P&PNovember16_p01_Layout 1 26/10/2016 13:36 Page 1
Issue 176 November 2016
& Italian food magazine
www.papa.org.uk
P&PNovmeber16_p02-15_Layout 1 26/10/2016 16:21 Page 2
ap The One The One Stop Stop Shop Shop for ffor aallll yyour our Pi Pizza zzza za Sundries Sundries www.alphin.co.uk ww w.alphin.co.uk Alphin Al phin Pa Pans ns Ltd. T: 01457 01457 872486 872486
Editor telephone e-mail
Clare Benfield 01291 636336 clare@jandmgroup.co.uk
Advertising telephone e-mail
Andrew Emery 01291 636334 andrew@jandmgroup.co.uk
Production telephone e-mail
Jayson Berry 01291 636339 jayson@jandmgroup.co.uk
Subscriptions telephone e-mail
01291 636333 membership@papa.org.uk
J & M Group, Association House, 18c Moor Street, Chepstow, NP16 5DB. Opinions expressed in Pizza, Pasta & Italian Food magazine are those of the contributors and not necessarily those of J&M Group, Pizza, Pasta & Italian Food magazine or The Pizza & Pasta Association. No responsibility is accepted for the opinions of contributors. Pizza, Pasta & Italian Food is published by J&M group Ltd. and supports The Pizza, Pasta & Italian Food Association. It is circulated to managers, executives, buyers, retailers and traders in the pizza and pasta business. © J&M Group Ltd. 2016
Welcome November looks set to be a very busy and exciting month for the UK’s Italian food business, with London’s Olympia hosting the first ever European Pizza and Pasta Show to be held here (9 and 10 November 2016), and PAPA and Pizza Pasta & Italian Food magazine present at stand 1A. This exhibition coincides with the PAPA Awards and finals of the Pizza and Pasta Chef Competitions, and we look forward to seeing many of you across all of these events which are now helping to showcase the sector for the dynamic and growing one that it has become. As ever, our thanks go to all of 2016’s sponsors, competitors and judges who have once again enabled PAPA to be able to reward and mark the industry’s progress and successes at this year’s awards night celebration dinner to be held at the Lancaster London Hotel in London on 10 November 2016. CLARE BENFIELD EDITOR clare@jandmgroup.co.uk
Contents NEWS 4
Italian brands gather to celebrate real Italian cuisine.
5
Get ready to celebrate!
6
Just Eat roll out new look.
8
San Carlo open Fumo Restaurant & Bar.
54 Mozzarella in mind – the multiple faces and applications of an Italian staple.
ARTICLES
PAPA
52 Pizza boxes must be safe and compliant – the FPA’s Martin Kersh shares his views. 68 The red hot supplier fuelling woodfired oven eateries – the family firm meeting the demand for wood.
26 PAPA Awards 2016
PROFILES
32 PAPA report
64 Launched in London – Mercato Metropolitano and Heist Bank. 74 Pizza My World - Stefano Corvucci of the Culinary Institute of Bologna.
38 Pizza/Pasta Chef of the Year 2016
REVIEWS 72 Restaurant and Takeaway Expo 2016
FEATURES 48 Niche beers – beers and lagers of distinction.
REGULARS 67 New products. 76 From good to great – Pizza Hut’s Chenai Ziyambe. 77 Index of PAPA registered suppliers.
P&PNovmeber16_p02-15_Layout 1 26/10/2016 16:21 Page 3
P&PNovmeber16_p02-15_Layout 1 26/10/2016 16:21 Page 4
NEWS
The Great Taste Producer of the Year Award was presented to La Tua Pasta of London in September at the Great Taste Golden Forks Dinner, held at The Royal Garden Hotel in Kensington, with over 300 guests from the world of fine food gathered to hear the results of many months of rigorous judging. Scooping Great Taste accolades for a remarkable 31 products since 2013, La Tua Pasta, which makes fresh tagliatelle, tortellini and ravioli pasta for some of the most prestigious hotels, restaurants and wholesalers around the world, has consistently achieved exceptional standards over the past four years. “Demonstrating fabulous consistency year on year, it was about time La Tua Pasta was recognised for its outstanding range of fresh pasta, which even top chefs are very proud to serve in their restaurants,” said John Farrand, managing director of the Guild of Fine Food. “This year many products from London were judged on home soil, and our experts were seriously impressed with the freshness, flavour and texture of this range of pasta, which led to 12 of the 16 products entered receiving Great Taste awards in 2016.” The Great Taste Producer of the Year Award was sponsored by Partridges of London.
Asahi completes acquisition of Miller Brands UK Asahi Group Holdings Ltd, the new owner of Super Premium Beer Brands Peroni Nastro Azzurro, Grolsch and Meantime has announced the completion of its acquisition of Miller Brands UK and the formation of Asahi UK. The investment in the new company and the acquisition of Miller Brands is part of Asahi Europe’s strategy to lead the development of the continent’s Super Premium Beer sector. The new company and extended portfolio will further strengthen Asahi’s offering, giving businesses across Europe access to a superior range of genuinely imported beer brands and unrivalled quality. “Our Super Premium Brand portfolio is powered by a seamless distribution network, expert customer marketing and sales capability – this means we can extend and grow Asahi’s ambition in the UK. Peroni Nastro Azzurro has been a key driver in the growth of the UK Super Premium sector which is now worth £1.3bn and accounts for more than a quarter of the London beer market. With the backing of the Asahi Group we will be able to continue our strategies for the brands, building on their success and allowing our customers to benefit from meeting the demands of UK consumers for high quality beer brands,” said Gary Haigh, managing director of Asahi UK. Gary Haigh will be reporting to Hector Gorosabel, CEO Asahi Europe, who stated: “This marks the beginning of what I am confident will become one of the world’s great beer companies. Consumers and
Dominic Lipinski/PA Wire
Great Taste Producer of the Year awarded to La Tua Pasta
From left to right - managing director of Asahi UK Gary Haigh, president of Asahi Group Holdings Akiyoshi Koji and CEO of Asahi Europe Hector Gorosabel customers are becoming ever-more discerning about the quality and provenance of the brands they choose. Asahi Europe has the brands, the agility and most importantly, the people, to deliver exceptional experiences to both.” The investment in this super-premium portfolio and formation of Asahi UK marks a significant step change for Asahi Group Holdings’ European operations. “Today is a commemorative day for the Asahi Group. We are proud to have become a uniquely attractive group with loved brands and great talent. I am convinced that by working together, we will be able to grow our business and serve our customers and consumers even better,” said Mr Akiyoshi Koji, president at Asahi Group.
Italian brands gather to celebrate real Italian cuisine The stylish Giovanni Rana restaurant in London was host to a wealth of Italian food brands recently in a celebration of Ciao Gusto (www.ciaogusto.com) – a coming together of a family of famous Italian food brands who are now working together to tell the stories of their products and in the process spread the love of Italian food and culture around the world. All of these brands’ products can also be found available for purchase at the Ciao Gusto Italian 4
Shop at Ocado with the Ciao Gusto web site providing consumers and operators alike with a wide range of recipe ideas to help them enhance and develop their Italian cuisine credentials. Brands represented included Filippo Berio, Negroni, Parmigiano Reggiano, Riso Gallo, Barilla, Cirio, Zonin and San Benedetto, as well as Lavazza, Vecchia Romagna, Parmalat, Auricchio, Amica, Misura, Fabbri and Polenta Valsugana. Dishes served using these suppliers’ products included mini
mozzarella in carrozza (Italian fried sandwich) with tomatoes and anchovies, polenta fritters with arrabiata sauce, fried ravioli in assorted flavours, a selection of bruschetta and Italian cured meats and cheeses, as well as risotto and panna cotta with cherries. Giovanni Rana (right) welcomed some of Italy’s famous food brands to the Giovanni Rana Pastificio & Cucina Restaurant in London to mark the creation of Ciao Gusto. November 2016
P&PNovmeber16_p02-15_Layout 1 26/10/2016 16:21 Page 5
NEWS
Get ready to celebrate! The culmination of this year’s hotly contested Pizza Pasta & Italian Food Awards, incorporating the Pizza and Pasta Chef of the Year competitions, will be celebrated on 10 November 2016 at a gala dinner to be held at the Lancaster London Hotel. This prestigious and popular event for the Italian food industry at large in the UK has now been going for more than 25 years and offers a highly valued opportunity to network and catch up with friends and colleagues with those shortlisted to receive an award always keen to find out who has triumphed across the year. “The PAPAs bring together the whole industry,” says Graham Corfield, MD of one of the event’s main sponsors, Just Eat. “It’s great recognition just to get here and to win, it’s great kudos for you and you can really market that.”
During the day, the Pizza and Pasta Chef of the Year competition finals will provide a great spectacle, taking place at the inaugural European Pizza &
Pasta show (9-10 November 2016, Olympia, London), with head judge, Michelin starred chef Theo Randall (who launched Theo’s Simple Italian
at Hotel Indigo London Kensington, Earl’s Court earlier this year), in attendance and also overseeing the evening’s presentation of the awards.
UK market welcomes European Pizza and Pasta Show’s debut The European Pizza and Pasta Show (www.pizzapastashow.com) is an exclusive trade event aiming to bring the fast-growing pizza and pasta market into the spotlight by uniting leading UK and European food wholesalers and retailers, pizza operators and pizzeria owners, restaurant chains and independent restaurants, hotels and catering companies with equipment manufacturers, specialist ingredients suppliers and service providers. This inaugural show is being very much looked forward to and well supported by the industry in the UK, and in particular by many notable Italian brands and companies such as Molino Caputo, Demetra, GI Metal and Pizza Si. It will take place on 9 and 10 November 2016 at Olympia in London and looks set to be a must-attend event for all those connected with
www.papa.org.uk
thought-provoking “how to” seminars led by experts from the sector will run over the two days (Rossopomodoro’s Mario Romano will consider the influence of Neapolitan pizza trends, and Peter Backman of Horizons will be providing some eating out market insight). There will also be a unique opportunity to join the brand debate at the world’s only Food and Beverage Law and IP Summit that is being held in conjunction with the show. The European Pizza & Pasta Show 9-10 November 2016 Olympia London
the UK’s thriving pizza, pasta and Italian food business. It will feature the European Classic Pizza Championship on the first day, and the UK finals of PAPA’s Pizza and Pasta Chefs of the Year Competition on the second. A range of
PAPA (www.papa.org.uk) and Pizza Pasta & Italian Food magazine will be in attendance at the show on Stand 1A, as will many of PAPA’s members such as the event’s title sponsor Kiren Group (stand 49A), Jestic (stand 54), Carnevale (stand 49B) and new PAPA members, Salvo1968 (stand 61). Turn to page 28 for a show preview. 5
P&PNovmeber16_p02-15_Layout 1 26/10/2016 16:22 Page 6
NEWS
New Papa John’s Blackpool franchise has the right ingredients for success Papa John’s has announced that its newest franchisee, Vijay Kumar, has opened the company’s latest store in Blackpool. A former KFC manager, Vijay Kumar, will now deliver Papa John’s superior pizza to customers in and around the Lancashire seaside town. “I worked for KFC for more than ten years, then went on to set up several of my own fried chicken shops,” explained Vijay Kumar. “However, I became aware of Papa John’s and thought it would be a great idea to become part of such a popular brand through becoming a franchisee. I will be responsible for my own stores and yet have all the support and back-up of a leading brand right behind me. Papa John’s is growing rapidly and this represents a great chance to cash-in! “I have been able to take advantage of the current Papa John’s franchisee incentive scheme designed to help with setting up. This means some free equipment including the pizza oven plus help with marketing and discounted fees. Any new business
Papa John’s is up and running in Blackpool. enterprise needs all the help it can get at the outset and so the incentive scheme is brilliant timing. “I chose Blackpool as I know the area well. My local knowledge combined with my
experience of the fast food industry plus the excellent training provided at Papa John’s newly refurbished head-quarters, means I feel confident I have all the right ingredients to make my Papa John’s franchise a success!”
Just Eat roll out new look Just Eat, who have now been operating in the UK for over ten years and in that time built relationships with over 27,000 restaurants and 8 million customers in the UK, have rolled out new brand imagery. Having become a FTSE 250 company, as they embark on their next phase of global growth they are now declaring an ambitious new company vision - to create the world’s greatest food community, reports Barnaby Dawe, Just Eat’s global chief marketing officer “Initially, we’ll be bringing this vision to life in the UK. It will be delivered through our new brand purpose – to make food discovery exciting for everyone. This is so much more than just a change of logo. It will guide everything we do as a business – from the way we talk to our restaurant partners 6
and the services we offer them, to our approach to product development for consumers, through to helping customers discover the food they really want,” said Barnaby Dawe in a statement. “Just Eat was one of the first companies to use technology to unite customers and restaurants in the food delivery space. Today we help bring millions of people the food they love. Our new brand recognises what we’ve achieved so far whilst setting the tone for where we want to go next, and how we’re going to get there. “You can expect to see more variety on Just Eat and great food choices will be easier to find: whether it’s the food you know and love already or new favourites yet to be discovered. We already have over 100 cuisines available to order on Just Eat and we look
forward to expanding this choice for our customers in the coming months. Through our new UK advertising campaign we’ll be showing current and future customers that Just Eat offers quality for everyone and anywhere – whether that’s a salad on a Wednesday or a Friday night treat on the sofa.
“The new brand identity supports this diversity and breadth of eating occasions. Red has always been a strong colour for Just Eat but we’ve now added bursts of additional colours and an animation style which adds flexibility, helps us stand out more and represents the wealth of choice available on our platform.” November 2016
P&PNovmeber16_p02-15_Layout 1 26/10/2016 16:22 Page 7
P&PNovmeber16_p02-15_Layout 1 26/10/2016 16:22 Page 8
NEWS Nonno Nanni ‘spread’ their success
San Carlo
open Fumo Restaurant & Bar The multi-award winning San Carlo restaurant group (www.sancarlofumo.co.uk/) has launched a new restaurant, Fumo, in Covent Garden, London, which opened at 37 St Martin’s Lane in September, following the successes of the Italian family owned San Carlo London restaurants Signor Sassi (Knightsbridge) and Cicchetti (Piccadilly and Covent Garden). The new 130 cover restaurant is open seven days a week and offers all day dining and has the same chic and sleek design as the other restaurants in the group (Fumo featuring a solid marble feature bar). The culinary focus is on small plates, or cicchetti, using the freshest seasonal ingredients – mostly sourced direct from produce markets in Milan, report the group. The cuisine represents local specialities from the varying Italian regions and includes dishes such as Tagliolini Lobster, Cod Vicentina Venetian style cod, Homemade Gnocchi Truffle (crispy gnocchi with cheese fondue with truffle) and Guazzetto di Cozze e Vongole (mussels and clams with tomato sauce, chilli and white wine) and Tuna Tartare made at your table with the best Sicillian tuna. In the kitchen is a brigade of 15 chefs from all over Italy, guided by San Carlo executive chefs Filippo Pagani and Franco Bellamusto, as well as chef consigliere Aldo Zilli. Owners, the Distefano family, pride themselves in providing an authentic Italian experience across all of their restaurants; everything from the design, the staff to the wine list - which is expertly matched to the food, has been conceived with the traditions of Italy in mind. “We’re excited to bring Fumo, a modern concept in Italian dining, to St Martin’s Lane, our existing London restaurants Signor Sassi on Knightsbridge Green and both Cicchetti sites in Piccadilly and Covent Garden continue to flourish and we expect nothing less for Fumo. With Fumo open our group expansion plans will focus on Bahrain and Dubai where we look to open in 2017,” said the restaurant group in a statement. San Carlo Group operates 17 restaurants throughout the UK including Cicchetti, Piccadilly and Covent Garden, London and House of Fraser, Manchester; Bottega and Gran Cafe in Selfridges, Manchester and Signor Sassi Knightsbridge. The Group also has an international portfolio with restaurant as far afield as Bangkok and Qatar. 8
Nonno Nanni, one of Italy’s premium soft, fresh cheese specialists, has received two medals at the International Cheese Awards 2016. Nonno Nanni’s Il Fresco Spalmabile Lactose-free received Silver in the ‘Cheese Spread - any variety’ category and also won Bronze for ‘Soft, Semi-soft or Cream Cheese without Additives. Having recently secured a distribution partnership with AJA Portfolio Brands, Nonno Nanni is now available in the UK for the very first time. Characterised by a pleasing creamy richness and satisfying soft texture, Nonno Nanni cheeses are exceptionally versatile, claim the brand, offering a flavoursome alternative to cream. The triumphant Il Fresco Spalmabile Lactose-free is the latest addition to their range - a fresh cheese that is spreadable, creamy and delicately sharp, it is suitable for anyone who is lactose
intolerant, advise Nonno Nanni. “Receiving two medals at an international competition is phenomenal – Nonno Nanni has a very loyal following in Italy, and every day we see more and more people, from across the globe, discovering these fantastic Italian specialities!” said James McKeown, owner of AJA Portfolio Brands, the UK agent for Nonno Nanni. “Il Fresco Spalmabile Lactosefree is the newest introduction to the Nonno Nanni family, and we are enormously pleased it is being received so well. There is an increasing demand for lactosefree products, and when the cheese tastes great too – you are really on for a win!” Claiming a quarter of the market share in the quality Stracchino sector in their home territory, Nonno Nanni says that it is now introducing the taste of an age old Italian tradition to Britain.
Collezione da Chef joins CQS product portfolio Continental Quattro Stagioni (CQS), supplier of a wide range of food and drink to multiple and independent restaurant groups, hotels, bars and clubs, fast food outlets and regional catering wholesalers, has introduced La Molisana’s Collezione da Chef premium pastas to its range. Specially developed for restaurants, Collezione da Chef’s selection of quality pastas can be double cooked, offering a perfect al dente finish even when precooked, say CQS (www.continentalfood.co.uk). Over 20 shapes are available and by using durum wheat with a high protein content in its recipe, Collezione da Chef ensures that its pastas retain their firmness throughout the cooking process, claim the brand. In addition, their surface texture, produced using the bronze die technique, expertly captures accompanying sauces to deliver a beautiful quality result every time.
“La Molisana’s Collezione da Chef range has been developed specifically with the needs of restaurant chefs in mind. They offer a high level of convenience as well as exceptional quality, and enable professionals to provide their customers with pasta dishes that are always cooked to perfection at even the busiest times,” said Sandro Bevilacqua, vice chairman of Continental Quattro Stagioni. The Collezione da Chef range includes linguine, spaghetti, penne rigate, pennette rigate, rigatoni and fusilli, all available in 12 x 1kg packs.
November 2016
P&PNovmeber16_p02-15_Layout 1 26/10/2016 16:22 Page 9
Riva Foods is known as the UK’s leading manufacturer of garlic spreads to pizza and pasta restaurants and fast food oulets, but that’s not all, the full range includes: •
Garlic & Parsley Spreads
•
Garlic Slices, Baguettes & Ciabatta
•
Garlic and Parsley Butter
•
Individual pots of dressings
•
Pizza & Pasta Garlic drizzle
•
IQF butter portions, plain and flavoured
•
On-trend flavoured breadcrumbs
tomatoes
Martin Mathew & Co Ltd is a leading Importer & Distributor in the UK with over forty years experience,
vegetables beans & pulses fish & meats
supplying the foodservice, manufacturing, and retail sectors. Martin Mathew & Co Ltd has successfully built its reputation on supplying the highest quality ingredients and have an extensive product range of over 350 product lines.
fruits For further information regarding our range of products or details of your local stockist, please contact: Marie Gawley (Sales Manager) Riva Foods, 32 Copenhagen Road, Sutton Fields Industrial Estate, HULL, HU7 0XQ, Tel: 07889 182934
jam & preserves olives, olive oil & vinegars pasta range & specialities
Martin Mathew & Co Ltd Tel: 01992 641641 email: sales@martinmathew.co.uk www.martinmathew.co.uk
Don’t Make the Same Mistakes that many make when deciding to install a wood-fired oven in your Resturant, Take-away or Pub Garden
ARE YOU SURE THAT THE OVEN YOU WANT TO GET IS LEGAL IN THE UK? There has been an explosion of pubs and restaurants wanting to maximise on the huge profits available from wood fired pizza. Installing a wood fired oven in your establishment could get you locked away or closed down if you get the wrong advice. Bushman wood fired ovens are the UK trusted industry experts and have been building and installing wood fired ovens since 1999. Contact Jay Emery now to discover how we can help you Maximise on profits and minimise on mistakes before you buy an oven and get the wrong advice.
While the internet would have you believe it’s easy there are many pitfalls and it’s all to easy to fall foul of the law when you don't know what to expect. Jay Emery is “the wood fired oven guru” and no-one is better qualified to talk you through the do's and don'ts, the benefits and the pitfalls of getting into mobile catering. As a great showman, a really experienced operator and a shrewd entrepreneur Jay will show you the way to starting a fun, fulfilling and profitable business or extension to your business. Jay Emery is widely acknowledged as a leading authority on wood fired ovens in the UK and he is an evangelist for wood fired ovens and the mobile catering business in general. After emigrating to the UK from South Africa sixteen years ago Jay has built a national reputation for both quality and innovation. Voted a Barclays Bank Local Business Hero and a finalist in the Lafarge Invention Awards 2010 Jay is also the author of “From a Spark To a Flame” the book on wood fired pizza catering. Quite apart from helping hundreds of businesses to start up in mobile catering Jay also advises and builds for Michelin starred chefs. He is famously forthright in his opinions and he takes genuine pride and pleasure in seeing new mobile entrepreneurs succeeding in building dynamic businesses. Straight talking comes fitted as standard to any talk Jay gives. To get a Free copy of Jay’s book or to book onto one of his Discovery Consultations “The 10 mistakes not to make when setting up a wood fired oven Business”
wwww.bushmanwoodfiredovens.co.uk
01905 612636
quoting pizza pasta to book a discovery consultation
www.papa.org.uk
Please call 01905621636 and quote Pizza Pasta Or Visit www.bushmanwoodfiredovens.co.uk
9
P&PNovmeber16_p02-15_Layout 1 26/10/2016 16:22 Page 10
NEWS
Zia Lucia’s pink pizza Alan Nuttall and his wife, Jacqueline, celebrating 50 years of the Alan Nuttall Partnership.
Foodservice counter and display specialist celebrates first 50 years An award-winning counter and display specialist dedicated to delivering innovation solutions to help foodservice operators stand out and drive sales is celebrating 50 years of success. The Alan Nuttall Partnership (www.nuttalls.co.uk) was set up with just £137 by the then 24-year-old former apprentice mechanical engineer Alan Nuttall in his garage on his wife’s birthday, September 2, 1966. Now employing 600 members of staff working from a million square foot of manufacturing, engineering and office space, the company has grown from a small display firm into a multi-million pound business, which counts top food to go operators including Costa, Crussh, Greggs and worldwide outlets of Pret A Manger amongst its customers. Alan Nuttall, who revolutionised the way fruit and veg was sold by inventing the first self-serve counter system that is still used by supermarkets today, said he was very proud of the business. “There have been enormous changes within the industry over the years and many hurdles to overcome, but we have adapted and grown with these challenges to become leaders in what we do,” he said.“I’m incredibly proud to be celebrating the first 50 years and look forward to the next chapter in our history.”
The recently opened and popular Islington based pizzeria, Zia Lucia, who have already become renowned for their experimental pizza doughs, showed their respect for Breast Cancer Awareness month in October by swapping their traditional dough option to a pink one, with a percentage of all proceeds going to charity. Zia Lucia’s beetroot-infused pizza dough was made available throughout the whole month of October, alongside the three other options, including wholemeal, charcoal and made without gluten. Guests were able choose from an array of classic and unusual
toppings to go with their preferred dough, including a mouth-watering Vegan option made using butternut squash cream, and delicious 'pizza bianco' options that swap the tomato base for olive sauce and truffle honey. Situated on Holloway Road, Zia Lucia, which translates as 'Auntie Lucia', is run by a team of passionate Italians. Founders, friends and Holloway residents, Claudio Vescovo and Gianluca D’Angelo have created Zia Lucia with the help of family, friends and local figures, with the aim of bringing an authentic taste of Italy to the burgeoning foodie pocked of Islington.
Cuisinequip become an exclusive UK distributor for Bottene Cusinequip (www.cuisinequip.com) have announced that they have won the right to be the exclusive UK distributor of commercial and domestic pasta machines from the highly respected company Bottene of Marano Vicentino, Italy. This Italian company can trace its roots back to 1875 and the royal patent it was granted to produce a machine for producing home-made pasta called the ‘Bigolaro' which they still manufacture today. 10
"This is a very exciting addition to the Cuisinequip family of high quality induction and commercial kitchen equipment from a true family business in its fourth generation which has a global reputation for manufacturing versatile and very high quality machines for making a wide range of fresh pastas,” said the firm in a statement. "Bottene machines have been used chef James Martin and by Jamie's Italian who recognise the quality and variety of pasts they can produce from a single machine. The
versatility and quality comes from the buildquality, engineering skills of the Bottene family and the easy to change dies that can produce a multitude of different shapes, thicknesses and grades of fresh pasta. "We are delighted to offer the full range of options in the Bottene portfolio from smaller machines like the Inver, suitable for smaller commercial kitchens, to large output heavy duty models like the PM120 that are ideal for those producing a lot of fresh pasta and restaurant groups." November 2016
P&PNovmeber16_p02-15_Layout 1 26/10/2016 16:22 Page 11
www.papa.org.uk
11
P&PNovmeber16_p02-15_Layout 1 26/10/2016 16:22 Page 12
NEWS
Gusto’s
£1 million
Birmingham expansion Seafish issue warning over tuna supplies Seafish’s regulation team has recently been made aware of an issue with tuna fish that is potentially being imported into the UK. A practice has emerged that involves fermented vegetable extract being injected into low grade tuna in order to restore its red colour. It is then being mis-sold as high-grade tuna at premium prices. The UK has always held that this product and process is not permitted for tuna. However, some EU member states interpreted the regulation differently and were permitting the use of vegetable extract as flavouring. Seafish – a non-departmental public body (NDPB) set up by the Fisheries Act 1981 to improve efficiency and raise standards across the seafood industry - has worked with tuna importers from four member states, including the UK, to alert the EU Commission to the issue and has now confirmed the UK position is correct and issued official guidance to other member states. However, until the process is stopped there could potentially be treated tuna on the UK market (it is believed that this practice is predominantly happening with tuna that is being processed in Spain, France and Italy). It is thought that the main buyer of this product will be wholesalers and so Seafish (www.seafish.org) have been alerting the food industry to the signs to look for to avoid this product. “It is very difficult to identify the difference between the treated and non-treated tuna. The flavour will not be noticeably different. In terms of the look of the treated tuna, it might be overly red/pink in colour to the trained eye,” says Fiona Wright of Seafish’s Regulatory Affairs department.“I’d strongly advise operators to check their supply chains thoroughly and speak to your suppliers to ensure that they are not treating their tuna.” Tuna that is bright red in colour with significant liquid in the pack which is not the colour of tuna blood, and vacuum packed tuna could signify treated tuna, say Seafish, as could softness of flesh with crumbling fibres on the surface (remaining even after cooking). The product’s label might declare the use of antioxidants such as, E-331(Sodium citrates), E300 (Ascorbic acid), E 301 (Sodium ascorbate) as well as an acidity regulator E500 (Sodium carbonates) and salt. These additives are needed to maintain the correct conditions for the reaction, but they are not always declared. The label might also declare the use of vegetable ‘aroma’. After exposure to the air the tuna will blacken (this can take several hours as the antioxidants are added to slow this reaction). If you suspect that you are being sold low grade tuna as high grade, alert the FSA (foodcrime@foodstandards.gsi.gov.uk). 12
The contemporary Italian restaurant group, Gusto, has expanded its brand with the recent launch of its first restaurant in Birmingham. The group, which is backed by Palatine Private Equity, has invested more than £1m in the restaurant and bar in Birmingham with the company recruiting to fill 60 newly created jobs for it too. The new 130-cover restaurant is located on the ground floor of iconic Grand Hotel development in the Cathedral Quarter of the city, occupying 4000 square foot on the corner of Colmore Row and Church Street and opened in September. The Grand was one of the Victorian landmarks that led to Birmingham being described as “the most artistic town in England” in the late 19th century. It was once an opulent playground for politicians, film stars and even royalty but closed more than a decade ago. Horton’s Estate have been bringing the Grade II listed 1897 building back to life - and back up to date with the Gusto opening becoming a significant milestone in the restoration of the building. “This is a very exciting time for Gusto – we are delighted to be opening in Birmingham. We’ve had our sights set on Birmingham for some time and are excited to be spearheading the on-going food and drink renaissance of the area. Colmore Business District is fast growing its reputation as both a high quality business and leisure location and we are thrilled to be a key part of that development,” said managing director of Gusto, Sue Crimes. “There is currently a burgeoning restaurant scene in the district and we believe our restaurant ethos meets directly with the demographics of area.
The venue is packed with aspirational touches that feel like home, a place where you can feel welcome and special that is perfect for so many occasions.” Gusto, opened its first site in Cheshire’s Alderley Edge in 2005, and the latest venue boasts a classic and contemporary menu that uses fresh, carefully selected, simple ingredients to offer a wide choice of premium European dishes - a lunch and brunch option, comprehensive worldwide wine list and a selection of unique specials. Knutsford-based Gusto was created in 2007 when Living Ventures rebranded the Est Est Est restaurant chain. In April 2014, Gusto underwent a management buyout in a deal that involved Palatine Private Equity acquiring a 69.51% stake in the business, with the aim of growing the company's portfolio to approximately 26 sites over four to five years. Gusto has 14 restaurants in Scotland and the North of England. Birmingham follows hoton-the-heels of hugely successful openings for Gusto in Leamington Spa and Lytham. The opening is part of an ambitious expansion that will see Gusto grow to a target portfolio of 26 restaurants within the next four to five years. Further Midland’s sites are currently being sought, say the group. Since the completion of a £10 million management buy-out by Palatine Private Equity in 2014, Gusto has continued to go from strength to strength. The company has grown its portfolio of outstanding restaurants moving into new and exciting cities across the country. The company now has a turnover of £28 million and employs 600 staff across the UK. November 2016
P&PNovmeber16_p02-15_Layout 1 26/10/2016 16:22 Page 13
P&PNovmeber16_p02-15_Layout 1 26/10/2016 16:22 Page 14
NEWS
Gatti’s restaurant scoops prestigious Italian hospitality award
SHORTS Record UK profits for Papa John’s Papa John’s has reported that its turnover in the UK rose 19.6% to hit £50,530,000 in the year to 27 December 2015, up from £42,246,000 the year before. A total of 37 extra stores were open in the year compared with 282 sites open at the end of 2014. Pre-tax profit was £3,897,000 compared with £2,273,000 the year before, report the brand. Domino’s sales up 17% Domino’s Pizza UK has reported that its sales rose 17% to £494.5m in the 26 weeks to 26 June 2016, with like-for-like sale up 10.9%. Profit after tax rose 22.7% to £33m, the company recording its 11 consecutive quarter of like-for-like growth and opening a record 34 new stores in the period. The average sales per address in new stores is 24% ahead of the same period last year, and e-commerce total system sales were ahead by 25% with mobile sales up by 35%. Just Eat doubles profits Just Eat have announced their results for the first half of 2016, having seen the number of active users on their platforms increase to 15.9 million, and feeding through to a 55% jump in orders to some 64.9 million, report the brand. This means that they have provided their restaurant partners with food orders worth more than £1.1 billion, say the company, whose revenues have increased by 59% to £171.6 million with profits reaching £53 million – more than twice as much as in the same period last year. Simon Cannell joins Speciality Breads Red Tractor-certified Speciality Breads have appointed Simon Cannell as their new managing director after Peter Millen announced he would be retiring this year. Simon Cannell took up his new role in September following four years at leading fresh produce business Chingford Fruit Ltd, where he held the roles of sales and marketing director and trade marketing director. Prior to this, he spent seven highly successful years at Brakes as head of bakery where he was responsible for creating and launching the ‘La Boulangerie’ brand within the business. New order and table payment app Order with Fork (www.orderwithfork.com) - a new order and table payment app - has launched. The consumer dining app, which is available to download on the iOS app store, has been created by a team of Manchester based developers to offer a solution to the hospitality industry who are experiencing inefficiencies within their business. It allows establishments to process a larger number of orders at once, removes the need to queue or take orders and payment at the table, increases transaction values and frequency, and provides an additional promotional channel and upselling opportunities on behalf of the venue or its partners.
14
Gatti’s Italian Restaurant & Bar (www.gattisrestaurant.co.uk) at Citypoint in the heart of Moorgate in London’s EC2 has scooped the prestigious Marchio Ospitalita Italiana 2016 – the award given to qualityapproved Italian restaurants in the world. Presented at the opening day of Welcome Italia on Friday 21 October – the yearly show which celebrates food and drink from Italy – this year 16 UK Italian restaurants were awarded, including Gatti’s. Since the inception of the awards in 2014, there are now just 100 Italian restaurants in the UK which have been deemed worthy of this award. The project was conceived by Unioncamere – the body which represents all Italian Chambers of Commerce around the world,
with the support of a number of Italian Government bodies. The objective is to develop and promote the traditions of the Italian agricultural and food products, valorise the image of the Italian restaurant abroad and guarantee the standard of quality of the Italian hospitality. Mr Leonardo Simonelli-Santi, president of the British-Italian Chamber of Commerce in the UK, whilst presenting the awards, said: “The Italian cuisine is the result of a centuries-old historical process. The table culture has grown to become the symbol of hospitality and welcome, and food has taken on a par value of art and music. For these reasons the Italian cuisine must be defended and protected from adulteration to preserve its history, culture, quality and authenticity.”
Guida Gallo 10th edition launched in Milan The illustrious guide to the best risotto restaurants and recipes in the world – the Guida Gallo – has been launched in Milan. Produced every two years by Italian rice specialists Riso Gallo it is now also available free to download as an app on an android or iPhone. Along with interesting facts on the history of rice, it offers details about the origins of Italian dishes and how to enhance them with Riso Gallo rice. UK based Michelin star restaurants featured in the guide include London restaurants Theo Randall (London Park Lane Intercontinental), Union Street Café, Locanda Locatelli and Mosiman’s Club. Edinburgh’s Restaurant Martin Wishart and the G&V hotel are mentioned, as well as Birmingham’s Carter’s of Moseley. November 2016
P&PNovmeber16_p02-15_Layout 1 26/10/2016 16:22 Page 15
P&PNovmeber16_p16-18_Layout 1 26/10/2016 13:39 Page 16
Why you should opt in for Assurance In November 2014, the Pizza Pasta & Italian Food Association finalised a Primary Authority Partnership with Slough Borough Council which will transform the way members of the Association deal with enforcement agencies in the future. Here, we explain how the scheme will work and why it could have major benefits for everyone. In partnership Every year thousands of food businesses across the UK are visited by Environmental Health and Trading Standards officers to check that they are doing everything correctly and not putting the public at risk. While most of these visits are straightforward, every now and then businesses find themselves being challenged on their practices. Interpretation of law is not always consistent between local authorities. For those with multiple sites across the UK, this variance can cause major problems. Even for smaller businesses this can cause unnecessary cost. To address this, the Pizza Pasta & Italian Food Association has formed a partnership with Slough Borough Council with the aim of helping members across the UK to get consistent and reliable advice. The partnership, which has the approval of the Government’s Better Regulation Delivery Office (BRDO) (part of the Department of Business, Innovation and Skills), will in future be issuing formal assured advice on compliance and interpretation of the law which, if followed, will offer members protection from enforcing authorities. In essence this means members will have one point of contact for assured advice and guidance specific to the industry. What is Assured Advice? Assured Advice is advice provided by the Association’s Primary Authority Partner, Slough
16
Borough Council, which comes with an assurance that it will be respected by other regulators across the country to prevent inconsistent interpretation of the law. This means that guidance on issues directly affecting member businesses, and covered by the partnership, can be dealt with consistently across the UK so that everyone is treated the same. It also means that, provided members correctly follow the guidance, enforcement officers everywhere (including environmental health and trading standards) have to respect for the partnership’s interpretation of legislation and if an enforcing authority disagrees with it, they have to take this up with Slough Borough Council and the Association, not with the member. Thus members are protected and can simply hand the issue over for the partners to deal with, saving themselves the hassle of arguing their case. How does it work? On issues that specifically affect the sandwich industry – such as the new EC labelling regulations the Association will draw up Assured Advice jointly with Slough Borough Council. Once this guidance has been issued, and provided that members follow it, they can be confident they are compliant and protected from challenge. Members can also ask the Association to take up issues and
provide Assured Advice through the partnership. As long as the issue is one that affects a significant proportion of members, the Association can take it up through the partnership for assured advice to be produced. What does Assured Advice cover? In future members will benefit from receiving tailored sector advice on a wide range of areas, including food safety and food standards. One of the first pieces of advice to be covered will be the new EC food labelling requirements, which includes advice on how to deal with the new allergen requirements. How to join the scheme The scheme is only open to all members of the Association. To take advantage of the Assured Advice and gain the protection of
You can find out more about the scheme by contacting PAPA director Jim Winship at jim@papa.org.uk
the coordinated primary authority partnership, members simply complete a straightforward on-line form. There is absolutely no cost involved in signing up to the partnership, as it is included within membership. However, there may be a cost involved if the Association takes up a specific issue on behalf of a member but those involved will always be notified of any costs in advance. Members can either sign up to all areas of the partnership, which means that they are automatically included in any assured advice issued (a copy will be automatically sent to all those involved), or they can opt-in to adopt specific areas advice, such as labelling. In such cases the member will only be protected when following advice in this specific area. Those signing up to all areas of the partnership will also be involved in consultation on new guidelines being drawn up under the scheme. November 2016
P&PNovmeber16_p16-18_Layout 1 26/10/2016 13:39 Page 17
P&PNovmeber16_p16-18_Layout 1 26/10/2016 13:39 Page 18
From dealing with issues on legislation to providing advice and help to support members, the Pizza Pasta & Italian Food Association is committed to encouraging and promoting excellence across the pizza, pasta and Italian food sector in the UK.
tel: 01291 636333 web: www.papa.org.uk
Title Sponsors of The European Pizza & Pasta Show Kiren Group Brand Guidlines © SHOOT THE MOON
Visit the PIZZA MIA stand at 49A
Kiren Group Brand Guidlines © SHOOT THE MOON
Fonts
HandSean
Pantone P -996 c
C : 0 M : 100 Y : 100 K: 0
Fonts EmilysHand Regular
Kiren Group Brand Guidlines © SHOOT THE MOON
Kiren Group Brand Guidlines © SHOOT THE MOON
P&PNovmeber16_p25-47_Layout 1 27/10/2016 10:56 Page 25
The
PAPA World
The PAPA World centres on a couple of days in November, here’s your ultimate guide to what’s on!
P&PNovmeber16_p25-47_Layout 1 27/10/2016 10:56 Page 26
PAPA AWARDS SHORTLIST
The PAPA Awards Overall Supermarket Section Sponsor
xcitement and expectation are now building towards the 27th Annual PAPA Awards, the jewel in the crown that is the great pizza, pasta and Italian food industry in the UK. The shortlist for this year’s Pizza, Pasta & Italian Food Awards has now been finalised. Join the industry’s premier people on the night of 10th November for a gala dinner, held at the Lancaster London Hotel. We’ll be rewarding and celebrating the continuing success and innovation of the UK’s pizza, pasta and Italian food industry. Some 600 of the industry’s finest are expected at the Lancaster London Hotel, Hyde Park, to see who will take home this year’s awards and of course, the fabulous
E
26
Overall Independent Section Sponsor
after show party. This year’s after dinner entertainment is sure to hit a high note as The Party Bandits return with their footstomping, booty-shaking wall of sound to the PAPA Awards. Hailing from Wales, the Land of Song - with an Italian connection thrown in for good measure – the band showcases two exceptional singers backed by superb musicians. From all time classics to modern masterpieces, there’s something for everyone as the Bandits tear into hit after hit. Hide your awards and lock all the doors the Party Bandits are coming to steal the show!
November 2016
P&PNovmeber16_p25-47_Layout 1 27/10/2016 10:56 Page 27
PAPA AWARDS SHORTLIST
THE PAPA INDUSTRY AWARD This lifetime award will be presented to an individual, company or organisation who the judges consider deserves recognition for the contribution made to the industry. There is no short list published for this award.
INDEPENDENT PIZZA RESTAURANT PLATINUM AND GOLD AWARDS Shortlist: • Mamma Mia, Oxford • Donatello’s, Ampthill • Suffolk Stonehouse, Bungay • Basement Browns, Leamington Spa • La Favorita, Edinburgh
PIZZA RESTAURANT CHAIN AWARD All Pizza chain restaurants are considered for this award – no shortlist published for this award.
THE INDEPENDENT ITALIAN RESTAURANT PLATINUM AND GOLD AWARDS Shortlist: • Amodo Mio, Falkirk • Civerinos, Edinburgh • Divino Enoteca, Edinburgh • Il Michaelangelo, Weston-super-Mare • La Locanda, Gisburn, Lancs
ITALIAN RESTAURANT CHAIN AWARD All Italian food chain restaurants are considered for this award – no shortlist published.
INDEPENDENT PIZZA DELIVERY STORE AWARD The following have been short listed from entries from all over the UK for this award
www.papa.org.uk
Shortlist: • Pizzaface, Hove • Yammo, Bath • Capone’s Pizza Parlour, Croydon • La Favorita, Edinburgh • Woodyz Pizza, Porthcawl • Project Pie, Dundee • The Cornish Pizza Company, St Agnes • Hello Pizza – Liverpool
PIZZA DELIVERY CHAIN AWARD All chain delivery operators are considered for this award – no short list published
FROZEN PIZZA MULTIPLE RETAILER AWARD There is no shortlist published for this award as all multiple retailers are considered
CONVENIENCE STORE PIZZA RETAILER AWARD There is no shortlist published for this award as all convenience retailers are considered.
CHILLED PIZZA MULTIPLE RETAILER AWARD There is no shortlist published for this award as all multiple retailers are considered
PAPA MARKETING AWARD The shortlist for this award is as follows: • ASK Italian - #Feed Your Temptation • Kiren Foods – Pizza Mia – Love to Share • Prezzo – Prezzo Italian Specials • Vittoria Group – Win the Dough Forth One • Zizzi Restaurants – #ZizziTacklesCancer
PASTA RETAILER AWARD There is no shortlist published for this award as all retailers are considered.
NEW PRODUCT/INGREDIENT AWARD This award may be divided into two categories – Retail and Foodservice Retail shortlist: • Gafell Ltd – Lasagne sheets from soybeans • Taste of Sicily – Semi-dried yellow tomato • Venice Bakery – 10” seasoned free from Pizza Bases • Taste of Sicily – Aged truffle pecorino Foodservice shortlist: • L’Aquila – Good for You vegan seeded free-from red pesto • Leathams – IQF SunBlush semidried figs • Vestey Foods – Pulled Pork • Snowbird Foods – Mini Meat Bites • Harvey & Brockless – Hot chipotle BBQ sauce • GB Confit Ltd – Pheasant confit
MANUFACTURED PIZZA PRODUCT AWARD This award is sub-divided into three categories – Everyday, Indulgent and Innovative The shortlists for each category are as follows: Everyday Category shortlist: • Iceland – Deep Dish pepperoni pizza • Asda – BBQ chicken and bacon stuffed crust • Aldi – Sourdough chicken and chorizo pizza • Kiren Foods – Pizza Mia chicken and pesto on a stonebaked Italian crust Indulgent Category shortlist: • The Co-operative - Irresistible Italian ham and mini balsamic onion pizza
• PizzaExpress – Romana La Regina pizza • SPAR – Mozzarella, pesto and Sunblush tomato premium pizza • Crosta & Mollica – Pizza Piccante • Asda – Extra Special hand stretched tandoori chicken tikka pizza • Morrisons – Best goats cheese and chargrilled Mediterranean vegetable pizza • Iceland – Luxury spicy Italian meats hand-stretched and stonebaked pizza Innovative Category shortlist: • Iceland – Luxury chargrilled Mediterranean vegetables hand-stretched and stonebaked pizza • PizzaExpress – Gluten free pizza • Asda – Authentic Italian woodfired spicy pepperoni and chorizo pizza with balsamic drizzle • Morrisons – Classic Roulette pizza • The White Rabbit Pizza Co Organic, gluten free pizza range
MANUFACTURED PASTA PRODUCT AWARD This award is split into two categories – retail and foodservice Retail Dell’Ugo – Radichio and speck fiorelli Aldi – Specially Selected filled pasta sweet aubergine and tomato La Tua Pasta – Tortellloni peas and mint Taste of Sicily – Faggotini basil pesto and ricotta Foodservice shortlist GCL Food Ingredients – Beef and truffle girasole Brakes – Select salmon and crayfish fiorilli Surgital – I Mammoli of purple potatoes La Tua Pasta – Tortelloni mushroom and truffle
INNOVATIVE FOOD TO GO AWARD Joe Public, London Mister Lasagne, London ‘Over, London Rebel Town Pizza, Colyton, Devon
27
P&PNovmeber16_p25-47_Layout 1 27/10/2016 10:57 Page 28
THE EVENTS GUIDE
PIZZA CHEF of the year 2016
PASTA CHEF
of the year 2016
The Events Guide elcome to our brand new events section. We’ve dedicated the following pages to bring you all the important information about the PAPA Awards, Competition Grand Finals and the inaugural European Pizza and Pasta Show at Olympia. Wednesday 9 November and Thursday 10 November are two very significant dates in the pizza, pasta and Italian food industry in 2016 and the Pizza, Pasta and Italian Food Association, PAPA, is right at the heart of it. We’ve been working tirelessly to put together a fantastic
W
portfolio of speakers, activities and events that culminate in the amazing PAPA Awards at the Lancaster London Hotel, Hyde Park on Thursday 10th November. In the coming pages we’ve got information about the PAPA Report 2016 – an all new report compiled by Jim Winship, PAPA Director; how you can join us at the Grand Finals, network with some of the industry’s leading figures and sample the inspiring new pizza and pasta recipes. So let’s start with the venue, the inaugural European Pizza and Pasta Show, in Olympia.
Keep up to date with all the news on our social media channels: Twitter Facebook 28
@PizzaPastaUK facebook.com/ November 2016
P&PNovmeber16_p25-47_Layout 1 27/10/2016 10:57 Page 29
THE EVENTS GUIDE
Celebrating our industry THE 1st EUROPEAN PIZZA AND PASTA SHOW is opening its doors on the 9th of November at Olympia London to celebrate the artisan roots, the achievements and the innovation in our industry. Organised by IPR Events London in association with PAPA – Pizza, Pasta and Italian Food Association, The European Pizza and Pasta Show is Europe’s largest annual industry trade event. With 100 exhibitors and over 500 brands on display, the event is a world leading showcase for European Pizza and Pasta Brands. During the two days we will not only see, discuss, test and taste the latest products on offer but will also meet with Europe’s leading wholesalers and retailers, restauranteurs, hotel and catering companies. The event will host a major “Bake Off” sponsored by Jestic and L’Aquila. On the 9th of November renowned pizza chefs as well as National Pizza Teams from all over Europe will compete on stage to be crowned the Best Classic Pizza Makers in Europe. Judged on the finest taste of the product and the exceptional baking skills of the chefs, the
www.papa.org.uk
The European Pizza & Pasta Show 9-10 November 2016 Olympia London
“At the heart of every pizza is an explosion of the best ingredients and a passion for perfection.” (KIREN GROUP, creators of Pizza Mia) competitors will battle to win the prestigious title of The 1st European Classic Pizza Champion. The search is also on for the UK’s finest Pizza and Pasta Chefs with some 200 entries to the flagship PAPA Competitions. For a mouth-watering live experience, PAPA – The Pizza, Pasta and Italian Food Association, is bringing on the 10th of November all nine Grand Finals to the second day at EPPS in Olympia, judged by the great Theo Randall. Join us not only for the visual feast but you can also taste the amazing creations. To add to the excitement and the celebration of the oldest European culinary traditions, at The European Pizza and Pasta Show the participants will be able to meet and network with industry leaders such as Richard Harrow, CEO RGH (UK) Services and
Chairman of PAPA; Mario Romano, Marketing Director of Rosso Pomodoro; Parviz Hayati, Founder of Red Tomato Pizza; Mansour Arjemandfar, founder of Florentino’s; Adrienne Berkes, Head of Marketing for Pizza Hut; Graham Corfield, UK Managing Director of Just Eat; Geoff Parsons Director of Basilico; Maurice Abboudi, CEO of Lanbury Associates; Edin Basic, Founder of Firezza and Keith Griffiths, CPI Manager of Pizza Hut and many more. It is for the first time that at such an exciting gathering, our industry will discuss product development and innovation. Today’s media is a crowded space and many of the comments and articles published create an unfair perception of the product and its qualities. 29
P&PNovmeber16_p25-47_Layout 1 27/10/2016 10:57 Page 30
EPPS
Here is a quick snapshot of personal correspondence and discussions with a number of companies – from manufacturers to suppliers and service providers who are attending.
“
We are located in the region of Emilia Romagna which is considered the food cradle of Italy where we produce fresh pasta in line with the age old traditions of our region. Whilst remaining loyal to these traditions we are constantly evolving and finding innovative ways to be able to satisfy the increasing demands of the market without losing our own identity. Our latest creation is a mix of service solution and product innovation: Amichetti of Laboratorio Tortellini KIDS. Our idea was to find a new fun alternative way of eating for “little customers”. To add the finishing touch to our creation we collaborated with professional chef and mother Monica Bianchessi and together we have created four recipes, simple in taste with lots of vegetables to train children to eat even those things they do not generally like but that become very attractive if eye-catching and well-combined. Surgital, an award winning deep frozen fresh pasta manufacturing company.
“
”
“
Innovation presentations are regularly delivered to gauge customer interest and gain invaluable feedback from experts in each product sector. Leathams has built a strong reputation for delivering innovation over the 36 years of their existence. Whether it be new ingredients, new shapes, new colours, new cut sizes or new pack formats Leathams has consistently delivered innovation for customers wanting to operate at the leading edge of the pizza and pasta sectors. At its head office in London Leathams regularly reviews market trend reports, consumer insight data and ideas from its manufacturing partners with regard to the next innovations. Test recipes are often created by one of its many highly trained and experienced chefs to examine the potential in application. Leathams works with over 200 manufacturing partners around the World, shipping goods from approximately one in eight countries on the planet, to offer their customers a unique portfolio of the best quality ingredients sourced from the best possible growing and processing environments. Leathams
”
Our industry is built on innovation and cutting edge design. Our company traces its roots back to 1875 and the royal patent it was granted to produce a machine for producing home-made pasta called the ‘Bigolaro’ which they still manufacture today. Bigolaro- Bottene is a very exciting addition to the Cuisinequip family of high quality induction and commercial kitchen equipment from a true family business in its fourth generation which has a global reputation for manufacturing versatile and very high quality machines for making a wide range of fresh pastas. Bottene machines have been used by chef James Martin and by Jamie’s Italian who recognise the quality and variety of pastas they can produce from a single machine. The versatility and quality comes from the build-quality, engineering skills of the Bottene family and the easy to change dies that can produce a multitude of different shapes, thicknesses and grades of fresh pasta. Valentine Equipment/Cuisinequip.
”
30
November 2016
P&PNovmeber16_p25-47_Layout 1 27/10/2016 10:57 Page 31
EPPS
“
It’s easy to understand why Italian cuisine is so appealing; it is uncomplicated, simple to produce and easy to consume but to diminish the unfair perception that Italian food is ‘low quality, low effort’ food, quality of ingredients, authenticity and innovation are key. A trend towards thinner crusts and ‘old world’ bread varieties such as sour dough has emerged, the use of re-imagined, gourmet toppings such as Nduja and Burrata and the omission of ingredients containing preservatives and additives can help elevate pizza from being viewed as a sinful treat to a quality food option. – Pan’Artisan – leading manufacturer of dough-based products
“
”
As more and more people look to cut down on the amount of meat and dairy, they eat vegan food. As specialists we have witnessed an increase in demand from pizza manufacturers, restaurants and consumers for a greater variety of innovative pizza toppings that are completely free from animal ingredients. We have seen an upturn on our ‘ham’ style & Cheezly pizzas and are currently developing our range of meat-free toppings to include duck style pieces and BBQ pulled ‘pork. Our Cheatin’ Pepperoni is particularly popular among veggies and vegans as a pizza topping. And our ready-made pizzas such as the ‘Meatless Feast’ which is produced from meat-free spicy ‘beef’, ‘pepperoni’ and dairy free ‘cheese’, also sell really well. VBites Foods – a vegan food specialist.
“
“
Unlike similar products on the market, Pizazz briquettes are an eco-friendly fuel made in the UK from sawdust and chip from British forests. No additives are used in the process, Pizazz are formed naturally by using the lignin in the wood which when heated binds and seals the briquettes. Owner Dan Stephenson shared his thoughts: “We found at our first event using the Pizazz briquettes that they burned hotter and for longer than hardwood firewood we have traditionally used. The extra heat they generated meant we were able to cook pizzas much quicker which really helped us keep up with demand. The pizzas we made using these briquettes were cooked perfectly in just ninety seconds and came out with a lovely crisp crust. We also found the briquettes produced minimal ash which made it quick and easy to clean up at the end of a service was a lot easier and faster. BSW, manufacturers of PIZAZZ
”
”
The consumer trends we are seeing include gluten free, falling back in love with old favorites such as Mac and Cheese and probably the largest trend is for convenience and on the go. On the food manufacturing side we are also seeing more interest in supply assurance, traceability, food miles and labour efficiency in food production as food manufacturers are increasing pressured in rising costs due to factors such as Brexit and the introduction of the living wage. Pasta Foods Limited – producer of quality pasta for over 50 years.
“
”
Innovation is paramount to our continued growth. We are dedicated to identifying new trends, which are critical to our continued growth. We are committed to finding breakthrough innovations through research, data mining and development to serve customers and consumers. We identify emerging trends, and boldly innovate at scale. Innovation is a permanent engine of growth for our business and we are restless in our search for new products. – KIREN GROUP – global leader in chilled and frozen pizza production.
“
”
The “Pizza Gourmeat” format is at the cutting edge of innovation and has been tailored to meet the needs of large catering groups, hotel chains, and resorts, where pizzerias are not available. This format will allow the implementation of pizzerias in an international food service framework. In only nine square metres, GourmEat can indeed create an original Italian pizzeria with the highest quality standards, low investment and high profit. GourmEat Ltd, UK
www.papa.org.uk
”
“
The European Pizza and Pasta Show wouldn’t have been the same without the participation of The Birradamare Brewery from World Beers - a multiple award winning Italian Craft Brewery. Here is what they shared with us: “We have a real hands on approach to the beers and wonderful craftsmanship in both design & taste. Situated on the outskirts of Rome, Birradamare produces a number of wonderful artisan beers, including seasonal specials. Its origins grow from the owners setting up a brewpub in Ostia in 2004 before moving to their current brewery 15 minutes down the road to Fiumicino in 2012. The brewery is a farm brewery. Growing the barley on its own farms gives Birradamare total control from the raw ingredients to finished product, ensuring a very much hands on approach in the creation of their 17 brewed beers. Unique and eye catching packaging gives the brand a real presence. Imported from Italy by World Beers Ltd, who are an importer of specialist/craft beers from around the World, with a focus on unique and interesting beers. We are delighted to be launching two new beers to the UK from the innovative brewery.”
”
31
P&PNovmeber16_p25-47_Layout 1 27/10/2016 10:57 Page 32
EPPS
“
Required, admired, enjoyed, pasta brings with it welfare, health, happiness and that “Marche pie” valued and admired in all of the world. LA PASTA DI ALDO is the Italian artisanal egg pasta slowly air dried that stands out for its superior cooking performance. When it is added to the pan after cooking, it retains the sauce like few other pastas can. Thanks to its rough and permeable texture, you can savour the pure joy of a unique taste and the substance of tradition that inspired it. La Pasta Di Aldo – artisanal pasta maker from Italy.
“
”
The pizza and pasta restaurant sector is well known for its focus on being family friendly. We are seeing a real increase in these restaurants investing in families, making sure their children's offering stands out. And it also makes business sense. A family occasion is enjoyed all the more by everyone round the table, as well as other guests in the restaurant, when little ones don’t start running riot through the boredom of waiting for meals to arrive. Restaurants offering our product: “Bizzi tabletop” activities find families stay longer, eat more from the menu and are more likely to make recommendations to other friends with young families. – Crafti’s UK Ltd – Keeping Kids Bizzi – specialist in exciting children’s activities
”
“
INPACT provides every day to make new concepts of packaging. Food is not only a meal, but culture, and the best culture needs the best products. From a warm plate of pasta to bring home, to the best Neapolitan pizza to eat everywhere. Case in point, we made PICOR, a revolutionary container for takeout pizza, in various formats and functions: the special metallic internal liner allows complete sealing of the container, preventing oil and food waste to pass into the paper components. This helps avoid a “cardboard” taste while simultaneously keeping the pizza hotter for a long time. But there is one more special function: It breaks down into a smaller unit for sandwiches and sides. INPACT – leading Italian food packaging manufacturers
”
“
We are dedicated to Sustainable Urban Development and the Environment. From inception, the group has focused its efforts on providing environmentally sound solutions posed by the commercial food and hospitality sector drainage. We offer natural eco-friendly solutions in the form of cutting edge biotechnology and ‘Waste Removal at Source’ equipment designed to reduce or eliminate the environmental impact of waste created by the commercial food industry. Aluline Ltd – world leading provider of waste solutions
”
The PAPA Report The EPPS shines a fantastic spotlight on our industry and it’s important to have a very clear view of the market. To this end, the first speakers on the Demo Theatre Stage will be PAPA Director Jim Winship and PAPA Chairman, Richard Harrow at 11:30am. Together they will be launching the PAPA Report, a unique insight into the industry in the UK and a truly independent voice from the leading industry trade association. The report will focus on five critical areas: Factors shaping our markets – the report tackles the issues which are shaping the UK market and considers the impact of geopolitical topics such as Brexit. The Pizza and Pasta Markets – (In the report this will span two chapters, one on Pizza one on Pasta). With PAPA’s unique insight, the report puts the scale of the market into context not only in terms of value but also identifies key players across the spectrum. A Catalyst for change – PAPA is unique among trade associations and plays a key
32
The report will be publicly available for Members by visiting our stand (1A) or by ordering online at www.papa.org.uk part within our industry. It is essential that it continues to develop and grow to continue to represent the industry. Let’s ensure it’s a fair game – As if running a business was not hard enough, those operating in the food industry face a plethora of regulations from both the UK and EC with which they must comply. PAPA’s Assured Advice and more. Pizza Health – Tackling the big debate of public health and analysing the role of the food industry within that, PAPA’s role is to find the common ground and establish a solid path to tread. The report will be available to all new members who join at our stand in the show Visit us at stand 1A.
The PAPA Report 2016
November 2016
P&PNovmeber16_p25-47_Layout 1 27/10/2016 10:57 Page 33
Reach more customers when you join the Just Eat community. At Just Eat, we’re dedicated to helping you make the most out of your business. Driving orders is just the start. When you join us, you’ll benefit from... • Money saving offers like our exclusive cashback deal with Booker Makro, where you could save thousands on your restaurant food, cleaning products and chefs essentials. • Access to your restaurant’s data, insights and practical ideas to help your business grow. • Innovative, smart technology to improve your ordering and delivery process like our new DriverApp tracking tool Talk to us today on 0203 3709 922 about how you can get online and benefit from more value and more orders in partnership with Just Eat.
Proud sponsors of
P&PNovmeber16_p25-47_Layout 1 27/10/2016 10:57 Page 34
EPPS 2016 DEMO THEATRE PROGRAMME
EPPS 2016 DEMO THEATRE PROGRAMME Day 1, 9th November 2016 09:30 – 10:00 OPENING CEREMONY OF EPPS 2016 10:00 – 11:30 EUROPEAN CLASSIC PIZZA CHAMPIONSHIP – BAKE OFF
The European Pizza & Pasta Show 9-10 November 2016 Olympia London
12:20 – 12:50 EUROPEAN CLASSIC PIZZA CHAMPIONSHIP – BAKE OFF 12:50 – 13:10 KEEPING UP WITH AN EVER CHANGING MARKET What’s happening in the eating out market – Peter Backman, Horizons 13:10 – 13:30 PIZZA MASTER CLASS Parviz Hayati, founder of Red Tomato Pizza and Mansour Arjemandfar, founder of Florentino’s
11:30 – 12:00 LAUNCH OF 2016 PIZZA REPORT Richard Harrow, CEO, RGH (UK) Services and chairman of PAPA (Pizza, Pasta & Italian Food Association) and PAPA director, Jim Winship. 12:00 – 12:20 NEAPOLITAN PIZZA TRENDS Mario Romano, marketing director, Rossopomodoro
13:30 – 13:50 ENGAGING YOUR TARGET MARKET Adrienne Berkes, head of marketing, Pizza Hut
14: 40 – 15:10 THE ROLE OF AGGREGATORS – DELIVERING QUALITY Graham Corfield, UK managing director, Just Eat 15:10 – 15:40 HOW TO GRAB PEOPLE’S ATTENTION IN 2016 USING SOCIAL MEDIA Mark McCulloch, founder and group CEO, WE ARE Spectacular 15:40 – 18:00 EUROPEAN CLASSIC PIZZA CHAMPIONSHIP – BAKE OFF & FINALE
13:50 – 14:20 EUROPEAN CLASSIC PIZZA CHAMPIONSHIP – BAKE OFF 14:20 – 14: 40 PIZZA ON THE MOVE Paolo Arrigo, Seeds of Italy
EUROPEAN CLASSIC PIZZA CHAMPIONSHIP SPONSOR
EPPS 2016 DEMO THEATRE LEAD SPONSOR
EPPS 2016 DEMO THEATRE PROGRAMME Day 2, 10th November 2016 11:00 – 12:15 PIZZA AND PASTA CHEF OF THE YEAR – UK FINALS First and second heats of Pizza Chef and first heat of Pasta Chef category
12:20 – 12:50 DELIVERING A REPUTATION - SUCCESS AS AN INDEPENDENT AGAINST THE MIGHT OF THE BIG BRANDS Geoff Parsons, Basilico 12:50 – 14:05 PIZZA AND PASTA CHEF OF THE YEAR – UK FINALS Third and fourth heats of the Pizza Chef, and second heat Pasta Chef category 14:10 -14:40 IF WE CAN DO IT – SO CAN YOU! Edin Basic, founder, Firezza
34
The European Pizza & Pasta Show 9-10 November 2016 Olympia London
14:40 – 16:00 PIZZA AND PASTA CHEF OF THE YEAR – UK FINALS Fifth and sixth heats of the Pizza Chef, and third heat of Pasta Chef category 16:00 – 16:40 PANEL DEBATE Ten tips for success Keith Griffiths, Pizza Hut Maurice Abboudi, CEO, Lanbury Associates Parviz Hayati, founder, Red Tomato Pizza 16:40 – 17:00 CLOSING OF EPPS 2016
EUROPEAN CLASSIC PIZZA CHAMPIONSHIP SPONSOR
November 2016
P&PNovmeber16_p25-47_Layout 1 27/10/2016 10:57 Page 35
Main Sponsors
of the European Pizza and
Pasta Show. Visit us in the Main Exhibition Hall at Olympia London on 9th & 10th November 2016.
KIREN GROUP
KIREN FOODS
Global Pizza Manufacturer
Avalon
www.kirengroup.com
Pizza is our world
www.pizzamia.eu
Unit 1 & 3 Smallbridge Business Park Riverside Drive | Rochdale | OL16 2SH Greater Manchester | United Kingdom +44 (0) 1706 526 732 | Sales Enquiries to Noel.Reidy@kirenfoods.com | +44 (0) 7482 252 344
P&PNovmeber16_p25-47_Layout 1 27/10/2016 10:57 Page 36
EPPS EXHIBITOR LIST
Exhibitor List A ACCADEMIA PIZZAIOLI (Stand 28) ACUNTO NAPOLI (Stand 85) AGUGIARO & FIGNA MOLINI ALLIED MILLS (Stand 29) ALULINE (Stand 24A) AMBROGI ASCENTIA (Stand 87A) B BIG CHEESE (Stand 35) BLUE SEAL BSW ENERGY (Stand 16) C CARNEVALE (Stand 49B) CATER-BAKE UK LTD CEKY FORNI (Stand 70B) CHANDLEY OVENS (Stand 1) CIBOSANO LTD (Stand 51) COMPAGNA MERCANTILE D’OLTREMARE (Stand 75) CRAFTIS (Stand 19) CUISINEQUIP (Stand 8) D DAWN FARMS, COOKED CUTS BY (Stand 51B) DEMETRA SRL (Stand 74A) DISOTTO FOODS (Stands 64 & 65)
I INPACT (Stand 85) ITALIAN TRADITIONS (Stand 65A)
R REXMARTINS (Stand TBA) ROBOT COUPE (Stand 79)
J JESTIC (Stand 54) JENPAK KTD (Stand 24) K KIREN GROUP (Stand 49A) KECK SPEZIALITATEN (Stand 6) KERRY (Stand 73) KUMA FORNI (Stand 25)
S SALVO (Stand 61) SELEZIONE CASILLO (Stand 72) SURGITAL S.P.A. (Stand 24B) SWEETHEAT TECHNOLOGY LTD (Stand 38B)
L LINDA LEWIS KITCHENS (Stand 76A) L’AQUILA (Stand 50) LA CREDENZA (Stand 31) LA GALLINARA (Stand 19A) LA PASTA DI ALDO (Stand 20A) LE 5 STAGIONI (Stand 54A) LEATHAMS (Stand 49) LUIGI LIEVORE SRL (Stand 33) M MDC FOODS (Stand 75A) MOLINO CAPUTO (Stand 66) MOLINO IAQUONE MOLINO PASINI (Stand 70B) MOLINO PIANTONI (Stand 71) MORELLO FORNI (Stand 62)
The European Pizza & Pasta Show 9-10 November 2016 Olympia London
N NAH FOODS (Stand 12) NELSON DISH & GLASSWASHING MACHINES LTD PAPA (Stand 1A) PAN’ARTISAN (Stand 3) PASTA & PASTA (Stand 49B) PASTA FOODS LTD (Stand 38A) PIMPERNEL WHARF (Stand 51A) PIXXA ON THE MOVE PIZZA ART (Stand 63) PIZZA EQUIPMENT LTD (Stand 72A) PIZZA GO (999 TOPPINGS) PIZZA MASTER PIZZA SI (Stand 15) Q QUALITY CATERING EQUIPMENT (Stand 60A) QUALITOPS UK QUANTUM TECHNICAL SERVICES
T TASTE OF SICILY (Stand 25B) THE LOW SODIUM SEA SALT COMPANY (Stand 17) THE ORIGINAL PIZZA MAKER (Stand 74) V VALORIANI UK (Stand 87) VALENTINE EQUIPMENT (Stand 8) VBITES (Stand 74B) VELMA LTD “PASTALINE” (Stand 55) VENICE BAKERY (stand 38) W WORLD BEERS (Stand 14) Z ZAINO FOODSERVICE SRL (Stand 76)
E ESPRESO ESSENTIAL ESTOM LTD (Stand 74C) EURILAIT (Stand 50A) EURO CATERING EQUIPMENT LTD (stand 25A) EUROSTAR COMMODITIES LTD F FAMILIA (Stand 33) FATBOYS CATERING EQUIPMENT/FIRE & ICE PROFESSIONAL CATERING EQUIPMENT LTD (Stand 54A) FUTURA FOODS (Stand 20) G GI METAL (Stand 70B) GOURMEAT (Stand 85) GCL FOOD INGREDIENTS (Stand 60B) GLUTEN FREE ITALIA (Stand 1) GOLDEN BOX GOLDEN DELIGHT FOODS (Stand 18) GREISINGER (Stand 51C) 36
November 2016
P&PNovmeber16_p25-47_Layout 1 27/10/2016 10:57 Page 37
Whitworth Bros. Ltd. Victoria Mills, Wellingborough, Northants, NN8 2DT
Telephone: (01933) 441000, Fax: (01933) 222523
The Ice Cream Alliance is the only membership trade association for the Ice Cream Industry in the UK. As the organisers of the only annual Ice Cream Expo in the UK, the show attracts companies and visitors from across the world looking to take a scoop of the ÂŁ1bn UK market. If you're looking to exhibit or visit for new products, suppliers, inspiration or a new business venture, don't miss out attending this exhibition. The Ice Cream Expo takes place at the Yorkshire Event Centre in Harrogate from the 14th -16th February 2017.
Proud sponsors of the Pizza Chef of the year 2016
PIZZA CHEF of the year 2016
Servicing the art of Gastronomy info@cibosano.co.uk ~ 020 8207 5820 ~ cibosano.co.uk
Charcuterie ~ Cheeses ~ Fresh Pasta ~ Antipasti ~ Seafood ~ Cakes ~ Oils ~ Vinegars www.papa.org.uk
37
P&PNovmeber16_p25-47_Layout 1 27/10/2016 10:57 Page 38
PIZZA/PASTA FINALISTS
Lets meet the Finalists!
PIZZA CHEF of the year 2016
Let’s meet the regional finalists! Having toured the country, holding five regional heats, we now know who will be going through from each region for both the Pizza Chef of the Year Grand Final and the Pasta Chef of the Year Grand Final. It’s been a long and “fulfilling” series of events for our judging panel and there were, as always, a lot of tough decisions to be made. But we have our finalists, and each one will be making their pizza and pasta dishes live for the theatre audience at the Demo Theatre on Thursday 10 November.
PASTA CHEF
of the year 2016
Northen heat winners Pizza Chef of the Year 2016
Whitworth Bros Pizza Flour category Ellie Barrie of Stateside Foods won with her Sourdough Margherita pizza
Norseland Cheese category Ellie Barrie of Stateside Foods won with her Three Cheese Mini Pizettes
Eurilait Maestrella Mozzarella category Ellie Barrie of Stateside Foods won with her Charcoal Base Mozzarella & Prosciutto pizza
Sunblush Tomato category Ryan McNab of The Britannia Inn won with his La Tomatina pizza
38
Tulip SuperTops category
Euro Pizza Products category
Ryan McNab of The Britannia Inn won with his Fajitazza pizza
Ryan McNab of The Britannia Inn won with his What the Duck! pizza
November 2016
P&PNovmeber16_p25-47_Layout 1 27/10/2016 10:57 Page 39
PIZZA/PASTA FINALISTS
Midlands heat winners Whitworth Bros Pizza Flour category
Pizza Chef of the Year 2016
Rob Tucker and Cesare Marinaro of Pizzeria Venezia won with their Regina (The Queen) pizza
Norseland Cheese category Simon Wilkes of Planters Garden Centre won with his App-Le-Wood pizza
Eurilait Maestrella Mozzarella category Sunblush Tomato category
Charlotte Ridler of Portobello Restaurant won with her The Classic pizza
Rob Tucker and Cesare Marinaro of Pizzeria Venezia won with their Anti Pasta Misto pizza
Euro Pizza Products category
Tulip SuperTops category
Simon Wilkes of Planters Garden Centre won with his Salmon and Broccoli Surprise pizza
Andy Langford of Portobello Restaurant won with his Chicken Balti pizza
Midlands heat winners Keck Long Pasta category
Pasta Chef of the Year 2016
Simon Wilkes of Planters Garden Centre won with his Pappardelle Nicolina
Keck Filled Pasta category Darren Fenner of The Pumphouse CafĂŠ won with his Pansotti Buffalo Ricotta with Crispy Pancetta
Keck Short Pasta category Darren Fenner of the Pumphouse CafĂŠ won with The Greek Pasta Salad
www.papa.org.uk
39
P&PNovmeber16_p25-47_Layout 1 27/10/2016 10:57 Page 40
P&PNovmeber16_p25-47_Layout 1 27/10/2016 10:58 Page 41
P&PNovmeber16_p25-47_Layout 1 27/10/2016 10:58 Page 42
PIZZA/PASTA FINALISTS
South East heat winners Whitworth Bros Pizza Flour category
Pizza Chef of the Year 2016
Daniele Fadda of Pizzaface won with his Sophie pizza
Norseland Cheese category Jack O’Dwyer of Suffolk Stonehouse with his Starston pizza
Eurilait Maestrella Mozzarella category Sunblush Tomato category
Simon Shrager of Promohire won with his Tuna Mozza Melt
Laura Evans of Pizza Hut Delivery won with her Chargrilled Mediterranean Veg pizza
Tulip SuperTops category
Euro Pizza Products category
Jack O’Dwyer of Suffolk Stonehouse won with his Earsham pizza
Vince Martorana of Sub Xpress won with his Chicken and Pesto Star pizza
South East heat winners Keck Long Pasta category
Pasta Chef of the Year 2016
Katarina Willingham of Lemon & Soul Cookery School won with her Pork Stroganoff and Poppy Seed Pappardelle
Keck Short Pasta category Katarina Willingham of Lemon & Soul Cookery School won with her Smoked Trout and Roasted Fennel Pasta Salad
Keck Filled Pasta category Peter Puntrello of Sub XPress won with his Pansotti Bufalo Ricotta
42
November 2016
P&PNovmeber16_p25-47_Layout 1 27/10/2016 10:58 Page 43
Sponsor of
THANKS! Thanks to all Pasta-Chefs for the wonderful recipes. Using Keck‘s premium pasta, made from fresh dough, fully cooked and frozen, ]SY LEZI VIEGLIH XLI ¿REP Now you are in with a chance to win the title of „Pasta Chef of the year 2016”. We wish you every success. Good luck! European Eu ropean Pizza Show: P izza & Pasta Pasta S how: Visit uss at Stand V isit u at S tand 6 FoodTeam Int Ltd · Calverley House · 55 Calverley Road · Tunbridge Wells GB Kent TN1 2TU · www.foodteamgroup.com · Contact Person: Johanna Shankland jo.shankland@foodteamgroup.com · Tel.: +44 (0) 1892 704185
Say hello to the food industry’s most exciting new ingredient. Welcome to Ornua Ingredients UK Last year, the Irish Dairy Board re-branded as Ornua. At the start of this year, two of its most innovative subsidiaries – Meadow Cheese and The Cheese Warehouse – merged to become Ornua Ingredients UK. It’s a union that has created one of Europe’s most exciting new businesses. With an enviable track record for quality, customer service, NPD and always being one step ahead of consumer demand, Ornua Ingredients UK is set to deliver an ambitious new benchmark for dairy solutions to the worlds of both food service and food manufacturing. +44 (0) 1531 631 300 enquiries.ledbury@ornua.com ornuaingredientsuk.com
Hazel Park, Dymock Road, Ledbury, Herefordshire HR8 2JQ
www.papa.org.uk
43
P&PNovmeber16_p25-47_Layout 1 27/10/2016 10:58 Page 44
PIZZA/PASTA FINALISTS
South West heat winners Whitworth Bros Pizza Flour category
Pizza Chef of the Year 2016
Remy Suzanne of Yammo won with his Marguerite.
Norseland Cheese category Roberto Fortuna of Il Michelangelo restaurant won with his Calzone alla Corisa pizza
Eurilait Maestrella Mozzarella category Sunblush Tomato category
Roberto Fortuna of Il Michelangelo restaurant won with his Pizza Mare e Monte
Fabio Ferrarini of NY Fold won with his Summer’s Memory pizza
Tulip SuperTops category
Euro Pizza Products category
Fabrizio Mancinetti of The Oven won with his Nocina pizza
Remy Suzanne of Yammo won with his Smokey Daffy.
South West heat winners Keck Long Pasta category
Pasta Chef of the Year 2016
Ylli Kolaveri of Il Michelangelo restaurant won with his Linguine Il Michelangelo
Keck Short Pasta category Ylli Kolaveri of Il Michelangelo restaurant won with his Penne Tricolore
Keck Filled Pasta category Giuseppe Curci of Ponte Vecchio won with his Raviolo Partenopeo
44
November 2016
P&PNovmeber16_p25-47_Layout 1 27/10/2016 10:58 Page 45
C
himflue have had an incredibly busy few years working with some of the big and best names in the world of wood fired pizza ovens. There is an ever growing trend for the theatre of burning wood and charcoal on front of house ovens and grills to allow the customer to connect with the way in which the food is traditionally prepared. One huge consideration that any proprietor or designer needs to take into account is the extract system required to safely operate this type of cooking equipment. When burning solid fuel through an oven or grill we always recommend the installation of an independent extract system to ensure that the high flue gas temperatures and presence of soot and tar can be dealt with properly. A good extract system for this type of appliance needs to incorporate suitable cleaning access. Also where possible or required - the addition of a filtration system to lower the amount of particulate discharged to atmosphere. Chimflue are specialists in the design, supply and installation of extract systems for solid fuel, gas and dual fuel pizza ovens. We are also the UK distributors of SMOKI, the fantastic smoke abatement system from Italy. This device can be installed inside or outside the restaurant
www.papa.org.uk
and will help to reduce the amount of soot discharged to atmosphere – as a byproduct of the cleaning process there is also a noticeable reduction in odour emitted. Chimflue have the knowhow and years of experience to install an independent pizza oven extract system in your restaurant, as well as incorporating the SMOKI filtration system where required. We have recently launched our new website so please go to www.chimflue.co.uk for more details on the products available and read our case studies that showcase some of these pizza oven and SMOKI filtration unit installs in some fantastic locations. Call one of our team for further information or to book a free survey.
45
P&PNovmeber16_p25-47_Layout 1 27/10/2016 10:58 Page 46
PIZZA/PASTA FINALISTS
Scotland heat winners Whitworth Bros Pizza Flour category
Pizza Chef of the Year 2016
Tony Macera of DiVito’s won with his Margherita pizza
Norseland Cheese category Alessandro Paci of Tony Macaroni won with his Smoked Nduja pizza
Eurilait Maestrella Mozzarella category Sunblush Tomato category
Alessandro Paci of Tony Macaroni won with his Solo Mio pizza
Marco Iodice of Eatalia’s won with his Mediterranea pizza
Tulip SuperTops category
Euro Pizza Products category
Paolo Crolla of Paolo’s Italian won with his Paolo’s Chicken Dish pizza
Marco Iodice of Eatalia’s won with his Solare pizza
Scotland heat winners Keck Long Pasta category
Pasta Chef of the Year 2016
Rocco Monaco of Tony Macaroni won with pappardelle al Cinghiale
Keck Short Pasta category Giovanni Pia of Amodo Mio won with penne walnut and rocket pesto
Keck Filled Pasta category Riccardo Venditti of Tony Macaroni won with pansotti all’astice
46
November 2016
P
P&PNovmeber16_p25-47_Layout 1 27/10/2016 10:58 Page 47
M
ADE
SUR SURGITAL GIT TA AL SS.p.A. .p.A. La Lavezzola vezzola (Ra (Ra)) - Emilia Rom R Romagna ma magna - Italy al - +3 +39 9 0545 803 80328 28 - sur surgital@surgital.it gital@surgital.it - www www.surgital.com .surgital.com
I
N
LY
ilia a Ema gn Rom
I TA
Visit us aatt
European European Pizza&P Pizza&Pasta asta Sho Show w LLONDON ONDON stand 24B
ITALIAN IT TALIAN A AN N PA P PASTA A ST TA M MAD MADE AD E IN N ITALY IT TAL ALY AL LY FOR F OR QU QUALITY Q UALIT U A T ALIT TY Y FOO F FOOD OD S SER SERVICES. RVI VICES. E Fresh Fr esh h pasta p is a thous thousand-year-old th and-y n yeear-old r-old tr ttradition a on and a ssymbol adition yymb b of Italian culinary ex bol excellence. cellenc e e. Laboratorio Tortellini Laboratorio T Tor ortellini is a pr p proud oud d guar guardian ua dian a of this h tr tradition. radition t n. n Using ng our o fr fresh esh h pasta pa yyou’re o re not ou’ only nly ly off offering ering i the extr ex extraa vvalue alue ue tha tthatt all al authentic pr products odu duc u ts ha have, ve, yyou’re ou’re als aalso o help helping, ping, like likke Laboratorio Labor ab atori rio Tortellini, Tor T ortellini, li tto o ssafeguard afeguard this th authenticity authenticity. e tic y.. Laboratorio Labor atorio T Tor Tortellini ortel ellini is a br b brand and
Pagina Esttero PIZZ ZA PASTA MAG 210x297 2016 indd 1
Thee cchef’s heff ’s It Italian talian alia ffa favourite. avoourite.
19/10//16 6 12:57
P&PNovmeber16_p48-51_Layout 1 26/10/2016 16:16 Page 48
BEERS AND LAGER
Niche
beers The race is on to meet consumer demand for premium beers and lagers, and the more unusual and niche, the better, if the persistent trend for craft beers and microbreweries is anything to go by. MORE CHOICE Arguably, the Italian beer market is currently dominated by the Moretti and Peroni brands which are in every Italian restaurant and are universally known. However, there are many other Italian beers out there for people to
48
enjoy, point out UK importer and supplier, World Beers Ltd, who will be in attendance at the European Pizza and Pasta Show this month. “It is great to see an influx of Italian craft beers enter the UK market and we are delighted to be working with one
The Italian Job – which claims to be the UK’s first Italian craft beer pub – runs a bar at London’s Mercato Metropolitano.
exceptional Italian artisan brewery – Birradamare,” reports Peter Karsten, World Beers Ltd’s managing director. The beers from the Birradamare brewery offer the retailer the opportunity to offer something different from the usual and differentiate themselves from competitors, as well as wonderful food pairing opportunities in a range which will cater towards anybody’s taste profile preference, feel the firm. Birradamare was set up in Ostia, on the coast outside Rome in 2004 by two friends and beer lovers Elio Miceli and Massimo Salvatori. Their aim was simple – to produce beers
from the heart. Ten years on and with the help of master brewer Ioan Bratuleanu, the brewery has moved to a bigger site and even grows its own barley to ensure optimum taste quality. The brewery now produces over 17 highly regarded beers which are sold throughout Italy, the
World Beers will be launching two new beers at the European Pizza and Pasta Show – Kasta (chestnut beer) and Bifuel (Prosecco-style beer). November 2016
P&PNovmeber16_p48-51_Layout 1 26/10/2016 16:16 Page 49
BEERS AND LAGER
wider Europe, Australia, Japan and the USA. And the main trends at the moment are variety and quality, feel World Beers. Venues are looking to offer it in their beer range and consumers are searching out the unique and different, they note. “My stand out pick would have to be our Na Biretta Chiara (4.9% abv),” says Peter Karsten. “This artisan pilsner-style beer from the Birradamare brewery near Rome is simply stunning to look at and a masterpiece in the mouth. It’s just gone into Prezzo as the craft lager and we expect it to do big things in the latter stages of 2016 and onwards. IPA is a current popular style of beer and the Dammen IPA is proving to be a popular choice to premium Italian restaurants drinks list. “All of the Birradamare beers are brewed to be fantastic as stand-alone beers and great
www.papa.org.uk
accompaniments with traditional Italian dishes. All of the beers come packaged in beautiful, stand-out 33cl bottles in cases of 12. They are targeted at the pub, bar, restaurant and wider foodservice sectors. The artisanal brewing going on in Italy is incredible at present and for me Birradamare are top of the pile. Simply put, these beers are Italian masterpieces. It’s been a great start for the brand after becoming Prezzo’s craft beer of choice and we are excited to be rolling out more of the beers in the near future.” GROWING TRENDS “Pizza, pasta and all food Italian has always been a big hit with the UK and there’s nothing better than pairing your food
with a good Italian wine. Wine and Prosecco has a history of being paired with complementary dishes. However, the trend, in particular with the millennials, is now to perfectly pair beer and food,” says Sandro Bevilacqua, vice chairman of Continental Quattro Stagioni (CQS), a specialist importer, agent and distributor of Italian and continental food and wine and a division of Continental Wine and Food Limited (CWF). Reflecting this trend and that of increased consumer interest in craft beers, CQS (www.continental-food.co.uk) introduced a range of artisan beers from the Collesi brewery. Based in Apecchio - a medieval town in the countryside of Italy’s Marche region - the Collesi brewery has developed this range using the high quality ingredients combined with experience and a passion for brewing. The passion for their product comes from Giuseppe Collesi and Roberto Bini, who together are taking Collesi beers to every part of the world. The experience comes from Collesi master brewer Marc Knops, from Belgium, who right from the start has worked to make Collesi a perfectly balanced beer with great appeal, true to the Belgian Trappist brewing traditions of which he is one of the foremost exponents. And finally the ingredients - the fine organoleptic qualities of Collesi beer are the result of the brewery’s prime geographical location, report the beer makers. The hard limestone water from Mount Nerone is one of Europe’s finest for brewing, adding precious value. The barley is grown in the Collesi family’s own fields, and after being malted at
The wine bottle look and feel of Collesi beer is helping to emphasise its artisan and food pairing credentials in the minds of consumers.
the Marche regional malt house returns to the brewery as malt to be used in beer-making. There are five beers in the range. Collesi Birra Bionda, for example, is produced from ‘Munich’ barley. This unpasteurised ale beer, naturally re-fermented in the bottle has a very fine grain, rich and creamy foam and good perlage. It has a pronounced aroma of hops in bloom and malt and fruity notes, with the fragrances of yeast, vanilla, warm bread crust and honey. Perfect with first course or fish dishes. With an ABV of 6% Collesi Birra Bionda should be served in a stemmed glass at a temperature of between 5-6°C. Collesi Birra Chiara is produced from ‘pilsen’ barley. An unpasteurised ale beer, naturally re-fermented in the bottle, it has a very fine grain, rich and creamy foam and good perlage. Chiara has an elegant and fruity flavour, given by the combination of intense aromas of malt and citrus fruits and the freshness of tropical fruits at the end. Perfect as an aperitif or served with pizza. With an ABV of 6% Collesi Birra Chiara should be served in a stemmed glass at a temperature of between 56°C, suggest CQS. Collesi Birra Ambrata is perfect with grilled red meats and tomato based pasta dishes and Collesi Birra Rossa is ideal after meals, or with desserts, suggest CQS. Collesi Birra Nera is produced from unpasteurised stout beer naturally re-fermented in the bottle. Full bodied in taste, with a very complex aroma of roasted coffee, barley, cocoa, liqourice and rhubarb it has a creamy and lingering mouthfeel with a velvety and smooth foam looking like a cappuccino. It is ideally paired with grilled red meats, or served after meals.
49
P&PNovmeber16_p48-51_Layout 1 26/10/2016 16:16 Page 50
BEERS AND LAGER
British input SIBA, the Society of Independent Brewers, was established in 1980 to represent the interests of the growing number of independent breweries in Britain. It represents 850 independent craft brewers and is the voice of British brewing. Many of their members brew beers in all different formats (cask, keg, bottle and can) for local pubs, pub companies, the off-trade and hospitality markets – including restaurants. Their brewing members sell direct to these markets but SIBA also offers BeerFlex, which are flexible solutions for multiple retailers (pubs, restaurants, coffee shops etc etc). BeerFlex can offer a large range of beers from around 600 of our members who trade through BeerFlex. SIBA can manage the administration concerns that come with working with so many suppliers. SIBA also conducted some independent research earlier this year to provide some insight into the hospitality market as they try to open more doors for our members’ beer. This research revealed that one in three people would visit restaurants more regularly if they served a range of independent craft brewed beer. “I have found this is definitely true for friends and family members of mine. My dad is a perfect example of this. He will not go to some Italian chains as they only offer one main stream beer! But if they had just a few local British beers on tap or bottle/can, then he would definitely take the family, he tells me, as he does like the food,” reports Tony Jerome, SIBA's communications director.
“This new range of artisan beers represents the highest standards in brewing. The packaging is reminiscent of that used to bottle fine wines and indeed many people enjoy ‘tastings’ of Collesi beers,” says Sandro Bevilacqua. “I believe that this range offers customers something very unique and really opens up the opportunity for consumers to try authentic artisan beers from Italy.” The recently launched Mercato Metropolitano in London is home to many traditional Italian products and artisan producers, including representation from the Italian Job – which claims to be the UK’s first Italian craft beer pub.
50
"There’s no doubt that British independent brewers offer restaurants a diverse range of beer that can perfectly match the different dishes on an Italian menu. There are thousands of beers that are different in colour, beer style, strength and flavour. SIBA’s independent research also shows that supplying customers with a range of independent British beer can give you a competitive edge. It can be disheartening for a consumer to visit a great restaurant and only be offered one main stream beer. British beer comes in all formats now, so even if a restaurant does not have the space to store cask and kegs, then there are plenty of premium, exciting beers in bottle and can format. “I also think it is important to serve the beer correctly to your market. It may not work everywhere, but it is worth considering stylish stemmed glassware to fit the dining experience. I would also strongly consider offering smaller measures and not just pint glasses. Finally, many restaurants are always happy to produce wine menus in Britain, but beer is our national drink and offers far wider range to match different foods, so consider offering a beer and food menu. There is plenty advice through our “There’s a Beer For That” national beer campaign to help you get started.” THERE’S A BEER FOR THAT! Some independent British brewery beer Italian food pairings.
The pub itself is located in the heart of London’s district of Chiswick where they offer a choice of 12 rotating beers on draught (10 taps and two handpumps) beside a diverse bottled beer selection, as well as wine and spirits. Their beer range draws from Italy’s eclectic craft beer scene, showcasing a variety of styles and provenances, and is complemented by a food offer that spans from Italian streetfood to hamburgers. Within the Mercato Metropolitano site, it’s not just Italian craft beers that are on offer, but those from the UK and elsewhere besides, reflecting the increasing interest in speciality beers, as well as the potential to
For lasagne Pure UBU – Purity Brewing (Warwickshire) Stormstay – Hanlon’s (Exeter) Alton’s Pride – Triple fff Brewery (Hampshire) No.9 Barley Wine – Coniston Brewing (Cumbria) For spaghetti bolognese Devon Summer – Exe Valley (Devonshire) Broadside – Adnams (Suffolk) Tribute – St Austell (Cornwall) Cwtch – Tiny Rebel (Newport, Wales) Ram Tam – Timothy Taylor’s (Yorkshire) For pizza Sundial – Haresfoot Brewery (Hertfordshire) Old Legover – Daleside (Yorkshire) Pale Rider – Kelham Island (Yorkshire) Summer Virgin – Brentwood (Essex) Jaipur – Thornbridge (Derbyshire) Landlord – Timothy Taylor’s (Yorkshire) Five Points IPA – Five Points (London) For carbonara Bede’s Chalice – Durham Brewery (Durham) XB – Bateman’s (Lincolnshire) For mushroom risotto Flyer – Magpie Brewery (Nottinghamshire) Cue Brew – Jolly Sailor Ales (Yorkshire) Black Dog – Elgood’s (Cambridgeshire) For tiramisu Cream Stout – St Peter’s (Suffolk) Powerhouse Porter – Sambrook’s Brewery (London) Stoodley Stout – Little Valley (Yorkshire)
pair them with different types of foods (Mercato Metropolitano also playing host to an impressive range of food to eat in or go options). “Consumers are demanding more premium drinking experiences and becoming more interested and knowledgeable about beers. Therefore operators have a clear opportunity to maximise profits by stocking a bottled range of world and premium products that provide them with better margins,” says Andrew Turner, on trade category and trade marketing director at Heineken, owners of several brands of Italian beers including Birra Moretti.
“Take the time to engage with customers, ask them what brands they want and stock accordingly. By speaking to your customers and monitoring purchases, you can successfully tailor your range to suit your market and range your fridges to ensure that you have new and vibrant brands that your customers want. “With 45% of consumers readily admitting they don’t know what they will order until they get to the bar, it’s important to ensure bestselling world brands are visible. We’d recommend using POS and displays to highlight your range to customers as soon as they enter your venue in order November 2016
P&PNovmeber16_p48-51_Layout 1 26/10/2016 16:16 Page 51
BEERS AND LAGER to influence and interrupt their purchase decisions. “Ensuring your staff are knowledgeable when it comes to your range of beers and lagers is another great way to influence purchases. Many consumers are receptive to recommendations and bar staff should have the confidence to engage with customers and talk knowledgeably about your beer portfolio to prompt customers to trade up.” In particular, Birra Moretti have been bringing an authentic taste of Italy to UK restaurateurs with its Le Regionali range, having introduced two new beers to its range specifically for the Italian restaurant market. The two Le Regionali beers Birra Moretti Alla Toscana and Birra Moretti Alla Siciliana (meaning Birra Moretti in the Tuscan and Sicilian style) – pay tribute to the typical flavours and aromas found in Tuscany and Sicily. Produced in Italy, under the careful care of Birra Moretti’s professional brewmasters, both beers can be enjoyed on their own or as an accompaniment to the rich variety of Italian dishes. “Consumers are seeking more exciting and premium food and drink matches, so this is a great opportunity for Italian restaurateurs to provide
Heineken reveals new campaigns Heineken has officially launched its global Formula 1 (F1) partnership with two new campaigns – ‘When You Drive, Never Drink’ and ‘More than a Race’. The launch coincides with the brand’s first Formula 1 Grand Prix (GP) as an official F1 Event Title Partner; the Formula 1 Gran Premio Heineken D’Italia 2016. Both campaigns are being rolled out across multiple markets on television and digital platforms this year and throughout 2017. Heineken say that their ‘When You Drive, Never Drink’ campaign is the latest chapter in its long term commitment to encourage responsible drinking. A new TV commercial, featuring road safety pioneer and F1 legend, Sir Jackie Stewart, creatively communicates a powerful anti-drink driving message where consumers are left in no doubt – when you drive, you never drink. It reinforces the company’s view that when you’re behind the wheel, abstinence is the only option (the campaign was also highly visible at the Italian GP through extensive track branding and an outdoor media campaign in Milan). ‘More than a Race’, features former F1 driver and current TV commentator, David Coulthard and centres on the insight that F1 is not just a two hour race but a 72 hour spectacle of glamour and excitement that takes place in some of the world’s greatest cities. “Our new campaigns deliver in two key areas; a new and innovative take on our responsible consumption platform, and a brand campaign aimed at driving commercial opportunities. For each of these, we are only just beginning. Both will
authentic, Italian-brewed beers,” said David Lette, premium brands director. Birra Moretti Alla Toscana ABV: 5.5% - Maremma Barley Birra Moretti Le Regionali are available in 500ml bottles to UK restaurateurs through the Italian wholesale channel.
www.papa.org.uk
be expanded through digital activations, live fan experiences, PR initiatives and packaging/point of sale activations,” said Gianluca Di Tondo, senior director global Heineken brand at Heineken. “We have partnered with the ideal ambassadors for each campaign. Sir Jackie’s track record in road safety is unparalleled, with nearly 50 years of pioneering work. He’ll be heavily involved in the wider ‘When you Drive, Never Drink’ campaign for Heineken. David embodies our ‘More than a Race’ activity. He enjoyed a highly successful career as an F1 driver, and now has a multi-faceted role in the F1 community.” Bernie Ecclestone, CEO of the Formula One group, added: “Heineken’s new campaigns are impressive. They provide impact, innovation and scale. The campaigns capture the essence of F1; safety and responsibility coupled with excitement and glamour. This is an example of why we were excited about Heineken joining the F1 family.” From the 2017 Formula 1 season onwards, Heineken will be the F1 Event Title Partner of three Formula 1 Grands Prix (GP). It will also have a significant presence at six additional Formula 1 Events chosen by Heineken and Formula One Management (Heineken is the exclusive Global Beer Partner of Formula 1 and has substantial pouring, activation and access rights across the majority of Formula 1 Events in the FIA Formula One World Championship. The partnership gives Heineken the right to activate worldwide and throughout the calendar year. Heineken will not be visible on any Formula 1 cars).
from Tuscany is the key ingredient to produce this wellrounded and full-bodied beer with a real depth of flavour and will work well with pasta, legumes and cereals dishes, say the company. Birra Moretti Alla Siciliana ABV: 5.8% - Zagara Blossom from lemon and orange trees is
used in the brewing process, the result of which is a smooth and intense beer, with a fine, persistent and compact head and slight bitter notes enhanced by citrus and floral notes, making it an ideal accompaniment to raw or grilled seafood, suggest Heineken.
51
P&PNovmeber16_p52-53_Layout 1 26/10/2016 13:41 Page 52
PACKAGING
Pizza boxes must be safe and compliant Martin Kersh, (pictured right), executive director of the Foodservice Packaging Association (FPA) looks at the issues regarding pizza boxes.
bigstock/buso23
IN THE SPOTLIGHT As an industry that receives much media attention for putting public health at risk, all members of the foodservice sector must ensure that every component of the product provided to its customers meets every regulation with respect to food hygiene and safety. Most foodservice retailers fully understand this with respect to food, but at the presentations the FPA has given to foodservice retailers it is clear that there is a lack of knowledge with regard to food material contact legislation which is designed to ensure the public can use packaging with the total confidence that it is 100% safe when used in conjunction with food. All the good work done in ensuring the food is safe to eat can be undone if the packaging used to serve it is not. The majority of foodservice packaging fully complies with
52
legislation, however non-compliant packaging is allowed to cross the EU borders. Not enough information has been provided to retailers but as always ignorance of the legislation is no excuse. We urge all retailers to ask their suppliers for evidence that the packaging they provide meets regulations. Suppliers must hold paperwork to prove food safety and you as customers are fully entitled to see this paperwork. We would argue you have a duty of care to your customers ensure your supplier holds evidence of compliance. Reputable packaging providers test the packaging they sell to ensure harmful chemicals cannot migrate into food and hold the evidence to prove this. Reputable manufacturers ensure each component of the packaging meets standards. In the case of a pizza box this is not just the board but also linings, paper, trays, inks and even glues if used. Indeed, reputable suppliers will also ensure all paper and board meets in full the requirement of the EU Timber Regulations with respect to traceability of the trees used to produce these materials.
RESPONSIBILITY If a pizza box can arrive in the UK for less than the cost of the raw materials here then you must question why. Has the provider used recycled board with no traceability as to what it was used for previously and so used a higher quantity of optical brighteners in excess of that permitted to give the appearance of virgin board? By purchasing ‘illegal’ packaging, a green light is given to the disreputable providers who cut corners with respect to materials and are not paying for food material safety checking. You might argue this packaging should be stopped from entering the EU at the borders, however the demands on border personnel are immense. People trafficking alone places huge demands on border resources and so checking for evidence of packaging safety has understandably become less of a priority. This puts the onus on you to ask for the evidence from your supplier. If your supplier is unable to provide you with evidence then please advise your Environmental Health Officer. Please also advise us so we can exert pressure on the Food Standards Agency and other bodies to respond. The UK public quite rightly loves pizza, but they have a right to enjoy it in the full knowledge that it is safe to eat. Those who import and sell pizza boxes that don’t meet the safety regulations are cheats. By not ensuring the pizza boxes you use are food safe then I’m afraid you are short-changing your customers. Please don’t put your customers at risk.
November 2016
P&PNovmeber16_p52-53_Layout 1 26/10/2016 13:41 Page 53
P&PNovmeber16_p54-63_Layout 1 26/10/2016 13:41 Page 54
a l l e r a z z Mo d n i m n i
54
November 2016
P&PNovmeber16_p54-63_Layout 1 26/10/2016 13:41 Page 55
A number of trends and requirements are combining to make operators and suppliers give more thought to their mozzarella. This pizza essential is often required to be both healthy as well as indulgent, cook well to deliver the right texture, and cater to those following a variety of diets for health, dietary or cultural reasons. At the same time, consumers and operators alike are increasingly keen to offer something premium and authentic. www.papa.org.uk
55
P&PNovmeber16_p54-63_Layout 1 26/10/2016 13:41 Page 56
CHEESE PRODUCT REQUIREMENTS “All of the main pizza segments are in growth - boxed, make your own and of course food service and as a consequence the mozzarella market is of course growing in parallel,” reports cheese supplier, Glanbia’s John O’Brien, who references Nielsen market analysis data. “However, retail is being eclipsed by the growth of foodservice - delivery/restaurants, chains and independents are all in growth. This is underpinned by the continued recovery of UK consumer confidence, meaning more diners are happy to treat themselves more often.” In addition, according to Nielsen data, six in 10 UK consumers now prefer to buy British dairy, associating it with the support of British jobs and the guarantee of a very high level of animal welfare (in their view, it also means that the product will have travelled a shorter distance than products from mainland Europe). “We have therefore seen a strong growth in the trend for ‘UK sourced’ well in advance of the Brexit vote, and will be watching keenly to see if this momentum increases in relation to dairy products and mozzarella in particular,” adds John O’Brien. “With the market in growth there is also an increasing level of competition, and one way in which we feel that pizzerias can definitely stand out and win is in the quality of their pizza. While chilled cheese is a great way to
minimise handling, one downside is having to manage the proteolysis - the breakdown of proteins into smaller polypeptides or amino acids. “As a cheese ages, its protein naturally breaks down, and this can potentially impact on the pizza cook performance. An efficient way to manage this is to buy IQF (individually quick frozen) cheese to ‘stop the clock’ and lock in the quality. Interestingly, it is not just in Europe where we have seen this trend growing, but also across countries in the Middle East where they are also now demanding IQF cheese for complete product quality control.” Health is also a macro trend for food and the sector at large, notes John O’Brien. “What is interesting is that although consumers will invariably see pizza as being an indulgence - even though pizza can in fact be healthy - the language used to describe and promote it should still communicate the joy of the pizza eating experience. In fact, compared to other commonly used cheeses for pizza, mozzarella is actually lower fat. For example, an average mozzarella may have around a 22% fat content compared to a Cheddar at around 35%. Even so, some of the larger chains now offer lower fat mozzarella variant on their menus to at least offer the consumer choice,” says John O’Brien.
Versatile – Glanbia’s string mozzarella is helping to meet the demand for stuffed crust pizza. 56
“Another growth driver in food service is customisation. Addressing the need to have the right offer for all consumers, many of the key chains now offer halal mozzarella too, either as an option, or across all of their cheeses, thereby ensuring that their businesses are accessible by all of their target market. “Another way that the need for customisation can be met is through adding value, and charging a premium to make their pizza different and better. Stuffed crust pizza, for example, is an area that has seen significant market outperforming growth, delivering a superior pizza, and a healthier margin.” THE RIGHT TYPE “With its short shelf life, fresh mozzarella is less popular with pizza manufacturers than low moisture mozzarella. A creamy coloured dry block, low moisture mozzarella is saltier and denser than standard mozzarella with the benefit of plenty of stretch – making it ideal for pizza manufacturers,” says Abigail Middleton, marketing manager at Ornua Ingredients UK (www.ornuaingredientsuk.com). “There has been considerable price pressure in the cheese market too and this is not likely to ease. As a result, the cheese market has moved considerably, almost 50% on mozzarella based products. This price fluctuation can have an impact on manufacturers with regard to the
price of the finished product, and so there have been some new innovations in the ingredients market to manage this better. “In order to assist pizza manufacturers in maximising the use of mozzarella, and to ensure price consistency and to minimise wastage, Ornua has launched its Palatina Taste Partners brand that uses a unique way of shredding mozzarella. This produces cheese that has many benefits - easy to handle with no clumping or fines, excellent cook quality with no burning, outstanding stretch and generous coverage, as well as a plentiful and even melt, and no wastage. “Our Palatina Mozzarella has a distinctive creamy flavour too, staying softer for longer once melted too so as to give it great oven to plate consistency. Mozzarella and Cheddar is an ideal topping with great coverage and even cook, while our Melt product works well in a number of cooked applications providing the value product to the Palatina range. Ideal for cooking at high temperatures, Ropes can be utilised to add a tasty cheesy crust to pizza.” When it comes to cooking with mozzarella, it is flavour and format that are the key factors to consider, feel Dairygold Food Ingredients (DFI), one of the UK’s largest and progressive suppliers of cheese and dairy-based ingredients to the food manufacturing and foodservice sectors. The company supply
Ornua’s Palatina pizza cheese stretch.
November 2016
P&PNovmeber16_p54-63_Layout 1 26/10/2016 13:41 Page 57
Based in the East Midlands, FDL Cheese is a family run business supplying cheese and dairy products to pizzerias, restaurants, delis and schools throughout the Midlands. Our ‘Suprima’ range is a premium cheese developed specifically for the pizza sector, for use on every type of pizza and pizza oven with its unique stretchiness, browning and melt characteristics. It is developed specifically for the food industry offering customers a consistent product with exceptional flavour. Our cheeses are chosen to be the best, using the finest Mozzarella and Cheddars available.
Suppliers of Premium Dairy Products Telephone: 01509 767475 Email: hello@fdlcheese.co.uk www.fdlcheese.co.uk
P&PNovmeber16_p54-63_Layout 1 26/10/2016 13:41 Page 58
CHEESE
Celebrating 50 years It is 50 years since Carmine Carnevale (pictured) began making fresh mozzarella and ricotta cheese in London, which he then sold to local restaurants and shops. Since that time, the company that bears his name has expanded their clientele, distribution network and range of manufactured and imported foods. What has not changed, however, report the firm is the Carnevale ethics behind manufacturing and supplying high quality, specialist Italian cheeses. The list of awards won by C. Carnevale Ltd over the last 50 years is impressive by any standard, and retailers, restaurants, caterers and suppliers throughout the UK can enjoy a breadth of products from daily made cheese, sausages and fresh pasta in London to carefully selected food and wines from Italy. From their BRC (AA grade) accredited site in London, customers can afford themselves of hand crafted fiordilatte, burrata, stracciatella, nodini, cacciocavalo, cacetto, scamorza affumicata, provoloncino, primo sale, crema di ricotta and bocconcini made in the authentic Italian tradition using Red Tractor approved milk from the UK. Alternatively, they import and nationally distribute various cheeses, including DOP Buffalo mozzarella from Campania and Burrata from Puglia, from highly respected and acclaimed Italian producers. “It is hard to believe but in the 1960s fresh mozzarella was almost unheard of in England and a local pizzeria melting it as a topping was still a few decades away,” says Carmine Carnevale, who has seen a huge change in demand for Italian produce.“The market has changed and I am thankful that our company has been able to evolve with it and continues to bring the best of Italy to these shores.” Valerio's has also been established for over
50 years as a specialist manufacturer of pizza toppings from it's dedicated dairy and meat plant in Bedfordshire. The company boasts a unique range of premium Italian cheeses ranging from fresh mozzarella to pizza cheese to ricotta. All products are produced in a modern, BRC accredited plant, are Red Tractor approved and made from UK Farm Assured milk. "Our products are unique in that we produce daily using only milk from UK farms despite the scarcity of this in recent times. We have found our consumers to value more than ever the provenance of our products and are proud to
produce under the Red Tractor approval and support British Farms," says Maurizio Valerio. Their fresh mozzarella range comprises of mozzarella balls, bocconcini, fior di latte pearls weighing from 1 gramme upwards to 20 gramme. The main uses for fresh mozzarella include salads, panini, antipasti and more recently on pizza itself as well as in a variety of cooked recipes. The Valerio pizza cheese range is genuine 100% mozzarella, available in block form, grated, shredded or diced and can be blended to customer requirements for example with cheddar cheese. Ricotta is available in either traditional or the more modern homogenised varieties, ranging from 400g to 10kg packs and used predominantly as a pasta filling or in desserts. All their products are made fresh daily and available in a variety of pack sizes to suit individual requirements. Recent additions to the range are low fat and low salt mozzarella and ricotta. The majority of products are made to order, maximising shelf-life and freshness, with order lead times of as little as two days.
mozzarella in a variety of formats, enabling operators to create a wide range of quality cheese-based dishes from the traditional to the luxurious. “Mozzarella is a staple ingredient for any Italian menu – so getting your offering right is essential,” says Svitlana Binns, customer marketing manager for DFI. “And flavour, of course, is key. Mozzarella should have a mild, delicate, milky taste which complements a wide variety of dishes. Equally important, though, is using the right format. “At DFI we pride ourselves on the range of formats we offer,
58
which can be aligned to each operator’s requirements. The mozzarella formats available include pearls, slices and blocks, enabling operators to choose the format which will best suit each particular application. All these formats have the benefit of high quality and a consistently delivering a pleasing flavour.” DFI supplies Pizzamelt, a pizza topping developed after extensive product and application research which set out to create a mozzarella product capable of delivering high quality results every time. “Consistency is key when it November 2016
P&PNovmeber16_p54-63_Layout 1 26/10/2016 13:42 Page 59
The Original & Best... Since 1964
The finest Award winning Mozzarella & Italian Style Pepperoni Sausage Made in the traditional way using authentic Valerio family recipes
www.papa.org.uk
59
P&PNovmeber16_p54-63_Layout 1 26/10/2016 13:42 Page 60
CHEESE VEGETARIAN AND VEGAN FRIENDLY Not yet in the UK, but currently exported to food service companies in Australia, France and Germany is the dairy-free, super-melting ‘mozzarella’ from ethical food firm VBites (www.vbitesfoods.com), who will be introducing their product to the UK market at the European Pizza and Pasta Show. VBites produces a dairy-free, ‘mozzarella style’ cheese suitable for vegetarians, vegans and people who are allergic to or intolerant of lactose and casein. Ideal as a topping for pizza and pasta, VBites’ Supermelting Mozzarella style Cheezly is made from 100% natural plant based ingredients so is free from animal products/derivatives, cholesterol, lactose, hydrogenated fats, artificial colours and GMOs. Great on Italian artisan bread, with tomato and fresh basil, it can also be used in salads – drizzle with olive oil and balsamic vinegar, suggest VBites, and is ideal for anyone suffering from lactose or casein intolerance. It is also cholesterol free, kosher and halal certified.
comes to pizza – it’s essential that your pizza offering meets the customer’s expectations every time,” says Svitlana Binns. “Research has shown us that it is the larger grate size upon which Pizzamelt is based that helps achieve a more consistent cook, plus its excellent taste and browning properties, providing a simple and cost effective way to produce mouth-watering pizzas.” Pizzamelt is available in three variants to suit many applications, from the premium 100% Mozzarella to a Blended Pizza Mix which has been created to provide excellent value for money as well as consistent performance. “It’s important for specialist Italian restaurants to ensure they use high quality ingredients throughout menus to create ‘the true taste of Italy’, thereby giving themselves a point of difference as well as ensuring that they offer a range of combinations to
suit all tastes,” says Christopher Pihoue, senior brand manager for Galbani (www.lactalisfs.co.uk/galbani). “And mozzarella is perhaps always the first Italian cheese that comes to mind, especially when thinking about pizza. As the choice of Italian chefs and the number one Italian cheese brand in Italy and the UK according to our market research, Galbani has come to be a popular choice for many. “With a wide range, from blocks to balls and slices, Galbani offers mozzarella products to suit all establishments to enhance their Italian offering, with the quality and taste that aims to ensure it will remain a firm menu favourite.” Claiming over 130 years of heritage, Galbani has come to pride itself on its quality, having retained the culture and tradition of Italian cuisine whilst continuing to drive innovation. The Galbani Mozzarella 25g
SCOTTISH MOZZARELLA MAKERS As with other well-known Italian foods and ingredients, mozzarella is now being produced by some dairy farmers in the UK. For example, Yester Farm Dairies in Scotland is run by husband and wife team Simon and Jackie McCreery operating alongside their family farm at Yester Mains. Once milking is finished on the farm, the milk is piped straight from the milking parlour to their modern pasteurisation plant and cheese room on-site where they produce top quality milk, creams, soft cheeses and cultured creams. Their products are pasteurised, packed, refrigerated and ready for delivery as quickly as possible - avoiding long tanker journeys and ensuring the freshest possible product for customers, they point out. This keeps food miles low and offers full traceability. It is the freshness of their milk which makes really superior soft cheeses including their signature cottage cheese, low fat and luxury soft cheese, traditional diced fior di latte mozzarella, as well as cultured creams such as crème fraiche, sour cream and low fat natural yogurt (they supply to foodservice and wholesale customers UKwide as well directly to outlets throughout Central Scotland). 60
All of their cows enjoy time out at grass on the lush East Lothian pastures, but they are also fed a nutritionally balanced diet which includes grass or silage (mowed grass), wheat and barley all harvested direct from their farm. They also operate according to high environmental health standards and are an approved food business establishment licensed to process and sell milk (they are accredited members of the SALSA Scheme - Safe and Local Supplier Approval). Their artisan foodservice range is supplied UK-wide and of particular interest to pizzerias and Italian restaurants is their fior di latte (traditional diced pizza mozzarella) that is currently available in 6 x 2kg cases. Indeed, quite a few bespoke pizza businesses now use this product, they report, and although they have a fairly small operation, they are seeking to work with just a few more bespoke operators. Orders can be placed online or by phone (24 hour answer service) and the dairy can usually guarantee next day delivery for wholesale and semi retail orders placed up to 11pm. They report that they are also happy to work with customers to promote sales including providing tastings and sampling sessions. November 2016
P&PNovmeber16_p54-63_Layout 1 26/10/2016 17:39 Page 61
Hand made British Fiore di Latte mozzarella made in small micro diary in Somerset with lots of love Delivered to you within 24 hours after its been made,
P Eu vis com lea i ro t e se St Pa pea us an an st n at d a P t d nu Sho izz he m w a& b
er 35
local, eco friendly, organic, outstanding animal welfare standards, fully traceable milk suppliers. Why import from Italy if you can support British farmers and small British business by buying local “we will not be beaten on quality and freshness of our product�.
Big Cheese Co 10 Fossy Lane, Shepton Mallet, Somerset BA4 4PN
Tel: 07817 226362 website: www.thebigcheese.co.uk email: headhoncho@thebigcheese.co.uk
www.papa.org.uk
61
P&PNovmeber16_p54-63_Layout 1 26/10/2016 13:42 Page 62
CHEESE slices, for example, are an efficient, no-fuss, quality product that can be used to create delicious pizzas as well as exciting fillings for sandwiches, wraps or salads, suggest the brand. These pre-cut slices not only mean that prep time is significantly reduced, but also that portion sizes are consistent and controlled – great for outlets looking to make their ingredients go further and manage their costs. Available in a handy resealable 1kg tub and preserved in brine for up to two days once opened (as long as its kept refrigerated at all times and any remaining slices are left in the brine), outlets need only use what they need, thus avoiding any wastage, advise Galbani. This product can also be taken straight from the fridge to the prep area with no need to waste time chopping or slicing, offering instant, high quality Italian mozzarella to hand when setting about creating the perfect pizza, Panini or other Italian dish.
PREMIUM STATUS “Previously known as a reliable team player, cosying up to tomatoes or blanketing pizza Margherita, mozzarella in its own right has made a brazen move into the spotlight. First came Rome’s Obika - a restaurant entirely devoted to the mild, milky stuff - then this group announced plans to expand in both Europe and the Americas. Now local restaurants have started milking this trend by introducing unusual shaped mozzarella and its younger version, Burrata,” says 62
Continental Quattro Stagioni’s director of sales, Paolo Veneroni. “Mozzarella is one of several pasta filata or stretched curd cheeses that originated in Italy. The name pasta filata refers to a unique plasticising and texturing treatment of the fresh curd in hot water that imparts to the finished cheese its characteristic fibrous structure and melting properties. Mozzarella cheese is made from standardised cow or buffalo milk. Buffalo’s milk is second in the world after cow’s milk being more than 12% of the world’s milk production. Egypt, India and Pakistan together account for about 80% of the world’s total production of buffalo milk, which is then used for making different dairy products including soft and hard cheeses. Due to high vitamin A, protein, and low cholesterol found in buffalo milk, it can be the preferred species in this type of cheese production, and so mozzarella cheese produced from buffalo milk has become highly prized all over the world. “Artisan pizza boutiques are spreading everywhere, many adding mozzarella bars to their offerings, some making it inhouse and serving it still warm. Unfamiliar but authentic regional Italian ingredients are jazzing up Italian restaurants’ menus: lardo di colonnata (cured & peppered pork belly), mostarda (fruit preserved in a mustard syrup), burrata (this one’s to watch!), salsa verde (not the Mexican kind), speck (smoked prosciutto), guanciale (cured pork cheeks), and more. Look for more inventive pesto recipes, to drizzle over slices of fresh buffalo mozzarella,” suggests Paolo Veneroni. “Burrata is essentially a disk of cow’s milk mozzarella, filled with fresh cream and shreds of more mozzarella, tied into a satchel shaped ball. Once cut through you can experience the creaminess and freshness of this delicacy from Puglia. Shelf life is usually very short and it is best eaten a soon as possible, at room temperature, accompanied by best quality virgin olive oil, sea salt and freshly baked crusty farm bread, a complete dish.”
ALTERNATIVES TO MOZZARELLA Since even the most pricesensitive multiples started selling premium quality pizzas, there has been a rise of discerning customers. In the Neapolitan tradition, consumers are asking for a fragrant and slowly leavened base, quality mozzarella and a few selected fresh ingredients. And alongside these are trends calling for healthy, freefrom, vegetarian and vegan recipes, confirm L’Aquila, whose experience providing bespoke quality Mediterranean vegetable ingredients to some of the biggest players in the pizza industry has given the company an insight into the rising trends. “This is an exciting time for us because vegetable ingredients are finding their place in the sun as solo artists, liberating themselves from the ‘right-hand man’ position they have been occupying for years,” says Nadia Howell, director of L’Aquila. “The vegetarian market is becoming increasingly important and traditional pizzas, which often are meatless, have the double advantage of following the trend without being perceived as a compromising ‘better-for-you’ option. In other words, consumers often don’t feel they are missing out on something when choosing a vegetarian premium pizza.” This new premium ‘minimalist’ approach to pizza calls for star ingredients which stand out bold and beautiful, adding interest and layers of flavour, argue L’Aquila. Chargrilled vegetables are extremely important. Courgettes, peppers and aubergines are leading role players in this field, but there is space for new flavours such as herby grilled artichokes and hearty charred beetroots, they suggest. A chilled, low oil chargrilled range recently developed by L’Aquila has seen an exponential growth thanks to the capability of preserving aroma and freshness, and retaining product texture and natural colour while benefiting from the depth of
flavour and lower calories given by a light marinade. Freshness is of the essence and has brought an unprecedented request for products which look and taste homemade, with the cocooning of flavours that comes from a light oil coating, say the company. Fleshy textures, depth of flavour and that umami-kick are conveyed using truffles and mushrooms - ingredients which are more and more sought after and will be seen in many premium recipes this winter, they feel. Think of a pizza with creamy Taleggio, mascarpone and truffle and mushroom paste, or a simple buffalo mozzarella pizza with smoked prosciutto cotto ham and plump slices of garlic chargrilled Portobello. As consumers become more adventurous, L’Aquila say that they have found it extremely stimulating developing ingredients which would not even have been considered a few years ago, and so their creative and flexible approach backed by many years of experience is benefiting many of their customers. Another interesting aspect of the trend is the search for free from, ‘au natural’ and vegan options, they report. The tightening of labelling and allergens regulations works in conjunction with a greener and healthier approach from consumers. Therefore it is becoming important to cater for this growing slice of the population, although it may seem difficult to create a vegan pizza that doesn’t leave consumers longing for the traditional counterpart! And so while mozzarella may always seem an essential, it can be easily replaced by a vegan cheese option, or even left aside in the Pizza Marinara tradition. The pizza can then be topped with vegan tofu pesto and chargrilled vegetables, they suggest, or roasted tomatoes ‘au natural’ and smoked chilli aubergines. Good for vegan, health-conscious and lactose/nut intolerant consumers alike, suggest L’Aquila. November 2016
P&PNovmeber16_p54-63_Layout 1 26/10/2016 13:42 Page 63
P&PNovmeber16_p64-67_Layout 1 26/10/2016 16:17 Page 64
LAUNCHED IN LONDON
MERCATO
METROPOLITANO Mercato Metropolitano (MM, www.mercatometropolitano.co.uk), the brainchild of economist Andrea Rasca was launched in London this June. Based around the values of craftsmanship, sustainability, urban renewal, good honest artisan food and real passion, MM is set to be the choice destination for discerning food lovers all over the capital. It is free to enter and totally inclusive, providing a space for everyone to come together, break bread and hopefully learn a little too, say its creators. he London site, a once disused paper factory, is located in the new ‘SoBo’ area (south of Borough), part of the Borough Triangle that is currently undergoing a £3 billion regeneration. The site is owned by Peabody - one of the oldest and most well respected housing associations in London - who were happy to welcome MM to SE1 due to their shared values of community, quality, and social responsibility. “We’re excited to welcome Mercato Metropolitano to our Borough Triangle site close to Elephant & Castle,” said Veronica Kirwan, Peabody director of community programmes.
T
64
“Peabody’s social purpose and focus on wellbeing fits perfectly with Mercato’s approach, and we’re looking forward to working with them to bring their unique experience to Londoners. Not only is this a fantastic destination for families and friends to come and enjoy food and entertainment, but our partnership will also mean new job opportunities, educational offerings, and other community benefits for local people.” MM’s core values are maintained throughout every touch-point from the recycled materials to the no-frills layout. It’s entirely based on a sustainable economic model that
is socially responsible and an asset to the local community. “The western world has a growing dependence on industrialised food and products that are mass produced with a focus on sales, not on quality. As a result we have lost the sense of what our bodies really need. We don't need something just to fill our bellies, we need healthy, hearty and exciting food to make our bodies and minds work properly. And on a social level what could be better than to share good and tasty food with our friends and family. That is what is at the heart of Mercato Metropolitano which we will bring to our new customers in
London,” said Andrea Rasca, founder of MM. Celebrating the authentic gritty warehouse environment, MM is also bringing out the natural beauty of its industrial buildings having created inviting spaces both indoor and outdoor, playing host to a carnival of activity up to seven days a week. MM is a retail format that empowers small producers, farmers and artisans through dedicated spaces designed around a love of food with over 45,000 square feet of a mix of indoor and outdoor spaces. An impressive collection of accomplished and well-loved Italian and London based artisan November 2016
P&PNovmeber16_p64-67_Layout 1 26/10/2016 16:17 Page 65
LAUNCHED IN LONDON producers including ‘the best pizza maker’ from Naples and award-winning British food retailers can be found there, as well as workshops, cookery demos, talks and cultural events open to the local community, local schools and the wider public. In reality, this is translating into an authentic, inclusive, sustainable, socially responsible and educational offering based on a passionate Italian market experience. It offers a safe and exciting destination for families to come and discover and share the passion for wonderful food and healthy nutrition; from activities in the urban garden to informal talks on site with the producers about their favourite foods. It also provides engaging employment opportunities with a range of jobs created for the local community with a particular focus on flexible hours for working mothers. Specialising in small producers from all over Italy and the UK, MM has an onsite bakery, fishmongers, butchers, coffee roasters, pizza chefs, artisan beer makers, cheesemongers, specialist charcuterie, a large selection of Italy’s most exciting wines, fruit and vegetable growers, farmers and, obviously, pasta makers with all using only the very best ingredients and always keeping their passion and artisan values at heart. BEYOND THE FOOD MM is also hosting musical performances, educational activities and cultural exhibitions. On top of that, you’ll find urban gardening, a huge outdoor street food area (with some familiar faces to be announced from the UK street food scene) an ‘in house’ cinema, event spaces and a pop-up hotel. In the classic industrial threestory building on the site, accessible from Newington Causeway, you’ll find Prezzemolo e vitale, one of the most exciting independent/family owned fresh supermarkets from Palermo (prezzemoloevitale.net). Set inside a dedicated 4,000 sq ft space this supermarket boasts some of the very best of southern Italy’s produce.
www.papa.org.uk
real food is and to show that it is possible to enjoy delicious food that is good for us. In truth, success will really involve changing habits around eating, and ultimately the happiness of our local community and those that come to visit.”
Located above the supermarket is a barber shop and boxing gym. And on the top floor you’ll find MAX - a bright, relaxed and affordable coworking space with a visually bold interior and views overlooking the London skyline (MAX is open all weekend for drinking and relaxing and offers an ideal space for students, and local residents to hang out in style). “The success of Mercato Metropolitano is measured in smiles – if we see people smiling we know we have created something of value. The
experience has to be fun, interesting and of course delicious in a vibrant, comfortable and friendly environment,” says Mercato Metropolitano‘s Dominic Lake. “We want to challenge some heavily ingrained old fashioned perceptions in an impactful and visceral way, much of which is relevant to the millennial way of thinking that the trend of consuming cheap food isn’t good for your body and mind, and that in the end it is very expensive for our health and the environment. Mercato Metropolitano was created to remind people what
BACKGROUND Mercato Metropolitano first opened its doors to a warm welcome in Porta Genova in Milan, summer 2015. This large scale project included a spectacular food hall, an open-air farmers’ market, street-food stalls, a local products retail store, a kitchen school and laboratory, vegetable gardens and a cinema. In four months it welcomed over 2.5 million visitors (Milan currently has 1.25 million residents), and served more than 600,000 meals each month. Mercato Metropolitano London is the first UK site and is in Zone 1 at the heart of the Borough Triangle of SE1, just a few minutes’ walk away from both Borough and Elephant and Castle tube stations. This area is currently undergoing a major £3 billion regeneration that will see this well-known part of the capital transform into a must visit destination.
65
P&PNovmeber16_p64-67_Layout 1 26/10/2016 16:17 Page 66
LAUNCHED IN LONDON
HEIST BANK Heist Bank (www.heistbank.com) is a new all-day hangout that opened in June in Paddington. Located just off the canal in a large, light filled space, Heist Bank offers a friendly welcome and specialises in woodfired pizza, beer and fresh flowers, bringing something entirely new to the area. 6,000 square foot site, it features a fully stocked bar, restaurant area and an outside seating space for 50. Inside, the interior has a cool communal feel, with long bench seating, comfortable sofas, an Art Deco French foosball table and a specially commissioned pool table custom built by award winning artist-designer Cléon Daniel. An impressive double height installation from graffiti artist Pure Evil is a focal feature across the venue’s two floors and walls adorned with canvases from Thierry Noir. There is is a private party or meeting room in the basement for 45, complete with karaoke, old Nintendos and selfservice beer kegs.
A
ALL DAY AFFAIR Operating as a relaxed day to night venue, Heist Bank’s freshly made pizzas are accompanied by a wide selection of local beer, wine and cocktails, making them perfect for quick lunches, postwork drinks or weekend parties. With a laid back, common room feel, Heist Bank also boasts some seasonal flowers, all available for purchase from its inhouse artisan florist Botanique, who launched their first flower shop on Exmouth Market last year. Meanwhile, bikes stationed 66
outside are available to borrow for guests wishing to explore the canal and local area. Shipped straight from Italy, Heist Bank’s wood burning oven is ensuring the authentic baking of a selection of creatively topped pizzas that feature local cheeses, cured meats and seasonal toppings. There is also a range of small plates and starters on the menu including cheese curd and olive doughnuts alongside light, summery snacks such as watermelon with labneh and toasted seeds. Making full use of the wood-burning oven, the menu also features larger dishes such as slow-roasted lamb, steak and trout. A Mr Whippy ice cream machine with grown-up toppings takes care of pudding.
Pizzas include Lamb, Preserved Lemon, Brockley Feta, Rocket (£10), Smashed Peas, Courgette Ribbons, Mint, Rosary Goats Cheese, Pea Shoots (£9) and Cauliflower Cheese - Blue Murder, Brown Butter Béchamel,
Cauliflower (£10). With beer also as a focus, Heist Bank is currently offering 12 local brews on draft, from the likes of Magic Rock, Beavertown and Siren, which are also available to take out in six pint Growlers that customers keep and bring back for a top up. The cocktail list features a strong menu of classics using high quality ingredients, and continuing the floral theme, beer mats and take-out pizza boxes are illustrated with original floral designs by young British artists. Heist Bank is the newest venture by ULG, a young and dynamic collection of restaurants and bars dotted around north, central and west London, whose most recent opening was Coin Laundry on Exmouth Market. November 2016
P&PNovmeber16_p64-67_Layout 1 26/10/2016 16:17 Page 67
NEW PRODUCTS
Eureka – it’s a Sicilian meatball! Archimedes had his eureka moment displacing water in a bath tub on the island of Sicily which led to the creation of a fundamental law of physics, and now Snowbird foods has had its special moment in a factory in North London. The result is the definitive Sicilian Meatball that is redolent of the beautiful Mediterranean island thanks to its appetising taste, attractive aroma and eye-catching appearance. It took Snowbird no less than thirteen ingredients to flavour the juicy chicken thigh meat (80% of the product) and create a culinary vision of the historic island. These included onion, Parmesan cheese, rusk, top class olive oil, sultanas, pine nuts, parsley, capers, garlic, fennel, black pepper and chilli flakes. As with all other Snowbird products,
www.papa.org.uk
Yester Farm’s mozzarella has pizza appeal these can be microwaved from frozen or batch oven baked to a core temperature of 72oC. “It’s a good day in the factory when production of this meatball is scheduled because it puts the team in a happy holiday mood,” said commercial and marketing director, Roy Anderson. “I believe it will have the same effect on customers too!” Call 020 8805 9222 or visit www.snowbirdfoods.co.uk.
Yester Farm Dairies Limited is a family run, award winning artisan dairy producing a full range of top quality dairy products on their family farm, Yester Mains, just outside the picturesque East Lothian village of Gifford (the farm is just 25 miles south of Edinburgh and one of only two dairy farms remaining in East Lothian). The company make a highly regarded artisan mozzarella
cheese which quite a few bespoke pizza businesses now use, they report, and although they have a fairly small operation, they are now looking to work with just a few more bespoke operators. They also supply milk and make other retail and foodservice products, including various other soft cheeses, sour cream and yoghurt (call 01620 810 998 or visit www.yesterfarmdairies.co.uk).
67
P&PNovmeber16_p68-70_Layout 1 26/10/2016 13:45 Page 68
PROFILE
The red hot supplier fuelling
wood-fired
oven eateries
A family wood and coal fuel business based in Halton, Lancaster is fuelling the fire beneath the booming wood-fired oven market by supplying Italian, and other eateries cooking with a real flame, with the perfect wood for the job. COOKING WITH WOOD Logs Direct’s experienced team of 12 are continuously getting wood orders out for delivery to restaurants nationwide. Most are combined orders, which also include their restaurant-grade charcoal. Demand for their wood is hot all year round, report the firm, because of the nature of the product they supply – kiln-dried wood, with a moisture content of less than 20% and cut to a uniform length, in each and every bundle. These two factors are vital for those cooking with wood. Kilndried wood burns efficiently and in a highly predictable manner, enabling a chef to get their oven heated up quickly and then maintain it at a constant temperature. This allows for consistent cooking of pizzas and other food cooked in the oven, ensuring the chef can please all customers and not generate complaints from those whose pizzas are under or over-cooked. Additionally, the kiln-dried wood will not spit or emit acrid smoke that could taint the pizzas, both visually and taste-wise, or create an unpleasant, smoky 68
BACKGROUND Logs Direct (www.logsdirect.co.uk), established twelve years ago in 2004, nibbled away at the wood-fired restaurant sector for a few years, whilst the pizza oven market was just establishing itself. As the market began to boom, they recognised that they could deliver the same benefits to those cooking with wood as they do to those heating their premises or homes with this fuel, and so the company began to explore ways to put itself in front of chefs. In 2015, the wood specialist decided to really make its mark in the wood-fired food sector by creating the only awards for wood-fired chefs – the Logs Direct Woody Awards. Since then, news of its reputation in the restaurant sector has spread, enabling the business to support this with its own restaurant newsletter and attend catering and restaurant exhibitions at which the Woody Awards have become a real talking point.
atmosphere in the restaurant. Finally, by using a product that always arrives cut to a certain size and quality, the chef can get used to knowing how many logs to use at once and budget better for their wood purchases, point out the firm, who feel that they are increasingly becoming known as the supplier that will go the extra mile for the restaurateur.
For example, recognising that chefs are extremely busy people who might not yet be used to ordering their wood in the same way they would their food supplies, the company have created its own monitoring systems that allow it to predict when a chef is likely to run out of wood, so they can have it on stand-by, ready to dispatch at a moment’s notice. November 2016
P&PNovmeber16_p68-70_Layout 1 26/10/2016 13:45 Page 69
PROFILE Award have been cooking in wood-fired ovens installed in kitchens, in mobile ovens used to service the street food sector, in takeaways, and even in a Land Rover! All chefs using wood are encouraged to enter the awards, simply by sending in customer reviews of their food, and all winners are supported by various Logs Direct marketing initiatives. The iconic, flame-shaped wood award now proudly sits on display shelves, front of house and on street food stalls, creating a talking point and means of engaging the customer (one proud wood-fired chef is crowned per month and can then embark on their social media bragging, using the hashtag #WoodyWinner).
The team will also proactively ring to try to get through to the chef so as to suggest that it could be time they were thinking of reordering – an on-the-ball attitude which is winning them many friends in the restaurant sector, they report. Having already proved its worth with its high quality wood and efficient service, Logs Direct is now allowing some chefs to experiment with fruit woods, including apple, sweet cherry, silver birch and hazel. All of these could add new flavours and aromas to the food, creating something very special for those willing to innovate and offer unique dishes, they suggest.
www.papa.org.uk
With a firm foothold in the restaurant market, Logs Direct says that it now plans to launch other products for the trade in the near future, and is constantly looking out for ways in which to use its specialist wood knowledge for the benefit of chefs seeking to delight customers with something novel and engaging. WOODY AWARDS So far, its Woody Awards have taken sales director, Stephen Talbot, to presentations in Blackpool, Glasgow, London, Derbyshire and Leeds, as the love of wood-fired food spreads across the country. And the chefs honoured with a Woody
PARTNERSHIPS Logs Direct is now also partnering with other businesses in the industry and is currently working in conjunction with wood-fired oven supplier, Valoriani UK. It also attended the Street Trader exhibition at ExCel with this trading partner, and has supplied a bespoke wood package for Valoriani UK’s domestic Fornino wood-fired oven. “We have really raised our profile in the restaurant sector and have some exciting new developments on the boil that will really excite the industry. We understand our product inside out, have the ability to get it right most times and keep our promises. We know many of our customers by name and, if we do make a mistake, do everything we can to put it right,” says Sephen Talbot. “Chefs appreciate how far we will go to make sure they have a supply of wood at hand every time a customer orders a pizza or a wood-fired dish. Our customers are actually our best ambassadors, as they spread the word around the industry and praise us for our pro-active approach to wood supply.” Ensuring a superb level of customer service is something the whole team believes comes down to being a family business. 69
P&PNovmeber16_p68-70_Layout 1 26/10/2016 13:45 Page 70
PAPA “We have brilliant products, but people usually come back to buy from us because of our fabulous service,” says operations director, Andrew Foulds. “We care about our customers and our customers know that they can speak to each one of us, individually, if they want to.”
Sicilia Roots An Italian street food business from London - Sicilia Roots - scooped the Woody Award catering accolade for July 2016. The success of Sicilia Roots, which can be found serving hungry shoppers at the markets in Kingston-upon-Thames and Enfield, as well as delighting guests at weddings and private functions, has now put London way ahead of the rest of the country when it comes to the number of Woody Awards won per region. In total, four chefs from across the capital have scooped a Woody the Yellow House (Surrey Quays), Basilico (Lavender Hill), Fundi (mobile caterers) and now Sicilia Roots. Logs Direct is now urging other wood-fired chefs to up their game and enter the awards, to restore some geographical balance and prove that great wood-fired food can be found nationwide. Those that have won from non-London based locations include Italio (Blackpool), the White Hart (Duffield), CC’s Wood-Fired Pizza Pie Company (Glasgow) and the Pizza Guy (a mobile caterer based in Leeds). The Woody scooped by Sicilia Roots came thanks to fabulous customer testimonials. One customer commented:“It’s the best pizza I have ever had! I go there every time I’m in town and I can’t even walk past without having this amazing, delicious pizza.” Another not only mentioned the food, but also the food theatre that cooking the wood-fired way brings, saying:“Fantastic, brilliant, outstanding, amazing pizzas and entertainment was had by all, on our own doorstep.” The man behind the Sicilia Roots pizza paddle, Enzo Gravante (pictured), has been a pizzaiolo for 25 years and brings the authentic tastes and aromas of Sicily to his market stall. Sicilia Roots is renowned for pizzas such as the Sicilia (Sicilian sausage, sundried tomatoes and buffalo mozzarella) and the Palermo (white pizza with spicy salami, fresh tomatoes, black olives, garlic and basil, topped with buffalo mozzarella). Much care goes into each pizza’s preparation, with Sicilia Roots using a unique dough recipe linked to Sicilian culture and maturing its dough for 48 hours before cooking, to ensure a highly digestible and crispy Roman Sicilian style pizza. The wood-fired oven gives the pizza base a phenomenal texture and also allows the dough to rise in a way an electric or gas oven can’t achieve. Having the right wood is vital. “We are very excited about our Logs Direct Woody Award. It will be proudly kept on our market stall and help build more profile for our business as we attempt to reach our goal of having ten mobile pizza units in London by 2018,” said Enzo Gravante. “We are delighted to reward Sicilia Roots for its hard work and dedication to serving the finest quality wood-fired pizzas and its recognition of the fact that that the choice of wood used for wood-fired cookery is integral to the taste of the end product,” added Stephen Talbot. “London wood-fired chefs seem to be taking all the spoils right now, so we want to gee up those cooking with wood in venues in other parts of the country and throw down the gauntlet to them to enter!”
INVESTMENT Despite having taken big strides forward in the restaurant sector, Logs Direct hasn’t rested on its laurels. Last year, it invested over £175,000 in a Ariterm BioComp 200, 1.5-tonne boiler with integral 2-tonne kiln unit, designed and built by experts in Sweden and only finally installed after a full month’s work. Although Logs Direct was sourcing wood from FSCapproved forests, the management recognised that some British customers only wished to buy wood from British forests. With the new boiler and kiln, they now have the option and Logs Direct feel that it has given itself a new product that is rare to find in its sector, and
70
something that is also highly appealing to restaurants with green credentials. This investment and effort reflects the ethos of a company that has not only supported communities in the Baltic, in locations from which it sources wood and where its directors are now almost part of the family, but which has also assisted grass-roots and environmental projects at home too. It regularly helps local woodland groups wishing to manage their woodland environments by removing wood. Customers buying from Logs Direct can also add a voluntary donation to the total cost of their order, to support the efforts of wildlife experts who are protecting the endangered native red squirrel. What will be coming next is currently a family business secret, but customers can rest assured that it will be of the best quality to be found in the market and backed by superb service, delivered by a firm that believes in family values, say Logs Direct.
November 2016
P&PNovmeber16_p71_Layout 1 26/10/2016 13:47 Page 73
NEW MEMBERS
NEW MEMBERS
Crosta & Mollica founder James Orr founded the business in 2010 after travelling extensively in Italy sourcing the best produce from local farms for UK supermarkets. Visits to these farms sparked a love of regional breads and savoury biscuits. Crosta & Mollica was then born, working closely with the best farms, mills and local producers to bring authentic Italian produce to tables in the UK. Crosta & Mollica’s business approach of sourcing products from a variety of producers to find the very best quality has stood the brand in good stead, allowing it to be agile and quickly launch new products to market in response to consumer demand. Last year’s trend for authentic street food in the UK saw James source a premium ‘street pizza’ product, available ready-made and packaged for consumers to heat at home, launched to market within a number of months. Similarly, as the UK’s love for Prosecco continues to eclipse
As consumers demand a return to real food and beverage products, Kerry is responding with better, more authentic and nutritious
www.papa.org.uk
Champagne, Crosta & Mollica has this year expanded its line of savoury biscuits, including Italian specialties Tarallini and Grissini, which make a perfect pre-dinner accompaniment to a glass of Italian fizz. This trend for a pre-dinner drink and snack, called ‘aperativo’ in Italy, is carving out a new eating occasion in the UK. “It’s always been a passion of mine to bring Italian foods that I love to the UK, and it’s incredibly rewarding to see the appetite grow as we expand our range. We see variety as key to our growth, and are seeing real rewards from offering consumers a wide choice of Italian regional specialities, with more than 25 products in our range from fresh pizzas to breads, savoury and sweet biscuits. We’ve never underestimated our customer and are delighted to see such a growing appetite for the produce that inspired us to start Crosta & Mollica in the first place,” says James Orr (www.crostamollica.com).
taste experiences. They bring to the table thier strong food heritage with 40 years of experience, global insights, marketplace knowledge, culinary and applications expertise and unique solutions that meet consumers’ needs. Kerry began as a dairy cooperative in Ireland, committed
Extons Foods is the UK’s largest independent cheese slicing company and now a leading supplier of grated, block and continental cheeses to sandwich manufacturers, wholesalers and foodservice providers across Europe. The driving forces behind the business are two sisters, Liz and Rachael Exton, who have instigated the company’s growth from a tiny operation supplying grated cheese to local sandwich shops, to the point where it now has an annual turnover approaching £23 million…and all in just 15 years. From a little start-up unit in Stockport, to city-centre Manchester premises, to state-ofthe art, purpose-built, South Manchester facilities, Extons Foods now has an impressive new home following a £1.5 million investment. At 24,000 sq.ft., the new production headquarters is more than three times the size of the previous facility, making it easier than ever to increase production capacity in response to rapidly growing demand. Brand new, cutting edge
to producing real and wholesome ingredients. As they’ve grown, they continue to provide solutions that satisfy a fundamental need: to eat, to eat well, and to be healthy. Kerry’s focus on Taste & Nutrition combines our multi-sensory aroma and texture experience with in-depth knowledge of people, life stage and daily
machinery and tooling has been installed, speeding the process of turning round bigger and more frequent orders for sliced, grated and block cheeses. There’s now a dedicated secondary slicing and packaging line too, giving the business an invaluable extra resource and providing round-the-clock backup. New storage and warehousing is also offering added flexibility to all logistics. The workforce has grown too, from just Liz and Rachael – working all hours – to a team of over 50 dedicated people who, among many other things, now produce over 120 tonnes of sliced Cheddar alone…every week. That’s almost ¼ billion slices of cheese a year! A commitment to quality, innovation and customer service also means that Extons Foods carries the top levels of accreditation. It has also helped catch the attention of judges at many of the top shows, including the 2015 International Cheese Awards where the company scooped a handful of the most coveted and prestigious medals (www.extonsfoods.com).
nutritional needs. By partnering with Kerry, they can collaborate with their customers to meet the texture, appearance, flavour and functional needs of their pizza products, helping to deliver an unparalleled taste experience. They call this Leading to Better (www.kerry.com).
73
P&PNovmeber16_p72-73_Layout 1 26/10/2016 13:46 Page 72
REVIEW
The Takeaway & Restaurant Innovation Expo (running with Restaurant Tech Live, Restaurant Design Show and Street Food Live) ran on the 27th and 28th September 2016 at ExCeL in London, enjoying a fantastic response from visitors, speakers and exhibitors alike, report its organisers. Major draw Running alongside the event were the very first editions of Restaurant Tech Live and Restaurant Design, as well as the more familiar Street Food Live. Takeaway welcomed an audience of 4,778 with Restaurant Tech attracting around half of that (2,353), and Restaurant Design a further 1,585 people to make an accumulative total of 8,716 visitors coming through ExCeL’s doors. “The Expo is a great place to see latest ideas in the takeaway market place and network with some key individuals,” said John Aizlewood, CDO at Pizza Hut. Across its two days, the event also served as a platform for 300 of some of the most innovative and visionary suppliers with over 150 expert-led seminars, live demos, master classes, panel sessions, and networking features taking place across the two days. The show has become increasingly well known for attracting the food industry’s most revered brands to form its line-up of seminars and suppliers who are able pass on their visionary knowledge and guidance, and September’s show continued this tradition.
72
Amongst the most inspirational companies present were McDonald’s, Burger King, KFC, Starbucks, Nando’s, Just Eat and Pizza Hut and many more. And this year’s event clearly had a powerful impact on visitors and their business. As a result of attending the show, 79% of visitors are doing business with 85% of those who attended saying that they will be back next time, and 83% of exhibitors having already rebooked a stand for 2017 (26th and 27th September 2017).
Awards The show’s Takeaway Innovation Awards celebrated the pioneers who have made an outstanding impact on the food industry in the past 12 months. With four awards up for grabs, the nominees competed within their categories to make the best pitch of the session during the show and earn the title of ''Innovator'', with the winner being announced at the end of each session. The show’s Kitchen Innovation Award recognised the innovator who has created a product that will serve restaurant and takeaway kitchens for years to come, is outstanding for its quality, functionality and innovation in facilitating back-of-the-house operations, with this year’s winner being Synergy Grill. The Drinks Innovation Award rewarded the creator of a drinks product or service that’s truly taken the industry by storm with innovative design, sustainable packaging, and unique brand and this year’s winner was CanO Drinks. The show’s Product Innovation Award is a celebration of the product which has truly pushed the boundaries of design and service and recognises the concept that combines an unprecedented blend of creativity and uniqueness to the food-to-go sector with this year’s winner being Oneworld Packaging S.L. Honouring the food-to-go industry’s most outstanding innovation, the show’s overall Takeaway Innovation Award recognised those who have played an influential role November 2016
P&PNovmeber16_p72-73_Layout 1 26/10/2016 13:46 Page 73
REVIEW throughout the country’s restaurants and takeaways, and which will continue to do so well into the future, and this year’s winner was StreetDots. Panel discussions and presentations A comprehensive programme of presentations and panel discussions that often made it a challenge to know where to go – there being so much to see and hear! took place over the two days. Just Eat’s Graham Corfield and Leonard Fraser and Ercylio Oliviera of Delivery Mates considered the future of delivery, acknowledging the costs involved for outlets who are increasingly getting third parties to carry out this service, as well as some of the important ‘housekeeping’ aspects for businesses continuing to prefer to deploy their own delivery service – namely timely deliveries, smart and courteous delivery drivers who respect the food they are delivering. The likely future of methods of delivery was briefly addressed, with Just Eat confirming that they are looking at robots and drones. However, Delivery Mates’ Leonard Fraser felt that despite such technological advancements, there would always be a place for the personal delivery service. In his presentation “How to boost your
www.papa.org.uk
NEXT YEAR Next year the show is being held on the 26th and 27th September 2016 at ExCeL, London. Expert speakers have already been confirmed, and the organisers report that they have already upgraded their floor plan to over 50% of what it was in 2016. And next year’s event promises to be an even greater spectacle too, with the returning Takeaway & Restaurant Innovation and Street Food Live to be joined by the second editions of Restaurant Tech Live and Restaurant Design, as well as a brand new Bar and Hotel Design shows and Bar and Hotel Tech Live shows (www.takeawayexpo.co.uk). takeaway sales by 100%” seminar, Ajmal Mushtaq of Mushtaqs Restaurant, emphasised the over-riding importance of having a strong grip on a business’s operating costs and finances, stressing that
just as in other fields, operators needed to have a mind that was ‘business fit’, implying that a good concept and top notch food offering now being an ‘as standard’ assumption on the part of consumers.
73
P&PNovmeber16_p74-75_Layout 1 26/10/2016 13:48 Page 74
Pizza My
World 7:00am I am typically already at work by now, as I also own one of Bologna’s most authentic trattorias – Il Rosso – which shares its premises with CIBO. I tend to cycle to work, to get some exercise ahead of the day ahead and because parking in the ancient part of Bologna is a nightmare! I check everything is in order, ready for the arrival of one of my most trusted front-ofhouse employees – my mother!
8:00am Students for the day’s cooking classes have typically arrived by 8am. The size and composition of the group can vary greatly – from one chef wishing to learn true trattoria skills, upgrading their Italian cuisine and making this day one of up to 30, or more, spent at CIBO, to maybe a group of eight, from locations worldwide, who all want to learn the art of making the perfect ragù – one of Bologna’s most famous dishes. We attract many American and Canadian delegates, but British visitors have become more common since I started to promote myself in the UK. Wherever they are from, I find that the group quickly comes together thanks to the natural teamwork required in CIBO’s kitchen. This is regardless of whether individuals are from a family that emigrated from Italy a few generations ago and want to cook just as ‘nonna’ did, or are simply passionate about Italian food and want to be able to prepare traditional Italian dishes.
74
Follow your nose from Bologna’s bustling shopping street, Via dell’Indipendenza, and head into the quarter housing the world’s oldest university, and luck may lead you to CIBO (The Culinary Institute of Bologna, www.cookingclassesinbologna.com), the home of one of Bologna’s most dedicated foodies, The Boho Chef, Stefano Corvucci. Here, he takes us through a typical day at CIBO – the only purpose-built culinary school in the Italian city most associated with firstclass Italian cuisine.
8.30am By now we have typically walked through the streets of the ancient part of Bologna, gaining sense of place in La Grassa (the fat) as we Italians call it, and arrived at the Mercato di Mezzo – the ancient central market. Delegates love the fact that, in the Quadrilatero, the narrow pedestrian streets are named after the trade that used to be carried out there and which still is apparent, in some cases, even today, as in the Via Pescherie, where the fishmongers are found. This is the point at which it becomes apparent to my students that CIBO teaches skills rather than recipes and also concentrates fully on Quello che c’è – that which there is. We discuss with students what they might like to cook and then see what is in season on the stalls that day, picking produce from the fruit and vegetable stalls, the butcher’s, the fishmonger and the cheesemaker. We load it all up and head back to CIBO. 9am to noon 9:00am - 12.00pm On a typical course for nonprofessionals, we spend part of the
morning cooking either traditional or sausage ragù, which is nothing like the ‘Bolognaise’ served in Britain and never served with spaghetti! We do everything from scratch, so the all-important stock will be cooking in a pressure cooker for quite some time, once we’ve prepared all its ingredients, before we ever start cooking the meat, or thinking béchamel. What else we cook in the kitchen depends upon what side dishes we can create, using our market purchases. This could be courgette flowers stuffed with ricotta cheese, rolled in breadcrumbs and baked, or a strawberry pannacotta. Additionally, we cook the spinach for a pasta ‘verde’. My tutors, Lucia and Gabriella, help the delegates, so everyone gets plenty of tutoring, even though we have so much going on at once! When all is in hand, we head to the pasta room and hand make a few varieties of pasta such as the tortelloni and tagliatelle for which Bologna is renowned, plus ravioli and lasagne. The next step is to cook the fresh pasta and then serve up everything we have cooked for lunch, which can be four or five
different dishes. These are accompanied by our own-label CIBO wine, as a dish without wine is breakfast!
2:00pm 2pm to 4pm This is free time for the delegates, if they are on a full-day course, whilst those who just booked for half a day will say goodbye to their culinary comrades. During these hours, I check on the restaurant, which is usually heaving by 12.15pm, and catch up on management tasks, also perhaps contacting my British agent, Jane Hunt. My most recent visit to England was in September, when I cooked a spinach and ricotta pasta roll from scratch, including making the pasta, in just 35 minutes. This was at the OnRoundhay festival in Leeds and done in record time! Jane is still getting other requests from food festival and exhibition organisers, as a result, and we have other exciting plans on the boil! 4:00pm 4pm to around 7.30pm/8pm I love the afternoon session, as it gives me chance to tell a few November 2016
P&PNovmeber16_p74-75_Layout 1 26/10/2016 13:48 Page 75
stories and convey my passion for food to my students. I actually gave up a career in law to follow my foodie passion, having been inspired by my father and, in particular, the stories he would relate from the book of Pellegrino Artusi. Artusi, like us, came from Forlì, another city in the ‘bread basket of Italy’, Emilia Romagna. His cookery book was the first written after the unification of Italy, but also included many funny stories drawn from the author’s travels. I try to adopt the same raconteur style in the kitchen, whether I’m relating how a delegate from the Falklands told me she will make her ragù with penguin meat, or how one from Africa explained she needs to make use of a freezer full of hippopotamus! The afternoon session could see us learning how to bone a chicken or a rabbit, cook artichokes to perfection, experiment by creating our own unique dishes with the ingredients we bought, or cook something traditional like a Bolognese
“
nougat. Every day is different, which is why it is so exciting and, in this way, we can teach a plethora of skills, not recipes.
8.00pm 8pm After 8pm, we unwind, gather together and devour the food we have cooked in the afternoon session (typically four or five different dishes, plus sides and dessert!), debating what tastes best, whilst we get to know each other even better. For some delegates, this will be their last experience at CIBO, whilst others may be back for two or three days more, or perhaps even longer – something that those who have travelled longhaul tend to do. We soon realise that it doesn’t matter where you come from in the world, as a shared love of food is a powerful bonding tool. Many delegates leave with not just food knowledge, skills and great memories, but also some wonderful friends from locations worldwide.
If I was looking to open a high street
retail pizza business today and needing
sound advice and information, PAPA would be my first point of contact Maurice Abboudi RED HOT RESTAURANTS LIMITED
”
tel: 01291 636333 web: www.papa.org.uk www.papa.org.uk
75
P&PNovmeber16_p76_Layout 1 26/10/2016 13:48 Page 76
CAREERS
From
good to great
“I started off as a receptionist, in its truest form - I wasn’t allowed to do anything else but make boxes and answer calls!” says Chenai Ziyambe.
The major high street pizza brand, Pizza Hut, gives its employees plenty of opportunity to progress their careers by learning new skills.
Chenai Ziyambe
(field trainer with Pizza Hut UK & Ireland) henai Ziyambe (centre, front) is currently a field trainer with Pizza Hut UK & Ireland and says that her first job was actually at Marks and Spencer, before she got a job at Pizza Hut in her second year of university. She then left Pizza Hut after a year to work at Toys R Us for a university placement, but the lure of fresh pizzas was too much so she came back to work for Pizza Hut! “People underestimate the potential for a good career in this sector. It’s majorly underestimated and to be honest, when I first started my employment with Pizza Hut, I underestimated it also. I worked really hard in the Hut from the beginning but the main reason for that was because I liked my job and the team I worked with.
C
76
When I finished university I was delighted when my RGM asked me if I’d like to become a shift manager. Four years on and three promotions later, I’m still here. “I owe my successes to the managers who I’ve worked for. The ‘People Grower’ culture is truly alive throughout the company, even at store level. I was given various opportunities to try new things and guided every step of the way by my mentors on a frequent one to one basis. Determination and truly living and breathing the YUM! culture. I think the biggest mistake is to assume that it’s easy or can happen overnight.” The opportunity to take advantage of training programmes is something Chenai Ziyambe says she has
taken part in countless times. “The best thing is unlike previous jobs I’ve had, the training programmes are all different and dynamic, so you really don’t get bored. You are encouraged to grow yourself not only professionally but personally also,” says Chenai Ziyambe. “I have a mentor now. It’s amazing having someone helping you achieve your career ambitions. At this point, I’m extremely lucky to have a
mentor as my current career ambitions require me to change departments. Having a mentor helps me to make that transition easier. “You get what you give. If you give 100%, that’s what you get out from it but that takes hard work, determination and clear goals,” concludes Chenia Ziyambe when asked what advice she has have for someone just starting out in the sector and aiming to go from 'good to great'. November 2016
P&PNovmeber16_p77-80_Layout 1 26/10/2016 16:30 Page 77
index registered suppliers Cater-Bake UK South Boundary Road, Knowsley Industrial Park, Merseyside, Liverpool L33 7RR Contact: Mark Hutchings Tel: 0151 548 5818 Fax: 0151 548 5835 www.cater-bake.co.uk sales@cater-bake.co.uk The following businesses are members of The Pizza Pasta & Italian Food Association (PAPA) and subject to its rules and guidelines. While the Association cannot guarantee the products and services supplied by those listed, it does believe that those listed are reputable and is confident in recommending them. The Pizza Pasta & Italian Food Association, Association House, 18c Moor Street, Chepstow NP16 5DB Telephone: 01291 636335 or email kevin@jandmgroup.co.uk
Chefsrange Unit 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
REGISTERED SUPPLIERS
999 Pizza Toppings (UK) Ltd. Unit 6, Teakcroft, Fairview Industrial Park, Marsh Way, Rainham, Essex RM13 8UH Contact: Homayoun Aminnia Tel: 01708 558885 Fax: 01708 555022 sales@999pizzatoppings.com
Allied Mills Ltd. Sunblest Flour Mill, Port of Tilbury, Tilbury, Essex RM18 7JR Contact: Chris Brown Tel: 01375 363100 Fax: 01375 363199 chris.brown@allied-mills.co.uk www.allied-mills-semolina.co.uk
Bakkavor Pizza Forward Drive, Christchurch Avenue, Harrow, Middlesex, HA3 8NT Contact: Soum Ghosal Tel: 0208 4242666 Fax: 0208 4200606 soum.ghosal@bakkavor.co.uk www.bakkavor.co.uk
Benier UK 56 Alston Drive, Bradwell, Abbey, Milton Keynes MK13 9HB Contact: David Marsh Tel: 01908 312333 Fax: 01908 311481 www.benier.co.uk sales@benier.co.uk
C.Carnevale Ltd Carnevale House, Blundell St, London N7 9BN Contact: Mr C Carnevale Tel: 0207 607 8777 Fax: 0207 607 8774
www.papa.org.uk
Continental Quattro Stagioni 8 - 33 Royal Elizabeth Yard, Kirkliston, West Lothian EH29 9EN Contact: Mr Paolo Veneroni Tel: 0131 3191919 Fax: 0131 3315566 p.veneroni@continental-wine.co.uk www.continental-food.co.uk
Cooktek c/o MCS Technical Products Ltd MCS Technical Products, Building 2, Westmead Industrial Estate, Westmead Drive, Swindon, Wiltshire SN5 7YT Contact: Steve Snow Tel: 01793 538308 Fax: 01793 522324 sales@mcstechproducts.co.uk www.mcstechproducts.co.uk Crosta & Mollica Ltd. 189 Stonehouse Street, London SW4 6BB Contact: James Orr Tel: 0207 627 5207 james@crostamollica.com www.crostamollica.com
Dawn Farm Foods Ltd. Lodge Way, Lodge Farm Industrial Estate, Northampton NN5 7US Contact: Ian Ritchie Tel: 01604 583421 Fax: 01604 587392 iritchie@dawnfarmfoods.co.uk www.dawnfarms.ie
BY APPOINTMENT TO HER MAJESTY THE QUEEN FINE FOOD INGREDIENT IMPORTERS AND DISTRIBUTORS DONATANTONIO LIMITED BOREHAMWOOD
Donatantonio Ltd. Lupa House, York Way, Borehamwood, Herts WD6 1PX Contact: Simon Bell Tel: 0208 2362222 Fax: 0208 2362288 www.donatantonio.com sbell@donatantonio.com
Eurilait Ltd Leighton Lane Industrial Estate, Leighton Lane, Evercreech BA4 6LQ Contact: Andrew Ford Tel: 01749 838108 andrewford@eurilait.co.uk www.eurilait.co.uk
E.ON UK PLC Callflex Business Park, Golden Smithies Lane, Wath upon Dearne, Rotherham, South Yorkshire S63 7ER Contact: Sales Tel: 0330 400 1147 sales.partnerships@eonenergy.com
Euro Pizza Products Smederij 13, Amstelveen, The Netherlands 1185 ZR Contact: Ilay Ben Hamo Tel: 0031 347 38 88 Fax: 0031 347 38 89 llay.benhamo@europizzaproducts.nl Extons Foods 5/6 Caldey Road, Roundthorne Industrial Estate, Manchester M23 9GE Contact: Rachael Exton Tel: 0161 998 5734 Fax: 0161 902 9238 rexton@extonsfoods.com www.extonsfoods.com
Freiberger UK Ltd Broadgate House, Westlode Street, Spalding, Lincolnshire PE11 2AF Contact: Richard Harrow Tel: 01775 767655 01775 767656 richard.harrow@freibergerukltd.co.uk
Futura Foods UK Ltd. The Priory, Long Street, Dursley, Gloucestershire GL11 4HR Contact: Jo Carter Tel: 01666 890500 Fax: 01666 890522 jo@futura-foods.com www.futura-foods.com
GCL Food Ingredients Dunsil Road, Engine Lane, Newthorpe, Nottingham NG16 3PX Contact: David Staiano Tel: 01773 533944 david@gclfoodingredients.com www.gclfoodingredients.com
General Mills UK Ltd. Harman House, 1 George Street, Uxbridge, Middlesex UB8 1QQ Contact: Adam Wilkes Tel: 01895 201246 Fax: 01895 201100 adam.wilkes@genmills.com www.generalmills.co.uk
Glanbia Cheese Ltd 4 Royal Mews, Gadbrook Park, Rudheath, Northwich, Cheshire CW9 7UD Contact: John O’Brien Tel: 01606 810900 / Fax: 01606 48680 johnobrien@glanbiacheese.co.uk
IPR Events London Ltd. The Plaza, 535 Kings Road, London SW10 0SZ Contact: Stanislava Blagoeva Tel: 0207 352 4356 slava@iprconnections.com www.iprconnections.com
Jestic Units 3+4, Dana Industrial Estate, Transfesa Road, Paddock Wood, Kent TN12 6UU Tel: 0845 5048050 Fax: 0845 5048051 Email: info@jestic.net www.jestic.co.uk
Just-Eat.co.uk Ltd. Imperial Place (IP4), Maxwell Road, Borehamwood WD6 1JN Contact: Paul Griffith Tel: 0208 7362001 b2bmarketing@just-eat.co.uk www.restaurants.just-eat.co.uk
77
P&PNovmeber16_p77-80_Layout 1 26/10/2016 16:30 Page 78
index registered suppliers Kerry Kerry Global Technology & Innovation Centre, Millenium Park, Naas, County Kildare, Ireland Contact: Simon Hague Tel: +44 7795 368168 simon.hague@kerry.com www.kerry.com
Kukd.com Ltd EFG Food & Technology Park, Llantarnam Park Way, Cwmbran NP44 3GA Contact: Imran Jabbar Tel: 0333 370 9000 imran@kukd.com www.kukd.com
Kiren Foods Unit 3 Small Bridge Industrial Park, Riverside Drive, Rochdale, Lancashire OL16 2SH Contact: Mr Nazir Mackmood Tel:01706 526732 / Fax: 01706 869749 nazir@kirenfoods.com
Leathams PLC 227-255, Ilderton Road, London, SE15 1NS Contact: Mr James Faulkner Tel 0207 6354026 / Fax 0207 6354017 ingredients.sales@leathams.co.uk www.leathams.com
Martin Mathew & Co 50 St Andrew Street, Hertford, Hertfordshire SG14 1JA Contact: Mr M.J. Donnelly Tel: 01992 641641 Fax: 01992 641333 matthewdonnelly@martinmathew.co.uk www.martinmathew.co.uk
Marvel International Food Ltd. Unit 9-10 Abercorn Commercial Centre, Manor Farm Road, Perivale HA0 1AN Contact: Ayar Ahmad Tel: 0208 900 1197 sales@marvelfood.co.uk www.marvelfood.co.uk
Norseland Ltd. 1 Furzeground Way, Stockley Park, Uxbridge, Middlesex UB11 1BD Contact: Oliver Scott-Harden Tel: 01935 842800 oscott-harden@norseland.co.uk
Ornua Ingredients UK Hazel Park, Dymock Road, Ledbury, Herefordshire HR8 2JQ Contact: Abigail Middleton Tel: 01531 631300 Fax: 01531 631300 abigail.middleton@ornua.com www.meadowcheese.co.uk
Pan’Artisan Ltd. Unit 25/26 Holmbush Industrial Estate, Midhurst, West Sussex GU29 9HX Contact: Sam Davies Tel: 01730 811490 Fax: 01730 811491 enquiries@panartisan.com www.panartisan.com
Pasta King (UK) Ltd Plantation House, Milber Trading Estate, Newton Abbot, Devon TQ12 4SG Contact: Lesley Treeby Tel: 0800 458 7898 Fax: 01626 334481 www.pastaking.co.uk lt@pastaking.co.uk
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 Sorrento Express Ltd. Unit 10 Southall Business Park, 142 Johnson Street, Southall, Middlesex UB2 5FD Contact: Alfonso Amitrano Tel: 0208 843 4990 sales@sorrentoexpress.com www.sorrentoexpress.com Southern Salads Limited Units 1 & 2 Cannon Bridge, Cannon Lane Tonbridge, Kent TN1 9RP Contact: Mr Ray Boakes Tel: 01732 362444 Fax: 01732 361919 ray@southernsalads.co.uk www.southernsalads.com
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
Pizza Plus Foodservice Light Industrial Estate, Liverpool Road, Walmer Bridge, Preston PR4 5HY Tel: 01772 610415 Fax: 01772 617610 Contact: Chris Smith chris@pizzaplusfs.co.uk Portal Foods Ltd. Unit 14 Somerville Court, Banbury Business Park, Adderbury, Banbury, Oxfordshire OX17 3SN Contact: David Page Tel: 0844 9674797 dpage@portalfoods.co.uk
Riva Foods 32 Copenhagen Road, Hull HU7 0XQ Contact: Marie Gawley Tel: 01482 837285 Fax: 01482 824323 marie.gawley@rivafoods.co.uk www.rivafoods.co.uk
www.stateside-foods.co.uk
Taste of Sicily Ltd. Unit 2 Lismirrane Industrial Estate, Elstree Road, Elstree, Hertfordshire WD6 3EE Contact: Carlo Diforti Tel: 0208 953 5453 Fax: 0208 953 1453 info@tasteofsicily.co.uk www.tasteofsicily.co.uk TICCO Foods Ltd. Unit C, Skyway 14, Calder Way, Colnbrook, Slough SL3 0BQ Contact: Chiara Bellodi Tel: 01753 685444 hello@ticco.co.uk Venice Bakery UK Ltd. Unit 2 Crown House, Queen Street, Bexleyheath DA7 4BT Contact: Adam Martyn Tel: 0208 301 2624 adam@venicebakery.co.uk www.venicebakery.co.uk Whitworth Bros Limited Victoria Mills, Wellingborough Northants NN8 2DT Contact: Alan Ribakovs Tel: 01933 441000 Fax: 01933 222523 enquiries@whitworthbros.ltd.uk York House Foods Ltd. Shannon Place, Potton, Bedfordshire SG19 2YH Contact: Ian Affleck Tel: 07879 492616 ian@yorkhousemeatproducts.com www.yorkhousefoods.com
P&PNovmeber16_p77-80_Layout 1 26/10/2016 16:30 Page 79
index of products BEVERAGES Beer Carnevale Ltd. Coffee Carnevale Ltd. Kerry Mineral Water Carnevale Ltd. Soft Drinks Carnevale Ltd. Kerry Wine, Spirits & Liqueurs Carnevale Ltd. Sorrento Express Ltd.
BREAD, CAKES & DESSERTS Bread Rolls & Wraps Kerry Cakes & Confectionery Kerry Desserts Kerry Garlic Bread Kerry Marvel International Food Ltd. Riva Foods Ice Cream General Mills UK Ltd.
CHEESE, DAIRY & EGGS Butter Kerry Cheese 999 Pizza Toppings (UK) Ltd. Carnevale Ltd. Donatantonio Ltd. Eurilait Ltd. Extons Foods Futura Foods UK Ltd. Glanbia Cheese Ltd. Kerry Leathams PLC Marvel International Food Ltd. Ornua Ingredients UK Sorrento Express Ltd. Stateside Foods Ltd. The Cheese Warehouse Crème Fraiche Kerry Eggs Leathams PLC Milk Powder Kerry Mozzarella Carnevale Ltd. Eurilait Ltd. Futura Foods UK Ltd. GCL Food Ingredients. Glanbia Cheese Ltd. Kerry Marvel International Food Ltd. The Cheese Warehouse Salvo 1968 Ltd. Parmesan Eurilait Ltd. Futura Foods UK Ltd. GCL Food Ingredients. Kerry Sour Cream Kerry
COMPUTING SOLUTIONS
FRUIT & VEGETABLES
Online Ordering Solutions Just-Eat.co.uk Ltd.
Heated Pizza Delivery Bag Systems Cooktek (MCS Technical Products) Marvel International Food Ltd.
Chargrilled Vegetables Carnevale Ltd. Martin Mathew & Co. Ltd. Taste of Sicily Ltd. Herbs & Spices Kerry Olives Donatantonio Ltd. Leathams PLC Taste of Sicily Ltd.
DOUGH & PIZZA EQUIPMENT
Salad Southern Salads
DELIVERY & PACKAGING
Dough Preparation Equipment Cater-Bake (UK) Pizza Accessories Pizza Plus Foodservice Salvo 1968 Ltd Pizza Making Systems & Equipment Benier (UK) Ltd. Cater-Bake (UK) Chefsrange Cooktek (MCS Technical Products) Jestic Pizza Direct UK Pizza Ovens Benier (UK) Ltd. Cater-Bake (UK) Chefsrange Jestic PD Catering Internatonal Pizza Plus Foodservice
FISH & SEAFOOD Other Fish & Seafood Leathams PLC Marvel International Food Ltd.
FLOUR & BAKERY Concentrates Allied Mills Kerry Durum Semolina Allied Mills Carnevale Ltd. Kerry Flour Allied Mills Carnevale Ltd. Kerry Marvel International Food Ltd. Salvo 1968 Ltd Sorrento Express Ltd. Whitworth Bros. Limited Icings Allied Mills Improvers Allied Mills Premixes (Bread & Cakes)| Allied Mills
FOOD WHOLESALERS Continental Quattro Stagioni Ltd. Euro Pizza Products Kerry Leathams PLC Marvel International Food Ltd. Salvo 1968 Ltd. Stateside Foods Ltd. TICCO Foods Ltd.
Italian Meat & Sausages Dawn Farm Foods Ltd. Donatantonio Ltd. GCL Food Ingredients. Salvo 1968 Ltd York House Foods Pancetta Carnevale Ltd. GCL Food Ingredients. York House Foods Pepperoni Carnevale Ltd. Dawn Farm Foods Ltd. GCL Food Ingredients. Salami Carnevale Ltd. Kerry
OILS & VINEGARS KITCHEN & SERVING EQUIPMENT Bakery Ovens Cater-Bake (UK) Chefsrange Drinks Systems Carnevale Ltd. Chargrills Chefsrange Displays Chefsrange Drinks Systems Carnevale Ltd. Fryers Chefsrange Jestic Griddles Chefsrange Jestic Holding Ovens Jestic Preparation Counters Chefsrange Refrigeration Chefsrange General Mills UK Ltd. Serving Pasta King (UK) Ltd.
MEAT Bacon Dawn Farm Foods Ltd. Kerry Leathams PLC York House Foods Beef Leathams PLC Marvel International Food Ltd. York House Foods Chicken & Other Poultry Leathams PLC Marvel International Food Ltd. York House Foods Duck York House Foods Ham Carnevale Ltd. Dawn Farm Foods Ltd. Leathams PLC Kerry Marvel International Food Ltd. Stateside Foods Ltd. York House Foods
Oil Kerry Olive Oil Donatantonio Ltd. GCL Food Ingredients. Kerry Leathams PLC Salvo 1968 Ltd
PASTA, POLENTA, GNOCCHI & RICE Pasta (Dry) Carnevale Ltd. Donatantonio Ltd. GCL Food Ingredients. Leathams PLC Marvel International Food Ltd. Pasta (Fresh) GCL Food Ingredients. Salvo 1968 Ltd.
PIZZA DOUGH, BASES & CRUSTS Dough Balls Euro Pizza Products Kerry Kiren Foods Pan’Artisan Ltd. Pizza Plus Foodservice Pizza Bases & Crusts Crosta & Mollica Ltd. Kiren Foods Kerry Marvel International Food Ltd. Pan’Artisan Ltd. Pizza Plus Foodservice Salvo 1968 Ltd. Stateside Foods Ltd. Venice Bakery UK Ltd.
Wood-fired Italian Pizza (Base & Sauce) Kerry
PIZZA TOPPINGS Fish Carnevale Ltd. Martin Mathew & Co. Ltd. Fruit & Vegetables Carnevale Ltd. Meat 999 Pizza Toppings (UK) Ltd. Carnevale Ltd. Dawn Farm Foods GCL Food Ingredients Kerry Marvel International Food Ltd. Pizza Plus Foodservice Stateside Foods Ltd. York House Foods Pizza Sauces Donatantonio Ltd. Pizza Plus Foodservice Portal Foods Ltd. Stateside Foods Ltd.
READY PREPARED Prepared Pasta Meals Bakkavor Pizza Freiberger UK Ltd. Marvel International Food Ltd. Pasta King (UK) Ltd. Prepared Pizza (Chilled) Bakkavor Pizza Crosta & Mollica Ltd. Stateside Foods Ltd. Prepared Pizza (Frozen) Freiberger UK Ltd. Pizza Plus Foodservice Stateside Foods Ltd. Venice Bakery UK Ltd.
SOUPS, SAUCES, STOCKS & DRESSINGS Chutneys, Relishes & Sauces Kerry Garlic Spreads & Mixes Kerry Riva Foods Stateside Foods Ltd.
Mayonnaise & Other Dressings Kerry Pasta Sauces Kerry Leathams PLC Martin Mathew & Co. Ltd. Pasta King (UK) Ltd. Salvo 1968 Ltd The Fresh Pasta Company Ltd Pesto Kerry Taste of Sicily Ltd. Pizza Sauces Euro Pizza Products Kerry Leathams PLC Marvel International Food Ltd. Portal Foods Ltd. Salvo 1968 Ltd. Soups Kerry Stocks Kerry Tapenades & Purees Kerry
SPECIALIST FOOD CONSULTANCY & MARKET RESEARCH Retail The Cardinal Group Training Publications The Cardinal Group
TOMATOES Canned Tomatoes Donatantonio Ltd. Martin Mathew & Co. Ltd. Marvel International Food Ltd. Salvo 1968 Ltd. Fresh Tomatoes Southern Salads Passata Donatantonio Ltd. Martin Mathew & Co. Ltd. SunBlush© Tomatoes Leathams PLC Sun-Dried Tomatoes Carnevale Ltd. Donatantonio Ltd. Leathams PLC Martin Mathew & Co. Ltd. Taste of Sicily 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: Ian Kent, Stateside
Geoff Parsons, Basilico
Ian Ritchie, Dawn Farm Foods
Keith Griffiths , Yum
Maurice Abboudi, Consultant
Andrew Gallagher, Papa John
Matt Simpkin, Just Eat
John O’Brien, Glanbia Cheese
Jemma Robinson, ASDA
Alan Ribakovs, Richard Harrow , Whitworths Freiberger (* Primary members of the committee – others generally attend as substitutes when primary members are unable to attend meetings)
P&PNovmeber16_p77-80_Layout 1 26/10/2016 16:30 Page 80