Sandwich & Food To Go News - Issue 158

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Sandwich food to go news INTERNATIONAL

www.sandwich.org.uk

ISSue 158 JuLY 2015

Formerly 'International Sandwich & Snack News'

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INSIDE EDITOR SIMON AMBROSE t: 01291 636343 e: simon-ambrose@btconnect.com NEWS FOCUS Page 4 - Sandwich manufacturer On A Roll Sandwich Company is investing £3.6m in a new factory and creating almost 100 new jobs. Recent growth means its 12,000 sq ft base at Riverside Park Middlesbrough is now operating at capacity, and work on a new 35,000 sq ft factory on the same site is expected to be complete in August.

Page 5 - Raynor Foods is investing £2m in five new production lines to expand its presence in the burgeoning food to go sector. The new lines, installed in a revamped existing building on the site, will be up and running by February. Provision is being made for an additional 196 staff.

ADVERTISING PAUL STEER t: 01291 636342 e: paul@jandmgroup.co.uk PROFILES Page 12 - Dom Salter is making a real name for himself as the fantastic artisan baker behind Cheltenham’s The Sandwich Box. His talent has been recognised with a series of awards recently, the latest being as a category winner at the recent Sandwich Designer of the Year final. He talks here to Simon Ambrose Page 16 - Classy Richmond independent Cook & Garcia opened their second site recently – at Monument in the City. Now backed by private equity company Oakfield Capital Partners, the shop could signal the start of a new chain in London. We spoke to Janet Garcia, co-founder of this award-winning sandwich and café bar THE SAMMIES AWARDS Page 26 - All the Sammies awards and pieces on individual award winners

SUBSCRIPTIONS t: 01291 636333 membership@sandwich.org.uk SANDWICH DESIGNER OF THE YEAR Page 34 - Forget the word ‘humble’, sandwiches are a real focus for innovation in the UK, and nowhere more so than at the annual Sandwich Designer of the Year competition.

Simon Ambrose was there

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PHONE +44 (0) 1291 636338 FAX +44 (0) 1291 630402 WEB www.sandwich.org.uk EMAIL info@sandwich.org.uk Paper used in the production of this publication is sourced from sustainable managed forests

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NEWS FOCUS

Sandwich firm ‘On a Roll’ with £3.6m new factory investment NORTH-east sandwich manufacturer On A Roll Sandwich Company is investing £3.6m in a new factory and creating almost 100 new jobs.

Recent growth means its 12,000 sq ft base at Riverside Park, Middlesbrough is now operating at capacity, and work on a new 35,000 sq ft factory on the same site is expected to be complete in August.

With support from the Tees Valley Business Investment Scheme and Middlesbrough Council’s Economic Development team, land was purchased from the local authority to allow the expansion to take place.

The estimated cost of the expansion is in excess of £3.2m, and bosses have secured a £640,000 grant from the Tees Valley Business Growth Investment Scheme to assist with the work.

In a further boost, the business will create a total of 94 new positions on a variety of levels from management to the production line.

The company was set up in November 2007, operating from two rooms in a local bakery in Middlesbrough.

Almost eight years on, the firm now turns out around seven million sandwiches each year compared to

just 665,000 in the first year.

The company was created by husband and wife team Helen and James Stoddart, and now operates seven days a week with a 130-strong workforce producing up to 150,000 sandwiches from three production lines each week.

James said: “We are delighted with the way the business has grown since we set it up, and we are thrilled that we have been able to secure this grant to help us with our expansion plan.

“This is an exciting time for us, and we thank Middlesbrough Council’s Economic Development team for its assistance with our plan and look forward to growing our relationship with them in the future.”

Councillor Charlie Rooney, Middlesbrough Council’s Executive Member for Regeneration, said: “This is a real local success story that shows what can be achieved through hard work and commitment.

“Businesses like this are helping to energise the local economy by creating jobs and investing for growth.

“I’m delighted that we have been able to help On A Roll continue to grow and I wish them every success for the future.”

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‘Great Grub’ launches in Sainsbury’s Central London Stores NEW wraps brand ‘Great Grub’ is being rolled out in Sainsbury’s prime central London locations.

Inspired by the growing urban street food scene, the range was initially trialled in 27 east and north London Sainsbury’s stores.

The brainchild of entrepreneurial food manufacturer Go Gafoor, the range initially consists of a Charcoal Chicken, Korma Daal, Chicken Korma and Chicken Kofta Wrap, all with an RRP of £2.80 or £3 when purchased as a part of a meal deal.

Commenting on the additional listings, Go Gafoor’s co-founder Sunil Kavuri, said: “The Great Grub brand epitomises inner-city multicultural Britain - the racially mixed modern, urban consumer from students who love our exciting and slightly edgy flavour combinations, to busy city professionals looking for a tasty treat on the hoof, ‘Great Grub’ offers a delicious alternative to the norm.

“All of the wraps range from 280-315 calories per pack, use Halal chicken and are made to our own unique recipes using the very finest of fresh ingredients, making them suitable for consumers from all backgrounds who are looking for a fantastic eating experience, whilst on the go.”

The brand will be supported through a number of marketing and PR initiatives including a major sampling exercise at the busiest central London Sainsbury’s stores and social media campaigns.

Although initially only available in London, the company plans to roll out its range of wraps across the country.

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NEWS

Raynors plans £2m food to go expansion. ‘It’s mutate or die,’ says MD Matt Raynor RAYNOR Foods is investing £2m in five new production lines to expand its presence in the burgeoning food to go sector.

The new lines, installed in a revamped existing building on the site, will be up and running by February.

Provision is being made for an additional 196 staff.

Raynors also plans to install a ‘free-from’ line to accommodate customers with wheat and gluten intolerances in their current manufacturing area.

Additional business will come from a number of new market sectors it has identified, including food service, although it won’t be drawn on the details.

“There’s been a massive

shift in the industry: it’s not just about sandwiches now; it’s about offering a broad range of food to go and you have got to have the facilities to manufacture the range the customer is expecting,” explains Matt Raynor, Raynor Foods’ managing director.

“It’s simply a case of ‘mutate or die,’ a saying I used to see on punks’ jackets in the 80’s. In the last six months, I can think of at least four sandwich manufacturers that have opened new factories. Those that don’t invest and expand in the way we’ve done will fall by the wayside.

“There will be overcapacity at first – a bit like three years ago, after the

credit crunch when some companies wandered around for a while and then keeled over.”

Raynors already supplies food to go including sushi and wraps through its partner The Real Wrap Company - but the expansion will mean a far more comprehensive offer and a one-stop-shop.

“It will be a lot more of the same, but with a lot of range extensions and a lot more food to go,” added Matt.

In spite of the expansion, there are no plans to take the company national. “We are a regional manufacturer and will make no attempt to go national because we don’t need to: we are so well placed for London and south-east accounts and there’s so much more to be developed.”

Raynor Foods currently supply colleges, hotels, schools, universities, garages and other outlets with sandwiches and food to go.

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NEWS

Pret A Manger boosts sales by 16% PRET A Manger boosted sales by an incredible 16% last year to £595m, largely on the back of its ‘hot and healthy’ menu innovation and expansion in new and existing markets. 12% of sales were from new product development.

Expansion included 33 new shops: 23 in the UK (of which 15 were in London), seven in the US, two in France, and one in Shanghai, its first in China.

The total number of shops at the end of the year to 1st January was 374, of which 288 are in the UK, 60 in the USA, 14 in Hong Kong, 11 in France and one in China.

Pret has also continued its broader capital investment programme, extending a further six shops, and updating over 40 to increase seating areas and reduce bottlenecks. The company has invested a total of £191 million into its estate over the last five years.

Clive Schlee, Chief Executive of Pret A Manger, commented: “These are a strong set of results and represent another successful year for Pret. With double digit growth achieved in virtually all of our markets,

we continued our measured expansion of the business by remaining faithful to our core values and by responding to customer demand for innovative, healthy and hot food. Our Pret Foundation Trust also raised record sums and we distributed 3 million salads and sandwiches to charities for the homeless”.

Innovation Pret continued to adapt its menu to meet increased demand for both healthy options and hot food on the go, with 12% of total sales coming from products

developed in the last year.

New products included Macaroni Cheese, introduced in October and now selling 50,000 a week, and Green Goodness juices which now out-perform Pret’s classic Chicken & Avocado sandwich.

During 2014, it increased its vegetarian range in the UK to over 40 items. It also recently launched Quinoa Rice Pots and a dairy and gluten-free Five Grain Porridge to extend its range of hot food.

Coffee remains an area of growth, selling over 1 million cups a week last year.

Employment and training The company created 526 new jobs last year across all markets, of which 341 were in the UK. Pret’s Apprenticeship Scheme helped a further 60 homeless people back into work, and its UK School Leavers Programme continued to grow, taking on 28 school leavers in September. It also created over 100 weekend jobs in 2014 thanks to its “Bring Back the Saturday Job” campaign.

A new training centre, the Pret Academy, opened in London in 2014 and delivered training courses to over 10,000 delegates.

Charitable giving In 2014, the Pret Foundation Trust (PFT) raised a record £1.5m to help support its charity partners and distributed 3 million sandwiches and salads to homeless charities.

Outlook The company plans to focus on the quality of its food and service, and the quality and breadth of its estate, with increased investment in new shop construction and additional shops in all of its international markets.

Reading Borough sandwich mobile caterers face new licence fee READING sandwich mobile caterers may be faced with a completely new licence fee of £861 if plans are approved by the local council licensing committee.

The council hasn’t previously licenced operators because of the relatively few numbers involved within the area.

Now Reading Borough Council calculates there are “eight or more” and will be considering licensing the traders and charging them a fee - the same fee as ice cream vendors pay.

The report says: “The council has concerns that these traders may not be operating legally in regards to street trading law, food regulations and general food hygiene standards.

“It is envisaged that enforcement action may have to be taken against traders who choose not to apply for a consent and therefore continue to work illegally.” - The council has conducted a consultation and the licensing committee is to consider and approve the 13 special conditions to apply to the street

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trading consent which include: • only remaining in one site for up to 15 minutes • only fitted food vans permitted not cars - but no cooking equipment for hot dogs, burgers and bacon allowed • musical chimes must adhere to the relevant code of practice • no stopping within 500 m of school grounds during school hours and one hour either side • no stopping near static street traders.

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NEWS

Greencore plans a new multi million pound sandwich distribution hub SANDWICH and food to go manufacturer Greencore has announced plans for a multi million pound sandwich distribution hub adjacent to its manufacturing plant at Manton Wood.

The facility, which could bring up to 100 new jobs, replaces a depot at Sheffield, and will be a “key facility” in the company’s continued expansion.

Steve Evans, MD, Food to Go Convenience, at Greencore said: “We are pleased to be expanding our presence in the Worksop area. Manton 110 with its strategic position next to a main Greencore manufacturing facility, and excellent transport links, will be a key facility in our continued expansion.”

Bassetlaw District Council have approved the plans. Jo White, cabinet member for regeneration at Bassetlaw District Council said: “I am delighted that Greencore are expanding their business in Worksop.

We very much value their investment and continued presence in the town. It is particular pleasing to see that the Manton 110 unit will be used as a food distribution hub.

“Our Regeneration and Investment Team have provided assistance to Greencore in getting their plans submitted, and we will do all we can to attract further jobs and investment to Worksop and the whole of North Notts.”

Elsewhere, the initial phase of expansion at Greencore’s Northampton factory has now been completed. Phase Two of the construction of a new

production facility adjacent to the existing site is well underway.

Greencore results Meanwhile, the convenience food group recently reported close to 4% yearon-year increase in first half revenue to £639.8m, with operating profit rising by nearly 8% to £40.1m. Pretax profits for the six months to the end of March went from £8m to £26.3m.

Food to go, which represents 40% of its trade, saw UK sales growth of 7%.

Growth was driven mainly by its UK operations, but Greencore's fastest growing market was the US, where sales of food to go increased by 30.6%.

This now represents around

15% of the group's revenue and Greencore is reorganising production in the US with the recent completion of a new factory in Rhode Island, increased capacity at its Florida plant and the closure of two other sites.

Greencore chief executive Patrick Coveney said revenue capacity in the US will grow significantly once new facilities on the east and west coasts (at Rhode Island and Seattle) are up and running.

He said that while Greencore sells to the Starbucks and 7-Eleven chains the group could look to increase its customer base in the coming years, with it also expecting to grow to other areas.

Greencore’s convenience

food operations increased first-half revenues 4.9% to £614.7m, while operating profit was ahead 9.5% to £39.3m.

While the food-to-go market remains Greencore’s chief growth segment, its prepared ready meals business saw increased sales 2.4%.

Mr Coveney said good financial and strategic progress had been made in the first half of the financial year.

“Our strategy of deepening our leadership, capability, ‘capacity footprint’ and customer partnerships in the UK and US food-to-go markets continues to deliver growth.

“The group has stepped up its capital investment programme in new sites, which will provide a solid platform for growth.

“We carry good momentum into the second half and remain confident in our ability to deliver adjusted earnings per share growth for the year in line with market expectations,” he said.

Greencore M&S Awards Greencore Food to Go in Northampton was recognised with two awards at Marks & Spencer’s recent Food Conference: a Gold Level on the M&S How We Do Business Sustainability Scorecard, following an audit in February this year; and also M&S Supplier of the Year 2014/15.

“Both awards recognise the hard work and dedication of our teams and our strong long-term relationship with Marks & Spencer,” says Greencore.

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NEWS

MSC calls on consumers to check tuna sandwich sustainability THE Marine Stewardship Council is asking tuna sandwich consumers to ensure their purchases are sustainable.

Both Sainsbury’s and Waitrose have recently launched MSC labelled sustainable tuna sandwiches, helping shoppers to make a sustainable choice, and the MSC wants to persuade others to do the same.

Tuna is the UK’s most popular seafood sandwich filling, pushing bacon into 7th place in the overall stakes and Brits eat a staggering 21 million tuna sandwiches each year. That amounts to 6,250 tonnes of tuna. But the method of catch can still be uncertain, it says.

Toby Middleton from the MSC explains: “We’ve heard a lot about supermarkets’ canned tuna and seen some great progress with MSC certified sustainable pole and linecaught tuna in cans. It’s amazing that after all of this public interest, only a tiny proportion of tuna sandwiches carry a credible independent proof of their sustainability.

“It’s as if we forget that this favourite sandwich filling comes from a fish. If there’s no indication on the pack then, frankly, your tuna could come from anywhere and you have no information what else was caught at the same time. It’s very easy to say ‘it’s sustainable’ but can you prove it? Answering that questions can be very

complicated and that’s why we, Sainsbury’s, and Waitrose are using the MSC label.

“Making sustainable choices can have a huge, positive impact on the oceans. Change often starts with a question: a curious customer wanting to do the right thing.

“We’re asking people to make a difference by asking

the question: ‘How can I be sure this tuna sandwich is sustainable?’”

Tuna in the UK is sourced from all over the world with different sources often mixed together. With most cans and sandwiches, it is impossible to say for sure where it was caught, it says.

The most sustainable sources are the MSC certified Maldivian pole and line tuna fishery whose fishermen catch tuna using a pole and line technique and the PNA Western and Central Pacific tuna fishery.

These fisheries have proven their sustainability and their MSC label means that the tuna can be traced back to the ocean.

According to MSC, Sainsbury’s was the first supermarket to introduce MSC labelled tuna sandwiches in April 2014, Waitrose added the MSC label to their Maldivian tuna sandwiches in May 2015.

MSC were directing their tuna sandwich sustainability promotion in the run-up to World Oceans Day on June 8th.

Gluten-free sandwich café finds a gap in the market GLUTEN-FREE sandwich and salads café Nisbys in Reading has been nominated for a Retail Award.

Naomi Stoker opened the venue in Cross Street after being told she couldn’t eat wheat or gluten in her 20s.

The mother-of-one, whose team of nine makes all the cakes, savouries and sandwiches and salads in their kitchen, told the Reading Chronicle: “I realised it was so hard

being gluten free when you are out and about, especially if you just wanted to get a coffee and bite to eat. There was a gap in the market.

“I would love to see a gluten free coffee shop in all the major towns and cities in the South East.”

Miss Stoker left a career in investment finance to open the shop and now feels “at home” with her team and customers, just nine months after opening.

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She said of the nomination in the Reading Retail Awards Cafes, Coffee, and Lunch category: “I have a great team and recognition from the customers is not just for the business but the people who work here too.

“I think the awards are a great motivation for staff and businesses and nice comments from customers makes you realise the attention to detail is appreciated.”

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To advertise call Paul Steer on 01291 636342 July 2015 9

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NEWS

TESCO trebles on the go salad range to 50 with new exotic lines EXOTIC salads are growing in popularity as a new lunchtime favourite for office workers and those on the go.

The growing trend has prompted Tesco to completely overhaul and more than treble its ‘on the go’ salad range to nearly 50 lines.

Included in the new range are such exotic salads: • finest* Crayfish and Mango Salad • finest* Coconut Asian Chicken Salad • finest* King Prawn, Spicy Charlotte Potato Salad with Sour Cream and Lime Dressing • Salmon and Edamame Sushi Rice Salad • Yakitori Chicken Sushi Salad.

Tesco salad buyer Helen Dwyer said: “The quality and range of ready to eat salads has improved so much in recent years that they are attracting shoppers who might otherwise have bought a sandwich, roll or wrap.

“Traditionally, sales of prepared salads would rise during the summer months and drop again during the winter.

This current boom has prompted us to launch what we believe to be among the most sumptuous and wide-ranging ‘on the go’ salad range available on the high street but at equally mouthwatering prices.

“We’ve included something for everyone – from our finest* top of the range lines to lighter sushi rice salads and Healthy Living range for those looking to maintain a balanced diet.”

The new Tesco ‘on the go’ salad range also includes four new first to market lines that can be eaten hot or cold.

Greencore huge IT overhaul to support growth strategy GREENCORE has begun an ambitious long term IT overhaul with a major core infrastructure project across its 25 sites throughout the US, UK and Ireland.

The challenge of scaling up on an international level is significant requiring technology that is both rapid and completely dependable.

The leading manufacturer of convenience food in the UK & US, Greencore is also the number one sandwich maker in the UK making over 430million pre-packed sandwiches a year for major retail brands, as well as having leading market positions in other convenience food categories.

In addition to the UK, Greencore has a fast-growing business in the US, where it supplies retail and convenience store outlets for several large customers. Total Group revenues for Greencore were £1.3bn (c.$1.9bn) in 2014.

The five-year contract with managed services specialist ANS Group is part of a huge technology overhaul that will see core infrastructure installed on all sites including factories and office space with a 24/7 fully managed service on all components.

Paul Sweeney, CEO at ANS Group said: “When you are producing in excess of 600 million sandwiches a year you need to ensure your

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technology and infrastructure backs you up.

“Irrespective of vertical or market, IT is about speed, but this is especially vital where the product is perishable.”

He went onto say: “In the food industry critical decisions are made on a daily basis to adapt to the latest market demands and trends; making the wrong decision could cost significant sums in waste.

“It is vital that Greencore has all the most up-to-date data and most resilient technology available to make the right business decisions and focus on achieving the strategic vision of becoming the international convenience food leader.”

The project is the first step in a five-year plan and will enable Greencore to scale its IT to support its future growth strategy.

The innovative state of the art network infrastructure is underpinned by a fully managed service that matches the needs of the business and will scale to help deliver growth.

Chris Smith, Group Infrastructure Manager at Greencore said: “Our vision is to be a fast growing, international convenience food leader; it is vital we have the infrastructure and an IT system that enables us to deliver that vision. We need to be fast, agile and respond to market demands quicker than ever before.”

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PROFILE

Dom Salter: top man and top sandwiches Dom Salter is making a real name for himself as the fantastic artisan baker behind Cheltenham’s The Sandwich Box. His talent has been recognised with a series of awards recently, the latest being as a category winner at the recent Sandwich Designer of the Year final. He talks here to Simon Ambrose

T

he accolades are mounting up for The Sandwich Box, Cheltenham’s artisan takeaway sandwich bar where all the long fermented sourdough breads, savouries and pastries are made on the premises by self-taught genius Dom Salter and his staff.

His latest triumph was winning one of the categories at the recent Sandwich Designer of the Year final, and he’s also won the Western Daily Press’ award for Best Takeaway this year. Last year Dom emerged triumphant with a Café Life award and he’s also won a World Bread Award for one of his sourdough loaves.

Not surprisingly, sourdough bread is at the heart of the success of The Sandwich Box, which, while certainly not the biggest, is undoubtedly one of the best sandwich bars in the region.

Customers can’t seem to get enough of their hot meat sandwiches – particularly the pulled pork – and anything with sourdough sells spectacularly well.

Dom Salter, who is almost entirely self-taught, runs the food development side and does all the baking. He has by his own admission, a fiery artistic temperament, and every now and again he gets “a bit cross” with himself when something he’s making doesn’t go quite right.

He admits he’s already “blown a gasket” that morning, as it happens, and I can’t say I blame him, as he’s

been up baking since 4.0am that morning, a not unusual time for him to start work. He’s been making his amazing sourdough bread that will be used for making the sandwiches later that day. “I just want things to be right,” he laughs. “I do get a bit fraught sometimes, but it’s always directed at myself, never at the staff, and it’s better letting it out than keeping it bottled up.”

His long days can be even longer than that. “Every other Friday we have a farmers market. That’s when I work through the night. I start about 11.0pm and finish at around 4.30pm the next day, so it’s a hell of a long day. We make all the sandwich breads, rolls, focaccia and ciabatta.

“You definitely have to love what you’re doing. Without the passion for it you couldn’t do the hours – especially in the summer. Even though it’s roasting inside you have to keep the doors closed because otherwise, being in the centre of the town, you can get drunk nutters coming in.”

There’s a basic menu, but with literally hundreds of ingredients; customers can ask for whatever they want to go in their sandwiches. There’s also a different special every day, as Dom relates.

“On Tuesday this week we did tandoori chicken in naan breads with spinach and cumin in, and then a raita and cucumber salsa with lettuce – we actually grow most of our lettuce ourselves in a polytunnel.

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“All our meats are slow roasted in the bread ovens overnight. So on Tuesdays we do a beef brisket cooked with spices and coca cola. We serve that with home made coleslaw in any of the rolls we make here. On Thursday we do a classic hog roast

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PROFILE his parents have had it for the last 11 years, and it has continued to grow and grow.

The Sandwich Box is very much a family affair. “I left school at 16 and have spent nearly my whole adult life working in catering in restaurants and pubs. “My mum and I work full time here and my sister keeps the books.

We have an apprentice who is just about to go off on a one day a week patisserie course; we have a girl that does all our buffets, another that does all the pastries and I have an assistant who does things like the doughnuts and Chelsea buns. My dad dips in and out as well.”

Surely, it’s such hard work though?

Are you ever tempted to just forget about the all-night baking and buy your bread from somewhere like Hobbs House Bakery - an excellent craft baker in Gloucestershire?

“Funnily enough, we used to use them years ago, but at that time we didn’t meet their minimum order

with apple sauce, and also a home made barbecue version with a home made barbecue sauce.

“Then on Friday we do sour dough pizzas to order; home made falafals as well; sour dough pitta bread, and also pickled cabbage. We just try and

change the specials menu as much as possible. We also always try to use what’s in season because it keeps the price down and keeps it fresh.”

“I think we’re the only people offering bespoke sandwiches made with artisan bread in the town. That’s not the norm any more as the majority is pre-packed these days. I struggle myself to find somewhere to go and get a decent sandwich when I’m not working and we’re not open.”

The business has been going for around 40 years, although Dom and

requirements, so that was one of the reasons why I decided to give baking a go in the first place – we tried to find another good baker locally but without success.

“I’m not doing it all myself, mind you. We also use NVQ students and local students. A lot of our bread takes 30 hours to make – it would be impossible to see it through all the stages – so we’re getting to the point where we going to need someone doing a morning shift and someone else to go the night shift.

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PROFILE Dom’s category winning recipe “The Sandwich Designer of the Year experience was a bit daunting but brilliant. There was a lot of people there and I was very nervous – I just seemed to have gibbered my way through it in front of the judges.

“I won the Geeta's Pomegranate Mango Chutney category. I certainly put a lot of thought into it and I was really chuffed to win. I was quite surprised to find how few people knew what paneer cheese was (an unripened Indian cheese).

“We came up in the morning and made a real day of it. I wasn’t even that disappointed not to have won outright – it was a great experience just to be there.”

DOM’S WINNING RECIPE: Geeta's Pomegranate and Mango Chutney Winner Sandwich Name: Pea Paneer Pocket Target Market: Deli, Sandwich bar.

RRP: £3.95 Description: Pita Naan Style (Cumin & carrot) A vegetarian extravaganza with layers of flavours to spice up your lunch.

Ingredients: 10g - Geeta's Pomegranate and Mango Chutney 1 - Sourdough Carrot & Cumin Pita 50g - Pea Puree 25g - Cucumber Salsa 10g - Spinach 150g - Marinated Paneer 5g - Pomegranate Seeds 5g - Lime Juice 5g - Chopped Coriander

Method: Naan style Pita Pea puree Cucumber salsa Fresh spinach Marinated paneer (griddled) Pomegranate seeds Squeeze of lime Geeta's Pomegranate &Mango Chutney Chopped coriander Additional Method Info: Cut pita in half, squeeze sides and build the layers as listed

“So, I got into baking through our flour supplier - Shipton Mill at Tetbury. I went over there and did a course with them and I really got the bug. I tried a few things, introducing them to the shop slowly, and in the end I became fanatical: I was learning from books, You Tube, you name it – I just taught myself on the majority of the things I make.

“I’ve never actually had a large block of time training at a catering institute. I think if you’re passionate enough you can learn anything you want to.

“You’ve also got to be prepared to fail. I’ve had my fair share of failures in my time. But it’s actually a lot quicker for you to learn from your own mistakes than to try and undo something that you’ve been told wrong.

“The bread is at the heart of what we do and it’s certainly a major reason why

we’re so popular as a sandwich business.

We put a lot of thought and time and effort into what we do. We really look hard for good ingredients that will make

14 July 2015 SANDWICH & FOOD TO GO NEWS

the bread taste really good. We do a lot of long fermented breads and they have definitely got a hell of a lot more flavour than your average white tin loaf.”

The bread imposes disciplines in terms of its lack of shelf-life, a result of the absence of the preservatives and flour improvers that characterise industrially produced bread. For one thing, the bread is always sold the same day. Experience tells them the sort of quantities they need to produce. If there’s any waste, it’s processed into something else such as breadcrumbs for stuffing, scotch eggs, bread puddings etc, or it’s given to staff to take home.

Meanwhile, their popularity in the town continues to grow, boosted particularly by the current trend for artisan food. “It seems to me that we’re on the verge of a real revolution: everyone seems to be looking for a good butcher, or a fishmonger or a good artisan baker like us. People want to see the ingredients that are being used for their sandwiches and they want to see their sandwiches being made up in front of them.”

In the future, that could mean another shop. It’s certainly something that’s currently at the front of their minds.

“We definitely want to look at opening another shop with bread at the centre of it, but with a sit down element to it this time, because the Cheltenham shop is just takeaway.”

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To advertise call Paul Steer on 01291 636342 July 2015 15

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PROFILE

Cook & Garcia start the roll-out

Classy Richmond independent Cook & Garcia opened their second site recently – at Monument in the City. Now backed by private equity company Oakfield Capital Partners, the shop signals the start of a new chain in London. We spoke to Janet Garcia, co-founder of this award-winning sandwich and café bar

W

e’ve opened at the base of the Monument, just over London Bridge, in a new seven-story office block with a retail unit at the base.

The building was a complete shell before we moved in so we had to start afresh. That was good in the sense that we could design it in the way that we wanted, but not so good in that we encountered some problems such as assuming that there was going to be a phone line! After a lot of wrangling BT took two months to connect it, so that was a bit of a problem initially.

Like Richmond, our target audience is mainly office workers Monday to Friday from the lunch point of view, and also our business lunch delivery menu, but being at the base of the Monument there’s also a large afternoon passing tourist trade as well, with a quarter of a million people going up and down every year, so that’s an added extra.

As a small independent we wouldn’t normally get a look in on a primary site in this area, so to be considered for this site was great. Being a pedestrianised area with an outdoor piazza is also another bonus, so all-inall, it’s a really nice spot.

In a way, we are really bucking the trend for independents, which have faced a mass exodus from the city in recent years. We are still the only independent in Richmond High Street, and Monument customers also seem to really appreciate the fact that we are bringing our independent values to the new site.

It’s really difficult for independents

to compete but I do think that consumers are looking for something different: they’re really tired of the cloned high street and all the issues of tax evasion. If you’re really committed to quality and high standard of service there’s definitely a future for you, but you have to be relentless.

Was it a struggle securing a second site as an independent?

We marketed ourselves really hard.

Our relationship with our private equity company (see panel) has definitely played a part in helping us to be taken seriously, as well our success in Richmond, and the fact that we’ve won two Sammies awards.

Our artisan offer also helped us. It

16 July 2015 SANDWICH & FOOD TO GO NEWS

wasn’t easy, and it’s meant that we’ve had to tie capital up as a deposit, but hopefully having a second site will make it a lot easier to find sites from now on.

Opening The opening went better than we could have hoped, with the queues out of sight – we were offering a certain number of free lunches to tempt people in - we knew that we would have to be aggressive in the city!

Sales are going nicely- were are already five times bigger than we were at Richmond at this stage, and the business lunches are about to go live.

(We held back on those for a bit to let things settle down first).

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PROFILE Changes We learned a lot from Richmond.

Speed is one thing. We’re best known for our slow roast meat wraps, made in front of the customer so we’ve retained them, but there’s more of an element of pre-made now with our artisan sandwiches. With the sort of numbers we’re expecting, we felt we really needed to avoid queues as much as possible. The artisan sandwiches are still made every 20 minutes on a premade basis and stocked up, although we still make gluten free and special dietary requirement artisan sandwiches to order.

We’ve also got a hot fridge for the first time, so we’re constantly replenishing that with hot pies and some of the wraps.

We have also learned some design lessons since Richmond, so the counter is facing the door for instance, whereas it was down the side at Richmond.

The cooking area is upstairs where we have built a mezzanine and that’s also where the seating is.

We’ve spent bit more on the interior design and fit out this time. The

landlord, who was quite motivated to have us in, made a contribution to the capital expenditure, which really helped, otherwise it would have been prohibitive.

Where we spent money was where it was going to really make a

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difference to customers. Hopefully we spent the money wisely!

We’re also really excited to be having an outdoor seating area with summer coming, given that it’s at the base of the Monument. We’ve ordered the furniture.

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www.sandwich.org.uk July 2015 17

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PROFILE

C&G: THE BACKGROUND Cook & Garcia is being backed

by Oakfield Capital Partners – a private equity house.

“They are excited by our brand and supportive in our expansion,” says Janet Cook, co-founder of the sandwich business, which has established a reputation for excellence, twice winning the Independent Sandwich Bar of the Year Award.

What was the background to the deal?

“Last year, the business in Richmond had reached a point that we felt the proof of concept was complete,” added Janet.

“We had launched an online ordering system to automate the increasing business lunches being ordered, stood up to 10 new competitors opening around us and, of course, retained our title as Best Independent at the Sammies. So we began considering our options in terms of financing the expansion that we wanted.

“We joined the local Richmond chamber of commerce and they organised an event hosted at Twickenham Stadium about funding options for SME's, which I attended.

“There was a panel made up of banks, crowd funding specialists, Vince Cable talking about government schemes to support SMEs, and a private equity house which specialised in funding small companies.

“At the event I got talking to Michael Patton, one of the partners at the Private Equity house. He came in to Cook & Garcia a few times, brought some of his partners and showed a real interest in the business.

“Then I got the call from him offering me funding for our expansion for a minority stake in the business. After some due diligence, we came to an agreement and Cook & Garcia Ltd was established.”

The prep area is also more open and there’s a walk-in fridge, which we haven’t got at Richmond. We’ve definitely righted a lot of wrongs, although we’ve no doubt made some new mistakes we need to learn from as we move on.

There are also some new efficiencies brought in to prevent some of the operational difficulties that can go with running an additional site: there’s less staff and we have introduced disposable plates and cutlery, for example, to avoid the need to washup.

The future The store’s performance will now be monitored for the next three months.

Once this one is working and making money, we will be looking for new sites. We’ll probably look for three more sites simultaneously in central London although I think it’s unlikely we’ll open any up this year.

Operational problems?

It’s certainly true that opening additional units can bring operational problems. But you have to remember that Richard (Cook) was previously working in food development for Aramark: he is experienced in developing food concepts and rolling it out and maintaining consistency.

Of course, there are challenges every day, but that’s his background, and C&G was designed right from the start to be a concept that could be scaled up. It’s also about getting the right team in place that can be trusted and having the right efficiencies. The food that we do is not complicated: it’s

18 July 2015 SANDWICH & FOOD TO GO NEWS

good ingredients, cooked together with thought and attention, but it’s not over-complicated – that’s where problems can come in.

Competing with the multiples We’re paying high rent and rates on both sites, and trying to compete against the multiples, so it is an uphill battle and every penny has to be accounted for. Hopefully it will get easier as we open more sites and we get a little more scale and leverage each time. Our partnerships with suppliers have been crucial in that respect, such as our partnership with Eat With Your Eyes (a branding and marketing company), who have supported us in developing the brand, in the knowledge that we will take them with us as we grow.

Obviously we don’t have the buying power of someone like Costa with our milk, but although we have to be roughly in the ball-park, customers are prepared to pay 5p more because we are independent – there is a tolerance.

We’ve both put in a huge number of hours, but at the end of the day it’s been very rewarding and there’s a lot to be said for being in change of your own destiny.

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EXHIBITION

Make a date with

lunch! 2015 Thanks to glowing testimonials and a significant 44% increase in attendees in the last two years, lunch! is back this year with its biggest edition yet.

T

he multi-award winning trade event for the UK’s £6.9bn food-to-go market, returns to the Business Design Centre in London, with 350 exhibiting companies - a 25% increase for 2015. Over 6,500 key buyers and decision makers are set to join them, when doors open on 24-25 September.

According to organiser Diversified Communications UK, lunch!’s exhibition space – which now fills the entire three-floor venue following the addition of a new hall on its Upper Feature Level – is selling at record speed. At the time of writing this, over 95% of it had already been booked.

What’s new for 2015?

Given the breadth and number of exhibitors on offer at lunch!, it’s perhaps no surprise that ‘innovation’ is frequently cited as the biggest selling point of the show.

Since its launch in 2008, it’s been helping buyers to stay one step ahead of their competition with all the latest new trends and suppliers.

And 2015 promises more of the same.

The show’s new hall on the Upper Feature Level will be home to the Innovation Challenge Showcase, VIP Lounge, new Artisan Ingredients Village, and new Menu Innovation Theatre (sponsored by Magrini). It will host the popular live finals of the annual British

Smoothie Championships (also sponsored by Magrini), the Café Life Awards’ heats, and an exciting new series of coffee, smoothie, tea and juice master classes.

Over 60 companies will also be exhibiting in this new area, including New York Bakery Co, Euro Food Brands, Marston Foods, James White Drinks, Goodness Brands, George Skoulikas, TM Electronics, Two Chicks, White Rabbit Pizza, Emily Fruit Crisps, Pullins Bakers, Pizza Cones, and Devonvale Bakers.

Country Choice, Foster Refrigerator, Gino Gelato, Tetley, Twinings, WMF UK, and Oli & Zoe's Food Co (which launched the UK's first healthy popcorn for children earlier this year) are just some of the other new exhibitors preparing to make their lunch! debut.

The initial exhibitor list, which includes big name brands like Cawston Press, Chi Drinks, Coca Cola,

20 July 2015 SANDWICH & FOOD TO GO NEWS

Coveris, Frobishers, Lick, Metcalfe’s Food Co, Pipers Crisps, Raynor Foods, Simple Simon Foods, Taylors of Harrogate, Tri-star Packaging, UCC Coffee and Unilever (Tea Fusion), is available to view in full on the show’s website.

Big name keynotes in the Working lunch! Theatre The Working lunch! Theatre also boasts a new home for 2015. Although still on the Upper Feature Level, it’s new position (near the Innovation Zone) enables it to cater for a significantly bigger audience. lunch!’s free business seminars are renowned for attracting a host of high-profile brands and industry leaders – like Roger Whiteside, CEO of bakery and food-to-go giant Greggs, who’s already been confirmed for a headline Keynote Q&A this year.

The former chief executive of Punch Taverns and one of the founding team of Ocado, Whiteside will be sharing

exclusive insights from his long and impressive career.

From starting out at Marks & Spencer, where he spent 20 years and became head of its food business, through to the re-positioning of Greggs as a major player in the healthy food-to-go market – it has all the ingredients for a must attend session.

The full Working lunch!

Theatre programme will be unveiled over the next few months, with senior directors from EAT., Pret A Manger, M&S, Subway and Starbucks set to be announced.

Save the date for lunch!

2015 “2014 was my first visit to lunch! and I can see why it is so popular. It gave me the chance to see existing suppliers and meet new ones, along with seeing what innovation is coming up in the market,” says Theo Thomas, director of operations UK at Esquires Coffee. “lunch! is a really worthwhile day out of the office,” agrees Paul Morgan, buyer – sandwiches, sushi and salad at Sainsbury’s. “It’s a great chance to discover new products, as well as suppliers.

The ‘working lunch’ seminars are always interesting and it’s great to hear what else is happening in the market.”

To register for a free ticket to lunch! 2015, visit www.lunchshow.co.uk and quote priority code LNS2.

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To advertise call Paul Steer on 01291 636342 July 2015 21

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RESEARCH

New Opportunities in the Sandwich Market The sandwich industry today contributes some £7.85bn to the UK economy - around £4.4bn in the food to go sector. To mark the start of the recent British Sandwich Industry Awards, British Sandwich Association Director Jim Winship presented the latest statistics on the sandwich market opportunities are there.

T

he food to go marketplace breaks down into a number of sectors, the largest being 38% for hot beverages. The second largest is sandwiches, which has a 20% share at 20.2% (£4.4 billion), cakes and pastries at 14.5% (£2.98 billion) and soft drinks at 8.9% (£1.95 billion). The remaining sectors are confectionery and ‘other savoury.’ (The sandwich sector, as defined by Kantar, includes only the major retailers and take-away items and doesn’t include what is eaten-in.)

Our overall take on the sandwich market is that it’s worth £7.8 billion. That equates to around 3.5 billion commercially-made sandwiches being consumed annually, which we believe is about 25% of the overall sandwich market (all the sandwiches consumed across the UK). Another 25% is still carried out of home in lunchboxes, which has got to be a real opportunity for our industry in the future – more of this later.

Although it’s a difficult figure to quantify, Kantar estimate that the other 50% is made casually in the home (kids making something like peanut-butter sandwiches when they get home from school, for instance).

There are now around 300,000 people working in the industry. One of the questions we keep getting asked by the

media is why we have to recruit people from Europe and other places in the world to work in the sandwich industry. In actual fact, I think this is true generally of the food sector as a whole. The fact is that our industry is constantly expanding: it needs more people. As a result, the British Sandwich Association management committee is currently looking at how we can try and encourage people to stay and work in the industry and make it a career. I don’t think it’s always appreciated that the

22 July 2015 SANDWICH & FOOD TO GO NEWS

Market breakdown How does the market breakdown between the different sectors?

33% of the market is made up of sandwich bars, which still dominate the market there has been a lot of churn with businesses coming and going, although they have maintained their volume share of the marketplace.

Bakers make up around 15% - their share has gone down over the years. Staff and work canteens take a 13% share, coffee bars 11% and multiple supermarkets 11%.

The rest of the marketplace is fairly fragmented - it might be seen as surprising that garage forecourts have only 2% of the market.

Sandwich pricing Since 2008 the average price of sandwiches has continued to grow and we have seen 2% volume growth year on year,

despite all the recessionary problems. I think that growth will continue. My own feeling is that there are still a lot of opportunities out there for developing the market place.

We need to try and understand those and take advantage of them. It’s not a market dominated by major brands, so there are also opportunities for other people to get involved and drive that market.

The average sandwich price is now £2.14, which is a 2% increase on last year, and we have seen consistent, significant growth in the last 56 years.

Winners and losers In terms of the overall winners and losers in the market, over the last year supermarkets have seen growth - Kantar put it at around 2.2%. Sandwich bars have also seen massive growth of 7.5% volume, with café bars and coffee shops also growing at 3% by volume.

Losers, however, appear to be forecourts, newsagents and convenience stores, which have seen a drop in sales. But we’ve found that over the years this keeps changing as there’s a constant churn factor in the marketplace.

Types of sandwiches In respect to types of sandwiches: the triangular wedge sandwich has shown significant growth of 5% in the last year, but carriers like paninis have shown a decline

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RESEARCH in volume terms. There has also been a 34% increase in new bread concepts coming into the marketplace.

Fillings With fillings, chicken remains dominant: 34.8% of sandwiches have chicken in them of some form, followed by ham, cheese, egg, meat, bacon, breakfast, prawn, salmon, in descending order.

These top ten are the same year on year.

Where we have seen some growth is ham, and also egg sandwiches have grown significantly - by 24%. There’s been a decline in tuna, on the other hand, and also in salad and vegetable sandwiches.

The healthy sector has seen a decline in the last year, according to Kantar: there doesn’t seem to be a massive demand for them at the moment. The dominant factor in the market remains the standard sandwich, which doesn’t really change that much year on year.

There’s also been some growth in the premium sector.

One of the interesting things about the recession has been that the premium sector has done reasonably well throughout the period. What tends to happen, in my view, is that while we might lose some business at the bottom end, at the corporate level, companies trade back from going out to lunch by ordering in sandwiches instead, with an overall gain.

The figures also show that there has been some growth in value sandwiches, which indicates that those who have been making their own sandwiches and taking them to work during the recession, are now starting to come back into the marketplace, and that’s good news for the industry.

Opportunities During the nineties we saw a period when we were experiencing 15-20 % growth

in the manufactured sandwich market. They are in single figures now, but there’s still a lot of growth in the market, as I mentioned earlier. We need to understand where those opportunities are and how we can take advantage of them.

The British Sandwich Association has a current project looking at the future of the industry, so we can provide some guidelines. We have set ourselves a target of looking at what’s going to happen over the next 10 years. We have a number of sub-committees meeting and are bringing in expert opinion to look at that marketplace in all the different sectors, such as consumer, technical, external and attitudinal influences.

We need to ask a number of fundamental questions about the future and come up with the answers: will there will dramatic changes in the way we manufacture sandwiches in the future, such as robotics, for example?

The market is so fragmented that we need to work together as an industry to find the opportunities and niches and drive it forward.

One of the obvious opportunities, for example, is to look at the lunchbox market, to persuade more consumers to leave their lunchboxes at home and buy sandwiches commercially.

The futures groups represent an opportunity for all our members to get involved, and we’re keen to see as many as possible when we have open meetings with invited experts – see the British Sandwich Association website www.sandwich.org.uk for dates and details. If anyone would like to get involved, please let us know.

We’re also looking at the future of the industry at our AGM on the 15th October in Birmingham. All the different future groups will be making presentations at the AGM.

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www.sandwich.org.uk July 2015 23

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NEWS

Looking back: BRITISH Sandwich Week was a resounding success again this year with news mentions of the British Sandwich Association reaching over 62million people. National papers, broadcasters and regional papers carried mentions of activity by us and members across the week.

A great deal of regional coverage went to those taking part in the fabulous British Sandwich Designer of the Year competition as well as the Independent categories in the Sammies Awards.

Had we paid for the advertising space equivalent to the editorial coverage we achieved, it would have cost over £300,000 – what a fantastic return on investment.

Did you notice an upturn following the coverage or competitions? We’d love to hear from you for future editions. Get in touch with gethin@sandwich.org.uk

The Forward Focus There’s a great deal on the horizon for the remainder of 2015. First and foremost is the AGM and Conference at Birmingham’s Crowne Plaza Hotel.

We’ve put together a fantastic agenda which we’ll be publishing very soon. It follows on the very well received developments for last year and will give a very insightful view of the future of the industry. We’ve got analysis from technical, commercial, retail and international views. In the meantime, be sure to block out the day in your diary: Wednesday 14 October.

We’re exhibiting once again at lunch! The contemporary food to go show, in our usual spot. Come on by to see us. We’d love to hear about your experiences at the show, your news and latest products. There’s going to be two fantastic sandwichbased live competitions: The Café Sandwich Challenge and the Tetley Afternoon Tea Experience Challenge will be held in the live theatre and will be completely free for all to come and watch. Check out the Café Life website for more details www.thecafelife.co.uk

The Sideways View THE full list of those who won the Sammies Awards 2015 is on our website www.sandwich.org.uk but here’s a few awards which you won’t see up there. The first is the award for the “Most Jubilant Recipient of a Sammy” which goes to Ben Sibbald.

Pictured here holding his Overall Sandwich Designer of the Year trophy as if it was the FA Cup, Ben was delighted with his win after several years of competing. Congratulations.

The “Most Jubilant Sponsor of a Sammy Award” goes to Nicola Gavey of Norseland – Nicky seems utterly thrilled to have presented Ben’s Sandwich Designer Award to him in the same photograph.

The “Funniest Joke Told at the Sammies” Award goes to Chris Brazier from lunch! The reaction he got from Jim Winship, BSA Director, was

captured here. We can confirm that the joke was: [Deleted by the Editor].

And finally, the “Clumsiest Waiter” Award is split this year. The winners were the two hotel staff that spilt a tray of drinks down the back of the BSA Chairman, Andrew Hesketh and the other who did the same to BSA Vice-Chair, Anita Kinsey. Rumours that money changed hands before each incident are totally unfounded.

Joint Technical Forum We’re looking forward to launching new guidelines on Listeria before the end of the year. Our Joint Technical Forum has taken input on this topic from several significant sources and members have contributed to draft guidelines, unveiled at the Forum’s meeting on 1 July.

Raynors’ former technical manager Tom Hollands came up with the original idea and wrote much of the first draft, together with assistant Karolina Rutkowska. They

24 July 2015 SANDWICH & FOOD TO GO NEWS

actually won the BSA Sammies Technical Award for their original document.

Collated and produced by our Technical Manager, Sally Higgins, the draft guidelines are now being scrutinised by key stakeholders and we anticipate publishing the finalised Listeria Guidelines in the Autumn.

We’d like to take this opportunity to thank all those who’ve contributed to the Guidelines, your contribution was invaluable.

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BSA BENEFITS

What would you do with over £3,000?

T

he BSA is continually bringing new and improved benefits to its members, all aimed at improving business. One such benefit is E.ON Energy which has been of great value to members, none more so than Cathy Mitchell of Bready2Go in Salford, Manchester.

Bready2Go opened 2013 and the premises has gas central heating and all kitchen equipment runs on electricity.

Business owner Cathy was looking to improve the price and customer service she was getting from her current supplier.

Cathy said: “I went to Eon through a referral from the British Sandwich Association. Eon offered a better price than the former supplier and I was glad to speak to someone at Eon who understood my business and who would be my point of contact.”

Since switching, energy bills at Bready2Go have come down by around two thirds from £200 per month for

electricity and £100 per month for gas.

This significant saving means that Bready2Go’s total energy bills are projected to be over £3,000 a year less.

That’s a lot of sandwiches!

E.ON has a UK-based, partnerships account team which offers a free independent energy advice line, helping you with practical tips tailored to your business. This was as significant to Cathy as the reduction in her energy bills.

She added: “The dedicated team means I can get straight through to a knowledgeable person. I have been very happy with service from E.ON and would recommend them.”

Cathy responded to a prize draw which we ran in March’s e-Bulletins.

Not only has her relationship with

E.ON reduced her energy bills but Cathy also won £250 in shopping vouchers.

In the picture, Cathy (right) is presented with her vouchers by E.ON’s Melanie Buxton.

some of our display stands for cafes and bakeries

Call 0800 688 9085 or visit us at www.dwdisplay.com www.sandwich.org.uk July 2015 25

SAMMIES AWARDS 2015

AWARDS 2015 www.sandwich.org.uk July 2015

26

SAMMIES AWARDS 2015 A night to remember: the British Sandwich Industry Awards 2015

T

he sandwich industry saw one of its biggest ever annual celebrations when 674 guests gathered for the sold-out Sammies Awards dinner at the Lancaster Hotel, London.

As ever, it was an opportunity for guests to network and party, but also to honour what’s best about this industry with a series of prestigious awards going to the best and brightest in both retail, manufacturing and foodservice sectors.

Staying with changes made to the evening’s format, introduced last year, Category winners from the Sandwich Designer of the Year finals – held earlier the same day – and Gold Award winners for the Independent Sandwich Bar of the Year, were presented with their individual awards at a

separate presentation earlier in the evening.

It was on stage that the ultimate Platinum Award winner was announced - Frank Boltman, founder of the remarkable and innovative east London sandwich bar TRADE. The Overall Designer of the Year - also announced on stage – went to Ben Sibbald, founder of Bath sandwich bar, Made By Ben. Awards were broken down into two sections with the main course intervening to give guests a chance to take everything in, all announced by the masterful celebrity chef Theo Randall.

The full line up of all winners and their pictures is shown in the following pages, with many of the awards detailed.

SAMMIES AWARDS 2015 The Independent Sandwich Bar of the Year PLATINUM AWARD WINNER Winner: TRADE, Commercial Street, London

The Sandwich Marketing Award: Manufacturing Section Winner: Urban Eat for its brand relaunch

The Sandwich Convenience Retailer of the Year Winner: The Co-operative

Café/Coffee Bar Sandwich Retailer of the Year Award: Independent Platinum Winner Winner: Picnic Falmouth

New Sandwich Product of the Year Award: Ingredients Winner: Tasties’ Street Eats, Dill Gherkin Mustard

Café/Coffee Bar Sandwich Retailer of the Year Award: Chain Category Winner: Pret Café

New Sandwich Product of the Year Award: Equipment Winner: Planglow for Street Box/ Deli Paper

Café/Coffee Bar Sandwich Retailer of the Year Award: Chain Development Category Winner: BHS Café

En Route Sandwich Retailer of the Year Winner: Greggs for Newcastle Airport

Workplace & Event Sandwich Provider of the Year Winner: Sodexo

Bakery Sandwich Shop of the Year Award: Chain Winner Winner: Greenhalgh’s Bakery Sandwich Shop of the Year Award: Independent Category Winner: Kamps The Sandwich Marketing Award: Retail Section Winner: Boots for ‘On Your Way to 5 a Day’

Sandwich Designer of the Year Award Overall winner: Ben Sibbald, Made

by Ben, Bath Sandwich Manufacturer of the Year Award Winner: Melton Foods Technical Excellence Award Winner: Raynor Sandwiches’ Tom Hollands and Karolina Rutkowska

New Sandwich of the Year Award: Standard Category Winner: Waitrose for Love Life Calorie Controlled Turkey and Pastrami New Sandwich of the Year Award: Premium Category Winner: Marks & Spencer Ultimate Cornish Cruncher Cheddar with Pickled Onion Chutney New Sandwich of the Year Award: Promotional Category Winner: Pret Veggie Christmas Lunch New Sandwich of the Year Award: Hot Eating Category Winner: Marks & Spencer for BBQ Pulled Pork Bun with Deli Style Slaw and Gherkins Specialist Sandwich Bar Chain of the Year Winner: EAT Sandwich Multiple Retailer of the Year Winner: Tesco The British Sandwich Industry Award Winner: Mark Arnold, Street Eats’ head of innovation

www.sandwich.org.uk July 2015

27

SAMMIES AWARDS 2015

Pictured (left to right): Andrew Hesketh, Greggs’ head of business development, presented the award to Trade co-founders Alex Stone and Frank Boltman, as Theo Randall, celebrity chef, looks on

The Independent Sandwich Bar of the Year PLATINUM AWARD

Winner: TRADE, Commercial Street, London

For this award, judges visited independent sandwich bars across the UK and judged them on the basis of their products as well as factors such as innovation, customer service and ambiance.

Pictured: (Left) Andrew Hesketh, Greggs’ head of business development, Lewis Blakey, retail initatives manager (business development), Tracey Williams and area manager Liam Fell, were presented with the award by Vince McVerry, commercial director, Greencore Convenience

En Route Sandwich Retailer of the Year Winner: Greggs for Newcastle Airport

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July 2015 SANDWICH & FOOD TO GO NEWS

Pictured: James Simpson, FSC’s managing director, presented the award to The Co-operative’s Rachel Marshall, Category buyer (Chilled), Emily Hammond, food product developer and colleagues

The Sandwich Convenience Retailer of the Year Winner: The Co-operative

Pictured: Matt Raynor, Raynor Foods’ managing director, Heather Raynor, Raynor Foods’ sales director, and Terry Caldicott, Sodexo’s senior brand and category manager

Workplace & Event Sandwich Provider of the Year Winner: Sodexo

SAMMIES AWARDS 2015

Pictured: Urban Eat’s UK head of marketing John Want presents the award to Caroline Niall, Bradgate Bakery, Helen Dwyer, Tesco buying manager, and Louise Sampson, product developer

Sandwich Multiple Retailer of the Year Winner: Tesco

Pictured: Ginny Porter, national accounts manager, Mark Arnold, Street Eats’ head of innovation and (right) Damian Dixon, M&S’s Head of Trade for Eating out of Home

New Sandwich Product of the Year Award: Ingredients Winner: Street Eats, Dill Gherkin Mustard

Pictured: Mark Arnold, Street Eats’ head of innovation, receives the award from Jo Hartop, Ginsters’ head of corporate and trade communications

Pictured: (Left) Damian Dixon, M&S’s Head of Trade for Eating out of Home presented the award to Jess Lyons, Planglow PR and Sally Little, account manager

The British Sandwich Industry Award

New Sandwich Product of the Year Award: Equipment

Winner: Mark Arnold, Street Eats’ head of innovation

Winner: Planglow for Street Box/ Deli Paper

www.sandwich.org.uk July 2015

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SAMMIES AWARDS 2015

Pictured: Greenhalgh’s head of retail sales and marketing Sandra Ogden receives the award from David Edwards, Mission Foods’ Head of Sales, Out of Home

Pictured: Igloo CEO Alistair Turner presents the award to (far right) Maria Hendrick, Boots’ chilled food buyer and (middle) Nina Thomas, Boots food devopment manager, as Jessica Manley from Adelie looks on

Bakery Sandwich Retailer of the Year Award: Chain Category

The Sandwich Marketing Award: Retail Section

Winner: Greenhalgh’s

Winner: Boots for ‘On Your Way to 5 a Day’

Pictured: Kamps’ founders Rubia Link and Andreas Lesniewicz receive the award from (left) David Edwards, Mission Foods’ Head of Sales, Out of

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Home

Pictured: Igloo CEO Alistair Turner presents the award to Urban Eat senior brand manager Isla Owen

Bakery Sandwich Retailer of the Year Award: Independent Category

The Sandwich Marketing Award: Manufacturing Category

Winner: Kamps

Winner: Urban Eat for its brand relaunch

July 2015 SANDWICH & FOOD TO GO NEWS

SAMMIES AWARDS 2015

Pictured: (Left) Picnic Falmouth’s Stuart Guinea and (right) Jo Foreman with Adelie group commercial director John Hyman

Café/Coffee Bar Sandwich Retailer of the Year Award: Independent Platinum Winner Winner: Picnic Falmouth

Pictured: Adelie group commercial director John Hyman with Pret’s technical manager Anita Kinsey

Café/Coffee Bar Sandwich Retailer of the Year Award: Chain Category Winner: Pret Café

Pictured: Adelie group commercial director John Hyman with FSC’s sales director Subir Chakravarti, who collected the award on behalf of BHS

Café/Coffee Bar Sandwich Retailer of the Year Award: Chain Development Category Winner: BHS Café

www.sandwich.org.uk July 2015

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SAMMIES AWARDS 2015

Pictured: Waitrose food technologist Gen Frost, buyer (food to go) Roxanne Bennett, Michelle Gibbs, food developer and Coveris Business Unit Director Bruce Clague

New Sandwich of the Year Award: Standard Category Winner: Waitrose for Love Life Calorie Controlled Turkey and Pastrami

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Pictured: Caroline Bates, Marks & Spencer, food on the move buyer, and Coveris Business Unit Director Bruce Clague

New Sandwich of the Year Award: Premium Category Winner: Marks & Spencer Ultimate Cornish Cruncher Cheddar with Pickled Onion Chutney

Pictured: Pret’s technical manager Anita Kinsey receives the award from Coveris Business Unit Director Bruce Clague

Pictured: Lulu Pay, Greencore development technologist, Claire Lee, Greencore’s innovation manager, Caroline Bates, M&S food to go buyer and Coveris Business Unit Director Bruce Clague

New Sandwich of the Year Award: Promotional Category

New Sandwich of the Year Award: Hot Eating Category

Winner: Pret Veggie Christmas Lunch

Winner: Marks & Spencer for BBQ Pulled Pork Bun with Deli Style Slaw and Gherkins

July 2015 SANDWICH & FOOD TO GO NEWS

SAMMIES AWARDS 2015

Pictured: Ben Sibbald lifts his award in celebration: other category winners and sponsors were also called on stage

Pictured: Mary Ann Kilby, Melton Foods’ managing director (centre) with colleagues and TMI Foods’ sales director Ian Ritchie

Sandwich Designer of the Year Award

Sandwich Manufacturer of the Year Award

OVERALL WINNER

Winner: Melton Foods

Ben Sibbald, Made by Ben, Bath

Pictured: My Fresh’s technical director Stuart Seaton presented the award to Tom Hollands, Raynor Foods’ technical manager and Karolina Rutkowska, technical assistant

Technical Excellence Award Winner: Raynor Sandwiches’ Tom Hollands and Karolina Rutkowska

Pictured: (right to left) Victoria Doherty, EAT’s Category Procurement Manager, James Solomons, Marketing Placement Student and Adriana Mahecha, Marketing Executive, with Pat Dunne, Friday’s marketing manager

Specialist Sandwich Bar Chain of the Year Winner: EAT

www.sandwich.org.uk July 2015

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SANDWICH DESIGNER OF THE YEAR 2015

Let’s hear it for the ‘humble sandwich’

Forget the word ‘humble’, sandwiches are a real focus for innovation in the UK, and nowhere more so than at the annual Sandwich Designer of the Year competition. Simon Ambrose was there

T

here’s a word that’s often linked with sandwiches when people are writing or talking about them and that’s – ‘humble’.

The ‘humble sandwich’ must be one of the most used epithets in the culinary lexicon. And the strange thing is that as our cuisine and food to go becomes more international, the more ‘humble’ the sandwich seems to become.

It’s almost as if we’re slightly embarrassed or sheepish about our own homespun offering that comes between two slices of bread.

What I say is, let’s start walking and talking loud and proud about our sandwiches, and drop the humble part, because, as our recent Sandwich Designer of the Year competition showed, we’re the Sandwich Centre of the World, and when it comes to the business of innovation and design of this portable food unit – there’s just no-one to beat us.

It’s largely because of the sheer scale of the business, of course. The fact is, according to BSA and Kantar research released just before the start of the Designer of the Year final, the UK sandwich market is now worth a staggering £7.8 billion. That equates to around 3.5 billion commercially-made sandwiches being consumed annually, which is about 25% of the overall sandwich

market (all the sandwiches consumed across the UK).

There are now around 300,000 people working in the industry and it felt as though quite a few of them were actually competing in the final!

The competition, held at The Lancaster Hotel, London, on the morning of The Sammies evening awards, is the culmination of a series of heats held around the UK. Tensions run high.

You’d think that having done it before, recreating the sandwich would be child’s play, but that’s not reckoning on the effect of nerves, with quite a crowd assembled to watch, and the scrutiny of the august body of judges, which included Mark Arnold, head of innovation at sandwich manufacturer Street Eats, himself a former competitor.

Many of the competitors had been through the mill before but they come back again year after year in search of that elusive trophy.

The eventual winner, Ben Sibbald, from Made by Ben sandwich bar in Bath, was actually chasing his dream for the fifth time.

His broad smile as he held the trophy aloft at the Sammies later on that evening when the results were announced, said it all.

All the blood, sweat and tears had been worthwhile!

British Sandwich Association’s Gethin Evans, who MC’d the event and

34 July 2014 SANDWICH & FOOD TO GO NEWS

introduced a new element of theatre to the competition this year, said afterwards: “The 2015 competition has produced some truly epic sandwiches. This year we had several new contestants lined up against some seasoned campaigners and every single sandwich was on the money. We even had one entrant from Amsterdam fly

in for the competition.

“Head judge, Michelin starred Theo Randall, was taken aback by the sheer depth of flavour used in the design of these sandwiches.

He did have to eat every one of the 29 sandwiches which might well seem a lot but he said he just wanted to keep going to experience the next one every time.”

Norseland - Smoked Applewood and Mexicana Cheese Category & Overall Winner Overallr Ben Sibbald: Winne Made by Ben, Bath

Sandwich Name: Norseland Applewood Target Market: Cafe/Deli, Supermarket And Forecourt RRP: £3.40 Description: Applewood cheese and caramelised onion chutney in a red onion and rosemary focaccia.

Ingredients: • Norseland Mexicana or Applewood Cheese • 2 Slices Of Focaccia • 1 Large Spoonful Caramelised Onion Chutney • A few slices of Applewood Cheese • Baby Leaf Salad • Balsamic Glaze • Smoked Rapeseed Oil • Handful of Crispy Onion Bits Method: 1. Slice the Focaccia 2. Layer with Applewood Cheese 3. Cover the cheese with the caramelised onion chutney 4. Add crispy onion bits, balsamic glaze and smoked rapeseed oil 5. Top with baby leaf salad

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SANDWICH DESIGNER OF THE YEAR 2015 Universal Meats Sliced Chicken Breast winner

Geeta's Pomegranate and Mango Chutney Winner Dom Salter – The Sandwich Box, Cheltenham Pea Paneer Pocket RRP: £3.95 Target Market: Deli ,Sandwich Bar. Ingredients • 10g - Geeta's Pomegranate and Mango Chutney • 1 - Sourdough Carrot & Cumin Pita • 50g - Pea Puree • 25g - Cucumber Salsa • 10g - Spinach

Method 1. Naan style Pita 2. Pea puree 3. Cucumber salsa 4. Fresh spinach 5. Marinated paneer (griddled) 6. Pomegranate seeds

• • • •

150g - Marinated Paneer 5g - Pomegranate Seeds 5g - Lime Juice 5g - Chopped Coriander

7. Squeeze of lime 8. Geeta's Pomegranate &Mango Chutney 9. Chopped coriander Additional Method Info: Cut pita in half, squeeze sides and build the layers as listed

Rachel Price-Whittle – The Cooking Company, Redditch Muay Thai Chicken RRP £5.25 Target Market: Sandwich Bar/Cafe Bistro Ingredients • 75g - Universal Meats Sliced Chicken Breast • 2 slices - High Protein Bread • 2 tspn - Natural Peanut Butter • 30g - Reduced Fat Thai Mayonnaise (See Below) • 30g - Roasted Cashew Nuts, Roughly Chopped • 50g - Grated Carrot, Lettuce And Spring Onions • 1 tspn - Holy Basil Or Coriander Additional Ingredient Info: For Thai mayonnaise: Add coconut cream, green curry paste, fresh ginger, fresh lime, lemongrass and fish sauce to 100g of reduced calorie mayonnaise

Method 1. Spread bottom slice of bread with mayonnaise.

2. Top with salad, chicken and cashew nuts 3. Sprinkle over the basil 4. Spread the top slice of bread with the peanut butter 5. Serve with a fresh Asian style salad

English Provender Beetroot Relish with Horseradish & Dill Winner

Harvey & Brockless Huge Sauce Roast Sesame & Chilli Sauce

Dawn Roe – Saints & Sinners, Beverley Partners In Crime!

RRP: £4.50 Target Market: Market: Sandwich Bar Ingredients • English Provender Beetroot Horseradish & Dill • 2 slices - Sour Cream, Lemon And Dill Bread • 10g - Lurpack Butter • 50g - Tesco Finest Wild • Handful - Fresh Pea Shoots Alaskan Smoked Salmon • 1 tspn - Beetroot • 50g - Capricorn Somerset Horseradish & Dill Relish Goats Cheese Additional Ingredient Info:

Asher Simpson, Chandos Deli, Exeter The Forty Thieves RRP: £4.49 Target Market: Delicatessen Ingredients • Huge Sauce Roast Sesame & Chilli Sauce • 1 - Organic Malted Hobbes House Baguette • 50g - Sesame Chilli Sauce • 10g - Spring Onions • 5g - Coriander • 10g - Rocket • 30g - Free Range Pulled Chicken Method 1. Bake Baguette on 200° for 5 minutes and leave to rest 2. Marinade chicken in sauce 3. Bake chicken for 5 minutes on 200° 4. Spread cooked chicken and sauce on baguette 5. Add rocket 6. Add chopped spring onions 7. Add chopped coriander 8. Make sure all ingredients are showing, dress sandwich

We use our own sour cream, lemon and dill bread.

Ingredients: strong white bread flour, strong wholemeal bread flour, creme fraiche, lemon rind, dill, dried yeast, sugar, salt, water, black pepper, parsley, vegetable oil

Method 1. Slice of sour cream, lemon and dill bread 2. Lurpack Butter 3. Goats cheese 4. Smoked Salmon

5. Pea shoots 6. Beetroot horseradish and dill relish 7. Final slice of bread

Sam Browne Foods Shredded Roast Duck Leg Winner Simon Chiremba, Greencore, Northampton Ultimate French Sandwich RRP: £4.00 Target Market: Sandwich Bar Ingredients • Sam Browne Foods Shredded Roast Duck Leg • 1 - Brioche Roll • 2g - Butter • 12g - Red Onion And Red Wine Chutney • 25g - Creamy Sliced French Goats Cheese • 45g - Roasted Garlic And Thyme Shredded Duck Leg

• 8g - Fresh Rocket Leaf • 10g - Truffle Honey Mayonnaise • 3g - French Mustard Method 1. Bottom slice of brioche roll 2. Butter 3. Red Onion and Wine Chutney 4. Creamy French Goats Cheese 5. Roasted Garlic and Thyme Shredded Duck Leg 6. Fresh Rocket Leaf 7. Truffle Honey Mayonnaise 8. French Mustard 9. Top slice of brioche roll

www.sandwich.org.uk July 2014 35

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SANDWICH DESIGNER OF THE YEAR

Overall Sandwich Designer of the year profile: Ben SiBBald MADe BY BeN SANDwiCH BAr, BAtH Ben Sibbald, founder of the artisan sandwich bar Made By Ben, won the overall Sandwich Designer of the Year, at his fifth attempt. He also won the Norseland Mexicana/Applewood Cheese Sandwich Designer of the Year category. He talks here to Simon Ambrose Q. Tell us about your background? How did you get into sandwich making?

Before setting up Made By Ben I trained as a dancer, working professionally for 14 years, nine of which were spent in Paris as a soloist and principal dancer at the Moulin Rouge. I have also lived and worked around the world.

I love food and believe the humble sandwich has more to offer as a meal.

Q. Describe what you do for your current job?

I own and run Made By Ben, a sandwich bar in Bath with a strong emphasis on the use of exceptional breads and fillings, sourced directly from artisan producers. We also cater for several cafes and I use my bar as a marketing tool for private outside work.

Q. Tell us about the winning sandwich – what is the recipe and how long does it take to make?

The smoked applewood cheese has a very powerful and luxurious flavour, so designing a sandwich required only a few complementary ingredients to make a good sandwich.

I used a caramelised red onion chutney and crunchy onion pieces and baby leaf,

with balsamic glaze and smoked rapeseed oil in a Richard Bertinet red onion and Rosemary focaccia.

Simple and quick to make!

Q. How did you come up with the idea?

I love cheese and crisp sandwiches and the crunchy onion pieces are a good supplement to produce a luxury sandwich.

Q. Were there any particular complexities or difficulties in making it?

Sometimes a simple sandwich made with great ingredients is all that's needed.

Q. Were you very nervous in front of the panel of judges?

I really didn't think I stood a chance when seeing the sandwiches I was up against, so I felt I had nothing to lose when faced with the judges. So much so, I didn't bother to bring a tuxedo for the evening awards!

Q. What difference will winning the competition make to you?

I have always tried to be the best at whatever it is I do and after five attempts it's a great feeling to have succeeded.

36 July 2015 SANDWICH & FOOD TO GO NEWS

Q. Where do you display the award?

The award is in my front window.

Q. What trends or food influences would you identify currently as being important to your sandwich making – Far East etc?

I love smoked food and am lucky enough to have The Valley Smokehouse just a few miles away.

They supply some of the best restaurants in Britain.

'Smoked goats cheese' amazing! In general, I believe the bread is the most important part of the sandwich and finding ingredients to complement each bread is my way of producing a good sandwich.

Q. What is your own personal favourite sandwich and why?

My favourite sandwich is a Croque Monsieur using smoked ham, westcombe cheddar, Parmesan bechamel and sourdough. Perfect for breakfast!

Q. Are there any other sandwich recipes that you are particularly proud of?

One of our best selling sandwiches is 'The Meaty Spaniard' - roasted med veg, sun dried tomatoes, pesto, toasted pine nuts, chorizo and mozzarella, toasted in Bertinet focaccia with salad,glaze and smoked rapeseed oil.

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The British Sandwich Industry Award Winner: MArK ArNOLD

I

f anyone deserves the accolade of ‘industry legend’ it’s certainly Mark Arnold, head of innovation at Street Eats, and winner of the prestigious British Sandwich Industry Award.

A top sandwich designer – he was won numerous awards - he has undoubtedly been a respected figure in the trade for many years. He has also been a major long-term supporter of the British Sandwich Association, helping to judge many of the Sammies awards, as well as visiting outlets, and a member of the committee.

He has been associated with many of the big retail and manufacturing names in the industry, including Birleys in the early stages of his career, and also with the innovative Bartlett Brothers at Hazlewood Foods, (he often likened Peter Bartlett to the Willie Wonker of the sandwich world), helping launch innovative sandwiches such as Hugs and Kisses, and The Electoral Roll etc.

At Hazlewood he worked alongside the respected industry figure Nellie Nichols herself a winner of a Sandwich Industry Award a few years back and together they made a

Mark Arnold (left)

formidable development team, launching highlights such as pork free BLT with Turkey Rashers, Ginseng Bread, and Quorn Caesar, products that 12 years ago were way ahead of their time, but would not look out of place on the shelf today.

He also worked with John and Lynn Pearce, the founding partners at Brambles, eventually becoming part of the ‘dream team’ with Howard Farquhar and Guy Truman, which enjoyed extraordinary success.

Following a spell at Adelie (Food Partners) he joined Tasties, which is now Street Eats, having relaunched and rebranded at the back end of last year.

Highlights have included winning numerous awards over the years, probably more as an individual than anyone else.

These include Sandwich Designer of the Year twice, the Californian Raisins Award, Best Prawn Sandwich, and The Best Use of Lion Brand Eggs, for a world cup promotion, three lions, where he beat McDonald’s that year in the final.

Working with the Cranks brand, he managed a number of design awards with products that went into production, many of which are still made today, including his own personal favourite ‘Indian Summer’, which his daughter was named after.

But the BSA award which really stands out was the Marketing award for the Wallace and Gromit range launched by Brambles for the Ardman children’s charity, which was also almost certainly the best front cover ever for Sandwich and Snack News, picturing W & G making sandwiches at Brambles, London! The technical difficulties of getting that approved still keep him awake at night!

Moving forward in

time, Tasties, now rebranded as Street Eats, is allowing some fantastic development opportunities, having morphed from a very functional brand, into something very modern and fully on trend, and offering a platform for serious development and stretching of the range, having already launched over 80 new products since launch, over 50% of the range.

Always a keen competitor, now a judge, Mark had this to say about the Sandwich Designer of the Year competition a few years ago: “Come the beginning of December, shivers start to run down the spines of would-be sandwich designers – and not just from the cold!

“Your mind turns to what event organiser Pam Sainsbury might have conjured up this time in the way of ingredient suppliers?

“Hopefully it will be the same as last year, as you’ve finally cracked what to do with the tinned Alaskan salmon or that Oasis reduction!

“You nervously await the publication of the categories, and hope to have a chance to showcase what you have been secretly thinking about all year. We might pretend that it’s no big deal, but that’s codswallop. W’e’re all aware of the importance of the competition, and we all harbour the secret desire to win the accolade of Sandwich Designer of The Year .”

www.sandwich.org.uk July 2015 37

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Café/Coffee Bar Sandwich Retailer of the Year Award: Independent Platinum Winner Winner: PiCNiC

A

remarkable café and deli is showing that strong partnerships with local artisan businesses can benefit all parties concerned –with the customer at the heart of the business.

Falmouth’s Picnic is to making fantastic food to go to sell in store, using ingredients sourced entirely from Cornish artisan suppliers, and then sell the suppliers’ ingredients in the shops. The formula’s working so well that founder Emma Douglas is now looking around for a second shop to open – and that’s great news for her suppliers.

The high numbers and quality of artisan food producers in Cornwall, as well as the sea-side location, has made this a fantastic region to draw on for ingredients.

The shop not only serves and displays produce from its coffee shop and deli in the heart of Falmouth, but also delivers its sandwiches and hampers with the region’s finest produce to beaches, picnic spots and addresses around Falmouth for free (they even deliver anywhere nationwide for customers prepared to stump up a delivery charge).

Supporters of the Choose Cornish Campaign, they can guarantee just about every ingredient will have been sourced in the county, from elderflower wine, artisan breads, local cheeses and

chutneys, to crab sandwiches, cream teas and fresh strawberries.

Visitors to the coffee shop can get locally-roasted coffee served with milk from Rodda’s Creamery.

All the cakes, sandwiches, the famous Ann’s Cornish pasties and sausage rolls are freshly made using local ingredients, and even the milkshakes are made with Cornish Treleaven’s ice cream.

The food range is tightly focused – “It’s easy to

two pound quantities; you could freeze it if you needed to, but there’s no need as it really flies.”

The sausage & chutney sandwich comes next in terms of popularity, with Tamblyns’ award-winning sausages and Sisley’ Onion Chutney (another local supplier), as well as salad leaves.

Prices are slightly higher than the competition, but you can absolutely taste the difference in the sandwiches because of the freshly made,

manage that way,” she says.

There is a breakfast and brunch range, savoury pancakes with a choice of fillings, and a stunning range of sandwiches. “We have a reasonably simple menu, and we do it well.” The biggest seller by far is the handpicked Cornish crab with mayo, with a twist of lemon and “a hint of chilli.”

“That’s because of our location by the sea, of course, but also because it’s locally sourced. We buy in

local ingredients.

“The price point of the sandwiches is slightly higher, not only because we obviously haven’t got the economies of scale of the national chains, but because we are essentially passing on profits to producers by paying their slightly higher prices - we are very much about supporting the local economy.”

New additions depend on the availability of a supplier.

A recent example of this has

38 July 2015 SANDWICH & FOOD TO GO NEWS

been the introduction of a pastrami sandwich last autumn after finding a really good Cornish pastrami supplier. “The fact that these things can be difficult to find means that there’s more of a buzz about them when we introduce them to our menu”.

In the winter period (from January to February) the shop makes its sandwiches to order, which increases customer interaction and, of course, reduces waste, but this may be about to change. “In the busier periods we do grab and go sandwiches, but we are at that tipping point where we’re going to have to think about doing pre-made nearly all the time.

“We are very good at managing queues as we have around three staff serving at the busy times, but when customers only have a halfhour lunch break they do need to be in and out really quickly. Having said that, our local customers, who know when it’s going to get really busy, will pick up a sandwich on the way to work.”

The menu also features savoury and sweet pancakes (introduced after pancake day this year) but the jury is still out on whether their place will be retained “The range has really just naturally evolved. But in general terms we’re aiming to cater for the whole family,” she adds.

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Bakery Sandwich Shop of the Year: Chain Category Winner: GreeNHALGH said: "To be named the best Bakery sandwich Shop of the year is fantastic. The award will mean so much to our bakery staff who take enormous pride in the presentation of our sandwiches, our shop teams who give great customer service and ensure that our shops are presented well for our customers and of course the enthusiastic NPD team who develop our range of sandwiches and make sure we are providing customers with a fabulous choice.”

G

reenhalgh’s was awarded ‘Bakery Sandwich Shop of the Year’ at the British Sandwich Industry Awards.

The Bakery Sandwich Shop of the Year Award seeks to recognise traditional bakery shops which retail sandwiches alongside other bakery goods and where sandwiches are sold alongside bread and morning goods but are not a dominant part of the business.

Entries were judged on

factors such as presentation, atmosphere, facilities, cleanliness, customer service and product range, as well as

initiatives taken to develop the business.

Head of Retail Sales & Marketing Sandra Ogden

The Sandwich Marketing Award: Manufacturing Category Winner: UrBAN eAt

U

rban eat picked up the award for the best Marketing campaign – beating off tough competition to win the prestigious category for the second successive year.

This year it was the brand’s ‘Sandwich Selfie’ promotion which offered consumers the chance to spend ‘New Year in New York’ by simply uploading photos of themselves tucking into a sandwich, that caught the judge’s eye.

As always, URBAN eat supported the promotion with a wide range of eyecatching point of sale materials and an extensive digital marketing campaign

which paid huge dividends attracting thousands of entries from sandwich lovers up and down the UK. Senior Brand Manager Isla Owen explains: “We are absolutely delighted to have won the Sandwich Marketing award for a second year running; we always look to try and do something different to extend and engage the audience and that certainly proved the case this time around.

“The stats really speak for themselves – the promotion ran for 12 weeks during which time our ‘Sandwich Selfie’ microsite attracted more than 8,700 visits, with 71% of sessions consisting of

new visitors to the website.

“What’s more, the campaign was successful in attracting visits and entries from the core ‘Food to Go’ consumer demographic with users aged between 18 and 34 accounting for over half of

all visits and approximately 47% of competition entries.”

However, the team are certainly not prepared to rest on their laurels and now have their sights set on an unprecedented ‘Sammies’ treble … watch this space!

www.sandwich.org.uk July 2015 39

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The Independent Sandwich Bar of the Year Winner: trADe

F

rank Boltman opened TRADE, a new family-run coffee/sandwich bar, in January last year in Commercial Street, London, with partner Alex Stone, a newcomer to the business.

The place was empty and derelict when they took it on and they’ve spend “a tidy sum” in sorting out the carcass of the building, moving a staircase, screeding the floor, installing loos and a separate kitchen downstairs, as well as opening up the back wall and putting in beautiful and extensive French doors across the far end to bring in the light. This overlooks a courtyard garden, which houses the smokery, with smoked food, such as their Classic Pastrami, an increasingly big attraction.

The décor is fashionably minimal but not shabby chic, with large bore copper pipes the signature feature throughout, emphasizing the TRADE theme. The gleaming pipes are evident in the bar fascia, staircase balustrade and handrails, and also in the lighting, using the copper tubes as conduits.

The main counter has been installed as a long linear element connecting the three distinctive spaces, display, preparation and seating, and at the ground floor with slight geometrical twists to accommodate the most practical use of customers and staff.

The material palette consists of warm elements like timber, plywood and brick, Frank’s wife Marion takes care of the food … and what food it is.

TRADE is another establishment that falls into what might be called the new category of café/sandwich bars that excel in both their coffee and their food. “There are far too many cafes where the coffee is good but the food is just the same and very limited in terms of the offer. My view is that there’s no point in doing food unless it’s going to be special, and that’s what we are all about here,” says Frank.

The family decided to include some

real deli favourites as their signature sandwiches on the menu such as a Reuben with their own smoked pastrami, house sauerkraut, swiss cheese and a trade secret sauce in rye bread.

They have their own meat smokery behind the new shop and they get their brisket from an artisan supplier in Devon, all in order to produce a perfect sandwich. Simon Ambrose wrote last year: “Hand on heart, this is the best sandwich I’ve ever had: the pastrami tender and with a beautiful smoked flavour.” Judging by the comments from twitter, many other people share the same view.

There’s also a Classic Pastrami on offer, with pickled cucumbers and English mustard in rye bread. Alex actually spent a lot of time researching

40 July 2015 SANDWICH & FOOD TO GO NEWS

the right mix or rub of ingredients to smoke the meat and he’s not about to part with the secrets.

There’s a Smashed Avo – avocado, with feta, mint, chilli and lemon on toasted sourdough, with the option of chorizo as well; Chorizo, Chilli and eggs; a Pastrami Benedict, a Chicken & Bacon Club, with avocado, caramelized onions, and baby gem lettuce and tomatoes in a brioche roll; as well as a fabulous looking Lobster Roll, made with toasted corn and TRADE-Secret Sauce. Interestingly, there’s also a range of pancakes – something of a customer magnet, although an unusual offer elsewhere.

The menu’s actually limited – sensibly so – so they can cope with the demands of putting together this quality food. Drawing up the menu initially was difficult, starting with what they admit was a very long list and slowly whittling it down. “We get on very well in general, but we did argue over some of this,” laughs Alex.

“We had a lot of Saturdays saying ‘let’s put this on and let’s put that on’. It got heated but there were things we had to fight for.”

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Café/Coffee Bar Sandwich Retailer of the Year Award: Chain Development Category Winner: BHS

B

HS Home Stores are a worthy winner of the 2015 Cafe Sandwich Retailer of the Year Award.

Partnered with FSC they have led the way in their sector, by creating and rolling out a highly innovative range, which they have complemented with fantastic in-store merchandising.

The overall effect is that the products, which are made at a sandwich producer, appear to have been made in store. This bold approach has delivered incredible sales, resulting in a huge YOY increase of 49% in volume and 55% in value.

At the end of 2013, BHS Home Stores recognised that something needed to be done to their existing sandwich range.

The current offering was tired and desperately needed to be reinvigorated sales in some BHS Home Store Coffee shops were in decline.

A year on and the BHS Home range is unrecognisable from the 2013 offering.

Through a partnership with FSC, the range in the BHS Home outlets has been

transformed, bought up to date as a modern, fresh offering in captivating packaging.

During the development of this eye catching range, both parties recognised the need to create products that bought the benefits of being factory produced but gave the appearance and feel of ‘made in store’; a trend the company has seen gain momentum throughout 2014.

The hot eat products are sent to store in flow wrap packaging, which is removed before display and a bespoke watch strap style band with the BHS logo is placed around the product. The hot eat range has been elevated through the introduction of premium Focaccia breads, bloomer toasties and artisan ciabattas.

Cold sandwiches are packaged in clear simple white sofa packs with a BHS Home store logo sticker, (the ingredients deck is printed directly onto the flow wrap on the back of the pack). Point of sale product cards clearly display the sandwich variety to the customer, along with the required allergen and additive information.

By introducing a tight core product range, simple management has been enabled in store, whilst innovative promotional launches throughout the year, keep the range fresh. In addition, in order to increase profitability the range has been skewed in favour of hot eats, which earn a greater margin for the retailer.

Sandwich Multiple Retailer of the Year Winner: teSCO

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esco was named as the Sandwich Multiple Retailer of the Year at the British Sandwich Industry Awards.

The multiple retailer was recognised for delivering innovative and quality products for customers. The award comes as the retailer has redesigned its sandwiches and wraps lines and introduced an exciting new range of sandwiches using Viennoiseries- style breads like brioche and baguettes, as well ciabattas and flatbreads.

The Tesco finest Salt Beef and Swiss Gruyere Flatbread, which retails at £3, was awarded as highly commended in the

premium category of new sandwich product of the year.

Jason Tarry, Chief Product Officer at Tesco, said: “We are delighted to have been named the Sandwich Retailer of the Year, for the second year running. This award is testament to all the hard work we have done in the last year to offer our customers a fantastic selection of sandwiches, from the humble cheese and pickle sandwich, to our award winning finest* Salt Beef and Swiss Gruyere Flatbread.”

Tesco also launched a new sandwich based on the feedback of thousands of its

UK customers, who took to Twitter and Facebook to vote in the grocer’s #MyTescoSandwich campaign.

The UK supermarket chain also released the Chicken with Honey and Lime sandwich as part of British Sandwich Week (10 – 16 May) after it received over 8,000 votes on social media.

In addition, the company also opened a second trial food to go unit in London this second branch has partnered with Burrito Kitchen, with a choice of tacos, salads and burritos with a range of meat and veggie options. www.sandwich.org.uk July 2015 41

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Technical Excellence Award Winner: rAYNOrS

O

ne of Raynors’ customers made a simple request back in August 2014: ‘Can you advise us on how your pathogen control methods compare with industry best practice policies and procedures?’

Whilst answering this request, Tom Hollands and Karolina Rutkowska saw that it gave them an opportunity to review all the Raynors’ systems and improve upon them where they could.

They ended up carrying out an extremely in-depth investigation that encompassed researching best practice advice across the food industry, understanding the latest scientific advice and research on listeria control, liaising with academics working on listeria biofilm formation, and participating in trials of new pathogen detection prototypes alongside their local Environmental Health Office.

It started with a literature review, looking at NHS guidelines and Dietitians’ advice on best feeding practice for high risk groups, reviewing the scientific

research into pathogens and pathogen control, and contacting academics from the University of Lincoln, who were researching listeria within the food manufacturing industry, and therefore have a good overview of the issues affecting different types of producers.

Tom and Karolina also held meetings with the Food Standards Agency’s risk management advisors to ensure they fully understood the most up-to-date thinking on combatting risk, and spoke to specialists working in the area of fast pathogen detection for use by food manufacturers.

This led Raynors to become involved in testing new prototype machines within the business. They fed in their own research from a separate monitoring program that the company had been undertaking, using data from 2008 up to the present day to understand the impact that changes and improvements to hygiene and risk management procedure had pathogen control. There was a clear correlation between changes in procedure and improved results on pathogen detection.

All this knowledge was then distilled into a set of guidelines and incorporated into an advisory document intended for the industry, detailing this knowledge and best practice advice.

This document was sent to the BSA and was endorsed by them. It will be used by them to share best practice with their members and the wider industry. It will also be used by EHOs across England, and, Raynors hopes, will help improve food safety at all levels of the food supply chain.

New Sandwich Product of the Year Award: Ingredients Winner: Street eAtS

S

treet Eats is the new brand replacing Tasties, and was launched at the end of 2014 and the beginning of 2015, a range encompassing many new ingredients and carriers.

The range launched with in excess of 160 products, over half of which were brand new. “As usual we work with our suppliers, some who we have used for a long time to develop new bespoke sauces and relishes for us,” says Mark Arnold, head of innovation.

“Dill Gherkin Mustard was one of these, which we developed originally for one of our retail customers, as a bespoke pickle/relish for their Scandi range of products. These, however,

never left the sandwich catwalk, and as a result we decided it would find a home in our new range. Many other Scandi products were also developed at the same time, and will find their way into a small range within Street Eats come Autumn, keeping up with the

One of of 160 products in the Street eats launch

42 July 2015 SANDWICH & FOOD TO GO NEWS

gastronomic trends from the northern hemisphere.

“You can currently find it in our deli sofa pack range in Street Eats, teamed up with mature Cheddar, ham hock and salad on white bread.

“The Dill gherkin mustard is a tangy combination of Pickled Cucumbers cooked down with Mustard, Onion and spices, finished off with refreshing Dill.

We use three types of Mustard in this Pickle to retain flavour at each different stage: Dijon for immediate piquancy; Whole grain for mouthfeel and visuals, then powder for the lingering, savoury tingle. Although initially made to accompany a premium hot dog, it works very nicely with burgers or meatballs.”

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En Route Sandwich Retailer of the Year Winner: GreGGS

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inning the En Route Retailer award for the second year running is a real achievement for all the Greggs team, helping to show the importance of the strong relationships the business has developed with its new partners, many of them taking the brand firmly into the travel sector.

Hot and cold sandwiches are vital to this offer, with a range to suit every taste.

Freshly prepared in store each day, using Greggs own bread and freshly baked baguettes, the model allows flexibility of production to ensure great availability throughout the day, no matter what the travel conditions may be.

The sandwich range

continues to evolve, and has been refreshed ready for the peak summer season. It now includes an increased range of Balanced Choice sandwiches (sub 400 Kcals) with new and exciting flavours reflecting the changing tastes of the consumer, as well as Greggs favourites.

Newcastle Airport is a 365 day operation, based landside in Newcastle Airport, serving the travelling public, airport workers and airport visitors. Open 24 hours a day at peak trading periods of the year, the shop delivers the full Greggs offer, of freshly made sandwiches made on site, throughout its trading day, ensuring that every

customer gets a freshly made product.

Breakfast has been particularly successful, and the link to Greggs’ coffee with great value for money prices has been a winner across all of these shops.

This is backed up with

strong promotional activity across the locations.

The brand is continuously looking to extend its reach into travel locations across the UK, with both company operated and franchised operated stores.

New Sandwich of the Year Award: Standard Category Winner: wAitrOSe

T

he Waitrose Love Life Calorie Controlled Turkey and Salt Beef sandwich is inspired by the USA and the trend for smoked meats, vibrant slaws and sourdough breads.

With a vision to enhance the range of low calorie options in the Waitrose Good to Go range, the team worked hard to create a filling

sandwich, packed with flavour, that also meets strict calorie and nutritional guidelines.

Layers of shaved smoked turkey and British salt beef are combined with a red cabbage coleslaw and a dash of American mustard on dark rye sourdough bread. This combination of intense flavours evokes the taste of this American deli classic.

www.sandwich.org.uk July 2015 43

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New Sandwich of the Year Award: Promotional Category Winner: Pret

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he winner - Pret’s Christmas Veggie Lunch sandwich started as a brief for ‘something a bit different’ for one of its food developers Hannah Dolan.

“Our process normally is that we will get a brief, and it could be for a completely new sandwich or just the inside. I’ll get in loads of ingredients from suppliers – all sorts of Christmas-inspired nuts and fruits, different cheeses and sauces, and then spend a few weeks developing in the kitchen, trying to do new combinations and recipes. It’s just pairing things together and trying them within the team. Once I’m happy I present it to the food director, and then it’s a back and forth process of tweaking things

slightly, or even changing it completely.

I’d actually come up with about five different veggie sandwiches originally with things like stilton, pecans and watercress; goats cheese and walnuts, Wensleydale, and then ended up with this one.

So, the sandwich we ended up with was a roast butternut squash with a Christmas pesto on a granary sandwich. It was really sweet roasted butternut squash batons with olive oil, rosemary and salt and pepper. The pesto was made from chestnuts, walnuts, pecans, cranberries, orange zest, rosemary – those Christmas flavours that people

are used to; really chunky bits of nuts and nice big cranberries. But it was really simple to make for the most part with granary bread, a yoghurt dressing that we use in a few sandwiches and also some rocket and seasoning.

All the flavours went really well – the nuts and the sweetness of the butternut squash went really well together and the black pepperiness of the rocket cut through the sweetness.

I was really pleased with it – particularly as it was so different to everything else that was being sold then. It was great to see it on the shelves – it was nice and bright and the feedback on social

media was really good, so for me it was a ‘proud moment’. `It’s coming back again this year on the 10th November.”

She wasn’t able to go to the awards as she was in China on company business.

Will she be on Christmas sandwiches from now on?

“Unfortunately not. It’s not the way it works. We change categories each year, so you’re never on a category for more than six months – that keeps the ideas fresh and exciting.”

The trophy is sitting proudly in reception at Pret’s Head Office.

The Sandwich Marketing Award: Retail Section Winner: BOOtS

B

oots won the award for Boots Nutritious, launched in January this year. The Sandwich Marketing Award is intended to recognise the work being done by retailers, manufacturers, suppliers or other sandwich businesses to market and promote the sale of sandwiches.

The judges from the British Sandwich Association analysed the creativeness of the campaign, the media mix used and overall success against its stated objectives and Boots came out ahead of other high street chains.

Nina Thomas, a food development

manager for Boots, explains the background. “As Boots continues to deliver care through great tasting healthier food, the launch of our new Boots Nutritious range received outstanding ‘on your way to 5 A DAY’ food to go marketing activity.”

The range of over 35 products has eight sandwiches, wraps and flatbreads that are created by nutritional experts to have: • One of your five a day • Only green and amber traffic lights making a healthy lunch easy peasy lemon squeezy

44 July 2015 SANDWICH & FOOD TO GO NEWS

• Source of fibre to aid digestive well being • Less than 450 calories • Ingredients that have been selected for their great nutritional benefits such as edamame beans, beetroot and carrot.

It was included in the great value Boots Meal Deal, offering the customer healthier sandwiches, wraps and flatbreads.

“To receive an award is a great accomplishment for our business as it means that both the industry and our customers recognise what Boots Nutritious is trying to achieve.”

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Café/Coffee Bar Sandwich Retailer of the Year Award: Chain Category Winner: Pret

I

n 2011 Pret A Manger launched their Cafe range of shops. These were primarily driven by strong coffee sales with a strong food offering. The stores are designed to offer comfortable and relaxing seating areas and a more relaxed pace.

2014 was a strong year for the Cafe shops. Like for like sales for 2014 were +10.3%, and in value terms its Sandwich Category grew by 5.4%. In Volume terms it was +4.6%.

Pret opened five of the new shops in 2014. The model is now being used for all its shop openings outside the London area.

New Sandwich Product of the Year Award: Equipment Winner: PLANGLOw

T

he BSA awarded Planglow’s Street Box and Street Deli Paper ‘Best New Sandwich Product(s)’ at the 2015 Sammies.

Both items are from Planglow’s three piece Street Food Range, which also includes a sticker, and was launched earlier this year.

Inspired by the now ubiquitous street food movement, these versatile products were the first dedicated ‘street food’ packaging items to market.

Made from materials that are fully home and industrially compostable, they feature a map and passport stamp design to work with offerings from all around the world: ecological packaging that supports providers looking to

introduce a value-adding ‘street food’ image that enhances food products and brand image, as well as encouraging repeat business.

The kraft Street Box has been developed especially for hot foods and has a unique clam shell construction that’s quick and easy to eat from

and speedy to seal. What’s more, it is fully lined with Planglow’s special plant-based laminate which is certified to OK Home Compost and European (EN13432) norms for compostable packaging and comes from sustainable and renewable sources too.

This makes it suitable for

even very greasy, saucy, wet or oily produce, including: curries, breakfasts, pasta, jacket potatoes, pies, burgers, salad etc.

The Street Box also carries eco messaging to support the providers own environmental credentials and may also be used as a doggy box to reduce waste.

The recyclable Street Deli Paper is a low cost, multipurpose and waste reducing grease-proof sheet for hot wraps, paninis, pittas, sandwiches, burgers, hot dogs, pittas, chip cones and more.

Simply seal with the matching Street Sticker or by twisting or folding the ends, depending on application. The Deli Paper may also be used to line lunch trays serving food directly on top to further minimise waste.

www.sandwich.org.uk July 2015 45

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Workplace & Event Sandwich Provider of the Year Winner: SODexO

B

ack in March 2014, Terry Caldicott, Senior Category Manager at Sodexo, was celebrating the launch of the new Delifresh food to go range in fresh new packaging.

Designed to compete with an everexpanding high street, the range offered something for every budget and taste, with a real focus on creating consumer pull away from the high street and back into the workplace.

12 months on, the market remains just as competitive, if not more so and the Delifresh team are continually looking for new ways to tempt customers to eat on site more often.

The new range and pack design was well received by the business and consumers alike, with a business-wide increase in sales across all sectors.

Terry explains: “The Delifresh relaunch was a real feather in our cap as a workplace services provider, as we were able to offer a credible alternative

to high street brands. We launched with engaging promotional activity too and we were able to set our stall out as a fresh, relevant, and most importantly, tasty food to go brand, and this resonated well with our customers.”

The high street remains the main adversary for Delifresh, particularly as cash-strapped consumers are looking for the reassurance of a branded offering. Indeed, many catering outlets are bringing well-known brands in house as a way to keep consumers on site.

Terry explains: “Branded franchises such as Subway and Costa are becoming an important way for sites to maintain a competitive advantage over the high street. Delifresh needs to continue to stay as relevant to consumers as the high street brands in order to keep up.”

Easier said than done, of course but the Delifresh team have kept pace with

46 July 2015 SANDWICH & FOOD TO GO NEWS

the high street, launching a range of seasonal choices inspired by flavours of the world to maintain consumer engagement with the fixture.

The “Make” campaign was the first major piece of consumer facing activity for the brand and proved to be a valuable vehicle for launching new world flavours, whilst creating a buzz at the fixture. Two on pack competitions followed: “Make it to Brazil” for the world cup and “Make a Day of it” for the summer holidays.

This was closely followed by the “Make a Difference” campaign – a Christmas dinner sandwich with 10p from every sandwich sold going to Stop Hunger.

“It’s been a fantastic year for Delifresh,” smiles Terry, “and to win a Sammie for Workplace Sandwich Provider of the Year has been the icing on the cake! We won’t be complacent though: we have a lot of work to do to stay competitive - we have recently launched two new summer-inspired choices and are preparing for Christmas next. 2016 looks set to be an exciting year for the brand too – just watch this space!”

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New Sandwich of the Year Award: Premium Category Winner: MArKS & SPeNCer ULtiMAte COrNiSH CrUNCHer CHeDDAr witH PiCKLeD ONiON CHUtNeY

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he sandwich was launched in September 2014 as a Limited Edition premium sandwich to celebrate the 10 year anniversary of Exclusive Cornish Cruncher Cheddar for M&S. The sandwich is an indulgent twist on the classic ploughman’s lunch and is made with the very best ingredients, the tangy, mature Cornish Cruncher cheese being the real highlight.

The sandwich was aimed at both non-vegetarians and vegetarians looking to treat themselves with a more indulgent cheese sandwich for their lunch.

It was extremely popular with M&S customers, one of its most successful premium sandwich products. So much so that it was brought back into the range at the end of April this year as part of the

Taste of the British Isles collection.

Made to an exclusive recipe at the multi-award winning Davidstow Creamery on Cornwall’s beautifully rugged North coast, M&S’s Cornish Cruncher extra mature Cheddar has a distinctive ‘flinty’ texture and creamy complex flavour.

It’s complemented with slices of sweet, juicy Braeburn apple, crisp Apollo lettuce and a tangy pickled onion chutney, between two slices of soft malt and seedy farmhouse bread.

The ingredients consist of Malt & Seedy Farmhouse Bread (42%), Grated Extra Mature Cornish Cruncher Cheese (22%), Sliced Braeburn Apples (12%), Pickled Onion Chutney (11%), Apollo Lettuce (5%), Premium Light Mayonnaise (5%).

New Sandwich of the Year Award: Hot Eating Category Winner: MArKS & SPeNCer fOr BBQ PULLeD POrK BUN witH DeLi StYLe SLAw AND GHerKiNS

M

&S’s enriched brioche-style bun is generously filled with BBQ marinated pulled pork, influenced by the American South. It consists of British Pork (40%), BBQ Sauce, deli-style Coleslaw and Sliced

Dill Pickled Green Gherkins.

The hot eating BBQ Pulled Pork Bun is finished in store with sliced dill pickled green gherkins and a house coleslaw. It is aimed at consumers looking for something a little bit

different for a tasty and satisfying hot lunch.

The BBQ Pulled Pork bun has been one of its most popular hot sandwiches, available in M&S stores with a hot food counter.

www.sandwich.org.uk July 2015 47

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AROUND THE TRADE

Pret A Manger launches new ‘SuperBowl’ salads PRET A Manger has launched a new range of “super nutritious” ‘SuperBowl’ salads.

The salads have been created with grains, omegas and proteins to “fill customers up, without slowing them down”.

Without a traditional "bed of leaves" in sight, the four new salads are built on either a lentil and quinoa, or a rice noodle and crunchy red cabbage base. All have been designed around their flavour and functional nutritional qualities, and come with dressing pots to stir or shake through the salads.

Beets, Squash & Feta A vegetarian salad, this bowl has a base of beluga and green lentils mixed with red and white quinoa.

Layered on top is baby kale, balsamic roasted baby beetroots, sweet roasted butternut squash, feta cheese and a seed mix of pumpkin, sunflower, golden and brown linseeds, and amaranth with an apple balsamic dressing.

Salmon & Baby Kale A 70g portion of golden roast Scottish salmon is combined with handfuls of baby kale, edamame beans, lemon, mint, parsley and peas, layered on top of Pret's lentil and quinoa base. The omega-packed salad is finished with a wedge of lemon, mixed seeds and Dijon dressing.

Crayfish, Mango & Cashew This salad combines mixed rice noodles with shredded red cabbage, broccoli and

sliced spring onion, layered with Pret's crayfish, ripe mango and crunchy toasted cashew nuts. The salad is finished with coriander, a wedge of lime and a pot of Thai dressing.

Korean Chicken & Kimchi A true Seoul-bowl, this high-protein salad includes a

noodle, shredded red cabbage, broccoli and spring onion base topped with chargrilled British chicken thigh, half an egg, pickled carrot & cabbage, edamame beans and spicy Korean kimchi. The salad is finished with a mix of seeds and a sesame and chilli Korean dressing.

R. M. Curtis launches Snacking Essentials Shot Packs R. M. Curtis, specialist in the dried fruit, nuts and seeds ingredients sector, says it is adding genuine innovation to the healthy snacking market with the launch of its Snacking Essentials Shot Pack range of dried fruits, nuts and seeds, with each 25g pack containing around 100 calories.

The launch follows consumer research, which found that snackers are wanting smaller, calorie-controlled ‘eat-in-one-go’ packs, to aid a healthy lifestyle.

The four-strong range is available now and includes Snacking Essentials: Pomegranate Promise, containing a selection of berries including pomegranate berries, raisins, sultanas, cranberries and blueberries (81 calories); Fruit & Nut Fusion, which contains whole crunchy hazlenuts, almonds, cranberries and raisins (107 calories); Choccy Orange Cheer, an indulgent blend of dark chocolate, hazlenuts, and orange-infused sultanas (95 calories); and Sinless Seeds (86 calories), which is a mix of

barberries, pumpkin seeds, sunflower seeds and raisins.

Each calorie-controlled portion is packaged in the UK’s first horizontal Shot Pack, designed to be merchandised alongside cereal bars, chocolate bars and other snacks with the same landscape-shaped packs, as a healthier alternative.

The launch comes amidst a huge consumer trend for healthier, ‘guiltfree’ snacks, with dried fruit and seeds the snack most likely to be eaten any day time of day (GMI Mintel, 2014).

According to this data, the most important factors influencing choice of snack are taste (75%) and price (52%) followed by keeping you full for longer (38%), being easy to eat on the go (38%), and a healthy snack (32%).

Peter Felix, commercial director for Snacking Essentials, says: “We are extremely excited to be launching our Snacking Essentials Shot Packs range of fruit, nuts and seeds, offering consumers a healthier, yet indulgent, innovative alternative to the established range of confectionery

48 July 2015 SANDWICH & FOOD TO GO NEWS

currently on the market.

“We believe the new snack shot packs mark a turning point when healthy products can compete alongside confectionery such as chocolate bars for the first time.

“Our consumer research found that while there are a number of larger sharing bags of fruits, nuts and seeds on the market, sharing bags are not always being shared. Twelve per cent of consumers admit to eating a sharing bag of confectionery by themselves in one sitting. Likewise, 60% of consumers say that manufacturers should reduce the size of products and keep the price the same (Harris data, 2015).”

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AROUND THE TRADE £300k invEStMEnt into DaiRygolD’S lEEDS faCility DAIRGOLD Food Ingredients has significantly invested into its Leeds facility, with the installation of a new packing line for soft cheese products.

The new line allows packing of soft cheese into 2 kilo tubs for foodservice customers – it could also be extended to allow additional packing functions / weights, also creating greater flexibility on short lead-time orders.

Matt Lawton, Head of Commercial for DFI Leeds said: "We're dedicated to working with our customers to provide the best possible service, and a high quality product that delivers both on taste and

functionality. The new packing line will not only offer our customers greater flexibility when placing orders, but will also allow us to process orders more quickly for a service that is even more efficient.

“We are continually looking to make improvements for our customers to ensure we deliver the highest quality, most cost effective product offering possible. For example, we are looking to improve our dispatch process with the implementation of hired, high-quality delivery units for its liquid cheese which will offer a more efficient transport process.”

Metcalfe’s skinny popcorn launches new flavour and pack artwork PRET founder Julian Metcalfe’s skinny popcorn has launched a new flavour and artwork across the range.

Its skinny Honey Bee, with a sweet and savoury flavour profile, described as similar to that of ‘honey on toast’, is made with 100% natural ingredients and real honey.

The result of the new range artwork is a more cohesive and unified brand look and feel. The designs are inspired by abstract vintage prints and give the packs a lighter shelf presence. The colour profiles have been streamlined so that they are more in line with the product flavour, helping to simplify and improve the shopper purchasing experience.

As well as a new artwork,

Metcalfe’s skinny has moved to a new elegant bag size on the impulse (single serve) range. This change takes place firstly to differentiate the brand from crisps on shelf. With these amendments Metcalfe’s skinny has reduced its packaging by over 17% while keeping the same content of 25g per bag (for 4 out of 5 of the SKUs).

As the cofounder of Pret A Manger and itsu, Julian Metcalfe is said to be obsessed with delicious and healthy food. Back in 2009 he was fed up of stodgy snacks and wanted to create something that was lighter, yet still tasty, to replace the ‘bog standard’ crisp. The full range comprises skinny topcorn, skinny corn’ers and skinny corncakes.

Allied Bakeries launches Kingsmill Burger Thins ALLIED Bakeries is extending its successful Kingsmill Sandwich Thins range with the launch of its Burger Thins, aimed at continuing the growth of the Sandwich Alternatives Category.

Allied aims to capitalise on the 50m plus burger and bun occasions, 70% of which occur during the summer months.

Traditional Burger Buns have been losing volume, mainly driven by people switching over to the lighter alternatives like Sandwich Thins (as much as 47%), it says.

Sandwich alternatives alone have grown 9.2% year on year. Kingsmill Sandwich Thins has accounted for 53% of the category growth

seen since their launch 6 months ago making it the fourth largest segment within sandwich alternatives and meal accompaniments.

Darren Grivvell, Director of Brands says: “Our insight showed that many consumers, particularly women and children, want less bread with their burger with a significant proportion actually removing the top of the bun. Our new Burger Thins look set to meet this demand for a lighter, softer eat with their burger.”

Allied Bakeries has also extended the successful Kingsmill Sandwich Thins range with the Kingsmill Wholemeal Thins, said to be the only branded wholemeal variant available in the market.

SANDWICH BARS FOR SALE DELICATESSEN AND COOKSHOP

AWARD WINNING TEA ROOMS

PETWORTH, W. SUSSEX

CHESHIRE

On main walk through route to town

WT £7,000

Established over 25 years

Operated by staff

Excellent reputation

Superbly presented throughout

EPC rating D

L/up Rent £465pwx

£195,000, Leasehold

Ref 143109

SANDWICH BAR ALCESTER WT £1,600, High street location, Website with online ordering facilities, Scope for development Offers Invited, Leasehold

REF 141947

DELI/SANDWICH SHOP NEWCASTLE-UNDER-LYME WT £1,200, Sought after location, Loyal customer base, EPC rating E £24,950, Leasehold

REF 142142

£180,000, Leasehold

Ref 142298

NEWBURY SANDWICH & COFFEE BAR WT £2,000, Established 10 years, 1 bed owner’s accommodation, EPC rating C £59,950, Leasehold

REF 141976

CHESTER INDIAN TAKEAWAY WT £4,000, Main road location, Well presented lock up premises, EPC rating D

£59,950, Leasehold

REF 143555

NOTTINGHAM POPULAR SANDWICH BAR WT £5,000, Well equipped fitted premises, 2 vans providing daily delivery rounds, EPC rating D REF 142426 £119,950, Leasehold

CAFE & ICE CREAM SHOP COLNE, LANCS WT £1,500, Recently refurbished, Expandable trading hours, EPC rating F REF 143073 £23,000, Leasehold

BRADFORD CAFE/DELI BAR WT £2,000, Excellent location, Recently refurbished premises, Low rent REF 143835 £59,950, Leasehold

T/O in excess of £1,000,000, 100 covers, Catering for parties and functions, Excellent reputation

ITALIAN RESTAURANT

£574,950, Leasehold

EAST LONDON

REF 143749

Please see website for full details or call 01204 214 626 For your free, no obligation appraisal, call us today on: 01204

291 596

www.sandwich.org.uk July 2015 49

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L ABELLING

AM Labels secures UK distribution of Anytron Digital label printing systems AM Labels Limited (AML), the labelling, bar coding and software solution specialist based in Northamptonshire, has obtained UK distribution of Anytron colour label press machines.

Designed to fill the gap in the market for higher volume, professional labelling solutions, the Anytron range is comprised of innovative machines suitable for variable printing, with a multitude of industrial applications. The digital, toner-based printers make producing high-resolution, colour labels a simpler, more affordable process that eliminates the issues of other printers on the market.

The first digital colour label printers to be introduced to the UK Anytron range are the any-001 with advanced features such as duplex (double sided) operation, and the entry level any-002 with the same exceptional print quality. Capable of producing up to 5,000, high quality colour labels within two hours, the convenient digital printers promote easy label printing in the office without the need for professional technicians. Anytron printers support a wide range of paper and synthetic materials, while utilising high-capacity toners and drums in order to optimise productivity and keep costs minimal.

Tony Mariani, Managing Director,

for AM Labels, says: “It is an exciting challenge to take on the UK distribution of Anytron, and one we have invested in heavily.

Being such unique models within the market, the any-001 and any-002 digital label press machines are an excellent introduction to the range, and epitomise the brand’s innovative design, advanced technology and practical features. We intend to expand the range and bring further new and pioneering models to the market throughout the year.”

Butterware website solution for allergen regulations BUTTERWARE, a company that provides online ordering websites to lunch businesses, was quick off the mark to provide a solution for their customers when the new allergen regulations came into force.

Its websites provide a template menu system, allowing shops and businesses to create their own menu online. The system is flexible enough to accommodate different types of breads and ingredients to cater for the ‘create-your-own’ market. Orders placed online are printed direct into the food preparation area, ready to be made up for collection or delivery.

To meet the requirements of the new food allergen labeling laws, Butterware added new fields to the administration area. This allows all items being offered for sale, whether that’s a pre-made sandwich or an ingredient in the create-yourown menu, to be marked as including the relevant allergen information. This information is then displayed on the website, so it’s available at the point of ordering.

Steve Hinds, Manager and

Owner of Taste2U in Exeter, was one of the first to start using the new functionality. “The allergen labeling law had the potential to add considerable expense and work to managing a lunch to go business.

However, Butterware provided the ideal solution as it’s simple to use, meets the requirements and is integrated into their existing system at no extra cost. I couldn’t have asked for more.”

Graeme Simpson, Butterware managing director, said: “Allergen information doesn’t have to be given verbally or in print. The key point in the legislation is that the information must be available at the point of sale. For those that order their lunch via the Internet, the allergen information can also be given online “Our clients’ websites can present allergen information in a

50 July 2015 SANDWICH & FOOD TO GO NEWS

way that is clear, consistent and specific to the order being placed.

“The menu items include an asterisk for those items that contain allergens. The shopper is encouraged to click to reveal a full list of allergens contained within the ingredients in that page of the menu. Once they have made their choice and are ready to place their order, the allergens list is again available but this time narrowed down to exactly as it relates to their chosen order.

“Using this system, not only are the businesses fulfilling the legislative obligations, but they are able to so in away which is easy to manage. For the end-user, it is informative and easy to access without being obtrusive or offputting.” www.butterware.co.uk

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To advertise call Paul Steer on 01291 636342 July 2015 51

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L ABELLING

New allergen legislation has raised standards THE new EU food labelling regulations may initially have struck fear in the hearts of food producers, but seven months on from their introduction, it appears that most caterers are coping well with the changes.

“Initial problems regarding the Food Information Regulations (FIR) were mainly related to a lack of knowledge regarding food production, such as cross-contamination and sub ingredients, which led to incorrect information being produced,” says Alan Bryson, Tri-Label’s Technical Manager.

“However, through proactive or reactive measures, most food producers and their staff are now fully trained on food allergens. That’s empowered the industry and raised the standards of food labelling; allergen ingredients information is being provided in a clearer, more consistent way and that’s great news for consumers.”

Guiding food providers through the legislative changes has meant a busy time for labelling expert Tri-Label.

The biggest change, of course, has been the legal requirement for caterers to provide information about 14 allergenic ingredients that might be present in the food they make or serve – most commonly through on-pack labelling.

The transition has been made smoother through Tri-Label’s multiaward-winning, cloud-based labelling system, Tri-Label Online.

Fully FIR-compliant, Tri-Label Online makes life easy for food providers by automatically highlighting the allergens in the ingredients list, saving hours of time-consuming and tedious data entry. The innovative system has been recognised with a host of industry accolades over the past 12 months, including the prestigious British Sandwich Industry New Sandwich Product Award, the Lunch!

Innovation Challenge Gold Award and Gold in the ScotHot 2015 New Product Awards.

In addition to its online labelling solution, Tri-Label’s experts have also developed an off-the-shelf, back-ofhouse label designed to help staff keep track of allergenic ingredients in the food they serve. The Allergen Food Rotation Label is a simple, affordable all-in-one solution to displaying allergen information clearly and recording and monitoring important food dates, to protect caterers’ customers and their business.

There are yet more changes on the horizon too. Nutrition labelling becomes mandatory for pre-packed food in December 2016, when information on energy value, fat, saturates, carbohydrates, sugars, protein and salt will be required.

“Now that most label users have adjusted to the new FIR and understood the requirement to produce specific allergen information, their focus is already turning to nutritional information and being prepared well ahead of time.”

Like them, Tri-Label Online is

52 July 2015 SANDWICH & FOOD TO GO NEWS

ahead of the game – already compliant with the 2016 legislation, it can display the required information in several formats – including a nutritional table or a reference intake declaration in colour or black traffic light format.

Using data from McCance and Widdowson's The Composition of Foods, Tri-Label Online enables caterers to input recipes simply and quickly to achieve accurate nutrition information.

Despite initial concerns among operators about the legislative changes, Alan believes the FIR has been a positive step: “The confidence and focus the new regulations have brought to the industry means food labelling is now more accurate and informative than ever before. Thanks to our labelling and packaging expertise, we continue to guide customers through the changes and advise on the most seamless, cost-effective way to comply, allowing them to grow their business and keep ahead of trends in this fastgrowing sector.”

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Allergen, nutrition and costings information at your fingertips

Ideal for • providing EU/1169 allergen and nutrition information to customers • assessing cost per recipe and suggested RRP • optimising menu choices • creating healthier menus (e.g. 5 choices under 500 calories)

Visit www.nutritics.com to find out more and start your free trial

From lobbying Government to promoting the sandwich market, The British Sandwich Association is supporting your industry - whether you are a supplier, sandwich manufacturer or individual sandwich shop.

Our members value the benefits we provide - a unique mix of advice and help they can only get from the B.S.A.

Find out more, call 01291 636333 or visit our website at www.sandwich.org.uk

To advertise call Paul Steer on 01291 636342 July 2015 53

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SHOPFITTING

magic BLACK

Black plays a big part in the colour scheme of the recently relocated and redesigned Couzens Bakery & Coffee Lounge, Harlow

C

ouzens Bakery & Coffee Lounge , a 25-year-old independent family-owned business, is currently making a powerful impact in its new location in Harlow, Essex, within the Harvey centre shopping mall.

The showstopping new image and retail space created by specialists Dollar Rae entices shoppers and visitors to explore what Couzens brings together - a purpose-built, contemporary-style retail craft bakery, takeaway and a 50-seater coffee lounge featuring a mix of seating arrangements.

"We're almost 18 months ahead of the projections in our business plan," reports director Wayne Couzen. “It's certainly a stand out and it's really doing the business. The initial interest has been phenomenal. We could have

done with a shop twice as big."

Black features quite a bit in its new surroundings: in the ceiling, the tile flooring, door frames, menu boards and, more unusually, the bread shelving racks and the trays in the display counters.

But the interior Dollar Rae created for the relocated and redesigned Couzens Bakery business is also infused with jaunty accents of raspberry and tangerine, together with LED illumination, and the company is now an even brighter light on the shopping and casual dining scene in Harlow, Essex.

In the town’s Harvey Centre, Couzens is an impressive and invigorating new presence, generating “phenomenal interest” and worrying competitors.

The showstopping new image and

54 July 2015 SANDWICH & FOOD TO GO NEWS

retail space entices shoppers and visitors to explore what Couzens brings together - a purpose-built, contemporary-style retail craft bakery, takeaway and a 50-seater coffee lounge, featuring a mix of seating arrangements.

The 25-year-old, family-owned independent business is currently led by directors and brothers Wayne and Dean Couzens and their father David.

David’s wife Marilyn and their daughter Leanne also help out with the day-to-day running of the business.

Sales following the launch have been substantially above forecast.

“They have exceeded all expectations.

The coffee lounge turnover especially,” Wayne said. “We’re chuffed to pieces about the shop. And what makes it all the more remarkable is that we started up right next door to a Tesco with its own in-store bakery - in the lion’s mouth really. With Tesco’s dominance on the High Street, it was a risk we took, but we knew our product stood out. Quality and value speaks for itself. We didn’t have to do any marketing to open the shop. And we have done no discounting.”

Town centre redevelopment and the leasehold on their old shop coming to an end led to the Couzens’ decision to move the business and take over a unit in the shopping mall vacated by a sports shop. Wayne and Dean turned to food retail design and branding specialists Dollar Rae to help realise their vision, elevate their brand and reposition it for a new generation.

The new shop’s vibrant design and theatrically-lit ambience delivers a

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SHOPFITTING

uniquely new and captivating retail experience. Performance efficiency, dynamic merchandising display and presentation, and a productive work environment are other important outcomes of the fit-out. Graphics and signage reinforce the branding.

The design also captures the unique personality, heritage and essence of the Couzens brand - warm, cheerful, family-friendly and down to earth.

According to Wayne: “One of the things we pride ourselves on is our personal service. As many of our customers that we can welcome by name we do. Everyone gets a big welcome, a big thank you and a big goodbye. I would always go somewhere where someone recognises me and almost knows what I want.

And we want to put that across.

“We wanted it to be a modern-day version of what we had done. It certainly appeals to the market that we were aiming for.”

In addition to enjoying high visibility in its central location at Unit 6a, Couzens is accessible through an open full height entrance covering the entire width of the 112 sq.m. unit and physically linking it to the flow of everyday life through the Centre.

Wayne agreed that Couzens was becoming a word-of-mouth hotspot for a great selection of appetising, freshly-prepared traditional foods with a homemade and an almost nostalgic ‘I’ve not seen them since I was a kid’ quality.

“We are full every day from 10.30am all the way through the lunch period into the afternoon. We have people coming to us twice a day,

perhaps stopping for lunch and coming back for afternoon tea after they’ve done their shopping.”

The main focus of the business is the alluring flow of high-performance, custom-built display counters, leading from the shopfront into the depths of the space. Behind the counters are black, cascading shelving units in groups of three with loaves and rolls displayed in artisan-style baskets.

The ambient, hot and refrigerated counters sit below a soffit with a line of attractive pendant lamps emitting a warm, soft glow. The drama is enhanced by LED backlighting of the feature band running along the front of the straight glass, timber-clad counters, which are also internally illuminated with LED lighting.

Commented Wayne: “The counters do look stunning. I love the way they are lit. It’s exceptional and, along with the black trays, it really does

showcase the product beautifully.

And it gives our merchandise room to express itself.”

He added: “Everything we sell we make ourselves daily at our production unit in Welwyn Garden City. We don’t skimp on any of the ingredients and we don’t go to cheap flour mills. Hopefully, that quality of product comes through. In every aspect of the business, we run it as an extension of our own home – it’s clean, tidy and presentable.”

Superior functionality plays a major role in the design and the shop’s organisation. The L-shaped front counter layout is built around the kitchen space. Sales in the coffee lounge with its two serving stations have been increased “purely because we are more efficient, there’s less legwork and criss-crossing, and so customers are moving through quicker.”

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WASTE

BSA plans

‘Empty it - Bin it!’ waste campaign

The British Sandwich Association’s new Food Waste group is to begin work on a consumer campaign to promote the segregation of organic waste from material waste, a problem currently hampering a proportion of recycling at Materials Recovery Facilities

W

aste is a huge factor in the modern world and nowhere more so than the sandwich and food to go industry. The BSA has always tried to give a responsible lead on the topic, producing industry guidelines on the topic of food waste and collated many items on material recycling and more.

The subject is very wide, however and not one which has been focussed on as a singular topic, until now.

Andrew Hesketh, Chairman of the BSA this year, has chosen to integrate four key areas of waste as the focus for the pioneering new Waste Group. It will focus on Food Waste (production and end of day), coffee grounds, coffee cups and, of course, sandwich packaging.

The initial focus has been on packaging and how the sandwich industry can increase the rate of recycling. There are a great many misnomers about recycling, especially of the materials in our packaging – laminated card and/or plastics.

The Waste Group has begun by meeting with the recycling industry to understand little more about the technical elements of recycling. Who better to talk to than the team that led the recovery and recycling of waste from one of the UK’s largest sporting event – the London Marathon?

Enter Bywaters, one of the UK’s leading recycling and resource management companies. Their experience and expertise has allowed them to develop recycling

56 July 2015 SANDWICH & FOOD TO GO NEWS

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WASTE and resource management solutions for a wide range of sectors including commercial, industrial, construction, health and municipal.

Bywaters (see the inset piece) processes material through a network of UK Materials Recovery Facilities (MRFs), including their own £7 million plant based in Bow, East London. A materials recovery facility (MRF) is a specialized plant

that receives, separates and prepares recyclable materials for sale to end-user manufacturers.

It is important that the materials which come out of the MRF are clean, properly sorted and relatively free of impurities to ensure premium quality.

The MRF can separate out the various materials easily enough, but there’s always the problem of potential contamination from food and drink – organic materials.

A MRF requires dry recyclable material. If a drinks bottle has the drink inside it’s contaminated. If a food pot still has the food in it, it’s contaminated. Some contamination can be absorbed but too much and it becomes a problem.

The best thing to be done is to empty the packaging of its food contents and dispose of each separately.

Rinse out items like mayonnaise and/or sauce pots. Pour away surplus coffee from your cups – or drink it! Basically ensure you empty out all the organic material and bin your packaging. A MRF will do the rest.

That seemed to be contrary to current recycling practice. We’re continually told to segregate the waste and have clearly defined bins for different materials.

This system, though predates MRFs. Once collected, all the materials we’ve spent time segregating all get fed into the MRF. To that end, the Waste Group will begin work on a consumer campaign to promote the segregation of organic waste from material waste. It will need to be very simple and concise and not onerous for consumers. We all hate having a million bins for a million things and now that the world has MRFs we don’t really need to do it.

Established in 1952, Bywaters has continued to invest in innovative recycling infrastructure and in addition to the flagship Material Recovery Facility (MRF) in London, they offer a range of recycling and treatment facilities throughout the UK. This network enables Bywaters’ customers (including Landsecurites and Guy’s and St Thomas’ NHS trust) to increase recycling rates and reduce waste to landfill and the facilities include: • Anaerobic Digestion (AD) – generating renewable energy and soil improver from waste food.

• Energy from Waste (EfW) – generating renewable energy from waste that cannot be recycled.

• Composting – manufacturing high quality compost for use in agriculture and land reclamation.

• Secure Shredding –enabling confidential material to be recycled.

The Bywaters flagship £7 million MRF is set on a 9.2 acre site at Bow, East London capable of processing up to 125,000 tonnes per annum. The facility processes a range of mixed recyclables from both the private and municipal sector including: • Cardboard • Mixed plastics, PET, HDPE, Film • Paper • Aluminium and ferrous cans • Plasterboard • Tetrapack The 24-hour facility is capable of processing up to 2400 tonnes of material a week. The extensive processing of the waste materials, using automated and manual processing, means Bywaters are recovering over 95% of the collected materials.

The principal reason for the 5% failure rate is contamination.

The campaign will centre on the notion of “Empty it – Bin it!” This will focus on addressing the issue of contamination through organic materials and promote responsible disposals with a simple message akin to the legendary “Keep Britain Tidy” campaign of yesteryear.

The work on this is not done. The Waste Group are looking to understand more about how the waste materials are used by recycling companies, namely the people who take

the material after it’s been processed by the MRF. What impact that the laminated card has for processors? How can sandwich packaging evolve?

Then there’s coffee grounds, food waste and on to all other aspects of waste. The scale is enormous and we’re determined to make progress. Do you have something to contribute?

Have you seen great things being done on the subject of waste? Let us know.

Email gethin@sandwich.org.uk.

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SHOPFITTING

Raising the

Sandwich Bar at Bread of Heaven

Craft bakery The Granary faced a number of real challenges when they decided to install a new, ‘top end’ sandwich bar in the shop, after rebranding the business as ‘Bread of Heaven’, least of all changing the look to something modern and striking without alienating customers. The solution has been a tour de force by anyone’s standards

T

he Granary in Haslemere, Surrey - a craft bakery specialising in artisan breads, cakes and confectionaries got 2015 off to a flying start, rebranding as ‘Bread of Heaven’ and commissioning a refurbishment of its flagship shop – one of three across the south east of England.

With plans for a new, ‘top end’ sandwich bar in the shop, the challenge was to create something quite modern and striking without alienating the more traditional customers. Alan Nuttall Ltd rose to the occasion…

Slice of perfection As a successful, independent family business for over 30 years, Bread of Heaven, formerly The Granary, produces artisan breads, cakes and confectionaries for more than 150 wholesale customers across Surrey, Hampshire and West Sussex, as well as for its own three retail shops.

Unabashedly, the company makes everything with butter, real lard, free range eggs, the highest quality flour imported from the other side of the world, and plenty of salt and sugar. As they say on their website, “if you are on a diet, turn away”.

Winning everything from an AI Business Excellence Award to a local food hero award over the years, business is booming and the rebrand at the start of the year has not only freshened up the company identity, but aligned the wholesale and retail sides of the business.

Refurbishing Bread of Heaven’s flagship retail outlet in affluent Haslemere was the natural next step, including a plan to install a sandwich bar within the bakery shop.

Here, customers have the choice of 20 speciality breads, from ciabatta to spelt and honey bread, all made fresh in the bakery, and a host of discerning fillings – from slow-roasted meats sourced locally and complemented by homemade condiments to seafood medleys made with a secret sauce. At the other end of the spectrum, they offer a peanut butter and jelly crustless white bread sarnie for just £2 for kids.

“The idea was borne out of a conversation with one of the master bakers here,” said general manager James Scott.

“He had just been to New York and was raving about the delis and sandwich bars there and their different approach to serving fresh,

58 July 2015 SANDWICH & FOOD TO GO NEWS

handmade takeaway food.

“We didn’t have a sandwich-making shop in Haslemere and we thought it would complement the bakery perfectly. In terms of the design, the tricky part was working out how to appeal to all of our customers. On the one hand, we are right by the train station that sits on the main line to Waterloo and attract commuters who work here in the town and live outside.

“On the other, we have our loyal locals, many who are elderly, who religiously buy bread from us on a daily basis. The last thing we wanted to do was alienate them by being too modern.”

Upper crust In a quandary as to how they could effectively combine contemporary and traditional design to appeal to their customer base, James and Bread of Heaven’s second generation master bakers, Nathan and Ross Kavanagh, decided to visit a food exhibition to do some research.

“When we got to the exhibition, we were immediately drawn to the Nuttalls stand. We loved the counters they were

showcasing, they represented exactly what we wanted and the team on the stand instilled us with confidence. We had no need to shop around.”

Alan Nuttall Ltd has 50 years expertise in turnkey foodservice and display solutions, designing, manufacturing and installing bespoke servery and back counters and supplying specialist catering equipment.

Developed by a creative team of designers and highly-skilled craftsmen, everything is designed for optimum visual appeal, practicality, safety and efficiency.

James said: “Nuttalls is a ‘one stop shop’ and we also

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took on local tradesmen to do some of the services. They all collaborated fantastically on each part of the project for the end goal.”

Filling solutions Project managing the client brief, Nuttalls designed and manufactured bespoke displays for both the bakery and sandwich bar with modular counters that incorporate solid surface, stainless steel and rustic oak finishes to complement the bakery’s contemporary interior.

Set against real brick walls as vantage points, the shaped sandwich bar servery counter

with corner section features a heated ceran, chilled and ambient drop-in displays, while the bakery servery counter features chilled dropin deli displays and ambient sections.

Nuttalls also designed and installed a stainless steel back counter incorporating a sink, hygienic prep area, shelving, lockable storage and housing for undercounter appliances, and supplied and installated refrigerators.

“The design features black solid surface finishes and glass, making it really striking and contemporary, but the rustic oak gives it a lovely, warm traditional feel and complements the rustic breads and cakes we make perfectly.

Nuttalls also installed the open kitchen behind the sandwich bar counter, which is mainly stainless steel and looks really clean and hygienic.”

Since re-opening in February, Bread of Heaven has been selling around 150 sandwiches a day. “Our sandwiches are not cheap,” said James. “However, it is a high quality offering prepared and served in a high end environment and customers, especially commuters, will pay for that.

“Overall, the refurbishment was an ambitious project, but we struck lucky with Nuttalls, who were brilliant and always went the extra mile.

They were superb at interpreting the brief, designing quality solutions and their aftersales were fantastic. I’d happily recommend them.”

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NEW PRODUCTS BENDERS PAPER CUPS SUPPORTS BRODERICK’S SOCIAL MEDIA CAMPAIGN WITH BESPOKE PRINT DESIGN Benders Paper Cups is supplying Broderick’s with a bespoke social media print design for their paper cups, for vending and coffee to-go use.

Broderick’s asked Benders to manufacture paper cups to promote the company’s emergence into the world of social media, to be stocked in Broderick’s vending machines and in their burgeoning selection of coffee shops across the UK. This is the first time Broderick’s have used a custom print cup to support their social media campaign, a concept that John Broderick, MD at Broderick’s, says is his company’s top priority for the foreseeable future.

He said: “Social media is at the forefront of the interactive world, and platforms such as Twitter, Facebook, Instagram and YouTube are where everyone is interacting the most – sharing stories and experiences with the world instantly.

“We needed to appeal to this next generation of interactive vending users on their own terms, and use this incredible opportunity, directly at the point of sale, to engage with them.

“Paper cups are a prolific sales tool for marketing to our customers, right in the palm of their hands. Every time a customer uses one of our machines and takes a moment out of their day to relax and enjoy a cup of coffee, we instantly encourage them to connect with us and interact on an accessible social media platform that’s relevant to their daily lives.

“This open up a dialogue between Broderick’s and our customers, inviting people to post selfies of themselves using cups in their workplaces, share their thoughts about their Broderick’s coffee experience, and participate in our social media promotions – all reinforcing the identity of and loyalty to the Broderick’s brand.” www.benders.co.uk.

NEW SHREDDER FOR PULLED MEATS Shredded meat, sometimes referred to as ‘pulled’ pork, beef or chicken, has become increasing popular. Having to shred/pull proteins manually is a very laborious process, taking hours for less than 100kg of product.

The new Shredder from DSL Food Machinery is designed to create shredded/pulled product ‘almost instantly’ for large restaurants, small to medium sized meat processors and food caterers.

Due to the cost of larger Shredders, the demand grew to create a smaller, more economical machine. With a

250kg per hour throughput, a high quality product can be processed almost instantly straight out of the oven.

The Shredder ‘pulls’ the meat apart, rather than cutting or grinding, therefore maintaining a moist product.

Tel: 01283 539087 / www.dsl-limited.com

CRISPY PEPPERS FROM TOP TASTE Prepared in the manner of its Crispy Onions range, Top Taste is now offering Crispy Pepper from fresh Bell pepper.

Top Taste has developed the unique product as a tasty, light and crunchy Crispy Bell Pepper with a soft and fresh taste.

Available in two types: red and green, the taste of the red is fresh and slightly sweet, while the taste of the green is fresh and natural.

Visually, the Crispy Peppers aim to make the sandwich very attractive and festive. The unique taste makes every sandwich something special.

This product is also delicious in bread, at the BBQ or on burgers.

For more information about the product and other Top Taste products visit www.top-taste.com .

BENDERS PAPER CUPS SUPPLIES NESCAFÉ WITH CUSTOM PRINTED CUPS Benders Paper Cups has supplied Nestlé with their first range of custom printed cups for Nescafé Gold Blend Barista Style floor standing self-serve coffee solution.

Benders have supplied Nestlé with their distinctive Embossed double wall cup in both 8/9oz and 12oz sizes, in addition to a 12oz vending cup. The cups are all branded with the new Nescafé Gold Blend Barista Style logo.

The cups are designed for use with Nestlé’s new self-serve coffee solution, allowing operators to offer consumers the quality of drinks they have come to expect from coffee shops, but from the convenience of a vending machine.

Nestlé have also entered a licencing agreement with Benders, that enables Benders to supply Nescafé Gold Blend

60 July 2015 SANDWICH & FOOD TO GO NEWS

Barista Style customers with paper cups on a direct basis, further reinforcing the relationship between both brands. www.benders.co.uk.

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NEW PRODUCTS

PANTHEON’S CO4 HAS THE POWER FACTOR Pantheon’s newest oven, the CO4, is one of the most powerful and capacious in its class.

With its 100 litre capacity and 4kW power rating, it delivers all the functionality of a larger oven within a very small, easy-to-site footprint making it the obvious choice for busy but space-challenged sites like bakeries, cafés and small restaurants. It’s also perfect as a dedicated baking oven within a large kitchen environment.

In fact, the CO4 is ideal for all types of prime cooking and, because it is so compact, can comfortably be sited front of house so is also excellent for the food to go market.

The countertop CO4 has a maximum temperature of 300°C and reaches the selected temperature quickly. Internally it provides a generous 552w x 430d x 418h mm capacity and comes with 4 stainless steel wire shelves ensuring every part of the cavity can be used.

Other features include: • a powerful fan that forces hot air throughout every part of the oven cavity, eliminating hotspots and ensuring fast, even cooking and browning.

• both a top and bottom sited heating element which can be used individually or in tandem.

• external measurements of just 796w x 670d x 580h.

• all-encompassing, noquibble fully comprehensive 1 year guarantee.

Where a less powerful oven is required, Pantheon’s plug-in CO3 provides almost identical benefits to the CO4 with the exception of a lower, 3kW power rating.

Tel: 0800 046 1570 www.pantheonce.co.uk

KEEP FESTIVITIES ALIVE WITH GOOD HAND HYGIENE Festivals are renowned for their limited washing facilities. For days on end, individuals will go without showering or even washing their hands properly. Although large festivals such as Glastonbury do offer advice on how important hand washing is prior to eating to prevent illness, many visitors do not follow the guidance..

Street food vendors at festivals are beginning to take action against foodborne illnesses by providing antibacterial gels for staff and customers but more can be done.

TEAL Patents - the leading manufacturer of portable hand washing solutions - is launching the new Handeman Xtra™ to provide better access to hand washing for mobile vendors and outdoor caterers.

Despite being part of the food hygiene regulations, vendors believe having running hot water and hand-

washing facilities is not always possible and sometimes mobile or outdoor caterers have to walk to nearby facilities to wash their hands.

Designed for the most hygienic hand wash, the new Handeman Xtra™ is an upgraded model in TEAL’s popular Handeman® range. It includes a deeper and larger bowl creating better access for larger hands and a newly designed lid allowing quicker water top-ups.

The Handeman Xtra™ requires no access to mains water or drainage and will hold up to three litres of clean, warm water - enough for over 15 hand washes.

Tel: 0121 770 0593 www.tealwash.com

PRIMERA INTRODUCES LX2000E COLOR LABEL PRINTER Primera Technology, Inc., one of the world’s leading manufacturers of specialty printers, has launched a new LX2000e Color Label Printer.

LX2000e is Primera’s fastest-ever desktop colour printer. It produces labels at speeds of up to 152mm (6”) per second – about 25% faster than Primera’s best-selling LX900e Color Label Printer (for comparable print quality).

Large, separate ink cartridges for cyan, magenta, yellow and black keep the cost per label low. Other features include pigment-based ink for stronger resistance to UV light, chemicals and water, built in “pizza-

wheel” cutter, colour display, viewing window to see label stock levels and wired Ethernet or USB 2.0 and wireless connection options.

Typical applications include product labels for coffee, wine, water, bakery, confectionary, meat, cheese and hundreds of other specialty and gourmet foods.

LX2000e is also ideal for private labelling, test marketing, pre-press proofing and retail labelling.

Printer drivers are included for Windows Vista/7/8, along with Bartender Ultralite Software and NiceLabel SE (for Windows) to format label designs, add barcodes,

QR codes, etc. Most other popular graphic design programs for Windows can be used to design and print labels. http://primeralabel.eu. http://www.facebook.com/ primeraeurope

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NEW PRODUCTS TASTE THE WORLD IN YOUR RESTAURANTS Snowbird foods is offering caterers the opportunity to lead their customers on a fine-dining tour of the world – without them having to leave their seats. Meatballs are a high quality resource that are significantly underutilised in foodservice, despite the fact that every different variety needs exactly the same storage, preparation and service details.

This means that one training session can deliver the expertise needed to deliver more than twenty excitingly different menu ideas.

Snowbird meatballs are fully cooked and frozen at the factory stage so they can be microwaved to order (in seconds) or heated to 75°C in an oven for bulk orders.

The company has drawn its recipes from all over the world including Morocco, Italy, France, Australia, India, Mexico, China, Greece and Vietnam so menus can simply be refreshed by a change of product.

To drive forward an explosion of

BENDERS PAPER CUPS INTRODUCE TWIN WALL CUP AT CAFFE CULTURE 2015

interest in the foodservice sector, Snowbird has arranged a promotion with selected frozen food wholesalers, which are offering two 4 kilo units for the price of one whilst stocks last.

Buyers are being encouraged to select two different flavours, where available, so they can immediately introduce exciting variety on to their menus. See www.snowbirdfoods.co.uk meatballs in minutes for exciting menu ideas.

Tel: 020 8805 9222.

CRISPY ONIONS FROM TOP TASTE Delicious in bread, soups, on burgers and hot dogs, Crispy onions from Top Taste is also delicious on sandwiches as an added innovative ingredient. The aim is to enrich the taste and create a great sensation of crunchiness.

“Our daily challenge is to transfer the tastiest Dutch fresh onions into delicious golden brown Crispy Onions. It’s a pleasant challenge we have faced every day with great enthusiasm for years. It results in a very tasty and crispy product, which can be used in many ways. We are a family company, and grow the onions

ourselves, so we are able to ensure only the best quality,” says the company.

“Crispy onions fits every sandwich, treat yourself to this sensation.” www.top-taste.com

Benders Paper Cups introduced their Twin Wall paper cup design at this year’s Caffe Culture event.

Available in 8/9oz, 12oz and 16oz sizes, the Twin Wall cup incorporates a special outer wrap to deliver both a high level of insulation and a rigid, comfortable handhold.

The outer wrap helps to insulate hot drinks, keeping them warmer for longer and allowing the fingers to warm gradually, if drinking on the move.

The Twin Wall cup has a smooth full-height outer wrap, maximising the opportunity for developing custom-printed brand messages and promotions, in up to six colours of water-based inks.

As with all of Benders’ paper cups, the Twin Wall cup is made in the UK in a BRC Grade-A facility, with full Chain of Custody accreditation. The cups are also manufactured using paperboard from PEFC-accredited, sustainably managed forests compliant with European Timber Regulations.

The company exhibited its full range of single wall, barrier insulated, embossed insulated and super insulated paper cup designs. www.benders.co.uk.

LOMOND EXTEND TO THE NORTH WEST Lomond, The Wholesale Food Co., have been providing high quality Frozen, Chilled and Ambient products to Cafes, Delis, Bars and Restaurants throughout Scotland for the last 18 years.

With over 2,500 happy customers already, following recent rebranding, they have now extended their coverage to the North West. From their satellite depot, based in Preston, they now offer regular deliveries to Manchester, Liverpool and Leeds.

With their diverse range, Lomond

offer their customers a 'One Stop Shop,' specialising in a large range of commodity products, as well as innovative new products to help businesses keep up with the latest market trends.

Lomond has driven the move towards healthier eating in Scotland through its extensive product range, including Frozen Yoghurt - stocking some 30 flavours - as well as convenient individual Frozen Fruit Pouches for Smoothies, and fresh, healthy and

62 July 2015 SANDWICH & FOOD TO GO NEWS

convenient Soups from Redemption Foods.

For Meat lovers, Lomonds now stock 10 different types of Pulled Meat, a product which is so versatile and current, its sales are growing month on month.

Lomond are already building another solid customer base in the North West, and are keen to attract new customers seeking a forward thinking supplier. For more information see www.lomondwholesale.co.uk

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SUSTAINABILITY: SUPPLIER FOCUS

Dawn Farms meets zero waste to landfill target Dawn Farms, the fully cooked and fermented meat ingredients company in Europe, has sustainability as one of its core business principles

T

he company, which has two plants in Ireland and one in the UK, is a major supplier of cooked meat, fermented meats and cooked bacon ingredients to the sandwich and snacks industry, and was a founder member of Origin Green, Ireland's acclaimed sustainability programme for the agrifood and drinks industry.

The objective of the programme is to enable the Irish food and drink industry to show a verified commitment to sustainability all along the supply chain.

"Sustainability is at the heart of our business," said John McGrath, Business Development and Communications Director for Dawn Farms. "And last year was a landmark year for us as we became a zero waste to landfill site, one year ahead of schedule."

Dawn Farms' membership of Origin Green has been notable for landmarks. Key achievements to date include a 30% reduction in energy and process water usage, and a 20% reduction in carbon emissions per tonne of product manufactured.

"To put our environmental savings into context, we have saved enough energy to power 20,000 Irish homes for a year, enough water to fill

56 Olympic-sized swimming pools and tonnes of carbon equivalent to the weight of five fully grown African bull elephants," said John.

The company, which supplies food manufacturing and foodservice customers throughout Europe, has also removed all artificial colours and MSG from its products, while from a sustainable sourcing perspective, palm oil has been removed from products with a switch to free range egg as an ingredient.

"Signing up to Origin Green involves compiling and submitting a robust sustainability charter for the business," said John.

"Ambitious targets have to be set in all key areas within the sustainability remit to include reducing environmental footprint, sustainable sourcing initiatives and the development of healthier products.

Dawn Farms' commitment to sustainability has been recognised in the last two years with the winning of the Irish Exporter Association’s Sustainable Exporter of the Year Award in 2013 and the Industry Award at the Sustainable Energy Ireland Awards in 2014.

"As a European market leader, enhancing the sustainability of our supply chain is the new bottom line for our sector, ensuring we meet the needs of today and that future generations

John McGrath

can meet theirs," said John. "It is an absolute priority for us to make certain that the cooked meat ingredients we supply to our customers are produced in as sustainable a manner as possible.”

Dawn Farms, along with all full members of Origin Green, is required to submit an annual progress report to Bord Bia (the Irish Food Board) and independent auditors SGS for approval. SGS audit Dawn Farms' achievements versus the targets set out in the sustainability charter, adding weight and credibility to both targets and achievements.

John added: “We have always been committed to doing business in ways that are good for our customers, our staff, the environment and the community. Origin Green provides a credible sustainability roadmap for the Irish food industry and as a leading company in Irish, UK and other European food industries, we are proud to be playing a key part in this development journey.” www.dawnfarms.ie

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NEW MEMBERS Nina Bakery offers to the UK market a line of premium pita breads that won't tear when fillings are added and are therefore ideal for the sandwich industry.

Nina Bakery's unique features: - Longer shelf life than regular pita breads (48 hours with fillings).

- They are made artisan style and baked on a stone oven.

- All natural ingredients.

- Clean label: no added additives, preservatives or sugar.

- The pitas are fat free.

- Thicker, fluffier texture compared to other pitas.

- Does not break easily.

Nina's pita is made with only wheat, water, salt and yeast. After the pita is fully baked, it is then frozen and can defrost at room temperature in several minutes.

JACKSON’S Bakery has been established since 1851 and is part of William Jacksons Food Group – a sixth generation family business. Yorkshire born and bred, our site is located in Kingston Upon Hull on the North East Coast of England.

A young farmer's son from Holderness in the East Riding of Yorkshire celebrated his marriage by opening a small grocers shop in Scale Lane, Hull.

The young man's name was William Jackson, and now a century and a half later the business he founded still bears his name. In 1888 a new branch at Spring Bank was opened in conjunction with William's son George, and it was here that the company's first bakery was established.

Today, our industryleading bakery specialises in producing sliced sandwich bread and a variety of other

Innovative varieties of Nina Bakery's pitas cater to different needs: - Wheat and whole wheat pita in a variety of sizes (Ø 18cm, 15 cm, 14 cm, 11) - Oval pita (20/11cm) - Nina Sub - for hotdogs ( 28/8 cm) - Nina pita cocktail (Ø 6cm) - Nina Laffa (flat breads) Our products are ideal for: - Premium Sandwich suppliers - High-end caterers - High-end cafés, restaurants and bars - Amusement &themed parks - Hospitality industry - Airlines - Our products are sold all over Europe through our Dutch subsidiary to over 18 countries: Among our customers: Agro-on (Belguim), Europa Park (Germany), Heide Park (Germany), Eftling Park (The Netherlands), Lego

sandwich carriers. We are proud to supply most of the major sandwich manufacturers and food service companies in the UK and Europe, with bread that delivers superior quality, taste and texture.

At Jackson’s Bakery we have over 100 years of experience in baking. This, combined with our dedicated team and modern equipment and technology, come together to create some of the best quality breads in the UK. We are straightforward and our Yorkshire values keep us true. We take real care in providing our customers with great bread – it’s as simple as that! Our aim is to be the best at what we do. We pride ourselves on the quality of our bread, our service, innovation and our team; working together to ensure our customers experience is an enjoyable one.

We don’t have a traditional product list as our highly skilled development teams work closely with our customers to create products that meet individual needs and specifications.

Tel: - 01482 224131

64 July 2015 SANDWICH & SNACK NEWS

Land (Denmark, Germany), KLM, Luftanaza, Air France, Alitalia, Four Seasons hotel (Switzerland), Mr. Chicken (Germany), Nordsee (Germany), Coup de Pain (France).

Nina Bakery was established in 1936 by the Nasri Nehmeh family, a Christian-Arab family from Haifa, and is now run by Pierre, Mounir, and Nina Nehmeh. Nina Bakery has all the highest quality assurance and certifications (BRC), as it is selling to the most demanding clients around the world.

Tel: - +972 544 578648 (Israel

OREXIS Fresh Foods Ltd is a leading food manufacturer based in North London, specialising in chilled ready to eat products, with our main focus on dips of all ethnic backgrounds.

The Orexis brand has been widely recognised as a prominent producer in this sector of the industry for over 35 years, with an established following for our Greek speciality dips since the 1970’s.

In addition to our extensive range of Dips we also produce a number of Tapenades, Olive blends and also import various exciting appetizers from around the globe such as our authentic Cypriot Sparta Halloumi Cheese. We aspire to produce the very best quality products, at competitive prices using only the finest ingredients and using recipes, techniques and experience that result in the very best flavours and taste.

We produce houmous variants in different thicknesses and textures, to suit the sandwich industry

and can adapt products accordingly for use with bread related products.

We manufacture all products on site in our Park Royal facility and operate in accordance with the HACCP and BRC (A-level) guidelines. Our facility allows us to produce whole or smaller bespoke batches (on request) and incorporates automated packaging carried out in high-risk area, giving us great flexibility is pack sizes or bulk packages, from 40g – 5kg.

We supply to supermarket chains and bulk packages to wholesalers and the catering sector, which include delicatessans, restaurants, hotels, pub chains, and sandwich manufacturers. In addition to sales in the United Kingdom, we also export to Europe and many other continents.

Tel: - 0208 9652223

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BSA MANAGEMENT COMMITTEE 2015 The following are elected members of the Management Committee of the British Sandwich Association:

PICTURE COURTESY OF FRIDAYS

BSA Committee

ChAIrMAN Andrew Hesketh (Greggs) VICE-ChAIrMAN Anita Kinsey (Pret) ThE COMMITTEE Georg Buhrkohl (Subway) – sandwich bar chain Kevin Mayes (The Real Sandwich Company) – independent sandwich bar Donna Morris (Café Satis) – independent sandwich bar Terry Caldicott (Sodexo) – foodservice operator Neil Wood (Woods) – foodservice operator Jo Hartop (Ginsters) – van sales Jonathan Scoffield (Greencore) – sandwich manufacturer Sohel Patel (Halal Kitchen) – sandwich manufacturer Victoria Green (Waitrose) – multiple retailer Guy Meakin (Marks & Spencer) – multiple retailer Sally Gabbitas (Tri-Star) – supplier Camilla Deane (Bradbury’s Cheese) – supplier Joseph Hall (Hall’s Bakery) – retail baker SECrETArIAT JiM WiNSHiP - Director

Upholding quality standards in sandwich making and retailing Our aims As the voice of the British Sandwich industry, the primary aims of the British Sandwich Association are: ▲ To safeguard the integrity of the sandwich industry by setting minimum standards for sandwich making. ▲ To encourage excellence and innovation in sandwich making. ▲ To provide a source of information for the industry. ▲ To promote the consumption of sandwiches. ▲ To provide a collective voice for all those involved in the making, distribution and retailing of sandwiches and to represent the views of the industry.

The

BRITISH www.sandwich.org.uk

SANDWICH ASSOCIATION

www.sandwich.org.uk July 2015 65

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BSA Product Index Advisory & ConsultAnCy serviCes Factory Grote Company FSC Millitec Food Systems Ltd. Zafron Foods Ltd. ZMI UK Food Safety ALS Food & Pharmaceutical Food Industry Technomic Inc. Market Research Technomic Inc. Nutrition and Allergens Nutritics Retail FSC The Cardinal Group Vestey Foods UK BAkery ProduCts Doughnuts Moy Park Ltd. Morning Goods New York Bakery Co. Patisserie Total Foodservice Ltd. Tortilla & Wraps Freshfayre Mission Foods Santa Maria UK Ltd. BreAd & rolls Fresh Coup de pates Jacksons Bakery Total Foodservice Ltd. Pita/Flat Bread Nina Bakery Speciality Coup de pates Jacksons Bakery Mission Foods New York Bakery Co. Santa Maria UK Ltd. Total Foodservice Ltd. Bread Making Ingredients Beacon Foods Caterers Choice Ltd. Harvey & Brockless Rank Hovis Total Foodservice Ltd. Butter & sPreAds Butter Freshfayre Southover Food Company Ltd. Spreads Freshfayre Harvey & Brockless Spreads (olive) Freshfayre Leathams Cheese & dAiry ProduCts Cheese Bel UK Ltd. Bradburys Cheese Freshfayre Harvey & Brockless Leathams Norseland Ltd. Southover Food Company Ltd. Total Foodservice Ltd. Yoghurt Freshfayre Sour Cream Freshfayre Santa Maria UK Ltd. CleAning MAteriAls Bunzl Catering Supplies Byotrol Technology Ltd. Total Foodservice Ltd.

Chutneys & relishes Chutneys Beacon Foods Food Network Freshfayre Geeta’s Foods Ltd. Leathams Pettigrews Southover Food Company Ltd. The English Provender Co The Ingredients Factory Total Foodservice Ltd. Zafron Foods Ltd. Relishes Beacon Foods Freshfayre Freshtime UK Ltd. Harvey & Brockless Leathams Pettigrews Southover Food Company Ltd The English Provender Co The Ingredients Factory Total Foodservice Ltd. Zafron Foods Ltd. Pickles Food Network Freshfayre Geeta’s Foods Ltd. Leathams Pettigrews Southover Food Company Ltd The English Provender Co The Ingredients Factory Total Foodservice Ltd. Salsa Beacon Foods Freshfayre Freshtime UK Ltd. Santa Maria Foodservice Zafron Foods Ltd.

eggs & egg ProduCts Eggs (hard boiled) Freshfayre Fresh-Pak Chilled Foods Fridays Southover Food Company Ltd. Egg Products Freshfayre Fresh-Pak Chilled Foods Fridays Leathams Southover Food Company Ltd. Zafron Foods Ltd.

dressings, sAuCes And MAyonnAise Dips Beacon Foods Freshfayre Fresh-Pak Chilled Foods Freshtime UK Ltd. Orexis Fresh Foods Ltd. Santa Maria UK Ltd. The English Provender Co The Ingredients Factory Zafron Foods Ltd. Mayonnaise Caterers Choice Freshfayre Fresh-Pak Chilled Foods Harvey & Brockless Piquant The English Provender Co Total Foodservice Ltd. Zafron Foods Ltd. Mustards Southover Food Company Ltd. The English Provender Co Total Foodservice Ltd. Zafron Foods Ltd. Sauces & Ketchups Beacon Foods Caterers Choice Freshfayre Freshtime UK Ltd. Orexis Fresh Foods Ltd. Piquant Santa Maria UK Ltd. Southover Food Company Ltd. The English Provender Co The Ingredients Factory Total Foodservice Ltd. Zafron Foods Ltd.

Fish ProduCts Anchovies John West Foods Ltd Martin Mathew & Co Ltd. Crayfish Freshfayre Mackerel Food Network John West Foods Ltd Prawns Freshfayre Southover Food Company Ltd. Vestey Foods UK Zafron Foods Ltd. Salmon Caterers Choice Food Network Freshfayre John West Foods Ltd Leathams Martin Matthew & Co Ltd. Southover Food Company Ltd. Vestey Foods UK Sardines John West Foods Ltd Martin Matthew & Co Ltd. Tuna Caterers Choice Food Network Freshfayre John West Foods Ltd. Martin Matthew & Co Ltd. Moy Park Ltd. Ocean Finest Foods Ltd. Southover Food Company Ltd. Universal Meats Vestey Foods UK Zafron Foods Ltd.

drinks Juices Caterers Choice Freshfayre Leathams Southover Food Company Ltd. Total Foodservice Ltd.

66 July 2015 SANDWICH & FOOD TO GO NEWS

equiPMent & vehiCles Buttering Machinery Deighton Manufacturing Grote Company Millitec Food Systems Ltd. Combi-Ovens Bradshaw Group Conveyors Deighton Manufacturing Grote Company Millitec Food Systems Ltd. Cutting & Slicing Equipment Grote Company Millitec Food Systems Ltd. Depositing Machinery Grote Company Millitec Food Systems Ltd. Labelling Systems & Barcoding Planglow Ltd. Microwaves Bradshaw Group Mobile Catering Vehicles Jiffy Trucks Ltd. Sandwich Making Machinery Deighton Manufacturing Grote Company Millitec Food Systems Ltd.

Fruit Canned Fruit Caterers Choice Ltd. Total Foodservice Ltd. General Beacon Foods Food Network Southern Salads The Ingredients Factory

Guacamole Leathams Santa Maria UK Ltd. Pineapple Beacon Foods Caterers Choice Food Network Freshcut Foods Ltd Martin Mathew & Co insurAnCe Premier BusinessCare Tasker Insurance Brokers MeAt ProduCts Bacon Food Network Freshfayre Freshtime UK Ltd. Gierlinger GbmH Leathams Moy Park Ltd. Smithfield Foods Ltd. TMI Foods Vestey Foods UK ZMI UK Beef Charcuterie Continental Ltd. Food Network Freshfayre Karro Food Group Leathams Moy Park Ltd. Newsholme Food Group Sam Browne Foods Southover Food Company Ltd. Universal Meats Vestey Foods UK ZMI UK Zwanenberg Food UK Ltd Canned Meat Freshfayre Moy Park Ltd. Smithfield Foods Ltd. Total Foodservice Ltd. ZMI UK Chicken 2 Sisters Food Group Cargill Meats Europe Charcuterie Continental Ltd. Freshfayre Freshtime UK Ltd. Leathams Moy Park Ltd. Newsholme Food Group Sam Browne Foods Smithfield Foods Ltd. Southover Food Company Ltd. TMI Foods Vestey Foods UK Universal Meats ZMI UK Zwanenberg Food UK Ltd Continental Charcuterie Continental Ltd. Freshfayre Leathams Southover Food Company Ltd. ZMI UK Duck 2 Sisters Food Group Freshfayre Food Network Sam Browne Foods Vestey Foods UK Universal Meats Ham Charcuterie Continental Ltd. Food Network Freshfayre Freshtime UK Ltd. Leathams Martin Mathew & Co Ltd. Newsholme Food Group Smithfield Foods Ltd. Southover Food Company Ltd. Vestey Foods UK ZMI UK Lamb Freshfayre Sam Browne Foods Vestey Foods UK

Marinated Meats Food Network Meatballs Food Network Snowbird foods Zwanenberg Food UK Ltd. Pork Charcuterie Continental Ltd. Food Network Freshfayre Freshtime UK Ltd. Leathams Moy Park Ltd. Newsholme Food Group Sam Browne Foods Smithfield Foods Ltd. Southover Food Company TMI Foods Vestey Foods UK ZMI UK Zwanenberg Food UK Ltd Sausages Charcuterie Continental Ltd. Food Network Freshfayre Karro Food Group Leathams Moy Park Ltd. Newsholme Food Group Snowbird foods Smithfield Foods Ltd. Southover Food Company ZMI UK Zwanenberg Food UK Ltd Turkey 2 Sisters Food Group Charcuterie Continental Ltd. Freshfayre Kookaburra Leathams Moy Park Ltd. Newsholme Food Group Sam Browne Foods Smithfield Foods Ltd. Southover Food Company Vestey Foods UK ZMI UK lABels Bunzl Catering Supplies Planglow Ltd. Tri-Star Packaging Supplies Ltd. oils Freshfayre Martin Mathew & Co Ltd. Total Foodservice Ltd. orgAniC ProduCts Beacon Foods Fridays Leathams Southover Food Company Ltd. The English Provender Co Ltd. PACkAging Cardboard Colpac Ltd. Coveris Flexibles (St Neots) UK Ltd. Disposable Bunzl Catering Supplies Colpac Ltd. Coveris Flexibles (St Neots) UK Ltd. Dempson Ltd. Tri-Star Packaging Supplies Ltd. Food wraps Dempson Ltd. Tri-Star Packaging Supplies Ltd. Plastic Tri-Star Packaging Supplies Ltd. Sandwich Packs Colpac Ltd. Coveris Flexibles (St Neots) UK Ltd. Tri-Star Packaging Supplies Ltd. PAstA Caterers Choice Ltd. Food Network Freshcut Foods Ltd Freshfayre Freshtime UK Ltd. Leathams Martin Mathew & Co Ltd. Southover Food Company Ltd

S&FTG_158_July15_p66-72_Layout 1 03/07/2015 16:29 Page 67

BSA Manufacturers & Distributors sAndwiCh Fillings (reAdy PrePAred) Fresh Fillings 2 Sisters Food Group Beacon Foods Freshfayre Freshcut Foods Ltd Fresh-Pak Chilled Foods Fridays Harvey & Brockless Southover Food Company Ltd. Zafron Foods Ltd. Frozen Fillings 2 Sisters Food Group Beacon Foods sAndwiCh snACks Green Gourmet souPs Freshfayre Leathams Southover Food Company Ltd vegetABles & herBs Canned Vegetables Caterers Choice Ltd. Food Network Freshfayre Total Foodservice Ltd. Chargrilled Vegetables Beacon Foods Food Network Freshcut Foods Ltd. Leathams Moy Park Ltd. Herbs & Spices Beacon Foods Herbs Unlimited Santa Maria UK Ltd. Total Foodservice Ltd. Jalapenos Beacon Foods Caterers Choice Ltd. Freshfayre Food Network Santa Maria UK Ltd. sAlAd Freshcut Foods Ltd. Freshfayre Herbs Unlimited MyFresh Southern Salads Ltd. Salad (prepared) Freshcut Foods Ltd MyFresh Southover Food Company Ltd Southern Salads Ltd. Sundried Tomatoes Beacon Foods Caterers Choice Ltd. Food Network Freshfayre Leathams Plc Martin Matthew & Co Ltd. Sweetcorn Beacon Foods Caterers Choice Food Network Freshfayre Martin Mathew & Co Ltd. Universal Meats Tomatoes Beacon Foods Caterers Choice Food Network Freshfayre Martin Mathew & Co Ltd. Southern Salads Ltd.

2 sisters Food grouP Manton Wood, Enterprise Park, Worksop, Nottinghamshire S80 2RS Contact: Simon Brooksbank Tel: 01909 511846 simon.brooksbank @2sfg.com www.2sistersfoodgroup.com Adelie Foods grouP ltd 2 The Square, Southall Lane, Heathrow UB2 5NH Contact: David Guy Tel: 020 85711967 david.guy@adeliefoods.co.uk www.adeliefoods.co.uk AnChor CAtering liMited Kent Office: Units 2, 21 & 22, Wotton Trading Estate Wotton Road Ashford, TN23 6LL Contact: Mark Leigh Tel: 01233 665533 Fax: 01233 665588 Mobile: 07966 664 408 mail@anchorcatering.co.uk www.anchorcatering.co.uk BrAdgAte BAkery Beaumont Leys, Leicester, LE4 1WX Contact: Clare Keers Tel: 0116 2361100 Fax: 0116 2361101 clare.keers@bradgate-bakery.co.uk

CrAnswiCk Food on the go Unit 7, Carlyon Rd Ind. Est, Atherstone, Warwickshire CV9 1LQ Contact: Steve Matthew Tel: 01827 719 100 Fax: 01827 719 101 steve.matthew@tsfl.co.uk www.thesandwichfactory.ltd.uk FreshwAys ltd.

IDA Industrial Park, Poppintree, Finglas, Dublin, Ireland Contact: Thomas Kiely Tel: 00 353 1864 8000 Fax: 00 353 1864 4033 www.freshways.ie

ginsters 81 Tavistock Rd, Callington, Cornwall PL17 7XG Contact: Jo Hartop Tel: 01579 386 200 ginsters.reception@ginsters.co.uk www.ginsters.com greenCore Food to go ltd PArk royAl Willen Field Rd, Park Royal, London NW10 7AQ Contact: Clare Rees Tel: 0208 956 6000 Fax: 0208 956 6060 clare.rees@greencore.com www.greencore.com greenCore Food to go ltd – MAnton wood Manton Wood, Enterprise Zone, Retford Road, Manton, Worksop, Notts, S80 2RS Contact: Andrew Wilcox-Jones Tel: 01909 512600 Fax: 01909 512708 www.greencore.com

iMPress sAndwiChes (The Good Food Company of Harefield Ltd.) Units 4-5a, Horton Road Industrial Estate, Horton Road, West Drayton Middlesex, UB7 8JL Tel: 01895 440123 Fax: 01895 441123 info@impress-sandwiches.com

www.impress-sandwiches.com love Bites ltd.

Granary Court, Eccleshill, Bradford, West Yorkshire BD2 2EF Contact: Richard Smith Tel: 01274 627000 Fax: 01274 627627 richard@love-bites.co.uk www.love-bites.co.uk Melton Foods 3 Samworth Way, Leicester Road, Melton Mowbray, Leicestershire LE13 1GA Contact: Michelle Sanders Tel: 01664 484400 Fax: 01664 484401 michelle.sanders@meltonfoods.co.uk

greenCore Food to go ltd – BroMley By Bow Prologis Park, Twelvetrees Crescent, London E3 3JG Tel: 0207 536 8000 Fax: 0207 536 0790 Contact: Richard Esau richard.esau@greencore.com www.greencore.com

on A roll sAndwiCh CoMPAny Unit 2 Easter Park, Barton Road, Riverside Park Industrial Estate, Middlesbrough TS2 1RY Contact: James Stoddart Tel: 01642 707090 Fax: 01642 243858 jstoddart@onarollsandwich.co.uk www.onarollsandwich.co.uk

hAlAl kitChen 93-95 Heywood Road Prestwich Manchester M25 1FN Contact: Sohel Patel Tel: 0161 773 7788 sohel@expresscuisine.co.uk www.expresscuisine.co.uk

rAynor Foods Farrow Road, Widford Industrial Estate, Chelmsford, Essex CM1 3TH Contact: Heather Raynor Tel: 01245 353249 Fax: 01245 347889 sales@sandwiches.uk.net www.sandwiches.uk.net

The British Sandwich Quality Promise

sAndAy’s BAkeries Bv Portsmuiden 2, 1046 AJ, Amsterdam, The Netherlands Contact: Wessel Wessels Tel: +31 20 5062000 Fax: +31 20 5062002 wessel.wessels@sandays.nl tAsties oF Chester ltd Prince William Avenue, Sandycroft, Flintshire, CH5 2QZ Contact: Richard Brown Tel: 01244 533 888 Fax: 01244 533 404 enquiries@tasties.co.uk www.tasties.co.uk the BrunCh Box sAndwiCh CoMPAny Unit H2, Dundonald, Enterprise Park, Carrowreagh Road, Dundonald, Belfast BT6 1QT Contact: John Weatherup Tel: 028 90 486888 Fax: 028 90 485486 john@thebrunchbox.com

the soho sAndwiCh CoMPAny Unit 417 Union Walk, Hackney, London E2 8HP Contact: Daniel Silverston Tel: 0203 058 1245 Fax: 0207 739 1166 dan@sohosandwich.co.uk www.sohosandwich.co.uk uAB MAntingA Food Stoties Str. 51, Marijampole, LT68261, Lithuania Contact: Vilija Petkuniene Tel: +370 343 98 122 Fax: +370 343 98 212 El.pvpetkuniene@mantinga.lt www.mantinga.lt

The

BRITISH

SANDWICH

The sandwich manufacturers and distributors listed above support The British ASSOCIATION Sandwich Association Code of Practice as The Minimum Standard for Sandwich Making and are subject to regular independent audits. Copies of BSA Audits are available, on request,to buyers (subject to agreement of manufacturers) by calling us on 01291 636338

www.sandwich.org.uk July 2015 67

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BSA Suppliers Index 2 sisters Food grouP Leechmere Industrial Estate, Toll Bar Road, Sunderland, Tyne & Wear SR2 9TE Contact: Bill Anderson Tel: 0191 521 3323 Fax: 0191 521 0652 bill.anderson@2sfg.com www.2sistersfoodgroup.com

Als Food & PhArMACeutiCAl Sands Mill, Huddersfield Road Mirfield, West Yorkshire WF14 9DQ Contact: Nigel Richards Tel: 01354 697028 Fax: 01924 499731 sales.uk@alsglobal.com www.als-testing.co.uk

BeACon Foods Unit 3-4, Beacon Enterprise Park, Warren Road, Brecon LD3 8BT Contact: Lynne Skyrme Tel: 01874 622577 Fax: 01874 622123 lynne@beaconfoods.co.uk www.beaconfoods.co.uk Bel uk ltd Suite 1, 2nd Floor 160 London Road, Sevenoaks, Kent TN13 2JA Contact: Toby Lewis Tel: 0333 900 2020 Fax: 01732 467596 tlewis@groupe-bel.com www.bel-foodservice.co.uk Accreditation body: ISO

BrAdBurys Cheese Staden Business Park, Staden Lane, Buxton, Derbyshire SK17 9RZ Contact: Chris Chisnall Tel: 01298 23180 Fax: 01298 27302 Chris.Chisnall@bradburyscheese.co.uk www.bradburyscheese.co.uk

BrAdshAw grouP Bradshaw Building, 173 Kenn Road, Clevedon, Bristol BS21 6LH Contact: John Marks Tel: 01275 343000 johnm@bradshaw.co.uk www.bradshaw.co.uk

Bunzl CAtering suPPlies Epsom Chase, 1 Hook Road, Epsom, Surrey KT19 8TY Contact: Karen Williams Tel: 07767 290680 karen.williams@bunzl.co.uk Byotrol teChnology ltd.

Innovation Centre, Keckwick Lane , Daresbury WA4 4FS Contact: Dawn Williams Tel: 01925 742000 Fax: 01925 742029 dwilliams@byotrol.com www.byotrol.com CArgill MeAts euroPe Orchard Block, Grandstand Road, Hereford HR4 9PB Contact: Anna Brown Tel: 01432 362219 Fax: 01432 362482 anna_brown01@cargill.com www.cargill.com

CAterers ChoiCe ltd Parkdale House, 1 Longbow Close, Pennine Business Park Bradley, Huddersfield HD2 1GQ Contact: Sarah Booth Tel 01484 532666 Fax 01484 532700 sarah@catererschoice.co.uk www.catererschoice.co.uk

ChArCuterie ContinentAl ltd.

The Green, Twechar, Glasgow G65 9QA Contact: Ian Lonsdale Tel: 01236 824440 Fax: 01236 825044 ian.lonsdale@charcuteriecontinental.co.uk

ColPAC ltd Enterprise Way, Maulden Road, Flitwick, Bedfordshire MK45 5BW Contact: Rebecca Beattie Tel: 01525 712261 Fax: 01525 718205 rebecca.beattie@colpac.co.uk www.colpac.co.uk CouP de PAtes Delice House, 149 Brent Road, Southall, Middlesex UB2 5LJ marketing.UK@aryzta.com www.coupdepates.co.uk

Coveris FlexiBles (st neots) uk ltd.

7 Howard Road, Eaton Socon, St Neots, Cambridgeshire PE19 8ET Contact: Sales Department Tel: 01480 476161 Fax: 01480 471989 stneots.sales@coveris.com www.coveris.com

68 July 2015 SANDWICH & FOOD TO GO NEWS

deighton MAnuFACturing (uk) ltd Gibson Street, Leeds Road, Bradford, West Yorkshire BD3 9TR Contact: Andy Hamilton Tel: 01274 668771 Fax: 01274 665214 sales@deightonmanufacturing.co.uk www.deightonmanufacturing.co.uk

deMPson ltd.

Hermitage Mills, Hermitage Lane, Maidstone, Kent ME16 9NP Contact: Jon Katzauer Tel: 01622 727027 07885 871803 jonk@dempson.co.uk www.dempson.co.uk english Provender Co. ltd Buckner Croke Way, New Greenham Park, Thatcham, Berks, RG19 6HA, Contact: David Barker Tel: 01635 528800 Fax: 01635 528855 david.barker@englishprovender.com www.englishprovender.com BRC Grade A e.on uk PlC Callflex Business Park, Golden Smithies Lane, Wath upon Dearne, Rotherham, South Yorkshire S63 7ER Contact: Sales Tel: BSA – 0330 400 1146 Café – 0330 400 1148 sales.partnerships@eonenergy.com

Food network ltd Keepers Cottage, Chrishall Grange, Heydon, Royston, SG8 7NT Contact: Peter McDermott Tel: 01763 837 000 Fax: 01763 838 280 peter@food-network.com www.food-network.com FreshCut Foods ltd 14-16 Lilac Grove, Beeston, Nottingham NG9 1PA Contact: Sales Tel: 01159 227 222 Fax: 01159 227 255 sales@freshcut.biz www.freshcutfoods.co.uk

FreshFAyre Unit 10, Severn Way, Hunslet Industrial Estate, Hunslet, Leeds LS10 1BY Contact: Caroline Bartrop Tel: 0113 277 3001 sales@freshfayre.co.uk www.freshfayre.co.uk Fresh-PAk Chilled Foods 1 Waterside Park, Valley Way, Wombwell, Barnsley S73 0BB Contact: Mike Roberts Tel: 01226 344850 Fax: 01226 344880 mike.roberts@fresh-pak.co.uk www.fresh-pak.co.uk

FreshtiMe uk ltd.

Marsh Lane, Boston, Lincolnshire PE21 7RJ Contact: Bryan Nelson Tel: 01205 312010 Fax: 01205 357838 bryan.nelson@freshtime.co.uk FridAys Chequer Tree Farm, Benenden Rd, Cranbrook, Kent TN17 3PN Contact: Pat Dunne Tel: 01580 710200 Fax: 01580 713512 pd@fridays.co.uk www.fridays.co.uk Accreditation body: BSA

FsC Cheddar Business Park, Wedmore Road, Cheddar, Somerset BS27 3EB Contact: James Simpson Tel: 01934 745600 Fax: 01934 745631 james@thefscgroup.com www.thefscgroup.com www.cheesecellar.co.uk Accreditation body: BSA

geetA’s Foods ltd.

Unit 1, 1000 North Circular Road, London NW2 7JP Contact: Nitesh Shah Tel: 020 8450 2255 Fax: 020 8450 2282 nshah@geetasfoods.com www.geetasfoods.com gierlinger holding gBMh Dosza Gyorg, UT123, Tamasi 7090, Hungary Contact: Teresa Walchshofer Tel: +43 7234 83141 tw@gierlinger-holding.com green gourMet ltd.

The Moorings, Bonds Mill, Stonehouse, Gloucestershire GL10 3RF Contact: Rob Freeman Tel: 01453 797925 Fax: 01453 827216 rfreeman@greengourmet.co.uk www.greengourmet.co.uk

grote CoMPAny Wrexham Technology Park, Wrexham LL13 7YP Contact: Paul Jones Tel: 01978 362243 Fax: 01978 362255 sales@intl.grotecompany.com www.grotecompany.com

hArvey & BroCkless 44-54 Stewarts Road London SW8 4DF Contact: Tina Alemao Tel: 0207 8196045 Fax: 0207 8196027 Tina.alemao@cheesecellar.co.uk

herBs unliMited.

Hawkers Lane, Sandhutton, Thirsk, North Yorkshire YO7 4RW Contact: Melanie Whitehead Tel: 01845 587694 Fax: 01845 587695 mel.whitehead@btinternet.com www.herbsunlimited.co.uk JACksons BAkery 40 Derringham Street, Kingston upon Hull HU3 1EW Contact: Victoria Kennedy Tel: 01482 224131| Fax: 01482 588237 victoriakennedy@jacksonsbakery.co.uk www.jacksonsbakery.co.uk JiFFy truCks ltd 26 Jubilee Way, Shipley West Yorkshire BD18 1QG Tel: 01274 596000 Contact: Stephen Downes stephen@jiffytrucks.co.uk www.jiffytrucks.co.uk

John west Foods ltd No. 1 Mann Island, Liverpool, Merseyside L3 1BP Contact: Paul Kent Tel: 0151 243 6200 Fax: 0151 236 7502 paul.kent@mwbrands.com leAthAMs ltd 227-255 Ilderton Road, London, SE15 1NS Contact: Des Hillier Tel: 0207 635 4000 Fax: 0207 635 4017 des.hillier@leathams.co.uk www.leathams.co.uk

MArtin MAthew & Co. ltd 50A St Andrews Street, Hertford SG14 1JA Contact : Matthew Donnelly Tel: 01992 641641 Fax: 01992 210177/210178 matthewdonnelly@martinmathew.co.uk www.martinmathew.co.uk MilliteC Food systeMs ltd.

Woodhill Industrial Park, Nottingham Lane, Old Dalby, Leicester LE14 3LX Contact: Richard Ledger Tel: 01664 820032 sales@millitec.com www.millitec.com

Mission Foods euroPe ltd 5th Floor West, The Mille, 1000 Great West Road, Brentford, Middlesex TW8 9HH Contact: Sue Applegarth Tel: 0208 380 1100 Fax: 02476 676560 team@missionfoodservice.co.uk www.missionfoodservice.co.uk

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BSA Suppliers Index Moy PArk ltd.

39 Seagoe Industrial Estate, Craigavon, County Armagh BT63 5QE Contact: Mark Ainsbury Tel: +44 (0) 28 3835 2233 mark.ainsbury@moypark.com www.moypark.com MyFresh PrePAred ProduCe ltd.

Sandy Lane, Chicksands, Bedfordshire SG17 5QB Contact: Dominic Pleasance Tel: 01462 819740 dominic.pleasance@myfreshprepared.co.uk

www.myfreshprepared.co.uk

newsholMe Food grouP New Hay Road, Oakes, Huddersfield, West Yorkshire HD3 4BZ Contact: Steve White Tel: 01484 642126 Fax: 01484 648402 steve.white@newsholmes.co.uk www.newsholmefoods.co.uk new york BAkery Co. 4 Heathrow Boulevard, Bath Road, West Drayton, Middlesex UB7 0DQ Contact: Tracy Southwell Tel: 07507 063090 tracy.southwell@mapleleaf.com www.newyorkbakery.co.uk ninA BAkery 114 Halutssi Hatasia, Haifa, 2620113, Israel Contact: Michal Neeman Tel: +972 544 578648 michal.neeman@lumeega.com norselAnd ltd.

Somerton Road, Ilchester, Somerset BA22 8JL Contact: Nicky Gavey Tel: 01935 842800 Fax: 01935 842801 ngavey@norseland.co.uk www.norseland.co.uk nutritiCs 20-22 Wenlock Road, London N1 7GU Contact: Stephen Nolan Tel: 0208 144 1883 stephen.nolan@nutritics.com www.nutritics.com

oCeAn Finest Foods ltd.

Dock Street, Fleetwood, Lancashire FY7 6NU Contact: Lisa Adams Tel: 01253 772860 Fax: 01253 776344 lisa@oceanfinest.co.uk www.oceanfinestfoods.co.uk

SUPPLIERS

orexis Fresh Foods ltd.

Unit 54B Minerva Road, Park Royal, London NW10 6HJ Contact: Romi Stavrou Tel: 0208 9652223 romi@orexis.co.uk www.orexis.co.uk Pettigrews Pinnaclehill, Kelso, Roxburghshire Scotland TD5 8DW Contact: Robin Leaver Tel: 01573 224 234 Fax: 01573 223 717 sales@pettigrews.com www.pettigrews.com PiquAnt ltd Willenhall Lane, Bloxwich, Walsall, W.Midlands WS3 2XN Contact: Julie Smith Tel: 01922 711116 Fax: 01922 473240 salesinfo@piquant.co.uk www.piquant.co.uk Accreditation body: BSA

PlAnglow ltd King’s House, Bond Street, Bristol BS1 3AE Contact: Rachael Sawtell Tel: 0117 317 8600 Fax: 0117 317 8639 info@planglow.com www.planglow.com PreMier BusinessCAre Caton Road, Lansil Way, Lancaster LA1 3PE Contact: Gary Skipworth Tel: 0330 102 6174 gary.skipworth@premierbusinesscare.co.uk

www.PremierBusinessCare.co.uk rAnk hovis The Lord Rank Centre, Lincoln Road, High Wycombe HP12 3QS Contact: Sarah Eastwood Tel: 0870 728 1111 sarah.eastwood@hovis.co.uk www.rankhovis.co.uk

sAM Browne Foods Kelleythorpe, Ind.Estate, Driffield, East Yorkshire, YO25 9DJ. Contact: Joanna Frost Tel: 01377 249000 Fax: 01377 241271 joannafrost@sambrownefoods.co.uk www.sambrownefoods.co.uk

sAntA MAriA uk ltd.

Nimbus House, Maidstone Road, Milton Keynes, Buckinghamshire MK10 0BD Contact: Rob Barzda Tel: 01908 933000 Fax: 01908 933074

the ingredients FACtory Unit 2-3 Hamilton Road Ind Estate, 160 Hamilton Road, London SE27 9SF Tel: 0208 670 6701 Fax: 0208 670 9676 Contact: Tim Marcuson tim@theingredientsfactory.com www.theingredientsfactory.com

robert.barzda@santamariafoodservice.co.uk

www.santamariafoodservice.co.uk

sMithField Foods ltd.

Norfolk Tower, 48-52 Surrey Street, Norwich, Norfolk NR1 3PA Contact: Gary McFarlane Tel: 01603 252437 Fax: 01603 252401 garymcfarlane@smithfieldfoods.co.uk www.smithfieldfoods.co.uk

snowBird Foods Wharf Road, Ponders End, Enfield, Middlesex EN3 4TD Contact: Roy Anderson Tel: 0208 805 9222 Fax: 0208 804 9303 roy.anderson@snowbirdfoods.co.uk www.snowbirdfoods.co.uk southern sAlAds liMited Units 1 & 2 Cannon Bridge Cannon Lane, Tonbridge, Kent TN1 9RP Contact: Mr Ray Boakes Tel: 01732 362444 Fax: 01732 361919 ray@southernsalads.co.uk www.southernsalads.com southover Food CoMPAny liMited Unit 4, Grange Industrial Estate, Albion Street, Southwick,Brighton BN42 4EN Contact: Niall Singers Tel: 01273 596830 Fax: 01273 596 839 niall@southoverfoods.com www.southoverfoods.com

tMi Foods Lodge Way, Lodge Farm Ind. Est, Northampton NN5 7US Contact: Ian Ritchie Tel: 01604 583421 Fax: 01604 587392 info@tmifoods.co.uk www.tmifoods.co.uk Accreditation body: BSA

totAl FoodserviCe solutions ltd.

Ribble Valley Enterprise Park, North Road, Barrow, Clitheroe BB7 9QZ Tel: 01254 828 330 Fax: 01254 823996 sales@totalfoodservice.co.uk www.totalfoodservice.co.uk

tri-stAr PACkAging suPPlies ltd Tri-Star House, Unit 4, The Arena,, Mollison Avenue, Enfield, Middlesex EN3 7NL Contact: Kevin Curran Tel: 0208 4439100 Fax: 0208 4439101 info@tri-star.co.uk www.tri-star.co.uk

tAsker insurAnCe Brokers Unit 4 Diss Business Centre, Dark Lane, Diss, Norfolk IP21 4HD Contact: Alex McAusland Tel: 0845 548 8220 Alex.Mcausland@taskerinsurance.co.uk www.taskerinsurance.co.uk teChnoMiC inC. Knowledge Center 300 S Riverside Plaza, Suite 1200, Chicago, Illinois IL 60606 Contact: Patrick Noone Tel: +01 205 991 1234 Fax: +01 205 980 3770 pnoone@technomic.com Web: www.technomic.com

vestey Foods uk 29 Ullswater Crescent, Coulson, Surrey CR5 2HR Contact: Les Roberts Tel: 0208 668 9344 Fax: 0208 660 4640 l.roberts@vestey.com www.vesteyfoods.com zAFron Foods ltd.

Unit B-G Eagle Trading Estate, Willow Lane, Mitcham, Surrey CR4 4UY Contact: Jack Kenny Tel: 0844 847 5116 Fax: 0844 847 5117 jack@zafronfoods.co.uk www.zafronfoods.co.uk zMi uk 1 Middle Pett Farm Cottages, Pett Bottom, Canterbury, Kent CT4 5PD Contact: Jon Gymer Tel: 01227 831155 Fax: 01227 831150 jon@zmi.uk.com www.zurmuehleninternational.com

zwAnenBerg Food uk ltd (Puredrive Fine Foods/ Taste Original) 36ACauseway Road, Earlstrees Industrial Estate, Corby, Northamptonshire, NN17 4DU Contact: Martin Burdekin Tel: 01536 463000 Fax: 01536 463085 martinb@puredrive.co.uk

linked AssoCiAtion loCAl Authority CAtering AssoCiAtions LACA Administration Bourne House, Horsell Park,Woking, Surrey GU21 4LY Tel: 01483766777 Fax: 01483751991 admin@laca.co.uk

ConsultAnt universAl MeAts (uk) ltd Hall Place, Sevenoaks, Kent TN15 OLG Contact: Alan Burke Tel: 01732 760760 Fax: 01732 760780 info@universalmeats.com www.universalmeats.com

These suppliers are members of The British Sandwich Association and subject to its rules, codes of conduct and accreditation. While the Association cannot guarantee the products supplied by those listed, it does make every effort to ensure that the companies are reputable and offer quality products and services.

internAtionAl MAster CheF & Author Tom Bridge 21 Blackhorse Avenue, Blackrod Village, Bolton BL6 5HE Tel: 01204 695450 or 07889 111256 www.cookerydetective.com www.piesocietybook.co.uk

The

BRITISH

SANDWICH ASSOCIATION

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International sandwich Manufacturers AliMentos dAily Fresh s.A. Avendia El Parque 423 El Quillay 573 Pasque Industrial Valle Grande, Lampa, Santiago, Chile Tel: 0056 2 4119112 Fax: 56-2-4119101 Contact: Pablo Montenegro Email:pmontenegro@dailyfresh.cl nordiC lunCh AB Box 5924 Majorstua 0308 Oslo, Norway Tel: 0047 23 33 44 34 Fax: 0047 23 33 44 34 k.brandmo@nordiclunch.com Contact: Kjetil Bra

resAs CoMMuniCAtAion & design gMBh & Co kg Schwagerstrasse 12, Bielefeld, D-33739, Germany Tel: 0049 5206 4797 Fax: 0049 5206 5094 Contact: Kerstin Cramer-Saunders k.cramer-saunders@rcd.de

sigMA BAkeries PO Box 56567 3308 Limassol, Cyprus Contact: Georgios Georgiou Tel: +357 25 878678 Fax: +357 25 346131 info@sigmabakeries.com www.sigmabakeries.com

70 July 2015 SANDWICH & FOOD TO GO NEWS

suBwAy Chaston House, Mill Court, Hinton Way, Great Shelford, Cambridgeshire CB22 5LD Contact: Frederick De Luca Tel: 01223 550820 www.subway.co.uk tAMArind Foods Brixtonlaan 2c, Zaventem, Brussels 1930, Belgium Tel: +32 2 731 6977 Fax: +32 2 731 6978 asodro@tamarindfoods.be Contact: Anna Sodro

Product listing BAkery inserts Sigma Bakeries Ltd BreAd Sigma Bakeries Ltd

FACtory design Alimentos Daily Fresh FrAnChising Subway orgAniC ProduCts Sigma Bakeries Ltd PACkAging Resas Communicataion & Design GmbH & Co KG sAndwiChes Nordic Lunch AB Tamarind Foods sAndwiCh Fillings (prepared) Sigma Bakeries Ltd sPeCiAlity BreAds Sigma Bakeries Ltd

S&FTG_158_July15_p66-72_Layout 1 03/07/2015 16:30 Page 71

Classifieds RJL Delivery System Standing Orders, Delivery Notes, Invoicing Costings, Full Analysis and much more

.uk VISIT US AT www.rjlsoftware.co

RJL SOFTWARE

For further information Call 01962 761313 or 07721 592865

Tel: 01603 721804 and www.fda-packaging.com

www.sandwich.org.uk July 2015 71

S&FTG_158_July15_p66-72_Layout 1 03/07/2015 16:30 Page 72

Specialist bakers of traditional quality Bread, Morning Goods and Confectionery products.

We are established suppliers to the manufacturing and catering sectors. Bespoke and niche products are our speciality.

Please contact the bakery on 01226 382877, email sales@fostersbakery.co.uk or visit our website at www.bake-it.com for more information.