Pizza, Pasta & Italian Food Magazine - August 2025 - Issue 229
Welcome
There’s a real sense of variety to our latest magazine, which is re ected in the excitement around Italian food in the UK right now. Our News section is packed with product innovation, new openings and positive data around delivery – plus, we move into another gear in preparation for our unmissable PAPA Awards in November.
With a hat-trick of previews to dive into, you need to start getting your calendar in order, while the growing emergence of pizza schools and masterclasses illustrates that both amateurs and the more experienced are all nding real value in learning from the professionals.
I’m sure you will agree, the rst half of 2025 has gone at quite a pace… I don’t expect the second half to be any di erent. Ciao!
ALEX BELL - EDITOR alex@jandmgroup.co.uk
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Contents
NEWS 4-13
PREVIEW
14-16 HostMilano
28-29 European Pizza Show
34-35 National Restaurant, Pub & Bar Show
PAPA ASSOCIATION
17-23 PAPA Awards 2025
REVIEW
24-25 UK and Ireland Young Risotto Chef of the Year
PIZZA SCHOOLS & MASTERCLASSES
30-32 Pizza Pilgrims / Two Magpies
ITALIAN BREAD
36-39 Molino Dallagiovanna from Salvo1968 / Pan’Artisan
Scan the code to find out more about what Perco can offer your business
Perco Pizza Sauce delivers rich, seasoned flavour. Made in Portugal for authentic taste, it’s the perfect sauce for busy kitchens looking for consistency and quality.
“We’ve been using Perco Pizza Sauce in our pizza shop and it’s been a game changer. The sauce is ready to use, making it quick and easy, and we always have good feedback from customers”.
- Sorrento Pizza Shop, Durham
ALPHIN PANS ap
Alphin Pans
NEWS
A fresh take on baked beans in Italian sauce, alongside fascinating data and insights, products, festivals and appointments – we’ve got you covered.
Impressive forecast for UK delivery sector
The UK food delivery market is continuing to thrive, according to Lumina Intelligence. Its latest analysis reveals forecast growth of 3.1% in 2025, reaching a total value of £14.3 billion –nearly double its pre-pandemic size.
Forces behind this include expansion opportunities through AI-driven apps, delivery-only kitchens and daypart innovation.
Lumina’s overview of the UK Food Delivery Market transformation, driven by evolving consumer preferences and tech-led development.
Key players – Deliveroo, Uber Eats and Just Eat – dominate online, although aggregator share is shifting. In 2024, Uber Eats and company-owned delivery services overtook Just Eat, accounting for over half of all occasions. The market spans direct-to-consumer models, where brands own the customer journey, and third-party platforms, offering scale but limited control. Growth is fuelled by app enhancements, white label integration and demand for flexible delivery.
UK food delivery market growth has shown strong momentum since 2019, evolving through pandemic-driven acceleration and now stabilising with consistent year-on-year expansion. Market value surged from £7.6bn in
2019 to a projected £14.3bn in 2025, representing an overall increase of 87%.
Peak market growth occurred in 2020 at +53.8%, as lockdowns pushed demand to unprecedented levels. Since then, trends have moderated, with the market forecast to grow by +3.1% in 2025 – demonstrating resilience despite macroeconomic challenges.
Several key drivers underpin the stats:
● Consumer demand for convenience
● Continued expansion of deliveryonly kitchens
● Enhanced user experiences through mobile app innovation and AIpowered functionality.
Leading players like Uber Eats and whitelabel partners are scaling reach via app integrations and optimised ordering journeys. Additionally, the growing share of direct-to-consumer models is boosting margins and brand control. And technological investments are enabling businesses to scale efficiently, particularly in diversifying channels and capitalising on wider daypart demand.
Convenience remains a dominant influence, as time-poor consumers seek fast, flexible dining solutions that fit modern lifestyles. Delivery occasions now account for up to 19.9% of total market occasions, underpinned by
penetration growth (+0.7ppts) and rising average spend (+24% YoY).
Advances in mobile ordering apps, loyalty integrations and AI-driven personalisation have enhanced the user journey. White-label platforms like Deliverect offer operators real-time integration, order tracking and improved fulfilment, meeting rising consumer expectations for seamless experiences.
UK food delivery market share is increasingly consolidated among a few dominant platforms, though the broader competitive landscape remains active. By 2024, Uber Eats emerged as the market leader, capturing 27.2% of all delivery occasions. Company-owned delivery platforms – including brand-run services like McDonald’s McDelivery – held 26.4%.
Just Eat, once the leading player, saw a decline to 25.2%, down -9.2ppts from 2022, while Deliveroo held 16.2%, continuing its gradual decrease. The rest of the market is shared among smaller aggregators and white-label services.
Turnover-wise, Domino’s maintained its lead with an 11.0% share in 2025F, followed by McDonald’s (7.1%) and KFC (4.8%). They benefit from strong branding and delivery infrastructure.
Britain’s leading restaurant groups achieved year-on-year growth of 1.8% in delivery and takeaway sales in May, CGA by NIQ’s latest Hospitality at Home Tracker reveals.
It marks the Tracker’s highest point of 2025 so far, as well as a return to growth after a drop of 0.6% in April, when widespread sunshine drew consumers out. May’s cooler and wetter weather proved more favourable to restaurants’ at-home trading, as people ordered in.
The data compares favourably with the separate CGA RSM Hospitality Business Tracker, which recorded a year-onyear drop of 2.5% in managed restaurant groups’ total sales last month. However, growth remains below the UK’s rate of inflation, which stood at 3.4% in May according to the Consumer Prices Index.
May’s weather worked well for deliveries, with like-for-like growth of 4.1% – comfortably the best figure of the year. But sales from takeaways and click-and-collect fell by 2.1%. Total order numbers across all channels, including delivery, takeaway and click-and-collect, rose by 10.2% compared to May 2024.
The Tracker indicates that deliveries accounted for 13.5 pence in every pound spent with participating restaurants in May,
Cooler May assists at-home dining Booker unveils packaging range for caterers
Leading food & drink wholesaler, Booker, has launched CaterPro – the own-label professional packaging range designed to meet the evolving needs of caterers across hospitality. It features 255 professional-quality disposable packaging and catering essentials.
CaterPro was developed to meet the needs of the growing FTG sector – forecast to reach £24bn in 2025. It offers practical packaging solutions that reflect evolving expectations for restaurant-quality food on the move. With packaging playing an ever more critical role in maintaining food integrity, presentation and customer satisfaction, CaterPro has been specifically designed to support takeaways, cafés, food trucks, event caterers and high-volume grab-and-go businesses. It includes everything from self-folding boxes for
while takeaways attracted 5p. Total combined delivery, takeaway and click-and-collect sales – including from venues opened by groups in the last 12 months – were 13.7% higher than in May 2024.
Karl Chessell, director - hospitality operators and food, EMEA at CGA by NIQ, said: “Cool and wet weather made for a challenging May but deliveries have provided a brighter spot for restaurants. Nevertheless, growth of 1.8% is not enough to keep pace with inflation, and it will have done little to offset the sharp hike in employers’ pay and NI costs from April. The vagaries of summer weather are making it an uncertain period for trading and consistent, real-terms, like-for-like growth in either eat-in or at-home sales may still be some way off.”
sandwiches, baguettes and wraps, to poke bowls, street food and pizza boxes, ice cream and fruit tubs, flip-lid boxes for cakes and pastries, and cups for hot and cold drinks. It also includes compostable options and Bagasse hinged lid burger boxes, chips and churros trays, bowls, pizza plates, as well as square and round food boxes in multiple sizes with compartments, wooden cutlery and paper smoothie straws.
There are three flexible pricing tiers, graded as CaterPro Essentials, CaterPro and CaterPro Premium.
All products are sourced exclusively from BRC Grade A suppliers, ensuring quality, safety and consistency. They display clear information on outer casing about materials used and disposal instructions to help customers and diners make informed choices in an increasingly complex area. A prominent tick-list system on the front provides recycling guidance.
Ian Haywood, category manager at Booker, said: “Today’s consumers expect more from their out-of-home eating experience than just speed and convenience. They want restaurant-quality food on the go, and packaging plays a vital role in delivering that – from ensuring temperature control and product integrity to maintaining visual appeal and reducing leakage or spillage. Operators can’t afford for their packaging to let them down and this range has been developed to ensure that this doesn’t happen.”
For information on CaterPro and your nearest Booker branch, check out booker.co.uk.
Base Face making music in Richmond
There’s a new site for Base Face Pizza, in Richmond, London. Founded by former professional jazz musician, Tim Thornton, Base Face is a lockdown invention inspired by a neglected (Ooni Pro) pizza oven in his back garden, which proved to be a worthy investment.
With life as a touring muso forced to stop during lockdown, it gave Thornton the opportunity to explore his foodie side. What started with making pizzas on his driveway during the first lockdown in 2020, quickly turned into a burgeoning business. Realising that the pandemic would have a knock-on effect for years,
not days, and with a young family to look after, he swapped his double bass for an apron and Base Face was born.
The first permanent site opened on King Street in Hammersmith in June 2021, with Barnes following in January 2023 and Putney in Feb 2024. An overwhelming success, Hammersmith’s bijoux proportions meant the team quickly grew out of it and the search for a bigger ‘flagship’ site began.
So, Base Face has transferred its central operations to Richmond, seating up to 30 diners, with eight seats outside. The signature interior of wooden tables and chairs complete with a racing green colour scheme remains, while the star of the show is the oven, located at the back of the restaurant.
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.
Thornton understands that doing things well means keeping it simple. For this reason, Base Face offers a succinct menu of
● Powerful chain driven mixers with the versatility of 13amp single phase power.
12 pizzas, available in 12” and 18”. Be it a Marinara (tomato, basil, oregano, garlic oil) to a Cheeky Pineapple (Pineapple jam, Cobble Lane pepperoni, jalapeños, mozzarella, tomato, basil) or a white base Manjamo 3.0 (Nduja sausage, house jalapeño jam, red onion, mozzarella, basil), Thornton is dedicated to the perfection of the perfect pizza.
All toppings are made with seasonal British ingredients and utilise long ferment and healthy grains to create a perfect thin and crispy pizza.
Visit basefacepizza.com.
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.
The Saucerer teams up with Grasso
Independent gourmet sauce producer, The Saucerer, has partnered with familyowned Italian American restaurant, Grasso, to launch a limited-edition creamy vodka sauce.
Inspired by Grasso’s family recipe, it is designed for quick meals, ready to be stirred into any pasta shape. The Saucerer stir-ins boast high-quality, sustainably-sourced ingredients, while containing no nasties. And every drop is made using 100% solar energy.
The sauce uses Sapling Climate Positive Vodka, which is quadruple distilled from British wheat to enhance and balance the tomato, cream and spice. The 510ml jar is being stocked exclusively in Whole Foods Market this summer and online via DELLI only.
Tim Hillgarth, AKA The Saucerer, was taught to cook by his Italian-French mother, whose olive oil-producing family hailed from Genoa, the home of pesto. Today, he specialises in gourmet pasta sauces.
Grasso is the family-owned London-
The exclusive UK supplier of the VITO range of oil filtration and management solutions, Valentine & Cuisinequip, has launched the VITO FT Connect – a precision-engineered, handheld frying oil tester, complete with Bluetooth connectivity for professional kitchens.
“The introduction of the VITO FT Connect represents a major leap forward in kitchen operations,” said Philip Sanderson, sales director at Valentine Equipment. “By removing guesswork and visual inspection from frying oil replacement, we’re arming chefs with a tool that’s both scientifically reliable and intuitively simple to use.”
The VITO FT Connect is designed to empower teams to make data-driven decisions on oil quality, using Total Polar Material (TPM) analysis, the industry gold standard for measuring oil degradation.
VITO FT Connect provides real-time TPM percentage readouts, while an intuitive, three-colour traffic light system gives chefs a clear, instant signal on whether to continue using the existing oil or replace it.
Using Bluetooth to pair effortlessly with its own digital platform, the VITO FT Connect can monitor up to 12 fryers per device. Measurements are automatically uploaded and stored, generating HACCP-compliant reports that support internal management and external audits, eliminating the need for time-consuming paper-based logs.
Built to withstand professional environments, the VITO FT Connect is fully IP67-rated (dust and water resistant), operates across a wide temperature range (50-200°C), includes
based restaurant, launched in 2024 by Seanie Grasso. It’s famed for perfect cheese-pulls, chicken parms and penne alla vodka. Having connected online, the pair have come together to collaborate with a creamy vodka sauce that’s ready to stir-in, for a quick, easy and tasty meal.
Hillgarth said: “Having spent time perfecting the recipe with Seanie and the Grasso family, I’m excited to launch the newest sauce in our collection. As with all our sauces, it’s made with highquality, sustainably sourced ingredients, and no nasties. And this is true for all aspects, from the organic coconut cream to the Sapling Climate Positive Vodka, and 100% renewable solar energy we use in our production.”
Grasso added: “Since opening last year, our pasta alla vodka has proved a firm favourite with customers – so it only feels right that people can now enjoy it in the comfort of their own home.”
Valentine & Cuisinequip looking to Connect
a rechargeable battery and ergonomic strap and is easy to handle.
This launch reinforces Valentine & Cuisinequip’s reputation as a leader in purposeful product development within the foodservice industry.
The VITO FT Connect fills a crucial gap in everyday kitchen operations, offering precision, simplicity and compliance in one compact unit, with the additional benefit of reducing oil waste and improving sustainability.
Jestic Foodservice Solutions has added Brunner-Anliker to its premium portfolio of commercial kitchen brands.
Renowned for Swiss engineering excellence, Brunner-Anliker has been at the forefront of food processing innovation for more than 100 years. Its range, including the vegetable cutting and grating machines, is synonymous with precision, hygiene and durability, making it a trusted choice for chefs and
foodservice operators globally. Jestic will become the exclusive UK distributor.
Steve Morris, sales director at Jestic Foodservice Solutions, said: “We’re committed to providing customers with the best in performance, innovation and reliability, and Brunner-Anliker fits that vision perfectly. Its exceptional engineering, combined with an intimate understanding of the demands of a professional kitchen, makes it a brilliantly relevant addition to our portfolio. We are excited to bring these exceptional preparation solutions to the UK market and support operators in achieving greater efficiency and consistency in their food preparation processes.”
Jestic will be launching with the GSM 5 Star, Anliker L and Anliker XL vegetable slicers. The GSM 5 Star is ideal for compact spaces, delivering slicing with minimal waste and specialty cuts like brunoise or gaufrettes. The Anliker L balances volume and versatility for medium-volume kitchens, while the Anliker XL handles large-scale operations.
Each unit is maintenance-free, backed by a five-year warranty, built with a stainless-steel body and patented materials for enhanced longevity.
Lukas Arnet, CEO of Brunner-Anliker, added: “We are very pleased to join forces with Jestic Foodservice Solutions – a strong local partner with a clear focus on high-quality equipment. We aim to bring our unique products to UK customers and support them with in-depth know-how and training.”
Check out brunner-anliker.jestic.co.uk.
Nisbets wins big at the South West Contact Centre Awards
It was a special night for Nisbets at the South West Contact Centre awards on 19 June in Bristol, as they came out on top in three categories.
The evening saw businesses from the South West celebrate excellence and recognise exceptional work in contact centres across the region. Alongside the highly prestigious Best Contact Centre Culture award, Nisbets also came home with Best People Engagement and Sales Agent of the Year, which went to Becky Strange.
Angelo Taliadouros, head of customer operations at Nisbets, said: “These awards are testament to the hard work
demonstrated by the Nisbets team and are a well-deserved accolade for the service that is given throughout the year.
“Our contact centre leadership, led by manager JakeFewings Mitchell, strives to have the customer and our teams at the heart of all we do. Being recognised for the best culture and people engagement is extremely important to us, as the contact centre is the face of Nisbets and customer gateway into everything we do.”
Nisbets also had finalists in two additional categories. Liesel Oliver and Gemma Page were amongst top candidates for Customer Service Agent of the Year, while Maisie Thomas was on the shortlist for Trainer of the Year category.
“These were highly competitive categories and being recognised as finalists really reflects the skills and dedication of Liesl, Gemma and Maisie,” said Taliadouros.
“They have set a brilliant example for us all.”
Check out nisbets.co.uk.
Burnt Chef Project upgrade responds to wellbeing crisis
As the hospitality industry continues to grapple with burnout, high turnover and persistent absenteeism, The Burnt Chef Project has relaunched its upgraded Employee Assistance Programme (EAP).
Designed with the unique pressures of the sector in mind, this enhanced service delivers multilingual, toll-free, 24/7 access to therapy, coaching and mindfulness support. Offered at just £5 per employee, the programme addresses a critical gap in mental health provision across the industry.
“Our research shows that four in five hospitality professionals have experienced mental health issues during their career,” said Kris Hall, founder of The Burnt Chef Project. “Most traditional support systems don’t reflect the unique pressures of this industry: long hours, night work, diverse teams and inconsistent access to HR or benefits. This service was built to change that.”
The upgraded EAP includes:
● 24/7 access to therapy, mindfulness and life coaching
● Up to six sessions per issue, per year
● Support for personal and professional challenges, including stress, anxiety, grief, parenting and relationships
● Fully confidential with no reporting back to employers
● Access to 26 on-demand mental health and wellbeing modules from The Burnt Chef Academy
● A suite of downloadable workplace resources and signposting tools for teams.
The service is available immediately, offering hospitality businesses the ability to provide comprehensive mental health support at a fraction of standard market costs – without compromising on quality or accessibility. It also extends to family, which is often key to help reduce any additional stress.
Hall continued: “This isn’t a tick-box benefit. It’s a practical, powerful tool for building a healthier, more resilient team – and it’s priced to make wellbeing nonnegotiable, not a luxury.”
The Burnt Chef Project also continues to fund free access to the programme for hospitality professionals without employer-provided support.
To find out more or enrol your business, visit theburntchefproject.com/EAP.
Cirio is celebrating the launch of a brand-new concept – Baked Beans in a deliciously rich Italian sauce.
Diego Pariotti, commercial and marketing director export dept. from Cirio, commented: “This is an exciting concept for us, in Italy and the UK, where baked beans are seen as a popular store cupboard staple. We are hoping to push the consumer to enjoy our baked beans as a little luxury moment you can have every day. Healthy and delicious, they have all the credentials Cirio is known for – authentically Italian and sustainable.”
Each bean is coated in a rich and tasty sauce, made with 100% Italian tomatoes. Ready-to-use Cirio Baked Beans can
be eaten cold or heated – they have a uniquely delicate taste and thin skin, and in taste tests were described as ‘tasty and rich’ and less sweet than other baked beans.
Marketed as an easy option for a healthy choice, they can be enjoyed traditionally on toast, as a light meal or side for breakfast or dinner.
Packed in Tetra Recart®, they are also ecofriendly – and the easy-to-recycle packs are convenient and safe to open and close, if you have the restraint to leave some for later!
Cirio is owned by a co-operative of 14,000 farmers who care deeply about the quality of every tomato produced in
Chefs all set for inspiration at ucff
The universal cookery & food festival (ucff) is returning for 2025 on 16 September, promising a day of culinary inspiration, innovation and collaboration.
The chef-led event includes live demos, wild food discovery and debates, all within the surroundings of Tewinbury Farm, Hertfordshire – a family run estate renowned for its sustainability focus and commitment to seasonal, local produce.
Known as the ‘Glastonbury for Chefs’, it offers hands-on experiences and the chance to network with top foodservice professionals. Key players will rub shoulders with farmers, foragers, conservationists, growers and suppliers.
This year’s attractions include the Farmers Market, showcasing the best of British produce and equipment. New exhibitors include: Fable Foods,
Atosa, Foodcare Systems, Kwerky, Chop, Burren Balsamics, Golden Kings, Paton & Ross and Exclusive Ranges. Among the returning names are Chefs Wardrobe, Cornish Seasalt, Peka Kroef, Irish Black Butter and Lime Caviar.
Guests can take part in Foraging Walks along the River Mimram, hosted by Colin Wheeler-James from Ground Up Cookery.
Staff Canteen Live, hosted by founder Mark Morris, will see six chefs with a total of seven Michelin stars between them engage in live cookery demonstrations, with restaurateur Tom Aikens kicking things off. Others in the spotlight include Daniel Clifford & Liam Anderson of Midsummer House, Josh Angus, chef director from HIDE in London’s Mayfair, Brad Cacela, head chef at The Coach in Marlow – part of the Tom Kerridge restaurant group – and Sarah Haward.
The Trends & Debates Stage, hosted by Nigel Barden, is set to tackle big topics shaping foodservice. Sessions include Local Heroes, celebrating regional food champions from in and around Hertfordshire.
A session on To B or Not to B-Corp focuses on the value of ethical business models, while the hot topic of AI is also on the agenda. Expert names include
the Italian sunshine – which also means a unique guarantee of traceability, authenticity and sustainability.
A 500g pack retails at £1.40.
Simon Stenning, strategic advisor and futurist, Future Foodservice, and John Feeney, culinary and innovation director Europe, Griffith Foods.
Tickets are £125 plus VAT, which includes breakfast, lunch, refreshments and all other experiences. Visit cookeryandfoodfestival.co.uk.
Silver service recognition for Fatboys Catering
One of the UK’s leading commercial catering providers is celebrating 25 years since it first opened its doors in Stratfordupon-Avon.
With a growing portfolio of customers, from independent caterers and café owners to some of our best-loved food providers, Fatboys Catering Equipment Ltd is marking its silver anniversary in style with the launch of its brochure, ongoing staff and turnover growth, as well as a rapid increase in market share.
Chris Neeld, who launched the operation and is now chief executive, explained: “We’ve faced many challenges over the last 25 years but we’re delighted to be celebrating such a momentous milestone in business.
“We’re proud to have always put our team and our customers first – ensuring that we listen, respond and action their feedback, and evolve the brands to
continue meeting their needs. Whether it’s cutlery and crockery supplies, the complete in-house build of a commercial kitchen or ongoing maintenance to solve any issues that arise. It’s certainly still a challenging time for business and the wider economy, but we’re hugely grateful to our team, customers, suppliers and partners.”
Richard Goodchild, MD, added:
“I am thrilled to have the honour of leading the Group into the next 25 years. With the divisions including Catering Equipment, Technical Services, Fire & Ice, and Design and Build, we have a fantastic proposition which puts us in a promising position for the future.”
Dan Oliver became commercial director in 2024. “Having worked in this industry for over 20 years, I’ve seen what good, bad and
indifferent looks like. But for us, it’s always customers first. We understand them, recommend and advise based on our experience of what works best, and deliver a service that’s expected – and beyond where we can!”
Visit fatboyscatering.co.uk.
NEW MEMBERS
Distributor of Premium Global Ingredients
Founded in 1994, Eurostar Commodities is a trusted, family-run business and leading importer and distributor of premium food ingredients across the UK, Ireland, Europe, the Middle East and Iceland.
Known for its strong global partnerships and commitment to quality, Eurostar supplies exceptional ingredients to manufacturers, wholesalers, retailers, foodservice and consumers.
For many years, Eurostar have been the exclusive UK distributor for Grandi Molini Italiani, Italy’s largest and most respected millers. Their renowned range includes 100% Italian flours, expertly crafted for Neapolitan and classic pizza styles, alongside noodle flours and specialist blends designed for top tier culinary performance.
Demonstrating a commitment to sustainability, Eurostar also proudly distributes RISE Re:Gen – a regeneratively farmed wheat flour made from 100% British wheat, in partnership with Green Farm Collective. The range includes an All-Purpose
flour perfect for everyday baking and a Strong White flour ideal for pizza bases and breads. The launch of RISE Re:Gen doughballs is following imminently, underscoring Eurostar’s commitment to sustainability and future-focused agriculture.
Backed by BRCGS AA and SALSA accreditations and recognised for excellent customer service, Eurostar Commodities leads the way in sourcing and delivering authentic, quality ingredients for food professionals.
Welcoming the world
The world’s leading trade fair for hospitality, out-of-home and food retail, Fiera Milano’s Host 2025 is the place to be from 17-21 October.
COMING TOGETHER
From smart automation to AI-driven menus, and sustainability influencing choices and consumption habits, hospitality and out-of-home experiences are undergoing an unprecedented evolution: to offer increasingly multisensory and immersive experiences, cutting-edge technologies are merging with design and functionality to create hi-tech yet welcoming solutions.
According to ExportPlanning data, in 2024 the global production of the sectors represented at Host 2025 amounts to €189.9 billion (£162.7bn), with professional foodservice equipment leading the way, posting an 8.6%
increase over the previous year. In this context of global growth, Italy reaffirms its leading role in exports: as highlighted by ICE – the Italian Trade Agency for the promotion and internationalisation of Italian companies – it holds the global leadership in Coffee and Vending Machines with a 29.8% market share, is co-leader in Bakery and Pastry Machines (28.8%), right after China, and maintains a solid position in Gelato and Refrigeration Machines with 10.5%.
Three months before the official opening on 17 October, over 1700 exhibitors are already registered for Host 2025, with 44% coming from 54 different countries. Alongside Italy, the most
active include the UK, Germany, Spain, France, the Netherlands and US. There are also new entries from South America and Southeast Asia.
These companies will meet with over 700 hosted buyers from around 75 countries. Key target sectors include distributors, retailers, exporters/ importers; restaurants, foodservice and out-of-home; retail and large-scale distribution; hospitality businesses; shopping centres and venues; and chefs, professionals and consultants.
Host 2025 will offer a comprehensive overview of innovation, alongside in-depth focus areas, organised by supply chain affinity: Professional
Foodservice and Bakery-Pasta-Pizza; Coffee-Tea, Bar-Coffee MachinesVending, Gelato-Pastry; TablewareTechnology-Contract Furnishing.
ALL ABOUT THE BASE
One sector that continues to stand out is artisan baking. As consumers increasingly seek products combining craftsmanship and wellbeing, technology and solution providers are responding with innovations that speak the language of digitalisation, energy efficiency and controlled quality.
A Grand View Research report states that the global bakery equipment market has reached a value of around $14bn (£10.5bn), with a projected annual growth of 6.7% until 2030. In particular, equipment for pizza base production is set to grow, driven by increasing demand for gourmet, including organic and gluten-free varieties.
To meet these demands, Host 2025 is strengthening the MIPPP – Milano Bakery Pizza Pasta area, partnering with the SIPAN Consortium, bringing together the most important Italian manufacturers of bakery equipment.
MIPPP will be complemented by Bakery Square, dedicated to training, events, competitions and workshops to promote the culture of artisan baking. It will also host the Panettone World Championship and European Pizza Championship, organised by Pizza e Pasta Italiana magazine – alongside many live demonstrations.
Creativity with pasta will take the spotlight during the show-cooking sessions by A.P.Pa.Fre. – Association of Fresh Pasta Producers from Small and Medium Enterprises – while APCI – Professional Association of Italian Chefs will present Smart Food – Smart Chefs – Smart Future, a demonstration programme with a strong green identity. Finally, FIC – Italian Federation of Chefs – will lead the FIC Academy, with showcooking, workshops and discussion.
The other face of the evolution of OOH consumption is the bar and coffee world. From endless iced coffee recipes to preparation with liquid nitrogen, consumers are seeking a special, personalised touch at venues capable of creating a multisensory experience.
Host 2025 will feature the bar and coffee sectors with SIC – the International Coffee Exhibition, a global
benchmark where the entire Italian and international supply chain is represented, from green bean to cup. This year, SIC also welcomes the return to Milan of the World Barista Championship.
NUMBER CRUNCHING
What does dining out mean today? Host Milano sought to answer this question with a far-reaching survey analysing consumer behaviour. Conducted by CSA Research and based on over 8000 CAWI interviews in the UK, Italy, Spain, France, Germany, US and Gulf countries, the study presents a multifaceted and evolving picture.
This is a work in progress aimed at capturing a real-time snapshot of an ever-changing landscape: in anticipation of Host 2027, a second edition of the research is already planned to enhance the data from a monitoring perspective.
In Italy, over 63% of respondents said they had dined out at least once in the previous week. The most popular occasions are dinner (50.3%) and lunch (25.9%), while the main reasons include leisure (37.4%), the desire to spend time with family and friends (28.6%) and to eat well (7.6%).
In the UK and US, eating out primarily serves needs of functionality and immediacy. The experience is less ritualised and more individually centred: people dine out for convenience (31.4% in the UK, 26.7% US) or due to lack of time to cook. Fast food dominates the scene, with US visit rates of 82.9% and UK 72.7%, followed by casual restaurants and quick-service chains.
Top priorities are value for money (25.2% UK; 23.1% US) and nutritional evaluation of offerings. In both countries, venue selection is often based on service speed (listed among the top three factors by 24% of Brits) and the ability to eat alone in a short time, confirming a pragmatic approach to foodservice.
In the US, the weekly average for dining out is the highest among the countries analysed, with 13.2 occasions
compared to 8.1 in the UK and 2.6 in Italy. Frequency is particularly high among 18- to 24-year-olds, with a 98% penetration rate during the survey period. This is driven mainly by fast food consumption, chosen by 82.9% of respondents, followed by sandwich shops, pizzerias and ethnic restaurants. Behaviour is guided by practicality, accessibility and service speed, reinforcing the idea of dining as functional rather than experiential.
THE EYES HAVE IT
In keeping with Host Milano’s unique exhibition concept, the Gelato and Pastry areas will showcase the likes of machinery, semi-finished products, accessories and ingredients.
Focus is on design in the areas dedicated to Furnishings-Technology and Tableware, which have become events in the calendars of executives in contract design, hospitality and food
retail. In recent editions, Host Milano has evolved from a historic benchmark for technology to a trendsetting event for formats and layouts.
This focus is further confirmed by the development of Smart Label – Host Innovation Award, the prize promoted in partnership with POLI.design and under the patronage of ADI – the Association for Industrial Design. Now in its seventh edition, the award has attracted over 950 applications over the years.
Complementing the exhibition path, Host 2025 will be enriched by a packed schedule of events.
There will be no shortage of starred chefs, sharing secrets in show-cooking sessions, and master pizza chefs who will captivate audiences with contemporary and innovative reinterpretations of this great icon of Italian cuisine.
For info on how to exhibit, pre-registration or the schedule, visit host.fieramilano.it.
Judgement day is coming!
With the entry window for this year’s PAPA Industry Awards closing soon, our judges are ready and waiting to pick the best of the best.
In the previous issue of the magazine, we referred to six key bene ts of winning at the PAPA Industry Awards:
● Enhanced reputation, customer con dence and trustworthiness.
● Improved brand recognition.
● Standing out from the crowd.
● Credibility with customers and investors.
● Greater interest and market access.
● Added perceived value, leading to premium pricing.
There’s one more thing which makes these awards stand out: the way they are judged.
We have a panel of expert judges from across the industry. They independently draw up the shortlists in each category, adjudicate at the judging sessions and ultimately choose the winners.
Depending on the award, their decisions are informed by a mix of the supporting documentation provided with each entry or nomination; independent market data from Lumina Intelligence, FutureFoodservice and Kantar Worldpanel; product tasting and online judging sessions.
As a judge in the PAPA Awards, there are so many factors to take into consideration. Not just taste, but presentation, ingredient inspiration, environmental factors… or maybe just something a little bit special.
One thing holds true, and that is we could not run this wonderful event without the contribution of these judges. They give up their valuable time to consider all entries and bring to bear their invaluable expertise.
You can get to know a little more about the judges by visiting the awards website.
For the independent restaurant and delivery awards, we use ESA Retail to conduct mystery shopper visits. The reports from these provide the core of the criteria used in selecting the winners.
This year’s panel of judges is 15 strong and each is highly respected in their eld, whether that be environment and sustainability; marketing; new product development or all-round business acumen.
In the meantime, while they wait with bated breath to get stuck into the judging process, there’s just enough time for you to submit your last-minute entry.
Perhaps you’ve released an incredible new product. Maybe your business has developed in new and exciting directions. Or have you succeeded in the journey towards net zero and improved sustainability?
It doesn’t matter if you’re a nationwide giant or a local operator, the judges take scale into consideration, so you could scoop the prize for any award you’re eligible to enter.
Visit the awards website to see the categories and make sure to get your entry in on time.
Closing Date 6 AUGUST 2025
www.papaindustryawards.co.uk
Just a small selection of the manufactured pizza products the judges tasted for the awards in 2024!
The Award Judges
Important Judging Dates
Shortlisted entries in these categories will be asked to send samples in advance of the product judging days at Jestic Foodservice Solutions.
Manufactured Pizza Award
Tuesday, 2 September 2025
Italian Style Ready-Made Main Meal Award and Italian Style Food Award
Wednesday, 3 September 2025
At the online judging sessions for these categories, shortlisted entries are asked to present to our judging panel and an invited audience.
Environmental & Sustainability Award
Tuesday, 9 September 2025 at 10:30am
Business & Product Innovation Award
Tuesday, 9 September 2025 at 2:00pm
Ben Duckworth Greenarc
Remco Vereen Consultant
Nick Gross LanburyHundred
Enzo Oliveri Federation Italian Chefs
Gail Walker Red Cool Consulting
Jonathan Edmunds Woodly
James Faulkner Leathams
Richard Harrow Consultant
Maurice Abboudi Consultant
Chris Dickinson Pan’Artisan
Jo Malone Village Pizza Kitchen Tom
Theo Randall Chef and restaurateur
The challenge is on once again, as Pizza Chef of the Year returns for 2025. Will reigning champion Scott Holden retain the title – or is another pizza superstar coming to claim the crown and £1000 prize?
The competitors have received the sponsor ingredients – see the following pages – and are busy creating their masterpieces. We will bring you details of the finalists in the next issue.
Victoria Mills, Wellingborough, Northants NN8 2DT Tel: 01933 441000
Email: enquiries@whitworthbros.ltd.uk
PIZZA CHEF of the year 2025
PIZZA CHEF of the year 2025
FUTURA FOODS ITALIAN CHEESE CATEGORY
This year, competitors can explore the pizza possibilities of two very special Italian cheeses.
IQF (Individually Quick Frozen) Burrata is a game-changer for chefs, retailers and foodservice professionals who value both quality and convenience. This innovative format locks in the fresh, creamy taste and delicate texture of traditional burrata by freezing each portion individually at peak freshness.
Gran Levanto Vegetarian Hard Cheese has a rich, savoury profile that deepens with age. Made from cowʼs milk, unlike Italian PDO cheeses, this full-flavoured option is suitable for vegetarians.
WHITWORTH BROS. FLOUR CHEF’S SPECIAL CATEGORY
Whitworth Bros. opened their first mill in 1886, and their Originals range of flours draw on over a century of history, heritage and baking expertise.
Using the Originals Strong Pizza Flour, competitors are challenged to create a pizza worthy of the “Chefʼs Special” designation.
SILBURY ITALIAN PIZZA SAUCE CATEGORY
Silbury is proud to present its new Italian Pizza Sauce, a premium offering made with 100% Italian Pomodoro.
This sauce has been carefully crafted to capture the authentic spirit of traditional Italian cuisine, while upholding the highest standards of quality.
Not only is it deliciously tasty, but suitable for both gluten-free and vegetarian diets, while also free from artificial additives, preservatives and flavours.
DANISH CROWN SUPERTOPS CATEGORY
With years of expertise in the pizza toppings sector, the SuperTops range are found in pizza kitchens across the nation.
With innovation always at the forefront of their product development, Danish Crown are challenging competitors to create something awesome using the American-style sausage and/or diced chorizo from the SuperTops product portfolio.
Pizza Chef of the Year 2024, Scott Holden
Mamma Mia!
The UK & Ireland Young Risotto Chef of the Year 2025 was as competitive as ever.
LOCAL HERO
The heat was on at Tottenham Hotspur Stadium, as rising culinary star Mia Walter, aged 19 from Bude, Cornwall, was crowned Riso Gallo UK & Ireland Young Risotto Chef of the Year 2025.
In a thrilling cook-off on 2 June, 13 regional finalists showcased their culinary flair before a prestigious panel of
judges. Walter emerged victorious with her inventive and sustainable creation: Beetroot and red cabbage risotto, Davidstow cheddar, Cornish apple cider, wild garlic verde with salted and black pepper cashews and sour cream.
Top prize was an all-expenses-paid, five-day trip to Milan, and a four-day work experience with Michelin-starred
chef Fabio Pisani at Il Luogo Aimo e Nadia in Milan, Italy.
“This was such a prestigious competition, where I was up against some of the best talent and extremely driven individuals,” said Walter.
“To cook with the Riso Gallo rice, which is excellent quality and can tastefully hold its own before you’ve even added anything to it, meant I knew that I wanted to do that purity justice from the get-go, while still promoting my local and homegrown ingredients.
“I felt nervous and out of place but everyone was lovely and encouraging. I was certain I had fluffed my dish during the heat, plating it differently to how I had envisioned, so to then find out I was the winner was simply overwhelming!
“I cried, my mum cried… and in that moment I could feel so much support in the room from everyone. There was just a shared energy and passion. It was an absolute honour to have the opportunity to meet and befriend people I’d likely never have got to cross paths with.”
Walter is in her third year at Exeter College, studying Professional Cookery.
Her tutor and deputy head of faculty, Matthew Pickett, said; “This is our first year participating in the competition and we have been so impressed by its quality and format.
“Mia is a very special student and we’re so proud of her ambition and skills, but her bright personality even more so. Her dish really showcased her love of the West Country and I think the judges recognised and appreciated this element of her cooking. Swapping out wine for cider and parmesan for cheddar were bold moves when presenting to Michelin Star Italian chefs but I’m glad she showcased her passion and skills.”
STRENGTH TO STRENGTH
Paul Gayler, chairman of judges, added: “Seeing such an inspiring group of young chefs cooking with passion, while being encouraged and judged by their esteemed peers, is so rewarding – what an experience at such a young age.
“My fellow judges and I thought Mia’s
dish was the essence of a well-prepared risotto, keeping the rice as the star, made using zero waste, from locally sourced and gathered ingredients. An altogether great dish to grace any dining experience – well done, Mia!
“And a shout out to all the contestants who gave us a tough decision and one of our most memorable competitions for a few years.”
The judges awarded two runners-up.
Matthew Beech from Belfast has a stage at the Italian Embassy in London, and Shannon Bu from West London has a stage at The Peninusla Hotel, London, with Francesco Dibenedetto.
Jason Morrison, MD Riso Gallo UK, said: “For over 167 years, Riso Gallo has supplied top chefs across the world with Italian rice of the highest quality. We understand their passion and years of training they undertake. We launched this competition to help foster and reward the next generation, who can inject personality, passion and creativity
“Seeing such an inspiring group of young chefs cooking with passion, while being encouraged and judged by their esteemed peers, is so rewarding – what an experience at such a young age.”
into their own risotto dish. With over 320 entrants this year, our UK & Ireland Young Risotto Chef of the Year has gone from strength to strength.”
It is the eighth year of the competition, aimed at young chefs aged 17-23 in college education.
Riso Gallo, the first international brand in the sector to have produced rice from sustainable agriculture, is supplying Tottenham Hotspur Stadium with its range of sustainable rices. It was the Premier League’s greenest club, following a study carried out by the UN-backed Sport Positive Summit.
Check out youngrisottochef.com.
Discover our vast range of pepperoni! From Halal to Pork options in sliced, diced and mini.
Ready to partner with a supplier you can rely on?
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THE BEST OF THE BEST!
There’s a new venue for the European Pizza Show, presenting more networking opportunities alongside hundreds of exhibitors. We caught up with marketing manager, Enrico Longobucco.
Let’s talk about the development of the event – how has it progressed?
The European Pizza Show – proudly organised by Bellavita Expo, Cibus Parma and TuttoFood Milano – has evolved from a specialised event into one of Europe’s leading trade fairs for the pizza and HoReCa sectors. Over the years it has grown in size, exhibitor diversity and visitor quality, attracting food & beverage companies, importers, distributors and hospitality professionals from the UK and across Europe. It o ers a unique opportunity to showcase products and foster business relationships.
Focusing on 2025, what can we look forward to?
It’s taking place at ExCeL London – a larger, more central and betterconnected venue, ideal for supporting the show’s growth. We expect over 14,000 quali ed visitors and more than 300 exhibitors. Key importers such
as Carnevale, Cibosano, Mamma ore, Casa Julia, Divine Importers, White’s Equipment and Pizza Equipment will have prominent stands. Mulino Caputo and La Gioiosa are con rmed as Main Sponsors. The programme includes the Bellavita Awards recognising Italian excellence, the European Pizza Forum and exclusive side events with chefs, journalists and top buyers. It also hosts the European Pizza Chef Competition, featuring 40 of the most talented pizza makers from the UK and Europe, judged by globally acclaimed chefs like Davide Civitiello, Antonio Falco, Errico Porzio, Peppe Cutraro and Michele Pascarella.
Italian food is on a real high in the UK –is that something you’re experiencing? Yes, it continues to enjoy incredible popularity here, with increasing demand for authenticity, quality and provenance. Exhibitors and experts note that British buyers and consumers are very knowledgeable and discerning about Italian products. There is particular excitement around regional specialities, sustainable packaging and innovations that balance tradition with modern expectations. The emotional connection people have with Italian cuisine – beyond
just taste, embracing lifestyle and culture – is often highlighted.
Let’s talk about your key partners. We are very pleased to collaborate with PAPA, whose partnership remains fundamental to our event. We also proudly host the 50 Top Pizza ceremony, recognising the best 50 artisan pizza chains worldwide, bringing together owners and buyers for valuable networking. A new addition in 2025 is the co-location with Plant Based World Expo, allowing attendees to access both shows with one ticket. Looking ahead, we aim to strengthen connections with retail and hospitality groups, as well as local and international media.
We love to focus on consumer trends –what are you seeing?
Consumers are seeking authenticity and regionality. They want to know if products come from areas like Puglia or Sicily, while valuing DOP and IGP certi cations. Health-conscious choices and clean-label – such as gluten-free pasta and organic sauces – are also driving demand. Meanwhile,
premiumisation is on the rise, with many willing to pay more for artisanal quality and genuine heritage.
The emergence of new dishes, such as pinsa, is making a real impact. Anything else?
There is a buzz around street food –from fried pizza, arancini and supplì to porchetta sandwiches and tigelle. Burrata remains hugely popular, served both as a main dish with fresh vegetables or paired with pizza, pasta and other combinations. Aperitivo culture is also gaining traction, with consumers enjoying light drinks paired with small dishes such as olives, cold meats and small sandwiches.
What place does EPS hold in the sector as a whole?
The European Pizza Show is a vital event, providing rare and valuable opportunities for businesses to meet buyers, distributors, restaurateurs and decision-makers from HoReCa chains, local operators and relevant retail players. With a targeted audience and focused programme including the Bellavita Awards and the European Pizza Forum, it o ers high-level networking, visibility and media exposure that few other events can match in the UK.
The European Pizza Show is taking place on 26 and 27 November 2025 at ExceL London. For free trade passes or enquiries about exhibiting or sponsoring, visit europeanpizzashow.com.
UK foodservice and hospitality are under increasing financial pressures. How are Italian operators adapting? The UK market is very competitive and price-sensitive, so brands nd innovative ways to stay attractive, around portion sizes, packaging and streamlining supply chains. Italian operators are adjusting to meet UK consumer demand around authenticity, sustainability and value for money. They focus on o ering premiumquality products that remain accessible despite rising costs. And while the challenges are real, so is the opportunity.
PIZZA SCHOOLS & MASTERCLASSES
All about the experience
Something for everyone is the mantra at Pizza Pilgrims – and there’s a cracking dessert to round things o !
RECOGNISING THE CRAFT
With so much talent and skill in their ranks, it’s no surprise that Pizza Pilgrims has been imparting its knowledge for nearly eight years now. And having just won the Restaurateur of the Year –Group award at the Cateys 2025, they can expect plenty more clients knocking on the door.
“We’ve been running our Dough It Yourself Pizza Masterclasses since Canary Wharf opening in 2017,” said James Elliot, who co-founded the business with his brother Thom back in 2012. There are now 25 Pizza Pilgrims restaurants across England, Wales and Scotland, serving up to 50,000 pies a week.
“Recognising the value of masterclasses in showcasing our brand, the craft of our pizzaiolos and the quality of our pizza, they’ve become a huge part of what sets us apart – they’re at the heart of who we are.
“We see more and more guests with pizza ovens at home now, so by attending our classes they can learn skills sure to last a lifetime.”
BROAD APPEAL
In terms of demographic, all are welcome. From team-building events and corporate parties to ticketed
consumer classes, date nights or fun with friends, there’s something for everyone. “We’ve also created tailored packages for younger pizza lovers, with options speci cally designed for kids and teens – making it a great experience for all ages,” continued Elliot.
Every masterclass includes two drinks per guest and a selection from the Friggitoria – think cacio e pepe balls, smoked mozzarella bites and deep-fried artichoke hearts. Guests then create, and eat, their own pizzas, while the pro chefs prepare the signature dessert – the Nutella Ring – for everyone to enjoy.
“We have tiered packages and tickets available, which include extra toppings for the pizzas and take-home merchandise like branded aprons and pizza cutters. We cater to a range of dietary needs, including vegetarian, pescatarian, vegan, halal and gluten-free.
“These days, people want to have fun – and Dough It Yourself delivers just that. Guests enjoy a full three-course meal and drinks, create their own pizza and learn about traditional Neapolitan techniques and the story behind our pilgrimage. The overall vibe is interactive and packed with hands-on learning.”
But while the experts make it look easy, there’s a varied skill set involved.
“It’s normal to feel intimidated by pizza making at first but that’s where our chefs come in. Many of them are from the motherland – Naples – and break it all down with plenty of tips, tricks and encouragement. Our classes are extremely beginner friendly, but we also cater to more advanced dough enthusiasts who want to delve deeper into the fermentation process. No matter your level, we’ve got you.”
HANDS ON DECK
During the session, guests dive straight into the action, shaping, stretching and topping pizzas using the Pizza Pilgrims signature dough and ‘holy trinity’ of tomato, basil, and mozzarella.
“For those who want to get creative, guests can experiment with extras like pepperoni, mushrooms, nduja, roasted Italian ham, olives and red onion.
“Once their masterpiece is prepped, guests use a peel to slide it into our hightemperature ovens. With guidance at all times, they learn how to spin and turn the pizzas to ensure that perfect, even bake. We provide everything.”
PIZZA SCHOOLS & MASTERCLASSES
In terms of the future, it was in 2024 that Pizza Pilgrims refurbished the Canary Wharf site in London, with the entire venue upgraded from top to bottom. A key feature was a dedicated masterclass kitchen, with an intimate chef’s table-style set-up.
“When we open a pizzeria or revamp a space, pizza class kitchens are a priority –whether it’s a dedicated site or relaxed front-of-house option. Our next flagship dedicated masterclass kitchen will be on the top floor of our newest pizzeria in Manchester (which opened this July).
“We’re committed to accessibility –we want everyone to get a hands-on pizza experience. Our classes for kids always sell well and, due to popular demand, we’ve recently launched teenfriendly classes. And we will continue to listen to feedback to see what other experiences can be tailored to guests.
“There’s also an intimate, chef’s tablestyle experience in development but we can’t say too much about it just yet,” concluded Elliot.
Pizzapilgrims.co.uk/pizza-masterclasses.
& Sweet sourdough
For seven years, Two Magpies Bakery has been developing the pizza skills of people in East Anglia.
LOOK EAST
The Two Magpies Bakery story is one of growth and versatility. Having opened its artisan doors in 2012 from small beginnings in Southwold, there is now a central bakery and bake school in Darsham, with cafés in the likes of Norwich, Aldeburgh, Beccles and Framlingham. With so much driving ambition, it was no surprise to see them branching out into the world of pizza.
The sourdough pizza masterclasses were launched in 2018 in Southwold – and when the bakery moved to the Darsham site, Two Magpies leased a second premise nearby and opened it as a bake school in 2020. With a range of teaching opportunities, a sweet brioche donut class was added to the stable.
“We aim for all age groups and abilities,” said Michelle Wade, new
product development manager at Two Magpies Bake School. “Sometimes this includes corporate team building events as well as hen dos and parties.
“The pizza masterclass is sourdough, so it starts with a focus on that – and what is a levain (starter). We then show people how to make the pizza balls, how to shape and top them, before going through all the various toppings.
“The customer puts the pizza in the oven (with training) or we do it for them. Once cooked, it’s time to eat! They depart with their own starter to make at home, using the learnt techniques.”
IN THE MIX
Attendees come along for many reasons. Some have their own ovens and are seeking additional skills, while others are just excited about learning something new – it’s also a perfect gift.
When it comes to the main challenge, there’s a clear winner. “Shaping is the hardest part. It’s surprising how difficult it actually is to create a nice circular pizza,” continued Wade.
Two Magpies is applying its high artisan bakery standards when it comes to the classes. All clients have access to an oven, pizza peel, mixing bowls and quality ingredients – including tomato base, Fior di Latte and mozzarella.
“Each participant chooses their own toppings, so we have everything from salami, courgette ribbons and salsa verde to brie, basil oil and nduja, as well as sweeter options such as blueberries.”
It’s a business not prepared to sit still, so a macaron class has also been launched for this summer.
With the donut and sourdough pizza masterclasses such a success, these will run once a month from the Two Magpies Bake School in Darsham, offering eight people the chance to learn the skills required to produce a perfect batch of hand-crafted macarons.
Check out twomagpiesbakery.co.uk.
Steve Magnall, MD Two Magpies Bakery
COMING UP SPECIAL
NEXT ISSUE
Pasta & pasta sauces
NPD, consumer trends, company profiles, festive market
We are counting down to the National Restaurant, Pub & Bar Show. Have you got your ticket?
SHIFTING SANDS
The National Restaurant, Pub & Bar Show (formerly Casual Dining) will open its doors at Excel London on 24-25 September – connecting thousands of operators with the nest innovation around food, drink and hospitality.
Co-located with lunch! – the national food-to-go, retail and coffee shop event – the shows will feature 500 exhibitors, two Innovation Challenges and a StartUp Zone. Plus, a line-up of speakers
across six free-to-attend seminar theatres (sponsored by Uber Eats).
“As customer tastes shift and competition grows, it’s never been more crucial for hospitality venues to stay ahead with exciting, forward-thinking ideas,” said Stephen Herring, event manager for The National Restaurant, Pub & Bar Show. “That’s exactly what this year is all about – spotlighting the innovations that will shape the industry in 2025 and beyond.
“Visitors can expect smart foodservice solutions, leading and emerging alcohol brands, low-and-no options, innovative sustainable kitchen equipment, the tastiest plant-based alternatives, plus the latest ordering tech on the market. We’ve also curated our strongest speaker lineup yet. It’s the ultimate opportunity to get
inspired, connected, and ahead of the trends – free to attend if you register in advance.”
Confirmed suppliers include PizzaSi, La Tua Pasta, The FoodFella, Santa Maria, When in Rome, Uber Eats, Shift4, Bose, Tugo, Moving Mountains, Destiny Foods, Bute Island Foods, THIS™, and many more. Plus, don’t miss Scrocchiarella, One Planet Pizza, Slicey Pizza, Veetee (HungryHeads), Danora AS – and others – at lunch!
FINE VOICES
A major attraction at both The National Restaurant Pub & Bar Show and lunch! is the expert-led seminar programme, delivering high-level insights from some of the most in uential names in foodservice and hospitality.
This year’s speaker line-up features dozens of the industry’s most respected leaders, including David McDowall, CEO, Stonegate Group; James Brown,
CEO of Prezzo Italian; Hannah Avery, Head of Food at Zizzi; Gavin Smith, MD at Pizza Pilgrims; Ed Loftus, global restaurant group director at Jamie Oliver Restaurants and many others. They will share their perspectives across three dedicated theatres, offering access to the strategies and innovations shaping the future of hospitality. Other speakers confirmed so far include:
● Mark McCulloch, CMO, Prezzo Italian
● Laura Mimoun, CMO, Franco Manca & The Real Greek
● Naddy Onions, marketing director, Prezzo Italian
● Gavin Smith, managing director, Pizza Pilgrims
● Éadaoin McDonagh, COO, White Rabbit Projects & Lina Stores
A show standout, the Innovation Challenge focuses on exciting product launches of the past 12 months. Visitors can explore the Gallery, where shortlisted entries are on display, cast their vote for the most innovative and join the live audience to watch nalists pitch their ideas.
“Having attended Casual Dining for many years, I think the new name really encompasses the broad church it represents,” said Thom Elliot, co-founder Pizza Pilgrims. “It has always been a melting pot of hospitality enthusiasts from across the sector, from high-end restaurants to world famous dive bars. This new title really encapsulates this breadth, making sure everyone who loves providing great hospitality has a place to meet, learn and discuss ideas.”
PREVIEW
REGISTER FOR A
The National Restaurant, Pub & Bar Show runs from 24-25 September at Excel London, co-locating with lunch! - the national food-to-go, retail and co ee shop event. For more info and to avoid a door fee, register for a ticket at nrpbs.co.uk (and quote priority code: RPB64).
ALPHIN PANS ap
PERFECT PANETTONE
It’s
been an Italian staple for generations – and Molino Dallagiovanna love spreading the word.
ALL IN THE FLOUR
Seasonal Italian pastries and breads are renowned the world over – arguably, the most famous is the Christmas special panettone. Since at least 1470 and originating from Milan, it is now a hugely popular dessert the world over, especially in parts of South America. Efforts are currently underway to obtain protected designation for it.
Leading Italian flour brand, Molino Dallagiovanna, has been particularly proactive since 2018 in spreading
the knowledge around Europe about specialist Italian baked goods. Their Meet Massari R-evolution initiative has involved taking world famous pastry chef Iginio Massari to different locations around Europe, teaching the intricacies of how to make these gems.
In May, Molino Dallagiovanna, Salvo1968 and Agrimontana worked together to gather many of London’s top chefs at the Cordon Bleu Cookery School in London for one such event. Massari shared his knowledge of how to make the perfect panettone and, as you would expect, the secret lies in the flour.
Dallagiovanna sells a special line of seven flours dedicated to Italian pastry making, with Le Dolcissime including the unique Panettone Z – this is available in the UK from Salvo1968.
During the masterclass, Massari stated: “To make a good panettone, you need a good dough, and to make a good dough, you need good flour. Molino Dallagiovana is the only flour maker with 22 certifications of quality, which makes all the difference to the end product.”
THE IDEAL RECIPE
Firstly – let’s look at the characteristics of the perfect finished product. Authentic panettone has a dome shape and, according to tradition, represents people coming together around the table. It should be approximately 12-15cm tall.
The keys are: a sweet brioche-like dough made with sourdough and filled with raisins – although other flavours or ingredients like candied fruits, nuts or chocolate can also be added.
Making panettone involves a certain delicate alchemy of process and ingredients, delivering a final product that’s light and airy with a unique flavour profile. Molino Dallagiovanna’s lead technician, Mattia, states the following are the most important:
● Excellent specific panettone flour
● High-performance natural sourdough yeast
● Balanced panettone recipe
● Passion and patience. To allow for all the correct fermentation to make the perfect end-product is a two-day process.
Like all good things, a perfect panettone is worth the wait.
Molino Dallagiovanna Panettone flour specially developed for making panettone, Pandoro and Colomba.
The unique protein balance of Panettone Flour from Molino Dallagiovanna makes it ideal for creating a richer dough for raised desserts.
Delightfully decadent
From social media trends, regional influence on menu choices and the continued emergence of pinsa, the Pan’Artisan team gives us the inside track.
GREAT LEVERAGE
The bakery industry is capitalising on the growing trend for ready-to-eat and on-the-go products, with a particular focus on artisanal and premium. Consumers are seeking higher-quality, unique flavours and ingredients, alongside an interest in healthier, more diverse offerings that address wellness and convenience, along with clean-label attributes such as free-from artificial additives and preservatives1
According to the Federation of Bakers, the UK Bakery market is worth £5.74 billion – one of the largest in the food industry. Global Market Insights report the global bakery products market is
estimated to grow at a CAGR of over 4.4% from 2025 to 2034, having been valued at $248.8bn (£183bn) in 2024.
An article in The Times revealed Italian-style breads like focaccia, panini, ciabatta and piadini have surged in popularity in the UK, buoyed by viral social media trends and celebrity endorsements, citing the statistic that Tesco reported a 40% increase over 2024 in sales of Italian-style breads2. A sure sign that consumers are primed to seek these products out of home, caterers can leverage this by offering hot or cold, Italian-style sandwich selections, gourmet pizzas or dish accompaniments. Quality is another priority in
bakery, with consumers associating it with freshness and health benefits. Interest in culinary heritage, authenticity and tradition has risen, with and 42% showing a strong preference for authentic breads3.
GET IN EARLY
Breakfast, brunch and lunch mark key occasions for bakery consumption. Trend insights highlight the prevalence of convenient, grab-and-go and indulgent options, with inspiration from street food and global influences. UK breakfast and brunch innovations are increasingly featuring international dishes, with bakery an essential menu component. Examples include Sicilian focaccia sandwiches, decadent hot croissant rolls with sausage, cheese, bacon and egg, and sweet items such as French toast
loaded with fruit and honey or maritozzi, a sweet Italian cream bun – currently a big hit on Instagram4
Bake-off products come into their own for ultimate freshness and that ‘just baked’ aroma. Often supplied frozen, operators need only use what’s required, mitigating waste.
Speciality bake-off goods provide real convenience, especially if the method of production requires a certain skill set, or when the process of creating a particular type of dough is difficult or time-consuming. As more consumers gravitate to authentic and regional, the knowledge of expert production either in its country of origin or to a traditional recipe adds to the allure of provenance and presents a sense of premiumisation.
ANCIENT FLAVOURS
With this in mind, Pan’Artisan’s newly launched Pinsa offers an Italianmade, premium bread that has all the characteristics of its ancient origins, yet through considered recipe refinement, brings a fresh twist to a traditional, regional speciality.
Chris Dickinson, Pan’Artisan’s business development director, said: “The origins of the Pinsa can be traced back to rural communities on the outskirts of Rome, where this irregular, oval-shaped bread was produced using ancient grains such as millet, barley and spelt. Similar to pizza but known for its cloud-like appearance, exceptional lightness, flavour and digestibility, the modern Pinsa retains these distinct characteristics. The unique aroma arises from the maturation method, which involves a lengthy fermentation process.
“This hand-stretched Pinsa is expertly made in Italy using premium ingredients, with 100% selected, stone-milled Italian grains (type 0 and type 2) and rice flour combined with sourdough. Free from preservatives and high in hydration, our Pinsa offers the desirable features of a highly digestible base and distinctively
aromatic profile. Baking results in a beautifully leavened structure, crisp outer texture and a soft, cloud-like interior for a versatile product, suitable for a multitude of uses.”
It can be topped with seasonal savoury ingredients to make a gourmet flatbread or open sandwich, used as a superior bread alternative, topped like a pizza and baked, or finished with sweet ingredients such as fruit, honey or mascarpone for an inventive dessert. Its structure holds toppings without becoming soggy, making it ideal for
fast-paced service while maintaining a premium presentation.
The Pinsa is also suitable for vegan, vegetarian and lactose-intolerant diets, approx 18x35cm (250g) and supplied frozen. Suitable for all oven types, once defrosted, the recommended cooking time is just four to six minutes.
Find out more at panartisan.com.
1 Global Mkt Insights ‘Bakery Prod Market Size, 25-34’.
2 The Times ‘The best thing since sliced bread? Apr 25.
3 Innova ‘Bakery Trends 25: Global Market Overview’.
4 Egg Soldiers ‘Breakfast Trends 2024’.
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A glass above!
Cheers to Carnevale… whose range of food & drink has been part of the UK landscape for six decades, with admirable charity commitments all part of the package. We sat down with Luigi Carnevale, company executive, and marketing manager Giuseppe Ganguzza.
Let’s talk about your drinks range as a whole. How has that grown in recent years and what are your goals?
The Carnevale offering is Italian-centric, vast and diverse. Our portfolio spans water to soft drinks, premium lagers, craft beer, coffee and, of course, Italian wines & spirits.
We collaborate with some of the most renowned brands, as well as independent, regional companies. For example, our catalogue proudly features Birra Moretti, Santal, Acqua Lauretana, Peroni, Galvanina, Aperol, San Pellegrino, Kimbo and Bottega.
We’ve recently expanded our wine list significantly to offer customers a comprehensive choice of wines, covering almost every region in Italy. This includes internationally recognised labels alongside unique, grape-varietal selections favoured by more passionate connoisseurs.
“It’s vital to have the right drink, with the right food, for the right occasion. One of Carnevale’s missions is to empower our customers to offer this lifestyle essential.”
With this especially hot weather, I’m guessing water is a hugely important staple for you?
It is crucial for us year-round, especially in summer when demand is higher. We’re proud to work with Acqua Lauretana, known as the lightest water in Europe with an impressive Total Dissolved Solids (TDS) of just 14mg/Lt! Sourced high in the pristine Piedmont glaciers of the majestic Monte Rosa, Lauretana water embarks on a centuries-
long journey through ancient granite. This extraordinary process creates water of unparalleled purity, with exceptional taste and unrivalled health benefits.
Lauretana is renowned for being the water of choice of many celebrities and sportspeople alike, with its iconic Pininfarina bottle – a distinctive symbol of Italian elegance.
We proudly partner with other Italian water brands such as Acqua Panna, sourced from the Apennine Mountains of Tuscany, north of Florence, and the world-renowned Acqua San Pellegrino, who’s ‘terme’ (source) is at the foothills of the Alps near Bergamo, Northern Italy. San Pellegrino water is synonymous with white tablecloth and Michelin-starred restaurants and is sold in over 150 countries globally.
Carnevale is one of only a handful of UK-nominated suppliers of their complete range of products, including
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sparkling Italian fruit drinks in cans.
We also want to highlight Acqua Monte Campo. This spring water is specifically labelled for us and bottled in the UK, with its name reflecting Monte Campo, a mountain overlooking Capracotta. This is the quaint village in the Molise region of Italy where our founder, Carmine Carnevale, was born! Since 2016, Carnevale has donated 50p from every case of glass-bottled Monte Campo water sold directly to The Royal Marsden Cancer Charity.
Keeping ahead of trends is crucial to what you do? Are you seeing any clear consumer patterns?
Definitely towards higher-quality drinks, whether soft or alcoholic. Consumers are also becoming more informed and willing to try new options, particularly low-sugar or 0.0 alcohol alternatives.
It’s fair to say that Italian food is on something of a high in the UK right now. Is that transference happening with drinks, in terms of quality, authenticity and demand? Food & drink is an integral part of Italian culture. It’s vital to have the right drink, with the right food, for the right occasion. One of Carnevale’s missions is to empower our customers – whether restaurants, pizzerias or delis – to offer this lifestyle essential.
Just a few years ago, the success of Italian food & drink in the UK was unimaginable. However, our founder, Carmine, along with his brother and sisters, recognised this was the perfect place to develop a business focused on
authentic Italian food. Today, we are delighted to satisfy all our customers’ needs and offer them the best products, from every region in Italy, showcasing the incredible variety of cuisine and beverages from north to south, from the Alps to the islands.
Who do you work with and how do you maintain these relationships?
We collaborate daily with dozens of partners, both in Italy and the UK, to expand our range and ensure customers are proud to work with us. Every single partner, supplier or producer represents a vital part of our company, and we believe in mutual trust and respect. Carnevale would not have achieved such success without the support of all the partners they have had for almost 60 years. We are proud to have established long and strong relationships with some
of the biggest brands in the Italian food industry, as well as smaller producers across the country.
Looking ahead, we aim to make our product range even bigger and more innovative, focusing on premium productions, while also addressing the diverse needs of UK customers – with special attention to UK-manufactured Italian cheese, pasta & meats, ‘free-from’ food and sustainability.
How do you stay ahead in such a competitive sector, with so many brands in the marketplace?
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Carnevale currently boasts more than 3000 active products, six depots across the country and a fantastic customer service & sales team. But that’s not all! Unlike many competitors, we offer free delivery with no minimum order, and for most businesses we supply to, we provide next-day delivery. Our dedication to customers, the quality and diversity of our products, and our constant search for new specialties have been defining elements of Carnevale’s
“Unlike many competitors, we offer free delivery with no minimum order, and for most businesses we supply to, we provide next-day delivery.”
story. And let’s not forget our three, BRC-approved, dedicated manufacturing plants for Fior di Latte, burrata, sausages, pepperoni and fresh pasta in London and Bedford which truly set us apart!
Any UK shows you plan to attend?
We go to many events in Italy, the UK and the rest of Europe. These provide opportunities to meet suppliers, build partnerships and discover new products. We particularly want to mention the European Pizza Show in November at Excel, where we look forward to meeting many of your readers and our partners.
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On-call connoisseurs
The best Italian sourcing, rock solid supply chains and a passion for customer service – that’s the Prestige Food & Wine philosophy.
Prestige has over 25 years of experience as a supplier. How have you managed to stay one step ahead in such a competitive sector?
We created our first online platform in 2017, meaning customers started paying for goods at the time of ordering. This had an immediate, positive impact on cash-flow, giving us scope to approach new suppliers and set up deals.
We have always tried to offer choice, as not everyone wants to use the same flour or tomatoes or olive oil. So, we work with various suppliers and aim to keep everyone happy. This also gives us a safety net when there is a problem in the supply chain; we have back-up and can offer an alternative product until the desired brand becomes available.
It is crucial to remember that problems will keep on occurring and to be as prepared as possible. Our customers are relying on us, so our job is to facilitate the smooth, uninterrupted flow of their business. The service we
provide is what defines us; the products are secondary to some extent.
Italian food & drink is on a real high in the UK right now – is this something you are seeing?
Its popularity has been growing steadily here since the 1950s. Once upon a time it was all about taste, but now it’s much more than that.
Over the past decade, Italian products and the associations they create in terms of lifestyle have taken the UK by storm –clothing, cars, food, wine, culture. People have fallen in love with all things Italian, so naturally eating the food and drinking the wine is popular. They want the Italian ‘experience’, and this is one way to get it.
Having survived Covid, things are picking up in hospitality. There was fear hanging over everyone but businesses are starting to be brave again.
Focusing on drinks, what consumer trends are you seeing?
Once upon a time, the UK tended to follow a pattern of wine drinking, with whites in the summer, reds during winter. Today, the idea of pairing particular wines with particular foods is something the general public is becoming aware of. Wine sold in supermarkets offers
additional information to consumers, both on the label and in marketing materials.
Restaurants are placing more importance on wine lists, looking for something other than just Pinot Grigio, Chianti, Sauvignon, etc. They’re giving customers greater respect and trying to deliver a little extra than the basic supermarket selection at £6 per bottle. This approach follows with beer. It’s not enough to simply have Peroni or Moretti. Restaurants are including artisan choices, from smaller, independent breweries.
When customers see a drinks list that offers something ‘different’, they feel respected and special. This makes a difference to the restaurant experience.
Which companies do you work with –and who would you like to partner with in the future?
Like every other supplier, we know there are certain wines customers will
Massimo Puzone MD
Michele Pascarella
always want, so we must have these on the floor. Customers are always looking to buy them as cheaply as possible, so we keep our eyes open for a balance of quality and price.
We regularly visit food & wine fairs and keep an open mind, not always playing safe; we often don’t know what we will find and who we may strike up a partnership with.
We work with great wineries who we trust and believe in, staying with them because we want to promote their products to as wide an audience as possible – but we also like ‘sharing’ great discoveries, seeking out something new and different we can bring to the tables of restaurants in the UK.
The ‘no and low’ alcohol sector is growing, especially with younger people. How do you see this?
We are an Italian company, so our gut approach to ‘low’ and ‘no alcohol’ –especially when it comes to wine – is cautious, as you might expect!
The Italian dining experience is a social event and wine is a crucial ingredient, so to serve up some kind of red liquid that claims to be wine, but is in fact something else, is like putting pineapple on pizza.
We experimented with alcohol-free prosecco and wines but the demand wasn’t there. We monitor developments, and also the organic sector, but so far there is always something lacking. While stocking alcohol-free beers, there’s no alcohol-free wine.
Where do you source your products and how important is this to your brand?
Almost all of them are imported from Italy, and in particular the Campania region and around Napoli.
This is very important to our brand, especially because many of the restaurants and pizzerias we supply are Neapolitan. We are trying to help our customers deliver the most authentic Italian food experience, and in Italy, region means just about everything.
Our customers are so proud of their ‘regional’ Italian heritage, and they desperately want to share their idea of ‘home’ with everyone who comes into their restaurant or pizzeria. This is, after all, one reason why people in the UK love Italian food.
And there are two key things we see as the reasons we are still going strong after almost two and a half decades –focusing on service and doing our best to put things right when they go wrong, while staying true to who we are.
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QUALITY & COMFORT
With summer’s arrival bringing vibrant hues and warm temperatures, coffee enthusiasts are in search of refreshing and flavourful experiences without the caffeine kick. This season, Nespresso Professional delivers the taste of Italy with Amaretti Decaffeinato – an almond-infused decaf coffee.
Inspired by the beloved biscuit, Amaretti Decaffeinato brings a taste of authenticity. Made from 100% decaffeinated Arabica beans, sustainably sourced from Colombia and Brazil, this blend offers a touch of culinary tradition – with sweet almond and gentle sweet notes for a comforting experience.
As the demand for decaffeinated coffee that doesn’t compromise on flavour increases, this blend demonstrates that you can go caffeinefree without sacrificing taste. Whether you’re savouring a hot cup as part of your morning routine or concocting a vibrant Almond Cherry Cooler to beat the midday heat, this coffee offers exceptional versatility.
Deca einated delights
The Nespresso Professional team takes us through its versatile selection of caffeine-free options.
In addition to this new decaf option, summer 2025 also sees the return of a seasonal favourite – Ice Intenso. Designed with the season in mind, this bold creation is ideal for all iced coffee recipes. Picture the satisfaction of bold, roasted cereal flavours in creamy iced lattes or simply poured over ice for a refreshing experience.
EYE ON THE FUTURE
Nespresso Professional is committed to delivering exceptional taste and excellent sustainably credentials. Both Amaretti Decaffeinato and Ice Intenso are part of Nespresso’s Creations range, aligning with the company’s AAA Sustainable Quality™ Program, in partnership with over 168,000 farmers worldwide to help restore landscapes, enhance farmers’ livelihoods and protect the high-quality coffee of today for future generations. Launched in 2003 in collaboration with the NGO Rainforest Alliance, the program helps to improve the yield and quality of harvests, to build a more sustainable supply.
Nespresso Professional combines innovation with a commitment to consumer satisfaction. With its B Corp™ certification achieved in 2022, this underscores its dedication to social and environmental responsibility – joining an international movement of over 9000 purpose-led businesses that meet B Corp’s high standards of social and environmental responsibility.
Headquartered in Vevey, Switzerland, Nespresso operates in 96 markets and has over 14,000 employees. In 2024, it operated a global retail network of 818 boutiques.
Visit nestle-nespresso.com.
New sales director at Middleby Corporation DRINKS
The Middleby Corporation is proud to welcome Steven Lilley as the new sales director for UK and Europe for Middleby Marshall, and VP of International Sales for Blodgett and Perfect Fry.
With 26 years of industry experience, his leadership and expertise will be key in expanding their global outreach and supporting partners across the regions. Both companies are excited to have Lilley on board, as they grow their international presence and deliver innovative solutions worldwide.
One of the first events that he will be hosting in the UK is the Launch of the Long Wave oven on 27 August at the Middleby innovation centre in Wigan.
Lilley went on to say he is seeing things during his induction which blow his mind and shows how big the Middleby world is going to be. He is excited to see what comes next.
If you want to attend, fill out this form https://shorturl.at/ylgl2.
THE TEAM
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
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:
