Pizza, Pasta & Italian Food - Issue 152

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pizzapasta and Italian food magazine

Issue 152 November 2012 www.papa.org.uk

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pizzapasta AND ITALIAN FOOD

Editor telephone e-mail

Clare Benfield 01291 636336 clare@jandmgroup.co.uk

Advertising telephone e-mail

Andrew Emery 01291 636334 andrew@jandmgroup.co.uk

Production telephone e-mail

Jayson Berry 01291 636344 jayson@jandmgroup.co.uk

Subscriptions telephone e-mail

Welcome There’s a ‘free-from’ theme to this issue as we hear more about the rise in demand for gluten-free pizza, as well as the potential of that popular Italian ingredient, the borlotti bean, in meat-free applications. Pizza ovens and coffee also feature, and there’s cost and purchase management advice from consultants, Auditel.

This month sees the hosting of the annual Pizza Pasta & Italian Food Awards at the Lancaster London Hotel (15th November 2012) – turn to page 14 for the shortlist. Almost all of the Pizza Chef of the Year regional heats have now been held (turn to page 16 for the results so far), with the final to be held in London on the same day as the awards. We look forward to catching up with many of you at these events!

Tony Lorimer 01291 636333 tony@papa.org.uk

J & M Group, Association House, 18c Moor Street, Chepstow, NP16 5DB. Opinions expressed in Pizza, Pasta & Italian Food magazine are those of the contributors and not necessarily those of J&M Group, Pizza, Pasta & Italian Food magazine or The Pizza & Pasta Association. No responsibility is accepted for the opinions of contributors. Pizza, Pasta & Italian Food is published by J&M group Ltd. and supports The Pizza, Pasta & Italian Food Association. It is circulated to managers, executives, buyers, retailers and traders in the pizza and pasta business. © J&M Group Ltd. 2012

CLARE BENFIELD EDITOR clare@jandmgroup.co.uk

Contents NEWS

ARTICLES

5 Jobs under threat at Paramount Foods.

34 A taste of Italy – meat supplier, Gilbert’s Foods’ Italian-themed meals.

6 Anywhere, anytime gourmet food ‘to go’ trend identified.

8 Poll reveals Britain to be a nation of ‘restaurant researchers’.

10 Lunch sales set to outperform sector?

PAPA 14 Pizza Pasta & Italian Food Awards Shortlist 2012

46 Cost and purchase management – advice from Auditel.

48 In praise of the borlotti – a closer look at this humble bean.

PROFILES 50 Pizza My World – Patrick Doyle, chief executive office of Domino’s Pizza, Inc.

16 Pizza Chef of the Year Award 2012

FEATURES 24 Hot topic – who’s using what type of oven and why?

36 Coffee corner – adding a premium coffee offering to your business.

42 Authentic and gluten-free – a look at the requirements for flour

REGULARS 47 New products.

52 Index of PAPA registered suppliers.

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news Delivery riders urged to have correct cover in place for winter months Winter is now well on its way and for fast food delivery riders, this brings a multitude of challenges - icy conditions, for example, can increase the chances of accidents out on the road and many retailers continue to deliver their fast food without the necessary levels of insurance cover on their bikes.

According to research from MCE Insurance, a UK provider of fast food delivery bike insurance, 10.4% of accidents in 2011 were caused by winter weather conditions. London and the South-East were particular hotspots for winter-related problems with over half of the UK’s total reported accidents occurring in these areas.

Precautions that delivery companies can take to protect themselves before becoming another statistic in next year’s survey, include a pre-winter bike maintenance check for their fleet of vehicles.

“Should the worst happen, however, many businesses across the UK risk invalidating any claim they may have to make by not having the correct level of cover in place to suit their individual needs. Retailers may also face hefty recovery fees if they do not have breakdown cover included with their policy,” warns MCE’s Emma Westley.

MCE Insurance reports that it is currently offering free RAC breakdown cover with every delivery bike cover quote, and furthermore, point out the company, with a policy in place, anyone can deliver fast food on your vehicles this winter without the restraints that you would experience elsewhere like age, driving history or residency.

Further food price rises after poor global wheat harvests After the worst drought conditions in the wheat-producing regions of the US and a poor wheat harvest in Russia, comes confirmation of similar in the UK with farmers having struggled to harvest a wheat crop of sufficient volume and quality in the wake of the near drought conditions of an ‘early’ summer that was followed by week after week of heavy rain.

Here in the UK, the National Farmers Union have reported that on average the wheat yield is nearly 15% below the five-year average, with some farmers in the west of England and Scotland experiencing yields that are even lower.

A fundamental ingredient to many basic foods such as bread and pasta, the fact that high quality wheat will become scarcer to source can only lead to a rise in food prices feel many industry observers, although many food suppliers have said that they will be taking steps to not pass on any increases to consumers. The BRC (British Retail Consortium), however, have observed that food prices are already on the up, with consumers already having experienced

price rises in the fruit and vegetable sector for similar weather-related reasons.

In September, according to the UN’s Food and Agricultural Organisation (FAO), world food prices rose by 1.4% as the effects of higher feed prices for livestock impacted upon the meat and dairy sector. The FAO is predicting a decline in global cereal production this year to 2.286 billion tonnes, translating into a 2.6% fall in cereal production from 2011's record crop.

Prezzo joins VAT lobbyists Restaurant group Prezzo has joined VAT Club JB, the organisation set up to lobby for a reduction in the level of VAT. Prezzo has almost 200 restaurants across the UK and operates 170 Prezzo Italian restaurants and a further 21 Chimichanga Mexican restaurants.

It joins a range of other leading companies backing the campaign, including pub group JD Wetherspoon, motorway services operator Roadchef and restaurant group Pizza Hut. VAT Club JB founder Jacques Borel, said: “I am delighted that Prezzo has

joined the campaign to reduce the level of VAT on food and drink to five per cent.

“The restaurant group serves thousands of customers each week and a reduction in VAT will benefit them and their customers and also help to create jobs.”

Prezzo chief executive Jonathan Kaye added: “I fully support the aims of VAT Club JB and am delighted that Prezzo has joined the organisation. This is a vital issue for the industry and it is important that restaurateurs back it 100 per cent.”

Domino’s opens in Hailsham Domino’s Pizza has opened a new store on the High Street in Hailsham with the creation of 25 to 30 jobs.

Lucia Singh, franchisee for the new Domino’s Pizza store, said: “We were delighted to receive a visit from the Youth Mayor, Chelsie McIntosh, who officially opened the new store for us. It was a pleasure to welcome her to our new store, we treated her to a lesson in pizza making and gave her a guided tour of the premises.

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Youth Mayor, Chelsie McIntosh, added: “It was great fun to open the Domino’s store, it looks very smart and the smell of pizza as I wandered in the door was amazing. I think Domino’s is a great addition to the town and I am sure it will be popular with the local residents. I really enjoyed my lesson in pizza making – although I think I need a few more to perfect this skill – I will just have to visit them again!”

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news

Jobs under threat at Paramount Foods The loss of a major contract with Morrisons is thought to be the main reason behind the recent suspension of operations at the pizza maker, Paramount Foods, owned up until very recently by the Vion Group of companies until its sale in July of this year to Noel Coakley, a former chief executive of the Irish Dairy Board.

The supermarket contract in question is believed to have represented getting on for half of the firm’s output. After its loss, administrators (Duff & Phelps) were called in to oversee management of the insolvency.

Some 450 jobs across two factory sites – the pizza base making site in Salford and the pizza finishing site in Deeside - are potentially at risk, with 40 redundancies already having

been made at the Salford site.

At the time of going to press, things were looking somewhat brighter for the firm’s employees with the factory’s local Manchester Evening News carrying news reports that the factory had been re-opened in light of renewed optimism that a buyer can be found.

However, this temporary reprieve is thought by some in the industry to have more to do with two major retailers committing to maintaining their immediate business with Paramount Foods in the short term. When asked, Lancashirebased Stateside Foods, were unable to confirm or deny any interest in buying Paramount Foods.

In a statement, David

Whitehouse of Duff & Phelps said: "On appointment and as a consequence of the company’s insolvency, the joint administrators suspended operations whilst urgent discussions were held with key customers and parties who may be interested in acquiring some or all of the business.

"As a result of those conversations with the positive support we have received from key customers, the company has resumed trading with the aim of securing an on-going trade sale of the business and its assets.

"Regrettably a number of redundancies were required in order to provide the opportunity to continue to trade the business in the short term."

Duff & Phelps are encouraging

any interested parties to contact them directly, with questions in the industry at large being voiced over why this company has been bought and sold repeatedly in a comparatively short space of time.

The Vion Food Group, for instance, has acquired a number of UK-based companies in recent years. In 2011 it achieved a 7% increase in total turnover to €9.5 billion in 2011, but there was heavy pressure on this result. This operating result (EBITA, earnings before interest, taxes and amortisation) had dropped by 53% to €90 million with the final result after tax being €14 million.

Vion also recently announced a phased closure of its loss-making Hall’s of Broxburn site in Scotland and is looking for buyers.

Domino’s secure rights to further opportunities in Europe In announcing its Interim Management Statement for the 13 week period to 23 September 2012, Domino’s Pizza Group plc has revealed that its system sales for the period were up by 7.9% to £136.4m (2011: £127.0m), with year to date system sales up by 10.0% to £424.1m (2011: £385.4m).

Despite the challenging economic climate, like-for-like sales in their 660 mature stores in the UK and Republic of Ireland (2011: 605 mature stores) for the period continued to grow, report the brand.

In the UK only, like-for-like sales for the period were up by 3.7% (2011: 4.1%), while the equivalent figure in Euros for the Republic of Ireland was down 2.1% (2011: down 4.1%). Year to date, UK like-for-like sales have risen by 5.1% (2011: 3.6%) and in the Republic of Ireland they are up by 1.2% in Euros (2011: down 5.6%).

Online sales also continue to increase, with e-commerce accounting for 58.4% of UK delivered sales (2011: 46.5%) in the 13 week period, said the company. Total online sales for the period rose by 39.3% to £62.8m (2011: £44.8m) and have reached £184.9m for the year to date (2011: £129.9m). Within this figure, mobile sales continue to rise sharply, up by 46.9%, and now account for 18.5% of total online sales.

During the period, Domino’s said that it had opened 11 new stores in the UK, Republic of Ireland and Germany (2011:

www.papa.org.uk

Lee Ginsberg (left) and Lance Batchelor are presiding over continuing success at Domino’s.

15), taking the total opened so far this year to 34 (2011: 37). While faced with some planning challenges in the UK which slowed their opening of new stores in the third quarter, the chain remains on track to reach a target of 60 new stores in the UK and 12 in Germany by the end of the financial year, said Domino’s in its statement. During the period, they also closed one store – a trial concept in Tesco in Dudley – and at the period end, had a total of 748 stores in the UK and Republic of Ireland (2011: 698) and 10 in Germany (2011: four).

In September, they also legally completed the acquisition of the business and assets of Domino’s Switzerland, adding 12 stores to the group’s portfolio and the exclusive rights to develop the

market in Switzerland, Liechtenstein and Luxembourg. At the same time, they obtained the option to acquire Austria as a franchise territory and this option runs until the end of 2014.

The German business continues to progress well, say Domino’s, and they are confident that these new markets will be an additional engine for growth in future years. They will be moving their German head office operation from Berlin to Dusseldorf before the year end, as well as opening a new commissary to service this expanding market – the fourth commissary for the Domino’s Pizza Group.

Lance Batchelor, chief executive, commented: “I am pleased to report that Q3 has been another period of growth for Domino’s. Our franchisees continue to show demonstrable enthusiasm and commitment to drive the business forward, even in a challenging economic climate. We continue to set ourselves ambitious targets but believe that a great product, supported by exemplary customer service and innovative marketing will deliver strong growth in the years to come.

“We approach the fourth quarter, traditionally our strongest trading period, with continued optimism and determination. We have exciting marketing initiatives in place across our markets and we are confident of meeting City consensus earnings for the full year.”

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news

Anywhere, anytime gourmet food ‘to go’ trend identified Quality food-on-the-go has become the key growth area in the UK’s eating out market with new concepts consistently emerging in transport hubs and shopping centres as well as high street locations, as consumers increasingly eat when they want, where they want.

This is one of the key findings in the latest Ones to Watch report, compiled by foodservice consultancy, Horizons, which identifies the nation’s dining out trends by analysing emerging small-scale eating out brands and operators growing rapidly over the past three years.

The focus of many of the latest concepts is on gourmet versions of established food-onthe go favourites, such as burgers and hot dogs, as well as upmarket coffee shops, a continued growth in street food and outlets specialising in healthy food.

“A wider variety of takeaway foods are available as consumers expect better quality food-on-the-go,” commented Horizons’ director of services, Paul Backman.“New

specialists are emerging, such as outlets selling dishes with just one or two ingredients or artisan versions of popular concepts. Many are focusing their attention on high traffic areas such as shopping malls, railway stations and airports.”

Transport hubs, for example, are now providing more space for eating out brands.

London’s Kings Cross station now has triple the concourse space and features established foodservice brands Burger King, Caffè Nero, Pret A Manger and Starbucks as well as up and coming ones to watch brands such as Benito’s Hat Mexican Kitchen (burrito quick service) and Yalla Yalla (Lebanese street food).

Additionally, established operators have extended their concepts to offer transport hub-specific variations such as Giraffe’s (world food restaurant) Giraffe Stop (a food-on-the-go, quick service format with a largely takeaway menu and some seating), and Prezzo (Italian restaurant) opening its first outlet offering takeaway dishes such as flatbreads, pizza, pasta

and salad at Kings Cross.

The first phase of the £25m redevelopment of London’s Waterloo Station includes a Yo! Sushi, Carluccio's and the Benugo variant Benugo Sports Bar and Grill. A new Corney and Barrow concept, C&B Cabin, is also expected to open there in the future.

Fast food goes gourmet with the rollout of brands such as Gourmet Burger Kitchen and Meat Liquor alongside Primo’s, The Gourmet Hot Dog Company and the soon to open Bubbledogs, offering gourmet hot dogs. In the capital the trend is further evident with the opening of Dach & Sons, selling hotdogs, burgers and sliders in Hampstead, and Roost, selling upmarket chicken snacks at Street Feast in East London.

Many of the new concepts focus on limited menu offers such as Chicken Shop, owned by Nick Jones, the man behind Soho House, the London-based chain Burger & Lobster, and Mark Hix’s Tramshed, which sells steaks and chicken-based dishes.

Families taste the difference at Papa John’s new Broxbourne store Papa John’s has announced that customers are literally ‘tasting the difference’ at its new Broxbourne store.

When Luigi Forgione (franchisee for Hertfordshire) opened his second Papa John’s outlet in June, he was quick to realise the store was attracting a family-focused clientele.

Responding with family meal deals, he reports that he has seen profits increase steadily since the store’s launch.

“Papa John’s took over a company called Perfect Pizza a few years ago and we were lucky enough to be able to buy the franchise for the Broxbourne store which had been empty for some time,” said Luigi Forgione, who runs both the Broxbourne and Ware outlets with his brothers Tony and Libby Forgione.“We now employ 15 full and part-time staff at Broxbourne including my son. It is a real family affair and this helped us identify and recognise the needs of our Broxbourne customers who love our family bundle deals.

“We have also orientated our 6000 leaflets per week and high-profile wobble-board promotions towards families

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and are now getting great feedback, with customers saying they can really ‘taste the difference’ compared with our competition! We combine this with excellent customer service and rapid delivery times supported by a great brand and the results speak for themselves. We are also aiming to re-invest the profit from our stores into two new outlets in Bishops Stortford and Cheshunt in the near future.”

Papa John’s emphasise their use of the highest quality ingredients and 100% fresh dough to create a top quality pizza with a better natural flavour and is now one of the largest pizza companies in the world, with over 3200 stores worldwide (it is rapidly expanding in 29 markets around the globe). Currently, it has opportunities for potential franchisees throughout the UK including the key locations of Yorkshire, Manchester, West Midlands, East Midlands, South West, North East, Wales & Scotland. The brand was originally founded in the USA in 1984 and there are now more than 180 stores in the UK.

With help from Moretti Forni, New Concept in Glasgow has been hosting a Pizza Forum and now a Pizza University for budding pizza chefs.

First Pizza University outside Italy at New Concept New Concept Glasgow has hosted what it claims was the first Pizza University outside Italy.

For the attendees, the four day course from pizza oven manufacturer, Moretti Forni, resulted in a certificate that included dough types and preparation, rolling out and toppings, types of ovens and how to manage them, and baking (the classes ran from 23 to 26 October, 9am-5.30pm, at New Concept’s Clydebank showroom).

“We were overwhelmed by the reaction to the Forum, which was a one-day overview of the art of pizza making,” said New Concept’s chairman, Sandro Formisano.

“The course had been developed after the great success of a Pizza Forum event held in May. Nearly all of the 70 attendees expressed an interest in learning more and by bringing the university

to them we saved chefs and operators hundreds of pounds in flights and accommodation. It’s the first time we and Moretti Forni have done this, so we are very excited.”

Vito Mezzina, sales director of Moretti Forni, said he had been very impressed with the thirst for knowledge at the Forum.“Some had been in business for 20 years, but they were open to learning even more,” he observed.“Thanks to the great success and to the interest obtained, we have decided to organize the first Pizza University beyond our national boundaries.

The first course will be on Traditional Pizza - it will offer the practical skills as well as the theory and is ideal for trainees.”

For more details, call New Concept on (0141) 952 7901 or email Pizza University staff at info@pizzauniversity.it.

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Home of good Pizza

KIREN FOODS

Unit 3 Smallbridge Business Park, Riverside Drive Rochdale, Greater Manchester OL16 2SH T: +4401706 526732 E: enquiries@kirenfoods.com www.kirenfoods.com

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news Poll reveals Britain to be a nation of ‘restaurant researchers’ A recent YouGov poll has found that 68% of UK adults are frustrated with restaurant web sites, with 50% finding issues with the menu the most irritating thing about them.

Harden’s Restaurant Guide 2013 report that 134 new restaurants opened in London during last month alone and according to the online YouGov poll commissioned by web site builders, wix.com, a good web site is an integral part of the dining experience, with some 70% of adults typically viewing restaurant web sites. 31% said that they felt it was important to view a restaurant’s web site before visiting it, and 20% of people in the 35 to 44 age group said they would never book somewhere without first looking at its web site.

However, it seems that restaurant web sites can leave a lot to be desired with the YouGov poll also revealing that over half (51%) said their biggest gripe was general issues with the menu. A third (31%) said the most irritating thing was no menu at all. Of the other bugbears, a smaller percentage (17%) said a menu that was hard to access – such as a downloadable PDF – was an annoyance.

Wix’s Omer Shai commented: “A restaurant web site is a crucial marketing tool to attract new customers and give valuable information to ‘restaurant researchers’. If I’m looking for a place to eat, I want to get all the relevant info in one click on a web site - menu, pricing, location, hours and pictures all easily viewable. If any of these, particularly a menu, are missing, you’ve lost me and many more diners.”

According to the research, 41% of people check restaurant menus online to see how much their meal might cost them, with young people aged 18-24 doing this the most and over 52% accessing a restaurant’s web site for this reason alone.

In response, Wix says that it has recently launched an advanced menu add-on to enhance its free offering for restaurateurs.

This enables site owners to upload, edit and manage all menu items from a centralised content management panel.

Complete with design customisation options, the new menu add-on also allows anyone to create an online menu that will flawlessly match the look and feel of the rest of the web site, claim the company, and easily update it whenever necessary.

New senior appointments at Dawn Farm Foods New top level appointments have been announced by the cooked and fermented meats suppliers, Dawn Farm Foods and its subsidiary TMI Foods.

David Abbott, managing director of Northampton-based TMI Foods, a manufacturer of cooked bacon, sausages and roasted vegetables, left the company in August after 20 years to take up a new position in another sector of the food industry, and is succeeded by Declan Kennedy, who joins TMI Foods as general manager.

Declan Kennedy is a veteran of the food processing industry having held a number of operational management positions throughout his career at businesses including Green Isle Foods and Irish County Meats.

Dawn Farms has also united and expanded its own, and the TMI Foods sales operations in the UK, under sales director, Ian Ritchie with the sales team to be based at TMI Foods' modern factory offices in Northampton. As a result of the restructuring, Martin Horsnail has been appointed to the new position of business development director (retail) for both Dawn Farms and TMI Foods.

Martin Horsnail joins the company from the Ardo Group, one of the world's largest frozen fruit and vegetable producers, where he was UK Sales Director from 2004. He has 8

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Declan Kennedy has joined Dawn Farm Foods’ subsidiary, TMI Foods, as its general manager.

worked in the food industry for 22 years and has previously held commercial positions with Cranberry Foods and Geest, before it was acquired by Bakkavor Group. He also worked in brand management roles with the brewers Courage and the home baking brand Pillsbury.

"I am delighted that Martin is joining us in this key new role as we make this move. We are reorganising to provide our customers in foodservice, food manufacturing and retail with enhanced access to our combined product range along with a more streamlined sales and after sales service,” said Ian Ritchie.

New university training scheme to sustain the future of food quality The first cohort of participants for new postgraduate food programmes at the School of Chemical Engineering joined the University of Birmingham in September.

The university is laying the foundations for brand new food programmes as part of the Food Advanced Training Partnership (Food ATP), a major scheme to ensure the agri-food industry has the key skills needed to meet the challenges posed by national and global food security.

The partnership joins leading UK institutions in food and agricultural research with the food industry.

Birmingham’s food team in the School of Chemical Engineering is developing the Food ATP programmes in conjunction with the University of Reading, funded by the Biotechnology and Biological Sciences Research Council (BBSRC), to develop highly skilled food industry leaders of tomorrow.

The University and its partners have developed formal postgraduate qualifications, and offer continuing professional development through taught modules, tailored programmes and active research. The Food ATP academic qualifications will be jointly awarded by the universities of Birmingham and Reading.

The Food ATP (http://foodatp.co.uk/) will allow industry professionals to integrate learning from across the food chain from primary production to consumers, through bringing together expertise in a unique training partnership. More than 20 foremost industry partners from across the food industry including Kraft Foods, Waitrose, British Sugar and Sainsbury’s , are steering and shaping the training to ensure industry’s needs are met.

Professor Peter Fryer, head of the School of Chemical Engineering said: “The unique Food ATP partnership will enable us to strengthen ties with the agri-food sector and develop cutting edge research to ensure scientists and researchers have the right skills to meet the challenges posed by food security, and are equipped to drive forward innovation and strengthen the competitiveness of the UK food industry.”

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Lunch sales set to outperform the sector?

The UK’s lunch market looks set to grow over the next 12 months as consumers increasingly eat out wherever they are, expect a wide choice of eating out options but often want something quick, cheap and easy to eat.

Emma Read, director of marketing and business development with foodservice analyst Horizons, predicts that the lunch market, already worth £14.9bn, will occupy a growing share of overall foodservice sales.

Speaking at the recent lunch! trade show at London’s Business Design Centre, she said:“Britain’s lunch market is worth £14.9 billion, that’s 35% of the total foodservice market. Growth over the past few years has outperformed what is essentially a flat market overall.

Lunch business has risen by 3.3% on 2009 figures. We expect this growth to continue and expect the lunch market to account for closer to 36% of the total foodservice sector by 2014.”

Previous Horizons research has shown that the eating out habit is here to stay, with the average British adult eating out 1.4 times per week in 2012, a rise from once a week in 2011, say the researchers.

Consumers continued to eat out despite the onset of the economic downturn in 2008, but opted to spend less and order differently (average spend dropped in 2012 to £12.30, including drinks, from £12.69 in 2011).

However, while many top-end

restaurants have seen lunchtime trade suffer, business through quick service and casual dining restaurants has remained relatively strong as consumers down-trade, preferring something fast to eat-in or takeaway, rather than a more formal sit-down meal.

“Driving the lunch market is the fact that time-pressed consumers no longer make their own lunch, preferring quick options wherever they are. They are also prompted to eat out by money-off vouchers and meal deals, many of which are predominantly lunch-based. Work pressure also means that consumers are more likely to opt for a takeaway to eat at their desk,” added Emma Read.

However, she warned eating out operators that the offer had to

Gino mobbed at Peterborough’s annual Italian Festival!

Papa Luigi boss, Antonio Scibelli, was claiming that the thousands who turned up to Cathedral Square in Peterborough recently had come along to witness the making of his popular pizzas, but word has it that the appearance of celebrity chef, Gino D’Acampo, had a lot to do with it!

The long established pizza restaurant joined forces with the local Italian Community Association who had booked Gino D’Acampo as a celebrity guest for its annual Italian Festival. Papa Luigi promoted the event via their leaflets which they send out on a weekly basis (Gino being astounded to learn from the local press that this was by far the biggest crowd to attend one of his personal appearances).

“After he left the stage, it was like the Beatles getting mobbed, taking him 20 minutes to get to local Italian restaurant, Barista, for a book signing,” said Antonio Scibelli.“Three hours later Gino signed his last autograph!

“We have many Italians in Peterborough. In fact, so many that it’s often called Pizzaborough, and we love to showcase all things good about Italy, especially our food, fine wines and our music. For several years we have been involved with putting on the Italian Festival, and this year we organised the whole of the Saturday with the famous World Pizza Eating competitions, contestants being serenaded with Italian music whilst munching away as fast as they could.

“We also added the World Pizza Base Throwing Competition and World Pizza Box Folding Championship, as we don’t do things by half. Then on the Sunday, we had some fabulous Italian traditional music, flag

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throwers from Firenze, and some wonderful opera singers, as well as our guest Gino D’Acampo.”

Antonio Scibelli’s sister, Anna, also sold Papa Luigi pizza slices for the mayor’s charity, raising £800. She showcased their twenty four inch Door Jammer pizzas that won first prize at the Pizza and Pasta Show in Earls Court, followed by a special Olympic pizza that depicted all the fun of the Olympics, made with different pizza toppings.

Antonio Scibelli added:“It’s great to get involved on a local level and I would suggest all smaller pizza shops look at organising events that the corporate pizza companies don’t have time to get involved with. The local councils love these type of events as it brings in extra people to the city.

“I found myself chatting to people from Covent Garden in London, Oxford and Lincoln to name but a few. If there are any smaller pizza companies interested in organising something like this I would be glad to let them have a guideline document that they could work from. It could be a large or small event, and you get the type of publicity that money cannot buy and it’s also good to give a little something back to your community.” photo credit: Chris Brudenell

be right to capitalise on this growing market as consumers are increasingly demanding. Horizons’ 2012 consumer QuickBite research showed that food quality was the biggest factor in choosing an eating out venue, with price second on the list.

“Across the board consumers are becoming more discerning and particular about how they spend their money. They have high expectations and expect good quality food, friendly service and a relaxed ambience. While consumers have continued to eat out throughout the downturn, our research shows they are only willing to do so when an outlet meets these high expectations and the price is right,” Emma Read concluded.

New look for 3663’s Swithenbank Fresh & Fine Foods The wholesale foodservice distributor, 3663, has launched a newly branded product range to customers.

By presenting two of its specialist business arms as one, Swithenbank Fresh & Fine Foods brings together 3663’s expertise in seasonal, local and finest produce ranges to offer its customers a dedicated offering under a single brand.

Marketing manager, Nick Phipps commented:“We are seeing high demand from various sectors for fresh produce and top of the range products, not only from customers with high-end menus but also from those looking to add value and diversity. By joining the two areas of our business to reflect 3663’s core strands of expertise, our customers have a seamless route to ordering fresh and fine foods.”

Critical acclaim for Swithenbank Fresh & Fine Foods has already come in the form of accreditation from the Craft Guild of Chefs.

Three of its product ranges have been tested by chefs from the Craft Guild and all have received approval, confirming the high quality of products that has come to be expected by 3663’s customers.

The three product ranges tested by the Craft Guild of Chefs were Olives & Antipasti, Pasta and Fruit Purees, and Nick Phipps says that he now has high expectations for the rest of the range.“All the products in our fine foods range are the very best, so we hope to have the entire range pass through the Craft Guild and receive accreditation.”

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news

Lactofree partners with basilico pizza Lactofree®, which claims to be the UK’s only lactose-free dairy range, has teamed up with basilico to launch the UK’s first lactose-free pizzas.

Previously off the menu for up to 15% of the population that have lactose intolerance (according to YouGuv’s Are You Missing Something? Research 2006), this brand partnership serves to deliver quality basilico pizza, just without the lactose to London.

By using Lactofree cheese and Lactofree soft cheese, basilico has created two pizzas to add to its autumn menu - the Pizza Buonissima and a lactose-free twist on the classic Margherita basilico. The partnership is set to run until December with the new pizzas available to order online or over the phone for home, or office delivery or pick up (consumer PR, social media and facebook advertising is being provided

by Euro RSCG London PR and Outside Line respectively).

Lactofree hard cheese sales have been performing well with a 24% growth year on year driving growth in the dairy alternatives cheese category, report the company, and could be down to its versatility across home cooking according to Neilsen data (52 w/e 12.05.12). In order to capitalise on this,

Lactofree will also be engaging its online community with a make at home recipe to encourage further usage.

"Our partnership with basilico provides us with a great platform to show off the taste credentials and versatility of Lactofree cheese.

Showcasing our products in this way also gives consumers who may not previously have bought Lactofree® an opportunity to try the range,” said Louise Allen, brand manager for Lactofree.

Geoff Parsons, managing director for basilico added: “At basilico we pride ourselves on the quality ingredients and premium wood fired pizza range that we offer our customers. Partnering with Lactofree has allowed us to continue to adhere to these standards, while reaching out to those who may have been avoiding cheese on their pizza previously”.

Lactofree® cheeses are currently available from all main supermarkets at an RRP of £1.78 for hard cheese and RRP £1.38 for soft cheese. The range also includes whole and semi-skimmed (fresh and UHT) milk, fruit yogurts, handy 20ml UHT portion packs, cream and newly launched ice cream.

Lactose intolerant customers in London are being catered for by basilico pizza.

Claudio Zannotti has joined Fellini Trattoria & Bar in Hove.

New Italian chef at Fellini Of Hove Chef, Claudio Zannotti, has been appointed head of cuisine at Fellini Trattoria & Bar of Church Road in Hove, a contemporary Italian restaurant serving Italian cuisine to the local community.

Claudio Zannotti, who only joined a few months ago, has a diversified extensive and multi-national experience of eight years in the Italian cuisine operations having previously worked at Terre Terre in Brighton, South Lodge Hotel, Cowfold near Horsham, Gordon Ramsey's of Grosvenor Square in London and Jamie Oliver's Italian Restaurant in Brighton.

Federico Ceccarelli, the owner of Fellini's said: "Claudio is a very important member of the team and since taking over in the kitchen, reviews of the restaurant food on Trip Advisor have been fantastic."

Claudio Zannotti learnt restaurant management and culinary studies in Italy and is in the process of implementing the best of Italian dishes at Fellini plus a whole host of ideas including breakfast from 8.30am till midday, a two course set lunchtime menu and an evening dining experience.

Point of sale is spiced up Plusfood UK Limited says that it has developed a new,“tongue tinglingly tasty” collection of free point of sale (PoS) material to support its Hot ‘n’ Kickin’ Chicken range of Goujons, Dippers, Steaks, Wings and Poppin’ Chicken.

With posters, coasters, menu toppers, tent cards and a stylish apron to choose from – all of which feature a striking, flame-inspired design – caterers will be able to use the fiery

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PoS items to inspire customers to try the mouth-watering Hot ‘n’ Kickin’ products, feel the company, who are plan to introduce another Hot ‘n’ Kickin’ product to the range shortly.

Caterers can contact the Plusfood Customer Services Team on 01908 685008 to enquire about a bespoke pack of Hot ‘n’ Kickin’ PoS which best suits their catering operation.

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news

Restaurant request leads to award winning product

SHORTS Lifetime achievement award for Carluccio Antonio Carluccio OBE has won this year’s AA Lifetime Achievement Award. He first came to Britain in 1975, taking a job as a wine merchant selling Italian wines and continuing his hobby of searching for mushrooms in the English countryside. In 1981 he took over the Neal Street restaurant in Covent Garden before later opening his first deli nearby. His TV and writing career also took off and in 1998 the first Carluccio’s Café was born in Market Street, London. He is known here for his white hair and gentle manner but above all for a lifetime of passion and dedication to food, cooking and the wonderful ingredients and traditions of his beloved Italy.

Rational launch competition Rational claim that their latest SelfCookingCenter whitefficiency, is a “quantum leap forward” in terms of efficiency, output and cooking quality and now they are looking for a chef to match with the launch of a competition to find the SelfCookingCenter® whitefficiency® Professional 2012. Offering a range of prizes, the competition provides chefs with the chance to put their knowledge of the SelfCookingCenter whitefficiency to the test, demonstrating their skills and competing against colleagues from all over the world (an entry form is downloadable from www.club-rational.com).

Moyallon guanciale (pronounced gwan-chali) - a bacon style product revered by Italians but in this case made with great dedication by Hannan Meats in County Antrim, Northern Ireland was crowned Supreme Champion in Great Taste 2012, the annual food awards scheme which seeks out the very best tasting food and drink.

Judged by some of the most respected food experts in the UK to be worthy of the Supreme Champion title, Hannan's guanciale rose to the top of over 8,800 products to reach the number one position.

Peter Hannan, MD of Hannan Meats, was asked by owners and chefs of Italian restaurants to produce guanciale - an authentic ingredient in many pasta dishes.

It is becoming increasingly rare in Italy and it is almost certain that

Hannan Meats is the only maker of guanciale in the UK. Un-smoked pigs jowl, or cheek, is dry-cured with herbs such as fennel and thyme, sugar, peppers, spices, garlic and red wine to produce a flavour that is stronger than pancetta, but with a more delicate, subtle texture which is considered essential in many recipes from Umbria and Lazio in central Italy.

"This is simply an exquisite example of a product that has its roots in Italy but has been made brilliantly in Great Britain. Our judges were unanimous in their appreciation of the guanciale which uses traditional skills to turn what is essentially a humble pig’s cheek into a sublime drycured bacon - almost a case of making a silk purse out of a sow's ear," said Bob Farrand, Guild of Fine Food chairman.

In demand – Hannan Meats has produced its own version of guanciale after numerous requests from Italian restaurants.

Domino’s arrives in Middleton Domino’s Pizza has opened a new store on the Market Place in Middleton, coming as a welcome boost to the area with the creation of 25 to 30 jobs. To celebrate the opening, the new store ran a Mega Week promotion, whereby customers were able to buy any size pizza for just £5.99 on collection, or £9.99 delivered.

Dairygold scoops nine awards at cheese festival Dairygold Food Ingredients scooped nine awards at this year's Nantwich International Cheese Festival following on from them taking six top awards at last year's show. American Style Soft Cheese and Extra Mature Cheddar Slices took gold awards. The Co-op’s Mature Cheddar Slices and Lactose Free Soft Cheese took silver awards. Emmental, Soft Cheese with Live Cultures, Mature Cheddar Slices and their recently launched Irish retail product, Imokilly Regato each took a bronze award. Kloster Kaese was very highly commended in the Speciality Cheese category.

Bel UK launches Leerdammer Crinkle Cut Bel’s newest product - Leerdammer Crinkle Cut - has been created for the lunch market to add flavour and visual interest to salads, jacket potatoes and sandwiches, say the company. This innovative version of grated cheese contains the original Leerdammer sweet, nutty flavour that consumers already know, but provides operators with an easy-to-use product that minimises preparation time.

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New faces at Beacon Foods Two appointments have strengthened the quality assurance team at the British ingredients specialist, Beacon Foods.

Louisa Rogers has joined the Brecon-based business as quality assurance supervisor and Steve Thomas has been recruited as a quality assurance technician.

Louise has spent the last 16 years working in the food industry whilst Steve has six years’ experience of quality assurance and laboratory work in the industry under his belt.

Both will be focused on maintaining the high standards set by the company, which has

achieved the British Retail Consortium (BRC) Global Standard for Food Safety status with distinction (their next BRC audit is in March 2012).

“Beacon Foods is a very progressive company that is going forward in the right way,” commented Louisa.“Working for this company, you feel you are a person not just a number.”

Established in Brecon with just four workers in 1993, Beacon Foods now employs 100 staff having become a specialist producer of roasted and chargrilled vegetables and fruit ranges, relishes, chutneys and sauces.

November 2012

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retail news Easy Bean goes rustic and Italian Specialist, award-winning gourmet bean company Easy Bean is extending its range of meal pots with an autumnal, Italian Pasta e Fagioli, which went on sale in Waitrose in September and will be available from Ocado and other outlets as well.

The new recipe features some true rustic tastes from Italy - borlotti beans and orecchiette pasta with porcini mushrooms, premium balsamic vinegar, pearl onions and celeriac in a smooth, creamy sauce. The borlotti bean is the most popular in northern Italy with a high iron content and is regarded as an excellent substitute for meat.

Hand-prepared and cooked in small batches in Easy Bean's Somerset kitchen, it is the first seasonal offering from the company and will be

available until next spring when it will be replaced with a new recipe (it will be on special offer at Waitrose in October, retailing at £2.32, a third off the usual RRP of £ 3.49).

MD, Christina Baskerville, says: "Pasta e Fagioli is the perfect lunch pot as it is packed with veg and is a good source of protein and slow release carbohydrates. It can be enjoyed by itself or with some oven-roasted squash or sweet potato on the side."

Easy Bean was established in 2007, the range inspired by Christina Baskerville’s work with bean farmers around the world, and aim 'Lunch on the go or supper in a mo'.

Vegetarian pizza demand met Over the summer, Dr. Oetker launched its eighth Ristorante variety, after consumer demand had been levied at the business to add a new vegetarian pizza to its range.

Ristorante Vegetale launched in Tesco on 23 July and was exclusive for two months before being extended to other multiples.

The pizza manufacturer claims that no successful innovation has been introduced into the vegetable pizza category since its Vegetale Picante variety was withdrawn in 2009. Prior to this, the vegetable frozen pizza category was

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worth £6.5m, estimate Dr. Oetker and is currently valued at £4.3m with the company attributing this decline directly to their withdrawal. However, it believes that the increased strength of the Ristorante brand (currently worth £47.2m) will begin to recoup this shortfall.

Vegetale extends the existing Ristorante range of vegetarian pizzas (Funghi and Mozzarella) and offers a further choice in the menu of options, featuring the balance of rich tomatoes, mixed peppers, chillies and red onion.

Pesto pioneers launch first ever pesto sauce in a squeezy bottle Sacla’ have launched a stylish new pack of pesto in a squeezy bottle, and that comes in two popular flavours – basil and tomato.

Convenient, versatile and easy to use, the new Sacla’ Pesto sauces retail at £2.35 and will keep in the fridge for up to four weeks, say the company, having been designed to help perk up dishes from pasta to pizza and potatoes, salad to salmon and sandwiches.

“Only Sacla’ have the Italian knowhow to produce the quality, taste and spirit of Italy in a totally new way, which we hope will inspire and delight Italian food lovers everywhere,” said Clare Blampied, Sacla’ UK’s MD. “These little squeezy bottles will delight anyone who loves pesto and will make it easy to squeeze onto or into almost anything.”

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papa awards 2012

The PAPA Awards

2012 shortlist 2012

Awards Sponsor Overall Operator Award Sponsor

The shortlist for this year’s Pizza, Pasta & Italian Food Awards has Overall Independant now been finalised. The winners Section Sponsor will be announced on the night of 15th November 2012, when the annual gala dinner will be held at the Lancaster London Hotel, to reward and celebrate the continuing success and innovation of the UK’s pizza, pasta and Italian food business

had a very tough time making a decision on the following short list: Overall Operator of the Year Award No shortlist is published in this category.

Pizza Restaurant Platinum and Gold Awards We had a record number of entries in this category and the following have been shortlisted: ■ La Favorita, Edinburgh ■ Bella Napoli, Glasgow ■ Rossini’s, N. Ireland ■ Pizza Metro Pizza, Notting Hill ■ Pizzeria Venezia, Rushden ■ Zeffirelli’s, Ambleside, Lake District ■ Roberto’s Restaurant, Ocean Plaza, Southport ■ Little Pizza Kitchen, Liverpool

Pizza Restaurant Chain of the Year Award All Pizza chain restaurants are considered for this award and the following have been short listed: ■ Pizza Express ■ Pizza Hut ■ Prezzo ■ Bottelino’s ■ Frankie & Benny’s ■ Zizzi

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The Italian Restaurant Platinum and Gold Awards ■ Amarone, Edinburgh ■ Farrell’s Restaurant, Keynsham, Bristol ■ La Piazza, Thornbury ■ Battlefield Restaurant, Glasgow ■ Fumo, Waterloo Street, Birmingham ■ Milano Restaurant, Leominster ■ Bar Italia, Edinburgh ■ Il Forno, Liverpool ■ Fabrizio, London Italian Food Chain Restaurant Award All Italian food chain restaurants are considered for this award and the following have been short listed: ■ Prezzo ■ Bottelino’s ■ Frankie & Benny’s ■ Pizza Express ■ Zizzi

Independent Pizza Delivery Store Award ■ La Favorita, Edinburgh ■ Pizzaface, Brighton ■ Pizza Roma, Luton ■ Di Maggio’s, Glasgow ■ Lupa, London Bridge ■ Romeo’s Takeaway, Derry

Pizza Delivery Chain Award All chain delivery operators are considered for this award and the following have been short listed: ■ Papa John’s ■ Domino’s ■ Firezza Ltd ■ Village Pizza

Frozen Supermarket Pizza Retailer Award There is no short list published for this award as all retailers are considered.

Retail short list Giovanni Rana Gorgonzola and Walnut Tortelloni ■ Asda Goat’s Cheese and Sundried Tomato Ravioli ■ La Tua Pasta Deli Range ■ Giuseppe Rolli Spinach and Ricotta Canneloni ■ The Co-operative Truly Irresistible Chicken and Chorizo Medaglioni ■ Tesco Finest Pea and WoodFired Smoked Pancetta Ravioli ■ Hungry Joes Mightly Meatball Pasta Feast ■ Piing Pepperoni Pasta Pots ■

Catering short list Ticco Smoked Haddock Quadrotti ■ Brakes Mini Mediterranean Selection ■ La Tua Pasta Tortelloni Beetroot ■ Bar Foods Superfood Pasta ■

PAPA Technical Excellence Award The short list for this new award is as follows: ■ Eric Dunlea, Dairygold – development of Healthy Living range of cheese ■ Stefano Imperiale, Pasta Reale – creating filled pasta range with reduced range of ingredients ■ Sinead Fitzsimons, Dairygold – development of Calow cheese

Manufactured Pasta Product Award We had an overwhelming amount of entries for this award and the judges

Pasta Retailer Award There is no short list published for this award as all retailers are considered.

Chilled Pizza Multiple Retailer Award There is no short list published for this award as all retailers are considered.

November 2012

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Manufactured Pizza Product of the Year Award The short lists for each category are as follows:

Indulgent Category short list: ■ Aldi Cucina Italian Stonebaked Pizza with Tomato and Mozzarella ■ Asda Extra Special Slow Roasted Cherry Tomato, Mozzarella and Pesto ■ The Co-operative Truly Irresistible Chilli Chilli Bang Bang Pizza ■ Morrisons Bistro Arrabiata Pizza ■ Waitrose Regional Calabrian Inspired Pizza ■ Asda Wood Fired Mozzarella and Pesto Pizza by Giuseppe Rolli ■ Morrisons Bistro Calabrese Pizza

Everyday Category short list: Asda Extra Thin Sweet Chilli Chicken Pizza ■ Waitrose Essential 10” Thin and Crispy Pepperoni pizza ■ Aldi – Carlos Deep Pan Meat Feast Pizza ■ Sainsbury’s Takeaway Meat Feast ■ Morrisons Stuffed Crust Pepperoni and Chilli Cheese ■ Co-operative Italian Chicken Fajita Pizza ■ Asda Stuffed Crust Cheese Feast Pizza ■ Iceland Thin and Crispy Cheese and Onion Pizza

Innovative Category short list: ■ Iceland Sweet Chilli Chicken Rising Dough Pizza ■ Asda extra large Takeaway Three Chilli and Chorizo Pizza ■ Asda Chicken Fajita Deli Product ■ Goodfella’s Take Away Pizza and Wedges range ■ Eat Balanced Nutritionally Balanced Pizza ■ Waitrose 12” Goat’s Cheese and Mixed Pepper Pizza ■ Sainsbury’s Taste The Difference Spiced Jamaican Jerk Chicken and CherryBell Pepper Handstretched Pizza

Pizza Convenience and Discount Store Retailer Award There is no short list published for this award as all retailers are considered.

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New Product or Ingredient Award The short list for this award is as follows: ■ Hannan Meats – Moyallon Guanciale ■ Rondanini – Mixed olives from Italy ■ Rondanini – Diced chorizo ■ Beacon Foods – Chargrilled pepper and olive compote

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Leathams SunBlush® whole baby plum/raisin tomato Livesey Bros – Quattro Funghi Elena’s Dialsi Range of Gluten Free Products

Party Packs Sponsored by

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Chefs at the Glasgow heat: From left to right - Roberto Scarano, Ralph Carlone, (with Roberto Galici’s baby Adriano-Vincenzo Galici), Colin Guthrie, Tony Macera, David Lewis, Philip McIntyre and Barry Dooey

Pizza Chef of the Year 2012 Innovation and creativity in pizza making are vital ‘ingredients’ for maintaining consumer interest in the pizza industry and this was certainly evident in the first three regional heats of this year’s Pizza Chef of the Year competitions.

The Scottish, Northern and London heats have already taken place at the time of going to press and are featured over the following pages.

The Midlands heat took place at Freshway Chilled Foods, Wolverhampton, on Wednesday 17th October and the South West heat took place at Farrell’s Restaurant, Keynsham, Bristol, on Monday 22nd October. These will be featured on the PAPA web site.

With a record number of entries this year, the judges had the difficult task of selecting category winners from each region who will then go on to compete in the national final to be held in the Westbourne Suite of the Lancaster London Hotel, on 15th November 2012.

Scottish heat This competition took place on Monday 8th October, at New Concept test kitchen, Glasgow, where ten contestants competed in the four sponsored categories.

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The competitors are required to design a pizza recipe around a specific sponsor’s ingredient in three categories, sponsored by Bel UK (Boursin Cuisine cheese), Dell’ami (harissa with rose petals), Leathams (Roquito® chilli peppers) and a pizza of their choice in the category sponsored by Whitworth Bros flour millers.

In judging the pizzas the panel look for innovation (something different from existing products in the market), presentation, commercial viability (the product is viable to make and sell in a retail or catering environment), taste and texture (eats well and makes you want to eat more) and creative use of the sponsor’s product.

Judging panel Camilla Deane Bel UK Angela Trofymova Dell’ami

Harissa with Rose Petals category Joint winners Roberto Scarano, Eatalias, Edinburgh is congratulated by Angela Trofymova, from Dell’ami on being joint winner of this category with his ‘Harissa Pizza’

Roberto Galici, from Amore Restaurant, Glasgow, is congratulated by Angela Trofymova, on being joint winner of this category with his ‘Beef and Harissa Pizza’

Richard Haggart Just-Eat Angela Tang Just-Eat Carrie Burnett Leathams

PAPA would like to thank Sandro Formisano and his staff for the use of the facilities at New Concept and their help in making the event a great success.

November 2012

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pizza chef of the year Boursin Cuisine category

Roquito® Chilli Pepper category

Winner

Joint winners

Winner Tony Macera, from Divito’s Pizzeria, Blantyre, is congratulated by Camilla Deane, from Bel UK, for winning with his Mozzarella, asparagus and spiced honey with Boursin pizza

Darren Smith, from Battlefield Restaurant, Glasgow, is congratulated by Carrie Burnett, from Leathams, for being joint winner of this category with his ‘Sweet Chilli Chicken Pizza’

Whitworths Pizza Flour Category

Philip McIntyre, from Amaretto Ristorante, High Street, Bridge of Weir, is congratulated by Carrie Burnett, for being joint winner of this category with his winning pizza ‘Salsiccia meat ball and pepper pizza’

Joint winners Barry Dooey, from Sandro’s Pizzeria, Hamilton, is congratulated by Pam Sainsbury of PAPA, on behalf of Whitworth Bros, for being joint winner with his ‘Mascarpone fruit meringue pizza’

Darren Smith, from Battlefield Restaurant, is congratulated

by Pam Sainsbury, on behalf of Whitworth Bros, for being joint winner with his ’Calzone Battlefield’

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November 2012

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pizza chef of the year

Northern heat This competition took place on Tuesday, 9th October at Stateside Foods’ test kitchen, Westhoughton, Bolton, where six contestants competed in the four sponsored categories.

Judging panel Alan Walker Just-Eat Jason Whale Just-Eat

Winner Pam Sainsbury, from PAPA, congratulates Alex Lawless, from Little Pizza Kitchen on winning the Whitworth Bros category with his ‘Smoking Pig’ pizza

Roquito® Chilli Pepper category Winner Des Hillier, from Leathams, congratulates Alex Lawless on winning the Leathams Roquito® Chilli Peppers category with his ‘Angry Sal’ pizza

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Winner

Camilla Deane Bel UK Graham Stoodley Dell’ami Des Hillier Leathams Mark Owen Leathams Parviz Hayati Red Tomato Pizza

PAPA would like to thank Stateside Foods for the use of their development kitchen, particularly Cameron McVean, NPD technician, for his help in organising the day’s event and making the day run so smoothly.

Whitworths Pizza Flour Category

Boursin Cuisine category Camilla Deane, from Bel UK, congratulates Kim Hartley, from 2Sisters Food Group on winning the Boursin category with her ‘Alternative Cheese Board’ pizza

Harissa with Rose Petals category Joint winners Graham Stoodley, from Dell’ami, congratulates Alex Lawless on winning with his ‘Atomic Rooster’ pizza

Graham Stoodley congratulates Roberto Cinti, from Roberto’s Restaurant, on winning the Dell’ami category with his pizza ‘Harissa Rose with Chicken’

November 2012

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pizza chef of the year

South East Heat This competition took place on Monday 15th November, at Bel UK, London Road, Sevenoaks, Kent, when seven contestants competed in the four sponsored categories.

Judging panel Martin Hanner Leathams James Woodman Heineken Ali Hassan Just-Eat Camilla Deane Bel UK Janet Carroll Bel UK Adele Bird Bel UK Chris Williams Dell’ami

Boursin Cuisine category Winner Aurellio De Souza, from Pizzaface, Brighton is congratulated

by Adele Bird, from Bel UK, on winning with his pizza ‘The Wild’.

PAPA would like to thank Bel UK for the use of their premises, particularly Camilla Deane, Janet Carroll and Adele Bird for their hard work in ensuring the competition was a great success.

Whitworths Pizza Flour Category

Roquito® Chilli Pepper category Joint winners Aurellio De Souza, from Pizzaface, is congratulated

by Martin Hanner, Leathams, on being joint winner of this category with his ‘Tuna Piccante’ pizza.

Winner Ersin Coskun, from Times Pizza, London is congratulated, on behalf of Whitworth Bros, by Pam Sainsbury, PAPA, on winning with his ‘Fruity cheese and tomato pizza’.

Harissa with Rose Petals Category Winner Robi Miah, from Pizza Roma, Luton, is congratulated by Chris Williams, from Dell’ami, on winning with his ‘Casablanca’ pizza.

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Pasquale Spaziano, from Pizzeria Rustica, is congratulated

by Martin Hanner, on being joint winner of this category with his ‘Chicken, pancetta and spinach’ pizza.

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2012 Reserve your place for a great party night out with music, singing and dancing until 2am

At the The Pizza, Pasta & Italian Food Industry Awards Dinner On Thursday 15th November 2012 At Lancaster London Hotel, Hyde Park Charity raffle and auction in aid of

DINNER BOOKING FORM (please complete and email back to Pam Sainsbury on pam@jandmgroup.co.uk)

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

Business name . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Address . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .............................................................................. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Post code . . . . . . . . . . . . . . . . . . .

Tel. No . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Fax No . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Dress code: Black tie Bar opens: 19.15pm Dinner called 19.40pm

Email . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

I wish to book: . . . . . . table(s) of 10 places at the 2012 PAPA Awards Dinner at £2200 + VAT

Starring

. . . . . . place(s) at the 2012 PAPA Awards Dinner at £230 + 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) To book accommodation at preferential rates at the Lancaster London, please see details on our web site www.papa.org.uk Please email completed form to pam@jandmgroup.co.uk or fax back on 01291 630402

90s; disco to 60s, 70s, 80s and From soul, Motown and full the e ga reg d an k ll, roc hits of today to rock’n’ro ect dir d an brought to you live , spectrum of party classics ted en tal eroration of sup by this eight-piece collab singers and performers. s, ian sic mu multi-skilled

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ovens

c i p o T

Ask any outlet or pizza chef what type of oven is best for baking pizza in and the replies are likely to be numerous and varied, depending on the size and type of outlet and nature of the pizzas being made. The fact is there are now numerous oven types and technologies available for cooking pizza, in turn enabling food-serving outlets large and small to add pizza to their menu.

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ovens Comprehensive Benier UK, part of the Kaak Group, who claim to be Europe’s largest supplier of bakery equipment, supplies pizza plants for industrial pizza makers producing 15,000 products an hour all the way through to artisanal pizza ovens for high street restaurant chains.

“It is without doubt, the most comprehensive range of pizza ovens available from a single supplier – no matter what the business, we have a tailor made solution,” says Benier UK’s managing director, David Marsh.

At the artisanal end of the market Benier’s key product is its top selling line - the Classic Pizza Oven from Sveba Dahlen. This is modular and available in four different widths while its stone surface helps produce that classic pizza taste, say the company.

An easy to use unloading shelf, stone soles, stainless steel shelf stand and aluminium legs with adjustable feet are all standard on the Classic Pizza Oven. It also has an excellent heat balance with individual controls for front, top and bottom zones, say Benier, with the result being a uniform temperature throughout the deck, even if the door is frequently opened.

Innovation is key to Benier, who supply pizza ovens to major UK companies. For example, the company has just launched the new TP (Travelling Pizza) oven designed to bake pizza quickly, and providing the consumer with a quality end product. This oven provides radiant heat, both above and below the pizza as it travels through the oven, giving a crispy surface without drying out the topping itself, thereby ensuring all taste is retained.

It is highly versatile, available in two sizes and up to three sections vertically.

Baking times vary from between two to 10 minutes and it is easy to use. All the operator has to set, say Benier, is the controls for timing and temperature on the easy to use panels and place the pizza in the oven at the pre-set speed. It is then ready to serve once it has passed through the oven. Cleaning is also made easier thanks to smooth surfaces, both internally and

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Benier’s Classic Pizza Oven is made by Swedish company, Sveba Dahlen.

externally. Operators simply run the oven empty at maximum temperature to carbonise remnants, thereby making them easy to remove by emptying the in-built collecting plates.

Adds David Marsh, who distributes Sveba Dahlen, in Britain: “We supply more than 600 restaurants in the UK with pizza ovens and we are confident that this new addition to our portfolio will be a winner.

It is fast, compact, offers a great end product and is easy to use.”

At the industrial end of the market, Benier can offer the MCS range, considered to be one of the world’s leading specialist companies for pizza lines. The reasons for success are its expertise built over a number of years and the fact that each line is designed and developed on a

Bunga Bunga, London After deciding to call his pizzeria Bunga Bunga, you wouldn’t expect that Richard Gladwin would have a standard run of the mill business – and you’d be right!

Those of us who are aware of Italian current affairs will know that the phrase became associated with the partying activities of the former Italian prime minister, Silvio Berlusconi.

At Bunga Bunga in Battersea, London, they typically serve between 60 and 120 pizzas a night, ranging from the traditional Italian to the ‘one metres’ (pizzas that are one metre in length).

The names for the pizza are also left field with products such as the Julius Cheesar vying with the Italian Stallion.

However, while it is a real fun experience for the consumer, Richard Gladwin and his crew take product quality very seriously indeed – they have to as there is a Pizza Express exactly opposite them on the Battersea Road, and their own restaurant’s name and eclectic style has, needless to say, attracted the attention of the media who have been keen to visit the venue.

“We bake everything from scratch and use only the finest quality ingredients. We are pretty unique in serving on a sour dough base and our top selling line is the Ruby Love which uses Nduja – a spicy sausage which we import from Calabria,” says Richard Gladwin, who adds that the purchase of an oven was the biggest single outlay that he made for the restaurant.

“In the end, we plumped for the Sveba Dahlen Classic Oven where we went for two decks to cook our conventional pizza and a baking tray to cook the ‘one metres’. We undertook massive research on pizza ovens before deciding to go for the Classic. One of the main reasons for picking it is that a former managing director of Pizza Express suggested we do so, and when we put it

through its paces, we understood why. This has been a major investment for us and we are confident that we will still be using the same oven in 10 years time.”

Richard Gladwin says that it is the quality of the finished product that makes the Classic stand out from the competition. “We can cook up to 10 pizzas at any one time which is excellent when the restaurant gets really busy. Cooking time is between three to six minutes,” he reports. “I also like the way we can cook pizza from both the top and bottom.

“We can adjust the heat on the bottom so that the base doesn’t become too crispy and we can also adjust the heating on the top to ensure the toppings are cooked to perfection. I also like the fact that the oven comes up to heat at the start of service – and maintains that heat.”

And the media agree that the outlet does indeed produce top quality pizza with the Daily Telegraph, among others, having given Bunga Bunga’s food a four out of five. “This score means we are seen as being a serious restaurant that produces top quality food – as well as one that is great fun!” says Richard Gladwin.

Benier UK’s managing director, David Marsh, adds: “The Classic Deck Oven is highly popular with pizzerias in this country. Its modular design means decks can be added as a business grows, and is another highly popular feature, as is the fact that we can also add a baking tray which Bunga Bunga use to make their trademark ‘one metres’.”

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ovens bespoke basis.

MCS will build a plant to meet a customer’s specifications - fresh or frozen pizza, sheeted, cross-sheeted dough, pizza crusts in trays or directly pressed on the belt. The core parts of the product range are pizza plants with an hourly capacity of over 15,000 pieces – a wide range of automatic proofers with swing trays, as well as presses and ovens of the Bakemaster and HT series.

The Bakemaster oven is suitable for baking almost any kind of baked goods, from traditional bread (hearth-baked) to all types of panned bread, hearth rolls, small bakery items on trays, all kinds of fine bakery wares and even most pizza types because the oven can reach a baking temperature of up to 300°C. The HT oven is ideal for pizzas which can be baked up to 350°C. All types of wire mesh belts, hinge plate belts and, in particular, natural stone plates, are available. The stone plate supports are moved with heavy-duty chains located laterally on high temperatureproof ball bearings.

The company says that it also cuts down on dough handling and mess by pressing pizza crusts directly on to the oven belt before baking (this avoids the need to sprinkle flour on to the dough during make-up). A light film is applied to the belt, the pizza crusts are pressed at a temperature of almost 100°C and they do not stick. Some 50 major pizza plants have now been commissioned and the

company is reporting a growing demand for new pizza lines and Benier UK’s offer is now further enhanced with sheet and cut dough make up lines for pizza bases from DrieM, the newest division of the Kaak Group.

“MCS supplies most of the major pizza manufacturers throughout Europe. They are highly focused on this growth area and have a proven track record. As MCS , DrieM and Benier UK are part of the Kaak Group our clients have the best of both worlds - real expertise in the area from a company with a proven track record plus a British company handling the project, making design, installation and commissioning as pain free as possible,” says David Marsh.

Perfect for pizza Rational feel that their SelfCookingCenter whitefficiency combi oven is great for baking pizzas, at speed and in high volume too, claiming that up to 100 pizzas can be cooked in the oven in just eight minutes. In addition to that, the SelfCookingCenter whitefficiency cleans itself as well – fully automatically and only when it needs to – point out Rational.

Meanwhile, the company’s new HiDensityControl feature allows operators to maximise output since they can load up to 30% more food into the same size cooking cabinet, reduce energy consumption by up to 20% and cut production time by up to 30% when compared to previous editions of this oven.

HiDensityControl, explain Rational’s SelfCookingCenter whitefficiency combi oven offers speed and volume.

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Middleby Marshall’s PS636G Wow!2 oven is supplied by Jestic in the UK.

Rational, uses patented dynamic air mixing technology which precisely controls the speed of the unit’s fan to channel the heat and humidity to exactly where it is needed (depending on the state of the product being cooked). It is also supported by a new, highly efficient dehumidification process and a powerful new steam control feature which guarantees maximum steam saturation and helps deliver outstanding cooking quality.

The SelfCookingCenter’s special ‘pizza setting’ creates the perfect cooking climate for pizza at the touch of a button, and the unit’s intelligent Efficient LevelControl technology means it will automatically adapt the programme for fresh or frozen pizza, and for any interruptions to the cooking process. This, say Rational, means that all staff have to do is load up the unit, push the button, freeing them get on with other tasks.

In particular, the speed of cooking, combined with the SelfCookingCenter's ease of use, makes it a good solution for all bakers and retailers selling freshly cooked pizza. To make things even easier, say Rational, they have specially designed non-stick pizza dishes to hold pizzas up to 280mm (eleven inches) in diameter and which ensure that the pizzas have crispy bases and delicious moist toppings. Alternatively, there are grill and pizza trays for nonstandard shaped pizzas.

With the introduction of the new CareControl system pizza production has got even easier too, claim Rational, as no manual cleaning is required. The SelfCookingCenter automatically lets staff know when to run the

cleaning programme.

At that point, the operator simply places the new biodegradable tablets ('care tabs') into the unit's drawer (just like the ones found on a domestic dishwasher), puts detergent tablets into the basket in the cooking cabinet and pushes the button, with the oven then doing the rest and leaving the SelfCookingCenter hygienically clean afterwards.

CareControl also does away with all the limescale problems that often plague combi-ovens, say Rational. Special scaledissolving ingredients contained in the care tabs prevent scale building up in the first place, thus guaranteeing maximum operational reliability at all times without the need for expensive water softeners or timeconsuming de-scaling. Also, as there's no need for a water filter, a lot of space is saved in the kitchen area so there is more room to develop interesting toppings, suggest Rational.

Rational are currently running free seminars about the oven (for product information visit www.rational-UK.com, as well as Club Rational which features recipes and combi cooking tips - www.clubrational.com/gb).

Pizza, as well as chicken, seafood and even sandwiches, is given the wow factor with the PS636G Wow!2 direct gas fired conveyor oven, now available from Jestic (www.jestic.co.uk).

The PS636G Wow!2 bakes up to 30% faster than standard conveyor ovens, say the company, thanks to its special air delivery system. This variable air flow technology also offers full control of the flow to the top and bottom of the oven chamber, allowing the user to adjust air movement time and November 2012

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The Pizza Oven People Nationwide distributors of pizza, bakery and catering equipment.

• Pizza ovens • zanolli conveyor ovens • dough mixers • pizza rollers • Refrigerated prep tables • fridges & freezers • chargrills • food prep machines

Tel: 0151 548 5818 Fax: 0151 548 5835 E: info@cater-bake.co.uk W: www.cater-bake.co.uk UK agents for

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ovens

temperature settings with a touch of the control panel.

A patented energy management system automatically reduces gas consumption and increases cooking efficiency, using a special ‘energy eye’ to save gas by detecting when the oven is empty. When in use, the PS636G remains cool to the touch

outside, contributing to a safe and cool working environment.

All parts – crumb pans, end panels, air fingers, folding conveyor belt assembly - are removable for cleaning, and the control compartment has quick access for easy maintenance.

Optional extras include a split belt featuring two 12 inch (305mm) belts each with their

own individually adjustable speed setting, and a stainless steel lower shelf to create a double oven.

UK built “Pizza is an established favourite in almost every catering outlet, but did you know that the majority of deck ovens sold here in the UK are imported?” says

Nick McDonald, marketing director of catering equipment supplier, Lincat Ltd. “Ours, by contrast, are manufactured here in the UK, which means that they benefit from first class delivery times, prompt after sales support and the ready availability of spare parts.

Pizzaface, Brighton When he opened Pizzaface in December 2009, owner, Bertie van der Beek, operated this small pizzeria in the Kemptown district of Brighton with two old deck ovens, dreaming of the day when he could afford to buy an oven that would allow him to produce the sort of stone-baked takeaway pizzas that he believed the city was crying out for. About a year after opening Pizzaface, the dream became a reality when he was able to invest in a five foot, gas-fired wood effect WoodStone oven supplied by Jestic.

“I think I was probably not alone in suffering from ‘oven envy’ after seeing a WoodStone in action for the first time! I used to go into places like Zizzi and Prezzo and wonder not just at the speed with which these ovens were able to cook the pizzas but also the theatre that they created.

So from the first day I saw one I was determined to have one!” says Bertie van der Beek.

“Having successfully established Pizzaface and built a growing reputation for great stone baked pizza using our own fresh dough and ingredients, we became victims of our own success in as much that the existing deck ovens couldn’t keep up any more. Although they could make great pizza, by the end of the night they had lost so much heat they were almost useless – they were also dangerous with staff often suffering from burns to their arms as they brushed past them. So, by late evening it was taking us as long as 10 minutes to cook a pizza and that, in the delivery world, is an eternity, especially when you consider we are serving the whole of Brighton which means we may have to deliver as far away as four miles.

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“Although I was already aware of the WoodStone units, two of the chefs I had employed also recommended them and so as soon as I had the money to do so I started to look for a suitable unit. If I am honest I didn’t really know where to start and was trawling the internet for something suitable when I came across Jestic. I made contact with them and they invited me along to their demonstration kitchen where I spent a morning getting up close and personal with a WoodStone. I was immediately taken with the speed, the simplicity and the look of it. The rest, as they say, is history!

“I don’t think I am giving away any secrets when I say that a WoodStone is not the cheapest oven out there, but whenever anybody asks me if the investment was worth it I tell them this: The oven is going to make 99% of my money so I need a quality unit that bakes consistently excellent stone baked pizzas, and does it very quickly, because the more pizzas I can bake per hour the more money I make - it’s as simple as that. The pizza oven is our business – we cook everything in it – we don’t have any other cooking equipment. So investing in the best and most reliable oven you can is a

no-brainer because it will make you your money back. A deck oven won’t bake quickly enough - as I know from my own experience – and in my opinion, a conveyor oven, though fast, can’t produce a quality stone baked pizza.

“There are other advantages too. The WoodStone oven is so well insulated that it is cool to the touch and in a small space such as ours that’s important because you often brush up against it and with a normal oven that could mean getting burnt. And then there’s the visual appearance. I’ve lost count of the number of customers who have been drawn inside after catching sight of the flame as they pass by – in a way the flame adds legitimacy to our product and reassures the consumer that they are going to get a first class pizza. The oven even comes with a complete spare set of working parts so if a part does need replacing it can be done there and then rather than waiting for the part to be delivered.

“I should also mention the Jestic team.

We knew nothing about installing the right ventilation and the regulations relating to gas interlocking, but they took care of all of this for us as well as making frequent visits before, during and after installation to make sure we were happy.

“Although we are currently producing somewhere in the region of 1700 pizzas per week - peaking at around 300 on a Friday and Saturday night – we are struggling to keep up with demand because of our geographical location and that is why we recently acquired another site which will be opening shortly to the west of the city in the Hove area. And yes, another WoodStone is already on order!”

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ovens “Lincat pizza ovens produce delicious, authentic pizzas whether deep pan, thin crust, fresh dough, part baked or frozen.

They can, however, be used for much more besides, including a variety of breads such as ciabatta and naan, as well as foods such as lasagne, jacket potatoes, pies, pasties and pastries.”

Offering a top temperature of 480oC, Lincat's pizza ovens are equipped with a viewing window, internal illumination and an external temperature gauge which allow easy monitoring of the cooking process, say the company. Built to highest specification, they are ideal for a range of catering establishments and there are six models to choose from, going in capacity from the PO425 (which can cook 4 x 10” pizzas at a time) to the twin-deck PO630-2 (which can accommodate 12 x 12” pizzas).

Firebrick bases ensure the crisp, even cooking of pizza bases, say Lincat.

Lincat (www.lincat.co.uk) also offers four ‘standard’ pizza ovens.

Its PO69X can accommodate six 9” pizzas or two 14” pizzas on its

firebrick base, whereas the PO49X pizza oven will cook 4 x 9” or 2 x 12” pizzas at a time, and the twin deck PO89X offers double this capacity. For smaller establishments, the LPO model has the capacity to cook either 2 x 9”, 4 x 7” or 1 x 14” pizzas.

In addition, the company has complementary products to assist with the preparation and display of pizzas. Its PS950 freestanding, refrigerated pizza and sandwich station, for example, is versatile, flexible and hygienic, the top having been designed to take 5x1/6 and 5x1/3 gastronorm dishes. It is also fitted with a full width polypropylene preparation board whilst underneath there are two refrigerated compartments, each of which can take 2x1/1 gastronorm containers.

Ergonomically designed to help speed the process of food preparation, the PS950 is easy to install and operates from a 13amp plug.

Lincat’s upright heated merchandisers come with rotating racks so as to help offer tempting displays of hot food

Dough ball pizza Ltd We are specialist in the world of dough ball production our aim is not only to provide you with high quality dough balls but to make it your signature product.

What this means is your dough balls will be specific to your company and only you will obtain that brand of dough. We offer a vast range of sizes starting from just 60 grams up to 1kg. Each dough ball is individually packaged in order to maintain moisture and prevent them from congealing.

We also offer a wide range of specialised consultation packages for all restaurateurs wanting to perfect they're company, personal one on one training and advice that will help take your company to the next step. Our consultants have many years experience with successful businesses to support & prove this.

BE PART OF THE TEAM!!!

we are now looking for more agencies throughout the UK, for more details please visit our website www.doughballpizza.co.uk email: doughballpizza@hotmail.co.uk call:01706831159

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ovens

Q&A Michael Eyre (product director, Jestic) What makes a good pizza oven?

For deck ovens, two words, ‘weight’ and ‘recovery’! The heavier the oven, the more heat it will retain. Any pizza oven can get to 400⁰C, but how many will actually stay at that temperature in the middle of a busy Saturday night when it’s really needed? WoodStone and Baker’s Pride have been making the heaviest ovens in their respective classes for years, and that will never change.

Ovens also need sufficient power to retain that thermal mass, and when it comes to conveyor ovens I would suggest that the ‘buzz’ word should be consistency – you want an oven that will bake pizza after pizza after pizza and have them all come out looking the same no matter the size of pizza or where on the belt they are placed.

Buying tips?

Always buy the best oven that you can afford. Sometimes, for example, buying a leading brand that has been lovingly refurbished can be a better buy than a cheap new oven, even if it is 10 years old.

When it comes to wood fired units, avoid ovens that come in kit form because the structural integrity and performance of the oven will depend entirely on who puts it together.

How do you decide on the size/type of oven?

Work out your busiest period of the week and purchase an oven that can handle that volume. If a double stacked oven (whether deck or conveyor) is needed to handle that volume then so be it. Don’t forget you can turn just one oven on if you are quiet at the beginning of the week and only fire the second deck up

and snacks. Combination models include ovens, making them perfect for pizzas, potatoes, pies or pastries, baked and all displayed in one convenient unit.

Smaller footprint Pizzas have become a popular menu choice, but not everywhere has the space or the budget to install specialist wood- or gasfired pizza ovens. Sirman’s electric pizza ovens, available from Foodservice Equipment Marketing (FEM, www.fem.co.uk), 30

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when it’s really needed. Sometimes buying two smaller ovens can be better than buying one massive one, not just for the operational advantages, but also in the event of a breakdown because if this happens you are still left with one working oven.

The type of oven is not just about personal preference although this will ultimately play a part. Demographics should have a bearing on your choice. If your customers are mainly looking for deep pan pizza then putting in a wood fired oven probably isn’t the best idea, whereas a conveyor oven is better placed to churn out high volumes of consistent deep pan pizza and so would be a much better option. Conversely, if you are setting up a restaurant and want to offer your customers an authentic Naples-style pizza then a wood fired stone hearth oven is the way forward.

How do I get more from my oven? Can a pizza oven be used for more than cooking pizzas?

Most conveyor ovens can be used for other items. All you need to do is tailor your additional menu items around your oven so that they can be cooked in the same time and at the same temperature as the pizza, and you can easily offer a wide and varied menu. Items such as chicken wings, potato products, garlic bread, pasta dishes, meat, fish and even desserts can be added to your menu fairy easily. For deck and stone hearth ovens the same rules apply, but you can vary the cooking times as there is always access to the oven for removing the product.

However, there will be some skill required to cook a varied menu through these types of oven.

Where do most operators go wrong when choosing an oven?

When buying blindfold the biggest mistake is to go for the cheapest oven available and suffering the consequences when the restaurant is packed on a Saturday night. What you end up with is an oven struggling to maintain temperature and producing either under cooked product or acting as a bottleneck by slowing service down. Serving a great product from day one is paramount for a new business - you will never get a second chance to make a first impression.

How important is training?

Imperative! To us, setting up an oven to produce the product that the customer will want to serve from day one is as important as choosing the right oven.

Understanding how different types of oven operate and how to get the best from them will help the user to serve a consistently high quality product. Just because a pizza is brown doesn’t necessarily mean that it is cooked! A deep pan pizza will take much more time to be cooked properly than a thin crust product.

Remember, it is just as easy to make a great pizza as it is to make a bad one badly set up equipment will rarely make a good pizza.

Any new products to report?

The Bakers Pride 636 WOW! oven.

WoodStone hasn’t really changed in 20 years which is testament to their original design. Different styles and sizes have been added to the range over the years but core values such as monolithic, refractory ceramic construction and high power gas burners are always at the heart of every oven.

mimic the conditions of traditional pizza ovens at a fraction of the cost, say FEM, bringing the possibility of serving authentic tasting pizzas within reach of smaller cafés and takeaways.

The Stromboli, Vulcano and Vesuvio models have power ratings from 1.6 to 6kW. The Stomboli and Vesuvio have stone baked decks while the Vulcano has a refractory brick deck. The Stromboli 2 has two stacked ovens, and with a footprint of November 2012

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ovens Italian ‘00’ flour to make a dough which is easy to handle but still gives a base with a wonderfully bubbly texture (we don’t add oil, sugar, semolina or anything else except water, salt and yeast).

3. Try and make your dough well in advance. A longer fermentation at a cooler temperature will give better flavour. We always try and

only 580 x 490mm it can cook four pizzas at a time while not taking up too much space. It is perfect for cafés, pubs and restaurants looking to introduce pizza onto the menu, suggest FEM. For those who regularly serve pizza, the two-door Vulcano is especially suitable, as it can cook up to eight 9” pizzas simultaneously, say FEM. The top of the range Vesuvio - which can cook four pizzas - has two thermostats (one for the baking deck and one for the chamber).

This gives the user total control over the cooking process, ensuring crisp bases and juicy toppings. Interior lighting and the Vesuvio’s glass door allows monitoring while cooking – a useful feature when trying new recipes.

Wood-fired trend Cooking with an oven that is fuelled by real wood is one of the latest trends to have taken the UK by storm. A long standing tradition in many countries around the world, this style of cooking has become increasingly popular, not least since Jamie Oliver became a fan.

Although the shape and building materials may vary, the thing all wood-fired ovens tend to have in common is how efficiently they produce and retain heat. In Europe, the communal bread oven was pivotal to village life for many centuries. The baker would use the oven early in the morning to bake his bread and then other villagers would use the residual heat in the oven to cook their evening meals.

Depending on the recipe requirement, dishes can either be

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cooked in a flash - for example, thin-based pizzas can be cooked in a few seconds, or meat slowcooked over hours to truly tenderise it so that it really does melt in your mouth.

Two of the country’s most passionate wood-fired oven cooking experts, Holly and David Jones of Manna from Devon Cooking School (www.mannafromdevon.com), report that they are extending the decking at their school to accommodate the growing demand for this style of cooking.

The talented pair has also recently compiled a new Wood-Fired Oven Cookbook (Aquamarine, RRP £9.99) which is now available on Amazon and in independent bookstores (their wood-fired ovens are supplied by Dingley Dell Enterprises, www.dingleydell.com).

“We’ve seen an incredible level of interest in this area and have had more and more enquiries about our courses.

Manna from Devon is one of the few cooking schools in the country to offer specialist wood-fired oven courses and as a result of increased number of sales of these traditional style ovens and the popular trend of learning how to cook in them, we feel confident that our new ovens will be in frequent use,” says David Jones.

The specialist wood-fired oven courses at Manna from Devon Cooking School include a day learning all about this type of oven and how to cook in them, a baking class (bread and cakes), smoking, drying and curing, as well as children’s pizza parties, and they offer the following top tips.

1. Plan your wood-fired oven session in advance to make the most of the heat you’re storing in the oven. After making pizza or grilling meats in the oven, you can use it to make bread, cakes and a couple of great braised dishes without having to add any more wood.

2. Keep your pizza dough simple. We use a 50/50 mix of regular strong bread flour and

make the dough at least four hours before we need it (the night before if possible).

4. Having said that, you can still make a quick dough, leave it for 45 to 60 minutes and go for it!

5. A hand thrown pizza will have a lighter and more interesting texture than a rolled one.

Practice, practice and practice!

6. Fish and wood-fired ovens are a match made in heaven.

Quick, hot cooking in the humid, slightly smoky environment of a wood fired oven add flavour whilst keeping fish wonderfully moist. If you haven’t roasted fish or seafood in your oven yet, try it. You will not be disappointed. When cooking fish the cardinal sin is to overcook it. It’s hard to believe just how quickly it cooks so practice a bit with a very small portion of your fish. Cook it for as short a time as you dare, take it out of the oven, inspect and taste it. You’ll quickly become confident at cooking your fish perfectly.

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meat

A taste of

Italy Pickier pallets are demanding authentic Italian fare, according to meat products supplier, Gilbert’s Foods.

Background A family-owned business established in 1970, Gilbert’s Foods (www.gilbertsfoods.co.uk) specialise in the sourcing, manufacture and supply of meat products and has around 50 meal centres in its portfolio (lamb, beef, pork, chicken and duck dishes in the form of stews, casseroles and ready meals, and all designed specifically for reheating in the microwave, oven, grill, rotisserie or via the sous-vide method).

They also offer a bespoke recipe development service to meet specific customer requirements, as well as cooking services and cooked IQF (Individually Quick Frozen) meats for food manufacturers, and are always keen to build partnerships with companies in the food industry.

The company operates from a purpose-built, EC approved, Agraded BRC meat manufacturing plant in Heysham, Lancashire and supplies to all areas of the food industry, including retailers, caterers, the foodservice sector and to other food manufacturers across the UK, having recently noticed an increase in demand for meat products and meals with an definite Italian flavour.

Firm favourite Italian cuisine remains the nation’s favourite, according to the latest How Britain Eats report, with diners being tempted by the breadth of Italian restaurants and 34

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takeaways on the high street. The ever popular pizza is a strong Italian contender, with sales in the UK take home pizza market having increased by 22% to reach £825m between 2006 and 2011 according to Mintel, and demonstrating a serious opportunity for independents, chains and manufacturers alike.

An increasingly well traveled nation has also led to greater demand for more authentic Italian dishes, along with more inventive pizza toppings too, and so as staples such as spaghetti bolognese, carbonara and cannelloni remain tempting, Gilbert’s Foods report that they are now witnessing a particular surge in demand for its more rustic Italian dishes.

“Sales of our catering packs (5 to 10kg) of cooked and ready-toheat and serve Bolognese and carbonara sauces remain buoyant, but it’s our authentic Italian meal centres that are gaining real momentum,” says Leann Norris, product development manager for Gilbert’s Foods.

“Our succulent Chicken Pizzola, for example, has been very popular in recent months. A combination of quality chicken breast stuffed with creamy mozzarella and tasty pepperoni, it is topped with a spicy Arrabiata sauce and has proved very successful with diners looking for something other than pasta. Our classic Milanese speciality -

Ossobuco

Duck in Sicilian sauce.

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meat

Ossobuco - is also becoming a firm favourite as customer tastes evolve.

“Duck too is becoming prevalent with our customers seeking Italian-themed meals. We provide a bespoke dish of duck breast in a unique Sicilian sauce for a leading, national restaurant group, who have told us that their customers simply cannot get enough of it! So we’re keen to develop partnerships with other groups to develop bespoke Italian dishes for their menus too.

“We’re finding that as consumers are already fairly adept at creating many standard Italian dishes at home, such as spaghetti Bolognese and lasagne, when dining out, or ordering a takeaway, they want something a little more creative - something they may struggle to make themselves perhaps.”

Toppings And whilst authentic Italian dishes are increasingly flavour of the month, the nation’s penchant for pizza shows no sign of abating and more interestingly, diners’ tastes in pizza is becoming far more varied, say Gilbert’s, due to the fact that Brits’ love of foreign travel has exposed them to a

www.papa.org.uk

wealth of exotic flavours which has impacted on the demand for rather unique toppings.

While many pizza lovers still prefer traditional favourites such as Margherita, ham and pineapple or pepperoni, the industry is witnessing an emergence of alternative, more imaginative toppings.

“For example, orders for our BBQ steak strips and sweet chilli beef have risen dramatically, as our customers are experimenting with more unusual pizza toppings,” Leann Norris continues.

“Surprisingly our spicy lamb has also become a favourite amongst pizza outlets with consumers happy to combine an Italian staple with other world foods. It seems the boundaries of pizza flavours know no limits as the nation becomes more and more experimental with its pizza preferences.”

Pizzas, of course, are extremely cost-effective dishes for both independent menus and in mass manufacturing applications.

Dough is economical to make and costs can be kept to a minimum when it comes to toppings too, argue Gilbert’s Foods who point out that their frozen, pre-cooked cubes, strips, chunks or slices of marinated meats enable chefs to use exactly what they need, limiting waste and reducing costs. Pre-prepared cuts are quick and easy to add to pizzas and incorporating more imaginative toppings is a way of enticing and increasing your customer base, suggest the company.

Gilbert’s Foods’ product portfolio has been tailored to meet the specific demands of its customers by providing choice and convenience. Their meal centres are available in individual 250g to 1kg portions, and pre-cut meat toppings are offered in various pack sizes, whilst meat sauces can be provided in 300g portions in between five and 10kg catering size packs.

Conveniently, products are available in fresh, frozen and ambient formats, offering great flexibility for busy chefs.

By understanding changing trends and evolving consumer tastes, Gilbert’s Foods works closely with its customers to help offer a bespoke recipe

development service to meet specific customer requirements.

Its development team, led by Leann Norris, can work to a brief, match products, make alterations to existing products, or create new and innovative dishes, depending on requirements and taste preferences.

With increasingly sophisticated consumers demanding more authenticity from their Italian dining, independents and chains wishing to entice more customers and boost takings should be looking to offer a wider selection of rustic Italian dishes, as well as imaginative pizza toppings. With a little creativity to offer customers exciting new Italian fare, independent restaurants and chains could cash in on the everexpanding Italian sector.

Christmas alternatives As part of the countdown to its Christmas meal line-up, Gilbert’s Foods is already reporting a 23% increase in orders on the same period as last year for several of its winter menu dishes, and amongst others are offering Beef Rib in Italian Red Wine with Tomato and Shallot as a potential alternative to the traditional turkey.

Offering diners mouthwatering alternatives to the more usual festive dinner can only help add appeal to menus in hotels, restaurants, pubs and bars, catered events and many other types of foodservice outlets, feel the company.

Peter Smith, managing director at Gilbert’s Foods, adds:“Christmas is of course a key period for sales and we have experienced great results already from our warming winter dishes.

“Using our international sourcing capabilities, we are delighted to supply the UK foodservice sector with the finest, freshest, value for money meal centres, delivered in time for the festive period. Our customers associate with the quality and value we offer, and we want to be the first choice of chefs and caterers when compiling their Christmas menus this year.”

Gilbert’s Foods’ products are available to purchase direct from head office (one pallet minimum order), or via a network of wholesalers, distributors and cash and carries across the UK. 35

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coffee

Coffee corner

With Little Chef now offering its customers Lavazza coffee, Costa Express having teamed up with Shell UK’s Deli 2 Go this year and Nespresso research suggesting coffee quality matters to fine diners, a high quality coffee offering is increasingly necessary for all types of food-retailing outlets. We consider some of the views, machines and beverages.

High quality required “Restaurant operators need to take the quality of coffee seriously themselves, to reflect what is happening in the high street with chains such as Costa, Starbucks, Nero et al, not to mention the artisan coffee companies like Monmouth coffee,” says Barry Kither (away from home sales and marketing director for Lavazza).

“In my opinion, barista training is as valuable as the coffee itself. Lavazza offer professional, free of charge training courses in a purpose built state of the art training centre. It has become a commercial imperative to deliver quality coffee and restaurants need to recognise this if they want to capitalise on this high profit margin product.

“Lavazza’s strength is the quality of its coffee and the well developed network of distributors, but they also have a local presence with trainers, account managers and marketers which support the trade. Training and visibility can help you increase sales if you commit to want to deliver quality. We have a large range of blends to suit the away from home sector and also have a closed capsule system – the Lavazza Blue - that will deliver perfect quality espresso every 36

pizzapasta AND ITALIAN FOOD

time, without the need for a grinder.”

Earlier this year, Lavazza joined forces with newly rebranded roadside restaurant, Little Chef, to offer its premium credentials and quality coffee to motorists across the 90 UK sites.

All Little Chef sites now offer the iconic Italian coffee brand served by baristas who have all received a high level of training at the Lavazza Training Centre.

With coffee having become an undisputed retail heavyweight over the last ten years and with consumers becoming more and more coffee conscious, Little Chef says that it saw the demand for premium coffee. Forming a relationship with an iconic brand such as Lavazza will therefore help ensure these roadside restaurants are able to offer their customers a quality coffee experience without compromise.

“The partnership with Little Chef sees the marriage of two iconic brands, one Italian and one British, giving customers access to the authentic Italian coffee experience while on the go. Lavazza’s credentials as Italy’s favourite coffee will enable Little Chef to become a coffee destination for motorists on the move,” says Barry Kither.

Little Chef chairman, Graham

Sims, adds: “It’s true to say that customers pretty much have access to quality coffee on every corner of every UK high street today. What was missing is really great coffee whilst travelling on our A-roads. This changes that.”

David Lawlor of Gaggia Watermark (the principal UK distributor for the Gaggia brand) agrees with this quality-driven move. “Café culture has had a huge impact on what customers want when they ask for a coffee,” he says.

“They expect to be offered a full range of options from a simple black coffee, through to a frothy cappuccino, milky latte or a strong coffee-heavy macchiato. Restaurants and other outlets can no longer offer a cup full of milky brownish liquid and get away with it!

“Coffee needs to taste good and look good. A bad coffee is like a bad dessert, it’s disappointing and can leave a very negative impression. Bad coffee also suggests to the customer that the operator doesn’t care enough about quality, just as overcooked vegetables or tough meat would.”

These days, however, say Watermark, it’s not difficult to serve good coffee as modern machines make it relatively easy, even for non-trained staff.

The Gaggia XE Evolution two group espresso machine from Watermark.

Easier options “One touch, bean to cup machines, such as the Gaggia Concetto, for example, are convenient and suit outlets where staff skills or time might be limited, or where an all day coffee service is required. Staff just push the button and the machine does the rest,” explains David Lawlor.

“However, for the very best coffee you can’t beat a traditional espresso machine. They are a little more complicated than the bean to cup units, but modern November 2012

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coffee designs, such as our Gaggia Deco, are relatively easy to operate. The Deco D combines art deco looks with advanced technologies that allow the coffee’s 'sweet spot' to be extracted every time. It’s also fast, while the simple push-button controls and multi-function How good is your coffee? Research from coffee machine and supply company, Nespresso, suggests it can make or break fine dining.

The illy Francis Francis X2.1 espresso machine.

display ensure that even at busy times, staff are always in control.”

And when it comes to serving coffee using an espresso machine, the vital thing is to start right, feels David Lawlor. “A few simple steps each time you use the machine will go a long way towards delivering the perfect coffee,” he says. “‘Season the group heads every morning. You can do this by running two or three espresso shots from each head. As well as warming up the group handles, the procedure also removes the

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flavour of any residual detergent that may have been left on the group heads from the previous night’s cleaning.

“Use fresh water. Make sure hot water from the boiler is dispensed daily to ensure it doesn’t become stale. Also check the colour by monitoring the espresso shot - a blacker than normal colour may indicate that the beans or ground coffee have been exposed to the air for too long. If that’s the case, replace the coffee with a fresh supply.

“Finally, try before you serve.

Become an espresso drinker so you’ll know when it tastes right!

Needless to say, make sure you buy from a reputable supplier who will be able to offer good after-sales support, including service and training.”

The Gaggia range of espresso coffee machines and ancillary equipment is marketed in the UK

by Watermark and is available through catering equipment distributors and coffee specialists and Watermark is currently expanding its distributor network (more information about their Gaggia products can be found at www.watermark.uk.com).

The machine illy say that they would recommend from their range for independent pizzerias and restaurants would be the illy Francis Francis X2.1 machine.

This uses the illy iperEspresso system, which means that virtually anyone can produce a perfect espresso, claim the company.

The illy iperEspresso process is a two-phase extraction technique designed to produce an extraordinarily smooth, fullbodied and intensely aromatic espresso with a long-lasting crema. The illy coffee itself is contained in a unique patented capsule, meaning that there is no measuring and no mess. The machine does not require a water connection either, but utilises a reservoir that holds five litres of water (or enough for one hundred espressos, say illy).

It also features a heated cup tray and an auto stop button to allow the barista to control the

Make or break?

Top notch UK restaurants risk losing their customers by serving poor quality coffee, as a quarter of Brits state that they wouldn’t return to even the best restaurants if the coffee wasn’t up to scratch, according to research published recently.

The fact that ‘high fliers’ place such a high value on quality coffee after a meal should send a further warning to restaurateurs who rely on the custom of the corporate market. The results of the research, commissioned by Nespresso (www.nespresso.com/pro/uk/en/home), are a wake-up call to restaurateurs, showing that they should pay close attention to the quality of their coffee, particularly if they want to retain their corporate customer base.

Nestlé Nespresso SA - a pioneer and reference for high quality portioned premium coffee – is headquartered in Lausanne, Switzerland and operates in more than 50 countries with more than 7000 employees. In 2011, it operated a global retail network of 270 exclusive boutiques and has achieved sales above CHF 3.5 billion and organic growth of around 20%.

The company’s UK-based research was undertaken by ICM Research and gauged the coffee habits of 2,000 adults, revealing that nearly a quarter (24%) of survey respondents would definitely not return to a restaurant if the coffee quality was poor. When asked whether coffee quality impacts the overall perception of the restaurant, 68% of the most ambitious respondents and 62% of top management executives responded that coffee quality influences their opinion significantly. The same question revealed that for a quarter of Londoners (25%), coffee quality at restaurants has high importance. The survey suggested that ambitious people (65%) are more reliant on coffee than those who consider themselves as not ambitious (23%).

Nespresso’s survey canvassed 2,081 UK adults in June 2012 with respondents asked to choose which descriptor their job role matched from a selection of 13, ranging from managing director to supporting role (cleaner/security guard). These were then grouped into Top Management, Senior Management, Middle Management, Junior Level and Non-office workers.‘Ambitious’ - respondents rated their ambition level from 1 to 5 with 5 being extremely ambitious, and ‘Net ambitious’ those who ranked themselves 4 or 5 on the ambition scale. Those respondents who fell within Top or Senior Management level groups combined as a total net figure (High fliers were defined in the research as top management executives and the most ambitious of those surveyed).

Phil Howard, the head chef and co-owner of The Square, the double Michelin star restaurant in London’s Mayfair, commented that he felt it would be disastrous to lose customers because the fourth course - the coffee course - was sub-standard.

“As a coffee lover myself, I would be disappointed if, after a great meal out, I was served a terrible coffee,” says Phil Howard.“The industry needs to be more aware of the changing habits of our guests and understand that people are becoming more and more discerning in their food and drink choices, so of course it is no different with coffee. We are operating in tough economic times and competition between restaurants remains strong, so it is more important than ever to retain customers where possible.”

Brema Drohan, managing director of Nespresso in the UK and Ireland, agrees.“We have observed an enhanced consumer demand for quality coffee over the past couple of years and this encompasses a desire for an increased coffee knowledge and expertise when dining out. In the same way as establishments are able to recommend wines, they should be able to recommend the perfect coffee to complement any part of the meal,” she says.

“If customers are going out to eat at top establishments and enjoy a great meal, but experience a second rate ‘fourth course’ or coffee course and then never return, the long term repercussions could be significant.

Some of the best restaurants in the country and around the globe use Nespresso business machines, including The Square, The Fat Duck and The Ledbury, which is why we have the expertise to work with other restaurants that need to enhance their coffee offering.”

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coffee length of their drink (restaurateurs wanting more details should contact Euro Food Brands, exclusive UK agents for illy and its coffee machines, on 01604 821 200).

The German manufacturer of quality hot drinks dispensers and vending machines, Sielaff, has announced the latest version of its best-selling bean to cup machine, the Piacere Touch.

Launched two years ago, the Piacere now looks more stylish and is easier to use, having been equipped with a modern interactive touch sensitive operating screen in place of buttons, point out the manufacturers. It offers a full menu of perfect speciality hot drinks from espresso or cappuccino to latte macchiato or hot chocolate, all prepared to order by simply touching the screen.

“Having already proven its credentials in terms of build quality and reliability, the new Piacere Touch must also now rank as one of the most stylish bean-to-cup machines currently on the market. We think it will suit even the most up market locations,” says Karen Nash, general manager of Sielaff UK. The Piacere is available with dual grinders so that a choice of coffees may be offered. It can also be ordered with a chilled fresh milk module or configured with an additional soluble ingredient hopper for whitener, hot chocolate or flavouring. Hot water is standard on all models, making the Piacere a compact beverage centre with up to six different configurations to suit any catering outlet.

The point of difference with the Piacere, claim Sielaff, is the high quality of components used, many of which are manufactured by the company itself, or purpose-built by specialists, including two key components, the brew chamber and grinder mechanism. The innovative water system has been developed by Sielaff for its vending machines, so is tried and tested and known to be reliable.

A useful feature is a height adjustable swivelling cup shelf which adjusts to accommodate tall latte glasses or pots up to 190mm tall. Other options

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Jofemar’s latest bean to cup vending machine.

available include lockable bean hoppers, an additional grinder, a waste bin for coffee grounds and a plumbed drain.

Although available as a standalone unit with soluble milk, the Piacere makes a perfect beverage centre when linked to an optional fresh milk refrigerator and cup warmer, suggest Sielaff. In fact, there are six different configurations to suit any catering outlet, each fitted with a hot water tap as standard for serving tea and other beverages. There is also a cashless payment module for use on self-service sites.

On the company’s stand (D12) at Vendex North 2012 this month will be the CVS+ free-standing beverage machine as well as the Piacere (Sielaff will also be officially launching its latest and largest merchandiser, the Robimat XL).

Using the same brewing

New high capacity merchandiser Sielaff’s new ultra high capacity Robimat XL is capable of stocking over 600 cans. In common with the other merchandisers in the Robimat range, the XL has a robotic arm and conveyor belt delivery system, which gives a vend cycle of less than ten seconds. Products are gently lowered to the product basket, making it perfectly suited for vending carbonated soft drinks, glass packed products and delicate items.

The XL is one of the largest capacity merchandisers on the market, say Sielaff. The standard specification is five shelves but up to eight is possible with nine channels per shelf.

Examples of capacities are 405 half litre PET bottles per five shelf configuration or 648 x 33cl cans on eight shelves. In addition, the XL can dispense containers up to 0.6 litre in volume or 700g in weight. The product basket is dishwasher proof and the top shelf tilts for ease of filling.

The Robimat XL also benefits from Sielaff’s commitment to ecological sustainability and energy efficiency. Thanks to its newly designed push-in cooler unit and innovative insulated glass door technology, it has been awarded a better than A++ energy rating, meaning that it minimises energy consumption.

technology as the Piacere, the CVS+ is a free-standing beverage vending machine with a brand new look. The traditional operating panel has been replaced with a modern interactive touch screen ordering system. Existing features include peristaltic valves, Sielaff’s own water management system, Swiss built coffee bean grinder and a brew mechanism designed developed and manufactured in Sielaff’s own factory. New features include a twin cup dispense unit that can be adjusted to handle cups in a variety of different sizes from 6090mm in diameter. The cup dispense mechanism may be adjusted by the operator step by step.

European vending machine manufacturer, Jofemar, has launched a new bean-to-cup vendor, the Coffeemar 546G, a 500 cup unit incorporating a pressurised valve, and the only system on the market to do so, claim the makers.

Crucially, it ensures the correct water pressure throughout the brew process, optimising extraction from first to last drop.

Another key feature of this advanced machine, aimed at delivering a perfect cup of coffee, is the self-regulating grinder mechanism, where the burrs automatically adjust to ensure an even and consistent grind. The machine also offers a broad menu of speciality coffees (cappuccino, latte, Americano etc.), 20 product selections in all with five different sugar level options on each.

In developing the machine, Jofemar says that it has strived to make life simpler for the service engineer, too. Mindful of how difficult it can be to access the machine from behind, it has designed access to all electrical and electronic components from the front as well as the rear, making it possible to service and repair the machine without moving it – a considerable boon on compact sites and where the machine is placed against a wall.

Aesthetically, the 546G has been designed in neutral colours so that it will complement any type of décor. Built from high grade steel and rust-treated, it is fitted with a vandal-proof lock

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coffee with concealed crowbar resistant door.

New on the 546G is the ability to control two optional slave units from the machine’s selection panel and payment module. Customers may choose to add on Jofemar’s Vision E-S or Vision E-S Plus satellite units, vending all manner of snacks and confectionery as well as high value, delicate and non-food items. The unit is complete with Jofemar’s award-winning J2000 5-tube change-giver as standard for connection to Executive or MDB protocols. Options include water tank kit, telemetry modem, cashless payment and water filter.

Coffee plus “Café culture remains firmly anchored in current lifestyle and social trends, with consumers seeking quality, premium and innovative drinks. In an everexpanding marketplace, it has never been more essential to stay ahead of the competition.

As such, there is a need for continuous innovation by the vendor in order to keep up with the high expectations of customers, and compete with coffee chains,” says Grace Keenan, brand manager for the DaVinci Gourmet range (www.davinci-gourmet.com) of syrups and coffee flavourings.

“DaVinci Gourmet syrups and sauces can be used to add flavour to drinks ranging from coffee and hot chocolate, to frappes and smoothies. They allow operators to devise menus that can be continually revitalised to keep up with consumer trends and reflect seasonal favourites such as Cinnamon and Almond in the winter months, or Raspberry and Strawberry in summer.

“Allegra Strategies research reports that despite a decrease in disposable income, one in ten UK adults visit coffee shops daily. However, even though they visit more often, the average spend per visit of £3.50 in 2009 lowered to £3.18 in 2011. Customers don’t want to feel they are paying for extras, so operators should incorporate flavoured coffees into menus as drinks in their own right such as the Vanilla Latte, rather than

www.papa.org.uk

Recipe Ideas Gingerbread mocha

Ingredients Two pumps DaVinci Gourmet Gingerbread syrup, half pump DaVinci Gourmet Chocolate sauce, two shots espresso, fill cup with milk.

To decorate Whipping cream.

Method Pour syrup and sauce into cup before adding espresso and steamed milk.

Profit calculator Cost per 12oz drink: 64p Suggested selling price: £2.70 (profit: 76%)

Irish cream latte Ingredients Two pumps DaVinci Gourmet Irish Cream syrup, two shots espresso, fill cup with milk

including Gingerbread, Tiramisu, Almond, Caramel, Chocolate, Hazelnut, Irish Cream and Cinnamon, can be used to create quality signature drinks.

In addition, the DaVinci Gourmet range of drink sauces, such as Strawberry, Caramel, Chocolate and White Chocolate, can be used as premium ingredients to add indulgence and value to a beverage. Sauces can also be drizzled over the froth of a cappuccino, latte, or hot chocolate, creating extra visual appeal.”

Its syrups fall into two ranges, Classic and Sugar Free, with a total of more than 40 varieties formulated specifically for hot beverages. DaVinci Gourmet drinks range also contains Premium Chocolate for hot chocolate beverages, Vanilla Crème Frappe and Smoothie mixes.

Crosta & Mollica (www.crostamollica.com) reports that it has sweetened up its food service offering after the launch of its Torcetti biscuits light and buttery, sweet-tasting biscuits aimed at food service

Outlets offering coffee accompaniments can create good impulse buy opportunities.

outlets seeking to be able to offer a coffee accompaniment.

The looped shaped biscuits are baked in the Italian region of Piemonte, originating from bakeries traditionally making breadsticks. Enriched with butter, they are then sprinkled with sugar to give them their distinctive sweet taste. The biscuits are elegantly wrapped in packs of two and available in both Classic and Cocoa variants, offering a great complement to tea, coffee and hot chocolate (for stockist enquires, contact james@crostamollica.com).

To decorate Whipping cream and DaVinci Gourmet Chocolate sauce Method Pour syrup into cup and add espresso and steamed milk.

Top with cream and drizzle with DaVinci Chocolate sauce.

Profit calculator Cost per 12oz drink: 44p Suggested selling price: £2.70 (profit: 84%)

offering to add a shot of syrup at the end, almost as an afterthought, that costs more money.

“If marketed correctly, speciality drinks boast huge profit margins, for example by adding just one shot of DaVinci Gourmet syrup to a latte, operators can charge an extra 25p to 40p, with overall profits of up to 80%. We advise operators to publicise their product with A-boards or chalkboards, and also make sure serving staff are informed so they can influence customers’ choices.

“Our range of syrups

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coffee

“Crosta & Mollica is all about the real discovery of ‘really Italian’ bakery products,” explains Crosta & Mollica director, James Orr. “The Torcetti biscuits bring an every day premium quality to the café and coffee bar community, especially for discerning customers looking for a taste of the unexpected.”

New launches Douwe Egberts has recently announced that it has spun out of the Sara Lee Corporation to become a dedicated coffee and tea business named D.E Master Blenders 1753, and will operate across Europe, Brazil, Australia and Thailand under brand names such as Douwe Egberts, Senseo, L’OR Espresso, Marcilla, Pilão, Moccona, Pickwick and Hornimans.

Douwe Egberts has long been a name synonymous with high quality coffee and since the brand’s creation, back in 1753, has become one of the largest and best-selling brands in

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Europe’s foodservice sector.

Utilising its 250-years of expertise, and under its new company name, it will continue to build on its heritage and the quality craftsmanship that goes into producing its goods, whilst placing a strong emphasis on future developments, say the company.

The re-brand will see the production of a new company seal to capitalise on the premium, modern and vibrant nature of the brand, as well as drive the category forward and introduce new users to the Douwe Egberts brand, while still appealing to its existing loyal customer base.

The new name was selected after an intensive six-month research and analysis process, involving thousands of candidate names. A short-list group of about 50 names, all of which met the positioning and personality criteria for the business, was evaluated globally for trademark and URL availability, possible cultural sensitivities and local market pronunciation.

Kenco Millicano which has already made a name for itself in the instant coffee category in retail is now available out of home.

This innovative new product combines a blend of premium freeze-dried instant coffee with finely-milled roast and ground coffee beans, delivering a taste that is closer to roast and ground but with the convenience of an instant, explain its creator, Kenco Professional (www.kencoprofessional.co.uk).

This new segment of super premium coffee – ‘wholebean instant’ - has really driven incremental growth not only for Kenco, but also the pure soluble category in total, say the company and its availability in the Away From Home category now creates an opportunity for operators to greatly enhance the taste and quality of coffee offering, without compromise to convenience, and with the benefit of lower operational cost than bean to cup.

Kenco Millicano will be available to operators in 300g vending bags for use in free

standing and table top dispense machines and comes with a support bundle of branded cups and decals and fascias (Kenco Millicano also forms part of the new 12oz Kenco2Go range).

“Kenco Millicano offers all the benefits of our standard freeze dried instant coffee sustainability, quality and convenience that our consumers already love, and adds in more whole bean taste to give a smoother, full bodied mouth feel. It’s our closest thing to ‘proper’ coffee in an instant,” says Zoe Williams, marketing manager at Kenco Professional.

“Already, Kenco Millicano has seen huge success in the retail market, and is now worth more than £13 million. Our new product designed specifically for away from home operators is ideal for premium workplace, private healthcare, and small to medium leisure sites/hotels.” illy issimo – the ready-todrink coffee-based beverage developed through a collaboration between illycaffè and the Coca-Cola Company – have introduced a new larger, re-sealable bottle format for its

most popular Cappuccino and Latte Macchiato variants.

The new 250ml HDPE plastic bottles are designed to appeal to on-the-go thirty-something’s with a love of Italian heritage and quality food and drink, say the company.

The bottle artwork has been designed to communicate the product’s ‘fresh’ and ‘indulgent’ credentials. The chilled coffee range is all-natural, made with illy’s unique 100% arabica coffee blend, and no added preservatives, artificial colours, aromas or flavours (the two 250ml variants will have an RRP of £1.79 per bottle). The canned formats of illy issimo (Cappuccino, Latte Macchiato and Espresso) continue, with a new Mochaccino variant also added to the range.

The Mochaccino (with an RRP of £1.69) is the first iced coffee made with Domori cocoa, the same cocoa in eight-time Golden Chocolate Award winning Domori Chocolate. illy says that it is also investing heavily in social marketing during the remainder of 2012 and issimo is being supported through a campaign that will collect and collate people’s experience of the ‘cold hot’ drink across the 17 global markets where it is sampled and sold.

The cold hot category continued to grow in 2011 and the pack redesign is timed to ensure illy continues to standout in a highly competitive market (cold hot drinks are now the fastest growing subcategory in the soft drinks market place - in 2011, market value went up by 45% and volumes increased by 24% according to Britvic Soft Drinks Report 2012).

“The new design and pack format makes a statement to the marketplace that reflects illy’s image and core values. It will attract new customers without alienating existing issimo drinkers,” says Stephen Barlow, managing director of illy importer and distributor Euro Food Brands. “The re-sealable bottle will offer discerning coffee aficionados both great taste and great convenience.”

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TAS DIFF TE THE ERE NCE

lity Qua r vice t e Tr us S & an c You

Gorno’s Goulai Quality Pepperoni Because you only get one chance at a

First Great Taste

OU UN TS T FL IQ AN AV UE D IN LO OU G R W RA S TE HR IN 10 K GL0% M UT E E A AU N F T T TR H REE E READI NT CI TI IC PE ON AL

With over 25 years experience in producing the finest Italian foods, Gorno’s Speciality Foods is a name synonymous with quality and service.

Our Speciality is Goulai quality pepperoni sausage, and we are recognised as one of the foremost producers, supplying many leading wholesalers, Pizza manufacturers and restaurants throughout the UK. Gorno’s Goulai quality pepperoni is unrivalled in flavour and texture and due to our unique authentic family recipe and production system we achieve an extremely low shrink rate, resulting in a moist, succulent & mouth watering product, even after cooking at high temperatures.

It is for these reasons our clients remain loyal and many have been with us from the beginning, a testament not only to our product, but also our dedication to excellent customer service.

Gold star winner pepperoni sausage sliced

Make your pizza stand out from the rest and call now for your free Pepperoni sample. Contact Andy on 02920 811225. or visit our web-site, www.gornosausages.co.uk. E-mail, gornos.foods@virgin.net.

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gluten-free

Authentic and gluten-free Fitness for purpose, authenticity, but not least the increasing requirement for gluten-free choices are some of the current demands being placed upon the sector’s flour and bread companies by outlets and their customers.

The right flour What characterises a typical pizza flour, and what should outlets be looking for when it comes to selecting the right type for their particular business?

There are so many different brands of flour on the market these days that it is sometimes difficult for operators to decide on which one is the best, but asking questions of your flour supplier is one way, and taking up the opportunity of seeing actual pizza-making demonstrations should not be missed.

Some famous Italian suppliers such as Caputo and Le 5 Stagioni have in recent times organised dedicated ‘flour days’ at showrooms, or in pizza restaurants in the UK, notably in London. Such occasions allow pizza chefs to receive practical advice and instruction from seeing flour ‘in action’, often with Neapolitan pizza chefs on hand to provide invaluable insight and tips.

In order to choose the right pizza flour for you, it is most often best to think about the type of pizza dough you wish to create, suggest the flour suppliers,

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Rank Hovis. It is of course also very important to keep in mind that the pizza base is not just a finished product, but part of the nature of the process in which it is used to produce the dough, point out the company.

Is it going to be mixed with improver?

How skilled are the pizza makers? Is it required to be stored over night? Is the colour important? Is a gluten-free option required?

These are just some of the questions that need to be asked before you can start thinking about which pizza flour to choose.

Rank Hovis, who have been supplying the pizza trade with pizza flour for many years, say that they have recently launched a new pizza flour – the Belloforte brand - in order to meet many of these demands, as well as the current trends that are affecting the pizza market.

Indeed, their technical sales manager, Christopher Foxall, in conjunction with their sales and marketing team, spent 12 months developing this new flour.

“We decided to concentrate on these requirements so as to ensure that the finished flour is something that can be used in both deep pan and thin based pizza, and can also be used with or without improvers in the pizza maker’s process, and with their own recipe,” reports Christopher Foxall.

Needless to say, a large part of this 12 months were spent working with pizza makers in their pizza shops to find out what they felt this new flour should be like in practice so as to be able to give the eventual such operators a finished pizza that they could be proud to serve to their customers.

“If you are looking for a high quality end product, then a very white, strong pizza flour is probably for you,” explains Christopher Foxall. “These flours have good gluten structures and are tolerant to most processing types, meaning it will still be standing proud even if left overnight.

“Of course, these types of high quality pizza flours such as Belloforte tend to be slightly more expensive. An alternative option would be to have an ‘all round’ flour such as our As You Like It - one of our original flour grades which has been used by the pizza market for a number of years. This flour is less white than the more premium pizza flour, but it still offers good tolerance and a consistent end product, time after time.”

Free-from growth As health concerns remain a high priority in British consumers’ minds, new research from Mintel reports the market for meat- free and free-from foods is fit and well, with sales set to top £1 billion during 2013.

Proving it is not a fad, the meat-free and free-from foods market in the UK has experienced robust growth since 2007, with the market seeing a 39% increase in the past five years alone, say Mintel. And there seems to be no limit to this growth, with sales set to reach £1,020 million in 2013. Meat-free and free-from sales are expected to reach a total of £949 million in 2012 with free-from market sales expected to reach £342 million. Almost November 2012

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gluten-free

four in ten (38%) Brits have bought vegetarian or meat-free food, while one in five (20%) have bought free-from food.

Dairy is the single most avoided food type because of allergies and intolerance. Almost one in ten (8%) Brits give all products

www.papa.org.uk

containing dairy (for example - dairy, lactose and cow’s milk and cow’s milk products) a wide berth, according to Mintel and a further 7% avoid dairy for health and lifestyle reasons.

Meanwhile, a greater number of consumers avoid fish or shellfish as part of a general healthy lifestyle (6%) than those who are avoiding it because of an allergy or intolerance (4%).

Overall, 8% avoid wheat, 9% avoid gluten, 9% poultry and 8% nuts.

Although accounting for a smaller 36% share of the total meat-free and free-from market, the free-from segment has been driving overall growth. Between 2007 and 2012, sales of free-from foods almost doubled - rising 90% to reach £342 million by 2012. The market is primarily made up of gluten or wheat-free products which are valued at £160 million and account for a 47% share of the market and dairy free products which are valued at £157 million and account for a 46% market share.

However, cost continues to act as a barrier for many consumers, observe Mintel, due to the high price premium of free-from foods in categories such as bread (indeed, the researcher found that just 14% of users of these products say that they are ‘worth paying more for’).

Prezzo executive chef Paul Lewis with a gluten-free pizza

Gluten-free action Coeliac UK (the national charity for people with coeliac disease) chief executive, Sarah Sleet, commented recently: “We know that eating out safely is a top concern for people with coeliac disease who must follow a strict gluten-free diet for life.

“We are working with the catering industry to help them deliver good quality menu choices for people with coeliac disease and are delighted for example that Prezzo is recognising the importance of catering for this market.”

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gluten-free

Made in Italy Crosta & Mollica (“Crust and Crumb”), was founded by James Orr in 2006. With an educational background in agriculture, it was after working for a fruit importing company that he came to travel all over Italy, becoming exposed to the differing Italian regions and their associated produce as a result. In particular, he reports that he developed a passion for the tradition of the differing types of bread produced by the local, artisan bakeries which are typically to be found in the towns and villages across Italy.

Seeing a gap in the market to supply UK customers, and in particular some of the most well known restaurant chains, including the Gondola Group for example, he then set about sourcing a range of regional bread suppliers in Italy who would be able to meet the challenge of supplying the UK with just as authentic a range of bread products as to be found in Italy. After baking, Crosta & Mollica’s breads are typically frozen for shipping prior to them being date coded upon defrosting in the UK. Crosta & Mollica’s authentic approach means that their Pane Pugliese, for instance, is made from durum wheat grown in the Puglia region, also the home to another popular bread that Crosta & Mollica import – Altamura. Another regional bread they import is piada from Emilia Romagna. This is a flatbread traditionally made with lard in Italy, but to appeal to the UK market, extra virgin olive oil is used instead. It needs to be heated up, and there instructions on the packet to guide the consumer, and so far this product has been realising good sales, report Crosta & Mollica. Other products include crostini and tarallini, as well as a longer life biscuit range.

When Crosta & Mollica initially started selling their bread to foodservice four years ago, it was important, recalls James Orr, for Italian restaurants to have access to an authentic product made from the right ingredients, and not least flour featuring

Prezzo is now serving gluten-free pizzas in all of its 173 restaurants across the UK, following a successful trial including testing.

Customers are able to choose a gluten-free pizza from its complete range of 13 classic stone-baked pizzas (these include Margherita, Spicy Beef, Quattro Formaggi and Vegetarian).

At their launch, Prezzo chief executive Jonathan Kaye said: “We are delighted to be serving gluten-free pizzas. Perhaps as many as nine million people in the UK are glutensensitive.

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durum wheat. They started supplying a small number of restaurants, soon moving up to ten and twenty, followed by several hundred, helped in no small part by the healthy exchange rate at the time. Now, however, in these more cost-conscious times there has been a switch to restaurants and the chains using their own dough to make their own bread instead, and although the company do continue to supply restaurants, notably in London, many are continuing with their unbranded equivalents.

Crosta & Mollica point out that they can offer national UK distribution via companies such as Metro Foods. With breads being imported from all over Italy, they also take great care to source from the region and have a strong relationship with their selected bakers. Therefore, their ciabatta comes from a bakery in the north of Italy, their crostini from Turin and wafer thin carasau bread from Sardinia. The current demand for authenticity is very much retail-driven, notes James Orr, less so right now in foodservice, and so they are adding new retail listings all the time.

Perhaps the company’s greatest challenge and success to date has been the securing of a Neapolitan style pizza base baker and supplier located outside Amalfi in Campania, and which now means that Waitrose’s retail customers can avail themselves of an authentic pizza base – supplied chilled and already topped with a simple tomato sauce (made from just tomatoes and salt) – for them to top and bake at home.

“I am confident that many of our customers will welcome the opportunity to enjoy one of our new gluten-free pizzas in our restaurants or as a takeaway. We undertook a lot of research in order to source what we believe is an excellent tasting pizza base and to develop the perfect gluten-free pizza.”

Zizzi has also been launching gluten-free pizza at some of its stores as a trial for potential roll out across the country, and they are looking for as much feedback as possible, encouraging customers to go

“We had been trying for a long time to import the right product,” says James Orr, who also draws attention to the fact Neapolitan pizza makers tend to be better skilled in the art of coping with the daily challenges of making dough, such as the impact of the weather and atmospheric conditions.“In Italy, pizza is all about the base really, whereas here we don’t appreciate it as much and are more concerned about the amount of toppings.

“I had found that what was on sale here all seemed to have been made here, in the UK, so it was a challenge to find a baker near Naples and convince them, but they are a business at the end of the day. This bakery was already making pizzas for local shops, as well as frozen pizza, and we persuaded them to scale up for supermarkets. Up until this point there had not been anything really authentic or equivalent in UK supermarkets.”

This popular new product was only launched in May this year, but is sure to capture the interest of foodservice and caterers who might be seeking to meet the high demand for authentic, high quality products that remain true to their origins.

Indeed, this is already a big market in Italy itself, observes James Orr. For the style and nature of this product gives it wide appeal to outlets where the culinary skills might not stretch to pizza dough and base making from scratch (such as in cafés or takeaway outlets where something easy to use, and already prepared, can be a great help). Crosta & Mollica already supply Cotswold Fayre who are active in the café sector. However, for the time being, Crosta & Mollica seemed focused on the retail side of things with their Neapolitan pizza base.

along and try their gluten-free pizzas which are made from scratch on site. The Zizzi trials will have been taking place at outlets in London, Farnham and Newcastle.

To promote the move, they gave away ten £15 gift cards for customers to eat out with. All they had to do was email competitions@zizzi.co.uk and make sure they put “Coeliac UK Competition” in the subject line together with their name and address in the email itself.

Improving the availability of glutenfreefood is one of Coeliac UK’s key strategic

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gluten-free Eurostar Commodities partner with Grandi Molini Italiani Ingredients and commodities specialist, Eurostar Commodities Ltd, have announced that they have agreed an exclusive agency deal with Italy’s largest flour milling group, Grandi Molini Italiani (GMI), which will see them importing and distributing a large range of quality Italian flours, mixes and semolina from the miller into the UK market.

“Our deal with GMI means that for the first time we can service the retail and food service sectors of the market with a range of quality Italian pre-packed pizza and pasta flour, flour mixes and semolina to suit the professional caterer and home user,” says Jason Bull, sales director of Eurostar Commodities.

“Their huge range, and in particular the

aims and following feedback from their members, the charity continues to work extensively with the catering sector to increase their understanding and see improved gluten-free food provision.

With their new catering training courses and accreditation system they say that they are starting to see real positive changes that will make eating out gluten-free easier for everyone with coeliac disease. Two more companies have also announced that they will be offering gluten-free pizzas.

Domino’s will be the first UK pizza delivery company to launch a gluten-free accredited delivered pizza product at the beginning of this month. The chain has spent the past few years working with Coeliac UK, carrying out research into gluten-free pizza bases in order to provide safe gluten-free choices through its network of more than 740 stores. They have been training all their pizza makers on the new product to make sure that they understand the controls around handling gluten-free pizzas and ingredients.

The new gluten-free pizza will be available to order for delivery from Domino’s at no additional cost and will also be dairyfree. The product will be Coeliac UK accredited and available in all 740+ UK and

www.papa.org.uk

Frumenta brand of flours, will be a superb addition to our own label of Italian flours, which we currently supply predominantly to the wholesale and food manufacturing sectors in the UK and Ireland.”

The Frumenta brand offers a range of wheat flours for bread and pizza, low ash flours, and includes a ‘00’ Manitoba wheat flour, as well as other flours for biscuits and cakes and semolina. The flours and semolina are available pre-packed in one, five, 15 and 25kg formats, which allows the home baker, professional caterer or food manufacturer access to these quality products, say Eurostar.

The range will soon be available to view at www.eurostarfoods.co.uk (or now at www.grandimolini.it).

ROI stores. It’s been a long process, say the company, but finally, they have found a suitable supplier.

“It’s been a very long road to try to find a supplier who could deliver the quality and quantity we need. The way in which we bake our pizzas means we need to find a base that is suitable for our existing ovens.

Working very closely with Coeliac UK throughout the process, we searched suppliers across the UK and overseas. Finally, after four years, we have found the ideal base for our gluten-free pizza,” said Clare Harris, technical manager at Domino’s.

“Quality is essential when it comes to pizza and we’re pleased to have found a base which is up to scratch with Domino’s high standards and tastes fantastic too. Once we found the right base, we then set to work testing our food and processes in stores to ensure that the finished pizza is gluten-free.”

Domino’s took a stand at this year’s Coeliac UK conference to sample the new gluten-free pizza with members and received very positive feedback from all those who tried it.

“We hope the product will bring the enjoyment of pizza to a new set of customers who, until now, haven’t been able to tuck into a Domino’s with their friends and family,” adds Clare Harris.

After close consultation with Coeliac UK and following extensive research into their customer needs, Pizza Hut too have developed a new gluten-free pizza base that meets the No Gluten Containing Ingredients (NGCI) accreditation. Their pizzas became available in store (not take away) from October at no additional cost for the glutenfree option.

Pizza Hut keep all their dough separated throughout the entire product journey to ensure that it doesn’t come into contact with floured dough bases and they have made all their toppings gluten-free throughout their restaurants. They also use

What is coeliac disease?

Coeliac disease is a serious illness where the body’s immune system reacts to gluten found in food, making the body attack itself. One in 100 people in the UK have coeliac disease, however only 1015% of these have been diagnosed and average length of diagnosis is 13 years, according to Coeliac UK (a leading charity working for people with coeliac disease and dermatitis herpetiformis (DH)).

Gluten is a protein found in wheat (including spelt), rye and barley. Some people are also sensitive to oats. Obvious sources of gluten include breads, pastas, flours, cereals, cakes and biscuits.

The symptoms of coeliac disease range from mild to severe and can vary between individuals. Not everyone with coeliac disease experiences gut related symptoms; any area of the body can be affected. Symptoms can include bloating, abdominal pain, nausea, constipation, diarrhoea, wind, tiredness, anaemia, headaches, mouth ulcers, recurrent miscarriages, weight loss (but not in all cases), skin problems, depression, joint or bone pain and nerve problems.

Coeliac UK launched some practical training for caterers this year and have also devised a range of licensed products for businesses to use in their communications with their coeliac customers (including a licensed and trusted symbol for menus). Around 1200 newly diagnosed people are joining Coeliac UK every month, report the charity.

In 2007, Coeliac UK launched an online Venue Guide where members of Coeliac UK can upload details of places where they’ve had a good culinary experience. There are nearly 2,000 venues listed, and in 2012 they have been targeting the catering industry again to provide more gluten-free menu options through an awareness campaign entitled The Gluten-free Challenge which is challenging the nation to try living gluten-free (Coeliac UK will also be holding its recipe competition to find the Gluten-free Chef of the Year for 2012 – visit www.coeliac.org.uk for more information). separate sauces for their gluten-free pizza bases, which are also stored separately, and separate utensils are used for making each product. All their team members are receiving in depth training so they rigorously clean all the food preparation areas, and they have a thorough hand cleaning process before they make any gluten-free pizzas.

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purchasing

Cost and purchase management Auditel (www.auditel.co.uk) can claim to be the longest established and largest cost and purchase management organisation in the UK, delivering its service to many thousands of clients. Here, Auditel’s Adam Gillett and David Kendall, present the case for businesses allowing a third party to assist and review when it comes to optimising and securing competitively priced products and services.

Background Adam Gillett is an experienced internal audit manager who has led large scale purchasing reviews within many organisations, including Global top-50 companies. He has also implemented controls improvements along the supply chain for a £12m turnover service provider, realising £1m in cost savings in year one. He now leads cost management reviews for a range of clients, and focuses on communications, energy management, and ‘one-off’ projects.

Having trained in a leading accountancy practice, and a Fellow Member of the Association of Chartered Certified Accountants, David Kendall is well used to managing large purchasing budgets, as well as supporting detailed budgetary requirements at individual site level. His expertise lies in the effective procurement of energy, janitorial supplies, office costs, as well as having detailed process and controls knowledge which has proved to be highly effective in reducing our clients’ overall cost base.

Procurement insight We recognise that many of our clients are good at purchasing what they know. Many operators in the pizza and Italian food sector, for example, 46

pizzapasta AND ITALIAN FOOD

will be expert in the procurement of various types of food and drink.

What we find, however, is that often our clients lack the time, experience, or confidence to ‘buy well’ in other markets such as energy, telecoms, janitorial supplies, courier services, office costs, work-wear/protective equipment, packaging, freight, courier or other consumable items.

It is our view that this is brought about, at least in part, by confusing marketing campaigns, and non-standardised billing methods. This can leave the client unsure as to the true cost of a good or service.

A good example lies in the world of telecoms. A headline call rate of say, a penny per minute is unlikely to tell the full story. One well known telecoms provider has a policy of rounding up call charges, meaning that a call lasting one minute and one second would be charged as a two minute call. It therefore may be more beneficial for an organisation to use a supplier with a higher pence per minute rate, but that does not apply the same charging policy. This is just one example of many within the overhead cost base incurred by many businesses.

In writing this article, we have two objectives. Firstly, we want to make clear that

there are practical, simple and cost effective actions that businesses can take in order to reduce their overhead cost base, as well as how important it can be to work with a company that has practical experience of the sector.

Practical experience We review many areas of expenditure, and as a network of 200 satellite offices have a good deal of practical experience in all of them.

However, we also use tried and tested models to deliver our service which have been developed over 18 years. With that in mind, here are some of the guiding principles that we employ when working on any client engagement.

1. Don’t accept the first offer (renewal offers are usually not the most attractive available).

2. Talk to your suppliers (if you have an issue with a supplier, tell them! It can often be better to attempt to resolve an issue with an incumbent supplier than to find a new one).

3. Be flexible on the things that don’t matter (we all rely on suppliers and need some goodwill with them. If you have shown flexibility with them, they will help when you need it most).

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purchasing 4. Be able to measure the effect of what you do (what is the true cost saving? How long will it last? How do you know it is sustained?).

5. Conduct a thorough tender process (this is the only way to ensure that you have considered all of the available options within the market).

6. Manage the supply/supplier on an on-going basis (cost management is not a one-off exercise so keep in touch with the market and suppliers and conduct further reviews at least annually).

We strongly feel that if a business took all of these actions, they would be in a far better position to save money.

Too busy?

However, in reality, we know that for many reasons some businesses do not take these actions, or will have a one-off drive to reduce costs. We also know that any temporary measure such as this will often only have a temporary effect.

Busy business people cannot do everything, and the costs that are often under less scrutiny are often those in which the business is not expert. These are the cost areas in which an outside, third party can be expert. In fact, in our case independently reviewing the cost base for a range of organisations is all we do.

Currently we are employed by Pizza Express, Jamie Oliver, Red Hot World Buffet & Bar, as well

as many smaller restaurants and their suppliers.

These organisations recognise that expertise such as ours is beyond that which they may have the opportunity to develop in-house. Pizza Express, for instance, reports that it has saved well over £4 million as a direct result of the work we continue to perform for them.

The very first priorities for us in delivering cost management services are quality and service. We know that if we place clients with reliable and supportive suppliers (including their current supplier in many cases) on preferential terms that they will remain as clients of ours into the future. We also know that if we simply promoted the cheapest suppliers that approach would certainly not necessarily develop the type of relationship companies would find beneficial.

Our focus is on developing sustainable relationships with businesses by supporting them to ensure that they are extracting the maximum value from the supply chain without compromising on service or quality. We believe that if we deliver this objective that there is no reason that we cannot work alongside many companies for mutual benefit.

Benchmark reporting In terms of remuneration for our service, it is important to note that unlike many other organisations, we are fully independent in all markets. This means that we do not work on the basis of commission from suppliers, so our focus

is to achieve what is right for the client rather than trying to shoe-horn a client to use a supplier who pays the most commission.

In fact, we produce a benchmark report to show a client exactly what they spend and where. This is essential if we are to produce a focused piece of work, and it is from this benchmark that we measure our contribution.

In working in this way, the effectiveness of our work can be measured in a transparent manner which is often reassuring to the client.

Typically we then operate on the basis of sharing in the savings we produce, which importantly carries no upfront fees ever. With this method we will never charge a client any money until they have felt the measurable benefit of the work we have performed. This is by no means the only method of payment for the service – we have clients who opt to pay us on a retainer basis, or we can also offer fixed fee projects. Whichever is right for the client is right for us.

We hope that the content of this article has proved thought-provoking, if nothing else. It is fair to say that there is more all of us - including ourselves ironically! - could do to drive down costs within our businesses. Hopefully the advice we have given will support this objective, and should a business feel it has achieved all it can itself, then it would do no harm to allow and independent expert to conduct their own review in a no-risk manner, just to be sure!

new products Reflex® Portable: The first of its kind The Lotus Professional® brand has unveiled the launch of Reflex® Portable, the first dispenser of its kind to solve the problem of uncontrolled centre feed dispensing on the go.

According to Lotus’s research, enabling staff to easily and hygienically transport centre feed rolls to the task in hand, the Reflex® Portable dispenser from the Lotus Professional® brand is proven to reduce consumption by 37% through controlled single sheet dispensing. The dispenseries are compatible with the standard Reflex® 150m rolls for minimal refilling, eliminating excessive usage of wipers and

reducing waste through controlled single sheet dispensing.

Fully encasing paper towel rolls in a wipe clean plastic dispenser; the portable solution protects paper rolls from dust and germs, in addition to preventing loose rolls becoming wet or damaged in transit from one task to the next making them deal for the HoReCa and manufacturing sectors (call 0114 2856666 or visit www.lotusprofessional.co.uk).

Keeping food moving with Victor portability Delivering flexibility to caterers large and small, Victor Manufacturing’s range of portable hot plates allow for optimum hot food holding and all that’s required is a counter or table top and a 13amp power supply.

The new four star Hilton London Wembley overlooking the iconic football stadium was quick to recognise the benefits the hot plates could bring and ordered no fewer than 36 units through distributor Court Catering Equipment.

The four models in the range are also useful in catering applications where dishes such as casseroles, curries, lasagnes are cooked in

www.papa.org.uk

anticipation of foodservice, outlets where space is limited or where the hot plate is the permanent reserve for hot food holding. They range in size from 600 x 300 x 115mm to the largest measuring 1000 x 500 x 115mm. All are delivered with removable wooden carrying handles for added portability (call 01274 722125 or visit www.victoronline.co.uk).

Wobbly tables ‘things of the past’ Wobbly tables and annoying ridges between adjoining surfaces are set to become things of past with the invention of self levelling and stabilising table bases which, Graham Waring - owner and director of Warings Furniture one of the UK suppliers of the Australian technology FLAT® - believes will revolutionise the dining experience in restaurants.

“We’re due to take delivery of a large quantity of table bases which use FLAT® technology and are currently talking to all of our clients about this brilliant system. We believe FLAT® technology will make wobbly tables and the difficulty of aligning tables things of the past forever, which is why we’ve invested in the product,” he says.

FLAT® technology is always on and automatically adjusts the table base to the surface below, locking firmly into position. If the table is moved again, the system adjusts automatically (call 01953 499949 or visit www.waringsfurniture.com).

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beans

borlotti In praise of the

Here, Christina Baskerville (main picture), ‘Queen of Beans’ and MD of Easy Bean (www.easybean.co.uk), a food company specialising in wholesome food ‘to go’, discusses the potential of borlotti beans, thought of by many as representing a good alternative to meat.

Characteristics Borlotti beans could almost be described as a cross between a jewel and a tiny bespeckled pebble! They are beautifully oval and pinkish brown and speckled in a way which makes nature seem very clever indeed, though when cooked lose their special appearance and turn pale brown.

The word borlotti is in fact the plural of the Italian word ‘borlotto’ which means kidney bean. Despite their sophisticated appearance, they are a variety of haricot, or ‘common’ bean. They originated in Mexico but are well loved in Italian, Portuguese and Turkish cuisine, and when cooked, borlotti beans have a delicious creamy consistency.

The borlotti bean is the most popular bean of northern Italy and, with its high iron content, is widely thought of as being the best substitute for meat. Borlotti beans are also delicious eaten fresh (that is not cooked from dried), and are available for a short time around harvest – from late September to October.

Queen of beans I am known as the ‘Queen of Beans’ because of my long standing passion for the bean! I love them for their taste, for their nutritional value and for their ability to fertilise and enrich the soil as they grow.

I have worked in different countries in the world in Central and South America and Africa, advising farmers on best practice with their crops and helping them to sell their produce including beans to the more lucrative UK market, and

the more I know the more I love them…

My company Easy Bean was the originator of the one-pot meal and each of our recipes, not surprisingly, contains beans, all cooked slowly in small batches in our Somerset kitchen.

Our latest pot is inspired by Italy, a true nation of bean lovers, and is our version of pasta e fagioli, or pasta and beans. To my great delight this pot contains borlotti beans – the first of our recipes to do so – along with orecchiette pasta, porcini mushrooms, celeriac, the tiniest pearl onions, savoy cabbage and a generous dash of premium balsamic. In the north of Italy pasta e fagioli is more of a soup, whereas in the south it is more of a pasta with bean sauce. Our recipe is perhaps somewhere between the two.

Sourcing and preparation Most borlotti beans are bought and cooked as dried pulses. We would advise that it’s best to buy them from a shop with a high Borlotti are a variety of the haricot, or ‘common’ bean.

turnover of dried beans and often Italian stores are the best option for this. They should always be stored in a cool and dry cupboard or in the fridge in an air tight container. Treat them well and they will store well for years just like any other beans, though for the most discerning those most recently dried will taste the best.

Borlotti beans need to be soaked overnight before cooking, but if you forget you can pour boiling water over them and soak them for a few hours, then tip the water away and cook with fresh.

They’ll need cooking for one to two hours depending on the age of the bean and how long they have been left to soak. They are extra delicious if cooked in stock with added vegetables or meat as a basis for a soup or stew. They are also delicious as part of a cold bean salad, tossed with olive oil, lemon and herbs or a little Italian dressing.

If cooking from fresh the beans come in large beige and red pods with colours that resemble the dried beans. The shells can’t be eaten, but the

borlotti beans inside the pods are of course delightful and delicious. They need to be used within a week and we recommend cooking them for around 35 minutes, adding salt near to the end of the cooking process. When they’re ready, the beans will have lost their bright colours but gained a chestnut taste and creamy texture.

Nutrition Nutritionally the borlotti is truly one of nation’s gifts to us all. The beans’ iron content makes them suitable for those with anaemia.

They have a low Glycaemic Index (GI) which makes them good for those with diabetes. The beans contain vitamin B1, vital for metabolising carbohydrates and contain potassium which is essential for good kidney functioning and healthy muscles. Magnesium is also good for muscles as well as nerve function and phosophorus is good for strong bones and teeth. Who needs supplements!

For anyone interested in the details, typical nutritional values per 100g of cooked borlotti 48

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beans beans are energy 343 kJ / 81 kcal; protein 7.3g; fat 0.5g; fibre 6.3g; and a trace of sodium.

Unsurprisingly, borlotti beans are most widely grown in Italy – though they can also be found in the fields of the south of France as ‘coco rouge’ and in East Africa and Taiwan. The area around the Veneto is most famous for the borlotti, especially in Lamon, around 80km to the north west of Venice. In fact one tip is to look out for Lamon beans if buying them dried.

I would love to see cuisines that would naturally use pulses, such as Italian or Asian, making much more of their use, and also promoting how healthy some of their classic dishes are, such as the Italian salsicce e fagioli (sausage and beans).

One of the best things about borlotti is that if they are gently cooked and delicately seasoned with some balsamic and olive oil they can be eaten just as they are. Try them with some sliced tomatoes – delicious, and allowing the delicate flavour of the beans not to

www.papa.org.uk

be overpowered.

At Easy Bean, we believe that the humble bean certainly deserves more culinary respect and that they should be promoted for being such a healthy ingredient. Our pots are all based on delicious recipes from around the world and our beans are slow-cooked and always super-tasty. Beans and pulses are one of nature’s healthiest foods, high in protein, virtually fat free and with more fibre than many whole grains.

There has been a steady growth in the last decade in the use of pulses in the UK diet, a small part of the trend in our interest to eat more healthily.

Whole grains, pulses and all natural foods are becoming mainstream for the ready meal manufacturer. However, we also know that consumers are not fully aware of all the nutritional benefits of eating beans and grains. Here at Easy Bean we are keen to share our knowledge of all things beanie, and borlotti really is one of the beauties of the bean family. Gently boil, gently season, and enjoy!

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pizza my world

A Pizza My World Patrick Doyle is president and chief executive officer of Domino’s Pizza, Inc., the U.S.-based franchisor that has become a world leader in pizza delivery. Founded with a single store in 1960, Domino’s network of company-owned and franchised stores now totals more than 10,000 in more than 70 markets around the world, and in 2011 had global retail sales of just under $7 billion (U.S.) He joined the company as vice president of marketing after a stint at Gerber Baby Food where he led the U.S. and Canadian baby food business. In his role as CEO and as a member of Domino’s board of directors, Patrick sets the global vision and strategy for Domino’s, and ensures its network of independent franchise owners not only shares in the vision but executes the plan effectively under one strong brand name. He led Domino’s to an unprecedented sales turnaround in 2010 when the company tossed its 50-year-old pizza recipe and started over, announced with an advertising campaign that featured customers criticising the product.

6.45am

6.45am The alarm has gone off at 6.15, and by 6.45 I’m in my kitchen, brewing coffee and checking any email that has come in overnight. I do confess that I am an email addict and that Domino’s is not only my work, it’s my hobby! I love what I do.

We have two computers in the kitchen, which is the central gathering spot for my family. The ‘overnight’ email generally comes from our international master franchisees, many of them CEOs themselves and it’s a great time to connect with many of them while they are still working. I also catch the first 15 minutes or so of The Today Show for the headlines, and then I’m off to the office.

7.30am

7.30am It’s a short drive to the office from my home, so I’m generally here by 7.30. This morning, meetings start at 8.00, so I have few moments to go through my calendar and ensure I’ve answered or acknowledged most of my email.

8.00am

8.00am Today starts with a brief meeting with representatives from Business Leaders for Michigan, an association of CEOs from Michiganbased companies that are working to improve the overall economy and job market in our state.

An area of focus for me is on ensuring that higher education is affordable for Michigan students and that there’s enough business growth in the state to employ those students once they graduate.

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1.00pm

9.00am

9.00am Speaking of employment, at this point I’m off to welcome new team members who work at our World Resource Centre in Ann Arbor, or at one of our regional offices. Every two weeks, we conduct an orientation program for new hires, and I make it a point to visit and greet each individual personally when I’m in town.

10.00am

10.00am The next few hours on this day are set aside for one-to-one meetings with my direct reports members of the Domino’s Leadership Council.

The first meeting is with Patti Wilmot, EVP (executive vice president) of PeopleFirst, what we call our human resources team. Patti and I are preparing for our upcoming Talent Summit, in which the Leadership Council discusses the bench strength of our management teams and succession planning. The second meeting is with John Macksood, EVP of Supply Chain. John and I are discussing commodity issues, especially those related to the drought affecting much of the country. Our focus is always to ensure we have enough supply for our nearly 5,000 U.S. stores and to do what we can to ensure our franchise owners have the best products available at the best cost possible.

12.30pm

12.30pm Time for a quick lunch at my desk. It’s a time to recharge, check my email and take a quick diversion to catch up on another of my passions - University of Michigan athletics. I typically take a few moments while having lunch (yes, sometimes pizza) to read the sports news, a UM-focused sports blog, and other news from around the world.

1.00pm The next hours are dedicated to another aspect of being CEO for a major retail brand. I’ve come to the realisation that much of a CEO’s job is to be a resource for others and to be where my key leaders need me, whether it’s in Washington DC to share with Congress the impact of potential legislation on America’s small business owners, or in today’s case, being the company’s spokesperson in an upcoming television commercial. I never intended to be the primary spokesperson in our advertising, nor do I necessarily enjoy it, but sometimes important messages resonate best when they come from the top. Our goal is to be recognised as a company dedicated to honesty and transparency, as well as for great food and excellent service.

6.00pm

6.00pm On a ‘typical’ day, I leave the office and head home, if I’m not on my way to a dinner meeting or visiting pizza stores while on the road (I don’t leave before checking my email, of course).

When I’m home, by 6.30 I’m on the treadmill for a 30-minute workout, at least a few days per week.

7.30pm

7.30pm Family time. My daughters (one in university, one in high school) have full schedules, as does my wife, Techy. But when I’m home, we always make sure we have dinner together as a family.

Sometimes it’s at 7.30, sometimes it’s later, but that is a sacred part of our day.

9.00pm

9.00pm One last check of email! This is the one time during the day that I can dedicate more than 30 minutes to it, so it makes up a major part of my evening. My objective is to ensure that our franchisees, board members, team members, customers and members of outside boards I’m on, get a response from me before the day is out. It lets people know I’ve heard them and am responding. It also helps me sleep better, knowing that by 11.00pm or so, I’ve been connected to those who help drive our business.

November 2012

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Introducing

Vouchercloud PAPA members can now take advantage of a great new marketing tool following agreement between the Pizza Pasta & Italian Food Association and Vouchercloud, rated the UK’s leading consumer voucher app by the Sunday Times, Sun and Daily Telegraph with over 1.3 million downloads.

Promotions Vouchercloud enables businesses to run voucher promotions over mobile phones, providing consumers with an instant incentive to visit their outlet. Furthermore, because it is localised, even individual restaurants or delivery outlets can use it as a means of promotion – and you can change the promotions from weekto-week, month-tomonth or even day-to-day. You can also control how many vouchers each person gets with each voucher campaign as well as how many in total can be redeemed. With every redemption you also receive a digital receipt.

For the consumer, the apps are free to download, free to use and deliver a fantastic range of money-saving offers from popular national brands, such as Odeon and Vue cinemas to Debenhams, as well as local businesses.

www.papa.org.uk

Using GPS technology, Vouchercloud instantly identifies the deals nearest to where the consumer is located when they are out and about. Alternatively, they can choose any location they will be travelling to in the UK to check out what’s on offer.

Food, drink, entertainment, leisure, travel professional services and shopping – they're all there, with new ones added every day. So there is a real benefit.

User friendly Vouchercloud is also extremely user friendly and using the app is as easy as 1, 2, 3…

1) Consumers simply browse for an offer by category, or by using the search facility.

2) They then read the terms and conditions, then 3) When in-store, press the USE VOUCHER button, show the next screen when paying and press SHOW CODE when prompted to do so.

The voucher use is then recorded through the system.

Benefits In setting up an arrangement with Vouchercloud, the Association has agreed a 12.5% discount for members off the annual rate for a business to use the system. For a small restaurant, this brings the annual cost down from £199 + VAT to £174 + VAT. Any members wishing to take up this offer (or get more information on it) should contact Tony Lorimer at the Association on 01291 636331 (tony@papa.org.uk) to obtain the special discount code.

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index registered suppliers Benier UK 56 Alston Drive, Bradwell, Abbey, Milton Keynes MK13 9HB Contact: David Marsh Tel: 01908 312333 / Fax: 01908 311481 www.benier.co.uk sales@benier.co.uk 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 REGISTERED SUPPLIERS 999 Pizza Toppings (UK) Ltd. Unit 6, Teakcroft, Fairview Industrial Park, Marsh Way, Rainham, Essex RM13 8UH Contact: Homayoun Aminnia Tel: 01708 558885 / Fax: 01708 555022 sales@999pizzatoppings.com Allied Mills Ltd. Sunblest Flour Mill, Port of Tilbury, Tilbury, Essex RM18 7JR Contact: Chris Brown Tel: 01375 363100 / Fax: 01375 363199 chris.brown@allied-mills.co.uk www.allied-mills-semolina.co.uk Bakkavor Pizza Forward Drive, Christchurch Avenue, Harrow, Middlesex, HA3 8NT Contact: Soum Ghosal Tel: 0208 4242666 / Fax: 0208 4200606 soum.ghosal@bakkavor.co.uk www.bakkavor.co.uk BD Foods Ltd 68 Castleham Road, Castleham Industrial Estate, St. Leonards-on-Sea, East Sussex TN38 9NU Contact: John Davis Tel: 01424 853000 john@bdfoods.co.uk www.bdfoods.co.uk

Bel UK Ltd Suite 1, 2nd Floor, 160 London Road, Sevenoaks, Kent TN13 1BT Contact: Camilla Deane Tel: 0333 900 2020/Fax: 01732 467596 cdeane@groupe-bel.com www.bel-uk.co.uk www.bel-foodservice.co.uk

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C.Carnevale Ltd Carnevale House, Blundell St, London N7 9BN Contact: Mr C Carnevale Tel: 0207 607 8777 / Fax: 0207 607 8774 Cater-Bake UK South Boundary Road, Knowsley Industrial Park, Merseyside, Liverpool, L33 7RR Contact: Mark Hutchings Tel: 0151 548 5818 / Fax: 0151 548 5835 www.cater-bake.co.uk sales@cater-bake.co.uk Continental Quattro Stagioni 8 - 33 Royal Elizabeth Yard, Kirkliston, West Lothian EH29 9EN Contact: Mr Paolo Veneroni Tel: 0131 3191919 / Fax: 0131 3315566 p.veneroni@continental-wine.co.uk www.continental-food.co.uk

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

Donatantonio Ltd. Lupa House, York Way, Borehamwood, Herts WD6 1PX Contact: Simon Bell Tel: 0208 2362222 / Fax: 0208 2362288 www.donatantonio.com sbell@donatantonio.com Doughball Pizza Ltd. 353 Manchester Road, Haslingden, Rossendale, Lancashire BB4 6PT Contact: Giovanni Pillitteri Tel: 01706 831159 doughballpizza@hotmail.co.uk

Eurilait Ltd Leighton Lane Industrial Estate, Leighton Lane, Evercreech BA4 6LQ Contact: Paul Bates Tel: 01749 838100 / Fax: 01749 831247 paulbates@eurilait co.uk www.eurilait.co.uk Freiberger UK Ltd Broadgate House, Westlode Street, Spalding, Lincolnshire PE11 2AF Contact: Richard Harrow Tel: 01775 767655 / 01775 767656 richard.harrow@freibergerukltd.co.uk

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

General Mills UK Ltd. Harman House, 1 George Street, Uxbridge, Middlesex UB8 1QQ Contact: Liam Ward Tel: 01895 201246 / Fax: 01895 201101 liam.ward@genmills.com www.generalmills.co.uk Giovanni Rana (UK) Ltd 6 Valentine Place, London SE1 8QH Contact: Stephen Hull Tel: 0207 921 9550 shull@giovannirana.co.uk

Dawn Farm Foods Ltd. Cardwell House, Meadowcroft Business Park, Whitestake, Preston, Lancashire PR4 4BA Contact: Ian Ritchie Tel: 01772 750450 / Fax: 01772 746930 iritchie@dawnfarmfoods.co.uk DeCecco UK Ltd Kimbell Mews, Humfrey Lane Boughton, Northampton, NN2 8XB Contact: Stephen Barlow Tel: 01604 820022 / Fax: 01604 820033 sales@dececco.org.uk www.dececco.com Dingley Dell Enterprises Ltd. PO Box 3534, Kidderminster, Worcestershire WR9 0LQ Contact: Jay Emery Tel: 01905 621636 / Fax: 01905 630311 www.dingley-dell.com dingleydellenterprises@hotmail.co.uk

Glanbia Cheese Ltd 4 Royal Mews, Gadbrook Park, Rudheath, Northwich, Cheshire CW9 7UD Contact: David Cruddos Tel: 01606 810900 / Fax: 01606 48680 Heineken UK Ltd 2-4 Broadway Park, Gyle, Edinburgh EH12 9JZ Contact: James Woodman Tel: 07884 113534 james.woodman@heineken.co.uk

Integer 167 Heywood Road, Prestwich, Manchester, M25 1LB Contact: Geoff Whittle Tel: 0161 7987307 / Fax: 0161 7733151 geoff@integeruk.com www.integeruk.com

Jestic Units 3+4, Dana Industrial Estate, Transfesa Road, Paddock Wood, Kent TN12 6UU Tel: 0845 5048050 / Fax: 0845 5048051 Email: info@jestic.net www.jestic.co.uk Just-Eat.co.uk Ltd. Imperial Place (IP4), Maxwell Road, Borehamwood WD6 1JN Contact: Lucy Milne Tel: 0208 7362001 Email: Lucy.Milne@just-eat.co.uk www.just-eat.co.uk Kingdom Cheese Co. Glenfield Industrial Estate, Cowdenbeath, Fife KY4 9HT Contact: Phil Morgan Tel: 01383 610114 / Fax: 01383 610526 phil@kingdomcheese.com www.kingdomcheese.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 La Tua Pasta Ltd. 52 Gorst Road, London NW10 6LD Contact: Francesco Boggian Tel: 0208 961 8022 / Fax: 0208 965 6006 info@latuapasta.com www.latuapasta.com Leathams PLC 227-255, Ilderton Road, London, SE15 1NS AMEND POSTCODE Contact: Mr James Faulkner Tel 0207 6354026 / Fax 0207 6354017 ingredients.sales@leathams.co.uk www.leathams.com Maranaforni Di Marana F. Via Turbina 98, Verona, 37139 Italy Contact: Eleni Olivieri Tel: 0039 0456704503 Fax: 0039 0457156118 elena.commerciale@maranaforni.it

Martin Mathew & Co 50a St Andrews Street, Hertford SG14 1JA Contact: Mr M.J. Donnelly Tel: 01992 641641 / Fax: 01992 210177/8 matthewdonnelly@martinmathew.co.uk www.martinmathew.co.uk

Meadow Cheese Co. Limited Hazel Park, Dymock Road, Ledbury, Herefordshire HR8 2JQ Contact: Robert Kennedy Tel: 01531 631300 / Fax: 01531 631300 robert.kennedy@meadowcheese.co.uk www.meadowcheese.co.uk

November 2012

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classifieds Montana Bakery Limited Blackthorne Road, Poyle Industrial Estate, Colnbrook, Berkshire SL3 0AP Contact: Jonathan Mellows Tel: 01753 760 800 / Fax: 01753 760 801 jonathan@montana.bakeries.co.uk Pasta King (UK) Ltd Plantation House, Milber Trading Estate, Newton Abbot, Devon TQ12 4SG Contact: Lesley Treeby Tel: 0800 458 7898 / Fax: 01626 334481 www.pastaking.co.uk lt@pastaking.co.uk

Pizza Trading Co Ltd Duxbury Court, Preston Road, Standish, Wigan WN6 0HS Tel: 01257 423376 /Fax: 01257 472086 andy@pizzatrading.co.uk Saputo Cheese (UK) Ltd The Creamery, Aberarad Newcastle Emlyn, Carmarthenshire, SA38 9QD Tel: 01239 710424 / Fax: 01239 711843 www.saputo.com

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

Vion Pizza 3 Newtech Square, First Avenue, Deeside Industrial Park, Deeside, Flintshire CH5 2NT Contact: Phil Goodall Tel: 01244 838000 / Fax: 01244 838100 phil.goodall@paramountfoods.co.uk www.vionfood.com W&H Marriage & Sons Ltd. Chelmer Mills, New Street, Chelmsford, Essex CM1 1PN Contact: Hannah Marriage Tel: 01245 354455 / Fax: 01245 261492 hmarriage@marriagemillers.co.uk www.marriagesmillers.co.uk

Pasta Reale Ltd Pasta Reale House, Fleming Way, Crawley, West Sussex RH10 9JW Contact: Donald Boyne Tel: 01293 649700 / Fax: 01293 649741 don.boyne@pastareale.com www.pastareale.com PD Catering International Unit 2, Nile Street, Bolton BL3 6BW Tel: 01204 382800 Contact: Hamid Naraghi info@pizzadirect.com

ServEquip Assistance Ltd Suite 8 The Swift Centre, 41 Imperial Way, Croydon CR0 4RL Contact: Diane Bowker Tel: 0208 6868855 / Fax: 0208 6817509 info@servequip.co.uk www.servequip.co.uk

Technomic Inc Knowledge Center, 300 S Riverside Plaza Suite 1200, Chicago, Illinois, IL60606 USA Contact: Patrick Noone Tel: (01) 205 991 1234/Fax: (01) 205 980 3770 www.technomic.com

Solarsoft Business Systems Solarsoft House, Hampshire International Business Park Crockford Lane, Basingstoke, Hampshire RG24 8WH Contact: Andrew Godliman Tel: 01256 685242/Fax: 01256 685201 andrew.godliman@solarsoft.com www.solarsoft.com

The Fresh Olive Company 74 Long Drive, Greenford, Middlesex UB6 8LZ Contact: Ali Kirk Tel: 0208 838 9629/Fax: 0208 813 2986 ali@fresholive.com www.fresholive.com

Whitco Catering & Bakery Equipment Limited Cottingham Way, Thrapston Northamptonshire, Kettering NN14 3EP Contact: Sophie Whitaker Tel: 01832 737210 / Fax: 01832 734433 sales@whitcoltd.com

Pizza Plus Foodservice Elliott Street, Preston PR1 7XN Tel: 01772 610415 / Fax: 01772 617610 Contact: Chris Smith chris@pizzaplusfs.co.uk Contact: Chris Smith cathy@pizzaplusfs.co.uk

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

The Fresh Pasta Company Shepherds Building, Rockley Road, London W14 0DA Contact: Sole Nasi Tel: 0845 603 7746 pasta@thefreshpastacompany.com www.thefreshpastacompany.com

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

Ticco Ltd Unit B2Y, Skyway 14, Calder Way, Colnbrook, Slough SL3 0BQ Contact: Emma Hallam Tel: 07779 167474/Fax: 01753 689813 emmahallam@ticco.co.uk

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index of products BEVERAGES

Heated Pizza Delivery Bag Systems Cooktek (MCS Technical Products)

Beer Carnevale Ltd. Heineken UK Coffee Carnevale Ltd. Mineral Water Carnevale Ltd. Soft Drinks Carnevale Ltd. Wine, Spirits & Liqueurs Carnevale Ltd. Sorrento Express Ltd.

DOUGH & PIZZA EQUIPMENT

BREAD, CAKES & DESSERTS Bread Rolls & Wraps Ticco Ltd. Cakes & Confectionery Ticco Ltd. Desserts Ticco Ltd. Ice Cream General Mills UK Ltd.

CHEESE, DAIRY & EGGS Cheese 999 Pizza Toppings (UK) Ltd. Bel UK Ltd. Carnevale Ltd. Donatantonio Ltd. Eurilait Ltd. Glanbia Cheese Ltd. Kingdom Cheese Co. Ltd. Leathams PLC Meadow Cheese Co. Ltd. Saputo Cheese (UK) Ltd. Sorrento Express Ltd. Stateside Foods Ltd. Eggs Leathams PLC Mozzarella Carnevale Ltd. Glanbia Cheese Ltd. Saputo Cheese (UK) Ltd. Parmesan Eurilait Ltd. Sour Cream Kingdom Cheese Co. Ltd.

COMPUTING SOLUTIONS Computers/Software Integer Computers Solarsoft Business Systems Online Ordering Solutions Just-Eat.co.uk Ltd.

DELIVERY & PACKAGING Computer Delivery Management Systems Integer Computers 54

Dough Preparation Equipment Cater-Bake (UK) PD Catering Internatonal Vion Pizza Pizza Accessories Pizza Plus Foodservice Vion Pizza Pizza Display Racks Vion Pizza Pizza Making Systems & Equipment Benier (UK) Ltd. Cater-Bake (UK) Cooktek (MCS Technical Products) Jestic Maranaforni Di Marana F. Pizza Direct UK ServEquip Limited Vion Pizza Pizza Ovens Benier (UK) Ltd. Cater-Bake (UK) Dingley Dell Enterprises Ltd. Jestic Maranaforni Di Marana F. PD Catering Internatonal Pizza Plus Foodservice ServEquip Limited

FISH & SEAFOOD Other Fish & Seafood Leathams PLC

FLOUR & BAKERY Concentrates Allied Mills Durum Semolina Allied Mills Carnevale Ltd. DeCecco UK Ltd. Flour Allied Mills Carnevale Ltd. DeCecco UK Ltd. W&H Marriage & Sons Sorrento Express Ltd. The Fresh Pasta Company Ltd. W&H Marriage & Sons Whitworth Bros. Limited Icings Allied Mills Improvers Allied Mills Premixes (Bread & Cakes) Allied Mills

pizzapasta AND ITALIAN FOOD

FOOD WHOLESALERS Continental Quattro Stagioni Ltd. Leathams PLC Stateside Foods Ltd. Ticco Ltd.

FRUIT & VEGETABLES Chargrilled Vegetables Carnevale Ltd. The Fresh Olive Company Olives Donatantonio Ltd. Leathams PLC The Fresh Olive Company

KITCHEN & SERVING EQUIPMENT Bakery Ovens Cater-Bake (UK) Drinks Systems Carnevale Ltd. Food Safety & Hygiene Whitco Catering & Bakery Equipment Ltd Fryers Jestic Griddles Jestic Holding Ovens Jestic ServEquip Limited Refrigeration General Mills UK Ltd. Servicing & Spares Whitco Catering & Bakery Equipment Ltd. Serving Pasta King (UK) Ltd.

MEAT Bacon Dawn Farm Foods Leathams PLC Beef Leathams PLC Chicken & Other Poultry Leathams PLC Ham Carnevale Ltd. Dawn Farm Foods Leathams PLC Stateside Foods Ltd. Ticco Ltd. Italian Meat & Sausages Dawn Farm Foods Donatantonio Ltd. Ticco Ltd. Pancetta Carnevale Ltd. Pepperoni

Carnevale Ltd. Dawn Farm Foods Salami Carnevale Ltd.

OILS & VINEGARS Olive Oil Donatantonio Ltd. Leathams PLC

PASTA, POLENTA, GNOCCHI & RICE Gnocchi The Fresh Pasta Company Ltd Pasta (Dry) Carnevale Ltd. DeCecco UK Ltd. Donatantonio Ltd. Leathams PLC La Tua Pasta Ltd. Pasta (Fresh) Giovanni Rana (UK) Ltd. La Tua Pasta Ltd. Pasta Reale The Fresh Pasta Company Ltd Ticco Ltd.

PIZZA DOUGH, BASES & CRUSTS Dough Balls Doughball Pizza Ltd. Kiren Foods Montana Bakery Pizza Plus Foodservice Stateside Foods Ltd. Pizza Bases & Crusts Doughball Pizza Ltd. Kiren Foods Montana Bakery Pizza Plus Foodservice Stateside Foods Ltd. Vion Pizza

PIZZA TOPPINGS Fish Carnevale Ltd. Fruit & Vegetables Carnevale Ltd. Vion Pizza Meat 999 Pizza Toppings (UK) Ltd. Carnevale Ltd. Dawn Farm Foods Pizza Plus Foodservice Stateside Foods Ltd. Vion Pizza Pizza Sauces Donatantonio Ltd. Pizza Plus Foodservice Pizza Trading Company Ltd. Stateside Foods Ltd. Vion Pizza

READY PREPARED Prepared Pasta Meals Bakkavor Pizza Freiberger UK Ltd. Giovanni Rana (UK) Ltd. Pasta King (UK) Ltd. Pasta Reale Prepared Pizza (Chilled) Bakkavor Pizza Stateside Foods Ltd. Vion Pizza Prepared Pizza (Frozen) Freiberger UK Ltd. Pizza Plus Foodservice Stateside Foods Ltd. Ticco Ltd. Vion Pizza

SOUPS, SAUCES, STOCKS & DRESSINGS Chutneys, Relishes & Sauces BD Foods Garlic Spreads & Mixes Stateside Foods Ltd. Mayonnaise & Other Dressings BD Foods Pasta Sauces DeCecco UK Ltd. Leathams PLC Pasta King (UK) Ltd. The Fresh Pasta Company Ltd Pizza Sauces Leathams PLC Pizza Trading Company Ltd.

SPECIALIST FOOD CONSULTANCY & MARKET RESEARCH Specialist Food Consultancy Technomic Inc Market Reasearch Technomic Inc

TOMATOES Canned Tomatoes DeCecco UK Ltd. Donatantonio Ltd. Martin Mathew & Co. Ltd. Passata DeCecco UK Ltd. Donatantonio Ltd. Martin Mathew & Co. Ltd. SunBlush© Tomatoes Leathams PLC Sun-Dried Tomatoes Carnevale Ltd. Donatantonio Ltd. Leathams PLC

The Pizza Pasta & Italian Food Association is the trade body representing the UK pizza, pasta and Italian Food Association. The Association is given direction by a Management Committee comprising: Phil Goodall Vion Pizza Russell Allen Basilico* Maurice Abboudi Consultant/ Domino’s* David Cruddos Glanbia Cheese*

Camilla Deane Bel UK John Prior Papa John’s* Phil Welberry Perfect Pizza Stephen Hull Giovanni Rana Ian Kent

Stateside Foods* Alan Ribakovs Whitworth Bros Ltd Mark Edmonds Whitworth Bros Ltd James Woodman Heineken (* Primary members of the committee – others generally attend as substitutes when primary members are unable to attend meetings)

November 2012

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