Issue 182 November 2017
& Italian food magazine
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ap The One Stop Shop for all your Pizza Sundries www.alphin.co.uk Alphin Pans Ltd. T: 01457 872486
Editor telephone e-mail
Clare Benfield 01291 636336 clare@jandmgroup.co.uk
Advertising telephone e-mail
Andrew Emery 01291 636334 andrew@jandmgroup.co.uk
Production telephone e-mail
Jayson Berry 01291 636339 jayson@jandmgroup.co.uk
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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. 2017
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Welcome London’s Olympia will be hosting the second European Pizza and Pasta Show (15 and 16 November 2017), and PAPA (celebrating its 40th anniversary) and Pizza Pasta & Italian Food magazine will be present at Stand 78. Once again, this exhibition coincides with the PAPA Awards and finals of the Pizza and Pasta Chef Competitions, and we look forward to seeing many of you at these events which are continuing to help to put the sector and its success in the spotlight. Our thanks go to all of 2017’s sponsors, competitors and judges involved in this year’s PAPA Awards to be celebrated at this annual awards night celebration dinner to be held at the Lancaster London Hotel in London on Thursday, 16 November 2017. CLARE BENFIELD EDITOR clare@jandmgroup.co.uk
Contents NEWS
FEATURES
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Proposed ban to prohibit the burning of wood.
5
Celebrate the sector’s winners in PAPA’s fortieth year!
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A Centre of Excellence for the catering industry.
44 Form and function – ovens for the pizza business. 54 Pasta – trends and recipes ideas. 58 Looking good - pleasing design and welcoming interiors.
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Papa John’s franchisees open sixth store in 18 months.
PAPA 20 PAPA Awards 2017. 24 Pizza Chef of the Year 2017. 31 Pasta Chef of the Year 2017.
PREVIEW 34 European Pizza and Pasta Show 2017.
ARTICLES 70 Chef with the X Factor! Sub Xpress’s Peter Puntrello.
PROFILES 68 Pizza My World - Steve Talbot of Logs Direct.
REGULARS 66 Wood-fi red oven guru column – kitchen design. 65 New products. 73 Index of PAPA registered suppliers. November 2017
NEWS
Fast-growing Veeno to open first London café
Proposed ban to prohibit the burning of wood In the wake of plans voiced by the mayor of London, Sadiq Khan, to ban the burning of wood in certain parts of London, the Pizza Pasta & Italian Food Association (PAPA, www.papa.org.uk) has announced that it has received assurances from the Mayor of London’s office that pizzerias using wood burning stoves are safe – at least for the time being. It was recently announced that Mayor Sadiq Khan had written to the Chris Grayling, Secretary for the Environment, asking for extra powers to ban wood burning stoves in parts of London. In response to concerns raised by the Association, the Mayor’s office has now given PAPA assurances that they are aware of the issue for restaurants using wood burning ovens and do not want to cause them any difficulty. The measures are being considered to control the use of domestic wood burners, they say, and nothing is likely to happen before 2025. They also promised to consult with the Association before any measures are introduced. “It’s about time that local government did something about the wood smoke issues in the inner-city area, but don’t penalise those who have often gone to extraordinary lengths to make sure that the ovens they sell are compliant,” Jay Emery of Bushman Woodfired Ovens told Pizza Pasta & Italian Food. 4
“It’s fair to say that the UK is being flooded with wood fired ovens, cheap imports and untested products. If it’s not on the DEFRA approved list then yes it should be banned. After all, what’s the point of some manufacturers spending thousands of pounds on development research and testing to ensure that the ovens they make comply with UK legislation and produce a level of emissions that is recognised as acceptable while others blatantly ignore legislation and make ovens that send out plumes of smoke and simply say that the ovens are compliant? “In my opinion, if you have purchased an oven from someone who has said it’s compliant when it’s not, claim a refund on the basis of it being not fit for purpose and buy one that is compliant. And before you do buy an oven, check out the DEFRA web site for smoke exempt appliances. If it’s not on the list, it’s not compliant. “Whereas a couple of years ago there were very few compliant ovens, there are now some others so you do have a choice. And yes, a compliant oven is more expensive, but research and development followed by rigorous testing needs to be covered somehow. In my opinion, it makes sense to buy and support companies who follow the law to protect you or face the alternative when it comes to pass and risk losing your livelihood.”
Veeno is converting the former Strada restaurant in the Griffin Centre, Kingston-upon-Thames into a wine café - the sixteenth venue in the group. “We are extremely excited to open the first franchised site in the Greater London area and this is just the beginning of further expansion ahead in the next 12 months. We believe that this location is the perfect venue to bring our authentic Italian offering and we wish every success to the manager Tom and our franchise partners Derek and Sharon,” said co-founders Nino Caruso and Andrea Zecchino. Derek and Sharon said: “We are hugely excited to be the first franchisees to bring Veeno to the London market, in Kingston-Upon-Thames. Veeno
is much more than a wine bar or restaurant. It is a unique experience which has delighted and excited customers in every other market that Veeno serves. We experienced our first taste of Veeno in Manchester, where the Veeno journey began, and have been deeply passionate about the Veeno experience ever since then. We chose to open in Kingston because it is such a beautiful and vibrant place, steeped in history overlooking the Thames.” Veeno champions Italy’s afterwork culture of drinking, nibbling and relaxing, and specialises in family grown Sicilian wine alongside authentic Spuntini including platters of meats, cheese and other appetisers imported from selected quality Italian producers.
Bella Italia launch a leadership academia programme Casual Dining Group-owned Bella Italia has launched a “leadership academia programme” with the aim of filling 70% of its restaurant managerial positions internally. The scheme will enable a clear career path from team member to general manager, say the group. The programme is divided into three tiered stages – Stepping Up (for staff looking to become managers and chefs to sous chefs), Emerging Leaders (for sous chefs and supervisors looking to step up to head chef and assistant manager) and Future Leaders (for assistant managers and head chefs looking to become general managers).
Each stage has bespoke learning modules with participants required to attend external workshops away from the restaurant, with the onus on individuals driving their own learning. Bella Italia HR director Wayne Morgan said: “Attracting and retaining quality people in an ever-shrinking pool of talent is a challenge all operators currently face. We want to promote a career in hospitality and show it’s possible to work your way up from floor to management.” Bella Italia already has more than 170 employees training in the programme. November 2017
NEWS
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unique opportunity to network and catch up with friends and colleagues against the backdrop of the European Pizza & Pasta Show (now in its second year, and an extremely popular exhibition in its own right, drawing companies and visitors from the UK and abroad). The finals of the Pizza and Pasta Chef of the Year competitions will take place on the second day of the show with head judge - Michelin starred chef Theo Randall - in attendance and overseeing the evening’s presentation of the awards in conjunction with Dominic Holland.
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PAPA – the Pizza Pasta & Italian Food Association (www.papa.org.uk) – is celebrating an impressive fortieth, ruby anniversary this year and, as has become the tradition, the winners of this year’s Pizza Pasta & Italian Food Awards (incorporating the Pizza and Pasta Chef of the Year competitions), will all be revealed at its annual gala dinner to be held at the Lancaster London Hotel (turn to page 20 to find out more). This prestigious event in the Italian food industry calendar rewards the achievements of those in the sector at large, and offers a
IT AL IA N
Celebrate the sector’s winners in PAPA’s fortieth year! 2017
London to host second European Pizza and Pasta Show Now in its second year, the European Pizza and Pasta Show (www. pizzapastashow.com) is an exclusive trade event bringing together the fastgrowing pizza and pasta market by uniting leading UK and European food wholesalers and retailers, pizza operators and pizzeria owners, restaurant chains and independent restaurants, hotels and catering companies with equipment manufacturers, specialist ingredients suppliers and service providers. “The European Pizza and Pasta Show is a brilliant event that everyone who works in the restaurant business should experience. The quality of the products and equipment are some of the best I have seen at a trade show. If you are serious about Italian food, you cannot miss this!” said Theo Randall. The event will be opened by the Rt Hon. George Eustice, MP Minister of State for Agriculture, Fisheries and Food, and as well as PAPA’s Pizza and Pasta Chef of the Year Competitions, it will also be host to the European Classic Pizza Championship. A programme of insightproviding presentations will offer visitors the latest in informative industry views and thinking. The Food and Beverage Law and IP Summit and the International Food
Licensing & Franchising Event are also being held alongside the show (Olympia, London, 15-16 November 2017). PAPA (www.papa.org.uk) and Pizza Pasta & Italian Food magazine will be in attendance on Stand 78. Turn to page 34 for more details about the show.
The European Pizza & Pasta Show 9-10 November 2016 Olympia London
www.papa.org.uk 5
NEWS
Eurostar Commodities appoint Davide D’Auria Yorkshire-based Eurostar Commodities has announced the appointment of Davide D’Auria as technical sales and development manager. A leading supplier of the finest commodities and innovative ingredients, this new role is a further bold move into the booming artisan pizza flour market, say Eurostar. Davide D’Auria joins from Harrods where he was senior pizza chef. As a qualified expert pizza instructor, he has worked in several prestigious restaurants in London and Pisa, Italy, originally hailing from a suburb of Naples (the third generation of his family to be a chef). Starting ‘officially’ in kitchens at the age of 16, Davide D’Auria is also a graduate of the prominent Pizza Italiani News School where he was talent spotted and sponsored by Grandi Molini Italiani. Philip Bull, managing director of Eurostar commodities said: “This is an exciting expansion of our innovation and development team. Davide will be a catalyst for new product development. We want to better understand
what is important to pizza makers and provide them with the ingredients and inspiration to produce fantastic quality pizza and to embrace the very latest trends from Italy. We are about to unveil some very exciting new healthy and natural pizza flours made from beetroot, spinach and sweet potato.” Davide D’Auria said: “Eurostar impressed me with their attitude to innovation while at the same time showing their long-term commitment to the traditions of authentic artisan Italian pizza. I’m delighted to start work experimenting with flours and food matching. There are big issues in the UK right now surrounding the development of healthy and natural pizza and high quality development in this area will be a big trend for 2018.” In his new role, Davide D’Auria will be responsible for the UK market roll-out for the new and exclusive range of flours from Grandi Molini Italiani (GMI), who use ground-breaking technology to create high quality flours that produce smooth doughs for artisan chefs. GMI can boast two centuries of experience in
More dough for your dosh Pizza delivery company, Papa John’s, is now offering pizza lovers an indulgent take-away treat with the launch of ‘Papa’s Deep Crust’. Now available nationwide, the new deep crust pizza offers an appetite-satisfying feasting experience thanks to a new dough recipe which results in a thicker, mouth-watering cheese crust, say Papa John’s. The brand, who take pride in using fresh ingredients, including fresh as opposed to frozen dough, say that the specially formulated recipe features a buttery, seared crust for a fuller flavour and a light and fluffy deeper dough, and is almost double the depth of regular Papa John’s pizzas cooked in a specially designed pan, to offer an even more indulgent taste than before. A new recipe tomato sauce has also been created, using Californian vine-ripened tomatoes which go from field to can in six hours. Added to this is a blend of signature spices and extra virgin olive oil which are then reduced to create a richer tasting sauce, complementing the new thicker base perfectly. Every ‘Papa’s Deep Crust’ pizza uses an extra cup of cheese, which is spread all the way to the edge of the dough to create a caramelised, crispy cheese crust. Each pizza is then completed with all the favourite pizza toppings, including fresh “store cut” vegetables, say the brand. 6
Davide D’Auria has joined Eurostar Commodities to promote Grandi Molini Italiani. milling with a long tradition of innovation and highest quality. Eurostar Commodities will be exclusively launching GMI’s latest range in the UK, including Pizza Veraci, Pizza Italiani. Lievito Naturale and Pizza Dorata, as well as their new pizza flours made from beetroot, spinach and sweet potato.
A Centre of Excellence for the catering industry What is claimed to be the UK’s first permanent catering exhibition centre has opened in Bristol, showcasing products from over 50 leading equipment brands all under one roof. The National Catering Equipment Centre (NCEC) is being billed as a centre of excellence for the catering industry, providing a variety of users, from operators to dealers, consultants to chefs, with a unique venue to discover, train, network and to become immersed within everything to do with catering equipment. “Up until now, the hospitality industry has not really had somewhere to call home. Football has Wembley, Rugby has Twickenham and now the hospitality industry has the NCEC. We believe the NCEC will quickly become the place to visit for anyone involved with catering equipment, from dealers to distributors, through to operators, consultants and chefs,” said Laura Clarkson, NCEC manager. Brands that have already confirmed their involvement in the NCEC include Dynamic, Olympia, Samsung, Hoshizaki, Thor, Winterhalter, Burco, Lincat, Pira, Polar, LEC, Buffalo, Waring, Churchill and Steelite. November 2017
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The Pizza Pasta & Italian Food Association aims to ensure the best market conditions for our industry. From lobbying government to its organisation of the prestigious Pizza Pasta & Italian Food Awards, we aim to provide the best environment for you to trade in plus a wide range of benefits. Facing the staffing challenge – Our business needs good people. We are lobbying to ensure Brexit does not lead to the door shutting on the people we need to keep going. Reducing Energy and Telecoms costs – Our specialist advisor will shop around to get you the very best deals – and it’s free! Insurance with Free Membership – Our specialist insurers offer really keen prices for shop and business insurance – and independent retailers can get free membership if they use them. KPMG Accounting offer – Members can take advantage of a three months free accounting offer from leading accountants KPMG. Training – Our discounted on-line hygiene training is focused and saves you money and time. Assured Guidance – Members following our Assured Advice are protected from enforcement challenges. Free Advice – From legal to technical advice, our members have free access to experts. Buying ingredients or equipment from abroad? Our agreement with Cornhill offers exceptionally keen exchange rates. Business rates and financial help – We have teamed up with a specialist business finance consultancy who provide members advice on everything from business rates to raising finance. Cutting Fuel bills – Members can enjoy savings of up to 5p per litre on diesel & petrol, and up to 10p per litre at motorway pumps, with a free no-obligation fuel card. London hotel discounts – Save money when staying in London using the unique Association booking code with Grange Hotels.
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NEWS
Papa John’s franchisees open sixth store in 18 months Papa John’s has announced that franchisees John O’Brien and Clif Roberson have opened their sixth store within 18 months. The school friends from Merthyr Tydfil turned business entrepreneurs, now run Papa John’s throughout South Wales including Cwmbran, Pontypridd and Merthyr Tydfil. Their newest franchised Papa John’s in Yate, just north of Bristol, is their first outlet to be located outside Wales. “We always had a master plan!” confirms Clif Roberson. “We put a management structure in place from day one to enable us to expand rapidly. We are delighted that all our store managers have been selected through internal promotion from our original staff. It’s great to see how many of our people have the right ingredients for success and how they have progressed through the opportunity that Papa John’s provides. “From an operations point of view, we have been able to take advantage of Papa John’s current incentive scheme to open up in Yate. This means Papa John’s has put a great deal on the table, to give us a helping hand with equipment and marketing to ensure we can get off to a really good start. This deal will also come into effect with our next Papa John’s opening scheduled for next month – it is sure to be a recipe for success! “So far our journey with Papa John’s has been quite an adventure! One major highlight was being named as Papa John’s UK franchisees of the Year in 2016. Myself and my wife flew to Colorado to receive our award. It was an honour to meet the Global team. Our expansion doesn’t stop here though. We aim to continue to satisfy demand for our top-quality pizza made with only the finest ingredients and fresh dough for a better natural flavour. We are currently on-track to have a total of 15 Papa John’s up and running within the next couple of years.”
Pan’Artisan’s Street Food Dough Ball Challenge Pan’Artisan has announced that it will be the proud sponsor of the Street Food Dough Ball Challenge taking place at Hotelympia’s International Salon Culinaire on Tuesday, 6 March 2018 at 13.05pm (ExCel). Competitors will be required to create two portions of an innovative street food dish using Pan’Artisan’s (www.panartisan. com) award-winning pizza and sourdough dough balls. The dish needs to be served up as if being delivered from a street food van or take away shop and possibly be inspired by global cuisines. Challenging the best in the industry, the 45-minute competition will focus on
creative use of the product and ease of service to a transient market. Chefs from all industry sectors are expected to showcase their skills and creativity in front of a live audience, whilst competing for a highly coveted Salon Culinaire medal and winners’ trophy. The Street Food Dough Ball Challenge has been designed to highlight the versatility and ease of use of Pan’Artisan’s Pizza and Sourdough Dough Balls products, and the closing date for entries is Friday, 24 November 2017 (to enter visit www. hotelympia.com/competitorzone then select LT8 Pan Artisan Street Food Dough Ball Challenge).
Frantoio Bonamini in top 20 again Frantoio Bonamini has once again been recognised and awarded in the top 20 by the renowned 2018 Flos Olei Guide as one of the best oils in the whole wide world with its oil Veneto Valpolicella DOP. The strict parameters followed by the Flos Olei Guide make it an influential publication in its own right and, at the same time mean that the guide itself strives to be up to date with innovations in the olive oil market, thanks to Marco Oreggia (curator and publisher of the volume, as well as coordinator of the team of expert tasters which has pick oil coming from some 51 of the world’s countries). “The allocation of the awards in The Best section is not because of the organoleptic values of the oils, but considers the perseverance of the quality 8
of the companies through the years and the benefits this could bring to the territory where they are… Through The Best section we confer some ‘quality prizes’ to the circle of companies that have emerged in this market,” said Marco Oreggia. Frantoio Bonamini says that it keeps the quality of its products unvaried, having already been chosen from the wellknown guide in 2011, 2012, 2013, 2014 and 2017. The award-winning oil Veneto Valpolicella DOP has the features that puts itself in the light fruity category – bright golden yellow with some greenish shades, with a complex and refined smell but a fruity taste, making it perfect for delicate palates and for everyday use, suggest the brand. Not only a successful product of
the Italian tradition, but a true experience, full of shades, which celebrate a unique territory, the one of the Illasi Valley. “We are deeply honored and proud to be awarded, again, with such an important recognition,” said Giancarlo Bonamini, owner of Frantoio Bonamini. “Our company has always cared about the research of the excellence during the production, respecting the roots and the values of our territory. This award, for us, is something that will keep pushing us to continue with our values and our company philosophy”. The award ceremony will take place on Saturday, 9 December 2017 in Rome in the hotel Westin Excelsior Rome (Via Vittorio Veneto, 125).
NEWS
Customers are turning to takeaways to avoid restaurants’ background noise Almost half of potential diners (43%) have opted for a takeaway instead of eating out because of restaurants’ increasingly intrusive background noise, a survey commissioned by UK charity Action on Hearing Loss has found. The online survey of 1200 members of the general public also found that the optimum acoustic environment for eating out for 70% of people was some conversational buzz and a low level of background noise at a level which enabled them to still hear their companions. Research conducted by the charity in 2016 had also found that 90% of survey respondents would not return to a venue they found too noisy. This follows news that critics at the Good Food Guide had also noted that a growing number of restaurants are putting customers off by “deafening them with Glastonburyforce songs”, which is being exacerbated by “bare-bones” interior design. The charity’s Speak Easy campaign has been calling on restaurants, bars and cafés to take action on background noise to enable better communication for patrons. Paul Breckell, chief executive at Action on Hearing Loss, said: “These results really demonstrate the business case for restaurants putting some real consideration into their acoustics. Everyone loves going out for a meal but with an increasing variety of takeaway options and the intrusive background
noise levels exacerbated by fashionable hard surfaces, it’s no wonder customers are opting to stay in. It’s entirely reasonable for customers to expect to hear companions sat opposite them. “We want to work with restaurants to demonstrate not only that becoming accessible doesn’t have to be expensive or difficult, but also that there is much to be gained from doing so.” The charity has launched a guide for restaurants which outlines ways to be more accessible to customers with hearing loss,
from reducing the volume of background music, using soft furnishings that better absorb sound to investing in acoustic treatments. Members of public are also being encouraged by the charity to join its #DecibelSquad and proactively give feedback to restaurant on their noise levels using a free app – either by contacting them directly through social media or by leaving reviews on Trip Advisor. For more information and to download the guide, visit www. actiononhearingloss.org.uk/speakeasy.
Futura Foods introduces new provolone pots With party season fast approaching, Futura Foods (www. futura-foods.com), a UK supplier of Mediterranean-inspired dairy products, is introducing an authentic new Italian cheese into its range in a bid to help outlets drive incremental sales. The cheese specialist is launching a new Provolone - a semi-hard, cow’s milk cheese which originates from Southern Italy. With a nutty, slightly piquant taste which intensifies when melted, its versatility makes it a unique and delicious option for sharing boards, starters and mains alike in the run-in to Christmas. Available in ready-to-bake 100g and 200g rustic clay pots, 10
the cheese’s easy-serve format means busy chefs can create a theatrical dish with the absolute minimum of fuss, feel Futura, and offer a premium serve with a highly profitable price-tag, especially when paired with quality add-ons. “Cheese has always been popular at Christmas and so this year we have launched our Provolone pots to make it that little bit easier for operators to profit from a versatile festive favourite,” said John Steele, national account controller, Futura Foods. “Try serving with a rocket and rosemary salad garnish and crusty Italian bread for a popular sharing
board. Or else simply sprinkle with paprika, chilli powder and basil for an easy and impressive starter. For the more adventurous,
a provolone soufflé with porcini mushrooms and pea purée makes for a premium main that’s also suitable for vegetarians.”
Provolone pots are supplied in 100g and 200g formats and are available from selected wholesalers.
November 2017
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NEWS
Is your wood ready to burn? During Chimney Fire Safety Week (4-10 September 2017), risk manager, Gauntlet Health and Safety, warned hospitality providers of both the safety and legal implications of using the wrong type of wood in their woodburners and open fires, and with implications for those operating wood-fired pizza ovens. Its warning comes after another year that saw over 5,000 chimney fires break out in England alone and after the introduction of a new certification scheme for wood, backed by Government. Inns, pubs and accommodation providers have all latched on to the popularity of real-flame fires in recent years, but Gauntlet says the chimneys that flue these sources of heat are often out of sight and out of mind and in a condition that could easily lead to a chimney fire. A worrying percentage of the fire risk assessments that it conducts in commercial premises that have wood-burners and open fires, result in issues being raised in relation to the safe use of the appliance or fire, they found To date, it has been too tempting for operators to purchase wood from a local supplier in the village or nearby countryside,
often as a goodwill gesture and an attempt to support the local community. This wood is often unseasoned wet wood, which burns inefficiently, due to having a moisture content of around 80%. Wood that burns at a low temperature, generates wood tar that is taken into the flue and chimney in the form of vapour. It condenses there and creates highly combustible creosote deposits on the chimney walls, creating perfect conditions for a chimney fire, but also a blocked chimney, which can lead to carbon monoxide poisoning. Whilst burning wet wood creates these safety hazards, the environmental issues related to burning wet and unsuitable wood are now top-of-mind at a national level. The government has this year brought key wood suppliers such as industry expert, Logs Direct, together, to suggest how to tackle the environmental problem of smog in Britain’s cities, which is partially attributable to the increased use of wood-burners. Having highlighted that it is the wood being burned that causes the issue and not the woodburner itself, the suppliers have created a solution in terms of a new certification system for wood
– Woodsure. There has also been an abandonment of the word ‘seasoned’ in relation to wood. Wood suppliers now have to label their wood as ‘Ready to Burn’ and can only do that if their wood has undergone a series of exacting tests, at a central and independent laboratory, and has a water content of less than 25%. Now, businesses found using wood that is not ‘Ready to Burn’ could be committing an environmental offence, whether they are in an official Smoke Control Zone, or not. Environmental Health Officers have the authority to prevent the use of wood-burning appliances, if they feel they are damaging the local environment. Further penalties may be introduced, as the government develops its Ready to Burn initiative. Hospitality providers should note that the Ready to Burn initiative applies not just to logs, but also to wood chip, pellets, briquettes and hog fuel. “The hospitality industry needs to quickly get its head around the new wood supply regulations and make sure that those buying wood for a venue’s wood-burners are choosing ‘Ready to Burn’ wood. If they do this, they will not only be on the right side of environmental
laws, but also improving the health of their chimney and thus keeping guests and customers, not to mention their property, much safer,” said Gauntlet Health and Safety’s Andrew Scott. “Those using wood-burning pizza ovens should also heed the arrival of the Woodsure certification scheme and ensure that they only use Ready to Burn wood.” Logs Direct’s director, Stephen Talbot, added: “Choosing Ready to Burn wood is not just advantageous from a health and safety point of view, but a decision that will not invalidate an appliance’s warranty, one that will help the health of the appliance and its longevity and a choice that will also see wood being burnt more efficiently, which means that fewer logs are needed. Buying wood that is not Ready to Burn is actually false economy, because you need many more logs and also more storage space.”
CWF introduces Italy’s 2017 new season’s Novello wine CWF, the Yorkshire based wine importer and alcoholic drinks manufacturer, says that it is delighted to introduce three new season Novello wines. Novello is the Italian term for “new”. Wines from the new vintage historically have always been long-awaited with excitement throughout Europe because they were fresh, fruity and lively in comparison to the older wines from the previous year that are often by November the following year tasting a bit tired and old (this was historically because storage conditions were not always ideal and such wines were usually kept in large 12
old barrels and not in bottles that meant they aged much faster). The concept of making and selling modern Novello wines really began in Italy in the 1970s with the invention of the carbonic maceration technique which emphasises the aromatic and floral qualities of the grapes used and makes young fresh wines which are ideal for immediate consumption. They are not made for keeping and are usually all consumed by Christmas each year. In particular, CWF has introduced Ikebana Novello from Cantine Zaccagnini,
Novello produced by Casa Vinicola E. Antonutti and Novello produced by Velenosi. “Novello wines are now made in all regions of Italy and are awaited each year with great excitement. Novello wines are a great way to kick off the pre-Christmas period with special dinners and menus to accompany them and we are delighted to be able to offer our customers three excellent wines,” said Nick Tatham MW, wine development manager at CWF (www.continental-wine.co.uk). November 2017
NEWS
SHORTS Sales growth for Domino’s According to Propel, Domino’s has reported 8.1% like-for-like sales growth in Quarter Three in the 13 weeks to 24 September. Group system sales were up 20.8% with UK system sales up 11.6%. There was an acceleration in digital sales with UK online sales up 17.4%. It now has 1,149 stores groupwide – 19 new stores opened in the period, including the 1,000th UK store.
Jon Knight replaces Simon Blagden Propel have reported that Simon Blagden has stepped down as head of Jamie’s Italian to be replaced by Jon Knight, the managing director of the group’s international operations, who joined the business in April last year after five years in retail with Al Khayyat Investments of Dubai and Retail Arabia International.
Dr. Oetker Professional’s new launch Dr. Oetker Professional – the baking and pizza specialist – has launched a new range of sugar strands with endless possibilities to enhance everyday bakes. From freak-shakes and ice creams, to cupcakes and doughnuts, sprinkles are proving a consumer favourite when it comes to sweet treats, as well as an easy way for caterers and bakers to add interest to a wide range of dishes. The new Sugar Strands and Chocolate Flavour Sugar Strands are available in easy-to-pour 700g jars, making them perfect for professional kitchens to have on hand to add the finishing touches to any dessert and drive profits.
ExCeL-lent turnout for lunch! The lunch! show celebrated its tenth anniversary recently – with its biggest ever edition enjoying a record turnout for another successive year. Over 6,300 food-to-go operators, retailers and caterers packed the aisles at ExCeL London, over 21-22 September, to see and sample the next-wave of NPD from 335 leading exhibitors. The 7% increase in total attendance included a significant 17% rise in the number of big spenders (buyers with over £5m of purchasing power), say the organisers.
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British Takeaway Campaign calls for action on business rates The British Takeaway Campaign, an umbrella group representing those involved in the supply and preparation of the nation’s favourite foods, has reiterated its call for a fundamental overhaul of the business rates system and called on councils to stop sitting on much-needed rates relief. Responding to Retail Price Index (RPI) inflation figures for September, which will set the level of business rates next year, Chair of the British Takeaway Campaign, Ibrahim Dogus, said: “Business rates are one of the biggest burdens on takeaway businesses and a further increase will deliver a hammer blow at a time when they are already grappling with rising food and wage costs. “With a third of takeaways already saying they will be negatively hit by the last business rates review and many firms yet to receive the rates relief they are due, this latest increase could have a serious impact on the sector’s ability to continue to grow and create jobs. “That’s why we’re calling for the government to overhaul the business rates regime to make it fairer and more transparent. That includes more frequent revaluations and speed up plans to
switch the rate-setting figures from RPI to the Consumer Price Index. As a first step, it should ensure that local councils stop hoarding business rates relief funds and that these are released as a priority.” Earlier this year, the British Takeaway Campaign released independent research, which revealed the takeaway sector supports 231,00 jobs and takeaways themselves directly contributed £4.5bn in gross value added (GVA) contributions to UK GDP in 2016, rising to £9.4 billion when factoring in the multiplier effect of supply-chain and employee spending – equivalent to 0.5% of GDP. The British Takeaway Campaign is an umbrella group spearheaded by Just Eat. The BTC’s members include Association of Licensed Multiple Retailers, Bangladesh Caterers Association, British Retail and Kebab Award, CurryLife Magazine, Foodservice Packaging Association, K10 restaurants, National Federation of Fish Friers, Nationwide Caterers Association, Night Time Industries Association, QuickBite, UK Bangladesh Catalysts of Commerce and Industry, SeeWoo and in collaboration with PAPA.
Campden BRI sets up club project to monitor oxidative stability Campden BRI is inviting companies to join a club project to explore a rapid technique to monitor the oxidative stability of a range of oils and compare it with currently used technology. Oxidative rancidity in fats, oils and fatty foods is often the limiting factor in shelf life due to the development of off-taste and off-odour. The project will develop a better
understanding of a rapid small scale oxidation technique (RapidOxy) and this rapid technique for oxidative stability testing. RapidOxy is a technique that could bring benefits to the edible oils and fats sector as it could be quicker and easier than existing methods. Participating companies will have the opportunity to provide samples for testing and
steer the direction of project work. This club will not only be of interest to companies who work with edible oils and fats or are oil/fat producers, but to retailers and to those dealing with products containing oils/fats. The project results will be confidentially shared among participants who will be able to exploit the findings for their own commercial benefit. November 2017
NEWS
New Eco-Briquette is firing up wood-oven chefs! than two years’ effort by Logs Direct sales director, Stephen Talbot, who set himself the task of sourcing the perfect log for chefs who cook with a woodfired oven. This followed Logs Direct entering the restaurant sector with its high quality kilndried logs and launching the very first awards for wood-fired eateries – the Woody Awards. Having listened to how chefs used Logs Direct’s kilndried wood in conjunction with eco-briquettes, Stephen Talbot decided to combine his knowledge of wood fuel, with that of those who had the natural resources and know-how to create additive-free logs, to produce the perfect wood-fired oven briquette solution. The resulting Piccante logs are formed from ground and compressed virgin beech, which is compacted to create a denser briquette than others available in the market. This leads to a lower flame, ensuring pizza bases are not singed by the embers from the wood. A focus group of chefs has been testing the product and
giving their feedback. “It is apparent that the moisture content of this briquette is extremely low. This has meant that we’ve achieved a stable burn and ensured food consistency. The Piccante briquettes have also proved very easy to light and have reached optimum temperature quickly,” said Chris Atkins of Gourmet Pizza in Oxfordshire. “As the Piccante briquettes burn for longer in the oven than the market leader, we know we shall not need to use and store as many as we have in the past. We will certainly spread the word about these briquettes,
as they are much cheaper than others.” Ian Morris of the Siena Pizza Company added: “Piccante is a great new product and we think they are slightly hotter than our normal compressed beech logs.” The briquettes come in ninelog, 14kg boxes (each box costs £6.98) and Logs Direct say that they will be taking some to the European Pizza and Pasta Show (15-17 November 2017, Olympia, London).
Major refurbishment for Swindon Pizza Hut restaurant Pizza Hut Restaurants has unveiled a £337,000 restaurant makeover at its Swindon Greenbridge Retail Park Hut, creating 10 new jobs for the area. The re-opening is part of a multi-million pound nationwide redesign programme by the casual dining company. A brand new, exciting menu will also be rolled out in the revamped Hut that includes chicken wings, Kentucky style BBQ ribs and new additions to its famous warm cookie dough. All of Pizza Hut Restaurants’ famous icons – including the Ice Cream Factory, Salad Station and Buffet – still take centre stage, but form part of the new, interactive design that includes a central preparation station offering a range of desserts including warm cookie dough, and a self-service soft drinks hub 16
allowing guests to refill drinks at their leisure. Restaurant manager Kerry Harding said: “The new makeover is amazing! All of design elements really stand out as soon as you walk through the door and I’m confident guests will be really impressed. We’ve introduced funky wall displays and have a brilliant new lighting scheme that really comes to life in the evenings. On top of that, our brand new menu is packed with tasty dishes like the new Mac ‘N’ Cheese Stuffed crust sharing Pizza and the Kentucky style BBQ ribs.” Hut Team Member Chelsie Richards, added: “We all love the new makeover. The new booths are perfect for large groups and families and the new design creates a really welcoming and fun atmosphere. In addition, the new menu is great – the S’Mores Cookie
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November 2017
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Wood fuel specialist, Logs Direct (www.logsdirect.co.uk) has launched a new environmentally friendly briquette called Piccante for pizzerias using wood ovens. The new briquette is foodsafe, HACCP and carbon taxcompliant, and a money-saver for any kitchen, thanks to a high calorific value and a highly competitive price, say the firm. They have been specially designed for use with foodstuffs and are free from additives, glues and adhesives, add Logs Direct, and are entirely natural and are formed from compressed virgin beech, sourced in Italy. They create neither carcinogenic fumes, nor toxic ash, with this also leading to another benefit – improved cleanliness beneath the oven, claim Logs Direct. Each 1.55kg Piccante log has a high calorific value of 5,35 kcal and is eight-sided, resting in a way that reduces contact with the oven floor, improving air flow around it and so improving combustion, and leading to a much better burn. The log is the result of more
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NEWS
CQS stocks up on sauces Continental Quattro Stagioni (CQS), supplier of a wide range of food and drink to multiple and independent restaurant groups, hotels, bars and clubs, fast food outlets and regional catering wholesalers has announced the addition of three new sauces to its range. Frescobuoni Pesto alla Genovese combines Grana Padano PDO cheese, Pecorino Romano PDO cheese, extra virgin olive oil, pines nuts and garlic to produce a superior, intense flavour and texture. Delicious mixed with cooked pasta, used as a topping for pizza or even spread on toasted bread, Frescobuoni’s Pesto alla Genovese is a true treat for pesto fans, feel CQS. For customers looking for a fresh fragranced pesto with a creamy texture there is Ligurian Pesto with Genoese Basil P.D.O from Ristoris. This is ideal with gnocchi and pasta, as a salad seasoning, on raw or cooked vegetables or used as a garnish for croutons and canapés, suggest CQS Chefs will now also be able to add a new twist to savoury pies and a rich flavour and aroma to pasta and fish dishes with their Ristoris’s Pistachio Sauce. Made from carefully picked Sicilian pistachios combined with sunflower oil and seasoning, this is a mouthwatering sauce with its roots firmly in the land, say CQS. “These three new sauces are perfect for those looking to offer their customers an authentic taste of Italy while adding more choice to their menu. Pesto is an iconic Italian sauce and as Frescobuoni and Ristoris demonstrate, there are many variations in terms of colour, flavour and texture, which is perfect for today’s restaurant goers who are passionate about trying something new,” said Sandro Bevilacqua, vice chairman of Continental Quattro Stagioni (www.continental-food.co.uk).
New book from lobbying MP Former Tory MP Nick du Bois, who has helped PAPA with lobbying on issues such as immigration, has unmasked some of the realities of being a Member of Parliament in a new book entitled Confessions of a Recovering MP. The book, produced by Biteback Publishing, offers an insight into the life of an MP from the moment you walk for the first time through the doors of Parliament. “You are not a counsellor, a housing officer, benefits clerk, bank or trading standards officer, but you are often expected to provide a new home, sort out benefits, provide a loan or settle a dispute about a computer game bought for little Jimmy that doesn’t work,” says Nick du Bois. “Then, when as a new MP, you walk through the Members Lobby filled with a vision of how you will leave your mark on this place and this nation, what you are almost certainly unaware of is that your constituents, your government, the press and the very institution of the Palace of Westminster have other plans for you.” The new book is available from Biteback Publishing for £12.99 (printed version) or £9.99 (e-version) at www.bitebackpublishing.com 18
Euro Catering bolsters catering dealer network The fast-growing catering equipment supplier, Euro Catering, reports that it has demonstrated its ambition in the marketplace, and its desire to support dealers’ growth and profitability targets, by expanding its sales team through the appointment one of the most successful dealer-focused sales managers in the sector. Chris Blunt, formerly area sales manager of Uropa Distribution, the wholesale arm of Nisbets PLC, has joined Euro Catering as distributor sales manager, and bringing 25 years’ catering industry experience to the role, the last five spent working on the wholesale side of the business, supplying equipment to clients ranging from Michelin star restaurants, to school contract caterers. Having built relationships with over 300 different distributors within the M25 and Essex areas alone, Chris Blunt will now be bolstering and expanding Euro Catering’s distributor network, by creating a vibrant national wholesale supply channel. The new Euro Catering distributor network should attract dealers keen to supply the large and exciting range of equipment Euro Catering has within its portfolio, feel the company. Euro Catering is already enlisting dealers seeking a good margin on a wide range of commercial equipment from leading European and US manufacturers including Palux, Italforni, Giorik, Bakers Pride, BKI, APW and Anets. Going forward, some brands will also be offered to only a select few dealers, so the message from Chris Blunt and the Euro Catering team is very much one of ‘get in touch now’, to avoid missing out on key opportunities. Whilst Chris Blunt’s wholesale experience will be invaluable, he also brings knowledge acquired
Chris Blunt has joined Euro Catering. at the industry’s ‘coalface’, having been a head chef at top London restaurants including Le Caprice and The Ivy and also having earned his stripes as a development chef. Add to this his skills in commercial kitchen design and he has a holistic knowledge of the catering industry second-to-none. “We have bided our time, looking for the right individual to take our dealer network to the next level and are sure we have found that person in Chris Blunt. We are excited about the future and a shifting emphasis within the business, which will now be predominantly dealer-focused. We see this as the next stage in our development, and one that follows on from our acquisition of Standex’s US brands in 2015. We are delighted to have Chris on board,” said Euro Catering’s owner, Tim Charlton. Chris Blunt commented: “I am excited about this role with Euro Catering, within which I will be able to use my skills at prospecting and opening new dealer accounts. We can supply some brilliant brands down our expanding dealer channels and I would urge any distributor to take a look at these and consider whether they can afford to ignore them.” November 2017
GREAT INGREDIENTS, GREAT FOOD. Innovation is a key ingredient in our business. By continually evolving and adapting to fast moving food trends we have become the preferred cooked & fermented Ready To Eat (RTE) meat ingredient supplier to the UK’s leading pizza, sandwich and ready-meal brands. Visit www.dawnfarms.ie to discover the ingredients that set us apart. Irish Exporters Association
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PAPA AWARDS SHORT LIST
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PAPA AWARDS SHORT LIST
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nticipation is building as we begin the countdown to the 28th Annual PAPA Awards, celebrating everything that is great about the pizza, pasta and Italian food industry in the UK. This year we are also celebrating 40 years of The Pizza Pasta & Italian Food Association. Started in 1977 as The Pizza Association with the aim of giving a voice to the then fledgling industry, the organisation originally brought together people from all sectors of the industry to discuss issues of common interest. The Association changed its name in 1990 to encompass pasta and Italian foods generally. As a trade body for the industry, the Association works across a number of fronts in support of the industry, from providing
PAPA OVERALL OPERATOR AWARD This lifetime award will be presented to an individual, company or organisation who the judges consider deserves recognition for their contribution made to the industry. There is no short list published for this award
guidance and information to members to lobby government on issues that affect it and promoting excellence through its awards. This year’s Awards will be held at the Lancaster London Hotel on 16th November where we will reward and celebrate the continuing success and innovation of the UK’s pizza, pasta and Italian food business alongside our 40th Anniversary. Joining us to host the event alongside our own Gethin Evans will be celebrity chef, Theo Randall and comedian Dominic Holland. The shortlist for this year’s Pizza, Pasta & Italian Food Awards has now been finalised and the winners will be announced on the night at the annual gala dinner:
JUST-EAT INDEPENDENT PIZZA DELIVERY STORE AWARD The following have been short listed from entries from all over the UK for this award Short list: • Pizza Face - Hove • Subxpress, Peterborough • Red Tomato, Doncaster • La Favorita, Edinburgh • Catch Me Pizzeria, Wishaw • Stone Papa’s Kitchen, Birmingham
PIZZA RESTAURANT CHAIN AWARD All Pizza chain restaurants are considered for this award – no short list published for this award
INDEPENDENT ITALIAN RESTAURANT PLATINUM AND GOLD AWARDS Short list: • Spaghetti Tree, Tadworth, Surrey • Del Villagio, Birmingham • Amodo Mio, Falkirk • Divino Enoteca, Edinburgh • Piattino, Bath • Cavaliere Restaurant, Dalkeith
\ CHEESE
PIZZA DELIVERY CHAIN AWARD All major chain delivery operators are considered for this award – no short list published
CHILLED PIZZA MULTIPLE RETAILER AWARD There is no short list published for this award as all retailers are considered
ITALIAN RESTAURANT CHAIN AWARD All Italian food chain restaurants are considered for this award – no short list published:
INDEPENDENT PIZZA RESTAURANT PLATINUM AND GOLD AWARDS Short list: • Vince’s Kitchen and Pizzeria, Cheshunt • Elephant Bank Pizzeria, Neston, Wirrral • Stone Rock, Chepstow • La Piazza, Bristol • Oakfired, Beckles, Suffolk • Zero Degrees, Bristol
SMALL CHAIN DELIVERY AWARD All small pizza delivery chains are considered for this award – no short list published.
www.papa.org.uk
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PAPA AWARDS SHORT LIST
FROZEN PIZZA MULTIPLE RETAILER AWARD There is no short list published for this award as all retailers are considered
CONVENIENCE STORE PIZZA AWARD There is no short list published for this award as all convenience retailers are considered.
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THE PIZZA AND PASTA MARKETING AWARD This award recognises successful marketing and promotional initiatives by businesses operating in the UK pizza, pasta and Italian food industry. Short list: Iceland – launch of the PizzaExpress Artisana range Zizzi - #ZizziSmiles campaign ASK – Hand Gesture menu MOD – MOD disrupts Freshers’ Week Battlefield Restaurant, Glasgow – Bee’s Project Pizzaface, Brighton – Collaboration pizza campaign
MANUFACTURED PIZZA PRODUCT AWARD This award is sub-divided into three categories – Everyday, Indulgent and Innovative The short lists for each category are as follows: Everyday Category short list: • Brakes – Goats cheese, chargrilled vegetables and rocket pizza • Quadrò UK Ltd – Quadro porcini pizza • Iceland – PizzaExpress chicken barbacoa pizza Indulgent Category short list: • Asda – Extra Special sunblush tomato and Italian mascarpone pizza • Morrisons – The Best Mexican beef pizza • The Co-Op – Irresistible chorizo and manchego pizza • The Co-Op Irresistible Keralan chicken pizza • Asda – Extra Special chicken and basil pesto pizza Innovative Category short list: • The Co-Op Irresistible Keralan chicken pizza • Morrisons – The Best single serve goats cheese and beetroot pizza • Iceland – Nacho chilli beef pizza
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INNOVATIVE FOOD TO GO AWARD Short list: • MOD Pizza, Irving St, London • Bucelli’s Lancaster • Quadrò UK Ltd concept
NEW PRODUCT OR INGREDIENT AWARD Short list L’Aquila – Sorriso wild mushroom pesto L’Aquila – Sorriso chargrilled Jerusalem artichoke slices Leathams – Roquito red pepper pearls Compleat Food Network – Wild Bear’s Garlic Eurilait – Individually quick frozen goat cheese slices with honey
PASTA RETAILER AWARD There is no short list published for this award as all retailers are considered.
MANUFACTURED PASTA PRODUCT AWARD This award is split into two categories – retail and foodservice Retail short list • Ugo – Thrive – gluten free chickpea fusilli • Dell’Ugo – Goats cheese and beetroot fiorelli with mint butter • Giovanni Rana UK – Asda Extra Special butternut and sage girasole Foodservice short list • GCL Food Ingredients – Spinach, ricotta and lemon girasole • La Tua Pasta – Tortelloni, crayfish and prawns • Pasta and Pasta – Pumpkin gnocchi filled with gorgonzola • Hilcona AG – Rondelli Brasata con Merlot del Ticino • Surgital - Amichetti
Equipment and support sponsor
November 2017
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PIZZA/PASTA CHEF OF THE YEAR FINALISTS
PIZZA CHEF of the year 2017
PASTA CHEF PIZZA CHEF of the year 2017 of the year 2017
Buonissimo!
We have travelled the length and breadth of the country in our search for the Pizza and Pasta Chef of the Year. Our judges have dined on fresh local boar, tomatoes shipped in from Sicily and the finest Pecorino from Tuscany. The judges had a tough time deliberating over the favourite pizza and pasta dishes but we bring you below the regional finalists who will all be making their recipes live for the theatre audience at the Demo Theatre at EPPS on Thursday, 16 November 2017. 24
November 2017
PIZZA/PASTA CHEF OF THE YEAR FINALISTS
Whitworth Bros Margherita Pizza Chef of the Year South Ea st finalist, Marco Fuso from with Baked & Battered rita he The Queen Marg
Scotland finalist, i from Roberto Mannocch Core Mio th wi ni ro ca Tony Ma
Midlands finalist, d Cesare Marinaro an zeria Piz m fro er ck Rob Tu herita rg Ma th wi zia ne Ve
Norther n finalist, side Foods Ellie Barrie of State Margherita tte with her Trio Pizze
st, South West finali tta from lie ag Francesco Qu his th wi hio cc Ponte Ve a rit he rg Ma a Regin
South West highly commended, Mauricio Cabrera Onetto from Basilico a with his Margherit Basilico
www.papa.org.uk 25
PIZZA/PASTA CHEF OF THE YEAR FINALISTS
Tulip SuperTops American Style Sausages and Pizza Meatballs Pizza Chef of the Year Norther n finalist side Ellie Barrie of State Foods with her r Deluxe Cheeseburger Supe
Scotland finalist, zoni from Andres Felipe Broz mma’s O’Oliviero with Ma s all Mighty Meatb
st, South West finali tta from Piattino lie ag Qu co es Franc Rustica na with his Polpetti
South Ea st finalist, Marco Fuso from Baked & Battered with Nonna’s Pizza
Midlands finalist, d Cesare Marinaro an Rob Tucker from th Pizzeria Venezia wi Route 66
South East highly commended, Laura Evans from Pizza Hut with Mediterranean Hot
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Midlands highly commended, Andy Langford from Portobello Restaurant with Meatball Sub
November 2017
PIZZA/PASTA CHEF OF THE YEAR FINALISTS
Extons Mozzarella Pizza Chef of the Year Scotland finalist, from Tony Roberto Mannochi Macaroni with Fria
st, South West finali m Daniele Boccardi fro his th wi s Zerodegree Kedgeree pizza
Norther n finalist Ellie Barrie from Stateside Foods d with her Zucca an za Piz lla are Mozz
Midlands finalist, Alex Taylor from the Fig and Olive with The Green Machine
South Ea st finalist, ked Marco Fuso from Ba ild W th & Battered wi
www.papa.org.uk 27
PIZZA/PASTA CHEF OF THE YEAR FINALISTS
Euro Pizza Products Frozen Dough Pizza Chef of the Year Norther n fi na list, Ellie Barrie from Stateside Foods with the Chorizo, ullo Sobrassada and Piq za Piz s er Pepp
Scotland fi na list, O’Oliviero Steven Worth from Pinwheel ge an Or with Nutella
t South West fi na lis m fro i ard cc Bo le Danie nnel, Fe th Zerodegrees wi in pizza pk m Pu d Sausage an
Midlands fi na list, e Alex Taylor from th The Fig and Olive with Vegetable Patch
t, South Ea st fi na lis etto On a er br Ca o ici Maur from Basilico with i Portabella-Spinach
Scotland highly commended, Johnny Goncalves from Battlefield Restaurant with Pizza Scozzesi
South East highly commended, Marco Fuso from Baked & Battered with Pizza Dessert
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South West highly commended, Pasquale Mangiacotti from Stone Rock Pizza with Forest of Dean
November 2017
PIZZA/PASTA CHEF OF THE YEAR FINALISTS
Norseland Mexicana, Applewood and Jarlsberg Cheese Pizza Chef of the Year Norther n finalist, Terry McLaughlin from Carriages Bistro with Smoked Hawaiian pizza
Scotland finalist, from Tony Roberto Mannochi a Gialla cc Zu th wi Macaroni
st, South West finali ro Giuseppe Ferra from La Piazza with Pizza La Piazza
South Ea st finalist, ked & Marco Fuso from Ba Pig t ee Battered with Sw
Midlands finalist, Timothy Ashburn th from Kiren Foods wi ino nt ge Ar o Fueg
www.papa.org.uk 29
PIZZA/PASTA CHEF OF THE YEAR FINALISTS
Sam Browne Foods Spicy Beef Mince and Pulled Pork Pizza Chef of the Year Norther n finalist, Antonio Trapanese from The Pack with d the Pulled Pork an za Barbecue Piz
Scotland finalist, O’Oliviero Paul Duncan from r ele with The Sque
st, South West Finali – i ard cc Bo Daniele the Zerodegrees with Scotch Bonnet
South Ea st finalist, from Andrea Orpianesi of g Kin PizzaSi with Rome
Midlands finalist, Charlie Ridler from ant with Portobello Restaur Sabor de Mexico
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November 2017
PIZZA/PASTA CHEF OF THE YEAR FINALISTS
Keck Short Cut Pasta Chef of the Year Peter Norther n finalist, press bx Su Puntrello from a all a ad Sp with Pesce s es pr bx Su Sicilian
Scotland finalist, David Cannas from b Med O’Oliviero with Clu
st, South West Finali rodegrees Ze m fro im Kani Na Trivellii Pasta with Smoked Hake
South Ea st finalist, m Michael Vassallo fro ptune Ne th wi Donatello’s
Midlands finalist, e Alex Taylor from th th wi ive Ol d Fig an Beef it Up Rigatoni
www.papa.org.uk 31
PIZZA/PASTA CHEF OF THE YEAR FINALISTS
Keck Long Cut Pasta Chef of the Year Norther n finalist, Antonio Trapanese from The Pack with o Pappardelle Bianc
Scotland finalist, m Tony Rocco Monaco fro pink m Macaroni with Pa
st, South West finali m fro im Na Kani Tequila Zerodegrees with e Pasta ell ard pp Chicken Pa
Midlands finalist, e Fig Alex Taylor from th od afo and Olive with Se Sensation
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South Ea st finalist, from Katarina Broadribb ery ok Co Lemon & Soul and et isk Br th School wi gu Ra om ro sh Wild Mu
ly Scotland Heat high d, de en comm Amodo Giovanni Pia from Piselli lli ate Mio with Tagli e nt e Capesa
November 2017
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Thanks to all Pasta-Chefs for the wonderful recipes. Using Keck‘s premium pasta, made from fresh dough, fully cooked and frozen, you have reached the final. Now you are in with a chance to win the title of „Pasta Chef of the year 2017”. We wish you every success. Good luck! European Pizza & Pasta Show: Visit us at Stand 30 FoodTeam Int Ltd · Calverley House · 55 Calverley Road · Tunbridge Wells GB Kent TN1 2TU · www.foodteamgroup.com · Contact Person: Valentino Caridi valentino.caridi@foodteamgroup.com · Tel.: +44 (0) 1892 704185
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PREVIEW
European Pizza and Pasta Show 2017 On the 15-16 November 2017 over 3000 selected trade buyers are expected to visit the second European Pizza and Pasta Show (EPPS, www.pizzapastashow.com), and they will also be treated to unforgettable culinary creations from some of the world’s best chefs and pizzaioli. SECOND EDITION, MORE SPACE The second European Pizza and Pasta Show will officially open its doors to our industry, as well as help mark and celebrate the fortieth anniversary of PAPA (the UK’s Pizza, Pasta and Italian Food Association, www.papa.org.uk). Organised by PAPA members - IPR Events London Ltd - in association with PAPA, the European Pizza and Pasta Show will commence on Wednesday,15 November 2017 with a welcoming address from the Rt Hon. George Eustice, Minister of State for Agriculture, Fisheries and Food at DEFRA. EPPS is an exclusive B2B event designed for UK and European wholesalers, retailers, pizza operators and pizzeria owners, restaurants, hotels, catering companies, as well as public and government services to meet with over 500 leading and new suppliers and brands. “The European Pizza and Pasta Show is a brilliant event that everyone who works in the restaurant business should experience,” said celebrity chef Theo Randall in summing up the success of the 2016’s 34
inaugural event. “The quality of the products and equipment are some of the best I have seen at a trade show. If you are serious about Italian food, you cannot miss this!” Following the success of last year’s event, EPPS has now moved to the new and bigger National Hall at Olympia London for the next five years. ONE STOP SHOP EPPS 2017 will also be hosting more than 120 interactive stands, 500 plus brands, one industry conference and plenty of product sampling opportunities throughout the event. As well as this, some 100 chefs will be participating in three major culinary competitions. Namely the European Pizza Championship and the PAPA UK Finals for Pizza and Pasta Chefs of 2017, culminating with PAPA’s annual awards dinner to be held at the Lancaster London Hotel, Hyde Park, London on the evening of Thursday, 16 November 2017. Networking opportunities are available at the EPPS industry conference, the FBLIP (Food and November 2017
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PREVIEW
About the Society of Independent Brewers (SIBA)
Beverage Law and IP Summit) with over 200 companies participating to highlight the new innovation trends in the food and beverage industry. For the first time SIBA – Society of Independent Brewers of UK - is joining the celebration and will be 36
showcasing and offering sampling opportunities for craft beer brands at the EPPS Craft Beer Experience Live area. Whilst at the Craft Beer Experience Theatre, leading beer sommeliers will share their expertise with exclusively selected business audiences.
The Society of Independent Brewers is ‘the voice of British brewing’ and represents over 850 independent craft breweries in the UK. As well as running competitions to find the best beers in the UK, the organisation also provides commercial solutions for businesses looking to improve their craft beer offering - acting as a wholesaler and distributor for their members across the UK.
SIBA can offer restaurateurs unique access to a huge selection of high quality, independent craft brewed beer and have the distribution network and facilities in place to service individual restaurants or chains of all sizes across the whole of the UK. To find out more about improving your craft beer offering with quality, independent craft beer, contact SIBA’s commercial sales manager, Ian Ward, at ian.ward@siba.co.uk November 2017
...with continuous heat technology Recognized by many worldwide franchises as the finest delivery system available, the Electric HOTBAGTM Heated Delivery System has changed the way companies handle deliveries. No longer will you need warming cabinets or heated lamps to keep products hot, while waiting for a driver to return or for a customer pick-up. It eliminates unnecessary operational steps, and adds a much greater level of efficiency to any food service business. The Electric HOTBAGTM Heated Delivery System is truly second to none, in both quality and performance. It will without doubt allow you to deliver the highest quality foods, anywhere!
ST THE FA AY TW N E C I F EF IVER L E D O T OOD HOT F
Whitco Catering & Bakery Equipment Ltd Head Office, Cottingham Way, Thrapston, Kettering, Nothamptonshire, NN14 4PL Tel: 01832 735 007
www.papa.org.uk
37
PREVIEW
EXHIBITORS WILL INCLUDE JESTIC Theatre Sponsor (Stand 78A)
ACCADEMIA PIZZAIOLI (Stand 5) AL MAMÀ BISTROT (Stand 20) ALULINE (Stand 6) ARLA PRO (Stand 27A) ASCENTIA (Stand 39)
KIREN GROUP Title Sponsor (Stand 49 A) KAPLAMIN AMBALAJ (Stand 58) KECK SPEZIALITÄTEN (Stand 30) KERRY (Stand 38) KOKO DAIRY FREE (Stand 25) KUMA FORNI (Stand 69)
BIG CHEESE (Stand AP1) BONTÀ ITALIA (Stand 31 & 43B) CANUTI PASTA ARTISANS (Stand 17) CARNEVALE (Stand 66) CASA JULIA PLC (Stand 42) CATER-BAKE (Stand 52) CEKY FORNI (Stand 16) CHIMFLUE (Stand 50A) CIBO VALSANA (Stand 56B) CIBOSANO LIMITED (Stand 40) CIRRUS ARROSTICINI (Stand 25E) COMPAGNIA MERCANTILE D’OLTREMARE (Stand 56A) CUOR DI FARINA (Stand 15) DCA EQUIPMENT LTD (Stand 13) DEMETRA SRL (Stand 57C) DONNA ITALIA (Stand 70B) DR. SCHÄR UK LTD (Stand 31B) E. & J. GALLO WINERY EUROPE (Stand 1A) EKOFOOD FINE DRIED FOODS (Stand 57 C) EXOFLUE (Stand 58B) FARESHARE (Stand 2) FATBOYS CATERING EQUIPMENT LIMITED (Stand 14B) GI METAL Theatre Sponsor (Stand 53A) GCL FOOD INGREDIENTS (Stand 30 A) GLUTZERO (Stand 8) GOURMEAT (Stand 23) GUSTAROSSO (Stand 51)
L’AQUILA (Stand 42A) LA PASTA DI ALDO (Stand 28B) LA TUA PASTA (Stand 38A) LAKEVIEW (Stand 25D) LE 5 STAGIONI (Stand 54) LINDA LEWIS KITCHENS (Stand 37A) LOGS DIRECT (Stand 69A) LUIGI LIEVORE SRL (Stand 69B) MAMMA FIORE (Stand 55) MAZZA ALIMENTARI S.R.L (Stand 67) MISTER PASTA (Stand 7) MOBI PIZZA OVENS LTD (Stand 14) MOLINI LARIO (Stand 17A) MOLINI SPIGADORO S.P.A. (Stand 28) MOLINO CAPUTO (Stand 41) MOLINO IAQUONE (Stand 67) MOLINO MAGRI SRL (Stand 70) MOLINO NALDONI SRL (Stand 13 C) MOLINO PAGANI (Stand 52B) MOLINO PASINI (Stand 39B) MOLINO PIANTONI (Stand 16) MOLINO QUAGLIA (Stand 64) MONELLI SRL (Stand 52A) MORELLO FORNI (Stand 15A) NELSON CATERING EQUIPMENT (Stand 26) NIRVANA BEER CO. (Stand 23A) ORNUA Product Sponsor (Buyers Lounge) ORNUA PALATINA MOZZARELLA (Buyers Lounge)
PAPA, PIZZA PASTA & ITALIAN FOOD ASSOCIATION Title Sponsor (Stand 78) PIZZA PASTA & ITALIAN FOOD MAGAZINE (Stand 78) PASTIFICIO LUCIO GAROFALO (Stand 58A) PHANBOX SUNSHINE (Stand 57B) PIZZA ART (Stand 53B) PIZZA EQUIPMENT LTD (Stand 31B) PIZZA GO GO (Stand 57) PIZZASI (Stand 27) PRESTIGE FOOD AND WINE LTD (Stand 51) QUALITOPS UK LTD (Stand 28A) QUANTUM TECHNICAL SERVICES (Stand 43A) REXMARTINS (Stand 27B) ROOSTER’S BREWING CO. (Stand 23A) SALVO 1968 (Stand 79) SAN FELICE (Stand 51) SAPORI D’ITALIA (Stand 65) SUN BEAR GELATO / COMPLETE GELATO (Stand 23A) SURGITAL S.P.A (Stand 56) THE ORIGINAL PIZZA MAKER (Stand 53) THE TROMP GROUP (Stand 16B) VALENTINE EQUIPMENT (Stand 39A) VALORIANI UK (Stand 54) VELMA LTD (Stand 30A) VENICE BAKERY (Stand 42B) VIOLIFE (Stand 26A) WELSH GOVERNMENT (FOOD DIVISION) (Stand 24A) WORLD BEERS (Stand 43) ZMI (ZUR MÜHLEN INTERNATIONAL) (Stand 28A)
IL GELATO DI ARIELA (Stand 37B) ITALIAN TRADITIONS (Stand 26C)
WHO’LL BE THERE? Amongst the exhibitors and sponsors are industry leaders Kiren Group with Pizza Mia, E.& J. Gallo, Torch presenting Arla, Jestic, Ornua presenting Palatina, GI Metal, Salvo 1968, Molino Caputo, Mamma Fiore, Cibosano, Academia Pizzaioli SRL, Exoflue, Pizza Art, Valoriani, Bonta Italia with their brands Pastificio Liguori dal 1820 and Molini Pizzuti, Keck Pasta, Dr. Shaer, 38
Surgital, Casa Julia, Qualitops, 999 Pizza Toppings with Pizza GoGo, Prestige Food and Wine, Linda Lewis Kitchens, Assoziazione Pizaioli Italiana with Molino Iaquone and Mazza Alimentaria, Carnevale, Chimflue, Donna Italia, Garofalo and many, many more. The show will also seek to highlight the new trend of disruptive and innovative development in food
manufacturing, by introducing a company that has and is defining the limits of ‘normal’. Founded by Vaiva Kalnikaite, NUFOOD (based in Cambridge, UK), will showcase future food delicacies produced by a 3D printer kitchen robot. “There is nothing more exciting than being part of one of the most dynamic and fastgrowing segments of the food industry,” said Slava Blagoeva-
Duschell, MD of the European Pizza and Pasta Show. “Being a relatively new member of PAPA, we are grateful for their continuous leadership. In my 30 years of organising events, from small to large scale conferences and exhibitions, this is the first time that I have forged such a successful and fruitful relationship with an industry association.” November 2017
Visit us at
EPPS 2017
OLYMPIA, LONDON Nov. 15-16
booth 56
ITALIAN PASTA MADE IN ITALY FOR QUALITY FOOD SERVICES. Fresh pasta is a thousand-year-old tradition and a symbol of Italian culinary excellence. Laboratorio Tortellini is a proud guardian of this tradition. Using our fresh pasta you’re not only offering the extra value that all authentic products have, you’re also helping, like Laboratorio Tortellini, to safeguard this authenticity. Laboratorio Tortellini is a brand
The chef’s Italian favourite.
SURGITAL S.p.A. Lavezzola (RA) - Emilia-Romagna - Italy - +39 0545 80328 surgital@surgital.it - www.surgital.it - e.grimes@surgital.it
PREVIEW
EUROPEAN PIZZA AND PASTA SHOW PROGRAMME OF EVENTS 2017 WEDNESDAY 15 NOVEMBER 2017 8.00am –10.00am Registration 10.00am –10.30am
Opening Ceremony
10.30am –11.00am
Pizza Report - PAPA
11.00am –11.30am
Report on Pizza Market, Simon Stenning, MCA
11.30am–12 noon
Presentation by FareShare
12 noon –12.30 pm
Presentation by The Trussell Trust
12.30 –16.40pm
European Pizza Championship 2017
16.40pm –17.00pm
Award Ceremony: European Pizza Championship 2017
18.00pm – 20.00pm
EPPS 2017 Welcoming drinks
THURSDAY 16 NOVEMBER 2017 8.00am –10.00am Registration 10.00am –10.30am Presentation by celebrity chef and restaurateur, Theo Randall 10.30am –15.40pm
Pizza Chef and Pasta Chef finals:
10.35am –10.55am
Whitworth Bros Pizza Flour Chef
11.00am – 11.20am
Keck Shortcut Pasta Chef
11.25am – 11.45am
Extons Mozzarella Pizza Chef
11.50am –12.20pm
Presentation by Pizza Pilgrims founders, Thom and James Elliot
12.25pm –12.45pm
Tulip Supertops Pizza Chef
12.50pm – 13.10pm
Keck Long Cut Pasta Chef
13.15pm – 13.35pm
Euro Pizza Products Frozen Dough Pizza Chef
13.40pm –14.10pm
Panel Debate – Keith Griffiths, CPI Manager, Pizza Hut Delivery; Edin Basic, founder of Firezza and Geoff Parsons, MD, Basilico
14.15pm –14.35pm
Norseland Cheese Pizza Chef
14.40pm – 15.00pm
Sam Browne Foods Pizza Chef
15.40pm
Closing of EPPS 2017
40
THE CRAFT BEER EXPERIENCE Craft beer is the most exciting and value adding development within the drinks industry in decades, but is your restaurant making the most of the consumer trend towards independent craft-brewed beers? This year for the first time ever the European Pizza & Pasta Show is bringing you the Craft Beer Experience in association with the Society of Independent Brewers (SIBA), the trade association which represents over 850 independent craft breweries across the UK. As well as an exciting craft beer bar where you can
try award-winning beers by independent brewers from across the UK, SIBA are also curating the content for our Craft Beer Experience Live Theatre, which will feature a series of inspirational, educational and motivational sessions including tutored craft beer tastings, beer and food matching sessions, as well as presentations on easy ways to establish and improve your craft beer offering. Utilising some of the best beer sommeliers and speakers the UK has to offer this is set to be a must-attend event for anyone looking to offer their customers something, new exciting and profitable.
HOW TO ATTEND To visit the show (15-16 November 2017, Olympia National Hall, Hammersmith Road, London), as well as help celebrate 40 years of PAPA, visit www.pizzapastashow.com/ register to register. November 2017
PROMOTIONAL PROMOTIONAL sales@chimflue.co.uk sales@chimfl Andoverue.co.uk 01264 332878 Andover 01264 332878 Hatfield 01707 266244 HatfiManchester eld 01707 266244 0161 854 0973 Manchester 0161 854 0973 Chimflue have specialised in the design, supply and installation of Italy, the home of pizza. We work with all types of restaurants from flues and chimneysin inthe all kinds of supply environments for over of 30 years. Italy, thebig chains the We smallwork independents andofthis leads us to all corners Chimflue have specialised design, and installation home of to pizza. with all types restaurants from Pizza Oven extract for wood, gas and duel has become big chains of the UK.small We are able to offerand fullthis support site survey and flues and chimneys in all kinds of environments forfuel overovens 30 years. to the independents leadsfrom us toinitial all corners a speciality the last 5 years as we seen huge growth in of the UK. design to onfrom site installation of ourand systems. Pizza Oven extract over for wood, gas and duel fuelhave ovens hasa become Weproposals are able toright offerthrough full support initial site survey this market. partners with Poujoulat - onegrowth of the largest flue We have picked out below a few of our many recent installations a speciality over theWe last are 5 years as we have seen a huge in design proposals right through to on site installation of our systems. manufactures in Europe, Exodraft – the number name for showing a wide spectrum of the typemany of sites we get the privilege to this market. We are partners with Poujoulat - one of the1largest fluechimney We have picked out below a few of our recent installations fans and Smoki – the acclaimed smoke abatement manufacturer from work on.… manufactures in Europe, Exodraft – the number 1 name for chimney showing a wide spectrum of the type of sites we get the privilege to fans and Smoki – the acclaimed smoke abatement manufacturer from
North Queensferry Street, Edinburgh. Artisans of cocktails, craft beer, burgers & wood fired pizzas. North Queensferry Street, Edinburgh. Artisans of Foundry 39 is a stylish, buzzing place to eat and drink. cocktails, craft beer, burgers & wood fired pizzas. We designed, supplied and installed a full twin wall Foundry 39 is a stylish, buzzing place to eat and drink. insulated flue system complete with SMOKI filtration We designed, supplied and installed a full twin wall unit to reduce discharge of particulate at this site in insulated flue system complete with SMOKI filtration central Edinburgh. unit to reduce discharge of particulate at this site in central Edinburgh.
Set in a luxury holiday resort on the beautiful bay of St. Ives, Cornwall. With Mediterranean inspired Set in a luxury holiday resort on the beautiful bay wood fired cuisine that showcases local and seasonal of St. Ives, Cornwall. With Mediterranean inspired Cornish produce, there is something for all tastes wood fired cuisine that showcases local and seasonal and occasions. Chimflue were involved from an early Cornish produce, there is something for all tastes stage with this project in St Ives to assist with the and occasions. Chimflue were involved from an early system design. We were then contracted to supply stage with this project in St Ives to assist with the and install our proposed Exodraft fanned flue system system design. We were then contracted to supply to serve the newly fitted duel fuel fired Gozney oven. and install our proposed Exodraft fanned flue system to serve the newly fitted duel fuel fired Gozney oven. 2 2
work on.…
An independent Restaurant /bar in Manchester’s trendy northern quarter, serving sourdough pizza, and An independent Restaurant /bar in Manchester’s cocktails. When the owners of this restaurant were trendy northern quarter, serving sourdough pizza, and having difficulties with an existing extract system they cocktails. When the owners of this restaurant were called on Chimflue to design a full replacement. We having difficulties with an existing extract system they opted for an Exodraft fanned flue system to serve their called on Chimflue to design a full replacement. We existing gas and wood duel fuel pizza oven opted for an Exodraft fanned flue system to serve their existing gas and wood duel fuel pizza oven
Babydoll’s Wood Fired Pizza Set in beautiful landscaped gardens, Babydoll’s Wood Fired Pizza at the heart of Port Lympne Reserve, Set in beautiful landscaped gardens, Babydoll’s Wood Fired Pizza is sure at the heart of Port Lympne Reserve, to delight lovers of authentic Italian Babydoll’s Wood Fired Pizza is sure cuisine. The stylish and modern to delight lovers of authentic Italian restaurant, has been named after cuisine. The stylish and modern the much loved gorilla, Babydoll, restaurant, has been named after who at the grand old age of 55, is the much loved gorilla, Babydoll, the last surviving original Howletts who at the grand old age of 55, is gorilla. Chimflue’s installation team the last surviving original Howletts enjoyed their trip to Port Lympne gorilla. Chimflue’s installation team to carry out the installation of the enjoyed their trip to Port Lympne required twin wall flue system for to carry out the installation of the the new Gozney oven, it’s not every required twin wall flue system for day you get to drive past Tigers, the new Gozney oven, it’s not every Rhinos and Giraffes on your way to day you get to drive past Tigers, work in the UK! Rhinos and Giraffes on your way to work in the UK!
November 2017 November 2017
PAPA
Distributed by White’s Foodservice Equipment Ltd
01527 528841
Available to purchase online at:
www.whites-foodequip.co.uk
OVENS
Form
and function The pizza, pasta and Italian food business is currently enjoying an enviable choice of pizza ovens, both in terms of their technology and statement design. MAKING A STATEMENT Euro Catering, the Daventrybased supplier of a wide range of catering equipment from across Europe and the USA, reports that it is focusing its pizza oven strategy on some key ‘movers and shakers’ within the equipment market, whilst also creating a unique home in which to show them off to best effect. “In the last six months, we’ve seen some new trends and needs within the pizza oven market,” says Euro Catering’s sales director, Justin Towns (main picture). “Whilst the pizza oven market has diversified in recent years with the introduction of many more types of wood-fired oven entering the sector as me-too 44
ovens - we are finding that, whilst mid-sector eateries are still trying to capitalise on the diner’s love of a wood-fired cooked pizza, some of the top establishments have moved on from wood-fired now, whilst still staying true to the principle that they often embodied – that of creating food theatre and a wow factor. “Consequently, the in-vogue pizza oven is a ‘statement’ oven that follows the food trend of personalisation by itself being customisable to suit the restaurant’s themes, décor, or need for front-of-house glamour. In this way, a statement oven communicates the brand’s values and contributes to brand equity, rather than just being a wood oven or a living-flame gas-fired
oven that creates a bit of drama that many diners have now seen many times and which is just becoming the visual equivalent of background noise for some diners.” The oven making waves with the restaurant or pizzeria that wishes to support its brand with a customised or statement pizza oven, claim Euro Catering, is undoubtedly Italforni’s ‘Bull’. And once it’s seen ‘in the flesh’, it’s easy to see why pizza oven buyers instantly fall in love with it, even if they just opt for its standard colours of black or red (it being the world’s first oven to be made with tempered stained glass, believe Euro Catering). Its aesthetically stunning look certainly ticked the box for the
Pregnant Man pub in London’s Chancery Lane (run by Saatchi & Saatchi London at its new London headquarters and named after the advertising agency’s world-famous 1970 Health Education Council advert). The black Italforni ‘Bull’, specified and installed by Euro Pizza Ovens in Durham and supplied by Euro Catering, is making a statement at the Pregnant Man and diners adore its award-winning design, incorporating a hood designed to resemble a bull’s head and horns, report the outlet. This oven can, however, be created in any RAL colour and to any pattern, whether you want to go psychedelic, Dalmatian or spotty, or nail your colours to the mast by choosing those of the sports team you and your diners support. This makes the oven a must-consider for those who are brand guardians, but it’s certainly not a case of style over substance. November 2017
OVENS
“Thanks to refractory brick in its base, sides and top and its shock and high-temperature resistant laminated glass panels, the Italforni Bull’s heat retention is superb, resulting in low running costs and consumption of just 6.5 kw per hour. Consistent temperature also means perfect pizza is cooked hour after hour,” says Justin Towns. Euro Catering’s food technologist, Darren Massey, is already heading around the country training chefs to use an oven in which nine different menu settings can be pre-programmed and with which a panel of genuine touchscreen controls facilitate easy operation. However, when it comes to the takeaway market, it’s another Italforni oven that’s fuelling all the enquiries, claim the firm. This is the Tunnel Stone electric conveyor oven – another Italian solutions provider with an eyecatching unique selling point. Namely, its refractory stone conveyor belt on which pizzas can be directly cooked to produce perfect stone-baked pizzas with a lovely crust. There is precise belt control and temperature is digitally controlled within a range of between 50 and 450°C. This oven can produce 300 eight-inch pizzas, or 136 twelve-inch pizzas per hour, plus sizes in between and up to a size of 20 inches. This oven can also be stacked two or three high for those handling huge demand, or engaged in food production,
and it’s not all about pizza. Any type of flatbread can be cooked by this oven, as well as many different types of meat, fish or vegetables cooked on trays, say Euro Catering. “The pizza market is becoming more diverse, but is still hugely popular, so an oven like the Italforni Tunnel Stone oven is a godsend for those who need to feed a lot of people very quickly, over the course of many hours,” adds Justin Towns. With ever-popular Alfa wood and gas-fired ovens also within its portfolio, Euro Catering says that it is making a bigger push into the pizza market than ever, with a statement of intent accompanying the appointment of new distributor sales manager, Chris Blunt, who is already in contact with many dealers and distributors wishing to offer clients the impressive pizza ovens within Euro Catering’s portfolio, plus all the other types of commercial catering equipment that it has within its range. To support this drive, Euro Catering has relocated its Lutterworth team to Daventry and created a brand new and unique Culinary Centre, which showcases many of the different types of equipment on offer, but in the context of a display that is themed throughout as an exhibition hall. This sets the imagination alight and allow customers and dealers to explore many different equipment options they might otherwise not consider.
Within this impressive setting, there are various zones, including an area themed as an Italian olive grove within which the Italforni Bull and Tunnel Stone ovens now proudly reside alongside the Etna range, the plan being for visitors to be able to enjoy a glass of vino when attending demonstrations and dealer days in a relaxed environment. More details about all of Euro Catering’s pizza ovens will soon be available on a new web site at www.euro-catering. co.uk as a new brand identity is rolled out, to help Euro Catering progress to a new stage in its evolution (www.europizzaovens. co.uk and www.euro-catering. co.uk). EXPERT INPUT “As a distributor of some of the finest foodservice brands on the market, Jestic has established a substantial portfolio of pizza ovens,” reports Steve Morris, sales director at Jestic (www.jestic. co.uk). “We are the exclusive distributor for Wood Stone, a leader in commercial grade stone hearth, wood and gas fired pizza ovens for over 25 years, and we are delighted to be able to offer chefs a wide range of appliances in different sizes, designs, capacities and powers. Optimised for front of house or open plan kitchens, the wood and gas fired ovens from Wood Stone not only produce wonderful pizzas, with an authentic stone fired taste, but also look great and bring
the theatre of the kitchen to the customer.” Alternatively, for those looking for consistency and flavour combined with capacity and design, the deck oven range from Sveba-Dahlen provides a good solution, suggest Jestic. “Multiple decks allow the operator to cook various dishes simultaneously, while the innovative design and construction ensure an even temperature throughout the chamber, virtually eliminating the need to rotate pizzas during the cooking process,” explains Steve Morris. One of the newest brands in the Jestic portfolio is Edge - a manufacturer of top of the range conveyor ovens from the USA, and which combine speed, consistency and durability. “All the Edge series of conveyor ovens feature a patented ‘iHeat’ burner system, which by precisely controlling both gas and combustion air is able to attain maximum energy efficiency, creating the perfect burn at all times to reduce gas consumption,” says Steve Morris. “Edge was recently acknowledged to be a manufacturer of some of the most efficient gas conveyor oven on the market, as verified by independent tests undertaken by the Food Service Technology Centre on behalf of the state of California. “The whole Jestic team were highly impressed by the quality
www.papa.org.uk 45
OVENS
of the Edge ovens when we were first introduced to them, so to be able to now present this superior quality to our own customers is extremely exciting. All Edge Ovens are manufactured from fully formed stainless steel and welded (rather than riveted) to give additional strength, whilst their use of high quality components along with a well-engineered, simple design, means that Edge Ovens don’t just offer outstanding performance, but are also simple to install, maintain and service. “We believe that Edge Ovens will fit perfectly with the rest of our portfolio of leading brands and feel able to offer a great deal of support to dealers when it comes to specifying a pizza oven for your business.” Jestic Foodservice Equipment, has also recently announced an 46
exclusive distribution rights for a further innovative equipment brand, Rosinox - a leader in the manufacture of state-of-the-art modular and suited cooking ranges, in the UK and Ireland. With a heritage stretching back 180 years, Rosinox is a global leader in range technology, priding itself on an outstanding level of craftsmanship, exceptional materials and the modern, efficient production process used
to create each product. Its modular Horizontal Cooking units are designed to fit together to form a suite, and features a host of different ovens, fryers, bratt pans, stock pots, bains-maries, hobs, induction units and planchas, each interchangeable to suit the requirements of an individual kitchen. Developing a wealth of experience from cultures around
the world, Rosinox has also developed a number of unique, specialist appliances, including a dedicated Tempura fryer and a multi-functional tilting bratt pan for maximum productivity and versatility. As a manufacturer, Rosinox has become renowned for producing ‘Exclusif’ - a fully customised, bespoke, ‘one-piece tops’ for chefs looking for the ultimate solution to their business. “Rosinox has been selling in UK market for many years and has achieved some excellent installations in leading kitchens and testimonials from top chefs,” said Giuseppe Politi, export manager for Rosinox. “We are delighted to be working with Jestic a distributor who has a long established and highly successful heritage in the UK.” November 2017
Introducing
• 8 sided beech log – reaches temperature on demand • great combusion • consistent burn • HACPP approved • long lasting embers
Perfectly ly, d in Ita si de gne free ive it d d a r wood ideal fo ns e o d fire v
For optimum service, reliability & consistency in your restaurant fuels, contact Logs Direct: Tel: 01524 812476 Email: enquiries@logsdirect.co.uk www.logsdirect.co.uk Piccante pizza logs • Kiln dried logs • Restaurant grade charcoal • Kindling wood • Wood wool firelighters
www.papa.org.uk
47
PROMOTIONAL
White’s Food Service, the story so far S
ince 2010 the name White’s Foodservice equipment has become synomonous with the very best in quality Pizza equipment including XLT conveyor ovens, Marana Forni rotating deck gas and wood burning ovens and the Pizzaioli’s favourite GI metal range of tools and accessories. This coupled with the very best in dedicated advice and service that only comes with years of experience in the pizza equipment industry has seen the company grow year on year to become the company that both chains and independent operators call first! XLT ovens are now widely used throughout the world by the top pizza chains who appreciate the consistent quality
2
bake as well and quiet operation as well as the industry leading 5 year parts and labour warranty which as well as offering piece of mind confirms the reliability of which the range is renowned for. The ovens have risen in stature to become the preferred oven for Domino’s pizza group throughout Europe and beyond. Marana Forni made the first rotating deck pizza oven over 25 years ago and are recognised the world over as a leader in Wood and gas fired oven production, from traditional rotating ovens, the unique Su & Giu oven which allows the stone to not only rotate but to be lifted into the dome of the oven for more flexible menu options and to re-heat the stone during peak
periods to the new fast casual genius oven that cooks pizza consistently with one turn of the cooking deck and in 2016 after a collaboration with the world class Pizzaiolos of Naples they introduced the Napule traditional Neapolitan pizza oven with approval and certification in both Wood and gas fired models from the AVPN. All ovens are approved for use in clean air zones and can be supplied in a variety of finishes including a metal cupola in any colour the customer desires to match the restaurant décor. The ovens can also be supplied ready built or if access is an issue can be built on site in one day with only a standard doorway required for access.
Gi metal need no introduction to anyone that is serious about pizza. A range of tools and accessories that are designed by Pizzaiolos for Pizzaiolos and used the world over every day cooking millions of pizzas and now available for next day delivery from our online shop. White’s Foodservice have a full test kitchen with installed ovens and a full range of accessories where customers are more than welcome to visit and test their pizza and our products. For more information please call 01527 528841 or visit our website www.whites-foodequip.co.uk.
November 2017
Keeping faith with Tradition
Marana ovens were first manufactured in Italy over 25 years ago. The inventors of the Rotating oven have been setting the standards ever since. The rotating ovens cook evenly every time with no need to turn the pizza. While the new Genius fast casual models go one step further than ever before by cooking in one turn of the cooking plate, meaning anyone can now cook the perfect pizza. Rotating ovens are available as wood or gas fired or a combination of the two in 5 sizes to suit all applications. To keep with tradition, the Napule 120 static oven is AVPN approved in both wood and gas to produce the perfect authentic Neapolitan pizza. All Marana wood fired ovens are DEFRA certified for use in smoke control zones and come in a range of finishes to suit your décor. Each oven can be installed in a single day through a standard doorway.
DE IN ITALY MA
Marana ®
AVAILABLE IN
WOOD
GAS
White’s Foodservice Equipment Ltd
01527 528841
www.whites-foodequip.co.uk
COMBINED
OVENS ELECTRIC DECK Pantheon (www.pantheonce. co.uk) report that their pizza ovens are primarily targeted at the evergrowing number of high street restaurants and take-outs offering eat in or takeaway pizzas, but they are also ideal for hotels and leisure centres where an informal bar or snack menu is the order of the day (this market tending to require affordable, easy to use ovens that can be safely operated by different members of staff with reliable, consistent results). Pantheon’s PO range of pizza ovens combine ease of use with the authenticity of refractory brick bases that ensure perfect heat distribution, feel the company. Temperatures of up to 500°C can be selected while the toughened glass viewing windows allow the pizzas to be monitored closely without needing to open the door. Another reason that makes Pantheon’s pizza ovens popular is that they can be used for other types of food too - typically baked potatoes and pies, thus providing an alternative revenue stream as well as, or instead of their prime purpose. Pantheon offers a single and double deck option with each deck holding 4 x 12” pizzas. With the double deck model, operators have the option of using just one section during less busy periods. Their durable fabrication includes a stainless steel door with tempered glass that can easily withstand the high heat output. An internal light to each deck helps the operator maintain complete control over the pizza whilst also appealing to customers. A mechanical temperature gauge is fitted as standard. Heat up time is fast allowing operators to respond to an unanticipated demand effectively and quickly, claim Pantheon, and the units can be supplied ready for either 32 Amp single phase or three phase electricity. “If Italian food is freshly cooked,
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it’ll taste fantastic and encourage repeat purchase. So, investing in the right equipment is vital for keeping customers interested,” says Helen Applewhite, marketing manager at Lincat Ltd. “Everyone loves a pizza with that authentic Italian taste – soft, floury dough but with a crisp base, which is achieved by having a pizza oven with a firebrick base. They are also perfect for a whole host of pizza styles, including deep pan, thin crust, fresh dough, part baked or frozen pizzas. “Offering a top temperature of 480°C, Lincat’s premium pizza ovens are equipped with a viewing window, internal illumination and an external temperature gauge, which allow easy monitoring of the cooking process. Built to the highest specification, they are ideal for all catering establishments.” There are six models in this Lincat range to choose from, ranging 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 (with the firebrick bases that ensuring the crisp, even cooking of pizza bases). Lincat also offers four standard pizza ovens. The 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, their LPO model has the capacity to cook either 2 x 9”, 4 x 7” or 1 x 14” pizzas. “If you’re selling hot pizza slices either as a snack to take out, or with salad to eat in, specialist pizza display equipment could also make all the difference,” adds Helen Applewhite.
“It will not only make your pizzas look great and appeal to customers, but will also keep them in perfect condition prior to purchase. Our upright heated merchandisers with rotating racks would fit the bill exactly. Combination models such as the UMO50, include ovens – perfect for pizzas, potatoes, pies or pastries, baked and displayed in one convenient unit. Stone-bake electric pizza ovens, such as FEM’s Sirman Vesuvio ovens, have also been designed to enable caterers to produce an authentic product - namely pizzas with the aroma and taste closest to a traditional pizzeria, claim FEM. They mimic the cooking conditions of traditional wood- or gas-fired pizza ovens, enabling authentic tasting pizzas to be quickly and easily produced. And as production increases, ovens can be stacked to double capacity. Look for pizza ovens with two thermostats per deck, one for each baking deck and one for each chamber, suggest FEM. These allow operators to precisely adapt the temperatures and climate within each chamber – creating the optimum conditions for the desired base texture and topping colour. Glass doors and interior lighting enable chefs to quickly see how the pizzas are cooking without opening the doors and losing heat. FEM’s Sirman Double Deck Vesuvio 2C Pizza Ovens are available in three sizes. The smallest, the Vesuvio 2C 85X70, measures just 1190mm (w) x 905mm (d) x 720mm (h) and can cook up to eight 14 inch pizzas at a time, ideal for sites starting out producing pizzas. For venues with a higher demand, the largest Vesuvio, the 2C 105X105, can cook eighteen 13 inch pizzas simultaneously. FEM go further, recommending that to ensure that you get the best pizza equipment available, you should be looking for products designed and made in Italy, the home of pizza! So it’s no surprise to discover that FEM only sells Sirman pizza ovens – ovens that are entirely designed and manufactured in Italy to the highest manufacturing standards. And to help chefs get the most
from their pizza ovens, FEM says that it also undertakes end-user site visits and training alongside its dealer partners. “Pizzas will always be one of the catering industry’s must-offer money spinners and customer favourites, so investing in the right equipment is essential. Pizzas freshly made on the premises not only taste so much better than brought-in varieties, but offer great versatility as they can be topped with in-house speciality flavours or adapted to the customer’s own specifications,” says Mark Hogan, marketing and sales manager of Foodservice Equipment Marketing (FEM, www. fem.co.uk). Tom Chandley’s range of Compacta pizza ovens are available in two sizes, the mini or maxi, and are manufactured to each customer’s specification, depending on the quantity and type of product that are being baked, say the company. “Most customers that require pizza ovens are restaurants and fast food outlets. These pizza ovens generally have uprated elements for a fast recovery; meaning the oven temperature returns to the right temperature ready for the next batch of pizzas,” explains Martin Dyson, sales director of Tom Chandley Ovens. “Each Compacta pizza oven features a stainless-steel shell, Vienna type doors, steam dampers and heating elements that are manufactured at Tom Chandley’s specialist electronics department. The combination of the ceramic baking sole and expertly graded heating elements on each deck offers a truly mellow bake; in my opinion, the only way to get the perfect pizza.” These ovens are available from one to three decks high, and each deck can hold up to eight 10” pizzas. A pull-out shelf can be incorporated into the base, say Tom Chandley, something that is particularly useful with pizza production. “Independent bakers tend to utilise deck ovens to cook their pizzas, rather than purchasing an oven solely for pizza cooking, as the oven is suitable for baking a wide range of produce including bread, pies and confectionery,” points out Martin Dyson. November 2017
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OVENS
Legality and longevity For Valoriani UK (www.valorianiuk.com) – pioneers of wood ovens in the UK – there are two big considerations for restaurants buying ovens. Namely, legality and longevity. Valoriani UK point to the recent comments by the mayor of London, Sadiq Khan, which demonstrate how London, and very likely other UK cities, could potentially be cracking down on non-compliant wood-burning devices from now on. “It has never been more important for a restaurant owner to be able to show that their oven actually is DEFRA-accredited, rather than just relying on the various manufacturers’ claims,” says Andrew Manciocchi (pictured). “If their oven doesn’t have valid certification, they risk both shutdown and a very heavy fine. It could result in lost business, over several weeks, which they will never regain, and it will probably see them having to buy another oven. Therefore, we strongly recommend they check the DEFRA web site or consult their Local Authority. As there are a number of DEFRA-approved ovens available, why take the risk?” The other key element, according to Valoriani UK, is longevity. Many of the new wood ovens coming to the market are cheap ovens being off-loaded by Italian manufacturers spotting an opportunity in the UK, they feel. Many have no licensing for operation in the UK, they claim, and thus buyers are potentially being caught out when it comes to import duties and, they add, very often when it comes to the size of the entrance required in order to get the oven into a building. Additionally, the life of the ovens is often little more than two years, they assert, thus creating a real case of ‘you get what you pay for’, they argue, and a lesson learned the hard way, they warn. As a solution to this scenario, Valoriani UK says that it has introduced to the commercial user an oven often more competitively priced than these cheaply constructed ovens, but which still comes with Valoriani’s hallmark
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of quality and supporting evidence to prove that it can last 10 years or more in many commercial environments. The oven in question is the new Esordio which features Valoriani refractory clay and the much-lauded domed construction, offering the peace of mind required by those who are willing to accept that good business sense often means being prepared to listen to any nagging doubts (particularly when it comes these oven in question being priced at a level that often seems too good to be true - as well as coming with performance levels that only Valoriani and a few others have so far attained, the company claim - having seemingly achieved this feat ‘overnight’). The Esordio oven can be delivered readyto-go, or assembled on site in one day, where access is an issue. It is also licensed by DEFRA and comes in a choice of three sizes, with a capacity of being able to cook up to seven 30cm pizzas in the largest of the three. “Our ovens aren’t about gimmicks, or trying to generate a lot of noise about something that has no substance,” says Andrew Manciocchi. “These ovens have been built by Italy’s expert, using generations of experience and the finest materials that no other refractory brick operator in Italy can access, because they are only to be found in the Valoriani family’s quarry. Valoriani remains the only company in the world to manufacture their own proprietary refractory ceramic floor in-house, to secret family processes. We don’t have to make empty claims, as we’ve evidence stretching back years further than most of the me-too manufacturers have even been in existence.” The same legality and longevity issues are also being evidenced in the street food sector, according to Andrew Manciocchi, which is one reason why Valoriani has used all its technical know-how to not only provide street food and outside caterers with a Valoriani trailer oven solution - robustly designed to prevent any issues when transporting a high quality
Valoriani Igloo oven - but also to create a stylish outdoor oven option too. “We feel that we have created the pizza oven world’s equivalent of La Bella Figura!” says Andrew Manciocchi. “They have an inimitable Italian elegance and are proving to be a popular purchase when the canny purchaser realises that each has a Valoriani oven at its heart and not just a lump of concrete. “We can evidence working ovens which are still in use after 10 years’ service, but we daily hear stories of cheap options lasting only a few months and not performing at satisfactory levels. Many are using too much fuel, or not retaining heat or being dangerously hot on the outside. Many of the mobile options are not DEFRA licensed.” All Valoriani’s outdoor ovens are marketed under the Valoriani To-Go label, where outdoor caterers are offered a choice of an oven inside a cult Piaggio Ape, a Forno Bici (a Valoriani attached to a bike frame that somehow evokes memories of scenes from ‘La Vita è Bella’) and a heavy duty Valoriani trailer oven. If they want something completely bespoke, the wise heads at Valoriani say they can oblige as they have vast experience in kitting out vehicles, horseboxes and catering vans (for example, the famous Cock in Cider used by Jamie Oliver). “We’ve had an immense reaction to the Valoriani To-Go range,” adds Andrew Manciocchi. “It evokes everything that’s iconic about Italy, from Roman Holiday to Vespa-filled streets and packed piazzas on a Sunday afternoon. It’s already half-sold the pizza, even before the consumer wanders over and sees what’s on the menu. It’s the Italian authenticity factor personified and everyone’s buying into that.”
November 2017
40th Year Anniversary
1977 – 2017 Congratulations PAPA!
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CHEESE
Not only is pasta an Italian food icon, it is increasingly under scrutiny in terms of the ingredients used to make it, its performance, taste and the potential offered by its variety of shapes, as pasta suppliers, CQS and Garofalo, confirm here. ESSENTIAL “Nothing says Italy like its food, and nothing says Italian food like pasta. Pasta is an integral part of Italy’s food history. Wherever Italians emigrated to, they brought their pasta along, so much so that today it can be considered a staple of international cuisine,” says Continental Quattro Stagioni’s (CQS) director of sales, Paolo Veneroni. “Unlike other ubiquitous Italian products such as pizza and tomato sauce, which have a fairly recent history, pasta may have a much older pedigree, going back hundreds - if not thousands - of years. 54
“The modern word macaroni derives from the Sicilian term for kneading dough with energy, as early pasta making was often a laborious, day-long process. This early pasta was an ideal staple food for Sicily and it quickly spread to the mainland, since durum wheat thrives in Italy’s climate. Italy is still a major producer of this hard durum wheat, used to make the all-important semolina flour.” Continental Quattro Stagioni (CQS) is a specialist importer, agent and distributor of Italian and continental food and wine and is a division of Continental Wine and Food Limited (CWF). From its centres in Huddersfield, Edinburgh,
Glasgow and Newcastle, it supplies a wide range of food and drink to multiple and independent restaurant groups, hotels, bars and clubs, fast food outlets and regional catering wholesalers. Fresh pasta can be made with slightly different ingredients than the dried variety, point out CQS (www.continental-food.co.uk). Many northern regions of Italy use all-purpose flour and eggs, while southern Italy usually makes theirs from semolina and water. Serving pasta that is made fresh on the same day shows a great deal of care in preparation and a high level of pride in the household’s culinary skills.
However, fresh pasta is not inherently better than dried pasta, it is just different and is used in different situations. Some types of pasta are served only fresh, others only dried and some others can have fresh and dried versions. “When buying either fresh or dried pasta, look for a well packaged brand that uses the best ingredients such as only semolina flour for dried pasta,” Paolo Veneroni advises. “The pasta should have a rough surface and should not be too smooth. Remember to stay away from mass-produced cheap pasta - you will just be disappointed come cooking time. However, also November 2017
remember not to overcook your pasta. The world’s greatest sauce cannot save mushy pasta! “Our range of Divella fresh pasta, for example, comes in the more traditional shapes of egg lasagna, pappardelle, fettucine and tagliatelle as well as the more unusual trofiette (thin twisted pasta), strascinati (similar to orecchiette but pulled to make longer shape) and fusilli avellinesi (short slightly twisted pasta). “It cannot be stressed enough; cook pasta until it is al dente, meaning ‘firm to the teeth’, yet tender. Many restaurants still cook pasta too long, a minute, minute and a half less of the stated cooking time will give you the authentic Italian dish.” Another key to perfectly cooked pasta is to use a large cooking pot and plenty of salted water, point out CQS. This will stop the pasta from sticking and will also ensure every inch of pasta will be cooked though. Don’t forget to add plenty of salt to the cooking water before adding the pasta, as it helps the pasta retain its proteins and gluten. And when draining, remember to save about a cup of the water in the pot, this starchy water will add a little body to whatever sauce you use, say CQS. Finally, never, ever rinse off the pasta in cold water, unless you’re making pasta salad. Washing off all that starch and salt will kill any flavour and nutritional properties your pasta once had. When it comes to sauce, a general rule is to remember simple pasta works best with simple sauces while complex shaped pastas are ideal for thicker sauces, suggest CQS, who also represent Italian wineries such as Cantina di Soave and Rocca delle Macie and has exclusive distribution agreements with La Molisana pasta, Montana meats and Roccheta waters. “There is no shortage of great pasta and sauce combinations and
www.papa.org.uk
each is worth trying. However, it is important that you use high quality pasta cooked properly to ensure authentic flavour,” says Paolo Veneroni. DOUBLE COOKING Pasta is made from simple ingredients. Namely, durum wheat semolina and water. And with only two ingredients it would be difficult to make a premium top quality pasta if the best wheat was not used, point out Italian premium pasta maker, Garofalo. It is the quality and quantity of the gluten present that primarily determines the quality of the wheat, say Garofalo. When the wheat is mixed with the water to form the dough this starts a process that integrates two proteins in the wheat to make gluten. The gluten forms a structure around the starch that has also come from the wheat, forming a uniform textured dough ready to make pasta. The much sort after al dente texture of cooked pasta is a result of the gluten working its hardest to protect the internal structure of the pasta and giving it strength as it is cooked in boiling water, say Garofalo If the water that the pasta is cooked in remains colourless then you can be assured that the gluten has done a good job and kept the starch under control; the result being al dente pasta. Out of control, the starch will absorb the cooking water and swell until it breaks. The result being cloudy cooking water and soggy pasta. Garofalo say that they use only robust durum wheat semolina in their Signature pasta, which is high in protein and makes it suitable for double cooking, and therefore also making it well suited any restaurant wishing to serve an authentic al dente Italian pasta dish to their customers. The brand suggests the following method for double cooking its Signature pasta to get the best al dente result. 1. Cook in plenty of salted boiling for half the cooking time specified on the bag. 2. Drain the pasta and place on tray. 3. Cool quickly, using a blast chiller if possible. 4. Add a dash of oil and store in a fridge for up to one night. 5. To serve refresh in boiling water for 30 seconds.
An Excellent Pasta is always served AL DENTE
Garofalo pasta is perfect for double cooking Garofalo have scientifically proven the force required to cut its single cooked pasta or its double cooked pasta remains the same, therefore the texture of the pasta served from either cooking method remains the same.
Garofalo UK: 01438 813 444 www.pastagarofalo.it info@garofalo.co.uk Distributed in the UK by: Amato Food Products • CQS Cotswold Fayre • Gustalia • Hider • Holleys Fine Foods Shire Foods • The Gorgeous Food Company • Ticco Foods Ltd
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Tagliatelle with Grana Padano and Prosciutto di San Daniele by Giorgio Locatelli INGREDIENTS 500g tagliatelle 2tbs of olive oil
VES SERSIX
200g grated Grana Padano 9 thin slices of Prosciutto di San Daniele 250g unsalted butter 1 shallot finely chopped 100ml white wine 2tbs double cream Peppermint
METHOD 1) Start by separating three slices of Prosciutto di San Daniele into strips. 2) In a large pan melt a knob of butter, add the San Daniele strips and sauté for a couple of minutes. 3) Melt another knob of butter in a pan, add the shallots and sweat for two to three minutes with the peppercorns. 4) Then add the wine and reduce by three quarters, finally adding the cream and reducing for another two minutes. 5) Add the remaining butter and whisk. 6) Pour the pasta in boiling water and cook according to instructions. 7) Keeping some of the cooking water, add the pasta in to the sauce pot and start to mix adding the Grana Padano, cooked Prosciutto di San Daniele and butter sauce. Add some pasta water if the consistency is too dry. 8) Serve topped with the remaining slices of Prosciutto di San Daniele.
By utilising the above method, Garofalo report that they have scientifically proven the force required to cut its single cooked pasta or its double cooked pasta remains the same, and therefore the texture of the pasta served from either cooking method remains al dente, they claim. Gluten free pasta that cooks well and tastes good is another area that Garofalo have working on, having developed their gluten free pasta range with the philosophy “good taste is a right”, or as Italians would say, “il gusto e’ un diritto”, and so focused, they report, throughout the development of their gluten free range, on the product. Garofalo set themselves the objectives of creating a product with the knowledge that Garofalo pasta has become synonymous with the experience of taste. The development team knew that the flavour could not be the same due to the different raw materials, but it was of great importance to produce a gluten free pasta that was no better or worse in flavour, just different. It was not to be just for those on a gluten free diet but a new cooking opportunity for everyone, they decided. It was also equally important to produce a healthy product (one which in the end might even be better than normal pasta!). Thus, their recipe was carefully developed using corn, rice and quinoa to produce high fibre gluten free pasta in the knowledge that many on a gluten free diet may struggle to eat enough fibre (in fact there is 7g of fibre per 100g of pasta, they report). The super food quinoa adds even more nutrients to Garofalo’s gluten free pasta as it contains fibre and minerals such as phosphorus, magnesium, iron and zinc. It is also an excellent source of vegetable protein and obviously gluten free. Garofalo Gluten Free pasta is also not produced in its factory in Gragnano because of the risk of contamination with pasta containing wheat, they point out. Garofalo add that they chose shapes that work with the recipe as the primary factor and now there are eight in their gluten free range, including Fusillone, Casarecce and Anellini. giving choice and interest for the consumer who has to follow a gluten free diet. However, the phrase “it’s good considering it’s glutenfree” is not enough for Garofalo. Good taste is a right; do not settle for second best, they argue. Some ingredients are also born to be together as it is together they can give their best. In this way, they have recently enhanced their gluten free range by carefully selecting legumes and cereals to create a gluten free pasta that is perfect for those looking to maintain a healthy diet without compromising on taste, claim the company. The legumes in the pasta are chickpeas and lentils, which provide a source of vegetable protein that is more digestible than the protein from wheat pasta, point out the firm. Corn, Teff, Sorghum and Chia make up the cereal elements, providing energy and taste along with a source of fibre, vitamins and minerals.
Garofalo legumes and cereals pasta is formed using a traditional bronze die, which gives the slightly rough and porous surface to the pasta which means one thing - the sauce clings to the pasta and is a pleasure to eat from start to finish. There are currently four shapes to choose from - Fusilli, Pennoni, Mafalda Corta and Radiatori – and all are suitable for vegans, vegetarians and those on a gluten free diet. Garofalo conchiglioni - a large pasta in the shape of a shell - is perfect for filling and serving as a single, bite-sized hors d’œuvre, they suggest, and is proving to be very popular in the French food service market with top chefs (it will be available in the UK from the middle of this month). The beauty of the large Garofalo Conchiglioni is that it holds it shape perfectly once cooked due to the quality of the pasta itself. As with all Garofalo Signature pasta, only high quality durum wheat semolina is used so the structure of the shape remains intact after cooking. Made in Gragnano and formed through a bronze die, Garofalo conchiglioni has all the characteristics and taste Garofalo pasta is renowned for, say the company. Garofalo pasta is stocked in the UK and currently distributed through various regional and national wholesalers (www.garofalo.co.uk).
Top Italian chef, Francesco Mazzei, mentioned in Time Out magazine recently that a traditional dish of conchiglie stuffed with ricotta often pops up on the menu at his many restaurants in London. November 2017
Lasagne
RECIPE IDEA
baked in a wood fired oven “Different regions of Italy have different twists on this classic and popular dish. Lasagne should be moist but firm, not sloppy,” says Andrew Manciocchi of Valoriani UK, who shares with us his own recipe for this tasty dish. “You will need a large oven proof pan for the sauce and an ovenproof dish for the lasagne deep enough to take four to five layers of pasta and sauce.” To make a large, 20 portion-lasagne (but you can scale it up or down)
INGREDIENTS • Fresh lasagne pasta sheets (these vary in size depending on supplier or homemade so make sure you have enough for four to five layers to suit your oven proof dish) • 2 glasses of red wine • 1 lb minced pork • 1 lb minced beef • 2 sticks celery • 2 medium carrots • 1 large chopped onion • 4 cloves garlic • 1 tablespoon oregano • 1 tablespoon parsley • 1 tablespoon basil • 2 tablespoons olive oil
METHOD
• Sea salt and pepper (for seasoning) • 4 tins of chopped plum tomatoes • 2 cartons/ bottles of passatta • 1 tablespoon tomato puree • 500ml Bechemel sauce • Grated Parmesan or Pecorino cheese • Two fresh mozzarella balls OPTIONS • 16 baby meatballs 1cm-2cm diameter • Can of peas • 6 hard-boiled eggs sliced
• The sauce can be made either in the wood oven or on the hob. To control the temperature of the pan if cooking in the oven, keep the pan in the mouth of the oven where the lowest temperature is and move further in or bring it out to adjust temperature up and down. • Finely chop the celery, carrot, onion and garlic . • Heat the oil in the pan and add the celery, carrot, onion and garlic gently fry until the onion and celery soften and the onions are golden. • Add the minced pork and minced beef, moving the pan in and out of the oven mix and stir until the mince is broken up and browned. • Add one glass of red wine and simmer for one minute. • Add chopped tomatoes, passatta and puree plus two tins of water (use tomato tin) add all the herbs and salt and pepper to taste.
• Bring to boil by pushing further into the oven and leave to boil for five minutes (if it is splashing cover with a lid or tin foil.) Reduce to simmer and leave for at least 30 minutes. Continue to check every five minutes and add more water if becoming to dry. • You are trying to cook down to a thickened but loose consistency your sauce should not be runny and watery but should not be so thick that it wont flow. Remember you need a good amount of liquid as some moisture will be absorbed by the pasta and cooked off during the lasagne baking phase later. • Stir in the warm Bechemel sauce. • Once the sauce is cooked assemble the lasagne in the oven-proof dish by pouring a layer of sauce over the base of the dish sprinkling with 3 table spoons of the grated cheese covering with a layer of pasta. • Repeat the same layering of sauce, cheese, pasta for four to five layers of pasta (depending on your dish depth). • Finish with a layer of sauce and parmesan cheese and then add the mozzarella either hand torn or chopped and diced TIP if your sauce is too dry or is not enough add more warmed passata. OPTIONS add all or any of the options peas, egg or baby meatballs in any or all of the layers. • Cover with foil and place in the middle of the wood oven for 20-25 minutes until cooked through and bubbling, remove the foil to brown the cheese topping and your lasagne is ready. • Sit back and enjoy the second glass of red wine! • Vegetarian method: This is identical, except substitute mince with a mixture of diced vegetables such as aubergine, courgette, squash, cauliflower, broccoli, peas, beans and peppers. The meatballs can be substituted with spinach balls made by lightly sautéing spinach in olive oil with salt pepper, garlic and nutmeg and balling into small balls using and egg and bread crumbs to bind.
www.papa.org.uk 57
DESIGN Inside one of the newly refurbished Edinburgh Pizza Huts.
g n i k Loo
d o o g
REFURBISHMENT Pizza Hut Restaurants has invested more than half a million in Edinburgh restaurant refurbishments in recent times with two locations their receiving major makeovers, and creating 20 new jobs for the area in the process (total investment in Scotland has now reached £4.5m over the past years with more than two thirds of the estate refurbished, report the high street brand). £611,000 is being invested in a double restaurant makeover 58
Effective use of fi xtures and fi ttings has enabled the Italian food serving sector of the UK’s foodservice business to become well known for its pleasing design and welcoming interiors.
for the Huts at located at North Bridge and Kinnaird Park, with both being transformed to include a vibrant new contemporary look and feel. A brand new, exciting menu is also being rolled out in the revamped Huts, to include chicken wings, Kentucky style BBQ ribs and new additions to its famous warm cookie dough. These re-openings form part of a multi-million-pound nationwide
redesign programme by the casual dining company. All of Pizza Hut Restaurants’ famous icons – including the Ice Cream Factory, Salad Station and Buffet – still take centre stage, but form part of the new, interactive design that includes a central preparation station offering a range of desserts, and a self-service soft drinks hub allowing guests to refill drinks at their leisure.
Suzi Marshall, operations director at Pizza Hut Restaurants who is based in Edinburgh, said: “Over the past five years, we have focused on refurbishing our entire portfolio of restaurants, with a total of £4.5 million invested in Scotland alone. “We have a strong commitment to Edinburgh and we’re delighted to be bringing our new restaurant design November 2017
DESIGN
concept and menu to our Huts at North Bridge and Kinnaird Park. Through the makeovers we hope to create a warm and fun environment for our guests to enjoy a meal and we’re looking forward to welcoming our customers to experience it firsthand.” The investment in Edinburgh is part of a much broader £60 million refurbishment and restructuring programme for the business, secured through private equity investment from Rutland Partners in late 2012. Pizza Hut UK Ltd currently comprises of 265 dine-in restaurants across England, Wales and Scotland and employs
more than 8,000 people per month. Pizza Hut Restaurants in particular claims to be the leading casual dining restaurant in the UK by footfall. The brand opened its first restaurant in the UK in 1973. Since then, Pizza Hut has launched the Deep Pan, Stuffed
serving contemporary Italian food in an informal relaxed atmosphere, its simple consistent formula has kept thousands of fantastic customers coming back for more. During a recent interior refurbishment, owners the Dammone family selected new
design with vintage leather upholstered seat and back with attractive linear stitching detail. In the popular bar area of Salvo’s Restaurant, matching School bar stools from Andy Thornton have also been used, against the bar counter and around the tall poseur tables.
Crust, Cheesy Bites and 500 Calorie pizzas, as well as the Cookie Dough dessert to the UK market and also gives away 9,600 tonnes of free Salad each year through its salad bar. Salvo’s is a popular neighbourhood family restaurant in the Leeds suburb of Headingley, that recently celebrated 40 years in business. As one of the most innovative Italian restaurants in the region
furniture from the Andy Thornton contract furniture range, including the hugely popular School collection of restaurant and bar furniture from the company’s Vintage Style range. School dining chairs have been used throughout the restaurant and they complement perfectly the metal table bases and dark stained timber tops, feel Andy Thornton. The chairs feature robust steel frames in a simple
Andy Thornton have also supplied furniture to the Mediterranean themed Convive - the new £2m Mediterranean restaurant and bar which recently opened at Weetwood Hall Hotel & Conference Centre, near Leeds. The 120-seater restaurant is the brainchild of Weetwood Hall’s managing director Martin Hicks. “Convive has been in planning for a long time and I’m delighted my original vision has finally become a reality. We’ve created a true destination restaurant to rival anything in the city centre, it is an impressive addition to the restaurant and bar scene in Leeds,” said Martin Hicks. Andy Thornton’s popular Healey side chair in vintage leather upholstery has been combined with the company’s Continental table base in the main restaurant area. Various seating combinations have been created by the careful use of rectangular and square tops,
www.papa.org.uk 59
DESIGN which look stunning in a marble laminate with brass edging. Andy Thornton also supplied their Harley side chairs in a combination of subtle red, green and blue vinyl’s, which contrast with banquette seating in the intimate booths. They also supplied their popular Feltham bar stool around the restaurant bar counter. Andy Thornton report that they have also supplied other furniture around Weetwood Hall’s other restaurant, bar and conference facilities as well as taking on the responsibility of refurbishing existing furniture on an ongoing basis. The ‘brew-house’ style has been back in fashion during 2017, thanks in part to the surge in popularity of craft breweries. To meet this demand, GO IN launched a new interpretation of the classic rustic style, making it possible to create a cosy ambience that isn’t stuffy or conventional, and suitable for today’s pubs, bars and restaurants. By using dark wooden furniture, solid tables (generally with light tabletops) and a few specially selected accessories (such as old ceramic bottles, discreet flower arrangements, cutlery on the tables in rustic jars), the 2017 brewery style brings a modern twist to interior design while evoking friendly memories of yesterday’s hostelries, suggest GO IN (www. go-in.co.uk). The ‘look’ is solid and dignified, but individual elements are neither rough nor clunky, they feel. Options range from delicate-looking rod-back or spoke-back chairs, to chairs with
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Light touch Quality disposables manufacturer and supplier, Herald (www.heraldplastic.com) reports that it has extended its high quality candle range to meet an increase in demand for both taper dinner candles and tealights. The company’s complete range now includes a selection of slow burning tealights, various sizes of pillar and cartridge candles and a wide choice of taper dinner candle and bistro table candle colours, to suit all tastes and décor. Herald says that it is making use of some increased warehouse space to store the expanded range of candles and auxiliary items, such as liquid fuel candle cartridges, chafing gel and DEG liquid fuel. “Sales of candles always go up in the colder, darker months but this is the first year that we’ve been able to anticipate demand and stock ahead, thanks to our increased capacity,” said managing director of Herald, Yogesh Patel. “Having significantly added to the range, we are pleased to provide our customers with a greater choice and yet another reason for those operating in the hotel, pub, bar, restaurant and catering sectors to consider Herald as the supplier that meets all of their needs.”
turned legs and classic brewery chairs in white. Upholstered chairs, additional cushions or felt pads provide enhanced comfort and a warm look. GO IN’s full range is featured in their 2017/18 catalogue, showcasing indoor and
outdoor furniture solutions for restaurants, hotels and cafés. The catalogue features inspirational ideas to help personalise and revitalise hospitality businesses with minimal investment. Offering unusual material combinations and innovative
designs alongside classic furniture pieces, GO IN says that it aims to provide a complete design solution. GO IN has also launched a new range of upholstered chairs from the renowned Italian furniture brand Kubikoff in recent times. The new Dimple Pop chairs are comfortable, versatile, and original; sure to leave a lasting impression with guests in restaurants, hotels, cafés and bars, they feel. The ‘Dimple Pop’ fully upholstered shell can help to add a touch of cosiness and style to any ambience, whether it’s a single chair in a hotel room or one among many chairs in lounge areas, clubs, seminar rooms or waiting rooms. “There is an increasing trend towards comfort and ‘feel at home’ atmosphere in the restaurant industry,” says Maurus Reisenthel, brand manager at GO IN. “The ‘Dimple Pop’ shell meets this trend perfectly.” The range of colours extends from beige or light grey to teal, mustard, red and anthracite, offering the right shade for every interior. Cover materials include leather in thirteen colours, imitation leather in six colours and eight versions of mottled fabric. In addition to these upholstery options the seat shell can, just like the Kubikoff plastic shells (Dimple Closed Shell and Dimple Shell), be combined with various wooden or steel frames. These include the artistically delicate Diamond, with the elegant Slice, a combination of wood and steel or with the rustic Zig Zag and Icon.
November 2017
Conv
Conveni is now one of Europe’s fastest growing Chilled Foods Producers, specialising in Fresh Pizza, Soups, Sauces and Ready Meals. Since January 2017 Conveni has focussed its attention on the UK Retail and Foodservice Markets and is reporting great success. Noel Reidy is Head of Commercial for Conveni and he is no stranger to the Retail and Foodservice Industry in the UK and throughout Europe. “The UK market is continuously evolving and major retailers are always looking to partner with a Quality Producer that understands their market and is willing to go that extra mile to ensure that
continuous customer engagement making sure that the products we produce are always made to the highest quality standards.
Mission As a convenience food expert, it’s Conveni’s mission to produce honest, authentic and innovative products that
Introducing Conveni
to the UK Retail and Foodservice Markets
their products are relevant to the needs of today’s customer. Having recently partnered with NISA we developed a range of 13 Pizza Products across all category tiers and already NISA are reporting a 20% increase in category sales. We are now replicating this success with other large and small retailers and food service companies throughout the UK and we are looking forward to reporting similar success stories”
Now available in the UK
Pizzas Sauces and soups Precooked meal components Ready Meals To go
www.conveni.nl
Conveni_Advertorial_A4_UK.indd 1
Through our Partnership with Oakland International, Conveni can offer a 7 Day Chilled Delivery Solution and because Conveni use the latest packaging technology we can offer shelf life of 20 days on most chilled products and fulfil orders on a Day 1 for Day 2 basis.
deliver on flavour, taste and appearance. “We are a Tailor – Made solution provider to the Retail and Foodservice Industry. We can develop products quickly allowing our customers to be First to Market with the latest trends, which we believe is key to success in today’s marketplace”
Working together Conveni specialises in the production of private-label convenience products. We know our business and we want to work with you to develop successful concepts that your customers will enjoy day after day after day! There are extensive possibilities for the development of successful concepts in every product group. Conveni works with most major retailers and foodservice companies as well as other business-tobusiness clients.
Conveni has vast extensive experience of producing quality products for the Retail Convenience and Foodservice industry going back over 40 years. We are an enthusiastic organisation that you can rely on to deliver a quality solution continuously. Conveni prepares all its products fresh, using the very best ingredients, every day. We are driven by our passion for great food, quality service and
+44 7903 526 457, noel.reidy@conveni.nl Willige Laagt 2, 5757 PZ Liessel, Netherlands, +31 (0)493 348 700
30-10-17 13:41
DESIGN THE RIGHT AMBIANCE It’s a fact that creating the right playlist can boost your business, point out digital and video jukebox company, NSM Music UK – but play the wrong sort of music and you could be delivering customers to your competitors, they claim. The volume and tempo of background music in any retail environment can significantly affect how people react and
importantly, how much they spend. But, all too often, small retail outlets play the music preferences of the owner, without really considering their customers, feel the company. NSM Music’s heritage stretches back to the middle of the last century, with the company now building on that heritage and applying new technologies to design, develop and manufacture the next generation of digital
jukeboxes, video jukeboxes, internet jukeboxes and music products in the UK, for customers across the five continents. NSM Music’s digital and video jukeboxes, manufactured in the UK, combine state of the art technology with an eye for aesthetic appeal previously associated with the vinyl and CD ‘golden age’ of jukeboxes. For example, their powerful tablet platform - the icon BGM
- has been designed specifically for anywhere unattended background music is needed, report the firm and is available on an eight or 10-inch tablet operating on the Android system and is supplied with legally sourced music content, providing the user with access to more than 200,000 tracks. “Used strategically, it creates instant atmosphere with up to 3,000 tracks stored locally on the
Amici di Carlo’s Italian dining and deli experience The affluent commuter town of Bearsden in the north west of Glasgow is the lucky recipient of a brand new, familyowned Italian restaurant and delicatessen, thanks to the efforts of renowned Scottish/ Italian restaurateur Carlo Andreucetti and catering equipment specialists QED. Amici di Carlo provides over-the-counter Italian cooked meats, cheeses, cakes and many other delicacies together with pizzas, salads and fresh Italian coffee to eat in or take away. “After being away from the restaurant business for some time, my partner and I decided to design a new outlet majoring on good quality, fresh Italian ingredients that the people of Bearsden could enjoy throughout the day,” says Carlo Andreucetti. “We came across a former bakers’ retail and café premises near Bearsden Cross in the heart of the community and set about transforming it into an authentic
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Italian dining experience earlier in 2017. “I had known Robert Campbell of QED for many years, as he is a well-regarded figure in the Scottish and UK catering industries. I was particularly impressed with the QED selection of display counters and knew that I could trust Robert and his team to deliver a project that matched our vision for Amici di Carlo. “The final result combines Italian warmth and hospitality with the very latest catering technology to create a unique venue that has our personality running all the way through it, and the local Bearsden residents are already enjoying the unique ambience of Amici di Carlo and are coming in regularly to take advantage of the retail, takeaway and eat-in offerings of the business. “I have nothing but the highest praise for QED, who delivered a complex project with great expertise, on time and on budget.”
QED supplied all the building refurbishment, shopfitting, electrical and plumbing work, including lighting, air conditioning and toilets. In addition, the equipment that was supplied and installed included refrigerated display counters, an ice cream counter, back bar coolers and shelving in the restaurant. The kitchen equipment included dishwasher, glass washer, storage refrigeration, pizza oven, pizza prep table, saladette, cooking suite,
extraction, hygienic wall cladding and safety flooring. Quality Equipment Distributors (QED, www. qualityequipment.co.uk) was established in 2008 and is a Glasgow-based designer and supplier of coffee shop and restaurant display counters, catering refrigeration and other food service equipment, providing modular and bespoke catering solutions throughout the UK using a national network of refrigeration engineers and installers.
November 2017
DESIGN device at any time,” says NSM Music sales manager. Alex Kirby. “The clever management system also allows users to play five different playlists in five different music zones all at the same time from the one device. Touch and slide selection, and the ability to decide on genre, decade, and mood, and multizoning options make the icon ideal for shops, pubs, clubs, restaurants and hotels.” The icon also has options for audio advertising. By creating MP3 audio adverts on a PC and then linking the tablet to the PC for download, users can then specify how often they want adverts to play. The icon will play a loop of adverts, like a radio station does, say every 30 minutes or whatever time interval is set. The icon (icon-music.co.uk) can be purchased with or without an additional kit that comprises a wall bracket, blue tooth adapter and leads. Restaurants and shopping complexes that play music through installed speakers can now ensure they are compliant with new building regulations thanks to Q Acoustics and sister company Audica. The two companies have teamed up to develop a range of fire and acoustic hoods that cover the rear of in-ceiling and in-wall speakers. The hoods have been designed to dramatically slow the spread of fire between floors, whilst decreasing potential sound leakage from the back of the speaker. It is a legal requirement in many new buildings that all speakers installed below any habitable rooms and escape routes are fitted with a fireproof hood. The Q Acoustics product, which comes in a number of
different sizes, has been designed to melt when it comes into contact with high temperatures, creating a robust seal. As a result, the hoods, which have been tested at the UK Building Test Centre and comply with Part B and Part E of the UK Building Regulations, maintain 30-60 minutes of fire-resistant rating. The benefit of installing a speaker hood is two-fold, with the product range also being carefully engineered to reduce sound pollution into other rooms within buildings, say its designers. Adding the solution will restore the acoustic integrity of the ceiling or wall, whilst significantly reducing the rear transmission of sound by around 10dB. This means that restaurateurs and shop owners can play high quality sound via Q Acoustics Install and Audica speakers, whilst minimising disturbance to other residents in the building complex, or in neighbouring properties. The hoods, which can be purchased on the Q Acoustics website, are compatible with the whole range of both Q Acoustics Install and Audica speakers, including Qi 50, Qi 65, Qi 80, Qi 65R, Qi 80R, Qi 80LCR, (from Q Acoustics), as well as IC125 and IC165 (from Audica). Alex Munro, brand director at Q Acoustics and Audica, said: “Regardless of whether or not it is a legal requirement, we would thoroughly recommend these hoods as a safety precaution in all installations. Not only do they help resist the spread of fire but they provide a barrier that reduces the transmission of noise to properties situated above or next to restaurants and shops.” With their new speaker hood, Q Acoustics and Audica are helping restaurateurs to remain compliant with building regulations.
www.papa.org.uk 63
5
ASSOCIATION ADVICE
things you need to know about maternity pay
STATUTORY MATERNITY PAY (SMP) You may think that everyone who goes on maternity leave in your business will receive SMP, but in fact, there are a number of conditions that need to be fulfilled. THE EMPLOYEE MUST - have worked for you continuously for a minimum of 26 weeks when they reach the 15th week before the expected week of the child’s birth. - given you the right amount of notice. - provided evidence of their pregnancy (usually in the form of a certificate from their midwife or doctor). - earned at least £112 a week in the last eight weeks (if paid weekly) or two months (if paid monthly) before the end of the qualifying week. The qualifying week is the 15th week before the week the baby is due. - be pregnant 11 weeks before the start of the expected week of the birth or they have already given birth. - not be working. These conditions mean that some workers in the business may be eligible for SMP even if they do not have the right to statutory maternity leave. Under the statutory scheme, they are entitled to up to 39 weeks of pay. They will be paid 90% of their average weekly earnings for the first 6 weeks. For the next 33 weeks, they are paid either to £140.98 or 90% of their average weekly earnings, whichever is lower. SMP is paid by employers, but you can reclaim 92% to 100% back from HMRC. MATERNITY ALLOWANCE Employees who do not fulfil the criteria necessary for SMP may be eligible for Maternity Allowance. This is different to SMP
Understanding maternity pay can seem like a HR and legal labyrinth, but here are five important things you really need to know. in a number of ways. - It is paid by the government, not employers. - The eligibility requirements are not the same. To be eligible for Maternity Allowance, they must have been employed or self-employed for a minimum of 26 weeks of the 66 weeks before the expected week of the birth and have earned, on average, at least £30 a week in any 13 weeks of those 26 weeks. - There is no staggered timetable. They receive 90% of their average weekly earnings or £140.98 week (whichever is lower) for up to 39 weeks. CONTRACTUAL MATERNITY PAY You may wish to make more generous provisions than those required by law in order to encourage your staff to come back to work after maternity leave. There are many ways you can do this - for example, you may offer full salary for a certain length of time or provide a bonus.
It will be up to you whether you offer these as a contractual right or only offer it on a discretionary basis, taking into account individual cases. You should be careful to not discriminate when making decisions in a discretionary way as this could pave the way for legal action. If someone decides to not return after maternity leave, you can include a provision in your maternity pay policy for them to give back the enhanced contractual pay they received. Remember, you cannot ask them to repay their SMP part of the payments, only the additional amount paid by you. ANTENATAL APPOINTMENTS By law, a pregnant employee is entitled to a reasonable amount of paid time off during their working time to attend antenatal appointments made on the advice of a registered medical practitioner. Employees have the right to be paid their normal hourly rate for the entire duration of the time off necessary to attend the antenatal appointment, which includes travel and waiting time. KIT DAYS An employee may work up to 10 days during maternity leave through Keeping In Touch days (KIT) days, as long as the employee agrees to it and the employer allows it. The law does not lay down provisions for payment for working a KIT day, therefore the employer will need to decide how the employee is paid for any work on these KIT days. Even if the employee does not work for the full day, for example they just come in for a two-hour team meeting or staff training, this will still be considered as one KIT Day.
For more advice and guidance on this topic, please contact the Pizza Pasta & Italian Food Association Advisory Service on 0845 226 8393 and quote “PAPA” and your membership number. Alternatively, please email papa@elliswhittam.com
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November 2017
HOTBAG eliminates cold food refunds ®
Cold food deliveries account for £300m in refunds in UK’s £30bn and growing takeaway industry. And after you’ve won the customer, taken the order and collected the money, there’s one big barrier for you - getting the food delivered in the best condition. In busy towns and cities, traffic can be a real pain - in the country, distance is the issue. Cold or barely warm food erodes the already tight margin for takeaways. That’s why thermostatically controlled hot food delivery systems will give you a competitive advantage over competitors, reduce your costs - and keep your customers happy.
How? It’s all thanks to the thermostatically-controlled flexible heating elements in the top and bottom of each bag These allow it to maintain a constant 7080°C…..INDEFINITELY. Use the Whitco HOTBAG® sticker on the pizza box, it turns from black when cold to white and displays the words ‘It’s Hot’ for consumer guarantee.
HOTBAG® leads the way in heated food technology, keeping food “oven hot” until served. this unique concept simply unplugs from the holding rack in the restaurant and is plugged into the delivery vehicle’s car or motorcycle power system for the journey, no matter how far, to the customer’s home. Check out our website to build your own system from our range of modules http://www.whitcoltd.com/hb2/ or just call our sales teams: UK Mainland 0333 222 8950 Belfast 07511 088262 Dublin 0872547907
NEW PRODUCTS Italian Beer Morena wins with a dark beer at London’s World Beer Awards Word Beer Awards got an unexpected, but well-deserved, surprise from an Italian company, Birra Morena, who managed to place Celtica Stout as the world’s best sweet stout and as such was immediately invited to the November Grand Tasting. This world recognition was never assigned to an Italian company for a dark beer, that has always been for the British, Irish and American producers through experience and culture. Birra Morena is a young Italian company that in recent years has decided to qualify further by investing important economic resources to produce also a prestigious craft. The beers are produced in Balvano, in the province of Potenza, in an establishment that was built in the early 1980s and purchased in 1999 by the Tarricone family after being transferred from Prinz Brau to Birra Moretti, Labatt Group to Interbrau and finally Heineken (www.birramorena.com).
Pantheon’s pizza ovens perfect for casual dining and takeaway markets Pantheon’s pizza ovens are primarily targeted at the ever growing number of high street restaurants and take-outs offering eat in or takeaway pizzas, and are also ideal for hotels and leisure centres with an informal bar or snack menu (this market tends to require affordable, easy-to-use ovens that can be safely operated by different members of staff with reliable, consistent results). Pantheon’s PO pizza ovens combine ease of use with the authenticity of refractory brick bases that ensure perfect heat distribution. Temperatures of up to 500°C can be selected while the toughened glass viewing windows allow the pizzas to be monitored closely without needing to open the door. Pantheon offers a single and double deck option with each deck holding 4 x 12” pizzas. Heat up time is fast allowing operators to respond to an unanticipated demand effectively and quickly. The units can be supplied ready for either 32 Amp single phase or three phase electricity (call 0800 046 1570, or visit www.pantheonce.co.uk).
www.papa.org.uk 65
WOOD-FIRED OVENS
Wood fired oven
kitchen design Why some kitchen designers get it so wrong, and how not to make the mistakes so many do… Jay Emery (www.bushmanwoodfiredovens.co.uk) is known as the “woodfired-oven guru”, having started making wood-fired ovens back in 1999 and the first to get DEFRA approval. Here, in a regular series of articles, he tackles some of the important topics surround this growing area.
The right advice Over the years I’ve designed literally hundreds of layouts for wood fired kitchens and I’ll admit that in the early days I got so much wrong. Yup, you learn from your mistakes. But, if you are starting a new business and setting up a new kitchen, who are you going to trust when everyone claims to be an expert? In this short article I’m going to point out a couple of fundamentals that, if broken, rest assured it’ll cost you money in throughput and therefore on your bottom line. Here’s the thing… So few kitchen designers have actually worked in a living, working, wood fired kitchen and what may appear to be a streamlined design to the customer will wind up being a production nightmare for the chef.
Mistake 1
I’ve seen this mistake more times than I care to remember and, for some reason, designers think it’s classy. I’m talking about a prep counter in front of the mouth of the oven. Whilst I can see the romantic notion of the pizza chef looking out to the admiring customers while he flips and spins the pizza dough with that all-encompassing look of the ultimate professional, but boy is this a dumb idea. Should any designer present you with such a layout, know right now that it’s going to cost you money and run. Find yourself someone who knows what they are talking about. Ok, I’m going to get shot down by all you gullible peeps who have been sucked into thinking that such a layout is a good idea. Come on, put that pride of yours aside and think this through logically. It’s a dumb idea because every chef on the ‘make and pass line’ will be in the way of everyone else, and there is no chef in the world that I know who has eyes in the back of his head. 66
Mistake 2
The next big mistake is that most designers do not allow enough space in front of the oven to enable the pizza chef to operate a turning peel. If your oven is 1.2m deep, then you will need a 1.5m peel to turn pizzas in the oven and get them out, which means that you will need at least 1.5m of uninterrupted space in front of the mouth of the oven. If not, then your pizza chef is going to get burnt hands and/or drop a lot of pizzas in the floor.
Next time, I’m talking about.... Care and maintenance issues. Now it may not be that much of an issue if the restaurant is slow with only a few guests in. However, you will struggle to manage the oven efficiently so you’d best hope you never get busy. Your kitchen designer, in his infinite wisdom, will use words like ‘customer engagement’ and ‘customer experience’. They will talk about a ‘feature station’ and show you graphics of a pizza chefs facing outwards opening and spinning pizzas to the delight of enthralled onlookers. But what I see is profits down the drain, and pizza chefs winking at the girls, not concentrating on profitability and portion control! So, if you are getting into the game make sure that you are not suckered into this kind of nonsense. Your make counter and the route into the oven should be as clean of interruption as possible and the working arc at the face of the oven should be uncluttered, allowing the pizza chef to pick up from the make counter without obstruction and put the cooked pizzas onto the post cook pass just as easily.
Mistake 3
The last big mistake is to make the route past the front of the oven a walkway for all kinds of things - route to the kitchen, route to the bar etc. So you really need to ensure that there is minimum traffic past the mouth of the oven. Whilst this may not seem that important when you are starting out, it will become critical when you are rammed and trying to get as many pizzas through the oven as you can. This also gets more important the bigger the oven and the busier you get. Let’s say that you are cooking eight pizzas at a time and you have an average of a 90 second cook. Well, if a chef needs to get out the way of someone walking past, you are going to get burnt or dropped pizzas each time he gets knocked. This means having to re-do the order, destroying service and creating hell on the pass and with the customer. So please, please, if you are setting up a pizza pass for the first time, make sure that you think about it carefully and that you don’t make the ‘make line’ customer facing, unless you have thought about the consequences of doing this. November 2017
WOOD-FIRED OVENS
www.papa.org.uk
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Pizza My
World With the rise in popularity of wood-fired ovens, Logs Direct has become a name with which many pizzaioli are familiar, as it is a supplier of kiln-dried wood that is suitable for use in pizza ovens because it has a moisture content of less than 20% and won’t spit or smoke. But kiln-dried alder is no longer the only choice. Logs Direct’s rapid sales growth in the restaurant sector has brought about new options for chefs and pizzeria owners, as a typical day for sales director, Stephen Talbot, at the Lancaster-based wood and coal fuel specialist, reveals.... 7.00am 7am I start my day early, arriving at the wood yard and checking on both our equipment and our stock. People are always amazed at what lies behind the story of our wood and we staged our first open day this year, to tell our local community more. One thing that fascinated them was our Ariterm BioComp 200, 1.5-tonne boiler with integral 2-tonne kiln unit, designed and built by experts in Sweden and about ten times more powerful than a domestic boiler. This took a full month to install and, although it would have sent me a text message if anything was awry, I like to check on this 100°C giant anyway. This unit allows us to successfully dry our own British-sourced wood, which some customers prefer. British-sourced hardwood is difficult to find, however, so this gives us another string to our bow. 8.00am 8am Having checked emails and order books, I make sure I know where deliveries are heading and which restaurants have placed orders for their weekly or monthly wood supplies. This process has
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become hugely important since we started supplying wood to chefs, as we find that re-ordering wood frequently skips their mind. We often take the initiative and prompt them, if we think they are running out of wood, on the basis of their typical order frequency. We’ve also launched many a rescue mission when chefs are absolutely desperate for wood, going above and beyond to get it to them for the next day’s service! 9.00am 9am It is now 11am in Lithuania, a good time for me to call wood suppliers who have now become real friends and part of our family-run business’s team. When we realised finding British hardwood supplies would be extremely difficult, we explored world markets and found a Lithuanian supplier who could offer alder from well-managed woodland, where trees had been grown in a sustainable way. At first, sign language was my friend but, 10 years on, I frequently visit Lithuania and communication is much easier. We have paid a very fair price for our wood and have made a real difference to the local community, which is much
September 2017
appreciated. Because they are innovators, they often have new products to show me. As a result, we now have beautiful silver birch logs that some restaurants use to create a feature wall or talking point. 11.00am - 3.00pm 11am–3pm I am frequently on the road at this point, visiting customers, not just to talk about our readyto-burn wood, as we have lots of products. The range includes restaurant-grade charcoal, top quality coal and even the very innovative Brackenburn Briquettes, made from harvested bracken and with their own aroma and heat credentials, for those with wood-burners and open fires. This year, this has been a great time for me to talk to the suppliers of our brand new product – Piccante Logs. As I met with pizzeria owners and chefs, I realised there was a demand for a HACCPaccredited but affordable eco-friendly beechwood logs, with no additives, glues or contaminants, which could be burned alongside our kiln-dried logs, or used as the sole pizza oven fuel source. So I headed to Italy to source a supplier and we have now brought the product to market. Piccante Logs will be officially launched at the European Pizza and Pasta Show, and are shaking the market up as the most affordable and longest-burning pure beechwood log available. We have had chefs trialling them and the feedback has been very positive. The name ‘piccante’ also causes amusement, as it means hot in a culinary sense, rather than in a calorific value way, so that’s often an icebreaker when we talk with Italian chefs! If I visit Italy, I also try to meet our olive wood supplier. We introduced olive wood into our range for the first time this year and it has been extremely popular with chefs wishing to create a true Mediterranean ambience. It is the wood for truly authentic pizza cooking and ticks the box of chefs wanting that authenticity.
3.00pm - 4.00pm 3pm–4pm I catch up on emails at this point and sometimes those relate to nominations for our Woody Awards – the only awards for chefs cooking in a wood-fired way. Past winners of these have included Italio (Blackpool), the Pizza Guy (Leeds), the Rust Bucket Pizza Co (Woolwich), Basilico (Lavender Hill), Fox Restaurant (Hale), Sebastian’s Italian (Windsor) and Artigiani del Cibo (Burnham). I can also find out what’s been happening back at base and perhaps review some of the special logs-based decorative features that our craftsperson creates on a bespoke basis. This could be a wall-hanging, a configuration of logs for a fireplace or alcove, or even something like a surround for a mirror or clock. We have supplied decorative logs to wellknown retailers, including Next, and had them featured in various magazine and film shoots. It’s something we don’t shout about enough, but it’s another way in which we work with restaurants.
4.00pm - 5.00pm 4pm–5pm In winter, wood orders are still being packaged and dispatched, so life around the yard is very hectic. In the summer months, we could have completely different products going out to customers – anything from Yorganics compost (made from the recycled green waste of Yorkshire homeowners), to smokeless chimenea fuel and charcoal briquettes. We attend many different exhibitions, including Hearth & Home and Grand Designs, so there’s always a lot to plan when it comes to exhibitions. Added to that, we have a scheme through which customer purchases generate donations for red squirrel protection, so I’m often handling administration for that. I’ve also been involved this year in helping the government tackle the issue of smog in London, having met with minister Dr Thérèse Coffey and been part of a group that has introduced the new Woodsure standard and Ready to Burn
strategy. Pizzerias cooking with wood need to take note of the regulations and ensure the wood they burn carries the Woodsure mark and will not create emissions that could lead to fines or shutdown, particularly in a Smokeless Zone. We have heard of some local councils really clamping down on this and now that the government realises that the burning of unsuitable wood is causing much of the issue, inspectors are likely to be even harder on those not using kilndried (ready-to-burn) wood, or logs like Piccante. 6.00pm 6pm Time to head home and consider new products for the coming season. Being innovative with our product range has served us well, whilst focusing on the restaurant trade has introduced us to some wonderful clients and contacts. On that basis, I’m always looking for something new to tempt customers to www.logsdirect.co.uk!
Stephen Talbot presenting, Graeme Leggett, manager of the pizza-serving White Hart in Duffield, Derbyshire with a Woody Award.
www.papa.org.uk 69
PROFILE
CHEF WITH IN THE SPOTLIGHT Just Eat has been celebrating the unsung superstars of Saturday and Sunday night with its latest X Factor sponsorship idents, and delivery driver turned singing sensation Peter Puntrello of Peterborough’s Sub Xpress, is one of nine singing chefs and delivery drivers to be selected to entertain the nation, delighting viewers by singing Dance with Me Tonight by Olly Murs, as well as Reef’s Place Your Hands. In the process, Peter Puntrello from Sub Xpress on The Serpentine in Peterborough has been singing to millions (Just Eat being the proud new sponsor of one of the UK’s biggest television shows). In fact, the idents, which are short clips that appear at the start and end of advertisement breaks, star nine singing chefs and delivery drivers from restaurants available on the Just Eat platform. Just Eat say that their intention is to put the real heroes of the business - its 28,000 restaurant partners, which serve over 100 different types of cuisines - at the heart of its landmark sponsorship. Budding performers who usually cook the nation’s favourite takeaways have been given a chance to step into the spotlight and entertain the nation on primetime TV. CHEF FACTOR The stars were chosen following a rigorous audition process, called Chef Factor, which followed a not too dissimilar format to the X Factor’s selection process. The first stage was an online video entry, calling for takeaway staff who could entertain. 70
As many readers are no doubt already aware, the PAPA award winning chef, Peter Puntrello of Peterborough’s Sub Xpress, has been selected to star in the new X Factor sponsorship ad breaks, joining nine other chefs and delivery drivers, and entertaining viewers across the nation with his rendition viewers by singing Dance with Me Tonight by Olly Murs and Reef’s Place Your Hands! Performers pulled out all the stops to get Just Eat’s attention, including Peter Puntrello’s humorous audition video, which saw him sing That’s Amore by Dean Martin amongst family and friends. Paying tribute to Sub Xpress, Peter Puntrello’s performance also saw him flipping pizza dough helping to showcase the Italian cuisine on offer. Successful entrants in the Chef Factor were then invited to London to record their
performance in a studio, before finally being handpicked for the final line up. Peter Puntrello’s ident shows him back on his scooter, singing as he drives through the streets of Peterborough, delivering takeaways with a smile. “Growing up you always dream of doing these things but to actually have been in a proper studio with a mixing deck, in a booth with a proper mic and headphones has just been the best experience ever!” said November 2017
PROFILE
Q&A Why did you choose to enter the competition? Our local Just Eat manager suggested I should audition, he thought I had the voice and personality to do well. I sent off my audition tape and I can’t believe I am here today having the time of my life. I’ve sung since I was a toddler and I also used to be a DJ so I’ve always loved music. How and why did you choose your audition song? I sang That’s Amore as I thought it complimented my restaurant perfectly, it’s Italian and linked to pizza and pasta. How did you feel when you found out you had got through to star in the idents? After every stage I thought that’s it, it’s been fun and didn’t expect to get any further. But then I got to the final filming and I couldn’t believe it. Can you tell us a bit more about what the experience and process has been like? Growing up you always dream of having this type of experience but to actually get to do it and go into a proper studio with a mixing deck, a proper mic and headphones was fantastic. I was pampered for two days with wardrobe, make-up and people getting me cups of coffee!
Will your colleagues be tuning in to see your performance? What will you be doing? Everyone has been so excited, my family and friends all going tune in and watch it together. This is my first step to Hollywood!
Who has been your favourite X Factor contestant? Olly Murs, I’ve met him a few times at a birthday party and he’s just amazing. He’s such a lovely, down to earth guy and his music is absolutely great.
Who is your favourite singer/ band/idol? Michael Jackson, I’ve seen him in concert three times and he is a born entertainer.
If you could have your performance judged by any of the judges, who would you want this to be and why? Simon Cowell, he tries to be a tough cookie but I think he’s softie deep down.
If you could choose one celebrity to perform with who would it be? Frank Sinatra or for something more modern, I’d love to perform with Coldplay.
Peter Puntrello. “To think I’m on the X Factor idents is just mind boggling. This is big, this is primetime TV. My family are big fans of X Factor, and for them to have dad on there is amazing! We’ve all been watching!” Ben Carter, UK marketing director of Just Eat, commented: “Just Eat and the X Factor are the perfect combination for Saturday and Sunday nights - bringing the nation great food and fantastic entertainment. We’re delighted to be able to champion the real heroes of the weekend - the chefs and drivers from our restaurant partners who work tirelessly behind the scenes - and give them a chance to shine on national TV.”
www.papa.org.uk
Tell us a bit more about your role and the restaurant… I’m born and bred in UK and live
The idents have been appearing at the start and end of the X Factor advertisement breaks with the show’s presenter Dermot O’Leary as the voiceover artist. They showcase chefs preparing delicious takeaways and delivery drivers bringing superstar dishes to customers, while singing along to pop classics. Throughout the series, Just Eat will be offering customers exclusive access to the X Factor, including behind the scenes content and ticket giveaways. A Just Eat X Factor Jukebox will also take to the streets, offering fans a chance to win tickets to the X Factor final.
in Peterborough. I started in the food industry nearly 40 years ago as a baker and then went on to making toasted Italian sandwiches, pizza and pasta as I saw a boom in the takeaway industry. I’m Pasta Chef of the Year 2015, runner up 2016 and also a delivery driver. What’s your favourite takeaway food, aside from your own restaurant’s dishes? It’s got to be Italian, definitely the best cuisine in the world. I could never get fed up with it. Signature dish? Pasta Salmone
Just Eat plc operates a leading global marketplace for online food delivery and is headquartered in London. They use proprietary technology to offer a quick and effi cient digital ordering service for over 19 million users and 75,400 restaurant partners and are also a member of the FTSE 250 Index. For more information about their X Factor promotion, visit https://www.just-eat.co.uk/xfactor
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PROMOTIONAL
© Garnish With Lemon
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What we eat
How we eat
2018 is the year to rethink how we grow sales and customer base
T
here was a time when the biggest challenge to face the food service and food manufacturing industries was simply staying one step ahead of people’s changing tastes. How things have changed! Would it be the year for Mexican dishes, Pacific Rim influences or maybe smoky North American foods? Yes, a shrinking world still means we’re discovering more flavours we want to enjoy on our own doorsteps too. And the food industry still needs to focus on where our tastebuds will travel next. But In 2018, all the trend indicators are pointing to our social, recreational and working habits having an even bigger impact. Now it’s all about how, where and when we will be eating, with what we eat adapting to fit the bill. And for the pizza and pasta business, it’s never been more important to tune in to our changing routines. So what are the factors to watch out for in the year to come? First, it will come as no surprise that food-to-go will continue its meteoric growth, responding to falling unemployment, our busier lifestyles and a general acceptance that eating outside the home is becoming the new norm. Within five years, the FTG sector is expected to be worth getting on for £25bn, with FTG retailers 2
eclipsing the sales of quick-service restaurants. Vegetarian and flexitarian trends are here to stay too. We’re more interested than ever in healthier diets and more balanced meal choices. Provenance also remains an important factor, with artisan producers capitalising on local sourcing and a more ‘wholesome’ product image. All of which explains why the number of veggie items on menus has grown by 7%, with every indication this upward trend will continue. And then there’s the blurring of the day parts…perhaps the most difficult shift in thinking to adapt to, but a vital one to understand. Three square meals a day is a thing of the past. Take breakfast…suddenly we’re in love with the potential for enjoying the first meal of the day, so why restrict it to morning when you could indulge at any time of day? Then there’s brunch. And there’s trunch. And there’s street food from dawn till dusk. Never mind what the clock says, all day – and night – is now a good time to eat!
And therein lies the first opportunity. Pizza for breakfast is here. Not necessarily just a sit down affair, but a chance to grab a slice of the action from the FTG sector too. Then there are the opportunities presented by the growing demand for comfort food. ‘Millennials’ seem to hunger for nostalgia, so pizza and pasta are perfectly positioned to feed their appetite for family favourites and classics. Quality ingredients are on the menu too, along with a higher nutritional delivery…both offering potential for encouraging a trade-up to higher priced options for a generation that likes to ‘check the labels’ for upmarket, more flavourful ingredients. And let’s not forget the ‘new for new’s sake’. Chocolate pizza is already with us. Marshmallow and cream toppings are hot on its heels! Today, it seems very little can surprise in a food world where nothing is off limits. All it takes is a little imagination…and a lot of time spent with one eye on what’s just around the corner.
How to respond? Well, first the good news. The popularity of pizza and pasta will continue to grow in 2018. Italian food now accounts for over a third of the outlet share and remains the favourite branded restaurant cuisine, with pizza and pasta still the top two food items at both lunch and dinner.
Sources: IGD, Food People & MCA This trends article is provided by Ornua Ingredients UK Ltd. Ornua produces a quarterly Food Trends Update. For your free subscription, email richard.thorpe@ornua.com. For more information on Palatina Mozzarella and all other OIUK ingredients, contact palatina.UK@ornua.com
November 2017
index registered suppliers The following businesses are members of The Pizza Pasta & Italian Food Association (PAPA) and subject to its rules and guidelines. While the Association cannot guarantee the products and services supplied by those listed, it does believe that those listed are reputable and is confident in recommending them. The Pizza Pasta & Italian Food Association, Association House, 18c Moor Street, Chepstow NP16 5DB Telephone: 01291 636335 or email kevin@jandmgroup.co.uk
999 Pizza Toppings (UK) Ltd. Unit 6, Teakcroft, Fairview Industrial Park, Marsh Way, Rainham, Essex RM13 8UH Contact: Homayoun Aminnia Tel: 01708 558885 Fax: 01708 555022 sales@999pizzatoppings.com Allied Mills Ltd. Sunblest Flour Mill, Port of Tilbury, Tilbury, Essex RM18 7JR Contact: Chris Brown Tel: 01375 363100 Fax: 01375 363199 chris.brown@allied-mills.co.uk www.allied-mills-semolina.co.uk 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
C.Carnevale Ltd Carnevale House, Blundell St, London N7 9BN Contact: Mr C Carnevale Tel: 0207 607 8777 Fax: 0207 607 8774
Chefsrange Unit 4 Egerton Close, Daventry, Northamptonshire NN11 8PE Contact: Tim Charlton Tel: 01455 559969 Fax: 01455 559979 tim@euro-catering.co.uk www.chefsrange.co.uk
Continental Quattro Stagioni 8 - 33 Royal Elizabeth Yard, Kirkliston, West Lothian EH29 9EN Contact: Mr Paolo Veneroni Tel: 0131 3191919 Fax: 0131 3315566 p.veneroni@continental-wine.co.uk www.continental-food.co.uk
Cooktek c/o MCS Technical Products Ltd MCS Technical Products, Building 2, Westmead Industrial Estate, Westmead Drive, Swindon, Wiltshire SN5 7YT Contact: Steve Snow Tel: 01793 538308 Fax: 01793 522324 sales@mcstechproducts.co.uk Crosta & Mollica Ltd. 189 Stonehouse Street, London SW4 6BB Contact: James Orr Tel: 0207 627 5207 james@crostamollica.com www.crostamollica.com
Dawn Farm Foods Ltd. Lodge Way, Lodge Farm Industrial Estate, Northampton NN5 7US Contact: Ian Ritchie Tel: 01604 583421 Fax: 01604 587392 iritchie@dawnfarmfoods.co.uk www.dawnfarms.ie
BY APPOINTMENT TO HER MAJESTY THE QUEEN FINE FOOD INGREDIENT IMPORTERS AND DISTRIBUTORS DONATANTONIO LIMITED BOREHAMWOOD
Donatantonio Ltd. Lupa House, York Way, Borehamwood, Herts WD6 1PX Contact: Simon Bell Tel: 0208 2362222 Fax: 0208 2362288 www.donatantonio.com sbell@donatantonio.com
Eurilait Ltd Leighton Lane Industrial Estate, Leighton Lane, Evercreech BA4 6LQ Contact: Andrew Ford Tel: 01749 838108 andrewford@eurilait.co.uk www.eurilait.co.uk
Euro Pizza Products Smederij 13, Amstelveen, The Netherlands 1185 ZR Contact: Ilay Ben Hamo Tel: 0031 347 38 88 Fax: 0031 347 38 89 llay.benhamo@europizzaproducts.nl Extons Foods 5/6 Caldey Road, Roundthorne Industrial Estate, Manchester M23 9GE Contact: Rachael Exton Tel: 0161 998 5734 Fax: 0161 902 9238 rexton@extonsfoods.com www.extonsfoods.com Freiberger UK Ltd Broadgate House, Westlode Street, Spalding, Lincolnshire PE11 2AF Contact: Andrew Thorne Tel: 01775 767655 01775 767656 andrew.thorne@freibergerukltd.co.uk
Futura Foods UK Ltd. The Priory, Long Street, Dursley, Gloucestershire GL11 4HR Contact: Jo Carter Tel: 01666 890500 Fax: 01666 890522 jo@futura-foods.com www.futura-foods.com
GCL Food Ingredients Dunsil Road, Engine Lane, Newthorpe, Nottingham NG16 3PX Contact: David Staiano Tel: 01773 533944 david@gclfoodingredients.com www.gclfoodingredients.com General Mills UK Ltd. Harman House, 1 George Street, Uxbridge, Middlesex UB8 1QQ Contact: Adam Wilkes Tel: 01895 201246 Fax: 01895 201100 adam.wilkes@genmills.com www.generalmills.co.uk Glanbia Cheese Ltd 4 Royal Mews, Gadbrook Park, Rudheath, Northwich, Cheshire CW9 7UD Contact: John O’Brien Tel: 01606 810900 / Fax: 01606 48680 johnobrien@glanbiacheese.co.uk Insurance Protector Group B1 Custom House, The Waterfront, Level Street, Brierley Hill DY5 1XH Tel: 0800 488 0013 business@ipgdirect.co.uk www.insuranceprotector.co.uk IPR Events London Ltd. The Plaza, 535 Kings Road, London SW10 0SZ Contact: Stanislava Blagoeva Tel: 0207 352 4356 slava@iprconnections.com www.iprconnections.com
Jestic Units 3+4, Dana Industrial Estate, Transfesa Road, Paddock Wood, Kent TN12 6UU Tel: 0845 5048050 Fax: 0845 5048051 Email: info@jestic.net www.jestic.co.uk Just-Eat.co.uk Ltd. Imperial Place (IP4), Maxwell Road, Borehamwood WD6 1JN Contact: Paul Griffith Tel: 0208 7362001 b2bmarketing@just-eat.co.uk www.restaurants.just-eat.co.uk Kerry Kerry Global Technology & Innovation Centre, Millenium Park, Naas, County Kildare, Ireland Contact: Simon Hague Tel: +44 7795 368168 simon.hague@kerry.com www.kerry.com
index registered suppliers KPMG Small Business Accounting 15 Canada Place, London E14 5GL Contact: Sales Team Tel: 0808 231 7921 accounting@kpmg.co.uk
Kiren Foods Unit 3 Small Bridge Industrial Park, Riverside Drive, Rochdale, Lancashire OL16 2SH Contact: Mr Nazir Mackmood Tel:01706 526732 / Fax: 01706 869749 nazir@kirenfoods.com Leathams PLC 227-255, Ilderton Road, London, SE15 1NS Contact: Mr James Faulkner Tel 0207 6354026 / Fax 0207 6354017 ingredients.sales@leathams.co.uk www.leathams.com
Martin Mathew & Co 50 St Andrew Street, Hertford, Hertfordshire SG14 1JA Contact: Mr M.J. Donnelly Tel: 01992 641641 Fax: 01992 641333 richard.thorpe@ornua.com www.martinmathew.co.uk Norseland Ltd. 1 Furzeground Way, Stockley Park, Uxbridge, Middlesex UB11 1BD Contact: Oliver Scott-Harden Tel: 01935 842800 oscott-harden@norseland.co.uk
Ornua Ingredients UK Hazel Park, Dymock Road, Ledbury, Herefordshire HR8 2JQ Contact: Richard Thorpe Tel: 01531 631300 Fax: 01531 631300 richard.thorpe@ornua.com www.meadowcheese.co.uk Pan’Artisan Ltd. Unit 25/26 Holmbush Industrial Estate, Midhurst, West Sussex GU29 9HX Contact: Sam Davies Tel: 01730 811490 Fax: 01730 811491 enquiries@panartisan.com www.panartisan.com
Pasta King (UK) Ltd Plantation House, Milber Trading Estate, Newton Abbot, Devon TQ12 4SG Contact: Lesley Treeby Tel: 0800 458 7898 Fax: 01626 334481 www.pastaking.co.uk lt@pastaking.co.uk
TICCO Foods Ltd. Unit C, Skyway 14, Calder Way, Colnbrook, Slough SL3 0BQ Contact: Chiara Bellodi Tel: 01753 685444 hello@ticco.co.uk
Whitworth Bros Limited Victoria Mills, Wellingborough Northants NN8 2DT Contact: Alan Ribakovs Tel: 01933 441000 Fax: 01933 222523 enquiries@whitworthbros.ltd.uk
Venice Bakery UK Ltd. Unit 2 Crown House, Queen Street, Bexleyheath DA7 4BT Contact: Adam Martyn Tel: 0208 301 2624 adam@venicebakery.co.uk www.venicebakery.co.uk
Pizza Plus Foodservice Light Industrial Estate, Liverpool Road, Walmer Bridge, Preston PR4 5HY Tel: 01772 610415 Fax: 01772 617610 Contact: Chris Smith chris@pizzaplusfs.co.uk Portal Foods Ltd. Unit 14 Somerville Court, Banbury Business Park, Adderbury, Banbury, Oxfordshire OX17 3SN Contact: David Page Tel: 0844 9674797 dpage@portalfoods.co.uk Riva Foods 32 Copenhagen Road, Hull HU7 0XQ Contact: Marie Gawley Tel: 01482 837285 Fax: 01482 824323 marie.gawley@rivafoods.co.uk www.rivafoods.co.uk Salvo 1968 Ltd. Salvo House, Maxwells West, Great Cambridge Road, Cheshunt, Hertfordshire EN8 8XH Contact: Giuseppe Motisi Tel: 0800 122 1968 Fax: 0207 607 5928 giuseppe@salvo1968.co.uk www.salvo1968.co.uk
Stateside Foods Ltd 31 – 34 Great Bank Road, Wingate Industrial Park, Westhoughton, Bolton BL5 3XU Contact: Ian Kent Tel: 01942 841200 Fax: 01942 841201 sales@stateside-foods.co.uk www.stateside-foods.co.uk Surgital s.p.a. Via Bastia 16/1, 48017 Lavezzola RA, Emilia Romanga, Italy Contact: Eddie Grimes Tel: +44 7786 515906 e.grimes@surgital.it www.surgital.it
Manufacturers of quality cooked pizza toppings for the FAST FOOD SECTOR PIZZA TOPPINGS, READY COOKED, READY TO USE, SIMPLE
www.pizza-toppings.co.uk
HARGREAVES
QUALITY FOODS LIMITED Units 1&2 Smithfold Lane, Worsley, Manchester M28 0GP
Tel: 0161 702 8447 Fax: 0161 790 4136 email: sales@pizza-toppings.co.uk B.R.C GRADE AA THE GLOBAL STANDARDS FOR FOOD SAFETY
AA
index of products PAPA
BEVERAGES Beer Carnevale Ltd. Coffee Carnevale Ltd. Kerry Mineral Water Carnevale Ltd. Soft Drinks Carnevale Ltd. Kerry Wine, Spirits & Liqueurs Continental Quattro Stagioni Ltd. Carnevale Ltd. BREAD, CAKES & DESSERTS Bread Rolls & Wraps Kerry Cakes & Confectionery Kerry Desserts Kerry Garlic Bread Kerry Riva Foods Ice Cream General Mills UK Ltd. CHEESE, DAIRY & EGGS Butter Kerry Cheese 999 Pizza Toppings (UK) Ltd. Carnevale Ltd. Donatantonio Ltd. Eurilait Ltd. Extons Foods Futura Foods UK Ltd. Glanbia Cheese Ltd. Kerry Leathams PLC Ornua Ingredients UK Stateside Foods Ltd. The Cheese Warehouse Crème Fraiche Kerry Eggs Leathams PLC Milk Powder Kerry Mozzarella Carnevale Ltd. Eurilait Ltd. Futura Foods UK Ltd. GCL Food Ingredients. Glanbia Cheese Ltd. Kerry The Cheese Warehouse Salvo 1968 Ltd. Parmesan Eurilait Ltd. Futura Foods UK Ltd. GCL Food Ingredients. Kerry
Sour Cream Kerry COMPUTING SOLUTIONS Online Ordering Solutions Just-Eat.co.uk Ltd. DELIVERY & PACKAGING Heated Pizza Delivery Bag Systems Cooktek (MCS Technical Products) DOUGH & PIZZA EQUIPMENT Pizza Accessories Pizza Plus Foodservice Salvo 1968 Ltd Pizza Making Systems & Equipment Chefsrange Cooktek (MCS Technical Products) Jestic Pizza Direct UK Pizza Ovens Chefsrange Jestic PD Catering Internatonal Pizza Plus Foodservice FISH & SEAFOOD Other Fish & Seafood Leathams PLC FLOUR & BAKERY Concentrates Allied Mills Kerry Durum Semolina Allied Mills Carnevale Ltd. Kerry Flour Allied Mills Carnevale Ltd. Kerry Salvo 1968 Ltd Whitworth Bros. Limited Icings Allied Mills Kerry Improvers Allied Mills Kerry Premixes (Bread & Cakes)| Allied Mills Kerry FOOD WHOLESALERS Continental Quattro Stagioni Ltd. Euro Pizza Products Kerry Leathams PLC Salvo 1968 Ltd. Stateside Foods Ltd. TICCO Foods Ltd.
FRUIT & VEGETABLES Chargrilled Vegetables Carnevale Ltd. Herbs & Spices Kerry Olives Donatantonio Ltd. Leathams PLC INSURANCE Insurance Protector Group KITCHEN & SERVING EQUIPMENT Bakery Ovens Chefsrange Chargrills Chefsrange Displays Chefsrange Drinks Systems Carnevale Ltd. Fryers Chefsrange Jestic Griddles Chefsrange Jestic Holding Ovens Jestic Preparation Counters Chefsrange Refrigeration Chefsrange General Mills UK Ltd. Serving Pasta King (UK) Ltd. MEAT Bacon Dawn Farm Foods Ltd. Leathams PLC Beef Leathams PLC Chicken & Other Poultry Leathams PLC Ham Carnevale Ltd. Dawn Farm Foods Ltd. Foods Ltd. Leathams PLC Kerry Stateside Foods Ltd. Italian Meat & Sausages Dawn Farm Foods Ltd. Donatantonio Ltd. GCL Food Ingredients. Salvo 1968 Ltd Ticco Foods Ltd Pancetta Carnevale Ltd. GCL Food Ingredients. Pepperoni Carnevale Ltd. Dawn Farm Foods Ltd. GCL Food Ingredients. Kerry Salami Carnevale Ltd. Kerry
OILS & VINEGARS Oil Kerry Olive Oil Donatantonio Ltd. GCL Food Ingredients. Kerry Leathams PLC Salvo 1968 Ltd PASTA, POLENTA, GNOCCHI & RICE Gnocchi Surgital s.p.a. Pasta (Dry) Carnevale Ltd. Continental Quattro Stagioni Ltd. Donatantonio Ltd. GCL Food Ingredients. Leathams PLC Pasta (Fresh) GCL Food Ingredients. Salvo 1968 Ltd. Surgital s.p.a. PIZZA DOUGH, BASES & CRUSTS Dough Balls Euro Pizza Products Kiren Foods Pan’Artisan Ltd. Pizza Plus Foodservice Pizza Bases & Crusts Crosta & Mollica Ltd. Kiren Foods Kerry Pan’Artisan Ltd. Pizza Plus Foodservice Salvo 1968 Ltd. Stateside Foods Ltd. Venice Bakery UK Ltd. Wood-fired Italian Pizza (Base & Sauce) Kerry
PIZZA TOPPINGS Fish Carnevale Ltd. Fruit & Vegetables Carnevale Ltd. Meat 999 Pizza Toppings (UK) Ltd. Carnevale Ltd. Dawn Farm Foods GCL Food Ingredients Kerry Pizza Plus Foodservice Stateside Foods Ltd. Pizza Sauces Donatantonio Ltd. Pizza Plus Foodservice Portal Foods Ltd. Stateside Foods Ltd. READY PREPARED Prepared Pasta Meals Bakkavor Pizza Freiberger UK Ltd. Pasta King (UK) Ltd. Surgital s.p.a. Prepared Pizza (Chilled) Bakkavor Pizza Crosta & Mollica Ltd. Stateside Foods Ltd. Prepared Pizza (Frozen) Freiberger UK Ltd. Pizza Plus Foodservice Stateside Foods Ltd. Venice Bakery UK Ltd. SOUPS, SAUCES, STOCKS & DRESSINGS Chutneys, Relishes & Sauces Kerry Garlic Spreads & Mixes Kerry Riva Foods Stateside Foods Ltd. Mayonnaise & Other Dressings Kerry
Pasta Sauces Kerry Leathams PLC Pasta King (UK) Ltd. Salvo 1968 Ltd The Fresh Pasta Company Ltd Pesto Kerry Pizza Sauces Euro Pizza Products Kerry Leathams PLC Portal Foods Ltd. Salvo 1968 Ltd. Soups Kerry Stocks Kerry Tapenades & Purees Kerry SPECIALIST FOOD CONSULTANCY & MARKET RESEARCH Accountancy KPMG TOMATOES Canned Tomatoes Donatantonio Ltd. Martin Mathew & Co. Ltd. Salvo 1968 Ltd. Passata Donatantonio Ltd. Martin Mathew & Co. Ltd. SunBlush© Tomatoes Leathams PLC Sun-Dried Tomatoes Carnevale Ltd. Donatantonio Ltd. Leathams PLC
The Pizza Pasta & Italian Food Association is the trade body representing the UK pizza, pasta and Italian Food Association. The Association is given direction by a Management Committee comprising: Ian Kent, Stateside
Geoff Parsons, Basilico
Ian Ritchie, Dawn Farm Foods
Keith Griffiths , Yum
Maurice Abboudi, Consultant
Andrew Gallagher, Papa John
Matt Simpkin, Just Eat
John O’Brien, Glanbia Cheese
Jemma Robinson, ASDA
Alan Ribakovs, Richard Harrow , Whitworths Freiberger (* Primary members of the committee – others generally attend as substitutes when primary members are unable to attend meetings)
Now available in the UK
Specialist Producers of authentic, innovative quality
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chilled products for Retail and Food Service markets for over 40 Years.
Pizzas Sauces and soups Precooked meal components Ready Meals To go
www.conveni.nl +44 7903 526 457 noel.reidy@conveni.nl Willige Laagt 2 5757 PZ Liessel Netherlands +31 (0)493 348 700
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