015 highlighted this disparity as only 39% of companies say they ask for no experience for entry-level jobs – meaning business are missing out on the value that young recruits can bring to their business. However, 42% are now allowing candidates to demonstrate transferable skills not necessarily gained through work, revealed the survey.

The problem of recruiting skilled staff for the hospitality sector in particular was highlighted by a poll carried out by ResDiary, in which 36% of operators surveyed said that not being able to find skilled staff would be their main concern for the next twelve months.

Costa announces arrival of Costa Fresco Coffee shop chain Costa has been pulling on its oven gloves to launch its first food-led concept store, Costa Fresco in London.

The specially designed store environment, exclusive to Costa, features designated zones for relaxing and a new way of presenting freshly baked food. Specially trained staff are on hand to advise, bake and serve the new menu of oven-fresh food, along with Costa’s famous barista-made coffee.

The brand new menu features handcrafted ciabattas and pastries, warm melt in the mouth cookies and fresh fruit juices, all using quality ingredients. Whether it is for breakfast, lunch or a light snack, menu options include a Rustico Dry Cured Ham and Mature Cheddar Flatbread, Roasted Pork Belly with Caramelised Braeburn Apple and Onion Ciabatta and Citrus Chelsea Buns.

The Costa Fresco concept is inspired by the Costa brother’s Italian passion and respect for tasty handcrafted food. When Sergio and Bruno opened their first store in London, over forty years ago, they used to offer their customers freshly baked pastries each morning with their famous Mocha Italia

Costa Fresco is located at 190 Tottenham Court Road in London. blend, which Costa still serve today.

Carol Welch, Costa’s global brand and innovation director, describes the new store as “a fusion of London’s handcrafted bakeries brought to life by our heritage, Italian passion and gusto for vibrant ingredients and genuinely good food.”

She added:“The opening of Costa Fresco is a reflection of exciting things to come from Costa. We are committed to continuing to innovate and delight our customers with what they want – quality food, alongside irresistible coffee in a warm, welcoming environment.”

March 2016

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NEWS Papa John’s campaign raises over £200,000 for charity Pizza parties, sponsorships, donations and general fundraising all contributed to Papa John's Pizza raising £203,642 for ITV's Christmas appeal, Text Santa.

As part of Papa John's fundraising initiatives, more than 250 of its UK stores gave away free pizzas to the first 100 customers that visited their local branch in return for a minimum donation. The stores also donated 50p from all XXL pizzas sold during the festive season.

In keeping with the seasonal spirit, staff at the stores donned their festive jumpers as part of the appeal's message of asking everyone to do their "bit in a Christmas knit".

Papa John's also commissioned a food artist to create pizzas depicting the faces of comedian, Katherine Ryan, and film and video creator, Tom Ska. Papa John’s Andrew Gallagher said: "Text Santa was a fantastic appeal that raised awareness about an important issue in a fun and friendly way. We're delighted to have played a part in this campaign in order to help families in difficulty. We're also hugely grateful to our customers for their generous support and donations. We always expected to raise a significant amount of money, but the final sum was better that expected."

Artisan Italian beer event offers antidote to 'dry January' Beer sommelier and British Guild of Beer Writers member, Jacopo Mazzeo, hosted an evening of Italian beer tasting at Draft House Westbridge at the end of January, with tickets sold to the general public.

Showcasing six rare, artisan beers across a variety of styles, and including labels from Opperbacco, Rurale, and Elav, Jacopo Mazzeo gave attendees a tasty glimpse of the exciting Italian beer scene, which now counts around a thousand independent breweries amongst its ranks.

Attendees were given generous samples of each beer and supplied with expert tasting notes and information on the featured breweries, providing an informative guide to Italian beer and a respite from 'dry January'.

Inspired by the fearless approach of brewers in his home country, Jacopo Mazzeo says that he is an enthusiastic advocate of Italian beer. A member of the British Guild of Beer Writers UK, he writes about beer and travel on his blog - Beers Without Frontiers - and also holds tastings and events across the UK.

Beers from Italy, an Italian beer distributor based in London, sponsored the latest event. Its founder, Andrea Mancuso, said: “We were delighted to work with Jacopo on this exciting event and hope it gave Londoners a better appreciation of the contemporary Italian beer scene, which has so much more to offer than the couple of mass-produced lagers most people know.

“People still think of Italy as a wine country but over the last twenty years its beer scene has really caught up. Beers tend to be developed using artisan methods and though there is great amount of diversity brewers tend to share a similar focus: flavourful, quirky beers that are never out of place on the dinner table.”

La Locanda celebrates twelfth anniversary with three awards Gisburn-based restaurant, La Locanda (www.lalocanda.co.uk), has celebrated its twelfth anniversary by finding room for three more top awards, which have all been won very recently.

La Locanda’s owners, Maurizio and Cinzia Bocchi, were the proud recipients of the Best Italian Restaurant Under 50 Seats in the English Italian Awards and the winners of the Gold Award in the 2015 PAPA (Pizza Pasta & Italian Food Association) Platinum and Gold Awards for genuine Italian restaurants. The couple were also triumphant winners in the Taste Lancashire category of the Lancashire Tourism Awards.

The latter now means they will go on to represent the county at the national finals – the Visit England Awards for Excellence – showcasing Lancashire produce and how this can be incorporated into an authentic Italian menu.

Awards are, however, something that the couple, who moved to Britain from Lake Maggiore in Italy and established La Locanda in 2003, win on a regular basis. This is thanks to their unswerving commitment to serving dishes based on the freshest seasonal 10

ingredients, sourced locally wherever possible and under a zero-miles philosophy, so they are full of the taste and flavour that can deliver Italian authenticity, say the duo.

Being devoted to authentic dishes that can date back 100 years in many cases, is just one reason for their success. Painstaking research into how farmers raise their animals or crops, and how producers make their cheese, milk their cows or produce their honey, is another.

Add to this a total commitment to transparency and letting customers know exactly where their food comes from, with full traceability, plus the Bocchis’ holistic approach

to delivering food quality, and you can begin to understand what underpins food excellence at La Locanda.

The Bocchis also proudly point to the fact that they are the only restaurant in England to offer an olive oil menu, just like a wine menu but based on different extra virgin oils that can all be used in the cooking process and which can tangibly alter the taste of a dish.

Diners can choose to have their food cooked in a particular olive oil of their choice, if they wish and if their palate is sensitive enough to appreciate the taste differences that result.

“The secret of our 12-year success, and our most recent award wins, lies in the fact that Italian cuisine is typically simple, but based on exquisite taste sensations, freshness and quality,” said Cinzia Bocchi. “For this reason, we are devoted to buying the very best produce available, rather than trying to mask low quality food with unnecessary sauces and herbs. Our relationship with our local and Italian producers is absolutely fundamental to our reputation and we value their input, the product development they have undertaken to fulfil our requests and their on-going commitment to our business.”

March 2016

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NEWS

SHORTS Angioletti Italian craft cider An ex-Sainsbury’s and Tesco BWS buyer has started an Italian craft cider and beer distribution business. Angioletti UK has been established by David Peek as the exclusive UK & Ireland distributor for all craft ciders and beers from Italian ‘Sidro Birrificio’ L.M. di Maria Lucia Melchiori, including Angioletti Italian craft cider brand.

Let’s Cook Italian!

Let’s Cook Italian!, a new book by chef, writer and journalist Anna Prandoni, is a fun, interactive and bilingual cookbook for families that introduces the art and joy of Italian cooking. It teaches better eating habits and the importance of culture, while providing quality family bonding time, and featuring simple dishes, say its publishers, Quarry Books (www.qbookshopuk.co.uk).

250th store for Prezzo Group The Prezzo Group opened its 250th restaurant towards the end of last year in Newcastle city centre. It has seating for 118 guests spread across the ground and first floor as well as an outside area. The restaurant’s design features include a nod to the art deco era with the use of oak panelling, diamond mirrors and metal detailing. Prezzo chief executive Jonathan Kaye commented: “We are thrilled to have reached this milestone.”

“Coffee machine that changed the world” master class Marco Arrigo and Mulmar Foodservice Solutions hosted a mixologist Coff-Tails master class at the famous Bar Termini in London, during which attendees found out about the Faema E61 – the coffee machine that changed the world.

Renowned historian of Italian espresso, professor Jonathan Morris from the University of Hertfordshire, explained the evolution of the E61 and its impact upon Italian coffee culture, using materials from the Faema archives.

Jonray Sanchez-Iglesias The Bristol-based award-winning chef, Jonray Sanchez-Iglesias, who ran the city’s much acclaimed Casamia restaurant with his brother, Peter, has died at the age of 32 after a four-year battle against Melanoma skin cancer. The Michelin-starred restaurant had recently been named by the Sunday Times as the fourth best restaurant in the country.

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Restaurant opening crowns the new ‘Kings and Queens’ of Italian dining A talented family have become the new ‘Kings and Queens’ of Edinburgh's Italian dining scene, with the opening of a £100,000 restaurant in the city.

Stefano and Maria Molfino's new venture is Rigatoni's at the King's - a sleek glass and marble eatery just yards from the King's Theatre in Tollcross, and the opening follows on from the success of the couple's existing trattoria (the original Rigatoni's in the city's south side, opposite the Queen's Hall).

Naples-born Stefano Molfino said: "Already our customers are referring to the two restaurants as Rigatoni's at the Kings and Rigatoni's at the Queens, which is brilliant!

"The original Rigatoni's is hugely popular and customers love the casual dining feel which is based on the informal trattorias and pizzerias of Napoli.

"With the new Rigatoni's there is a much sleeker and more sophisticated feel. We are looking to create an enhanced – but still totally genuine – Italian dining experience with a broader menu which includes many fish and meat dishes, as well as pastas and pizzas.”

The business is a true family affair with Stefano and wife Maria, who have been married for 26 years, taking charge of Rigatoni’s at the King’s, while their children Adriano, 24, Valentino, 22 and Cinzia, 17, are taking over the running of the south side pizzeria.

Although the restaurants differ in terms of style, an authentic Italian taste can be found in both with traditional Italian ingredients being imported from Naples while all other ingredients, including meat and fish, are locally sourced.

Stefano Molfino, who specialises in cooking traditional Italian pastas and pizzas from his family’s recipes, added: “We want to give our customers a real taste of Italy, while also reflecting the very best of Scotland’s larder. So, while we import all the Italian essentials, such as olive oil, wine, beer, Italian cider, cheese, ham, and tomatoes, we also used the best locally sourced fish, meat and vegetables wherever possible.”

Already emerging as one of the most popular dishes on the new restaurant’s menu is the Frittura Mista, a lightly battered sea food platter with much of the fish coming from local suppliers.

FEM’s new Sirman Vesuvio double deck pizza ovens To keep up with the popularity of freshly produced pizzas, FEM has launched the new Sirman Double Deck Vesuvio 2C electric pizza ovens.

These ovens feature a stone baking deck for that traditional pizza texture and robust stainless steel construction making the ovens durable and hardwearing, say FEM, and the double decks make the Vesuvio 2C ideal for sites specialising in pizzas.

Available in three sizes, the Sirman Double Deck Vesuvio 2C Pizza Ovens make light-work of producing perfect pizzas. The smallest, Vesuvio 2C 85X70 measures just 1190mm (w) x 905mm (d) x 720mm (h) and can cook up to eight 14 inch pizzas at a time. For venues with an even higher demand, the largest Vesuvio, the 105X105, can cook eighteen 13 inch pizzas simultaneously.

There are two thermostats per deck, one for each baking deck and one for each chamber, and an air vent with a shutter allow

operators to precisely adapt the temperatures and climate within each chamber – creating the optimum conditions for the desired base texture and topping colour, claim FEM. The doors have a double glass window and the chambers feature interior lighting, so that the chefs can quickly see how the pizzas are cooking without opening the doors and losing heat.

The Vesuvio Double Deck pizza ovens have a starting list price of £4,140 + VAT, for the Vesuvio 2C 85X70 model. Optional ventilation hood and stands with pizza tray holders are also available from FEM, as well as a range of pizza accessories.

Alongside the Vesuvio 2C pizza ovens, Sirman also offer a range of dough mixers and pizza dough rollers.

March 2016

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NEWS

Precision fridges handle the heat in Franco Manca’s kitchen Franco Manca’s sourdough pizzas are regularly voted the best in Britain and the group recently won best run chain with under twenty outlets in the UK. So what’s the secret? Nabil Mankarious, managing director, says it’s a combination of factors – including attention to detail, great quality food at great value, and close relationships with suppliers.

“My business partner David Page and I have been in catering since 1987,” he reports.

“We stick with suppliers who give us quality, consistency and reliability and who are prepared to go out of their way when we need them to.”

The willingness to go the extra mile is one of the things that Nabil Mankarious likes best about Precision, a British manufacturer that supplies Franco Manca with its refrigeration products and who have helped out by producing new refrigeration lines to suit their particular business. The first thing refrigeration has to be is reliable.

“Our pizza ovens are a feature of the restaurant – they are built by artisans from Naples, get up to 500°C and cook pizza in just one minute,” says Nabil Mankarious. “They produce a lot of heat, so sometimes the refrigeration has to work really hard. However,

we have found Precision’s equipment to be very reliable, very solid. It just keeps on working, whatever the temperature.”

Since the equipment is mostly front of house, it needs to look good too, so with their

oversize displays, simple lines and stylish grills Precision’s under-counter cabinets have proved to be ideal for the Franco Manca chefs who produce pizzas in front of the customer, and their beauty is more than skin-deep.

“Our pizzas produce a lot of flour. That can cause issues with under-counter fridges, as their fans suck it in through the ventilation grills. So Precision developed a fan that periodically goes into reverse – so it blows out any flour that’s inside the mechanism, keeping everything running smoothly,” adds Nabil Mankarious.

When Franco Manca had issues with its pizza dough becoming over-heated, Precision worked with Nabil Mankarious to develop a special dough retarder cabinet. It’s extra deep, in order to accommodate the restaurant’s oversized dough buckets and is capable of holding the dough at a steady 18°C, thanks to a special airflow design that ensures the temperature is even throughout.

Another recent Precision innovation is designed to keep Franco Manca’s red wine in top condition. In the summer, when it can get very hot, the characteristics of our organic red wine can change so they asked Precision to produce something like a wine cooler, an undercounter unit to store red wine at 13°C.

Suncream launch three new indulgent ice creams Suncream Dairies (www.suncreamdairies.com) has extended its popular range of Gelato Gold Italian-style luxury ice cream with the launch of three exciting and indulgent new flavours for 2016.

The new Gelato Gold Lemon Curd Meringue and Bubblegum & Marshmallow flavours deliver a touch of on-trend retro to ice cream menus and are guaranteed to brighten up your scooping cabinets, claim the company.

Completing the trio of newcomers is the rich and creamy Gelato Gold Clotted Cream, delicious either as a scooping ice cream or as a dessert accompaniment, suggest the firm.

Like the rest of the Gelato Gold range, the three new flavours are made to traditional family recipes with fresh double cream and premium quality inclusions. Crisp drops of meringue add texture to the fresh and zingy taste of the Lemon Curd Meringue ice cream, while the bright colours of Bubblegum &

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Marshmallow are expected to particularly appeal to children. All are made in a nut-free environment using a recipe which is suitable for vegetarians and those seeking a gluten-free product, and are available in 5 litre re-sealable catering tubs.

“While the new flavours are refreshing and contemporary additions to the Gelato Gold family, we’ve worked hard to ensure that they deliver the same excellent quality and value for money as the others in the range,” comments Rebecca Manfredi, Suncream’s managing director.

“For example, the blue colour of Bubblegum & Marshmallow is achieved through the use of Spirulina, a 100% all natural and safe micro water plant which is approved for use as a food colourant both in the UK and Europe, and unlike many marshmallow products on the market, ours are suitable for vegetarians.”

March 2016

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NEWS

New and compliant pizza trailer oven Italian catering equipment supplier, Linda Lewis Kitchens (LLK), says that it is aiming to further boost the burgeoning UK street food scene in 2016, by putting more Italian cuisine on the street food map thanks to the import and supply of the high-performance and environmentally compliant Valoriani Trailer Oven.

The Valoriani Trailer Oven is a piece of kit designed by the Tuscan wood-fired pizza oven manufacturers known as the ‘Kings of Clay’, because of Valoriani’s ability to create pizza ovens that have never been surpassed in their performance. It is a trailer specifically designed to carry a Valoriani Igloo Professioonal oven and protect the oven in transit.

Two sizes of oven – the 120 or the 140 – are available, with internal dimensions of 1200x1200mm and 1400x1400mm respectively.

The Igloo manufactured from Valoriani’s unique ‘cotto’ clay, which contains exactly the right amount of alumina for the firing of refractory brick, say LLK, and the Igloo used in the Valoriani trailer comes with a red dome, making it highly visible and attractive for those catering outdoors. The trailer oven can cook between five and nine artisan pizzas at once, making it an ideal choice for mobile caterers seeking a fast turnaround of food, to satisfy the lunchtime office trade, festival goers or wedding guests.

Importantly, this oven will not see the mobile caterer fall foul of inspectors’ monitoring equipment operated in smoke control areas, say LLK, as it has DEFRA certification that demonstrates its compliance with environmental regulations (local authorities have become keener to monitor emissions from ovens operated outdoors over

the last few years and with parts of Italy recently having tightened up on antipollution laws, specifically focusing on pizza ovens, it is likely that the crackdown will continue).

The penalty for operating an oven that does not comply with DEFRA legislation is severe, and any operator who cannot show valid certification will have to have their oven tested and will suffer downtime whilst that testing takes place (DEFRA testing, on site, costs around £10,000).

Whilst many street food caterers will aspire to own the Valoriani Trailer Oven, it is also an ideal asset for Italian restaurants and pubs, suggest LLK, who might already operate a pizza menu indoors, but who wish to attract further custom through outdoor catering and product sampling. As the oven can also cook anything from roast meat and bread, to fish, potatoes and desserts, it is a versatile option for those wishing to maximise both presence and profits at street food markets and events.

Linda Lewis Kitchens, and its partner in the UK’s only pizza demonstration kitchen, Orchard Ovens, have exclusive rights over Valoriani equipment in Britain.

“There are fifty regular street food markets currently listed at The Nationwide Caterer’s Association’s web site, www.streetfood.org.uk, and NCASS currently has 2800 members operating more than 7000 street food units around the UK,” reports Linda Lewis.“This ontrend style of catering is likely to continue to grow and the Valoriani Trailer Oven is a new option for those looking for something that will be hugely popular, offer good margins and produce the appealing wood-fired aroma that helps attract customers.”

kff to visit Casual Dining with global food offering and industry insight kff, a leading independent foodservice wholesaler, has announced it will be exhibiting at the Casual Dining Show for the first time in 2016, showcasing an extensive range of products from four diverse cuisines British, American, Mediterranean and Asian.

Visitors to their stand (U122) will be able to receive expert advice and support from kff’s team of ex-chefs in the Chef’s Think Tank and discuss menu ideas and industry trends.

Joining kff (www.kff.co.uk) on the stand will be produce from key suppliers including Castellano’s salami products, Centaur Foods’ garnishes, oils and bar snacks, Freshburst tomatoes from Imaginative Cuisine and Little & Cull ham hock terrines. Operators will also be able to sample the wide variety of produce on the stand.

Chris Beckley, managing director of kff commented:“We are delighted to be making our first trip to the Casual Dining Show armed with produce from so many of our great suppliers. The casual dining market represents our bread and butter, with our chefs boasting years of experience cooking in casual dining restaurants we are looking forward to talking to chefs and operators about what really makes their kitchen tick. Our stand has been thoughtfully designed to ensure operators can experience every part of what we offer, as well as still being able to easily talk business.”

Riso Gallo celebrates 160 years of rice excellence Riso Gallo (www.risogallo.co.uk) has built a reputation throughout the world as a premium producer of Italian and speciality rice products enjoyed by everyone from Michelin starred chefs to home cooks, selling over 50 million packets around the world.

This year, the brand will be celebrating 160 years in business, the firm having being started in 1856 by Giovanni Battista when he established Riso Gallo SpA in Genoa. In 2016, it is now run by

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the sixth generation of the family, and based in Robbio, Lombardy in northern Italy.

Alongside the factory in Genoa, another was opened in Argentina to cater for the South American market. Since illiteracy was widespread in Argentina at the time, the identity of the different rice varieties was denoted by images of animals and thus the origin of the Riso Gallo cockerel symbol. The symbols used to denote the

different rices also included a giraffe, a tiger, an eagle and an elephant.

Increased success and knowledge in the field resulted in

the company concentrating on Italian crops, and in 1926 it moved from Genoa to Robbio Lomellina in the heart of the province of Pavia – one of the most wellknown rice-growing regions. It is the interaction of the climate, soil type, landscape and local workers’ knowledge that ensures the highest quality products, say Riso Gallo.

Riso Gallo’s current range includes traditional risotto rices, speciality grains and ready meals.

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LEVEL TWO FOOD HYGIENE TRAINING Available to PAPA Members for just £15 + VAT per person Uses the latest in accelerated learning* techniques to engage with, and hold the attention, of students • • • • • • •

Developed by the food industry Meets current legislation requirements ,QVWDQW FHUWLÀ FDWH No travel requirements Involves less learning time Unique record keeping system Endorsed by PAPA and other trade associations (* Accelerated learning makes use of inter-active graphics to involve learners directly in the learning process - an approach which helps to embed information in the brain so that it is remembered better, thus improving understanding and long term recall.)

Find out more at www.papa.org.uk Call Sandra on 01291 636348 Email: Sandra@papa.org.uk

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2016

What a fantastic event the Pizza Pasta & Italian Food Awards (the “PAPA’s”) back in November 2015 was! We covered the winners in our December issue at the end of last year and our congratulations go out to everyone again. PAPA’s PR manager, Gethin Evans, issued press releases to national and regional newspapers, as well as the trade press, securing some good coverage for this prestigious yearly event’s successful winners.

But what does winning mean?

t i t a h W a e b o t means

r e n n wi

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About La Favorita Pizzeria La Favorita is part of the award-winning, family-run Vittoria Group, an Edinburgh institution dating back to 1970 when Alberto Crolla Sr opened the first restaurant, Vittoria, on Leith Walk. It is one of the best pizzerias in Britain, having won numerous awards, including a coveted AA Rosette, and is hugely popular with local residents and visitors to Edinburgh.

Now run by Alberto’s son, Tony, and his family, the Group has grown over the years and features award-winning eateries around the city including Vittoria on the Walk and Vittoria on the Bridge, as well as Divino Enoteca restaurant and wine bar, and the most recent edition - The Taste of Italy Café.

After over forty years in business, the Crolla family continue to serve up a winning combination. Delicious, fresh and authentic Italian food is presented throughout the day in chic, contemporary surroundings, with a typically bustling Italian family friendly atmosphere, offering a true home from home experience and true Italian hospitality for which the Crolla family are renowned.

ACTIVE PROMOTION PAPA has also been working with many of the winners who take active steps to support the work they’ve done to promote their success.

New packaging, adverts and web pages have all been created by proactive winners, and needless to say, we’re always more than happy to support and help out with logos, and much more besides.

You may have seen your favourite pizza and pasta products in shops with their logos in place, and even seen the advertising some of the larger organisations, but what does winning mean to our smaller businesses?

Well, quite a lot, actually. Checking out everyone’s social media pages we found that on top of the plethora of pictures taken at the dinner, there’s usually a proud picture of the Gold Award certificate and/or winner’s trophy, plus the all-important rosette logo. For some, it’s another one for the collection!

TIMELY IMPACT PAPA went to speak to Mark Thuell from Pizza Café, Newton Abbott and Tony Crolla of La Favorita, Edinburgh – two PAPA awards winners – to find more about their views on the impact winning a PAPA award can have.

“The Pizza Café has entered the PAPA Awards in the past and reached the final in 2002 and 2004. And we thought it timely to enter again more recently as we were approaching our 30th year of trading, so a good time to acknowledge our successful business,” explains owner Mark Thuell.

Tony Crolla adds:“The Vittoria Group (which owns La Favorita) has been involved with the PAPA awards for many years and has been fortunate to scoop many of these prestigious accolades, the La Favorita marketing award being the latest of these.”

“In today’s online world, awards are an excellent way to set one’s self apart from the competition. Businesses are focussing on their points of difference and making a concerted effort to become outstanding,” adds PAPA’s Gethin Evans.

“The team at La Favorita was delighted to win the PAPA marketing award, which reflected everyone’s hard work and commitment to ensure that La Favorita retains its position as the leading pizzeria in Edinburgh; and it was particularly special as the restaurant was celebrating its 10th anniversary,” Tony Crolla continues.

“We’ve reinvested in the business recently, with a refurbishment to reflect changes in the local market place,” adds Mark Thuell.“We were delighted to add the (Independent Pizza Restaurant) Gold award to our other recent golds in the Taste of the West Awards - we support over 25 local producers – and not forgetting our Loo of The Year Awards too!”

La Favorita’s Tony Crolla (second left) with his award-winning marketing team. reviews both in traditional media and online. It’s also a very simple process to update a profile or a web site with the accolade and logo.

Pizza Café’s Mark Thuell commented that: “We have had features about winning the award in both our local papers, the plaque is displayed by the till and we are proud to mention our achievements on trip advisor, Facebook (which has around 5,500 likes) and on our website.”

La Favorita’s Tony Crolla also commented: “Awards are an important part of our business which is why we have a dedicated section on each of our web sites which provide a reference and reassurance for our customers of the quality of our offering. Each year we review the PAPA award categories and decide which restaurants we will enter and we will shortly be doing this again for the 2016 awards.“ Winning awards and shouting about it makes a fantastic difference to both customers and staff. Reassuring new customers that they can expect quality and reminding existing customers of the fabulous experience they had. Staff, too, are buoyed that what they are doing is making a difference and that perpetuates the cycle of excellence.

Action shot – videos and competition photos all help to give your customers a feel for how seriously you take your business.

POSITIVE COVERAGE Of course, an award in itself is one thing, but what a business says and does about it is quite another. Winning a PAPA award gives fantastic leverage to be able to generate news and March 2016

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About Pizza Café

“Receiving an award was hugely motivational for the team and they were proud to tell their customers about this honour; and we also posted about the award on the La Favorita Facebook page (which has over 5,500 followers),” says Tony Crolla.

“We are proud to be unique, local and independent and we sincerely appreciate and acknowledge the loyal support of our customers over the past 29 years. These are great accolades to my amazing staff, many of whom started out with me and are still with me today. Without their loyalty,

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The Pizza Café was born in 1987 and from day one has always been an informal, friendly place where anyone can call in anytime for a coffee, snack or a three course meal with wines and beers from around the world. Home delivery was soon added, enabling the people of Newton Abbot to enjoy great tasting fresh pizza in the comfort of their own home.

The development of the Pizza Café has been an organic evolution and Mark Thuell points out that he understands the need to keep pace with the challenging marketplace, and is always responding to the changing tastes and lifestyles of its many hundreds of loyal customers.

A willingness to introduce new foods such as wraps, paninis, Tex-Mex and fresh

dedication and belief in our product our success would not have been possible,” adds Mark Thuell.

To help businesses promote their award, PAPA winners and those shortlisted for an award, receive a series of press releases to promote themselves locally, as well as trophies and/or certificates to mark their achievements and official logos to use on marketing material both printed and online.

fruit smoothies have ensured that the Pizza Café became a leader and innovator in the fickle restaurant business and also somewhat of an institution in Newton Abbot. The Pizza Café embraces social media too, and is a productive user of Facebook and Twitter - these popular sites are well subscribed and fun to visit.

WANT TO KNOW MORE? If you’ve won an award and would like to know more about how you can promote your success, contact PAPA’s PR manager, Gethin Evans on gethin@papa.org.uk and look out for the launch of the 2016 PAPA Awards - coming soon!

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PAPA NEWS

Why you should love PAPA In these days when everything tends to be measured carefully against the commercial return it offers, it is understandable that some question the value of being a member of any trade association. But is that really sensible? asks PAPA director Jim Winship.

SUPPORT There are probably more challenges to be faced now than there ever were in the past. From scaremongering in the media and ever changing legislation to salt lobbies and sugar taxes, making a living in business has become more complicated than ever – and making your individual voice heard more difficult.

As an industry we face challenges on many fronts, which we would struggle to deal with as individual businesses but collectively we have a chance of influencing.

Supported by an elected Management Committee, which is carefully balanced to represent the wide interests of the membership, a primary aim of the Pizza Pasta & Italian Food 20

Association (PAPA) is to make sure that the important pizza, pasta and Italian food industry is effectively and fairly represented in the UK. An important part of this is clarifying what businesses need to do to comply with legislation and providing simple to follow guidance to help them achieve it.

While much of the food legislation we face now comes out of Brussels, there are many occasions where the UK market is different from those of other countries with the result that unintended consequences can arise. Furthermore, legislation is always open to interpretation which can cause differences in its implementation.

PAPA has an important role in representing the interests of the

pizza, pasta and Italian food industry by both seeking to make sure that new legislation does not unfairly penalise member businesses and is also applied fairly across the UK. A good example of this is the Primary Authority ‘Assured Advice’ agreement PAPA has developed with Slough Borough Council to help protect members from unfair challenges by enforcement bodies.

Through this agreement, the Association aims to establish clear guidelines about how legislation should be applied to these specific markets. Such guidance is generally produced through a consultation process which brings together the appropriate legislative and enforcement authorities and industry experts.

Once formulated and agreed through this process, guidance can be adopted through a legally binding Primary Authority agreement which means it becomes ‘assured advice’ and has to be accepted by other local authority officers across the UK. For members this means that – so long as they follow the guidance – they are protected from different interpretations by local enforcement agencies.

This gives members a high degree of protection as well as support in dealing with any issues they might have with local enforcement officers. It also means they do not have to deal with any issues alone as the Association is there to help and advise them.

Furthermore, members can use the facility to check that what they are doing is correct. For example, if a member is launching a new product and wants to check that a label is accurate, the Association can get this verified under the Assured Advice scheme.

But this is just one way members can benefit from their Association.

March 2016

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PAPA NEWS

The new PAPA Management Committee Following a review of its Constitution in the autumn, the Association has restructured its Management Committee to ensure that it fully represents the broad interests of the membership. There are now places on the Committee specifically allocated to the different membership sectors (e.g. independents, manufacturers, suppliers etc.).

AS A RESULT OF ELECTIONS HELD THIS AUTUMN, THE NEW COMMITTEE COMPRISES: CHAIRMAN Richard Harrow, Freiberger (Frozen Pizza Manufacturer) VICE-CHAIRMAN Geoff Parsons, Basilico (Independent Delivery Operator) Jemma Robinson, Asda (Chilled Pizza Supermarket) Ian Kent, Stateside Foods (Chilled Pizza Manufacturer) Noel Reidy, Kiren Foods (Frozen Pizza Manufacturer) Keith Griffiths, Pizza Hut (Pizza Restaurant Chain) Andrew Gallagher, Papa John (Pizza Delivery Chain) With the support of a strong Management Committee, made up of representatives from all sectors of the market - from independents and chains to manufacturers and suppliers, the Association is constantly considering ways of helping members and generally promoting the wellbeing of the pizza pasta and Italian food markets.

From seeking ways of resolving delivery insurance problems to negotiating realistic salt targets with the Department of Health or providing guidance to help members run their businesses safely and securely, the Association is there to represent the best interests of members and the market generally.

It is also pro-active in promoting the consumption of pizza, pasta and Italian foods and in encouraging excellence in the market through competitions and awards.

Furthermore, the Association generates literally thousands of inquiries for its members each year through its support marketing programmes.

There are also a wide range of discounted business services

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available to members, from insurance to energy, and businesses get constant updates from the Association on new legislation and other issues that are likely to affect them.

While taking advantage of the benefits offered by PAPA will generally more than cover the cost of membership, the real value is in supporting a body that can help to protect the best interests of the industry and provide you with advice and support when you need it.

To find out more about PAPA membership, talk to Sandra Bennett (01291 636348 – Sandra@papa.org.uk) or Andrew Emery (01291 636334 – Andrew@papa.org.uk).

NEW CONSUMER ‘LOVEPAPA’ WEBSITE The Association will shortly be launching a new consumer website with the aim of better presenting information about pizza, pasta and Italian foods in the UK. The site will also support recruitment with the aim of encouraging young people to consider careers in the industry.

Edin Basic, Firezza (Pizza Delivery Independent) John O’Brien, Glanbia (Supplier – Mozzarella) Ian Ritchie, Dawn Farm Foods (Supplier – Meat) Alan Ribakovs, Whitworths (Supplier – Flour) James Faulkner, Leathams (Supplier – Tomatoes) Steve Morris, Jestic (Supplier – Equipment) Graham Corfield, Just Eat (Aggegator) In future an election will be held in the autumn each year when half the Committee will step down or offer themselves for re-election to give others an opportunity to get involved.

There are also currently vacancies on the Committee for someone to represent the pasta manufacturer/supplier and Italian restaurant sectors.

PAPA BUILDS ADVICE LIBRARY As part of its commitment to provide members with a source of reliable advice, the Association is building a detailed advice library on its website, some of which is Assured.

In addition to the existing Assured Advice on labelling, advice has recently been issued

covering how to deal with terrorist threats and new Assured Advice will shortly be launched covering Fire Guidance for restaurants and delivery premises.

Further guidance in the pipeline covers food hygiene in pizza restaurants and delivery outlets; donating food to charities; delivery; and pizza packaging.

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PREVIEW

Casual Dining – the multi-award winning trade event for the UK’s independent and multiple restaurant sector - returns to the Business Design Centre in Islington, London, on 24-25 February with 170 exhibiting companies. Here’s a taste of what’s on offer this year.

THE LATEST INNOVATIONS Valued at over £7bn, casual dining is big business in the UK. And, with growing consumer confidence and spending, it’s set to get even bigger. According to Peter Backman, managing director of the insights firm Horizons, “the casual dining market is thriving”. It is new innovations – like the ones set to be showcased at Casual Dining this year – which are helping to feed that growth.

From big brands to emerging start-ups, the 170-strong exhibitor line-up is comprehensively eclectic, report the event’s organisers. Confirmed names for 2016 include Sacla’ Professionale, Britvic Soft Drinks, Martin Mathew & Co, Fresh Direct, Reynolds, SFD, Ornua Ingredients UK, Sea Products International, Norwegian Seafood Council, La Tua Pasta, L'Aquila, Capreolus Fine Foods, JJ Food Service and Lavazza, The FoodFellas, Joe Delucci's, Marine

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Ices, Keck Pasta, Destiny Foods, Luscombe Drinks, Bottlegreen Drinks, and Major International.

Brewfitt, rexmartins, Adande Refrigeration, Nisbets, Ascentia Foodservice Equipment, TM Electronics (UK), Electrolux Professional, Vito UK, Nelson Catering Equipment, Frima UK, Space Group, MAJIsign, NudgeCRM, GS Systems, Givex, and Kafoodle will be showcasing their latest equipment, tableware and technology concepts.

Beer and wine have long been a part of many casual dining restaurant menus, but with more operators competing for their customer’s loyalty, differentiation can be key. This year’s Casual Dining will offer buyers its biggest choice of beer, wines, ciders, spirits and mixers yet.

NEW EXHIBITORS New exhibitors for 2016 include wine wholesaler Morgenrot, Jascots Wine Merchants,

Budweiser Budvar UK, and Bundaberg Brewed Drinks from Australia. Lovo Drinks, Southern Wine Roads and Bimber Distillery will also be making their debut in the show’s Artisan Spirit & Cocktail Lounge (joining returning exhibitors Sipsmith Independent Spirits, Harry Brompton's Alcoholic Ice Tea, Pontoon Cocktails, Warner Edwards Distillery and Green Box Drinks Company, whose brands include Element 29 Vodka and Boxer Gin).

New craft beer and cider offerings – seen by many as a natural extension of the fashionable foodie revolution (promoting local sourcing, artisan methods, good values and taste), are renowned for giving customers an even greater choice of styles and flavours.

According to a report by Mintel, published just over a year ago, ‘one in five Brits (20%) have drunk craft beer in the past six months’. This rises to almost a

third (31%) of UK millennials – by definition, the next generation of consumers and a big target market for many casual dining operators.

Buyers looking to expand their stock of independent craft beers and ciders can enjoy tasting at the show’s Craft Beer & Cider Showcase. Featured exhibitors include Wobblegate Juice & Cider, West Side Drinks, Green’s gluten free beer, Bear Brewing Co, The Redchurch Brewery, Black Isle Brewing Co, Innis & Gunn, Thistly Cross Cider, Freedom Brewery, Hepworth & Co Brewers, and Crafted.

NEW LAUNCHES FOR 2016 World Beers is launching the new Dammen IPA ale and its range of craft beers from the Italian Birradamare Brewery (Stand M510). Situated on the outskirts of Rome, the brewery produces a number of Italian craft beers; including a range of seasonal specials.

March 2016

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PREVIEW First-time exhibitor JJ Food Service & Lavazza (Stand G20) is launching its new fish and chip range. New products in the Frozen at Sea fish and seafood lines include cod, haddock, plaice, monkfish, dog fish, and more. They are promoting packaging, condiments, soft drinks, oil, batter mix and chipping potatoes at the show.

The Great British Hot Dog – made with only British farm assured meat with a firm and meaty texture – by Mom’s Fabulous Hot Dogs (Stand M134) will be introduced at the show; along with its highly successful portfolio of premium gluten free hot dogs, offering a variety of tastes and textures.

Newly launched Bimber Distillery (Stand GS8) is a producer of artisan spirits made with only natural ingredients, hand crafted in a London distillery. Its range of classic London Dry Gin, Oak Aged Vodka and Infused Vodkas (in Summer Fruits, Blackberry, Blackcurrant and Cherry) will be making their debut at the show.

The FoodFellas (Stand U205) are showcasing a selection of new products from around the world, including slow cooked pulled meats with relishes, slow cooked beef ribs, Eli’s Chicago baked cheesecakes, chef-ready pure chunky avocado, gourmet burgers and hot dogs, and a range of authentic Belgian waffles.

JDM Food Group (Stand G1) is promoting new additions to its Just Add Flavour range. The seven specially crafted concentrates include Smoky Chipotle, Slow Roasted Garlic, Traditional English Herbs, Sicilian Lemon, Original Blue Cheese, Marie Rose and Real Wholegrain Mustard. They are designed to flavour a range of classic restaurant ingredients such as mayonnaise, crème fresh, buttermilk, soft cheeses, oils and potatoes.

Moy Park Foodservice (Stand G9) is introducing its new casual dining range at the show.

www.papa.org.uk

Developed around key trends, the range (which boasts almost a dozen new dishes) includes a British Chicken Ballotine – British chicken thigh, de-boned, wrapped in bacon and filled with a tasty pork, sage and onion stuffing.

Jascots Wine Merchants (Stand U117) is showing four wines on-tap, including New Zealand Sauvignon Blanc, Argentinean Malbec, Southern French Rosé as well as existing favourite VinoVispo Italian Sparkling. Additional dispense methods, including mock barrel, multiple use bottle and carafe, will also be available to explore.

Kerry’s (Stand M530) new brand Chef’s Pass is launching its versatile dry marinades, available in 450g jars, and four different flavours – Peri Peri Hot, Peri Peri Mild, Peri Peri Lemon & Herb, Hot & Spicy. Also new to the range is the innovative Onion Reduction, designed to caramelise onions in just eight minutes.

KoppercertCress B.V (Stand G8) has launched the first fresh superfood BroccoCress®, which is ideal for decorating all kinds of dishes, including soups and sauces. A small 30g of BroccoCress contains 50 times more sulforaphane than the complete Broccoli plant, a substance which helps activate antioxidants and enzymes in immune cells.

Martin Mathew & Co (Stand M523) is showcasing its recently launched Panko's crustless bread – coarsely ground into airy, large flakes that give fried foods a light, crunchy coating, designed to stay crispier for longer. Now available in 1kg and 10kg bags, and a10kg bag in box chopped tomatoes.

Gamble Foodservice Solutions (Stand G17) is promoting its Ovention 360-12 – a quick cooking oven without microwaves. Ovention 360-12 uses precision impingement, allowing the change of time, temperature and blower speeds, and the auto unload feature prevents overcooking. With touchpad controls, it can bake, grill, roast, and broil a wide range of products without the need for costly extraction.

Mediterranean vegetable specialist, L’Aquila London (Stand M326) is presenting a new selection of pickled vegetables at the show, which are ideal for adding colour and texture without adding fat.

Examples from the range include tiny pearl onions in white wine or balsamic vinegar, pepper strips, a colourful antipasti mix and bijou cornichons.

DiSotto Foods (Stand M222) is launching a new dairy free ice cream at the show. Ice cream versions of well-known classic desserts will also be on show, including Lemon Meringue Pie, Raspberry, Clotted Cream, Meringue & Shortbread, and New York Cheesecake.

Tri-Star Packaging (Stand U401) is unveiling a new labelling solution at the show. Providing full ingredient, nutrition, allergen and use by information for customers, its designed to improve food safety and product identification for catering staff.

Also showing its range of travelfriendly packaging, designed to ensure takeaway food arrives looking and tasting as good as it did when it left the restaurant.

New exhibitor Kafoodle (Stand U402) is an awardwinning allergen-compliant menu management software system that has been designed to make life easier in commercial kitchens.

It comes with a dedicated app that communicates what’s in kitchens and on menus direct to the customer.

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PREVIEW

L’Aquila showcase L’Aquila (www.laquila.co.uk), with 29-years’ experience as a specialist supplier of Mediterranean vegetable ingredients working with some of the biggest food manufacturers in the country, will showcase its comprehensive and ever-developing range at the Casual Dining Show.

“We like to take new products and products under development to the fair – it’s a great way to have direct feedback from buyers as well as from a final consumer perspective,” says Nadia Howell, director of the company.“The trend that has risen in the past months, which we call ‘healthy and vegetarian, with flavour’, is growing bigger and stronger.”

Over the years, the British market has opened in many directions: consumers are now more adventurous and informed with their food choices, they demand quality in every component of a recipe and, lately, pursue a healthy lifestyle that has shifted the old search for ‘low’ (calories, carbs, salt, sugar) towards an idea of ‘wholesome’. This, combined with the irrefutable ‘foodie’ fever, has helped vegetable ingredients find their place in recipes as solo artists, feel L’Aquila The current trend, say the firm, seems to take on an array of descriptions, such as scorched vegetables, which are big at the moment. The chargrilling process gives bitter-sweet balance and deepens the flavours, with the added advantage of an attractive visual presentation. Chargrilled peppers are bright and bold, and a great topping on pizza – they give texture, sweetness and colour, and work well with black olives, goat’s cheese, or with chorizo for a sharper pairing. Chargrilled courgettes retain their natural flavour, have low acidity and are delicate and sweet, which compliments the peppers themselves, but also gives balance to a pizza with ricotta and fiery ‘Nduja (Calabrian spreadable spicy

24

sausage).

Marinated artichokes are another product quickly rising to success, along with textured roasted aubergines.

“These are headline ingredients, both in the way they are perceived in the consumer’s eye, and in the role played in the recipe they are used in,” adds Nadia Howell.“Chargrilled artichokes, especially, are growing also outside the deli counter, giving their herby, sweet but

pungent kick to pizza, sandwiches and salads.”

Aubergines are great when paired with cherry tomatoes and buffalo mozzarella, both on pizza or pasta, whilst artichokes give their best on a pizza topped with Parma ham and a good measure of mozzarella, or prosciutto cotto and ricotta cheese, suggest L’Aquila. For depth of flavour and that umami-kick, roasted and wild mushrooms are being added to pizza and pasta, they report, and a

PIZZA DIAMANTE Ingredients ■ Pizza dough ■ L’Aquila Salsa Truffina – mushroom and truffle sauce ■ Mozzarella ■ Fresh tomato ■ L’Aquila roasted sliced champignons ■ Parmesan cheese ■ L’Aquila Truffoil white truffle condiment Method 1. Stretch your dough into a thin Italian-style pizza, top the base with a fine layer of Salsa Truffina, then generously scatter mozzarella on top.

2. Crown with slices of fresh tomato, for moisture and acidity, and roasted champignons, which compliments the truffle flavour and add a textured bite.

3. Garnish with Parmesan slivers and pop in the oven. Just before serving, delicately drizzle with Truffoil.

wild mushroom mix is delicious on a mascarpone and bacon pizza, and fleshy marinated champignons give added texture to a plate of tagliatelle Bolognese, whilst porcini powder is used to naturally enhance the flavour of any fungi recipe, from risotto to pasta. Evidence of this ‘umamihunt’ is the increasing usage of mushroom and truffle sauces on pizza and pasta dishes, feel L’Aquila - consumers are more food-wise and adventurous, and the rise of complex flavours like truffles and mushrooms, they observe (for example, in a mushroom and bacon pasta, or in a pizza with mascarpone, parmesan and smoked ham demonstrates this trend).

Along with new products there is a consolidation of the classics, note L’Aquila - crushed Ligurian basil, monocultivar olives and sweet roasted tomatoes – both marinated in oil and in a new au natural version, for a cleaner label.

“Italian regional olives are really in vogue at the moment,” explains Nadia Howell.“From a period when they were dubbed as ‘too specialist’ we are now seeing new varieties such as St. Agostino and Leccino. They give a touch of tanginess in a baked pasta with cherry tomatoes, aubergines and mozzarella, and balance sweet pizza toppings such as prosciutto cotto, butternut squash and roasted peppers.”

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PREVIEW FRIMA UK (Stand M101) is showcasing its new Dynamic option for its VarioCooking Center. Dynamic works by carefully optimising power usage, and reducing connected load with only minimal impact on performance – extending its usage into commercial kitchens with restricted power supplies.

Eurilait (Stand M536) is offering exclusive distribution in the UK of premium Italian alpine cheese brand Brimi. Supplying mozzarella, ricotta and mascarpone, Brimi milk is sourced daily from small traditional mountain dairy farms in the South Tyrol region in Northern Italy, guaranteeing absolute freshness and a unique pure and distinctive flavour.

BIG NAME KEYNOTES The Keynote Theatre meanwhile, one of the show’s most commented upon features, will be back with another high profile programme for 2016. Steve Richards, CEO of Casual Dining Group (formerly Tragus), will be sharing insights on ‘Refreshing a brand’, and discussing how they evolved and improved key brands like Bella Italia and Café Rouge to keep them relevant, fresh and better than ever.

Luke Johnson.

www.papa.org.uk

N FOOD (U113) A LI A IT & A ST PA A Z PIZ (Pizza Pasta & resentatives of PAPA The magazine and rep look forward to n, www.papa.org.uk) tio cia so As od Fo n lia Ita . ny of you at the show catching up with ma

Highlights will also include exclusive interviews with Simon Kossoff (chief executive of Italian restaurant and food shop chain Carluccio’s), Luke Johnson (chairman of private equity firm Risk Capital Partners, and well known for his involvement in growing the Pizza Express, Giraffe, Strada, and Patisserie Valerie brands), and Wagamama’s chief executive David Campbell.

Market updates and insights will be provided by Kate Nicholls, CEO of The Association of Licensed Multiple Retailers (ALMR), Peter Backman, managing director of Horizons, and Jamie Campbell, account director at CGA Peach, who will be exploring the findings of the latest 2016 CGA Peach Business Leaders' Survey.

Keith Bird, chief operating officer at Gourmet Burger Kitchen, Paul Pavli, operations director of Punch Taverns, Mark McQuater, chief executive of Revolution Bars Group, Martin Morales, founder of Ceviche, Mark Linehan, managing director of the Sustainable Restaurant Association, and Mark McCulloch, founder and group CEO of WE ARE Spectacular also feature in the 17-strong, two-day seminar programme.

visit, report the show’s organisers.

“It’s great to finally have a trade show dedicated to our industry. It’s a really worthwhile visit,” says Steve Holmes, CEO of ASK Italian and Zizzi.

“Bringing the latest thinking and innovation from our dynamic industry together with all the key players in one event certainly gets my vote!” says Karen Forrester, CEO of TGI Friday’s UK. For further information and to register for a free trade ticket, visit www.casualdiningshow.co.uk and quote priority code PAPA1.

Essential information Opening times – 10am to 5pm both days (last entry 4pm) Dates – Wednesday 24th and Thursday 25th February Venue – the Business Design Centre in Isling ton, London Website – www.casualdiningshow.co.uk

ITALIAN THEME Representatives from Carluccio's, Jamie’s Italian, La Tasca, Pizza Express, Pizza Hut, Bella Italia, ASK Italian, Coco di Mama, Strada, TGI Friday’s, Frankie & Benny’s, JD Wetherspoon, Vapiano, The Stable, Zizzi – and hundreds of independent pizza and pasta restaurant operators, are among the ‘who’s who’ of buyers that have already pre-registered to 25

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Tasty

toppings

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“Diverse”,“interesting” and “authentic” are just some of the many words being used to describe the vibrant nature of the pizza toppings market right now.

Choice abounds and anything goes, encouraging creativity as well as a more premium, gourmet and nutritious product for consumers to enjoy.

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TOPPINGS BASE UP According to a recent Technomic Pizza Consumer Trend Report, customers’ demands are placing more emphasis on quality, favouring “hand-tossed, artisan preparations and differentiated crust offerings”. It continues: “74% of consumers (up from 70% in 2012) say that a wide variety of topping options is important for creating a good pizza. But variety is nothing without quality; 43% of consumers patronise their preferred pizza concept because it uses high quality, fresh ingredients and 84% say fresh toppings are important in creating a good pizza.”

Noticeable trends at present include the ‘premiumisation’ of pizza, with customers being interested in the story behind the product, the provenance of ingredients, with the crafting of these premium products translating into smaller menus, comprising of artisanal offerings which focus on the best quality, authentic ingredients.

There is a drive towards world flavours as pizza toppings take inspiration from the growing popularity of the street food movement and its wide flavour combination profile. Consumer demand for authenticity is apparent as provenance of the product has become important and many pizza producers are also featuring the origin and back-story of the ingredients.

As a result, consideration over the pizza base is equally as important as the toppings, feel pizza base supplier, Pan’Artisan (www.panartisan.com), who supply a range of plain and pre-topped pizzas. Using a premium pre-made base can offer real benefits in a busy kitchen, not least the consistency and efficiency which in turn gives operators the freedom to express their creativity, bespoke the finish and create a unique, signature pizza for their operation, claim the firm).

Supplied part-baked, frozen, Pan’Artisan’s range of pizza bases are hand-finished and made using the finest quality ingredients. They contain less than 1% salt, essential for today’s health conscious consumer, and contain no GM products, artificial flavours or preservatives.

Operators can choose from various base sizes of Thin Crust (delicate, crisp and light) or Deep Pan (light, fluffy and very easy to handle). For maximum convenience, included in the portfolio is a range of Topped Pizzas, the toppings based on best-selling flavours and the variety offered is refreshed on a regular basis, point out the company.

Richard Jansen, managing director at Pan’Artisan comments: “We also offer a very popular Italian wood fired base that is made using an authentic Neapolitan recipe and put through a 48 hour natural proofing process to allow the flavour in the dough to develop fully.

“They are hand-stretched, topped with a rich tomato sauce and part-baked on stone in a traditional wood fired pizza oven before being quick frozen so you get all of the taste with maximum convenience and you don’t need a wood fired oven to produce the unquestionably superior taste – just top and heat in an ordinary oven!”

As a specialist manufacturer of dough-based goods to the foodservice industry, Pan’Artisan reports that it uses traditional methods and innovative recipes to create their hand-finished pizza bases, award winning dough balls and speciality breads, all aimed at providing consistent quality, ease of use, versatility and efficiency, cutting out the need for specialist skills or equipment in the kitchen.

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SOMETHING NEW EVERY YEAR “This market just seems to get more and more diverse and interesting every year, and in response to this we have extended our range significantly over the past couple of years,” says Donatantonio’s Simon Bell.

“Tomatoes are obviously a key pizza topping and we are offering a broader range than ever. We have a long heritage in tomatoes and our 4.1kg tin of Lupa pizza sauce is a staple for many restaurants, along with our Lupa sun-dried tomato sauce and peeled plum tomatoes in 2.5kg tins.”

Newer lines from the firm include SoleRosso® branded Italian semi dried tomatoes, supplied in a convenient 1.85kg pouch format, and they continue to see growth in demand for San Marzano tomatoes (although availability has been an issue for the 2015 crop and supply is a bit limited, they report). “‘N’duja paste - which we now supply in 1kg tubs under the Lupetta brand as well as retail jars - is a hugely versatile ingredient for use on pizzas and well as livening up all kinds of sauces.

Sticking with the ‘hot’ trend, we see increasing requests for ever more exotic varieties of peppers,” adds Simon Bell.

“Our 2.5kg tinned peppers range is also always popular for us – especially piquillo strips. The continuing Mexican food trend means we are seeing increasing demand for our Chipotle peppers for pizzas and other dishes too.”

Other vegetables that are ideal for pizzas, suggest Donatantonio include their aubergines, artichokes and courgettes (all supplied in 1.85kg pouches).

“Beyond that, we’ve expanded our olives ranges to go further than chopped and sliced black and green olives to named varieties such as Taggiasca, Halkidiki and Kalamata, and our Borretane Onions in balsamic vinegar are now complemented

by Tropea onions from Calabria.

Finally, we’ve launched top quality asparagus, aubergine and porcini creams in 450g trays and 800g tins which are perfect sauces for a more upmarket pizza.”

MENU EXCITEMENT The key ingredients and tastes exciting pizza consumers in 2016 are likely to continue to revolve around spice, as well as layers of flavour, agree a leading European supplier of cooked and fermented ready-to-eat meat toppings.

Dawn Farms also sees continuing demand from consumers for rustic, natural and authentic products in the year ahead, with gourmet Italian, Americana and ethnic fusion at the heart of key pizza trends. The company has also noted signs of a modest trading-up to premium in line with higher expectations of convenience, fast food and home delivery.

Spotting the demand in the independent trade for on trend toppings and spicier flavours, Dawn Farms has introduced a new range of innovative meat toppings for 2016 called Cooked Cuts - available through Dawn Farms' long-standing partner Portal Foods (a leading supplier of products to the independent foodservice sector in the UK).

“We recognise the importance of menu excitement to compete for share of the consumer spend with the big brands,” says Conor Cahill who leads the Innovation Team at Dawn Farms.

“Today’s consumer has higher expectations - it’s no longer about offering the lowest price.

Consumers want consistent high quality, great taste and good food fast.

"With consumers looking for punchier tastes as well as authentic flavours and more rustic, artisan-style pizzas, we feel that Cooked Cuts is a competitively priced, premium quality range that will satisfy the changing tastes and demands of 2016 consumers - and all the products are free from MSG , hydrogenated fats and made with 100% natural colourings.”

DELIVERING FLAVOUR With menu excitement high on everyone’s agenda, the Cooked Cuts range includes jalapeno pepperoni, a taco mince sauce and pulled pork and beef toppings. Pepperoni is still the most popular pizza topping and according to the Technomic 2015 report was among the top 10 March 2016

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TOPPINGS

Slow Cooked Shredded Brisket Pizza created by Cooked Cuts. pizza toppings in growth last year, despite being so well established on pizza menus.

"This is due to it being spicy and staying relevant to today's consumer tastes,” adds Conor Cahill.

“Chicken toppings are another topping on the increase but they must deliver on flavour - for example, chargrilled or roast chicken rather than simply plain.

We have combined all the bestselling toppings (mini pepperoni, chicken, beef and ham) in our trademark Meat Feast product, providing a simple solution for those stores with limited facilities which can now offer this popular menu item."

Dawn Farms also reports that it has been developing a ‘new generation’ of pepperonis, such as green jalapeño with visible herb particles (Jalapeño pepper was also one of the fastest growing pizza toppings in 2015, and the company has also introduced new formats like pepperoni chunks to ensure there is pepperoni in every bite). And with the more discerning pizza consumer in mind, Dawn Farms says that it has introduced a premium pepperoni, 30

made with 100% pork, and added a premium smoked ham and crumbled Italian sausage in addition to its firmly established chorizo sausage.

"Last year was the year in which Italian-style pizzas fought back against the growing monopoly of American pizzas with more gourmet artisan pizzas featuring in retail premium ranges," says Conor Cahill, who notes that salami featured on 25% more pizzas in 2015 (Source: Q3 2014-15, Technomic).

This reflected a general trend towards more premium, gourmet toppings, feel the firm.

"Other meat toppings which grew last year were pork and chicken. Pork was due to the overwhelming popularity of pulled pork, so we expect other slow cooked pulled meats such as beef and chicken to be in demand in 2016 - a trend we’ve seen in salads and sandwiches - with plenty of scope to bring that extra rustic authenticity to pizzas," explains Conor Cahill.

With the Americana trend remaining vibrant in 2016, with huge enthusiasm still for products like gourmet burgers and ribs,

Dawn Farms is exploring new ways of capturing the best of the USA in pizza toppings and has added Philly beef, slow cooked beef brisket and peppery pastrami as topping options from its Cooked Cuts range as they show strong signs of migrating from sandwiches to the pizza counter.

And with the Olympics and Paralympics coming up in Rio de Janeiro this summer, the company also sees these events as being a great opportunity to tap into families and friends coming together to take in the celebrations and the competitions. Spicy pizza toppings are ideally placed to communicate the colour and vibrancy of the Brazilian carnival atmosphere with jalapeño pepperoni, chilli beef, fajita chicken, and smoked bacon all popular and relevant, suggest the company.

"Consumer expectations of more complex, layered flavours certainly look set to continue this year, so the toppings and ingredients used really need to pull their weight," says Conor Cahill.

"This means maximising the taste and flavour from every single ingredient, with more marinated meats in the key ethnic cuisines like Indian, Mexican and Chinese, as well as more generic ones such as garlicinfused chicken. We also expect to see more variety in base sauces and ‘post-cook’ drizzles, and more experimenting with ingredients that add crunch, texture and freshness, from full slice crispy bacon, pepperoni chunks, pigs in blankets to chunkier vegetable and fresh herb toppings."

The increasing fragmentation of pizza toppings has shown that consumer meat repertoires are growing. In recent times, pork is the most noticeable, but Dawn Farms is also seeing greater demand for beef, particularly spicy beef and pulled beef and chicken. Seasonally, there have been more duck and lamb pizza toppings, an evolving trend which Dawn Farms expects to see extending not just to Christmas but all year round in coming years.

Dawn Farms has now been in this business for over 30 years March 2016

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TOPPINGS and says that it prides itself on being at the forefront of trendsetting and innovation with consumer insights front and centre of all its new product development activity.

“My job is to discuss insights, products and innovation strategy with our customers and, through our own expertise and experience, develop relevant, on trend products that meet theirs and their customers' needs," says Conor Cahill (more information about their range can be found at www.cookedcuts.co.uk).

FRESH AND AUTHENTIC Over the course of the past year, Continental Quattro Stagioni (CQS) reports that it has been working closely with many upand-coming ingredients in their test kitchen, including Ventricina Piccante, Taleggio, Stracchino and Guanciale (cured pork jowl), plus many more. Indeed, considering pizza as more than just a fast food has become an increasing trend, they say. Despite the onslaught of pizza concepts entering the fast-casual market, many existing pizzerias have been responding by placing more emphasis on quality over quantity.

“I think the single biggest change impacting menus in all segments of the restaurant industry today is the demand for genuine and authentic ingredients, of which we pride ourselves on being one of the most innovative importers and specialist distributors today in Britain,” says CQS’s chairman, Sandro Bevilacqua.

“These concepts can be difficult to define. They can refer to the produce used, preparation techniques, presentation of a dish, or a combination of these factors.”

Even the big national chains have taken notice of customers’ search and appreciation of better quality toppings with an authentic provenance behind.

With greater customer knowledge and expectations, this means upmarket ingredients are no longer reserved to the artisan pizzerias but can be found across the industry, feel CQS (www.continental-food.co.uk).

Continental Quattro Stagioni 32

is a specialist importer, agent and distributor of Italian and continental food and wine and is a division of Continental Wine and Food Limited (CWF). From its centres in Huddersfield, Edinburgh, Glasgow & Newcastle, it supplies a wide range of food and drink to multiple and independent restaurant groups, hotels, bars and clubs, fast food outlets and regional catering wholesalers (CQS represents Italian wineries such as Cantina di Soave and Rocca delle Macie and also has exclusive distribution agreements with Divella pasta, Montana Meats and Rocchetta and Brio Blu waters).

PERSONALISING PIZZA “Project Pie offers a no limit of pick your own toppings for one set price!” explains Susan Canavan, who came across Project Pie when living in California, becoming addicted to

it and then bringing it to the UK by securing the Master Franchise for UK and Ireland (their first UK launch was in Dundee, Scotland).

“That is just one of the things that make us different. All the ingredients and toppings we use are delivered fresh and cut daily rather than using pre-cut or frozen. We provide a truly unique culinary experience, whereby we engage and educate our guests by greeting them and then taking them down the line to personalise their pizza.”

The Project Pie (www.projectpie.co.uk) experience starts off with the brand’s freshly made made and secret recipe dough which is pressed. Then the customer chooses their base of either Pizza Pie’s own made tomato sauce or olive oil white base sauce, following on with whatever they desire from the 30 plus toppings that are offered on the make line.

“We then take your name and your order, which includes the bottomless refills from our famous American Boylan’s Soda Fountain. We are the only business in the UK that currently sells Boylan’s and we offer eight flavours, including some wickedly unusual ones,” Susan Canavan continues.

“By the time you get your drink and sit down, your name is called and the masterpiece you just designed is ready to eat. It is fresh and rapidly made in our 600 degree oven, which makes it a very quick process. However, it is important you leave room for one our fabulous desserts.

“While we will always deliver the same excellent guest service and quality product at every Project Pie, no two restaurant designs will ever be the same.

That’s why we are called Project because we will continually progress and grow. We aim to embrace each location by integrating and embracing the culture and history of the community.”

“Every topping that should be made fresh daily, we make fresh daily. Besides all the fresh vegetables we prepare each day, we also take care in preparing certain meats and vegetables in our Wood Stone oven,” confirms Chantal Nell, operations director at Project Pie UK. “Haggis is very popular in Scotland, and so we ensure that the haggis is fresh every day, and this is pre-cooked in the mornings. Our Italian sausage comes in raw, the recipe is

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TOPPINGS bespoke to Project Pie, and this is prepared daily and baked in the oven. We add our own spices to our spicy chicken topping.

“Brussels sprouts are also a unique topping that we prepare and roast in house as well as our caramelised onions, roasted aubergine and roasted red peppers. Our Signature Red Sauce is incredible - tomatoes from Italy, our own spice mix and the 12 hour blooming of the sauce makes it a real standout! Needless to say, we make our fresh pizza dough every day and we never freeze our dough, and our mozzarella is 100% pure mozzarella!”

Along similar lines, Project Pie offer four dessert pizzas that only use fresh fruit (banana, apple and strawberry, for example).

Q&A

CHEESE CONSISTENCY For many operators, quality, consistency and authentic flavour are key factors when it comes to perfecting their pizza

Clare Blampied (managing director, Sacla UK)

WHAT IS THE SACLA’ PROFESSIONALE RANGE? A collection of Italian ingredients and products, made in Italy using trusted family recipes. Comprised of three pesto varieties, including the UK’s favourite basil pesto, the Hidden Gems range and premium, organic soft drink brand Galvanina, the Sacla’ Professionale range brings the taste of Italy to UK catering kitchens.

WHO IS IT AIMED AT? It is aimed at the UK hospitality industry, supplying UK catering kitchens with quality Italian produce. The Hidden Gems range, which incorporates authentic Italian ingredients such as organic tomato passata, capers, artichokes and pepper strips, allows busy chefs to get creative with Italian cuisine, with reliable products that are guaranteed to provide consistent results.

WHAT PRODUCTS WITHIN IT CAN BE USED AS PIZZA TOPPINGS? Both the Pesto range and the Hidden Gems are ideal for use as pizza toppings. For caterers looking to provide an alternative to traditional tomato bases, the Pesto varieties from Sacla’ Professionale (www.sacla.co.uk/professionale) provide an ideal substitute, including Classic Basil Pesto, 34

topping offering, say dairy-based ingredients supplier, Dairygold Food Ingredients (DFI), and not least when it comes to the cheese used.

“The current growing interest in pizza is reflected in the demand we’re seeing from customers looking for cheese that can deliver on taste and quality, and in turn give diners the authentic taste experience they’re seeking,” says Svitlana Binns, marketing manager at DFI. “Authenticity and tradition continue to be key drivers of NPD within the pizza category, with cured meats, cheese blends and authentic Italian cheeses such as Grana Padano coming to the fore; although research shows that mozzarella is still the leader when it comes to cheese based toppings. There’s also a greater emphasis on alternative formats catering to different consumer occasions, with smaller portions and hand-held pizzas gaining popularity within food-to-go.

Sundried Tomato Pesto and Fiery Chilli Pesto in the range. The Hidden Gems range also provides an array of perfect pizza toppings.

The Organic Tomato Passata can be spread over the base before topping with Italian favourites such as artichoke quarters, pepper strips, capers or oven baked tomatoes.

ANY PIZZA TOPPINGS COMBINATION RECOMMENDATIONS? For a high-quality, consistent Italian serve, spread a pizza base with Classic Basil Pesto and top with oven baked tomatoes and artichoke quarters from the Hidden Gems range. Finish with torn mozzarella.

WHAT TRENDS IN EATING AND FLAVOURS ARE SACLA’ AWARE OF IN THE ITALIAN FOOD MARKETPLACE? Italian food is a well-established favourite in the UK and consumers continue to demand the authentic flavours from quality Italian ingredients. Commissioned in May 2015, the Sacla’ Eating Out – Today and Tomorrow Report demonstrated the power of Italian cuisine in the UK out-of-home market. The study revealed that 22% of Brits rate Italian food as their number one favourite national cuisine, second only to British food. 74% of respondents rated Italian as one of their top five favourite national cuisines, while 30%

said that they would always choose Italian food when eating out with close friends.

HOW DO SACLA’ SEE TRENDS DEVELOPING IN THE FUTURE? Despite the growth of world cuisine in the UK, Italian food continues to be a firm favourite as it caters for everyone. From simple cheese and tomato pasta or pizza dishes, through to the more complex flavours of capers and artichokes, Italian food is versatile enough to appeal to the whole family. Italian food is certainly here to stay.

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TOPPINGS

“Having the right cheese is key to the success of any pizza offering, so there’s never been a better time for foodservice operators to review their chosen cheese to ensure they’re meeting the customer’s expectations every time.”

DFI supplies a range of cheeses suitable for pizza toppings, including Pizzamelt (a pizza topping developed via extensive research which is designed to deliver high quality results every time).

“Research has shown that the larger grate size upon which Pizzamelt is based helps achieve a more consistent cook, plus excellent taste and browning properties,” explains Svitlana Binns.“It provides a simple and cost-effective way to produce mouth-watering pizzas.”

Pizzamelt is available in three variants to suit many applications, from the premium 100% Mozzarella, to a Blended Pizza Mix designed to provide excellent value for money.

“Mascarpone cheese is also ideal for authentic Italian pizzas. It can be blended with tomato sauce for additional flavour and also melts beautifully when dotted onto a pizza for a luxury finishing touch,” adds Svitlana Binns.

DFI supply a variety of Italian cheeses, including Pecorino and Mozzarella Pearls. The company also manufactures Imokilly

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Professional range The Italian brand, Cirio, also offers a professional range for caterers that can be used to top pizzas. Their thick and creamy tomato sauce, for example, is enriched with a blend of Mediterranean herbs, following the traditional recipe of the Italian pizza - basil, oregano, marjoram and onion – say the brand.

With its high brix rating, Cirio Pizza Sauce has been found to perform at a high standard and can also be diluted with water without compromise of flavour, claim the firm. It is supplied in a ready to use, and excellent results can be achieved in both electric wood burning ovens, across all temperatures, point out Cirio (it is also available also in an innovative bag in box format).

Cirio says that its professional range is characterised by the authenticity and attention to the methods of collection and storage of raw materials. In fact, in 24 hours, beans, peas, chickpeas, green beans, corn are harvested, washed and cooked in hot water, are then put into the the box and pasteurised using the same cooking water (no additives are added) or are cooked in steam and then stored in milk (such as sweet corn). The short time frame under which the product is selected and treated in the plants results in a high quality of taste, rich and at the same time delicate, and a right consistency, say Cirio.

Regato PDO, a premium Italian style hard cheese which has a piquant Italian flavour and a firm, dry texture. As well as the standard variant, Regato is available in Vegetarian (made with vegetarian rennet), Smoked and Light variants, to help deliver an authentic Italian flavour to pizzas.

Pecorino cheese is also perfect

as an Italian hard cheese for grating on top of pizzas, suggest DFI. This traditional, hard, drumshaped cheese matures in 8-12 months, developing a salty, tangy, robust flavour. DFI also supplies Parmigiano Reggiano cheese, also known as Parmesan, which has a sweet, fruity aroma and distinctive piquant taste, and Taleggio, a buttery, semi-soft cheese with a

delicate, sweet taste and aroma.

Oruna Ingredients UK (formerly Meadow Cheese and The Cheese Warehouse, www.ornuaingredientsuk.com), has extended its Palatina Taste Partners brand of cheese ingredients with the launch of chilled low melt Cheese Ropes for stuffed crust pizzas. Ideal for foodservice operations, feel Oruna, the new Palatina Cheese Ropes have been developed using ‘restricted melt technology’ which enables them to withstand baking at high temperatures without losing shape, flavour or form (the user simply wraps the ropes in a circle and then folds over the dough to give a rustic hand finished stuffed crust edge to pizzas).

Available in 4x4kg packs, Palatina Cheese Ropes have a shelf life of two months chilled and 12 months if supplied in IQF format. Other products in the Palatina range include Palatina Mozzarella and Cheddar (an ideal topping for pizza, jacket potatoes and ready meals as it gives great coverage and even cook - the cheddar adds a complementary rich and distinctive flavour to the creamy mozzarella) and Palatina Melt (which uses mozzarella to give an outstanding clean taste whilst still offering excellent performance in a number of cooked applications and is the value product to the Palatina range).

March 2016

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PREVIEW

highlights Bauscher porcelain collections.

Hotelympia 2016 (www.hotelympia.com) rolls into town from 29 February to 3 March 2016, and promises to be a rich source of ideas, technology and creativity for the restaurant and catering sector. Here’s a taste of just some of the many things to look out for.

WHAT TO SEE Representing a range of brands renowned for their style and ingenuity, Jestic Foodservice Equipment’s (S4030) product portfolio offers a range of innovations that are sure to add a touch of theatre to any kitchen and with open kitchens a trend which is very much set to stay, visitors to their stand will be able to explore a range of solutions designed to enhance the

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customer’s dining experience, as well as gaining invaluable insight into the world of high quality, commercial kitchen equipment.

From traditional pizza ovens through to revolutionary blenders, the equipment on show can assist operators in creating a sensory journey for their customers, making the Jestic stand a must-see for any Hotelympia attendee, feel the firm.

The show will see Jestic launch an exciting new appliance from distinguished Scandinavian bakery specialist, Sveba Dahlen in the form of the brand new S200 Flexismart, a combination of a rack oven, a deck oven and a prover in one. Ideal for those in the bakery sector or for larger hotel and contract catering

kitchens looking to offer wonderful home-baked breads and pastries throughout the day, the Flexismart combines all the brands expertise in this specialist sector to provide one of the most comprehensive baking tools on the market. If pizza ovens are what you are looking for, the Jestic stand will also feature

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PREVIEW

further innovations from Sveba Dahlen in the shape of the P-400, a modern multi-deck oven that combines outstanding insulation with even temperature distribution and complete flexibility.

Do you want to streamline your foodservice business? Are you looking for ways to safeguard standards across an estate? Can you ensure your team are complying with legislation on food storage, handling and serving around the clock? For the very latest in total food safety solutions, then Monika (S3774) will be of interest.

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Having been providing innovative wireless monitoring technology to the foodservice industry since 1992, Monika is widely regarded as a leader in the sector. With a portfolio of independent, franchise and chain foodservice and retail clients across the country, the company offers bespoke, affordable and simple to use solutions that are tailored to the specific needs of each business.

Visitors to the Monika stand will be delighted to see firsthand, PathFinder, a smart, paperless temperature monitoring system and TaskMinder, a pioneering wireless safety task management solution designed for use in all food storage, preparation, servery and dining areas of a business.

Metcalfe Catering Equipment (S3720) will be rolling out the latest updated version of the Roband Sycloid Toaster, alongside a range of new Metcalfe slicers and innovations from Flexsil-lid.

The Roband Sycloid toaster is perfect for self-service breakfasts, using a cycloid motion to move the toast around the elements in a smooth, seamless stream. This unique Sycloid feature elimates the most common maintenance issues associated with conventional conveyor toasters, while the Flexsil-lid, exclusive to Metcalfe in the UK, is a revolutionary reusable product designed to reduce the use of plastic film and foil on Gastronorm and steam pans.

Things will be hotting up with Instanta (S3511). The British boiler manufacturer will be displaying products that offer top quality, value for money, and unrivalled reliability, among them its brand new push button range, and a regeneration bath. The recently introduced slimline SL13 water boiler, also on show, is designed to fit into the most compact spaces, while the UCD range can cater for everything from a small office to a football arena, all with stylish chrome and stainless steel fonts.

Artis (S2750) will be showcasing new glassware collections from Luigi Bormioli, Libbey and Durobor together with some exciting new additions to the Artis cutlery collections. Taking centre stage at the show will be professional porcelain tableware collections from Tafelstern and Bauscher, the world’s largest manufacturer of porcelain for professional use, for which Artis is the sole UK distributor.

Grande Cuisine (S4050) will be demonstrating its expertise in creating a truly exceptional cooking environment on stand.

Among the product ranges on show will be the entire collection from induction specialist Adventys, alongside the modular Capic range which will include the new plasma heat bratt pan, the Capitop bratt/boiling pan unit and a selection of 700/800/900 series modular equipment. The

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PREVIEW company will also be highlighting the Athanor range of crafted bespoke cooking suites including the Plaque Athanor, for either classical pan style or direct Plancha style cooking, plus induction equipment, ovens and warming drawers.

Falcon (S3530) will mark the first opportunity for the industry to get up close with the brand new F900 Series - the first major launch from UK manufacturer Falcon in nearly twenty years.

And despite only just being released, it’s already creating a buzz in the UK industry. It is the first British-built series in this category of cooking appliances, which has been dominated by European manufacturers.

The F900 is a comprehensive range of 900mm deep professional cooking appliances, including chargrills, griddles, fryers, induction, pasta cookers, bratt pans, boil pans, boiling tops, rise and fall grill and oven ranges. Amongst the Falcon team at Hotelympia 2016 will be development chef Neil Roseweir, who will talk visitors through the many features and key design aspects of the F900 in detail.

Frima (S3471) will be showing the 211+ VarioCooking Center Multificiency. This modern, multifunctional cooking appliance can replace kettles, large pots, bratt pans, fryers and griddles, saving 30% or more space in the kitchen. It’s super-fast too – four times faster than conventional cooking appliances – pans can get from 0 to 200°C in two and a half minutes (for even speedier cooking the 211+ has a pressure cooking feature that can cut cooking times for products such as casseroles, soups and stocks by 50% or more).

Frima’s VarioBoost heating system ensures that heat is transferred evenly all over the pan bases so there are no hot spots. Built-in cooking intelligence constantly monitors the process ensuring nothing boils over, sticks or scorches. It even tells chefs when to turn steaks and other shallow fried items. It automatically lowers pasta and vegetables into 40

boiled water and lifts them back out when done.

With the boom in real, authentic gelato and ice cream consumption in the UK showing no sign of slowing, visitors to Hotelympia might also like to visit the Carpigiani (S4010), where the ice cream equipment company will be showcasing the very latest in state-of-the-art equipment, bespoke designs and professional installation solutions. In addition, a comprehensive programme of live chef demonstrations from some of the industry’s most celebrated professionals will take place on the stand across the four days of the show.

Carpigiani is set to launch a number of exciting new appliances at the show.

Following on from the success of the Carpigiani Maestro range introduced at the event two years ago, the Italian manufacturer will launch the Carpigiani Ready. An entry level unit with the ability to heat, cool, and freeze in one, the Ready is suitable for pasteurising, mixing and churning delicious creamy gelato, or fresh, vibrant sorbet, say the brand. With six programmes, three hot and three cold, the Ready can save time and simplify the production process, enabling operators to produce pan after pan of wonderfully smooth, indulgent ice cream.

For those looking for the latest in soft serve ice cream, the show will see the UK launch of the XVL1 Counter Top unit.

Taking many of the features of the existing floor standing XVL range, the counter top model puts single portion ice cream or frozen yoghurt production into a model designed for those with limited space. Compact in size, the XVL1 Counter Top unit boosts high production performance, versatility through design and a number of optional extras including mixers and single portion kits, making it one of the most adaptable solutions available.

Other new products launching at Hotelympia 2016 include the Pastomaster HE, offering energy saving and

greater sustainability to those producing large quantities of mix, say the company, and the new look, Carpigiani 153 countertop pump machine.

TAKE FIVE Continental Chef Supplies (CCS, S2930) will be highlighting five products for visitors to the show to take a closer look at. Their Evolution by Alfa Pizza - a new range of contemporary pizza ovens offering a stylish and versatile design with built-in extraction, enabling indoor and outdoor use – will be on show. These sophisticated ovens are a guaranteed focal point for any outdoor cooking area and indeed, any kitchen looking to achieve that authentic, smoky flavour, claim CQS. Exclusive to CQS is Urban Cultivator - an indoor garden that can grow healthy and organic vegetables, herbs, and micro-greens in any kitchen at any time of year. Available in two sizes, the Cultivator can be used for both residential and commercial use and can provide ingredients from farm to fork in 10 seconds or less, say CQS. The product has received extremely high praise and endorsements from some of the UK’s top chefs, including the Elephant’s Simon Hulstone and specialist herb grower, Ken Holland.

Continental Chef Supplies are the exclusive distributors of Livecookintable in the UK - the first modular and portable live cooking furniture. Straight out of the bag, this completely modular solution boasts a sleek design, high quality finish and is available in unique patterns.

What looks like luxury domestic kitchen furniture, is actually a new solution for professional catering. livecookintable® sets the standard, claim CQS, featuring a modular furniture system, replaceable hobs, easy assembly without tools and intuitive operation. This piece of kit is also extremely easy to transport in bags and wheeled cases, point out CQS. Chaud Devant Professional Chef Wear is exclusive to CCS in the UK. All of the chef wear is made in Europe and can be embroidered in house at CCS with a logo or name of your choosing. From traditional chef whites to more contemporary denim, front of house aprons and even children’s chefwear, Chaud Devant has become preferred choice for many of the world's top chefs, report CQS (CCS and Chaud Devant are the chosen choice for all judges and competitors jackets for Hotelympia 2016 competitions, including Salon Culinaire, Dessert of the Year La Parade Des Chefs).

Other brands on display from CQS will include Cookplay, Gifre, Grilldome, Kamado Joe, Jars, Jacques Pergay, Mac Knives, Mauviel 1830, Merlini, Nikko, Outsign, Pordamsa, Revol, Zieher, 1265 Degrees North and Chris Bowen Ceramics.

Imagilights – a brand new lighting concept which has most recently been awarded the Product Excellence Award 2015 in the table-top category by the Caterer magazine – will also be on show. All of these sustainable high-tech LED cordless lights come with 24 pre-set colours to enhance mood, 32 light hours for longevity and four brightness modes. The products also include illuminated canapé holders, champagne buckets and modular decorations, guaranteed to light up any special event or banquet March 2016

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PREVIEW

Celebrating 120 years Rombouts Coffee (www.rombouts.co.uk/ professional) will be celebrating 120 years with a great line up of coffees and pod machines at this year’s Hotelympia, the company having been suppliers of quality whole bean, roast and ground coffees and coffee pods to the hospitality trade for over 50 years.

The Rombouts Via Nova by La Spaziale is an innovative coffee pod espresso machine. At its heart is a robust traditional espresso machine that’s been upgraded to work with Rombouts coffee pods (simply choose your coffee pod, drop it into the top of the machine, press to start the brewing process and a few moments later you will have your delicious espresso to serve or to use as your base for your latte, cappuccino, etc, say Rombouts). An Automatic Turbo Steam wand also enhances the convenience and consistency of the pods, by creating the perfect foam for your cappuccinos and lattes - at the press of a button.

The Via Nova offers a stylish and modern appearance so that it can suit almost any environment and dĂŠcor. It is also compact but powerful, so making it ideal for businesses with space restrictions, suggest Rombouts. It has an electronic automatic level for consistency every time, all the time and provides easy access for engineers leading to less downtime during scheduled services.

Ideal for restaurants where quality, consistency and ease of use is key, the Via Nova uses Rombouts coffee pods, which come individually vacuumpacked to ensure freshness.

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Every pod is the right weight, grind size and tamped correctly for the perfect espresso every time. Plus, with pre-dosed pods you have the benefit of precise cost and portion control, point out the company.

Rombouts report that they also work very closely with their customers to provide comprehensive training so as to ensure that they will always get the best coffee. It starts with an initial meeting to decide the best equipment and coffee offer to suit the customer’s needs, through to on-going training, auditing and support to ensure that quality remains paramount. A range of barista courses are available at the customer’s site or the Rombouts training centre (from an introductory skills course to tailored programmes focused on specific customer requirements). “We are a coffee roaster with 120 years of experience and passion, so the final quality in the cup is our number one focus,� says Simon Remmer, Rombouts Coffee’s sales director.“We supply the best coffee and equipment suited to the needs of the customer. We take care of the coffee offer so that our customers can then focus on their core business.�

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e n i l n o e Th y t i n u t r oppo after 1995), and a rn bo e os (th Z” n io at er ers, stay. Popular with “gen interact with their custom Online orders are here to to s se es sin bu od fo r fo ffective way fit. fast, efficient and cost-e ent outlets who can bene nd pe de in t bu s or at er op it’s not just the big chain

HEY! WHERE’S MY CUSTOMER? The move of the UK consumer to online ordering is staggering, 2015’s online retail sales were £52bn (Online Retailing: Britain, Europe, US and Canada 2015, Jan 2016, http://www.retailresearch. org/onlineretailing.php), equivalent to every single person in the UK spending £800 each.

What does that tell us? The modern consumer is using online ordering as a way to purchase goods and services they would otherwise have to call, mail-order or head down to the high street.

For the food sector this is 42

great news as the same consumer that is ordering their favourite soft furnishings online is also likely to be ordering from their favourite takeaway online too, such is the expectation that all business have of an online ordering channel.

WHY WOULD A QSR (QUICK SERVICE RESTAURANT) WANT ONLINE ORDERING? The traditional method of taking customers calls has been on the whole successful for the last 30 or so years, but our consumer is changing.

People dislike phoning into a store where there are opportunities for mistaken orders and wrong address details to be written down. What’s more, a busy store would have many phones (often with differing incoming phone numbers) and each of these need a person to answer the incoming call. This really doesn’t scale that well and isn’t particularly cost efficient for a store owner, either, with the national minimum wage on the ever increasing rise.

Online ordering enables a single store, chain or master

franchise to instantly take a huge volume of orders and re-deploy labour into order preparation and delivery sectors of the business where the customer experience can be enhanced and service times reduced. Happy store, happy customers.

“At Andromeda, according to our own internal data, we have also found that online orders in general have a 12% higher order value over phone orders. Couple a higher order value with a reduced labour cost in order taking and suddenly online ordering is a compelling and March 2016

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obvious choice for all QSR’s,” says Andromeda’s marketing manager, Shaun Brazendale.

“So, we know the customer base is out there, we know why we should be online, but how do we tap into this frenzy of online ordering?”

Andromeda, as an EPOS provider to some of the largest chains in the UK and abroad, reports that it is ideally positioned to be innovators and service providers of online ordering channels. They help QSR’s build a professional online ordering web site under their own brand and domain – AndroWeb. AndroWeb allows QSR’s to take online orders, process card payments, and receive orders directly into their Andromeda Rameses EPOS, or to an in-store printer. At the same time, the store begins to build its database of customers for future marketing activities and to understand buyer behaviour such as the most popular products, service metrics and where their customers are located.

Andromeda’s in-house team also work along-side stores to enhance their online visibility via social channels.

“We help stores stay in touch with their customers via an automated event-driven email marketing system. This is the kind of technology that we are making available to our customers to really drive the post-sale and customer retention side of a stores operation,” explains Shaun Brazendale.

And there is a feature that by far drives consumer on-boarding and retention – loyalty – report Andromeda. The idea of loyalty isn’t new; the large supermarket chains have been running loyalty schemes to monitor our buying behaviour for decades now but for the QSR sector this is relatively new.

“Sure, there are many third party schemes to offer loyalty, but our customers/store owners are asking for an integrated solution to their online business. This is where the Andromeda loyalty system helps with its seamless integration to AndroWeb,” adds Shaun Brazendale.

“We feel that our loyalty system gives consumers a compelling reason to stay loyal to the store’s web site with the goal

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of earning a reward via points collected. Our experience shows great success with this simple yet effective solution producing greatly improved customer retention. Furthermore, research shows that it can cost up to five times more to get a new customer as it does to keep an existing one (How to run a restaurant in the digital age: Your guide to restaurant technology, Dulle M, 2014, Shopkeep). So keeping existing customers is clearly key to a growing QSR.” MOBILE LIFE As we enter 2016, consumers have a whole variety of ways to browse, research and buy goods and services, point out Andromeda, and our new best friend is the five inch electronic device (or smartphone) that sits in our pockets, constantly updating and informing us on all of life’s happenings.

According to Mobile Consumer 2015: The UK Cut (Deloitte), as of 2015 76% of UK adults own a smartphone. So an online ordering solution must be able to effectively work on mobile as well as desktop platforms, not forgetting tablets.

“To put some figures behind this, we know from our own data that stores can expect up to 60% of their online customers to be ordering from a mobile device.

This number is expected to increase and so it’s by the most important factor when choosing

an online ordering solution,” reports Shaun Brazendale.

“AndroWeb, for example, is a mobile-responsive site that optimises its appearance for mobile devices, meaning consumers have an easy-to-use mobile ordering experience. Of course, functions like Facebook login helps speed up the purchasing process and to a degree the propensity to buy – again AndroWeb caters for this.”

Customer experience is vital nowadays given the choice consumers have, and so one indifferent experience can have the potential to prompt consumers to order elsewhere, warn Andromeda. Therefore, to enhance the consumer experience Andromeda have developed an order tracking system to not only optimise a store’s kitchen operation but to allow the consumer to track their order from store to door. This instantly solves the “hey! Where’s my pizza?” call into a store, as well as achieving somewhat of a viral effect among the consumers’ family and friends. It also means that a consumer can have a great online experience followed up by great communication and finally great food, claim Andromeda.

“At Andromeda we also recognise that there are other options for online ordering. The portals such as Just Eat add value to a store by cultivating orders from an environment that a consumer may already be

operating in and provide a seamless experience to the store.

The aim for a store is to cast its net over as many potential consumers as possible so Just Eat and alike only strengthen the stores position and its umbrella of order gathering,” adds Shaun Brazendale.

“The ultimate integrated solution is for a store to be receiving orders from their own site, a portal supplier, and beyond into a single EPOS solution in store thus creating a vast catchment net but using a single point of consolidation and kitchen management.

“Online ordering is the present and the future, the only change will be on what device consumers choose to operate on. The intelligence of data captured via the online order channels enables store owners to optimise their operation with an unprecedented amount of data, to enhance not only their own store but the experience of their customer. This is where the future will lie and it is purveyors of online solutions such as Andromeda and Just Eat who will adapt and constantly add value to the growing demands of consumers and therefore stores.”

“Speaking with consumers and store owners has enabled us to understand modern buyer behaviour and the challenges faced by store owners,” adds Ben Portsmouth, CEO of Andromeda.

“We believe our methodology of casting a net and gathering orders

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ONLINE ORDERS and then also let customers know when their food is on the way, confirming an order is processed back through hungryhouse.

into a central location in-store is paramount. For the consumer we must strive to offer beautiful and functional platforms for onlineordering and enable stores to add their own value as well.”

Andromeda’s AndroWeb solution is available for £795 (exVAT) and their Rameses EPOS system is available from £500 (exVAT).

THIRD PARTY HELP Going online gives restaurants access to far more customers than they could ever otherwise reach, and more customers mean more orders, agree the online order portal, hungryhouse.

However, developing an online presence can be expensive and complex to achieve with even the basics, such as digitising your menu and setting up an ordering

hungryhouse’s new appointment hungryhouse.co.uk have recently appointed Alice Mrongovius (pictured) as its new CEO to lead operations for the UK-based online takeaway ordering platform, taking over from Scott Fletcher who had held the position since September 2013. This comes at an exciting time for the company with takeaway orders growing well above 50% in 2015, they report.

Alice Mrongovius joined the parent company Delivery Hero in 2011 as the seventh employee of a company which now has over 2,500 staff. Starting within SEO, she went on to manage the channel for UK and Australian markets, while also coordinating all the other international SEO teams based in Berlin, including Russia, Mexico, Poland and Brazil.

For the past two years, Alice Mrongovius has held the marketing director position for hungryhouse, where she helped define and communicate the brand to the UK market, including the brand refresh of ‘the easy way to takeaway’, which has increased brand awareness from 53% to 73% in the last 12 months, report the company (the previous CEO Scott Fletcher has moved to a senior management role within Delivery Hero Holding).

Of the appointment, Niklas Östberg, Delivery Hero CEO, commented: “Our presence in the UK market is improving rapidly and I am delighted that hungryhouse will now be under Alice’s leadership. I’m also excited to be working closer with Scott on international business at a senior management level and look forward to him driving the business forward.”

Alice Mrongovius, CEO at hungryhouse.co.uk added: “hungryhouse is a fantastic company which I am immensely proud to have been a part of since its early days. I am looking forward to continuing the company’s growing success in the UK takeaway sector as well as reaching our goal to become the nation’s best online food ordering platform.”

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mechanism, being fairly challenging. The more complex elements, such as appearing prominently in search engines, can be exceptionally difficult, they feel and processing online payments can be costly when being done on a small scale, they point out.

The hungryhouse platform has been designed to give restaurants access to a huge number of customers wherever they are in the UK, say the company.

Restaurants can be listed on the hungryhouse web site, or they can have their own web site created by hungryhouse, and carry their own branding. This site is individual, but is powered by hungryhouse (this means that orders are secure, the site appears higher up the rankings in search engines, and taking online payments is cheaper per transaction, claim hungryhouse).

The benefits of becoming a hungryhouse partner within the Italian food sector can be demonstrated by its strong yearon-year growth in the UK, with an increase in orders by 68% between 2013 and 2015, not the company. Unsurprisingly, every region in the country has experienced an increase in Italian takeaway orders, they observe, highlighting the popularity of this cuisine and revealing that the British are enjoying pizza and pasta more than ever.

For restaurants, online takeaway is very efficient and orders feed neatly into their existing business. Restaurants using hungryhouse can receive orders processed online by email, SMS, print out or via an app depending on what works best for them and orders are delivered in real time, explain the comapny.

Retailers can accept or decline an order through these platforms,

KEY TRENDS FOR 2016 “There are a range of indicators – from employment, wages, and consumer spending – that suggest that it’s a great time to be in business in the UK,” says Graham Corfield, UK managing director of Just Eat. “Businesses of all kinds and sizes are starting to grow as a result of this improving picture.

But pizza, pasta and Italian takeaway restaurants, which play such a key role in our communities and the wider economy as a whole, are particularly well placed to benefit.

From working with the 24,500+ takeaway restaurants that we partner with across the country, we know they’re not only a major source of local jobs, but they are helping to drive footfall to our high streets and towns.

“Furthermore, the takeaway industry is booming! The takeaway sector is valued an estimated £9 billion and supports over 220,000 jobs in the UK, and.

Our own report has revealed that the sector has grown an impressive 25% since 2009.”

However, as businesses set their sights for growth in 2016, it’s important to know what trends are evolving so that you can keep one step ahead and plan ahead, feel Just Eat, Graham Corfield having identified three key trends that pizza, pasta and Italian restaurants need to know about in particular to continue to grow this year.

Moving online is still a priority First, many businesses are recognising that consumers are increasingly online, and looking to follow them there. According to ONS statistics, 78% of adults used the internet every day in Great Britain last year, an incredible increase from 35% in 2006 when records began. Furthermore, 76% of adults bought goods or services online last year, up from 53% in 2008.

It therefore comes as no surprise that many restaurant owners are planning to capture a slice of the expanding online March 2016

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ONLINE ORDERS market by thinking about how they can provide a compelling experience and proposition online and on mobile.

The potential rewards in terms of increasing customers, orders, or marketing effectiveness, are huge.

For example, online orders are typically higher in value than those placed on the phone, and are much faster to process, saving time for front-of-house teams and allowing them to focus on other things.

For example, when Pimm’s Pizza - an innovative pizzeria based in Bristol - opened its doors two years ago, they were able to grow a loyal customer base very quickly by having an online presence with Just Eat. As a result they were voted the Best Takeaway in the South West at this year’s British Takeaway Awards.

The future is mobile in more ways than one!

Interestingly, not only are consumers increasingly buying goods online, but the way they make these purchases is changing as well. For example, the same ONS report found that almost all adults aged 16 to 24 (96%) accessed the internet “on the go’ on their mobile devices in 2015, and of course they will be using their mobiles to purchase goods and services as well.

In fact, we’re seeing this trend with consumers who use our web site. Today, a staggering 61% of all our orders in the UK are made on mobiles or apps on mobile devices. Eight million people visit our platform each month, and our mobile apps have been downloaded 3.2 million times since their launch. Consumers expect to be able to order their favourite foods wherever they are with ease and therefore require the technology that allows them to do so.

To this end we’re also seeing some developments in wearable technologies which we think has some interesting potential for our consumers. Last year we were one of the first companies to create an app compatible for the Apple Watch and have been closely monitoring how customers are engaging with these technologies to see how consumer habits might evolve in the future.

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Half-hour breakfast delivery service To coincide with National Breakfast Week at the end of January, a leading door-to-door delivery service partnered with leading breakfast brands in order to offer Londoners breakfast without them even having to leave the house (coming after a poll revealed that 72% of Londoners admit to skipping ‘the most important meal of the day’).

A survey conducted on behalf of www.Jinnapp.com which saw 1,011 London based adults polled, revealed that of the 72% that admitted they skipped breakfast, 62% of these stated it was due to not having time to make it themselves in the morning and 32% stated they often lacked ingredients to make their desired meal.

In accordance with catering businesses such as Joe & Juice, Maroush Bakehouse, The Breakfast Club, The Good Life Eatery and VQ, those using the iOS and Android-friendly app, www.JinnApp.com made it possible to place orders via the app and so customers could expect their breakfast choice to materialise at their door just half an hour later. The service is available from 8am and was launched to coincide with National Breakfast Week (24th – 30th January 2016).

Mario Navarro of www.JinnApp.com, commented: “The whole philosophy of Jinn App is based around delivering convenience to the consumer and taking the hassle away from the supplier – we are proud to be the go-between!

“There’s no more critical a time than breakfast; the bare cupboards or food preparation are just too much to face first thing, so many of us end up skipping the meal altogether or grabbing something on the go. It is shocking that so many Londoners skip the most important meal and I hope our services can change this. This will revolutionise the morning rush, allowing Londoners to order something delicious and have it arrive in the time it takes for a shower and a shave, or order it to arrive at work just when they do. We also anticipate that we will be busy at the weekends, possibly even busier than during the week, when lazy lie-ins beat venturing out in the cold to battle the queues for a coffee and croissant!”

Quality products and good customer service are still critical Despite all of these interesting innovations in tech, what still remains true to business success is providing a quality product and good customer service. In the

context of a pizza or pasta takeaway restaurant, this means delivering food that is tasty, good quality, and that arrives hot, on time, and well packaged.

The takeaway restaurants on our site rated highest for

customer service, quality and speed of delivery receive around three times more orders than average. Restaurant owners I speak to know going the extra mile is a great way to differentiate from the competition, impress their customers, and encourage them to come back again and again.

Restaurant owners also invest significant sums in their kitchens, chefs, and food. They know how important it is to use all these resources as efficiently as possible, and find new ways to boost sales and profits. Whether it’s by investing in research to evolve their menus or buying new tools and kitchen appliances, many businesses still appreciate that it’s good to steadily improve how they operate and keep things fresh. Ultimately all of this is designed to keep customers happy and regularly coming back to the store; which of course is arguably the most important priority for any takeaway restaurant.

Similarly, as a business we have also been investing in improvements to how we improve the experience for customers using the Just Eat web site. Over the last year we have made several improvements to our platform to make the customer experience simpler and more enjoyable. We’re also continuously investing in all kinds of technologies for our takeaway restaurant partners in order to provide them with the latest tools to manage their business digitally.

Again, giving them this kind of control and visibility is critical to help them provide best-in-class customer service.

In conclusion, takeaway restaurants form the bedrock of many local economies. These great businesses are a vital source of jobs and growth, and ensure the character and diversity of our high streets. I’m proud that Just Eat has helped generate significant revenues for the 24,500+ restaurants we work with in the UK. But while the takeaway business can be extremely competitive, with a few simple steps, restaurant owners will be well placed to profit from the current improving economic outlook.

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PASTA

Pasta The various pasta lines on offer from the sector’s suppliers are diversifying to embrace new shapes and flavours, as well the demand for ‘free from’ products and in the process representing major steps in pasta’s potential and innovation.

MORE SHAPES AND FORMATS The highly creative Italian pasta making company, Surgital, have long been known for their wide variety of pasta shapes and flavours, having launched the purple Le Violette recently, and that soon became a favourite with high end restaurants.

This colourful, filled contains a filling devised to look, smell and taste great, say the company, the main ingredient being a refined purple potato, the vitelotte - a variety which in recent years has been attracting increasing attention from some of the world’s leading chefs.

The vitelotte is a small, sweet, soft-textured purple potato with floury flesh. The skin is thick and the flesh has a vivid purple colour. Vitelotte potatoes have a delicate hazelnut fragrance and a flavour that’s redolent of chestnuts, say Surgital. These potatoes also have remarkable nutritional properties too, and are rich in anti-oxidants and anthocyanins (which give them their distinctive colour).

Originally from Peru, and first imported into Italy at the end of the 18th century, purple potatoes are cultivated on small farms, as they are too delicate for machine planting and harvesting. Small harvests, but of an exceptionally high quality, make the Vitelotte one of the most sought-after potatoes on the market, claim Surgital.

The vitelotte potatoes used in the filling of Le Violette are a

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Orrechiette (“little ears”) pasta with pesto.

Surgital created a purple pasta made using vitelotte - a small, sweet, soft-textured purple potato. varietal - Tuscia Viterbese Patata dell’Alto Lazio - grown in a small and prestigious plantation near Viterbo. These potatoes are harvested by hand and treated using a natural substance based on grapefruit oil.

The exceptionally smooth texture of the filling of Le Violette is due to the distinctively floury flesh of the Vitelotte potato, which accounts for 65% of the filling. The texture is further accentuated by two cheeses - Stracchino and Pecorino Romano DOP - and offset by the slightly crispy guanciale. Chives add the final touch.

Surgital’s soya-based lasagne for vegans.

“Le violette was a novelty introduced during the last Anuga exhibition last October.

Since its launch it was and is still a great success,” confirms Surgital’s Andrea Bino.

“And Lasagne di Soia – another recent product - is our first vegan product. We are more and more sensitive to this new food trend, and with this product we have aimed to recreate a real Italian lasagne

characterised by a tasty homemade sauce, but with no animal meat as we believe that vegan does not mean that you have to give up taste and food pleasure.”

“We have seen huge growth in our pasta business over the last few years and are currently selling over 250 SKUs of pasta in pack sizes from 500g to 8kg,” reports Donatantonio’s Simon Bell.

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PASTA the independent retail sector due to an appreciation of the superb value for money, top quality and distinctive packaging it offers.

“The variety of shapes our customers are asking for is widening into much more specialised lines like mafaldine, truccioli and chifferi rigati. We are also seeing increased demand for whole-wheat pasta, high protein and gluten free, and we expect to announce a partnership with a high quality Italian gluten free pasta brand for the retail sector in the coming weeks.”

PASTA FOR RESTAURANT CHAINS Keck Pasta offers fully cooked and frozen pasta, pasta nests and noodles for food service and restaurant chains. Their selection is comprised of traditional as well as ecologically cultivated, gluten-free or vegan products, and they are all produced in Keck’s plant in Offingen (near Munich), Germany.

As a system supplier, Keck (www.keck-pasta.com) says that it directs itself to the brand and chain gastronomy. All of their pastas and noodles are made from fresh dough, fully cooked and frozen, ready for regeneration within 30 sec if using a pasta cooker, say the company, and the customer has the possibility to choose from 100’s of pasta shapes.

“Whether standardised application or innovative processing, whether conventional, organic, egg-free, vegan, whole-wheat, or glutenfree raw materials – either we have a solution or we develop one,” says Stephan Keck, MD of Keck Pasta.

And to meet the special requirements of such restaurant chains, all products are offered in portion packs (50 to 300 g), and can be branded by request, point out the company.

MADE IN-HOUSE “Offering pasta made in-house provides a point of difference on menus, tastes much better than dried or bought-in pasta and commands a premium price. To enable venues to quickly and easily produce a range of fresh pasta from scratch, Foodservice

Equipment Marketing (FEM) has launched the Sirman SIRpasta machine,” reports Mark Hogan, marketing and sales manager of Foodservice Equipment Marketing (FEM, www.fem.co.uk).

“The Sirman SIRpasta machine has a planetary spiral mixer which makes light work of combining the pasta dough ingredients. The mixer bowl has a capacity of 20 litres and capable of holding 4kg of dough. The top feeder tube allows egg to be added gradually, during mixing, to ensure the ingredients are thoroughly combined and the dough is the desired consistency.”

Push button operation and easily removable components mean the SIRpasta machine also means that the machine is

“A major focus for us on pasta has been on expanding our long established Lupa brand into the sector with a number of lines now re-launched under the brand in 3 x 5kg format for caterers and manufacturers. We have also redesigned to bring it up to date and into line with the Lupetta retail brand.

“The Lupetta branded retail pasta range in 500g format is also steadily gaining ground in

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PASTA

Recipe ideas PAPPARDELLE WITH MASCARPONE CREAM AND TRUFFLE Ingredients Serves 320g fresh egg 4 pappardelle pasta ■ 1 clove garlic ■ 4 anchovy filets in oil ■ 250g Galbani® Mascarpone ■ 60g Galbani® Parmigiano Reggiano D.O.P. ■ 2 tablespoons extra virgin olive oil ■ 50g truffle (white or black) ■

Method 1. In a large saucepan brown the garlic in the oil. When golden brown, remove the garlic and dissolve the anchovies in the oil over low heat.

2. Add the Galbani® Mascarpone (previously blended with a fork) and cook slowly. Cook the pappardelle in plenty of salted boiling water.

3. Drain when al dente and stir in mascarpone cream, half of the Galbani® Parmigiano Reggiano D.O.P. grated and the shavings of fresh truffle (previously thoroughly cleaned of all soil with a soft brush).

4. Grate the remaining fresh truffle over the pasta before serving.

CHEESY RIGATONI IN ARTICHOKE SAUCE Ingredients ■ 400g rigatoni pasta Serves ■ 4 artichokes 4 ■ 3 tablespoons extra virgin olive oil ■ Grated Galbani® Parmesan cheese ■ 1 clove garlic ■ 1 pinch dried thyme ■ 1 lemon ■ Salt and pepper ■ 125g Galbani® Mozzarella Method 1. Cut off almost all the artichoke stalk, remove the hard outer leaves and the tip with a clean cut and the hard surface from the base.

2. Divide the artichokes in two, remove any hair inside and slice thinly into a bowl filled with water and the juice from the lemon.

3. Heat the oil in a saucepan over medium heat, lightly brown the peeled and crushed garlic clove.

4. Drain the artichokes well and add to the pan; season with salt, pepper and a pinch of thyme, cover and let cook over very low heat for about a quarter of an hour until soft.

5. When ready, blend about half of the artichokes in a blender together with three tablespoons of Galbani® Parmesan cheese creating a liquid cream; add a few tablespoons of milk if needed.

6. Dice the Galbani® Mozzarella and when the pasta is almost cooked, drain and stir it into the artichoke cream with the mozzarella pieces until they begin to melt.

7. Finally garnish each portion with the remaining artichokes left whole and serve immediately.

simple to use and to clean, point out FEM, and it measures just 450mm (w) x 406mm (d) x 66mm (h), making it ideal for countertop use.

The machine comes with a pasta cutter and a choice of 75mm bronze die. Each die is capable of producing perfectly formed pasta shapes, such as spaghetti, linguini, tagliatelle or penne, and 0.75 HP motor enables the machine to produce up to 16kg of pasta per hour.

FREE-FROM ALTERNATIVES According to Mintel, the UK free from market is forecast to grow by 50% by 2019. Indeed, foods bearing the free from claim are showing a definite shift to be more of a mainstream choice for consumers.

Supermarkets in particular are paying more attention to this trend and are increasing their free from ranges. Morrison’s, for example, has announced that it will be adding to its free from products and will now be stocking Explore Asian’s 100% organic bean and gluten free pasta (Explore Asian is certified gluten free). It looks like pasta, cooks and tastes like pasta, claim its creators, but is made from just beans and water.

According to Mintel, the total UK free from market was valued at £365m in 2014 and is forecast to grow by 50% by 2019. The figures show that health is the main driver for consumers, with 39% revealing they are turning to free from alternatives. Foods bearing the free from claim are becoming increasingly relevant to a wider number of consumers and this is why free from is shifting more into the mainstream (source: Data from Mintel presentation at FDIN Free From Event, October 2015).

With this in mind, Morrisons has introduced Explore Asian’s 100% organic bean and gluten free pasta into over 169 Morrison’s stores across the country. The collection of bean

pastas are also available from Ocado, ASDA, Holland & Barrett, Planet Organic and Healthy Supplies and retail at £3.29 for a 200g pack.

The bean pastas are made only from organic beans and water and are all suitable for vegetarian and vegans, say Morrison’s. There are four variations of Explore Asian pasta to choose from - Black Bean Spaghetti, Edamame & Mung Bean Fettuccine, Soy Bean Spaghetti and Edamame Spaghetti. The range offers the convenience of pasta, and with the benefits of beans, making it perfect for use with a pasta sauce, in a stir fry, or as a high protein snack, feel Morrison’s.

Explore Asian’s Per Nilson commented: “We’re really excited about the response we have already had to our gluten-free pastas. We’re always looking to launch new and innovative products that meet consumer needs, such as gluten-free and high protein. These bean pastas do just that and the best bit about them is that they are suitable for almost everyone to enjoy. We hope that by hitting the shelves in Morrison’s our bean pastas will be even more accessible for consumers looking for a healthy pasta alternative.”

PAPA-award winning La Tua Pasta will be in attendance at the forthcoming Northern Restaurant & Bar (Manchester Central 15-16 March 2016).

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The predominantly rural Italian region of Calabria is perhaps currently most well known in the UK for its spicy ‘Nduja paste that has now featured on many pizzas, and in many pasta dishes too, and that appeals to our love of spicy food (the well-known Italian chef - Francesco Mazzei - also hails from this region, having done his bit to put Calabrian dishes and flavours on menus). But did you know that after Puglia, the region is Italy’s second largest producer of olive oil, home to the striking citrus flavour of bergamot and ‘wine of the stone wall’?

a i r b a l Ca

g n i l l ca

SOUTHERN EXPORT PLAN A recent ICE trade delegation to Calabria was able to find out more, as well as give UK, US and Canada-based importers – many with family links to the ‘old country’ - the chance to network with existing and new potential suppliers, helping in the effort to learn about and promote not only foodstuffs from this region but other parts of the south of Italy too (the neighbouring island of Sicily being just across the Straits of Messina).

The Italian economies of the south (Apulia, Campania, Calabria and Sicily) are what are known as Convergence Regions, and all are involved in a variety of training, mentoring and business promotion initiatives to help support their economies. In particular, Piano Export Sud (Southern Export Plan) is a campaign managed by the Italian Trade Promotion Agency which aims to promote micro, small and medium-sized businesses who may be struggling to conduct business in their region, as well as further afield in international markets.

According to the EU, a convergence region is one that has a per capita domestic product (GDP) of less than 75% of the average GDP of the “EU-25” (Commission Decision C(2006)3475 of 4th August 2006 and Commission Decision C(2007)1283 of 26th March 2007 amending decision 2006/595/EC

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as concerns Bulgaria and Romania). In the UK, Cornwall and Isles of Scilly, West Wales and the Valleys are examples of convergence regions.

One major aspect of this Italian campaign has been to promote the high quality food and wine coming from its southern regions ingredients and foodstuffs that undeniably have their place in the burgeoning Italian food sector that can now be found in the UK, and particularly now there is a greater desire on the part of consumers, and indeed suppliers, to enjoy only the very best and what can truly be described authentic Italian food.

Activities have included help with the management of intellectual property, export, technical training geared towards international markets, participation in trade shows and incoming business missions, the overall aim being to improve the economic well-being of these regions within the EU and to therefore also help to avoid regional disparities. More than a third of the EU’s budget is believed to be committed to this policy of regional assistance as different areas across Europe with different geographies, resources and economic outlook cope with issues of demographics, future job creation, energy supply and internationalisation in global markets, to name but a few.

CALABRIAN LANDSCAPE With a population of around two million, Calabria can be found at the foot of Italy - the ‘toe’ - and offers a variety of dramatic landscapes from steep inclines and hilltop towns to plateaus and coastline. On a winter visit there in February with sunshine, rain, as well as lying snow and snow showers up in the hills, UK visitors might easily be reminded of home, and be put in mind of some UK scenery

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Many of Calabria’s olive trees are very old and therefore well established, and with the benefit of chemical advancement, the industry there has made the transition from industrial (“lamp”) oils to being a major producer of high quality edible olive oils.

and countryside, especially when you come across fields of sheep and cattle, hardy farmers, hilly winding roads, dense forests, streams and lakes (the area being popular with both hunters and walkers).

The region is a long and narrow peninsula surrounded by the Ionian and Tyrrhenian seas and with a territorial surface stretching north to south for 248 km (154 miles), with a maximum width of 110 km (68 miles). There

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are three mountain ranges - Pollino, La Sila and Aspromonte - covering some 42% of Calabria's area and corresponding to 15,080 km2. The remaining territory is occupied by hills (49%) and plains (9%).

The natural barrier separating northern Calabria from the rest of Italy is made up by the Pollino mountains where both heavily wooded areas or vast, wind-swept plateaus with little vegetation can be found. Further south there is the vast mountainous plateau of La Sila, which stretches for nearly 2,000 km2 along the central part of Calabria. In addition to the high mountains (the Botte Donato mountain is 1,928 metres high), there are numerous lakes and dense coniferous forests.

The southernmost tip of the Italian peninsula, bordered by the sea on three sides, is occupied by the wide, man-made terraces sloping down towards the sea, which originate from the Aspromonte massif (which reaches its highest point at Montalto - 1,995 metres).

The mild Mediterranean climate - with average low temperatures of 8 °C (46 °F) in the winter months and average high temperatures of 30 °C (86 °F) in the summer months - has allowed thriving agricultural cultivations: the internationally renowned vineyards and citrus fruit orchards on the lowest slopes, as well as the inimitable bergamot and the exquisite olives and chestnut trees. The upland plains host forests of oak, pine, beech and fir trees.

Calabrian people are often described (indeed by themselves) as being quiet and reserved, cautious upon first meeting, but once you get to know them, they will very likely go beyond the call of duty with their generosity and help towards you. For many, trading - exchanging some free range eggs or a fresh loaf of bread, say, for a lift into the local town - is the neighbourly and communal way of doing things.

Calabria is undoubtedly highly regarded across the world for its agricultural richness, and one of its most important cultivations is the olive tree (representing nearly 30% of its UAA - utilised agricultural area - and also approximately 70% of its tree crops). The bergamot orange is intensively cultivated on the coast in Reggio Calabria province, and owing to the geological and weather conditions in which it is grown, has become acknowledged as the world’s best (bergamot essence oil coming from Calabria being appreciated on international markets for its high quality). The distinctive features of the region’s local wines such as Ciro are also becoming more and more appreciated all over the world.

Influences from the races of past conquerors - Greeks (who called the area Enotria - “land of wines”), Romans, Normans, Arabs, Angevins, Bourbons, Spaniards, French can be found in the landscape and architecture, as well as in the cuisine which, in turn, means that Calabria has a rich gastronomy on offer that is arguably yet to be fully appreciated by export markets.

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Production of Calabria’s famous caciocavallo cheese will resume in March on family-run farms with dairies such as this one (Caseificio Mario Guarascio) located near the Ampollino lake in the scenic Sila uplands that is blessed by some of the cleanest air in Europe.

THE FOOD More than anywhere else, it could be claimed, Calabria follows a true Mediterranean diet that has at its heart cereals, wine and olive oils as well as in a moderate consumption of fish, dairy products, meat, vegetables, fresh or dried fruit and spices, with the traditional cooking style often involving long and elaborate preparation and flavouring. A particular characteristic is a combination of sweet and spiced tastes, hinting at the past foreign influences on Calabrian cooking.

‘Nduja, for example, is a spicy, spreadable pork sausage made up in Spilinga (from the Vibo Valentia area) that is the indigenous variation of the French andouille introduced in the thirteenth century by the Angevins. It is 54

typically made up from the shoulder, belly and jowl meat, as well as pork tripe flavoured with roasted peppers and a mixture of spices.

Also of interest, and also in a versatile paste/sauce format is sardella – “Calabrian caviar”, believed to be a variant of an ancient Roman staple, a salted fish sauce called garum.

There is wide use of eggplant and swordfish for a main course suggests a historical Greek influence. Local honey, almonds and figs are used in desserts. As with other Italian regions, pasta features heavily in menus, often served with sauces prepared with lamb or goat meat seasoned with a spicy chili pepper. Traditional restaurants there serve a variety of tasty hot soups topped with the rich local extra-virgin oil (signifying that this is a dish belonging to the rural tradition of the upland) and accompanied by soft or hard cheese.

Meat is also preserved in spices, pepper and herbs. Capocollo, for example, consists of uncooked sausage meat seasoned and then matured for 100 days in black pepper to take on a smoked aroma. Calabrian food is not always spicy, however; it can also be delicate and sophisticated. Whether eaten raw in fresh salads, or in appetising preparations, for example, the original local red onion is of note (the tropea red onion, the quality of which is protected by a producers association “Consorzio di Tutela della Cipolla Rossa di Tropea Calabria I.G.P.”). Chestnuts, mushrooms from the mountains and potatoes grown in Sila also come from this region.

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The chilli pepper of The MediTerranean dieT In 1957, the ‘inventor’ of the Mediterranean Diet (Professor Ancel Keys) arrived in a small Calabrian town called Nicotera, where he and an international team studied the diet of locals who were characterised by a low mortality rate for cardiovascular disease and cancer. The study’s conclusion saw the scientists acknowledging the diet being enjoyed by the people there, and then going on to identify it as “the reference Italian Mediterranean Diet.”

This study led to the collecting of much dietary information and recipes, resulting in a greater awareness of what’s required for a healthy diet leading to a long life. In most instances, a diet featuring pasta, bread, beans, cereals, fish (but not much), meat, fruit, vegetables, onion, garlic, chilli pepper and extra-virgin olive oil was identified. Some 50 traditionally and widely used recipes from Nicotera were also collected, and in most cases they all featured chilli pepper, found the researchers, whether used fresh, dried, ground or soaked in olive oil. Here are two of those recipes.

FAVA BEANS & WILD CHICORY SOUP Ingredients ■ 60g dried fava beans.

■ 210g chicory.

■ 40g onion.

■ 5g extra-virgin olive oil.

■ 10g “Monte Poro” aged sheep cheese.

■ Salt as needed.

■ Hot chilli pepper as needed.

Method Soak the dried fava beans in slightly salted water for at least 12 hours, then remove the pods and cook the beans in a pan over a low heat. When they are half cooked, add the previously cooked and coarsely chopped wild chicory.

Mix well and complete cooking. Season with oil, chilli pepper and sheep cheese.

CALABRIAN-STYLE STOCK FISH Ingredients 600g stockfish.

■ 600g potatoes.

■ 450g tomato sauce.

■ 80g onion.

■ 40g extra-virgin olive oil.

■ 2 garlic cloves.

■ basil, oregano and parsley. as needed.

■ one chilli pepper.

■ salt as needed.

■

Other traditional recipes of the Calabria region are based on fresh or dried fish, cooked in refined preparations or simply in soups, grilled or fried. Stockfish is a particular Calabrian tradition, the origins of which come from much further north. Stockfish is unsalted fish, typically cod that has been dried in the cold air and wind on wooden racks on shore (called "hjell" in Norway). It is one of the world’s oldest known methods of food preservation, as the fish subsequently has a storage life of several years and can be

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Method Brown in a pan the sliced onion, the garlic, the chilli pepper and, then, add the tomato sauce, the parsley, the basil and the sliced potatoes, topping with oregano. When the sauce is half done add some tablespoons of water and the stock fish cut into pieces. Add salt and allow cooking under a low heat taking care not to stir the ingredients.

easily transported. In ancient times it was thought to have fed the Vikings on their journeys around Europe, thus leaving a legacy and tradition on shores far away from Norway. Later, the port of Naples enabled stockfish from Scandinavia to be enjoyed further south, and so stockfish has long been a Calabrian tradition, with the region being a major importer of supplies from Norway.

Calabria is well known for the production of citrus fruits, such as the bergamot. This aromatic fruit has been associated almost

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uniquely with Calabria since 1400. It is thought that it was introduced into the territory thanks to traders from Berga in Spain, or Pergamo in Turkey. The fruit has been cultivated for its essence since the very beginning (the skin of the bergamot was rubbed with huge sponges which were then squeezed). The bergamot cold-working and oil extraction process are leading manufacturing activities in Calabria, which have become successful on the international markets besides wine. It is used to flavour dishes, preserves, honey and ice cream, and regularly appears in Calabrian desserts.

Wine producers have inhabited Calabria since ancient times, and the region can boast 12 Controlled Origin Denomination – DOC – varieties. This includes the noteworthy red from Ciro' area (Crotone province) and Savuto (Cosenza province). Calabria produces both red and white wines, but it is calculated that 90% of the local production is red. In addition, there is the manufacturing of local liquorice in liqueurs, sweets and ice creams.

Jams and vegetables preserves are also highly regarded from this region around the world on account of the quality of their raw materials.

STORIES TO TELL Calabrian wines include the intriguingsounding ‘wine of the stone wall’ (Armacia) and referring to the terrain in which the vines are grown - namely terraces on steep inclines, some overlooking the Costa Viola (“the Violet Coast”) punctuated by orange and lemon trees and shored up by stone walls that have to be well maintained if the soil within them is to remain viable and fertile. Needless to say, this type of environment can be tricky and timeconsuming to negotiate and cultivate, so a monorail form of transport that moves along the length of the terraces is a solution for Eggplant, tomato sauce and melted cheese (left) and locally reared pork served with Sila potatoes.

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farmers (similar to that used in Cinque Terre, Liguria). In the olden days the grapes would be carried on the back in a basket, but now the monorail makes a major difference and is a good investment for wine producers.

The La Tramontana winery (www.vinitramontana.it), founded back in 1800, is perched on top of a hilltop that boasts a new, modern facility that was only completed very recently. Over the years, it has come to specialise in wines produced from the grapes coming from the sunny Calabrian vineyards of Sicilla, Costa Viola and Arghilla.

They produce red and white wines, and have experience of direct selling, as well as supplying the wholesale and catering trade.

The Calabrian olive oil producer Costantino prides itself on its high quality and PDO olive oils and organic production, deliberately harvesting their olives early in September when they are green so as to secure a high quality oil, even though less oil can be extracted from the olives at this stage.

There are 10 producers who are members of this PDO association in the La Mezia region, all with the PDO denomination for the Carolea type of olive oil tree. When it comes to production, say this family-run company who also get involved in agriturismo, three things are key - the quality of the olives, temperature (no more than 27oC at the cold press stage, and a lower temperature leading to less oil, but greater quality) and good preservation (light being the enemy of olive oil, and storage between 18 and 20oC being recommended). It is the polyphenols and therefore the anti-oxidants present in olive oil that ultimately give it its health-promoting qualities. As a result, it is best to harvest the olives earlier than later, when more of these anti-oxidants are likely to be present. When it comes to verifying the quality of olive oil to be bought - given the fact that the price can fluctuate wildly from day to day and supplier to supplier - they suggest that a low price will indicate a blend, as supposed to a single variety. However, sometimes even a single blend can be available at a seemingly very

competitive price, in which case it becomes vital to know the history and heritage of your supplier, and also to check that the oil is coming from the groves of an approved supplier.

The Calabrian olive oil producer, Olearia San Giorgio (www.olearia.eu), is widely acknowledged as the most important in Calabria as it was the first one there to start exporting its oil to countries in northern Europe. They have also diversified into olive oil-containing cosmetic products too. Having been founded back in 1940, it is the third generation of the family who now run the company, and their industry is now focused on quality, with most of their production going abroad, they report. The olive harvest takes place from October until December.

Upon receipt, the fruit is first washed and all debris removed, then it is cold-pressed and mixed, the liquid finally being separated into oil and water. This company is also proud of the fact that all of the by-products of their production processes can be used for biogas, as well as in fertiliser for the land.

Also with a heritage dating back to the 1940s is coffee company, Caffe Mauro (www.caffemauro.com). Initially, the Mauro family started out with their coffee business in Milan, but homesickness brought them back to Calabria where they started in a small warehouse with a 20kg coffee roaster, establishing local and domestic distribution before going on to become a household name in Italy and overseas. In the 1950s, they claim to have been the first company to pack coffee in 100g vacuum packs. Across the years, the firm has also embraced technology and advertising and promotion, having been an early adopter of television advertising and a sponsor in the 1990 Italian World Cup. Sirianni (www.calabriaecalabria.it) near Cittanova is a good example of a small Calabrian preserved vegetable and fruit producer producing many typical local delicacies featuring traditional flavours of the red tropea onion, bergamot and pepperoncini to name but a few.

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NEW PRODUCTS

Chimflue helping to bring a slice of Napoli to the UK

Pizza trikes for markets and events Seeds of Italy have teamed up with Mark Harrison from EuroCarts to make the first Pizza Trikes in the UK. In Italy, pizza is often made using 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 so far...

“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 pizza, roasts, stews, enchiladas etc is on the cart which can also be customised to suit each customer’s needs personally.”

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 and at 400oC in half that time (call 0208 427 5020 or email grow@italianingredients.com).

Pantheon re-launches 10 litre planetary mixer As part of its on-going mission to deliver the best possible quality and value to customers, Pantheon regularly updates and improves its equipment, and one of the most recently enhanced items is the PM10 planetary mixer.

The newly upgraded PM10 is even more durable and user friendly than its predecessor. The inherent humidity in a catering kitchen can cause some metals to rust over time. Therefore, to eliminate the possibility of this potential problem, the body of the new model is made from a highly resilient, rust proof metal while the

www.papa.org.uk

painted finish is heat cured for maximum wearability. Also, the lifting handle is now made from stainless steel, as is the whisk and heavy duty, 10 litre mixing bowl. The beater and dough hook are fabricated from high grade aluminium.

Further improvements include changing the micro switch to a heavy duty, metal roller type with a stainless steel connector and further reinforcing the fascia panel’s durability so that it will withstand the heaviest use (call 0800 046 1570 or visit www.pantheonce.co.uk).

Chimflue – who install specially designed flues and water-based filtration systems for pizza ovens, and helping to ensure that many of their customers have the correct extraction in place to keep them cooking day and night had a busy year in 2015, working with a number of the UK’s best pizzerias helping to bring authentic wood fired cuisine to hungry connoisseurs. This included an ever growing number of restaurants throughout London and with more and more chains moving out to locations such as Newcastle, Manchester and Liverpool, they have been busy working nationwide.

They are pleased to have worked with the likes of Rossopomodoro, Franco

Manca and Home Slice who have over 30 branches between them and are looking at further expansion in 2016. Other pizzerias they have been proud to work with include Sacro Cuore, Santa Maria, Pizza Union, Pizzeria Apollo, all with branches throughout the London area, as well as Craft London who are based on the Greenwich Peninsula (call 01707 266244 or visit www.chimflue.co.uk).

“

If I was looking to open a high street retail pizza business today and needing sound advice and information, PAPA would be my first point of contact Maurice Abboudi

”

RED HOT RESTAURANTS LIMITED

tel: 01291 636333 web: www.papa.org.uk 57

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PREVIEW

The biggest hospitality show for the north The north’s biggest hospitality show - Northern Restaurant & Bar - returns to Manchester Central 15-16 March for the show’s sixteenth year. 270 companies will be exhibiting who supply everything from food and drink to furniture, technology and equipment. There will be more than 50 live demonstrations across four theatres including Michelin star chefs cooking live as well as specialist areas for wine and beer, artisan food, craft beer and spirits.

A HUB A HUB Northern Restaurant & Bar is the annual hub for everyone working in the hospitality industry in the North. A series of fringe events take place under the NRB umbrella including Action Against Hunger’s Too Many Critics Dinner at Fazenda in Manchester, trade-only after parties at some of the city’s coolest bars, and special dining, drinks and hotel special offers only available with an NRB visitor badge.

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ITALIAN EXHIBITORS ITALIAN EXHIBITORS AND AND PRODUCTS PRODUCTS La Tua Pasta La Tua Pasta is an established UK producer of award-winning artisan fresh pasta of the finest quality, made using premium Italian ingredients. They have a range of over 200 products available fresh or frozen and suitable for restaurants, hotels, delis, pubs, café and catering operations.

Their tomato and mozzarella potato gnocchi, for example, are March 2016

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PREVIEW

TOP FIFTY As well as the exhibition, the show includes the NRB Top Fifty Awards, in associated with Kuits, which celebrate the fifty top operators in the north (previous special achievement winners include Carlo and Marcello Distefano of San Carlo Group). The NRB Debate, the industry panel discussion, will be headlined by Observer food critic Jay Rayner. New for 2016 the NRB NEDworking event will bring together entrepreneurs with nonexecutive directors (NEDs) (hospitality professionals can register now for free tickets at www.northernrestaurantandbar.co.uk).

authentic Italian birra. This is cemented by a growing international reputation, founded on numerous prestigious awards obtained throughout its history.

Notable amongst these are 12 god medals for the World Beer Championships since 1997.

very soft and hold lots of filling.

They are freshly made in their kitchens and stuffed with a mix of tasty tomatoes, fresh Italian mozzarella cheese and a touch of basil. On the outside there is the delicate and soft potato gnocchi while on the inside a tasty filling which melts as you heat them, and they can even be pan fried or deep fried for a few minutes, making them nice and crunchy.

IB Foods IB Food has been operating since 1987 and is the UK distributor for MENU products. They are based in London and are CMI Higher Level accredited. MENU, their head office and manufacturing plant is based near Bologna, Italy.

They have been producing ambient Mediterranean speciality products for over 50 years. Their products are produced only in season with fresh ingredients, which contributes to a better taste and a fresher finish, say the

www.papa.org.uk

firm, and they do not contain additives, preservatives or GM Ingredients.

Their well-known Pomodorina Sauce, which is an impressive concasse of tomatoes, vegetables and herbs made from the freshest of top quality Italian tomatoes, picked at the peak of season.

Birra Menabrea When you ask the discerning barmen of Milan and Turin for a birra, many would only ever serve you a Menabrea. The quality of the ingredients, the careful and painstaking attention to detail and above all a deep rooted understanding of the art of brewing is what secures Menabrea’s position as an unmistakeable symbol of Italian excellence, and like any definitive brand, Menabrea has stood the test of time. Crafted in Italy’s oldest continuous producing brewery for over five generations, it has earned its reputation at the

Frizzenti Frizzenti are pioneers and market leaders in sparkling wines on tap, and have now introduced a new range of high quality Still Wines all on tap. Wonder why most operators don’t serve many wines

by the glass? Because it doesn’t make sense financially or from a quality point of view. That’s why Frizzenti have introduced a range of quality still wines on tap, all available in 20L one-way kegs.

Opening and closing a bottle at each order takes time, and most importantly, negatively affects the taste of the wine every time it is exposed to oxygen. No more sub-standard glasses of wine, no more time lost handling bottles, no more space lost storing and discarding them, say the company, just a great glass of wine every time.

PACKED FEATURES Packed features As well as 270 exhibiting companies, the show features include some of the UK’s best chefs. Headlining Chef Live this year will be Pip Lacey from the Michelin-starred Murano, London and Simon Rogan of the Michelin starred l’enclume, Cartmel.

The Drinks Live theatre will host the Casco Viejo cocktail competition where one outstanding bartender will win a trip to Mexico. Plus there’s skills demonstrations including butchery, fishmongery and patisserie in the Market Kitchen, wine, beer and cider tutored tastings in Grape & Grain and a selection of beers to sample on the Craft beer Village. The Spirit Room also hosts the largest curated selection of spirit brands on show outside London in 2016.

GET FREE TICKETS Hospitality professionals can register now for free tickets online at www.northernrestaurantandbar.co.uk. NRB takes place 15 – 16 March 2016 at Manchester Central. Follow the show on twitter, facebook & Instagram or check out some of last year’s videos.

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CAREERS

From

good to great WHY WE NEED TO ENCOURAGE EMPLOYEES TO STAY AND WORK WITH US Have you noticed the increasing number of signs in windows of restaurants and pubs saying ‘Staff needed’? As the UK moves closer to full employment, it is going to become more difficult for businesses to find and hold onto the right staff. The foodservice sector has a particularly poor record for hanging onto people, even if they are good at what they do, observes PAPA director, Jim Winship (www.papa.org.uk).

VIEWPOINT Part of the trouble is that young people see working as a waiter, delivery driver or kitchen hand as a stop-gap to something else more interesting and exciting. Unlike some other countries where waiting can be respected as a career in itself, it is more often viewed as a dead-end in the UK. Yet we need good staff to make our businesses work and each time someone has to be replaced it costs money – not only in recruitment costs but also in training. All too

A career in pizza Anthony Round, business development manager at Papa John’s writes…

I started out in 1988 working for a brewery where I also completed a part-time MBA over five years at Wolverhampton. I was responsible for the leasing of tenanted pubs, so from the outset I was involved in the food and drink industry! In the early 90s I worked for Domino’s Pizza as development manager looking after new franchisees then moved to Pizza Hut as head of franchising. After a spell running an overseas consultancy and becoming a master licenced franchisee for a juice bar for about eight years, I then joined Papa John’s.

From almost 20 years in the industry there have been some career highlights! I remember supplying pizza to Richard Branson’s two-day staff party at his home. We turned up with the oven and the staff and Van Morrison was the 60

entertainment! Another highlight was being involved with Papa John’s to set the Guinness World record for the most people tossing pizza dough simultaneously. Papa John himself, John Schnatter, was there and the backdrop was Tower Bridge in London. It was all over the media and TV, a hugely memorable day!

For others thinking of a career in the pizza industry I can recommend that there is plenty of opportunity for career progression. It is a vibrant dynamic sector with a great product. Unlike working in a call centre for example, you tend to have happy customers! Yes, it’s hard work and it’s a fast paced environment but there is lots of employment and opportunity at every level.

I’ve known a number of people that started out as drivers and

often, they too are leaving just at the time they start to perform the job with credit!

As well as the disruption to business, this can also have a detrimental effect on customer service.

Furthermore, with the living wage coming in from April, people costs are going to rise further, which makes it all the more important that we find ways of reducing this endless drain on business resources.

PAPA Over the coming issues of Pizza Pasta & Italian Food magazine we will be looking at some of the ways businesses can help to change this – by encouraging employees to stay and become part of an enthusiastic team; by building career paths that can incentivise them; and by helping to change attitudes.

One of the key pieces of work for the Pizza Pasta & Italian Food Association over the coming months and years will be to try and change attitudes by promoting some of the career opportunities in the industry. On our new consumer website, to be launched shortly, we will be highlighting some of those who have entered the industry – often at the bottom – and lifted themselves to the top.

Through these columns we will also be looking at some of the ways businesses are working to change this culture and things you can do to hang on to the good staff you want to keep.

progressed to become store managers and ultimately successful franchisees. Papa John’s own vice president for Western Europe, Gareth Davies, a 25 year veteran of the pizza business has worked at every level from pizza chef through to leading Papa John’s in the UK. John Schnatter, founder of Papa John’s also has a story which is an inspiration to anyone considering joining the industry. At high school, he worked as a dishwasher at Rocky’s sub pub in Jefferson, Indiana, later selling his prized car to fund used restaurant equipment to make and sell his own pizza from a converted broom closet in his father’s tavern. Later Papa John’s was born! With the right effort, attitude and enthusiasm career progression is a feature of this industry.

One reason for this, is that the pizza industry is buoyant and continues to grow in popularity.

Despite the recent recession we didn’t see sales suffer like in other

markets. People still have to eat! I’ve seen three cycles of recession over the years and pizza has always remains strong.

Similarly, unlike other food sectors, it is not directly influenced by the season or weather. In the summer when the sun shines, people order pizza and even in winter, Christmas is one of our busiest times! It is a treat and a way to feed the family at the same time.

The model also lends itself to franchising. This provides a great opportunity for someone without necessarily a lot of experience to run and build their own business.

Passion and the capacity for hard work will repay a franchisee’s efforts!

The franchise model ensures that all training and help is provided and many young franchisees have gone on to successfully run multiple Papa John’s franchised stores.

Working in the pizza industry is great fun! It offers great variety, no two days are ever the same. Would I do it all again? Yes absolutely!

March 2016

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Pizza My

World M

ulmar has become a market leader in the supply, installation, maintenance and service of espresso coffee machines and bean grinders, using their accumulated knowledge and expertise to consult, specify, deliver and install bespoke design solutions (their in-house designers create turnkey design solutions for bars, restaurants, kitchens, cafés, delis and specialist commercial catering facilities).

6.00am 6am I get up and make my morning espresso on my Faema traditional coffee machine. I used to always get the underground to work but now I drive so I can enjoy the radio and a second cup on the way to our offices in Hatfield. I do try and listen to my Italian phrasebook on my iPhone as I recently returned from HOST Milano, however the music usually takes over as does my coffee high!

8.00am 8am Arrive at our office in Hatfield, Hertfordshire. We have three locations, two in Hatfield (office and warehouse) and another in Welwyn. Try not to get another coffee as it will be a long day!

As Italy are one hour ahead, I catch up with our Italian coffee machine manufacturer, Faema,

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London born Shona Hayes is the marketing manager at Mulmar Foodservice Solutions, has been in marketing for 10 years, and describes herself as an Italian food and coffee lover.

At Mulmar she is involved in comarketing with a range of famous brands in coffee equipment (Faema, La Marzocco, Mazzer, Grigia, Alpha Dominche, Diedrich, Fetco and Milkmate), catering equipment (DIHR, Roband, Blue Seal and Brita) and concept and design. looking at how we can comarket their new product launch on the Mulmar web site, and how they can promote us through their various digital channels. Taking a look at all successful Mulmar delivery and installations across the UK, I can see that we have carried out five Prezzo restaurant installations over the last few weeks. This is great for us to market the Mulmar brand and obtain coverage from Prezzo also.

9.00am 9am Catch up with the sales team.

We’ve not long returned from HOST Milano – the biggest

event for our industry – and the sales team have set up various partnerships with Italian manufacturers and gained many sales leads that we have to follow up on. I brief the sales team on the leads that I obtained at HOST and allocate them to the appropriate sales person. The sales team and I also go through the Mulmar web site to look at ways that we can promote our success at HOST. I go through my emails, many of which are from the marketing departments of our restaurants and coffee shops wanting to find out about what new products we have and what stock levels we have to satisfy their needs.

I also catch up with the Café Life Awards team to ensure that we have the photographs from their awards night. Mulmar won the 2015 Product/Equipment Category for its new product the Biomeco i-Clean. This product is a hand-washing unit that prewashes, soaps, rinses, disinfects and dries in a single action. This is being rolled out across the UK in restaurants, coffee shops and any front/back of house foodservice provider.

12.00pm Noon I go out to lunch at our local family run Italian restaurant and have a pizza – I know that I am going to feel full and tired after, but it will be a long day so I need fuel. I have a lovely Neapolitan pizza with extra Parmesan and a lovely cup of coffee. Out of habit I check out what coffee machine they are using and ask who supplies their catering equipment (the work is never done!)

1.00pm 1pm Back to the office for a conference call with our flagship trade event - the London Coffee Festival. We discuss stand space, location and the possibility of providing the venue and their non-coffee exhibitors with their coffee machines. They put me in contact with the venue catering company who I pass on to the sales team to follow up.

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2.00pm 2pm A meeting with one of our top clients - Snowflake Luxury Gelato. Mulmar has consulted, designed and installed four of Snowflake’s luxury boutique gelato bars across London and we are discussing with them about their fifth store design and install. We discuss layout, front and back of house equipment and furniture along with full installation. It’s so exciting as they are fast becoming the leaders in their field and it’s great to be part of that sales and marketing process. I also feedback Snowflake discussions to our designers and devise a marketing plan for digital and print media.

4.00pm 4pm Conference call with our manufacturer Alpha Dominche in the USA regarding their revolutionary Steampunk machine. Mulmar also won the Café Life 2014

www.papa.org.uk

Product/Equipment Category for the Steampunk. Alpha Dominche - a leading producer of advanced coffee and tea brewing machines based in the US - is looking to make a splash in the speciality coffee and tea industry in Europe, particularly in the thriving UK market. We explore ways in which we can pull a press release together to go to market with the new Steampunk installations

7.00pm 7pm Snowflake kindly left us some gelato and, well….it’s heavenly!

I need to get to the gym tomorrow after the good and wholesome Italian food I have had today!

8.00pm 8pm Home, walk the dog (feel less guilty now) and spend time with the rest of the family. I am lucky that I don’t mind doing everything again tomorrow – I’m one of those geeks who love their job.

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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 3&4 Turnpike Close, Lutterworth, Leicestershire LE17 4YB 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: Paul Bates Tel: 01749 838100 Fax: 01749 831247 paulbates@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 Fromageries Bel Bel Foodservice PAI, 2 Allee de Longchamp, 92150 Suresnes, France Contact: Cedric Blanpied Tel: 0333 900 2020 Fax: 01732 467596 cblanpied@groupe-bel.com www.belfoodservicepai.com

General Mills UK Ltd. Harman House, 1 George Street, Uxbridge, Middlesex UB8 1QQ Contact: Bianca Coeln Tel: 01895 201246 Fax: 01895 201101 bianca.coeln@genmills.com www.generalmills.co.uk

Glanbia Cheese Ltd 4 Royal Mews, Gadbrook Park, Rudheath, Northwich, Cheshire CW9 7UD Contact: John O’Brien Tel: 01606 810900 / Fax: 01606 48680 johnobrien@glanbiacheese.co.uk

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

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

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

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

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

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

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

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

Tasker Insurance Brokers Unit 4 Diss Business Centre, Dark Lane, Diss, Norfolk IP21 4HD Contact: Alex McAusland Tel: 0845 548 8220 Alex.Mcausland@taskerinsurance.co.uk www.taskerinsurance.co.uk

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

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

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

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

Taste of Sicily Ltd. Unit 2 Lismirrane Industrial Estate, Elstree Road, Elstree, Hertfordshire WD6 3EE

glasswashers & dishwashers EXPERT ADVICE - SALES AND SERVICE SUPPORT NATIONWIDE

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

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

www.papa.org.uk

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

HUGE SAVINGS

* available subject to conditions on certain models.

SAVE WITH

SAVE: £’s - Up to 30% Discount* SAVE: £’s on Electricity Usage SAVE: £’s on Water Consumption FREE: Help picking the right model FREE: Site Survey (Obligation Free!)

EASY FINANCE OPTIONS AVAILABLE

NELSON DISH & GLASSWASHING MACHINES

CALL FREE

0800 592 833

Contact: Carlo Diforti

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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. Fromageries Bel 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. Glanbia Cheese Ltd. Granarolo UK Ltd. Pathos Continental Foods Ltd. The Cheese Warehouse Salvo 1968 Ltd. Parmesan Eurilait Ltd.

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

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

Granarolo UK Ltd.

Continental Quattro

Pathos Continental

Euro Pizza Products

Foods Ltd.

Stagioni Ltd.

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

DELIVERY & PACKAGING Heated Pizza Delivery Bag Systems Cooktek (MCS Technical 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. Olives Donatantonio Ltd. Leathams PLC Med Food Wholesale Ltd. Pathos Continental Foods Ltd. Taste of Sicily Ltd. Salad Southern Salads

INSURANCE Premier BusinessCare

KITCHEN & SERVING EQUIPMENT Bakery Ovens Cater-Bake (UK) Chefsrange Drinks Systems Carnevale Ltd. Chargrills Chefsrange

Carnevale Ltd. Pepperoni Carnevale Ltd. Dawn Farms UK Salami Carnevale Ltd.

OILS & VINEGARS Balsamic Vinegar Foods Ltd. Olive Oil Donatantonio Ltd. Leathams PLC Martin Mathew & Co. Ltd. Med Food Wholesale Ltd. Pathos Continental Foods Ltd. Salvo 1968 Ltd

Fruit & Vegetables Carnevale Ltd. Meat 999 Pizza Toppings (UK) Ltd. Carnevale Ltd. Dawn Farm Foods Pizza Plus Foodservice Stateside Foods Ltd.

PASTA, POLENTA, GNOCCHI & RICE Gnocchi La Tua Pasta Ltd.

Drinks Systems Carnevale Ltd. Fryers Chefsrange Jestic

Pasta (Fresh) Med Food Wholesale Ltd. Salvo 1968 Ltd.

Griddles Chefsrange Jestic

Rice Pathos Continental Foods Ltd.

Holding Ovens Jestic Preparation Counters Chefsrange Refrigeration Chefsrange General Mills UK Ltd. Serving Pasta King (UK) Ltd.

PIZZA DOUGH, BASES & CRUSTS Dough Balls Euro Pizza Products Kiren Foods Pan’Artisan Ltd. Pizza Plus Foodservice

MEAT

Ham Carnevale Ltd. Dawn Farms UK Leathams PLC Stateside Foods Ltd. Italian Meat & Sausages Dawn Farms UK Donatantonio Ltd. Salvo 1968 Ltd Pancetta

Pizza Sauces Donatantonio Ltd. Pizza Plus Foodservice Portal Foods Ltd. Stateside Foods Ltd.

READY PREPARED Prepared Pasta Meals Bakkavor Pizza Freiberger UK Ltd. Pasta King (UK) Ltd. Prepared Pizza (Chilled) Bakkavor Pizza Stateside Foods Ltd. Prepared Pizza (Frozen) Freiberger UK Ltd. Pizza Plus Foodservice Stateside Foods Ltd. Venice Bakery UK Ltd.

Pasta Sauces Leathams PLC Martin Mathew & Co. Ltd. Pasta King (UK) Ltd. Salvo 1968 Ltd The Fresh Pasta Company Ltd Pesto Taste of Sicily 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 Passata Donatantonio Ltd. Martin Mathew & Co. Ltd. SunBlush© Tomatoes Leathams PLC

SOUPS, SAUCES, STOCKS & DRESSINGS

Sun-Dried Tomatoes Carnevale Ltd. Donatantonio Ltd. Leathams PLC Martin Mathew & Co. Ltd. Taste of Sicily Ltd.

Garlic Spreads & Mixes Riva Foods Stateside Foods 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:

Bacon Dawn Farms UK Leathams PLC Beef Leathams PLC Chicken & Other Poultry Leathams PLC

PIZZA TOPPINGS Fish Carnevale Ltd. Martin Mathew & Co. Ltd.

Pathos Continental

Pasta (Dry) Carnevale Ltd. Donatantonio Ltd. Leathams PLC

Displays Chefsrange

Pizza Bases & Crusts Kiren Foods Pan’Artisan Ltd. Pizza Plus Foodservice Salvo 1968 Ltd. Stateside Foods Ltd. Venice Bakery UK Ltd.

Ian Kent, Stateside

Richard Harrow , Freiberger

Alan Ribakovs, Whitworths

Cedric Blanpied, Bel UK

Geoff Parsons, Basilico

Ian Ritchie, Dawn Farm Foods

Richard Burgham, Pizza Hut

Maurice Abboudi, Consultant

Andrew Gallagher, Papa John

Jemma Robinson, John O’Brien, Matt Simpkin, ASDA Glanbia Cheese Just Eat (* Primary members of the committee – others generally attend as substitutes when primary members are unable to attend meetings)

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