Pizza, Pasta & Italian Food Magazine - Issue 194

Issue 194 November 2019

& Italian food magazine

INTRODUCING NUVOLA: From the expertise of MULINO CAPUTO, the perfect flour for creating AIRY and fragrant CRUSTS. www.mulinocaputo.it

www.papa.org.uk www.papa.org.uk

Acting Editor Simon Ambrose telephone 01291 636343 e-mail simon@jandmgroup.co.uk

Advertising Andrew Emery telephone 01291 636334 e-mail andrew@jandmgroup.co.uk

Production Jayson Berry telephone 01291 636339 e-mail jayson@jandmgroup.co.uk

Subscriptions Kevin Minton telephone 01291 636335 e-mail kevin@jandmgroup.co.uk

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Welcome The European Pizza & Pasta Show, 13-15 November 2019, held at Olympia, is not only an established industry trade event, but also a unique live cooking show, that provides a stage for world renowned pizza and pasta chefs with competitions and master classes.

The Show, organised by IPR Events London Ltd in association with PAPA- Pizza, Pasta and Italian Food Association (UK) - and supported by Visit Britain and the International Pizza Senza Frontiere, brings together the best of the pizza and pasta industry, focusing on live cooking, rather than the traditional B2B trade show format, giving its participants a unique chance to demonstrate the best products in action.

The exhibition coincides with the finals of the Pizza and Pasta Chef Competitions and prestigious PAPA awards on November 14th.

Thanks to all the sponsors, competitors and judges involved in the Awards, which will be celebrated in style at the annual dinner at the Royal Lancaster London Hotel.

SIMON AMBROSE. ACTING EDITOR simon@jandmgroup.co.uk

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

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

It is circulated to managers, executives, buyers, retailers and traders in the pizza and pasta business. © J&M Group Ltd. 2019 2

Contents NEWS 5. Domino’s Pizza is to exit from three Nordic countries and Switzerland after significant losses there. The company now plans to sell its 115 shops in Iceland, Norway, Sweden and Switzerland after a sixweek review of its international operations.

6. Devon-based Pasta King, the leading provider of nutritious pasta meals to schools in the UK, has been acquired by two business entrepreneurs from Northern Ireland, Paul Allen and Michael Blaney.

8. Pizza Express has denied reports that it plans to close 150 restaurants as a result of a £1.1bn debt burden and no let up on the current high street and casual dining malaise.

PAPA 22. PAPA Awards 26. Pizza Chef of the Year 31. Pasta Chef of the Year

PREVIEWS 42. European Pizza and Pasta Show

PROFILE 18. Tom Allen: Putting R&D on the menu at Papa John’s

REGULARS 56. Index of PAPA registered suppliers.

November 2019

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NEWS

Prezzo turnaround plan generates positive feedback Prezzo is now focused on ensuring customers are left wanting to return after a period when a “strategy of new openings and new concepts distracted from its mission of hospitality” The company seems to have got off to a good start with executive chairman Karen Jones, who was appointed in June 2018 and is increasingly succeeding in restoring confidence.

It more than halved its overall operating losses last year, a year that saw it agree a CVA that incorporated the closure of 94 sites and rent cuts of up to 50%.

The disruption and the casual dining sector’s general malaise meant that revenue fell from £211.6m in 2017 to £157.2m in 2018 but operating losses including non-trading items were halved from £65.6m in 2017 to £29.7m in 2018.

The company is now focused on ensuring customers are left wanting to return after a 4

period where a “strategy of new openings and new concepts distracted from its mission of hospitality”.

Jones said: “Our industry has faced a tough time and Prezzo’s previous strategy of new openings and concepts distracted from its mission. A number of important mitigating actions were taken in 2018 and we’ve started 2019 with a clear plan and in good heart – focused on our people and customers, listening to them and serving them better.

“Our turnaround plan is at an early stage but I’m delighted with the initial results and the positive feedback from our customers and teams. Our concentration will always be on investing in our teams and ensuring each customer who walks into a Prezzo has the best possible experience.

Only through this will we ensure every customer leaves wanting to return.”

The group, which has a

portfolio of 185 restaurants, says it further stabilised its financial position in August 2018 through a debt for equity swap, which reduced debt from £155m to £53m.

The company said Jones, who was appointed executive chairman in June 2018, and the management team had completed an overhaul of its long-term focus and direction, resulting in the creation of a strategic business plan across four key pillars – people, food and drink, environment, and customer and brand, according to Propel.

It said: “The plan is aimed at rejuvenating the Prezzo brand, driven by the core aim of ‘creating a better quality and more distinct customer proposition and working in line with Prezzo’s values.”

To support the plan, the brand’s board and investor group have agreed to a £5m

refurbishment programme covering up to 50% of the estate to be funded by an equal contribution of working capital and shareholder loans. 14 restaurant refurbishments were completed in 2018, with £3m planned for 2019.

In 2018 creditors of Prezzo backed a restructuring plan that eventually saw it close 94 outlets - about a third of the chain. The 94 closures included restaurants under the Prezzo, Mexico and Cleaver brands and all 33 Chimichanga sites .

Under the rescue plan, rents were cut by between 25% and 50% at 57 sites.

The closures and rent reductions were aimed to repair the group’s financial position and allow it to continue trading.

The deal was struck under a company voluntary arrangement (CVA) - a step short of going into administration.

November 2019

NEWS

Domino’s Pizza plans exit from Nordic countries and Scandinavia after review In a dramatic move, Domino’s now plans to sell its 115 shops in Iceland, Norway, Sweden and Switzerland after a six-week review of its international operations Domino’s Pizza is to exit from three Nordic countries and Switzerland after significant losses there. The company now plans to sell its 115 shops in Iceland, Norway, Sweden and Switzerland after a sixweek review of its international operations.

Analysts said the move would allow Domino’s to now focus on its core British and Irish businesses and clear the deck for a new CEO to boost growth in those markets.

Domino’s has struggled to control costs in its overseas business, especially in Norway, where it was converting the local pizza operator Dolly Dimple’s stores it bought in 2017, according to Reuters. Expensive labour and difficulties in grasping local consumer dynamics, are thought to have played a key role.

With 57 stores in Norway, the company set a turnaround plan in the country during the quarter

but early signs from the plan were mixed and improvement in sales were weaker than expected, the company said.

Adding to the company’s woes, Europe’s economy has slowed this year as the U.S.-China trade tensions weakened global growth, and consumers and businesses in and around the United Kingdom worried about the impact of Brexit on jobs and incomes.

The news came as Domino’s reported a 2.7% decline in international sales in the 13 weeks to 29 September, its third quarter, partly hit by a decline in tourist numbers in Iceland. The previous half-year results showed losses at operations in Iceland, Norway, Switzerland and Sweden more than tripled to £6.4m, dragging underlying group pretax profit down 7.4% to £42.3m, The Guardian reports..

Overall sales rose 3.4% to £313.5m in the third quarter, with like-for-like sales in the UK up 3%.

Domino’s opened nine UK outlets in that period. However, like-forlike orders slipped 0.5% in the quarter and items per order fell 2.4%, while prices rose 1.8%.

This will leave the company with 1,172 stores in the UK and Ireland, and a minority shareholding in its German operation, which is run by the Australian franchisee Domino’s Pizza Enterprises. The UK firm formed a joint venture with DPE in 2015 after struggling in Germany.

Outgoing chief executive David Wild explained: “Although the financial results have stabilised, the performance of our international business remains disappointing … We have concluded that, while they represent attractive markets, we are not the best owners of these businesses. The board has therefore decided to exit the markets in an orderly manner.”

Domino’s, which is looking for a new chief executive and a new

chair, said the UK and Ireland remained “challenging and the consumer backdrop subdued, with consumers and businesses increasingly worried about the impact on the economy, jobs and incomes.

The company has been stockpiling ingredients in case a no-deal Brexit disrupts supplies.

They include tomato sauce for its pizza bases from Portugal and other imported ingredients such as frozen chicken, tuna and pineapple, according to The Guardian.

Meanwhile, Domino’s continues to be locked in a row with its 63 franchisees in the UK, who run almost all of its 1,118 stores, over their share of profits. The prolonged dispute, which will run into next year, has affected normal working practices, the company says, with a potential hit to sales. For example, some franchisees have refused to participate in national marketing campaigns.

www.papa.org.uk 5

NEWS Papa John’s appoint Robert Taylor as supply chain director Papa John’s UK has appointed Robert Taylor as its new supply chain director.

With 20 years’ experience in the Foodservice industry, Taylor’s focus is now to improve the cost of sales without compromising quality which Papa John’s is renowned for through its “BETTER INGREDIENTS. BETTER PIZZA” concept with the aim of creating an even more lucrative financial model for franchisees.

Robert Taylor explains: “Up until now, the Papa John’s team has managed the supply chain as part of a bigger geographical area which included Russia, Europe, North Africa and the Middle East. As the company has grown, it has become necessary to have a dedicated regional resource to maximise opportunities and help franchisees grow their businesses in the UK. “My remit is wide reaching and I will be looking at all aspects of the store model and corporate organisation to deliver cost savings and efficiencies which can help to strengthen the Papa John’s franchise model & therefore our franchisees bottom line and ROI. “I am excited to be joining Papa John’s at this time in the company’s development.

It is a fantastic opportunity to influence the growth of an international brand to help the company and its franchisees build on what has been achieved so far and facilitate the company’s future expansion.”

Prior to joining Papa John’s, Robert Taylor worked at Pizza Hut, responsible for 70% of the product lines within the supply chain where he delivered significant benefits improving margins and ROI. In the recent past, Taylor set up the logistics systems for Creams Café from scratch to a comprehensive hub and spoke distribution system.

This has allowed cost of sales benefits to be achieved while significantly strengthening the business model and delivering a comprehensive improvement in service. All of this was completed while supporting the company’s growth from 29 to over 90 stores during his time there.

6

Pasta King sold to NorthernIreland entrepreneurs Devon-based Pasta King, the leading provider of nutritious pasta meals to schools in the UK, has been acquired by two business entrepreneurs from Northern Ireland, Paul Allen and Michael Blaney.

Established in 1994, Pasta King employs 70 staff at its headquarters in Newton Abbot, Devon, including a country wide network of field sales managers.

It supplies over 13 million nutritious ‘grab and go’ meals into the primary and secondary education sector in the UK, with a growing presence in the health and care sector.

The company has sales turnover of around £8million and operates through a network of 12 regional distribution centres to deliver chilled sauces on a daily basis.

Last year, it was recognised as LACA’s (Lead Association in Catering in Education) Outstanding Supplier of the Year 2018 within the education sector.

Paul Allen, who acquired Genesis Bakery in Magherafelt, Northern Ireland last year, and who was previously CEO of Tayto Group, said: “There are significant synergies between Pasta King and the many other businesses that Michael and I have worked with in our careers to date.

“We believe that our combined insight into the market, coupled with our extensive network, will further Pasta King’s growth. We hope to build on this acquisition and look

forward to working closely with the dynamic team at Pasta King. I must also pay tribute to both Keystone Law and Allied Irish Bank who have been most supportive through the entire purchase process. The service and assistance provided by both organisations has been outstanding.”

Blaney, who was owner and chief executive of Autoline Insurance Group in Northern Ireland prior to selling that business last year, told Insider Media: “Paul and I are pooling our significant expertise and experience to build upon Pasta King’s strong track record of success and assist with its expansion into new markets. The company has been consistently innovating and developing new products to accommodate a wide spectrum of dietary requirements with vegan, vegetarian, coeliac and halal options amongst its offering.

“Pasta King also recently launched an exciting new range of curries and Mexican concepts such as burritos and nachos, which will undoubtedly enhance its appeal to customers. In addition, we are currently exploring the production of own-label sauce solutions and ready meals for a number of customers.

“Pasta King is committed to providing nutritious food and in terms of food audit and accreditation standards it has a BRC rating as well as the Food for Life Catering Mark.”

November 2019

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NEWS

PizzaExpress denies closure plans Pizza Express has denied reports that it plans to close 150 restaurants as a result of a £1.1bn debt burden and no let up on the current high street and casual dining malaise.

Chinese private equity group owner Hony Capital, was said to be considering a restructure as around 40% of its 470 UK and Ireland stores are turning a loss.

But PizzaExpress says: “95% of our UK&I restaurants are profitable and there are no plans for closures outside the normal course of business.”

Whatever the outcome, it looks likely PizzaExpress is headed for debt restructuring.

Alongside a 500 million-pound loan from Hony, there are two outstanding public bonds totalling 665 million pounds ($812 million) which mature in two and three years’ time.

It comes at a time of unrest in the world of casual dining, as chains face weakening consumer confidence and higher business rates threatening their franchises.

A number of restaurant chains including Byron Hamburgers, Prezzo and Jamie’s Italian were all forced to resort to company voluntary arrangements last year.

It came as figures show

the number of shop visitors in December fell by 2.6 per cent in a year amid a rise in internet sales.

And as many as 14 shops are closing every day, according to a report from accountancy firm PwC which spoke of the toughest

trading climate the High Street has faced in the past five years.

2,692 stores were shut down in the first six months of 2018 alone, with fashion and electrical stores suffering the most.

And the opening of new

shops fail to replace the closures, as only 1,569 new stores popped up during the same period.

Across the UK, London is the area hit the hardest by the crisis, while Wales suffered the lowest number of closure.

£15k bill for rat infestation at pizza restaurant The former operator of a takeaway pizza restaurant infested with rats has been prosecuted by Swale Borough Council.

Council officers visited Papa John’s pizza restaurant in West Street, Sittingbourne in February 2019 and found evidence of rats in the rear office/store room, food preparation area, front service area and upstairs in the premises.

The officers found there were inadequate procedures in place to controls pests at the premises, the structure of the building needed repairing to prevent 8

pests entering the premises, and the cleaning materials used were unsuitable to properly disinfect the areas.

The restaurant was closed with immediate effect due to the imminent risk to public health of a live rat infestation.

Given the serious nature, the council chose to prosecute the company who operated the franchise Chatha Sittingbourne Ltd and the named food business operator, Mr Darbara Singh Chatha for five breaches of food safety law.

On Friday, 11 October, at Medway Magistrates Court,

Chatha Sittingbourne Limited was fined £2,400 per offence - a total of £12,000 - with costs awarded of £350 to the council and a £170 victim surcharge.

Darbara Singh Chatha was also fined £400 per offence - a total of £2,000 with £350 costs awarded to the council and a £170 victim surcharge.

Cllr Tim Valentine, cabinet member for environment at the council, said: “This result shows the seriousness of the offences, and I am glad the courts have sent a strong signal that it is unacceptable to put the health of the public at risk.

“If you are running a food business you have a responsibility to make sure you are doing it safely and not putting people’s health at risk.

“Our officers are more than happy to offer help and guidance to make sure things are well managed but will also take the strongest action if necessary.”

The restaurant has reopened after necessary repairs were made and is run by a new owner.

Following an inspection in June, the pizza parlour was given a food hygiene rating of five out of five.

November 2019

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NEWS

New

ITALIAN-THEMED menu for Caffè Nero

They say ‘Food is Fashion’, yet Caffè Nero, the premium European-style coffee house brand headquartered in London, has turned the saying on its head with a brand new offer which pays homage to fashion, says Luisa Welch.

Showcasing catwalk designs inspired by the new dishes to launch the brand new lunchtime menu, Caffe Nero partnered with stylist Gayle Rinkoff to create an Autumn/Winter look good enough to eat at its flagship store in Covent Garden.

The new artisanal menu, already available nationwide, comprises vibrant, colourful salads, vegan sandwiches and luxurious bakery bites, which sit alongside the more traditional offer, such as the classic sandwich range.

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Caffè Nero’s Vegan Tricolore Cherry Tomato, Cucumber and Radish Bowl Salad provided the inspiration for the Italian Inspo look, a captivating clash of colours, whilst the Vegan Roasted Beetroot, Carrot & Mixed Grains Salad was the basis for Vibrant Vogue look. Other new dishes inspiring fashionable looks were Pork & Pancetta Sausage for the Premium Pancetta, Salami & Mozzarella Stonebaked Pizzetta for the Stylish Stonebaked, and Vegan Sweet Potato Deli Sandwich for the Visual Vegan.

Will Stratton-Morris, CEO at Caffè Nero UK, said: “Our stylish new food offering has been crafted using the highest quality, Italian-sourced ingredients to ensure our food quality mirrors our premium and award-

winning, hand crafted coffee, superior store design and firstclass service, whilst continuing to strengthen the premium nature of the brand.

“To mark the launch of the transformational new menu, which is a real step change for coffee shop food, and following months of hard work, we wanted to have some fun and are delighted with Gayle’s creative interpretation of the stunning new dishes. From colourful open salad bowls to artisanal sausage rolls, vegan salads and light and indulgent sweets - we’re confident that the new menu will make every day food occasions exceptional for our customers and give great value for money!”

The vibrant new menu aims to elevate ‘every day’ eating occasions with a choice of

superior dishes, which inject colour, variety and flavour to food across the coffee shop sector. The menu is the biggest transformation of Caffè Nero’s food offer in 22 years and features 14 delicious new freshly prepared products, including both hot and cold deli and sweet options. The new savoury and sweet deli menu is priced from just £1.90 for a side portion and ranging between £3.80 and £5.50 as a main, the new sweet and savoury deli What’s more, Caffè Nero’s new mini pizza – the Stonebaked pizzettas – are below 450 calories.

Since 1997, lead by Gerry Ford, Caffe’ Nero has grown internationally to be recognised as Europe’s largest independent coffee house group.

November 2019

NEW OPENINGS

Sicilian-themed Norma opens in London New opening Norma is said to be innovative and contemporary, whilst embodying warm and welcoming Italian hospitality and characteristic charm New Italian restaurant Norma has opened its doors in Fitzrovia, under the leadership of Culinary Director Ben Tish.

The restaurant is the first independent restaurant project from the team behind The Stafford London and is inspired by the food and culture of Sicily, with particular emphasis on the Moorish influences of the island’s cuisine.

Norma is said to be innovative and contemporary, whilst embodying warm and welcoming Italian hospitality and characteristic charm. The restaurant takes inspiration from the grand café culture of Sicily, the largest island in the Mediterranean Sea, and celebrates the richly influenced cuisine of the land.

Moorish ingredients and produce – including a “craftily” selected list of Sicilian marsala, passito and limoncello. It is championed by Ben, who is well versed and passionate about the flavours of the region.

Housed in a converted characterful townhouse on Charlotte Street, Norma is split across three floors containing spacious dining areas, a cocktail bar and a private dining room.

A crudo bar takes centre stage of the ground floor, showcasing an array of seasonal raw seafood. Guests can opt for Sicilian red prawns 12

dressed with rosemary and orange; Monkfish with coriander, mint, crispy capers and peas or a platter of West Mersea oysters, available ‘au naturel’ or dressed with salted capers and fennel oil.

The main menu focusses on modern Sicilianinspired dishes, ranging from anti-pasti and pastas, to larger plates of grilled fish and meat.

Norma champions seasonal Italian produce and is currently offering homemade pastas such as Taglioni with sardines, fennel and capers and Spaghetti with almond sauce, Cornish crab, chilli and marjoram or Strozzapreti with a pork, anchovy and orange ragout.

Larger plates include the signature Norma aubergine parmigiana and the likes of Rose veal chop, charred hispi, bottarga and Marsala sauce as well as Spiced and roasted whole Cornish mackerel with almond emulsion and kale. Upstairs in the private dining room, guests can order family-style, sharing platters of fresh pastas, breads (Panelle and Focaccia) and dishes including Roasted whole Loch Duart Salmon and Spiced, slow-cooked shoulder of Salt Marsh lamb. The menu also boasts an array of desserts including a Slowcooked cherry and almond milk panna cotta and a Chocolate, walnut, coffee cake with marsala.

To accompany Ben’s Sicilian-inspired menu, there is a comprehensive drinks list including a selection of Marsala wines. Originating from the small coastal town by the same name in Western Sicily, the fortified wine is aimed at being a unique but authentic accompaniment to Ben’s sweet and savoury dishes. There is also a creative list of cocktails, named after significant battles and key moments in Sicily’s turbulent early history. The drinks champion produce flavours so evocative of the region including cherries, vanilla and figs and liquors such as chinotto, vermouth and limoncello.

November 2019

PASTA FOCUS

DuPont launches POWERPasta range of enzymes as new solution for customers DuPont Nutrition & Biosciences has launched a new solution for customers in the rapidly expanding global pasta sector with its POWERPasta range of enzymes.

It helps maintain the eating, cooking and serving qualities and authentic colour of durum pastas from pack to plate, while helping food companies realize the significant raw material cost saving potential of less expensive locally or regionally sourced wheat, says the company.

In addition, the range of enzymes helps to reduce stickiness after cooking, helps prevent overcooking and improve the shape and appearance of pasta, all of which leads to a better dish of pasta.

“At DuPont Nutrition & Biosciences, we see that consumers in markets on every continent are increasingly interested in locally sourced food products, but they aren’t

willing to sacrifice appearance, texture or taste,” said Paal Ladsten, Regional Industry Leader, Middle East & Africa. “Our POWERPasta range of enzymes offers a solution that leads to an improved eating experience

while helping producers to push for greater profits by sourcing local wheat.”

Pasta’s popularity is apparently soaring in the Middle East and Africa, where the dry pasta sector currently accounts

Firebrand Pizza to launch new concept with second site Firebrand Pizza is to launch a second restaurant, following the success of its debut in Marylebone.

The new 4,500 sq ft site from the authentic Italian eatery, which launched in 2016, will feature a sophisticated interior, with its woodfired oven as the centrepiece. It will offer the same Romana-style pizzas as Marylebone but with a more extensive menu including risottos, pasta, fish and steaks.

The new venue in Clerkenwell will also

feature a café bar concept called Diggs for the first time.

Etai Page, leasing agent at Shelley Sandzer, commented: “Firebrand Pizza has a strong background in tradition, in technique and ingredients used, which we know will make them hugely popular at the new restaurant. Our expertise in this market space has helped them advance the concept, with a larger site at a prominent junction in Clerkenwell, where their offer will attract families and local workers.”

Eataly to open flagship foodhall in London next year Eataly, the international marketplace and franchise of Italian cuisine, has finally decided to open up a flagship food hall in London, according to Metro.

The 42,000 sq ft site is to be located in Broadgate and will open in 2020, though the exact date is yet to be confirmed.

There will be pasta and pizza outlets,

gelato, smoked cheese, cured meats and olive oil in restaurants and bars, and an on-site production laboratory.

There will also be a cooking school.

Eataly already has 40 stores across the globe, including its home country, as well as New York City, Munich and Stockholm.

for $3.2 billion and is expected to grow 7.3 percent before 2023. In Turkey, Egypt and South Africa alone, more than 1,400 dry pasta products have gone to market since 2016.

“All pasta aficionados know to look for that ‘al dente’ bite, but it can be challenging to recreate that authentic experience when cooking dry pasta,” said Allyson Fish, Global Food.

DuPont’s advanced enzyme technology is widely known for bringing value and new functionalities to the food and beverage industries, while improving nutrition and reducing food waste worldwide.

Enzymes & Food Protection Business Leader. “Our enzymes help the producers bring that cultural authenticity to customers from around the world.

We’re honored to enable the combination of local ingredients and lower costs to even more delicious meals on a global scale.”

Padella to open second restaurant in London Padella is to open a second restaurant on Phipp Street, in Shoreditch early next year, following the success of its first venture in Borough Market.

The restaurant is owned by chef Tim Siadatan and front-of-house Jordan Frieda.

Padella was among the first in the capital to harness the power of Instagram, influencers, and so-called “long-tail” coverage that came off the back of both, says Eater London.

“It helped that it served excellent — some of the city’s best — fresh pasta, and didn’t charge over the odds.

Three and a half years on, there’s still a queue outside every lunchtime and evening; indeed, it presaged a whole wave of fresh pasta-focused restaurant openings in London.”

It serves handmade pastas such as pici cacio e pepe, pappardelle with beef shin ragu, and tagliarini with new season olive oil and Parmesan.

www.papa.org.uk 13

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PASTA FOCUS

Pasta Di Gragnano IGP Recent changes to IGP rules have given greater protection to the quality of Pasta di Gragnano IGP, as the company explains here

Famous in Italy and more recently world-wide is pasta made in Gragnano, a small town in the province of Naples in Campania, making it worthy of IGP (Indicazione Geografica Protetta) status.

The IGP label specifies that the quality of the food product is directly linked to the region where it is produced, processed, or prepared.

“Pasta di Gragnano IGP” is the only dry pasta variety to be recognized by the European Commission as IGP. The label gives protection to the quality of the pasta produced by those companies that are awarded it.

A product that is awarded IGP status guarantees a traditional taste as well as high quality.

Recently the rules were made tougher giving greater protection to the quality of Pasta di Gragnano IGP. They state: • The pasta must be produced within the municipality of Gragnano.

• The pasta dough must only be produced with high quality durum wheat semolina and water from local aquifers.

• The extrusion of the dough to form the pasta shape must take place through bronze dies.

• After cooling, and within 24 hours, the pasta must be packaged in the place of production to prevent the loss of moisture that would compromise the organoleptic qualities of the product.

• The protein level of the final product must be 13% or above.

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Gragnano IGP pasta is produced by fourteen companies belonging to the Consorzio di Gragnano IGP. Garofalo has been producing pasta in Gragnano since 1789 when it obtained a license from the Municipal Council for the production and sale of the high quality product. It is now the largest producer of dried pasta with Pasta Di Gragnano IGP status.

Its packs now display the Pasta Di Gragnano IGP logo to acknowledge the quality of pasta.

Gragnano, a small town near Naples and very close to Pompeii, is considered the birth place of pasta in Italy. With its mills and water sources with a mineral composition perfect for making pasta production, streets where long pasta is left to dry, and sunny roofs where it dried short pasta, it became the “homeland of pasta”.

In fact, itt was an engineer of King Ferdinando I who invented the “Bronze Man”, who replaced the feet of the commoners in mixing the dough. That laid the foundations for the first pasta factories, which in Gragnano took on for the first time an “industrial” dimension.

BRONZE DIE The inserts contained in the dies, once made exclusively from bronze, have in recent years been widely substituted with those coated in teflon, which do not produce the same results.

Bronze dies produce pasta with a characteristic (and highly prized) light yellow colour and a rough surface that more easily

retains sauces, while other pasta has a bright yellow colour, a more shiny and smooth appearance and is less capable of absorbing sauces.

This is why the label “bronze drawn” seen on some pasta packaging is a sign of superior quality.

A bronze die lasts from 400 work hours (for the more complex formats that result in greater wear of the inserts) up to a maximum of 1500 hours.

Teflon dies, in addition to being cheaper, last a lot longer.

PROTEIN FROM DURUM WHEAT SEMOLINA Durum wheat semolina is made up of starch and protein and during the preparation of the dough the protein components form a mesh around the starch.

The structure of the final cooked pasta ready to serve is a compact matrix with the starch granules evenly entrapped in a protein or gluten network. For this reason, the protein content and quality in the dough are important for the texture of the final cooked product.

November 2019

GREAT MONEYMAKER! Large quantity of rectangular iron pizza pans for sale cancelled order - ideal for pizza al taglio - cuts easily to portions or for sharing platters. size 40 x 15 x 2 cm For pizza ovens, pasta cookers, dough rollers and a whole lot more visit:

www.chefsrange.co.uk

Make us an offer!

01455 559969 www.papa.org.uk

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PROFILE

Putting R&D on the Menu at Papa John’s We’re delighted to bring you an exclusive interview with Tom Allen, who has been appointed to Papa John’s newly created role of R&D director for the UK. Tom has two decades’ experience in the food industry, working in a consulting capacity both in the UK and abroad for household names such as M&S, Pret A Manger, KFC and Dominos in Australia through GWF Bakery and Charcuterie. For one high-end sandwich supplier, his customers have included Buckingham Palace, Sky TV and the Houses of Parliament! In the past, Tom also set up, ran and successfully sold his own award-winning artisan bakery and coffee shop TELL US A LITTLE ABOUT YOUR NEW ROLE… I am excited to join the Papa John’s team. The company continues to expand rapidly.

While having the presence of a big, established and popular brand, the management team is small enough to be flexible and can respond quickly to changing customer trends in the market.

This means I have the scope 18

to innovate and really make a difference with new product introductions, while maintaining our focus on the quality ingredients that make up our ‘old favourites’ and best-selling pizzas.

As well as developing Papa John’s menu, I will also be working closely with franchisees.

Papa John’s has well over 400 franchised stores in the UK

and I spend some time visiting stores and meeting franchisees, managers and staff. It is critically important that we manage the cost of goods and any wastage and so I need to have direct feedback from franchisees to see how we can continue to make improvements. Franchisees often come up with some great new ideas for products and process improvements too!

WHAT ARE YOUR AIMS? Papa John’s was founded in the USA in 1984 and there are over 5,000 stores in more than 40 international markets and territories. My aim is to develop Papa John’s menu to become more UK focused. To achieve this, I am looking at introducing more current, flamboyant foods like street foods, plus dietary options to make choices more relevant for UK consumers.

WHAT ARE THE MAIN CHALLENGES? The challenges with introducing any new product to a large consumer following is often timing. However, we have a good process in place. We trial new November 2019

PROFILE food choices in around 10-15 stores across the UK to ensure we include a broad demographic mix of ‘testers’. This allows us to gain essential feedback and assess likely popularity well before launch.

Speed to market is also an important factor, as is ensuring all our franchisees and their teams of staff are on-board and trained to deliver new products and this needs to be tied-in with marketing campaigns.

The logistics of successful new product launches require joinedup thinking and focus. Planning ahead really helps and by late summer, we are already working on our new launches and campaigns for 2020.

WHAT CURRENT PLANS DOES PAPA JOHN’S HAVE THAT YOU CAN TELL US ABOUT? At the moment, we can’t wait and won’t wait for Christmas! Our holiday campaign is mapped out and it’s all about indulgence, feast and treats! We are developing a full meal offering to create a fun, festive experience for our customers.

In addition, we are working on our special launches for International Vegan month in November and Veganury in January, plus we have some other tasty treats in store for the future too!

HOW DO YOU DEAL WITH COMPETITION? We are of course aware of the competition and our franchisees are quick to report back if a local company is doing any special promotional deals. However, it’s an exciting time at Papa John’s.

There is a new team in place who are all heads down and focused on what we need to deliver.

There is a real buzz in the business and this is driving us forward to get ahead of the competition.

It’s been great to do some co-branding with companies like Marmite and Heinz but also our launches which are not linked to major brands are doing exceptionally well. It proves customers are very well aware of what they are eating and ingredients are key. We recently launched ‘The Bee Sting’ pizza which combines a hot and spicy base of Amarillo chilli, topped with signature pepperoni, mozzarella, fresh green chilli and a sweet wild flower honey drizzle, to balance the sting of the heat.

It follows the popular food trend of hot, sweet and salty, plus it gives customers a sense of wellbeing as Papa John’s is supporting the work of the Bumblebee Conservation Trust by giving out packs of native wildflower seeds via its social

channels, to enable customers to grow plants that attract bees.

We also switched our online charity partner to the Bumblebee Conservation Trust, to allow customers to donate change from their orders during the summer.

It’s a feel-good pizza that tastes great! It is these sorts of innovations which let Papa John’s stand out from the crowd.

HOW IMPORTANT IS GOOD MARKETING? Good marketing is hugely important. I talk with our marketing team daily as we need to be so closely aligned. We need to be able to plan far enough out to execute new launches to perfection.

HOW IMPORTANT IS GOOD TRAINING? Training franchisees and their staff can make or break a product. I can make a pizza look lovely in our development kitchen but the franchisees do a huge proportion of their trade in a just few hours on a Saturday night and ensuring the standards are exactly the same requires training. Our operational excellence group helps drive this forward and ensure franchisees have the necessary ongoing support to deliver.

ANY NEW INNOVATIONS TO REPORT IN THE R&D AREA? My role is new at Papa John’s in the UK and so this is a great step for UK innovation! One of the first tasks I instigated, was the refurbishment of the R&D kitchen at HQ. It now looks like our new layout in-store, so this means it is easy to work with suppliers and partners with all the kit in-place to develop products in a ‘real-world’ environment.

WHAT ELSE CAN YOU TELL US ABOUT IN CONNECTION TO YOUR NEW ROLE AND ACTIVITIES? Because I’m based at head office, I’m close to the training centre of the business. We are always recruiting for the best franchisees hungry to join us and become part of our successful family. Potential and new franchisees come in to get a sense of the how we work and learn some core skills. They see me working and get a taste for the future and it is exciting! In this way, they are buying into the Papa John’s journey and want a piece of the action!

For further information please visit: www.papajohns.co.uk/ franchise

WHAT AREAS OF THE BUSINESS ARE VITAL IN THE CURRENT, COMPETITIVE CLIMATE ETC? Whatever is around the corner, Brexit will naturally create some uncertainty in the market and consumer spending may be affected moving forwards. For us, it’s a balance of keeping to our concept of: “BETTER INGREDIENTS. BETTER PIZZA,” which means we only use the finest and freshest ingredients for a better flavour and yet at the same time, achieving the correct price point.

This needs to be understandable and attractive and accessible for consumers while continuing to deliver value. In the recession, people didn’t stop spending.

However, they did want more for their money. We need to ensure customers still feel they can afford to treat themselves.

www.papa.org.uk 19

NEWS

Italy’s top 50 wines announced Judges selected Italy’s top 50 wines recently at the Centro Congressi Fondazione Cariplo in Milan.

They were selected by the international committee of BIWA – Best Italian Wine Awards, a classification set up in 2012

by Andrea Grignaffini and Luca Gardini.

The 50 labels were selected over the summer through blind tastings carried out by the international jury made up of 11 of the world’s top wine experts Kenichi Ohashi, Amaya Cervera, Tim Atkin, Christy Canterbury, Lu Yang, Othmar Kiem, Luciano Ferraro, Antonio Paolini, Pier Bergonzi, Eros Teboni and Andrea Gori.

They were joined by the award’s two founders Andrea Grignaffini, a wine and food critic and journalist and member of the ALMA Academic Committee, and Luca Gardini, the “Wine Killer”, an internationally respected palate and the first Italian to have joined Wine-Searcher, which reconfirmed him as one of its top four critics worldwide this year.

Taking to the podium in first place was Bolgheri Sassicaia DOC 2016 from Tenuta San Guido (Tuscany), followed

by Barolo Monvigliero DOCG 2015 by Burlotto (Piedmont) and Terminum Late Harvest Gewürztraminer Aldo Adige DOC 2016 from Cantina Tramin (Alto Adige).

Over the course of the evening, a series of special nonclassification awards were also presented: • The Wine Promise Prize went to Fattoria La Vialla with Barricato Bianco - Toscana IGT 2017 – TUSCANY

• Autochthonous grape red wine prize went to Podere Giodo with Giodo - Brunello di Montalcino DOCG 2014 – TUSCANY • The prize for Autochthonous grape white wine was presented to Vigne Marina

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•

•

•

Iceland partners with celebrity chef Gino D’Acampo Iceland has teamed up with renowned celebrity chef, Gino D’Acampo on a new Italian range including pizzas, sugos, pasta and desserts.

Gino’s dishes have been made in Italy using traditional methods and frozen to preserve flavour. Speaking of the collaboration, the chef said: “I chose to launch my new frozen range of products in Iceland because I wanted as many people as possible to have the opportunity to try my range.

•

“With over 900 shops nationwide and a strong online home delivery platform, we can reach out to everyone. And after all, Iceland is the specialist when it comes to frozen food!

“I never understand the perception people have that frozen food is cheap food! I make great Italian dishes at home and freeze them for later.

“With the help of my partners in Italy that’s exactly what we have done here, just on a bigger scale.”

Coppi with Fausto - Colli Tortonesi Timorasso DOC 2015 – PIEDMONT The Pop Wine prize went to Tenuta Marino - Terra Aspra - Matera Primitivo DOP 2013 – BASILICATA The prize for Regional Ensign Wine was given to Podere Forte - Petrucci Melo - Orcia DOC 2016 – TUSCANY Innovative marketing strategy prize was awarded to the Istituto Trentodoc, a collective regional brand for Trentino sparkling wines The Best Sommelier award was won by Valentina Bertini - Wine Manager Gruppo Langosteria – Milan – LOMBARDY.

Broccoli Pizza and Pasta opens in Sauchiehall St, Glasgow Broccoli Pizza and Pasta has opened in Sauchiehall St, Glasgow, the Dubai based franchise’s second opening in the UK (after Leicester).

The company currently operates 132 stores across the United Arab Emirates, Saudi Arabia, Oman, Egypt, Kuwait, India, Bahrain and Pakistan, with the Glasgow store among a further 52 in the pipeline.

November 2019

Dawn Farms make the perfect Pepperoni to make the perfect Pepperoni Pizza

We have the ingredients for success At Dawn Farms we offer a range of cooked and fermented meat ingredients for pizza, sandwich and prepared meals. Proudly providing the world’s leading food brands with menu inspiration, innovation and food safety for over 30 years.

PEPPERONI, SALAMI & CHORIZO BACON | READY-TO-EAT-MEATS

www.dawnfarms.ie

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n Food Asso a i ci al at It i

n o

pizza , pa st a

PAPA AWARDS 2019

Sponsored by

2019

T

he Shortlists are in for this year’s PAPA Awards. After weeks going through the hundreds of entries, tasting a plethora of pasta and pizzas, and visiting Italian Restaurants across the country, our judges have finally come to an agreement on the shortlists for the PAPA Awards 2019.

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This year on November 14th we are celebrating 30 years of the prestigious PAPA Awards at the Royal Lancaster London Hotel, and this year’s Awards Ceremony and Gala Dinner promise to be the best yet.

The 2019 shortlists show how the Italian Food Industry continues to excite and innovate,

as will be showcased in this year’s awards.

The categories for this year’s 2019 PAPA Awards celebrate the heroes across the spectrum of this exciting industry, recognising excellence in all aspects of the market from designing pizzas to making and selling pasta products.

November 2019

PAPA AWARDS 2019

THE AWARDS PAPA INDUSTRY AWARD There is no shortlist published and the award recipient will be announced on the night

PIZZA RESTAURANT CHAIN AWARD There is no shortlist published as all restaurant chains are considered for this award.

SMALL CHAIN DELIVERY AWARD There is no shortlist published as all small chain delivery stores are considered for this award.

PIZZA DELIVERY CHAIN AWARD There is no shortlist published as all delivery chain awards are considered for this award.

ITALIAN RESTAURANT CHAIN AWARD There is no shortlist published as all restaurant chains are considered for this award.

INDEPENDENT PIZZA RESTAURANT AWARD Bath Pizza Co, Bath A capella, Bristol L’Antica Pizzeria da Michele, London Basement Browns, Coventry Mozza, Glasgow Pizza Pomodoro, Coleraine

INDEPENDENT ITALIAN RESTAURANT AWARD The Cavaliere, Dalkeith Proove, Manchester Tasting Sicily Enzo’s Kitchen, London Tamburino, Yeovil La Locanda, Gisburn Bar Aldo, Alloa

INDEPENDENT PIZZA DELIVERY AWARD Expresso Pizza, Nottingham Romeo’s, Derry Pizzarova, Bristol Mamas Pizza & Pasta, North Cheam The Fat Pizza, Hornchurch Pizzaface, Hove

FROZEN PIZZA MULTIPLE RETAILER AWARD There is no shortlist published as all retailers are considered for this award.

CONVENIENCE STORE PIZZA AWARD There is no shortlist published as all retailers are considered for this award.

CHEESE

CHILLED PIZZA MULTIPLE RETAILER AWARD There is no shortlist published as all retailers are considered for this award.

PASTA RETAILER AWARD There is no shortlist published as all retailers are considered for this award.

MANUFACTURED PIZZA PRODUCT AWARD Aldi, Ham, Mushroom & Mascarpone Pinsa Gino D’Campo, My Nonnas Pizza Margherita Gino D’Campo, Super Spicy Pizza Co-op, Irresistible Margherita Single Serve Caffe Nero, Salami & Mozzarella Pizzette Asda, Vegetarian Roasted Veg and Houmous INDULGENT CATEGORY Morrison, Best Hoi Sin Pork Co-op, Irresistible Truffle & Salami Single Serve Lidl, Deluxe Fresh Sourdough Ham & Mushroom Aldi, Single Serve Smokey BBQ Beef Pizza Iceland, Ultra Thin Ham & Portobello Mushroom INNOVATION CATEGORY Aldi, Cheeseburger Stuffed Crust Co-op, Irresistible Proscuitto & Gorgonzola Co-op, Irresistible Spinach & Lemon Ricotta Dunnes Stores, Free From Stonebaked Vegan Mediterranean Vegetable

INNOVATIVE FOOD TO GO AWARD There is no shortlist published for this award and the award recipient will be announced on the night.

www.papa.org.uk 23

PAPA AWARDS 2019

MANUFACTURED PASTA PRODUCT AWARD

NEW PRODUCT AND INGREDIENT AWARD

RETAIL CATEGORY Waitrose, Shin of Beef & Chianti Tortelloni Garafolo, Buffalo Ricotta, Porcini and Truffle Mezzaluna Co-op, Gluten Free Spinach & Ricotta Ravioli Gino D’Campo, Vegetable Lasagne Asda, Smoked Pancetta & Parmigiano Reggiano Ravioli Lidl, Deluxe Conchiglione

FOODSERVICE CATEGORY Avlak, Lesvos Groves Organic Extra Virgin Olive Oil Capreolus Fine Foods Ltd, Pork & Wild Venison Pepperoni Stroodles, Pasta Straws Vestey, Lemon and Italian Cheese Chicken Goujons Pan Artisan, Aglio Pebble Tear & Share Bread Long Clawson Dairy, Blue Stilton Slices

FOOD SERVICE CATEGORY La Tua, Hand Made Tortelloni Aubergine and Parmigiano GCL Food Ingredients, Turkey, Pancetta and Chestnut Tortelloni La Tua, Mini-doughnut filled Pistachio Ebrofrost, Gluten Free Red Lentil Fusilli GCL Food Ingredients, Fudgy Apple Crumble & Custard Mezzaluna Ask Italian, Beef & Chianti Ravioli

RETAIL CATEGORY Gino D’Campo, Clams with Garlic, Tomatoes & White Wine Pasta Sauce.

Norseland, Applewood Batons Gino D’Campo, Mixed Seafood Sauce with Garlic, Parsley and chopped Tomato Pasta Sauce

Award-winning Welsh Comedian Rod Woodward will join chef, Theo Randall as co-host.

PIZZA AND PASTA MARKETING AWARD Co-op, Irresistible Pizza (Premium Range Launch) Ask Italian, Edible Bouquet Masterclasses Bath Pizza Co, Pizza for Plastic (Pizza for Good) Papa John’s GB, Summer Bee Sting and the Beeza Takeaway Doctor, Holistic Marketing Campaign for an Independent Pizza Store (The Fat Pizza)

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

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NEW FOR 2019 PAPA ENVIRONMENTAL AWARD Stateside, Plastikreduktion Smurfit Kappa, Sustainable S Flute Pizza Boxes RaviOllie, On-line Shop Eco-Friendly Home Delivery Stroodles, Pasta Straws

Cheeseboard provided by:

Equipment and support sponsor

The PAPA Awards showcase the finest pizza, pasta and Italian food businesses across the country and the PAPA Awards dinner will see the industry’s finest come together at the Royal Lancaster London Hotel on Thursday 14 November when all the winners will be announced.

With a spectacular line up of awards, a wonderful four-course dinner and hosted by chef Theo Randall and comedian Rod Woodward, this year’s PAPA Awards promise to be an evening of celebration. For information or to book a ticket, visit www.papa.or.uk or complete the form overleaf.

November 2019

Hosted by Theo Randall

and Rod Woodward

&

Food Asso ian ci l a at It io n

pizza , pa st a

JOIN US AT

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

2019

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

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

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

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

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

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

I wish to book: ….. table(s) of 10 places at the 2019 PAPA Awards Dinner at £2580 + VAT …… place(s) at the 2019 PAPA Awards Dinner at £270 + VAT per place

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

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

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

Valid from ………/……….

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

Name on card …………………………………………………

Post code ……………. House No…………….. (for security purposes only) Please email completed form to caron@papa.org.uk or post to: Caron Parry, PAPA, Association House, 18c Moor Street, Chepstow, Monmouthshire, NP16 5DB.

www.papa.org.uk 25

PIZZA CHEF OF THE YEAR 2019 FINALISTS

Pizza Chef Of The Year 2019 Finalists

PIZZA CHEF of the year 2019

Last year’s winning pizza Dolce Sorpresa from Pizza Chef of the Year winner Roberto Mannocchi

T

o be crowned Pizza Chef of the Year is the ultimate accolade for UK pizza chefs and we have been inundated by chefs from across the UK, keen to enter their pizza recipes in the competition.

The judges and sponsors had a tough job deciding on the PIZZA CHEF finalists for the Pizza Chef of the Year Grand Final which ofheld the year 2019Pizza and Pasta Show on will be at the European Thursday 14 November at London Olympia.

26

November 2019

PIZZA CHEF OF THE YEAR 2019 FINALISTS Whitworth Bros l’Aquila Flour Traditional Margherita Pizza Whitworth Bros Aquila pizza flour is a high protein pizza flour with a Canadian wheat inclusion and good quality gluten giving a good stretch and lift suitable for both traditional Italian style thin crust and deep pan pizzas. The emphasis is on creating an authentic and tasty pizza base with the traditional tomato and mozzarella topping.

alia! ire Dine - Rule Brit F d oo W , er ab B k Mar

Pier Luigi, Tony Macaroni - Special Buffalo Margherita

Ciro Vitiello, Spizzapo - Regina Margherita

Gionathan Rite, La Favorita - Traditional Margherita

sic ough & Liquor - The Clas Alessandro Aversano, D

Jonah Pole, Bath Pizza Co - Margherita Tradizionale

www.papa.org.uk 27

PIZZA CHEF OF THE YEAR 2019 FINALISTS SuperTops Chicken Chunks Pizza SuperTops have developed an extensive pizza topping range which includes pepperoni, salami, ham, pork, bacon, beef, meatballs, chicken, sausages and chorizo.

SuperTops Chicken Chunks makes a great meaty pizza topping that can be teamed with an exciting array of flavours.

Denis Vettesse, Amore Restaurant - Pizza Mezza Luna

Mark Baber, Wood Fire Dine - The Smokestack

Terry McLaughlin, Carriages Bistro - Gourmet Don Terry M cLau

ghlin, Carriages Bistro - Gourm et

28

Don

Dai Llewell yn,

Greencore Bitter Sweet Symphony

Daisie Morrison, Pizza Hut - Creamy Chicken & Garlic M ushroom

Jonah Pole, Bath Pizza Co - Pollo e Pesto

Jonah Pole, Bath Pizza Co - Pollo e Pesto

November 2019

PIZZA CHEF OF THE YEAR 2019 FINALISTS Arla Mozzarella Cheese Pizza Arla Mozzarella is a quality cheese created specifically for professional use, with its mild, delicate and creamy aromatic taste. Arla mozzarella boasts a semi-soft, elastic texture which implies excellent stretchability making it delicious on pizzas when teamed with ingredients to complement its creamy texture.

o - Mozzarella e Jonah Pole, Bath Pizza C

Mark Baber, Wood Fire D ine

Pesco

- Arla’ve A Stuffed Crust

Denis Vettese, Amore Restaurant - Pizza Arla

Brigi Stanber, Pizzaface - Pecora

Gionathan Rite, La Favorita - The upside down Margherita

Paul Lloyd, The Cooking Po t-

I Sapori Dell Italia

www.papa.org.uk 29

PIZZA CHEF OF THE YEAR 2019 FINALISTS “Free From” Pizza In recognition of the increase in the demand for vegetarian, gluten and dairy free pizzas, the exciting “free from” category is an opportunity to create a tasty pizza, free from meat, gluten and dairy.

ehouse - Woodton Will Reynolds, Suffolk Ston

Mark Baber, Wood Fire Dine - The Millennial Special

Terry McLaughlin, Carriages Bistro rthy Pizza Don he ea- Gourmet

ita - T Gionathan Rite, La Favor

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Dario Viola, La Giocanda Veghi

Davide Medda, Purezza - The Happy Pig

Jonah Pole, Bath Pizza Co - Pollo e Pesto Br igi Stanber, Pizzaface - Art / Beets November 2019

PASTA CHEF OF THE YEAR 2019 FINALISTS

Pasta Chef Of The Year 2019 Finalists

T

he Pasta Chef of the Year is the title bestowed upon the winner of the pasta chef competition and affords the winner national recognition as the prestigious title holder.

Working with Ebrofrost and their frozen ready to cook pasta, we have received a plethora of recipe entries from chefs across the UK keen to be recognised as the Pasta Chef of the Year.

Last year’s Pasta Chef of the Year winner Frank Ascrizzi’s winning pasta dish, Pappardelle Con “nduja e stracciatella di bufala

31 www.papa.org.uk 31

PASTA CHEF OF THE YEAR 2019 FINALISTS Ebrofrost Pappardelle Pasta Ebrofrost freshly make their pasta from semolina dough and shape it to nearly 100 different designs. The pasta is then fully cooked and shock-frosted, ensuring the fresh product retains its full aroma, texture, and colour. Ebrofrost’s Pappardelle is made from semolina dough into large, broad, flat pasta ribbons, perfect for creating delicious pasta dishes.

Christopher Beavis, RAF - Pappardelle of Celeriac, Fennel & Garlic

Giacomo Vitale, Tony Macaroni - Pappardelle Italian Love

Terry McLaughlin, Carriages Bistro - Gourmet Don

Ischia Uberto Scarpati, Pizzeria Mamma Mia Jerico - Autumn in 32

Mary Lloyd , The Cooking Pot - Pappardelle alla Bolognese

Marco Lentino, Rossopomodo ro -

The Garden Sea

Jonah Pole, Bath Pizza Co - Pollo e Pesto Richard Mattock, Kirklees Council - Rabbit & Chicken Roulade Pappardelle November 2019

Sponsor of Simply better ingredients PASTA CHEF

of the year 2019

Thanks!

For all the superb Pasta Chef recipes.

You’ve reached the final using Ebrofrost’s premium pasta, which is freshly made, fully cooked, and individually quick frozen. Now you’re in with a chance of winning the coveted “Pasta Chef of the Year 2019” title.

Good luck!

Ebrofrost Holding GmbH | Rappenwörthstraße 5 | D-89362 Offingen | info@ebrofrost.com | www.ebrofrost.com

MARTIN MATHEW & CO LTD Olives

Sundried Tomatoes

Olive Oils

Pasta

Tel: 01992 641641 Email: sales@martinmathew.co.uk www.martinmathew.co.uk

www.papa.org.uk

Balsamic Vinegar and Glazes

@MartinMathewCO

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PASTA CHEF OF THE YEAR 2019 FINALISTS Ebrofrost Rigatoni “Free From” Pasta Ebrofrost’s gluten free and vegan Rigatoni is made from semolina dough. Fully cooked and shock-frosted, the fresh product retains its full aroma, texture and colour and the chefs are tasked with creating an exciting “free from” recipe made without any gluten, meat or dairy products.

t and little Salty ee w S o or od m po so Marco Lentino, Ros

Mario Ivan Russo, Tony Macaroni - The Garden Choise

Marco Lentino, Rossopomodoro - Cabbage Harmony 34

Filippo Rosato, Purezza – Rigatoni alla Scapece

onatellos - Senza D , llo sa as V oar od Micheal T

Owen Aron, Greencore - The Spicy Carbonara Sweet Potato November 2019

PASTA CHEF OF THE YEAR 2019 FINALISTS

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

Members of the audience enjoy tasting the pizzas during the Pizza Chef of the Year Grand Final which is held live at the European Pizza and Pasta Show.

The winning chefs will compete in the Pizza and Pasta Chef of the Year Grand Final which will be held at the EPPS Show on Thursday 14th November where they will be tasked with creating their pizza and pasta in front of a live audience.

EPPS, the European Pizza and Pasta Show takes place at Olympia, London on 13th–15th November 2019. The show is the leading B2B trade event for the pizza and pasta industries in Europe.

The event brings together the fast-growing pizza and pasta market into the spotlight by showcasing leading UK and European food products and ingredient suppliers, equipment, furniture and tableware manufacturers, as well as franchise and service providers. www.papa.org.uk 35

ntal ontine C i al l e D “ ument r t s n i he een have b ccess since t o n su in our e opened. It’s e w t a w y first da tion to say th e it on ra exagge uldn’t have d co simply thout them.” wi

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Our dough balls and flatbreads I have been making pizzas for nearly 40 years and always using the same method. No additives such as enzymes, preservatives or improvers find their way into my dough! My recipe is very simple, using the best 00 flour, wheat germ, semolina, extra virgin olive and sea salt. I use wheat germ to add back the nutrients and fibre as this is removed during the flour making process. From our pizza bases and dough balls you can achieve a fantastic end product. Enjoy.

Luciano Our sour dough bases and doughballs are available nationally by wholesalers or courier service, so if you are thinking of serving pizza or already do so, please take a look at what we can provide.

telephone: 0115 9615705 e-mail: info@deliconti.co.uk twitter: @DeliConti or visit our website www.deliconti.co.uk All enquiries are welcome.

Dough Balls Our dough balls contain sour dough and are designed to create either a traditional pizza or a Neapolitan style pizza [as shown cooked in an electric Cuppone oven]. They last for 3 days once thawed and the slow fermentation is what enhances the flavour and gives the open texture.

Sizes as standard are 220g 380g and 650g but we can work to customer requirements which are sometimes much smaller! Our dough balls are easily stretched by hand or a press. Many of our customers who use a press say ours are the easiest to use because they don’t stick, this is probably due to the extra virgin olive oil within the dough

Pizza Workshops

We run regular free workshops for customers to decide which is the best solution for them.

Luciano can show how to get the best end result using either the ready pressed bases or dough balls and advise on menu development, topping quantities and baking either in gas, electric or wood fired oven. We have many pub chains, restaurants bringing their team to our workshops and as many times as they wish as they change staff or due to expansion, and it is always good fun as well as informative.

Hand finished, Stone Baked Pizza Bases

We are extremely proud of our pizza bases. They are slowly fermented for 24-48 hours before being hand stretched and par-baked on a stone and contain no additives such as enzymes or preservatives or improvers.

They are high in fibre, low in salt, containing triple wheat, and are very nutritious and easily digestible.

Each base is finished by hand, so no two bases are identical, giving them a traditional, rustic look.

NEWS

Dawn Farms expands with German cooked meats business acquisition Dawn Farms has snapped up a German cooked meat pizza supplier, giving it a significant foothold in the market there Dawn Farms, Europe’s largest dedicated cooked meat ingredients company, has gained a significant foothold in the German market with the acquisition of Haas GmbH, a cooked meats specialist in Nonnweiler-Otzenhausen, Saarland, Germany. The deal is subject to approval by the German Federal Competition Authority.

Established in 1994, Haas is a mid-sized, family owned cooked and fermented protein supplier with a focus so far on the pizza sector in which Dawn Farms is the largest in Europe. It employs over 100 people and shares many of the business and cultural attributes of Dawn Farms. The Founder and Managing Director of Haas, Achim Haas, together with the Chief Operating Officer, Patrick Treitz, will remain with the Company following the acquisition.

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Larry Murrin, Chief Executive of Dawn Farms, says: “We have been servicing customers in the European market for 25 years and this is a really important step to establish a manufacturing presence on the ground from which we can continue to grow our business. The Haas family has built a high-quality business over the past 25 years which has an excellent fit with Dawn Farms.

Their manufacturing process and products are complementary to ours and we see opportunities to broaden this over time through investment in NonnweilerOtzenhausen . The combination will enhance both businesses, creating further opportunities to add value for our customers.

“We already have a strong business and market position in the United Kingdom and notwithstanding the uncertainty relating to Brexit, the market for our customers’ products

will remain robust over the coming years. Our ongoing strategy to expand and grow in Europe has always been based on identifying clear market opportunities across our existing customer base and on the potential for new customer engagement. Haas is an ideal business to further enable the execution of this strategy.”

Achim Haas, Managing Director of Haas GmbH, says: “Dawn Farms is a proven leader in our sector and given the common attributes we enjoy, this partnership makes a lot of sense. For Dawn Farms, this deal establishes a significant foothold in the German market.

For Haas, it creates an even stronger platform for employees, suppliers and customers. We look forward to working with Larry and his team to avail of the opportunities this partnership brings.”

Dawn Farms, which is headquartered in Naas, Co Kildare, is Europe’s largest specialist cooked meats ingredients business. In addition to cooked meats, the company produces a range of fermented and dried sausage products such as pepperoni, salami and chorizo. In the U.K. the Dawn Farms owned TMI Foods supplies leading food brands with a range of cooked bacon products and meat-based snacks including Pigs in Blankets. It also produces a range of plant-based products.

Established in 1985, Dawn Farms supplies many of the world’s leading food brands as well as private label producers, exporting to over 50 countries around the world. It is a founder member of Bord Bia’s Origin Green sustainability programme and is a multi-annual recipient of the Irish Food & Drink Exporter of the Year awards.

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EPPS

Get ready for the

European Pizza & Pasta Show Hotter & Tastier Than Ever!

Join the best of the industry at the 2019 European Pizza and Pasta Show, Olympia, November 13th - 15th, Europe’s exclusive pizza and pasta industry event The European Pizza & Pasta Show, 13-15 November 2019, held at Olympia, is not only an established industry trade event, but also a unique live cooking show, that provides a stage for world renowned pizza and pasta chefs with competitions and master classes.

The Show, organised by IPR Events London Ltd in association with PAPA – Pizza, Pasta and Italian Food Association (UK) and supported by Visit Britain and the International Pizza Senza Frontiere, remains dedicated to its name and concept, bringing together the best of the pizza and pasta industry and focusing on live cooking, rather than

42

the traditional B2B trade show format, giving its participants a unique chance to demonstrate the best products in action.

The concept of a live cooking show connects exhibitors with perspective buyers, but also invites important players on its

stage: pizza and pasta chefs, who represent the essence of Mediterranean cuisine, establish highest industry standards and set new trends.

This year the show has the strong presence of speciality food and ingredients producers

and distributors, bakery, snacks and drinks brands as well as equipment manufacturers.

Along with long-time partners and returning customers, visitors will see new names on the market.

Exhibitors include favourites Molino Caputo, Jestic, GI Metal, Salvo 1968, Carnevale, Casa Julia, Mamma Fiore, Surgiva, Petra, GMI/Eurostar Commodities, Cibosano, Cater-Bake, Arla, ApiTech, Delitalia and Gourmeat, Morello Forni, Qualitops, Fire and Ice, Mobi Pizza Ovens, Chimflue and Exoflue.

There’s also White Foodservice Equipment, Nelson Commercial Dishwashers, La Tua Pasta, Fossa Mala, Lateria Soligo, Compagnia Alimentare Italiana, Steriltom, Kimbo, Follow Your Heart, LISA, Arivia, Molino Piantoni with Italicatessen, Molino, Vigevano, Naturally Made of Italy and many, many more.

The 2019 celebrity guest list will include industry legend Ian Neill, Phil Quinn from Papa John’s, Riccardo Ferri from Steriltom, Andrew McLeod from Emilia’s Crafted Pasta, Bryony Tinn-Dinsbury from Jack-Bry, world pizza champion and November 2019

EPPS

restaurateur Tony Gemignani, as well as chefs Alessandro Condurro, owner of L’Antica Pizzeria da Michele in Naples; Enzo Oliveri, Marco Fuso, Giuseppe Cutraro and Luciano Passeri.

4000 buyers are expected to visit the event over three days. With four international competitions running such as The European Pizza Championship and The International Pizza Acrobatics, the event is a must attend

occasion for everyone striving to learn from the best in the art of pizza making.

Buyers and NPD teams from UK and Europe’s largest retailers, wholesalers, pizzerias and Italian restaurants, bars, pubs, hotels, catering companies, as well as over 2,000 family-run businesses have already pre-registered to visit. From the largest multiple units to the family run restaurants and delicatessen – all will come together to see, taste and hear about the latest

products and innovation in the industry of pizza and pasta making.

Following dynamic changes in the industry itself, The European Pizza and Pasta Show goes through changes year on year, growing in number and quality of products exhibited. For the first time the event will build two cooking stages, hosting over 150 chefs and 15+ industry speakers.

The European Pizza Championship will, for the fourth

year, host over 50 competitors with judges Raanan Yossi Nussel from Israel, Thierry Graffagnino and Massimo Costanzo, representing France; Mauro Di Leo and Giorgio Riggio from the UK; Mike Arvblom – Sweden; Luciano Passeri – Italy; Tony Gemignani - USA and Umberto Napoluitano from Germany.

Also for the first time, a Live Cooking Academy for Professionals will take centre stage with guest chefs Antonio Sorrentino and Davide Civitiello, sharing the best recipes in Neapolitan Cooking. The Live Cooking Academy will present a national or a regional cuisine through the ages – from traditional cuisine to modern culinary innovations.

“The 2019 European Pizza and Pasta Show promises to be greater, hotter and tastier than ever. If you are a buyer, food innovator, pizzaiolo, chef, or you are planning to open your own restaurant business, come and join us. We promise not to disappoint you,” says Ava Blagoeva Duschell, MD of the event.

Sponsors and Partners are: PAPA - Pizza, Pasta and Italian Food Association; Caputo - Il Mulino di Napoli; Jestic; GI.Metal; Prestige Food and Wine, Latteria Soligo, Compagnia Alimentare Italiana, Steriltom, Kimbo, Fossa Mala, Pizza, Pasta and Italian Food Magazine UK; Ristorazione Italiana; Accademia SRL; Pizza Senza Frontiere; and the World Pizza Association.

www.papa.org.uk 43

EPPS PREVIEW

The 2019 European Pizza and Pasta Show, Olympia, November 13-15th, will provide a showcase for some of the world’s best Italian ingredients and equipment. There's also a non-stop show agenda to suit everyone's needs.

EPPS Sponsors and Partners PAPA Association Partner The Pizza Pasta & Italian Food Association is a company limited by guarantee established to promote the interests of the UK pizza, pasta and Italian Food industry and its members, all of whom are involved in, or connected with, the pizza, pasta and Italian food industry.

The Association is a non-commercial and non-financial body run for the benefit of members by a commercially responsible Secretariat.

The Pizza, Pasta & Italian Food Association (PAPA) was originally formed in 1977 as the Pizza Association, but changed its name to include pasta and Italian foods in the late 1980s. Today the association is the only formal trade body in the UK representing the broad pizza, pasta and Italian food and drink industry.

Whether your business is a major high street name or a thriving independent, the PAPA Awards are an opportunity for gaining recognition as well as promotion.

The awards recognise excellence in all aspects of the market from designing 44

pizzas to making and selling pasta products. We will be scouring the country for the very best examples of pizza, pasta and Italian food.

JESTIC Theatre Sponsor Visitors to the Jestic stand (29A) at this year’s European Pizza & Pasta Show will have the opportunity to see cutting-edge technology and innovation from world-class equipment manufacturers including Wood Stone, Edge, Alfa Pro, Somerset and Vitamix – along with professional pizza tools from Zio Pepe.

Jestic will also be launching the exciting new high temperature P601 Sveba-Dahlen electric deck oven, which can bake genuine Neapolitan pizza at temperatures up to 500˚C. So, whether you’re looking for the authenticity and charm of a traditional wood-fired oven, the consistency and efficiency of a deck oven or the speed of a conveyor oven, Jestic is able to provide the solution. For those looking for dough processing, and commercial blending

equipment, the Somerset and Vitamix equipment portfolios are designed to deliver precision and speed in a busy commercial kitchen environment.

As a long term supporter of the European Pizza & Pasta Show Jestic is proud to be sponsoring the cooking stages which will host both the PAPA Pizza and Pasta Chef of the Year final and the 2019 European Pizza Championships.

MOLINO CAPUTO Product Sponsor FLOUR Caputo 1924 The Mill of Naples.

Caputo began in Naples, at the very heart of countryside culinary culture.

Since 1924, we have worked wheat with generosity and passion so as to offer professionals and baking connoisseurs the very best in quality flour, produced with great respect for the raw ingredients and traditions.

The experience developed over three generations of Master Neapolitan Millers means we can guarantee extremely high standards of quality so that expert November 2019

PGI GRAGNANO PASTA

UK Foodservice Distributor: CIBOSANO Limited / Unit 4 / I. O. Centre / Lea Road / Waltham Abbey / Hertfordshire / EN9 1AS e: info@cibosano.co.uk / t: 01992 76 30 76 / w: cibosano.co.uk

www.papa.org.uk

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EPPS PREVIEW restaurateurs and skilled artisans can express their creativity to their full potential.

The quality and value of our products is recognised and appreciated all around the world, thanks to our ability to preserve the natural authenticity of flavours. This is achieved using innovative processing techniques which still respect all the oldest traditions, which require the use of wheat alone, skilfully selected and mixed using a slow grinding process.

Prestige, spontaneity and tradition.

This is the art of Caputo, the only Mill in Naples.

GI.METAL Theatre Sponsor For over 30 years Gi.metal has been manufacturing professional tools for hospitality industry: pizza peels, tools for pizza preparing, serving and delivering, trolleys for restaurants and hotels.

Every product is designed for making the customer’s work easier, supporting his needs and requests.

Quality, Efficiency and Innovation are the Gi.Metal. key words Gi.metal's numbers: • 4500 mq of manufacturing facility in the heart of Tuscany • 85.000 pizza peels produced in one year • 85 Countries worldwide • 40 Events and International Exhibitions per year SOCIETÀ AGRICOLA FOSSA MALA SRL Product Sponsor PROSECCO The idea of Pizza Lovers wine was first imagined whilst sitting around a table at the Fossa Mala winery.

On the table was a freshly-baked pizza, and there was also the desire to enjoy it with a good glass of wine. From that day onwards, thanks to the support and expertise of a team of winemakers, the task of creating a totally new type of wine began: fresh, young and light. The perfect wine for the best pizza! Combining wine with pizza is a growing trend which many are curious to try out.

Young, fresh wines are the most suitable!

We suggest you enjoy the different wines, matching them with different style of Pizza, as Peperoni, Mushroom, Salami and several others you like.

Fossa Mala, located in a strip of land between the mountain Alps and the Adriatic sea, only 80 kilometres north - east from the city Venice. Fossa Mala is a young and modern estate winery with 36 hectares of vineyards planted in the spring of 2003.

The total production is 130.000 bottles per 46

year, with 50% of red and 50% of white wines.

The varieties grown in the estate are international, as Sauvignon, Chardonnay, Pinot Grigio, Cabernet and Merlot, and indigenous as Friulano, Traminer Aromatico and Refosco.

LATTERIA DI SOLIGO Product Sponsor MOZZARELLA Latteria Soligo | Wellbeing since 1883 Among the enchanting Venetian hills, recently declared a UNESCO World Heritage Site, Latteria Soligo was born in 1883.

A story that continues today: Latteria Soligo is a cooperative of milk producer members, where cows enjoy comfortable spaces and a balanced diet, producing superior quality milk. Its collection and transformation is governed by the members to maintain the peculiarities of a dairy tradition that made products able to respond to the needs and desires of today's consumers who are looking for authenticity, goodness and wellbeing. In fact, our products don’t contain preservatives or additives, the ingredients are only milk, salt, and rennet, nothing else. In the range you will find many TSG (Traditional Specialty Guaranteed) and DPO (Denomination of Protected Origin) recognitions and, moreover, an Organic line and a Lactose-Free one.

We entered the homes of Italian families through a traditional process, guaranteeing food security, circular economy processes and a social presence in the territory.

An ethic increasingly appreciated even outside our country.

COMPAGNIA ALIMENTARE ITALIANA SPA Product Sponsor OLIVE OIL Compagnia Alimentare Italiana is probably world’s most innovative company in olive oil and the entire edible oil field.

We are a dynamic industrial organization, which is both flexible and reliable, and capable of fully meeting its customers’ needs by remaining faithful to the motto & quote ‘big enough to serve, small enough to care’.

Our invention process is unstoppable, continuous, relentless. Our desire for anticipating consumers’ needs, for their health or simply for their pleasure, is just never appeased.

We have antennas all over the world. We look and listen to what all generations in every nation communicate and we try hard to interpret them to create the product that responds to their desire or that fits their diet needs.

Our spirit has always been to avoid competition and rather create new market segments with products that did not exist before: we produce 100% natural spray oils, without gas propellant or additives.

STERLITOM SRL Product Sponsor TOMATO PRODUCTS Steriltom is a family-owned company which for four generations has worked in the processed tomato industry. It is the biggest European leader specialising in the production and sales of Crushed Tomato for the industrial and food service channels and has been the first company to introduce in the tomato market the Bag in Box packaging (aseptic bag).

In 2018, with the acquisition of a new factory in the province of Ferrara and the creation of the new company “Italtom”, Steriltom is now able to process over 300.000 tons of fresh tomato, offering also other tomato derivatives such as diced tomatoes, tomato purée and tomato paste.

Currently Steriltom is present in over 80 countries and serves more than 700 customers worldwide.

KIMBO Product Sponsor COFFEE “IT’S NOT JUST FROM ITALY, IT’S FROM NAPLES” The Kimbo story begins over 50 years ago, when three brothers Francesco, Gerardo, and Elio Rubino started roasting coffee in their father’s bakery in Naples.

Café do Brasil SPA was set up in 1963 and soon became one of the most important coffee roasting houses in Europe.

Their coffee became famous all over Italy and the world thanks to the “Kimbo” trademark which was launched in 1971 in fact, in 1994 Cafè do Brasil ranked second in the retail sector of the Italian market for packaged coffee, a position that it still holds today.

The journey continues in the UK...

Our London-based team have selected the finest Italian coffee blends suited to the UK market.

We supply these for the consumer to enjoy in cafes, restaurants, hotels, bars and offices nationwide.

PIZZA, PASTA AND ITALIAN FOOD MAGAZINE Media Partner Pizza Pasta & Italian Food magazine is the trade magazine of the UK’s well-established Pizza Pasta & Italian Food Association (www. papa.org.uk). The magazine and association respectively report on, and represent, the interests of a variety of well-known November 2019

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Premium 8 sided compressed Beech briquette NEW textured surface for easier lighting Endorsed by both experienced and trainee chefs Perfect for any Pizza or wood fired oven HACCP certified Food Safe Hot, long, consistent burn Great combustion Fewer & predictable top ups Economical - can be split into portions Equivalent of 8 wooden logs Infuses real Beech wood flavours Clean, neat storage in recyclable box Woodsure ‘Ready to Burn’ compliant

Piccante pizza logs • Kiln dried logs • Restaurant grade charcoal • Kindling wood • Wood wool firelighters

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www.papa.org.uk

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EPPS PREVIEW businesses and brands (both chain and independent) in this growing and dynamic sector (Italian restaurants, pizza delivery and takeaway operators, as well as ready-meal manufacturers and the associated equipment and ingredient supply chain that all rely upon).

Pizza Pasta & Italian Food is the trade magazine of the UK’s Pizza Pasta & Italian Food Association (which celebrated its fortieth anniversary in 2017). Starting out as the Pizza Press in the early 1980s, the magazine soon established itself as a unique source of news and information for those in the UK’s burgeoning Italian food and restaurant trade – a distinction is has maintained to this day.

Over the years, the magazine has reported on the sector-defining rise and popularity of brands such as Pizza Hut, Domino’s and Pizza Express, alongside many cutting-edge independents who have also made their mark.

More recently, it has focused on the wood fired oven trend alongside the continuing drive to bring authentic Italian products and dishes to UK palates.

ACCADEMIA PIZZAIOLI Media Partner Accademia Pizzaioli is Enrico Famà’s Pizza School, the co-founder of the first Pizza course in 1988.

The experience of almost 30 years has allowed it to develop a successful teaching method and now Accademia Pizzaioli is the most important Italian and international pizza school with more than 100 locations throughout Italy and abroad. Accademia Pizzaioli respects tradition, but is also open to novelties and offers basic pizza courses and specialized and highly specialized pizza courses.

RISTORAZIONE ITALIANA Media Partner Ristorazione Italiana Magazine, part of the group, is the Italian magazine about gastronomy, oenology, pizza and Mediterranean culture and it is the ultimate authority on the best of what’s new in food, events, recipes and catering equipment. The magazine, with the highest circulation in the professional restaurant/ pizzeria sector, is sent to restaurants, pizzarestaurants, pizzerias, fast food, food and equipment distributors, catering in Italy.

professionals such as: Executive Pizza Chefs, Sous Chefs, Pastry Chefs, Caterers, Wine Sommeliers, Purchasing Managers, Caterers, Food & Beverage Officers, Culinary Pizza School Educators, Gourmets, Gourmands, and the like, regardless of nationality.

PMQ.Pizza Magazine (PMQ.com) The World’s Leading Website for the Pizza Business Magazine, Website, Newsletter, Social Media and Think Tank Join the largest peer group of pizza professionals at pmq.com/tt PizzaTV "When Pizza Happens We're There" Watch PizzaTV on Roku or at PizzaTV. com. Follow PMQ Pizza Magazine and they discover the people behind the pizza.

Learn about the styles, the food, fun and the culture of pizza.

PIZZA WORLD ASSOCIATION Pizza World Association is a non-profit organization aiming to bring together Pizzeria owners, Pizza Chefs and restaurant

AGENDA DAY 1 - 13TH NOVEMBER STAGE 2

STAGE 1

12.00 - 12.30 THE 4TH EUROPEAN PIZZA & PASTA SHOW – OFFICIAL OPENING CEREMONY

14.00 - 14.45 WORKING WITH PAPA JOHN’S. QUALITY ASSURANCE AND COMPLIANCE. Phillip Quinn, Senior Director of QA (International), PAPA John’s

12.30 - 13.30 TONY GEMIGNANI - PIZZA MASTER CLASS 13-time World Pizza Champion, master instructor at the International School of Pizza (USA), two-time Food Network gold medallist, owner and executive chef of several restaurants, restaurateur of 21 concepts, a multiple Guinness World Record holder, author and reality television personality Tony Gemignani, Founder and CEO, Tony Gemignani Restaurant Group 13.30 - 14.30 THE WORLD PIZZA CHALLENGE FOR OVER 40S 14.30 - 15.15 PIZZA GOURMET WITH LUCIANO PASSERI AND TONY GEMIGNANI 15.15 - 16.00 INNOVATION AS A KEY INGREDIENT TO YOUR SUCCESS Randy Leibowitz, Global Food Regulatory Counsel, PepsiCo Steve Swindon, Operations Director, Loveseitan Bryony Tinn-Disbury, Food Tech Founder, Jack & Bry 16.00 - 18.00 THE WORLD PIZZA CHALLENGE 2019

15.00 - 16.00 THE MAKING OF ARANCINA. ENZO OLIVERI – ITALIAN COOKING MASTERCLASS The Making of Arancina (Rice Ball) Enzo Oliveri is known as a passionate promoter of the Mediterranean diet, an International Hospitality Council and a judge and mentor at the 2016 Young Chef Olympiad. He also supports and works with the Italian national cycling team as a nutritionist and is an ambassador of the Slow Food movement.

Oliveri has spent the last 20 years in London. His newest restaurant in Piccadilly is called “Tasting Sicily Enzo’s Kitchen”, and specialises in typical Sicilian cuisine.

In February 2017 the “Federazione Italiana Cuochi” elected him as president of the FIC UK. (Federation of Italian Chefs U.K.) He teaches at West London University and is famous for his TV cooking programmes with Michael Roux (Kitchen Impossible on ITV in the UK), in Sicily with Aldo Zilli for ‘Aldo and Enzo in Sicily’ and BBC Good Food, Gordon Ramsay (Channel 4) and Paul Hollywood in City Baker for Food Network.

Apart from that Oliveri works for Princess Cruises, World Disney, Hilton International, Corinthia Palace, Trust House Forte and various resorts all around the world. He exclusively cooked for a number of prime ministers, world leaders and VIPs including Princess Diana, Madonna, Tom Cruise, John Travolta, Al Pacino, Kim Basinger and many more.

16.15 - 18.00 MARCO FUSO’S PIZZA MASTERCLASS - MAKING DOUGH WITH BIGA.

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November 2019

NEWS

EPPS PREVIEW AGENDA DAY 2 - 14TH NOVEMBER

AGENDA DAY 3 - 15TH NOVEMBER

1ST STREAM - COOKING STAGE 1

1ST STREAM - COOKING STAGE 1

10.00 - 14.30 2019 PAPA PIZZA AND PASTA CHEF OF THE YEAR – FINALS

11.30 - 12.15 PIZZA PILGRIMS - PERPETUAL PILGRIMAGE Thom Elliot, Co-Founder, Pizza Pilgrims James Elliot, Co-Founder, Pizza Pilgrims

15.00 - 15.30 IN CONVERSATION WITH INDUSTRY LEGEND IAN NIELL Ian Neill is an industry veteran with over fifty years of experience primarily in the development of multiple branded restaurants.

In 1978 he joined PizzaExpress to develop franchising and spent the next eleven years working closely with PizzaExpress founder Peter Boizot and he became director and general manager of the company. Ian and Peter also owned the well thought of Soho Pizzeria together for over twenty five years. Ian regarded Peter as a friend mentor.

As Managing Director of the Rank Organizations branded restaurants he most notably developed Prima Pasta which was the template for Bella Pasta and was eventually bought by them. He also had Pizza Piazza within his Rank Restaurants portfolio. In 1996 as a franchisee he helped to facilitate the sale of thirty PizzaExpress franchises to PizzaExpress. From 1995 to 2011 as CEO and Chairman he led the meteoric growth of Wagamama until its sale to Duke Street Capital for around £220 million.

Ian has gone on to invest in and become an NED of numerous restaurant concepts including Jamies Italian, Las Iguanas, K10 and Hush Hache.

IAN NIELL, CEO, Hush Hache and K10 Restaurants Jim Winship, Director, PAPA 15.30 - 16.30 RICCARDO FERRI - EXPORT/INTERNATIONAL SALES AT STERILTOM SRL Sterlitom, officilal EPPS 2019 tomato sponsor, present new product for pizza-makers.

19.00 2019 PAPA INDUSTRY AWARDS DINNER AT THE ROYAL LANCASTER HOTEL LONDON 2ND STREAM - COOKING STAGE 2 10.00 - 10.30 “DODO PIZZA - HOW TO GROW FROM 0 TO 500+ UNITS IN 8 YEARS” WITH KIRILL VYRYPAEV, HEAD OF DODO PIZZA EMEA We make pizza taste better than ever through innovation, deep digital integration and automation. Dodo Pizza is a modern deliveryoriented pizza brand, at the core of which is our own ground-baking cloud-dwelling ERP software. It coordinates processes and optimises resources. The result is a fully transparent streamlined business system with a powerful competitive edge. Dodo Pizza franchises and corporate-owned stores operate in Russia, Romania, China, Lithuania, Estonia, Kazakhstan, Kyrgyzstan, Uzbekistan, United States and the UK. 10.30 - 13.30 EUROPEAN PIZZA CHAMPIONSHIP 2019 13.30 - 14.30 EXCLUSIVE PIZZA MASTER CLASS WITH ALESSANDRO CONDURRO, FOUNDER OF L’ANTICA PIZZERIA DA MICHELE 14.30 - 18.00 EUROPEAN PIZZA CHAMPIONSHIP FINALS AND AWARDS CEREMONY

50

12.30 - 13.15 IN CONVERSATION WITH ANDREW MCLEOD, FOUNDER OF EMILIA’S CRAFTED PASTA 2ND STREAM - COOKING STAGE 2 10.00 - 11.00 COOKING ACADEMY WITH ANTONIO SORRENTINO, EXECUTIVE CHEF AT ROSSOPOMODORO, AND DAVIDE CIVITIELLO COOKING ACADEMY WITH ANTONIO SORRENTINO, EXECUTIVE CHEF AT ROSSOPOMODORO, AND DAVIDE CIVITIELLO Four Hands and Neapolitan PIzza Master Class Cooking masterclass with two of the world’s best chefs.

Antonio Sorrentino has been developing new recipes and implementing traditional italian cooking at Rossopomodoro for over 27 years.

At the age of 9, Davide Civitiello started working in the pizzeria “Da Gennaro” of Vincenzo Costa, who took him under his wing and taught him all the secrets of the trade.

At 18 he left the pizzeria that had now become like a second family, to begin his path of professional and personal growth, which led him to meet Rossopomodoro.

In a historical moment in which pizza was seen as an inviolable taboo, something to keep as close as possible to tradition, Rossopomodoro experimented with completely new recipes and mixtures, placing itself in a highly innovative way within this world.

11.00 - 12.00 PIZZA ACADEMY WITH LUCIANO PASSERI Italain Gourmet Pizza Luciano Passeri is a world champion of classic pizza - a pizza chef who likes to define himself as an innovator using the traditional produce of Abbruzzo. Luciano is a creative chef, attentive to the quality and provenance of the products, who manages two restaurants in the Metropolitan area of Chieti – Pescara assisted by an excellent staff.

12.00 - 12.45 PIZZA MASTER CLASS WITH GIUSEPPE CUTRARO, EXECUTIVE PIZZA CHEF AT BIG MAMMA GROUP Giuseppe was born in Naples in 1988. From a very young age he became interested in the world of pizza, a passion that took him around the world - Malta, Switzerland, France and the United States to learn and perfect his knowledge of pizza. He worked with Antimo Caputo, owner of the Molino Caputo in Naples who was his mentor.

In 2016, after traveling around the world and and becoming a highly qualified pizzaiuolo, he became an instructor at the Pizzaioli Academy of Porto Gruaro.

Today Giuseppe is the Executive Pizza Chef of Big Mamma Group, one of the most innovative pizza chains in Europe, and is based in Paris, France.

November 2019

ADVERTORIAL

Grandi Molini Italiani and Eurostar Commodities

A trusted partnership celebrating quality and consistency direct from Italy to the UK Introducing an authentic premium range of pizza flours to the UK pizza trade was always going to be an exciting job. Already famous in Italy, Grandi Molini Italiani (GMI) use ground-breaking technology to create high quality flours that produce smooth doughs for artisan chefs from soft and durum wheat. Having well established the GMI / Eurostar Commodities partnership over many years, Managing Director, Philip Bull did not anticipate the level of success the range of quality pizza flours would have in the UK. “I see our job very much as seeking out the very finest ingredients from authentic quality producers around the world, and bringing them to the UK. You don’t get much finer quality that Grandi Molini Italiani, who have the dual capability to produce fine quality flours, while at the same time having the scale to supply such significant volumes. It really is an impressive set up and one that our vibrant UK pizza scene has fully embraced.”

Still a family business started by the Costato family, and now owned by Antonio Costato, Grandi Molini Italiani has two centuries of experience in milling, and a long tradition of innovation and highest quality.

Founded in 1886 as a small stone mill on a River Po site it now has a turnover in the region of 260 million euros, has five plants, 240 employees, 14 branch offices, four port terminals and five rail terminals, processing some 970,000 tons of wheat per year. It holds BRC (British Retail Consortium) accreditation, as well as many other certifications. A family business with what is thought to be the biggest production capacity in Italy.

GMI has its own Research and Development team which innovates and develops techniques for soft and durum wheat. Soft wheat flour and durum semolina are staples of the Mediterranean diet being rich in starch, protein, fibres, minerals and vitamins. Different types of flour, based on their ash content (mineral salts) offer different functional properties so the flour is suited more toward bread, pizza or pastry.

Type 0 and 00 have the lowest residual

values of mineral salts and so are best suited to pizza. GMI’s pizza flours offer a choice of strength, protein content and proving times, meaning that they are suitable for all pizza types.

This year, after experiencing huge and increasing demand for dough and flour advice, particularly in artisan products, GMI launched their “La Mia Accademia” which features courses for bread makers, pizziaoli, and chefs covering technical, theory and practical applications.

The exclusive range of flours from Grandi Molini Italiani (GMI) supplied to the UK market

exclusively through Eurostar Commodities include; • Pizza Verace – 25kg - Extraordinarily digestible with a remarkable golden, tasty crust, type ‘00’ • Pizza Italiana – 25kg - Type ‘00’ fragrant, tasty & easily digested. Particularly good for deep-dish • Pizza Dorata – 25kg - Produced with a mix of grains to give great strength and tightness. Produces an extremely soft dough which firms up during fermentation • Lievito Naturale – 5kg – Natural yeast type ‘0’ malted wheat flour. Increases extensibility to improve ‘rolling out’ / ‘stretching’. Characteristic flavour, crisp and fragrant with a golden colour Eurostar Commodities is an innovative family business from Yorkshire established in 1994. Eurostar supplies over 10,000 tons of product to the UK and Europe every year, and are ingredients experts. Eurostar source the finest grains in small supply chains to ensure quality and provenance.

For more information please visit www. eurostarfoods.co.uk or call +44 (0) 1484 320 516. Follow Eurostar Commodities on instagram @eurostar_commodities and Facebook @eurostarCommoditiesLtd

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ITALIAN CLASSICS

stand out

Ingredients to make your menu

Aldo Bosco, CEO, Granarolo Group, UK, shares some recommendations with us here.

VEGETARIAN QUATTROCENTO ITALIAN HARD CHEESE Helping to meet the growing demand for artisan ingredients, Granarolo Group’s Vegetarian Quattrocento Italian Hard Cheese is now available to UK operators for the first time.

Handcrafted by the Casaro Master Cheesemaker, the vegetarian cheese is made by gently warming the milk in the copper Caldaia to produce twin wheels of Quattrocento Cheese – containing more than 400 litres of fresh milk sourced straight from Granarolo’s dairy farms. Matured on wooden shelves gives the cheese a fruity flavour and excellent texture, helping chefs deliver an authentic taste of Italy.

Perfect grated over classic Italian dishes or as the finishing touch to salads, Quattrocento Italian Hard Cheese also performs well in busy kitchens.

Independent research found the vegetarian Quattrocento came out top in texture and taste versus competitors – scoring top marks for its strong, creamy flavour, authentic taste and crumbly texture.

Simply by switching their regular hard cheese to Quattrocento, chefs can increase the appeal of menus to vegetarians and flexitarians.

Alongside being suitable for vegetarians, this clean-label cheese is also free of lysozyme and preservatives, is naturally lactose-free and rich in nutrients including calcium and protein.

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MASCARPONE CHEESE With 1.5 billion desserts ordered out-of-home every year, tapping into the growing desire for artisan ingredients provides a golden opportunity for operators to make their menus stand out and help boost profits too.

Provenance is becoming an increasingly important trend as consumers want to hear the story behind the ingredients used to craft their menus. This trend has sparked a growing demand for serving authentic Italian dishes and operators

can use classic Italian desserts – such as Tiramisu - to increase appeal and encourage more customers to opt for a sweet treat.

As a leading Italian dairy co-operative, Granarolo Group UK has launched its Mascarpone Cheese to help support operators in creating Italian desserts. Suitable for vegetarians, the richness and mild flavour of Granarolo Mascarpone makes it the ideal filling for a variety of desserts from the traditional Tiramisu to tarts and cheesecakes.

Ever versatile, mascarpone can also be used as a dessert topping to replace whipping cream or even frozen into ice cream to bring an exciting new flavour twist to menus.

Granarolo Group is the number one Italian Milk and Dairy Group and the largest dairy farmer co-operative of 700 animal welfare certified farms.

It supplies the highest quality farm-to-fork dairy produce all over the world, including Italian regional lines such as fresh and hard cheese, milk, yogurts, and snacks.

November 2019

ITALIAN CLASSICS

Dairy Partners: £25m investment set to double factory capacity Dairy Partners’ specialist mozzarella cheese production is to more than double following £25m investment, as Director Will Bennett, explains

O

ur current factory expansion plans are part of a £25 million investment at our sites to double the output of mozzarella to 40,000t and pizza cheese that we manufacture.

We have enjoyed good business success over recent years and 2018 was the year which saw us invest substantially in the business to ensure that we could keep up with demand.

We celebrated our fifth birthday in Newcastle Emlyn in 2018 and we have exceeded targets for business growth as well as our support of local farmers, something which is an important foundation to how we run the business.

Our business is built on provenance. We manufacture our mozzarella using milk from the surrounding west Wales milk field and we are proud to work with Red Tractor Farm Assured Milk. Our milk supply contract with 120 farms in west Wales is the foundation of this process and the steady supply of milk allows us to maintain strong relationships on both sides of the manufacturing chain.

Our customers like to work with us because we boast strong credentials in sustainability and provenance. Sourcing local produce which travels less food miles and has a smaller impact on the environment is an important tick in the box for any restaurant, pub or caterer and we are proud to be fulfilling this.

We made significant investment in our milk intake area at Newcastle Emlyn during 2018 and this allowed us to increase the amount of milk that we process from our local farmers. We currently work 54

with 120 farmers who are all within a 50 mile radius of the factory. They currently supply 150 million litres of milk to us each year and with this upgrade we will be able to process more milk, work with more farmers and sell our product to more operators.

We are fully committed to growing our business in the UK and have plans in the pipeline to increase production capacity at our Stonehouse site. Our success in export sales means that we are taking our produce to worldwide markets and doing our bit to fly the flag for British produce.

As UK operators look to source produce that boasts less food miles, we can step up to offer solutions. In our example of Welsh mozzarella – we know that we can offer a product to Italian restaurants that will tick the box for quality and taste. We

have just started supplying Zizzi and Ask in the UK because they were keen to find a UK supplier.

They were impressed with the quality of our product and

appreciated the environmental benefits of sourcing mozzarella closer to home. We will be continuing to rise to the challenge to champion UK produce both at home and abroad.

Export holds a lot of opportunity and we are proud to be among the companies in this area flying the flag for UK Export (export growth 70% approx. 2017). We spent a lot of time last year with partners in the Middle East and recently hosted a customer with operations in China and Hong Kong and this is something that we know will become an important part of our business.

There is a strong opportunity for us in the supply of our Welsh mozzarella as on-trade and foodservice operations look for alternatives to imported Italian produce. We see our opportunities widening as more operators catch on to the benefit of Welsh mozzarella for pizza applications, and wider!

November 2019

#EXPRESSYOURSELF SYDNEY, 08:00 PM Every pizza chef has a story to tell that is revealed through his recipes. This is why Le 5 Stagioni has developed a complete, versatile line of extremely high quality flours, which every maestro is free to interpret, expressing himself with passion and personality.

THE MOST COMPLETE RANGE OF FLOURS, SEMI-FINISHED PRODUCTS, AND SPECIALIZED LINES FOR PIZZERIAS. le5stagioni.it • curtarolo@agugiarofigna.com • +39 049 9624611

EQUIPMENT FOCUS

Catering equipment you can’t do without Other than ovens, what key pieces of catering equipment can help those working in the Italian food business prepare and serve authentic Italian cuisine to a high standard?

Cater-Bake have the answers Fimar’s range of pasta equipment, distributed in the UK by Cater-Bake, is the perfect solution for any chef needing perfectly formed pasta in an array of shapes.

The Fimar Fresh Pasta Machine ensures that pasta is produced fresh and to the quality that you need, in order to deliver the most authentic tasting Mediterranean dishes. The interchangeable pasta moulds available with the machine, produce different styles of pasta and the automatic cutting system with timer varies the size of the pieces to suit your specification. The machines mix the pasta in the first stage, before extruding and cutting in the second.

The Fimar Pasta Roller is the preferred choice for those who prefer more free rein with their pasta. The structure, which is fully made of stainless steel with mirror polished stainless steel rollers, provides the foolproof way to stretch, cut and shape the variety of pasta types available.

Cater-Bake also have an answer on the prep counter front with the Forcar SH Refrigerated Prep Counters, also by Italian manufacturer, Fimar. Providing the perfect solution for pizzerias and takeaways serving a range of foods, these counters are built to fit multiple 1/3GN containers for pizza toppings.

The counters also have a work area suitable for preparing food and cupboards underneath that are refrigerated for extra storage space, which are supplied with an adjustable shelf.

Built from high grade stainless steel and with a working height of 85mm, these efficient refrigerated prep counters have an electronic control thermostat with automatic operation, 50mm CFC free insulation and magnetic snap in gaskets which are easy to replace without the need for tools.

All models are fitted with wheels as standard allowing for easy transportation if this is required.

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Available in three different sized models, the Forcar SH Refrigerated Prep Counters

by Fimar are suitable for almost any fast food outlet that requires quick and easy preparation of food.

Also distributed through Cater-Bake is Pastaline’s high-quality range of catering equipment. Pastaline’s Automatic Dough Divider and Rounder offers an excellent time saving facility to high output kitchens and bakeries. Available as a combined system or as two separate units, the dividing machine accurately portions the mix into pieces and the rounder machine then rolls into a tight ball. This facility reduces labour costs and helps produce a consistent product.

Meanwhile, leading Cater-Bake brand, Kingfisher has the Heavy Duty Spiral Dough Mixer perfect for preparing the consistent pizza dough base. These bakery mixers are built to a high level of durability in order to offer high production levels with total reliability.

To get the perfect dough consistency, and to help bakers get the perfect golden finish, Cater-Bake stock retarder prover cabinets from Italian manufacturer, GEMM. Prover cabinets gently warm the dough in advance to ensure the perfect rise during baking and have a ‘cold stage’ for conservation and a ‘warm stage’ to

facilitate proving. They can be programmed to control the proving cycle, setting the required temperature and relative humidity, which then helps to reduce overnight work and saves significantly on time and costs.

November 2019

COMPLETE CATERING EQUIPMENT ESTABLISHED 1990 - LONDON

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

EQUIPMENT

What’s cooking in pizza and pasta equipment?

To produce authentic, delicious Italian cuisine requires the finest, seasonal ingredients, the skill of the chef and of course the right equipment. Michael Eyre, Culinary Director at Jestic Foodservice Equipment, has all the details on what’s new at the company Jestic is proud to distribute an impressive portfolio of world-class pizza oven brands including Wood Stone, Alfa Pro, Edge and Sveba Dahlen to many of the leading operators in the Italian food business. In addition to ‘big ticket’ items like pizza ovens, Jestic also distributes a range of quality catering equipment which can help operators produce a wide variety Italian cuisine to the highest standards.

When it comes to producing delicious pesto, pasta sauces or soups, a quality 58

commercial blender is essential. Used to create a variety of textures and consistent taste throughout, the blender can often make the difference when it comes to making a quality meal. Vitamix has been a leader in the commercial blender and food processor market for over 70 years.

Designed and manufactured from the highest quality, engineered materials, the range features a host of models to suit the needs of the kitchen. Take for example the Vitamix Vita-Prep 3, which is the blender November 2019

EQUIPMENT of choice for catering businesses across the globe.

The compact design, high impact container and variable speed dial of the Vita-Prep 3 ensures a precision blend and full versatility while the design makes the most of the often limited, available space.

The re-engineered 3hp motor is now quieter in operation, but is still able to quickly chop the toughest or blend the most delicate of ingredients, while an advanced cooling fan ensures the blender does not overheat during a busy service period.

Alternatively, for those looking for the ultimate in capacity and efficiency, the Vitamix XL features a staggering 4.2hp peak output motor and a whopping 5.6ltr jug for the utmost in efficiency and menu capability. Like the Vita-Prep 3, the XL features a fully variable speed dial for versatility and a pulse function. It is capable of achieving countless textures and optimum culinary precision in one appliance.

Pasta is a key component of any Italian menu and with kitchen space increasingly squeezed the space-saving Rosinox Dual Chef is a multi-purpose electric, double kettle cooker which can help chefs prepare pasta and a wide range of other dishes to an outstanding consistency.

The left kettle in the Rosinox Dual Chef is set up for use as a pasta cooker, fryer, brat pan and boiling pan, while the right kettle features a brat pan, boiling top and fry top.

Constructed from a high-grade stainless steel, a uniform temperature is generated by powerful, flat heating elements and a three layer, 10mm metal base. A standard width of 800mm and 840mm depth, complete with rounded edges and 240V, single phase, connectivity ensures the Rosinox Dual

Chef will slot effortlessly within a kitchen’s existing setup and comes complete with a pasta basket and a variety of other accessories.

For operators wanting to offer some front out house theatre, nothing matches the sights and aromas of Italian cuisine like Bistecca alla Fiorentina and Al Forno dishes cooked in a Josper - the market leader in enclosed indoor charcoal ovens.

In addition to the excellent performance and the unrivalled flavour and moisture of food, installing a Josper oven brings with it a certain amount of brand kudos – as Josper is one of the only brands in the industry that is widely publicised on a menu. Headlines like ‘Steaks cooked in our Josper Charcoal Oven’ are becoming more common sights, a sure sign that food cooked in a Josper oven has genuine customer appeal.

www.papa.org.uk

The high operating temperature in the Josper oven allows chefs to grill and roast, preventing the product from baking and flames are greatly reduced which helps prevent the food from drying out or burning.

The Josper oven is also 35% faster than an open grill and it uses about 40% less charcoal, saving both time and fuel.

Jestic’s culinary team can provide personal demonstrations, menu advice and on-site training on all aspects of Italian cuisine, all tailored to suit the operators’ precise needs. In addition, Jestic’s dedicated Technical Services team of 45 factory-trained technical specialists, offer a wide range of preventative maintenance and reactive repair services for customers across the UK. www.jestic.co.uk 01892 831 960 59

EQUIPMENT FOCUS

Bottled water - part of the Italian dining experience Paul Proctor, Managing Director of EcoPure Waters, outlines the benefits of using filtration equipment to offer own-brand bottled water Bottled drinking water on the table is an essential part of the Italian dining experience. And demand for bottled water is growing strongly, against a backdrop of falling overall soft drink consumption.

Market data shows a significant shift in the soft drinks market towards healthier, lower calorie options (low- and no-calorie beverages now account for 64% of the total soft drinks market).

This change in consumer demand has been good for bottled water, the fastest growing soft drinks category, with sales up by 6.4% in 2017 and a 20.8% share of the total soft drinks market.

Unfortunately, in terms of packaging, 95% of bottled water is supplied in PET/plastic bottles.

With single-use plastic coming under increasing public scrutiny, operators need to take a lead in offering consumers a much more sustainable water provision, such as filtered mains water.

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There are several key reasons why operators should invest in mains water filtration equipment rather than buy in bottled water.

First, it delivers first-class, consistent chilled drinking water on demand for your customers. Second, it can improve profitability compared to buying-in bottled water. Third, it provides an opportunity to enhance your in-house branding by printing your name and logo on your bottles. And fourth, it reduces waste by eliminating single-use, bought-in plastic bottles from your organisation.

The filtration equipment is quick and easy to use, particularly when the labour-saving ‘top control’ system is specified which allows measured autofill of bottles at the push of a button. Branded bottles, in a choice of sizes and styles, are supplied with the system. Bottle styles include those with tamperevident caps which provide a securely sealed product which can be sold at the table. Equipment

costs start at less than £20 per week including a full care and maintenance package; at this price many businesses are finding that rather than costing more to offer a ‘sustainable’, own-brand drinking water option, it’s actually costing them much less!

By filtering water in-house, customers enjoy delicious chilled drinking water on demand, still or sparkling, freshly served in your own reusable glass bottles.

Customers are happy to pay for this water because they understand there’s a cost to providing the service, and they see it as a more sustainable option than boughtin bottled water. This offers a revenue stream that offsets any lost sales of bought-in bottled water.

Alternatively, filtered water could be offered as a free guest amenity (on the table or in the bedroom) which will be at a lower cost to your organisation than boughtin bottles, helping to maximise profits.

By serving filtered water in your own-brand bottles keeps your name and logo on the table right in front of your customers at all times; a much better option than promoting someone else’s brand of bought-in bottled water.

Customising the bottle also provides you with an opportunity to explain your sustainability agenda and credentials to your customers, which helps enhance your brand value and build customer loyalty to your responsible business.

These multi-use glass bottles have a number of environmental benefits over bought-in water in single-use bottles; they can eliminate single-use plastic bottles; they have a lower carbon footprint over their lifetime; they remove the need for waste and recycling; they have zero landfill potential; and they reduce food miles.

EcoPure Waters: Tel: 01844 290 088 www.ecopurewaters.com November 2019

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

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NEW OPENINGS

Parle plans new Pastaio restaurant in Westfield Modern Italian restaurant diversifier and owner of Palatino and Craft, Stevie Parle, is due to open his second Pastaio restaurant in the Westfield Shopping Centre in White City this month (November).

The duplex site includes two open kitchens (one just for fresh pasta production), a covered ground floor, street-side terrace, and first floor outdoor balcony, which will seat up to 145 in total, according to Eater London.

Parle said it would be the first of a number of new sites: “Westfield feels like a great next step in my mission to bring incredibly high quality fresh pasta with awesome British ingredients to as many people as possible, and we have our eye on joining a few of my favourite London neighbourhoods in the future.”

New Dundee Pizza restaurant

Terra Terra opens in London

A new Broughty Ferry, Dundee pizza restaurant with wood-fired oven was due to open as we went to press.

Brothers Mike and Lee Patterson, along with business partner Marc Gibson, spent months revamping the former Peking Garden and transforming it into Pizza Revolution, according to the Dundee Evening Telegraph.

Both Mike and Marc will be chefs at the restaurant, which will initially open six days a week.

Lee said: “It’s been a good project being so involved in the build process.

To be finally here and see it all, it feels really good - proud as punch. We’ve done the whole thing ourselves pretty much from beginning to end. The three of us opened the doors when it was very much still kitted out as a Chinese.”

Lee was inspired to turn his hand to pizzas after watching a programme on TV, before he practised making them at home.

The Ghost Group claimed their space with new opening Terra Terra in September on 120 Finchley Road, London, to debut the first of what they say will be many casual dining concepts across London.

Set across two floors Terra Terra is aimed as an ‘experiential’ neighbourhood destination, targeting all day parts: from baked pastries, fresh juices and espressos in the morning, to late night signature cocktails, hand cut pasta and market driven specials.

Inspired by the rural simplicity of Italian cooking, the offering is centred on these artisanal creations. Using the purest Italian and seasonal British produce, the menu delivers progressive and simple dishes that celebrate the versatile and subtle ways the ingredients can be enjoyed, says the company.

The menu journey begins with a choice of Chichetti’s, followed by a flavoured selection of small plates featuring beef carpaccio with crispy parmesan and the tuna crudo served with smoked aubergine and stracciatella.

Also on offer are in-house pizzette and pasta

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creations. The culinary mantra is to locate the best organic produce that has been nurtured and cultivated by farmers and purveyors who share Terra Terra’s passion for quality. Dishes include bigoli pasta served with aglio, olio, peperoncino & clams, and fennel sausage, roasted peppers & chilli oil pizzette.

Those on the go can pop in and grab a fresh detox juice, colourful salads and panino available throughout the day.

As with true Italian culture, apperitivo plays a large part at Terra Terra. Inspired

by Italian culinary traditions and the four changing seasons, the venue has taken a time-honoured approach to create a cocktail list which focuses on the use of herbs, vinegars and spices to deliver restoring Dry Martinis, bracing Americanos and Terra Terra’s Signature Spritzer, a British inspired Italian aperitif.

“The subtle Italian tones of the decor complement the flavours of the menu and bring to life the longing for simple, honest Italian living, making time spent at Terra Terra a welcoming, relaxing and memorable experience.”

November 2019

NEWS

Fri-Jado paints a greener picture Foodservice and food retailing equipment manufacturer, FriJado, has used the relocation of its head office and production facility as an opportunity to establish premises, which lead the way in sustainable business practice.

The company has moved to Oud Gastel in the south west Netherlands, some 25 miles south of Rotterdam, where it has set new standards in environmentally responsible manufacturing. The new building has been certified as “very good” under the BREEAM standard, which is the world’s leading sustainability assessment method for infrastructure and building projects The new, purpose designed facility incorporates state-of-theart technology and automated features to deliver manufacturing and office environments, which are comfortable for staff, whilst having a minimal carbon footprint and ultra-low energy consumption.

The building’s roof features 6,500 solar panels, generating enough electricity to serve the needs of 400 - 500 households per year. The climate control system (heating and cooling) is powered exclusively by electricity, in keeping with Dutch energy policy, and is driven by three latest generation heat pumps for energy efficiency. The building is protected by the highest levels of insulation to further reduce

energy consumption. Both the interior and exterior of the plant benefit from energy efficient LED lighting, which is sensor controlled to avoid lights being left on unnecessarily.

The theme of sustainability has been carried through to the company’s manufacturing processes, with all operations except the powder coating line being powered by electricity, rather than gas.

Fri-Jado has also invested in new machine tool technology to further reduce its impact on the environment. It has replaced two, notoriously power thirsty, laser cutting machines with new models, which consume up to 60% less energy than the previous models. The company has also addressed the issue of the planet’s precious resources in the manufacture of foodservice equipment, ensuring that

99% of the raw materials used will be recyclable at the end of the product’s serviceable life. Fri-Jado’s commitment to sustainability is far reaching; it has introduced hybrid company cars and will continue with its policy away from petrol and diesel powered vehicles for the future replacement of its existing fleet. Fri-Jado has provided a free charging point for electric cars at its premises, as an incentive to employees to adopt greener transport.

Fri-Jado UK’s Director of National Accounts, Gary Thacker, claims that the investment made at the company’s new headquarters highlights its holistic approach to sustainability: “For over a decade, Fri-Jado has been leading the way in the design and manufacture of environmentally sensitive kitchen equipment. The design

of our chilled counters features a unique OmniCold refrigeration system, which together with low velocity air circulation, helps to reduce energy consumption to some 43% below the ECA Energy Efficiency Index threshold. We have also developed heated merchandisers, which feature an innovative and patented hot blanket holding system, air curtain technology and hot air recycling, which deliver energy savings of some 20%. In addition, these features combined with precise humidity control, ensure that food is maintained at perfect quality and appearance, over extended periods, reducing the amount of merchandise that may be price discounted or thrown away, due to product deterioration.”

Tel: +44 (0)1895 272227 Website: www.frijado.co.uk

Major refurbishment for Cibosano warehouse in Waltham Abbey Cibosano is a specialist importer and distributor, working closely with producers across all regions of Italy. The company has recently acquired Fratelli Camisa Ltd, a historic family business dating back 1929, increasing Cibosano’s geographical coverage and its customer base, as well as its ambient offering with lines such as antipasti and vinegars.

Its combined ethos is to select top quality products from all regions and to source artisan foods that cannot be found anywhere else, so its portfolio of small family run businesses in the Italian

countryside has added more value to its offerings.

This includes branded Fresh Pasta Made in Italy with free range eggs and various fillings from the classic Spinach and Ricotta to moreish Truffle and Porcini. All available in retail and catering trays.

Cibosano’s extensive range of selected Italian food products are supplied across the wholesale, retail, catering and industry sectors with the aim to deliver quality goods at a competitive price point.

CIbosano will run both businesses from its warehouse in Waltham Abbey, which is

undergoing a major refurbishment, with new fridge-freezer rooms, new development kitchen and a prep area for charcuterie and cheese slicing for retail and hospitality customers.

“We will also be improving both our and Fratelli Camisa’s websites,” says managing director Totuccio Castiglione. ”Cibosano’s website will offer e-commerce to trade customers, allowing retailers to open an online account with us.”

The company is exhibiting at the European Pizza and Pasta show at Olympia, November 13-15th.

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EQUIPMENT FOCUS

Carpigiani launches ‘Restaurant Range’ Carpigiani, manufacturer of gelato, ice cream and pastry equipment, has unveiled a ‘Restaurant Range,’ allowing outlets of any size to add premium soft serve ice cream, gelato and sorbet to their menu.

It comprises four state of the art machines that will fit any size of restaurant looking to add freshly made ice cream, gelato or sorbet to their menu.

Scott Duncan, Sales Director, Carpigiani UK, outlines the reasons for the launch: “Making ice cream, gelato and sorbet in house offers significant profit opportunities for an operator and we have now released four different sized pieces of equipment that will suit any business, from a small café or bar with a more compact kitchen who want to make smaller serves through to a larger restaurant with more covers. The new ‘Restaurant Range’ is able to meet the bespoke demands of any business and produces exceptional desserts, quickly, efficiently and to a consistently high standard.”

Top of the range is the Labo 6/9 XPL which is designed for kitchens who want to produce smaller quantities of fresh gelato and also have the flexibility to change flavours without generating wastage. Producing between 6-9 kg of product per hour, this machine runs off a standard 13-amp plug with ‘aircooled’ design so it can be placed alongside other appliances, no plumbing or drainage is required and its unique footprint of just 360x550x740mm (w/d/h) ensures it can fit into compact kitchens. Carpigiani’s HardO-Tronic technology is also installed which allows it to detect and maintain optimum consistency until the gelato or ice cream is removed.

For those looking for a slightly larger capacity of between 8-12 kg, the new Carpigiani Labo 8 12E offers the capacity required to produce medium sized batches - ideal for maintaining freshness and the production of multiple flavours. A simple plug-and-go operation and a neat footprint ensures the new Labo 8 12E will fit onto an existing countertop in even compact catering environments. Carpigiani’s best-selling machine for many years, this countertop batch freezer is perfect for the production of artisan gelato and sorbet. Efficient and loved by chefs, the Labo 8 12E delivers high quality product in under 10 minutes per batch.

Only recently made available in the UK, 64

the Ready 14 20 is the backbone of the ‘Restaurant Range’. This futuristic machine features innovative ‘Ready’ technology, completing the entire production process in one, space saving, countertop appliance.

Capable of pasteurising, aging and freezing in one, the Ready 14 20 builds on the success of the existing, floor standing Carpigiani Ready, to offer a highly efficient, compact gelato maker, capable of producing between 14kg - 20kg of finished product per hour. Initially launched at Sigep 2019, the Ready 14 20 is now available for the first time in the UK and with nine pre-set programmes, including six for gelato and sorbet, one for fruit slush, two for special milk or fruit-based mixes and three dedicated to pasteurisation using the heat-cool cycles, the Ready 14 20 is intuitive, simple to use and achieves exceptional results time after time. The countertop Carpigiani Ready 14 20 features a design optimised for compact professional kitchens and complete with a single-phase supply, the new appliance is not only simple to use, but is quick to setup and to operate.

The award-winning and visually stunning, Freeze&Go is the final product in the ‘Restaurant Range’. At just 300mm wide it is the most compact countertop professional batch freezer in its class. Producing up to 5kg of fresh, high quality gelato, ice cream or sorbet per hour, and up to five portions in just four minutes, the Freeze&Go allows

chefs to create small portions of wonderfully fresh dessert offerings, on demand and without wasting valuable kitchen space.

Equipped with a single-phase power supply, the compact, virtually silent and easy to clean model has a striking, classically shaped, retro design with a cream finish.

November 2019

NEWS

Italian restaurant site numbers fall by 3.2% in last 12 months The broad narrative of Britain’s group restaurant sector is pretty simple: spectacular growth over the last five years and a modest reduction in the last 12 months. But beneath that lies a highly complex story about different types of cuisine—some firmly on trend and others falling out of favour, according to a report from CGA and Alix Partners.

In the country’s most popular group restaurant sector, Italian, site numbers have risen 8.4% in the last five years, but fallen back 3.2% in the last 12 months. It equates to one net closure every six days in the last year, and reflects CVAs and site closures from many leading Italian brands. The recent collapse of one of the biggest names of all, Jamie’s Italian, suggests there may be more closures to come.

Britain’s second biggest group restaurant cuisine, American (which includes burger chains), has had spectacular site growth of 58.5% since mid-2014, driven largely by ‘better burger’ concepts like Honest Burger and Patty & Bunn. However, numbers have fallen back a little in the last year here too,

by 5.0%. Mexican restaurants have followed a similar pattern: up 36.4% since 2014, but down 6.4% since 2018.

This partly reflects a shift towards healthier eating habits, with CGA’s Food Insights report indicating that more than three quarters (78%) of consumers consider it important to have healthy options on a menu—and these can sometimes be in shorter supply in American-style restaurants.

Zizzi wins PETA Best Vegan Pizza for Jackfruit Italian Hot Zizzi’s new plant-based pepperoni pizza, the result of a partnership with vegan protein company Jack & Bry, has been voted Best Vegan Pizza at the PETA Vegan Food Awards 2019.

Dubbed as The Jackfruit Italian Hot, it became a permanent feature on the menu from October 15. It features a dairy-free mozzarella, spicy harissa, roquito chili, and meat-free pepperoni made from jackfruit.

According to Jack and Bry, its vegan meat has 70 percent less fat than regular pepperoni - and is completely palm-oil free.

Bryony Tinn-Disbury, Co-Founder of Jack & Bry, said he was “absolutely thrilled to be working with the food chain. There is a huge opportunity right now for brands and restaurants to listen to their audiences by expanding their plant-based offerings.

“It’s great that Zizzi is committed to its audience and is helping to create delicious, guilt-free plant-based alternatives.”

Merrychef launches Ready Recipes Merrychef, the high-speed oven brand from Welbilt, has launched ‘Ready Recipes’, a downloadable resource which provides hundreds of recipes at the click of a button. Designed with chefs, caterers and independent businesses in mind, the recipes are carefully tailored to the Merrychef product portfolio.

With a library of over 600 recipes and more to come from Merrychef’s development team, the dedicated Ready Recipes website provides free and instant online access to a range of model-specific cooking profiles which are easily transferred to the customer’s personal e-cookbook.

This e-cookbook is then downloaded to the customer’s Merrychef high speed oven via

a USB, allowing customers to develop their menus.

An intuitive filter system allows operators to search through a library of model-specific recipes.

Each recipe featured has been rigorously performance-tested at the Merrychef culinary centre to ensure operators achieve perfect serving temperatures and topquality results, with each recipe honed to the customer’s exact model. Caterers can also filter through the extensive library of recipes by course or cuisine which further enhances customisation.

For recipe choice with extra finesse, Merrychef has also uploaded a variety of signature dishes to the new Ready Recipes website. Created by chefs from around the world, these show-

stopping dishes are accessed via the ‘Chefs World’ tab on the culinary website.

Colin Lacey, Managing Director of Merrychef, commented: “Thanks to the launch of Ready Recipes, customers will be able to take full advantage of the incredible

culinary capabilities of Merrychef high speed ovens. We want to help our customers expand their menu choice and ensure they are able to easily deliver the high quality, fast-paced food service that has become synonymous with Merrychef ovens.” www.merrychef.com/culinary

www.papa.org.uk 65

NEWS

UK & North Europe’s leading chefs join S. Pellegrino’s search for best young chef Seven of the UK & North Europe’s award-winning chefs are joining forces with S.Pellegrino as judges in a global search to find the world’s best young chef.

As part of the S.Pellegrino Young Chef 2020 competition, the panel of seven jurors are being tasked with judging 15 of the UK & North Europe’s Young Chef semi-finalists on 12th November 2019, selecting one outstanding individual to represent both territories in the global final in Milan in May 2020.

The 15 UK & North Europe semi-finalists have to prepare and cook their very own signature dish for the jury in an exciting cook-off, which is critiqued across five areas including ingredients, skill, genius, beauty and message.

The seven judges are Monica Galetti of Mere (UK); Adam Byatt of Trinity (UK); Brain Mark Hansen of Søllerød Kro (Denmark); Frida Ronge of TAK (Sweden); Estée Strooker of Amusement (Netherlands); Jess Murphy of Kai Café and Restaurant (Ireland) and Bjorn Svensson of Galta (Oslo).

The stellar line up of top chefs on the jury will see the UK & North Europe progress their very best Young Chef to Milan, making their mark internationally by competing on a global stage.

The candidates’ signature dishes will determine the winners of each of the awards, which this year include: the S.Pellegrino Young Chef Award (judged by the independent chef jury), the Fine Dining Lovers Food For Thoughts Award (voted for by the online Fine Dining Lovers community), the S.Pellegrino Award for Social Responsibility (voted for by Food Made Good) and the Acqua Panna Award 66

for Connection in Gastronomy (voted for by the Young Chefs’ mentors).

The winner of the UK & North Europe regional final will be accompanied by a mentor chef to compete for the title of S.Pellegrino Young Chef 2020 in Milan.

This year’s UK and North Europe final will also see Killian Crowley – winner of the 2017 UK & Ireland final – and previous judge - JP McMahon of Aniar - collaborate on a celebratory dinner to mark S.Pellegrino’s 120th anniversary.

For the first time, the S.Pellegrino Young Chef competition has signed a global partnership with Food Made Good to address social responsibility throughout the competition. Born from the founders of the Sustainable Restaurant Association, Food Made Good is committed to driving sustainability within the food industry, working with chefs, restaurants, suppliers and food service businesses. As part of the partnership, Food Made Good will be judging the Social Responsibility Award at both a regional and global level.

Monica Galetti says: “The S.Pellegrino Young Chef Competition is a great opportunity for young, ambitious chefs to be recognised for their work on a global level and provides a springboard for their career. I’m honoured to be able to work alongside S.Pellegrino to champion the next generation of great chefs, and encourage them to fulfill their potential throughout the competition.”

This carefully selected UK & North Europe jury has an exciting job ahead of them.

November 2019

NEWS JIM WINSHIP

NEWS PA PA

REPORT

2 019

NEW PAPA REPORT PUBLISHED The Association will be publishing a new industry report to coincide with the presentation of its Awards in November.

Copies will be given to those attending the dinner and circulate freely to members and the media.

sponsored by

PAPA REPORT 2019

1

followed a promise by Michael Gove MP, then Secretary of Sate at Defra, to the parents of Natasha Laperouse who died after eating a Pret a Manger sandwich containing sesame seeds.

FSA lawyers have now widened the potential scope to include all items packaged, whether served or not. However, following challenges by PAPA and other trade bodies, no decision has yet been made, although the legislation has been laid before Parliament.

Following strong representations from PAPA, Director Jim Winship is now been invited to meet with the Chair of the Food Standards Agency Board Heather Hancock this month (November) to discuss the issue.

Although pizza delivery boxes come under a separate part of food legislation, it has been suggested that similar requirements may be applied to them if this new legal definition is followed.

The new rules would apply from 1st October 2021 SCHOOL TAKEAWAY BANS The publication in October of the Welsh Government’s obesity plans highlights the increasing pressure for local authorities to

ban the opening of any ‘fast food’ takeaways within 400 yards of any school. London is already planning to do the same and it is expected that other authorities across the UK will do the same in the future. The Welsh government is now proposing a national ban.

In some cities, such as London, great swathes of the centre would be affected – making it increasingly difficult for new businesses to find locations. Pizza outlets are included amongst those ‘branded’ unhealthy fast foods. PAPA has supported the British Takeaway Campaign in objecting to this arbitrary ban.

PAPA MANAGEMENT COMMITTEE Elections will be held for the PAPA Management Committee in November.

Anyone interested in joining the Committee should contact Director Jim Winship – jim@ papa.org.uk by 15th November.

PAPA BRIEFINGS The Association is to launch a series of exclusive member briefings in 2020 with key speakers from the industry. The first of these will be a breakfast briefing in London on Wednesday, 5th February. Details will be circulated to members shortly.

ALLERGEN LABELLING There is increasing concern that the new allergen labelling requirements – referred to as Natasha’s Law – may embrace a far wider range of products than initially envisaged, including potentially products packaged for delivery. This follows a ruling by lawyers at the Food Standards Agency that there is no definition in law as ‘self-service’.

Originally the intention of the new legislation was understood to be to provide on-pack ingredient and allergen labelling for foods packaged for a self-service, where there was no interaction with serving staff. This

www.papa.org.uk

67

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

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

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

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

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

Cooktek c/o MCS Technical Products Ltd MCS Technical Products, Building 2, Westmead Industrial Estate, Westmead Drive, Swindon, Wiltshire SN5 7YT Contact: Steve Snow Tel: 01793 538308 Fax: 01793 522324 sales@mcstechproducts.co.uk Dairy Partners Ltd Brunel Way, Stroud Water Business Park, Stonehouse, Gloucestershire GL10 3SX Contact: Will Bennett Tel: 01453 828890 Will.Bennett@dairypartners.co.uk www.dairypartners.co.uk

Danish Crown Bommen 9, Thorning DK-8620 Kjellerup Denmark Mobile: +44 7764 337190 Mail: kpeac@danishcrown-toppings.dk www.danishcrown-toppings.dk

Dawn Farm Foods 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 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

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

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

index registered suppliers Just-Eat.co.uk Ltd. Imperial Place (IP4), Maxwell Road, Borehamwood WD6 1JN Contact: Paul Griffith Tel: 0208 7362001 b2bmarketing@just-eat.co.uk www.restaurants.just-eat.co.uk Kerry Kerry Global Technology & Innovation Centre, Millenium Park, Naas, County Kildare, Ireland Contact: Gillian Raftery Tel: +353 87 948 4353 gillian.raftery@kerry.com www.kerry.com Kiren Foods Unit 3 Small Bridge Industrial Park, Riverside Drive, Rochdale, Lancashire OL16 2SH Contact: Mr Nazir Mackmood Tel:01706 526732 / Fax: 01706 869749 nazir@kirenfoods.com Leathams PLC 227-255, Ilderton Road, London, SE15 1NS Contact: Mr James Faulkner Tel 0207 6354026 / Fax 0207 6354017 ingredients.sales@leathams.co.uk www.leathams.com Makfa JSC Vspolny Lane, Building 5, Construction 1, Office 1, Moscow 123001, Russia Contact: Elena Karmanova Tel: +7 351 255 97 16 (ext 2416) karmanova@makfa.ru www.makfapasta.com

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

Ornua Ingredients UK Hazel Park, Dymock Road, Ledbury, Herefordshire HR8 2JQ Contact: Richard Thorpe Tel: 01531 631300 Fax: 01531 631300 richard.thorpe@ornua.com www.ornuaingredientsuk.com Pan’Artisan Unit 25-26 Holmbush Industrial Estate, Holmbush Way, Midhurst, West Sussex GU29 9FQ Contact: Karen Oakes Tel: 01730 811490 karen.oakes@panartisan.com www.panartisan.com

Pizza Plus Foodservice Light Industrial Estate, Liverpool Road, Walmer Bridge, Preston PR4 5HY Tel: 01772 610415 Fax: 01772 617610 Contact: Chris Smith chris@pizzaplusfs.co.uk Riva Foods 32 Copenhagen Road, Hull HU7 0XQ Contact: Sarah Quenault Tel: 01482 837285 Fax: 01482 824323 sarah.quenault@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

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

We also produce a alal range of H products

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Tel: 0161 702 8447

email: sales@pizza-toppings.co.uk

index of products KITCHEN & SERVING

BEVERAGES

DELIVERY &

Beer

PACKAGING

Carnevale Ltd.

Heated Pizza Delivery

Bakery Ovens

Coffee

Bag Systems

Chefsrange

Cooktek (MCS Technical

Chargrills

Products)

Chefsrange

Carnevale Ltd. Mineral Water Carnevale Ltd.

EQUIPMENT

Displays DOUGH & PIZZA

Chefsrange

Soft Drinks

EQUIPMENT

Drinks Systems

Carnevale Ltd.

Pizza Accessories

Carnevale Ltd.

Wine, Spirits & Liqueurs

Pizza Plus Foodservice

Fryers

Salvo 1968 Ltd

Chefsrange

Pizza Making Systems &

Jestic

Equipment

Griddles

Chefsrange

Chefsrange

Cooktek (MCS Technical BREAD, CAKES &

Cooktek (MCS Technical

Products)

Products)

DESSERTS

Jestic

Jestic

Garlic Bread

Pizza Direct UK

Holding Ovens

Pizza Ovens

Jestic

Chefsrange

Induction Cooking &

Jestic

Holding

Pizza Plus Foodservice

Cooktek (MCS Technical

Continental Quattro Stagioni Ltd. Carnevale Ltd.

Riva Foods CHEESE, DAIRY & EGGS Cheese

FISH & SEAFOOD

999 Pizza Toppings

Other Fish & Seafood

(UK) Ltd.

Leathams PLC

Carnevale Ltd. Dairy Partners Ltd. Donatantonio Ltd.

FLOUR & BAKERY Concentrates Allied Mills

Eurilait Ltd.

Durum Semolina

Extons Foods

Allied Mills

Futura Foods UK Ltd.

Carnevale Ltd.

Glanbia Cheese Ltd.

Flour

Leathams PLC Ornua Ingredients UK Stateside Foods Ltd.

Allied Mills Carnevale Ltd. Salvo 1968 Ltd Whitworth Bros. Limited

The Cheese Warehouse

Icings

Eggs

Allied Mills

Futura Foods UK Ltd.

Improvers

Leathams PLC Mozzarella Carnevale Ltd.

Allied Mills Premixes (Bread & Cakes)| Allied Mills

Dairy Partners Ltd.

Products) Preparation Counters Chefsrange Refrigeration Chefsrange 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 Stateside Foods Ltd. Italian Meat & Sausages

Continental Quattro

GCL Food Ingredients.

Stagioni Ltd.

Pancetta

Leathams PLC

Carnevale Ltd.

Salvo 1968 Ltd.

GCL Food Ingredients.

Stateside Foods Ltd.

Pepperoni

The Cheese Warehouse Salvo 1968 Ltd.

Salvo 1968 Ltd

Carnevale Ltd.

999 Pizza Toppings (UK) Ltd. Carnevale Ltd. Danish Prime Dawn Farm Foods GCL Food Ingredients Pizza Plus Foodservice Stateside Foods Ltd. Pizza Sauces Conveni Donatantonio Ltd. Martin Mathew & Co. Ltd. Pizza Plus Foodservice Stateside Foods Ltd. READY MEALS Italian Conveni READY PREPARED Prepared Pasta Meals Freiberger UK Ltd. Prepared Pizza (Chilled) Conveni Stateside Foods Ltd.

Independent Vacancy

VICE-CHAIR

ITALIAN RESTAURANT

Keith Griffiths, Yum

Vacancy

FORMER CHAIR

AGGREGATOR

Freiberger (Richard Harrow)

Seth Gulliver (Just Eat)

FROZEN PIZZA MANUFACTURER

CONSULTANT Kiren Foods

Stateside (Ian Kent – substitute Phil Goodall)

PASTA MANUFACTURER/ DISTRIBUTOR Vacancy

SUPERMARKETS

Chargrilled Vegetables

Dawn Farm Foods Ltd.

PIZZA RESTAURANTS

Futura Foods UK Ltd.

Carnevale Ltd.

GCL Food Ingredients.

GCL Food Ingredients.

Olives

Salami

Donatantonio Ltd.

Carnevale Ltd.

Leathams PLC

Danish Prime

Eurilait Ltd.

COMPUTING SOLUTIONS

Martin Mathew & Co. Ltd.

Online Ordering Solutions

INSURANCE

Just-Eat.co.uk Ltd.

Insurance Protector Group

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

Geoff Parsons, Basilico

Chilled - Vacancy Frozen - Vacancy

FRUIT & VEGETABLES

Stateside Foods Ltd. SOUPS, SAUCES, STOCKS & DRESSINGS Garlic Spreads & Mixes Riva Foods Stateside Foods Ltd. Pasta Sauces Leathams PLC Martin Mathew & Co. Ltd. Salvo 1968 Ltd The Fresh Pasta Company Ltd Pizza Sauces Leathams PLC Salvo 1968 Ltd Soups Conveni

Meat

Danish Prime

Parmesan

Pizza Plus Foodservice

Martin Mathew & Co. Ltd.

CHAIRMAN

CHILLED PIZZA MANUFACTURER

Futura Foods UK Ltd.

Freiberger UK Ltd.

Carnevale Ltd.

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

The Association is given direction by a Management Committee comprising:

Donatantonio Ltd. GCL Food Ingredients.

Prepared Pizza (Frozen)

Fish

Carnevale Ltd.

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

(Lesley Chow)

FOOD WHOLESALERS

PIZZA TOPPINGS

Fruit & Vegetables

PASTA, POLENTA, GNOCCHI & RICE Pasta (Dry) Carnevale Ltd. Continental Quattro Stagioni Ltd. Donatantonio Ltd. Garofalo UK GCL Food Ingredients.

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

Martin Mathew & Co. Ltd. Salvo 1968 Ltd.

Dawn Farm Foods Ltd.

Eurilait Ltd.

Glanbia Cheese Ltd.

Olive Oil Donatantonio Ltd. GCL Food Ingredients.

Leathams PLC Martin Mathew & Co. Ltd. Salvo 1968 Ltd Vinegar Martin Mathew & Co. Ltd.

Chain Vacancy Independent Vacancy

Maurice Abboudi

SUPPLIERS

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

PIZZA DELIVERY OPERATORS

OILS & VINEGARS

Chain Papa John’s (David Scott)

Oil

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

Martin Mathew & Co. Ltd.

HELP US TO

PAPA

HELP YOU

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

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

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

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

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

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

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

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

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.

It all comes with membership Plus you get free password access to

our online magazine and guidance

HELP US TO

Visit www.papa.org.uk

JOINING TODAY

01291 636348

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Or Call Sandra on