Pizza, Pasta & Italian Food Magazine - Issue 191

Issue 191 May 2019

& Italian food magazine

#EXPRESSYOURSELF EVERY PIZZA CHEF HAS A STORY TO TELL. Like Gino, who has chosen the organic flour of Le 5 Stagioni, made from 100% Italian wheat to sustain our local farms. le5stagioni.it

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Opinions expressed in Pizza, Pasta & Italian Food magazine are those of the contributors and not necessarily those of J&M Group, Pizza, Pasta & Italian Food magazine or The Pizza & Pasta Association. No responsibility is accepted for the opinions of contributors.

Pizza, Pasta & Italian Food is published by J&M group Ltd. and supports The Pizza, Pasta & Italian Food Association.

It is circulated to managers, executives, buyers, retailers and traders in the pizza and pasta business. © J&M Group Ltd. 2019

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This issue marks the official launch of this year’s PAPA Awards – its thirtieth year, no less! - as well as the hotly contested Pizza and Pasta Chef of the Year competitions (all of which can help to raise the profile of your business significantly - turn to page 14 to find out more).

This issue’s features look at cheese, pizza bases and ovens. We also offer some important advice from the Metropolitan Police when it comes to delivery driver safety. Our regular ‘wood fired oven guru’, Jay Emery, also reminds us of the importance of ensuring that such a pizza oven is a DEFRA-approved one if you’re operating in an ultra-low emission zone.

CLARE BENFIELD EDITOR clare@jandmgroup.co.uk

Contents NEWS

ARTICLES

4

PizzaExpress unveils new brand proposition.

5 Just Eat invests £1 million in restaurant food safety programme.

6 Consumers predict food delivery technology advances.

13 Tuttofood claims international agri-food hub status.

42 Police advice for delivery franchises – driver safety guidance from the Metropolitan Police.

PAPA

56 Ferrero Rocher… Re-imagined – the famous brand and chef, Francesco Mazzei, join forces.

14 18 22 24

PAPA Awards 2019 launch.

Pizza Chef of the Year 2019.

Pasta Chef of the Year 2019.

PAPA Association Update.

52 Integrating allergen management into your catering business – advice from Jacqui McPeake.

54 Brexit and commercial contract considerations – legal advice.

62 Marketing your Italian restaurant – ideas from VerriBerri Hospitality.

58 Casual Dining 2019.

64 Delivering new opportunities with evolving employment laws – insight from solicitors, Wright Hassall.

FEATURES

PROFILES

REVIEWS 26 Pizza bases – new launches and free-from versions.

32 Cheese scene – new launches, trends and insight.

44 Oven opportunities – ovens for pizza.

66 Pizza My World – Paul Jackson of Oakfired at the Royal Oak.

REGULARS 50 Wood-fi red oven guru column.

63 New products.

68 Index of PAPA registered suppliers.

May 2019

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FOOD STORAGE

NEWS

Estate and offering review at Veeno According to Propel news, the popular Italian wine café and wine bar brand, Veeno, has reported that it is currently reviewing its estate while it is introducing hot food across all sites, having been trialling hot food in the shape of pizza and pasta at a couple of sites with a view to rolling it out to the entire estate.

Co-founder, Nino Caruso, said: “We had a lot of requests so we gave it a try and now it’s going permanently on the menu.”

The estate review, which has been initiated following the arrival of Rodrigue Trouillet as commercial director and new business partner in November last year, has so far led to the closure of its company-owned restaurant in Harrogate while talks have been taking place with landlords for a handful of its other 17 sites.

Veeno’s franchised site in Norwich, which opened in November at the Castle Street shopping centre, has also closed due to problems with the franchisee with the company exploring the option of reopening it as a company-owned venue.

Nino Caruso added: “We have grown very fast in the past few years and with the management change we felt this was the right time to look at the estate.”

However, he also went on to suggest that the company will continue to expand by looking at more openings later in 2019 (including) the very recent conversion of Veeno Reading into a franchised store.

Rodrigue Trouillet’s arrival coincided with Andrea Zecchino stepping down from the company he founded with Caruso in 2013. He was appointed as commercial director to oversee the business development strategy and the marketing operations, having previously worked as a vice president at the Walt Disney Company EMEA in the Media Networks division.

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PizzaExpress unveils new brand proposition Langham Place, Oxford Circus in London and Leeds Arena PizzaExpress pizzerias are amongst the first to showcase a brand proposition featuring a theatre kitchen at the heart of the pizzeria plus dedicated bar at PizzaExpress.

Extensive customer research has resulted in innovation across design, food and drink and the customer experience, which together form a ‘test and learn’ of the new brand proposition, report the brand.

Since Peter Boizot, PizzaExpress’s founder, transformed the casual dining market by bringing pizza to the UK and opening the first PizzaExpress in 1965, this sociable pizzeria has led the way in shaping what consumers know and love about the sector, feel the brand, and this new chapter promises to be just as pioneering, they claim, with the aim of bringing people together through shared passions – namely, food, drink, music and creativity.

PizzaExpress at Langham Place, Oxford Circus in London officially launched on 28 March 2019, and will inform future openings and refurbishments based on learnings from the launch, say the company.

Having used ‘open kitchens’ since before the term was coined, they claim, their kitchen has been repositioned to take centre-stage at the heart of the restaurant, bringing the theatre and authenticity of PizzaExpress’s pizza-making to the fore. Hues of gold surround the pizzaioli at work, with white marble tables and teal and rose furnishings coming together across the main dining area, which surround the kitchen, and making the space warm and inviting for up to 137 diners.

The pizzeria is also one of the brand’s first to introduce a defined bar space, which has

been co-created alongside lifelong partners Peroni Nastro Azzurro. Positioned by the entrance adjacent to the main dining area, the bar area caters for up to 30 covers and has been designed to increase its appeal as the destination of choice for not just pizza, but drinks as well. Applying the same creativity to its cocktails as its pizzas, along with some of the classics, PizzaExpress is offering a new Peroni Spritz which combines Aperol, grapefruit and the crisp taste of Peroni Nastro Azzurro and the Bloody Mary, which uses a base of the pizzeria’s fresh passata.

A vital part of the work the brand has done is to spend time with the people who run its sociable pizzerias across the country, they report. These teams have been heavily involved in co-creating the new approach to unlock great experiences for customers and as a result, the brand has focused on three areas - a leadership programme to develop its restaurant management teams across its pizzerias, a new service journey that focuses on social connection with customers and empowers teams to drive a deeper engagement with guests needs and flex service accordingly and updated uniforms with a fresh new look based on feedback from the team.

“In-depth consumer and market research has helped us develop a new offering, which not only stays true to our incredible heritage and Peter’s original vision for the brand, but also helps us understand the critical elements to ‘future-proof’ the business. We’re extremely excited to be unveiling both our Langham Place, Oxford Circus and Leeds Arena pizzerias and look forward to taking learnings from this launch,” said Zoe Bowley, managing director at PizzaExpress.

May 2019

NEWS

Just Eat invests £1 million in restaurant food safety programme Just Eat has announced its commitment to investing £1 million to raise food hygiene and safety standards across the UK takeaway sector.

Under the new programme, Just Eat will work with any restaurant on its platform with an official Food Hygiene Rating of zero, one or two to help them improve their rating, and any zero-rated restaurant which does not improve its score by 1 May will be removed from the Just Eat platform until they do so.

Just Eat’s funding will provide a bespoke improvement plan for any restaurant with a rating of two or below, delivered by NSF (a leading global food safety consultants). The package of support will include a one-toone visit from an expert food safety practitioner, provision of a detailed action plan on how to make any required improvements, access to resources and guidance on how to request a re-inspection from their local authority to gain a new FHRS rating. Zero-rated restaurants will also be offered additional follow-up support. Just Eat say that they already offer food hygiene and safety training to every restaurant that signs up to its platform free of charge.

In addition, any restaurants seeking to sign up to the Just Eat platform will be required to have a minimum Food Hygiene Rating of three by the Food Standards Agency (FSA), or be registered and awaiting inspection by the local authority.

Graham Corfield, managing director of Just Eat in the UK, commented: “At Just Eat, we’re focused on helping the UK’s vibrant takeaway sector grow and thrive. We know that running a small, independent business is not without its challenges, and food hygiene and safety is a vital area that restaurants need to get right.

“This is why we have an ever-evolving programme of work dedicated to raising food safety standards across the entire

takeaway sector. The vast majority of the UK’s takeaway restaurants have good food hygiene standards already, but today’s investment means those that need extra help can now access bespoke support for free.

“Helping our customers access brilliant food and supporting restaurants to prosper and grow is what Just Eat is here to do. This investment will help ensure the takeaway sector continues to improve and meet customers’ high expectations.”

The latest commitment from Just Eat follows its announcement back in December 2018 of plans to include the official FSA food hygiene rating of each of its UK restaurant partners directly on its platform both in-app and online.

Just Eat says that it continues to make significant updates to its API so that a restaurant’s FSA rating will automatically update if it changes following a local authority inspection. This means Just Eat will receive a notification if a restaurant falls below a rating of 3 so that it can quickly contact the restaurant to offer access to the new food safety programme.

Displaying FSA ratings is currently underway in Northern Ireland and will be rolled out across the whole of the UK in the second half of the year, they report. Just Eat has also offered access to Level 2 food hygiene training and certification to every business on the platform since 2016, and in 2018 partnered with Checkit, a digital food safety management software provider, to allow restaurants to access new digital food safety systems at industry-leading rates.

Heather Hancock, chairman of the Food Standards Agency said: “I warmly welcome Just Eat’s significant new investment in food safety. The company influences thousands of food businesses and reaches millions of customers. Quite rightly, Just Eat is making clear that food safety and hygiene must be a top priority for all their partner businesses. I’m delighted that, from today, all new businesses joining the Just Eat platform must have a food hygiene rating of 3 or more and I strongly encourage Just Eat to apply the ‘minimum 3 rating’ across their platform as

soon as practicable. This clear commitment to consumers - plus financial support from Just Eat for businesses to improve where they aren’t up to scratch - is the kind of leadership we expect and I believe it will drive up standards for the benefit of all.”

Viresh Patel, owner of the Pizza Company, Gourmet Burger & Fries and China Kitchen, said: “I moved from a hygiene rating of four to five after Just Eat gave me access to a digital tool which helps me and my team make sure food safety tasks are carried out at the right time every day. It is the simple but important things that can easily be forgotten when working flatout in a busy kitchen, such as monitoring fridge temperatures or checking staff are wearing all the correct uniform. They seem small but they’re really important and it’s meant we’ve really tightened up our food safety processes. Just Eat’s support in this area has been invaluable and I think their new food safety programme will be a positive step for other takeaway businesses.”

www.papa.org.uk 5

NEWS

Consumers predict food delivery technology advances According to CGA’s recent Go Technology report, 28% of British consumers are now ordering more food online than a year ago, observe Nife is Life, an online Italian food retailer.

This report also reveals that half of food deliveries are ordered by millennials, and 44% of food ordered is purchased via online channels. 61% of frequent delivery consumers think the quality of the food they receive is better than, or the same as, food served in a restaurant. An impressive feat, feel CGA, and which may explain why chains like Jamie’s Italian, Carluccio’s and the Prezzo Group have faced rapid closure in the past 12 months.

To investigate this in more detail, online Italian food retailers, Nife is Life (www.nifeislife. com) decided to analyse CGA’s report to discover the technology advances consumers predict they will see in the future of food delivery.

Nife is Life found 40% of consumers believe they will see ‘more restaurants offering delivery from their web site’ in the future, with restaurants fast becoming the go-to source of

information for food orders. Comparatively, just 29% of consumers predict ‘more mobile delivery’ in food. This suggests restaurants may need to invest in their own tech, if they are to keep up with demand and lessen the risk of falling behind, feel Nife is Life.

A third (33%) of consumers expect ‘GPS tracking’ to become an essential part of the food delivery process; monitoring a meals journey, providing a realistic ETA and combatting consumer concern over “misplaced orders.”

With devices like Siri and Alexa becoming increasingly popular in the homes of Brits, ‘automated voice’ is predicted to huge in food by many, and consumers agree, with a fifth (22%) saying voice-based ordering is here to stay, Nife is Life found.

Interestingly, one in six (17%) believe ‘cook it yourself ingredient boxes’ will become available at their favourite eateries, stuffed with key ingredients ready to assemble at home.

Lastly, fewer consumers predict advances in drone delivery (16%), such as pin-point

location accuracy, and in driverless vehicle (15%) technology, but some restaurants have already begun experimenting with self-driving cars, drones and robots to make transportation and, in turn, delivery easier and more convenient.

Aldo Zilli takes the reins at San Carlo Regent Street

Chicago Town’s PJ Party raises funds for Comic Relief

One of the UK’s best loved Italian chefs, Aldo Zilli, has been appointed consultant executive chef at San Carlo’s latest prestigious London outpost, San Carlo Regent Street St James’s.

Aldo Zilli has worked with the San Carlo Group, one of the UK’s most successful, independently owned restaurant brands previously, helping the group establish its presence in the London market first with Cicchetti Piccadilly, then Cicchetti and Fumo both in Covent Garden. Now the group has invited him back to take the helm at its first eponymous London restaurant.

Aldo Zilli rose to fame with his restaurant Zilli Fish, a Soho institution for over 15 years and just one of a number of restaurants he founded, including Signor Zilli, Zilli Green, Zilli Café and Zilli Bar. Born in the small seaside town of Alba Adriatica in the central Italian region of Abruzzo, he learnt Italian home cooking from his mother, and enrolled in catering college before establishing his career in the UK. Away from the kitchen, he has written eight cookery books, hosted his own food and drink radio show, been a MasterChef judge and mentor and appeared alongside chef Enzo Oliveri on a culinary journey across Sicily for the Good Food Channel.

He will be overseeing the kitchen at San Carlo which uses only the finest Italian produce and will be specialising in bringing the freshest and most sustainable fish and seafood to the table.

Diners can also expect to see some classic Aldo Zilli dishes too from his tenure at Zilli Fish, including his famous spaghetti lobster and truffle and Parmesan risotto.

Chicago Town encouraged pizza-lovers to host a PJ Party on Red Nose Day (Friday, 15 March), recently, to help raise money for Comic Relief, with a spoof video from some celebrity friends.

The popular frozen pizza brand has pledged to donate £300,000 to the charity and also encouraged pizza-lovers to host a PJ Party on Red Nose Day to help raise even more money.

To officially launch the partnership, an exclusive pyjama party was held by former Spice Girl lookalike, Victoria Beckham, which also saw celebrity chef lookalike Gordon Ramsay cook up a Chicago Town pizza feast as part of the fundraising.

Speaking about the partnership, Richard Cooper, senior brand manager, Dr. Oetker Professional (UK) said: “Chicago Town and the Dr. Oetker Professional team were excited to be a Comic Relief partner and support this amazing charity. We asked operators up and down the country to join us on the 15th March – from pubs and restaurants to hotels and universities – and host a PJ party to help raise funds for incredible projects.”

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May 2019

NEWS

White Rabbit Pizza Co

broadens offer The White Rabbit Pizza Co says that it is taking the brand to the next level with a game-changing refresh and NPD. Following a £750,000 investment last year, the award-winning chilled pizza start-up is broadening its offer to a wider market, majoring on the authentic Italian foodie credentials of the brand, with the added bonus of being gluten-free and offering vegan options, they point out.

The new-look line-up features a fresh bold look, in a fully recyclable box, a perfected artisan base and exciting additions to toppings on existing lines - now known as the Mozzarella Master, the Cheeky Chorizo, the Smokin’ Vegan and the Vegan Gardener. The brand is also launching a completely new line - the Flawless Focaccia - in Booths and Ocado.

With year-on-year growth of 250% and distribution doubling in the last 12 months, the awardwinning brand, founded by Nick Croft-Simon and Matteo Ferrari, has gone from a kitchen project to category disruptor, with a range of alternative pizzas based on Matteo’s traditional Italian family recipes.

Co-Founder, Nick said: “After a fantastic start to our journey, the time is right to take the next step and broaden our proposition, which at its core is to create a delicious, truly artisan, authentic pizza with the finest quality ingredients that everyone can enjoy regardless of dietary requirements. Our rule is that we only judge our taste versus ‘conventional’ Italian pizza!”

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Papa John’s names its Franchise Owner of the Year Papa John’s has named its Franchise Owner or the Year (for five stores or less) for 2019 as Abid Hussain, who was officially recognised for his achievement at Papa John’s biggest ever UK franchise conference held in Birmingham recently.

Abid Hussain who runs Papa John’s in Bedminster (Bristol), Eastleigh, Fareham, Newbury and Taunton said: “I wasn’t expecting to win an award at all! However, my success is really down to my staff. I have great managers working in all my stores and the team behind each of them ensures we deliver fabulous service and top-quality pizza every time.

“Motivating the teams and ensuring they have what they need in terms of equipment plus good training is key to keeping the best people. I am proud that all my managers have been with me since I joined Papa John’s in 2016 and we have grown the business together. I know that if my people are happy then so are our customers: it makes good business sense.”

Before joining Papa John’s, Abid Hussain worked in advertising and marketing in London and also was a consultant in a web firm.

“Papa John’s was something a bit different!” Abid Hussain adds. “I was looking for a new challenge and a friend of mine ran a Papa John’s store. I did some research and thought buying a franchise could be a great move for me. The rest is history! I have plans to open several more stores in the future so am looking forward to growing my portfolio of outlets with the help of my great team plus the support of Papa John’s right behind us.”

Phil Gaffer, QFP, Papa John’s franchise sales and business development manager said: “Abid’s award win is well deserved. I know several of his managers were also nominated for awards at the conference which is a testament to the strength of his training and management skills. It is great to be able to recognise the hard work and dedication of Abid’s whole team in this way.”

Just Eat appoints new chief data officer Just Eat has announced the appointment of Alberto Rey Villaverde as its chief data officer.

Responsible for taking leadership of Just Eat’s Analytics & Business Insights and Data Science teams, Alberto Rey Villaverde’s role will cover all aspects of business information, management information and reporting, as well as Artificial Intelligence, algorithmic development and machine learning.

Alberto joins from easyJet, where he was head of Data Science and Yield.

Peter Duffy, interim chief executive officer at Just Eat, said: “Alberto’s expertise will help to position Just Eat as the market leader in data and analytics, as we further personalise our service and deliver our vision of ‘Serving the World’s Greatest Menu. Brilliantly.’”

May 2019

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NEWS

New gluten free pizza flour Eurostar Commodities has launched a new gluten free, premium and versatile pizza flour.

Gluten free, coeliac friendly, higher in fibre and vegan, the product has been developed to handle like a traditional pizza flour and offers significant quality in the category, say the company.

Created by Eurostar Commodities’ technical development team the flour is milled in Italy using a traditional Italian technique, having been developed for excellent, consistent performance for all styles of gluten free pizza bases including Neapolitan, as well as speciality breads like focaccia and ciabatta.

“We recognise the increasing consumer demand for gluten-free products. However, within the category there is also a demand for a versatile all-rounder to give businesses, restaurants, cafes and foodservice providers a top quality product that is high enough quality for artisan pizza. We wanted to create a product that has excellent extensibility that is consistently reliable and ultimately tastes incredible – certainly as good as, if not better than similar products which contain gluten,” said Philip Bull, MD of Eurostar Commodities.

With customers embracing alternative diets there has been sustained growth year on year with Euromonitor forecasting the global gluten free retail market at $4.7bn by 2020 (up from $3.5bn in 2016). Gluten-free foods have been consumed for many years by those with coeliac disease, a disorder in which their immune system reacts to gluten, a protein found in grains such as wheat and barley.

Mintel also reports that 15% of UK households are now avoiding gluten so demand has widened beyond medical need as food intolerances have become more widely accepted and more people opt for “free-from” and “clean-label” products as a lifestyle choice.

Eurostar Commodities Gluten Free Pizza Flour is available in 25kg bags, is suitable for gluten-free, vegetarian, vegan, coeliac, halal and kosher diets and contains no allergens or genetically modified ingredients.

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Half of Brits believe university isn’t worth the debt Nearly half of Brits (47%) believe spending thousands of pounds on a university degree is not worth the debt when it comes to improving career chances, and over a third (37%) of graduates are in agreement, according to new research from Greene King, which operates 2,798 pubs, restaurants and hotels across England, Wales and Scotland.

The research, which was conducted for the hospitality apprenticeship provider to mark National Apprenticeship Week (4 – 8 March 2019) – an annual celebration of apprenticeships that brings the whole apprenticeship community together to celebrate the impact they have on individuals, employers and the economy - found nearly two thirds (63%) would consider an apprenticeship as the most useful start to their career, and over four fifths (82%) see an apprenticeship as an attractive alternative to university. However, over half (59%) of people believe there just aren’t enough apprenticeship schemes around.

Many think that apprenticeships should be made more accessible to those with a lower household income, with almost two thirds (65%) of people saying there should be more support to help them get into work, the research found.

One of the most important places that the next generation receives advice on what they should do in their careers is in the classroom.

However, the survey revealed a shortfall in career advice at school. Over two fifths (42%) of most recent school leavers aged 18 to 24 found careers advice either not very useful, or not at all useful, the survey discovered (one in five 22% - of 18 to 24-year olds said they weren’t offered careers advice at school at all).

Greene King reports that it works directly with schools and colleges to promote the

opportunities available to students and offers an award-winning apprenticeship programme that has trained 11,000 people since 2011.

As part of a series of commitments in the company’s Stepping Up report, which was published in January and looks at addressing social mobility, Greene King will support 20,000 apprentices by 2022.

Rooney Anand, chief executive of Greene King, said: “We recognise that a university degree isn’t the only option for young people when embarking on their journey to kick start a successful career. Apprenticeships provide the opportunity to learn and earn – something that works really well for our team members.

We offer apprenticeships up to Level 5, which is equivalent to a Higher National Diploma, and have seen time and time again our people develop from a stop-gap job serving behind the bar to developing their career to become a general manager with the opportunity of running a multi-million-pound turnover business employing as many as 70 people.

“In fact, our general managers are instrumental to the success of our apprenticeship programme with 95% of our pubs having supported an apprentice since we launched our scheme in 2011. As we celebrate National Apprenticeship Week, we’re delighted to continue our support of 20,000 apprentices by 2022 as we continue to champion this important approach to learning and career development.”

Homeless Wendy Omollo, for example, was sleeping on the streets after applying for some 150 jobs and being rejected. Then she saw an ad in a pub window which led to an apprenticeship with Greene King, and has since gone on to become a deputy manager for the firm and is in charge of a team of 15 people.

Diforti launches a Brexit box!

The popular Italian delicatessen, Diforti, has launched a Brexit Box to help shoppers prepare for potential shortages of their favourite foods.

With claims of Brexit threatening to disrupt imports from Europe, and warnings that food products from the continent could be harder to come by, Diforti say that they have taken action with the release of their Brexit Box. Carlo Diforti, director of Diforti, said: “The looming prospect of Brexit may have already hit the pound, but it could be about to hit the people of the UK where it really hurts – their kitchen cupboards. The price of olives has hit a seven-year high, and there are warnings of an impending cheese shortage. We don’t want any of our customers missing out on the very best Italian ingredients. That’s why we’ve put together the Brexit Box, full of items that may be

harder to come by once Brexit comes around.”

The carefully curated box joins Diforti’s regular collection of gift hampers, all packed with Italian essentials and available to purchase online, say the firm. From pesto to pasta to packets of rice, the contents of the Brexit Box have been selected to keep shoppers’ cupboards stocked for the long haul, and also contains their popular Red Sweet Peppers stuffed with Cheese, in response to fears that cheese will be among the main victims of post-Brexit food shortages, they point out.

May 2019

NEWS

Aperol toasts 100 years of joy This year, Aperol is celebrating its centenary with a series of activities to bring the brand and its history to life Aperol, Italy’s iconic orange bittersweet aperitif ranking ninth in the list of the world’s best-selling cocktails (according to drinksint. com) announced the celebration of its centenary at a press conference in Padova, the birthplace of the brand, and now having become recognised around the world for sparking joyful connections and creating memorable shared experiences. Launched in 1919 at the Padua International Fair, Aperol was created by the Barbieri brothers, Luigi and Silvio, who coined the name ‘Aperol’, having taken inspiration from the French term for apéritif, ‘Apéro’. Made with citrus oil infused with precious herbs and roots to create a perfectly balanced combination, the original recipe has remained unchanged and is a secret to this day.

Aperol Spritz, the drink’s signature serve, is known and enjoyed the world over, singlehandedly creating and globally leading the spritz category, earning its rightful place in the International Bartender Association’s list (IBA), as the key defining ingredient of the Spritz Veneziano. As much as it is today, Aperol Spritz has traditionally been consumed all over Veneto, in Venetian bars called the ‘bàcari, which epitomise the ‘Venetian way of life’ promoting the culture of staying together, enjoying bite size snacks such as the traditional ‘cicchetti’ and enjoying an aperitif moment.

To mark the centenary milestone, Aperol is commencing a series of celebrations internationally throughout 2019, to spark joyful connections, using universal languages such as art, music and Aperol Spritz that brings people together wherever they are.

They are also launching limited-edition labels

to sit on their bottles, that will each be truly unique, say the brand, thanks to an advanced chromatic formula, that will recreate infinite single variations on an iconic design by Italian artist Lorenzo Mattotti (1990), and portraying a young couple dancing holding an Aperol bottle and two glasses full of the unmistakable liquid.

Sergio Giordani, the mayor of Padova said: “It is fantastic to have a brand that is so deeply rooted in our city and region’s heritage being so eager to give back to its home town. We’re really looking forward to unveiling the artistic creations that Aperol are placing in Padova to bring crowds together – all set for a wonderful summer of joyful connections ahead of us. We are pleased that this wonderful celebration will coincide with the centenary of the Padua International Fair, where Aperol was first launched by the Barbieri brothers 100 years ago.”

www.papa.org.uk 11

NEWS

SHORTS Three top Customer Service Awards for Deliveroo Winners in the 13th annual Stevie® Awards for Sales & Customer Service, recognised as the world’s top customer service awards and sales awards, were unveiled recently at a gala ceremony in Las Vegas, NV, attended by more than 650 executives from around the world.

Nine British companies were named as Stevie Award winners, including Deliveroo of London - one of the two top UK winners with three Stevie Award wins (Gold Stevie for Customer Service Department of the Year - All Other Industries, Silver Stevie for Best Use of Technology in Customer Service - Other Service Industries and Bronze Stevie for e-Commerce Customer Service Award Other Service Industries).

Diversity and innovation at IFE 2019 Over 27,000 professionals in the global food and drink industry travelled to ExCeL London for the International Food & Drink Event (IFE) 2019. The hotly anticipated event showcased a taste of tomorrow with more than 1,350 new and trendsetting international food and drink brands exhibiting their latest product innovations, and including everything from charcoal-infused drinks and popped lotus seed snacks to meat-free burgers and healthy protein-based ketchup.

New additions to snacking range Bannisters Yorkshire Family Farm (www. bannistersfarm.co.uk) has introduced a new range of baked potato skins filled with a number of tasty recipes - each with a mozzarella-style melt - all five of which are suitable for vegans, say the company.

Developed to help caterers respond to the fast-growing demand for a wide variety of plant-based menu options, the new range combines punchy flavours and globally-inspired ingredients with British baked potato skins. The loaded potato skins are gluten free, and ready to heat from frozen to offer vegan hot snacking and sharing menu choices.

Wine and spirit education London Wine Fair (www.londonwinefair. com, 20-22 May 2019, Olympia, London) have teamed up with the Wine & Spirit Education Trust to deliver one of the most popular parts of the show, the Education Zone, and have also announced the first set of sessions taking place over the three days, from the principles of food and wine pairing, to creating a winning wine list and much more.

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‘Business as usual’ as Jestic Foodservice Equipment announces sale of business Jestic Foodservice Equipment (www. jestic.co.uk) has announced the sale of the business to Universal Industries International Ltd, a company controlled by the founding shareholders of Universal Industries Corporation (Pty) Ltd, based in South Africa (Universal Industries (Pty) Ltd – www.universalindustries.co.za - has several foodservice businesses including distributors and manufacturers and is one of South Africa’s leading kitchen equipment suppliers).

Speaking of the acquisition, new managing director of Jestic (formerly general manager), Ben Dale enthused: “This is a very exciting next stage in the growth of Jestic Foodservice Equipment and one which is extremely positive for our current customer base. Universal has shared with all the directors their vision for growth and I am delighted that Jestic will provide the perfect platform from which to do this. It is extremely important to stress that the existing management team and board of directors including Steve Morris, Michael Eyre, Neill Pearson and myself will be continuing with the business and therefore, for both our current customers and suppliers, this is very much business as usual.”

Ben Dale will report into new Jestic Chairman, Wayne Brett, who is based full time in the UK and for him Jestic provides the perfect entry point to the European market.

“Universal Industries and Jestic Foodservice Equipment have many synergies in common, not least the fact that each are leaders within their field in their respective territories. The Jestic portfolio of brands and customers is extremely impressive and I look forward to getting to know each and everyone in the coming months,” said Wayne Brett.

As part of the agreement, Jestic founder and previous majority shareholder, Martin Beesley, will continue in his current role as nonexecutive director of strategic development in order to provide ongoing support to the management team and shareholders.

Jestic Foodservice Equipment has an ethos of providing catering equipment engineered to the very best standards, using exceptional craftsmanship and featuring the quality raw materials required to achieve an outstanding build quality. The Jestic portfolio includes equipment from leading brands including Josper, Wood Stone, Sveba Dahlen, Edge, Alfa Pro, Somerset and Vitamix.

Dr. Oetker Professional launches 1-of-5 a Day Pizza Dr. Oetker Professional has unveiled a new Deep Dish Cheese & Tomato Pizza that counts as one of your five a day, say the company.

Fully loaded, the new lighter deep dish has more tasty tomato sauce, a two-cheese blend of reduced saturated fat (reduced saturated fat when compared to their standard Four Cheese Deep Dish) cheddar and mozzarella, as well as diced tomato under the cheese – for a vegetable boost.

A foodservice first, they claim, the new Deep Dish 1-of-5 a Day Pizza will prove a popular choice for pizza fans big and small, as well as mindful operators looking to meet consumer demand for healthier dishes when eating out – especially children’s menus.

Richard Cooper, senior brand manager, Dr. Oetker Professional (UK) said: “As the go-to pizza experts we’re always looking at ways to innovate our products and reflect what’s happening in the market. Pizza is unquestionably a best-selling dish and a firm favourite for kids. The new Deep Dish 1-of-5 a Day Pizza delivers on taste and will help operators do their best by their customers

and especially the all-important family market.”

With one in three families eating out at least once a week and pubs proving the most popular place to eat, according to MCA data, the launch will help parents treat their children responsibly, feel the brand.

“Families are eating out more and more, and parents are asking for better options their children will want to eat and most importantly enjoy. Unlike ready-made dishes, our new Deep Dish 1-of-5 a Day Pizza is low in sugar, fat and a source of protein. That’s a very strong message for family focused operators to put on their menus and show customers – especially parents – their children can still have a portion of vegetables even when they’re treating them,” added Richard Cooper.

The 5-inch Deep Dish Pizza is vegetarian and easy to cook in the oven, and with no prep needed, it has a holding time of 45 minutes, allowing the kitchen to cook in advance during busy periods and keep waste to a minimum, claim Dr. Oetker. It is available now and comes frozen in a 24 x 170g case.

May 2019

NEWS

Tuttofood claims international agri-food hub status Tuttofood - scheduled to take place at Fiera Milano from 6 to 9 May 2019 - is becoming an increasingly international hub for the agri-food and high-quality food system, claim its organisers; capable of creating synergies and shortening the distances between countries around the world.

Bringing together the best of Italian know-how and putting it in touch with top buyers, while favouring the presence of foreign countries and companies on the Italian market, to date, some 32 countries have already confirmed their presence at the next edition, with important and numerous groups attending from Spain, Greece, Portugal, United Kingdom, China and the USA. Confirming the international character of the event, the U.S. Department of Agriculture recently issued an important acknowledgement that certifies Tuttofood as the only Italian event in the agri-food sector capable of guaranteeing an effective contribution to U.S. exports, point out the exhibition.

The ability to evolve, innovate and naturally expand product offerings is the focus of the 2019 edition. Tuttowine, a space dedicated to wine, has been created in partnership

with UIV- Unione Italiana Vini, allowing buyers to explore products from both the food and beverage sectors during their time at the fair. New areas are also dedicated to nutritional traditions - Tuttokosher and Tuttohalal - consolidating the event’s international character.

There will be a focus on the delicatessen and gastronomy world at Tuttodeli, the world of preserves with Tuttogrocery, and Tuttosweet offering confirmation for the world of sweets and oven-baked products, while Tuttopasta will be consolidating the dry pasta segment with the expansion of historical producers and a focus on fresh pasta. This

edition also has two new entries – Tuttofrozen and Tuttoseafood.

These sections will be dedicated to frozen food and fish products, and the two historic pavilions dedicated to dairy products and fresh and cured meats – Tuttodairy and Tuttomeat – will be characterised by increasing product innovation.

Evolution Plaza, the digital transformation village which, together with the well-known Retail Plaza, will look to innovation in the agri-food sector, and makes its debut.

This is a new area, representing an opportunity to analyse how 4.0 technologies can help the growth of the sector. Evolution

Plaza will also be the space where companies and research centres can experiment and talk with each other. The partnership with Netcomm - the Italian e-commerce consortium - will take advantage of this opportunity, bringing the Food Lab eCommerce platform to this area.

Considerable investment has been made in highly qualified Italian and international buyers, thanks also to the contribution of ITA/ICE Agency on several key markets, the show reports. The focus on high-profile buyers who target quality contacts is also reinforced by the agreements made by Tuttofood with important overseas associations such as Restaurant Canada, which will bring together Canadian restaurants and awayfrom-home chains, and the Specialty Food Association (the most important association in the sector in the USA).

Tuttofood will also be partnering Milano Food City from 3 to 9 May 2019, the week of quality food to be held at the same time as the event.

The seventh edition of Tuttofood is scheduled to take place at Fiera Milano from 6 to 9 May 2019 (for more information, visit www.tuttofood.it/en, @ TuttoFoodMilano).

“We are absolutely delighted that Morelli’s Ices has been crowned the National Champion in the 2019 National Ice Cream Competition in Harrogate,” added Zelica Carr, CEO

of the Ice Cream Alliance. “Morelli’s has been producing quality ice cream since 1911 and is still a family owned and run business.

Congratulations to them.”

Award win for Morelli’s Morelli Ice Cream Ltd, based in Coleraine in County Londonderry, has won the ice cream industry’s most prestigious award – the National Ice Cream Championships 2019 – and means Ireland is home to the best ice cream in the country, as Morelli’s family-owned outlets, franchisees and stockists are spread across Ireland.

The National Championships take place every year at the ice cream industry trade show, the Ice Cream and Gelato Expo held in Harrogate this week.

The Expo is organised by the Ice Cream Alliance, the sector’s

trade association that represents a business sector worth over £1 billion a year, and the winner was announced at their glittering President’s Ball (the ice cream and gelato recipes were judged by food journalist and broadcaster, Nigel Barden).

Morelli Ice Cream Ltd is over 100 years old, and the company has just opened a brand-new factory and now produces 700,000 litres of ice cream per year.

“It is a wonderful honour to be chosen as the best in Britain and Ireland,” said a delighted Arnaldo Morelli.

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PAPA AWARDS 2019

Sponsored by

2019 We are delighted to announce the launch of the PAPA Awards for 2019. Celebrating it’s thirtieth year, this year’s awards promise to be the most exciting yet. The PAPA Awards showcase the finest pizza, pasta and Italian food businesses across the country and the PAPA Awards dinner will see the industry’s finest come together at the Royal Lancaster London Hotel where all the winners will be announced.

We are holding the awards again this year in conjunction with the European Pizza and Pasta Show (EPPS), with the Pizza Chef and Pasta Chef of the Year finals being staged on the second day of EPPS, 14 November 2019 at Olympia, London.

We are delighted to announce the categories for this year’s 2019 PAPA Awards that could see your business achieve national recognition. Whether your business is a major high street name or a thriving independent, the PAPA Awards are an opportunity for gaining recognition as well as promotion. The aim of the awards is to recognise excellence in all aspects of the market from designing pizzas to making and selling pasta products. We will be scouring the country for the very best examples of pizza, pasta and Italian food, so make sure you are part of what promises to be the biggest celebration in the Italian food business calendar.

TO ENTER…

Please visit www.papa.org.uk/awards to download an entry form, or email caron@papa.org.uk for more information and to register your interest.

All judging will be undertaken by experts in the field who are bound by confidentiality agreements.

Closing date: All entries must reach the Association by no later than 23 August 2019

PAPA AWARDS 2019

THE AWARDS PAPA OVERALL OPERATOR AWARD This is a lifetime award, presented to an individual, company or organisation who the judges consider deserves recognition for the contribution made to the industry.

Nominations should state simply who should be considered for the award and why. This award will only be presented when the judges feel it is merited.

PIZZA RESTAURANT CHAIN AWARD All pizza restaurant chains will be considered for this award. The award will be given to the pizza restaurant chain (a business with 10 or more restaurant sites) which is shown by research to have been the most successful in the year maintaining growth and customer loyalty. For the purposes of the awards, a pizza restaurant is defined as one where pizza forms the main focus of the business.

ITALIAN RESTAURANT CHAIN AWARD Acknowledging the best in genuine Italian restaurant chains in the UK, this award will be presented to a specialist restaurant where the food served is rooted at the heart of Italian cuisine and which offers a genuine taste of Italy. All Italian restaurant chains (a business with 10 or more sites) will be considered.

INDEPENDENT PIZZA RESTAURANT AWARD These awards are given to independent pizza restaurants (with less than 10 sites where pizza is the predominant item on the menu) that set a standard for others to follow. Judges will focus particularly on standards in terms of product, service and overall atmosphere. All restaurants must have a minimum hygiene rating of five.

Gold awards will be presented to a maximum of six regional winners with a platinum award presented to the restaurant considered to be exceptional.

INDEPENDENT ITALIAN RESTAURANT AWARD Aimed at identifying the best in genuine independent Italian restaurants (with less than 10 sites) in the UK, these awards will be presented to specialist restaurants where

www.papa.org.uk

the food served is rooted at the heart of Italian cuisine and which offers a genuine taste of Italy. All restaurants must have a minimum hygiene rating of five. Judges will be looking for independent restaurants which set a standard for others to follow, focusing particularly on standards in terms of menu choice, food quality, service and the ambience.

Gold awards will be presented to a maximum of six winners with a platinum award given to the one considered exceptional.

INDEPENDENT PIZZA DELIVERY AWARD This award aims to recognise the independent operators (businesses with up to five stores) who are successfully driving their businesses in the delivery/takeaway sector.

Gold awards will be presented to a maximum of six regional winners with a platinum award given to the one considered exceptional.

SMALL CHAIN DELIVERY AWARD This award aims to recognize the small chain operators, (businesses with five to 20 stores) who are successfully driving the delivery/takeaway sector. All entries must have a minimum hygiene rating of five.

All small chain delivery operators are considered for this award but entries are encouraged.

PIZZA DELIVERY CHAIN AWARD All major delivery chains (business with 20 + stores) will be considered for this award. The award aims to recognise the chain operators who are successfully driving the delivery/ takeaway sector.

FROZEN PIZZA MULTIPLE RETAILER AWARD The award aims to recognizes those retailers which are actively driving the frozen pizza sector of the market.

All retailers are automatically considered for this award, irrespective of entry.

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

CHEESE

CHILLED PIZZA MULTIPLE RETAILER AWARD All multiple retailers are automatically considered for this award, irrespective of entry. The award will be given to the retailer considered to have done the most in the qualifying period to actively drive the chilled pizza sector of the market.

PASTA RETAILER AWARD This award aims to recognize those retailers which are actively driving sales of pasta.

All retailers are automatically considered for this award, irrespective of entry.

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PAPA AWARDS 2019 This category is open to any retail or catering business, focusing on Italian Food to Go products.

MANUFACTURED PIZZA PRODUCT AWARD This award aims to encourage new product development in the pizza market by rewarding those who are striving to develop the market through innovation and recipe development. This category is open to any product launched within the 12-month qualifying period from 1st September 2018 to 30th August 2019 and which is still on sale at the time of judging.

Products short-listed for this award will be presented to a panel of judges for sampling. This award is for the best product and not a range.

Three separate awards will be presented within this category under the following headings: • Best new ‘everyday’ pizza product • Best new ‘indulgent’ pizza product • Best new ‘innovative’ pizza product

INNOVATIVE FOOD TO GO AWARD Recognising the dynamic and expansive role played by businesses with Italian food at their core that bring authentic Italian cuisine to the ever-growing food to go market.

Equipment and support sponsor

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MANUFACTURED PASTA PRODUCT AWARD To encourage new product development in the pasta market by rewarding those who are striving to develop the market through innovation and recipe development. This category is open to any product launched within the 12-month qualifying period of 1 September 2018 to 30 August 2019 and which is still on sale at the time of judging.

Products short-listed for this award will be presented to a panel of judges for sampling.

This award is for the best product and not a range.

Two separate awards will be presented within this category under the following headings: • Best new retail pasta product • Best new foodservice pasta product NEW PRODUCT AND INGREDIENT AWARD This award aims to recognise those suppliers who are developing/sourcing new equipment, products and ingredients for use by manufacturers or restaurant/delivery businesses. The judges will be looking for innovative ideas which can positively benefit the market.

PIZZA AND PASTA MARKETING AWARD To recognise successful marketing and promotional initiatives by businesses

operating in the UK pizza, pasta and Italian food industry.

This award is open to all those involved in the market, including suppliers and the judges seek to identify initiatives that have been used to achieve specific strategic goals.

NEW FOR 2019

PAPA ENVIRONMENTAL AWARD With the food industry generally under the spotlight in terms of the recyclability of packaging, food waste and sustainability, this award aims to recognise those businesses and individuals in the pizza, pasta and Italian food industry who are leading the way in this area.

Whether it is in the use of recyclable materials for packaging, such as glass, or in finding new ways to do things that improve sustainability, this award aims to recognise the work being done by businesses in the sector to improve the environment.

Cheeseboard provided by:

The Award Qualifying Period is 1 September 2018 to 30 August 2019 AWARDS CLOSING DATE 23 August 2019

May 2019

GREAT INGREDIENTS, GREAT FOOD. Dawn Farms is the largest dedicated supplier of cooked meat ingredients and fermented and dried sausage products outside of the US. As the preferred supplier to the world’s leading pizza brands we offer a guaranteed ready-to-eat (RTE) product which can be used safely on pizza, in sandwiches and salads or pasta dishes without any need for further cooking.

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PIZZA CHEF 2019

PIZZA CHEF of the year 2019

£3,000 Prize!

The search is on for the Pizza Chef of the Year 2019. This year the stakes are higher than ever with a £3,000 cash prize as well as the coveted Pizza Chef of the Year title.

The Pizza Chef of the Year competition offers participants the chance to receive considerable publicity and prestige for them and their business by competing and ultimately winning the overall title of Pizza Chef of the Year.

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

Tulip is at the fore of the food manufacturing industry, providing a wide range of quality, cost effective and innovative products to the retail and foodservice sectors. All Tulip meat comes from farms that are committed to independent higher welfare standards. Tulip’s succulent chicken chunks make a great meaty pizza topping that can be teamed with an exciting array of flavours.

PIZZA CHEF of the year 2019

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Whitworth Bros manufacture flours in some of the most technically advanced mills in the world. Their Aquila pizza flour is a high protein pizza flour with a Canadian wheat inclusion and good quality gluten giving a good stretch and lift suitable for both traditional Italian style thin crust and deep pan pizzas.

May 2019

PIZZA CHEF 2019

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Telephone: (01933) 441000, Fax: (01933) 222523

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PIZZA CHEF 2019

The Competition e Contestants are required to design a pizza recip the of each in uct prod sor’s spon c ifi around a spec competition categories. We are delighted to be ts working with some familiar favourite ingredien like Whitworth’s freshly milled flour and Tulip’s tasty meat toppings. Watch this space as we willing be announcing more sponsors with more excit . ingredients for the Pizza Chef Competition 2019

How to enter To register your interest in the Pizza Chef competition please contact ed@papa.org.uk or visit www.papa.org.uk for updated entry information.

Pizza Chef of the Year 2018 Roberto Mannocchi Tony Macaroni with his winning pizza Dolce Sorpresa

This year the final will be held at the European Pizza and Pasta Show at Olympia in London on Thursday 14th November. The European Pizza and Pasta Show takes place 13th–15th November 2019 at Olympia London. The show is the leading B2B trade event for the pizza and pasta industries in Europe. The event brings together the fast-growing pizza and pasta market into the spotlight by showcasing leading UK and European food products and ingredient suppliers, equipment, furniture and tableware manufacturers, as well as franchise and service providers.

Organised in association with PAPA – The Pizza, Pasta and Italian Food Association, the European Pizza and Pasta Show 2019 will attract 200 exhibitors and over 5,000 qualified buyers representing pizza operators, pizzeria, restaurant chains and independent restaurants, hotels and catering companies.

The show will host the Grand Final of the UK Pizza and Pasta Chefs of the Year Competition.

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Celebrity chef Theo Randall will be judging the competition and hosting the PAPA Awards that evening where we will crown our Pizza Chef of the Year 2019.

May 2019

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JOIN US AT

THE WESTBOURNE SUITE ROYAL LANCASTER LONDON HOTEL HYDE PARK, LONDON W2 2TY THURSDAY 14TH NOVEMBER Drinks reception 7pm Awards hosted by Comedian ROD WOODWARD Celebrity Chef THEO RANDALL

2019

Entertainment by The All Covered Up Party Band Entertainment until 1am Dress code: Black tie

DINNER BOOKING FORM To book your place at the PAPA Awards Dinner, please complete the following: Contact name: ………………………………………………………………….

Business name: …………………………………………………………….

Address: ……………………………………………………………………………. ……………………………….Post code: ………………………………..

Tel. No: ………………………………….Fax No: ..……………………..

Email: ……………………………………………………………………………...

I wish to book: ….. table(s) of 10 places at the 2019 PAPA Awards Dinner at £2575 + VAT …… place(s) at the 2019 PAPA Awards Dinner at £275 + VAT per place

Please note that all bookings made and invoiced must be paid for prior to the event. Cheques can be made out to the Pizza, Pasta & Italian Food Association, or PAPA. Alternatively, payment can be made at the time of booking by completing the section below. A receipted invoice will be forwarded upon completion of booking.

No refunds can be made if cancellations are made within 20 days of the event and any cancellations before this time will be subject to a 25% cancellation charge.

Credit Card Payment Card No …………………………………………………………….

Valid from ………/……….

Expiry date ………./…….. 3 digit Security No. on reverse …………..

Name on card …………………………………………………

Post code ……………. House No…………….. (for security purposes only) Please email completed form to caron@papa.org.uk or post to: Caron Parry, PAPA, Association House, 18c Moor Street, Chepstow.

Monmouthshire. NP16 5DB

PASTA CHEF 2019

PASTA CHEF

of the year 2019

£1,000 Prize!

Alongside our quest to find the Pizza Chef of the Year we are delighted to be working with sponsor Ebrofrost again to find the UK’s best Pasta Chef.

THE COMPETITION

Ebrofrost freshly make their pasta from semolina dough and shape it to nearly 100 different designs. The pasta is then fully cooked and shock-frosted, ensuring the fresh product retains it’s full aroma, texture, and colour. This year the competition will have two categories. Using the Pappardelle large, broad, flat pasta ribbons, chefs will create a unique dish or an inventive interpretation of a classic dish whilst a new “Free From” category using Ebrofrost’s gluten free and vegan Rigatoni will challenge the chefs

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to create an exciting “free from” recipe made without any gluten, meat or dairy products.

Chefs will be selected for the Grand Final from the written entries and invited to a live bake off which will take place at the European Pizza and Pasta Show at Olympia, London on Thursday, 14 November.

A judging panel including celebrity chef Theo Randall will select winners for both categories along with the Overall Pasta Chef of the Year Award Winner. The winners will be announced at the Awards Dinner at the Royal Lancaster London Hotel that evening.

As well as a trophy, the coveted title and a cheque for £1,000, the winner will receive considerable publicity and the kudos of being the Pasta Chef of the Year 2019.

Pasta Chef of the Year 2018 Frank Ascrizzi from Divino Enoteca with his dish Pappardelle Con ‘nduja e stracciatella di bufala

How to enter To register your interest in the Pasta Chef competition please contact ed@papa.org.uk or visit www.papa.org.uk for updated entry information.

May 2019

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PAPA

Association update From PR manager, Samantha Day Spring is certainly in the air here at PAPA and we are excited to announce the launch of the PAPA Awards 2019. This year we are also celebrating the 30th anniversary of these prestigious awards.

The Awards recognise and honour the industry’s greatest and with celebrating 30 years of awards, the night promises to be the best ever. We have our favourite chef, Theo Randall, hosting the awards alongside comedian, Rod Woodward, and a night full of celebration and fun. Check out the awards pages for more information about this year’s awards categories and the exciting ingredients we are lining up for the Pizza and Pasta Chef competitions.

INDUSTRY NEWS PAPA, the Pizza, Pasta and Italian Food Association continues to work hard tackling issues that continue to challenge the industry. From health to waste, PAPA director, Jim Winship continues to promote the industry’s positioning.

OBESITY The Association continues to be concerned that the food industry is being unfairly blamed for the obesity crisis and that the setting of increasingly stringent targets for reducing calories and salt is not the sole solution.

To try to redress the balance, the Association has put forward proposals to ministers for making the calorie content of products much clearer to consumers on packaging so that they can make quick and reasoned choices. It has particularly argued that providing information ‘per 100g’ is not sufficiently clear.

While accepting that the food industry has a role to play through reformulation in helping to tackle the obesity problem, the Association has also called for the government to put support behind the industry through a strong public awareness campaign to encourage consumers to buy more healthy products.

ALLERGENS As the government’s consultation on allergen labelling draws to a close, the Association has continued to stress its concerns about the risks of labelling in a foodservice environment where there is always a risk of cross contamination. Labelling, it says, could provide consumers with a false sense of security in environments where there is a risk that allergens might get into products accidentally.

It has urged ministers to maintain the status quo by encouraging consumers to ask and for outlets to provide written ingredient lists for the products they have on sale, together with details of any allergens used in the business.

The results of the consultation are expected shortly.

The next meeting is scheduled for 11 June 2019 and any members wishing to get involved should contact director Jim Winship at jim@papa.org.uk

PAPA SUPPORTS LAUNCH OF ONLINE TOOLKIT The takeaway sector has launched an online toolkit – www. britishtakeawaycampaign. co.uk/takeawaytoolkit - designed to help takeaways across the UK respond to consumer demand for healthier options.

The toolkit is based on best practice in the takeaway sector and consists of four simple and practical steps that most takeaways can implement.

The British Takeaway Campaign, which also works in collaboration with PAPA (the Pizza, Pasta and Italian Food Association) is working with its members to encourage all takeaways to adopt these steps.

The measures include offering smaller portion sizes, making sure water and low-sugar drinks are available, not adding salt after cooking, using healthier cooking methods and ingredients.

Your invitation to Commercial Kitchen, 4-5 June 2019, NEC, Birmingham Following the success of last year’s show, PAPA is once again delighted to be supporting Commercial Kitchen – the UK’s only event dedicated to the running of efficient, profitable kitchen operations.

As a valued member, we are inviting you to join as at the show on 4-5 June at the NEC, Birmingham.

With the kitchen at the heart of any pizza, pasta or Italian restaurant, Commercial Kitchen (the sister show to Casual Dining) 24

provides an important showcase for you to keep up-to-date with the latest ideas and equipment.

Over 100 exhibitors are lined up for this year’s event, showcasing the complete range of innovative equipment, services, devices and utensils required to run, refurbish or build a commercial kitchen.

Add to this fantastic networking opportunities and exciting show features including the Innovation Challenge Gallery and it really is unmissable!

Your ticket to Commercial Kitchen also gives you FREE access to the 2-day Seminar Programme, which will once again include sessions directly related to our industry.

Visitor tickets are for trade only and are FREE when you register in advance (saving the £20 door fee). To book your free ticket go to www. commercialkitchenshow. co.uk and quote priority code CK15 when prompted.

We hope you can join us again on 4-5 June at the NEC, Birmingham!

May 2019

JOINT TECHNICAL FORUM

Join us for the Joint Technical Group Forum Taking place at the Meeting Rooms 7/8, The Stanley Building, 7 Pancras Square, London, N1C 4AG Hosted By: Data Therapy Join us for the Joint Technical Group Forum on Wednesday 19th June where we will tackle some of the technical issues that continue to challenge the food industry. From food safety to waste, we will be calling on some of the industry’s key figures to present their positioning and to open discussions as to how we can work together as an industry united by the same technical issues. We are delighted to be hosted by Data Therapy, the company behind the market leading hospitality platform Platopus Retail who have been

supplying sandwich and food to go retailers with software solutions and ecommerce systems for 18 years. They will be sharing with us how their data systems link to customer facing platforms.

OZO Innovations will be sharing best practice in the hygiene process to cut carbon and reduce cost by replacing chemicals and Raynors Foods will be presenting how they have improved quality and food safety through hydroponic farming. We are also delighted that we will have the Met office showing how they work with the UK’s leading retailers to forecast demand and reduce food wastage.

Agenda 10.30:

Registration/Coffee

11.00:

Welcome by BSA Director Jim Winship and host Data Therapy

11.10:

Data Therapy (Platopus) - Linking customer facing platforms to back of house data systems to streamline and deliver accurate information. A finalist in this year’s British Sandwich Industry Awards, this technology appealed to the judges as offering solutions both for small and larger businesses.

11.40:

OZO Innovations - Replacing traditional chemicals and hot water from the hygiene process to cut carbon by 89% and substantially reduce costs. Another finalist in this year’s Awards, OZO Innovation appealed to the judges for the sustainability of the approach and its potential to significantly reduce energy, water and time involved in hygiene management.

12.10:

Raynor Foods - How Raynor’s have have improved quality and food safety as well as sustainability through hydroponic farming.

Another finalist in this year’s BSA Awards, this project involved developing an on-site farm for supplying salads and herbs for Raynor’s sandwich factory - taking local sourcing to a new level. Presentation by Tom Hollands, Innovation and Technical Director, Raynor Foods

12.40:

BSA Update - BSA Director Jim Winship

13.00:

Lunch

13.45:

The Weather Factor - How weather prediction can help sandwich and FTG businesses better anticipate demand and reduce food wastage. Presentation by Malcolm Lee, The Met Office

The meeting will finish at approximately 3pm.

Lunch will be provided – please contact sandra@papa.org.uk if you have any particular dietary requirements.

TO BOOK Attendance is FREE for PAPA members. There is a charge of £75 + VAT for non-members.

To register your attendance, please email your name and contact details to Sandra@papa.org.uk - Tel: 01291 636342

BASES

Pizza bases

As with other products in the Italian food sector, the nature and styles of pizza bases are reflecting the increasing requirements for authenticity and free-from credentials, as well as ease of use in handling and preparation.

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May 2019

Our pizza crusts are made from the best 100% natural ingredients which results in a lighter, crispier and healthier product.

Pizza Plus Food Services Light Industrial Estate, Walmer Bridge, Preston PR4 5NY Tel: 01772 610415 / www.pizzasuppliers.co.uk

BASES FREE-FROM “Our Vegan Raw Dough Pizza Bases (main picture) help avoid the costly wastage associated with frozen dough pucks. These not only have to be thawed and proved overnight but – depending who is on service – pressing can mean a variation in base size and thickness leading to inconsistent results and a headache for operators,” says Richard Cooper, senior brand manager, Dr. Oetker Professional (UK).

“Pre-prepared and frozen, it rises in the oven for the first time to deliver a freshlybaked, authentic crust. Enabling operators to can offer pizzas made to order, without the need to make the base from scratch, it also guarantees a consistent great tasting result every time – no matter the skill in the kitchen.

“The nine-inch rising dough pizza base comes topped with a classic tomato passata that will complement any flavour of topping, so operators simply need to add their ingredients and bake in the oven in a matter of minutes.”

At Eurostar Commodities, their technical team has been busy working on the development of a gluten-free pizza flour milled in Italy using a traditional Italian technique.

This new premium, gluten-free flour has been developed for excellent, consistent performance for all styles of gluten-free pizza bases, say the company (including for Neapolitan style pizzas, as well as speciality breads such as focaccia and ciabatta).

“There is no gluten and lower protein in gluten-free flour so your usual techniques whether traditional or scientific will not work the same way,” explains Davide D’Auria, technical development manager, Eurostar Commodities, and who is very happy to talk through or give demonstrations to people wanting to learn more about the nature of this type of flour.

“Therefore, it can make it difficult to stretch and roll out the pizza. We have looked at many gluten-free flours in developing our own, and as result my top tips are as follows.”

1. In the market-place, there are gluten-free flours that add ‘gums’ (xanthan gum, for example) to give the dough elasticity.

Chefs need to look at the ingredients to make sure that they do not compromise quality. We do not add gums and this is because we believe that adding gums compromises flavour, and we are aiming for a clean label natural authentic product.

2. Our gluten-free flour is mostly made with vegetable fibres and these will act to lengthen the dough. However, vegetable fibres absorb lots of water, so my advice for pizza chefs is to increase the amount of water in the dough mix. I have found that equal parts flour and equal parts water is the right mix (1:1).

28

3. I use rice flour for dusting on the counter which is naturally gluten free (sometimes, I may use a buckwheat flour to roll out on which gives an additional nutty flavour).

4. Before your gluten-free pizza goes back into the oven, dust it lightly all over with water.

5. You do not need to stretch the dough.

Instead, you need to press and stamp the dough to give it the right shape (I have been developing a technique to do this which I am very happy to share).

6. If you follow these steps the pizza you create should be melt in your mouth style, with excellent taste, fragrant and crunchy, retaining a light effect as well as a great flavour.

In response to the overwhelming popularity of sourdough and increased demand for deep pan pizza, Pan’Artisan (www.panartisan.com) has added a new Sourdough Deep Pan Pizza Base (pictured below) to its range, and ticking all the pizza base boxes, claim the company.

According to Mordor Intelligence Industry Report Global Sourdough Market 2018, the global market for sourdough is expected to rise at 6.9% CAGR between 2018 to 2023 due to the growing demand for sourdough bread among consumers, and needless to say, pizza remains a firm favourite menu choice.

“Research from our new product development programme has highlighted the upward trend in artisan breads, and in particular the continued popularity of sour dough for pizza bases,” says David Jones, sales and marketing director at Pan’Artisan Ltd. “We feel that our new Sourdough Deep Pan Pizza base addresses consumers’ desire for premium quality pizza, providing operators with a convenient and versatile menu option. They are also suitable for vegetarian, vegan and lactose-free diets, are produced in a nut free environment, and contain no artificial preservatives, flavours or GM products.”

Pan’Artisan’s new bases are offered in a deep pan format, using a high level of sourdough specially selected to pack a flavoursome punch; a flavour profile of rye, earthy cereal notes and the intense acidity of the rye sour, compliments the light and fluffy texture of the pizza base to deliver a premium quality and superior taste.

The bases are part-baked to offer the ultimate in convenience and speed of service for operators, and can be cooked in most types of oven, traditional or stone. Pan Artisan’s Sourdough Deep Pan Pizza Bases are available in 9” size (18 bases per case, 70 cases per pallet) and 12” size (10 bases per case, 72 cases per pallet).

May 2019

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BASES CREATIVE “Although gluten-free and vegan style pizza products continue to increase in popularity, the general trend in pizza crusts still seems to be leaning sharply toward a more rustic style of Italian Stone-baked pizza crusts,” says Chris Smith of Pizza Plus Foodservice.

“Our range of standard American Style pizza crusts are still our best sellers and probably will be for some time yet. However, our more continental-looking and tasting product is now catching them up fast within the high end sector of our business, which is why we have made these products available in both 10”(25cm) & 12” (30cm) diameters, and also offer a choice between a docked or a pre-sauced product.

“We have also enjoyed particularly strong growth in our hand-held snack range specifically our Pizza Longboat products.

These are, once again, traditional Italian Style stone baked snacks that are available in two generously filled varieties - Margherita and Salami & Peppers.”

Both of these products are categorised

Equipment FEM (www.fem.co.uk) has launched a new planetary stand mixer that’s compact yet capacious, as well as being robust and multifunctional, claim the company – it can whip, beat, knead and mix. The CPM800-UK mixer has been designed in the USA by Hamilton Beach Commercial and, like the rest of the brand’s range, is manufactured to stand up to the toughest commercial conditions, say FEM. The eight litre, stainless steel bowl can handle up to 2kg of flour and has large handles to make it easy to lift when full.

The heavy duty accessories are made of stainless steel and include a dough hook,

30

as Halal products too, and they are aimed primarily at the Event Centre and Sports venue sector of the business, although they have recorded healthy sales within universities and colleges as a result of their convenience of preparation and serving, report Pizza Plus Foodservice (these products come ready to heat and serve with serving sleeves prepacked in each product carton).

In a more recent development, the company

report that they have enjoyed significant success with the creation and recent launch of their Pizza Ted Pizza.

“This product was developed solely as a result of continual customer requests for ‘a more interesting and appealing pizza product to put on a children’s menu’,” says Chris Smith.

“Basically, it’s a 7” Cheese & Tomato pizza, but shaped like a teddy bear!

“And with our thoughts always on the health aspect of the product - and also conscious of the market it is aimed at - we decided to make the pizza crust itself from 25% wholemeal flour.

We have found over the past years that this is an ideal blend of both white and wholemeal flour when producing products for the educational sector as, when cooked, children don’t know that it contains any wholemeal flour at all, and so it doesn’t give them the opportunity to say ‘I don’t like wholemeal.’ Meaning both children and parents are happy!

“Indeed, I have to say that the success of this product in the foodservice sector has been unprecedented when compared to any other Pizza Plus Foodservice product to date.”

beater and wire whisk. Splash shields protect the hub from ingredients during mixing.

The CPM800-UK has been designed to be simple to operate, and to deliver the best possible mix. The plastic bowl guard is BPA-free and has a large ingredients chute, while the seven-speed dial, with pulse option, can be adjusted during mixing. The tilt-back head allows easy access to add larger ingredients, scrape sides, change attachments and remove the bowl. The five rubber feet are strategically placed to give optimum stability.

The main body of the mixer is made of die cast aluminium, so it’s smooth, sleek and wipes clean easily. The unit features a 1500W motor and has all-metal gears which have been engineered for a long service life.

The CPM800-UK measures 40cm high by 35cm wide and 43cm deep, so it fits easily on counters and worktops in kitchens and bakeries. It’s available through FEM dealers and is backed by a no-nonsense two-year parts and labour warranty (list price is £740).

Pizza Equipment Ltd (www. pizzaequipment.ltd.uk) presented its Sigma Sprizza SPZ40 and SPZ50 cold pizza spreaders at the recent Casual

Dining show as part of the event’s Innovation Challenge.

The smaller model (SPZ40) is ideal for pizza bases up to 400mm in diameter, whereas the larger one can handle bases up to 500cm in diameter. Both units feature a patented micro-rolling system that prepares the dough, with crust, in exactly the same way as the hands of an expert, claim the firm. However, unlike some presses that heat and seal the dough, the lower platter on the Sprizza machine does not heat the dough which means that there is no change to its consistency during the flattening process, point out Pizza Equipment Ltd. May 2019

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ee Chsceees n With cheese being a staple of many Italian dishes, we come up to date with some of the latest products, trends and market insight.

FUNDAMENTAL “Cheese is fundamental to Italian menus – it features as a key ingredient for pizzas and can also serve as an ingredient to a selection of pastas, risottos and gnocchi – whether it is the main ingredient to flavour the dish such as the sauce, or as an additional ingredient to marry the dish together, for example Leek and Dolcelatte risotto or Gnocchi Gorgonzola,” says Sandro Bevilacqua, vice chairman of sector supplier, Continental Quattro Stagioni (CQS).

“Cheese is one of those ingredients that is taken very seriously by Italians and looking at the cheese category in particular, producers are continually adding flavours and innovations to their ranges to attract new customers. Many have been hit in the past by changes in consumer eating habits due to food intolerances and therefore innovation has driven their agendas.

“We have for instance introduced a vegan cheese - Veganarella Cheese. Produced in Italy this is a vegan cheese made from whole rice which is a lighter and tasty alternative to Mozzarella.

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“We also have a premium range of filled fresh and frozen pasta featuring a range of Italian cheeses such as Fiocchi Formaggio e Pere (pasta parcels with ricotta, robinola, Padano, taleggio cheeses and pear) and Scrigni Con Burrata (large pasta parcels filled with ricotta and burrata).”

CQS (www.continental-food.co.uk) offers a huge variety of Italian cheeses in their portfolio, from the famous mozzarella to more regional specialities which can help operators offer a true and authentic Italian taste and experience. They also report that that there is significant demand for different varieties and alternatives to the mainstream types, which is why their mozzarella range comes in fresh blocks, grated, as diced cubes, Bufala DOP, piccola (mini balls) and Mozzarisella (a vegan cheese made from whole rice) formats.

“We are seeing a trend at the moment for cheeses with a robust flavour using ingredients such as Chipotle, Jalapeño and Habanero peppers and garlic, cumin and various smoked varieties,” Sandro Bevilacqua adds.

“Some cheese makers have also developed their own aging rooms, providing a temperature and humidity-controlled environment. For example, Parmigiano Reggiano wheels are now available that have been matured for at least 36 months for a unique texture and savoury aftertaste. This has changed the market, as previously the art of aging could only be practiced by producers with natural caves.

“Other trends that food operators should be aware of are the increasing popularity of Mediterranean cheeses like Feta and Halloumi and dairy items such as Labne - a yoghurt-cheese hybrid - as well as the fact that restaurants and fast food outlets are increasingly looking for strong flavoured cheeses to add to burgers. Sharp Cheddar, Pepper Jack and Smoked Gouda have been joined by Chèvre and Brie on many burger menus, for example.

“As restaurant owners, chefs and caterers think about how to give their customers new and exciting menu options, and at CQS we are encouraging a less traditional approach to the cheeseboard. Instead of sticking with the traditional British choices of Cheddar, Stilton and Caerphilly, we have devised and have been promoting an innovative Italian cheeseboard with the aim of giving restaurant-goers the option to try some new and exciting cheeses.”

May 2019

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CHEESE UK PRODUCTION “Welsh mozzarella is enjoying some attention at the moment as UK operators look for high quality alternatives to Italian cheese,” observes Will Bennett, director at mozzarella cheese maker, Dairy Partners Limited. “Our famous Danscorella cheese is used in large foodservice chains including Zizzi, Prezzo and ASK, and has become known and liked for its distinctive milky and slightly salty flavour.”

Manufactured in the UK from milk produced by cows grazing in west Wales, Danscorella is a shredded cheese range created to offer the perfect stretch and stringy effect that consumers enjoy, say the brand, as well as be moisture rich and elastic for the ultimate melt.

“Consumers look for delicious pizza flavours and ingredients, expecting quality at reasonable prices. In response, we support our customers with a cost-effective product in Danscorella, which delivers great tasting dishes without denting their profit margin,” says Will Bennett.

“Being known for product quality goes hand in hand with provenance and our story is also a key selling point. Knowing where food comes from and seeing provenance is an additional stamp of quality, and we are proud to be a British company which uses entirely UK milk, supporting British farmers in all that we do.

“Our ethical and traceable supply chain is something that we won’t compromise on. We

AN ITALIAN CHEESEBOARD Gorgonzola Gorgonzola is one of the world’s oldest blue-veined cheeses.

The cheese is mainly produced in the northern Italian region of Lombardy (Gorgonzola is a town and area south of Milan in Lombardy- the cheese takes its name from the town).

Unskimmed cow’s milk is used while preparing the cheese. This cheese has crumbly and soft texture with a nutty aroma. It can have a mild to sharp taste depending on its age.

Asiago Pressato Asiago, is a cow’s milk cheese, produced only on the Asiago plateau in the Veneto foothills (Asiago is on a plateau 1000mt above sea level, in the foothills of the Alps) in Italy. The cheesemaking tradition in the provinces of Vicenza and Trento dates back more than a thousand years.

Traditionally, it is produced from unpasteurized cow’s milk. Asiago Pressato has a smooth texture and is made with whole milk and matured for a month and sold fresh as a softer, milder cheese.

Burrata A lovely fresh Italian cheese made from Mozzarella and cream. It came into being in the Bari province, during the early decades of the 1900’s.

Nowadays, it is considered one of the most tempting specialities of the Apulian region. Burrata 34

cheese is hand-processed, firstly by creating a spun paste bag which is later filled with a creamy stuffing made of hand-torn Mozzarella paste and cream, called Stracciatella. The stuffed bag is then carefully closed and the product is ready to be packaged.

Provolone Piccante Provolone is an Italian cheese made from cow’s milk whose origins lie in Southern Italy.

Today, the major production of Provolone takes place in the Po valley region, particularly Lombardy and Veneto.

Provolone Piccante is aged for more than four months and has a sharper taste than other types of Provolone Taleggio Taleggio is a smear-ripened Italian cheese named after the caves of Val Taleggio. It’s one of the oldest soft cheeses produced in Italy.

During cheese making, the acidic milk is brought to the dairy house and kept on wooden shelves in the chambers as well in caves according to tradition. In order to prevent it from mould infestation, the cheese is washed with salted water (it’s actually a “brine” of water and salt, not seawater) once a week. The maturation takes 6 - 10 weeks forming a thin crust.

The cheese has a strong smell, but its taste is relatively mild with an unusually fruity tang.

Grana Padano Grana Padano is one of the few cheeses that can possibly compete with ParmigianoReggiano. Created by the Cistercian monks of Chiaravalle in the 12th century, it is still made throughout the Po River Valley in North-Eastern Italy. The cheese is made from unpasteurised, semi-skimmed cow’s milk and generally aged for two years. At the end of the cheese making process, Grana Padano develops a firm, thick and deeply strawcolored rind protecting the fragrant, dry, flaking interior.

Grana means “grainy” in Italian which is reflected in the fine granular texture with an intensely sweet flavor. As Grana Padano ages, the flavours become pronounced, savory and complex and the texture becomes more crumbly.

To accompany the cheese, instead of the usual celery, grapes, crackers and apples, CQS recommends serving some ripe

figs, olives, Sardinian flat bread and warm ciabatta. And to drink?

An Italian dessert wine is ideal such as L’Ecru Passito di Sicilia from Firriato or the Vinsanto del Chianti Classico DOCG from Rocca delle Macie, they suggest.

“Taking the desire for something that little bit different to a whole new level are chefs who have begun experimenting with unusual ingredients to create new desserts,” points out Sandro Bevilacqua. “While chocolate cheesecake and chocolate and Ricotta pudding are widely found on menus and shop shelves, donuts with Dolcelatte, cinnamon and chocolate filling are not, nor are Port and Stilton truffles – but they soon could be! With such a focus at the moment on the new and exciting, cheese suppliers who make sure their ranges contain more unusual options will achieve a competitive edge as far as many of their customers are concerned.”

May 2019

CHEESE have a strong export stream and these views are shared by our international customers as well.

“Pizzas need to say quality at first glance, and this is all about the cheese; a base loaded with ingredients and piled high with Danscorella cheese is an indulgent treat and the indicator of a high-quality pizza.”

Danscorella (www.dairypartners.co.uk) is shredded and packed chilled or frozen. The range includes pure mozzarella, mozzarella and Cheddar cheese, as well as a value pizza tops offering for a scale of price points from value through to premium. It can be stored in the chiller or freezer and then used as required with no need for hand grating and much less waste on unused cheese shreds.

STRONGER FLAVOURS Customers increasingly want strong and exciting flavours on their pizza, observe ingredients supplier, Leathams, and whilst toppings give the variation for customising pizzas, there’s also a lot you can do with the right choice of cheese, they feel. Indeed, the cheese (or cheeses) you pick can completely change the flavour of a pizza, they emphasise.

For those customers who love a strong cheese on their pizza, goat cheese adds an intense sharpness and rich flavour. Tart and creamy all at the same time, goat cheese can be soft and firm, with Leathams offering both. The company’s firm goats cheese slices come IQF, making them highly convenient for topping a pizza just before baking, and their goat cheese log works well served as part of a cheese platter (they also have a goat cheese crumb for sprinkling over pizzas).

With the vegan market expected to reach £1.1billion by 2023 according Mintel, November 2018 data, vegan cheeses are becoming an important addition to pizza and pasta menus, the challenge being, however, to find a good cheese alternative that melts as well as the real thing, feel Leathams (their solution via their extensive range of vegan dairy alternative products includes Cheddar and mozzarella ‘shreds’ which are suited to melting on pizzas).

When it comes to famous Italian cheeses, Leathams acknowledge that the most traditional and popular cheese for topping a pizza has to be mozzarella, its creamy consistency and mild flavour having long made it a staple Italian favourite. However, using a whole mozzarella ball can make for a mouthful of cheese on one slice and nothing but tomato on the next, so the company offer their Mozzarella Cubetti, which provides the perfect solution to your mozzarella ratio problems, they claim. With a high fat content, the Cubetti melts well, and is easy to spread evenly so as to ensure a consistent amount of delicious melted mozzarella across the entire pizza, advise Leathams.

36

Grana Padano is an Italian hard cheese similar to Parmigiano Reggiano with Protected Designation of Origin (PDO) status since 1996. Made in the north of Italy and ripened for at least nine months, Grana Padano has a slightly milder flavour and grainier texture than a Parmigiano. Delicious on its own on a cheeseboard or on top of many Italian pasta favourites, this Italian hard cheese is perfect for those looking for a parmesan style flavour but without the intensity.

TRENDS Dairygold Food Ingredients UK Ltd (DFI), one of the UK’s largest and most progressive suppliers of cheese and dairy-based ingredients to the food manufacturing and foodservice sectors, supplies a range of products that can help foodservice operators keep their menu fresh, appealing and cost effective - their research revealing that consumers are eating almost half a billion pizzas each year.

“Italian inspired dishes such as pizza and pasta have become staple items on UK menus over the course of the past 10 years,” confirms Svitlana Binns, head of customer relationship management at DFI UK. “As a result, demand for cheese that can deliver on taste, quality and depth of flavour is at an all-time high, and there’s never been a better time for operators to tap into this opportunity.”

To meet this demand, DFI offers a wide range of cheeses aimed at pizza and pasta applications, and to meet the demand for unique flavour.

“We recommend a combination of three cheeses for operators looking to incorporate something different, offering an alternative to the traditional sole use of mozzarella on pizzas,” adds Svitlana Binns.

“Our popular blends include Mild Cheddar and Mozzarella and White Medium Mature Cheddar, Gouda and Mozzarella. We also advise considering a cheese with PDO when blending, so as to offer a unique selling point of provenance and traceability, and which appeals to a growing number of customers who are influenced by this when dining.”

DFI is known for its Pizzamelt™ branded blends which are available in three variants to suit many applications (the premium 100% Mozzarella, a Mozzarella and Cheddar blend, and a Blue Pizzamix created to offer excellent value for money). Each variant is available in various formats, including a 9.6mm grate designed to provide better coverage, say the company.

“Pizza is such a versatile dish, offering many opportunities to serve something completely unique when it comes to toppings,” Svitlana Binns continues. “The trend for exotic flavours and diverse pizza toppings has also been accompanied by an increase in people reducing their meat intake and switching to vegetarian or vegan lifestyles.”

DFI now sources Vegan ‘Cheese’. Available in block and sliced formats, it tastes and performs similar to mozzarella, they claim, making it an increasingly popular choice with outlets wanting to ensure their pizza menu can cater for vegans.

Heritage, provenance and traceability are increasingly important factors for consumers when choosing where to purchase, DFI add, having been boosted in recent years May 2019

CHEESE by shoppers looking for products that demonstrate their heritage and in turn being comforted by the knowledge that fewer food miles have been travelled.

“Premium ingredients are necessary to stand out from competitors, and highlighting the source of produce is important for consumers, assuring them that quality ingredients are on offer,” says Svitlana Binns.

“We are enabling food manufacturers and foodservice operators to keep up with current and future consumer trends with the launch of a range of added value cheese range that we feel delivers on both quality and value assurance.

“Following a comprehensive market study undertaken by our product development team, we have been able to home in on those trends that we know will be important to consumers when making food choices in the coming months and years.”

The range currently comprises Quark (a spoonable soft cheese, high in protein and fat free), Vegan cheese, Burland Bloom British Brie (a soft, smooth, baby British Brie nestling under a pale velvety rind, with a natural golden colour), Cricket St Thomas Camembert (British made Camembert which is rich and creamy with a soft edible white rind) and Butlers Spreads/hot dips (a trio

of dips/spreads that can be eaten straight from the pot or melted over a burger or vegetables to add a delicious twist to a meal).

Other cheeses in their portfolio that are ideal for pizza toppings and pasta inclusion include Mozzarella Pearls, Smoked Mozzarella, Goats Cheese (growing in popularity as it contains a lower level of lactose than cheddar and tapping into the trend for flavours that are a little different, they point out), Imokilly Regato PDO (premium Italian style hard cheese which has a piquant flavour and a firm, dry texture), Pecorino and Parmigiano Reggiano.

“INSIGHT Craig Brayshaw

(commercial director, Eurilait Ltd) Continental cheeses have soared in popularity in recent times – steady growth of the likes of Camembert, mozzarella and goat cheese reflects consumers’ interest in authentic, premium products that demonstrate provenance and quality ingredients.

A Kantar Worldpanel report from August 2018 shows total UK cheese prices to have increased by 3.2% year on year, leading to growth in overall spend by 3.7%. Continental cheeses have shown improved sales volumes year on year with hard continentals up 6.0% and soft continentals up 6.4% respectively (52 weeks to 15 July 2018).

Trends also highlight the desire for clean label, low sugar and high protein from dairy produce and this is especially true not only of Millennials and Generation Z, but also older consumers looking for the nutritional dietary boost that dairy offers. The huge rise in consumers’ uptake of vegetarian diets has resulted in cheese becoming a popular protein alternative to meat in cooked meals too.

Mintel’s UK Cheese Market report states “the return to growth in 2018 has been driven by the recipe and continental cheese segments, tapping into consumer interest in scratch cooking and ‘foodie-ism’, with these consumers looking for more adventurous flavours to try.”

Needless to say, dairy products are excellent for providing versatility for all day menus; often suitable for dishes both savoury and sweet, cheese in particular offers operators a great product for recipe inclusion, toppings, main meal component, on-the-go snacks and more.

The vast range of dairy products now available provides caterers with endless options to introduce depth of flavour and

Versatile, hot eating cheeses are proving popular. texture to their menus, and a way of elevating a dish – add a luxurious twist with a spoonful of thick cream, a topping of crumbled gorgonzola or a wedge of hot, oozing brie – in this way a simple dish can be transformed into something rather special.

Hot eating cheese dishes, for instance, have come to prominence. Popular options such as halloumi burgers and halloumi fries, bread-crumbed, deep-fried mozzarella wedges, baked Camembert and mac & cheese remain top menu choices.

At Eurilait (www.eurilait.co.uk), our breaded cheese choices include the Maestrella brand IQF (individually quick frozen) mozzarella sticks and discs, both of which have a crisp breadcrumb coating and offer the complimentary texture of a melting cheese centre. These make an appealing small hot plate choice, or alternately a perfect filling for a hot wrap or flatbread (try nestled in crisp salad leaves with a piquant dressing). With no need to defrost, we feel that such cheeses are easy and quick to cook making an ideal option for salads, dipping, snacking and sandwiches or wraps.

Our IQF cheese range offers operators uniform portion size to help reduce wastage and therefore aids cost saving. The taste and

texture of the cheese remains identical to fresh so that presentation is reliably consistent, with a minimum shelf life of nine months at a temperature of -18°C. Ordering and stock replenishment is easy to manage, making IQF a great benefit for many busy operators.

Our IQF portfolio also features an extensive choice of popular cheeses such as brie, goat cheese, mozzarella and camembert, all available in various formats from slices, discs, cubes or crumb. They are suitable for a multitude of applications, but are particularly convenient as toppings, sandwich fillings and to provide a richer flavour to dishes.

The Maestrella range also offers a selection of mozzarella variants created to suit all cooking applications from pizza toppings, recipe inclusions, side dishes, salads and sandwich fillers. Choose from pasta filata mozzarella - round and rectangular, IQF precision cut slices, or milky, soft textured mozzarella balls – great in salads. Blocks and logs for cutting to desired size are also available, and of course, chilled or frozen shredded and diced 100% mozzarella and an 80% creamy, stretchy mozzarella with 20% rich tasting cheddar blend for a perfect pizza toping (developed to suit all ovens, with the aim of a perfectly melted and browned cheese).

”

www.papa.org.uk 37

PROMOTIONAL

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Pizza .

The hard facts.

C

M

L

et’s face it, if you’re reading this magazine you probably live and breathe pizza. But while you might spend your life inventing new variations, ordering ingredients, making or baking pizzas, or maybe delivering them, how much do you actually know about the ins-and-outs of the world’s most popular food?

NO, ME NEITHER. So on behalf of those of us steeped in the business-end of pizza production, we’ve trawled the Internet (and a few other authorities too) to unearth some facts and put together this light-hearted picture of the current state of affairs.

Obviously, this is intended more as a directory of answers to a pub quiz than a definitive bible for the industry. But it does actually present some interesting insights, and some even more interesting food for thought.

SO, HERE WE GO....

Fact…

Thin crust pizza doesn’t seem to have been around for long, but it’s now the favourite of 61% of pizza fans. So, more topping, less base seems to be the order of the day (unless it’s a cheese stuffed crust of course).

Fact…

The biggest pizza ever was created in Rome in 2012 and had a total surface area of 13,580.28 sq.ft.

Fact…

The most popular night of the week to order Pizza is Saturday, but Super Bowl Sunday is the biggest delivery day of all in the US. Fact…

We love to order Pizza-to-go or, more precisely, pizza to be delivered. But how’s this for streeeetching the distance involved?

Astronaut, Yuri Usachov ordered a pizza from the International Space Station and Pizza Hut obliged by rocketing him one topped with salami and extra spices (bet you didn’t know our taste buds are dulled in space).

Fact...

On average, Americans buy 350 slices of pizza a second! Or to put it another way, they each consume an average of around 23lbs of delicious cheese and tomato covered bread a year.

Fact…

Perhaps the most predictable fact so far… when it comes to vegetarian toppings, women are twice as likely to order as men.

Fact…

The Hawaiian Pizza remains a firm favourite, especially with younger pizza fans. Of course, it’s obvious where it was invented.

That’s right…Canada!

Fact…

Russians like red herring on their pizza, Australians are partial to pineapple and shrimp, the French like fresh cream, bacon and onions, and in India the preferred pizza

www.papa.org.uk 38

topping is Tofu. And the Japanese put Mayo on their Pizza! Really? Mayo?

Fact…

It’s hard to top pepperoni as the favourite pizza topping. But here’s a staggering stat. Our friends across The Pond eat 250,000,000lbs of it on their pizzas in a year.

Fact…

So, pizza is a relatively new idea, right?

Wrong. Apparently, pizza was being prepared by the people of Pompei when the volcano erupted and buried their city.

Fact…

It seems kids between 3 and 11 prefer pizza over all other foods for lunch and dinner.

So, the healthier we make those pizzas, the better.

Fact…

Dough spinning is now a professional sporting event. Honestly! In fact, at the World Pizza Championships you can take your seats to watch the masters of Freestyle Acrobatic Dough Tossing. Gotta have a hobby!

Final fact…

The one thing we all know is that pizza isn’t really pizza unless it’s laden with cheese.

And if you want the best pizza cheese on the market, you start by asking the best people.

Ornua Ingredients.

For more insights and even more serious facts, email enquiries.ledbury@ornua.com 1 May 2019

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Tastes amazing.

Amazing how easy it is…

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Appearance? We’ve sorted that too, with a full range of customised formats to add real visual appeal and colour…plus an awesome béchamel sauce.

Delivering the mouthwatering experience of a perfect pizza – to a table, a doorstep or a supermarket shelf – has never been so easy… thanks to innovative thinking from Ornua.

And finally – just for good measure – we can supply everything individually quick-frozen, for perfect portion control and zero waste.

The secret, of course, is in the cheese!

Let’s start with the flavour. Cheddar, yes. Mozzarella, naturally. But how about the high flavour impact of Provolone or Fontal? Or oak-smoked cheese, chilli cheese, or cheese with cracked black pepper?

Ribbons

Ropes

Amazing (when you know how)!

Innovation tastes like this

Grates

Hazel Park, Dymock Road,

ornuaingredientsuk.com

Ledbury, Herefordshire,

+44 ( 0 ) 1531 631 300

HR8 2JQ

enquiries.ledbury@ornua.com

Sauces

Slices

CHEESE

BEHIND THE BRAND Valerio’s is a specialist manufacturer of fior di latte mozzarella and ricotta cheese based in the market town of Bedford. The company was established over 50 years ago and operates from its dedicated dairy in Bedfordshire.

They produce a unique range of premium Italian cheeses ranging from fresh, daily-made mozzarella and bocconcini to pizza cheese to ricotta. All products are produced in a modern, BRC AA-Grade accredited plant, made from UK Farm Assured milk and Red Tractor approved.

The majority of products are made to order, maximising shelf-life and freshness, with order lead times of as little as two days.

Valerio’s report that their newest product is a fior di latte cheese that is ideally suited for wood fired ovens, and is available in 275g balls, shredded, julienne style or cubed. This product is manufactured using traditional, southern Italian techniques and so is fresher and softer than pizza cheese, point out the company. It melts slightly quicker, but the flavour profile once cooked is where consumers will note the difference of a fuller, more unique taste due to its long fermentation time, they feel. The result?

A more genuine flavoured product whose performance far exceeds that of mozzarella currently available on the market, claim the firm, and with the unique selling point being that it is Red Tractor approved.

Their fresh mozzarella range comprises of mozzarella balls, bocconcino, fior di latte pearls weighing from one gramme upwards to 20g.

The main uses for fresh mozzarella include salads, panini, antipasti and more recently on pizza itself, as well as in a variety of cooked recipes.

The Valerio pizza cheese range is genuine 100% mozzarella, available in block form, grated, shredded or diced and can be blended to customer requirements for example with cheddar cheese. Their ricotta is available in either traditional or more modern homogenised varieties, ranging from 400g to 40

10kg packs and used predominantly as a pasta filling or in desserts. All products are made fresh daily and available in a variety of pack sizes to suit individual requirements.

GRANAROLO LAUNCHES VEGETARIAN QUATTROCENTO Granarolo Group UK (www.granarologroup. com, an Italian dairy co-operative) has made its premium Quattrocento Hard Cheese available to chefs and operators. The vegetarian Italian hard cheese is made from 100% Italian milk originating from the co-operative’s very own dairy herds. Matured on wooden shelves to deliver a fruity flavour and excellent texture, giving a truly authentic taste of Italy. The UK launch will help chefs to meet the growing demand for more artisanal and authentic Italian dishes out of home.

“Italian cuisine has always been a consumer favourite with classics consistently in the top 20 most purchased menu dishes, but in the last year there has been a significant rise in pizza and pasta consumption according to MCA Emerging Food Trends 2018 data. This love of Italian food has sparked a real interest in more authentic dishes, as well as demand for provenance, creating an opportunity for those chefs who want to raise the bar when it comes to their Italian cooking,” says Aldo Bosco, CEO, Granarolo Group UK. “We are excited to be bringing our vegetarian Quattrocento Italian Hard Cheese to the UK and to help chefs at a time when consumer expectation for quality is so high.

The pressure to offer vegetarian options and clean food has never been greater, the launch will allow operators to do just this simply by swapping their regular hard cheese to Quattrocento.”

Perfect grated over classic Italian dishes, advise Granarolo, or as the finishing touch to salads, Quattrocento Italian Hard Cheese has performed well in busy kitchens. In independent research by Cambridge Market

Research (Cambridge Research January 2019), Quattrocento came out top in texture and taste versus competitors, report the company and scored top marks for its strong, creamy flavour, authentic taste and crumbly texture. Handcrafted by the Casaro Master Cheesemaker, this cheese is made by gently warming the milk in the copper Caldaia to produce twin wheels of Quattrocento Cheese.

Each wheel contains more than 400 litres of fresh milk sourced straight from Granarolo’s 700 dairy farms.

“As a dairy co-operative animal welfare is at the heart of all we do. By owning the supply chain we have a farm-to-fork story and can guarantee that Quattrocento cheese is made with know-how and typical Italian passion, from caring for our cows to cheese making and maturation on wooden shelves. For chefs and their kitchens, our authentic Italian Hard Cheese really delivers on every level,” adds Aldo Bosco.

Quattrocento Italian Hard Cheese is available now in 150g and 1kg wedges, 500g tray of shavings and 500g grated bag. This clean-label cheese is free of lysozyme and preservatives, and suitable for vegetarians, is naturally lactose-free and is rich in nutrients such as calcium and protein. Granarolo Group can claim to be the number one Italian Milk and Dairy Group and the largest dairy farmer co-operative of 700 animal welfare certified farms (CSQA DTP 122 farm animal welfare certification), also supplying the high quality farm-to-fork dairy produce all over the world, including Italian regional lines such as fresh and hard cheese, milk, yogurts, and snacks.

May 2019

The

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Mozzarella Experts Our mozzarella delivers quality and expertise to make sure you have the right cheese for your pizza.

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VALERIO’S LTD MOZZARELLA & PEPPERONI SPECIALIST MANUFACTURERS OF QUALITY

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www.valeriosltd.co.uk

DRIVER SAFETY

Police advice for delivery franchises The Metropolitan Police have recently put forward some practical suggestions for franchisees, managers, staff and delivery drivers, to help them to review their security procedures and raise awareness of things they can do to reduce the risk and harm to your staff and business. Safety and security is everyone’s responsibility, they point out, so it is vital that this information is shared with staff, and that operators incorporate it in to their company training. Here, in the first of two articles, we outline that advice.

REVIEW YOUR CUSTOMER ORDERING PROCEDURE 1. Use caller identification, or caller ID, to help identify hoax or suspicious calls.

2. Designate a member of staff to call back each new customer, preferably on a landline number, to establish the validity of the order. Having a call back 42

system in place, especially during busy periods, ensures drivers are not knowingly dispatched to hoax addresses. This designated member of staff can monitor the driver’s delivery schedules.

3. Maintain an up-to-date GDPR (general data protection regulation)

compliant customer database.

4. Introduce a process of alerting staff of suspicious telephone numbers or addresses where incidents have occurred in the past.

5. Limit the value for cash orders over the telephone.

Offer credit or debit card as an alternative means of

payment which will reduce the need for drivers to carry large sums of cash.

6. Inform customers at the point of sale to have correct money as the driver will only have limited change.

7. Provide a money pouch to drivers and encourage them not to accumulate large amounts cash.

May 2019

DRIVER SAFETY REVIEW THE SECURITY OF YOUR VEHICLE FLEET It is your responsibility to take steps to reduce vehicle theft by securing your vehicle fleet. Moped theft increases other forms of crime in your community. Thieves will often target particular models of bike such as ‘twist and go’ or high-powered vehicles. It takes a matter of seconds for a thief to steal a moped, scooter or motorcycle, especially if they are left unsecured or with inadequate security. Some companies use cars for deliveries instead of mopeds.

1. Use bright colours (pink, luminous green etc) to distinguish your bikes and delivery bags. This makes them less attractive to steal because they are easily identifiable.

2. Protect your vehicle and equipment with a forensic traceable liquid. These have a unique forensic signature which makes it difficult for criminals to sell parts on because they can be easily identified. Also, it provides police with a better chance of reuniting you with your property.

3. Use an electronic tracking device (tracker) to identify the location of your vehicles.

4. Equip drivers with body worn video cameras, a twoway radio or GPS trackers to improve driver monitoring, communication and evidence capture.

5. Fit a Thatcham-rated 1 or 2 alarm system with tracking, immobilisation, anti-grab and movement sensors which will help protect and trace your vehicle.

6. A Thatcham-approved, professionally fitted alarm system will not only put off thieves, but could also reduce your insurance premiums.

HOW TO SECURE YOUR MOPEDS, SCOTERS OR MOTORCYCLES - “LOCK, CHAIN, COVER” Thieves are opportunists, they will look for bikes that are quick and easy to steal. Always remove the keys. Whenever left unattended, follow the Lock-Chain-Cover steps to security.

thread the chain through your bike frame and back wheel.

3. Cover - thieves often ‘shop’ for particular bike models.

Storing the bike out of sight or in a secure storage facility reduces their vulnerability.

Using a cover also provides another time-consuming obstacle for the thief which may put them off. If you have to park on the street, wherever possible, park it in a well-lit area which is covered by CCTV.

1. Lock - use a disc lock to help secure the front brake disc, or a grip lock to secure the brake and throttle controls. You could also use a ‘D lock’ on the front wheel to stop it being wheeled away.

2. Chain - thieves often steal a bike by breaking the steering lock and wheeling it away.

Use a chain lock through the back wheel (the front wheel can be removed). Secure your bike, with the lock taut to an immovable object such as a ground anchor or street furniture. This will stop thieves from cutting a lock trailing on the ground using an angle grinder. If this isn’t possible,

ADVICE FOR DELIVERIES Staff should be familiar with company delivery procedures and health and safety policy; their safety is paramount.

1. Managers should be informed of any suspicious delivery requests or incidents. Any offence committed against staff or property should be reported to the police as a business crime (see how to report a crime in the section – ‘if a crime occurs’).

2. By planning their route, drivers will know where they are going, their expected arrival and departure time.

3. Have a designated member of staff monitoring driver’s delivery schedules, they can alert the police if a problem is identified.

4. Drivers should be alert to their surroundings and take the safest route, not necessarily the shortest.

5. Drivers should trust their judgement and if they are in doubt, or feel threatened, should head for a safe place where there are lots of people, such as a pub, shop or petrol garage etc.

6. Avoid confrontational situations.

For more information about crime prevention, visit the MPS crime prevention web site at www.met.police.uk/ crimeprevention, or contact the Business Crime Reduction Hub at businesscrime.mailbox@met.police.uk.

www.papa.org.uk 43

OVENS

Oven opportunities The continuing popularity of pizza, and widening range of pizza ovens, is enabling more and more operators to add pizza to their menus.

ELECTRIC DECKS For many in the hospitality business, electric deck ovens such as those offered

by Blue Seal, represent the best solution for those wanting to serve up pizza when factors such as space, skill sets, emissions and cooking time have all been taken into consideration.

Blue Seal commercial pizza ovens, for instance, are traditional Italian style, stone base, deck ovens, that can be used for cooking delicious deep-base or thin based pizza, say the company. Designed for everyday professional use, these powerful electric ovens cook at high temperatures to help ensure fast service, as well as great cooking results. They can accommodate four 12” pizzas per deck, are compact, versatile and very operator friendly.

Blue Seal feel that their electric pizza ovens also offer a good alternative to wood burner stoves or gas ovens which are higher maintenance and require more specialist and costly extraction systems to take away the smoke and fumes.

Blue Seal’s single and twin deck ovens operate up to 400oC giving optimum cooking temperatures for decks of their size, point out the company. The single deck can also be stacked onto the twin deck very easily so as to create a triple deck, and thus maximising the output from the floor space.

Another characteristic of the Blue Seal oven chambers is that they all function independently allowing the pizza chef to control temperatures and bake more types/sizes, of pizzas at once, therefore reducing serving times for busy restaurants.

The ovens also use accurate thermostatic temperature control, eco-compatible material for thermal insulation as well as high quality refractory stones

44

to provide excellent heat retention. Each chamber has top and bottom temperature control, so the pizza chef can adjust the performance of the chamber to suit baking pizza either in pizza pans, or traditionally straight onto the stone itself.

Stackable Blue Seal electric deck ovens.

NEW LAUNCHES FEM (Foodservice Equipment Marketing, www.fem.co.uk) reports that it has added the Sirman Lipari to its range of electric pizza ovens. The oven is constructed from stainless steel and has both an aluminiumplated cooking chamber and a stone baking deck to give pizza that all-important authentic texture and taste, say the company.

Authenticity is vital when it comes to pizza, with consumers aware of everything from ingredients to presentation and taste, they observe. Traditionally, pizzas were stone baked, but with developments in technology, market-leading electric pizza ovens are now able to reproduce the true pizza taste in any kitchen set-up, they claim.

The Lipari shares its name with the largest Sicilian island, and has the cooking capacity to match, feel FEM. It measures 930mm (W) x 770mm (D) x 672 (H), making it the most spacious of Sirman’s range, and is capable of cooking up to eight 12” pizzas simultaneously.

May 2019

COMPLETE CATERING EQUIPMENT ESTABLISHED 1990 - LONDON

020 8424 9483 www.pizzaequipment.ltd.uk sales@pizzaequipment.ltd.uk Showroom at 7 St Kilda’s Road, Harrow, London, HA1 1QD

OVENS With separate thermostats for the baking deck and the cooking chamber, plus steam vents and a safety thermostat, chefs can also be sure the cooking climate remains at the optimum temperature for their pizzas, point out FEM. Meanwhile, a panoramic glass door means that pizzas can be monitored without letting valuable heat out (the Lipari pizza oven is manufactured by Sirman in Italy).

The new Sirman Lipari pizza oven is available from FEM.

An innovative new fast oven which can produce a wide range of perfectly-cooked food in less than three minutes, claim the firm, has been launched recently by Lincat.

Called Cibo, the oven uses a patent-pending combination of three different heat sources – convection, grill and a heated base – to deliver fast results. Space-saving and compact, it operates from a 13 Amp plug and is ventless.

This eliminates the need for costly ventilation and makes it suitable for a wide variety of cafés, bars, restaurants and quick-serve outlets, as well as event and mobile catering, suggest the company.

Able to cook, toast and reheat multiple fresh and frozen foods, Cibo’s versatility provides a full cooking platform for outlets, enabling them to expand menus, deliver food of a consistent high quality and maximise profit, feel Lincat.

Clear icons and an easy to use touchscreen also mean Cibo can be operated by any kitchen staff, regardless of catering experience and skills. To help users get off to a flying start, the unit comes with six, standard preset programmes which can be tailored to individual menu requirements. Bespoke recipes can also be added, allowing for menu creativity.

Cibo (www.cibo-oven.com) is available in four bold colours – merlot, black metallic, champagne and teal – as well as stainless 46

steel, making it a stylish solution for back bar counters and front-of-house, or kitchens.

Chef Sophie Piccirilli is the face of Cibo. Her passion for food and menu creativity perfectly reflects the new brand which will focus on cutting-edge technology, speed of delivery and fantastic food quality, say Lincat.

“Today’s foodservice industry is thriving,” says Sophie Piccirilli. “Exciting flavour fusions, authentic ingredients and accessible global culinary trends mean an increasing number of catering outlets are able to develop inspiring menus and attractive food offerings to entice customers. But speed and quality are crucial, with many facing pressure with production. To support their creative flair, they need reliable, technically-advanced equipment to deliver.

Cibo is the perfect solution.

“The innovative technology makes it easy for outlets to broaden their food offer and inject pizzazz into their menus, without worrying about speed of delivery and quality.

With Cibo, you just plug in and go. Preprogrammes give users a helping hand and bespoke recipes can be added too. Cibo gives outlets peace of mind that results will be perfect – every time.”

Cibo is manufactured at Lincat’s facilities, in Lincoln where they also manufacture products for cooking, holding and food display, supplying to commercial kitchens of every kind across the globe. Their products are sold in the UK and in over 50 countries worldwide through a comprehensive network of distributors and Lincat is a member company of the Middleby Corporation.

TurboChef Fire pizza oven from Taylor UK is available in a range of colours.

Taylor UK (www.taylor-company.co.uk) has launched the latest version of the stylish Fire pizza oven (manufactured by TurboChef).

As well as baking pizzas up to 14 inches in diameter in as little as 90 seconds, this compact, rapid cook pizza oven looks distinctive with its tubular body and retro styling. In addition, it fits on a back bar or counter top and it is ventless, so it can be easily installed just about anywhere,

with no need for extra extraction. Indeed, the Fire is ideal for any site looking for a distinctive, front of house pizza oven, feel Taylor UK. Cooking is achieved using convection fans, top and bottom, which can be independently controlled. The clever design ensures the oven is easily regulated and also means it can reach temperatures of up to 450°C, making it the hottest compact electric pizza oven on the market, claim Taylor UK. The high temperature mimics the classic pizza oven climate so as to deliver a pizza with a crispy base and a succulent topping in just 90 seconds.

The integral catalytic convertor takes care of cooking smells and the double wall insulated construction helps minimise radiating heat, keeping the outer walls cool. There’s a removable bottom access panel for easy cleaning of the 430 stainless steel interior, and the exterior has a corrosion resistant steel body.

To operate, the user simply loads pizza, using a paddle, onto a pizza shelf screen in the oven.

The access flap has a glass viewing panel, so it’s possible to watch the pizza as it cooks. The oven has six pre-set timers.

The latest Fire, supplied with a one year parts and labour warranty, is also available in a range of colours. Alongside the classic traffic light red, there’s a choice of yellow, green, pure white, jet black, and blue. It can also be supplied with a stainless steel pizza paddle and two pizza shelf screens, each capable of holding a 14 inch pizza.

“The Fire is, on the one hand, a real design statement, while at the same time it delivers authentic, artisan baked pizza,” says David Rees, marketing manager of Taylor UK. “Its compact, ‘fit anywhere’ design means all sorts of sites can now offer a real taste of Italian pizza.”

UK DEBUT Pizza oven specialist, Valoriani UK (www. valorianiuk.com), has launched a new restaurant-grade oven into the UK market, and one that is a first for its Tuscan masters, they report.

To tick the boxes of chefs in a wide range of eateries, Valoriani have created the Rotativo – the first rotating oven launched by this leading wood-fired and gas pizza oven brand since its foundation in 1890. The oven was unveiled in Italy late last year but has now landed on British soil and is available to UK buyers through Preston-based Valoriani UK. The target buyer for the Rotativo is any chef wishing to serve top-quality pizza, and who recognises that their oven’s construction and the materials from which it is constructed are vital ingredients in this, say Valoriani. It is also the pizza oven for any eatery wishing to save on their energy consumption and fuel costs, they claim, regardless of whether they opt for wood or gas as their fuel. Although the oven is a wood/gas product, UK law regarding the legality of using dual fuel is not clear, so Valoriani UK is currently advising purchasers to choose one or the other.

May 2019

OVENS Three generations of pizza oven know-how have gone into the Rotativo. Its revolving floor makes life easier for the pizzaiolo not wishing to move pizzas across the oven floor manually.

This saves time within the kitchen, optimising the labour resource and lowering payroll costs.

Meanwhile, the oven’s RHS� patented heat system, used in other Valoriani models but not available to any other pizza oven manufacturer, recovers and circulates heat, moving it under the baking floor at a very high temperature and getting the oven ready-to-cook faster.

The technology keeps the floor evenly hot, to ensure consistency and a high-quality product.

By using suction to force exiting heat under the oven floor, and combining this with the best insulation available, energy costs can tumble by up to 30%, claim the company.

The design of the oven delivers short baking times of 70-90 seconds and the oven is certified by the AVPN in Naples as being capable of baking ‘real Neapolitan pizza’, as well as other types. The oven can hold eight or nine larger (30/32cm) pizzas at a time, serving diners quickly.

The Rotativo’s reliable and easy to use control panel means that baking temperature, floor rotation, speed and the temperature of the RHS system can all be adjusted, giving the pizza chef complete control over every element of pizza cooking.

The Valoriani Rotativo pizza oven.

The oven’s bespoke 10-burner Spitfire gas device has also been approved by the AVPN for those opting to cook with gas.

Having an approved oven ticks one of the AVPN’s ten requirements in its ‘Decalogue’ (the procedures on which a pizzaiolo will be adjudged before the AVPN considers granting them a licence to serve real Neapolitan pizza).

Only three eateries in the UK have this so far, including Valoriani client Oakfired at the Royal Oak in Beccles.

As a Valoriani oven, the Rotativo is constructed using Valoriani’s unique cotto clay which the company feel has the best firing

properties of any clay, and which is only found in the family’s quarry. The clay both gets the oven to temperature superbly and then retains heat in an ideal way, they point out, helping to ensure a perfect pizza whatever the type of Valoriani oven used.

Such high quality materials used also mean that Valoriani ovens have very long lives – 10 to 15 years or more in many cases - allowing eateries to recoup their investment in their oven and benefit for many years thereafter. So with the added benefit of labour and energy savings, the payback is not inconsiderable on this type of oven, emphasise Valoriani.

When Franco Pepe met Alfa Ovens “It all started during my participation in Taste of Roma where I worked with the Michelinstarred chef Peppe Iannotti of Krèsios restaurant in Telese Terme,” recalls Franco Pepe, owner of Pepe in Grani, of how he ‘met’ Alfa Ovens (supplied by Jestic in the UK).

Widely recognised by many as one of the world’s greatest pizzaioli, Franco Pepe was preparing to work alongside a Michelin starred chef at the time.

“The morning I set out for Rome from Caiazzo, suddenly I was caught in a storm on the motorway, and when I arrived in Rome it was still pouring down. After a while, thank goodness, it stopped raining and here I was in front of an oven with a refractory floor and stainlesssteel dome. We were outside, and the oven was totally soaked - a brand new, unused wood-fired oven, so much so that user manual and documentation were still lying inside it. It was 10am, and by noon I had to make pizza with the chef 48

Lannotti; he had to work his magic on my pizza and so my pizza dough had to be in tip-top condition.”

“Chef Giuseppe Lannotti is a self-taught Italian chef, awarded 1-Michelin star for his restaurant Krèsios in Telese, not far from Naples in Italy. So you can imagine the pressure on me, putting in work for a Michelin-starred chef and, given the weather conditions, without being sure that the oven could reach the right temperature and cook well?”

The oven he was about to commission for the task was an Alfa Pro - a real wood fired, Italian manufactured pizza oven that has become known for its quality, consistency and above all else, the flavour it achieves on a range of pizza bases.

“Next to the Alfa oven were some wet bags of firewood and woodchips, so I set to light the fire and bit by bit I managed to do it, and to my great surprise, I checked how effectively the stainless-steel

dome worked,” Franco Pepe. “This new technology, this new approach to the wood-fired oven allowed me to bring it up to the cooking temperature in less than an hour, and to turn out plenty of pizzas as if it had always worked like that.”

Having not used an Alfa before, Franco Pepe was so impressed with the Alfa oven that he got in touch with the company. “It intrigued me a lot, so I got in touch with Alfa through its web site and I asked them if we could work together because I like giving new stuff a try. We met, and we found a path that we can share, each of us with our different procedures and techniques,” recalls Franco Pepe.

“At Authentica (my gourmet pizza parlour) I used an Alfa oven that has been retrofitted to cook pizza according to my needs. Since inaugurating it, a year ago, I have used the Alfa Quattro Pro Top oven and I’m really satisfied with this product and its performances. At Authentica, I wanted to trace back to the very essence of my job just the way my father did it, the man who could look at every table in his restaurant, so the choice of a light, easy-to-install Alfa oven was pretty obvious”.

More information on Franco Pepe can be found at www. greatitalianchefs.com/chefs/ franco-pepe.

May 2019

www.papa.org.uk

49

WOOD FIRED OVEN GURU If your wood fi red pizza oven is operated in an ultra-low emission zone, does it have DEFRA approval?

Ultra-low

emissions zones Jay Emery (www.bushmanwoodfiredovens.co.uk) is known as the “woodfired-oven guru”, having started making wood-fired ovens back in 1999 and the first to get DEFRA approval, and for those thinking about investing in a wood fired oven for their restaurant, pub, or takeaway, he runs Discovery Consultation Days. Here, in a regular series of articles, he turns his attention to ultra-low emission zones.

NEW REQUIREMENTS I hate to harp on, but don’t say I didn’t warn you! Things are definitely going to get tougher if you are running, or want to run, a wood fired oven in one of the new ultra-low emission zones in the UK. Over the last six months I have had a huge increase in the number of people who have phoned in asking if the ovens we sell will meet the conditions of the new ultra-low emissions requirements set out in a paper by the mayor of London back in January.

At last, I thought, there are people out there beginning to take notice of what smoke control means.

In my very first article way back entitled It’s difficult to run a business behind bars, I highlighted that the enforcement of the Smoke Control and the Clean Air acts of 1956 and 1968 would start to take effect for pizza operators using ovens that were not approved.

It’s only taken 60 years so it’s not as if you haven’t had fair warning.

Well, it’s time now to really take notice or you are going to get burnt. The Smoke Control laws cover all inner city and most residential areas, and for clarity it basically says that it’s an offence to burn a non-exempt fuel (wood) in an appliance that has not been tested for that purpose (exempt appliance).

BE AWARE Now there are loads of unscrupulous sales people out there saying “don’t worry about that, our ovens are used all round the world”, or “you don’t need an exempt certificate from DEFRA for one of our ovens because they’re imported.” The most recent ruse used for the 50

gullible is “just fit a Smoki water filtration unit and you are good to go, you don’t need a certificate.”

Please let me assure you that this is like a Maserati or Porsche salesman saying you can drive up the M1 through the new smart motorway network at any speed you like because the cameras are not turned on.

Hmmm, good luck because at some point someone is going to decide to turn the things on and you won’t be able to say: “Ah Mr EHO, I’ve been driving up this road for the last 20 years at 100 miles an hour and you haven’t caught me yet, so catch me if you can.”

This is not going to be one of those block buster movies where the pizza guy gets off scot free with the pretty girl. If you want that ending you best pack your bags quick because the times they are a-changing.

DEFRA APPROVAL So if you are in the inner London area, and you are running a wood fired oven that is not DEFRA approved (easy to find out, just go to DEFRA Exempt Appliances, if it’s not on the list, it’s not exempt).

I’m happy to say that finally Bushman Ovens are no longer one of the only ones on the list and that manufacturers are starting to get certified. However, they are still in the minority.

If it’s not one of these then you should be talking to your EHO about steps to take to ensure compliance. If you have a nonexempt appliance and want to continue to use it after the outright ban then fitting a Smoki (water scrubber), or similar device, is the first step; you will also need to get a compliance inspector to come and run tests

on the chimney emissions after the smoke reducing device to confirm compliance. These will then need to be submitted as a one-off compliance request to DEFRA for approval.

All a ball-ache I agree, but I guess it puts into perspective why DEFRA approved ovens are so much more expensive than the imported, non-exempt appliances.

I hear a lot of people complaining about the shake-up, but I can’t see why everyone is complaining; the law has been active for over 60 years. I know transport and haulage companies who have had to upgrade whole fleets of vehicles to comply with low emission requirements, let alone ultra-low emission requirements, so I guess you can call yourself lucky and plan to make the new changes so that you don’t get burnt.

For more information on DEFRA approved appliances, check out https://smokecontrol. defra.gov.uk/appliances.php

May 2019

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ALLERGENS

Integrating allergen management into your catering business The importance of being allergen aware is a critical part of running a catering business and as such should be an integral part of your business processes, advises Jacqui McPeake, founder and business owner of JACS Ltd (Jacqui’s Allergen & Catering Specialist Ltd, https://jacsallergenmanagement.com/).

BACKGROUND JACS Ltd is an award-winning Food Allergen Specialist in the University Sector (“Providing the knowledge & confidence to deliver excellent, safe dining experiences for all Customers”) and a Free From Hero Award Winner 2018.

The company supports caterers with their allergen management procedures by providing them with an independent audit in relation to audits as well as presentations, allergen awareness workshops and HABC level 2 and HABC Level 3 Allergen Training.

Having worked in the catering industry for over 30 years, Jacqui has built up a wealth of experience and knowledge to share. She also has direct experience of being a parent of a young adult who has struggled with food allergies and intolerances for the last five years. Indeed, her daughter has suffered considerably upon eating food that she cannot tolerate and is poorly for a few days, which in turn impacts on her studying and social life.

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INTRINSIC APPROACH In order to operate a successful catering business, it is essential that food allergen management is intrinsically linked to the Food Safety Management System and HACCP documents.

It must become part of the day to day operations and form part of the culture – namely, “it’s what we do around here.” The minute this aspect becomes something extra - an additional task - is when it will be forgotten, becoming “it’s not important” instead.

We know, however, due to recent tragic cases that it is vitally important to understood how allergen management processes and procedures will ensure that customers with allergens can eat safely and with confidence in your establishment.

TRAINING Training for all staff will provide them with the knowledge and confidence to understand the logic behind allergen management.

May 2019

ALLERGENS A good starting point is to ensure that all staff complete the online FSA training. This training will provide the basic knowledge for new staff during their induction. I would suggest that supervisors, team leaders, chefs and managers undertake a formal training course (such as Highfield Training HABC Level 3 Allergen training). This will further develop their understanding about the practical implementation of allergen procedures. The advantage of a group training session is that this will create discussion points and provide further information for the attendees that they would not have learnt via an online course.

A practical allergen awareness workshop or presentation will also ensure that catering staff have the opportunity to ask questions and encourages discussions about how to manage allergens in the workplace.

RISK ASSESSMENT In order to reduce the risk of crosscontamination, it is necessary to walk around the kitchen and assess the current risks. This can be done in-house, or an independent auditor can be used to undertake a full allergen audit with the risks and recommendations outlined.

The review of the kitchen processes must begin with the supplier and delivery of products. The supplier must provide full

disclosure of allergens present in the product, and the chefs must check the products and ensure their recipe specification are updated and matches the allergen matrix (the Allergen Matrix can be downloaded from the FSA web site and highlights all the allergens present in each dish).

Storage areas must be organised in such a way that any allergen foods - peanuts, almonds, sesame seeds etc - must be placed in a sealed container with purple allergen labels to clearly identify the allergen contained in that container. Allergen labels should also be used in freezers and fridges on any cooked foods stored in these areas. This will ensure all staff using those products are aware of the ingredients contain within.

A risk assessment must be undertaken to ensure that any risks during the preparation stage are minimised. This is done either by space management or time management.

When preparing a dish made with gluten free ingredients, for example, it should be prepared in a clean area away from other dishes and cooked in an oven or fryer away from products containing gluten.

A common mistake is to use the same fryer for all products. The fish made with gluten free batter has now become contaminated by all other products cooked in that fryer e.g. chicken goujons in batter, chips with a coating (contains wheat) are no longer safe

for a coeliac or customers who are gluten intolerant. Alternatively, products which are prepared for specific diets can be made at a different time of the day to reduce crosscontamination.

Any areas which may present a risk to the allergen management process should be included in the HACCP paperwork, to highlight and address any issues which may affect the end-product. This will ensure due diligence.

Communication between the chefs and the front of house team must be part of the culture so the chefs can confirm the ingredients in the dishes and can advise front of house staff.

Communication between the customer and the catering staff must be honest and accurate to any customers who asks about allergen content. They need to be in a position to make an informed decision about their menu choice based on the information provided by the caterer.

It is worth noting that customers with allergens are increasing; they are an important customer as they bring their friends and family to eat in your establishment. Once they have the confidence to eat with you, they will become a regular customer and they will tell their friends and talk about their experience on social media. Therefore, it is important to take this subject seriously and get it right!

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Contact Andrew Emery | 01291 636344 | andrew@papa.org.uk

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LAW

Brexit and commercial contract considerations Uncertainty surrounds the timing of Brexit, but when it does happen, there will undoubtedly be an impact on UK businesses and the contracts that govern their commercial activities. It is important, therefore, that businesses consider how Brexit might affect existing contracts and not only those proposed to come into force after the UK’s exit from the EU, advises Lindsay Ellis of solicitors, Wright Hassall.

EXISTING CONTRACTS When it comes to reviewing existing contracts, there are a range of important issues that must be considered, starting with business change. Organisations must first discover which contracts will be affected if certain in-house operations are relocated post-Brexit.

For many businesses, Brexit could negatively impact their supply chain and they should consider the performance of obligations by, and the cost of performance by, subcontractors and suppliers. This is particularly important for those who will be responsible for any increased costs (such as tariffs) or delays due to border issues.

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Other key areas to consider include term (and the ability to exit early), territory, currency, tariffs, customs clearance (the consequence of any delays), resources, licensing/consents and tax. Failure to review and plan for these could result in increased costs and/or damage to business performance.

likely when the contract was agreed, it could be argued the parties should have planned for its effects.

Without a specific reference to Brexit, force majeure clauses are unlikely to help of itself, but depending how the clause was drafted, it might address delays in delivery of goods due to cross-border issues.

FORCE MAJEURE A contract typically contains force majeure clauses.

Depending on the drafting, these can relieve a party from liability for a breach resulting from ‘circumstances beyond its reasonable control’. However, if Brexit was

MATERIAL ADVERSE CHANGE (MAC) MAC clauses, although not common, appear in certain types of contracts, like lending, where they allow the lender to end the arrangement if the borrower’s position or circumstances change adversely.

May 2019

LAW They are also used to allow a buyer to walk away from a corporate acquisition deal if events occur that are detrimental to the target company.

Whether the effects of Brexit trigger a MAC clause will depend on how it was drafted, but typically a party can’t rely on a MAC clause based on circumstances known when agreeing a contract.

COMPLIANCE WITH LAW CLAUSES Many contracts state that parties must comply with applicable law. In any event, it will be a matter of interpretation whether such a clause could oblige a party to absorb the costs associated with Brexitrelated changes in law.

Long-term contracts typically address what will happen if the law changes, often specifying that charges can only be increased in limited circumstances, with the supplier required to consult with the customer before making any necessary changes to the services.

CHANGE CONTROL Many contracts will contain a clause outlining a procedure if either party wishes to change it, which typically involves discussions, with only necessary legal or technical changes being able to be compelled. Generally, there is no right to terminate if a change is not agreed.

Such a clause may help if, for example, the contract must be performed differently to reflect a Brexit-related change in law.

HARDSHIP Long-term agreements may contain clauses covering which party bears the increase in cost of supply, fluctuations in interest or exchange rates, and other changes to factors the parties considered when agreeing the deal.

When a Brexit-related event impacts an agreement, whether a clause can be invoked depends entirely on how it is drafted and even then, it may only offer limited assistance.

TERMINATION The contract may include scope for termination, by either party. This may be in connection with circumstances arising from Brexit related events or a failure to agree a change.

If a contract’s termination clause gives a party a right to terminate on relatively short notice, the prospect of termination can always be raised as a means of encouraging negotiation.

COMMON LAW AND FRUSTRATION Frustration arises where an event, like a change in the law, occurs after the date of the contract, radically transforming the

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obligations of either party or making it physically or commercially impossible to fulfil the contract.

However, a contract is not frustrated due to inconvenience, hardship, financial loss or when the event should have been foreseen by the parties. As such, it is generally accepted that frustration will not help with Brexit, although it might apply if certain changes in law were to be made subsequently, which would make it impossible to fulfil a contract.

INTERPRETATION AND IMPLIED TERMS The courts are unlikely to interpret a contract or imply a term to assist a party adversely affected by Brexit and will not relieve a party from the consequences of their poor business practices, if that involves departing from the natural meaning of the contract.

Similarly, the fairness of a proposed implied term or the fact that the parties would agree to it is insufficient grounds for implying it.

Both interpretation and implication of terms have regard to the background knowledge reasonably available to the parties at the time they entered the contract. If they fail to include Brexit provisions, it might be considered they have accepted any additional costs and risks should lie where they fall.

CHECKLIST FOR DRAFTING FUTURE CONTRACTS When it comes to drafting future contracts, there are a range of key areas that need to be considered. As above, these include term (and the ability to exit early), territory, currency, tariffs, customs clearance (the consequence of any delays), resources, licensing/consents and tax.

It is crucial that territorial references to the EU clarify whether this includes the UK and where the parties agree that certain events prompt specified consequences (e.g. a renegotiation on increases to tariffs), the contract deals with this appropriately.

WHAT ARE THE OPTIONS? By not drafting contracts that address Brexit uncertainty, there is a risk that a party will be obliged to continue to fulfil its contractual obligations, even if Brexitrelated events render it commercially unattractive.

However, doing nothing may be an option for a party who can terminate contracts at short notice or are confident in their ability to perform regardless of Brexit’s outcome.

BREXIT CLAUSE Inserting a ‘Brexit clause’ into contracts will trigger some change in the parties’ rights

and obligations when a defined event occurs – this ‘if/then’ clause attempts to govern the outcome of a change.

Brexit could affect almost every aspect of doing business and the best a Brexit clause may offer is a binding requirement for the parties to try and renegotiate the contract.

For other contracts, it may be possible to specify the consequences of certain events, but with Brexit, there is the risk that events occur that have not been first considered.

MAKING THE NECESSARY CHANGES It is clear from recent events that the only current certainty with Brexit, is more uncertainty.

Whatever comes next, Brexit will bring change and now is the perfect time to formulate solutions that ensure the future prosperity of your business.

There are a range of potential avenues that should be explored to ensure the security of your organisation, all of which can effectively mitigate the potential risks associated with Brexit and commercial contracts.

Remember, existing obligations within contracts could be negatively impacted and without taking the necessary steps, you are potentially inviting risk. So, seek advice from experienced contract lawyers and begin planning for life after Brexit, sooner rather than later.

Wright Hassall’s Lindsay Ellis advises on a range of legal matters, including outsourcings, procurements and commercial contracts, and has significant experience handling substantial and complex arrangements in a diverse number of sectors including, technology, transport/logistics, public, automotive, engineering and retail.

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DESSERTS Raspberries Passion Fruit Tartlette with Rondnoir

Ferrero Rocher...

Re-imagined At Fiume restaurant recently, chef-patron Francesco Mazzei (pictured) was marking his new partnership with Ferrero Foodservice, reports Luisa Welch.

FOODSERVICE POTENTIAL Present in the UK since 1966, Ferrero is a leading family-owned global company, the fourth-largest player in the global confectionery market with unique and iconic brands well-loved throughout the UK. After acquiring Thornton’s in 2015, the transaction brought together two highly complementary businesses that share the same passion for innovative brand growth, underpinned by a proud heritage with drive and culture built upon family foundations.

Part of this brand growth is Ferrero’s move into foodservice, which sees the iconic praline range – Rocher, Raffaello and Rondnoir - used 56

as part of a recipe. This new partnership with Francesco Mazzei marks the very first time that pralines have been used as the finishing touch to dishes, providing chefs with an opportunity to benefit from the popularity of Ferrero’s pralines as part of dessert menus.

As UK diners now spend over £49 billion on food and drink out of home each year (OpenTable, December 2018 data), operators are shown how they can increase the appeal of their desserts at any time of the year, and also specifically when diners are looking for something special at times such as Christmas, Valentine’s Day, Mother’s Day, Easter and summer.

DESSERT SHOWCASE Developing a series of dessert recipes with his own inimitable twist, Francesco Mazzei – who is also chef-patron of Sartoria and Radici restaurants as well as Fiume - shows how chefs can take simple Italian cooking and make it sophisticated by using the pralines to add a touch of luxury.

May 2019

DESSERTS

Tartufo di Pizzo with Ferrero Rocher.

His unique way of working with the pralines, is to keep them untouched, working around them to create dishes that reflect and enhance their unique flavours. His recipe collection alo pays homage to the seasons and to key festivities, and it is also gently inspired by his childhood memories of favourite desserts from his native Calabria region in the south of Italy. And take heart: Each dessert is calorie controlled, light, never oversweet, and soft fresh fruit abounds.

Take Tartufo di Pizzo with Ferrero Rocher, for example – the presentation resembles a present when served at the table wrapped in gold foil, making it ideal for creating a sense of occasion at Christmas for example, as once opened this dessert reveals a whole Ferrero Rocher hidden inside hazelnut and pistachio ice-cream. Pistachios abound in Calabria.

“Tartufo di Pizzo goes back to my childhood and is a signature dish of Calabria from my hometown Pizzo,” says Francesco Mazzei.

“Traditionally a classic Italian street food containing hazelnut and pistachio ice cream, finding the Ferrero Rocher in the middle takes this dish to the next level and transforms the dessert into something worthy of a special occasion.”

The desserts are a feast for the eyes as well as the palate. Next up is the White Chocolate Sphere with Coconut and Raffaello – using the white chocolate praline. A hit at Valentine’s – practically every table at Fiume ordered this stunning dessert – this is a dessert to share in true lovers’ style. Hot raspberry coulis is poured over a cold, hand-tempered white chocolate and coconut sphere. As the sphere starts to melt, it reveals a filling of pistachio sponge, raspberry, ground almond and two white pralines.

Inspired by Mother’s Day, the Raspberries & Passionfruit Tartlette with Rondnoir is a very light sweet pastry filled with, passionfruit cream, garnished with Italian meringue and raspberries, with the dark chocolate Rondnoir praline on top.

The tastebuds remain as eager for the next dessert, once again inspired by Francesco’s childhood memories – namely, Pistachio Glazed Ciambella with Ferrero Rocher. This Italian Bundt cake (don’t call it doughnut!) varies from region to region, and here Francesco uses a traditional Calabrian recipe where the finished result is a very light fried

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pastry, covered in icing sugar and decorated with a pistachio paste, nibbed pistachios and melted white chocolate, finished with a classic Rocher in the middle. The trouble with this dessert is that you simply cannot stop at one…

So roll on the next creation, and as we look at summer, Francesco once again pays homage to another typical Calabrian ingredient - the bergamot. This fragrant citrus fruit with well-known health benefits abounds in Calabria, and whilst we may know it as the ingredient that gives Earl Grey tea its distinctive flavour, bergamot is rich in polyphenols helping to promote good cholesterol and reduce fatty deposits in the liver it is claimed.

Calabria is arguably the biggest producer of bergamot in Europe. Bergamot Cream with

White Chocolate and Coconut Sphere with Raffaello.

Raffaello combines whipping and double cream with lemon juice and bergamots, with light mango sauce, edible flowers and a white Raffaello on top. A gentle grating of bergamot skin is both visually appealing and releases the unmistakable citrussy fragrance.

Francesco Mazzei worked in close partnership with Zareen Deboo (foodservice channel operators’ manager for Ferrero UK & Ireland) over a period of time before presenting his dessert creations. This partnership is already proving a great success, with each dessert conveying a feeling of festivity, lending itself to special occasions and with the pralines providing a luxury complement that adds a touch of sophistication and has the ability to lift any dish.

PISTACHIO GLAZED CIAMBELLA WITH FERRERO ROCHER Ingredients • 100ml water SERVES • 100ml milk • 90g butter • 90g 00 flour • 180g eggs • 2000g icing sugar • 150g pistachio icing • 30g nibbed pistachio kernels • 20g white chocolate • 5 x Ferrero Rocher (unwrap at the last moment) Method 1. In a saucepan mix the water, milk, butter, salt and sugar.

2. Bring to the boil – be sure the butter is fully melted. Add the flour in one go and mix quickly with a wooden spoon to avoid lumps. Keep cooking until it does not stick anymore to the walls of the pan.

3. Transfer the mix to a bowl and let it cool down for a few minutes. Start adding the eggs one at a time mixing quickly. This phase can also be done in an electric mixing bowl with the beater – the result should be a smooth but rather sticky mixture.

4. Pre-heat a pot of frying oil at 180°C. 5. Transfer the mix in a piping bag and pipe a ring of dough onto a piece of parchment paper. Transfer it to the hot oil, being careful to put it upside down. Let it cook for about 5 minutes then remove the paper and turn it upside down and cook until it is golden brown in colour.

6. Remove from oil and transfer on kitchen paper to absorb the exceeding oil.

7. Sprinkle each ciambella with icing sugar and with the help of the oven grill let it caramelise. Do this on both sides.

8. In a bowl, whisk the icing sugar, egg white and pistachio paste.

9. Dip each ciambella in the icing and place them on a baking tray.

10. Decorate with the nibbed pistachios and melted white chocolate and finish with the Ferrero Rocher in the middle.

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REVIEW

Casual Dining wows at ExCeL

The UK’s biggest casual dining event just got bigger - a 5% increase in attendance for 2019, report the show’s organsiers - with over 5,000 attendees present representing the UK’s best restaurant, pub and bar operators at Casual Dining (27-28 February 2019).

NEW HOME The UK’s flagship casual dining trade event of the year made made an impression at its new home of ExCeL London, featuring 220 exhibitors, 50 keynote speakers in two standingroom only theatres and 5,038 unique attendees (up 5% on 2018).

“Casual Dining is where the industry does business,” said event manager, Eva Ellis.

“Once again, it welcomed leading innovators, influencers, trailblazers, key buyers and senior decision makers – the who’s who of this dynamic sector – in their thousands. This year’s stand-out, sell-out edition at its new home of London ExCeL was easily our biggest, busiest and best yet.

“There was such a fantastic buzz from the moment doors opened, and the show just looked incredible. The feedback about the move has been incredibly positive, with the biggest buyers and operators in the country having enjoyed increased opportunities to meet with even more innovative suppliers, listen to even more great speakers and do even more business than ever before.

“Our exhibitors have also been thrilled with the seniority and sheer number of relevant industry buyers that they got to meet – from multi-site restaurant, pub and bar groups, to hotels, contract caterers and the nation’s best independents. We’re delighted to report that 58

65% of exhibitors have already rebooked for next year, with many asking to take substantially bigger stands.

“Huge thanks, as always, to all of our exhibitors, visitors and partners for their continued support, it’s been phenomenal. See you at Casual Dining 2020!”

POSITIVE FEEDBACK Summing up his show experience (as a speaker and visitor), Chris Hill, CEO of the New World Trading Company (NWTC), said: “Casual Dining at ExCeL is the premium sector show, bringing together fantastic debate, content and innovation.”

“I loved this year’s show,” agreed Paul Lewis, head of food and drink at Prezzo. “It really delivered on showcasing new trends and growth markets. Great panels, and the new venue was fantastic, it gave more space to be able to network.”

“Casual Dining really is the show that does exactly what it says on the tin – an event that has operators of casual dining concepts big and small as its singular focus. I challenge you to attend and not have at least three interesting conversations with new suppliers, potential customers or even just old friends,” said Thom Elliot, co-founder of Pizza Pilgrims.

“Casual Dining 2019 provided a great opportunity to engage with innovative new

suppliers, network with existing contacts and listen to some informative keynote speakers. A great event and one I look forward to returning to in 2020,” added Mark Carter, head of drinks category management at Marston’s Pubs & Bars.

VISITORS Known for being a magnet for top buyers and brands from across the casual dining sector, this year’s attendees included Accor Hotels, Aramark, Azzurri Group (ASK Italian, Zizzi and Coco di Mama), BaxterStorey, Benugo, Bill’s Restaurants, BrewDog, Cafe Rouge, Carluccio’s, Casual Dining Group, CH&Co Group, Charles Wells, Center Parcs, Côte Restaurants, Daniel Thwaites, Dishoom, Domino’s Pizza Group, DoubleTree By Hilton, Ei Group, Elior UK, Flat Iron, Fuller’s, Greene King, Hall & Woodhouse, Hard Rock Café, ISS UK, Jamie Oliver Restaurant Group, Las Iguanas, Loungers, Marston’s, Mitchells & Butlers, Nando’s, National Trust, NWTC, Oakman Inns, Papa John’s, PizzaExpress, Pizza Hut Restaurants UK, Pizza Pilgrims, Prezzo, Punch Taverns, Revolution Bars Group, Shepherd Neame, Sodexo, SSP, Stonegate Pub Company, TGI Fridays, The Restaurant Group, wagamama, YO! Sushi, Young’s, and many more.

Notably, nearly one in three visitors cited a corporate spend in excess of £1m (15% reported £10m plus budgets).

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REVIEW

KEYNOTE HIGHLIGHTS Casual Dining’s two Keynote Theatres (sponsored by Yumpingo) were a hive of activity throughout.

This year’s line-up included a host of rising stars and some of the biggest names in the business, including Kate Nicholls (UKHospitality), Jens Hofma (Pizza Hut Restaurants UK), Alex Reilley (Loungers), David McDowall (BrewDog), Anna-Marie Mason (Mitchells & Butlers), Simon Potts (the Alchemist Bars & Restaurants), Shamil Thakrar (Dishoom), Nisha Katona (Mowgli), Sarah Weir (Albion & East), Will Beckett (Hawksmoor), Peter Borg-Neal (Oakman Inns) and Mark Jones (Carluccio’s).

Simon Stenning, founder of FutureFoodservice.com, CGA (Fiona Speakman), and Peter Backman delivered essential market updates and overviews of the latest trends to watch.

Peter Martin, director of CM&Co and founder of the Atlantic Club, chaired a record seven panels and interviews (including Steve Richards, last interview as CEO of the Casual Dining Group). Lively panel sessions featured Fuller’s, the Florist/

NWTC, wagamama, PizzaExpress, Flat Iron, Yummy Pubs, Whiting & Hammond, Las Iguanas, Young’s, Hawksmoor, Pizza Pilgrims, Bill’s Restaurants, YO! Sushi, Browns Brasserie & Bar, and many others, sparked plenty of insightful debate.

INNOVATION CHALLENGE AWARDS AND KING OF CRAFT Some of the best new casual dining innovations of the year were also announced at Casual Dining 2019.

Carlsberg UK’s Snap Pack, Hellmann’s Vegan Mayonnaise, Lamb Weston Meijer’s Hot2Home, and Rubies in the Rubble’s Ketchup were all awarded Gold in the show’s prestigious Innovation Challenge Awards.

Black Fire Coffee Tequila, Imaginative Cuisine, Jubel Beer, and Yee Kwan Ice Cream received silver awards.

Bronze awards went to Eurilait, Fentimans, the Hygiene Company, LUXLO Spirits, the Meatless Farm Co, Rude Health, Sea Arch – Not Gin, Sea Products International, and the Hygiene Company (full product details can be found at www. casualdiningshow.co.uk/casual-diningsinnovation-challenge-awards-winnersannounced).

This year’s judges included James Elliot (co-founder of Pizza Pilgrims), Chris Knights (group executive chef at Young’s), Brian Trollip (chief operations wallah of Dishoom), Angela Malik (strategy director at Think Hospitality), Gavin Smith

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REVIEW (operations director at Pizza Pilgrims) chef and consultant Jay Morjaria, Kate Eastwood (sales & marketing director at Revolution Bars Group), Megan Lewis-Thomas (head of food development & marketing concessions, franchising & new concepts at Casual Dining Group) and Simon Woplin (head of innovation at Ambassador Theatre Group).

Big Drop Brewing Co was also celebrating, having won the King of Craft crown at this year’s show. It took the top spot ahead of 11 other Craft Beer & Cider Zone exhibitors and rising stars of the brewing world with its Citra Four Hop (0.5%) Pale Ale. “Following a busy two days at Casual Dining meeting new customers and taking them through our range of award-winning beers, we were thrilled to win the King of

Meat free category development Quorn®, the fastest-growing food brand in the UK’s top 50 according to the Grocer’s Britain’s Biggest Brands 2018 report, announced major brand investment for 2019 at the show, and which it feels will drive growth and penetration of the meat free category and enable foodservice customers to tailor their menus to meet demand for meat free alternatives.

The brand is investing £12m this year and launching its “Healthy Protein. Healthy Planet” messaging, highlighting how its range of meat free products can help consumers reduce their meat consumption and in so doing, the environmental impact of their diet. This launch also coincided with data that shows that for the first time ever, the majority of the UK are now reducing their meat consumption, as they recognise the impact their food has on the planet.

“We are seeing a seismic shift in consumer attitudes towards meat reduction and with the majority of the UK now meat reducing in some way (YouGov December 2018 Data. % of population actively reducing their meat intake), we have reached a tipping point,” said Phil Thornborrow, head of foodservice at Quorn (www. quornfoodservice.co.uk).

“We’re committed to driving this change and working with foodservice customers to develop their menus, whilst promoting the message of Healthy Protein. Healthy Planet, with a range of great-tasting options that offer something for everyone.”

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Casual Dining will return to ExCeL London on 25-26 March 2020 (for further information, visit www.casualdiningshow.co.uk).

Craft Award against strong – full-strength – competition! We’re really looking forward to being back next year!” said James Kindred, co-founder of Big Drop Brewing Co. 2020 Other exhibitors planning to return to Casual Dining in 2020 include Reynolds, Nestle, Lamb Weston Meijer, McCain Foodservice, Ascentia FSE, Panasonic UK Ltd, Yumpingo, Yapster, Moving Mountains Foods, Vivera, Cawston Press, Heineken UK, Molson Coors Brewing Company, Diageo, Monin and Sea Products International.

“Casual Dining is unquestionably our most important trade show in the UK, as it is the most directly-focused show in our sector. We look forward to continue exhibiting for many years to come,” said Ian R. Ronan, senior business development manager from Sea Products International.

“It is a fantastic two days that really helps us engage with our customers in a lively and creative space. The new venue really worked for us and we will be back next year,” said Matthew Kelly, national account manager at Carlsberg UK.

Sustainable solution Highlighting the challenges disposing of old kit, only one in 10 catering industry professionals is aware of the existence of a disposal service for second-hand catering equipment according to a new survey undertaken and launched by Ramco Foodservice at the show.

Ramco ((www.ramcofoodservices.co.uk) works with operators to remove unwanted catering equipment and provides a number of disposal options such as reselling or buying the equipment outright.

Its survey revealed over 70% of respondents said they would be motivated to raise money by selling catering equipment they no longer needed, whilst almost 30% said the environmental benefits of recycling equipment would influence their decisions. 6% were unsure how they would dispose of old equipment.

Almost a third of respondents, 29%, said they had bought second hand catering equipment, demonstrating that there is demand for used appliances. Ramco itself, reports that it has seen sales of surplus equipment increase by 50% last year and is confident there is growing interest in reusing surplus catering equipment.

“Our survey highlights a big issue for the hospitality and catering industry. We estimate the second-hand catering equipment market to be worth £250m, but the industry is missing an opportunity to realise its value by throwing away millions worth of working appliances every year,” said Paul Fieldhouse, business development manager for Ramco. “We believe many in the industry are keen to find a

financially beneficial and sustainable route for unwanted equipment, but clearly there is very low awareness that a service such as Ramco exists.”

At the Casual Dining Show, Ramco exhibited its fully compliant, flexible and bespoke catering equipment disposal service for the casual dining and eating out sector, and how it can benefit businesses.

“From conversations at Casual Dining with everyone from pub and bar groups to contract caterers, we learnt that there are many operators around the country sitting on equipment they don’t use because they are not aware of their options. One major casual dining operator said it’s spending a fortune on storage costs for a warehouse full of redundant equipment. Costs that could be reduced with better disposal options,” Paul Fieldhouse added. “At a time when there is a growing focus on food waste and sustainability, the industry is missing a big opportunity to build its environmental credentials.”

May 2019

HELP US TO

HELP YOU

The Pizza Pasta & Italian Food Association aims to ensure the best market conditions for our industry. From lobbying government to its organisation of the prestigious Pizza Pasta & Italian Food Awards, we aim to provide the best environment for you to trade in plus a wide range of benefits.

Facing the staffing challenge – Our business needs good people. We are lobbying to ensure Brexit does not lead to the door shutting on the people we need to keep going.

Reducing Energy and Telecoms costs – Our specialist advisor will shop around to get you the very best deals – and it’s free!

Insurance with Free Membership – Our specialist insurers offer really keen prices for shop and business insurance – and independent retailers can get free membership if they use them.

KPMG Accounting offer – Members can take advantage of a three months free accounting offer from leading accountants KPMG. Training – Our discounted on-line hygiene training is focused and saves you money and time.

Assured Guidance – Members following our Assured Advice are protected from enforcement challenges.

Free Advice – From legal to technical advice, our members have free access to experts.

Buying ingredients or equipment from abroad? Our agreement with Cornhill offers exceptionally keen exchange rates.

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MARKETING

Marketing your

Italian restaurant Sarah Kauter (pictured) of VerriBerri Hospitality (www.verriberri.co.uk) - a marketing and PR firm who focus specifically on the marketing needs of restaurants, cafés and drink suppliers – offers some expert advice on how to market your restaurant in the online age.

CHALLENGE Standing out from the crowd in a particularly saturated market can be a difficult task. You need to ensure that your brand is unique, entices consumers in and leaves you having a fantastic reputation.

With the importance of marketing and social media, if you’re not utilising these platforms to create exposure, you’re falling behind the competition. The world of hospitality is moving fast, so thinking ahead is crucial.

In order to do this, you’ll need to focus on the marketing of your business and the key strategies you can put in place to grow.

SOCIAL MEDIA In a digital world, social media is a must if you want to get your name out there.

Many users look to social media as the first point of contact to see whether they’d be interested in dining at your restaurant. Photo sharing platforms such as Instagram and Facebook have become more business led in 62

recent years and have given you the tools to reach a wider audience.

For a restaurant in particular, Instagram is a must have. You need to create a theme that not only captures your audience’s attention but gets them engaged. Picking a particular colour, shot type or layout will help you stand out - something that should be fairly easy to do with Italian food! After all, new visitors to your page will judge your restaurant on the first nine images they see, and it’s whether or not you can keep them scrolling.

Running social media competitions is also a great way to involve audience members.

Offering the chance for them to win a voucher or experience helps spread the word and if they’re liking and commenting on posts, your engagement will grow heavily.

As Italian restaurants become more and more common in the UK, utilising social media influencers is a must. It’s rare to find a company now who aren’t paying influencers to promote their brand, and so if you want to grow, you need to take note. Either by paying influencers

to post, or perhaps inviting them down for a free meal, with the hopes that they’ll post about your restaurant, it’s all fantastic exposure.

Selecting influencers who are perhaps Italian themselves, or have a big affiliation with Italian food is a must, as their audience will most likely also be interested in Italian culture.

WEB SITE In an age where social media seems to be taking over the world, it is important not to forget about the importance of your web site.

It is vital that all information about your restaurant’s location, opening hours, and contact details are easily discoverable on your web site, to avoid visitors becoming frustrated and quickly looking elsewhere.

An even more common reason for people to visit your web site will be to check out your menu. It is therefore critical to have a digital menu on your web site. This needs to be impressive but easy to use and in keeping with your restaurant’s image and your physical menu.

May 2019

MARKETING An added bonus of having your menu available online is that it can lower turnover times. This is because customers who have viewed your menu online might already have a good idea of what they would like to order.

Putting your favourites and most popular dishes in bigger text or arranged so your audience can see them quicker is a great way to draw people in.

EMAIL AND TEXT MARKETING As well as the above-mentioned ideas, the older methods of digital marketing can still be valuable.

Email marketing can be used to contact your customers from time to time to remind them of your restaurant by providing some brief news and a few promotional offers. Just be sure that the information you collect is in keeping with GDPR regulations.

Text marketing works in a similar way but instead, you can send promotional text messages to try and generate repeat visits.

For example, you could offer a free dessert to the customer if they text a certain number.

However, as said, with the recent introduction of the new GDPR regulations, you do have to be careful about ensuring customers have opted in to receive marketing messages before you begin sending them.

PUBLIC RELATIONS AND SEO Press exposure is a must in so many ways for your brand.

Not only does it help get your name into both big and industry-specific publications, but it helps with your SEO (search engine optimisation) and Google rankings. With a marketing team pitching engaging and quirky articles to publications, you’ll be able to offer expert opinions for readers to see. As your articles become published, backlinks help improve your SEO. This means, your restaurant begins to move up the Google searches, helping more visitors find your site.

After highlighting the keywords and terms that users would search for, i.e. Italian restaurant in Essex, you can create a list of the top ones. By adding a blog page to your

site, you can write engaging content that also highlights and includes these keywords, again helping you move up in the Google rankings system.

Running a campaign for the launch of your restaurant or perhaps celebrating a special milestone, allows for the opportunity to invite journalists to cover the opening. This is fantastic for the local press where individuals in the area can become more aware of your brand.

EVENT ORGANISATION Much like running a campaign, hosting an event, particularly in the hospitality industry, is a must.

A marketing team will be able to reach out to the right contacts both inviting journalists down to cover it, as well as inviting bloggers to report on their experience. Bloggers are a crucial element to event organising as their audience are those interested in the same topics.

Another element to add to your event is the use of goody bags! Contacting local brands to ask if they’d like to supply their products to make up small goody bags creates fantastic exposure when your bloggers and influencers are posting about them. Not only does it create a great relationship between you and the local brands, but it helps raise awareness for all.

NEW PRODUCT

Fri-Jado UK launches MD ‘Eyeline’ hot food merchandisers Uxbridge based foodservice and food retailing equipment provider, Fri-Jado UK Limited, has launched a new range of heated multi deck (MD) ‘Eyeline’ merchandisers to meet the growth in demand for hot grab & go snacks and meal options, especially in convenience stores, forecourts, symbol groups, quick service restaurants and food to go outlets.

The driving factor in the development of the heated cabinets has been the high

www.papa.org.uk

visual impact of merchandise.

To this end, the sloping display shelves are positioned at eye level, attracting the attention of customers and promoting impulse purchases.

Additional impact is provided by an attractive curved profile, panoramic glazed end walls which allow 180° product visibility and canopy lighting. Cabinet aesthetics may be further enhanced with customised branding and livery on the canopy and shelf ticket strips.

The MD ‘Eyeline’ merchandisers are suitable for the display of a wide variety of hot, pre-packed snacks and meal solutions, including whole chickens, chicken portions, panini, pies, sausage rolls, pasties, soup, hot rolls and wraps. The range

includes 600 mm, 1000 mm and 1200 mm cabinet widths, all of which feature three tier shelving, allowing operators to specify a solution with a capacity which best meets their sales volume.

Call (01895) 272227, or visit www.frijado.co.uk.

63

LAW

Delivering new opportunities with evolving employment laws Since 2010, the UK has experienced lower unemployment rates across every region, underpinned by a strong and innovative labour market that has seized on the opportunities offered by new technologies, emerging business models and changing ways of working, observes Tina Chander, a partner and head of the employment team at Midlands law firm, Wright Hassall.

BALANCE While thriving businesses within the hospitality sector continue to create jobs in record numbers and wages grow at their fastest pace in almost a decade, the government’s commitment to workers’ rights has remained strong throughout.

Finding a balance between flexibility and worker protections, existing employment laws and policy framework has placed Britain in a strong position to benefit from the new industrial revolution and the opportunities it will bring.

64

With this, the government has introduced significant regulatory changes to help shape a successful future for workers and businesses alike.

OUT WITH THE OLD, IN WITH THE NEW The government unveiled its Good Work Plan in December 2018 as a direct and carefully detailed strategy to strengthen workers’ rights and change employment laws, supporting all those involved in the hospitality industry.

Labelled as ‘the biggest package of workplace reforms for over 20 years’, the plan builds on the Taylor Review recommendations of February 2018 and outlines an intention to improve conditions for agency, zero-hour and other atypical workers.

Within this plan, the government commits to a wide range of policy and legislative changes, clarifying the relationship between employers and workers, while ensuring the enforcement system is fair and fit for purpose.

May 2019

LAW As working becomes more flexible and varied, it is imperative that the key protections relied on by workers are not negatively impacted, and this Good Work Plan is designed to reinforce existing rights.

Implementing most of the recommendations made during the Taylor review, the changes will enhance the UK labour market, allowing businesses to continue delivering high-quality services, while making fair and decent work available to everyone.

REQUESTING STABLE CONTRACTS One of the main issues addressed is ‘one-sided flexibility’, which recognises some businesses have transferred too much business risk to the individual, affecting their financial security and personal well-being.

Within the new legislation, workers can request a more stable contract, which will allow them to reap the benefits of flexible working, without the financial uncertainty.

Those happy to work varied hours each week can do so, but others will be allowed to request a fixed working pattern after 26 weeks of service, giving workers greater control over their own lives.

For those working zero-hour contracts, this change will allow them to request a contract that guarantees a minimum number of weekly hours, which is crucial when looking to secure a mortgage.

REPEALING SWEDISH DEROGATION The Good Work Plan also addresses Swedish derogation, which currently allows agency workers to exchange their right to be paid equally to permanent counterparts in return for a contract guaranteeing pay between assignments.

Although the original intentions of Swedish derogation were to offer reassurance that individuals would still earn during quieter periods, some employers have been using this opt-out to reduce the size of their pay bill.

Nowadays it is very unusual for agency workers to have gaps between their assignments, and in some cases, employers have devised schemes to keep their exposure to a minimum contrary to the requirements originally outlined.

The government aims to repeal Swedish derogation with new legislation, banning the use of this type of contract to withhold equal pay rights. Instead, long-term agency workers will receive equal wages to those of permanent employees.

TOUGHER ENFORCEMENT MEASURES In order to create a level playing field between businesses, there needs to be effective enforcement.

The government plans to extend state enforcement for vulnerable workers, introducing tough financial penalties

and an approach that already applies to underpayment of the National Minimum Wage.

This involves increasing enforcement protections for agency workers where they have pay withheld or unclear deductions made, while new legislation will increase the maximum penalty imposed during employment tribunals on the grounds of aggravated breach.

Not only will stricter enforcement ensure workers’ rights are taken seriously, but it will also prevent employers from ignoring their responsibilities and encourage those within the hospitality industry to respect existing employment laws.

These proposed changes are expected to significantly change the enforcement landscape, naming and shaming employers who fail to pay tribunal awards on time and making workers aware of the rights they have.

MAKING THE PAY GAP PUBLIC Away from the Good Work Plan, the Companies (Miscellaneous Reporting) Regulations 2018 came into force at the beginning of January, introducing mandatory reporting of the ratio between CEO pay and average staff pay for companies with over 250 employees.

Along with other corporate governance changes, these new regulations will be effective for accounting periods beginning on or after 1 January 2019, meaning the first pay ratio reports will be published in 2020.

The measures include the obligation to prepare an annual statement of engagement with employees of larger companies, including details of any information and consultation arrangements that have been made.

Of course, these new regulations mean pay gaps will come under increased scrutiny, offering employees greater transparency when it comes to wage differences.

ONGOING EMPLOYMENT DEVELOPMENTS While the Good Work Plan looks set to bring about some wholesale changes to employment law and workers’ rights, there are other broader developments on the horizon.

On April 6, 2019, new legislation under the Employment Rights Act 1996 came into force, introducing a right for all workers to be provided with an itemised pay statement and the ability to enforce this right at an employment tribunal.

On the same day, other legislation will require itemised payslips to contain the number of hours paid for where a worker is payed hourly.

There is also an ongoing governmentlaunched consultation seeking views on whether certain aspects of the National Minimum Wage (NMW) legislation should be amended to ensure they do not inadvertently penalise employers.

The consultation focuses on the complex rules for ‘salaried hours work’, under which employers can average out pay over a calculation year for NMW purposes, and whether they prevent exploitation of workers.

The government is also seeking views on the impact of the NMW rules on salary sacrifice schemes, and whether employers are withdrawing schemes from low-paid workers in order to avoid non-compliance with the NMW. PREPARING FOR THE FUTURE With the arrival of the Good Work Plan and ongoing consultation regarding employment laws and legislation, 2019 will be a crucial year for businesses and workers alike, regardless of what happens with Brexit.

While the overall success of the plan and proposed changes is yet to be seen, the government is clearly making an active effort to strengthen existing rights and improve the relationship between employers and employees.

These changes will impact the daily operations of most businesses, who will need to review its existing policies to accommodate the new rules.

It’s important that organisations take the time to review the changes and understand the requirements outlined in the new legislation, as non-compliance could cost organisations financially and damage their reputation.

If you’re unsure about the Good Work Plan and wider developments, it is important to consult a legal team with significant experience of employment law and a deep understanding of how the imminent changes will impact businesses within the hospitality sector.

Tina Chander is a partner and head of the employment team at Midlands law firm, Wright Hassall, and deals with contentious and non-contentious employment law issues. She acts for employers of all sizes from small businesses to large national and international businesses, advising in connection with all aspects of employment tribunal proceedings and appeals.

www.papa.org.uk 65

PIZZA MY WORLD

Pizza My

World Running a pizzeria is not an easy task at the best of times, but Paul Jackson and Paul Williams, co-owners of the 18-month-old Oakfired at the Royal Oak, in the sleepy town of Beccles, Suffolk, have more challenges than most, as Paul Jackson (left) explains here.

WHY IS OAKFIRED AT THE ROYAL OAK NOT YOUR TYPICAL PIZZERIA? Here at Oakfired, we are proud to be only the third restaurant in Britain to be certified to serve real Neapolitan pizza – pizza to a tradition created in Naples back in the 19th century.

Achieving this accreditation is not a case of just paying a fee, but a process that has involved me travelling to Naples to train with the fastidious guardians of Neapolitan pizza tradition - the AVPN (Associazione Vera Pizza Napoletana) - and then proving to them that I am capable of preparing and cooking pizza to the exact guidelines laid down by their ‘Decalogue’ – a 10-point process that is the pizza sector’s equivalent of the Ten Commandments!

WHAT WAS IT LIKE TO TRAIN IN NAPLES? Tough! For a start, I have had a real career change and have become a pizzaiolo and restaurateur after many years in local government. It naturally meant being away from home and having to cope with linguistic challenges. However, it was the attention to detail of the AVPN that was particularly difficult to get to grips with at first, as there are so many different things to remember. Tackling them means taking small steps at first, getting the dough recipe right, then the hand-stretching to the required thickness and measurement spot-on, then of course the preparation of the toppings, the time in the oven, the scent and texture and so much more, to the exact specifications laid down.

WHAT SORT OF THINGS DOES THE DECALOGUE COVER? Neapolitan pizza has to have a certain texture, appearance, taste and aroma, so the Decalogue covers all of these facets, governing all aspects of pizza preparation, from the making of the dough, to the way olive oil and cheese are poured or sprinkled on to the base.

It specifies the size of the pizza and the height of the crust, which must be no more than 35cm in diameter and 1-2cm high respectively.

It highlights which colour of ingredient should be more prominent when the pizza is served.

It specifies exactly what ingredients must be used and how these should be prepared, with buffalo mozzarella being sliced, but fior di latte mozzarella cut into strips. It even specifies the scent that the pizza should disperse – slightly acidic for tomatoes with mozzarella; grassy and fresh for basil and oregano, and spicy and fruity for oil and garlic.

WAS ALL OF THIS DONE IN A TRAINING SCHOOL? No. I also spent a lot of time training with chefs at the Capasso restaurant in Naples, learning from the experts and getting handson under their watchful eyes. It was certainly an experience I will never forget and one that was difficult to complete.

66

WHAT MADE YOU WANT TO GET THIS ACCREDITATION? Whilst travelling, Paul and I fell in love with not just pizza but with real Neapolitan pizza.

Unless you have experienced this, it’s easy to think all pizza is the same and, in fact, we’ve recently commissioned research that shows that 17% of Brits think it is no different from other pizza. That is very far from the truth.

You should be able to roll up Neapolitan pizza and eat this much softer-centred pizza as what is called a ‘libretto’ – a little book

with several layers of pizza within it. The required flexibility of the base demonstrates how different Neapolitan pizza is from the stodgier pizza we are all used to here. What drove me to get the accreditation was the desire to share this style of pizza with Brits and make Oakfired at the Royal Oak ambassadors for Neapolitan pizza. Delivering authenticity and upholding a patrimony stretching back centuries, and now protected

by UNESCO, was really important to both of us.

NEAPOLITAN PIZZA HAS TO BE COOKED WITH SPECIFIC INGREDIENTS. GIVEN THE BREXIT UNCERTAINTIES, WHAT LIES AHEAD? We have had to stockpile certain of the specified ingredients, such as San Marzano tomatoes. The Decalogue dictates that these should be used, along with buffalo or fior di latte Mozzarella from Campania. We have made contingency plans, which include driving to Italy to collect our ingredients, periodically. As we have worked so hard to gain our AVPN accreditation, we are determined not to let it lapse just because we may encounter difficulties in getting the ingredients from Campania. This is a real challenge for us.

HOW DO YOU MANAGE YOUR MENU AROUND THE AVPN ACCREDITATION? Only three types of pizza can be labelled as ‘real Neapolitan pizza’ and these are the ‘Margherita’, invented in Naples back in 1889 for Queen Margherita, the ‘Marinara’ (created for Naples’ sailors by their wives) and the Margherita Extra, in which buffalo mozzarella is replaced by fior di latte mozzarella.

May 2019

PIZZA MY WORLD dough, the preparation, the size and the cooking time and so on, but create some sensational toppings that are contemporary, innovative and great talking points. We do not label these as Neapolitan pizza, even though they are cooked to Neapolitan tradition, as they carry ingredients that just were not available to the Neapolitan maestros who invented Neapolitan pizza.

CAN YOU GIVE US SOME EXAMPLES? Our ‘Oakies’ pizza is one example, with this carrying spicy salami, garlic, chilli flakes, sundried tomatoes, mozzarella, pancetta, shaved Grana Padano Parmesan and oil.

Diners can even add spicy Chipotle sauce if they wish. There’s also our Americana, with double pepperoni, sweetcorn, red onion, jalapenos and oodles of mozzarella.

There are several others and we always have a guest pizza available, with which the imagination really runs riot. Of course, we offer pasta dishes too.

Obviously, our customers want some variety and do not always wish to be restricted to these three choices, delightful though they are. For this reason, we take the principles behind Neapolitan pizza that relate to the

HOW DO DINERS TAKE TO NEAPOLITAN PIZZA? We actually find that diners who say they don’t like pizza become converts, as what they didn’t like was the heavier nature of most pizza. This is a great outcome, when it happens!

HOW ARE YOU GOING TO SPREAD THE NEWS OF YOUR ACCREDITATION AND WHAT LIES AHEAD? Our research found that many Brits do not realise that Neapolitan pizza is available in Britain. That is probably because you can only eat it at three possible venues, with Oakfired at the Royal Oak being one of these. We want to make Oakfired a destination restaurant, to which diners travel to specifically eat Neapolitan pizza and we wish to spread the love of Neapolitan pizza across the UK. We need to get the news out that Neapolitan pizza can be experienced on British soil, through promotion and PR, plus awards. We want to win many accolades, raising the excellence bar on an on-going basis and convincing more people to give our style of pizza a try. We shall soon be having a regular guest pizza based on one available from one of the various AVPN-accredited pizzeria in Naples. We’re even going to start an “I’m a Convert” list of diners, adding to this list all those who now love pizza, after years of thinking they hated or disliked it!

AND WHERE CAN FOODIES GET MORE INFORMATION? At www.oakfired.co.uk

Read it online at www.papa.org.uk

www.papa.org.uk 67

index registered suppliers The following businesses are members of The Pizza Pasta & Italian Food Association (PAPA) and subject to its rules and guidelines. While the Association cannot guarantee the products and services supplied by those listed, it does believe that those listed are reputable and is confident in recommending them.

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

999 Pizza Toppings (UK) Ltd. Unit 6, Teakcroft, Fairview Industrial Park, Marsh Way, Rainham, Essex RM13 8UH Contact: Homayoun Aminnia Tel: 01708 558885 Fax: 01708 555022 sales@999pizzatoppings.com Allied Mills Ltd. Sunblest Flour Mill, Port of Tilbury, Tilbury, Essex RM18 7JR Contact: Chris Brown Tel: 01375 363100 Fax: 01375 363199 chris.brown@allied-mills.co.uk www.allied-mills-semolina.co.uk

C.Carnevale Ltd Carnevale House, Blundell St, London N7 9BN Contact: Mr C Carnevale Tel: 0207 607 8777 Fax: 0207 607 8774 Chefsrange Unit 4 Egerton Close, Daventry, Northamptonshire NN11 8PE Contact: Tim Charlton Tel: 01455 559969 Fax: 01455 559979 tim@euro-catering.co.uk www.chefsrange.co.uk

Continental Quattro Stagioni Trafalgar Mills, Leeds Road, Huddersfield, West Yorkshire HD2 1YY Contact: Mr Roberto Giacobbi Tel: 01484 538333 r.giacobbi@continental-wine.co.uk www.continental-food.co.uk Conveni Willige Laagt 2, 5757 PZ Liessel The Netherlands Contact Noel Reidy Tel; +44 7903 526 457 +31 (0) 493 348 700 noel.reidy@conveni.nl info@conveni.nl

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 Dairy Partners Ltd Brunel Way, Stroud Water Business Park, Stonehouse, Gloucestershire GL10 3SX Contact: Will Bennett Tel: 01453 828890 Will.Bennett@dairypartners.co.uk www.dairypartners.co.uk

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

DK-Foods A/S Bommen 9, Thorning, DK- 8620, Kjellerup, Denmark Contact: Kevin Peacock Tel: +45 86 88 00 13 kevin@dk-foods.dk www.dk-foods.dk

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

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

Eurilait Ltd Leighton Lane Industrial Estate, Leighton Lane, Evercreech BA4 6LQ Contact: Andrew Ford Tel: 01749 838108 andrewford@eurilait.co.uk www.eurilait.co.uk Freiberger UK Ltd Broadgate House, Westlode Street, Spalding, Lincolnshire PE11 2AF Contact: Andrew Thorne Tel: 01775 767655 01775 767656 andrew.thorne@freibergerukltd.co.uk Fromageries Bel 2 Allee de Longchamp, Suresnes, 92150, France Contact: Bruno Camozzi Tel: +33 (0) 1 84 02 30 99 bcamozzi@groupe-bel.com www.belfoodservicepai.com

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

Garofalo UK Highfield Nurseries, Slip Lane, Old Knebworth, Hertfordshire SG3 6QG Contact: Mal Pullan Tel: 01438 813444 Fax: 01438 816556 info@garofalo.co.uk www.pastagarofalo.it GCL Food Ingredients Dunsil Road, Engine Lane, Newthorpe, Nottingham NG16 3PX Contact: David Staiano Tel: 01773 533944 david@gclfoodingredients.com www.gclfoodingredients.com Glanbia Cheese Ltd 4 Royal Mews, Gadbrook Park, Rudheath, Northwich, Cheshire CW9 7UD Contact: Lynne Utting Tel: 01606 810900 / Fax: 01606 48680 lutting@glanbiacheese.co.uk Insurance Protector Group B1 Custom House, The Waterfront, Level Street, Brierley Hill DY5 1XH Tel: 0800 488 0013 business@ipgdirect.co.uk www.insuranceprotector.co.uk IPR Events London Ltd. The Plaza, 535 Kings Road, London SW10 0SZ Contact: Stanislava Blagoeva Tel: 0207 352 4356 slava@iprconnections.com www.iprconnections.com

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

index registered suppliers Just-Eat.co.uk Ltd. Imperial Place (IP4), Maxwell Road, Borehamwood WD6 1JN Contact: Paul Griffith Tel: 0208 7362001 b2bmarketing@just-eat.co.uk www.restaurants.just-eat.co.uk Kerry Kerry Global Technology & Innovation Centre, Millenium Park, Naas, County Kildare, Ireland Contact: Gillian Raftery Tel: +353 87 948 4353 gillian.raftery@kerry.com www.kerry.com Kiren Foods Unit 3 Small Bridge Industrial Park, Riverside Drive, Rochdale, Lancashire OL16 2SH Contact: Mr Nazir Mackmood Tel:01706 526732 / Fax: 01706 869749 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 Makfa JSC Vspolny Lane, Building 5, Construction 1, Office 1, Moscow 123001, Russia Contact: Elena Karmanova Tel: +7 351 255 97 16 (ext 2416) karmanova@makfa.ru www.makfapasta.com

Martin Mathew & Co 50 St Andrew Street, Hertford, Hertfordshire SG14 1JA Contact: Mr M.J. Donnelly Tel: 01992 641641 Fax: 01992 641333 matthew@martinmathew.co.uk www.martinmathew.co.uk Norseland Ltd. 1 Furzeground Way, Stockley Park, Uxbridge, Middlesex UB11 1BD Contact: Oliver Scott-Harden Tel: 01935 842800 oscott-harden@norseland.co.uk

Ornua Ingredients UK Hazel Park, Dymock Road, Ledbury, Herefordshire HR8 2JQ Contact: Richard Thorpe Tel: 01531 631300 Fax: 01531 631300 richard.thorpe@ornua.com www.ornuaingredientsuk.com

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 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

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 Surgital s.p.a.

Via Bastia 16/1, 48017 Lavezzola RA, Emilia Romanga, Italy Contact: Eddie Grimes Tel: +44 7786 515906 e.grimes@surgital.it www.surgital.it

Tulip Food Service Ltd Seton House, Warwick Technology Park, Gallows Hill, Warwick CV34 6DS Contact: Kim Markward Tel: 01926 475680 Kim.Markward@tulipltd.co.uk www.tulipltd.co.uk

Whitworth Bros Limited Victoria Mills, Wellingborough Northants NN8 2DT Contact: Alan Ribakovs Tel: 01933 441000 Fax: 01933 222523 enquiries@whitworthbros.ltd.uk

We also produce a alal range of H products

We re Manufactu a zz hargioni pi toppings

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Tel: 0161 702 8447

email: sales@pizza-toppings.co.uk

index of products DELIVERY &

PACKAGING

KITCHEN & SERVING

Beer Carnevale Ltd.

Heated Pizza Delivery

Bakery Ovens

Coffee

Bag Systems

Chefsrange

Carnevale Ltd.

Cooktek (MCS Technical

Chargrills

Products)

Chefsrange

BEVERAGES

Mineral Water Carnevale Ltd. Soft Drinks Carnevale Ltd. Wine, Spirits & Liqueurs Continental Quattro

Displays DOUGH & PIZZA

Chefsrange

Pizza Accessories

Carnevale Ltd.

EQUIPMENT

Pizza Plus Foodservice Salvo 1968 Ltd

Stagioni Ltd.

Pizza Making Systems &

Carnevale Ltd.

Equipment Chefsrange

BREAD, CAKES &

Cooktek (MCS Technical

DESSERTS

Products)

Garlic Bread

Jestic

Riva Foods

Pizza Direct UK Pizza Ovens

CHEESE, DAIRY & EGGS Cheese 999 Pizza Toppings (UK) Ltd. Carnevale Ltd. Dairy Partners Ltd. Donatantonio Ltd. Eurilait Ltd.

EQUIPMENT

Chefsrange Jestic Pizza Plus Foodservice FISH & SEAFOOD

Drinks Systems Fryers Chefsrange Jestic Griddles Chefsrange Jestic Holding Ovens Jestic Preparation Counters Chefsrange Refrigeration Chefsrange MEAT Bacon Dawn Farm Foods Ltd.

Other Fish & Seafood

Leathams PLC

Leathams PLC

Beef

FLOUR & BAKERY

Chicken & Other Poultry Leathams PLC

Extons Foods

Allied Mills

Ham

Fromageries Bel

Durum Semolina

Carnevale Ltd.

Futura Foods UK Ltd.

Allied Mills

Dawn Farm Foods Ltd.

Glanbia Cheese Ltd.

Carnevale Ltd.

Foods Ltd.

Leathams PLC

Flour

Leathams PLC

Ornua Ingredients UK

Allied Mills

Stateside Foods Ltd.

Stateside Foods Ltd.

Carnevale Ltd.

Italian Meat & Sausages

Salvo 1968 Ltd

Dawn Farm Foods Ltd.

Whitworth Bros. Limited

Donatantonio Ltd.

Icings

GCL Food Ingredients.

Allied Mills

Salvo 1968 Ltd

Eggs Futura Foods UK Ltd. Leathams PLC Mozzarella Carnevale Ltd.

Improvers Allied Mills Premixes

Dairy Partners Ltd.

(Bread & Cakes)|

Eurilait Ltd.

Allied Mills

Fromageries Bel Futura Foods UK Ltd.

FOOD WHOLESALERS

GCL Food Ingredients.

Continental Quattro

Glanbia Cheese Ltd.

Stagioni Ltd.

The Cheese Warehouse

Leathams PLC

Salvo 1968 Ltd.

Salvo 1968 Ltd.

Parmesan

Stateside Foods Ltd.

Eurilait Ltd. Futura Foods UK Ltd. GCL Food Ingredients.

COMPUTING SOLUTIONS Online Ordering Solutions

FRUIT & VEGETABLES Chargrilled Vegetables

Pancetta Carnevale Ltd. GCL Food Ingredients.

Pepperoni Carnevale Ltd. Dawn Farm Foods Ltd. DK-Foods A/S GCL Food Ingredients.

Tulip Food Service Ltd. Salami Carnevale Ltd. DK-Foods A/S OILS & VINEGARS Oil Martin Mathew & Co. Ltd.

Fruit & Vegetables Carnevale Ltd. Meat 999 Pizza Toppings (UK) Ltd. Carnevale Ltd. Dawn Farm Foods DK-Foods A/S GCL Food Ingredients Pizza Plus Foodservice Stateside Foods Ltd. Tulip Food Service Ltd. Pizza Sauces Conveni

SOUPS, SAUCES,

Donatantonio Ltd.

Leathams PLC

Martin Mathew & Co. Ltd.

Salvo 1968 Ltd

Pizza Plus Foodservice

Soups

Stateside Foods Ltd.

Conveni

READY MEALS

PIZZA DOUGH, BASES & CRUSTS Dough Balls Kiren Foods Pizza Plus Foodservice Pizza Bases & Crusts Kiren Foods Pizza Plus Foodservice Salvo 1968 Ltd. Stateside Foods Ltd.

Italian

Garlic Spreads & Mixes Riva Foods Stateside Foods Ltd. Pasta Sauces Leathams PLC Martin Mathew & Co. Ltd. Pasta King (UK) Ltd. Salvo 1968 Ltd The Fresh Pasta Company Ltd Pizza Sauces

TOMATOES Donatantonio Ltd.

READY PREPARED Prepared Pasta Meals Freiberger UK Ltd. Surgital s.p.a.

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

STOCKS & DRESSINGS

Canned Tomatoes

Conveni

Leathams PLC

Concentrates

The Cheese Warehouse

GNOCCHI & RICE Gnocchi Surgital s.p.a.

Pasta (Dry) Carnevale Ltd. Continental Quattro Stagioni Ltd. Donatantonio Ltd. Garofalo UK GCL Food Ingredients.

Leathams PLC Makfa JSC Pasta (Fresh) Garofalo UK GCL Food Ingredients.

Martin Mathew & Co. Ltd. Salvo 1968 Ltd. Surgital s.p.a.

Martin Mathew & Co. Ltd. Salvo 1968 Ltd. Passata Donatantonio Ltd.

Prepared Pizza (Chilled)

Martin Mathew & Co. Ltd.

Conveni

SunBlush© Tomatoes

Stateside Foods Ltd.

Leathams PLC

Prepared Pizza (Frozen)

Sun-Dried Tomatoes

Freiberger UK Ltd.

Carnevale Ltd.

Pizza Plus Foodservice

Donatantonio Ltd.

Stateside Foods Ltd.

Leathams PLC

The Pizza Pasta & Italian Food Association is the trade body representing the UK pizza, pasta and Italian Food Association.

The Association is given direction by a Management Committee comprising: CHAIRMAN

Geoff Parsons, Basilico

Independent Vacancy

VICE-CHAIR

ITALIAN RESTAURANT

Keith Griffiths, Yum

Vacancy

FORMER CHAIR

AGGREGATOR

Freiberger (Richard Harrow)

Seth Gulliver (Just Eat)

FROZEN PIZZA MANUFACTURER

CONSULTANT

(Lesley Chow)

Kiren Foods

CHILLED PIZZA MANUFACTURER

Stateside (Ian Kent – substitute Phil Goodall)

PASTA MANUFACTURER/ DISTRIBUTOR Vacancy

SUPERMARKETS Chilled - Vacancy Frozen - Vacancy

PIZZA RESTAURANTS

Carnevale Ltd.

Olive Oil

Olives

Donatantonio Ltd.

Donatantonio Ltd.

GCL Food Ingredients.

Chain Vacancy Independent Vacancy

Leathams PLC

Leathams PLC

Martin Mathew & Co. Ltd.

PIZZA DELIVERY OPERATORS

Martin Mathew & Co. Ltd.

Maurice Abboudi

SUPPLIERS

Mozzarella TBA Cheese Ornua (Richard Thorpe) Meat Dawn Farm Foods (Julie Sloan) Flour Whitworths (Alan Ribakovs) Equipment Jestic (Steve Morris) Speciality Ingredients Leathams (James Faulkner) Italian Wholesaler Salvo (Giuseppe Motisi)

Salvo 1968 Ltd

Chain Papa John’s (David Scott)

INSURANCE

Vinegar

* For the purposes of the committee, we have treated independents as having fewer than 30 outlets.

Insurance Protector Group

Martin Mathew & Co. Ltd.

Just-Eat.co.uk Ltd.

PAPA

GREAT INGREDIENTS, GREAT FOOD. Innovation is a key ingredient in our business. By continually evolving and adapting to fast moving food trends we have become the preferred cooked & fermented meat ingredient supplier to Europe’s leading pizza, sandwich and ready-meal brands.

GLOBAL

STANDARDS

Visit www.dawnfarms.ie to discover the ingredients that set us apart.

High in protein, bronze dies

76

shapes

Pasta Di Gragnano IGP

Larger pack sizes (3kg)

Call or email for your local distributor T: 01438 813444 E: info@garofalo.co.uk

www.pastagarofalo.it

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