Pizza, Pasta & Italian Food Magazine - April 2025 - Issue 227
TOGETHER WE HAVE GONE FAR
Casa Julia is thrilled to share that 2025 marks our 50TH ANNIVERSARY in business. For five decades, we have been supplying the UK MARKET with an extensive range of HIGH QUALITY PRODUCTS and OUTSTANDING SERVICE to all our customers. We extend our HEARTFELT GRATITUDE to all our customers for their support over the years.
To mark the occasion we shall have many promotions throughout the year to celebrate.
1987: Casa Julia sponsored a local cycling team
Contents
Welcome
We’re in a celebratory mood at Pizza, Pasta HQ, with our biggest magazine in six years. I think it’s testament to the momentum around Italian food in the UK right now. Everyone I talk to is excited about fusion avours, global in uences, new pizza styles and continued innovation.
In this latest issue, ingredients go under the microscope. The protein content in our is a fascinating topic, while the Italian atbread, pinsa, is becoming much more prevalent on menus.
The electric journey of pizza ovens is a hugely important one, while I talk to independent pizza operators continuing to ourish in the face of sti competition. Just like us, they’re always trying to nd ways of improving their o ering to maintain a loyal customer base.
Here’s to future success!
ALEX BELL - EDITOR alex@jandmgroup.co.uk
Editor Alex Bell telephone 01291 636349 e-mail alex@jandmgroup.co.uk
Advertising Andrew Emery telephone 01291 636334 e-mail andrew@jandmgroup.co.uk
Production Gareth Symonds telephone 01291 636339 e-mail gareth@jandmgroup.co.uk
22-38 Eurostar Commodities / Salvo 1968 / Di Marco Leathams / Alpa
OVENS & EQUIPMENT
40-47 Blue Seal / Pizza Equipment Ltd / FoodWorks SW PizzaMaster
BUSINESS OPERATIONS
48-56 Fat Pizza / Platter / Santa Maria / Squares & Circles
REGULARS
58 New members 60-62 Index of suppliers & Classi eds
ALPHIN PANS ap
Alphin Pans
NEWS
From key data insights to foodservice partnerships, initiatives, exciting products, charity drives and
so much more, we’ve got you covered.
Flat February for hospo as spending tightens
Britain’s leading restaurant, pub and bar groups delivered fractional like-forlike sales (LFL) growth of just 0.1% in February, according to the latest CGA RSM Hospitality Business Tracker.
The figure is well below the rate of inflation and continues a challenging start to 2025 for the sector, following a year-on-year drop of 1.3% in January.
Many consumers remain watchful of their disposable income.
The Tracker, produced by CGA by NIQ in partnership with RSM UK, shows Feb delivered 2.5% growth in total sales, including all venues opened by groups in the past 12 months. However, with key costs still inflationary – including via extra National Insurance contributions from April – hospitality margins are tight. Pubs performed the best of the major hospitality channels for the third month in a row. LFL sales finished 1.7% ahead of Feb 2024, having been partly boosted by the Six Nations. With consumers limiting their meals out, restaurant groups’ sales fell by 0.6%. While Feb featured Valentine’s Day, this year it occurred on a Friday, which generally sees higher on-premise visitation compared to other days of the week, and last year it fell on a Wednesday, resulting in a missed midweek sales boost this year.
Hospitality had a slightly tougher
month in London than elsewhere. Groups’ sales inside the M25 were down 1.2% year-on-year, but beyond the M25 they recorded a marginal rise of 0.5%.
Karl Chessell, director - hospitality operators and food, EMEA at CGA by NIQ, said: “After a flurry of spending over Christmas it’s clearly been a challenging start to 2025. Growth is very fragile, and hikes in National Insurance will pile even more pressure on managed groups.”
Saxon Moseley, head of leisure and hospitality at RSM UK, said: “A second month of lacklustre trading results means that the hospitality sector remains in negative territory for the year to date. Consumers are opting to cut back on discretionary spending amidst growing apprehension about the UK economy and global instability. While the medium-term outlook appears more positive, the coming months will be critical for businesses grappling with both waning demand and rising costs.”
Booker price locking over 700 products
Booker is continuing its commitment to supporting the food hospitality industry, by price locking over 700 products in its Spring Catering Guide
With a mix of established favourites and new and seasonal offerings, the 50-page guide is designed to help caterers save more, make more, and stay ahead of the competition.
The 700 price-locked products cover all categories from fresh produce, meat, packaged and BWS, with Group exclusive lines to take caterers through spring and into summer.
New options include a Peach Bellini Meringue Roulade, Sidoli Tarte au Citron and Burrata with Roasted Tomatoes. There is also an Afternoon Tea option and seasonal lamb offers from Booker’s award-winning Blackgate meat range.
Fifty lines include exclusive products in key categories like chicken, bites, desserts, sauces, American sodas, coolers and iced teas. It also covers spirits and premium beverages from Venus Wine & Spirits Merchants – now part of the Booker Group and celebrating 50 years in the industry.
The guide highlights other services available from the UK’s largest wholesaler, including free delivery, oil recycling and waste collection.
Stuart Hyslop, catering managing director for Booker, said: “It’s packed with innovative products, exclusive lines and great value, price-locked products to give caterers the stability and flexibility they need to stay competitive and thrive. We understand the challenges faced by the food hospitality industry and remain committed to providing the best solutions to help caterers succeed this season and beyond.”
GLUTEN-FREE PIZZA, Made Easy.
GREAT TASTE, ZERO HASSLE
Cater to the growing demand for glutenfree with Rich’s new parbaked frozen pizza bases. Available in 10” and 12” thin-crust gluten-free option, crafted with rice flour, tapioca, and potato flour and a 10” cauliflower option, made with cauliflower, milled chia, brown rice, each base delivers a crispy exterior and chewy centre. The Pizza bases are easy to prepare with no thawing, no proving, just great taste.
Hungry for more?
Just visit www.richs.co.uk for more information or email the team at UKsales@rich.com
CareerScope hub offers welcome support
Five of hospitality’s leading bodies –the Institute of Hospitality, Hospitality Action, the Savoy Educational Trust, Springboard and UKHospitality – have united to launch the CareerScope Hospitality Support Hub. It’s a free-toview website providing practical and emotional support to people who lose their jobs or businesses or face mental health struggles, due to the rising number of closures.
The UK hospitality sector is likely to be profoundly affected by the rises in
National Insurance and minimum wage. Many businesses are already foreclosing, with more reporting expected staff cuts.
The hub offers resources and signposting for people to top up employability skills, search for jobs, safeguard their mental wellbeing and receive financial and redundancy advice.
A statement from the CEOs of the five CareerScope founding partners said: “The CareerScope Hospitality Support Hub aims to leverage the resources, networks and expertise of our respective organisations to provide practical, accessible solutions to ensure the industry’s resilience and future success.
“Think of the Hospitality Support Hub as a 24/7 centre for the industry. Our aim is to keep the workforce happy, healthy and work-ready.”
It’s backed by Tom Kerridge, Clare Smyth, Michel Roux Jr and Fred Sirieix. Restaurateur Kerridge said: “The hospitality industry is full of passion and hard work, but many people are
facing real challenges. The hub is a vital resource to help those in need find guidance, support and the tools to keep moving forward.”
Smyth, chef patron of Core by Clare Smyth, commented: “Hospitality is built on the spirit of collaboration, care and perseverance. The CareerScope Hospitality Support Hub is an essential resource, helping our industry navigate these challenging times and ensuring that those who dedicate themselves to this sector have the support and opportunities they deserve.”
“Hospitality is about looking after people and now it’s time we look after our own,” said Sirieix. “If you need help, this is the place to find it.”
Sinead Mallozzi, CEO of Sketch, said: “In tough times, it’s really heartening to see our major bodies working together to the greater good of the whole hospitality community.”
Visit careerscope.uk.net, click ‘Support’.
HOBART Service website to ease customer journey
HOBART Service has launched a website, aiming to make the user journey simpler, faster and more efficient.
At its centre is a commitment to efficiency. Whether it’s requesting emergency repairs, scheduling routine maintenance or ordering essential cleaning chemicals from the dedicated Hyline shop, the site ensures customers can do exactly what they came for.
It also simplifies access to features designed to support bottom lines. Visitors can quickly identify accurate part information, prices on a range of spare parts, as well as viewing realtime availability. While the inclusion of the Hyline Calculator helps operators identify potential savings, empowering them to make informed decisions that can reduce costs and improve efficiency.
Victoria Carroll, sales and marketing director at HOBART Service, said: “We are excited to bring this enhanced experience to customers. Our aim was to create a site that is user-friendly and
easy to navigate. Whether it’s identifying genuine OEM parts, scheduling maintenance or accessing special tools such as our Calculator, we’re making it easier than ever for operators to run their kitchens efficiently and cost-effectively.”
Key features include:
● Request emergency repairs & maintenance: Access prompt service when needed.
● Order chemicals with ease: A dedicated, user-friendly e-shop.
● Fair and transparent pricing: Request information and prices for spare parts with assurance of best possible pricing.
● Hyline calculator: Help operators identify potential savings and optimise kitchen operations.
Toque d’Or 2025 finalists revealed
Nestlé Professional has announced the 12 students advancing into the Finals of its prestigious Toque d’Or competition, after a competitive round of action at the National Heats in York.
Under the watchful eye of expert judges, including chef Tom Booton, the finalists have been selected to advance to the Grand Finals, to compete across four days of challenges for a once-in-a-lifetime culinary adventure in Italy this July.
The back-of-house (BOH) and front-of-house (FOH) students advancing to the Grand Finals in May:
● N. Warks & S. Leics College: Bobby Bendle & Leigh Flashman
● W. Notts College: Cody Wragg
● N. Herts College: Erin Rose Coates
● Hugh Baird College: Katie Blundell
● Coleg Cambria: Victoria Royer
● North Herts: Freddie McCreath
● Cheshire College S & W: Noah Richards-Layfield
● The Sheffield College: Olivia Cartlidge
● East Riding College: Ruby Goodens
● Westminster Kingsway College: Serin Hassan
● Loughborough College: Thomas Brassington
Katya Simmons, MD of Nestlé Professional UK&I, said: “By providing real-world experiences that highlight the skills and creativity needed to be able to flourish in hospitality, Nestlé Professional Toque d’Or continues to inspire young talent, serving as a platform for learning, growth and development.
“The calibre of competition was outstanding. I want to congratulate all the competitors for their hard work and passion. Our final 12 should be incredibly proud of their achievement – I look forward to seeing them in the finals.”
The heats welcomed 24 BOH and 24 FOH competitors, offering each the opportunity to showcase their creativity and skill in sustainability-inspired challenges set by Nestlé Professional’s team of experts and industry leaders. BOH competitors were tasked with creating an exceptional plant-forward main course using Maggi® and Garden Gourmet® products alongside a larder of fresh ingredients supplied by competition partner Woods Foodservice, as well as producing a perfectly baked chocolate brownie dessert using Nestlé Branded Dessert Ingredients.
Led by chef Tom Booton, the BOH judging panel included Sharkbait & Swim’s chef patron Steve McClarty,
Nestlé Professional’s development chef Paul Hawkins and channel manager James Candy and Cherrytree Bakery’s NPD manager Martin Hargreaves.
BOH judge Tom Booton, head chef at The Grill by Tom Booton, The Dorchester Hotel, said: “I enjoyed watching the competitors bring their own style and creativity. To those advancing, this is your chance to showcase your learnings and skills even further.”
FOH competitors served up to 50 community and charity guests during lunch service across the two-day challenge. Supporting the competitors in a wine and customer service masterclass was Jupiter HumphreyBishop. Competitors also learned all about coffee in a creative challenge led by Nestlé Professional’s coffee training specialist Jo Walsh, which saw them invent and create their own hot or iced coffee beverage using Seattle’s Best Coffee beans. These key learnings enabled the competitors to perfectly pair the main course and dessert with the appropriate beverage. Joining Jupiter and Jo on the FOH judging panel was Nestlé Professional’s coffee trainer Emilia Flajszer and 2024 FOH Toque d’Or winner now guest judge Jasmine.
Joining the panel for Finals Week will be award-winning chef Adam Handling and his restaurant director George Hersey. It takes place from 11 to 15 May 2025, with the winners announced at the Awards Lunch on 6 June 2025.
INTERNORGA zooms in on trends
International trade fair, INTERNORGA, has unveiled key developments shaping the hospitality sector, with its FoodZoom 2025 trend analysis.
The annual event took place in Hamburg from 14-18 March, with trend researcher Karin Tischer of food & more (Kaarst, Germany) delivering deep insights into evolving preferences, emerging business models and technological advancements.
Matthias Balz, director INTERNORGA, said: “The hospitality industry is at a pivotal moment, balancing customer expectations, sustainability and digital transformation. With INTERNORGA FoodZoom 2025, we provide industry professionals with valuable insights to navigate these changes successfully. By identifying key trends, we help businesses seize opportunities and stay ahead of the curve.”
They include:
● Emotional engagement: The heartbeat of modern hospitality Creating memorable emotional
experiences is paramount. Dining is not merely about sustenance but forging deep, personal connections. From innovative storytelling that highlights a restaurant’s heritage and sustainable practices to immersive dining environments, enhanced by live cooking and unique presentations, the focus is on crafting moments that resonate.
● Global street food: A fusion of tradition and innovation
Street food continues to captivate with its global flavours and adaptability. Traditional favourites are being reinvented. The rise of mono-concepts, dedicated to a single dish with diverse variations, and the increasing demand for convenient, snacks reflect a shift towards on-the-go dining.
● Urban food architecture: Redefining cityscapes through gastronomy
As urban centres face challenges like property vacancies and changing consumer behaviours, hospitality has
Merrychef launches Oven Cavity Liner
Merrychef has brought a new Oven Cavity Liner to market. It’s designed to significantly cut cleaning time at the end of service, helping staff as well as saving money for operators.
Developed in Sheffield, it delivers a 90% reduction in cleaning chemical usage, a 90% reduction in oven cavity protector usage and a 76% reduction in labour time to clean ovens*. This
accessory is predicted to revolutionise the ease of cleaning for the best-selling Merrychef conneX®12 and eikon e2s high speed ovens**. Cavity liners for other models are in development.
“The world of foodservice is challenging,” asserted Merrychef MD, Colin Lacey. “Our customers are being affected by rising costs across all areas of their business. Staff recruitment and retention remains a major issue.
“At Merrychef, we are constantly thinking about how we can make our equipment easier to use and maintain, to provide ongoing savings. The Merrychef Oven Cavity Liner is a simple accessory that has huge potential to save operators money and improve staff productivity and morale. Let’s face it, nobody enjoys spending time cleaning their oven cavity at the end of a busy day.”
As well as improving productivity by reducing cleaning time and chemical usage, a cleaner oven helps to reduce
a unique opportunity to revitalise these spaces. The potential of dualpurpose venues, transformation of historic buildings into vibrant dining destinations and the integration of AI and robotics to enhance efficiency.
● Health-conscious dining: Catering to the informed consumer There’s a notable shift towards plantbased diets and alternative proteins, with the emergence of ingredients like sunflower seeds and lupins, celebrated for their sustainability and nutritional benefits. More noand low-alcohol beverages cater to the health-aware guest, without a compromise on taste or experience.
downtime and maintenance costs, as well as extending the life of the oven. Reduced chemical usage is also more sustainable and kinder to the environment.
With the new liner, there are only two surfaces of the oven that need cleaning. The back should be cleaned and then sprayed with the Merrychef protector spray, and the inside roof simply wiped down.
The Oven Cavity Liner can be washed in warm, soapy water, dried and easily replaced back into the oven.
* Based on internal Merrychef calculations.
** For conneX 12 and eikon e2s models only. Post 2019 models, that use stubs to hold the cook plate.
Fresh Direct and City Harvest celebrate a million Meals
City Harvest, the London-based food redistribution charity, has revealed that Fresh Direct has become the first business to receive a plaque to celebrate its donation of the equivalent of one million meals to help address food poverty across London. The major milestone was announced during Food Waste Week (17-23 March).
Fresh Direct, the UK’s leading provider of foodservice fresh produce, has had a long-standing relationship with City Harvest, providing surplus from its Dagenham depot as it supports the charity’s mission to rescue food, people and the planet by diverting food to communities across the capital.
Andy Pembroke, Fresh Direct MD, said: “We’re delighted to have achieved this. We have supported the charity for several years and know that when we have surplus food, City Harvest is well-placed to ensure that it goes to those who need it most.
“We’re proud to be part of Sysco, a purpose-led company, and the programme of redistribution supports our mission, which is Connecting the World to Share Food and Care for One Another, as well as helping us towards our goal of halving food waste by 2030. I’m also delighted to see many colleagues using
081
Pizzeria’s
their volunteering hours to support City Harvest.”
Mary Parsons, head of food, City Harvest, added: “We are immensely grateful to Fresh Direct for reaching the incredible milestone of donating one million meals to City Harvest.
“We’ve been able to make a profound impact – providing nourishment and hope to thousands of Londoners in need. This achievement reflects the strength of our partnership and shared dedication to ensure no good food goes to waste.”
In recognition, City Harvest has presented a commemorative plaque to Fresh Direct’s Dagenham depot.
second site a Shore thing
Following the success of its flagship in Peckham, 081 Pizzeria is opening its biggest bricks-and-mortar location yet in East London. Crowned one of 50 Top Pizzas in Europe* and located on Great Eastern Street, the new 2000-squarefoot venue will transform a former event space (Iron Bloom) into a pizzeria with bold, modern street-art, inspired by the vibrant culture and soul of Naples.
Founded by Andrea Asciuti, a Naplesborn pizza aficionado, 081 Pizzeria has garnered a cult following for its authentic yet innovative Neapolitan fare, crafted using 72-hour fermented dough and the finest ingredients sourced directly from Italy.
Coming to the thriving dining scene in Shoreditch, the pizzeria showcases a
unique aesthetic that pays homage to famous figures from Asciuti’s homeland.
Guests can expect signature handcrafted Neapolitan pizzas, Napoliinspired tapas and an extensive selection of Italian wines and cocktails. The menu will showcase 081 Pizzeria’s fresh and unconventional approach to Neapolitan pizza, combining traditional techniques with innovative flavours, including the ‘Tunarella’ (featuring yellow cherry tomatoes, fior di latte mozzarella, red onions, black olive dust, tuna fillets, and parmesan) and the ‘Pulled Genovese’, made with slow-cooked pulled beef brisket and ribs in a Genovese ragu,
topped with pecorino fondue and parmesan chips.
Founder Andrea Asciuti said: “After four years of establishing 081, we feel extremely proud to announce the opening of our biggest location yet. We are beyond excited about bringing our unique pizzeria concept to a vibrant and thriving hub like Shoreditch.
“Our mission has always been to bring a fresh, bold and authentic slice of Naples to London.”
081 Pizzeria Shoreditch is open seven days a week, from 11.30am to 11.30pm.
*081 Pizzeria voted #43 in 50 Top Pizza Europa 2024.
Capital diners keen on eating out
Global payments company, Square, has released research around the habits of London diners. The Censuswide survey of over 1000 respondents who spend £25£35 per head or more for a main drink or dessert/side at least once a year found that eating out remains an important social activity, despite rising costs.
Around 44% said the amount they dine out has increased over the past 12
months, rising to 60% across Millennials. While 49% said the amount they are willing to spend when dining out has increased over the past year, rising to 60% across Millennials.
The average diner eats out just over once a month (3.7 times per quarter), and about one in six (16%) eat out at least twice a month. Data also reveals that the top boroughs for eating out are Hammersmith & Fulham (5.5 times per quarter), Camden (5.4), Sutton (4.8), Wandsworth (4.6) and Islington (4.6).
In terms of customers returning to a restaurant, the most important factors are price and affordability (53%); consistent food quality (52%); and service (47%). However, service quality is cited as an important factor by 54% of Millennials, compared to only 40% of Gen Z, who think price
Brakes, the UK’s leading foodservice wholesaler, is preparing for its second interactive exhibition, as part of Food Expo 25. Businesses can sample food, see chef demonstrations of on-trend food and hear about the latest developments in cuisine across the world.
The first event took place under the historic Concorde plane in Manchester on March 27, so preparations are now underway for Ashton Gate stadium in Bristol on April 30.
More than 75 leading food suppliers will attend, showcasing
and consistent quality matters more.
Nearly half (46%) of respondents would not dine at a restaurant if there was a maximum seating time. Word of mouth remains the most popular way of finding somewhere to eat (42%).
Sustainability is also a key factor, with half (51%) of Millennials choosing a restaurant based on whether it is farmto-table, compared to 17% of Boomers.
Matt Gillet, head of UK Business at Square, said: “The outlook for restaurants is positive, with London diners choosing to dine out more than last year. But there are certain factors for owners to consider as they continue to navigate economic headwinds. We know that most food & beverage businesses are optimistic about the future, with plans for growth and expansion, but they need to prioritise evolving customer habits and tap into the needs of different demographics to survive rising costs of food, supplies, energy and staff.”
Brakes takes its food on the road
everything from drinks to snacks and plant-based to meat and fish protein, as well as desserts, alcohol and non-food.
Brakes is also presenting products from across its entire range, alongside fresh produce specialists Fresh Direct and food-to-go leaders Country Choice.
There will be live cooking demos from chefs and category specialists, led by The Chef meets the Fishmonger, where customers can get inspiration on incorporating fresh fish and produce into springtime dishes. The MSC will also be on hand to give customers an understanding of this leading seafood accreditation scheme.
A seminar on Ways to Save With Meat can help customers deliver great summertime burgers, without compromising on quality or taste, but helping with the cost.
Paul Nieduszynski, CEO of Sysco GB, said: “Our Food Expos have grown massively over the past couple of years. Bringing Sysco’s British businesses together in one place, supported by more than 75 suppliers, gives customers a real opportunity to understand how we can help them build amazing menus.
“Unlike traditional trade shows, customers can order any of the products on display at the Expo and have them in their kitchen on the next delivery, making an immediate impact on the menu.”
Bath Restaurant Week has attracted some major names in the food and beverage industry to sponsor its inaugural year, kicking off in May.
Bath BID has confirmed that Deliveroo and Italian beer brand Birrificio Angelo Poretti are among the sponsors, running from 3-11 May 2025. Bath Restaurant Week is a new nine-day event designed to celebrate the incredible array of restaurants, cafés and bars in the region.
It aims to give visitors and locals the opportunity to try the diverse range of cuisines, dishes and venues in the city. Customers will find offerings such as tasting menus, signature cocktails, lunch opening hours and special offers.
The team at Bath BID (Business Improvement District) has secured generous sponsorship from local and national partners. These include Deliveroo, Birrificio Angelo Poretti (part of Carlsberg Britvic) and the Bath Echo. Joe McKenna, regional manager of the South West and Wales at Deliveroo, said: “It is wonderful to support an initiative that celebrates Bath’s vibrant food & drink culture. The city is packed full of exciting restaurants, bars, cafés and venues, as well as passionate hospitality professionals who deserve to be recognised.”
Richard Bertinet has long been connected to Bath and has owned and
Big brand sponsorship for Bath Restaurant Week
managed the highly acclaimed Bertinet Kitchen Cookery School on St Andrews Terrace in the heart of the city for over 20 years. He said: “Having been part of the amazing Bath food community for over two decades, I have seen how much culinary talent, enthusiasm and passion that there is here. For a relatively small city, there is a huge range of eating and drinking places on offer, as well as many stunning venues steeped in history.”
Allison Herbert, CEO of Bath BID, commented: “As a city, Bath offers an extensive and diverse selection of incredible food, drink and event offerings. And inside every restaurant, café and bar is a team of exceptionally hardworking individuals
who are passionate about providing top-quality customer service and refreshment to both residents, and the six million yearly visitors to Bath.
“We have been eager to find a way to recognise and support hospitality businesses in the city and Alex Peters, director at Bath Pizza Co and Green Park Brasserie, developed the idea of running a Bath-specific restaurant week. We believe that Alex’s idea will be a great boost to local establishments –providing them with resources and space to showcase their culinary and beverage expertise and to reach new customers. We can’t wait!”
Businesses that would like to get involved can visit bathrestaurantweek.com.
KEY TAKEAWAYS
Former PAPA chairman, Richard Harrow, on understanding new pEPR legislation and its impact on packaging.
The start of 2025 brought major developments in Extended Producer Responsibility (EPR) legislation, which came into effect on January 1. Moving forward, this will be referred to as pEPR (packaging Extended Producer Responsibility) to distinguish it as packaging-related.
KEY DEFRA ANNOUNCEMENTS
In December, Defra confirmed:
1. Estimated Base Fees (Dec 20): These outline the rates companies will likely be charged for consumer packaging placed on the UK market in 2024. However, these figures come
with caveats: they are best estimates and could change when the first invoices are issued in Sep/Oct 2025.
2. Recyclability Assessment
Methodology (RAM): This will determine how modulated fees – set to be introduced in 2026 –are calculated. Packaging will be categorised as green, amber or red, with additional costs applied to materials in amber or red categories.
INDUSTRY CONCERNS
One of the big questions is how takeaway pizza cartons will be treated. Due to grease and food contamination, they are often rejected for recycling. PAPA director, Jim Winship, has long challenged this stance, and with new funding from pEPR, there is hope that recycling operators – both private and local authorities – will invest in solutions to make their recycling viable. Supermarkets have also voiced concerns about the administrative burden RAM could create, especially since private-label products make up over 60% of their sales volume. In response, Defra has indicated that a revised and hopefully simplified RAM will be issued in the spring.
THE COST FACTOR
There is still uncertainty about the total cost of pEPR. Defra estimates an annual figure of £1.4 billion but this excludes additional costs from modulated fees. NGOs estimate the overall cost of household waste management –including collection, recycling and disposal – at over £5 billion, suggesting that industry costs could rise significantly as the government aims for 100% cost coverage by businesses.
PACKUK INTRODUCTION
In January, the government announced the scheme administrator for pEPR: PackUK. This new body will operate within Defra, led by Sebastian Munden, former CEO of Unilever UK & Ireland and chair of WRAP, alongside Dr Margaret Bates, a respected figure in waste and packaging sustainability.
PackUK will work with a Producer Responsibility Organisation (PRO), including representatives from the Food and Drink Federation (FDF), local authorities and other yet-to-be-named stakeholders. However, the FDF has already expressed frustration with the current system, calling for a delay in pEPR implementation. A key issue is that funding from pEPR paid to local authorities is not ring-fenced for waste management, raising concerns that cashstrapped councils may divert funds to other areas.
UNRESOLVED ISSUES
Several elements of pEPR remain unclear:
● The audit of public waste bins is still pending, which will determine the most frequently discarded packaging materials. This is crucial because additional fees apply to these items.
● Businesses need certainty about their costs to plan effectively.
UK DEPOSIT RETURN SCHEME (DRS)
A timeline has now been set for the DRS for drinks containers, another significant shift in packaging policy. The Westminster government plans to launch the scheme in October 2027, covering England, Scotland and Northern Ireland. However, Wales has
ADVISORY
opted for a separate DRS, creating a regulatory headache for companies operating across the UK.
Looking at Europe, the Republic of Ireland introduced its DRS in February 2024, and by October, over 600 million containers had been returned – showing that such schemes can work effectively.
WHAT BUSINESSES MUST DO NOW
April 1, 2025, marked a key milestone for pEPR. By this date:
● Obligated companies must have submitted 2024 packaging data.
● Companies must have been registered with PackUK, if required.
● Failure to comply could result in penalties, as PackUK has enforcement powers.
ROAD AHEAD
The direction is clear: businesses will be paying more for packaging recycling and disposal in the coming years. With many uncertainties still unresolved, one thing is clear – costs will rise.
KEY TAKEAWAY
Reduce the amount of packaging you use and ensure that what you do use is easy to recycle. Acting now will help businesses stay ahead of upcoming regulations and avoid unnecessary costs.
Become a Sponsor
The highlight of the pizza, pasta & Italian food industry calendar.
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Sponsorship offers fantastic exposure for your brand and a head start in making new connections.
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The challenge is on once again, as Pizza Chef of the Year returns for 2025. Will reigning champion Scott Holden retain the title or do you think you can claim the crown?
This competition stands head and shoulders above the rest by testing the chef’s creativity in making use of specially selected ingredients from our sponsors.
Head judge, Theo Randall, had this to say at the conclusion of the 2024 event. “I’m blown away by the entries in this year’s competition.
“It’s a real challenge for the chefs to produce standout pizzas using specific ingredients. It puts their palates to the test.
“In the end, it was Scott’s exceptional understanding of flavour profiles and command of ingredient pairings which saw him claim the title. I’m already excited for 2025! ”
Enter Now
If you think you’ve got the skills to elevate your pizza game above the rest, visit www.papaindustryawards.co.uk and register to enter.
Sponsored by
PIZZA CHEF of the year 2025
Flour with purpose
Protein in wheat is an evolving trend – but it’s not all about the numbers. Eurostar Commodities tells us why.
ALL IN THE SOIL
For decades, bakers and chefs have believed that the key to great bread and pizza dough lies in the protein content of the flour. The historical perception is that flour should contain over 12.5% protein to produce the best results. And while high-protein flour does provide benefits for certain baking methods, recent developments in regenerative agriculture are reshaping how we think. Protein content in flour is important because it directly affects gluten formation. Gluten is a network of proteins that gives dough its elasticity, structure and chewiness. Higher-protein flours are ideal for longer leavening doughs, allowing for extended proving times, fuller flavours and an open crumb structure. This is why traditional baking wisdom has emphasised the importance
of high protein content, especially for bread and pizza dough.
However, focusing solely on protein percentage overlooks other factors that contribute to the quality and final baked product. This is where regenerative farming practices come into play.
Regenerative agriculture is a holistic approach to farming that focuses on improving soil health, increasing biodiversity and reducing chemical inputs. Unlike conventional methods, which rely on synthetic fertilisers and pesticides, the aim is to restore and maintain the natural ecosystem of soil.
BIGGER PICTURE
When it comes to wheat, regenerative farming results in crops that are nourished by healthier, biodiverse soils. This means that even if regeneratively
grown wheat has a protein level slightly below that of conventionally farmed wheat, its overall quality and nutritional value are higher.
The difference between conventional and regenerative wheat can be likened to taking vitamin pills and eating a balanced diet rich in whole foods. Conventional practices can be thought of as ‘force-growing’ the wheat by feeding it synthetic nutrients, much like relying solely on supplements without consuming real food. While the wheat may reach desired protein levels, it lacks the natural nutrients and resilience that come from being grown in healthy soil.
But regenerative wheat is like a body nourished with wholesome foods. The natural biodiversity in the soil provides the wheat with a ‘healthier, more natural’ diet. This leads to a crop that performs technically as well as, if not better than, higher protein conventional wheat. Bakers using regeneratively grown wheat report similar dough strength, elasticity and baking performance, all while benefitting from an improved environmental footprint.
For bakers accustomed to selecting flour based on protein content alone, this shift can be eye-opening. While it’s true that higher protein flours have traditionally been favoured for bread and pizza, it’s increasingly clear that the source and growing practices of the wheat are equally important.
Regeneratively grown wheat offers advantages beyond just protein content:
● Flavour: It often has a richer, more complex flavour profile.
● Digestibility: Regenerative wheat products can be easier to digest.
● Environmental impact: Improved soil health, sequestering of carbon, support for biodiversity.
● Consistent performance: Despite slightly lower protein levels, regenerative wheat performs on par with, or better than, conventional high-protein wheat.
HOLISTIC HEALTH
As more farmers adopt regenerative practices and bakers become aware of the benefits, the conversation around
INGREDIENTS
flour quality is evolving. It’s no longer just about hitting a protein percentage target. Instead, it’s about understanding the holistic health of the wheat and the soil in which it was grown.
For those passionate about baking, this is an exciting development. By choosing flour made from regeneratively grown wheat, you’re not only getting a product that performs well in the kitchen but also supporting a farming system that prioritises the health of our planet.
In the end, great bread and pizza are about more than just numbers on a label. They encompass flavour, texture and the story behind the ingredients. With regenerative wheat, that story is one of sustainability, quality and a renewed connection to the earth.
At the IFE Show in London, the regenerative farmer and founder of the Green Farm Collective, Tim Parton, had a unique opportunity to taste pizza made from his own regeneratively farmed wheat. It was crafted by renowned chef Marco Greco,
known for his expertise in Italian cuisine and dedication to using quality, sustainable ingredients.
Parton has long championed regenerative agriculture. His carefully cultivated wheat, grown without chemical fertilisers or pesticides, was transformed into a premium-quality flour, highlighting the potential of regenerative grains in mainstream production.
Greco, celebrated for his mastery of traditional pizza-making techniques, used this flour to create an authentic, high-hydration dough. The result was a light, crispy and flavourful pizza, demonstrating that sustainable farming can deliver taste and texture.
INGREDIENTS
As Parton took his first bite, he expressed pride in seeing his wheat come full circle – from healthy, nutrientrich soil to a beautifully crafted pizza. The moment emphasised the importance of traceability, allowing consumers to connect with ingredient origins.
The event at the IFE Show served as a powerful statement: regenerative farming is not just about sustainability –it’s about producing superior food that supports both the planet and the people who enjoy it.
OUR MISSION
At Eurostar, our dedicated R&D team continuously monitor trends, and the seeds of RISE Re:Gen were first sown around two years ago. Our experience with international imports of rice and flour has given us a global perspective on products of this nature.
However, with our Yorkshire HQ – at the heart of Britain’s farming community – the primary motivation has been a commitment to improving and preserving our soil. Innovation has
“Recognising our responsibility, we wanted to give customers a real opportunity to make a meaningful impact. That’s why we developed this range, specifically for restaurants and manufacturers.”
renowned for producing quality flours tailored for various baking applications. The protein content of GMI pizza flours is a key factor in determining dough strength, elasticity and overall performance, making it crucial for both professional pizzaiolos and home bakers. Eurostar Foods offers a variety, each with distinct protein contents. These include:
always been at our core, and we firmly believe this flour range will play a vital role in the future of British farming.
Recognising our responsibility, we wanted to give customers – including some of the UK’s biggest brands – a real opportunity to make a meaningful impact. That’s why we developed this range specifically for restaurants and manufacturers, leveraging our expertise in sourcing and supply to create something truly beneficial.
Eurostar Commodities exclusively represents Grandi Molini Italiani (GMI), one of Italy’s leading milling companies,
● Grandi Molini Italiani ‘0’ Pizza Italiana: Made from 100% Italian wheat, renowned for creating easily digestible pizzas, both deep-dish and thin crust.
● Grandi Molini Italiani ‘00’ Pizza Verace: Ideal for all types of pizza, particularly Neopolitan thin crust. Can be stored chilled at 4°C for up to three days.
● Grandi Molini Italiani Pinsa Romana Flour: High-hydration, semi-finished product ideal for pinsa in various leavening and fermentation modes.
For the full range of products, visit eurostarfoods.co.uk.
Regenerative Wheat Flour
Milled from 100% British Wheat
Farmed by British farmers committed to whole farm regenerative practices
INGREDIENTS
Brand and marketing director at Salvo 1968, Rosa Gibson, talks Molino Casillo premium flours and a commitment to innovation.
Tell us about product development. Salvo 1968 has recently become the UK’s sole distributor of the premium flours from Molino Casillo.
The range now includes premium and super-premium flours designed specifically for pizza-making professionals. These have been created after lengthy collaboration between experts and chefs in the industry.
The signature product line, Pizza Superiore from the Origine con Germe line, incorporates wheat germ, which enhances the flavour, aroma and nutritional value of the pizzas the flour is used to make. Designed to guarantee high performance, its high hydration makes it excellent for long fermentation methods. And a diverse range of flours – including specialised ones for Neapolitan, Roman and contemporary styles – caters to a pizzaiolo’s every need.
Also, recently introduced flours can meet demand for healthier options, such as super-food enriched and blends that work optimally when cooking ‘new’ pizza styles. The Altograno flour line, launching later this year, has 40% more fibre and
50% more protein than a standard flour, with higher concentrations of vitamins.
Both Salvo 1968 and Molino Casillo are committed to keeping innovation at the heart of their business strategies.
Why should operators turn to you?
Flour is the key ingredient in one of the most popular foods in the UK – pizza. We know that not all flours are created equal by any means. Our understanding of every aspect of both dough and flour means we can recommend the very best. Factors such as whether a particular
dough involves a short or long fermentation process, for example, as well as properties such as hydration level and workability affect outcomes, so we are very particular.
Molino Casillo are as obsessed with flour as we are. They are over 60 years old and combine experience with an unsurpassed approach to innovation and sustainability. They invest heavily in machinery and have worked hard to patent specific processes for wheat germ extraction that lead to a superior flour.
What are the keys to a successful flour? A balance of quality, consistency and versatility.
● Protein content: For pizza, a medium-to-high protein content is essential for developing that perfect dough texture and achieving the characteristic chewiness in the crust.
● Milling Precision: Molino Casillo ensures absolute precision in milling techniques, maintaining granular textures that suit variable hydration levels and styles of fermentation.
● Freshness & sustainably sourced wheat: Where possible, Molino Casillo sources locally to preserve nutrients such as wheat germ.
● Product development with chefs: This is key. Molino Casillo collaborates closely with professionals during R&D.
What does the future hold?
Salvo 1968 is all about working with customers wherever possible. We aim to expand professional partnerships and strengthen our reputation as a partner supplier that provides technical support, consultancy and education.
Molino Casillo is helping by sponsoring our resident, award-winning pizzaiolo Luigi Forte and his pizza van. We offer customers free masterclasses with Luigi, which are immensely popular.
Naturally rich in precious properties for nutritionally superior dough.
• HIGH FIBRE CONTENT
• NATURALLY RICH IN ZINC
• A SOURCE OF MAGNESIUM
• A SOURCE OF VITAMIN E
• 340 W RATING
• 13.5% PROTEIN LEVEL EXCLUSIVE TO SALVO1968
Pinsa movement
It’s a strictly artisanal, versatile, highly hydrated dough that can be topped with both sweet or savoury ingredients –and is making waves here.
There’s a product in the UK Italian food market gaining significant traction – the pinsa. Described as a ‘cloud-like pizza’, with a distinctive oval shape, it has crispy textures on the outside and offers versatility around lunch, dinner or as an aperitif. A traditional flatbread with ancient origins, it can be found in major supermarkets and is sure to be making its way onto more restaurant menus in the future.
“His aim was to offer a healthier product than pizza, without sacrificing taste. With the current focus on health and lighter options that don’t sacrifice flavour, a product like pinsa could only be a success.”
It was created in Rome by master baker Corrado Di Marco in 2001, after years of experimentation.
“His aim was to offer a healthier product than pizza, without sacrificing taste,” said Di Marco marketing manager, Vincenzo Carafa.
“With the current consumer focus on health and lighter options that don’t sacrifice flavour, a product like pinsa could only be a success.
S U R Q A L I T Y , O U R R E S E A R C H ,
Y U R 1 0 0 % I T A L I A N F L O U R S I N C E 1 9 4 7
U O 0
ur selected
Our flours are born from an art rooted in carefully selected soils, traditional manual sowing, and a deep respect for nature. No chemicals just the pure essence of the OIRZ (Italian Origin Zero Residue) chain, ensured by digital traceability.
INGREDIENTS
In terms of the obvious comparisons to pizza, Di Marco pinsa has a few points of difference.
“We would say in terms of the flours, the water (hydration) and the leavening process,” continued Carafa. In order to produce pinsa, strict rules are followed:
● Three flours are used: wheat, soy and rice. In a pizza, the used flours depend on the pizzaiolo.
● In pinsa, the hydration in the dough is around 80%; in a pizza, you’re lucky if you have 50% of water.
● The maturation of the dough is a key factor, as it’s grown for 72 hours. In general, a pizza has no fixed rules about this. The combination of these main features creates a unique and highly
digestible product, with less calories, less salt and more proteins.
“We’ve definitely seen a continued growth in the UK market consumption and interest in Italian cuisine, as well as recreating restaurant favourites at home,” continued Carafa.
“Pinsa is very easy to use! In a restaurant, it can be prepared in five minutes as well as at home. And, most importantly, it is suitable for any occasion – a quick lunch, snack or light dinner, or even as a dessert with sweet toppings. This makes Pinsa a versatile and comfortable food to share with friends or family.”
Di Marco is currently collaborating with major players in foodservice, including Carnevale, with those partnerships continuing to steadily grow. From a retail perspective, the goal is to develop as much as possible, interfacing with major operators, bringing the
product to even more customers. And having crafted 25 million pinsa alone in 2024, the demand is certainly there. In fact, the expected growth rate for the category in 2025 is 29%*.
“Our main objective is to interface with key players and continue to spread awareness of Di Marco as the inventor of true Pinsa Romana in 2001. And although pizza comes from the same country, they are two very different products,” concluded Carafa.
For more info, visit: dimarco.it/en/. *2022 & 2023 date from IRI; 2024 & 2025 data from internal estimates.
BOOST YOUR PIZZERIA’S
PROFITS WITH PREMIUM BASES
The easy way to tap into the £3.9 billion market
Pizza is the UK’s favourite takeaway and dine-in choice, with the out-of-home pizza market now worth £3.9 billion and growing at +20.3% year-on-year. For pizzerias, the opportunity to drive sales and stand out in an increasingly competitive market has never been greater.
The key to success? Catering to evolving customer preferences—offering premium, lighter and dietary-inclusive options without compromising on taste. That’s where Rich’s new parbaked frozen gluten-free and Pinsa pizza bases come in, helping operators to serve up standout pizzas with no specialist skills or extra prep required.
The Growing Demand for GlutenFree: A Pizzeria Must-Have More customers than ever are looking for gluten-free options, whether for dietary needs or perceived health benefits. In fact, 10-15% of Brits report some level of gluten or wheat sensitivity, meaning pizzerias that don’t offer a gluten-free pizza option risk losing out on valuable sales.
Rich’s new gluten-free parbaked frozen pizza bases make it easy for pizzerias to serve delicious gluten-free pizzas with zero hassle. The range includes:
● 10-inch and 12-inch thin-crust plain bases – a pizzeria classic with a crispy, chewy texture.
● 10-inch cauliflower base – made with 30% cauliflower, milled chia, and brown rice for a delicious flavourful alternative.
Why these bases are perfect:
● Zero hassle – No thawing or proving needed, simply top and bake
● Great taste – No compromise on flavour or texture
● Reliable and consistent – Each base delivers a perfect result every time, keeping your customers happy
Italian pinsa base
Gluten free pizza base
“Consumers are becoming more aware of the dietary benefits linked to a gluten-free diet, such as improved digestion and reduced bloating,” says Dez Paterson, commercial director at Rich’s. “Our gluten-free pizza bases allow pizzerias to tap into this growing trend while maintaining convenience.”
Introducing Pinsa: A Premium, ProfitBoosting Pizzeria Option
Want to offer something different from the standard pizza? Pinsa is the answer.
What is Pinsa? Originating in Italy, Pinsa (pronounced ‘peen-sa’) is a lighter, crispier, and more digestible variation of pizza that’s taking the UK by storm. With its hand-stretched, overnight-fermented dough, Pinsa offers a rustic sourdoughstyle crust that’s crispy outside and airy inside—perfect for premium pizzeria menus.
Rich’s new parbaked frozen Pinsa bases are made in Italy using:
● Extra virgin olive oil for rich depth of flavour
● Finely-ground wheat flour & sourdough for a light, crispy texture
● Convenience-first design – No proving or specialist handling required
Available in 9-inch and 12-inch rounds, these artisan-style bases let pizzerias charge a premium price without extra labour or prep.
Why
Operators Need to Upgrade Their Bases
The numbers speak for themselves:
● 766 million pizza servings were purchased in the UK last year — up +8.9% YoY
● Of all the out of home food visit purchases 8.3% are for pizza – Data to end of December 2025
Offering high-quality, differentiated pizzas is an easy way to increase sales and attract a wider audience. With Rich’s gluten-free and Pinsa range of bases, you can serve up premium pizzas that keep customers coming back for more.
More Than Just Pizza Bases: Full Support for Your Restaurant
Rich’s isn’t just about supplying great products— we help operators sell more pizza with:
● Free high-quality images and videos for menus and promotions
● Training resources to help staff prepare and serve with confidence
● Sell sheets, handling guides, and samples to make integrating these bases simple
Want to boost your pizza sales?
Why Choose Rich’s?
With over 45 years of pizza expertise, Rich’s is the UK’s trusted supplier of frozen pizza bases. Our commitment to innovation and quality means pizzerias can offer incredible pizza with minimal effort, driving both footfall and profit.
Get in Touch
For more information on Rich’s new gluten-free and Pinsa pizza bases, or to request samples, contact the Rich’s sales team at UKSales@RICH.com RICHS.CO.UK
Now is the time to expand your menu, unlock more sales, and give customers the lighter, high-quality pizzas they crave!
Data: Circana out of home data year to December 2024
Italian pinsa base
Cauliflower gluten free pizza base
Knowledge base!
Achieving the perfect crust has never been so competitive, which is why sourcing from trustworthy suppliers is a top priority. The Leathams team takes us through that journey.
SPECIALIST APPROACH
Pizza is one of the nation’s most loved dishes. From decadent deep pan to artisan sourdough crusts, barelythere toppings to fully loaded, there’s something for everyone. But with adoration comes responsibility, and it’s not always easy to please today’s discerning diner. Well-travelled and adventurous, the typical UK consumer knows a good pizza when they see one.
So, ingredients and products for your menus have never been more important.
The Leathams Group has been a food innovator for over 45 years, with expertise in sourcing the highest quality, authentic and reliable products across a breadth of categories for the foodservice, wholesale and manufacturing sectors. Leathams’ Group company, Brital Foods, is a bespoke supplier, specialising in frozen products including breads, pizza dough bases, pasta and buns.
Brital are experts in sourcing and producing the finest pizza doughs in
Italy – and the key USP is consistency. We all know that when pizza dough is on point, it’s incredible. But if the temperature shifts or the gluten in the flour isn’t quite the same as it was last week, you’re in for a rough time at the oven. Brital dough balls don’t just offer pizzeria-level quality; they bring peace of mind too. From the moment you launch the first pizza until the very last order, you can count on delivering a great experience every time. Plus, you won’t have to scrape burnt crusts off the bottom of a 500°C oven!
The portfolio of products includes a diverse selection of dough balls and pizza bases to suit every taste and need. Whether you prefer classic plain, tangy sourdough, rustic stonebaked or creatively flavoured, there’s a pizza dough to accommodate your preferences. Brital even offers pre-sauced and pre-topped pizza bases ready to bake, helping to ease the labour and skill shortages the foodservice sector continues to battle.
TREAT TIME
The pizza world is embracing bold, creative flavours and styles, breaking away from traditional norms. We’ve seen the likes of leading retailers Tesco and ASDA experimenting with adventurous Indian-inspired toppings, such as spiced chicken with mint and lime raita, while in restaurants indulgence takes centre stage, with carbonara pizza topped with pasta gaining traction. Deep pan is also making a comeback, appealing to consumers seeking hearty, more decadent options. This shift reflects a growing demand for diverse and innovative experiences beyond classic choices like margherita or pepperoni, while satiating the ultimate guilt-free goal to ‘treat yourself’.
Paul Lackie, head of food at Leathams, keeps his ear to the ground on any emerging trends, as these are built into product development. He has also
seen a diversification in pizza offerings, with a particular focus on cuisine fusion.
“It’s great to see the rise of naan, flatbread and tortilla wrap-based pizzas capturing attention. Not only is it an introduction to exciting flavours and textures but also caters to a diverse range of consumers who may be looking for something different from traditional pizzas.” By incorporating these alternatives, restaurants and operators can appeal to food
enthusiasts, as well as those seeking lighter or gluten-free options, all of which are available in the Brital range.
Social media has of course played a significant role in shaping food trends, showcasing creative combinations and unique presentations that entice a wider audience. This shift allows you to tap into markets that might not typically consider pizza as their go-to meal. Engaging with food influencers, sharing visually appealing content and experimenting with diverse toppings can help highlight your offerings and attract new customers.
Charcuti® Sliced Chorizo, Roquito® Candied Jalapeños and Roquito® Yellow Pepper Pearls on a sweetcorn purée topped Brital Foods Pizza Doughball Base
a great way of appealing to consumers wanting something new without alienating them, like a hot and sweet pizza topped with Roquito® Candied Jalapeños or Roquito® Hot Honey from Leathams – the combination of sweet and spicy is a crowd pleaser every time,” continued Lackie.
In broader terms, this fusion approach aligns perfectly with current culinary trends, ensuring a fantastic opportunity for restaurants and operators to stand out in the ultra-competitive pizza landscape, using authentic and high-quality
Pizza Tirolese featuring Charcuti® Sliced Coppa and Merchant Gourmet IQF Grilled Mushrooms
ingredients from suppliers such as Leathams and Brital.
STANDING OUT
In such a crowded sector, it’s essential to differentiate yourself from the crowd.
Leathams and Group company, Brital Foods, can offer this, with authentic, carefully sourced products. Whether you’re seeking a hearty, deep-dish pizza or an exquisite Neapolitan Margherita, Leathams is dedicated to delivering the perfect product that aligns with your vision and market segment, working in partnership to find solutions.
“Our commitment to understanding customers sets us apart; we delve into their back-of-house capabilities, cost expectations and target audiences to precisely tailor offerings,” said Lackie. “We reject the notion of a ‘one-size-fitsall’ solution because we know that each customer is unique. Partner with us, and let’s create exceptional pizzas together that will captivate your customers!”
Working with the Leathams Group allows you to streamline your business by providing a hassle-free sourcing solution. The expert team will leverage their exclusive network to handle everything from technical specifications and logistics to factory relationships, so you can focus on your core business.
For more information on Leathams, email customerservice@leathams.co.uk. For info on Brital, email sales.brital@britalfoods.co.uk.
Pizza Marinara featuring Roquito® Hot Honey
WHEN NATURE BECOMES PERFOMANCE
ZERO COMPROMISES, 100% ITALIAN.
From the experience of Le 5 Stagioni, comes TipoZero Superiore, the flour obtained from 100% Italian wheat, versatile and unique, suitable for all types of dough.
le5stagioni.it/en
Pasta for everyone!
The goal of Alpa is to become a source of joy for people who thought they had to give up certain foods forever.
ALMOND MARK
Alpa is a revolutionary brand, as the first in the UK to offer freshly frozen pastas and ready-to-bake doughs made from almonds. Completely grain-free, glutenfree, soy-free and legume-free, it’s for those who can’t (or choose not to) eat wheat, grains, corn, soy or legumes.
“Our almond-based products are made with clean ingredients and powered by protein, fibre and healthy fats,” said CEO, Regina Jones. “Our pasta supports better digestion, sustained energy, reduced inflammation and a healthier gut.
“What makes us different is how we think about comfort food. We’ve re-engineered it for modern needs, without sacrificing taste or convenience. And we deliver it frozen, which locks in nutrients, cuts waste and makes fresh food more accessible and convenient
“We exist for consumers who are so often left out. Those navigating food allergies, autoimmune conditions and dietary restrictions. For the paleo purists, the health-conscious eaters and/or those simply trying to eat better without giving up the foods they love.”
sourcing journeys on our social channels, we’re committed to full transparency, because that’s where trust is built.”
Developing these unique recipes was a labour of love – trial, error and obsession, with months in the kitchen, sometimes testing 15 variations of the same ingredient, from different suppliers.
“My goal was to create a pasta that felt familiar, yet entirely reimagined, to stand on its own. Not a substitute or imitation but a new generation of comfort food. One that delivers traditional taste and texture people love, with ingredients that support how we feel.”
Unsurprisingly, ingredient sourcing is taken seriously at Alpa. Jones has personally visited all facilities and built direct relationships with suppliers, with everything coming from Italy.
“The quality of each ingredient dramatically impacts the final product. It’s incredible how the exact same recipe can vary entirely based on where and how the raw materials are grown and processed. And we want to bring consumers into that story. From showing behind-the-scenes footage to sharing
While still early in the journey, Alpa has recognised a spirit of collaboration and generosity.
“Mitch Lee was one of the first people to help me navigate the UK food space, and I’ll always be grateful for his support. I’m also beyond honoured to work with Nick Egan of Cornwall Pasta as our manufacturer. His commitment to craft, quality and innovation aligns perfectly with everything Alpa stands for. We’ve had fantastic conversations with major retailers and secured our first listing just one week after launch, with the iconic Panzer’s Deli!
FREEZE FRAME
Of course competition is fierce, but people do want ‘health-driven’ products.
“What sets Alpa apart is we’re solving a very real problem for a growing number of people. And we know that launching in frozen comes with challenges but one of our core missions is to help shift consumer perception. In many ways, frozen is actually fresher than fresh. It locks in nutrients, reduces waste and extends shelf life in the most natural way possible. Done right, frozen is one of the cleanest, most honest and convenient ways to enjoy fresh, functional food.”
The growth strategy is focused and layered, building loyalty within a core audience – those who need and value what’s on offer. Scaling will be thoughtful, knowing that even non-foodsensitive consumers will choose Alpa.
“We’re also expanding the range, launching freshly frozen gluten and grain-free ready-to-bake doughs, all made from almonds – and sauces too!”
“We’re also proud to be part of the Buy Women Built community, which is doing incredible work to champion female-founded businesses. And we’re in the process of securing certifications, including Coeliac UK, B Corp and Soil Association organic certification.
“These early partnerships have played a vital role in shaping our journey and we’re only just getting started,” concluded Jones.
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AVENUE
David Chesshire, national accounts manager at Blue Seal, on the new generation of products and key requirements around efficiency and machine versatility.
Congratulations on nearly 30 years with Blue Seal. How would you say pizza ovens have changed and evolved from a technical perspective?
Our ovens have become more technically accurate with temperature control and better insulated for heat efficiency, trending towards electric power over gas for a lower carbon footprint and future-proofing the kitchen. The demand for a quality pizza offering has definitely increased, with many businesses adding this to their existing restaurant or takeaway menu.
What does your pizza oven range currently look like?
We offer compact 45cm belt conveyor ovens and single/twin deck pizza ovens. We only have electric options as this is the future requirement, especially if trying to comply with the TM65 carbon footprint initiative.
The conveyor ovens are forced air, so this de-skills and simplifies the operation for the customer, lowering the requirement for experienced pizza chefs, maintaining consistency. Both deck and conveyor ovens can be stacked up to three units high, enabling maximum output from the same footprint, in a busy kitchen/takeaway.
The dough quality and production are essential to the quality of the end result, so with the increased availability of fantastic ready-made frozen dough balls or even pre-formed pizza bases from
millers and food production companies, this helps operators deliver quality product, with reduced preparation time and minimised wastage.
We also have dedicated spiral dough mixers to complement our ovens, for traditional-style concepts that prefer to produce their own dough or special bread recipes.
Our mixers are a very simple one or two speed, adjustable cut, with fixed head and bowls. They have heavyduty, high-performance dough hooks and motors, aiding the production of fantastically silky pizza and bread dough.
How are clients adapting to challenging times, in terms of increasing utility costs and further pressures around staffing and ingredients?
As mentioned previously, staffing pressures can be relieved by producing machines that are easy to operate, taking the skill out of the baking process for the operator, helping reduce the number of skilled staff to provide the same exceptional product.
Quality ingredients can be purchased/ frozen and used on demand, reducing the need for more staff to produce the raw product and minimising wastage. Versatile machines that can be used to cook and bake other restaurant items – such as garlic breads and cheesy Nachos – alongside crock dishes for tapas-style prep of fast-cook items like garlic prawns also reduce the equipment required in the kitchen concept for the owner, again maximising their output.
Conveyor Pizza Oven Touch Control
● 45cm direction control belt.
● 50 x 35cm Pizza/hr, fully adjustable speed, and temperature to 400 Degrees Centigrade.
● Forced air circulation for fast even baking!
● Lateral inspection door and window.
OVENS & KITCHEN EQUIPMENT
What would you say the future holds? There is room for further innovation of higher efficiency machines that reduce running costs and increase yield.
Who are your business partners and who would you like to work with?
We work with a number of hotel chains/restaurant businesses/takeaway concepts, that continue to buy from us because we produce equipment that is value for money, focusing on efficiency, sustainability, performance and reliability. Pizza offerings can be very attractive on a menu, so ROI for the ovens can be quick, if done correctly.
All our equipment stock and spare parts are held at our central Birmingham distribution facility with nationwide warranty cover, to ensure extremely fast delivery and response times. This is an essential commodity for our customer base, giving them ultimate confidence in the products.
● Powerful chain driven mixers with the versatility of 13amp single phase power.
830 EM and 430 EM – Twin Deck and Single Deck pizza ovens
● Twin Deck and Single Deck pizza ovens.
● 63 Cm x 63 Cm internal stone deck size.
● 32 x 30Cm Pizza/hr per deck.
● Thermostatic control up to 400 degrees centigrade.
NEW NEW
OVENS & KITCHEN EQUIPMENT
SOLUTION BASED
After more than three decades in the industry, Pizza Equipment Ltd remains a key player – with a bricks-and-mortar showroom at its core. And key to success is being acutely aware of technology developments.
“Pizza equipment has evolved from traditional wood-fired and brick ovens to modern solutions driven by efficiency and automation,” said managing director, Andrew Esser.
“Gas and conveyor ovens revolutionised speed and consistency, while electric and infrared models improved energy efficiency.
“Today, smart ovens with AI, IoT connectivity and automated controls ensure precision and convenience. Moretti Forni in particular have changed the game on energy saving
and AI integration with the S, T and X series ovens. The future will focus on sustainability, faster cooking and greater adaptability for various pizza styles.”
In terms of 2025, it’s imperative that operators find new ways of saving money, as survival becomes increasingly challenging.
“Foodservice demands focus on speed, automation, sustainability and smart technology, with businesses needing efficient, versatile and energysaving equipment,” continued Esser. “Staying agile means investing in AI-driven solutions, modular designs and IoT connectivity to reduce costs and ultimately adapt to evolving consumer trends.
SMART THINKING
The serieX range from Moretti Forni is the latest offering from Pizza Equipment Ltd, who set the highest standards when it comes to customer satisfaction and retention.
needing an expert chef in the kitchen. It is designed to apply just the right amount of heat at just the right places, enhancing taste, texture and quality.
“An outstanding 45% reduction in energy consumption makes the serieX the most sustainable oven of our times, for any location. From the most experienced professionals to the less trained operators, everyone can achieve perfect baking with serieX.”
“Our partners in Italy, Moretti Forni, have long been at the forefront of pizza oven innovation, with their recent trendy range, the serieX.
“Ideal for any business – whether restaurant, pizzeria, bakery or café – the programming features of the oven will allow you to cook any product perfectly, without
OVENS & KITCHEN EQUIPMENT
BALANCING ACT
Key features include a hi-tech handle with antiseptic finish, allowing full or partial opening of the double stainlesssteel doors, for both additional energy savings and reduction of radiation.
Cycles can also be integrated with your product in every detail, from the type of flour and size to the degree of hydration and texture. Using intuitive sliders, you can further calibrate the cooking paramaters.
“The pizza sector can ease cost pressures by investing in energyefficient, automated equipment that reduces labour, waste and energy consumption. Smart ovens, portioning tools and inventory management systems help streamline operations, while menu optimisation and bulk purchasing control ingredient costs. Balancing up-front investment with
long-term savings is key to maintaining profitability.
“Moretti Forni’s serieS electric ovens are designed to be highly energy-efficient, offering up to a 35% reduction in consumption compared to their previous models. While serieT conveyor ovens provide up to a 30% reduction.
“We share strong ties and history with many Italian companies in the industry. As pizza comes from Italy, they are always our first port of call. Moretti Forni and Sigma provide excellent products, accompanied by outstanding after-sales support. Their machines sell very well and enjoy vast popularity in the UK amongst our customer base,” concluded Esser.
For more info, contact Daniel Phillips at the sales team: daniel@pizzaequipment.ltd.uk.
One-stop shop
FoodWorks SW is a dynamic, purpose-built facility supporting the growth of regional food & drink businesses in a variety of different ways.
PRIME TIME
If recent coverage on the BBC’s flagship programme, The One Show, is anything to go by, the FoodWorks SW Innovation Centre in Weston-Super-Mare is on an upward trajectory.
As a centre for nurturing food & drink businesses in the South West, it provides technical support and expert advice – coupled with food-grade units, product development facilities and an engagement centre. It connects producers to collaborate and innovate, ultimately helping to create jobs.
From concept to launch, operators can scale recipes – from 1kg to 100kg batches – while development kitchens have been built to include standard catering equipment, as well as specialist items linked to bakery, dairy, ready meal and drinks development. Open for five years, it’s owned by North Somerset Council, with Future Food Partnership running the site since September 2024.
MIX IT UP
Zoe Plant is new product development manager at FoodWorks SW. She started out as a chef in Suffolk, then moved to London aged 19, working her way through the ranks to sous chef.
“I decided to do a degree in BSc Food and Nutrition,” said Plant. My dissertation was on developing baby food and looking at the differences between organic and non-organic ingredients, which
opened the doors to a career in food manufacturing as a development chef. I have developed products for various supermarkets, including M&S and Sainsbury’s, leading to my current role.”
Which also brought Plant into close contact with the world of pizza making.
“We have a planetary mixer which can take up to 30kg of dough at a time, and a spiral mixer which takes up to 50kg –also, there’s a Polin proving oven and double-deck oven. Plus, pizza will never go out of fashion. It’s forever evolving, from artisan gourmet to vegan, plantbased and dessert.
Pop-Up Pizza Project has already taken advantage, making large volumes of dough. They also curated an event for FoodWorks SW. So, whether you’re a
new operator or scaling up production for pizza, pasta or desserts, there’s plenty of time-saving equipment on show, even for large volumes.
BOXING CLEVER
The journey of Cheddar Pizza House dates back to lockdown 2021, when a commercial business development manager in a Southampton hospital, Richard Munday, embarked on an exciting venture.
“I started selling pizzas from my house, advertised using a simple A-frame outside. We wanted to grow quickly so moved online, using Facebook and Instagram. Demand grew and we haven’t really looked back,” said Munday.
He quickly pivoted to the idea of make-at-home kits and getting them stocked in supermarkets, with colourful boxes and branding to convey the fun essence of pizza for the family.
“But although I’d done concept and branding work around our name, logo and design, I felt totally unprepared to enter the industry on a serious, more professional level. My background is clinical research, so I knew there would be lots of boxes to tick and things to get 100% right – which is where FoodWorks SW stepped up to the pizza plate.”
GENTLE TOUCH
The unique innovation hub first came to Munday’s attention in 2020, when he was Googling food-grade business units.
“I knew I’d have to be spot on with legislation and labelling when it came to national markets – and that FoodWorks SW could help. With their advice I covered so much ground, such as how to transport chilled food in the post and relevant health & safety requirements.
“Having access to the technical expertise of the team felt like a professional safety blanket. I began to understand how things worked from an insider’s point of view, as they held my hand through lots of key processes. Also, they tweaked and perfected by pizza kit instructions and I learned what I needed to cover in my Hazard Analysis and Critical Control Points (HACCP) plan.
“FoodWorks is an incubator that offers advice, networking, marketing tips and next-step suggestions. Most of the advice was free – for other things, membership was needed, which then came with discounted rates on consultancy and room and kitchen hire.”
From shelf life to the ‘travel test’ and temperature ranges, FoodWorks was a brilliant foundational step – for a business that continues to thrive.
media,” continued Munday. “Influencer marketing and strategic brand collaborations have played a key role in helping us stand out. We’ve been lucky to partner with fantastic operators who share our passion for pizza but we’re always on the lookout for more!”
Ultimately, the goal is to scale up retail presence and expand into more chains. “Long term, we want to become a household name for premium pizza kits – not just in the UK but with an added international focus.
“This journey has been an incredible learning experience. I’ve discovered that creating a successful pizza brand goes far beyond the recipe – it’s about understanding your audience, staying agile and building a strong community.
UNDER THE INFLUENCE
Cheddar Pizza House is now seeing weekly orders shipped all over the UK. Growth has been steady and organic, driven by a clear focus on quality and creativity, with smart marketing.
“One of the biggest catalysts for success has been harnessing the power of social
“And in business, consistency is everything – whether it’s customer service, social media or the quality of our kits. People truly value brands they can count on. And for pizza, the possibilities are endless. There’s a real appetite for adventurous flavours. We’re seeing an interest in fusion toppings, from Korean BBQ chicken to spicy harissa vegetables and even sushi-inspired combinations.
“Plant-based is still on the rise. Not just among vegans but mainstream consumers. And we have seriously exciting things to come in 2025.”
Check out foodworks-sw.co.uk & cheddarpizzahouse.co.uk.
Taking the temperature OVENS & KITCHEN EQUIPMENT
The impact of PizzaMaster on the global market continues to impress – and they have key advice on that all-important purchase.
GLOBAL FOOTPRINT
An established premium brand of pizza ovens, PizzaMaster® is exclusively distributed to customers within the UK by The Fatboys Group. Embodying the heart and soul of pizza making, its core message is to enhance and spread the knowledge for truly artisan products, high-temperature baking, genuine multi-cooking and breads and pastries.
From a dedicated factory in Gothenburg, PizzaMaster ovens are exported to over 150 countries around the world, offering one of the largest electric deck oven ranges on the market, with 85 different sizes.
Key benefits include:
● Both modular and countertop designs – with capacities for cooking one to up to 40 pizzas, offering ultimate flexibility.
● Modular pizza ovens can deliver in just 60 seconds.
● PizzaMaster ® doors open upwards rather than outwards.
During prep, it’s imperative that heat isn’t lost. When doors open upwards, the heat can’t escape as quickly as if it would with a traditional oven – keeping the temperature where it needs to be. Upward-opening doors also minimise obstruction, particularly when space is limited.
“For those within the sector that have never experienced our ovens, we run two demonstration facilities, providing customers with the opportunity to test the range and help them decide what suits their needs,” said Stephen Russell, internal account manager at PizzaMaster.
“PizzaMaster UK also has a dedicated after-sales service. This includes a twoyear parts and labour warranty, with every customer assigned a dedicated account manager.”
QUESTION OF VALUE
Working with high-end independent pizzerias and small chains (two to 12 sites) across the UK, PizzaMaster ovens are in a college in Edinburgh a restaurant in Devon and everything in-between.
“Two longstanding customers are Hilton Hotels and Berbere Pizzeria, with the former adopting the one chamber countertop for room service, and the latter our twin-deck with the capacity to cook four 12-inch pizzas per deck,” continued Russell.
“Our future goal is to increase market share with further UK brand awareness and subsequently cementing our reputation as the best out there.”
But with foodservice and hospitality under tight economic pressures, communication is key.
“Unfortunately, as an importer we will on occasion have price increases from suppliers and shipping partners. This can be a result of many factors, including a rise in costs for raw materials, energy and production, shipping, logistics and international labour. We always look to offer the best value solution to clients but certain prices are inevitable and invariably have to be passed on.
“However, we’re absolutely committed to supporting our customers through delivering the highest levels of satisfaction – from initial order through to delivery.”
FOOD FOR THOUGHT
Whether it’s a quest for efficiency, money-saving, new cooking techniques or smart technology, pizza oven equipment needs
OVENS & KITCHEN EQUIPMENT
to keep moving with the times. “It’s seen an evolution, having essentially been around for thousands of years.
“Starting with the traditional wood-fired pizza ovens of Ancient Rome, which essentially burned wood to generate intense heat and are still used today by artisan pizzerias. Then there’s gas-fired, offering enhanced temperature control, electric deck ovens providing precise temperatures, and stone decks to simulate traditional baking methods, with high-volume conveyors primarily used by delivery-focused businesses.
“And the evolution is continuing, as manufacturers adopt faster, smarter and greener tech. AI integration will see the introduction of sensors to automatically adjust temperature, airflow and cooking time. While mobile apps are set to allow pizza chefs the ability to control oven temperature and monitor cooking progress remotely.
“Our primary focus at PizzaMaster as we head into the next era is to look at how to make our ovens even more energy efficient and user-friendly.”
The business stays ahead by developing close and trusted partnerships with each customer, so they can fully understand their requirements from the outset – as well as identifying ongoing needs.
And PizzaMaster has essential guidance for any new operator considering an oven:
● Quality of build – has it been constructed using heavy duty and durable materials to ensure resistance to wear and rust (and extreme temperatures if outside). Does it benefit from an ergonomic design, with quality electrical components?
● Performance – does it benefit from fast heat-up and recovery times, with even heat distribution? Is it designed to cook a variety of styles – like Neapolitan, deep-dish and even breads and pastries? Is it available in various sizes and formats (from compact countertop to large-scale modular)?
● Energy efficiency – think about quality insulation to minimise heat loss and is there an integrated digital control system to help avoid excess energy usage? Adjustable top and bottom heating zones are a big efficiency plus.
● After-sales support – is there comprehensive warranty coverage to provide peace of mind? Is there a team of local, trained technicians for servicing and maintenance? Are spare parts readily available, should you need them?
BELLISSIMO!
From Bottene pasta makers to Valentine pasta cookers, we are helping to make preparing and cooking authentic, fresh pasta easy.
On of the TOP
world!
Whether it’s finding new ways to adapt AI or expanding his Fat Pizza brand across the globe, Sunny Chhina is one of the UK’s most ambitious and innovative operators.
TECH TITAN
The inimitable driving force behind Fat Pizza, Sunny Chhina, is a busy man. The brand is growing all the time, developing a global presence – and his particular superpowers are versatility and work ethic.
Having just returned from Dubai, Chhina has been back home in Essex,
turning his immediate attention to domestic matters. “We are developing a new EPOS system here in Southend – but I’m also answering calls from a content director re our new site in Dubai. Oh yes, and there’s plans for a franchise in Spain and now South America!”
In terms of operations, how EPOS evolves in the pizza sector is becoming more significant.
“We’ve used the same EPOS company for the past seven years but it’s time for a change,” continued Chhina. “While the initial technology was industry leading, others have caught up. We have been tracking delivery drivers arriving at people’s doors from my native app since 2018, but with the emergence of AI there’s so much more we can do – and I feel we’ve stalled a little waiting for firms to adapt.
“Whether it’s marketing, ops, driver management or even quality assurance, the opportunities are endless. And with a background as a management consultant, alongside technical
knowledge – and of course no one knows my business better than me – I can pull the different strands together. There isn’t one system that does everything I want to do, so I have had to get eight different companies, who are the best in each sector, to join together.
“I’ve just spoken to someone regarding CCTV. The one aspect that’s missing is that I don’t know what each product looks like. We deal with reviews and comments/customer feedback centrally, but I think we will develop a process to basically have eyes on every order and understand exactly where it is in the process.
“We will install cameras and then use AI to judge the presentation out of 10 – and it will flag any inconsistencies in real-time, to help franchisees. These notifications allow us to understand exactly what’s happening with the pizza, where a problem occurs and how we can fix it. Perhaps a ‘Meat Feast’ doesn’t look quite right and there will be immediate recognition – we use a rating system and go from there.
“I saw pictures being taken of a pizza at a Las Vegas expo around five years
BUSINESS OPERATIONS
ago, when the tech was very expensive, and the images were basically for the customer and not designed for operations. But I am always thinking of different ways to use AI.”
LEARNING CURVE
The Fat Pizza franchise model is a prime example of how an independent can grow quickly, providing key elements are in place.
“We have three company stores in
Essex and sales are up compared to last year. There’s a total of 38 franchisees across the UK, with the next one coming in Aberdeen, then Ayr. In terms of outlets, I remember at Perfect Pizza in the 1990s that we had around 320 stores. By the end of the year, we should be approaching 100 if we push it.
“Growth will eventually slow down because of fewer options where we can open, and I don’t want small delivery areas as I am old school when it comes
to a simple metric – the more houses you have in your area, the more likely you are to succeed. There isn’t much difference between driving 1.5 miles and three miles, in a practical sense.”
And Chhina has also learnt a great deal about recruitment.
“At the start, I was less discerning with franchisees. When someone approached me, I would say yes too often but that just comes with experience. Most important is that we have a robust system we can teach to anyone, which applies to all our stores, in the UK and internationally. Hence, when someone asked me about Peru, I said ‘it’s easy’.
This can be seen in Dubai, where Fat Pizza opened its first kitchen during Christmas week 2024. A handful of staff, with minimal foodservice experience, have been brought in.
“We can expand quickly because I’ve effectively hired five managers, who have a huge opportunity for individual growth and the development of new skills. The plan is to open 50 stores in the Gulf Cooperation Council (GCC) over three years. And things have been really smooth. I am also pragmatic, so we may
BUSINESS OPERATIONS
do a master franchise if the right partner comes along – each option works.
“To hire my managers, all I did was post an ad on Indeed, fell asleep for an hour and had 300 applicants! With many working in tough conditions in Dubai, including just half a day off a month and extensive commute times, we are an attractive proposition as we know how to treat employees. And career progression includes management opportunities.
“The more challenging aspects in Dubai were around local regulations,
trade licenses and accounting/ banking red tape but I have fantastic partners, both in the UK and Middle East. The Dubai model reflects how we expand internationally. I can open a pilot store anywhere in the world, check certain ingredients, get some staff and we are good to go. I also tried nine different pizzas from a variety of competitors… and we were the healthiest!”
In terms of equipment, oven sourcing has also been smooth sailing – with a soupçon of Chhina thrown in.
“That’s the only specialist kit I need. I mean, a fridge is a fridge! But I have been tweaking the ovens a little bit, taking them apart, using my operations expertise. I had to find heatresistant tape and adapt them slightly. We make a video, so staff can follow the same process at any Fat Pizza.”
FUTURE PLANS
There are no limits to his ambition, coupled with an optimistic outlook.
“We are advertising the franchise in India – and I have family over there to help. Spain is on the horizon, alongside South America and Canada, which is
potentially a stepping stone to the US. But the only hindrance is effectively me and how much time I have.”
And in terms of product, he’s well aware of the changing face of pizza.
“There is always a place for the authentic Neapolitan. But fusion is happening everywhere, and Fat Pizza has Mexican and Korean offerings with other various different styles. And with so many challenges on the horizon relating to packaging, ingredient and shipping costs and HFSS expectations, innovation is key.
“But I’ve always believed we are an incredibly resilient sector. And in terms of looking ahead, I’ve been in conversations with Heineken about potentially moving a dark kitchen into a pub – which could eventually become our biggest growth stream.
“We have a call centre so there would be no phones ringing at the bar, and Heineken is excited about the idea. Not only could you have a Fat Pizza delivered but you can pop down the local and enjoy one there. I’m eyeing up a location in Southend and talking cash-flow forecasts, so we shall see. Not only is it good for us but can make the pub itself profitable. There are numerous marketing opportunities, with a potential for kiosks, so it’s exciting.”
And Chhina always has his heatresistant tape for any oven problems!
Say hello (or ciao!) to our delicious new Pinsa pizza base. Parbaked, frozen for convenience and totally delicious they are made from the finest ingredients. The out of home pizza market size last year in value was £3.95 billion enjoying YOY growth of +20.3%.* Trust Rich’s to help you grab a big slice of it.
AUTHENTICALLY ITALIAN PARBAKED PIZZA BASES
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Just visit www.richs.co.uk for more information or email the team at UKsales@rich.com
PLATFORM
TO SUCCESS
Looking to bridge the gap between traditional work methods and cutting-edge tech, Platter’s online ordering tools are effectively simple.
ALL-IN-ONE
On a mission to revolutionise the wholesale food sector with innovative, technology-driven solutions, Platter is already making its mark in pizza.
The aim is to help manufacturers run businesses more smoothly, saving time and reducing stress – incorporating small changes that have a big impact.
“We know that improving efficiency isn’t just about technology; it’s about making life easier for the people behind the business,” said Platter CEO and founder, Jack Clegg. “That’s why we are constantly developing Platter with real feedback from manufacturers, ensuring it fits into their world rather than disrupting it.
“Our focus is to grow alongside our customers, adding new tools to simplify ordering, invoicing and stock management. As we continue to expand, the goal is simple: make everyday operations faster, easier and less frustrating.”
Platter is as an all-in-one wholesale food platform, founded by Clegg and CTO Andrew Johnson.
“Businesses are built over time, shaped by experience and routines that work,” continued Clegg. “Life is busy, and change
– especially in tech – can feel daunting. If something isn’t broken, why fix it.
“But Platter looks to bridge the gap between traditional ways of working and the benefits of automation – supporting people, not replacing them, and making daily tasks easier to free up time for what really matters.
“It can integrate smoothly into existing operations, reducing admin without disruption. Small tweaks, like streamlining orders or automating invoicing, can make a major difference without feeling like a major shift.”
IN SYNC
The Italian food sector is of significant interest to Platter. Not least because it has the highest of customer expectation levels.
“People are looking for an experience, with food of an incredible quality that is matched by the story of the journey and relationships built with partners.
“What we ultimately do is free up time and reduce inefficiency, so companies can focus on that quality retention. This can take the shape of various everyday wins.”
For manufacturers producing the likes of fresh pasta, sauces, cheeses, cured meats and specialty Italian ingredients, Platter provides:
● Faster order processing – replacing outdated manual ordering with an instant, automated system, saving time and reducing errors.
● Automated invoicing & payments – manufacturers get paid faster, improving cash flow and saving 30 minutes per invoice.
● Better sales & buyer access – a digital storefront allows manufacturers to showcase their entire range.
For wholesalers, distributors and buyers, Platter simplifies procurement and improves supplier management.
● Instant ordering – place orders from multiple suppliers in one platform, reducing time spent managing purchases.
● Live stock & delivery tracking – gain real-time visibility into stock availability and delivery schedules.
● Consolidated supplier management – manage all relationships through a single system.
● Access to promotions & new products – discover special pricing, seasonal offers and a supplier’s full product range in one place.
● Automated invoicing & payment tracking – save 30 minutes per invoice by eliminating manual processes.
“Our USP is that we come from the sector and are building the platform alongside customers to achieve best results,” continued Clegg. “Unlike generic supply chain or ordering solutions, the Platter team has over 30 years of experience in food manufacturing and wholesale.
“We understand the daily challenges manufacturers face, whether it’s slow order processing, payment delays or inefficient stock management, because we’ve lived them. Focused on tangible results, our platform isn’t about adding complexity – it’s about saving time, cost reduction and increasing sales opportunities in an ever-changing market.”
BALANCING ACT
But not just ever-changing! The financial landscape is becoming increasingly more difficult for many, with outdated systems and inefficiencies certainly not helping.
“There are common challenges in the sector. These include manual and fragmented processes, with manufacturers still relying on phone, email and spreadsheets for orders.
“Cash flow and payment delays slow down reinvestment and growth, while a lack of real-time visibility without a
centralised system leads to stock and logistical management issues, plus waste and shortages. Additionally, expanding a buyer base and maintaining strong relationships can be difficult without digital tools that improve efficiency.”
Clegg has seen these obstacles first-hand, having spent over 20 years in food wholesale as a buyer and manufacturer.
“Costs are rising across ingredients, transport and energy, while packaging legislation adds new compliance pressures. Italian food manufacturers, in particular, are seeing sharp increases in the prices of wheat, dairy and imports.
“Staff shortages mean having to do more with fewer people. Tech shouldn’t replace them; but it should support them, helping to reduce time and errors. And that’s why we built Platter. Foodservice is built on relationships, experience and trust – and tech should enhance that. We develop solutions, without disrupting what already works,” concluded Clegg.
All about the vision
The partnership between FDL Cheese and Platter was born during Clegg’s food selling days, working closely with producers across the UK.
“His drive to help businesses streamline their processes really stood out,” said FDL head of sales and marketing, Ollie Ward. “He knew changing habits would be tough but his vision to support the whole sector was seriously impressive.”
The transition has been a collaborative journey, as Platter was built to evolve alongside the likes of FDL.
“Platter gave us a free two-month trial, to see the benefits for ourselves,” continued Ward. “It was a really quick and simple onboarding process, meaning we were able to get using the system straight away. After that, we agreed on a monthly service fee, with ongoing support to help us scale. It’s an exciting time.”
In terms of benefits, there are those you can measure, such as saving 20 minutes per order – which has been a game-changer, creating more time to produce and sell.
“Something that’s harder to quantify is that Platter has helped us focus on what really matters, while creating a better, happier working environment for the team. Also impressive is the lack of a one-size-fits-all solution. As we have grown, so too have our needs.
“The approach is all about collaboration. Jack isn’t just selling a product; he’s listening and finding ways to make our lives easier. Less hassle, more efficiency and a team that actually cares about your success. Platter has also played a key role in enhancing our customer experience.
“Faster order processing and streamlined communication means we can better serve customers and respond to their needs more effectively,” said Ward.
BUSINESS OPERATIONS
Six appeal
OFF BROADWAY
Growing any pizzeria brand is an outstanding achievement, especially in the current hospitality climate. And Santa Maria’s recipe has been successful for 15 years, with a new London site in Paddington having just opened.
It’s a sixth location and another exciting chapter for founders Angelo Ambrosio and Pasquale Chionchio, whose friendship dates back to Napoli in the 1990s. Since launching their first 25-seat pizzeria in Ealing in 2010, expansion has included Fulham, Fitzrovia, Islington and Kew Gardens – before their latest site at 13 Norfolk Place.
“Being born as a brand in West London, we always try to move to areas which are easily reachable from Ealing, our native area,” said Ambrosio. “A mutual friend knew about the Frontline Club, with headquarters in the same building, who wanted to cease their food operations and were looking for an operator to take over. And when we first visited, we fell in love immediately. Then we saw the hospital
Santa Maria has opened another pizzeria in London, where attention to detail is everything.
named after Santa Maria [St Mary’s] next door and it was a sign to take that opportunity!”
Of course, the key to success starts with your kitchen set-up – and Santa Maria leaves no stone unturned.
“For the oven, we fly back home and ask our maestro, Giuseppe Medaglia, to craft one of his beautiful masterpieces. Each brick (called Biscotto di Sorrento) is individually handmade and cooked at 1000 degrees – underneath the cooking stone, there is volcanic sand from Vesuvius. The rest of the equipment is the best we can get on the market. You can save money on everything but that. You don’t want to break your dough mixer on Saturday morning and run out of an essential ingredient.”
For the look and feel of the Paddington site, Block 1: Design was brought in –an award-
“We usually work with agents that source ingredients to suit customer taste. In the future, we’d like to partner with suppliers that take sustainability seriously.”
winning creative team, who helped recreate Neapolitan vibes through visual aspects on the walls.
ENDURING LEGACY
Santa Maria has built a loyal following with its wood-fired pizzas and exceptionally high standards of service – but it’s not been easy.
BUSINESS OPERATIONS
“The sector has changed so dramatically in 15 years. Brexit and the pandemic have reshaped the role of hospitality and its clientele. Sourcing professional and hard-working staff has become very difficult, while Covid changed the perception of enjoying the experience of going out for a meal. It used to be a must and was a natural part of people’s lifestyle, with social life mostly built on face-to-face relationships.
“Today, potential customers are going out less and less, with delivery platforms more popular than ever. We are also becoming an introverted society, looking closer to a dystopian future depicted in those BBC dramas! Plus, the cost of living is not helping in any way.”
Which is why business relationships built by the Santa Maria team are so important in terms of equipment, supply and logistics.
“We usually work with agents that source ingredients to suit customer taste. In the future, we’d like to partner with suppliers that take sustainability seriously. We have to be more aware of environmental issues, so the reduction of our carbon footprint is a priority.”
Essentially, it’s the food quality and enduring legacy of pizza that’s the heartbeat of Santa Maria. But being aware of the evolving marketplace is key.
“After 15 years of something of a Neapolitan monopoly, a number of new pizza trends are populating social media posts. The Italian offering is not alone
any more, with a focus on American styles – especially Detroit.
“Apparently, a London-inspired creation is in the pipeline. It just shows how pizza is the most incredible food. You can make it in any style and it has immediate crossover and appeal,” concluded Ambrosio.
Essex joy!
Squares & Circles is blazing a trail in the South East, thanks to a van/takeaway approach and unique product offering.
FRESH DIRECTION
There is nothing like the story of a successful independent operator. A small crew with big dreams and ambitions, taking on the delivery giants and carving themselves a niche. Making mistakes on
the way but being able to quickly adapt, regroup and ultimately thrive.
One such journey is Essex’s Squares & Circles Pizza Company. A takeaway and van combination that focuses on a few key elements to ensure customers come back for more.
“Myself and business partner, Neil, always loved pizza and had talked about working together,” said owner Olly Mansell. “Then, in the spring of 2022, the landlord of our local pub asked us how we could improve his venue. Neil suggested a pizza oven – a few weeks later, he had one put in, next to an outside bar. Then there was the question of who was going to make them?”
It was a proposition that would change the lives of both Olly and Neil, who were electricians at the time. “I’d experienced redundancy twice in five years and wanted to try something new,” continued Mansell. “So, after a few slightly intoxicated conversations, we agreed to start doing pizzas in the pub garden on weekends. This only lasted a few months in the summer, so we shifted our focus to pizza vans online.
“Eventually, we found a big box van
that had already been converted but was in Wales, so off we went to have a look. It was great – however, the Gozney oven could only cook one pizza at a time. We had to make changes.”
They needed an electric deck oven for cooking squares. This was a key USP, to stand out from the competition. But it was a challenge, and still is, as they need a large generator or mains plug. In addition, another sink was installed for handwashing and all the worktops were switched to stainless steel. The last piece of the jigsaw was outside branding and everything was in place.
HOT SPOT
“We opened the van on Easter Sunday, April 2023. But after a few events, we required a bigger oven and opted for a Zio Ciro (gas) 80cm, which can cook up to four pizzas at once. After a long summer of making dough and prepping at my house, we needed additional space for prep and storage.
“Following a conversation with a friend who ran a burger takeaway, we decided to rent part of their unit. Very quickly, we realised there was enough
space for pizza ovens and our own takeaway idea was born. It was also very cold working from the van in winter and people don’t want to leave their house to collect food.”
Easter 2024 trading was slightly later than scheduled, because they had planned to be operating the previous winter – but the fitting of a gas meter resulted in an unwanted delay.
“Another point of difference for Squares & Circles is two types of pizza: Neapolitan and Detroit,” continued Mansell. “The Neapolitan is our circle and slightly different from the traditional, as we deliver a crunchy base. Detroits are deep-pan, using a different-style oven.”
Working in a small town called Witham, the guys keep costs down by sharing the burger unit – ultimately helping them continue to operate in the current financial climate. The van is busy in summer, with lots of parties and jampacked pub gardens. Meanwhile, the takeaway is a lot more vibrant in winter.
“Last year, we had to juggle between the van and shop due to staffing issues. This year, we have taken on lots more
bookings for the van and have started to grow the team in order to enjoy bigger events. Having both the van and takeaway is key to survival.
But there are regular customers who travel from other towns to collect our pizzas after trying them in the van. There’s nothing else like us in the area.
“Basically, pizza is a simple food and can be great if done right. You have to ensure the best ingredients and make the dough with love. People who compromise on these basics are making mistakes. We can’t necessarily compete with some on price – but people will pay more for a quality product. That’s why we use Casa Julia to supply our Caputo flour, which has a fantastic consistency and the customers love it too.
“In the future, we would maybe like to open in another town or possibly a dine-in venue, allowing us to expand the offering. For now, we are concentrating on building the team and growing the takeaway to full capacity, with potential new items including pasta,” concluded Mansell.
G R Wright & Sons Ltd was founded over 150 years ago by my great-greatgrandfather, George Wright, and has been a family business ever since. Six generations later, it’s being run by me [David] and my son, James.
We are as passionate as our ancestors and have invested heavily to ensure we have the most technically advanced operations, producing the highest quality flours and mixes in the best food safety environment.
The company is based in Harlow where we opened a state-of-the-art flour milling site in 2021. We also operate a small specialist flour mill in Ponders End where the business started in 1867, and where milling has been going on since the Domesday Book in 1086. The third site is at Delta Park, Enfield, where we have a purpose-built blending and packing facility for the manufacture of specialist mixes which opened in 2014.
We recognise that technology is only as good as the people that operate it and continue to build a great team of skilled and knowledgeable staff –
with many having long service records at the company.
We supply a complete range of flours and baking mixes to suit every type of business, from the largest industrial food manufacturers to the small artisan bakers. We deal with all the main retailers in the UK and most of the main wholesalers distributing to catering companies, shops and fast-food outlets. Our flours are sold in bulk tankers of 29 tonnes and pack sizes from 25kg down to 500g.
We make a full range of highquality flours with superior baking qualities for a wide range of finished products such as bread, chapatti, naan, pizza, pitta, bagels, artisan sourdoughs, as well as self-raising and culinary flours. Some of our products are brand leaders in the flour market and many are used to make brand-leading baked goods.
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999 PIZZA TOPPINGS (UK) LTD.
Unit 6, Teakcroft, Fairview Industrial Park, Marsh Way, Rainham, Essex RM13 8UH
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 con dent in recommending them.
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:
